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Food service and
retail businesses templates
Page content: Food Safety Program Template for Food Service and
Retail businesses (Edition 1.1) | Record sheets | Supplements
Food Safety Program Template for Food Service and
Retail businesses (Edition 1.1)
Food Safety Program Template for Food Service and
Retail businesses (Edition 1.1) in hard copy format may be purchased from Information Victoria on 1300
366 356 for $25 plus $6.80 postage and handling.
For English and translated versions of the template, download the following:
Record sheets
For additional copies of the Edition 1.1 records, download the following:
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Supplements
Food businesses using the "Department of Human Services Food Safety Program Template for retail and food service businesses" or "FoodSmart" may need to include these supplements in their food safety program.
 Notice to users of Department of Human Services Food Safety Program Templates (95kb, pdf)
Supplement A. Kebabs
If your business prepares food from rotating spits (kebabs) then you will need to download and customize this supplement as part of your overall Food Safety Program.
Supplement A record sheets
For additional copies of the Supplement A record sheets, download the following Microsoft Word documents:
 Record 7, Temperature of kebab meat, September 2005 (108kb, MS Word)
Record 8, Cooling kebab meat log, September 2005 (116kb, MS Word)
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Supplement B. Sushi
If your business prepares, receives and/or displays sushi (that is, nori rolls and/or nigiri pieces) and you wish to keep your product outside of temperature control for longer than 4 hours then you will need to download and customize this supplement as part of your overall Food Safety Program.
| English |
Supplement B. Sushi, October 2004 (115kb, pdf) |
| Cambodian |
Cambodian - Supplement B. Sushi, July 2005 (116kb, pdf) |
| Chinese |
Chinese - Supplement B. Sushi, July 2005 (362kb, pdf) |
| Japanese |
Japanese - Supplement B. Sushi, July 2005 (533kb, pdf) |
| Korean |
Korean - Supplement B. Sushi, July 2005 (904kb, pdf) |
| Thai |
Thai- Supplement B. Sushi, July 2005 (216kb, pdf) |
| Vietnamese |
Vietnamese - Supplement B. Sushi, July 2005 (65kb, pdf) |
Supplement B record sheets
For additional copies of the Supplement B record sheets, download the following Microsoft Word documents:
Record 9, Sushi rice pH log, September 2005 (95kb, MS Word)
Record 10, Sushi display time log, September 2005 (82kb, MS Word)
Supplement C. Chinese style meats
If your business prepares and sells Chinese style roast duck, chicken and/or roast/BBQ pork, and you wish to keep your product outside of temperature control for longer than 4 hours then you will need to download and customize this supplement as part of your overall Food Safety Program.
| English |
Supplement C. Chinese style meats, October 2004 (129kb, pdf) |
| Cambodian |
Cambodian - Supplement C. Chinese style meats, July 2005 (125kb, pdf) |
| Chinese |
Chinese - Supplement C. Chinese style meats, July 2005 (359kb, pdf) |
| Korean |
Korean - Supplement C. Chinese style meats, July 2005 (1,347kb, pdf) |
| Thai |
Thai - Supplement C. Chinese style meats, July 2005 (234kb, pdf) |
| Vietnamese |
Vietnamese - Supplement C. Chinese style meats, July 2005 (74kb, pdf) |
Supplement C record sheets
For additional copies of the Supplement C record sheets, download the following Microsoft Word documents:
Record 11, Chinese Duck drying log, September 2005 (112kb, MS Word)
Record 12, Chinese Meats display time log, September 2005 (98kb, MS Word)
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