UPDATE: 26 June 2021

Sushi Connection is geared towards the production of high quality food using good practices and the principles of quality and food safety management.  

Sushi Connection enjoys the trust of numerous consumers that have recognized the quality and value of its products.  

Sushi Connection understands the essential requirements which are continually applied and improved in its business processes: 

• fulfillment of consumers’ requirements – high quality product and one that is safe for consumption and continuous improvement of product quality
• fulfillment of Food Safety statutory and regulatory requirements in NSW and Australia 
• maintaining and improving the communication with the suppliers, customers and other interested parties in the food chain 
• production of high quality food safe for consumption by all consumers is ensured throughout the entire food chain - from procurement of the highest quality raw materials to distribution of final product to the consumer
• continuous development of employees – the overall implemented food safety and quality management system, is continually improved, and has been implemented utilizing world’s best practice, the latest technological knowledge and knowledge of corporate management
• setting high standards for customer service and professional conduct

Sushi Connection’s mutual respect for employees, consumers and clients has created confidence in our brand and the way we conduct our business. The below points differentiate our company from others in the food sector.

Our Food Safety Program has been developed over the course of the last 11 years in conjunction with NSW Food Authority, our local Waverley Council Environmental Health Officers, our team of trained Food Safety Supervisors and renowned external Food Safety Consultants. It is a HACCP based program even though Restaurants in NSW do not require such an extensive based program.

Below is an extract of the Sushi Connection Mosman Food Safety Program. This includes the table of contents of the Food Safety Program showing our policies and procedures, support programs, records we keep and training modules. Every facet of the way we operate is governed by our Food Safety Program.

TABLE OF CONTENTS

1 INTRODUCTION

o What is a Food Safety Program?

o What does it consist of?

o What is HACCP?

1.1 Business Details

1.2 Scope of Products 

1.3 Major Customers

1.4 Commitment to Quality Statement

1.5 Organisational Chart - Food Safety Responsibilities

1.6 Food Safety Program Declaration

2 HACCP BASED FOOD SAFETY PLAN

2.1 HACCP Team

2.2 Scope and Purpose

2.3 Product Description and Intended Use

2.4 Process Flow Chart

2.5 Hazard Analysis

o What is a Hazard?

o Control Measures

2.5.1 Determine Critical Control Points (CCPs)

o Figure 1 CCP Decision Tree

2.6 Hazard Analysis Table Sushi Connection

2.7 Hazard Auditing

2.7.1 Establish Critical Limits

2.7.2 Establish Monitoring Procedures

2.7.3 Establish Corrective Actions

2.7.4 Establish Verification Procedures

2.7.5 Establish Documentation and Record Keeping

2.8 Hazard Audit Table Sushi Connection 

2.9 Justification Table Sushi Connection

2.10 Verification Table Sushi Connection

3 SUPPORT PROGRAMS

3.1 Maintenance Program

3.2 Approved Supplier Program

3.3 Good Food Handling Practices

3.4 Cleaning and Sanitation Program

3.5 Pest Control Program

3.6 Personal Hygiene Program

3.7 Product Recall Program

3.8 Staff Training Program

3.9 Using a Thermometer

3.10 Calibration Program

3.11 Sushi Rice Acidification

3.12 Internal Audit Program

3.13 Document and Data Control Program

3.14 Sushi Rice pH Measurement

4 RECORDS

Form 1: Monthly Maintenance Checklist

Form 2: Preventative Maintenance and Service Log

Form 3: Pre-Operational Checklist

Form 4: Supplier Approval Letter

Form 5: Supplier Approval Application

Form 6: Approved Food Suppliers List

Form 7: Goods Receiving Sheet

Form 8: Food Products Despatch Sheet

Form 9: Internal Review – Process Temperature Log 

Form 10: Temperature Monitoring Sheet for Storage Units and Food on Display

Form 11.1: Cleaning and Sanitising Schedule 

Form 11.2: Cleaning and Sanitising Tasks

Form 12: Staff Training Matrix

Form 13: Temperature & pH Meter Calibrations

Form 14: Sushi Rice Production, Acidification and pH Measurement

Form 15: Internal Audit Checklist

5 APPENDICES

Appendix 1: Chemical Material Safety Data Sheets

Appendix 2: Pest Control Service Reports

Appendix 3: Food Recall Protocol by FSANZ

Appendix 4: NSW Food Authority FSS Certificate

Appendix 5: Figure 1 CCP Decision Tree (HACCP Food Safety Program)

Appendix 6: Council Reports & Correspondence

Appendix 7: Customer Reports & Correspondence

Appendix 8: Staff Treatment Register

6 TRAINING MODULES

1. Enhanced Business Solutions

1.1 Work Health & Safety Compliance

1.2 Great Customer Service

1.3 Food Safety Compliance

2. Food Safety Supervisor

2.1  Food Premises Assessment Report

2.2 Starting or changing a food business

2.3 Notification for Retail Food Businesses

2.4 Skills for Food Handlers

2.5 Health & Hygiene – advice for Food Businesses

2.6 Health & Hygiene – advice for food handlers

2.7 Health & Hygiene requirements for Food Handlers

2.8 Hand Washing

2.9 Hand Washing in Food Businesses

2.10 Personal Hygiene Checklist

2.11 Receiving Food

2.12 Storing Food Safely

2.13 Protecting Food from Contamination

2.14 Keep Food Separate

2.15 Labelling – General Requirements

2.16 Labelling – Date Marking, Storage conditions and Directions for use

2.17 Food Packaging

2.18 Food Grade Packaging

2.19 Displaying Food

2.20 4-hour/2-hour rule

2.21 Guidance on the 4 – hour/2 – hour rule

2.22 Cook Food Thoroughly

2.23 Cooling and reheating Food

2.24 Temperature Danger Zone

2.25 Cooling Potentially Hazardous Food

2.26 The Correct Use of Cutting and Serving Boards

2.27 Fresh Cut Fruit & Vegetables

2.28 Thermometers

2.29 Keeping Food at the right temperature

2.30 Controlling Pests

2.31 Pest Control in Food Business

2.32 Cleaning & Sanitising

2.33 Cleaning & Sanitising in Retail Food Businesses

2.34 Suitability of Chemicals Used in Food Businesses

2.35 Food Traceability

2.36 Food Recalls

2.37 Food Recalls and Withdrawals

2.38 Product Recall & Withdrawal Process Flowchart

2.39 Animals

2.40 Declaring Allergens

2.41 Be Prepared. Be Allergy Aware.

2.42 Food Safety Guidelines for the Preparation and Display of Sushi

2.43 The 4-Hour/2-Hour Rule For Making Sushi rolls