M-T1-CP-05-SD-02 — Food Safety Guide

Release control

Adaptation note: This derivative applies the Community BBQ food-led module to the Neighbourhood Outdoor Connection Event. It requires the actual menu and end-to-end food process to be confirmed locally; appoints a food-safety lead with stop-service authority; maps people, competence and supervision by task; separates raw/cooked food, service, cash, waste and registration duties; and controls opening, operation, incident response and close-out records.

This guide is not legal, medical or food-safety advice and does not establish a temperature, time, permit, training or notification rule. The approved values and requirements must come from the current Food Standards Code, local council/food regulator, venue/organiser and competent adviser for the actual menu and operating model.

1. Instructions — how to use this guide

1. Define the menu, supplier, preparation, transport, receipt, storage, cooking, holding, service, leftovers and waste process.
2. Obtain and record current local confirmation before recruiting or briefing the food team.
3. Enter each approved limit, check method, frequency and corrective action from that reviewed plan; never invent a default value.
4. Appoint one food-safety lead who may stop service and isolate affected food or equipment.
5. Assign only verified and briefed people to food tasks, with supervision and safe reassignment for anyone unwell or unable to perform the task.
6. Keep detailed illness and incident information in the authorised restricted system; cross-reference only.

2. Controlled operation fields

3. Mandatory local confirmation

Gate decision: Approved / Approved with conditions / Redesign required / Do not serve Food-safety reviewer, date and evidence: ______________________________________________

4. End-to-end food process and owner map

5. Food-team assignment and task separation

Assignment controls:

• [ ] Raw-food handling and ready-to-eat/cooked-food service are separated as required by the approved plan.
• [ ] Food handling is separated from cash, waste, registration forms and high-contact public items, or an approved transition method is documented and used.
• [ ] Unwell handlers can step away or be reassigned without pressure or unnecessary disclosure.
• [ ] No late arrival begins food work before task briefing and fit-for-task confirmation.
• [ ] Heat, repetitive work and peak service have planned relief, water, shade and breaks.

6. Opening verification

Open-service authorisation by food-safety lead / time: ______________________________

7. Operating control record

Use one row at every approved check point and after any change, complaint or control failure.

8. Allergen and public-information control

• [ ] Ingredient and supplier information is current and accessible to the authorised respondent.
• [ ] Volunteers know who may answer an allergen question and when to escalate.
• [ ] No unsupported “allergy-free”, “safe” or equivalent assurance is made.
• [ ] Cross-contact controls match the approved menu and local review.
• [ ] A question that cannot be answered accurately results in a cautious refusal/escalation, not a guess.
• [ ] Complaints and suspected reactions activate the approved first-aid/emergency and food-notification routes.

9. Stop, isolate and escalate

Stop the affected service or task immediately after a failed control, suspected contamination, illness concern, allergen concern, equipment failure, complaint or unsafe site change.

Do not restart until the authorised food-safety lead confirms that the approved correction, evidence and any external direction are complete.

10. Close-out

• [ ] Final approved checks and last-service time are recorded.
• [ ] Leftovers are retained, transferred or discarded only under the approved plan.
• [ ] Food, equipment, surfaces and site are cleaned and secured.
• [ ] Gas/electrical equipment is shut down and handed over safely.
• [ ] Waste and wastewater are removed through the approved route.
• [ ] Food-handler shifts, briefing and sign-off records reconcile.
• [ ] Suppliers, receipts, control records, complaints and corrective actions are indexed.
• [ ] Incidents, illness concerns and welfare follow-up are transferred through the restricted route.

11. REVIEW approval

Until the applicable local review and approvals are complete, this derivative remains REVIEW.