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Food Safety Programs

ISO 22000

ISO 22000 is a standard developed by the International Organisation for Standardisation (ISO) which builds on HACCP principles but also includes robust management system requirements including demonstrated management commitment, leadership, continuous improvement and effective communication structures. ISO 22000 also introduces the additional concepts of Operational Prerequisite Programs (OPRPs) and Action Criterion. 

The adoption ISO 22000 is a strategic decision. It demonstrates a strong commitment to go beyond compliance to improving an organisation’s overall performance in food safety and to be an industry leader. ISO 22000 requires ‘whole of organisation’ input and involvement and uses a process approach that focuses on addressing food related risks as well as opportunities that are relevant to the organisation’s strategic direction, objectives and operations.

The services that Infocus provides as part of our HACCP Food Safety services (see HACCP) are also provided to clients seeking ISO 22000 certification but with additional services, content writing and structuring of the program to meet ISO 22000 requirements. Infocus Food Safety has successfully enabled or assisted organisations from the hospitality and healthcare sectors to achieve and maintain ISO 22000 certification, including the MCG, Sofitel Melbourne and most recently, Epworth Richmond.

If your organisation is interested in achieving ISO 22000, please contact


Aged Care

  1. Management Policies – including a Food Safety Policy, Food Safety Training Policy, Staff Hygiene Standard & Employee Declaration, Food Supplier Standard, Document Version Control, Implementation Responsibilities of Staff
  2. Food Service Descriptions and Flow Diagrams
  3. Hazard Identification Tables (microbiological, chemical. physical and allergen hazards)
  4. Food Safety Management Tables – hazards, controls, monitoring procedures and corrective actions for each food service process from purchase & receipt of goods, through to food service
  5. Procedures – Step by Step for each Food Process Step
  6. Support Programs – including Allergen Management, Staff Training, Pest Control, Cleaning & Sanitising, Equipment & Premises Maintenance, Recall and Complaints, Audits & Verification procedures


  • Approved Supplier Register
  • Staff Illness / Condition Log
  • Incoming Goods Log 
  • Internal Audit Report Forms
  • Customised Daily Record Sheet (daily critical monitoring on one form)
  • Equipment & Premises Check
  • Food & Storage Temperature Logsheets
  • Document Control Records
  • Cleaning Schedules
  • Staff Training Record
  • Corrective Action Reports (including pest sighting, food recall, complaints etc)
  • Verification Schedule


Infocus Food Safety conducts annual Food Safety Program reviews to ensure our clients’ programs remain current, meet any organisational or legislative changes and reflect industry best practice. It is a legislative requirement in every state and territory for Food Safety Programs to be regularly reviewed.


  • An onsite visit
  • Consultation with management and key personnel
  •  Review of food safety audits and council inspections / reports
  • A complete review, revision and reprinting of the Food Safety Program
  • Electronic version of the updated records / log sheets
  • Document Version Control and updating of the Revisions Record
  • Minor desktop revisions to the FSP during the annual review period
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