Compliance with Government Standards

The Cuisine Group was set up to deliver the highest possible standard of catering for both corporates and the public alike. This high standard also extends to our “back of house” operations in the areas of OH & S, RSA and HACCP. To ensure we are compliant on all government related standards in these areas, we have employed a full time person to oversee all three areas. Specifically, The Cuisine Group employ the following procedures relating to each:

1. HACCP (Hazard Analysis Critical Control Point)
   HACCP covers all activities of the business which impact on the safety and wholesomeness of the meals prepared including purchasing, storage and the preparation itself.
   
   The Cuisine Group is a HACCP accredited caterer (certificate no. FSP – 576 – TCG – 01) and specifically the scope of our food safety program commences with the purchasing of raw materials, through to the presentation to the customer.
   
   The purpose of the program is to identify food safety risks and subsequently control these hazards through an integrated system of monitoring, recording and taking corrective measures as required. Our program includes:
   
   
   • Transport condition
   • Product condition
   • Cold chain temperature checks
   • Control of sensitive items
   • Storage monitoring
   • Cooking temperatures
   • Post cook cooling
   • Hot hold temperature checks
   • Daily cleaning and sanitation reports
   
    
2. R.S.A (Responsible Service of Alcohol)
   All people involved in the sale or service of liquor in a licensed venue must hold a credited certificate of responsible service of alcohol. By law it is an offence to sell or supply liquor to any person who is in a state of intoxication or under the legal age limit.
   
   The Cuisine Group promotes strict RSA procedures and has adopted the following rules:
   
   
   • Required proof of age
   • Intoxication signs to support a responsible attitude
   • Supply and promote non-alcoholic drinks
   • Educate staff as part of our duty of care
   • All Cuisine Group staff to have accredited RSA certificates
   
    
3. OH & S (Occupational, Health and Safety)
   OH & S procedures are put in place to promote a safe and healthy environment for both The Cuisine Group staff and our patrons. We have set up an OH & S committee that meets once a fortnight to discuss and review our procedures and policy and to monitor those that we have already put in place. This enables both management and staff to be involved in:
   
   
   • Identifying OH & S responsibility
   • Writing OH & S policies
   • Identifying OH & S activities already in place and ones that need to be developed
   • Creating an OH & S system which allows hazards and risks to be managed
   • Putting in place a plan to manage injuries should they occur
   • Develop a training program to help staff understand and use OH & S systems
   • Check and monitor that all OH & S systems comply with OH & S laws