The Food Safety Policy defines our objectives and demonstrates our commitment to the food safety management system and culture.
Consumable: Items Refers to all food and beverage raw materials, including packaging (components of a product such as disposable cutlery, napkins, etc.).
Contamination: The introduction or occurrence of a contaminant into food (Microbiological, Chemical, Physical or Allergen) that causes harm or illness to a person.
Microbiological Contaminant: Microbiological hazards occur when food becomes contaminated by microorganisms found in the air, food, water, soil, animals, and the human body
Chemical Contaminant: Chemical hazards include cleaning agents, pest control substances, and environmental or agricultural contaminants.
Physical Contaminant: Physical hazards include foreign objects in food that can cause harm when eaten such as plastic, hair and glass etc.
Allergen Contaminant: Peanuts, Tree Nuts [Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pinenut, Pistachio, Walnut], Dairy, Lupins, Fish, Crustaceans, Mollusc, Lupins, Gluten [Wheat, Gluten, Barley, Oats, Rye], Soy, Egg, Sesame, Sulphites & others specific to individuals
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We acknowledge the Traditional Owners of the lands on which we operate our venues in Narrm and Djilang; the Wurundjeri Woi Wurrung and Wadawurrung peoples. We pay our respects to Elders past and present and seek to honour the long-standing tradition of building community and exchanging ideas on these lands. We extend that respect to the broader Kulin Nations and the Traditional Owners of all First Nations communities across Victoria and Australia.
