D1.HCC.CL2.04 Trainee Manual - Amazon S3 · 1.1 Identify critical points in the processing of food...

Maintain strategies for safe food storage

D1.HCC.CL2.04

Trainee Manual

Maintain strategies for

safe food storage

D1.HCC.CL2.04

Trainee Manual

Project Base

William Angliss Institute of TAFE 555 La Trobe Street Melbourne 3000 Victoria Telephone: (03) 9606 2111 Facsimile: (03) 9670 1330

Acknowledgements

Project Director: Wayne Crosbie Chief Writer: Alan Hickman Subject Writer: Garry Blackburn Project Manager: Alan Maguire Editor: Jim Irwin DTP/Production: Daniel Chee, Mai Vu, Kaly Quach

The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia, Myanmar, Philippines, Singapore, Thailand and Viet Nam.

The ASEAN Secretariat is based in Jakarta, Indonesia.

General Information on ASEAN appears online at the ASEAN Website: www.asean.org.

All text is produced by William Angliss Institute of TAFE for the ASEAN Project on “Toolbox Development for Front Office, Food and Beverage Services and Food Production Divisions”.

This publication is supported by the Australian Government’s aid program through the ASEAN-Australia Development Cooperation Program Phase II (AADCP II).

Copyright: Association of Southeast Asian Nations (ASEAN) 2013.

All rights reserved.

Disclaimer

Every effort has been made to ensure that this publication is free from errors or omissions. However, you should conduct your own enquiries and seek professional advice before relying on any fact, statement or matter contained in this book. The ASEAN Secretariat and William Angliss Institute of TAFE are not responsible for any injury, loss or damage as a result of material included or omitted from this course. Information in this module is current at the time of publication. Time of publication is indicated in the date stamp at the bottom of each page.

Some images appearing in this resource have been purchased from stock photography suppliers Shutterstock and iStockphoto and other third party copyright owners and as such are non-transferable and non-exclusive. Clip arts, font images and illustrations used are from the Microsoft Office Clip Art and Media Library. Some images have been provided by and are the property of William Angliss Institute.

Additional images have been sourced from Flickr and SKC and are used under Creative Commons licence: http://creativecommons.org/licenses/by/2.0/deed.en

File name: TM_Maintain_strategies_for_safe_food_storage_FN_020114

http://www.asean.org/

http://creativecommons.org/licenses/by/2.0/deed.en

© ASEAN 2013 Trainee Manual


Table of contents

Introduction to trainee manual ........................................................................................... 1

Unit descriptor................................................................................................................... 3

Assessment matrix ........................................................................................................... 5

Glossary ........................................................................................................................... 7

Element 1: Identify critical control points in food production ............................................ 11

Element 2: Handle and store food products correctly ...................................................... 43

Element 3: Maintain strategies for safe food ................................................................... 53

Presentation of written work ............................................................................................ 79

Recommended reading ................................................................................................... 81

Trainee evaluation sheet ................................................................................................. 83

Trainee Self-Assessment Checklist ................................................................................. 85

Introduction to trainee manual


Maintain strategies for safe food storage 1


To the Trainee

Congratulations on joining this course. This Trainee Manual is one part of a ‘toolbox’ which is a resource provided to trainees, trainers and assessors to help you become competent in various areas of your work.

The ‘toolbox’ consists of three elements:

A Trainee Manual for you to read and study at home or in class

A Trainer Guide with Power Point slides to help your Trainer explain the content of the training material and provide class activities to help with practice

An Assessment Manual which provides your Assessor with oral and written questions and other assessment tasks to establish whether or not you have achieved competency.

The first thing you may notice is that this training program and the information you find in the Trainee Manual seems different to the textbooks you have used previously. This is because the method of instruction and examination is different. The method used is called Competency based training (CBT) and Competency based assessment (CBA). CBT and CBA is the training and assessment system chosen by ASEAN (Association of South-East Asian Nations) to train people to work in the tourism and hospitality industry throughout all the ASEAN member states.

What is the CBT and CBA system and why has it been adopted by ASEAN?

CBT is a way of training that concentrates on what a worker can do or is required to do at work. The aim is of the training is to enable trainees to perform tasks and duties at a standard expected by employers. CBT seeks to develop the skills, knowledge and attitudes (or recognise the ones the trainee already possesses) to achieve the required competency standard. ASEAN has adopted the CBT/CBA training system as it is able to produce the type of worker that industry is looking for and this therefore increases trainees chances of obtaining employment.

CBA involves collecting evidence and making a judgement of the extent to which a worker can perform his/her duties at the required competency standard. Where a trainee can already demonstrate a degree of competency, either due to prior training or work experience, a process of ‘Recognition of Prior Learning’ (RPL) is available to trainees to recognise this. Please speak to your trainer about RPL if you think this applies to you.

What is a competency standard?

Competency standards are descriptions of the skills and knowledge required to perform a task or activity at the level of a required standard.

242 competency standards for the tourism and hospitality industries throughout the ASEAN region have been developed to cover all the knowledge, skills and attitudes required to work in the following occupational areas:

Housekeeping

Food Production

Food and Beverage Service


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Front Office

Travel Agencies

Tour Operations.

All of these competency standards are available for you to look at. In fact you will find a summary of each one at the beginning of each Trainee Manual under the heading ‘Unit Descriptor’. The unit descriptor describes the content of the unit you will be studying in the Trainee Manual and provides a table of contents which are divided up into ‘Elements’ and ‘Performance Criteria”. An element is a description of one aspect of what has to be achieved in the workplace. The ‘Performance Criteria’ below each element details the level of performance that needs to be demonstrated to be declared competent.

There are other components of the competency standard:

Unit Title: statement about what is to be done in the workplace

Unit Number: unique number identifying the particular competency

Nominal hours: number of classroom or practical hours usually needed to complete the competency. We call them ‘nominal’ hours because they can vary e.g. sometimes it will take an individual less time to complete a unit of competency because he/she has prior knowledge or work experience in that area.

The final heading you will see before you start reading the Trainee Manual is the ‘Assessment Matrix’. Competency based assessment requires trainees to be assessed in at least 2 – 3 different ways, one of which must be practical. This section outlines three ways assessment can be carried out and includes work projects, written questions and oral questions. The matrix is designed to show you which performance criteria will be assessed and how they will be assessed. Your trainer and/or assessor may also use other assessment methods including ‘Observation Checklist’ and ‘Third Party Statement’. An observation checklist is a way of recording how you perform at work and a third party statement is a statement by a supervisor or employer about the degree of competence they believe you have achieved. This can be based on observing your workplace performance, inspecting your work or gaining feedback from fellow workers.

Your trainer and/or assessor may use other methods to assess you such as:

Journals

Oral presentations

Role plays

Log books

Group projects

Practical demonstrations.

Remember your trainer is there to help you succeed and become competent. Please feel free to ask him or her for more explanation of what you have just read and of what is expected from you and best wishes for your future studies and future career in tourism and hospitality.

Unit descriptor



Unit descriptor


This unit deals with the skills and knowledge required to Maintain strategies for safe food storage in a range of settings within the hotel and travel industries workplace context.

Unit Code:

D1.HCC.CL2.04

Nominal Hours:

10 hours

Element 1: Identify critical control points in food production

Performance Criteria

1.1 Identify critical points in the processing of food

1.2 Identify legislated and enterprise requirements

Element 2: Handle and store food products correctly


2.1 Identify safe food storage conditions for food products

2.2 Apply safe food storage conditions to food products

2.3 Review/correct storage of products

Element 3: Maintain strategies for safe food


3.1 Check processes are being followed on a regular basis

3.2 Respond to/correct unsafe practices

3.3 Review/correct strategies for safe food

Unit descriptor

4


Assessment matrix



Assessment matrix

Showing mapping of Performance Criteria against Work Projects, Written

Questions and Oral Questions

The Assessment Matrix indicates three of the most common assessment activities your Assessor may use to assess your understanding of the content of this manual and your performance – Work Projects, Written Questions and Oral Questions. It also indicates where you can find the subject content related to these assessment activities in the Trainee Manual (i.e. under which element or performance criteria). As explained in the Introduction, however, the assessors are free to choose which assessment activities are most suitable to best capture evidence of competency as they deem appropriate for individual students.

Work

Projects

Written

Questions

Oral

Questions


1.1 Identify critical points in the processing of food 1.1, 1.2 1, 2 1

1.2 Identify legislated and enterprise requirements 1.3 3, 4, 5, 6

2



2.1 7, 8, 9 3


2.2 10, 11, 12 4

2.3 Review/correct storage of products 2.3 13, 14 5



3.1 15, 16 6

3.2 Respond to/correct unsafe practices 3.2 17 7

3.3 Review/correct strategies for safe food 3.3 18 8

Assessment matrix

6


Glossary



Glossary

Term Explanation

2 Hour 4 Hour rule Process of cooling foods within a specific timeframe

Ambient Temperature Temperature of the room in which food is produced

Audit Systematic questioning of a process to see if it is correct

Bacteria Micro organisms that can grow in unprotected food to alarming volume then cause sickness in people

Clean Clear of visible contaminants

Cleaning Schedule

A programmed cleaning regime which sets out the how, what with, by whom, and when areas or items are to be cleaned

Contaminant

Any biological or chemical agent, foreign matter, or other substances that may compromise food safety or suitability for human consumption.

Control point A point in the process where a control might have to be implemented

Coolroom Storage room where food is held at a consistent temperature less than 5°C

Corrective Action What has to be done to bring processes back under control

Critical Control Point A point in the process where a control mechanism must be implemented to keep food safe

Food Premises

Any premises including land, vehicles, parts of structures, tents, stalls and other temporary structures, boats, pontoons and any other place declared by the relevant authority to be premises under the Food Act kept or used for handling of food for sale

Freezer Storage area where frozen foods are held

High Risk food Food with high protein, high moisture content, notably the flesh of animals and seafood

Micro-organisms

Cannot be seen by human eye; commonly known as pathogens. They can have consequences ranging from minor irritation or ailment through to fatality

Personal Hygiene Cleanliness of the person handling food

Glossary

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Introduction to Safe Food Storage




The Principles of Safe Food Storage are based on the Principles of HACCP.

Hazard Analysis Critical Control Point

Hazard Analysis and Critical Control Point (HACCP) system, has been adopted by the joint WHO/FAO Codex Alimentarius Commission:

(World Health Organisation)

(Food and Agriculture Organisation of the United Nations)

Codex Alimentarius Commission. http://www.codexalimentarius.org.

and its history

This is a system that Food Safety Plans are based upon of which the safe storage of food is but one part.

Food production is a process from the treatment of the soil in which food is to be grown all the way to being consumed by the person at the end of the process:

In restaurants it is the customers.

At each section of the process everybody is expected to work to the requirement of keeping the food in a condition that will not cause an adverse reaction in the people who consume the food.

The possibility that it will not make them sick or cause them injury is minimised.

HACCP is a process that is used to control the safety of the food within the process of food production and processing.

This process is breaking down the process of handling food into Control Points and Critical Control Points.

At each of these point it has to be decided whether the step it is at is critical and what it is that has to be controlled at that point or step.

Safe Storage of the food

Storage of the food whether it is cooked or uncooked is a critical point in the process of food production.

Storage of food relates to the:

Temperature required of the storage area

State of the food; fresh or frozen

Time that the food can be held at these temperature

Equipment in which the food is stored

Cleanliness of the equipment and the food storage area

Type and quality of material the food storage containers are made.

http://www.codexalimentarius.org/


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Element 1:

Identify critical control points in food

production

1.1 Identify critical points in the processing of

food

Introduction

In the identification of control points and critical control points in the production of food within your premises, you should be able to identify the following stages:

Purchasing and receiving goods

Dry, refrigerated and frozen storage

Thawing of food

Cooking of food

Cooling of food

Re-heating prepared food

Hot and cold holding of food

Serving and displaying food

Self-service of food by customers

Packaging of food for on-selling

Transportation of food to others.

Food processing

Safety in food production is about exercising control in the flow in the process of handling food so that it is safe for the consumer to eat.

Food safety is about minimising the possibility of potentially causing an adverse reaction in the consumer.

Governments have adopted the use of Food Safety Plans (FSP) by food businesses that sell food to the public.

Self Management

FSPs are developed in accordance with HACCP (Hazard Analysis and Critical Control Points) principles/system.

The system identifies particular ‘high risk’ points which need to be covered by clear policies, procedures and quality checks.


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Your FSP identifies and describes:

Where and how each hazard can be controlled

How these controls are to be monitored

The corrective action required if control conditions are not met and

Relevant information that needs to be recorded.

There are three types of hazards

It is important that food handlers and Food Safety Supervisors can correctly identify and control the hazards, which may be:

Biological

Physical

Chemical

and that may exist in any food handling, production, storage or service areas or situations.

This Section describes food safety hazards that exist in the workplace and the control points that may exist in your FSP.

Biological contaminants

Micro-organisms are tiny living particles, which usually contain only one cell and cannot be seen with the human eye until there are many millions of them in one area.

Micro-organisms live where conditions are suitable for reproducing and growing, particularly in food. Some micro-organisms are useful and others are harmful.

Some micro-organisms are beneficial, particularly in the production or processing of some food products. For example:

Alcoholic beverages – micro-organisms facilitate the fermentation process

Bakery products – micro-organisms cause bread to rise

Dairy products – micro-organisms facilitate the maturation process, which produces the particular flavours and characteristics.

Harmful micro-organisms

These micro-organisms cause disease and are known as ‘pathogens’.

Diseases caused by these micro-organisms range from minor irritations to fatal ailments.

The major cause of food poisoning is the activity of harmful micro-organisms, especially bacteria.




Bacteria

These are single-celled life forms that exist either as free-range organisms or parasites. Bacteria have characteristics of both plants and animals and can develop in loose chains or clusters.

Bacteria are found everywhere. They are found in the air, soil, on our hands, equipment and utensils. Bacteria live in both humans and animals, growing and multiplying rapidly, aided by warmth, moisture, time, food and oxygen. They are so small that several million can fit onto a pinhead.

Bacteria can exist singly or in a group/clusters.

Bacteria reproduce rapidly and the average bacteria take about 10 to 20 minutes to reproduce. If the environment is favourable, bacteria can grow from 1 to over 2 million bacteria in the space of 7 hours.

Bacteria favour high temperatures, and multiply rapidly when the temperature is high. The Temperature Danger Zone in which bacteria will multiply rapidly is between 5ºC to 60ºC.

Bacteria multiply rapidly but words don’t tell the full story.

Consider the following scenario based on just one single bacterium which divides (via ‘binary fission’) every 20 minutes, and see how the numbers explode.

TIME BACTERIA NUMBERS

9.00 1

9.20 2

9.40 4

10.00 8

10.20 16

10.40 32

11.00 64

12.00 512

1.00 4,096

2.00 32,768

5.00 1,677,216

And remember that in real life food starts off with many, many more than just the single organism in this example!!

But … if you keep the bacteria out of the Temperature Danger Zone this level of reproduction is greatly reduced.


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Spores

Some bacteria have the ability to survive in unfavourable environments. These bacteria form spores.

The genetic material of the bacteria forms a spore inside the bacteria cell, and a protective outer covering forms around the spore.

The cell around the spore disintegrates. The only part of the bacteria remaining is the spore containing the bacteria’s genetic material.

The spore can then lie dormant in the surroundings until the environment is favourable for reproduction of the bacteria.

Alternatively, the spore can be transferred to other surroundings - for example, by being blown in windy conditions, attaching to the foot of an animal or human, being ingested by an animal or attaching to a fruit or vegetable, which is then eaten by an animal or a human:

Spores can be transferred by humans when they handle food.

Destroying spores is quite a difficult process.

Their outer coats can protect them from heat and cold, thus making them difficult to kill. Correct heating and cooking times will kill spores.

When the environment becomes favourable, the spores can shed their outer coats, develop into bacteria and multiply.

The type of bacteria that form spores are found most commonly in raw vegetables, meats, herbs and spices.

The spores can survive even in cooked foods when the bacteria itself has died, and lead to food spoilage or food poisoning.

Salmonella is a bacteria that commonly contaminate food.

Viruses

These are the smallest and simplest forms of existence. They can only replicate themselves inside another living cell:

Most are 20 times smaller than the average bacteria

Unlike bacteria, viruses in food.

Viruses reproduce by invading a living cell and making the living cell reproduce the virus. In effect, the virus takes over the reproductive mechanism of the host cell.

Although a virus requires a living cell to reproduce, a virus can survive in a dormant state for long periods of time until a living host cell becomes available:

Once inside a living cell the virus multiplies, and invades new cells of the host.




Contamination of food by viruses may be caused by inadequate personal and environmental hygiene, and poor food handling practices:

A food handler who is infected with a virus is constantly shedding the viral material, even if he/she is not ‘sick’

Such an infected person can unwittingly pass the virus from hand to food if high standards of hygiene are not observed.

Another means of transferring viral infections is through the consumption of food, usually seafood, which has been collected from water polluted by sewage:

The fish ingests the polluted water containing the virus and the virus is transferred to humans when the fish is eaten.

The foods that are most frequently implicated in this way are bivalve shellfish:

Oysters and mussels.

Other foods that are commonly known to contain dormant viruses are fruit and vegetables and baked products (such as roasts and cakes) that are not cooked after contamination.

The most common food borne viruses cause gastro-enteritis and Hepatitis A.

These viruses can survive for long periods outside the living host cell.

Viruses are difficult to identify and grow in laboratory type conditions. All that is required to cause illness is the initial contamination.

Protozoa

These are single-celled parasites, this means they live at the expense of the host organism (that is, they feed off the host):

Protozoa do not infiltrate the actual host cell as in the case of viruses.

Parasites eat the secretions of their host. Protozoa infect a host, such as a pig, and then get their nutrients from the pig’s bowels:

Protozoa require a living host to reproduce and grow.

When a living host is not available, protozoa form cysts that can lie dormant for lengthy periods in soil or water until a host appears.

Animals infected with protozoa, can contaminate soil and water by excreting faeces containing the protozoa or protozoa cysts:

Food poisoning is caused by eating the flesh of the infected animal (e.g. pork) without thoroughly cooking the flesh, or drinking water which contains the protozoa or cysts.

In many cases, the protozoa establishes itself in the human bowel and takes its nutrients from the food in the digestive tract, thus depriving the human host of the nutrient value of the food eaten.

The common symptom of protozoa poisoning is diarrhoea.

Unexplained weight loss and listlessness may also be symptoms of protozoa infection.


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Sungi

Some fungi are simple, single-celled life forms, such as yeast.

Others grow in a complicated way, resembling other plant forms. Not all fungi are micro-organisms, some are large plants, for example mildews and mushrooms.

Not all fungi are poisonous.

Poisonous fungi produce toxins known as mycotoxins.

Mycotoxins can be ingested directly by eating the fungi that produces the mycotoxin, or indirectly by eating an animal that has consumed the fungi producing the mycotoxin.

Single-celled fungi

The most common single-celled fungi are yeast. There are different types of yeast. Yeast is found mainly in soil and on the skins of fruit. Yeast can be transported in many ways.

Some are carried in the air, by insects, and some yeast is found in the human intestinal tract. The reproduction rate of yeast is extremely fast if conditions are favourable.

Many yeasts are useful. Some are used in the fermentation of foods:

Alcoholic beverages - production of beer, wine and spirits through fermenting sugars

Bakery products - gas in dough – causing it to rise.

Some yeasts cause food spoilage and poisoning. Food spoilt by yeast produces sickly sweet smells. Yeast may affect, amongst other things, fruit juices, fruit preserves, wine, tomato paste and meat.

Plant-like fungi

The other forms of fungi are the multi-celled plant-like fungi (moulds, mildews, toadstools and mushrooms).

Moulds

Moulds can be harmful or useful to food. Certain moulds damage the food on which they grow. In some cases moulds can be very dangerous if they are eaten by humans.

Other moulds are used to enhance food, for example those used in cheese making the blue vein in ‘blue vein’ cheese is a cultivated mould.

Useful moulds also include the penicillin moulds used in the production of antibiotics.

Most moulds cause spoilage in food.

Moulds usually take the form of unsightly growths, off colours and off flavours.

These moulds are recognised as being fuzzy or having furry growths and are generally found on bakery products, vegetables, overripe fruit and semi dried meat.




One mould that can be very dangerous is the aspergillus mould, which grows on peanut plants:

Aspergillus thrives in warm, moist conditions and produces a toxin called aflatoxin. A tiny amount of aflatoxin can cause liver cancer.

In most countries peanuts may be tested for aflatoxins.

Moulds reproduce by forming spores that contain the genetic material for the mould.

Unlike bacteria, moulds do not need to die to release their spores. The spores are ‘set free’ and spread through the air in the wind or carried by animals or water.

The spore settles on a food source puts down roots and grows a trunk and branches just like a tree grows from a seed in good soil.

Each spore can reproduce rapidly in a favourable environment.

Algae

Algae can be either single- or multi-celled.

Like plants, algae make their food by photosynthesis, that is, they use energy from the sun to transform matter into food.

These simple plants do not have roots, stems or leaves.

Algae always live in water - either in rivers, ponds, puddles or simply damp areas. Algae have no specialised tissues for transport (that is, they can’t swim).

Algae are usually green, but sometimes are blue-green, brown or red. The algae that is usually implicated in food poisoning is blue-green algae.

In hot weather blue-green algae multiply rapidly in our waterways:

The bad smell from stagnant water is usually produced by this algae.

Public water supplies are checked and treated often during hot seasons to prevent rapid reproduction of blue-green algae and other micro-organisms.

The treatment of blue-green algae is by applying small amounts of copper sulphate to the water supply. Blue-green algae may be poisonous if ingested by humans.

Physical contaminants

Physical hazards are any materials in food that are unintentional or accidental inclusions.

Physical hazards, for our purposes, are inanimate objects that are not alive. Unlike micro-organisms that live and reproduce in the food, physical hazards are simply present in the food.

Some examples of physical hazards are:

Hair

Dirt and soil in vegetables

Wound dressings (such as dressings / plasters)

Metal scourers/abrasive soap pad fragments


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Parts of food containers and packages, e.g. plastic wrap and

Other objects like glass, wire, matchsticks.

The contamination by physical hazards can occur anywhere along the course of food processing and handling:

At the primary source

For example, dirt and soil on vegetables, grease from equipment, hay in milk supplies.

At the food packaging stage

For example, in a factory where chips are being packaged, a piece of machinery (a bolt or piece of wire) may fall into the packet.

At the transport stage

For example, coins in the shirt pocket of a bakery driver may fall into a custard cream bun when the driver leans over to pick up the tray.

Or when the product is left outside for collection a bird flying by may drop a feather into the box.

At the food handling stage

This is the stage when contamination by physical hazards occurs most frequently, and when poor handling techniques result in contaminating objects not being removed.

For example:

Failure to check deliveries for physical hazards

Physical hazards falling into food on plates or in storage containers

Jewellery and pieces of clothing

Wound dressings

Hair

Fingernails

Cigarette butts and/or matches

Paint peelings

Grout from tiles

Pieces of cooking equipment that break off

Failure to wash food substances properly prior to preparation resulting in dirt or other objects not being removed.

Physical hazards in food present serious problems if ingested by humans. In extreme cases, ingestion of a physical hazard can be fatal.




In particular physical hazards can:

Embed in the digestive tract and cause physical damage:

such as cutting the mouth or blocking the intestines

Cause dental damage

Result in choking

Be absorbed into the blood stream if they are small enough

React chemically with the food to make the food poisonous

React chemically with human metabolism and cause illness

Carry micro-organisms, which may cause poisoning.

Chemical contaminants

There are two types of chemical hazards - naturally occurring chemicals, and introduced chemicals.

Naturally occurring chemicals

Some foods naturally contain chemicals, which are dangerous to humans if ingested.

Sometimes a plant or animal is simply not intended for human consumption at all, such as poisonous mushrooms.

Other times, only part of the plant or animal is inedible:

For example, the leaves of rhubarb are poisonous, even though the stem of the fruit is edible.

In other cases a food is poisonous at some stages in its maturation and perfectly safe during other stages:

For example, an under-ripe green banana can cause diarrhoea, as can a black over-ripe banana. A yellow ripe banana however, is harmless.

These foods are not contaminated in any way by micro-organisms or vermin.

It is simply that the natural chemical composition of the food reacts in such a way as to upset the balance of human metabolism, and causes illness.

Introduced chemicals

Some foods contain chemicals, which are not naturally in the food, but rather are introduced somewhere along the food chain or during food processing.

Chemicals in the food chain

Introduction of chemicals in the food chain can occur in various ways:

Mercury in fish is an example.

Some waterways are polluted by chemicals from industry:

Fish that live in the polluted waters then become contaminated. This may not kill the fish, but may cause the fish to become poisonous when eaten by humans.


20


Another example of introduced chemical food poisoning is when fields are sprayed with insecticide or herbicide, which settles on grass in the area.

This grass is then eaten by the cows and the insecticide or herbicide is present in the milk produced by the cows.

Both of the above illustrations are examples of chemical food poisoning occurring in the food chain.

Chemicals in food processing

Introduction of chemicals in food processing can occur in various ways.

Sometimes canned food reacts with the can itself and becomes poisonous.

The blackening of the inside of a can of food is due to a chemical reaction between the can surface and the food.

Dangerous chemicals can be introduced during the preparation of food:

For example, fly spray may be used in a kitchen when food is exposed. If the spray falls into, say a stew, the stew may poison a human who eats the stew.

Allergic reactions

Some people are allergic to certain foods and chemical additives in food:

For example, monosodium glutamate (MSG) can cause an allergic reaction in some people. Some people may also have a bad reaction to strawberries or oranges.

Although these reactions are unpleasant for the sufferer, and in extreme cases can be fatal, they do not amount to food poisoning for our purposes.

Some common sources of chemical hazards:

Insecticides used during farming:

Designed to kill insects on crops

Herbicides used during farming:

Designed to kill plants growing alongside food crops

Chemical sanitisers and other cleaning agents used to clean milking sheds, abattoirs, cooking utensils and preparation equipment

Insect sprays and rodent baits used at the manufacturing premises or food premises

Faulty cans:

Blackening of the can due to a chemical reaction

Pollution of waterways and air by industry effluent

Pollution of soil by industrial activity.




Prevention and control

Prevention and control of natural and introduced chemical hazards:

Always wash fruit and vegetables thoroughly before use to remove any insecticides or herbicides, which may have contaminated the food

Maintain separate storage for all chemical sanitisers and cleaning agents

Always keep cleaning chemicals away from food, cooking equipment and utensils. Observe manufacturers’ guidelines in relation to the use of cleaning chemicals around food preparation and service areas

Cover all food and food preparation areas before using insect sprays

Place rodent baits and poisons in areas specified by your reputable pest control company, and always wash hands after handling the baits and/or their containers

Do not use any canned food when the can has become blackened

If using food additives that may cause allergic reactions, advise your patrons or seek alternative additives.

Control Points (CPs) and Critical Control Points (CCPs)

In a food production context there are points or steps in any procedures where food safety can break down:

These are known as:

Control points (CPs)

Critical Control Points (CCPs).

A CCP (Critical Control Point) must be monitored:

It is essential to control the hazard at this point because loss of control will result in a health risk to the consumer.

This is usually because there is no subsequent step available to alleviate the hazard.

A CP (Control Point) may be monitored:

The emphasis is different because at this point the loss of control may not necessarily lead to an unacceptable health risk.

Food Safety Supervisors must be prepared to actively police and monitor all steps in the chain of events that represent food handling within the premises.

Each of the above CPs/CCPs are discussed in detail below.

Hazard Analysis Critical Control Point (HACCP)

A Food Safety Program must be a written document, along the lines of the HACCP, which is founded on seven principles:

The need to conduct a hazard analysis and risk assessment of the workplace/premises.

The need to determine what will be the critical control points for each hazard that has been identified, such as purchasing, delivery, storage, etc. (see below for full list).


22


Establishment of specific details for each critical control point, such as time and temperature controls/limits.

Active monitoring of all of the identified critical control points.

Recognising that corrective action must be taken when critical control points specifications are not met, such as repairs being made to refrigeration and/or food being thrown out.

Creation of a comprehensive record keeping system to document compliance with the established procedures.

Establishment of protocols that will verify established procedures, such as audits and checking that thermometers are reading accurately.

Application of HACCP involves a systematic investigation of the total food handling process with a view to identifying anything that could pose a threat to consumers.

The total food handling process covered by HACCP includes:

Purchasing of food

Delivery of food into the premises and its receival

Storage of food – dry, refrigerated/cold, or frozen

Preparation of food – including thawing

Cooking of food – including cooling of hot food

Storing/holding and displaying of prepared/cooked food – hot and cold

Re-heating of food – also known as ‘re-thermalisation’

Packaging of food

Service of food – including self service

Transportation of food – hot and cold

Disposing of food.

Threats posed to consumers at each of these stages may be categorised as being microbiological, chemical and/or physical contamination.

Controlling food hazards

This sub-Section must be read in conjunction with all other Sections.

Purchasing of food

There is a high risk that food may be unsafe from the source in terms of biological, chemical and/or physical contamination.

You should strive to ensure that all your food is bought from reputable suppliers who supply you with products that are fit for human consumption.

This means that you must be sure that their food handling practices are sound and comply with the requirements.




You must never buy food purchased from unauthorised sources (such as items made by your spouse at home, relations, friends, fetes, fairs, stalls, children who call door-to-door).

Always purchase from an authorised business.

An authorised business is a business that is registered with the Local Government Authority and has a license to sell food from the businesses that then sell to the public for consumption

Delivery of Food into the Premises and its Receival: Hazards

Foods that are delivered from the supplier especially in terms of biological, and/or physical contamination present a high level of risk.

In an unsafe manner means of high risk foods being delivered:

At the wrong temperatures,

Containers/packaging have been damaged.

You are required to take all reasonable steps to ensure that only safe food is accepted into the premises:

Taking of temperature checks on a regular basis and recording result is a critical aspect of this control point

Checking of packaging can also be conducted on a regular basis.

Food should be delivered into your premises using a specially designated ‘food transport vehicle’ and you should check that this is happening: where it is not happening, you should refuse the delivery.

A designated food transport vehicle is one that only delivers food:

High risk foods should be delivered in a refrigerated compartment.

This compartment should be lined with a surface that is easy to clean and regular check by yourself to ensure that the refrigeration is 'actually on' and the compartment is clean.

Storage of Dry Food: Hazards

There is a low-to-medium level risk of contamination of food whilst it is in dry storage.

This may, again, be caused by biological, physical or chemical contamination.

Make sure that there is:

No over-crowding of stores areas

Poor stock rotation practices

First In and First Out (FIFO) are followed

Sufficient physical inspections are conducted, and that

Cleaning practices and proper storage techniques are followed.


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Storage of Refrigerated Food: Hazards

This phase covers the storage of food before preparation, and after it has been prepared: it does not cover the display of cold food.

There is a high risk of biological/microbial contamination of high risk foods during refrigerated storage:

A critical point to remember is the relationship between time and temperature:

Everything should be done to keep the food out of the Temperature Danger Zone as much as possible.

can be caused from numerous factors so that is why all food stored in the refrigerator must be covered.

This is to protect from spillages and contamination from other raw or cooked foods that are being stored for future use.

Storage of Frozen Food: Hazards

There is a medium level of risk of biological/microbial contamination of high risk foods during frozen storage.

This comes about when frozen food is thawed (purposely or accidentally), and is then subsequently re-frozen: this allows bacteria to multiply to dangerous levels that may cause food poisoning:

Freezing doesn’t kill bacteria, but does prevent them from growing/multiplying.

Controls involve keeping frozen food in the -15ºC to -18ºC so they remain hard frozen.

It is acceptable to thaw frozen meat, make a sauce or stew by cooking that defrosted meat, and then to freeze the menu item that has been produced:

It is not acceptable to thaw this stew or sauce, and then to re-freeze it.

Thawing: Hazards

Thawing can apply to:

Raw,

Unprepared

Unprocessed food items

Food that has been cooked or a prepared menu item.

High risk foods are at a high level of risk of biological/microbial contamination during thawing if they are not thawed correctly:

Incorrect thawing, such as leaving items out on a bench or draining board to defrost, can cause the temperature of the food to rise into the Temperature Danger Zone, allowing bacterial multiplication to occur.




The preferred method of thawing is to defrost the items under refrigeration, such as in the cool room:

Items can also be placed under cold running water (20ºc or less)

Can be thawed in a microwave providing they are then processed immediately.

Again, any item that is being thawed must be protected from chemical and physical contamination during the thawing process.

Preparation of Food: Hazards

Food is very susceptible at this stage to contamination from biological, chemical and physical sources:

Foods are very exposed at this stage and thus more likely to become contaminated.

High risk foods are at a very high risk of contamination because they are usually in the Temperature Danger Zone while being prepared and because they are commonly being physically handled.

Controls include:

Minimising the time food spends in the Temperature Danger Zone

Handling cooked food with the bare hands as little as possible

Covering food.

Cooking of Food: Hazards

Cooking of high risk foods is a basic yet critical stage of food production as it enables the destruction of food poisoning bacteria.

The vital temperature is 75°C because food poisoning bacteria are unable to survive at, or above, this temperature:

Use a probe thermometer to check that the internal temperatures of dishes reaches this level, and verify that items such as sauces and stews actually boil.

Prime, solid pieces of red meat and oily fish, such as beef and tuna can be cooked to a temperature of less than 75°C because there is no bacteria on the inside of the flesh.

Red meats that are stuffed and rolled such as lamb loin must be cooked to 75° because the flesh has been exposed to the outside is now on the inside and any airborne bacteria that may have settled on the flesh needs to meet the critical temperature of 75°C:

It is acceptable to cook beef and lamb to 'rare' for customers preferences

Tuna and salmon steaks can also be 'rare'.

When cooking food, attention must again be paid to ensuring it does not become contaminated with either physical or chemical contaminants.


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Cooling of Hot Food: Hazards

There is a high level of risk to high risk foods if cooling of hot foods is not carried out properly.

The key to protecting high risk foods from biological/microbial contamination is to cool the food that has just been cooked quickly:

While food is cooling it is at great risk of bacterial growth whilst it is in the Temperature Danger Zone.

A two-step rule applies – when food has reached 5°C, it can be put in the freezer.

The usual low level risk of contamination from chemical and/or physical sources remains especially when the food is uncovered: checks should be made to ensure that food is placed into clean and uncontaminated containers to allow it to cool.

Storing and Holding of Hot Food: Hazards

This phase covers the storage of hot food after it has been prepared:

It also covers the display of hot food.

Food is at a very high risk of contamination whilst it is being held hot, unless it is held at 60°C or above: this is a critical requirement:

Hot food must be held hot, that is at 60°C or above if being held for extended period of time.

This applies to all the food you keep in food warmers or in bain-maries.

The usual low level risk of contamination from chemical and/or physical sources remains especially when the food is uncovered: regular checks should be made to ensure that food is not at risk of contamination from flies, dust, or any other source.

Inasmuch as hot food must be held hot (at 60°C or above), so must cold food be kept cold:

This means keeping it at or below 5°C.

This is absolutely critical.

Food is at a high risk of bacterial contamination during this phase: if the temperature of the food strays into the Temperature Danger Zone, rapid multiplication can occur causing potential for fatal food poisoning.

The usual low level risk of contamination from chemical and/or physical sources remains especially when the food is uncovered:

Regular checks should be made to ensure that food is not at risk of contamination from flies, dust, or any other source.





Food safety should be paramount concern to all people, both producers and customers.

Food production can be hard work with long hours for little reward. People can get tired and forgetful or just try to take shortcuts to save money:

Maintaining refrigeration is expensive

Cleaning takes time.

Governments have had to develop standards or expectation of people that produce food purely because people cannot be trusted to do it correctly.

China has introduced the death penalty for people caught adulterating food that is sold to the public.

Baby formula was made with milk powder that was adulterated with a chemical 'melamine' even though it was illegal to do so.

Legislation by all countries that apply standards to the manufacturing and handling of food that is going to be sold for human consumption.

This applies to:

The earth where the animals are fed and raised

Plants are grown

Waters where fish are harvested

Handling of food after harvesting

Processing of the food ready for human consumption.

Restaurants will take food from food suppliers and clean, prepare and cook food.

Health Act

Food Act

Public Health and Wellbeing Act.

Student Activity

Students are to research and obtain a copy of the local laws and regulations that relate to Food Safety.


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A FSP for food premises will reflect the needs of the Code and these requirements must be implemented at all times to ensure the safety of food that is prepared and served.

Food safety policies and procedures may relate to:

Food receiving, storage, preparation, display, processing, service and disposal

Methods of food hazard control for each identified critical point in the food process for the premises

Systematic monitoring of hazard controls and record keeping

Personal hygiene, suitable dress and personal protective equipment and clothing

Record maintenance

Corrective actions that have been taken when hazards are found not to be under control – referred to as an ‘out of control’ situation

Pest control

Cleaning and sanitation

Equipment maintenance.

You will note, it is not just about the temperature of the food but also about:

Skill level of the staff.

Pest control

Cleaning and sanitation

Equipment maintenance

Recording of all this information and keep copies for several years to prove diligence.

Personal hygiene of staff requirements

Food handlers must be aware that they themselves, their actions, their health, and their personal habits have a great impact on the wholesomeness of food served to the public.

Personal hygiene is a serious issue and must be treated as such: the industry simply cannot afford to tolerate workers who treat it as a joke.

You are regarded by patrons and your employer as a professional and you must therefore know what is expected, cultivate sound work practices, and be vigilant in ensuring personal hygiene requirements are complied with.

In general terms all food handlers are under an obligation to observe and implement personal hygiene practices that minimise the possibility of food contamination.




Staff are expected to wash on a daily basis.

No jewellery to be worn on hands and wrists:

Food can lodge in the jewellery, deteriorate and then fall back into food

There is also a chance that stones/gems may fall out into the food providing a physical food contaminant

If you simply must wear a ring, then cover it using a glove or wound dressing

Facial hair must be kept neat and controlled:

Hair should either be covered or sprayed to keep it controlled in such a way that hairs do not fall into food

Long hair must be tied back (this is applicable to waiting staff as well as food preparation and food service staff), and

Beards should also be covered.

, clean and free of polish (including clear mail polish):

Cracked fingernails and chipped nail polish can harbour bacteria and may also flake off into food

Nail enamel is also prohibited as are any fingernail decorations and artificial nails.

Clothing must be clean:

A minimum requirement is for clean clothes for each shift with further changes as spillages and 'working dirt' dictate

It is expected that the clothing that you wear in the food preparation area is not worn to and from work.

Cuts and sores must always be covered:

A proper, coloured, water-proof dressing must be applied and a finger stall also used where necessary. A disposable glove can also be worn where the cut or sore is on the hands.

Food handlers with any communicable disease:

Must not deal with food until they receive a certificate from a doctor stating that as a food handler they are cleared to work with food.

Safe and Hygienic Food handling

By definition, beverages are included as food so all requirements that apply to what we define as edible food also apply to beverages/drinks.

‘Food handling’ is any activity that involves the handling of food, so it is important that these notes are read in conjunction with other food safety information.

Safe food handling techniques are techniques that can be used to control the safety of food and covers processes from the receipt of off into the premises to the disposal of waste produced by food processing activities.


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These notes will present requirements in-line with the food handling processes identified in the Code.

Food receipt

Where the establishment has a FSP in place, food can only be purchased from the suppliers listed on the ‘Approved Suppliers List’.

Where food fails to meet the following criteria, it must be rejected:

You must refuse the delivery and get the delivery driver to take it back to the supplier).

The safe food handling requirements in relation to food receipt are:

Inspect the deliveries – your FSP may require you to visually inspect a set number of deliveries (such as 5% or 20%) to make sure:

The food is free from visible contamination:

Frozen food is hard frozen

Packaging and wrapping isn’t torn

The integrity of cans has not been compromised

Cans are not ‘blown’

The food was not delivered amongst chemicals

There are no leaking food containers

The food doesn’t smell ‘off’

Bags of flour and rice are not broken.

The delivery does not bring in pests or rodents.

The use-by dates of the food are acceptable:

Reject any food that is delivered beyond its use-by date or where you believe you will not be able to use that food before it reaches its use-by date.

Compare the food that is delivered to any product specifications you may have set for food items – not all establishments will have these specifications in place but where they are being used, they should be checked.

Inspect the food delivery vehicle:

Check it is registered as a food delivery vehicle and that it is clean.

Check the practices of the delivery driver.

Check things such as:

Whether or not food is protected during the delivery process

Is the delivery vehicle left unlocked during deliveries?

Is food placed on the footpath?

Are there chemicals mixed in with the food items?

Personal hygiene of the delivery driver.




Ensure someone is at the premises to receive the food:

Deliveries should not be left at the premises unattended as this raises the possibility of contamination (from birds, dogs, cats etc.) as well as potential for theft.

in accordance with the requirements of your FSP using a properly calibrated thermometer (see later notes):

Frozen food should be hard frozen with no evidence of defrosting: -15ºC to -18ºC is the recommended temperature

Hot food that is ‘potentially hazardous’ (see below) must be at 60ºC or above.

Potentially hazardous refrigerated food must be at 5ºC or below.

: You are allowed to accept potentially hazardous food where the delivery driver can demonstrate to you that the combination of time and temperature have not impacted on food safety.

In general terms, if the food has been in the Temperature Danger Zone for 2 hours or longer the food should be rejected.

Where you accept a delivery of potentially hazardous food that is in the Temperature Danger Zone, it should be used first/immediately and not be subject to the standard stock rotation principle of First In, First Out.

Check that all packaged food is properly labelled with the name of the supplier, manufacturer or vendor – all food delivered into a food premises must be able to be identified so as to assist with food recalls and to help identify the source of problems/contamination where an outbreak of food poisoning occurs.

Store all deliveries as soon as possible after they have been delivered and checked – never leave refrigerated or frozen food lying around in the receival area.

Potentially hazardous food

Potentially hazardous food is food that must be stored under special temperature condition to prevent the growth of food poisoning bacteria, or to prevent the formation of toxins in the food.

The list of potentially hazardous food (also known as ‘high risk’ food and/or ‘potentially dangerous’ food) is really without end, but focuses on high protein foods.

Pay special attention to the following potentially hazardous foods and make sure they are stored correctly at the right temperature (that is, out of the Temperature Danger Zone):

Milk and milk products, soft cheeses – butter, yoghurt, custards, cream cakes, cheese, baked custard tarts and dips

Egg products – quiche, fresh pasta, duck and game bird eggs

Meat and poultry – all cuts both cooked and uncooked

Smallgoods products – ham, pressed chicken, but note that salami is not a high risk food

Processed meat products including chicken – pate, sausages, coagulated blood, rissoles, meat balls


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Fish, shellfish, fish products, fish soups and fish stocks – caviar, fish balls, patties, salads, sauces and stews

Other food dishes – pizza, prepared meals, sandwiches, salads and cooked rice.

If you are ever in any doubt about whether or not a food you are dealing with is a high risk food, ask an Environmental Health Officer at your local Council, or call your Department of Health.

Clean

Clean means free from visible debris (dirt, food, grime etc.) and free from objectionable odour.

Temperature Danger Zone

The Temperature Danger Zone is the temperature range in which bacteria multiply most rapidly:

The range is between 5ºC – 60ºC.

The 2/4 Rule

Awareness of the 2/4 rule is critical in applying safe food handling procedures.

The 2/4 rule states:

High risk foods that have been in the Temperature Danger Zone for 4 hours (or more) must be discarded/thrown out.

High risk foods that have been in the Temperature Danger Zone for 2 hours can be refrigerated and then returned to the Temperature Danger Zone for another 2 hours, maximum.

When high risk food has been in the Temperature Danger Zone for 2 hours it must be cooked or eaten within the next 2 hours or thrown out.

There are no exceptions to this rule.

Food storage

There are four (4) storage areas in a food production area:

Dry goods storage

Refrigerated goods storage

Frozen goods storage

Chemical storage.

Chemical need to be stored in a separate area away from the food production area and must only be bought into the food production area when cleaning is being undertaken.




First In, First Out stock rotation

Effective stock rotation for foods means using the FIFO approach to stock rotation:

First In, First Out.

This method requires that food is used/served in the order it was delivered meaning that the foods that have been in stock the longest are used first:

In practice this means that when storing food.

Old/existing stock must be moved forward on the shelf and the newly delivered stock must be placed behind it:

This allows the stock at the front (the oldest stock) to be used before the newer stock.

Existing product in a chest freezer should be removed and the new stock placed at the bottom of the freezer:

The existing/old stock is then replaced in the freezer on top of the newer stock.

Cross contamination

All food handlers must be aware of the concept of cross contamination.

Cross contamination is the contamination of food (or food preparation surfaces, equipment etc.) with bacteria, chemicals or allergens as a result of contact with a contaminated source.

Bacteria cannot fly, jump or hop so they depend on us to move them around from place to place via direct contact or through indirect contact.

Examples of direct contact are:

Using a knife to cut raw meat and then using the same knife to cut cooked, ready-to-eat meat without cleaning and sanitising the knife in between tasks:

The blood and residual meat on the knife will carry bacteria and this will be transferred by the knife to the previously safe cooked, ready-to-eat meat

Using a chopping board to cut raw chicken and then using the same chopping board to cut cooked meat for salads without cleaning and sanitising the board in between tasks:

The chopping board will carry bacteria from the uncooked chicken (the cooking process destroys the bacteria) which will then be transferred to the previously safe to eat cooked meat.

Examples of indirect contact are:

Coughing or sneezing into your hand, and then using that hand to prepare/touch food or to touch a food preparation surface.

Actions that will assist in preventing cross contamination include:

Developing and implementing Standard Operating Procedures (SOPs) that eliminate the possibility of cross contamination. These may apply to any or all of the following points


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Using separate staff to handle raw high risk food and other food that is cooked and/or ready-to-eat

Washing and sanitising all preparation surfaces, equipment and utensils in between each use

Using colour-coded chopping boards – see later notes

Regular cleaning of equipment

Ensuring proper personal hygiene practices are implemented – this applies especially to how and when food handlers are to wash their hands

Keeping chemicals away from food and food preparation/service areas – this includes eliminating the use of chemicals in food areas when food is present

Protecting food by keeping it covered – by using lids, plastic film etc.

Using cleaned and sanitised containers for every food preparation and storage requirement – this applies to all storage, preparation or display environments

Using only cleaned and sanitised crockery, cutlery and glassware for the service of food and drinks – this includes ensuring that all service items are properly stored after cleaning to protect them from contamination

Using only disposable towels for wiping hands or cleaning up spills and immediately discard after use – do not use clothing such as fronts of jackets, aprons or cloth tea towels or swabs

Never storing raw high risk food above cooked and/or ready-to-eat food

Never storing food containers on the floor

Using hand wash sinks only for hand washing – and not using food preparation sinks for hand washing

Cleaning and sanitising probe thermometers in between each use

Cleaning low risk areas and equipment before cleaning high risk areas when the same cleaning items/equipment have to be used

Washing all fruit and vegetables, especially salad vegetables, in a sanitising solution before use.

Two-step rule for cooling hot food

The two-step rule provides direction for the cooling of high risk hot food.

It states:

Cool hot food down from 60°C to 21°C within 2 hours of removing the food from the stove, oven or other cooking unit.

Once the food has reached 21°C it should be placed into a refrigerator/cool room, and then cooled to 5°C (or below) within a further 4 hours.

If the cooling of high risk food does not meet these criteria, the food must be thrown out.

In addition, note that once the food has reached 5°C, it can safely be put in the freezer.

Note: The temperature listed are guidelines.




The temperature of 21°C is just an ambient room temperature. This is the temperature of the room where the food is being prepared.

In warmer climates the cooked food will never get down the this temperature unless it is air conditioned.

The idea is to get to food cool so no residual heat will adversely affect the temperature in the coolroom.

Blast Chilling

Blast chilling will bring the temperature of the food down to below 5°C within 1.5 hours.

This not only reduces the risk of bacterial growth it also prolongs the life of the food at 3°C storage.

This time and temperature profile only works when food is placed into shallow trays of 2 inch or5 centimetre (cm) depth.

The deeper the tray the longer food will take to cool to required temperature.

Food packaging

Any establishment that packages food – for example, for take away purposes or for further on-selling of products to other food premises – must ensure:

The soundness/wholesomeness of all food to be packaged/re-packaged is verified prior to actual packaging taking place

Containers being used to package the food are clean and undamaged

Correct personal hygiene protocols are followed when packaging is taking place – this includes things such as hand washing, coughing, sneezing, wearing hats

Containers being used are appropriate to the type of food being packed – for example, if the food being packed is a liquid then the container should be able to easily and soundly store liquid: it would be inappropriate to package a liquid in a bag, for instance

All equipment – including benches, counters, weighing scales, and utensils are clean and sanitised prior to packaging the food

The packaging area is maintained in such a way as to eliminate flies and other pests and rodents

Packaging used is appropriate for the food being packed – some acidic foods will react unfavourably with certain containers/material: check with your supplier before purchasing packaging materials

Packaging, wrapping and food containers are stored correctly – this means in a vermin-proof area that also ensures the containers are not likely to be contaminated by airborne particles (such as dust), flies and chemical (or other) products which may leak into/onto the packaging

Appropriate lubricants are used (where necessary) on food packaging machinery – it is essential that these lubricants are such that they themselves do not pose a physical or chemical contamination risk.


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The required information is listed on all packaged items that are packaged for further on-selling – that is:

Name of product/item

Weight of the package

Date of packaging or the batch number of the packaged product

Business name of the organisation doing the packaging

Address of the organisation doing the packaging.

Observe the 2/4 rule where appropriate.

Food transportation

Premises may transport food as part of a home delivery service or as part of the outside catering services they offer.

Requirements in relation to the safe transportation of food are:

A nominated food delivery vehicle is used

The food storage area of the delivery vehicle is maintained in a clean condition been cleaned – also, any boxes, containers, transport boxes (including warmers/heaters) used to store food during transport must be clean

Raw and cooked/ready-to-eat foods are kept physically separate – to avoid cross contamination

The temperature of hot and cold food is checked prior to being loaded:

hot food to be 60°C or above, and cold food to be 5°C or below: frozen food to be hard frozen

Where hot food cannot be held at 60°C or above, it will 100% definitely need to be able to be delivered within 2 hours

Where cold potentially hazardous food cannot be held at 5°C or below, it will 100% definitely need to be able to be delivered within 2 hours

Refrigerated food delivery vehicles can hold food outside the Temperature Danger Zone:

this may require the vehicle to be connected to mains power and pre-cooled prior to food being loaded

Temperatures (and times) of food items are recorded onto a Food Delivery/Transportation log (or similar) when they are loaded into the food delivery vehicle

Food is not loaded into the delivery vehicle until it is ready to be delivered

All food is covered to protect it from contamination

The delivery vehicle itself has been well maintained to minimise the risk of vehicle breakdown during food delivery

Chemicals are not stored with food items




No pets/animals are allowed in the food delivery vehicle

All doors on the food delivery vehicle should be locked when unattended.

Regular hand washing

All food handlers are under an obligation to wash their hands as and when required by the Code.

The intention of this is to ensure that the hand washing process removes potential food poisoning sources from the hands so that the possibility of cross contamination is eliminated.

Only hands designated for hand washing can be used for washing hands – it is not legal to use slop sinks or prep sinks.

The times when food handlers must wash their hands are:

Any time the hands are likely to be a source of contamination – this can cover a wide range of possible circumstances and it is impossible to identify them all but the following is a representative list:

After handling rubbish/garbage and before handling food or food contact surfaces

After undertaking cleaning duties and before handling food or food contact surfaces

After handling animals and before handling food or food contact surfaces

After changing a baby’s nappy and before handling food or food contact surfaces

After accepting a delivery of food into the premises and before handling food or food contact surfaces

After handling money and before handling food or food contact surfaces

In between handling raw food (meat, fish or chicken) and handling other foods such as cooked and/or ready-to-eat food

Before they start their food handling duties – this means that food handling staff must wash their hands when they arrive at work even though they may have showered, bathed or washed their hands at home before coming to work

Immediately after engaging in nominated activities that have proved to be associated with bacterial transfer/cross contamination. The nominated activities include:

Smoking – including using tobacco products

Coughing or sneezing

Using a handkerchief or nasal tissue – which includes blowing the nose

Eating or drinking

Touching hair, scalp, mouth, nose, ears, anybody opening or any wound

After any absence from the work station – this means that every time a food handler leaves the kitchen (or other place where they are handling food), they must wash their hands on their return to work and before they handle food. These absences from the work station may involve or be caused by:


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Leaving the kitchen to accept a delivery of food

Taking a phone call

Immediately after using the toilet and before handling food or food contact surfaces – this applies to all instances where the toilet was used and includes a requirement to wash hands after urination as well as after defecation.

Hands must also be dried after being washed and the use of disposable paper towels plus an air dryer is recommended.

It is not sufficient only to have an air dryer for food handling staff to dry their hands.

The use of suitable dress and personal protective equipment and clothing.

Food establishments may require staff to wear a nominated uniform or other personal protective equipment or clothing.

On some occasions this equipment or clothing may be a requirement under Occupational Health and Safety requirements, and in other cases the equipment or clothing may be required to comply with food safety obligations.

Regardless of the reasons for wearing/using these items, the following requirements apply:

Protective clothing and equipment worn/used by food handlers must be clean – dirty clothing may directly or indirectly contaminate food and/or food preparation equipment or surfaces

Food handlers are legally obliged to ensure that their clothing does not contaminate food or food-related equipment, utensils, surfaces etc.

Clothing that becomes dirty and a risk to food must be changed:

Environmental health Officers will take into account the nature of the work being performed when making a judgment about the state of a food handler’s clothes

For example, a butcher dealing with raw meat can be expected to have dirtier clothes than a counter-hand making sandwiches

Outer clothing needs to be changed when it has become soiled as a result of handling exposed (that is, not packaged) high risk raw food and there is then a need to handle exposed ready-to-eat food

Protective clothing such as aprons, overalls, hats, gloves and other outer protective clothing/equipment should be removed before visiting the toilet.




Cleaning practices

Information on cleaning and sanitising is presented in Section 5.1.

Safe hygiene procedures extend to the safe handling and disposal of linen and laundry from food areas.

Linen and laundry may include:

Napkins/serviettes

Table clothes and overlays

Serving cloths and waiter’s cloths

Items of clothing – chefs uniforms, aprons, neckerchiefs, waiting uniforms

Cleaning cloths – rags, swabs, tea towels.

Part of handling and disposal of these items may include sorting which may take place as follows:

Sorting by item

Sorting by colour and colour fastness

Sorting by stain type

Sorting by urgency.

The safe removal of these items will usually involve removing these baskets, bins or white linen bags with drawstring closures: remember that these items are likely to cause contamination so hands must be washed after handling dirty linen and laundry and before handling food.

It is a requirement under the Code that food premises provide adequate storage facilities for dirty linen etc. to reduce the possibility of, for example, soiled uniforms being placed on food preparation benches and causing a contamination problem.

After handling any garbage the person is required to wash hands and replace any contaminated clothing.

All precautions must be taken to remove and block entry of any potential pest.

Equipment must be maintained in a condition that will not contaminate the food that is being processed.


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Work Projects

It is a requirement of this Unit you complete Work Projects as advised by your Trainer.

You must submit documentation, suitable evidence or other relevant proof of completion of the project by the date agreed with Trainer.

Student will need to obtain a copy of the local food safety regulation.

Check the recommended Reading page for Australian Website to visit to obtain copies of the Australian Code to use as a guideline.

Students are to obtain a recipe with a wide range of ingredients.

The recipe needs to have:

A raw meat

Eggs

Dried pasta

Canned tomato

Herbs and aromatics

Milk products, fresh or dried.

Students need to look at the process of completing the dish they have chosen.

List all of the control points needed to produce the dish, cook and chill then store for 1 week. After one week the product must be reheated for sale to a customer.

1.1 Identify the control points:

List all the control points that could possible me required for the dish.

1.2 Identify the critical control points:

In the process there will be some critical control points. These need to be identified and a reason needs to be stated why these points are critical.

1.3. Identify the Food Safety Standards with which they are working.

They need to verify the standard with either a printout of the standard or show an electronic copy.




Summary

Identify critical control points in food production

Identify critical points in the processing of food

Buying food from authorised suppliers

Receiving foods up to standard

Storing foods

Processing foods

Cooking foods

Cooling foods

Storing cooked foods

Freezing cooked foods

Re-heating foods for service

Serving foods

Cleaning of premise

Cleaning of equipment.

These are the control points where if control is going to be lost if the standards are not followed.

Identify legislated and enterprise requirements

This is obtainable from the Government Authority responsible for Food Safety

All students need to make themselves aware of the expectations on them as food handlers

Enterprises may have higher standards or standards that are equivalent to the Legislated standards

Make yourself aware of what these are so you cabin work to them.


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Element 2:

Handle and store food products

correctly

2.1 Identify safe food storage conditions for food

products

Different foods have different storage requirements.

The Food Safety Supervisor must be able to identify the correct storage conditions for all foods used by the premises.

Food must be stored so that it is fit for human consumption.

This Section identifies various food types and describes their appropriate storage conditions.

General storage requirements

The safe food handling requirements in relation to food storage are:

Use food grade materials to store food that is susceptible to contamination – such as stainless steel

Cover food that is in storage to protect it from contamination

Rotate stock to ensure it is used in the correct sequence – the method used for most food is called ‘First In, First Out’: any food that exceeds its use-by date must be thrown out

Keep all storage areas and equipment clean

Never store food (including packaged food) directly on the floor – use shelves

Ensure pests and rodents are excluded from food storage areas – conduct a regular (at least weekly inspection to check this, and take appropriate remedial action when evidence of pests or rodents is discovered).

Dry goods storage

The dry goods store is a non-refrigerated store where canned and dried food are kept.

It may be room-size, or a variety of cupboards and/or pantries.

Desired temperature for dry store should be 15°C-20°C.


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Refrigerated goods storage

Refrigerated storage is used for perishable fresh products such as fruit and vegetables, dairy products, eggs, meat, poultry and seafood.

Meat poultry and seafood are best stored fresh at 1°C – 2°C.

General storage temperatures for fresh foods are stipulated below 5°C foods like meat and fish last longer at 1°C.

If purchasing on daily basis the 4° is sufficient but if high risk foods are purchased less frequently then colder temperatures are best.

Fruit and vegetables require less severe temperature:

Berries 5°C; Carrots 6°C; Lemons8°C

Tomatoes can be stored in the dry store if they are purchased regular basis.

Most vegetables only require refrigeration to keep their quality, not for food safety reasons.

High protein, high moisture foods like the flesh of animals and fish require refrigeration to stop the growth of bacteria. The colder the better without freezing.

Refrigerated storage may occur in coolrooms, under-counter refrigeration units or domestic refrigerators.

Frozen goods storage

Freezers are used to store frozen produce.

Freezers may be chest type, up-right, or walk-in, but they must be maintained such that the food remains hard frozen. This is a recommended -18°C, although the Code makes no specific recommendation in this regard.

Chemical storage

You must make sure that chemicals and cleaning agents are never:

Stored away from foods storage area in its own storage section of the premises

Store chemical in specific containers that are marked

Do not decant into old food containers

Each chemical must be labelled

Instructions on how to treat chemical spills must be listed

Material Safety Data Sheets (MSDS) must be available for all chemicals

First Aid instruction for contact or ingestion must be available.




2.2 Apply safe food storage conditions to food

products

Introduction

Temperature is a critical factor in food safety from several viewpoints.

It is important to remember:

The vital relationship between time and temperature – you must keep high risk food out of the Temperature Danger Zone for as long as possible

To monitor temperature of high risk food – on delivery into the premises, during production/processing, during storage, during transportation and during display.

These notes look at the temperatures, and other related aspects, required to ensure safe food.

Temperature Danger Zone

The Temperature Danger Zone is the temperature range in which bacteria multiply most rapidly:

The is 5ºC - 60ºC.

Every effort must be made to keep potentially hazardous food out of this temperature range.

Where food has to be in this range (such as when it is being prepared), the amount of time that food spends in this zone must be minimised.

It is important to note that all time food spends in the

Temperature Danger Zone is cumulative:

If a piece of meat is left out on the bench for 1 hour, refrigerated and then brought back out into the kitchen, the time it then spends in the Temperature Danger Zone is added to the previous time:

The clock (and the bacteria count) does not get reset to zero when the food was put in the fridge again.

The 2/4 Rule

Even thought this rule has been presented before, it warrants another mention given the focus of this Section.

The 2/4 rule states:

High risk foods that have been in the Temperature Danger Zone for 4 hours (or more) must be discarded/thrown out

High risk foods that have been in the Temperature Danger Zone for 2 hours can be refrigerated and then returned to the Temperature Danger Zone for another 2 hours, maximum

When high risk food has been in the Temperature Danger Zone for 2 hours it must be cooked or eaten within the next 2 hours or thrown out.


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Using the thermometer

All food premises must have an independent thermometer to check the temperature of food, whether on delivery, during processing, while on display and food equipment such as fridges, cool rooms, freezers, bain-maries and other food warmers.

Most premises use a probe thermometer which can be inserted into food.

The use of infra-red thermometers is not recommended as they will only give surface temperature readings which are not accurate enough for food safety purposes. This thermometer must be:

Readily available for food handling staff to use as required

Checked/calibrated very six months (minimum) to ensure it is giving an accurate reading. Instructions on how to do a hot and cold calibration to check the accuracy of the thermometer are included in the instructions that accompany the thermometer

Thermometers must be accurate to +/- 1ºC or they must be repaired or replaced

Cleaned and sanitised between uses when it is being used to check the temperature of food – the use of a sanitising wipe is common

Placed into the food/equipment for 10 seconds in order to get an accurate reading – you must give the thermometer time to provide you with a reading

Insert the probe between frozen products in order to get a frozen food reading – you don’t need to stick the probe into the frozen food

Used according to manufacturer’s instructions – read the leaflet!

Allowed to reach room temperature when being alternated between use on hot and cold food or vice versa – never go directly from cold to hot food or vice versa

Treated with care – do not knock, drop or damage it: if it is knocked, dropped or damaged, it should be immediately checked for accuracy.

Calibrating the thermometer

As a fundamental rule – follow the manufacturer’s instructions for calibrating your workplace food thermometer. This said, the following generally applies to probe thermometers.

Cold Calibration

The following procedure must be applied at least every six months (you can do it more regularly) for the ice point calibration of thermometers:

Put ice and pre-cooled water (about half-and-half) into a container and allow to stand for about five minutes

Insert the probe of the thermometer into the ice-water mixture and allow to stand for two minutes

Record temperature reading – it should be 0°C – on Equipment Calibration Log, Independent Thermometer Calibration Record (or similar)

Replace, repair or get recalibrated if temperature reading is ±1°C or more.




Hot Calibration

The procedure is:

Boil water and place thermometer probe into the boiling water

Allow to stand for two minutes

Record temperature reading – should be 100°C – on Equipment Calibration Log, Independent Thermometer Calibration Record (or similar)

Replace, repair or get recalibrated if temperature reading is ±1°C or more.

The EHO’s thermometer

When an Environmental health Officer visits your premises, they will always carry a recently and accurately calibrated thermometer.

It is a good idea to ask them if you can compare your to theirs. Put both thermometers in, say, a cool room and compare the readings.

What are the storage temperatures?

The basics are to ‘keep hot food hot, and keep cold food cold’.

This means:

Cool rooms and refrigeration units must keep food at or below 5ºC – many operate lower than this, around the 2ºC mark

Freezers must operate so as to keep the food ‘hard frozen. There is no set temperatures under the Code for the operation of freezers but the use of the range of -15ºC to -18ºC is recommended

Hot food (in bain-maries or pie warmers) must be stored at or above 60ºC.


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Introduction

Monitoring of food safety procedures is not an end in itself.

Monitoring is undertaken so that practices that are inconsistent with the FS can be identified and then be reported so that appropriate corrective action can be taken.

This Section looks at how such practices can be identified and how they can be reported on.

How would you identify non-compliant practices?

The three main ways to identify problems in relation to food safety are:

Personal observation of conditions and/or staff practice

Inspection of raw materials, premises, equipment and final products

Review of food safety records.

Some – relatively few – establishments also monitor non-compliance by doing bacteria swabs and counts, and by undertaking chemical testing.

How should/could these out of control situations be reported?

Speed is important in responding to and reporting inconsistencies and out of control situations so the recommended methods of reporting are:

Face-to-face

Verbally over the phone.

In addition, the relevant records must also be completed to reflect the situation.

Reports should be made to:

Management

Relevant staff – who are involved in the problem, or will be involved in fixing the problem

Customers – where a recall of food has been decided as being necessary

When these reports are made, consideration should be given to covering the following:

The food involved

People involved:

staff and customers, where appropriate

Action that has been taken to limit the potential negative impacts

Recommended action for limiting the potential negative impacts

What caused the out of control situation

What can be done to prevent recurrence of the problem?




Note: The most important thing is to take appropriate immediate action to prevent food poisoning.

Discussion about what needs to be done in the future should wait until after the on-the-spot remedial action to retrieve the situation has been taken.

Purpose of the review

Review chart on the following page ask enough questions to allow Food Safety Supervisors to determine whether or not correct procedures and critical criteria are being followed:

The basis of any review is to look at the process and to determine if the process is correct.

Failure in the process can be down to human failing but that is another issue:

That is a matter of further training needing to be undertaken.

Here we are only looking at the procedures required in the storage of the food.


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2. Storage Yes No Observations

Are all the foods stored off the ground and not in contact with the walls?

Chilled

Frozen

Dry

Is the storage area overstocked? Chilled

Frozen

Dry

Are temperatures of storage operating in the correct range?

Chilled: 4°C

Frozen: -18°C

Dry

Are temperature control charts complete?

Chilled

Frozen

Dry

Is there a risk of cross-contamination from raw to cooked foods in the storage area?

Is there risk of cross contamination from raw to ready to eat foods in the storage area?

Are all foods packaged adequately?

Are all storage containers lidded and labelled?

Chilled

Frozen

Dry

Have foods been stored in rotation of use-by-date?

Chilled

Frozen

Dry

Are cleaning agents and chemicals stored separately?

Is there any evidence of pests in the storage area?

Corrective Action Required:

Completed by:

Date:




Work Projects







A raw meat

Eggs

Dried pasta

Canned tomato

Herbs and aromatics




Using the Food Safety Standards nominated for their use the student must identify the following criteria.

2.1 Identify safe food storage conditions for food products:

What do the standards determine as safe storage condition for food.

2.2. Apply safe food storage conditions to food products.

How are safe food storage condition going to be applied.

2.3. Review and correct storage of products:

Show evidence of an audit done on a process to verify and validate the process that has been implemented for safe storage of food.


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Summary

Handle and store food products correctly

Identify safe food storage conditions for food products

Using a food Safety plan strategy determine what needs to happen to keep food safe for human consumption

Store food at a temperature that is going to minimise bacterial growth and restrict foreign objects from entering the food.

Apply safe food storage conditions to food products

Ensure that food is stored in a condition that will keep bacterial activity to minimum

Ensure that food is stored in a way that foreign object cannot enter food

Ensure that food is stored in a way that does not allow insect infestation of the food.

Review and correct where required, storage of products

Conduct regular audits of the entire process of storing food to ensure that all standards are being complied with

Where noncompliance is found implement corrective action to bring the process back under control.




Element 3:

Maintain strategies for safe food

3.1 Check processes are being followed on a

regular basis

Introduction

Individual staff members will have defined and limited responsibility for taking corrective when there is an out of control food safety situation:

This is usually restricted just to their area of operation.

A food handler must take all reasonable measures not to handle food or surfaces

likely to come into contact with food in a way that is likely to compromise the

safety and suitability of food.

This means that where they have responsibility for food-related tasks, that they ensure the tasks are carried out and completed in such a way that does not jeopardise the health of those that eat that food.

The Food Safety Supervisor has overall responsibility for managing food safety on the food production premises.

These responsibilities may include:

Training of staff in food safety requirement

Revising of internal policies and procedures to match changes in food safety requirements from the government standards

Storing of the paperwork requirements of the food safety plan:

Keeping of the recorded records for the required 2 years

Keeping results of audits for the required 4 years

Records of pest control being undertaken

Recording of staff training in food safety

Recording of equipment maintenance

Records of customer complaints

Records of food recalls of products used in kitchens

Records of any changes to food safety requirements.


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Student Activity

Students are to access the Food Safety Website, specific to their country or region, to obtain an example of record sheets that may need to be needed to fulfil the requirements of a food safety plan.

Type in search engine:

Food Safety

Look for; Publications for businesses, auditors and local government

Food safety template for class 2 premises

Food safety template in 'word' file.

Down load these records and use as a base to develop your own record sheets.

This Section looks at what may need to done when Corrective Action needs to be taken.

Taking ‘Corrective Action’

In the same way it is impossible to predict all the individual possible causes of food contamination, so too is it equally impossible to describe all the possible Corrective Action that may need to be taken.

Obvious indicators that there are problems are:

Actual cases of food poisoning

Customer complaints.

Other factors may be as simple as general observations by other staff members.

The reason for taking Corrective Action is to promptly and effectively address the identified out of control situation.

With this need for targeting action to identified cause/need. The following possible Corrective Actions are presented under the headings of the previously named CPs/CCPs.

Remember, these Corrective Actions are ‘indicative’ as opposed to being ‘exhaustive’.

The exhaustive process is called an Audit of Procedures.

Audit of Food Safety Procedures

An Audit of Food Safety Procedures is simply a matter of asking a question:

Are they doing what they say they are doing?

The answer this question is found when auditors look at work practices and make visual checks and observation of a food processing kitchen:

Are they cleaning?

Is the coolroom operating at the required temperature?

Are the staff following correct procedures?




All the processes need to be questioned and a 'Yes or No' answer obtained:

If a answer is applied to all questions then the process is under control

If a ' answer is given then a comment needs to be made explaining why it was found not to be compliant.

Then a corrective action needs to be implemented for the process to be brought back under control.

All this is able to be conducted within the enterprise without involving the Local Government Authority.

Record keeping is part of the Food Safety plan Procedures to use as evidence that actions are being carried out:

Temperature recording checks

Maintenance of equipment check

Staff training Checks.

By conducting all these checks internally each enterprise can minimise the possibility of causing adverse reaction in the customers that consume their food.

Record keeping also allow External Auditors to confirm that procedures are being followed on a regular basis.

Adverse Reaction

An 'adverse reaction' is where a person:

Becomes sick

Chokes on a foreign object in food

Dies from allergic reaction to an ingredient in the menu item.


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Introduction

Taking corrective action means to fix something that is wrong.

Food production is about using specific processes to achieve a specific result:

When everything happens as it should then the process 'is under control'

When the end product is not as it should be then the process is 'out of control'.

All staff members have responsibility for taking 'corrective action' or reporting faults where the process is seen to be out of control.

The Food Safety Plan requires all food handlers to take all reasonable measures to ensure that their actions do not compromise the safety and suitability of food.

This means that where they have responsibility for food-related tasks, that they ensure the tasks are carried out and completed in such a way that does not jeopardise the health of those that eat that food.

In addition to this, the Food Safety Supervisor has overall responsibility for food safety on the premises so they much greater obligations.

These responsibilities may include:

Arranging for external service/repairs to equipment and utensils

Re-training of staff

Revising of policies and procedures, as required.

This Section looks at what may need to done when Corrective Action needs to be taken.

Taking ‘Corrective Action’

In the same way it is impossible to predict all the individual possible causes of food contamination, so too is it equally impossible to describe all the possible Corrective Action that may need to be taken.

Two quite obvious indicators that there are problems – which we naturally strive to avoid – are:

Actual cases of food poisoning

Customer complaints

The key, however, to taking Corrective Action is that it must effectively promptly and effectively address the identified out of control situation.

With this need for targeting action to identified cause/need.

The following possible Corrective Actions are presented under the headings of the previously named CPs/CCPs.

Remember, these Corrective Actions are ‘indicative’ as opposed to being ‘exhaustive’.




Taking Corrective Actions at Control Points or Critical Control

points

These are samples of corrective action that could be implemented to rectify a non compliance.

Purchasing of Food: Corrective Action

Depending on the out of control situation identified, Corrective Action at this point may include:

Obtain proof from suppliers that they are registered and/or have a FSP in place and operational

Add required/new suppliers to Approved Suppliers List as necessary

Set purchase specifications for suppliers as to the product and the way it is packaged when delivered:

Vacuum sealed meat

Dry aged meat.

Delivery of Food into the Premises and its Receival: Corrective Action


Refuse/reject refrigerated high risk foods that are delivered at more than 5°C (or as otherwise stated in your FSP)

Refuse/reject frozen produce that is not hard frozen.

Refuse/reject hot food that has been delivered at less than 60°C – unless you are convinced that it has been at this temperature for less than two hours.

Note: This food must be thrown out after it has spent four hours total (including delivery time) in this temperature range:

Refuse/reject products which are not adequately marked with manufacturer’s details:

Name of product

Date of manufacture

Use by date

Contact details or manufacturer

Refuse/reject food that is delivered in an unclean vehicle, or which is being delivered in a non-food vehicle such as a private car, van or truck

Refuse/reject foods that have been delivered to you mixed in with chemicals:

This includes refusing/rejecting foods where the chemicals were sealed and unopened

Food and chemicals must not be mixed together even in their original containers, drums etc.


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Storage of Dry Food: Corrective Action


Where there is evidence of pest or rodent infestation:

Lay baits

Engage the services of a licensed pest control company

Investigate where they are getting in and make repairs – fit fly wire over windows, fill in holes so they cannot enter.

Record the action you take on the Corrective Action form:

Throw away all infested/contaminated food

Up-date and/or repair lighting/globes/fluorescent tubes

Revamp stock control measures:

Throw away out-of-date food

Allocate more space for dry storage of food where conditions are too crowded/cramped

Train staff in stock control procedures

Discard products with damaged packaging

Revise cleaning protocols:

Allocate more time

Get more/better equipment and/or chemicals

Provide training in cleaning

Clean the area more frequently.

Storage of Refrigerated Food: Corrective Action


Discard all food that exceeds the ‘2/4 rule’

Discard all food that is beyond its ‘use by’ date, or similar

Train staff in cleaning techniques and practices

Call in refrigeration mechanic where the refrigeration units are reading above 5°C:

Consider implementing a preventative maintenance schedule through a reputable refrigeration company

Discard all food where there is evidence – or a belief – that cross contamination has occurred

Revamp stock control procedures, as required

Revamp cleaning procedures, as necessary.




Storage of Frozen Food: Corrective Action


Where frozen food has thawed out but is still below 5°C:

You are allowed to refrigerate it and then treat it as refrigerated food

Where frozen food has been allowed to reach 5°C or higher (perhaps the freezer has broken down or there has been an extended power failure) for less than four hours – you may use it if you do so immediately

If the frozen food has been at 5°C or more for more than 4 hours:

Throw it out

If the frozen food has been at 5°C or more for an indefinite amount of time:

That is, you aren’t certain how long it has been at 5°C or above – discard it all


Discard all food that is beyond its ‘use by’ date, or similar

Train staff in cleaning techniques and practices

Call in refrigeration mechanic where the freezer units are reading above minus 15°C: again:

Consider implementing a preventative maintenance schedule through a reputable refrigeration company

Discard all food where there is evidence – or a belief – that cross contamination has occurred

Revamp stock control procedures, as required

Revamp cleaning procedures, as necessary.

Thawing: Corrective Action


Train staff to wait until food is fully thawed before cooking

Train staff in proper thawing practices, including the need to plan defrosting needs


Throw out all food that is defrosted in an uncovered state, or which has defrosted in damaged packaging

Discard all food that has been thawed and re-frozen

Train staff not to re-freeze thawed product.


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Preparation of Food: Corrective Action


Supply sufficient time and resources to facilitate compliance with correct food handling practices:

This may be gloves, extra utensils (knives, chopping boards, bowls), more time for hand washing

Put up signs to prompt/remind staff of correct/safe food handling practices

Revamp preparation procedures and practices so as to minimise time that food spends in the Temperature Danger Zone:

This may include spending time planning food preparation activities on a daily basis

Improve stock rotation procedures:

If out-of-date items are being identified during this phase

Apply the ‘2/4 rule’

Change kitchen cloths regularly:

At least hourly:

– Consider using paper towels instead

Monitor the performance of individual staff members in relation to food preparation food safety issues

Suggest improvements to practice where this is deemed necessary

Train staff as required.

Cooking of Food: Corrective Action


Repair equipment where cooking equipment is functioning below required standards

Cook food in smaller batches

Provide special purpose tasting spoons

Verify thermometer readings:

Via calibration every six months

Train staff as required

Provide – and/or use – covers for food as it is cooked.




Cooling of Hot Food: Corrective Action


Help hot foods to cool down by placing hot foods into wide shallow containers that allow maximum heat loss as quickly as possible

Stir wet dishes to help release heat

Do not cover cooling dishes:

Set up fans to defuse residual heat as quickly as possible

Cover when food has reached below 5°C

Set clocks, watches or alarms to notify of required timeframes

Make sure that new staff at any change of shift are notified in relation to any food that is cooling

Verify thermometer readings – via calibration every 6 months

Train staff as required

Place signs around the workplace to remind staff of what is required in relation to the cooling of food.

It is a mistake to cover hot food that is cooling.

If food is covered with plastic wrap you are actually insulating the food and it will take longer to cool.

Cool food as quickly as possible by placing into a blast chiller.

If a blast chiller is not available

For a wet dish, like a curry or a casserole:

Set the food into large shallow containers and stir on regular basis to allow the heat to dissipate.

Pieces of meat like chicken:

Place baking dishes into a rack with space between and allow a fan to blow air over the hot meat

Stacking trays too close together does not allow the heat to flow away and the meat on top remains hot longer due to the heat from the bottom rising to the top.


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Storing and Holding of Hot Food: Corrective Action


Train staff as required:

Handling

Heating

Display

Stock rotation

Cleaning protocols

Revamp hot holding procedures to ensure food stays at or above 60°C

Check operational efficiency and accuracy of all hot holding equipment and have units services as required

Pre-heat all food properly (minimum 75°C for two minutes) prior to placing it into hot holding devices

Ensure temperatures of all hot held food are being taken as required using a properly calibrated thermometer

Revise display protocols if name tags of food are actually touching food:

They must not touch the food

Revamp times when bain-maries and food warmers are turned on:

turn them on earlier to allow sufficient time for them to get to 60°C or above

Operate bain-maries or food warmers at higher settings so as to reach 60°C:

Do not heat food in food warmers

Re heat foods in an oven or steamer.

Storing and Holding of Cold Food: Corrective Action


Train staff as required:

handling, cooling, display, stock rotation and cleaning protocols

Revamp cold holding procedures to ensure food stays at or below 5°C

Check operational efficiency and accuracy of all cold holding equipment and have units services as required

Ensure all food that goes into cold display units is already at or below 5°C

Ensure temperatures of all cold held food are being taken as required using a properly calibrated thermometer




Revise display protocols if food tags are actually touching food:

They must not touch the food

Revamp times when cold display are turned on:

turn them on earlier to allow sufficient time for them to get to 5°C or below

Operate units at lower settings so as to reach 5°C or less.

Re-heating of Food: Corrective Action


Revamp re-heating procedures to ensure 75°C for two minutes or higher is attained, and that display/holding protocols ensure that 60°C or higher is maintained

After re-heating practices to re-heat quicker and/or in smaller quantities

Throw out re-heated food that fails to reach a core temperature of 75°C or higher for at least two minutes

Train staff – as required.

Packaging of Food: Corrective Action


Dirty and damaged containers and other packaging materials are discarded

Service packaging equipment correctly and regularly

Ensure packaging area is kept pest free – consider using a pest control company

Verify that the cleaning schedule for the packaging area is operating as intended – amend as required

Train staff – as required

Modify labelling so that it conforms with requirements

Discard all food that is contaminated during the packaging/re-packaging process.

Service of Food: Corrective Action



Train staff in correct food handling and serving practices

Purchase sufficient equipment and utensils to enable separate utensils etc. for each food item

Maintain food holding equipment such that the required holding temperatures for hot and cold food can be obtained

Alter the settings on units so that the required display/holding temperatures can be achieved.


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Self-Service of Food: Corrective Action


Prepare public food handling signage/advice

Consider alternative serving options if the safety/integrity of food cannot be guaranteed

Allocate additional staff to observe customer food handling practices


Train staff in correct monitoring procedures – and in appropriate customer relations skills to facilitate compliance with requirements

Purchase sufficient equipment and utensils to enable separate utensils etc. for each food item

Maintain food holding equipment such that the required holding temperatures for hot and cold food can be obtained

Alter the settings on units so that the required display/holding temperatures can be achieved.

Transportation of Food: Corrective Action

Obtain and use specially designated ‘Food Transport Vehicles’

Clean the inside food storage compartment of the Food Transport Vehicle daily

Check the refrigeration unit on a twice daily basis for required temperatures

Service Food Transport Vehicles regularly

Ensure that food can be delivered within 2 hours

Throw out all food that exceeds the ‘2/4 rule’

Discard any contaminated food items

Train staff as necessary.

Students need to check what are the requirements of their Local Government Authority.

If the Enterprise in which the students are working are operating a food safety plan then it is the temperatures and procedures stated in that plan that must be followed.





Introduction

Reviewing the processes already being used to determine if it is safe for food production is simply a matter of asking questions of the process.

Validation of the food safety program

When you have completed your Hazard Analysis Critical Control Point (HACCP) control chart and highlighted all CCPs on your process flow diagram, the food safety program is complete.

However, before going on to implement the plan, it is important to confirm that it is correct and valid.

This should be carried out soon after the plan is completed so that implementation can follow without delay.

You should work through all records in the process flow diagram and HACCP control chart to make sure that all the details are actually relevant to the hazards, and that the control criteria, i.e. the critical limits, have been set at tight enough levels to ensure control of product safety.

It is equally important that you ensure that no hazards have been missed during the study.

It is also important to inspect the processing area in order to make sure that all required preventative measures are in place.

Critical process and monitoring equipment should also be examined to ensure that it is capable of achieving the desired control criteria and is appropriately calibrated.

Although members of the HACCP team can carry out some or all of the HACCP plan validation, it may be worthwhile to get outside expertise to cross check your plan, especially if it is your first HACCP plan. This will ensure that nothing has been missed.

Ongoing verification of the process

Having completed the food safety program there could be cause for major celebrations.

Remember, however, that the food safety program was completed at a point in time and if it is to remain as effective as it was on the day it was written it must be maintained.

The ongoing maintenance of the HACCP plan is crucial to its success.

The initial plan will provide the benchmark for the future improvements, driven through identification of weaknesses and taking corrective action.

The food safety program must include verification procedures to provide assurances that the plan is being complied with on a day-to-day basis.

This can be done effectively by using an audit method.

The following are the types of audits that are used in HACCP.


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1) The systems audit

If you have chosen to manage HACCP using a system approach:

Against each of the HACCP principles:

Defined procedures are in place which state precisely how HACCP will be implemented and maintained

The systems audit should be used.

The purpose of the audit is to find any weakness in the system and to ensure that corrective action is taken.

This will entail a thorough, systematic and independent review of all or part of the HACCP system.

2) The compliance audit

Again, the audit will be independent, but a more focused, in depth inspection of the operation against the standards defined in the HACCP plan.

This type of audit is commonly used for HACCP, from checking CCP compliance to ensuring that the HACCP team had originally identified the hazards correctly along with the appropriate controls in the process.

The compliance audit could be assessing two areas:

Compliance with the requirements of the HACCP principles

Compliance with the documented food safety program.

Scheduling of audits

It is essential that an audit schedule is established. It is recommended that a three month audit be conducted on the entire system. It would be possible to perhaps schedule audits of part of a system on a weekly or monthly basis. The following are the stages required in a HACCP plan audit.

Audit reporting

Audit reports should provide evidence of the findings of the audit, primarily what deficiencies have been found in the HACCP system. The urgency that they are acted upon will depend on the overall risk involved.




Audit follow up

Outstanding non-compliance notes may be discussed at HACCP team meetings and if seriously impacting on food safety management, by senior management in order to ensure timely corrective action is taken. Non-compliance notes should be closed and signed off as soon as the corrective action has been taken.

Even so, they will need to be reviewed during any subsequent audit to ensure that the corrective actions taken have been effective on an ongoing basis.

Analysis of the data

The HACCP procedures will generate a number of records which should be reviewed on a regular basis.

Why analyse data?

To verify that the HACCP plan continues to be effective

To enable trends to be recognised and corrective action teams to be set up to deal with the cause

To launch investigatory audits of problem areas

To ensure timely corrective actions are being taken through trace audits of meeting minutes.

What data do you have available?

CCP log sheets

Process control charts

Audit reports - Non-compliance notes - corrective action reports

Minutes of food safety management meetings

Pest control records

Customer complaint data.

How often should you review data?

Daily

CCP log sheets

Process control charts.

Monthly

Customer complaints reports

Hygiene meetings.

Three monthly

CCP deviation summaries

Corrective action reports

Audit reports

HACCP and quality meetings

Pest control records.


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Annually

Audit reports

Minutes of food safety meetings

Customer complaint trends.

A complete audit should be conducted at least annually.

This Internal Review is a tool to help you focus on areas that need attention and to ensure staff are following the Food Safety Plan:

The questions must be answered either Yes or No

Describe what needs to be done/fixed in the observations column

Corrective Action: what action was taken to overcome the problem

Signed and Dated: when the corrective action was completed

The Food Safety Supervisor should use this checklist every 2 – 3 months.

1. Ordering/Delivery Yes No Observations

Are all suppliers used on your Approved Suppliers List?

Are product temperatures monitored at intake?

Are all product deliveries checked in line with the procedure?

After receiving are delivered products stored in their appropriate storage?

Are transport vehicles checked at regular intervals prior to receiving the goods?

Are staff aware of the key factors to check goods for on delivery?

Are staff aware of the key factors to be aware of when inspecting a vehicle?

Are staff aware why these factors are important?

Is the delivery record sheets completed?


Date:

Completed by:




3. Preparation Yes No Observations

Has the temperature time review been completed?

Has action been taken were problems arose?

Are work surfaces, utensils and equipment clean?

Are cleaning schedules completed?

Is thawing food protected from contamination and done in cold storage area?

Is there a risk of cross contamination raw and cooked foods?

Is there a risk of contamination from chemicals?

Is there a risk of contamination from foreign bodies (physical items)?

Are staff aware of risks when handling foods?

Are staff wearing appropriate protective clothing?

Are staff following good hygiene practices?

Are there adequate hand washing and drying facilities?

Are staff knowledgeable in personal hygiene practices?

Are staff personal belongings stored in appropriate manner and not at risk of contaminating food or equipment?

Is equipment working and well maintained?

Is equipment installed to facilitate cleaning?

Are pest control measures adequate and effective in this area?

Is food waste disposed of appropriately?

Are waste bins emptied regularly?


Completed by:

Date:


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4. Cooking / Post Cooking Handling Yes No Observations

Has the temperature time review been completed?

Has corrective action been taken were problems arose?

Are cooking times and temperatures satisfactory and monitored by staff?

Is there a risk of post cooking cross contamination?

Raw to cooked foods

Physical

Chemical

Is equipment and utensils clean prior to use?

Is the temperature measuring equipment accurate?

Is food that is being cooled for later used done in line with temperature control practices?

Is the food protected from contamination during cooling?

Are Food holding facilities adequate for is?

Hot

Cold

Does staff record the temperature of holding equipment?

Cold

Hot

Frozen

Is there any risk of contamination to the food in display units?

Are Food displays operating effectively?

Hot above 60ºC

Cold Below 5ºC

Frozen -18ºC

Is serving carried out in hygienic manner by staff?

Are staff aware of risks of contamination?

Are display units clean prior to use?

Are sufficient utensils available for use in display units?

Are pest controls measures adequate and effective?


Completed by:

Date:




5. Packaging Yes No Observations

Is packaging material being stored hygienically?

Does the label provide adequate product information?

Are staff following food hygiene practices in this area?

Is the area and equipment clean?

Are cleaning agents and chemicals stored separately?

Are pest controls measures adequate and effective?


Completed by:

Date:


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6. Transport Yes No Observations

Are transport vehicles clean and are cleaning schedules completed?

Are temperature control records completed for transport vehicles?

Chilled

Frozen

Is the vehicle in good repair?

Is raw and ready to eat foods delivered so that cross contamination does not occur?

Are transport staff aware of food safety practices?

Do transport staff have appropriate protective clothing?


Completed by:

Date:




7. Customer Complaints Yes No Observations

Are customer complaints recorded?

Is the action taken recorded as a result of this complaint?

Are staff aware of what to do were they receive a customer complaint?

How does the business provide information to customers with allergies?


Completed by:

Date:


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8. Personal Health & Hygiene Yes No Observations

Are staff aware of food safety practices and their responsibilities?

Are staff wearing suitable protective clothing?

Are staff wearing proper headwear?

Is the protective clothing worn by staff, showing sign of not being cleaned properly?

Are staff wearing jewellery or nail varnish not consistent with Food Safety plan?

Are staff aware they have must not be at work when they maybe suffering from a food borne illness or condition?

Are staff washing their hands at the appropriate times as per support program?

Staff trained in food hygiene, are they complying with standards?

Did you observe staff touching their face, nose, hair?

Are staff removing aprons and tea towels before going on break?


Completed by:

Date:




9. Cleaning Yes No Observations

Does the cleaning schedule include all relevant information? (Items, instructions, frequency, chemicals, equipment)

Are cleaning schedules completed?

Is there adequate equipment to undertake cleaning effectively?

Is the cleaning equipment clean and stored appropriately after use?

Are all cleaning chemicals in clearly labelled containers?


Completed by:

Date:


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10. Premises, Equipment, Pests and Waste Yes No Observations

Are the premises in good repair, is there any areas where pests may enter the premises or breed?

Storage Area

Preparation

Cooking

Serving/Display

Transport Vehicle

Is all equipment in good repair and facilitate cleaning?

Is maintenance and equipment record sheet completed?

Has the pest control record being completed?

Have actions being taken where pest evidence has been recorded?

Are externally stored waste disposal bins lidded?

Is the waste storage area and bins cleaned regularly?

Are waste bins in the food preparation area emptied regularly?

Are waste disposal bins identifiable from food storage bins?


Completed by:

Date:




Work Projects







A raw meat

Eggs

Dried pasta

Canned tomato

Herbs and aromatics




3.1 Regularly check that processes are being followed:

Show evidence that the process has been regularly checked.

3.2. Respond and correct any unsafe procedures:

Define what if any corrective action was undertaken to rectify any non compliance.

3.3. Review and correct Strategies for safe food:

Show evidence of audits undertaken to verify and validate the processes in place have been effective strategies for safe food production.


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Summary

Maintain strategies for safe food

Check processes are being followed on a regular basis

Review processes by conducting checks an audits of the process on monthly or weekly basis

When found to be compliant the rate of checking can be reduced

From weekly to monthly; from monthly to quarterly (3 Months).

Respond to/correct unsafe practices

When found to be not up to standard (non compliant) there may be a need to re-train staff and inform them of the standards expected

The staff can only comply if facilities are in place and procedures allow for time for these practices to be carried out during the working time.

Review/correct strategies for safe food

Conduct ongoing checking procedures

Not everything needs to be checked every time but it is recommended that complete internal audit be carried out every 3 months

Weekly checks can be done on one or two different sections each week

Yearly audit by outside 3rd party Auditor is recommended every year.

Presentation of written work




1. Introduction

It is important for students to present carefully prepared written work. Written presentation in industry must be professional in appearance and accurate in content. If students develop good writing skills whilst studying, they are able to easily transfer those skills to the workplace.

2. Style

Students should write in a style that is simple and concise. Short sentences and paragraphs are easier to read and understand. It helps to write a plan and at least one draft of the written work so that the final product will be well organized. The points presented will then follow a logical sequence and be relevant. Students should frequently refer to the question asked, to keep ‘on track’. Teachers recognize and are critical of work that does not answer the question, or is ‘padded’ with irrelevant material. In summary, remember to:

Plan ahead

Be clear and concise

Answer the question

Proofread the final draft.

3. Presenting Written Work

Types of written work

Students may be asked to write:

Short and long reports

Essays

Records of interviews

Questionnaires

Business letters

Resumes.

Format

All written work should be presented on A4 paper, single-sided with a left-hand margin. If work is word-processed, one-and-a-half or double spacing should be used. Handwritten work must be legible and should also be well spaced to allow for ease of reading. New paragraphs should not be indented but should be separated by a space. Pages must be numbered. If headings are also to be numbered, students should use a logical and sequential system of numbering.


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Cover Sheet

All written work should be submitted with a cover sheet stapled to the front that contains:

The student’s name and student number

The name of the class/unit

The due date of the work

The title of the work

The teacher’s name

A signed declaration that the work does not involve plagiarism.

Keeping a Copy

Students must keep a copy of the written work in case it is lost. This rarely happens but it can be disastrous if a copy has not been kept.

Inclusive language

This means language that includes every section of the population. For instance, if a student were to write ‘A nurse is responsible for the patients in her care at all times’ it would be implying that all nurses are female and would be excluding male nurses.

Examples of appropriate language are shown on the right:

Mankind Humankind

Barman/maid Bar attendant

Host/hostess Host

Waiter/waitress Waiter or waiting staff

Recommended reading



Recommended reading

Australia New Zealand Food Authority; 2001 (2nd edition); Safe food Australia: a guide to

the food safety standards; Australia New Zealand Food Authority

Bitmead, Genevieve & Brown, Marion & Chisholm Institute of TAFE: 2010 (6th edition);

Safe food handling; Chisholm Institute of TAFE

CSIRO. Food and Nutritional Sciences: 2010: Make it safe: a guide to food safety: CSIRO Publishing

Food Standards Australia New Zealand; 2002; Food safety: skills and knowledge for food businesses; guidance for food businesses on the skills and knowledge requirement of Food Safety Standard 3.2.2, Food Safety Practices and General Requirements; Food Standards Australia New Zealand, Canberra, A.C.T

Food Standards Australia New Zealand; 2002, Food safety: temperature control of potentially hazardous foods; Food Standards Australia New Zealand

Graham Dark, Deirdre McLean & Sarah Weatherhead 2011; Kitchen Operations 2nd Ed;

Published by Pearson Australia

H.L. Cracknell & R.J. Kaufman, Revised Third Edition, 1999; Practical Professional Cookery; Published by The Macmillan Press Ltd, UK

Knechtges.Paul;2011; Food Safety: Theory And Practice; Jones & Bartlett Learning

QA International; 2009; The Visual Food Lover's Guide: Includes essential information on how to buy, prepare and store over 1,000 types of food; John Wiley & Sons Inc

Waters.D; 2003 (2nd edition); Inventory Control and Management; Wiley

D1.HCC.CL2.04 Trainee Manual - Amazon S3 · 1.1 Identify critical points in the processing of food...

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