Implement Food Safety Procedures SITXFSA001A

CRICOS Provider Code: 01505MRTO Number: 3045 DHS V1.2 2011

Implement Food Safety Procedures

SITXFSA001A


Revision from Lesson 11Revision from Lesson 11

Any questions?

What did you find of interest from last week’s

internal audit?

Are there any improvements needed?


Lesson 12 OutlineLesson 12 Outline

Handouts: (all to read in your own time)- Currant Food Safety Legislation in Victoria- Versions of all Victorian food safety legislation (to view in class)

Class Activity - Food Standards 2001 ‘find and seek’.Note: bring your own versions with you to complete this task.

Slides - legislation, penalties and ramifications.

DVD – ‘Understanding FSANZ’ - looks at: the nature and structure of the organisation; its goals; its interaction with the food industry; the development of food standards; and the relationship between FSANZ and other authorities.


Related to the preparation of ‘safe and suitable food for sale’ in Victoria is?

1. ???

2. ???

3. ???

- Which 1 is National and which 2 are State law?

Legislation (law)


Legislation (law)Legislation (law)• Related to the preparation of ‘safe and suitable food for sale’ in Victoria is:

3. The Public Health and Wellbeing Act 2008 (with amendments) (and Public Health and Wellbeing Regulations 2009) - previously Health Act 1958.

2. The Food Standards Code 2001 (adopted August 2000)

(Food Standards Australia New Zealand FSANZ). This is the ‘Code of Practice’ for preparation and service of safe and suitable food and every food business and commercial cook should have a copy of the relevant section/ standards of this code.The sections relevant to a commercial cook is:3.1.1. – Interpretation and application.3.2.2. – Food safety practices and general requirements.3.2.3. – Food premises and equipment.

1. The Food Act 1984 (with amendments - Food Amendment Act 2009)


Food Standards Australia New Zealand (formerly ANZFA

before January 2003) protects the health and safety

of the people in Australia and New Zealand by maintaining

a safe food supply.

In Australia, FSANZ develops food standards to cover

the whole of the food supply chain

- ‘from paddock to plate’ -

for both the food manufacturing industry

and primary producers.

Food Standards Australia New Zealand


Food Standards Australia New Zealand

Developed resources to assist food businesses with compliance such as: The code - all standards (with amendments) Fact sheets for Industry (major changes to any standards) User Guides (working examples included) Nutrition Panel Calculator (to calculate mandatory nutrition Labels required

under the Code) Food Standards Code Industry Advice Line - 1300652166 Other legislation that applies to a food business, e.g. litter, nuisance and

waste water disposal.

Concentrates on protecting public health, but also provides Information for consumers about food processes and making healthy food choices.

All food businesses are required to comply with them as a legal requirement of the Food Act 1984.

CRICOS Provider Code: 01505MRTO Number: 3045

Food Standards 2001 “Find These” ActivityFood Standards 2001 “Find These” Activity

1. Calibration of Thermometers (Temperature Measuring Devices).2. Food Safety Program.3. Food Recall.4. The meaning of a ‘Hazard’.5. Food Storage.6. Animals & Pests.7. Food Business & a meaning.8. Hand Washing Facilities.9. Lighting.10. The meaning of ‘Sell’.11. ‘Not to urinate or defecate except in a toilet’.12. Food Transport Vehicles.13. Reference to the 2/4 Hour Rule.

14. Reference to wash his or her hands ‘immediately after smoking, coughing, sneezing, using a handkerchief or disposable tissue, eating, drinking or using tobacco or similar substances’.15. Maintenance.16. Environmental Health Officer.17. Reference to suffering from a food-borne disease, ‘not engage in any handling of food’.18. Reference to ‘A food business must provide, to a reasonable satisfaction of an authorised officer upon request, the prescribed name or, it there is no prescribed name, an appropriate designation of the food’.19. Reference to a food business must, maintain ‘a supply of warm running water, soap and other items that may be used to thoroughly clean hands’.20. What ‘sewage includes’.


Answers to the Food Standards 2001 “Find These” Activity:

Answers to the Food Standards 2001 “Find These” Activity:

1. 3.2.2. Division 6 part 22.2. 3.2.2. Division 1 part 1.3. 3.2.2. Division 3 part 12.4. 3.1.1. part 1. Interpretation.5. 3.2.2. Division 3 part 6.6. 3.2.2. Division 6 part 24.7. 3.1.1. part 1. Interpretation.8. 3.2.3. Division 4 part 14.9. 3.2.3. Division 2 part 8.10. 3.1.1. part 1. Interpretation.11. 3.2.2. Division 4 Subdivision 1, part 15/1/h.12. 3.2.3. Division 5, part 17. 13. 3.2.2. Division 3, part 7.

14. 3.2.2. Division 4, part 15/3/b.15. 3.2.2. Division 5, part 21.16. 3.1.1. part 1, (under authorised officer).17. 3.2.2. Division 4, part 14/1 & 1/b.18. 3.2.2. Division 3, part 5/2 & 2/b.19. 3.2.2. Division 4 Subdivision 2, part 17/1 & 1/b.20. 3.2.3. Division 1, part 1.


An Act to consolidate and amend the law relating to the

preparation and sale of food.

To prevent false or misleading packaging, labelling or

advertising of food.

The Food Act 1984 (with amendments)

Objects: To ensure food for sale is both ‘safe and suitable’.

To prevent misleading conduct in connection with the sale of food.

To provide for the application in Victoria of the Food Standards Code.

CRICOS Provider Code: 01505MRTO Number: 3045

What is ‘safe & suitable’ food?What is ‘safe & suitable’ food?

According to the Food Standards Code 3.1.1. Regulation 2:

“Food is not safe if it would be likely to cause physical harm to a person who might later consume it”. “Food is not suitable if it:

Is damaged deteriorated or perished. Contains damaged, deteriorated or perished substance. Contains biological or chemical agent or other foreign matter”.


Any food sold from the premises or vehicle:

must be fit for human consumption. must not be adulterated, damaged,

deteriorated or perished. the premises or vehicle must be

clean and sanitary. food must stored in safe conditions.

The Food Act 1984 - Principles of the Act


The Food Act 1984 - Penalties

If a food business / shop is found in breach the Local Council may choose to take legal action against the proprietor of the business or the person who is in charge of the business.

Penalties outlined in the Food Act 1984 allow for a proprietor to be fined up to $100,000 or 2 years imprisonment and corporations up to $500,000.


Provides Victoria with a better system for regulating safety of food sold for human consumption.

Intended to reduce compliance costs for businesses (including community groups that sell food)

by allowing regulation better matched to level of food safety. Achieve greater consistency in administration of Act. Single state-wide registration and notification system

for food vans and market stalls. Consumers have more information about food

businesses,

- information about convictions publicly available.

The Food Amendment Act 2009


DVD

‘Understanding FSANZ’

Imagine a world with no regulations that protected the public from harmful foods and ingredients – products high in harmful chemicals; no

use-by dates; inadequate packaging – it would be catastrophic!In Australia and New Zealand, the organisation responsible for this is

Food Standards Australia New Zealand – or FSANZ.The independent government organisation as we know it today came into

existence in 2001.

This DVD looks at: the nature and structure of the organisation; its goals; its interaction with the food industry; the development of food standards;

and the relationship between FSANZ and other authorities.


Another DVD‘Improving Our Act

The Food Standards Code for Australia and New Zealand’Recommend to view in the library in your own time!

Our food regulations were in a mess.

Differences between the States, irrational restrictions on food producers and confusing information for consumers.

A radical overhaul was sorely needed.

This program looks at the reasons why the new Food Standards Code was introduced, the fundamentals of the new system, what food

manufacturers need to do to comply, benefits for consumers and some remaining bones of contention. NOTE: ANZFA is now FSANZ!


State changes: Local councils will have the power to issue on the spot fines. Focus will be on businesses where food safety risks are greatest.

This included a new classification system. Comprehensive review of labelling and complying with regulation.

For example, it is an offence to sell an item where there is no English language labelling.

The Government will be publishing on the internet an annual report of the names of businesses convicted of breaches of the Food Act 1984. This means it is finally available to the public.

Local Government practices: In the past 3 months most Melbourne councils have been forced to

prosecute at least 2 local businesses. Examples being $1000 for a bread tie in a vegetable pastie

and $3,500 for a cockroach in a chicken stir fry.

New tougher regulations have been implemented as a result of a 2008 report on Food Safety


‘Name and Shame’ NSW Food Authority NSW Food Authority has made it easier for consumers to find information about food service businesses that have been found wanting when it comes to food safety and hygiene. Since its launch online (July 2008), it has had 1.5 million hits. Made more accessible as users can now: search by trading name, suburb, postcode, date and even the type of violation. find out offences by food outlets in their specific area by entering their local council name or postcode. search by a keyword. Recent additions include a bakery fined after a cigarette butt was found in bread, a noodle restaurant fined after cockroaches were found, and a Chinese restaurant fined for improperly storing food. The Victorian government is considering a similar public list. Even a minor breach can have a restaurant added to the list where it will stay for 2 years even if management acts quickly to correct the problem.


Charges brought by a Melbourne Council:

• A wholesale nut company:

- unsanitary premises and mice.• A sandwich bar:

- selling sandwiches and rolls containing maggots.• 3 different butchers:

- adulterating mincemeat

and pork with sulphur dioxide.• A local soccer club:

- an unclean kitchen.


Found by the City of Melbourne’s EHO’s:

• pig’s tooth in sweet and sour.pig’s tooth in sweet and sour.

• cow-hide in meat pie.cow-hide in meat pie.

• in a milk bottle - human hairs, rubber band and snail shell.in a milk bottle - human hairs, rubber band and snail shell.

• hypodermic needle in fried rice.hypodermic needle in fried rice.

• sewing needle in sausage mince.sewing needle in sausage mince.

• half a glass thermometer in a 2 litre ice cream container.half a glass thermometer in a 2 litre ice cream container.

• shotgun pellet in almond nuts.shotgun pellet in almond nuts.

• steel nut in cherry confectionary bar.steel nut in cherry confectionary bar.

• rubber ring in sliced bread.rubber ring in sliced bread.


Food Sampling• Plays an important role as it helps demonstrate to EHO’s that safe food practices are being carried out.• In accordance with the Food Act 1984, a Local Council must take 3 food samples from every 1,000 residents. This works outto be more than 400 samples each year on average. • Routine sampling involved an officer purchasing a food product,either as a raw or finished product and having it analysed to see that it complies with the Food Act 1984 and Food Standards Code.• The food may be subject to analysis of: the level or type of micro-organisms present; the presence of chemicals; the format of labelling used; or the composition of the food (to see that what the label says is actually in the food and that all mandatory ingredients have been declared on the label).


Food Sampling continued• Food may also be analysed as a result of a food poisoning complaint to ascertain the source of the illness. Surface swabs may be taken form a piece of equipment that comes into contact with food.• Note: WAI’s Food Safety Plan states that microbiological testing programs will be developed and implemented by the Food Science and Technology students throughout 2008. These will include external verification.• The EHO also participates in surveys where the same product from different food businesses may be analysed to provide a betterunderstanding of the food product or food process involved.

• Note: reference the ‘Certificate of Analysis Guide’ and ‘Sample of Certificate’ class handouts.

• Project sampling also occurs, where the Local Council works in Conjunction with several other Councils or Food Safety Unit (DHS)to determine the safety of a particular food or food premises.


Complaints• If the Local Council receives a complaint in regards to a food business they will conduct an inspection focusing on the aspects of the complaint, such as poor food handling techniques observed

• If the Local Council receives a complaint alleging that a person received food poisoning from consuming food sold from a food business, the EHO may conduct a full inspection similar to an annual inspection.

• If the complaint has any food leftover it will be sent to the analyst for testing to see if the food was a probable cause.


Complaints

• The complainant may be asked to complete a survey that captures what they have eaten in the last 3 days and the activities they have undertaken.

• The EHO will investigate the complaint assessing the processes involved (from receipt to sale). The officer may take food samples or swabs of equipment to determine the possible source. This can include your house,for example your fridge, toilet or faeces / stool sample.


EHO Inspections Every time an EHO audits, they score a food business. The score appears on an inspection report showing how they have performed. It provides both the business and Local Council with an overview of how the business is performing and highlights where improvements can be made.

Note: reference ‘Food Premises Score Chart’, ‘Food Safety Plan Compliance Checklist’ and ‘Inspection Checklist’ class handouts.

The EHO assesses a business in 6 key areas of importance in food production:

1.Cleanliness of the business2.Food handling techniques observed during the inspection3.Temperature of the food4.Structure of the premises5.Food Safety Plan Implementation - the hazards being

monitored and the records maintained6.Food Safety Supervisor - nominated are trained and all food

handling staff have the knowledge and skills to handle food safely


Example of how the rating system works when applied to a food business:

Reg. No Business Name Date Cleaning Handling

F-0011 ABC Restaurant 01/10/09 Good Good

FSP Temperature FSS Structure Total

Average Good Poor Good 21

Each attribute is allowed 5 points therefore the highest score that a food business can receive is 30 points.

Scores are: Unacceptable = 1, Poor = 2, Average = 3, Good = 4, Excellent = 5.


Types of inspections by an EHO Proposed premises inspection:- Conducted before a food business is operating. During the fit out of a premises, the EHO will visit and will be available to assist with any questions.

At this stage an EHO will primarily look at the structure of the premises. This includes ensuring :- it is fitted out in accordance with the plan issued to the Local Council and that it complies with the Food Standards Code.

- that there are no areas where pests can enter or harbor.

- suitable materials are being used that can be maintained in a clean and sanitary condition.

- the equipment is correctly installed to help facilitate cleaning and prevent any possible contamination to food.

- there is adequate space for storage of food, equipment and personal belongings.


Types of inspections by an EHO Transfer Inspection:- Conducted when someone intends on purchasing an existing food business.- Either they or a solicitor can request an EHO conducts an inspection prior to purchasing the food business.

- The inspection will address any outstanding formal notices on the premises, structural and cleaning items that may need attention. This report can be available to the intending purchaser with the consent of the current business owner.

- as a requirement of the Food Act 1984, the Local Council must be satisfied that your food business is operating in accordance with the Food Safety Plan.This is achieved during the annual inspection.

Food Safety Compliance Check:

- If the business is not complying with the FSP, a formal notice may be issued outlining what the issues are and what corrective actions need to be taken.- Failure to comply with the FSP may cause registration to be revoked or suspended.


Types of inspections by an EHO Annual Inspection (Note: 200 food businesses per EHO!): As part of the inspection, the EHO will assess:

- Implementation and compliance with the Food Safety Plan.

- Food handler’s techniques and knowledge of correct food handling procedures.

- Food handler’s hygiene.

- Cleanliness and maintenance of the premises and the risk of food being Contaminated.

- The effectiveness of cleaning methods and the chemical used.

- Correct storage conditions of food.

Once completed, the officer provides a copy of the inspection report to the business owner outlining any issues that need to be addressed. Also it specifies the time allowed to rectify any outstanding issues.


Types of inspections by an EHO Follow Up Inspection:- Conducted within the time frame given on the inspection report.

- During the inspection the EHO will check to see that all works have been completed.

- If the proprietor has failed to rectify any issues that may pose a threat to the safety of the food, the EHO may proceed with a formal notice again directing the proprietor to rectify the issues.

- Failure to comply with such a notice may lead to legal proceedings.

Food Recall: (leading on from lesson 9)The EHO is notified when a food is being recalled. To ensure the food business has taken the appropriate action, the EHO may inspect the premises to ensure that the food being recalled has been taken off the menu/shelf for sale and appropriately isolated or destroyed.


Types of inspections by an EHO Tobacco:- The EHO is responsible for enforcing the Tobacco Act 1987 ensuring that all food businesses that sell tobacco products or operate restaurants or gaming venues comply with the legislation.

The inspection may include:

- Appropriate signage being displayed correctly.- Tobacco for sale being displayed correctly.- Smoke free dining is being enforced and the appropriate areas of the venue are deemed smoke free.- Gaming area at the venue is smoke free.

Note: most recently in July 2007 Victorian and New South Wales State Governments banned smoking in all pubs, clubs and enclosed workplaces.


Questions

What is a Food Safety Plan / Program?

What does the acronym HACCP mean? Where did it originate from?

What is the meaning of a ‘hazard’?


Next week in Lesson 13

Note: Reminder about Practical assessment in kitchen: where your personal hygiene and cleaning practices will be examined. Note: refer to the posters in the WAI practical kitchens and your notes from last Semester’s units Follow Workplace Hygiene Procedures and Clean and Maintain Kitchen Premises and Equipment. Also ‘practical checklist’ in your workbook for this unit.

Slides:- Hazard Audit Table Activity - in open book test.- Food Safety Plan Activity.- Pop quiz.

Implement Food Safety Procedures SITXFSA001A

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