Kairos Prison Ministry Australia · General Overview 4 Appendix 1 Summary of Food Standard Code 7...

PMA Food Handling Policy version 10-Nov-2018 of 35

Kairos Prison Ministry Australia

Food Handling Policy

KAIROS PRISON MINISTRY AUSTRALIA

“I was in prison and you visited me” Matthew 25:36

ABN 55 081 496 175

KPMA Food Handling Policy version 10-Nov-2018 of 35

INDEX Page

Introduction 3 General Overview 4 Appendix 1 Summary of Food Standard Code 7 Appendix 2 Food Standards Australia Fact Sheets 18 Appendix 3 Guidelines for Food at Kairos Events 32 Appendix 4 Food Preparation outside Kairos 36


Kairos Prison Ministry Australia

Food Handling Policy 1 Introduction The provision of food is integral to the majority of Kairos events. It is important that Kairos takes all necessary precautions to prevent any adverse effects people may have as a result of consuming food at any Kairos event. Also certain Occupational Health and Safety regulations need to be followed to prevent injury to those involved in the preparation and distribution of food. The KPMA Food Handling Policy has been prepared to be used as a guide for all staff and volunteers involved in food preparation, handling and distribution. Further information is available from various governmental departments and reference is made within the Policy document as to how that information may be obtained. The event leader and the leader of the catering team should read and understand the Policy and be able to instruct those who assist with food preparation and distribution. 2 Policy document The Policy document has the following sections:

General overview of basis for preparation of the Policy covering legal requirements, the relevant acts and regulations etc

Appendix 1 which sets out the relevant sections of the Food Standards Code that applies to Kairos events

Appendix 2 extracts from the Fact Sheets for Charities published by the Federal Government

Appendix 3 summary of the major areas that food handlers must comply with at Kairos events

Appendix 4 guidelines for locations other than the main food preparation facility, where food may be prepared for consumption at a Kairos event

3 Compliance KPMA policy is that wherever possible Kairos staff and volunteers will comply with the requirements as set out in this document. Any major deviation is to be recorded by the event leader and is to be reported to State Council for them to consider what action is necessary. It is important that such occurrences are reported on a timely basis to either the Chair of the State Council or the relevant Regional Facilitator.


4 General overview KPMA conducts programs in various locations throughout Australia. Part of these programs generally includes the provision of food. These locations include:

Prisons and juvenile centres

Outside weekends

Reunions

Team retreats

Team formation

Training courses

Fundraising events 5 Legal requirements There are legal requirements wherever KPMA is involved in the preparation of or delivery of food. There is a combination of Federal and State Government laws and regulations that need to be complied with in respect of food, these include:

Food Standards Australia New Zealand Act 1991

Australia and New Zealand Food Standards Code

National Food Authority Regulation 1994

Food Acts of the various states such as Food Act 2006 (Qld), similar acts have been passed by the other states/territories which cover food standards and food safety

Safe Food Australia – A Guide to the Food Safety Standards

Various Occupational Health & Safety Standards KPMA is a registered public company and as such is required to comply with the relevant government legislation. 6 Risks Contaminated food may make some people extremely ill and in some circumstances may lead to death. Should this occur because of food supplied by KPMA then the Company may become liable for the costs involved. There is also a risk that should contaminated food be taken into a location under the control of the various state correctional departments or juvenile justice then besides the legal exposure Kairos program may be excluded from those centres. In order to minimize the risks involved to KPMA a Food Handling Policy has been developed and all those involved in food preparation and handling for any event carried out under the auspices of KPMA must be fully aware of and comply with it. Should a person fail to comply and the result is contaminated food is provided then that person if found negligent may become personally liable for any costs involved should a person become ill or die as a result of consuming the contaminated food. 7 Food Standards There are 3 Standards within the Food Standards Australia New Zealand Act 1991 which are the primary basis of food safety. These are:

Standard 3.1.1 Interpretation and Application

Standard 3.2.1 Food Safety Practices and General Requirements

Standard 3.2.3 Food Premises and Equipment


There have been Guides developed and published by the Food Safety Authority. The full text of these guides is available from: Australia New Zealand Food Authority PO Box 7186 Canberra MC ACT 2610 Tel: (02) 6271 2222 Email: [email protected] A full copy of the Guide can be obtained from the website http://www.anzfa.gov.au A summary of these standards is set out in Appendix 1. 8 Applicability to Charities The legislation and guidelines recognize that charities are in a special category and so guidelines have been specifically developed for food preparation and handling by charities. Details of specific areas have been set out in Appendix 2. Applicability to Kairos Events Under the Act the critical element in relation to Kairos events is whether food offered as part of any course or other event is construed as being ‘sold’ within the meaning of the Act. The definition of ‘sale’ includes where any valuable consideration or gain is received by KPMA. This can be divided into:

Food provided during a program

Food provided at a fundraising event The provision of food during a program including short courses, weekend, journey, reunions, retreats, team formation and training etc, is ancillary to such events and KPMA does not receive any valuable consideration for the provision of the food nor does it gain any benefit. It is provided purely for sustenance and to assist with the continuity of the event. This is further re-inforced where food is not provided by KPMA the event is not compromised or food is provided by other bodies, eg Corrective Services or external caterers. It would then appear that such Kairos events are not regulated by the Act. However KPMA has a duty of care and as such should comply with the Act wherever possible to ensure that food is not contaminated by any actions undertaken by Kairos volunteers. Where a Kairos event is for fundraising and food is provided then it could be construed that in such instances that the provision of food accrues a benefit or gain to KPMA, by means of the funds raised. Care would need to be taken to ensure that the provision of the food is not integral to the event. There are special provisions relating to some fundraising events such as Sausage Sizzles and these are detailed in Appendix 2 .

mailto:[email protected]

http://www.anzfa.gov.au/


9 Training Because of the special provisions relating to food preparation and handling for charities it is not mandatory that those people involved in preparing food and handling food at Kairos events require specific training. However KPMA encourages people to seek training at the various courses available, these include but are not limited to:

State government tertiary institutions which offer various courses, from 1-3 days covering basic techniques and requirements.

Various organisations offer courses specifically tailored to charities such as Salvation Army, Edmund Rice Camps, Rutherford Technical Services.

Further all volunteers involved in the preparation and distribution of food should be aware of the safe food handling requirements as set out within this policy and comply with those requirements. In particular the leader of the food preparation area is encouraged to complete a safe food handling course. 10 Reporting of breaches of procedures Should any person become aware of breaches of general policy then that breach should be reported to the regional committee involved or the relevant state council or National Office. The necessary action can then be taken to remedy the breach. Food contamination incidents It is extremely important that should any food contamination incident, including food poisoning, occur then this must be reported immediately to the program leader, the relevant regional committee and/or state council and National Office. A course of action will then be developed to address the situation. As there may be legal action as a result of such incident then regardless of the perceived effect of the contamination it is imperative that National Office be advised on the circumstances and the actions of people to address the situation.


Appendix 1 This Appendix is provided as summary of relevant sections of the Food Standards Code and should not be taken as an all inclusive statement of sections of that Code. Persons are encouraged to read the full Code or seek further advice to gain a more definitive understanding of its provisions.

The Food Safety Standards, which apply to Australia only, include requirements for the handling,

storage, transport and display of food. The Standards have been adopted by each State and Territory

and specify requirements that are consistent across Australia for the first time. A copy of the Food

Safety Standards is available from the FSANZ website at http://www.foodstandards.gov.au/ and

may also be available from your local council or health authority.

In the Act the definition of a food business means a business, enterprise or activity (other than

primary food production) that involves:

(a) the handling of food intended for sale, or

(b) the sale of food, regardless of whether the business, enterprise or activity concerned

is of a commercial, charitable or community nature or whether it involves the

handling or sale of food on one occasion only.

Standard 3.1.1 Interpretation and Application The more relevant sections are set out below. 2 Meaning of safe and suitable food

(1) For the purposes of the Food Safety Standards, food is not safe if it would be likely to cause physical harm to a person who might later consume it, assuming it was – After that time and before being consumed by the person, properly subjected to all

processes (if any) that are relevant to its reasonable intended use; and Consumed by the person according to its reasonable intended use.

(2) However, food is not unsafe merely because its inherent nutritional or chemical properties cause, or its inherent nature causes, adverse reactions only in persons with allergies or sensitivities that are not common to the majority of persons.

(3) In subsection (1), processes include processes involving storage and preparation. (4) For the purposes of the Food Safety Standards, food is not suitable if it –

(a) Is damaged, deteriorated or perished to an extent that affects its reasonable intended use; or

(b) Contains any damaged, deteriorated or perished substance that affects its reasonable intended use; or

(c) Is the product of a diseased animal or an animal that has died otherwise than by slaughter, and has not been declared by or under another Act to be safe for human consumption; or

(d) Contains a biological or chemical agent, or other matter or substance that is foreign to the nature of the food.

(5) However, food is not unsuitable for the purposes of the Food Safety Standards merely because – (a) It contains an agricultural or veterinary chemical in an amount that does not contravene

the Australia New Zealand Food Standards Code; or (b) It contains a metal or non-metal contaminant (within the meaning of the Australia New

Zealand Food Standards Code) in an amount that does not contravene the permitted level for the contaminant as specified in the Australia New Zealand Food Standards

http://www.foodstandards.gov.au/


Code; or it contains any matter or substance that is permitted by the Australia New Zealand Food Standards Code.

Standard 3.1.2 Food Safety Practices and General Requirements The main sections of this Standard are set out below and should be wherever possible the basis of good food handling practices adopted at Kairos events. Persons are encouraged to read the full standard and not rely solely on the extract set out below.

Purpose

This Standard sets out specific requirements for food businesses and food handlers that, if complied

with, will ensure food does not become unsafe or unsuitable. This Standard specifies process

control requirements to be satisfied at each step of the food handling process. Some requirements

relate to the receipt, storage, processing, display, packaging, distribution disposal and recall of food.

Other requirements relate to the skills and knowledge of food handlers and their supervisors, the

health and hygiene of food handlers, and the cleaning, sanitising, and maintenance of premises and

equipment.

Division 3 – Food handling controls

5 Food receipt

(1) A food business must take all practicable measures to ensure it only accepts food that is

protected from the likelihood of contamination.

(3) A food business must, when receiving potentially hazardous food, take all practicable

measures to ensure it only accepts potentially hazardous food that is at a temperature of –

(a) 5°C or below; or

(b) 60°C or above,

unless the food business transporting the food demonstrates that the temperature of the food,

having regard to the time taken to transport the food, will not adversely affect the

microbiological safety of the food.

(4) A food business must, when receiving potentially hazardous food, take all practicable

measures to ensure that food which is intended to be received frozen, is frozen when it is

accepted.

6 Food storage

(1) A food business must, when storing food, store the food in such a way that –

(a) it is protected from the likelihood of contamination; and

(b) the environmental conditions under which it is stored will not adversely affect the

safety and suitability of the food.

(2) A food business must, when storing potentially hazardous food –

(a) store it under temperature control; and

(b) if it is food that is intended to be stored frozen, ensure the food remains frozen

during storage.

7 Food processing

(1) A food business must –

(a) take all practicable measures to process only safe and suitable food; and

(b) when processing food –


(i) take all necessary steps to prevent the likelihood of food being contaminated;

and

(ii) where a process step is needed to reduce to safe levels any pathogens that

may be present in the food – use a process step that is reasonably known to

achieve the microbiological safety of the food.

(2) A food business must, when processing potentially hazardous food that is not undergoing a

pathogen control step, ensure that the time the food remains at temperatures that permit the

growth of infectious or toxigenic micro-organisms in the food is minimised.

(3) A food business must, when cooling cooked potentially hazardous food, cool the food

(a) within two hours – from 60°C to 21°C; and

(b) within a further four hours – from 21°C to 5°C; unless the food business

demonstrates that the cooling process used will not adversely affect the

microbiological safety of the food.

(4) A food business must, when reheating previously cooked and cooled potentially hazardous

food to hold it hot, use a heat process that rapidly heats the food to a temperature of 60°C or

above, unless the food business demonstrates that the heating process used will not

adversely affect the microbiological safety of the food.

9 Food packaging

A food business must, when packaging food –

(a) only use packaging material that is fit for its intended use;

(b) only use material that is not likely to cause food contamination; and

(c) ensure that there is no likelihood that the food may become contaminated during the

packaging process.

10 Food transportation

A food business must, when transporting food –

(a) protect all food from the likelihood of contamination;

(b) transport potentially hazardous food under temperature control; and

(c) ensure that potentially hazardous food which is intended to be transported frozen

remains frozen during transportation.

11 Food disposal

(1) A food business must ensure that food for disposal is held and kept separate until it is –

(a) destroyed or otherwise used or disposed of so that it cannot be used for human

consumption;

(b) returned to its supplier;

(c) further processed in a way that ensures its safety and suitability; or

(d) ascertained to be safe and suitable.

(2) In subclause (1), ‘food for disposal’ means food that –

(a) is subject to recall;

(b) has been returned;

(c) is not safe or suitable; or

(d) is reasonably suspected of not being safe or suitable.

(3) A food business must clearly identify any food that is held and kept separate in accordance

with subclause (1) as returned food, recalled food, or food that is or may not be safe or

suitable, as the case may be.

(4) A food business must not sell food that has been already served to a person to another

person unless the food was completely wrapped when served and has remained completely

wrapped.


Division 4 – Health and hygiene requirements

Subdivision 1 – Requirements for food handlers

13 General requirement

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.

14 Health of food handlers

(1) A food handler who has a symptom that indicates the handler may be suffering from a food-

borne disease, or knows he or she is suffering from a food-borne disease, or is a carrier of a food-

borne disease, must,–

(a) report that he or she is or may be suffering from the disease, or knows that he or she

is carrying the disease, to his or her supervisor, as the case may be;

(b) not engage in any handling of food where there is a reasonable likelihood of food

contamination as a result of the disease; and

(c) if continuing to engage in other work on the food premises – take all practicable

measures to prevent food from being contaminated as a result of the disease.

(2) A food handler who suffers from a condition must, –

(a) if there is a reasonable likelihood of food contamination as a result of suffering the

condition – report that he or she is suffering from the condition to his or her

supervisor; and

(b) if continuing to engage in the handling of food or other work – take all practicable

measures to prevent food being contaminated as a result of the condition.

(3) A food handler must notify his or her supervisor if the food handler knows or suspects that

he or she may have contaminated food whilst handling food.


15 Hygiene of food handlers

(1) A food handler must, when engaging in any food handling operation –

(a) take all practicable measures to ensure his or her body, anything from his or her

body, and anything he or she is wearing does not contaminate food or surfaces likely

to come into contact with food;

(b) take all practicable measures to prevent unnecessary contact with ready-to eat food;

(c) ensure outer clothing is of a level of cleanliness that is appropriate for the handling

of food that is being conducted;

(d) only use on exposed parts of his or her body bandages and dressings that are

completely covered with a waterproofed covering;

(e) not eat over unprotected food or surfaces likely to come into contact with food;

(f) not sneeze, blow or cough over unprotected food or surfaces likely to come into

contact with food;

(g) not spit, smoke or use tobacco or similar preparations in areas in which food is

handled; and

(h) not urinate or defecate except in a toilet.

(2) A food handler must wash his or her hands in accordance with subclause (4) –

(a) whenever his or her hands are likely to be a source of contamination of food;

(b) immediately before working with ready-to-eat food after handling raw food and

(c) immediately after using the toilet.

(3) A food handler must, when engaging in a food handling operation that involves unprotected

food or surfaces likely to come into contact with food, wash his or her hands in accordance

with subclause (4) –

(a) before commencing or re-commencing handling food;

(b) immediately after smoking, coughing, sneezing, using a handkerchief or disposable

tissue, eating, drinking or using tobacco or similar substances; and

(c) after touching his or her hair, scalp or a body opening.

(4) A food handler must, whenever washing his or her hands –

(a) use the hand washing facilities provided;

(b) thoroughly clean his or her hands using soap or other effective means, and warm

running water; and

(c) thoroughly dry his or her hands on a single use towel or in another way that is not

likely to transfer pathogenic micro-organisms to the hands.

Subdivision 2 – Requirements for food businesses

16 Health of persons who handle food – duties of food businesses

(1) A food business must ensure the following persons do not engage in the handling of food for

the food business where there is a reasonable likelihood of food contamination –

(a) a person known to be suffering from a food-borne disease, or who is a carrier of a

food-borne disease; and

(b) a person known or reasonably suspected to have a symptom that may indicate he or

she is suffering from a food-borne disease.

(2) A food business must ensure that a person who is known or reasonably suspected to be

suffering from a condition and who continues to engage in the handling of food for the food

business takes all practicable measures to prevent food contamination.

(3) A food business may permit a person excluded from handling food in accordance with

paragraph (1)(a) to resume handling food only after receiving advice from a medical

practitioner that the person no longer is suffering from, or is a carrier of, a food-borne

disease.


17 Hygiene of food handlers — duties of food businesses

(1) Subject to subclause (2), a food business must, for each food premises –

(a) maintain easily accessible hand washing facilities;

(b) maintain, at or near each hand washing facility, a supply of –

(i) warm running water; and

(ii) soap; or

(iii) other items that may be used to thoroughly clean hands;

(c) ensure hand washing facilities are only used for the washing of hands, arms and face;

and

(d) provide, at or near each hand washing facility –

(i) single use towels or other means of effectively drying hands that are not

likely to transfer pathogenic micro-organisms to the hands; and

(ii) a container for used towels, if needed.

18 General duties of food businesses

(1) A food business must inform all food handlers working for the food business of their health

and hygiene obligations under Subdivision 1 of this Division.

(2) A food business must ensure that any information provided by a food handler in accordance

with Subdivision 1 of this Division is not disclosed to any person without the consent of the

food handler, except the proprietor or an authorised officer, and that the information is not

used for any purpose other than addressing the risk of food contamination.

(3) A food business must take all practicable measures to ensure all people on the food premises

of the food business –

(a) do not contaminate food;

(b) do not have unnecessary contact with ready-to-eat food; and

(c) do not spit, smoke, or use tobacco or similar preparations in areas where there is

unprotected food or surfaces likely to come into contact with food.

Division 5 – Cleaning, sanitising and maintenance

19 Cleanliness

(1) A food business must maintain food premises to a standard of cleanliness where there is no

accumulation of –

(a) garbage, except in garbage containers;

(b) recycled matter, except in containers;

(c) food waste;

(d) dirt;

(e) grease; or

(f) other visible matter.

(2) A food business must maintain all fixtures, fittings and equipment, having regard to its use,

and those parts of vehicles that are used to transport food, and other items provided by the

business to purchasers to transport food, to a standard of cleanliness where there is no

accumulation of –

(a) food waste;

(b) dirt;

(c) grease; or

(d) other visible matter.

20 Cleaning and sanitising of specific equipment


(1) A food business must ensure the following equipment is in a clean and sanitary condition in

the circumstances set out below –

(a) eating and drinking utensils - immediately before each use; and

(b) the food contact surfaces of equipment - whenever food that will come into contact

with the surface is likely to be contaminated.

(2) In subclause (1), a ‘clean and sanitary condition’ means, in relation to a surface or utensil,

the condition of a surface or utensil where it –

(a) is clean; and

(b) has had applied to it heat or chemicals, heat and chemicals, or other processes, so

that the number of micro-organisms on the surface or utensil has been reduced to a

level that –

(i) does not compromise the safety of the food with which it may come into

contact; and

(ii) does not permit the transmission of infectious disease.

21 Maintenance

(1) A food business must maintain food premises and all fixtures, fittings and equipment,

having regard to their use, and those parts of vehicles that are used to transport food, and

other items provided by the business to purchasers to transport food, in a good state of repair

and working order having regard to their use.

(2) A food business must not use any chipped, broken or cracked eating or drinking utensils for

handling food.

Division 6 – Miscellaneous

22 Temperature measuring devices

A food business must, at food premises where potentially hazardous food is handled, have a

temperature measuring device that –

(a) is readily accessible; and

(b) can accurately measure the temperature of potentially hazardous food to +/- 1ºC.


23 Single use items

A food business must –

(a) in relation to all single use items, take all practicable measures to ensure they do not

come into contact with food or the mouth of a person if they are –

(i) contaminated; or

(ii) reasonably suspected of being contaminated; and

(b) in relation to single use items that are intended to come into contact with food or the

mouth of a person –

(i) take all practicable measures to protect them from the likelihood of

contamination until use; and

(ii) not reuse such items.

24 Animals and pests

(1) A food business must –

(a) subject to paragraph (b), not permit live animals in areas in which food is handled,

other than seafood or other fish or shellfish;

(b) permit an assistance animal only in dining and drinking areas and other areas used by

customers;

(c) take all practicable measures to prevent pests entering the food premises; and

(d) take all practicable measures to eradicate and prevent the harbourage of pests on the

food premises and those parts of vehicles that are used to transport food.

(2) In subclause (1), ‘assistance animal’ means an animal referred to in section 9 of the

Disability Discrimination Act 1992 of the Commonwealth.

Editorial note:

Section 9 of the Disability Discrimination Act 1992 refers to a guide dog, a dog trained to assist a

person in activities where hearing is required and any other animal trained to assist a person to

alleviate the effect of a disability.

Standard 3.2.3 Food Premises and Equipment

Under this standard food businesses are required to have a certain level of cleanliness and

equipment to ensure food safety. The Standard is set out to provide, if followed, a minimization of

the possibility of contamination of food. Set out below are sections from the Standard which would

be most applicable to Kairos events.

Division 2 – Design and construction of food premises

3 General requirements

The design and construction of food premises must –

(a) be appropriate for the activities for which the premises are used;

(b) provide adequate space for the activities to be conducted on the food premises and

for the fixtures, fittings and equipment used for those activities;

(c) permit the food premises to be effectively cleaned and, if necessary, sanitised; and

(d) to the extent that is practicable –

(i) exclude dirt, dust, fumes, smoke and other contaminants;

(ii) not permit the entry of pests; and

(ii) not provide harbourage for pests.


4 Water supply

(1) Food premises must have an adequate supply of water if water is to be used at the food

premises for any of the activities conducted on the food premises.

(2) Subject to subclause (3), a food business must use potable water for all activities that use

water that are conducted on the food premises.

(3) If a food business demonstrates that the use of non-potable water for a purpose will not

adversely affect the safety of the food handled by the food business, the food business may

use non-potable water for that purpose.

5 Sewage and waste water disposal

Food premises must have a sewage and waste water disposal system that –

(a) will effectively dispose of all sewage and waste water; and

(b) is constructed and located so that there is no likelihood of the sewage and waste water

polluting the water supply or contaminating food.

6 Storage of garbage and recyclable matter

Food premises must have facilities for the storage of garbage and recyclable matter that –

(a) adequately contain the volume and type of garbage and recyclable matter on the food

premises;

(b) enclose the garbage or recyclable matter, if this is necessary to keep pests and

animals away from it; and

(c) are designed and constructed so that they may be easily and effectively cleaned.

7 Ventilation

Food premises must have sufficient natural or mechanical ventilation to effectively remove fumes,

smoke, steam and vapours from the food premises.

8 Lighting

Food premises must have a lighting system that provides sufficient natural or artificial light for the

activities conducted on the food premises.

Division 4 – Fixtures, fittings and equipment

12 General requirements

(1) Fixtures, fittings and equipment must be –

(a) adequate for the production of safe and suitable food; and

(b) fit for their intended use.

(2) Fixtures and fittings must be designed, constructed, located and installed, and equipment

must be designed, constructed, located and, if necessary, installed, so that

(a) there is no likelihood that they will cause food contamination;

(b) they are able to be easily and effectively cleaned;

(c) adjacent floors, walls, ceilings and other surfaces are able to be easily and effectively

cleaned; and

(d) to the extent that is practicable, they do not provide harbourage for pests.

(3) The food contact surfaces of fixtures, fittings and equipment must be –

(a) able to be easily and effectively cleaned and, if necessary, sanitised if there is a

likelihood that they will cause food contamination;


(b) unable to absorb grease, food particles and water if there is a likelihood that they will

cause food contamination; and

(c) made of material that will not contaminate food.

(4) Eating and drinking utensils must be able to be easily and effectively cleaned and sanitised.

13 Connections for specific fixtures, fittings and equipment

(1) Fixtures, fittings and equipment that use water for food handling or other activities and are

designed to be connected to a water supply must be connected to an adequate supply of

water.

(2) Fixtures, fittings and equipment that are designed to be connected to a sewage and waste

water disposal system and discharge sewage or waste water must be connected to a sewage

and waste water disposal system.

(3) Automatic equipment that uses water to sanitise utensils or other equipment must only

operate for the purpose of sanitation when the water is at a temperature that will sanitise the

utensils or equipment.

14 Hand washing facilities

(1) Subject to subclause (4), food premises must have hand washing facilities that are located

where they can be easily accessed by food handlers –

(a) within areas where food handlers work if their hands are likely to be a source of

contamination of food; and

(b) if there are toilets on the food premises – immediately adjacent to the toilets or toilet

cubicles.

(2) Subject to the following subclauses, hand washing facilities must be –

(b) connected to, or otherwise provided with, a supply of warm running potable water;

(c) of a size that allows easy and effective hand washing; and

(d) clearly designated for the sole purpose of washing hands, arms and face.

Division 5 – Miscellaneous

15 Storage facilities

(1) Food premises must have adequate storage facilities for the storage of items that are likely to

be the source of contamination of food, including chemicals, clothing and personal

belongings.

(2) Storage facilities must be located where there is no likelihood of stored items contaminating

food or food contact surfaces.

16 Toilet facilities

A food business must ensure that adequate toilets are available for the use of food handlers working

for the food business.

17 Food transport vehicles

(1) Vehicles used to transport food must be designed and constructed to protect food if there is a

likelihood of food being contaminated during transport.

(2) Parts of vehicles used to transport food must be designed and constructed so that they are

able to be effectively cleaned.

(3) Food contact surfaces in parts of vehicles used to transport food must be designed and

constructed to be effectively cleaned and, if necessary, sanitised.


Appendix 2

The Federal Government under Food Standards Australia has issued a series of fact sheets for

Charities and Community Organisations. This Appendix includes extracts from the relevant fact

sheets.

All those involved in food handling within Kairos are encouraged to read the full fact sheets which

may be found at

http://www.foodstandards.gov.au/scienceandeducation/factsheets/foodsafetyfactsheets/

And

http://www.foodauthority.nsw.gov.au/industry/industry-sector-requirements/charities-groups-and-

volunteers/

1 Food Business Notification Requirement

Although the Food Act is a National Act it is regulated by the various state and local authorities.

Since KPMA is a company with a registered office in NSW the NSW regulations would be the ones

to be used as guidelines for all other states and territories.

Under Food Standard 3.2.2 Food Safety Practices and General Requirements, a food business must

notify the appropriate enforcement agency before commencing any food handling operations.

However this only applies to any business or activity that involves the sale of food or the handling

of any type of food for sale. Under the Act Kairos does not sell or derive a gain from the provision

of food and so would not be required to register the events with the authorities. As KPMA provides

food free in its events KPMA is not required to be registered with the enforcement authorities.

Under the Act anyone who sells food at a fundraising event for community or charitable causes is

not required to notify the Food Authority, provided the food does not pose a possible health risk, or

is eaten immediately after thorough cooking.

Examples of food that could potentially pose a health risk are:

Cooking a large amount of a meat-based food that will be stored and transported prior to

reheating and serving;

Ready to eat foods that would normally be refrigerated to keep them safe such as raw

shellfish, cooked meats or cooked rice;

Dairy or egg based desserts.

These sorts of meals have more potential for public health problems than a vegemite sandwich or

pack of dried biscuits. There are significant food safety issues, such as temperature control, cross-

contamination and storage that need to be considered by food handlers. Reference to Appendix 3

should be made in respect of these types of food.

http://www.foodstandards.gov.au/scienceandeducation/factsheets/foodsafetyfactsheets/


2 Skills and Knowledge

The Food Safety Standards require proprietors of food businesses to ensure that food handlers and

supervisors of food handlers have the skills and knowledge they need to handle food safely. This

means that food handlers and supervisors must have the ' skills' to do those tasks that are necessary

to ensure the safety of the food being handled and ' knowledge' of food safety and hygiene matters.

For example, a food handler who is responsible for cooling cooked food must have the knowledge

that the food must be cooled within a certain time to ensure it remains safe and the skills to do this

(for example, by placing the food in shallow containers for cooling).

However, charities and community organisations are exempt from this requirement if:

there is no personal financial gain, that is, all the moneys raised are used for charitable or

community purposes; and

the food sold is shelf-stable (for example, biscuits, cakes without cream, jams or chutneys);

or

the food is consumed immediately after thorough cooking (for example, sausages sold

straight from the barbecue).

This means that in the above circumstances the event organiser does not need to ensure that each

food handler has the skills and knowledge to handle food safely. However, these food handlers

must still comply with the health and hygiene requirements of the Food Safety Standards, see

Health and hygiene for food handlers.

If the exemption does not apply, the event organiser should ensure that all food handlers and

supervisors have the skills and knowledge they need to handle food safely. The exemption does not

apply if the activity involves:

selling potentially hazardous foods that have not been cooked, such as salads or cream cakes; or

selling potentially hazardous foods that are not served immediately after cooking, such as when

food is pre-cooked and then heated for sale.

The event organiser should first determine if the food handlers and supervisors already have the

skills and knowledge, as some may have previously received food safety training. If training is

needed, the event organiser will need to work out the best way of providing this training.

Food handlers and supervisors are not required to attend formal training courses. Food handlers and

supervisors can obtain the skills and knowledge they need by:

attending ' in-house' training programs;

reading food safety and hygiene information (such as these fact sheets);

following food safety procedures that relate to the activities of the charitable or community

organisation; or

attending food safety courses.

The event organiser can check whether food handlers and supervisors have the required knowledge

and understand their obligations by talking to them or asking questions. Assessing skills is much

harder but if, for example, food handlers are seen to do the right thing at all times when preparing

food, it is reasonable to assume that they have the necessary skills. Event organisers should consider

whether:

all food handlers know how the business expects food to be handled;


food handlers understand their health and hygiene responsibilities (see Health and hygiene

for food handlers);

there is someone in the organisation who is responsible for ensuring that food handlers

handle food safely; and

the necessary equipment is available so that food handlers can handle food safely, for

example hand washing facilities

3 Temperature Control

The Food Safety Standards specify that potentially hazardous foods must be stored, displayed and

transported at safe temperatures and, where possible, prepared at safe temperatures. However, you

can also use time, rather than temperature, to keep food safe. This method is explained under ' The 2

hour/4 hour guide .

Safe temperatures are 5°C or colder, or 60°C or hotter. Potentially hazardous food needs to be kept

at these temperatures to prevent food-poisoning bacteria, which may be present in the food, from

multiplying to dangerous levels. These bacteria can grow at temperatures between 5°C and 60°C,

which is known as the temperature danger zone. The fastest rate of growth is at around 37°C, the

temperature of the human body.

The Food Safety Standards also require you to have a thermometer if you prepare, handle or sell

potentially hazardous food. This will enable you to check that safe temperatures are being

maintained.

4 What foods are potentially hazardous?

Foods normally considered to be potentially hazardous are: raw meats, cooked meats and food containing meat, such as casseroles, curries, lasagna and meat

pies; dairy products and foods containing dairy products, such as milk, cream, custard and dairy-based

desserts; seafood (excluding live seafood) and food containing seafood, such as seafood salad; processed fruits and vegetables, such as prepared salads and ready-to-eat fruit packs; cooked rice and pasta; processed foods containing eggs, beans, nuts or other protein-rich food, such as quiche and soya

bean products; and foods that contain any of the above foods, such as sandwiches, rice salads and pasta salads.


5 Keeping food cold

When you are preparing food, make sure that you have enough refrigerator space or insulated boxes

with ice bricks to store the food. It is important to remember that refrigerators do not work properly

when they are overloaded or when food is packed tightly, because the cold air cannot circulate.

If you are running out of room in your refrigerator, remove foods that are not potentially hazardous,

such as drinks. The temperature of these foods is not critical and they can be kept cool in insulated

containers with ice or ice blocks.

6 Cooling foods

If potentially hazardous foods have to be cooled, their temperature should be reduced as quickly as

possible. The temperature should fall from 60°C to 21°C in less than two hours and be reduced to

5°C or colder in the next four hours. It is difficult to cool food within these times unless you put

food into shallow containers.

7 Keeping food hot

If you are keeping food hot on cooktops, in ovens or in bain marie units, the equipment needs to be

set high enough to ensure that the food remains hot ( 60 ° C or hotter).

8 The 2 hour / 4 hour guide

Although potentially hazardous food should be kept at 5°C or colder or 60°C or hotter wherever

possible, this food can be safely between 5°C and 60°C provided it is between these

temperatures for less than four hours. This is because it takes more than four hours for food-

poisoning bacteria to grow to dangerous levels.

The 2 hour/4 hour guide applies to ready-to-eat potentially hazardous food. It provides guidance on

how long this type of food can be held safely at temperatures between 5°C and 60°C and what

should happen to it after certain times. The times refer to the life of the food, including preparation

and cooling, not just to display times, so remember to add up the total time that the food has been

between 5°C and 60°C.

Total time limit between 5°C and

60°C

What you should do

Less than 2 hours Refrigerate or use immediately

Between 2 hours and 4 hours Use immediately

More than 4 hours Throw out

9 Why have a thermometer?

A thermometer is essential in ensuring that food is kept at safe temperatures. If your organisation

prepares, handles or sells any potentially hazardous food, it must have a thermometer which is

accurate to ±1°C. This means that when the thermometer shows a temperature of 5°C, the actual

temperature will be between 4°C and 6°C. The thermometer must be available for use when foods

are being prepared, so you may need more than one if foods are prepared in different places.

10 How to clean and sanitise your thermometer

As the probe of the thermometer will be inserted into food, the probe must be cleaned and sanitised

before it is used to measure the temperature of the food. This is especially important when the


thermometer is used to measure the temperature of raw food and then ready-to-eat food, for

example raw chicken and cooked chicken. To clean and sanitise your thermometer: wash the probe to remove any grease and food particles; sanitise the probe using alcohol wipes or very hot water; and thoroughly dry the probe using a disposable towel or let it air dry.

11 Checking temperatures of food

Determine the warmest area of a coolroom or the coldest area of a hot display unit. Insert the clean, dry probe into the food. Remember that temperature readings are not instant- wait until the temperature has stabilised

before reading. Stabilise the thermometer between measuring hot and cold foods by allowing the thermometer to

come back to room temperature. If the food is packaged or frozen, place the length of the probe between two packages of the food.

Remember that the temperature at the centre of food may be different from the surface temperature.

For example, when cooked food is being cooled in the refrigerator, the centre of the food will take

the longest to cool. Therefore, when checking the temperature of this food, make sure that you

check the centre.

12 How to check the accuracy of your thermometer

Thermometers have to be accurate to ensure that temperatures are correctly measured. Ask the

company that supplied your thermometer how often the thermometer should be checked for

accuracy. It is best to have your thermometer regularly checked and maintained by the supplier of

the thermometer. However, if you would like to check the accuracy of your thermometer yourself,

use the following method.

Place some ice into a container with a small amount of cold water. The ice should not float if the correct amount of water is used.

Mix into a slurry and insert the thermometer probe. Leave it for about three minutes. Check and note the temperature. It should read 0°C. Do this three times and compare the temperatures recorded. If they vary by more than 1°C, get your thermometer checked by the supplier.


13 Sausage sizzles and barbecues

Sausage sizzles and barbecues are used by a number of regions to raise funds.

Provided you take some simple food safety precautions and sell freshly cooked food straight from

the barbecue, the food should be safe.

14 Preparing and cooking food safely

Take the following precautions at sausage sizzles and barbecues to ensure that food is safe.

Finish preparing raw meat before leaving for the site such as slicing, marinating or

skewering.

Pack raw meat into insulated boxes with ice bricks for transportation.

Handle food with tongs or other equipment. Use separate equipment to handle raw and

cooked meats. Hands should not be used unless absolutely necessary, and then handwashing

facilities must be available. Hands must be washed after handling raw meats.

Keep cooked meat and salads separate from raw meat at all times to prevent contamination.

Cover food to protect it from contamination.

Use clean and dry utensils for serving the food –never place cooked meat back on the trays

that held the raw meat.

Cook chicken, sausages and hamburgers until juices run clear - steaks can be cooked to

preference.

Throw left-over food away unless refrigeration equipment is available to rapidly cool the

food.

15 Disposable utensils

Wherever possible, single-use (disposable) utensils such as knives, forks, plates and cups should be

used and thrown away after use. These items should be kept covered until required and should be

handled carefully to minimise any risk of contamination. Re-useable items such as mugs should not

be used unless there are facilities available on-site to wash and sanitise them, or there are enough

items for the duration of the event.

16 Water

If water is needed for hand washing or for washing up, a supply adequate to last the event must be

provided. The water must be of drinkable quality. If using containers to transport water to the event,

make sure that they are clean and have not been used to store chemicals.

If you do not have access to hot water for washing up, make sure that you take enough utensils so

that you can use separate utensils for the raw and the cooked food at the event.

17 Handwashing facilities

Unless a written exemption has been obtained from your local council or health authority, food

handlers must wash their hands with warm running water. An exemption is only likely to be issued

where enough water is not available for handwashing. In such circumstances the local council or

health authority may permit the use of alternatives such as cleaning creams or gels, or sanitising

wipes.

If you have access to water, you should set up a temporary handwashing facility that provides

running water. You can do this by using a large water container with a tap at its base. Another

container, such as a bucket, should collect the waste water, to keep the site dry and clean.


A supply of soap and paper towels must be provided at the handwashing facility so that

handwashing can be undertaken properly. Supply a bin for used towels. This helps to keep the site

tidy and prevents contamination from used towels.

18 Preparing and cooking food

In addition to this fact sheet, all people involved in the preparation and cooking of food need to read

Health and hygiene for food handlers. It is particularly important that you do not prepare or cook

food if you are ill with diarrhea and/or vomiting.

19 Buying food

When you buy potentially hazardous food, place it in insulated bags or boxes for transporting to the

preparation place if it is not close to your shops. Place your potentially hazardous food in a

refrigerator or freezer as soon as possible. See Temperature control for a list of foods that are

potentially hazardous.

20 Preparing food

Before preparing food, make sure that hands, clothes, equipment and kitchen surfaces are clean.

They will also need to be kept clean throughout food preparation.

If your event is to be held outdoors with limited facilities, prepare the food in a kitchen and then

transport it to the event. This does not mean that you need to cook food before you take it to the

event but, for example, you should slice the raw meat ready for cooking. In fact, food that is freshly

cooked at the event and served straight away, such as occurs with barbeques, has less chance of

becoming unsafe than food that is pre-cooked and then taken to the event. Therefore, wherever

possible, cook food at the event rather than pre-cooking it.

21 Preventing food from becoming contaminated during preparation

The most important step to remember before preparing food is to wash and dry your hands

thoroughly.

Try to use tongs and other utensils when preparing food that will not be cooked before it is eaten,

such as salads and sandwiches. You may prefer to wear gloves, but remember that they should be

used for one task only (for example, breaking up a cooked chicken for sandwiches). When you start

the next task, wear new gloves after first washing your hands.

Never use the same utensils for raw meats and foods that are ready to eat, such as cooked meats,

unless they have been thoroughly cleaned, sanitised and dried.

Cooked food and other food that is ready to eat, such as salads, should always be placed on clean

and dry serving dishes.

22 Cleaning and sanitising utensils

There are three steps needed to effectively clean and sanitise utensils:

washing;

sanitising; and

drying.


Utensils such as cutting boards, bowls and knives need to be thoroughly washed in warm soapy

water. After washing, the utensils should look clean and there should be no food or anything else

visible on them. Effective cleaning will remove most of the dangerous bacteria present. Sanitising

will then kill any that might remain.

A dishwasher is very effective at sanitising if it has a hot wash and drying cycle. If you do not have

a dishwasher, you will need to sanitise in a sink using a chemical sanitiser or very hot water. If

using a chemical sanitiser such as a sodium hypochlorite - or quaternary ammonium- based

solution, ensure that it can be safely used for sanitising eating, drinking and cooking utensils.

Follow the instructions on the container carefully, as different sanitisers work in different ways. If

you are using very hot water, take extra care to avoid being scalded.

All utensils must then be thoroughly dried before they are re-used. Air-drying is best but tea towels

can be used if they are clean.

If you are washing up at an event being held outdoors, make sure you have access to plenty of hot

water. If hot water is not available, disposable eating and drinking utensils should be used and

enough cooking utensils provided to last the duration of the event so that washing up is not

necessary.

23 Cooking

Always cook food thoroughly. Do not partially cook food and then warm it up later. Cook chicken,

sausages and hamburgers until juices run clear - beef steaks can be cooked to preference. Cooking

will reduce dangerous bacteria to safe levels if it is done properly. Remember that some food-

poisoning bacteria can protect themselves from cooking and while they will not be present in

enough numbers to make someone sick just after the food is cooked, they can start growing again if

the cooked food is left at temperatures between 5°C and 60°C for too long. This is why cooling

cooked food quickly is so important.

Wherever possible, try to cook food as close to the time that you will be serving or selling it. For

example, if you can, take the food to the event and cook it there. This reduces the chance of the

food becoming contaminated after it has been cooked. It also means that there won' t be enough

time for food-poisoning bacteria to grow to dangerous levels on the cooked food before it is eaten.

If it isn' t practical to cook food at the event, you will need to pre-cook the food and transport it hot,

or alternatively cook it, cool it and then transport it cold. See Transporting food.

24 Cooling food

If you decide you want to pre-cook food and then cool it, you will need to ensure that the food is

cooled rapidly to 5°C. If a large container of cooked food, for example a beef curry, is placed in a

refrigerator for cooling, it can take as long as 24 hours to cool to 5°C. This is very dangerous as the

centre of the food will remain warm and allow food-poisoning bacteria to grow to dangerous levels.

The Food Safety Standards require cooked food to be cooled to 5°C within 6 hours. The food must

be cooled from 60°C to 21°C within 2 hours and from 21°C to 5°C within a further 4 hours.

Safe cooling can be achieved by:

removing the food from the stove top, oven or other heat source after it has cooked;

allowing the food to initially cool outside the refrigerator - but make sure it is placed in the

refrigerator as soon as any part of it drops to a temperature of 60°C; and

placing the food in shallow containers.


You will need to use your thermometer to check that the cooked food is being cooled within the 6-

hour time limit.

25 Reheating food

Cold food (which is to be served hot) will need to be quickly and thoroughly heated at the event

until it is steaming hot and then kept hot until it is served. It is best to re-heat the food to a

temperature of 70°C and hold the food at this temperature for at least two minutes. Use your

thermometer to check that all of the food reaches at least this temperature.

26 Keeping food hot

Hot food will need to be kept hot (60 ° C or above) at the event. This could be achieved by using

gas or electric appliances.

27 Making sandwiches, wraps or similar

Sandwiches are a popular product for community and fundraising events. Making them usually

involves a lot of handling, which makes personal hygiene very important.

Sandwiches are often filled with potentially hazardous food and should be handled and stored like

any other high-risk food. They should be made fresh as close to the start of the event as possible. If

this is not practical, they should kept in a refrigerator. Make sure that you have enough refrigerator

space to store them safe - they may take up a lot of room.

Because sandwiches require a lot of handling, the contact time with the person making them is

increased. Because of this, it is very important that people who are ill do not make the sandwiches.

Sandwiches should be kept under temperature control when they are transported and displayed for

consumption. Alternatively, you could use time, rather than temperature, to keep the sandwiches

safe. For more advice see Temperature control.

28 Transporting food

When you are transporting food, you need to consider two main food safety issues: keeping the

food protected from contamination and, if the food is potentially hazardous, keeping it cold (5°C or

colder) or hot (60°C or hotter).

29 Protecting food from contamination

It is important to protect food from contamination by keeping it covered at all times. You can

achieve this by using containers with lids or by applying plastic film over containers. Materials used

to cover food should be suitable for food contact, to ensure that they do not contain any chemicals

that could leach into the food. Aluminium foil, plastic film and clean paper may be used, and food

should be completely covered. Packaged products should not need additional covering.

Previously used materials and newspaper may contaminate food and should not be used.

30 Temperature control

When potentially hazardous foods are transported they should be kept cold (5°C or colder) or hot

(60°C or hotter) during the journey. Alternatively, you could use time, rather than temperature, to

keep the food safe while it is being transported. See Temperature control for more information.


If the journey is short, insulated containers may keep the food cold. If the journey is longer, you

may need to use ice bricks to keep food cold and heat packs to keep food hot.

Place only pre-heated or pre-cooled food in an insulated container, which should have a lid to help

maintain safe temperatures.

Insulated containers must be:

in good condition and kept clean at all times;

used only for food;

kept away from other items such as chemicals, pet food, fuel and paint;

be filled as quickly as possible and closed as soon as they have been filled; and

kept closed until immediately before the food is needed or is placed in other temperature-

controlled equipment.

31 Transport considerations

Containers of cool food should be placed in the coolest part of the vehicle.

If the inside of the vehicle is air-conditioned, cold food may be transported better here rather

than in the boot.

Vehicles should be clean. If the vehicle is normally used for carrying pets or dirty

equipment, the food carrying area should be thoroughly cleaned or lined to prevent any

contamination.

The journey should be properly planned and should be kept as short as possible.

When collecting ingredients, cold foods should be collected last and immediately placed in

insulated containers or cool bags for transporting to the preparation facility.

When taking prepared foods to a venue, pack the food into insulated boxes as your last job.

When you arrive at the venue, make it your first job to unload any hot or cold food and place

it in temperature-controlled equipment.

32 Health and hygiene for food handlers

The Food Safety Standards contain requirements that apply only to food handlers. These

requirements relate to health and hygiene and have been included to ensure that food handlers take

steps to avoid contaminating food. A food handler is anyone who handles food or items that may

come into contact with food, such as eating and drinking utensils. All food handlers are legally

obliged to comply with the health and hygiene requirements set out in the Food Safety Standards.

In the case of inmates assisting with food distribution this also applies to them.

Food businesses must inform all food handlers of their health and hygiene obligations under the

Food Safety Standards. You could ask all food handlers to sign a form, to say that they have read

and understood this Policy document. It provides evidence that this requirement has been fulfilled.

You may want to delegate this responsibility to one person in your organisation so that a consistent

approach is taken and no volunteers are missed.

33 Health requirements

If you are ill or have an infection you can easily transfer harmful bacteria or viruses to food.

Do not handle food if:

you are ill with vomiting, diarrhoea, fever or sore throat with fever; or

your doctor has diagnosed that you have or carry a foodborne illness.

If you have volunteered for an event and then become ill with any of the above symptoms, let the

event organiser know that you can no longer work. This is very important, no matter how short-

staffed the event may be. Food handlers who are ill can easily make food unsafe. Not only is it


against the law, it is not worth the risk. If you start to feel unwell while you are at an event, stop

handling food and let the event organiser know immediately.

If you have:

infected sores on your hands, arm or face; or

any discharges from your ear, nose or eyes (such as a cold)

you can continue to handle food provided you take extra precautions to prevent food being

contaminated. For example, cover the skin sore or take medication to dry up the discharge.

34 Hygiene requirements

34.1 General hygiene

Each food handler must take all precautions to ensure that food or surfaces that come in contact

with food are not contaminated by his or her body or anything he or she is wearing. This includes

hair, saliva, mucus, sweat, blood, fingernails, clothes, jewellery or bandages.

You are required to:

avoid handling ready-to-eat food such as salads and cooked food, use tongs or other

implements instead;

wear clean outer clothing;

make sure bandages and dressings on exposed parts of your body (such as the hands, arms

or face) are covered with coloured waterproof coverings so that should any fall into the food

under preparation they will be highly visible;

not eat over uncovered food or equipment and utensils;

not sneeze, blow or cough over uncovered food or equipment and utensils; and

not spit, smoke or chew tobacco where food is handled.

34.2 Handwashing

The most important measure to protect food from contamination is proper handwashing because

clean and dry hands limit the transfer of harmful organisms to food. The Food Safety Standards

require food handlers to wash their hands whenever hands are likely to be a source of contamination

of food, including:

before handling food;

between handling raw food and food that is ready to eat, such as cooked food and salads;

after using the toilet;

after smoking, coughing, sneezing, blowing the nose, eating or drinking;

after touching hair, scalp, mouth, nose or ear canal; and

after handling rubbish and other waste.

There are five steps that should be followed when washing hands. These are:

wet hands under warm running water;

soap hands, lathering well;

rub thoroughly, including the wrists and between the fingers;

rinse in clean water; and

dry thoroughly on paper towel, leaving no moisture on the hands.


Division 4- Health and hygiene requirements

Subdivision 1- Requirements for food handlers

13 General requirement 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.

14 Health of food handlers (1) A food handler who has a symptom that indicates the handler may be suffering from

a food-borne disease, or knows he or she is suffering from a food-borne disease, or is

a carrier of a food-borne disease, must, if at work:

(a) report that he or she is or may be suffering from the disease, or knows that

he or she is carrying the disease, to his or her supervisor, as the case may be;

(b) not engage in any handling of food where there is a reasonable likelihood of

food contamination as a result of the disease; and

(c) if continuing to engage in other work on the food premises - take all

practicable measures to prevent food from being contaminated as a result of

the disease.

(2) A food handler who suffers from a condition must, if at work:

(a) if there is a reasonable likelihood of food contamination as a result of

suffering the condition - report that he or she is suffering from the condition

to his or her supervisor; and

(b) if continuing to engage in the handling of food or other work - take all

practicable measures to prevent food being contaminated as a result of the

condition.

(3) A food handler must notify his or her supervisor if the food handler knows or

suspects that he or she may have contaminated food whilst handling food.

15 Hygiene of food handlers (1) A food handler must, when engaging in any food handling operation:

(a) take all practicable measures to ensure his or her body, anything from his or

her body, and anything he or she is wearing does not contaminate food or

surfaces likely to come into contact with food;

(b) take all practicable measures to prevent unnecessary contact with ready-to-

eat food;

(c) ensure outer clothing is of a level of cleanliness that is appropriate for the

handling of food that is being conducted.

(d) only use on exposed parts of his or her body bandages and dressings that are

completely covered with a waterproofed covering;

(e) not eat over unprotected food or surfaces likely to come into contact with

food;

(f) not sneeze, blow or cough over unprotected food or surfaces likely to come

into contact with food;

(g) not spit, smoke or use tobacco or similar preparations in areas in which food

is handled; and

(h) not urinate or defecate except in a toilet.

(2) A food handler must wash his or her hands in accordance with subclause (4):

(a) whenever his or her hands are likely to be a source of contamination of food;

(b) immediately before working with ready-to-eat food after handling raw food;

and


(c) immediately after using the toilet.

(3) A food handler must, when engaging in a food handling operation that involves

unprotected food or surfaces likely to come into contact with food, wash his or her

hands in accordance with subclause (4):

(a) before commencing or re-commencing handling food;

(b) immediately after smoking, coughing, sneezing, using a handkerchief or

disposable tissue, eating, drinking or using tobacco or similar substances; and

(c) after touching his or her hair, scalp or a body opening.

(4) A food handler must, whenever washing his or her hands:

(a) use the hand washing facilities provided;

(b) thoroughly clean his or her hands using soap or other effective means, and

warm running water; and

(c) thoroughly dry his or her hands on a single use towel or in another way that

is not likely to transfer pathogenic micro-organisms to the hands.

(5) A food handler who handles food at temporary food premises does not have to clean

his or her hands with warm running water, or comply with paragraph (4)(c), if the

appropriate enforcement agency has provided the food business operating from the

temporary food premises with approval in writing for this purpose.


Appendix 3

The following sets out basic guidelines that should be used as to actions to be taken by those

responsible for food preparation and distribution at or for any Kairos event. These guidelines

should not be taken as all inclusive but is only designed to highlight significant areas that require

attention. The person responsible for the preparation and distribution should read the full Food

Policy document and refer to the various legislation and guidelines available.

1 Maintaining potentially hazardous food at correct temperatures

To limit the growth of food poisoning bacteria in food, businesses must minimise the amount of

time that potentially hazardous food is at temperatures between 5°C and 60°C. Temperature

controls also apply to the receipt, storage, processing, display and transport of potentially hazardous

food. All cold food must be transported at temperature of under 5oC and hot food at over 60

oC.

2 Cooking or another processing step to make food safe

Where food must be cooked or otherwise processed to make it safe, food businesses must carry out

this step correctly. For example, minced meat and chickens must be cooked right through to the

middle to kill food poisoning bacteria.

3 Food disposal

Food that has been recalled or returned or that may not be safe or suitable must be labeled and kept

separate from other food until a decision is made about what to do with the food, in accordance with

the food disposal requirements. In general all food returned to the kitchen from the dining area

must be properly disposed of and not re-used. Exceptions may apply to food which has been sealed

and the seal not broken provided that it has been maintained at the correct temperature.

4 Food recall

Food that is found to be unsafe will at all times not be used and recalled from its original

destination.

5 Health and hygiene requirements

Kairos is committed to:

tell food handlers about their health and hygiene responsibilities;

make sure that people who have or are carrying a disease that might be passed on through

food do not contaminate food. Hepatitis A and illnesses caused by giardia, salmonella and

campylobacter are examples of diseases that can be passed on through food;

make sure that a food handler with infected skin lesions or discharges from his/her ears,

nose or eyes does not contaminate food;

provide adequate hand washing facilities and make sure that they are used only for washing

hands, arms and faces; and

ensure that people on the premises do not contaminate food.

6 Cleaning, sanitising and maintenance

Kairos is committed to ensure:

Food contact surfaces are cleaned and sanitised to keep microorganisms at safe levels. This

applies to food serving equipment such as plates and cutlery, and to any equipment or

surfaces that may come into contact with food. All food preparation surfaces must be


washed with appropriate sanitizing solutions prior to food preparation and at least once per

day. This includes the proper sanitising of all food preparation surfaces at the beginning of

each days preparation.

Food premises, fittings and equipment within the premises are clean and in a good state of

repair and working order.

Chipped, cracked or broken utensils are not used.

7 Thermometers

In the event that Kairos volunteers handle potentially hazardous food must have a probe

thermometer accurate to +/- 1°C so they can measure the temperature of food. The temperature

must be recorded in log sheets specially designed for that event and kept for at least 6 months after

that event.

8 Refrigeration

It is critical that sufficient refrigeration is available and that it is used effectively. In the preparation

area when loading of refrigerators is it vitally important that:

It is not overloaded. If food is packed too tightly then the air will not circulate and keep the

food at the correct temperature

Juices from food do not contaminate other foods. For example meat should be stored in the

lower section while fruit and vegetables are stored in the upper section.

9 Animals and pests

Premises must be kept free of animals and pests.

10 Obligations for which Kairos Volunteers must adhere:

Tell their Team Leader if they may have contaminated food.

Tell their Team Leader if they have, or are carrying a disease that might be transmitted

through food. Hepatitis A and illnesses caused by giardia, salmonella and campylobacter are

examples of diseases that can be passed on through food. The incidence of hepatitis is found

at a higher level within prisons that in the general population and so care must be exercised

with the prisoners who may assist with food preparation and handling within the prison area.

Tell their Team Leader if they are suffering from diarrhea, vomiting, a sore throat with

fever, fever or jaundice unless they know their symptom or symptoms do not relate to a

food-borne illness.

Tell their Team Leader if they have any infected skin lesions or discharges from their ears,

nose or eyes as these could contaminate food.

Must do everything they can to make sure they do not contaminate food.

Must wash their hands with soap and warm running water in the hand washing facilities

provided and dry them thoroughly whenever there is any risk that they might contaminate

food. Hand sanitizers may be used where it is not possible to wash hand thoroughly,

however this should only be used in exceptional circumstances as it is not as effective as

appropriate hand washing.

Must not behave in ways that could cause food contamination. For example, they must not

eat over unprotected food or smoke in food handling areas

11 Transport of food


All food is to be transported from the kitchen to the remote dining area (eg for KI the course

location) in sealed containers:

Such as insulated containers that will maintain the temperature of hazardous food at the

correct temperatures (less than 5oC for cold items and over 60

oC hot food).

In adequately sealed containers such as plastic tote boxes for non-temperature affected

items, eg bread.

The items within the containers must be separated so that no cross contamination of

different foods occurs.

The containers are to be transported in an hygienic vehicle.

N.B. NO FOOD is to be transported in open containers even if covered with plastic film wrap or

cloths

12 Prior to each course

The Head of the Catering Team must be aware of, and willing to be responsible for, all aspects of

OH&S and Food preparation conducted inside & outside the correction centre

(Food Safety Standards 3.2.2) including:

Inspection of the facilities to be used for food preparation

Identify and familarise yourself and the team on all existing OH&S equipment and practices

within the areas of operation.

ensure adequate refrigeration is available (if not refrigerators should be hired)

Food preparation areas are suitable and hygienic (e.g. stainless steel)

Oversee the purchase, storage and transport of all food stuffs

Supervise all volunteer workers involved in the preparation and transport of food

That all items required to ensure the safe handling of food (gloves, coloured band aids,

antiseptic hand wash, head covering (caps), coloured chopping boards, paper hand towels

etc ) are available.

The Head Servant on the inside team must also be aware of, and willing to be responsible for, all

aspects of OH&S and Food preparation inside the correction centre (Food Safety Standards 3.2.2)

including:

Supervise all volunteer workers involved in the preparation and serving of food

That of all items required to ensure the safe handling of food (gloves, coloured band aids,

antiseptic hand wash, head covering (caps) paper hand towels etc ) are available.


13 DURING THE COURSE

The Head of the catering team responsibilities include:

All food is stored hygienically and at the correct temperature

All volunteers must wear correct attire (gloves, apron, covered shoes, head covering (cap)

and follow all hygiene procedures (washing hands, coloured bandaids, etc.)

All food is prepared in a hygienic manner ensuring all foods are thoroughly cooked or

washed thoroughly (if to be served raw).

That no cross contamination occurs in food preparation or storage (eg chopping boards,

knives, placement in refrigerators etc.). Care must be exercised in packing food into

refrigerators in that food, such as meat which may leak fluids, is not above other items and

so avoid contamination.

There are sufficient cutting boards and are colour coded so that for example green boards

are used for vegetables and fruit while red ones are only used for red meat white ones for

chicken.

That no volunteer is involved in food preparation if carrying a contagious disease

(e.g. cold, influenza, Hepatitis A, B or C)

That all food is transported correctly to the Corrective Centre / Dining area

Additionally, the Head of the Catering Team and the Head of the Inside Catering must ensure that:

All food to be safely unloaded and carried to the course serving area

All volunteers wear adequate protective clothing when handling or serving food

(e.g. gloves, covered shoes) and follow strict hygiene procedures (e.g. washing hands)

No resident to serve their own food

Any remaining food to be discarded at the conclusion of the meal WITHOUT EXCEPTION

Any food served to tables, must be in individual dishes (one per person) e.g. there are to be NO

COMMUNAL DIPS or unwrapped confectionary placed on tables in common bowls.

14 Disposable gloves

The use of disposable gloves can assist with minimising the spread of bacteria and cross

contamination of food. However it is critical that the gloves are changed regularly and that hands

are washed appropriately. In general gloves are used for one task then changed. For example if a

person is preparing salad and then is to handle meat then the glove must be changed prior to

handling meat.

It should be remembered that research has shown that wearing disposable gloves over an extended

time period can actually increase the risks of bacterial contamination.


Appendix 4

Food prepared other than in the course kitchen is sometimes used within the course. This includes:

Food cooked at team homes then brought to the kitchen

Biscuits cooked at various supporters homes and consumed during the course.

In general all food provided at any Kairos event MUST be prepared in accordance with the relevant

Food Acts.

1 Food cooked at team homes

All food provided by team for any event which is transported to the event or event kitchen must be

prepared under the same guidelines as that for the event kitchen including the safe transport in

suitable containers to the event kitchen.

The preparer must be able to attest to Kairos that the food has been handled, prepared and

transported in accordance with the Kairos Food policy.

Receipt of such food at the kitchen must be under the same conditions and review as any food

received at that kitchen.

2 Food provided by supporters

2.1 For KI courses

In many instances some food items are provided by Kairos supporters. This is principally biscuits.

These food items must be prepared in accordance with the Food Act and guidelines issued by the

respective government departments.

Each person preparing such food should be provided with guidelines encompassing:

All food is to be subject to a cooking process

No fresh items such as cream are to be added after cooking

Any fruit in the biscuits is to be diced into small pieces, no whole fruit (including sultanas

and raisins) should be in the final product

No icing sugar or coconut is to be placed on the top of any item after cooking

Items such as biscuits are to be provided in a sealed container such as a clean plastic ice

cream container or ziplock type plastic bag. The number of items in each container if not in

12 must be written on the outside of the container/bag to ease sorting and minimize handling

at the Kairos kitchen.

Items should not require storage at temperatures below 5oC or above 60

oC to minimize the

risk of bacteria

Suggested recipe books are available from Kairos to assist supporters in the types of items to

be provided

The supply of dips and/or fresh vegetables and /or fruit is to be discouraged as this type of

food would require refrigeration and the maintenance of certain temperatures during

transport and storage. Supporters may provide funds for the kitchen to then purchase such

items

On receipt at the event kitchen, food supplied by supporters must be subject to the same Food

Handling Policy requirements as all other food received.


2.2 For KO or KI events

In situations where for example at a KO reunion a number of people bring food which has been

prepared in their homes for general consumption at the event, care must be taken that the food has

been prepared in an hygienic manner and that its transport is appropriate. It should either be

transported in an insulated container that maintains it at a safe temperature or the period of

transportation is such that it does not have sufficient time to grow bacteria which may be harmful to

people.

Suitable utensils must be provided to serve the food.

In general the requirements for food handling still apply to this type of event.

Any food which is not consumed at the event should be disposed on and not given to any person.

The exception may be that non-hazardous food which has been delivered sealed and that seal has

not been broken may be given to the person who originally brought it.

Kairos Prison Ministry Australia · General Overview 4 Appendix 1 Summary of Food Standard Code 7...

Documents

Transcript of Kairos Prison Ministry Australia · General Overview 4 Appendix 1 Summary of Food Standard Code 7...