Professional Documents
Culture Documents
Email: @angliss.edu.au
Acknowledgements
© William Angliss Institute 2013. All text and images unless otherwise stated.
All rights reserved. No part of this publication may be reproduced, repackaged, stored in a retrieval system or transmitted in any form by any
means whatsoever without the prior permission of the copyright owner.
This booklet was produced by William Angliss Institute to be used as resource material.
Notes in this resource rely heavily on the information provided by Food Standards Australia New Zealand (FSANZ). The NSW Food Authority,
Department of Health Victoria and other state and territory government authorities were also an invaluable resource. They are acknowledged
with appreciation.
Disclaimer:
Every effort has been made sure that this booklet is free from error or omissions. However, you should conduct your own enquiries and seek
professional advice before relying on any fact, statement or matter contained in this book. William Angliss Institute is not responsible for any
injury, loss or damage as a result of material included or omitted from this course. Information in this module is current at the time of publication.
The time of publication is indicated in the date stamp at the bottom of each page.
Table of Contents
William Angliss Institute 1
Appendices 2
Introduction 3
Acknowledgement 3
Glossary 75
Assessment Tasks 78
The Institute provided training in pastry cooking, retail butchery and smallgoods, bread-making and baking,
as well as cookery and waiting. In the late 1960s the school expanded into training for the hospitality industry,
and in the late 1980s into the broader tourism-related courses.
Today, William Angliss Institute is a national and international provider of education and training programs,
consultancy services and human resource development solutions for the tourism, hospitality and foods
industries.
The Institute is the largest single-purpose government educational institute of its kind in Australia, offering
short courses, apprenticeship, certificate, diploma, advanced diploma, degree and graduate courses. William
Angliss Institute’s portfolio of skill and career development programs spans a diverse range of hospitality,
tourism and foods-related disciplines. This includes generalist and specialist programs with options for
delivery in the workplace, on-campus and online. Educational and industry expertise includes:
• tourism • coffee making and barista training
• retail travel • patisserie
• hospitality management and operations • bakery
• hotel management • butchery and meat retailing
• ecotourism • confectionery manufacturing
• meeting and event management • food science and technology
• resort management (spa, dive and marine) • business and retail management
• professional cookery • marketing and human resources
In addition to over 1000 international students enrolled at William Angliss Institute in Melbourne and off-shore
campuses, a comprehensive network of government, industry and education partnerships provide students
and Institute staff with a world of opportunities.
Unit Competency
Refer to www.training.gov.au for more information on the unit.
Welcome to the William Angliss Institute’s Food Safety Supervisor’s course. This course contains relevant
and current information, however, it is highly recommended that you obtain the following, which can be
downloaded from the Internet:
• Food Act
• Food Regulation – does not apply to Victoria
• Safe Food Australia: A Guide to the Food Safety Standards – Chapter 3 of the Australia New Zealand Food
Standards Code, 2nd Edition, January 2001. Go to:
http://www.foodstandards.gov.au/newsroom/publications/safefoodaustralia2nd519.cfm
The food agency or health department in each state and territory is an invaluable source of material and
participants are encouraged to access the relevant website to become familiar with the information available.
See page 7 for these websites.
Appendices
Appendix 1 lists the details for food business licensing/registration, food safety program requirements and
food safety supervisor information for each state and territory.
Appendix 2 has the Daily Coolroom Temperature Log and the Probe Thermometer Calibration Log.
It is a requirement in some states and territories for food businesses to designate a FSS that is required to be
certified as competent through a registered training organisation.
A FSS must:
• hold a qualification from a training provider (such as the one you are doing now through William Angliss
Institute) stating that they have attained the required competencies in relation to implementing food safety
procedures
• demonstrate the necessary skills (that is, has the ability) to supervise food handling practices within a food
premises
• be empowered (that is, have the authority) to supervise staff and give them instructions, directions and
advice in relation to their food handling practices
• guarantee that food handling staff understand safe food handling practices
• familiar with the requirements of the businesses Food Safety Program (if applicable).
The FSS knows how to recognise, prevent and alleviate food hazards associated with food handling at their
premises.
Any business which makes its customers ill is likely to suffer commercially (loss of trade) and legally (being
fined and/or sued): the cost of neglecting, or ignoring, correct food hygiene protocols is immense. A business
could lose its reputation or in extreme cases be shut down.
The proprietor of any business that sells or processes food and is registered as a food premises under the
Food Act, is legally bound to make sure they carry out their operations safely and hygienically.
Introduction
In Australia, each year we prepare and serve over 20 billion meals (Source: FSANZ). We are surrounded by
food every day and it’s easy to forget that the food we grow, store, prepare and cook is potentially dangerous.
Food may look, taste and smell okay but if it has been poorly handled, stored or cooked we will get sick.
Hygiene, put simply, is the art of cleanliness.
Food safety matters! Each year over 5 million Australians are estimated to suffer from food poisoning.
Contaminated food causes hospitalisations and many deaths every year with an estimated annual cost of over
$1 billion. The majority of food poisoning cases are preventable.
Cross contamination and poor storage conditions are 2 of the most common causes of food-borne illness.
Food businesses and food handlers need good skills and knowledge to ensure we use safe food handling
practices and don’t poison people.
Food businesses have a legal obligation to ensure the food they produce and sell is safe and fit for human
consumption. A food poisoning or contamination incident is a very serious issue for both the customer and
the business. So everyone is responsible for food safety in a food business.
Acknowledgement
Notes in this resource rely heavily on the information provided by Food Standards Australia New Zealand
(FSANZ). The NSW Food Authority, Department of Health Victoria and other state and territory government
authorities were also an invaluable resource. They are acknowledged with appreciation.
The Australia New Zealand Food Standards Code (the Code) developed and administered by this authority
contains an individual standard for food safety practices. Chapter 3 of the Code relates to food safety. The
Code makes sure food in Australia and New Zealand is safe and suitable for us to eat. It applies to the entire
food supply chain from primary production through to manufactured food and retail outlets.
Food standards are interpreted and enforced by the states and territories (usually their health, human services
departments or authorities) or, in some cases, by local government. These authorities regularly check
food products for compliance with the food standards code. Whilst each state has their own food act and
regulations the principles are the same: minimum standards for safe food handling practices.
National
FSANZ
ò
State
Each state and territory has a government agency
that regulates businesses to keep food safe,
enforce food safety and labeling laws and empower
consumers and the food industry to handle food
safely.
ò
Local
Local government is responsible for ensuring
that food sold within the municipality is safe for
consumption and that all food premises comply with
relevant legislation.
ò
Food business and food handlers
Food businesses and food handlers are legally
responsible to ensure that food sold or prepared for
sale is safe to eat.
WA
WA Food Act 2008 QLD
WA Food Regulations 2009 QLD Food Act 2006
www.legislation.wa.gov.au QLD Food Regulations 2006
WA Food Authority www.legislation.qld.gov.au
www.public.health.wa.gov.au QLD Food Authority
www.health.qld.gov.au/foodsafety
NSW
NSW Food Act 2003
NSW Food Regulation 2010
www.legislation.nsw.gov.au
NSW Food Authority
www.foodauthority.nsw.gov.au
SA
SA Food Act 2001 ACT
SA Food Regulations 2002 ACT Food Act 2001
www.legislation.sa.gov.au ACT Food Regulation 2002
SA Food Authority www.legislation.act.gov.au
www.health.sa.gov.au/pehs/ ACT Food Authority
food_index.htm www.health.act.gov.au/foodsafety
VIC
VIC Food Act 1984
www.legislation.vic.gov.au
VIC Food Authority
TAS www.health.vic.gov.au/foodsafety
TAS Food Act 2003
TAS Food Regulations 2012
www.legislation.tas.gov.au
TAS Food Authority
www.dhhs.tas.gov.au/peh.food_safety
In some states some food businesses are not governed by local council but by the relevant state authority.
Right of Entry They have the Right of Entry to food premises at any time, providing they identify
themselves and display their warrant card/authority. Refusal to grant them entry is
an offence.
Power to They have a Right to Inspect any food premises, its equipment and any food on
Inspect the premises.
The owner may be charged for the cost to get the sample tested.
Penalties They can issue: verbal or written warnings, improvement notices with specific
timeframes to fix, penalty infringement notices, prosecution or immediate
temporary or permanent closure are possible penalties for breach of the Act,
Legislation or Standards.
DISCUSSION
Has your workplace ever been inspected? Discuss what happened during that inspection. What were the
outcomes? If your premises hasn’t been inspected what do you think they might look for?
All food businesses should become familiar with the Food Standards Code, their state Food Act and, if
applicable, their state Food Regulations. Victoria is the only state that doesn’t have a Food Regulation.
The principles outlined in the these documents should form the food safety procedures and policies of the
individual food business. Policies and procedures may also be covered in an organisations Food Safety
Program or covered by staff training programs.
Every business must be proactive in promoting good personal hygiene of staff and implementing everyday
work procedures that minimise the risk of cross contamination, foodborne illness and other food safety
hazards.
These are some examples of a businesses food safety policies and procedures.
• Food storage
• Receiving of food
• Food preparation
• Food service
• Displaying of food
• How and when to wash your hands
• Personal hygiene and presentation standards
• Cleaning schedule outlining cleaning and sanitising practices of food contact surfaces (chopping boards,
workbenches, sinks, utensils), use of cleaning equipment, cloths and materials
• Garbage handling and disposal
• Reporting of hazards
• Monitoring of hazard controls and record keeping
• Equipment maintenance
• Pest control
• Training
A companies policy may state that all food safety hazards are to be reported within 24 hours. The procedure
will state how to report the hazard and who to report it to.
The ramifications for failing to observe the businesses food safety policies and procedures are:
• food poisoning of customers and staff
• health impact on customers and staff
• possible death of customers and staff
• food that is not correctly stored may need to be thrown out so this is unwanted wastage and a financial cost
to the business
• loss of business and ultimately money
• loss of reputation
• loss of employment
• fines, penalties and possible business closure
A FSP is a written working document that should both guide and reflect the food related operations that are
taking place at the food premises with the intention of guaranteeing that the business provides only food
that is safe for human consumption. A FSP is unique to the individual business. The FSP should be readily
available to food handlers in the workplace for them to use as a reference to guide workplace safe handling
procedures. It is vital that food handlers read and understand their workplace FSP.
Food Standard 3.2.1 Food Safety Programs defines the content required for a FSP:
1. Potential systematic hazard identification
2. Identifying ways of hazard control
3. Monitoring the hazards
4. Provide corrective actions
5. Regular review of the FSP
6. Record keeping kept by the business demonstrating action taken in relation to, or compliance with, the FSP.
Support programs • Cleaning schedule – what to clean, how to clean it, when to
clean it, what equipment and chemicals to use
Provides information and direction • Staff training – including topics, attendance records and
that premises/staff must implement certificates
in order to optimise food safety • Health of food handlers
• Thermometer use and calibration
• Pest control
• Food recalls
Apart from reporting by the EHO food safety issues can also be identified by:
• Personal observation of staff and conditions
• Inspection of environment, equipment, food items
• Reviewing food safety records to see common issues or non-compliances
• Testing by taking bacterial swabs and counts
Refer to Appendix 1 for your states requirements to have a FSP.
Refer to Appendix 2 for FSP record templates: daily coolroom temperature log and thermometer calibration
log.
More information
The Guide to Standard 3.2.1 Food Safety Programs, Chapter 3 of the Australia New Zealand Food Standards
Code (Australia only) First edition, June 2007 can be downloaded from www.foodstandards.gov.au. You can
also download free FSP templates from your state/territory food authority/department.
DISCUSSION
Does your food venue have a FSP? How is it used in your workplace to ensure safe food practices?
Where is the FSP kept?
HACCP
HACCP is an acronym that stands for: Hazard Analysis Critical Control Point.
HACCP was first used in the 1960’s in America to produce the safest and highest quality food possible for
astronauts in the space program. HACCP is a global standard used to prevent, control or eliminate any food
safety hazards that may cause illness, injury or death.
By implementing HACCP procedures into a food business, either through a FSP or standard operating
procedures, it ensures food safety risks are identified along the way. The system identifies particular high risk
points that need to be covered by clear policies, procedures and quality checks so they are controlled and at
acceptable risk levels.
7 Principles of HACCP
Identify and list all of the significant hazards that may occur at each of the
steps in the process.
Hazards can cause harm to your customers and can be broken down into
three main categories:
1 Hazard analysis • Microbiological
• Physical
• Chemical.
Hazard analysis is about identifying and assessing the seriousness and
likelihood of the hazard occurring.
CCPs are the points, steps or procedures where control can be applied and a
hazard can be prevented, eliminated or reduced to acceptable levels so food
is safe to eat.
CCP’s include:
• Receiving
• Storing
Identifying • Preparing
2 critical control • Processing
points (CCP’s) • Displaying
• Serving
• Packaging
• Transporting
• Disposing
See page 36 CCP table where hazards are identified and corrective actions
suggested.
Critical limits (or safety limits) are measurable parameters that are essential
to ensuring that risks are reduced to a safe level or completely eliminated.
Critical limits set safe levels at the CCP’s to keep the process in control. An
Establish critical example is raw meat should be stored below 5°C (acceptable critical limit for
3
limits storing) but if the raw meat is at 10°C then this temperature has exceeded
the critical limit and is potentially unsafe (unacceptable).
Establish corrective actions when the monitoring reveals that the critical limit
has not been met, a business will need to have corrective actions in place
that quickly fixes the situation to avoid a hazard.
Sound and accurate records are essential as part of your obligations under
6 Keeping records
the food safety system.
See the table above for examples of support programs and records that may
need to be kept.
Every food handler has a legal obligation under the food laws to work in a safe and hygienic manner to ensure
food is safe for human consumption. Penalties can be applied to persons who willingly or knowingly do not
follow these laws.
A skill is being able to do something, where knowledge is knowing or understanding something. Food
handlers must know the general principles of food safety and have the skills to practice safe food handling.
Food handlers need those skills and knowledge required to keep food safe for the jobs they carry out in the
business. So if they are a waiter they will need different skills and knowledge to do their job and keep food
safe than the kitchen hand, cook or barista.
This training can be an internal training course or conducted through a Registered Training Organisation. The
food business will need to keep records of staff training to show they meet the requirement of this standard.
More information
Food Safety: Skills and knowledge for food businesses, Guidance for food businesses on the skills and
knowledge requirement of Food Safety Standard 3.2.2 Food Safety Practices and General Requirements, First
Edition March 2002 can be downloaded from www.foodstandards.gov.au
Further Training
In some states and territories food laws may require food businesses to have a trained Food Safety Supervisor
(FSS). The FSS is generally nominated by the owner of the business, has the authority to supervise other food
handlers and is not a FSS for any other premises. The FSS will know how to recognise, prevent and alleviate
hazards associated with handling food in the premises. These requirements help safeguard consumers from
food-borne illness.
The FSS must be trained by a Registered Training Organisation (RTO). The RTO may need to be registered
with the state government authority Eg NSW Food Authority. The FSS certificate must be kept on site at the
food business and be available should the premises be inspected.
See Appendix 1 for specific state based information on requirements for Food
Safety Programs, Food Safety Supervisor training and licensed/registered food
businesses.
Eg. beef, lamb, pork, kangaroo, Eg. chicken, turkey, duck, Eg. fish, prawns, crabs, lobsters,
rabbit, salami, ham pheasant, pigeon oysters, mussels, octopus
Eg. almonds, walnuts, peanuts, Eg. rice, wheat, rye, barley, oats Eg. rosemary, mint, chives,
coconut, sunflower, sesame, tarragon, cinnamon, nutmeg,
pumpkin, poppy cumin
Standard 3.1.1
Types of contamination
There are three classifications of contamination that present the potential for food hazards:
1. Chemical contamination
2. Physical contamination
3. Microbiological contamination
1. Chemical contamination
Some foods are produced or processed using chemicals that may be harmful to us Eg. insecticides and
fertilisers. You must follow your organisations procedures, but washing fruit and vegetables may eliminate
this hazard.
Contamination may also occur via incorrect use or poor storage of cleaning chemicals in food areas. All
chemicals must be correctly labeled and stored away from food areas at all times.
Naturally occurring poisonous foods are also classified as chemical contamination. Some examples are:
• Mushrooms – certain fungi can be poisonous but those purchased from reputable suppliers should be safe
• Rhubarb leaves are poisonous as they contain oxalic acid, so great care should be given when stemming
them
• Green and sprouting potatoes contain a substance called solanine which has been linked with food
poisoning outbreaks so green potatoes should be discarded, returned to the supplier or rejected on delivery.
DISCUSSION
Can you think of any other naturally occurring poisonous foods?
2. Physical contamination
All food handlers must ensure that foreign objects do not find their way into food. Sometimes this is beyond
their control as the foreign object may have found its way into the food at any time of the food chain: primary
(original) source, packaging, preparation or transport. Poor food handling, food hygiene and presentation
standards and storage of food are common causes of physical contamination.
DISCUSSION
Have you ever found something in your food that shouldn’t have been there? How did this make you
feel? What did you do? Has a customer ever returned food because it has a foreign object in it? What
did you say to them?
3. Microbiological contamination
Microbiological contamination is caused by microorganisms (tiny living organisms) that can contaminate and
cause serious poisoning or spoilage of food. They cannot be seen with the human eye and are so small that
several million could fit onto a pinhead. Microorganisms live where conditions are suitable for reproducing
and growing, such as food. Bacteria, fungi (yeasts and moulds) and viruses (via intoxication or infection) are
the main microbiological hazards to food.
Bacteria
Bacteria are found everywhere: in soil, air, on our hands, equipment, surfaces and utensils. Bacteria live in
both humans and animals, growing and multiplying rapidly, aided by warmth, moisture, time, food and oxygen.
Rapid reproduction means the average bacteria take 10 to 20 minutes to reproduce and can grow from 1 to
over 8 million in the space of 8 hours. Bacteria favour high temperature and will multiply rapidly when the
temperature is high. This is called exponential growth. So we can control bacteria by temperature, time and
changing their conditions so they can’t grow.
Consider this example of a single bacteria which divides and multiplies every 20 minutes. How many bacteria
are there after 8 hours?
Some bacteria can survive in harsh temperatures by changing into spores. They are hard to kill because of
their thick coat. Spores don’t grow. They just rest waiting for conditions to return to being favourable so they
can turn back into bacteria. Correct heating and cooling times will kill spores. Spore forming bacteria are
most commonly found in raw vegetables, meats, herbs and spices. Spores can be stopped from becoming
active by:
• Keeping food above 60°C
• Keeping food refrigerated or below 5°C
• Keeping dry food dry
• Cooling hot foods quickly through the Temperature Danger Zone if cooked food is to be stored for future
use.
Some foods that may be spoilt are bread, cheese, vegetables and juices. However many yeast and moulds
are useful for making different foods such as cheese, beer, wine and dough. There are also useful moulds
that produce penicillin used in the production of antibiotics. In some cases moulds can be very dangerous if
they are eaten by humans Eg. aspergillus mould (causes aflatoxin) that grows on peanut plants.
Viruses
These are the smallest and simplest forms of existence. They can only replicate themselves inside a living
cell. They cannot multiply or grow in food however they reproduce by invading a living cell and making that
cell produce the virus. Contamination of food by viruses may be caused by poor personal and environmental
hygiene or poor food handling practices. A food handler may not know they have a virus as they may not be
sick. They may pass the virus on from hand to food without them knowing.
In the food industry we use bacteria to make yoghurt, yeast is used in bread making and beer and the
blue vein in blue vein cheese is mould.
DISCUSSION
What other foods would we not be able to produce without safe microorganisms?
Cross contamination
Cross contamination is the contamination of food or food contact surfaces with bacteria, chemicals or
allergens as a result of contact with a contaminated source. Cross contamination can happen via direct or
indirect contact and typically occurs in the following ways:
raw foods
ð ready to eat
foods
person
ð food
utensils
ð food
equipment
ð food
environments
ð food
Ensure that anything from their body or anything they wear does not contaminate food or food
surfaces.
This can mean a lot of things but here are a few practical measures:
• Don’t wear fake nails or nail polish as they can chip or fall into food
• Not wearing food handling clothes to and from work. In some states it is an offence.
• Ensure food handling clothes are not loose so they don’t fall into food
• If food handling clothes have buttons clips, pins, or name tags ensure they are securely fastened
• Avoid wearing jewellery and watches as they can harbour bacteria and stones and studs can fall into
food
• Hair accessories should only be used to tie hair back and not to be worn so they can fall into food Eg.
clips and pins
• When going to the toilet, having a cigarette or when you are on your break remove any protective
clothing Eg. aprons, hats.
ð
Using a chopping board to cut raw chicken and then The chopping board will carry bacteria from the
using the same chopping board to cut cooked meat uncooked chicken (the cooking process should
for salads without cleaning and sanitising the board destroy the bacteria) which will then be transferred
in between tasks to the previously safe to eat cooked meat
ð
Indirect contact example
Coughing or sneezing into a hand and then using The bacteria will transfer from the body onto the
that hand to prepare/touch food or to touch a food hand then to surfaces, food and utensils
preparation surface
ð
Preventing contamination
• Use colour coded chopping boards Eg. Red for raw meat, brown for cooked meat
• Washing and sanitising all preparation surfaces, equipment and utensils in between each use
• Protecting food by keeping it covered – lids, cling wrap etc
• Keep chemicals away from food preparation areas
• Not storing raw high risk food above cooked/ready to eat food
• Never storing food and food containers on the floor
• Cleaning and sanitising probe thermometers in between each use
• Washing fruit and vegetables, especially salad vegetables, in a sanitising solution before use
• Regular cleaning of equipment by following a cleaning schedule
• Train staff in what cross contamination is and how to prevent it
• Ensure proper hygiene practices are implemented – especially in relation to hand washing and when/
how
• Using hand wash sinks for hand washing only and not food preparation sinks for hand washing
Developing and implementing policies and procedures that eliminate the possibility of cross
contamination
• Have designated colour coded cleaning cloths or disposal cloths for cleaning
• Wearing clean clothes, uniform and clean protective clothes (aprons, hats, hairnets) for each shift
• Cuts, sores and open wounds should be covered with approved bandages Eg. waterproof blue Band-Aids
• Allocate different food handlers to raw foods and cooked/ready to eat foods
• Change disposable gloves whenever there would be a need to wash hands Eg. change of tasks – raw to
cooked
• Excluding food handlers (from food handling) if they are ill
• In an accommodation facility use separate cleaning cloths, gloves and equipment for bathroom,
bedroom, minibar and kitchen facilities
• Not using linen, tea towels and towels that may be contaminated with human waste (blood, body fluids
or faeces) to clean food contact surfaces.
Allergic reactions can begin within minutes to a few hours after eating, touching or smelling the problem
food. Symptoms can range from hives, swelling, fever, vomiting to death.
DISCUSSION
You have just finished cutting up raw meat on a chopping board. What should you do?
Food-borne illness
The Code defines a food-borne illness as ‘…a disease that is likely to be transmitted through contamination
of food’. Food-borne illness, or food poisoning, is caused by harmful bacteria (pathogens), viruses or
chemical toxins in food or water. Some of these microorganisms infect our bodies and grow, while others
produce a toxin in food. Illness, and in severe cases death may result.
Sometimes it is difficult to tell which food made us ill as the time between eating the food and the appearance
of the first symptom may be as long as 4 or 5 days. The symptoms of food poisoning vary from person to
person and are often dependant on the type of pathogen ingested, the amount ingested, your age and your
overall state of health. Symptoms may include: diarrhoea, nausea, vomiting, abdominal cramps, fever and
headaches. In severe cases it can lead to death.
There are certain vulnerable people that are at greater risk of food-borne illness. They are:
• The very young
• The elderly
• People who are already ill or who have their immune system already compromised
• Pregnant women
Food handlers will not know if they are actually suffering from a food-borne illness until they are diagnosed by
their doctor but they may be experiencing symptoms that indicate to them that this is a possibility.
We can see, taste, smell and touch food that is spoiled so most people won’t eat it in case it makes them
sick. Food that is spoiled may be soft, slimy, smelly, have signs of decay and discolouration. Spoilt food may
also make us sick if we eat it. Some examples of food that is spoiled are:
• Fuzzy peach • Slimy ham • Smelly milk • Mouldy bread
Poisoned food may look, smell and taste completely normal but when we eat it we get sick.
The following table shows some of the many causes of food poisoning and food spoilage.
DISCUSSION
Can you think of any other examples of spoilt food?
1. Intoxication
Poisoning occurs due to toxins that are produced by some bacteria as waste. The actual bacteria may be
killed through the correct heating of the food, but the toxins remain and it is these toxins that cause food
poisoning. Even small amounts of these toxins may cause illness. The main bacteria that cause toxic food
poisoning are:
• Staphylococcus aureus (found in cuts, sores, pimples, in your nose and throat)
• Streptococci species
• Clostridium botulinum
2. Infection
Infective food poisoning is caused by consuming live bacteria in food. The main bacteria which cause
infective food poisoning are:
• Salmonella
• Escherichia coli (E.coli)
www.redmeatinnovation.com.au/innovation-areas/food-safety/food-safety-education/the-bug-bible\
Food
P Bacteria need nutrients like people do. They like food high in protein such as meat, fish, eggs, mild or
soft cheese.
û Bacteria don’t like acidic foods, foods high in sugar or salt or fatty foods.
Moisture
P Bacteria need moisture or water to grow.
û They do not grow when water activity is low. An example would be powdered foods, raw rice and raw
pasta. Bacteria will not grow in their powdered or raw form but once water is added the bacteria will
start to grow.
Oxygen
P Some bacteria need air to grow (aerobic) Eg. Bacillus cereus can grow in cooked rice.
P Some bacteria don’t need air to grow (anaerobic) Eg. Clostridium perfringens can grow in cooked and
stored food and Clostridium botulinim (Botulism) can grow inside canned food.
P Some bacteria that cause food-borne illness grow or survive with or without air Eg. Salmonella can grow
and in live and undercooked chicken.
Warmth/Temperature
P Temperature control is a powerful weapon in the fight against food poisoning. Bacteria like warm
conditions and multiply very quickly if the conditions are right. 37°C - 42°C is the perfect temperature
range when most food poisoning bacteria are at their optimum for rapid growth.
û Bacteria will not grow if conditions are too hot or too cold.
Where food has to be in this range (such as when it is being prepared), the amount of time that food spends
in this zone must be minimised.
The hot food zone, above 60°C, is where bacteria will start to slow down. When the temperature reaches
100°C the bacteria will die. Generally the hotter the temperature the faster they will die. But some bacteria
are resilient and will form spores until the temperature drops to the ideal conditions where they will thrive and
grow again.
The cold and frozen food zones, below 5°C, are when some bacteria will die but most will become dormant
(inactive). Once food warms up the bacteria will become active again and start to multiply.
4-hour/2-hour rule
Source NSW Food Authority
If a refrigerated food (eg dairy, cut fruit, sandwiches, salad) or a hot food (eg casserole, pie, lasagne, meatballs)
has been in the temperature danger zone for a total time of:
If you intend to use the 4-hour/2-hour rule you will need to demonstrate that the food is safe. See the guideline
In most states and territories food businesses must keep a record of the temperature of the food they
on the 4-hour/2-hour rule on the Authority’s website.
prepare and store. When your business is inspected the EHO, AO or HI will look at these records to
show that you are handling food safely.
Childrens services poster – Temperature danger zone NSW/FA/FI128/1106
Time
We have already discussed bacterial growth. Bacteria need time to grow. They grow by splitting in two
(generally every 20 minutes) and keep splitting and growing until dangerous levels are reached.
When bacteria have the conditions they need, they start to grow. They are slow to start growing and it takes
about 4 hours before the bacteria adapt to their environment and start to grow. This is called the lag phase.
The lag phase means that we can operate with food at room temperature for short periods of time. It is
important that we handle food quickly whilst it is in the TDZ.
P Ready to eat, high risk food in the TDZ is the ideal conditions for bacteria to multiply.
û Along with temperature, time control is also a powerful weapon in fighting food poisoning bacteria.
1st hour 2nd hour 3rd hour 4th hour 5th hour
800 6,400 51,200 409,600 >3 million
The time for which food can be safely held between 5°C and 60°C is called the 2-hour/4-hour rule.
(Note: The NSW Food Authority call this rule the 4-hour/2-hour rule.)
0 to 2 hours 2 to 4 hours
Use immediately or After 4 hours
Use immediately or
Refrigerate below 5°C or Throw out
Throw out
Keep hot above 60°C
‘Use immediately’ means that the food must either be: sold, cooked or processed within that 2 hour period.
TIP
Remember: These times are accumulative. Each time in the TDZ has to be added up to reach a total
time. The clock doesn’t go back to zero each time it is in the TDZ.
Example:
Fresh whole chickens arrive on the loading dock at 8am for a function that night at 7pm. The chicken
sits on the loading dock for 30 minutes before being stored in the coolroom. At 11am the chef takes
the chicken out of the coolroom to be prepared. It takes 1 hour for the chickens to be cut, deboned,
stuffed and put back in the coolroom. At 5pm the chef takes the chicken out of the coolroom to do
the final preparation before they go into the oven. This preparation takes 30 minutes. The chicken is
cooked immediately, plated and served.
Timeline
The following potentially hazardous foods should be stored correctly at the right temperature (that is, out of
the TDZ):
For more information download Food Safety: Temperature control of potentially hazardous foods (FSANZ,
August 2002) from www.foodstandards.gov.au
TIP
Remember: If in doubt - throw out!
If you are not sure food is 100% safe to eat then throw it out.
DISCUSSION
How many foods do you eat every day that are classified as potentially hazardous? What will you do to
minimise the risk of food-borne illness?
The table below identifies safe food handling practices, potential hazards and ways to minimise the hazards
for each step in the food handling process.
Food Receipt
Food businesses are expected to take all practicable measures to ensure that they do not receive unsafe
or unsuitable food. This means that they must make sure that the food
ò
Safe Food Handling Potential Hazard Corrective action to
Practice minimise/remove a hazard
• Is protected from visible • Incorrect temperature • Check temperature when
contamination Eg. no readings receiving the delivery and
damaged or broken • Frozen food shows signs of document
packaging, no signs of pests thawing • Reject delivery
• If it is potentially hazardous, • Cold food delivered above • Contact supplier
it must be at the correct 5°C or hot food below 60°C • Inspect delivery truck
temperature when it arrives
• Not adequately labeled • Staff reporting of hazards to
Eg. cold food at 5°C or
below, hot food at 60°C or • Items are out of date manager or FSS
above • Damaged packaging
• Frozen food is frozen solid • Evidence of pests and vermin
and no signs of thawing • Delivery vehicle is unclean or
• Is within use by or best not appropriate (private car)
before dates
• Check that foods are
correctly labeled
• If temperature is in TDZ the
delivery driver must be able
to demonstrate that safe
time limits have not been
exceeded
Food Storage
During storage you must make sure that the safety and suitability of food is kept.
Storing food correctly can ensure that they are usable when you need them.
ò
Safe Food Handling Potential Hazard Corrective action to
Practice minimise/remove a hazard
General requirements for all storage areas
• Foods should only be stored • Incorrect labeling • For pest and vermin
in areas that are designed for • Items are out date infestation:
that purpose Eg. chemicals –– get licensed exterminator
• Damaged packaging
should not be stored in the –– lay baits, traps
dry goods store • Incorrectly stored
• Evidence of pests and vermin • Throw out food
• Correct labeling of food that
• Food contamination • Train staff in stock control
communicates: date stored,
and cleaning
what the item is, use by date • Poor cleaning practices
• Change cleaning schedule
• All surfaces and equipment • Stock on floor
should be thoroughly clean • Have staff report immediately
• Overcrowding of stock to manager or FSS
• Storage containers should
be food grade and in good • Add shelving
condition • Reduce stock
• Cover food so it is protected
from contamination
• Do not store food on the floor
so it is not contaminated –
use shelves
• Rotate stock using the FIFO
principle (first in first out)
• Ensure pests and vermin are
excluded from food storage
areas
• Never overstock – excess
stock clutters the area,
and prevents air circulation
increases the chance of out
of date stock being used
Dry storage
Examples of dry products are: cereals, grains, flour, tinned products, pasta and products that don’t require
temperature control
• Keep dry store areas that are • Poor lighting • Fix lighting
well ventilated, well lit and • Poor ventilation • Fix or install ventilation
free of moisture, not in direct
• Microbial contamination of • Have door strips, fly screens
sunlight
tinned food and insect zappers fitted
• The area must be fly and
• Discard food
vermin proof to minimise
contamination by pests • Staff reporting of hazards to
manager or FSS
• The area must be fitted with
proper fitting doors that fully
close to help exclude pests
• Bulk food containers must
be made from food grade
materials and have tight
fitting lids
• Any canned, tinned or bottled
food, once opened, should be
transferred to an appropriate
container, labeled and either
refrigerated or frozen.
Cold storage
• Cool rooms and refrigerators • Equipment not working Eg. • Repair broken equipment
must have thermometers thermostats on refrigeration, • Call in technician to fix
or thermostats that give an freezer units thermostat
accurate reading • Temperatures not recorded • Staff training so they
• Temperatures (0°C – 5°C) • Doors not closing properly understand the implication of
should be checked and (sealing) temperature control, 2 step
documented regularly (twice cooling process, storage and
• Incorrect storage
daily) cross contamination
• Cross contamination of raw/
• Door seals are to be clean • Preventative maintenance
cooked and different foods
and undamaged program
• Incorrect Cooling
• Cool room door should be • Discard food
closed between uses and
• Have staff report immediately
minimise opening times
to manager or FSS
– an open door raises the
temperature
• Raw foods are to be stored
below ready to eat or cooked
foods
• Do not place hot food in cool
rooms as this raises the
temperature of the fridge
• Food types should be
separated where possible
to help prevent cross
contamination
Frozen storage
• Freezers must have • Equipment not working Eg. • Repair broken equipment
thermometers or thermostats thermostats on refrigeration, • Call in technician to fix
that give an accurate reading freezer units thermostat
• Standard 3.2.2 defines • Incorrect labeling • Preventative maintenance
frozen as “does not include • Temperatures not recorded program
partly thawed” and does not
• Discard food
give a specific temperature
• Train staff on labeling
• Temperatures should be
checked and documented • Staff training so they
regularly (at least twice daily) understand the implication of
recording correctly
• Check food is frozen solid as
it should remain hard frozen • Staff reporting of hazards to
during storage manager or FSS
• Items that have been thawed
cannot be refrozen
• Freezers must be defrosted
regularly to maintain
operating effectiveness
• Freeze small, not large
amounts – freeze slices
rather than slabs, use
shallow containers not deep
ones
• Follow manufactures
instructions on the label for
length of storage.
Food Processing
A food business must take all practicable measures to process only safe and suitable food.
ò
Safe Food Handling Potential Hazard Corrective action to
Practice minimise/remove a
hazard
Defrosting (Thawing)
• When thawing frozen food • Incorrect thawing: on bench • Train staff in correct thawing
make sure that the food does (untimed), in filled sink of practices: fridge, microwave,
not reach 5°C or warmer water cool running water
• The most ideal method • Refreezing thawed times • Discard food that exceeds
for thawing food is in the • Thawing bulky items 2hr/4 hr rule and refrozen
refrigerator food
• Cross contamination of with
• Defrosting in a microwave other foods • Train staff in planning,
is acceptable however once freezing small portions,
• Uncovered food
food has thawed it must be correct covering of food
cooked immediately • Discard food
• Whilst it is not • Staff reporting of hazards to
recommended, food can be manager or FSS
defrosted by running it under
cool running water only –
suitable for small portions
• Do not defrost more than you
need as you cannot re-freeze
food
• Always place defrosting
foods in a tray to stop drips
and spills
• Always place food being
thawed in the refrigerator
on lower shelves to
avoid accidental cross
contamination with other
foods Eg. cooked/ready to
eat foods
• Cover food that is thawing.
Preparation
Cooking
Cooling
• Any potentially hazardous hot • Cooked food placed directly • Staff training in safe cooling
foods, requiring cooling, must in coolroom from oven rule and portioning
be cooled to 5°C as quickly • Portions too large to cool • Discard food
as possible to ensure that the quickly • Monitor coolroom
food remains safe.
temperatures
Food poisoning bacteria
• Use ice bath for cooling
that may have survived the
cooking process will start • Staff reporting of hazards to
to grow and multiply again manager or FSS
as the condition become
favourable. Therefore it is
essential that foods are
cooled through the TDZ as
quickly as possible.
Safe temperature range for
cooling hot foods:
–– f rom 60°C to 21°C within
2 hours
–– then from 21°C to 5°C
within a further 4 hours
• Large portions of hot food
should be broken into smaller
portions to enable faster
cooling as large portions will
take much longer to chill
• Frequent stirring of the item
will help it to cool quicker
• Hot food will raise the
coolroom temperature and
may cause condensation
which could lead to cross
contamination
Food Display
ò
Safe Food Handling Potential Hazard Corrective action to
Practice minimise/remove a
hazard
General requirements for all food displays and serving food
• Food must be protected from • Contamination of food by • Discard all food that exceeds
contamination Eg. using customers 2hr/4hr rule
sneeze barriers (guards), • Staff top up old food with • Providing sufficient utensils
covering ready to eat foods new to enable separate utensil for
such as cakes and muffins each dish
• Staff use hands to handle
displayed on counters to
food • Food safety signage for
minimise the likelihood of
• Staff incorrectly tag/label customers
contamination by customers
food • Additional staff to supervise
• Constant supervision of the
• Food temperatures and times and observe customers
area so that any food that is
contaminated by a customer not recorded • Staff to remove contaminated
is removed immediately food and discard
• Provide separate serving • Staff to report contamination
utensils for each food that hazards to manager or FSS
minimise the risk of food immediately
being contaminated • Staff training on safe food
• That all potentially hazardous handling practices
food is either kept under
strict temperature and/or
time control to ensure the
food is kept safe
• Any tags or labels used for
cooked or ready to eat foods
are placed beside the food
and do not pierce foods
as they carry bacteria and
therefore a common cause of
cross contamination
• Ensure stock rotation occurs
- FIFO
• Food types should be
separated where possible
to help prevent cross
contamination
• Never handle ready to eat
food with your hands. Use
tongs, gloves etc
Hot Holding
• Bain-Maries are designed for • Bain-marie used for • Discard food as it spends too
holding hot foods at 60°C or reheating food long in the TDZ
hotter • Temperature checks • Staff training on correct use
• Stir wet dishes held in the are done by placing the of thermometer and stock
bain-marie regularly to make thermometer in the top of control principles
sure that the food is evenly food only • Staff reporting of hazards to
held at 60°C Eg. the top may • No FIFO so fresh food served manager or FSS
be cooler than the bottom before leftover food
• Hot foods left from the day
before should be served first.
Cold Display
Food Packaging
Any establishment that packages food Eg. take away food, must:
ò
Safe Food Handling Potential Hazard Corrective action to
Practice minimise/remove a
hazard
• Packaging used is • Contamination of food • Discard food
appropriate for the food • Incorrect storage of food • Revise storage procedures
being packed containers • Discard dirty and damaged
• Use food grade packaging • Single use items washed and packaging
so it does not cause food reused • Staff training on single use
contamination
• Dirty and damaged items
• Ensure the food does not packaging • Staff reporting of hazards to
become contaminated during
manager or FSS
the packaging process
• Packaging, wrapping and
food containers are stored
correctly Eg. clean, dry
storage area, stored upside
down (including lids)
• Packaging is only used for its
intended purpose Eg. single
use items like take away
containers are not used for
storing food. They are used
once and then thrown out.
Food Transport
Food businesses may transport food as part of a home delivery service, catering or moving from kitchens
to hospitals and similar facilities. When transporting potentially high risk food they must
ò
Safe Food Handling Potential Hazard Corrective action to
Practice minimise/remove a
hazard
• Transport food under • Not an approved supplier • Use a dedicated vehicle and/
temperature control • Cross contamination between or food purpose container to
• Protect food from the raw and cooked/ready to eat transport food
likelihood of contamination foods • Discard any contaminated
• Storage area of the truck is • Incorrect labeling food items
maintained and clean • Packaging of food is • Discard food that exceeds
• Raw and cooked/ready to eat damaged. 2hr/4hr rule
food must be kept separate • Train staff in identifying
• to avoid cross contamination hazards and cross.
• • Containers should have a
lid, which can be fastened
to keep out dust and other
forms of contamination
• Food is not loaded onto the
delivery truck until it is ready
to be delivered
• • Refrigerated or frozen food
delivery vehicles must be
able to hold food outside TDZ
temperatures.
• Avoid containers that are not
durable and cannot easily be
cleaned and sanitised.
A food business must ensure that food for disposal is held and kept separate. Food for disposal is: food
subject to recall, has been returned, is not safe or suitable
ò
Safe Food Handling Potential Hazard Corrective action to
Practice minimise/remove a
hazard
• Food must be destroyed or • Food is not separated and • Change food recall policy
otherwise used or disposed labeled for recall • Discard food
of so that it cannot be used
• Food can be returned to the
for human consumption
supplier
• Further processed so it is
• Have designated food recall
safe to eat
storage area
• If food has been recalled
it needs to be removed
from being sold, packaged,
labeled as a recall item,
placed separately from other
foods and returned to the
supplier or manufacturer
TIP
There is lots of great food safety information on the internet that is free to access. Go to:
Cooking temperatures
Different meats require different cooking times to destroy harmful bacteria. Using a thermometer with
a probe, that can be inserted into the food item, is best practice for checking that something is cooked.
Looking to see if something is cooked and guesswork is not an acceptable method of checking that food is
cooked to above 60°C.
IMPORTANT
A probe thermometer is the best thermometer to use as you can accurately check internal temperatures
of food items.
A hand held thermometer should be calibrated before first use, if dropped, if you think it is inaccurate or
every 6 months to ensure it is giving an accurate reading. Thermometers must be accurate to +/-1°C.
You may need to send your thermometer to be professionally calibrated. Some states require a food
business to keep a record of thermometer calibration in their FSP.
Click on this link to watch this YouTube clip on how to calibrate thermometer. Note that this is an
American clip and temperatures are in Fahrenheit and not Celsius.
http://www.youtube.com/watch?v=VpJULQICiGM
It is important when using a thermometer to clean it each time you use it. This means before
temperature checking each individual food item. Use an alcohol swap and wipe the probe thoroughly
clean before and after use.
TIP
Customers are allowed to re-use single use items. For example, a single use drink container can be
re-filled by a customer at the post-mix dispenser in the premises and the customer can re-use plastic
cutlery in their own home.
In summary the code states the following requirements of all food handlers;
• That all reasonable measures are taken to handle food and food surfaces in ways that will not compromise
the safety and suitability of food
• Must report to management and avoid handling of food or working in food areas if suspecting or suffering
from a food borne illness or disease
• Must notify their supervisor if they know or suspect that food has become contaminated in any way
• Take all practicable measures to ensure anything from their body or anything in which they are wearing
does not contaminate food or food surfaces
• Ensure all outer clothing is of a level of cleanliness that is appropriate for the handling of food that is being
conducted
• Only use on exposed parts of their bodies, bandages and dressings that are completely covered with a
waterproofed covering
• Do not eat over unprotected food or food surfaces
• Do not sneeze, blow or cough over unprotected food or food surfaces
• Do not spit, smoke or use tobacco or similar preparations in food areas
• Do not urinate or defecate except in a toilet.
Personal hygiene
Food poisoning occurs because food has become contaminated in some way. One way in which we can
reduce the chances of cross contamination from person to food is through good hygiene.
• Good personal hygiene is:
• Keeping your body clean
• Having clean habits
As a food handler, your personal hygiene is a serious issue and must be treated as such. You must be aware
of your actions, your state of health and your personal habits as these may compromise the safety of the food
in which you are handling. Failure to follow simple basic personal hygiene and grooming practices can have
serious follow on effects, such as:
• a food poisoning outbreak
• loss of business, reputation and employment
• serious illness and even deaths.
It is very important for workers in the food industry to keep clean. Bacteria live and grow on our skin, hair,
under our nails, in our mouth and are all over us. If we are clean, we will reduce the amount of bacteria on
our bodies and therefore reduce the chances of cross contamination with the food we handle.
Shower daily
Personal Hygiene Brush teeth at least once per day
Have clean hair so wash often
TIP
Be prepared! At work have some personal hygiene products in your locker or bag that you can use either
on your break or when you need to.
P Shower gel
P Nail brush
TIP
Hand washing is the most effective method of preventing the spread of food-borne illness.
Gloves
The use of protective disposable gloves in food handling, whilst it is an excellent safe practice, it is not a
requirement to wear them at all times when handling food.
Food Safety Standard 3.2.2, Clause 15 states that a food business must take all necessary steps to prevent
the likelihood of food being contaminated. So we must prevent direct contact with ready to eat food.
Gloves are only one example of how this requirement can be met. Utensils, such as tongs, and frequent hand
washing between handling different food types are also acceptable to prevent the likelihood of food being
contaminated.
If gloves are worn staff need to be vigilant and follow these points:
• Change gloves immediately they are torn/ripped
• Wash hands before putting on gloves
• Change gloves between handling raw and cooked, ready to eat foods
• Change gloves if they have become contaminated Eg. handling rubbish, sneezing, coughing, scratching the
face, blood, chemicals
TIP
Raw food, which is to be cooked, can be safely handled with correctly cleaned hands. However, cooked
and other ready to eat foods should be handled with clean utensils or equipment such as tongs, spoons,
spatulas or disposable gloves.
Effective regular cleaning and sanitation should remove all contamination and build up of unwanted deposits
from all of the following areas:
• Floors
• Ceilings
• Walls
• Windows
• Cupboards and shelves
• Equipment
• Utensils
• Food contact surfaces
TIP
Cleaning
ð Effective cleaning will remove all dirt, food residue, grease and other unwanted deposits so surfaces are
clean to touch, free of visible matter and without a bad odour.
Sanitising
ð Effective sanitising, using heat and/or chemicals (or other approved process), will reduce the amount of
food poisoning bacteria to a safe and acceptable level. Sanitising must be performed on all food contact
surfaces, as well as eating and drinking utensils.
Make sure whatever you are sanitising is clean, as sanitising is not effective on
unclean surfaces.
Detergents
ð are used to remove grease and other soil from a surface; however this does not guarantee that all the
bacteria may be removed. Therefore for food areas and equipment, sanitisers must be used also.
Sanitisers
ð are used after detergents to reduce food poisoning bacteria to low and acceptable levels. Hot water
(recommended 77°C for at least 30 seconds) can be used to sanitise.
Disinfectants
ð are sanitising chemicals that are used for toilets, bathrooms and change rooms. They often have strong
perfumes. They are NOT to be used in the place of sanitisers for kitchen contact surfaces and/or utensils.
Chemical sanitisers are generally chlorine or ammonium based and should be food grade. Each product will
have different dilution rates, contact times and safety instructions. As a general rule a chlorine based bleach
that can be used for food contact surfaces with a concentration of 50 ppm (parts per million) is only effective
when used warm (38°C) for at least 7 seconds.
TIP
It is not an option to just use either a detergent or a sanitiser.
Always ensure that you have a good supply of suitable cleaning equipment such as mops, brooms, brushes
and cloths. And remember, it’s just as important to clean and sanitise the cleaning equipment and keep it in
good condition. Dirty equipment can cause ineffective cleaning and the spread of bacteria.
It is a good idea to have separate cleaning cloths for different tasks. Some businesses use a colour
coded system Eg. blue for windows and glass, yellow for bathrooms, red for toilets, green for all purpose.
Disposable cloths are the best option as they are classified as single use and are disposed of after being used
once.
Chemical safety
Remember it is important to follow the manufacturers instructions and observe these general safety rules
when using and handling chemicals.
• Chemicals should never be mixed
• Must be stored in clearly labelled containers
• Never decant them into empty drink bottles
• Cleaning agents should be stored in a safe place away from food
• Use measuring devices to ensure correct quantities
• Use commercial grade cleaners not domestic grade
• Staff need to wear personal protective equipment PPE (gloves, mask) at all times when dealing with
chemicals
• Employees are instructed in the use of chemicals and understand the consequences of misuse
• Employees should work with chemicals in well ventilated areas
• Safety Data Sheets (SDS) are available for all the chemicals in use.
6 Steps to
Effective
Cleaning
6. Dry 1. Pre-clean
Preferably allow to
Scrape, wipe or sweep
air dry
away food scraps and
rinse with water.
5. Final Rinse
Wash off sanitiser (read
sanitiser instructions to
see if you need to this)
2. Wash
Use hot water and deter-
gent to remove dirt and
grease. Soak if needed.
4. Sanitise
Use a sanitiser to 3. Rinse
reduce bacteria to Rinse off any loose dirt
an acceptable level. or detergent foam.
NOTE: Change the water often, recommended every 20 minutes, or if the water becomes too dirty or cold.
Using a dishwasher
Most food businesses have commercial dishwashers that complete each of these steps throughout the
washing and drying cycle. Although it is important to note that a commercial dishwasher is only effective if it
working and being used correctly. Staff should be trained in the correct use of these and management should
ensure that it is properly maintained and serviced regularly.
For instance, heat is important for reducing the levels of bacteria and speeding the air drying process, if the
heating element in a commercial dishwasher is not heating to the correct temperature, then it can not be
used as an effective sanitiser.
In both instances, where possible, items should be left to air dry, which means draining and leaving them to
dry while hot. If you need to dry them quickly it is recommended to use a single use towel/cloth and not a tea
towel.
Cleaning schedules
A cleaning schedule is an important document for food businesses. It outlines the cleaning procedure as a set
of written instructions that describes everything that needs to be done to keep the business clean. It sets out
the tasks of cleaning and sanitising, how often each job needs to be done, how it should be done and who
should do it. A cleaning schedule is a record that the cleaning tasks have been undertaken.
Who will clean: Mon – Fri: Kitchen hand Don Jones (DJ)
Sat – Sun: Kitchen hand Brenda Mills (BM)
Equipment or Tick P when job completed in accordance with the corresponding Required
item workplace procedure and initial. frequency
1. Bain-marie P DJ P DJ P DJ P DJ P DJ P BM P BM Daily
2. Workbench P DJ P DJ P DJ P DJ P DJ P BM P BM Daily
3. Floor P AP P AP P AP P AP P AP P BM P BM Daily
4. Ceiling P AP Weekly
Here are some cleaning tasks that you may find on a cleaning schedule for hospitality industry food venues.
You need to be very careful not to clean using items such as linen, tea towels and guest towels that may be
contaminated with human waste, such as blood and body fluids as this would pose a serious health risk.
DISCUSSION
The cleaning schedule says I should clean the refrigerator on Friday. But it’s only Monday and somebody
has spilt something that has dried and gone sticky.
Should I wait until Friday to clean it? If I clean it on Monday do I need to clean it again on Friday?
Waste disposal
It is important to the reputation of a business that customers see the establishment as both professional and
clean. This includes effective waste disposal practices.
Food businesses are required to supply sufficient garbage bins to cater for whatever garbage is produced. If
the rubbish is scattered all around the existing bins, or it is flowing over the tops of bins, it is then deemed
that there are insufficient bins.
Recycling is a key concept in modern waste management. Recyclable products need to be sorted and
separated into different material types including glass, paper, aluminium and plastics.
TIP
Remember that these items are likely to cause contamination so hands must be washed after handling
garbage and dirty linen and before handling food or touching food contact surfaces.
Pest control
Pests carry disease, contaminate food and destroy property. Flies, cockroaches, rats and mice pose a serious
threat by contaminating food and spreading disease where other pests such as ants and weevils cause food
spoilage.
“Take all practicable measures to prevent pests entering the premises; and 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.”
TIP
Prevention is the best method of pest control!
3652-V1 1213
Date and month
Coolroom 1 Coolroom 2 Corrective Action/s
Month: July
AM Temp PM Temp AM Temp PM Temp
1 1030 3.2 1430 3.4 1035 3.4 1435 3.5
Checked food items, they were under 5°C. Monitor temperature and report to maintenance and
2 1020 3.4 1420 3.2 1025 5.1 1425 4.4
supervisor if continues. RM 2/11/13
3 1015 3.1 1500 3.3 1020 3.2 1505 3.4
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
73
Instructions: Check the temperature of Coolroom 1 and 2 twice daily. The temperature of the coolroom must be 0°C – 5°C.
If the temperature is outside of this range record the corrective action taken including date, action taken and who by.
If the thermometer is not accurate to +/- 1°C adjust the thermometer accordingly using both the ice water slurry and boiling water method or checking the batteries.
External calibration by a professional may be required.
If the temperature is outside of this range record the corrective action taken including date, action taken and who by.
3652-V1 1213
75
Glossary
Authorised Officer (AO) Inspects a food business to make sure safety standards are being
maintained. Also known as Environmental Health Officer or Health Inspector
Bain-marie A piece of equipment designed for holding hot food
Calibration Process for ensuring your thermometer is giving an accurate reading to
within +/- 1°C
Cleaning Process of removing dirt, food residue, grease and other unwanted deposits
so surfaces are clean to touch, free of visible matter and without a bad
odour
Cleaning schedule Outlines the cleaning procedure that describes everything that needs to be
done to keep the business clean
Cold food zone Between 0°C and 5°C where food is held in a cold controlled environment
such as a coolroom or refrigerator. Bacteria become dormant
Cooling rule 2 step process of safely cooling food within time and temperature limits
Contaminant Any biological or chemical agent, foreign matter, or other substances that
may compromise food safety or suitability
Contamination Introduction or occurrence of a contaminant in food
Cross contamination Contamination of food or food contact surfaces with bacteria as a result of
contact with a contaminated source
Defrosting Thawing food safely so it can be used/eaten
Detergent Chemical used to remove grease and other soil from a surface
Discard Throw out
Disinfectant Sanitising chemicals used for toilets and bathrooms and not to be used for
food contact surfaces
Double bowl sink A sink with two bowls: one for washing and cleaning and the other for
sanitising
Environmental Health Inspects a food business to make sure safety standards are being
Officer (EHO) maintained. Also known as Authorised Officer or Health Inspector
FIFO First in first out: applies to stock control where old stock is used before new
Food Anything fit for human consumptions an can be of plant or animal origin
Food Act Laws that control the sale of food within each state and aims to reduce the
incidence of food-borne illness
Food-borne illness Also known as food poisoning. A disease that is likely to be transmitted
through contamination of food
Food handler Anyone who works in a food business and who either handles food or
touches surfaces that are likely to be in contact with food
Food recall A request to have food returned due to the discovery of a safety issue or
defect
Food Safety Program (FSP) Documented set of steps that aims to identify and control food safety
hazards before they occur
Food Safety Supervisor Trained to recognise, prevent and alleviate the hazards associated with
handling food
Food spoilage Food deteriorates so it is unsuitable to eat
FSANZ Food Standards Australia New Zealand develops and administers the food
standards code
Food Standards Code (The Australia New Zealand Food Standards Code that makes sure food is safe
Code) and suitable to eat
Frozen food zone Below 0°C where food must be hard frozen with no signs of thawing.
Bacteria become dormant
Hazard Biological, chemical or physical agent in food that has the potential to cause
an adverse health effect in humans
HACCP Hazard Analysis Critical Control Point – global standard used to prevent,
control or eliminate food safety hazards
Hot food zone Above 60°C where food is cooked or reheated to destroy harmful bacteria.
The hotter the temperature the faster bacteria die
Intoxication Toxins survive heating that cause food poisoning
Infection Consuming live bacteria in food
Microorganism Tiny living organisms that are the cause of microbiological hazards to food
Pathogen Bacteria that can cause food poisoning
Personal hygiene Keeping your body clean and having clean habits
Pest control Process for controlling and exterminating pests in a food business
Policy Statement of a businesses goals, objectives and recommendations
Potentially hazardous food High risk food that is high in protein and moisture and low in acid
Procedure Is a way of doing something
Reheating Safely heating food (so it is steaming hot) again once it has been cooked.
Right of entry EHO/AO have the authority to enter a food premises at any time to inspect
Sanitising/er Using heat or chemicals to reduce the amount of food poisoning bacteria on
food contact surfaces
Single use items Packaging or items that are used only once then thrown out eg. take away
containers, straws, pizza boxes
Spores Produced by bacteria and can survive in unfavourable conditions
Temperature Danger Zone Between 5°C and 60°C where conditions are ideal for bacteria to grow
(TDZ)
Thermometer Device for checking the temperature of food
2 hr/4 hr rule The time for which food can be safely held between 5°C and 60°C
Unhygienic Unclean and will usually cause a food-borne illness
Vermin Pests that spread disease in food handling environments Eg. cockroaches,
rats, mice
Vulnerable people Certain people that are at greater risk of food-borne illness: very young,
elderly, sick or pregnant
Resource List
Titles
Make It Safe, A Guide To Food Safety; CSIRO Food and Nutritional Sciences
Websites
www.foodstandards.gov.au
www.foodauthority.nsw.gov.au
www.health.vic.gov.au/foodsafety
www.health.act.gov.au/foodsafety
www.dhhs.tas.gov.au/peh.food_safety
www.health.sa.gov.au/pehs/food_index.htm
www.public.health.wa.gov.au
www.health.nt.gov.au/Environmental_Health/Food_Safety/index
www.health.qld.gov.au/foodsafety
www.legislation.gov.au
www.dailytelegraph.com.au/two-die-after-eating-poisonous-mushrooms/story
www.allergenbureau.net
www.redmeatinnovation.com.au/innovation-areas/food-safety/food-safety-education/the-bug-bible
A copy of this should be sent to the Cyber Centre Manager by the writer.
Assessment Tasks
SITXFSA101 Use hygienic practices for
food safety
Assessment Evaluation Sheet
Code: SITXFSA101 Title: Use hygienic practices for food safety
Name: Student ID:
Semester and Year: Teacher:
Due Date: Date Received:
Performance
Description Comment
Criteria
Element 1: Title
Title 1.1
Title 1.2
Element 2: Title
Title 2.1
Title 2.2
Comments:
Date: Signature:
Please tick the appropriate box. Agree Don’t Do Not Does Not
Know Agree Apply
There was too much in this competency to cover without rushing.
Most of the competency seemed relevant to me.
The competency was at the right level for me.
I got enough help from my teacher.
The amount of activities was sufficient.
The competency allowed me to use my own initiative.
My training was well-organised.
My teacher had time to answer my questions.
I understood how I was going to be assessed.
My teacher’s feedback was useful.
The activities were too hard for me.