food safety - vetres · 2019-03-08 · margaret heathcote . a/education programs manager . tafe nsw...

SIT12 Tourism, Travel and Hospitality Training Package

Version 1.1

Learner guide

Version 1.1

Training and Education Support

Industry Skills Unit

Meadowbank

Product Code: 5764

Food Safety

SITXFSA101 Use hygienic practices for food safety

SITXFSA201 Participate in safe food handling practices

OR SIRRFSA001A Apply retail food safety practices

SAMPLE

SIT12 Food safety learner guide V1.1

© TAFE NSW (Training & Education Support, Industry Skills Unit Meadowbank) 2013

Acknowledgments

TAFE NSW Training and Education Support Industry Skills Unit, Meadowbank

acknowledges the support and assistance of the following people in the

production of this learner guide.

Writers – 2011/12

Patrea D’Antonio – Teacher

Northern Sydney Institute

Nerolli Cassidy - MIT

TES Unit Meadowbank

Rebecca Parker – Teacher

Sydney Institute

Joanne de Jersey – Teacher


Jennifer Chiplin – Teacher


Reviewer - 2013

Anne Finnane

A/Education Programs Manager

TAFE NSW Training and Education Support, Industry Skills Unit Meadowbank

Project Manager - 2012

Margaret Heathcote

A/Education Programs Manager

TAFE NSW Training and Education Support, Industry Skills Unit Meadowbank

Enquiries

Enquiries about this and other publications can be made to:

Training and Education Support, Industry Skills Unit Meadowbank

Level 3, Building J,

See Street,

MEADOWBANK NSW 2114

Tel: 02-9942 3200 Fax: 02-9942 3257

ISBN 978-1-74236-389-9

© TAFE NSW (Training and Education Support, Industry Skills Unit

Meadowbank) 2013

Copyright of this material is reserved to TAFE NSW Training and Education

Support, Industry Skills Unit Meadowbank. Reproduction or transmittal in

whole or in part, other than subject to the provisions of the Copyright Act,

is prohibited without the written authority of TAFE NSW Training and

Education Support, Industry Skills Unit Meadowbank.

SAMPLE



Table of contents

Introduction .................................................................................. 8

Topic 1 Keep food safe ............................................................ 12

1.1 Food safety responsibilities .............................................................. 12

1.2 The National Food Safety Standards .................................................. 13

1.3 Food laws in NSW ........................................................................... 16

1.4 Enforcing the food laws ................................................................... 16

1.5 Food safety hazards ........................................................................ 17

1.6 Potentially hazardous foods.............................................................. 18

1.7 Food contamination ........................................................................ 20

1.8 Cross-contamination ....................................................................... 27

1.9 Work processes, practices and procedures ......................................... 30

Topic 2 Maintain personal hygiene .......................................... 31

2.1 Hygiene practices ........................................................................... 31

2.2 Regular hand washing ..................................................................... 31

2.3 Personal presentation and cleanliness ............................................... 35

2.4 Personal protective equipment ......................................................... 36

2.5 Personal health and food service ...................................................... 38

2.6 Hygienic practices to avoid cross contamination ................................. 39

2.7 Use of gloves ................................................................................. 40

2.8 Organisational procedures ............................................................... 42

Topic 3 Handle food hygienically ............................................. 46

3.1 Food hygiene risks .......................................................................... 46

3.2 Food spoilage ................................................................................. 47

3.3 Food borne illness ........................................................................... 47

3.4 Food safety hazards ........................................................................ 48

3.5 Safe food handling .......................................................................... 50

3.6 Temperature control ....................................................................... 50

3.7 Temperature danger zone ................................................................ 51

3.8 4 hour/2 hour rule .......................................................................... 52

3.9 Important temperatures for food handlers ......................................... 52

3.10 Thermometers and food temperatures .............................................. 53

3.11 Safe food handling procedures ......................................................... 54

3.12 Receiving goods ............................................................................. 55

SAMPLE



3.13 Storage ......................................................................................... 56

3.14 Defrosting ..................................................................................... 58

3.15 Food preparation and processing ...................................................... 59

3.16 Cooking ......................................................................................... 60

3.17 Cooling .......................................................................................... 60

3.18 Service of food ............................................................................... 61

3.19 Storing cooked food ........................................................................ 62

3.20 Holding food .................................................................................. 63

3.21 Food display and self-service ........................................................... 65

3.22 Food transport ............................................................................... 66

3.23 Correct and report unsafe practices .................................................. 68

Topic 4 Keep the workplace clean ........................................... 74

4.1 Cleaning schedules ......................................................................... 76

4.2 Handling linen ................................................................................ 77

4.3 Rules for effective cleaning .............................................................. 79

4.4 Garbage handling procedures ........................................................... 81

4.5 Pest control procedures ................................................................... 83

Topic 5 Food safety programs ................................................. 86

5.1 Keeping food safe ........................................................................... 86

5.2 The principles of HACCP .................................................................. 86

5.3 Food safety documentation .............................................................. 87

5.4 The food safety manual ................................................................... 91

Topic 6 Control and monitor food safety ............................... 105

6.1 Control food safety ....................................................................... 105

6.2 Control measures ......................................................................... 106

6.3 Critical control points (CCP) ........................................................... 107

6.4 Critical limits ................................................................................ 107

6.5 Food handling to control food safety ............................................... 108

6.6 Controlling food safety hazards ...................................................... 110

6.7 Disposal of food and food recall ...................................................... 113

6.8 Programs that control and support food safety ................................. 113

6.9 Monitoring food safety ................................................................... 114

6.10 Visual inspections and observations ................................................ 114

6.11 Temperature and time measurement .............................................. 117

6.12 Recording food safety information .................................................. 118

SAMPLE



6.13 Taking corrective action................................................................. 121

6.14 Reporting processes or procedures ................................................. 122

6.15 Investigating and reporting unsafe food .......................................... 122

Topic 7 Maintain food safety ................................................. 124

7.1 Managing food safety .................................................................... 124

7.2 A systematic approach to communicating food safety ........................ 125

7.3 Support staff ................................................................................ 127

7.4 Review existing policy and procedures ............................................. 129

Learning resources .................................................................... 130

Resource evaluation form .......................................................... 133

SAMPLE

SIT12 Food safety supervision V1.1

Page 12 of 136 © TAFE NSW (TES, Industry Skills Unit Meadowbank) 2013

Topic 1 Keep food safe

1.1 Food safety responsibilities

All food handlers have legal and job responsibilities to keep food safe in the

workplace. As a Food Safety Supervisor you are responsible for ensuring that safe

food handling procedures are implemented in your workplace.

Food handlers and supervisors must understand the legal requirements of safe

food handling, including:

food safety hazards

principles for safe food handling

all policies and procedures that exist in your workplace e.g. a food safety

program.

This knowledge will help you to understand the risks to food and to follow specific

safe food handling practices that will be discussed throughout this guide.

It is also your responsibility to:

carry out duties to monitor food handling; and

take action (according to your level of responsibility) to correct or report

on any unsafe practices or situations you observe in your workplace.

Food safety information

While working in the hospitality and retail service industries you must adhere to

legislative and industry guidelines for personal and workplace hygiene and food

safety requirements.

Many of these standards can be found in codes of practice and guidelines for

specific industry sectors working within the food environment. These documents

are available from the NSW Ministry of Health, Work Cover, Australian Safety and

Compensation Council, the NSW Food Authority or industry associations such as

the Restaurant and Catering Association or Australian Retailers Association.

Hospitality and retail service organisations have formal procedures and policies

for personnel and workplace hygiene and food safety requirements. Employees

may become informed of their responsibilities through induction training,

employee’s handbooks or on the job training. It is important that all employees

are aware of their workplace hygiene procedures to ensure the hygiene standards

are maintained to both establishment and legal standards.

The legislation and codes of practice that govern food safety and hygiene

requirements include:

Australia and New Zealand Food Standards Code

NSW Food Regulation 2010 under the Food Act 2003

SAMPLE


© TAFE NSW (TES, Industry Skills Unit Meadowbank) 2013 Page 13 of 136

Other legislation that impacts on safety and hygiene include:

NSW Work Health and Safety Act 2011

NSW Work Health and Safety Regulations 2011

National Code of Practice for the Control of Work-related Exposure to

Hepatitis and HIV (Blood-borne) Viruses.

These laws place specific obligations upon owners and operators of food

businesses and anyone who is handling food to ensure that food and beverage

remains ‘safe and suitable’ for human consumption.

1.2 The National Food Safety Standards

Australia has national food standards that focus on making sure our food is safe

to eat. The standards have been developed by FSANZ (Food Standards Australia

New Zealand), and representatives of the food industry, to improve food safety in

Australia. Chapter 3 of the Food Standards Code contains four Food Safety

Standards for use within Australia.

The four Food Safety Standards are:

Standard 3.1.1 – Interpretation and application

This standard gives meanings and definitions to words used in the standards e.g.

food handler, clean, sell etc. It also gives the meaning of safe and suitable food.

Safe food [Clause 2(1)] is food that will not cause illness or other physical harm

to a person eating it assuming that it was eaten as it was intended e.g. meat and

poultry, which contain food poisoning bacteria, are cooked before they are

consumed.

Physical harm refers to the presence of foreign bodies or physical hazards, which

may cause choking hazards or other injuries. If the customer chokes on a piece of

food, it would not be considered ‘unsafe’, unless they have choked on something

in the food that should have not been there, such as metal twist tie from the

packaging.

Suitable food [Clause 2(4)] is food that is considered acceptable for consumption.

Food is unsuitable if it:

is damaged, deteriorated or perished or contains any substances that are

damaged, deteriorated or perished

is the product of a diseased animal

contains a chemical or biological agent or other substances that are

foreign to the nature of the food.

This would include the presence of an insect that would not cause illness; its

presence makes the food unacceptable. Additionally food must also meet all other

requirements of the Food Standards Code [Clause 2(5)], in relation to:

allowable levels of agricultural or veterinary chemicals

SAMPLE



allowable levels of metal or non-metal contaminants

matter and substances permitted e.g. chemical preservatives, colourings.

The food safety procedures that will be discussed in this guide are intended to

meet the requirements of ‘safe and suitable’ food, by preventing, controlling or

eliminating food safety hazards and factors that affect the quality and freshness

of food.

Standard 3.2.1 – Food Safety Programs

A food safety program identifies the potential hazards that may be expected to

occur during food handling. The program is designed to address all systems or

processes within the organisation that are required to prevent, control or

eliminate food hazards and keep food safe. This is a voluntary standard in NSW

for most food businesses with the exception of businesses in the meat, dairy

industries and some other areas of primary food production e.g. raw oyster

harvesting, processing and distribution. The standard also applies to sectors of

the food industry that are considered ‘high risk’ including hospitals, nursing

homes, and catering operations that serve food to the general public.

Food safety programs and your role in their implementation will be discussed in

Topic 6 and 7.

Standard 3.2.2 – Food Safety Practices and General Requirements

The standard sets out specific requirements for food businesses and food handlers

to ensure that food does not become unsafe or unsuitable. It states that food

handlers must have skills and knowledge in food hygiene and safety, and must

follow correct health and hygiene rules to make sure that food is safe to eat at

each stage of handling – from receiving to disposal. It also provides directions for

food businesses to notify the government authority of their name, address,

manager and type of food sold.

The standard specifies processes to control food safety at each step of the food

handling process. Some requirements relate to the receipt, storage, processing,

display, packaging, distribution disposal and recall of food. Others 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.

Food safety practices specified in Standard 3.2.2 will be covered in this guide

in the following topics:

Food handling skills and knowledge - Topic 1

Health and hygiene requirements - Topic 2

SAMPLE



Food handling controls - Topic 3

o food receipt

o food storage

o food processing

o food display

o food packaging

o food transport

o food disposal.

Cleaning, sanitising and maintenance - Topic 4

Standard 3.2.3 – Food Premises and Equipment

This standard identifies how food premises and equipment must be designed and

built so they can be easily cleaned. Premises must also provide water, waste

disposal, light, ventilation, cleaning and personal hygiene facilities, storage space

and access to toilets.

Other Food Safety Standards include:

Standard 3.3.1 – Food Safety Programs for Food Service to Vulnerable

Persons

This standard applies to food businesses involved in food processing and service

to vulnerable persons. A vulnerable person is defined as a person who receives

care from one of the facilities listed in the standard or is a client of a delivered

meals organisation – these are generally older persons and people who have

weakened immune systems. Vulnerable people are more susceptible to food

borne illness than the general population.

The facilities include:

hospital facilities including acute care, psychiatric, hospice, chemotherapy

and renal dialysis facilities

aged care facilities including nursing homes, respite care, same day aged

care and low care aged care facilities

child care facilities, including long day care, occasional day care and

employer sponsored child care (does not include family day care).

The application of the standard to food businesses, however, depends on a

number of criteria, including the number of people to be served (six or more), the

principal activity of the business and whether the food is potentially hazardous

and ready-to-eat.

While the improvement of food safety controls in food service to vulnerable

groups e.g. in aged care facilities and hospitals is a priority, the special

regulations and considerations for foods and processes will not be covered in

this guide, as this standard is outside the scope of typical hospitality and retail

food businesses.

SAMPLE



1.3 Food laws in NSW

Each state has the responsibility to develop and enforce food laws and legislation

based on the National Food Safety Standards. The food laws in NSW are the NSW

Food Act 2003 and the NSW Food Regulation 2010 which states specific

requirements for food safety.

The legislation ensures the safe handling of food for sale in NSW. Its aim is to

protect public health by preventing the sale of contaminated or adulterated food.

Failure to follow the NSW Food Act 2003 (the Act) or its associated regulations

can result in fines or even jail sentences in extreme cases.

In NSW, the regulatory authority for food legislation is the NSW Food Authority.

NSW Food Authority food safety officers are responsible for enforcing NSW food

safety legislation.

The Act and Regulations can be accessed via the NSW Food Authority website at:

http://www.foodauthority.nsw.gov.au (look under business standards/industry

sector requirements).

1.4 Enforcing the food laws

Food Safety Officers who may also be known as Environmental Health Officers

(EHOs), have the authority to inspect food businesses. The inspector can arrive at

any time; and you cannot stop an inspector coming onto your premises.

Resource identification

Go to http://www.foodauthority.nsw.gov.au/ and look at the section labelled

“Business standards”.

Locate four (4) resources in this section that will help you to keep up to date

with food safety in your workplace.

SAMPLE

http://www.foodauthority.nsw.gov.au/




These inspectors have a number of responsibilities and powers, which include to:

provide assistance and advice on all food safety matters

enter and inspect a food business at anytime

order a clean–up or close a food business

take samples of food

prevent the sale of contaminated or adulterated food.

Customers today are also very aware of hygiene and when they see poor

standards of hygiene will report what they have seen. The public can contact their

local council, the area health service or the NSW Food Authority and inform them

of a business with unsound practices – the inspector will then visit the business to

investigate and report back on the findings. Inspectors also visit routinely once or

twice a year to check up on the hygiene practices at a food business.

The NSW Food Authority website is available at:

http://www.foodauthority.nsw.gov.au (look under Food at home/problems-with-

food/complaints-about-food-and-businesses)

If the Authority believes there has been a breach of the Act, the food business

may be put on notice to lift its performance or placed under regular monitoring.

Serious breaches can result in court action. The Authority makes this information

available to the public by publishing penalty notices that have been issued to food

businesses.

The “Name and Shame” list can be viewed on its website at:

http://www.foodauthority.nsw.gov.au/penalty-notices/ (look under News/Name &

Shame/penalty notices)

1.5 Food safety hazards

A food safety hazard is something that is dangerous and likely to cause harm to

food. The hazard can relate to the nature of the food, contamination of the food,

and work practices and procedures. To prevent food safety hazards you need to

understand the key risks to food contamination, and the practices that need to be

applied at each stage of food production including the following.

Potentially hazardous foods:

a) foods with a limited shelf life

b) foods highly susceptible to microbiological contamination

c) food containing bacteria, moulds and yeast.

Food contamination:

a) chemical, microbiological or physical

b) any food contaminated with chemical or microbiological elements

c) food containing broken glass, metal or foreign objects

SAMPLE


http://www.foodauthority.nsw.gov.au/penalty-notices/



d) food containing chemicals and natural poisons.

Work processes where food is vulnerable to contamination including:

a) requirements for food to be touched by hand

b) requirements for re-thermalisation or defrosting

c) displays of food and buffets

d) working with temperatures that promote the rapid growth of

micro-organisms.

Work practices and procedures that have a potential to harm the health or safety

of a person:

a) use of practices not in keeping with current organisation activities

b) colleagues without appropriate training or understanding of good hygiene

practices, policies and procedures

c) equipment not working correctly, such as fridge and temperature probes

d) insects and vermin

e) dirty equipment and utensils

f) items such as linen, tea towels and towels that may be contaminated with

human waste, such as blood and body secretions

g) airborne dust

h) contaminated garbage.

1.6 Potentially hazardous foods

Section 3.2.2 of the Food Standards Code defines potentially hazardous food as

“food that has to be kept at certain temperatures to minimise multiplication of

any food-poisoning bacteria that may be present in the food or to prevent the

formation of toxins in the food.”

Potentially hazardous foods include:

raw or cooked meat, poultry or game

foods containing raw or cooked meat e.g. casseroles, curries, lasagna

smallgoods e.g. devon, ham, chicken loaf

dairy products e.g. milk, custard, dairy desserts, custard tarts

SAMPLE



seafood (not live) e.g. seafood salad, soup, fish sticks, stews

processed fruit and vegetables e.g. salads, cut fruit for platters

cooked pasta and rice

foods containing eggs, beans, nuts or other protein-rich foods

quiche, fresh pasta, soy bean products

foods containing the above foods e.g. sandwiches, rolls, uncooked and

cooked pizza.

The following foods may require refrigeration but are not considered hazardous.

They may become potentially hazardous when the food is opened or altered in

some way such as cooking, opening or slicing. These include:

dry goods

unopened canned foods and fruit juices

pickles, sauces ketchup style, salad dressings and sauces - Asian/soy

bottled marinades, salsas, and bottled pasta sauces

raw whole fruit and vegetables, dried fruit

salted dried meats and fermented dried meats

honey, jam, peanut butter

fruit cake, plain cakes, biscuits and crackers, plain breads and bread rolls

hard cheeses and yoghurts

confectionery and nuts in the shell. SAMPLE

food safety - vetres · 2019-03-08 · margaret heathcote . a/education programs manager . tafe nsw...

Documents