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Spotless Food Safety Supervisor LEARNERS GUIDE SITXFSA201 Participate in safe food handling practices HLTFS309C Oversee the day-to-day implementation of food safety in the workplace HLTFS310C Apply and monitor food safety requirements Spotless ©

Spotless Food Safety Supervisor Training delivered by Allara Learning 09/03/2016 – V3.1

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Welcome to your Spotless Learning course,

It’s great to have you on board! Welcome to your Spotless Food Safety Supervisor training course and congratulations on being part of the Spotless team! This training program has been designed to meet stringent standards of the Australian Quality Training Framework and the Training Package from which it came. Please take the time to read this booklet thoroughly before your assessment to ensure you have a solid understanding of the knowledge, skills and aspects of this unit. Most of the answers to the questions will be contained in this booklet along wi th other helpful information that will make your training with us a safe and enjoyable experience.

If at anytime you feel you need further assistance please contact your trainer directly

Or call Allara Learning on 1300 772 724

This Learner Guide is covered by copyright and intellectual property law; any unauthorized reproduction of these materials is strictly forbidden

SITXFSA201, HLTFS309C, HLTFS310C


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Unit version Document version Release date Comments/actions

SITXFSA201 HLTFS309C HLTFS310C

3.0 01/02/2016 Update all

3.1 09/03/16 Update Formatting



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Table of Contents

How food safety works in Australia ............................................................................................. 12 The Food Act Objectives: .............................................................................................................................................................. 12 Requirements of the Food Act: ................................................................................................................................................... 12 Looks at .............................................................................................................................................................................................. 12

FSANZ Food Standards Australia and New Zealand ...................................................................... 13 Food safety standards .............................................................................................................................................................. 13

Spotless Food Safety Program ................................................................................................................................................... 13 Food Safety & Personal Hygiene Manual (FSPHM) ............................................................................................................ 13

Spotless food safety training ...................................................................................................... 14 The 70:20:10 Model for Learning and Development ......................................................................................................... 14

Individual activity ................................................................................................................................................................................ 14

The food safety & personal hygiene manual ................................................................................ 15

The food poisoning cycle ............................................................................................................ 16

Document control FSPHM ........................................................................................................... 17 Group Activity using FSPHM ............................................................................................................................................................ 17

Questions ...................................................................................................................................................................................... 18

Clean & sanitise food preparation surfaces & equipment ............................................................. 21 Read this section .............................................................................................................................................................................. 21 Additional Information: ............................................................................................................................................................... 22

Handling Eggs and Egg Products Safely ........................................................................................ 22 Read this section .............................................................................................................................................................................. 22 Additional Information: ............................................................................................................................................................... 24

Managing allergens and customers with allergies ........................................................................ 24

HACCP ....................................................................................................................................... 27 1. Hazard analysis ...................................................................................................................................................................... 27 2. Identify the critical control points ................................................................................................................................... 27 3. Set the 'critical limits' for each critical control point .............................................................................................. 27 4. Monitor the critical control points .................................................................................................................................. 27 5. Establish corrective actions ............................................................................................................................................... 27 6. Verify that your HACCP system is working correctly ................................................................................................ 27 7. Set up records .......................................................................................................................................................................... 27

HACCP – Hazard analysis ............................................................................................................ 28 Bus Activity ............................................................................................................................................................................................ 28

HACCP – Identify the critical control points ................................................................................. 31

HACCP Identify critical control points .......................................................................................... 33 Individual activity .............................................................................................................................................................................. 33

Microbial ............................................................................................................................................................................................ 33 Physical .............................................................................................................................................................................................. 33 Chemical ............................................................................................................................................................................................. 33

HACCP Critical limits, monitoring and corrective actions .............................................................. 34

HACCP Critical limits................................................................................................................... 35 Bus activity continues ........................................................................................................................................................................ 35

HACCP Monitor the critical control points ................................................................................... 36



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HACCP Establish corrective actions ............................................................................................ 45 Bus activity continues ........................................................................................................................................................................ 45

Group activity Food Safety Inspection .................................................................................................................................... 46

HACCP Verify that your HACCP system is working correctly .......................................................... 47 Food safety inspections ................................................................................................................................................................ 47 Inspection problems ...................................................................................................................................................................... 48

Food Safety Inspection Records & Reports Activity ................................................................................................................. 48 Food Safety Inspection Activity ........................................................................................................................................................ 49

Corrective Actions .......................................................................................................................................................................... 63 After the Food Safety Inspection ............................................................................................................................................... 63 Food safety inspection corrective actions & ratings .......................................................................................................... 63 Food Safety Corrective Action Sheet ........................................................................................................................................ 64

Audits External Independent ...................................................................................................... 65

HACCP Set up records ................................................................................................................. 65 Temperature Monitoring Records ............................................................................................................................................ 66

Group Activity ...................................................................................................................................................................................... 66 Temperature Monitoring Records ................................................................................................................................................... 66 Corrective actions on records ........................................................................................................................................................... 76

The food safety supervisor ......................................................................................................... 76 Food safety is a team activity ............................................................................................................................................................ 76

The food safety supervisor & this program .................................................................................. 77

Implementing procedures & identifying food safety risks ............................................................. 77 Group Activity Brainstorm Procedures ....................................................................................................................................... 77

Coaching and training your team............................................................................................................................................. 78

Communicating ideas & information ........................................................................................... 78 Group Activity Communication practice ................................................................................................................................. 79

Manager Role .......................................................................................................................................................................................... 80 Henry/Hattie Hesitant role ................................................................................................................................................................ 83 Neville/Natasha Know it All Role .................................................................................................................................................... 83 Fiona/Frank First Day Role Play ...................................................................................................................................................... 84 Food Assistant Role Play..................................................................................................................................................................... 84 What did you learn from this activity? .......................................................................................................................................... 85

Recording the communication .................................................................................................... 86

My action plan - choose 3 things from the list on p. 88 ................................................................ 87

Group assessment “A” Food Flow ............................................................................................... 88 Instructions ............................................................................................................................................................................................. 88

Individual assessment “B” short answer questions ...................................................................... 88

Workplace assessment ............................................................................................................... 88 Key point .................................................................................................................................................................................................. 89

What now? Choose 3 of these to implement next week ............................................................... 89

Appendices ................................................................................................................................ 90 Appendix 1 ............................................................................................................................................................................................... 90 Appendix 2 ............................................................................................................................................................................................... 92 Spotless food safety fact sheet No 15: Common food borne pathogens ............................................................................. 92 Appendix 3 ............................................................................................................................................................................................... 93 Spotless food safety fact sheet No 4: thermometers and how to use them ....................................................................... 93 Appendix 4 ............................................................................................................................................................................................... 95 Spotless food safety fact sheet No 6: Cleaning & Sanitising .................................................................................................. 95 Appendix 5 ............................................................................................................................................................................................... 98



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Food Safety Bulletin No: 37 The Cleaning & Sanitising of Mechanical Equipment Used for Food Preparation ... 98 Appendix 6 ............................................................................................................................................................................................. 101 Food Safety Bulletin No: 10 The Safe Handling and Use of Shell Eggs .............................................................................. 101 Appendix 7 ............................................................................................................................................................................................. 103 Safe Preparation of Raw Egg Products NSW Food Authority ............................................................................................... 103 Appendix 8 ............................................................................................................................................................................................. 105 Egg Stamping for Cafes, Restaurants and Takeaways NSW Food Authority ................................................................... 105 Appendix 9 ............................................................................................................................................................................................. 106 Egg safety information for restaurants, cafes and caterers State Govt Victoria Health .............................................. 106 Appendix 10 .......................................................................................................................................................................................... 108 Food Process Flow for a chicken purchased to be roasted ................................................................................................... 108 Appendix 11 .......................................................................................................................................................................................... 109 Spotless food safety fact sheet No 5: Cooling ........................................................................................................................... 109 Appendix 12 .......................................................................................................................................................................................... 111 Spotless food Safety fact sheet No 3: food processing records ........................................................................................... 111 Appendix 13 .......................................................................................................................................................................................... 113 Food Safety Bulletin No 25: The Food Processing Record .................................................................................................... 113 Appendix 14 .......................................................................................................................................................................................... 114 Food Safety Bulletin No 34: Daily Consolidated Record ........................................................................................................ 114 Appendix 15 .......................................................................................................................................................................................... 115 Finding Food Safety on Fitz and Knowledge SPOT .................................................................................................................. 115 Appendix 16 .......................................................................................................................................................................................... 117 Spotless food safety fact sheet No 36: Food Safety Inspections & Corrective Actions ............................................... 117 Appendix 17 .......................................................................................................................................................................................... 118 Food Safety Bulletin No 5: Food Safety Inspection Reporting on Knowledge SPOT .................................................... 118

References ................................................................................................................................ 119 Student notes ............................................................................................................................................................................ 119



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Allara Learning Head Office: Level 2, 8-10 Loftus Street Sydney N.S.W. 2000 Phone: 1300 772 724 Website: www.tacticaltraininggroup.com.au

This unit describes the performance outcomes, skills and knowledge required to work in a group environment promoting team commitment and cooperation, supporting team members and dealing effectively with issues, problems and conflict.

Learn. Grow. Shine.

Disclaimer

Allara Learning takes great effort to ensure this material is free from error or omissions. However, you

should conduct your own enquires and seek professional advice before relying on any fact, statement

or matter contained in this resource. Allara Learning is not responsible for any injury, loss or damage

as a result of material included or omitted from this material. Information in the unit is current at the

time of printing.

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Symbols

These symbols may be used throughout this guide: Activity: complete an activity before you read any further, and on completion you may need to seek feedback

from your facilitator.

Ask: (propose a group question)

Case study: information relating to the unit case study with examples of procedures and documentation.

Did you know? An interesting fact that is relevant to the topic being discussed.

Discussion: this means a discussion topic to participate in, follow the instructions for where this discussion should take place.

Document: a hand-out document containing further information

Example: an example to help you understand.

Explain: (frame/outline)

Important: take special note of the information provided because it is an important point or concept

Information: for the trainer

Legislation: related legislation (statutory law)

Notes: write notes relevant to the topic being discussed

Question: conduct external research



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Reading: indicates information either in the learner guide or linked to external content relevant to topic being discussed

Reference: to manual

Safety: important information relating to workplace health and safety

Tip: indicates helpful ideas or tips relevant to the topic being discussed

Volunteer

Web link: follow the web link displayed, as it is relevant to the topic being discussed

Introduction

This Learner Guide is a study support for the Spotless Food Safety Supervisor (SFSS) course containing key resource information including all the skills and knowledge required to achieve competence.

Trainer’s Name Email

<Insert Trainer's Name> [email protected]

Details

<Insert Venue, Address, Times>

You require a Unique Student Identifier (USI). Follow the QR code on your smart phone for more information:



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What will I learn?

SITXFSA201

Participate in safe food handling practices

HLTFSE007

Oversee the day-to-day implementation of food safety in the workplace

HLTFSE005

Apply and monitor food safety requirements

Spotless requires all nominated Food Safety Supervisors, Operations Managers, Sector Managers, Contract Managers, Food Services Managers, Site Managers, Chef Managers, full time Chefs and anyone who directly supervisors food handlers or food operations to successfully complete this course to ensure they have the necessary skills and knowledge to confidently perform their role. The Spotless Food Safety & Personal Hygiene Manual (FSPHM) provides all the information and supporting documentation you need to manage food safety in your operations. The Manual also states the roles and responsibilities of the Food Safety Supervisor as described in the (State specific) Food Act. Spotless requires all food handlers; their supervisors and managers to complete the online accredited course “Spotless Food Safety for Food Handlers” within one month of employment, this pre-requisite course covers much of the information contained within the Food Safety & Personal Hygiene Manual and you must have completed this course prior to attending this SFSS training.

What to do

To complete Spotless Food Safety Supervisors training you must:

Attend Spotless Food Safety Supervisors’ training

Actively participate in the activities during training

Complete the in-class assessment A & B and the workplace assessment C & D having it signed off by your

manager and submitting within 2 weeks via email

http://training.gov.au/Training/Details/SITXFSA201

http://training.gov.au/Training/Details/HLTFSE007

http://training.gov.au/Training/Details/HLTFSE005



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Assessments

There are assessments A & B completed in-class and collected by your trainer and C & D completed in the workplace and signed off my your supervisor/manager within two (2) weeks of completing this workshop, further details are in the assessment booklet. My assessment due date is __________________________

Scan and submit to these email addresses:

[email protected]; and ‘cc’ [email protected]

Are there any special requirements?

You have been provided with a colored highlighter to use for validation – things you do well already, and for setting challenges – things you need to be doing from now on. The highlighting is a quick and easy path to find your actions from the learning.

Allara learning student rules

Allara Learning student rules are designed to ensure that learners are aware of their rights as well as their responsibilities therefore all learners are encouraged to familiarize themselves with the rules.

http://www.allaralearning.com.au

Where to go to for help:

If you need any assistance you can contact: Allara Learning T 1300 772 724 or Spotless National Food Compliance Manager Spotless Food Safety T + 61 3 9269 7287

https://email05.secureserver.net/compose.php?sendto=spotlessfss%40allaralearning.com.au

https://email05.secureserver.net/compose.php?sendto=training%40spotless.com.au

http://www.allaralearning.com.au/



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Objectives

On completion of this unit you will be able to:

Communicate food safety requirements and procedures to others

Comply with all requirements of the Food Safety & Personal Hygiene Manual

Conduct a food safety inspection

Identify, implement, monitor and review Spotless standard operating procedures for food safety as

documented in the Food Safety and Personal Hygiene Manual

Implement review, monitor and maintain your site specific Food Safety Program/Plan

Maintain timely and accurate food safety records

Outline your Food Safety Supervisor responsibilities described in your (State specific) Food Act

Understand the role & responsibilities of a Food Safety Supervisor with Spotless

Use risk assessment and hazard analysis to:

Identify and assess food safety hazards, non-compliance and breaches of the Food Safety

Program/Plan in your workplace

Take timely and appropriate corrective action when:

o A non-compliance is found

o A breach occurs

o An uncontrolled food safety hazard is found

o A food safety incident occurs

To successfully complete this course and ensure that you have the necessary skills and knowledge, to confidently manage food safety in your role, your manager will assist on return to the workplace.

How food safety works in Australia

The Food Act Objectives:

Food must be safe and suitable for human consumption

Prevention of misleading conduct in connection with the sale of food

Provides for the application of the Food Standards Code

Adoption of the food safety standards

Requirements of the Food Act:

Food premises, appliances and utensils must be kept clean

Food must be handled/prepared/stored under safe conditions

Looks at

The Food Act also addresses:

Enforcement

Registration/licensing requirements

Role of the Environmental Health Officer (EHO) and Food Safety Auditor

Duties of analysts responsible for food sample testing

Appendix 1



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FSANZ Food Standards Australia and New Zealand

Food safety standards The food safety standards were developed to provide more effective and nationally uniform foo d safety legislation for Australia. Standards 3.2.2 and 3.2.3 are mandatory for all Australian food businesses. This is reflected in Chapter 3 (Australia only) of the food standards code. Standard 3.1.1 Interpretation and application This is the introductory standard, which explains the terms used in the standards. It includes the provisions that require food business and food handlers to comply with the standards. Standard 3.2.1 Food safety programs This standard sets out the requirements for the control of food safety hazards during the production, manufacture and handling of food. It applies only in those States and Territories that choose to introduce a food safety program for some or all classes of food business. Standard 3.2.2 Food safety practices and general requirements This standard sets out specific food handling controls related to the receipt, storage, processing, display, packaging, transportation, disposal and recall of food. Other requirements relate to the skills and knowledge of food handlers and their supervisors, the health and hygiene of food handlers and the cleaning and maintenance of food premises and equipment. Standard 3.2.3 Food premises and equipment This standard sets out the requirements for food premises, fixtures, fittings, equipment and food transport vehicles. Standard 3.3.3 Food safety programs to vulnerable populations This standard sets out the requirements for the control of food safety hazards during the production, manufacture and handling of food. It applies to food served to a vulnerable population. How does Spotless comply? All Spotless food businesses are required to comply with the Food Act (respective State/Territory) and the FSANZ Food Standards Code. How do we comply? If the site has no regulatory requirement for a Safety Plan they will establish a Food Safety Program using the Food Safety and Personal Hygiene Manual (FSPHM).

Spotless Food Safety Program

The program consists of several elements:

Food Safety Plan

Training Programs:

o Food Safety for Food Handlers + Refresher

o Food Safety Supervisors

Food Safety & Personal Hygiene Manual

Food Safety & Personal Hygiene Manual (FSPHM)

To comply, all Spotless food businesses need to follow the requirements set out in the Spotless FSPHM.



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Spotless food safety training

Training (knowledge) works more effectively when taken back to the workplace (practice) discussed and implemented hence the value of workplace based assessments.

The 70:20:10 Model for Learning and Development

The 70:20:10 Model for Learning and Development is a commonly used formula within the training profession to describe the optimal sources of learning by successful managers. It holds that individuals obtain 70 percent of their knowledge from job-related experiences, 20 percent from interactions with others, and 10 percent from formal educational events. For best results support your team member through the 70% and 20% .

Individual activity Complete your 70:20:10 action plan for your team Hands-on experience, the 70% is the most beneficial for employees because it enables them to discover and refine their job-related skills, make decisions, address challenges and interact with influential people such as bosses and mentors within work settings. They also learn from their mistakes and receive immediate feedback on their performance.

How will you support your team members so they can practice what they have learnt back in the workplace?

Employees learn from others the 20% through a variety of activities that include social learning, coaching, mentoring, collaborative learning and other methods of interaction with peers. Encouragement and feedback are prime benefits of this valuable learning approach.

What conversations are you going to have with your team members before and after their food safety training?

The formula holds that only 10% of professional development optimally comes from formal traditional courseware instruction and other educational events.



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Spotless Food Safety Training:

Follow “Spotless Food Safety for Food Handlers” course

“Spotless Food Safety for Food Handlers” refresher

Cleaning and sanitising – training provided by the chemical supplier

Spotless Food Safety Supervisor Training – this course

Has all of my team attended this training? How will I check? Write down those who need to be booked into training:

The food safety & personal hygiene manual

To comply, all food businesses need to follow the requirements set out in a “Food Safety & Personal Hygiene Manual” (FSPHM). It provides you with the information required to operate a food business safely and within the law. This manual has been designed to outline the minimum Food Safety Standards for all Spotless locations. A hard copy of this manual will be provided. It contains all the procedures we need to follow for the stages of food production and service in our business:

Cooking & Reheating

Cooling/Freezing/Thawing

Food Preparation

Purchase & Receipt Of Goods

Serving Food

Storage

Transportation

It also details all the information and procedures we need to follow for the support programs training, cleaning, sanitising and pest control. Throughout any one of these tasks any number of food safety risks may occur. Our job is to eliminate or reduce those food safety risks at every opportunity. To do this firstly we must understand the food poisoning cycle.



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The food poisoning cycle

Refer to Food Poisoning Fact Sheet Appendix 2

Source of bacteria

Cross contamination

Growth

of

bacteria

Food poisoning

Sickness or death

____________________________________________________________________________________________________________________________________________________________________________________

___________________________________________________________________________________________________________________________________________________________________________________

___________________________________________________________________________________________________________________________________________________________________________________

___________________________________________________________________________________________________________________________________________________________________________________

_________________________________________________________________________________________________________________________________________________________________



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Document control FSPHM

Ask any questions as you go through manual sections:

Firstly, refer to the table of contents

Look at icons and describe their meaning

Describe document control

Document Control is necessary to ensure that records are managed centrally. All manual records have an annual review.

1. Record identification – show the unique number each record has been given

2. Document Approval – all documents have been approved

3. Document Issue – when approved documents are published on and a notification change sent to all relevant

locations. Each site is responsible for printing and updating the manual.

4. Requesting a document change – if you feel a document could be improved please use the document

change procedure found on Knowledge SPOT

5. Filing – all records need to be kept on site (folders available from your Operations Manager)

6. Records to be reviewed and signed by the FSS before filing

7. All food safety records must be retained for 12 months – Health aged care and Early Learning 2 years

Local government and state authority, external auditor records and reports plus Food Safety Incident records are retained for 6 years. Go through each tab and read the name of the section. This also has a glossary of terms if you need to refer to it. As a Food Safety Supervisor, working with a food safety plan, the support programs in the FSPHM are there to assist implementation and monitoring of your plan. The support programs are required under the (state specific) Food Act and are a legal requirement. Each Manager needs to ensure they read the manual and contact their Operation Managers if they need any further assistance or clarification.

Group Activity using FSPHM Preparation time 15 minutes – Presentation to group 5 minutes Your group will be allocated a critical control point in the food production flow , chosen from the questions below:

Using the FSPHM as a reference, answer the allocated questions

Spotless Food Safety Fact Sheet No: 4 Thermometers and how to use them Appendix 3

Identify how the process is monitored and list the records used

Discuss the records that are required and the information that should be recorded



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Questions

Receipt of Goods List the actions you must take to ensure food is safe when receiving goods?

What should you do if you have a problem with a delivery or supplier?

Describe or show supplier label for prepared food that is correct.

How do we monitor this critical control point? List the records required.

Food Preparation Explain temperature control rules during food preparation?

How can food handlers contaminate food whilst preparing food?



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How and why do you wash fruit and vegetables?


Temperature Checks What is the 2/4-hour rule?

How do you check the calibration of a thermometer?

What is the temperature for cooking/reheating food?

What is the cooling temperature?

How do we monitor these critical control points? List the records required.



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Chilling, Freezing & Thawing of Food When must you start cooling?

How can you cool food?

What dangers can occur when cooling?

Can you freeze warm food?


Food Storage What can happen to potentially hazardous food if not stored at the correct temperatures?



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What labeling is required for food in refrigerated storage?

What are the rules for storing food in the dry-store?


Clean & sanitise food preparation surfaces & equipment

Read this section

As you work in the food industry, you must consider a number of important issues to do with your approach to workplace hygiene and cleanliness. Safe food storage and preparation is not just about the food that you and your colleagues handle and sell. It is based on rigorous and regular cleaning and sanitation practices. What is cleaning and sanitising? Cleaning is the process of removing all food residues, dirt, grease and other visual matter and odours from all fixtures, fittings and equipment. Sanitising is the process of reducing the number of bacteria and other organisms to a safe level. The process can be either through applying heat and/or chemicals. Sanitising is required for all food contact surfaces and eating utensils. The two types of sanitisers are:

Heat – using hot water (usually a dishwasher), higher temperature = shorter contact time

Chemicals – to be effective, have the correct concentration, temperature and contact time

It is important to understand that if preparation benches, surfaces and equipment are only physically cleaned (wiped down), bacteria will live and multiply, as wiping a surface evenly distributes the bacteria over the surface. Sanitising is only effective on clean surfaces and works best on surfaces free from dirt , grease and food particles. The sanitising process will not kill all bacteria, but it will reduce the number to a safe level, by public health standards.



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Heat Sanitising

Chemical Sanitising

Put clean item into hot water bath (sink, dishwasher) Mix appropriate sanitisers at the required level

Water must be 77°C manual and 82°C for dishwashers or above immerse the item for at least 30 seconds

Contact of sanitisers to the food surface must be maintained for the required period of time (see manufacturer’s instructions)

Rinse off sanitisers if required (some sanitisers are inactive quickly)

Using sanitisers effectively Sanitisers appropriate for use in food preparation areas must be purchased and used according to the Material Safety Data Sheet (MSDS) and the manufacturer’s instructions to ensure that:

The risk of chemical contamination is removed

The chemical is suitable for contact with food, meaning it will not leave chemical residue after use

The sanitiser is effective when used at the recommended concentration

Generally used is Eco Lab Quat Sanitiser

Check quality of the cleaning and sanitising task Following cleaning and sanitising, staff should use a checklist approach to ensure the effectiveness of the process, checks should include:

Visual checks to ensure items are free of any foreign material

That there are no visual signs of chemical/cleaning residue i.e. not cloudy or dull residue but shiny

The surface should be dry

Additional Information:

Spotless Food Safety & Personal Hygiene Manual Section 12 Cleaning & Sanitising Spotless Food Safety Fact Sheet No 6: Cleaning & Sanitising Appendix 4 Spotless Food Safety Bulletin No 37: The Cleaning & Sanitising of Mechanical Equipment Used for Food Preparation Appendix 5

Handling Eggs and Egg Products Safely

Read this section

Eggs are only to be ordered from a Spotless approved supplier . Salmonella poisoning is a risk when storing and using raw eggs and egg products. Products with raw eggs have been responsible for some of the largest foodborne illness outbreaks. This is because the disease -causing microorganism Salmonella sometimes found on shell surfaces of whole eggs can contaminate food. It is vital that workers who use, handle, or sell raw eggs and egg products, are aware that there are some people in the community (children, elder ly and pregnant) who are particularly vulnerable to serious illness (and even death) caused by the consumption of contaminated raw eggs.



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Guidelines for handling raw eggs and egg products safely The following practices are essential for the safe handling of raw eggs and egg products however the safest option is not to make food served with raw egg. If eggs are not supplied as below the order needs to be rejected and report the issue as a problem:

Ensure that eggs received are not cracked or dirty, are correctly labelled, stamped and supplied in clean

packaging, if not refuse to accept eggs

The supplier who supplies eggs to your business needs to be listed as an approved supplier

Eggs should be stored in accordance with the instructions on the box

No spotless site is permitted to serve a product containing raw eggs, see food safety Bulletin No 10

Use pasteurised egg products instead (i.e. do not make and serving raw shell egg products)

Products containing raw eggs are not to be served, for additional information contact your operations manager or food safety team.

Sauces and spreads made with raw egg e.g. mayonnaise, garlic aioli

Desserts made without an effective cook step e.g. tiramisu, mousse, fried ice cream

Drinks containing raw egg e.g. eggnog, egg flip, raw egg high protein shake

Reducing or eliminating risks associated with raw eggs: Step 1

Your supply chain is managed by Spotless procurement, the site is responsible for completing your goods

receipt records and making sure they only purchase from approved suppliers.

Step 2 Receiving good quality, safe products is a major step in reducing the risk. When you receive and store eggs you should ensure the following practices are followed. You should only accept eggs that are:

Clean; not cracked, broken or leaking

Stored in clean packaging in accordance with the instructions on the box

Individually stamped with a unique identifier

Within the use by/best before date for traceability purposes

Labelled correctly (supplier’s name, address, lot identification and date marking)

Step 3 Storage requirements and good stock management for eggs and pasteurised eggs products are the same as for all food products:

Rotate stock to use oldest stock first

Use eggs within the best before date or egg products within the use by or best before date (whatever is

appropriate)

Store at the required temperature, as per the suppliers directions on the box

Storage areas need to be temperature checked using a appropriate thermometer

If stock is out of date, damaged or has been stored outside of the required temperature, isolate bad stock,

label as unfit for use and dispose of the stock as soon as possible

Do not wash eggs or handle wet eggs



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Step 4 Handling shell eggs introduces the opportunity for product contamination to be transferred to equipment and surfaces therefore thoroughly wash and dry your hands and clean and sanitise work surfaces, dishes, equipment and utensils after working with eggs, and especially after egg spills. Good personal hygiene, cleaning and sanitising and good storage practices reduce the risks.

Additional Information:

Appendix 6 Spotless Food Safety Bulletin No 10: The safe handling and use of shell eggs

Appendix 7 Safe Preparation of Raw Egg Products NSW Food Authority, May 2015 NSW/FA/FI181/1505

Appendix 8 Egg Stamping for Cafes, Restaurants and Takeaways NSW Food

Appendix 9 Egg Safety Information for Restaurants, Cafes and Caterers State

Managing allergens and customers with allergies

Read this section The instances of allergic reactions to various foods have increased dramatically in the past few decades with many food items causing allergic reactions. Refer Section 10a in the FSPHM, onsite you should have a product information folder containing product information bought into your site e.g. cakes, donuts & sushi. Fatal reactions to food allergies People with food allergies react differently. Some people have a reaction that affects their breathing. Others may develop severe rashes or hives, or become dizzy. In severe cases, death can occur if the allergic reaction cannot be treated promptly. Allergies There is a need to be aware of and to understand the differences between allergies and food intolerances, as they are not the same. A food allergy is a response by the body to a protein that the body ‘thinks’ is harmful. There is no cure for a food allergy. The only way to prevent an allergic reaction is to avoid eating the food containing the protein. The body can react in many ways to an allergen such as: developing hives, swelling, pain, vomiting, difficulty breathing, dizziness and collapse. The symptoms can be fatal. Food intolerances Gluten is a protein found in wheat, oats, barley, rye and spelt. Cereals containing gluten and their products must be declared on the food-packaging label. Foods with added sulphites in concentrations of 10 mg/kg or more must also be declared on the food package label. Where a food product is not required to carry a food

label, the declaration must be displayed on the food or in connection with the display of the food, or declared to the purchaser upon request. Gluten, lactose, yeast, food additives and sulphites are all products which may cause intolerances in some people and while the symptoms can be unpleasant and in some cases severe, they are generally not life-threatening. The ‘top 8’ Allergens While the ’top 8’ most common food allergens cause around 90% of allergic reactions, ALL foods can contain an allergen, these allergens must be declared by law:

PeanutsTree nuts (e.g. Almonds, cashews) Eggs, Milk

FishCrustaceans (i.e. Shellfish e.g. Prawns, lobster) Sesame, Soy

Product management to avoid allergic reactions

There are a number of processes that food service staff should know and follow to minimise the risk

with preparing, displaying, or selling foods that contain known allergens



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Know your product It is vital that you and your staff know the products that you make and sell as well as their ingredients . All staff should be aware of:

Any ingredients added to products e.g. peanut butter to curry, or sesame oil in salad dressing

The process followed in the preparation of food items and the risks of cross- contamination e.g. using a

whisk to stir eggs and then using the same whisk to stir a milk-based sauce, without thoroughly washing

and drying the whisk between procedures

Only using labelled ingredients and products e.g. if a bag of dried porcini mushroom and herb risotto mix

does not list all of the contents, then the product should not be used

Keep information about brought-in prepared food in your product information folder

Inform staff and customers about food product ingredients Food handlers must tell customers who ask if food items they sell contain known allergens and if they are unsure ask, all sites should follow these principles so that customers can make informed decisions:

Give staff and customers ingredient information (full disclosure) both in written documents and in

response to verbal question

Staff should feel comfortable to ask management and others about products, if unsure

Customers’ must be told if they cannot guarantee an allergy or intolerance free meal

If information is not provided upfront, let your customers know where they can get it, either in writing or verbally. Other allergy information can be listed clearly in obvious places, such as:

Menu

Chalkboard

Information pack

Additional Information: Spotless Food Safety & Personal Hygiene Manual Section 10A Develop good food preparation knowledge Everyone who handles food needs to be informed, know the ingredients and remain updated about the products they prepare or sell. Known allergens must be identified and communicated to all staff:

Only use ingredients listed in recipes; do not replace one ingredient with another e.g. do not use sesame

seeds instead of poppy seeds

Always use clean and sanitised equipment when storing, preparing and displaying food

Know and be confident that an allergen-free product is being produced, by being informed about what

food items contain

Understand that food allergens cannot be destroyed through heating or cooling

Only use ingredients that are labelled. DO NOT MAKE ASSUMPTIONS or GUESS

Avoid cross-contamination by not reusing any equipment for different ingredients e.g. do not re-use a

cutting board used for preparing chopped peanuts to prepare vegetables for a salad. All utensils must be

thoroughly washed and dried between uses/products.

Train staff All staff should understand how to inform customers about known allergens and how to handle situations when they are unsure. The Supervisor can obtain this information from the Operations Manager and the staff from you. All food handlers and food service staff need to understand the severity of allergic reactions to foods by some people and how to deal with any situations that may arise:

Are aware of the food items and processes involved in preparing products

Are aware of foods that contain allergenic products



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Avoid cross-contamination by changing gloves and preparing foods following appropriate food hygiene

procedures

Know who to ask, when information is requested by a customer, if the presence of allergens in a food

product is unknown

Do not serve or sell a product to customers if there is any known risk

Communicate to all appropriate staff involved, if they are aware that a customer has an allergy

For further information on allergic reactionclick on the highlighted link or use your QR reader:

Cross Contamination

Front and Back-of-house service: When working in food service (front of house):

Implement a procedure to ensure food service staff know their obligation to declare allergens and other

substances in food if a customer asks

Implement a procedure for ensuring all staff know how to access information about the food products they

are selling, including making staff aware that recipes and ingredients should be reviewed to understand

whether they contain allergens (e.g. sauces or cooking oils used in food preparation may contain an allergen

ingredient)

Update information regularly so that staff are correctly informed

When working in food Preparation (back of house):

Only accept correctly labelled foods from the supplier

Avoid cross contamination (explain cross contamination in the context of allergen control)

Store food safely in clearly labelled containers

Keep surfaces, utensils and hands clean

While food allergens can cause reactions in some people, informed and well trained food handling staff will be able to minimise the risks involved when preparing, displaying and selling food products to the general public, knowledge is empowering and in the case of allergen awareness, it can be lifesaving. Don’t risk the lives of others by taking risks.

https://www.youtube.com/watch?v=5JNpfdtGrQ0&feature=youtu.be



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HACCP

Hazard

Analysis

Critical

Control

Points

HACCP is an international standard used to prevent, control or eliminate any food safety hazards that may cause illness, injury or death. HACCP has seven principles:

1. Hazard analysis

2. Identify the critical control points

3. Set the 'critical limits' for each critical control point

4. Monitor the critical control points

5. Establish corrective actions

6. Verify that your HACCP system is working correctly

7. Set up records



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HACCP – Hazard analysis

Hazard analysis is the first step in the HACCP process. To ensure the food we serve is safe – we need to constantly identify hazards, implement corrective action and establish records.

How can we identify hazards?

Hazards that occur in the workplace

Bus Activity Use Food Flow Chart on a roasted chicken Appendix 10

Stick 9 post-its on the wall and write one step on each from the food flow Chart

Divide each post-it into three columns, starting with the first column only

o A – Hazards, B – Critical Limits, C – Corrective Action

List as many hazards as possible and then move to next post-it. Leave the list up for the next activity, this

information was learnt in the FWHP

There are three types of food safety hazards – does anyone know what they are? Types are:

Microbial

Physical

Chemical

Food safety hazards A hazard is anything microbial, chemical or physical that might cause harm to the consumer. It is essential to be aware of food safety hazards that occur in your area and take steps to reduce the risk.



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Microbial Microorganism contamination is the most serious. Sources can include:

People

Raw food

Water

Pests

Environment

The main vehicles for microorganisms are:

Hands

Clothing

Equipment

Hand contact surfaces

Food contact surfaces

Physical Physical contamination is foreign bodies or matter that find their way into food e.g. Product, premises, packaging, pests, person Chemical Unwanted chemicals may enter foodstuffs during growth, processing, transport and sale Describe the differences between bacteria, mould, yeast and viruses:

Bacteria e.g. Salmonella & Listeria

Viruses e.g. gastric Illness & Hepatitis A

Moulds e.g. white fuzzy growth & toxin

Yeast used in bread and to ferment alcoholic beverages.

Go through the list on the whiteboard and place an M next to the microbial hazards on the list. If there are none on the list group to brainstorm possible microbial hazards in their workplaces and add them to the list on the whiteboard. Do the same for Physical contamination writing a ‘P’ and Chemical hazards writing a ‘C’ on the whiteboard next to the appropriate ones. We now have a large list of hazards. How do you know where to focus your time and energy? How do you prioritise what needs doing first?

Working from the list of hazards made earlier how do we identify those that are microbial? Participants to think of questions they could ask? e.g. microbial hazard and a suitable control would be microorganisms on hands, control = correct hand washing. Break into groups, each group is to think of at least 2 questions. Then, trainer will randomly pick a few answers and debrief. Suggested responses include:

Does the food contain any ingredients that could support the life of microorganisms? Can you remember

what they need to survive?

Could people introduce microorganisms?

Is there a possibility of poor temperature control at this stage of the process?



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Write down your two questions



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HACCP – Identify the critical control points

How to do a risk assessment using critical control points (CCPs) are the steps in the preparation of the food that must be controlled to either eliminate or reduce the hazard to an acceptable level e.g. relate this to food flow in food safety plan CCPs are essential for product safety. However, the CCP itself does not implement control. Instead it is the action that is taken at the CCP that controls the hazard. It is vital that the number of CCPs is kept to those steps in the preparation of the food that are truly critical to product safety. This usually means that the numbers of CCPs are kept to a minimum in order to focus attention on the essential controlling factors. Below is an e.g. of a process flow, each stage is a critical control point as well as cleaning and sanitizing. Each step in food flow is a CCP and as Food Safety Supervisors you must ensure safety of the food throughout the whole process. Where do you start? You need to focus on the food safety risks that pose the highest risk. Risk assessment is a method of estimating both the severity of the hazard and the likelihood of a hazard occurring. There are a number of ways to assess risks; the numerical system will be used here. Use the roast chicken as an example, as a group, discuss and use the matrix to help make your decisions and record the answers on the table:

1. The first question you need to ask is what hazards could occur during the food flow process for the chicken

purchased to roast. Fill in the answers on the table sorting them into the microbial, physical or chemical

categories.

2. Second step is to establish how likely you think the hazard is to occur; certain – 3, possible - 2, unlikely - 1

e.g. if you use the dirty can opener to open a can how likely is it that the opened tin will become

contaminated Certain – 3

3. Using the matrix we then calculate the risk.

e.g. (3 x 3 = 9)

4. Any item that has been rated as a 6 –9 can be classified as a Critical Control Point. This helps you to

prioritise your attention and time for maximum risk reduction

e.g. of a food

process flow for a chicken

purchased to be

roasted

Receiving

Storing

Preparing

Cooking

Cooling

Reheating

Hot service

Cooling leftovers

Cold service

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Group activity Which is the greater risk out of microbial, physical and chemical and why? Microbial which has the potential to make people ill and can cause death. Assessing the risk ensures that you focus and correct the hazard that is going to have the biggest impact on the safety of the food you serve. Any item that has been rated as a 6-9 can be classified as a critical control point. Discuss how this helps you to prioritise your attention and time for maximum risk reduction. It is useful to use when doing inspections, it allows you to focus on the highest risk first. Pick one chemical, one physical and one microbial hazard from the post-its and fill out the table on page 36. We now have our highest risk, the risk we need most to control. How do we control the risk? We set critical limits, a minimum safety standard for this risk.

activity risk assessment Whatisit?

Riskassessmentcouldbedefinedasamethodofes ma ngboththelikelihoodofahazardoccurringanditsseverityshoulditoccur

Likelihood

SeverityxLikelihood=RiskTotal

1Unlikely1NoHazard

2Possible2Physical/Chemical

3Certain3Microbial

Severity

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HACCP Identify critical control points

Individual activity Pick one of each chemical, physical, microbial hazard. Fill out in the table below:

Hazard

Risk total

Microbial

Physical

Chemical

Risk assessment could be defined as a method of estimating both the likelihood of a hazard occurring and its severity should it occur. There are a number of ways, other than the one presented here, to perform a risk assessment. After identifying a hazard, perform the following: 1. Determine the category of the hazard: Microbial, Physical, Chemical or No Hazard

2. Establish how likely the hazard is to occur: Certain, Possible, Unlikely.

3. Using the table below, calculate the Risk Total:

Risk assessment

Severity Likelihood

Microbial 3 Certain 3

Physical 2 Possible 2

No Hazard 1 Unlikely 1

Severity x Likelihood = Risk Total

Any item that has been rated as a 6–9 can be classified as a Critical Control Point e.g. perishable, ready to eat food delivered in un-refrigerated vehicle at 15ºC:

Severity = Microbial Likelihood = Certain Risk Total = 3 x 3 = 9



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HACCP Critical limits, monitoring and corrective actions

List your hazard with the highest risk score:

Type of hazard Hazard

Risk score

Manual Control Measures Forms/records required to monitor the critical control points for this hazard

Corrective actions steps taken where a breach of a critical limit has occurred

Microbial

Physical

Chemical

Section/s Pages

Page/s



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HACCP Critical limits

The critical limits for each critical control point vary from business to business. Let’s use a common but important e.g. at many of our sites - chilling/cooling cooked food Appendix 11 Link back to critical control points. Now let’s look at each of the CCPs for our chicken.

Bus activity continues Part B – list critical limits for each hazard on the post-its, use Spotless FSHM Bus Stop explained previously - Form into pairs, this activity is meant to be short and snappy, visit each bus stop until all the information for the CCP is listed. Each group to stand at a flip chart or ‘Bus Stop’ and after about 2 minutes rotate to the next stop and keep going until all ideas are exhausted.

Will be a chicken purchased for roasting. Post-its are placed around the room with each stage / bus

stop being a different CCP. Use the following CCPs Appendix 10: 1. Receiving

2. Storing

3. Preparation

4. Cooking

5. Cooling

6. Heating

7. Hot and cold service

8. Cooling & reheating

You have 2 minutes to write down on the flipchart the main controls required for this step using a chicken purchased to be roasted. Don’t write down everything just the main points. One group will not participate in the bus stop. Their role is to use the Food Safety Plan Folder or FSPHM, which folder they use will depend on the state you are delivering this session into. While the others are doing the bus stop they need to find the relevant sections of the manuals. At the end of the bus stop, the group comes back together and conducts the review, checking the information on the flipcharts is in line with what is in the manual/s and informs the groups where to find the information in the manuals. We have identified the critical limits or critical control points. Now how do we make sure that they are always under control?



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HACCP Monitor the critical control points

Monitoring of food safety will be happening every day at your site. It is the method to be followed by a food handler to check and record a food handling activity and determine whether corrective action needs to be taken.

Group activity Discussion What monitoring is currently being done at your site? When and how do you check it? As a Food Safety Supervisor, how can you use this information? Refer to food safety records below e.g. FS00A/B/C/D or FS003 A/B. So which records would you use at your site? Appendix 12, 13, 14 Go to page 33, using the table provided under the monitoring sections use the CCP selected to complete the form on page 34. Refer to the FSPHM or safety plan folder and find the relevant section and records/forms needed to monitor CCP in the workplace? Write down the folder name, the section/s and the page number in the sections provided. OK so far we’ve looked for hazards, identified the high risks, and used the manual to find information on how to control hazards, looked at how to make sure the hazard is being monitored. What do we do if something needs fixing?


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HACCP Establish corrective actions

Corrective actions are the steps that need to be taken where a breach of a control measure occurs. Some corrective actions require several steps to complete the task or reduce the risk, monitor, and maintain the standards required Appendix 16.

Bus activity continues List corrective actions for each hazard on the post-its, using FSPHM What does a good corrective action do? It fixes the problem now, there maybe some follow up items that need doing later but the main thing is that it fixes the problem:

If the fridge is running at 9 what do you do?

Is calling maintenance a corrective action? Yes but has it fixed the hazard?

No, why?

You need to check the temp of the food in the fridge, is it in the danger zone? If so what should you do?

How long has it been in the danger zone? Is a high-risk food?

What do you do until the fridge is fixed

Corrective actions are about making things right, getting things back under control. Lets have a look what to do if things go wrong.

Group activity corrective action Participants to select one critical control point from the food process post-its; only one is required to track the critical control point from identification to corrective action. Using the table on p. 37 transfer the information from the previous page p. 36 into the sections provided on the table. Then complete the control measures section by writing down the main controls required. Don’t need to write down everything just the main points using the information on the flipcharts as a guide. Go to p. 37 of the LG and using the table provided under the corrective actions section complete the following activity:

Look at the CCP selected for the HACCP activity.

Then go to the FSPHM or safety plan folder and find the corrective actions required to fix things if something

goes wrong.

Share your answer with the person next to you or volunteers to share answers.


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Group activity Food Safety Inspection

What do you do if there is a food safety incident e.g. process flow. Food Safety Inspections are tools used by sites to demonstrate they are following the FSPHM and the business measures compliance. This, like all legislative requirements incidents, must be reported to the divisional managers. Real or imagined all food safety incidents are treated in the same way. You have three customers come and tell you they believe they are unwell as a result of eating food from your site. What do you do? Go to the FSPHM and find out what to do Section 17 Page 137 – 139. Discuss and list answers on the whiteboard. Some points:

Incidents happen infrequently

Staff need to know where to go for help - Food Safety & Personal Hygiene Manual

Staff need to know who to contact

You need to know not to throw the food out; it must be kept and isolated Refer to Appendix 16 for more information.

What to do if there is a food safety incident?


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HACCP Verify that your HACCP system is working correctly

How can we make sure that breaches do not occur, what can we do to make sure we are being proactive? It is all very well having this terrific system but you have to check that it’s actually dong what you want it to do that is verify that your food safety program which is HACCP based is working correctly. Can you do all of this by yourself if you are at a large site? What if you are not the only one monitoring hazards, how do you check things are being done correctly? Possible answers:

Food Safety Inspections

Internal audits

Review of records that they are filled in correctly and all corrective actions have been suitably identified and

actioned.

Let’s look at each in more detail.

Food safety inspections

What are they? They are the tools that sites use to demonstrate that they are following the food safety manual. It is the way the business measures compliance. This like all legislative requirements must be reported to the divisional managers. Food safety inspections are Spotless internal review of what is happening at your location, they find out what is really happening using document verification that the procedures are working. They are conducted monthly for health sites and bi-monthly for all other sectors by Food Safety Supervisors at the site or Site Manager’s share the responsibility. Food safety inspection records have been designed for different areas you must use the templates are contained in the FSPHM. Note that food transport vehicles refer to vehicles owned or used by Spotless not supplier vehicles. For document control purposes, the completed old records still need to be kept at your location for 12 months, for aged care and learning centres it is two years. Inspection records:

Kitchens (FSI-001)

Bars (FSI-002)

Retail Outlets (FSI-003)

Food Transport Vehicles (FSI-004)

Ratings are measurable based on the number of non-conformance observed with regard to the risk to food safety. The ratings are NA, NC, C, see the slide to explain, there is no grey area, the floor is either dirty or clean; it cannot be a little bit dirty, or just dirty under the fryer. Ratings:

1. NA Not Applicable

2. NC Not Compliant

3. C Compliant

Corrective action:

Relate to Food Safety Risks

Corrective actions must be feasible and address the food safety issue NOW and in the future

All non-compliance ratings require a corrective action

Corrective actions must be implemented & signed before the next inspection

If it is not fixed it is not closed


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Inspection problems

Identify problems that may arise with the inspection process. Discuss issues of accuracy & liability. Managers are required to implement an inspection program that is accurate and thorough. How do we maintain integrity in the process and avoid a “tick and flick” attitude, in order to ensure that records are accurate and complete? We do this by:

Initial training by managers with staff

Different staff trained to do inspections

Cross-inspections by branch managers & operations managers.

In the case of a food safety incident, all documents can be seized in an investigation. If these documents are not completed accurately we may be found liable. What are the consequences of the “tick & flick” inspection? Consequences are:

Committing non-conformance to paper and not recording an implementing corrective action, puts us at risk

A “tick & flick” inspection is not accurate and will not lead to improvement (implementation of corrective

actions)

Inspections allow us to review the operation and identify what needs to be done. It gives us an opportunity to take time out to review our site and measure our improvements.

Food Safety Inspection Records & Reports Activity Group into pairs and conduct an inspection using the posters from the trainer, you have 15 minutes . Use the adapted form below, the Food Safety Inspection – Kitchens (FSI-001) is used in real situations. Read the Food Safety Bulletin on Food Safety Inspection Reporting first Appendix 17 Refer any questions to your trainer.


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Food Safety Inspection Activity

Cool rooms and refrigerators N/A N/C C Describe the issue

All food is stored off the floor

Door seals are clean, free of mould and in good condition

All prepared food correctly covered and labeled

Shelving is clean and free from built up dirt

Record temperature here

Correct storage of raw and cooked food

Dry storage N/A N/C C Describe the issue

Cleanliness – shelving, floors, etc.

Food is stored in food grade containers with lids & labeled

No damaged product in store

No evidence of pests

No chemicals or staff clothes, bags in food store

Dry store is neat and tidy with food of the floor

Food preparation N/A N/C C Describe the issue

Risk of foreign object contamination (physical items) is controlled to prevent contamination during food production

Food preparation equipment is cleaned and sanitised before use

Food handlers use FH gloves correctly

Save use of tea towels

Food flow is organised so there is no likelihood of cross contamination

Food Service N/A N/C C Describe the issue

Cold food is held below 5

Hot food is held above 60

Food utensils are clean and there is one for each product

Health and hygiene of food handlers N/A N/C C Describe the issue

All hair restrained

Uniform requirements are adhered to


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Corrective Actions

All non-conformances are accompanied by a corrective action. Again look back at your risk assessment, if the fridge inspection finds mould plus there is a broken seal, what do you fix first?

The mould poses an immediate and higher risk therefore it is first to be fixed and then the seal.

How did you prioritise your corrective actions and discuss differences

Operations/contract manager or Food Safety Supervisor is advised of non-conformances

The time-line for corrective action is to be devised with the Venue/Project/Operations Manager. If the non-conformance is a client issue, seek advice from the Venue/Project/Operations Manager who will also need to advise the client in writing. Documentation is to be kept for all non-conformances including a record of prompt and effective actions. These are summarised on the corrective action sheet.

After the Food Safety Inspection

Your Operations Manager is responsible for validating the accuracy of food safety inspections using Food safety inspection form (FSI001 – FSI004) Prepare for them:

Corrective action summary from the previous inspection

Copies of any supply problem report form (FS008)

Copies of investigated or suspected incident (FS010)

Thermometer calibration (FS007)

Copies of the last 5 days food processing records

(Daily consolidated record that is used at your site)

Copies of any Council EHO or external audit reports

Your food safety inspection dates are published on Fitz and Food safety inspections are entered onto

Knowledge Spot, for how to access this see Appendix 12, for more information ask your Manage

Food safety inspection corrective actions & ratings

After you have identified the corrective actions. You have only half an hour before your shift finishes, choose from your inspection, five hazards and write corrective actions and ratings. Use the form on the next page.



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Food Safety Corrective Action Sheet

Area/equipment Issue Corrective action Risk total



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Audits External Independent

Conducting independent audits throughout Spotless. These audits are double checked on the system: Who does it?

Regulators and Councils

Spotless Internal Audit Program

External food safety auditors engaged either by the client or Spotless

Senior Managers

The last step of the HACCP food safety program is record keeping, a critical part of the Spotless Food Safety Program.

HACCP Set up records

Record keeping - Remember if it is not recorded it did not happen – document, document, document

Corrective action can be done at anytime but you cannot prove it has been done unless it is recorded.

You have a function and a guest is alleging that they have suffered from food poisoning. You will be relying on your records to prove that you are following all standard procedures.

A record

Due diligence

Proof that food safety procedures are implemented

Proof if a procedure is not working

The records and a description are found in the relevant sections of both the FSPHM and the food safety plan. These records need to be filled in correctly, monitored, and accessible. To ensure that records are filled in correctly, monitored and accessible for audits set up at your location a filing system to house all records. Problems with the records may include:

Not knowing how to complete them

Not completing them correctly

No follow up or corrective action

Documented evidence that we are doing it incorrectly

Stress the importance that, as Managers, you are responsible for ensuring all employees know how to fill out

the records correctly and appropriate corrective action has been taken. This should be part of an employee’s

induction to the workplace.

Explain how to use the checklist in the records section on page 146

Stress that if it is not recorded, it did not happen.

Section 19 in the FSPHM contains all the records



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Temperature Monitoring Records

Temperature monitoring is an area of the business that records are found to be consistently non-compliant, not being filled out correctly, dates missing and so on. Records can also be used as proof for due diligence and will be used as part of our Food Safety Program. In the case of a food safety incident, all documents can be seized in an investigation. If these documents are not completed accurately we may be found liable. Records can also be used as proof for due diligence and will be used as part of our Food S All records must be filled in correctly think about why this is so. Can you think of an example of appropriate comments that may be registered on the record. Comments must address the issue of temperature non – conformance and state what action was taken to correct the problem. You must realise the implication of your response. Records can also be used as proof for due diligence and will be used as part of our Food Safety Program. In the case of a food safety incident, all documents can be seized in an investigation. If these documents are not completed accurately we may be found liable. To ensure this monitoring happens please ensure:

Digital thermometer at each site

Sanitising wipes

Core temperatures measured

Stir food before taking temperatures

In between pack tests for vacuum packed goods

When there are corrective actions on records what must achieve be achieved e.g. No food environment is consistent or ideal. Auditors are happy when hazards are identified and corrective action takes place therefore temperature-monitoring forms that identify hazards and corrective actions are essential. Ensure that all food handlers are aware of the importance of filling in forms accurately so that hazards can be identified. Do not wait for a food poisoning allegation to wish you had your records in order – your record-keeping habit needs to be formed from now!

Group Activity Temperature Monitoring Records Each group will be allocated food safety records with mistakes to review and check temperature monitoring, see records below. Using highlighters identify the mistakes, and be ready to explain the correct way to complete the food safety record. Corrective actions on records:

When is a correction required

What must they achieve

You are to suggest appropriate corrective actions

Corrective Actions are filled in online at Spotless sample below. Review background information in Appendix 16 and Appendix 17. You have 10 minutes to complete this activity and 5 minutes to debrief with the trainer.



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Corrective actions on records When is a correction required, what must they achieve? No food environment is consistent or ideal. Auditors are happy when hazards are identified and corrective actions take place. It is better to see temperature-monitoring forms that identify hazards and corrective actions. You need to ensure that all food handlers are aware of the importance of filling in forms accurately so that hazards can be identified. Do not wait for a food poisoning allegation to wish you had your records in order – your record-keeping habit needs to be formed from now! Main points to ensure:

We experience the same problems

Overlooking a persons actions will not help in the long run

Good leadership and communication skills are essential in this role

Seek assistance if required

Your role will involve monitoring of day-to-day operations and the food safety plan. You need to be able to identify food safety risks and ensure suitable corrective action takes place. We have now covered every HACCP principle and how it is incorporated into our food safety program. We have the principles and the program but who is going to make it all work?

The food safety supervisor

Food Safety Supervisor is a crucial role in ensuring the Food Safety Plan comes to life – otherwise it could be a well-meaning document that sits on a shelf. The role of a Food Safety Supervisor can be a requirement by law in some states and Spotless ensures that a Food Safety Supervisor in place for every site. Whether or not required by law, it is considered best practice. Most importantly remember Spotless have developed the systems and procedures and provide the tools for you to follow to comply with the legal requirements. The FSPHM contains everything a Food Safety Supervisor needs to know and do. As a Food Safety Supervisor you also need to remember that you are not alone, you have full management support.

Food safety is a team activity Your role as a Food Safety Supervisor involves a great deal of communication with your food handlers. You will need to communicate ideas and information when:

Changing a procedure

Corrective action is required

Food handling procedures are not being followed

Implementing a procedure

Records are not being completed correctly

Remember if it is not recorded it did not happen



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The food safety supervisor & this program

In this role you are required to implement and monitor your sites food safety plan/program. Today we cover the key parts of your responsibilities including:

Communicating

Identifying food safety risks

Implementing corrective action

Implementing procedures

Recording

Reviewing your food safety plan

The plan/program meets the requirements under the Act but needs you to ensure it is practiced and monitored. Refer to Food Safety Plan FSPHM page 2 & 4 - How to set up your food safety plan. All QLD, VIC and all health and aged care sites Your sites plan has been developed – do you remember the main parts of the plan? What makes up the Food Safety Plan:

Food operations flow chart – steps

Glossary

Key positions and responsibilities

Records

Supplementary documents

Support programs

Unused documents

Implementing procedures & identifying food safety risks

Group Activity Brainstorm Procedures Food safety supervisors are required to implement all procedures contained in the Food Safety and Personal Hygiene Manual and Food Safety Plan. Brainstorm procedures you have had to implement, trainer to write on whiteboard and divide the list from the manual into groups. Each group will identify any difficulties and how they overcome them. Main points:

We experience the same problems

Overlooking a persons actions will not help in the long run

Good leadership and communication skills are essential in this role

Seek assistance if required

The manager’s role involves monitoring of day-to-day operations and the food safety plan, additionally they are responsible whether they are on-site or not. They must have the ability to identify food safety risks and ensure suitable corrective action takes place. To ensure that food safety i ssues are handled in your absence the team must know their responsibilities and how to use the FSPHM to research information.



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Coaching and training your team

Include a list of names and contact numbers by the phone so that all food handlers can be made aware of whom to ring, including a backup, if they need to assistance. Implementing these procedures will mean that you will have a whole team working towards producing safe food at your site. The way we handle food and the procedures we follow should all become habits. You need to make this happen by making food safety a part of you and your workplace culture and by being a role model and making food safety a part of the team’s everyday conversation:

Identify your desired learning outcomes

Be well informed about the topic

Be well prepared – notes, handouts etc.

Explain your goal to your staff

After you will....

Follow up – check if your learning outcomes have been achieved and record the training

Communicating ideas & information

Good leadership and communication skills are essential in this role. Food safety is everyone business, you need to make food safety a part of your kitchen conversations. The FSPHM and the FSP need to be communicated to food handlers. This is your responsibility as a Food Safety Supervisor under the Food Act.

You will also need to communicate ideas and information when:

Changing a procedure

Corrective action is required

Food handling procedures not being followed

Food safety hazards are identified

Implementing a procedure

Records not being completed correctly

How are you going to communicate ideas with your team on an ongoing basis? Briefings, Tool Box Talks

Buddy up new team members

Food safety focus for the week

Food Safety topic of the week

Guest speakers / trainer (e.g. Rep from chemical company, workplace training information from the support

programs listed on slide 27)

One-on-one job instruction,

People to report back after going on food safety training

What are some important things to remember when communicating / training a small group or individuals? Each site is different and you will need to address site-specific issues

That after you have showed and told them get them to show and tell you

That everyone learns at different rates and in different ways

To never assume what somebody knows

To supervise the food handler to ensure the practice has changed



79

Group Activity Communication practice

The group will be doing a food safety talk on temperature control of hot and cold food service areas covering how to take temperatures and fill out forms. Participants will break into groups of four and be allocated roles. Do not tell anyone what your role is, role-play it to the best of your ability and have fun. The Roles:

Manager

Henry/Hattie

Natasha/Neville

Fiona/Frank

Food assistants

The managers have 5 minutes to prepare and the role-play will run for 5 minutes. While the managers are preparing direct the group to read the relevant information in the FSPHM on page 61, jot down notes. Debrief:

Discuss that to be short and sharp you need a degree of preparation

Was everyone involved?

What went well?

What did not?

How does it relate to the workplace?

Then ask the roles to reveal who they were. Debrief the roles and the impact of managing a diverse range of people and the danger of making assumptions. Talk about the manager’s language:

It is a real pain to have to do this but if we don’t head office will be chasing us

o If the manager is not committed why should the team be?

This is easy anyone can do it, you will get the hang of it in no time

o People can be made to feel incompetent if they do not get it straight away



80

Manager Role You are the manager who is going to run a short food safety briefing/refresher for your team on how to take the temperature and fill out the Hot & Cold Food Service Record (FS004). You have 5 minutes to talk to your team. What you need to talk about and do is below:

Hot & Cold Food Service

What do I need to conduct this meeting?

A completed sample and a blank copy of the Hot & Cold Food Service Record (FS004) is below

Pretend you have thermometer and wipes

Today we are going to cover temp control

How to take the temp of food and how to fill out the form correctly

For some it maybe new information and others a refresher

Why are we doing this?

To make sure we are all doing it correctly and are compliant

Use the FSPHM page 61 to help you go through the “how to do it and the tips”, do not cover calibration

Things to say: Add these comments where you see fit.

It is a real pain to have to do this, but if we don’t head office will be chasing us.

This is easy anyone can do it no doubt you will get the hang of it in no time

Questions to ask:

What are things we should be aware of when taking the temperature of food?

What could go wrong?

Has anyone not done this before?

Does anyone have any questions?

You have a first day casual in your group don’t forget to check if they have done this before.

Be sure to check if anyone has any questions before you finish your talk


81


82



83

Henry/Hattie Hesitant role You are a food assistant who has been in this role for 6 months. In your last job the supervisor was pushy and over-bearing which resulted in lowering your self-confidence. You are now quiet and timid, hesitant to talk and rarely speak in meetings. The manager has called you all over to go through food temperature checking. You know how to temperature check and fill out the forms but have had a few problems with the thermometer at the bain-marie lately, it seems to be reading inconsistent temperatures intermittently, you have been meaning to mention it and the meeting will be a good chance to raise the issue. You have been documenting the inconsistencies but it has just been so busy you forgot to tell the supervisor, deep down you are a worried how they will react. You really have to mention something now there is meeting about it.

Neville/Natasha Know it All Role You are a food assistant who has been in this role for 2 years. You are very confident, some would say overly confident. You are a bit of a “know it all” and also have a habit of talking over people and are bit too direct sometimes at the expense of other’s feelings. You are also very good at telling everyone, what they, should or shouldn’t do. The manager has called you all over to go through food temperature checking. You don’t know why, what a huge waste of time, you have been through this a million times and could do it with your eyes shut. Which is more than you could say for this tardy team. In you last job you were in charge of a small team so you believe that you could a much better job than your current supervisor/manager. Have fun at the meeting.



84

Fiona/Frank First Day Role Play You are a casual food assistant, first day at this site. You worked in a couple of small cafes but never for a large organisation. You are keen to make a good impression, as you really need this job. The manager has called you all over to go through food temperature checking. You have never done this before but no way are going to admit to this. You did say you knew about food safety when you went for the job, so admitting now that you have no idea would not be a good move. Anyway, you do not want to look like dill on your first day so it’s really just a white lie. Just agree with everything and nod knowingly, that should get you through.

Food Assistant Role Play You are a food assistant who has worked at this site for one year. The manager has called you all over to go through food temperature checking. You know what to do, they taught you at training and you think having a refresher is a great idea. Enjoy the talk.



85

What did you learn from this activity?

What went well?

What didn’t?

How are you going apply what just happened in this activity to your day-to-day work?



86

Recording the communication

Again if it’s not recorded it never happened As this is a responsibility of the Food Safety Supervisor, recording this communication is vital. The records will show continuous improvement and proof of communication with your food handlers. Maintain a record of all communication. Minutes should be recorded and retained on file so they can be produced if requested by an EHO or auditor. If the communication was informal make a note in your diary or calendar Now lets put everything from today together in the LG My Action Plan

Choose 3 things to do next week regarding to Food Safety How could you ensure you will complete them, what ways would you use and what support will you need?

One person (i.e. you) cannot implement all the FSPHM & food safety plan requirements. You need the commitment and support of your team. For assistance contact: Maureen Wilson National Food Compliance Manager Spotless Food Safety T + 61 3 9269 7287 F + 61 3 9269 7780 M 0422 004 041 [email protected] Remember food safety is a team activity…

mailto:[email protected]



87

My action plan - choose 3 things from the list on p. 88

Topic Actions Support required Timeframes Notes/Comments Legislation & Food Safety Plans

Food safety training

The FSPHM Manual

Hazard analysis

Critical control points

Limits

Monitoring

Corrective actions

Food safety inspections and investigation

Record keeping

Communication



88

Group assessment “A” Food Flow

This activity is an assessment activity and will be collected at the end of today as a part of their assessment for this course. Although a group activity each individual will need to complete the section A in the Assessment Book. Ask them to please print their answers neatly and clearly, we cannot mark what we cannot read. This group activity will bring together everything discussed in this module to date:

Identify the appropriate part of the food process flow Appendix 10

Appropriate control measures

Appropriate method of communication

How control measures will be monitored

Identification of food safety hazards and category (microbial, physical or chemical)

Risk Assessment (rating the hazards)

Instructions Split participants into groups, groups can stay the same for the eight scenarios or rotate

Each group to answer each question by completing the table

Use training room copies of the plan and manual

The critical components of this assessment are:

Ability to identify hazards

Understanding of why they are hazards

Ability to assess the risk of the hazards

Identification of the most suitable corrective action/s

The corrective action must include where it will be recorded and what if any procedures must be implemented and or changed.

Individual assessment “B” short answer questions

Individuals to complete the classroom assessment short answers in their assessment booklet from questions 1 to 26. You are required to complete these in class and submit all the completed answers before leaving today.

Workplace assessment

Go through page by page with the trainer. To complete “Spotless Food Safety Supervisor Training”, you are required to undertake this workplace assessment, with the help of your manager. The steps to completing Spotless Food Safety Supervisor Training are:

Attend Spotless Food Safety Supervisor Training session

Complete the in-class assessment and hand in

Complete the workplace assessment with the assistance of your manager

Sign and date the ‘evidence authenticity’ in the assessment booklet

Your manager is required to sign to indicate that all tasks are completed.

Scan and send to your trainers email address



89

Key point

To complete this module you need to complete the workplace assessment and return it to Allara Learning within 2

weeks of completing this course. Go to your calendar and set the due date for the assessment – write the date in

your assessment booklet as a reminder!

What now? Choose 3 of these to implement next week

Find where your site’s Manual is kept and read each section, one section at a time

Talk to your team

Check your sites training record (FS014) is up to date, if not book them to the next available session

Help them with their workplace assessments

Continually check the correct procedures are happening in your workplace

Conduct Food Safety Inspections

Identify food safety hazards and assess the risk

Document, document, document

Set up or review your filing system

Check all food safety records are the current version

Monitor food safety records to make sure all the sections are complete

Reminder:

o That originals records stay in the FSPHM and records should be photocopied when used to

document required information



90

Appendices

Appendix 1 Regulatory Food Safety Audit requirements summary In Health and aged care sites and sites that are required by the regulator to have an External Regulatory Food Safety audit the initial audit would be required within 6 months of the food licence being issued. Following the audit, the approved auditor (approved by State Regulator) must submit the audit report (using the regulators reporting documents) to regulator for the Licence/registration for the next year licence to be approved. Legislation National standard FSANZ Food Standard Code

PART 3.1 Preliminary

Standard 3.1.1

Interpretation and Application [Australia only]

PART 3.2 Food Safety Requirements

Standard 3.2.1

Food Safety Programs [Australia only]

Standard 3.2.2

Food Safety Practices and General Requirements [Australia only]

Standard 3.2.3

Food Premises and Equipment [Australia only]

PART 3.3

Standard 3.3.1

Food Safety Programs for Food Service to Vulnerable Persons [Australia only]

PART 1.2 Labeling and other Information Requirements Australian Food Safety Agencies Australian Capital Territory ACT Health – Health Protection Service

+61 2 6205 1700

http://www.comlaw.gov.au/Series/F2008B00575




http://www.comlaw.gov.au/Series/F2012L00290



91

ACT Health Food Safety Regulation New South Wales NSW Food Authority

1300 552 406

NSW Food Authority Legislation Email: [email protected]

Qld Health Food Safety Email: [email protected] South Australia Department of Health +61 8 8226 7100 (Food Section)

SA Food Standards Email: [email protected] Tasmania

Tasmanian Food Safety Email: [email protected] Contact the Department of Health and Human Services if your inquiry relates to general food compliance issues (and you don’t know where to start) or publications or information on legislation. Victoria Department of Health Food Safety and Regulation 1300 364 352 (Free Call within Australia)

Victoria Govt Food Safety Email: [email protected] Western Australia Department of Health – Food Unit +61 8 9388 4999

WA Govt Food Safety Email: [email protected]

http://health.act.gov.au/public-information/businesses/food-safety-regulation

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

https://www.health.qld.gov.au/public-health/industry-environment/food-safety/default.asp

http://www.sahealth.sa.gov.au/wps/wcm/connect/public+content/sa+health+internet/protecting+public+health/food+standards

http://www.dhhs.tas.gov.au/publichealth/food_safety

http://www.health.vic.gov.au/foodsafety

http://ww2.health.wa.gov.au/Health-for/Industry-trade-and-business/Food


92

Appendix 2 Spotless food safety fact sheet No 15: Common food borne pathogens

Spotless food safety fact sheet: No 15:

Comm

on food borne pathogens

Issued by National Food Com

pliance Manager (AUS) – M

aureen Wilson, National

Compliance & Food Safety M

anager NZ Seem

a Narayan Docum

ent Control Number

FACT-CORP-FS—

GEN-15-1

Document Nam

e Food Safety Fact Sheet N

o 15: Com

mon Food Borne Pathogens

Date of issue : 22

th May 2014

Contact Number

+61 3 9269 7287, +64 9 526 3629 Distribution

Australia & New Zealand

Organism

Incubation Period

Duration of Illness

Symptom

s General Foods Involved

Control Measures

Spore Form

ing

Bacillus Cereus 1-16 hours

1 day

Nausea

Vomiting, Diarrhoea

Cereal products, cooked rice, spices, sausages, processed m

eats, meatloaf.

Cook food quickly. Cool food quickly. Vigilant time &

temperature control.

Yes

Campylobactor Jejui

2-7 days 2-11 days

Diarrhoea with blood & m

ucus

Abdominal pain

Nausea ,Fever

Raw poultry, mince, sausages,

processed meats, unpasteurised m

ilk, cream

Strict personal hygiene . Effective cleaning & sanitising. Tem

perature control easily killed by heat (ensure an effective pathogen kill-step).

No

Clostridium

Botulinum

18-96 hours

2 years

Difficulty in swallowing

Slurred speeches

Dizziness headache

Muscle paralysis

Suffocation & death

Low acid foods and improperly canned &

processed foods. Vigilant FS & quality checks at the point of goods received. Do not accept blown cans. Use effective heat treatm

ent. Cook food thoroughly to at least 70°for 2 m

inutes, or 75°C.

Yes & produces toxins

Clostridium

Perfringens 8-22 hours

1-2 days

Diarrhoea

Abdominal pains

Wet dish casseroles, braises and stews,

gravies, raw meats & vegetables, dairy

products, roasts, large meat cuts.

Personal hygiene including hand washing, . Cook food quickly to at least 70°for 2 m

inutes, or 75°C. Effective cleaning & sanitising.

Yes & toxins

E-Coli 5-48 hours

1-5 days

Abdominal pain

Vom

iting with fever , Diarrhoea

Chills

Headache & muscular pains

Contaminated dairy products,

unpasteurised milk. M

eats. Personal hygiene including hand washing. Cook food thoroughly to at least 70°for 2 m

inutes, or 75°C. Avoid cross-contam

ination. Vigilant time & tem

perature control. Effective cleaning & sanitising.

No

Listeria M

onocytogenes 8 days – 3 m

onths 1-5 days

Flu-like illness

Raw milk, soft cheese, Ready-To-Eat

foods, ice-cream, coleslaw, raw m

eat & vegetables.

Personal hygiene including hand washing. Cook food thoroughly to at least 70°for 2 m


ination. No

Salmonella

8-72 hours 1-10 days

Fever, Diarrhoea

Vom

iting

Abdominal Pains

Headache

Meats, poultry, dairy products,

mayonnaises, salads, juices, eggs, raw

vegetables

Personal hygiene including hand washing effective cleaning & sanitising Cook food thoroughly, avoid cross-contam

ination. Do not thaw food at room tem

perature. No

Shigella 24-72 hours

7 days

Diarrhoea with blood & mucus

Abdom

inal pain ,Fever Salads, dairy products, seafood, eggs & poultry.

Personal hygiene including hand washing Cook food thoroughly to at least 70°for 2 m


ination. Vigilant time & tem

perature control. No

Staphylococcus Aureus

1-6 hours 24 hours

Vom

iting

Diarrhoea, Abdominal pain

Poultry, salted ham & m

eat products, cold m

eats, fish, chicken, dairy products, cream

filled pastries, custards, eggs & salads.

Personal hygiene including hand washing .Avoid cross-contam

ination. Thorough cooking processes. Effective cleaning & sanitising.

Produces toxins

Vibrio Parahaem

olyticus 2-48 hours

2-5 days

Profuse diarrhoea

Vomiting

Extrem

e abdominal pain

Seafood Stringent tem

perature control & sound food thawing processes. Avoid cross- contam

ination. Cook food thoroughly to at least 70°for 2 m

inutes, or 75°C. No


93

Appendix 3 Spotless food safety fact sheet No 4: thermometers and how to use them

Spotless food safety fact sheet No 4: Thermometers and how to use them

Issued by National Food Compliance Manager (AUS) – Maureen Wilson, National Compliance & Food Safety Manager NZ Seema Narayan

Document Control Number

FACT-CORP-FS—GEN-04-1

Document Name Food Safety Fact Sheet No 4 Thermometers and how to use them

Date of issue 21/05/2014

Contact Number +61 3 9269 7287, +64 9 526 3629 Distribution Australia & New Zealand

WHY DO YOU NEED A THERMOMETER A thermometer will let you check that potentially hazardous food has been cooked sufficiently well, is being kept at the correct temperatures in a refrigerator or display unit, and is being cooled and re-heated safely. A thermometer will also let you check that potentially hazardous food is at the correct temperatures when it arrives at your site. Each site must have at least one digital thermometer in each kitchen & service

area Where a site has several food handling areas, each area must have its own

thermometer. An adequate supply of sanitising wipes must be available in each food handling

area.

WHAT TYPE OF THERMOMETER? You need a thermometer that can be inserted into the food. This means it must have a probe. The thermometer must also be accurate to +/- 1°C. TEMPERATURE MEASURING METHODS It is essential that the core temperature of any potentially hazardous food is measured, not the surface temperature. THE CORE TEMPERATURE IS THE TEMPERATURE AT THE CENTRE OF THE FOOD.

Where practicable, the food should be stirred before measuring the temperature to ensure that the temperature of the food is as uniform as possible.

It can be difficult to monitor the temperature of some incoming goods. Meats or other food are often delivered in vacuum or other forms of protective packaging. In this instance, put the temperature probe between the packaged foods to obtain the best reading. However, if a temperature is above the acceptable limits then a core temperature must be taken to ensure the food is safe to receive or if the delivery need to be rejected

HOW TO USE THE THERMOMETER TO MEASURE THE TEMPERATURE OF FOOD Make sure that the thermometer is clean, sanitised and dry. Place the probe into the food and wait until the temperature reading has

stabilised before reading the temperature. Measure different parts of a food as the temperature may not be the same

throughout. For example, if food is being cooled in a refrigerator the top of the food may be cooler than the middle of the food.

Clean and sanitise the thermometer after measuring the temperature of one food and before measuring the temperature of another food.

If using the thermometer to measure hot and cold food, wait for the thermometer to return to room temperature between measurements.

Measure the temperature of different foods in a refrigerator or display unit as there will be colder and hotter spots within the refrigerator or unit.

Measure the temperature of packaged cooled food by placing the length of the thermometer between two packages – the temperature will be approximate but the package remains intact.


94

Spotless food safety fact sheet No 4: Thermometers and how to use them




Document Name Food Safety Fact Sheet No 4 Thermometers and how to use them



CLEANING AND SANITISING THE THERMOMETER As the probe of the thermometer, will be inserted into food, it must be cleaned and sanitised before it is used to measure the temperature of different food. If the probe is not cleaned and sanitised, food-poisoning bacteria may be transferred from one food to another food. This is particularly important when the thermometer will be used to measure the temperature of raw food and then of cooked food. Clean and sanitise the probe of a thermometer using the following steps: Wash the probe with warm water and detergent. Sanitise using an alcohol swab. Allowing the probe to air dry.

YOU NEED TO MAINTAIN THE THERMOMETER You will need to maintain the thermometer in good working order. This means that you must replace batteries if they are flat and repair or replace the thermometer if it breaks. You will also need to maintain the accuracy of the thermometer. This means that you should make sure it is calibrated correctly on a regular basis. This can be done using the ice point and boiling water tests (Refer Spotless Food Safety & Personal Hygiene Manual page 63) For more information refer to the Spotless Food Safety &Personal Hygiene Manual Section 6 Page 58


95

Appendix 4 Spotless food safety fact sheet No 6: Cleaning & Sanitising

Spotless food safety fact sheet No 6: Cleaning & Sanitising



FACT-CORP-FS—GEN-06 -1

Document Name Food Safety Fact Sheet No 6. Cleaning & Sanitising



WHAT IS CLEANING & SANITISING? Good food hygiene requires effective, frequent and regular cleaning of both the food premises and equipment to remove food residues and dirt, which may contain food-poisoning bacteria and contaminate food. CLEANING DOES NOT JUST HAPPEN: It has to be planned so that it is a continual systematic process.

Everyone knows what has to be done and how & When to do it. Good cleaning practises are essential managing food safety, processing fresh food on or with dirty equipment will transfer bacteria onto the food and could cause the food to become unsafe Food utensils and equipment need to be cleaned and sanitised before each use and between being used for raw food and ready- to-eat food to prevent cross contamination. When utensils or equipment is used continuously over an extensive period to prepare, process or serve the same food, they will also need to be cleaned and sanitised at regular intervals. For example, serving utensils that are provided and used for one type of salad in a salad bar, or a meat slicer used to slice fresh ham. . CLEANING & SANITISING ARE NOT THE SAME, they are 2 very different processes Clean means ‘clean to the touch’, that is, free from any dirt, dust or food particles that you can see and does not necessarily smell. Cleaning is the removal of these particles and/or smells. Sanitise means to apply heat and/or chemicals (or other processes) to a surface so the number of microorganisms on the surface is reduced to a level that is safe for food contact and does not permit the transmission of infectious disease. Cleaning and sanitising should usually be done as separate processes. A surface needs to be thoroughly cleaned before it is sanitised, as sanitisers are unlikely to be effective in the presence of food residues and detergents. SIX STEPS TO CLEANING & SANITISING 1. Pre-clean: scrape/ wipe/ sweep away food scraps and any other physical matter

and rinse with water. 2. Wash: use hot water and detergent to take off any grease and dirt. Soak if

needed. 3. Rinse: rinse off any loose dirt or detergent foam. 4. Sanitise: use a sanitiser to kill any remaining bacteria. 5. Final Rinse: wash off sanitiser (if necessary - read the instructions on the

sanitiser). 6. Dry: allow to drip-dry or dry using a disposable towel, (not a tea towel)

All Spotless Sites Should Be Clean – It Is Not Negotiable


96

Spotless food safety fact sheet No 6: Cleaning & Sanitising



FACT-CORP-FS—GEN-06 -1

Document Name Food Safety Fact Sheet No 6. Cleaning & Sanitising



HOW TO SANITISE Most food poisoning bacteria are killed if they are exposed to chemical sanitisers, high heat or a combination of both. To sanitise, either: Use food-grade sanitiser in accordance with the manufacturer’s instructions. Small equipment can be sanitised in the dishwasher

PLANNING FOR CLEANING AND SANITISING When planning your cleaning and sanitising consider the following: Single-use paper towels are better than cloths. If you use cloths, they must be

washed in hot (not warm) water and allowed to dry after every use. Use the right size brush for each task, so it can reach all areas. Clean as you go to minimise the time period that bacteria are not in temperature

control. Keep cleaning chemicals away from food storage &preparation areas to avoid

chemical contamination of food. Disassemble equipment such as a meat slicer before starting to clean it. A dishwasher will sanitise most small equipment, cutlery, plates and glasses. Drip-dry equipment or use clean tea towels or single use disposable cloths where

this is not possible. Make sure the containers for garbage and recycled matter are large enough for

the amount of waste you produce, are emptied & cleaned regularly Ensure all equipment used for cleaning (e.g. mops, buckets, cloths, brooms etc.)

are kept clean.

A CLEANING PROGRAM To have a clean and sanitised kitchen, you need to have a cleaning program. A cleaning program is a way of making sure that everything that needs to be cleaned is cleaned, and is done so at the correct frequency. A Cleaning Program Sets Out:

What cleaning tasks are to be done How they should be done Who should do the tasks and how often A check list to record when cleaning tasks are completed

To develop a cleaning program, begin at the back of your premises and write down every piece of equipment that needs to be cleaned as you walk towards the front. Then, write down how you will clean that piece of equipment, how often you will clean it, what materials and chemicals will be used and who will do the cleaning.

All Spotless sites have a site specific cleaning program. Your site Food Safety Supervisor can explain any site specific cleaning requirement

For additional information refer to the Spotless Food safety & Personal Hygiene Manual Section 12 Page 104


97


98

Appendix 5 Food Safety Bulletin No: 37 The Cleaning & Sanitising of Mechanical Equipment Used for Food Preparation

Issued by National Food Compliance Manager

– Maureen Wilson Document Control Number

BTN-CORP-FS-GEN- 37.0

Document Name The Cleaning & Sanitising of Mechanical Equipment


Contact Number +61 3 9269 7287 Distribution Australia & New Zealand

spotl

ess

food

saf

ety

WHAT IS THE ISSUE A recent food borne illness outbreak in South Australia has highlighted an emerging Food Safety issue. It has been identified that some mechanical equipment may not be designed or serviced appropriately to enable effective cleaning and sanitising. This type of equipment can look clean externally; however, internal areas may be contaminated. Therefore it is important to ensure that all equipment used for food preparation can be dismantled sufficiently to allow for thorough cleaning and sanitising. Not all mechanical equipment is simple to clean; some equipment needs to be dismantled for effective cleaning and sanitising. For example, the guard of a slicer needs to be removed for cleaning as there will be food residue under the guard

FOOD PROCESSING EQUIPMENT

Stab Mixers Vitamisers Food Processers Mincers

Mixers (Hobart & Others) Slicers Tomato Slicers Bonza Can openers

WHY IT IS IMPORTANT TO THOROUGHLY CLEAN AND SANITISE MECHANICAL EQUIPMENT:

The mechanical action of some equipment will allow food and bacteria to accumulate under guards or blades and to be drawn under guards or into internal areas where bacteria can grow and multiply. The bacteria may subsequently contaminate other food prepared with that equipment. When harmful bacteria are present, they may cause foodborne illness, This has a greater risk of occurring where equipment is used for processing both raw foods (e.g. eggs and meat) and also cooked (e.g. soup) /ready to eat (e.g. Cream) foods. It is safest to use separate mixing, blending and vitamising equipment for raw products and for foods that are cooked/ready to eat. CLEANING INSTRUCTIONS FOR SPECIFIC EQUIPMENT:

As each brand of equipment has different requirements, it is important that you consult the manufacturer`s instructions to ensure that equipment is cleaned, sanitised and maintained as required. In the absence of manufacturer’s instructions, consult a service technician to determine the correct cleaning, sanitising and servicing procedure for the

Subject The Cleaning & Sanitising of Mechanical Equipment Used for Food Preparation

Food Safety Bulletin No: 37 Date: 21st October 2015

FOOD SAFETY BULLETIN


99


100


101

Appendix 6 Food Safety Bulletin No: 10 The Safe Handling and Use of Shell Eggs


102


103

Appendix 7 Safe Preparation of Raw Egg Products NSW Food Authority

More resources at foodauthority.nsw.gov.au nswfoodauthority nswfoodauth

Use safer alternatives Businesses should use safer alternatives to raw eggs in foods which are not cooked:

use commercially produced dressings, sauces and spreads instead of making raw egg products, or

use pasteurised egg products instead of raw eggs in ready-to-eat products (products without a further cook step) such as desserts and drinks.

If a business chooses to use raw egg products, there must be steps in place to ensure the food is safe.

Foods that contain raw eggs need extra care Products with raw eggs have been responsible for some of the largest foodborne illness outbreaks in NSW. This is because the disease-causing organism Salmonella may be found on the shell surfaces of whole eggs which then contaminate the food.

Outbreaks harm customers and can severely impact the reputation and trade prospects of a business.

Foodborne illness has been associated with:

egg dressings, sauces and spreads (e.g. mayonnaise, aioli, hollandaise, egg butter)

desserts made without an effective cooking step (e.g. tiramisu, mousse, fried ice cream)

drinks containing raw eggs (e.g. eggnog, egg flip, raw egg high protein smoothies).

Acidify raw egg product to keep them safe, using vinegar or lemon juice

To stop Salmonella from growing it is important to:

acidify raw egg product to a pH at or below 4.2 – this can be done using vinegar or lemon juice

check and record the pH of the acidified raw egg product with a pH meter or pH paper.

Storage and temperature control of acidified raw egg product

Keep acidified raw egg products at or below 5°C.

Make acidified raw egg product fresh every day in small tubs, not in bulk.

Discard acidified raw egg product within 24 hours.

Raw egg products that are not acidified

Food businesses should not make raw egg product that has not been acidified.

However, if this is done, a food business must take extra care and follow the strict hygiene practices outlined below. In addition, once whole eggs are cracked, use them immediately in the raw egg product.

Requirements for raw egg products In order to ensure the food is safe to eat, special attention must be given to the preparation, storage and handling of eggs and raw egg products (acidified or not acidified), to prevent the growth of Salmonella.

Receival and storage of eggs

Only purchase and receive whole eggs that are:

– clean, not cracked or leaking

– supplied in clean packaging

– correctly labelled (i.e. with name of the food, the supplier’s name and address, and lot identification or date marking).

Whole eggs should be refrigerated at or below 5°C, and used by the ‘best before’ date.

Sanitation and hygiene

Clean and sanitise kitchen equipment used for making raw egg products before and after each use.

Clean and sanitise storage containers and dressings/sauce dispensers between each batch.

Use separate containers for each batch of food (i.e. do not top up previous dressings and sauces).

SAFE PREPARATION OF RAW EGG PRODUCTS Restaurants, cafés, bakeries and caterers that prepare raw egg products need use a safer alternative and follow safe handling practices.


104


Keep kitchen surfaces and utensils clean and dry.

Do not wash eggs as this makes them susceptible to further contamination.

Separating egg yolk from egg white

If Salmonella is present on the egg shell, it could be spread throughout the kitchen and onto other foods by your hands. To minimise contact between the egg shell and contents:

wash and dry hands before and after handling eggs

use a sanitised egg separator

do not separate eggs using bare or gloved hands

do not separate eggs using the egg shell

do not store liquid raw eggs.

Safer egg alternatives are available

Use pasteurised pulp for foods that traditionally contain raw eggs:

– liquid, frozen or dried forms of processed whole eggs, egg whites and egg yolks

– sugared egg yolk (for desserts)

– salted egg yolk (for mayonnaise, dressings and sauces).

Egg legislation

The food laws in NSW prohibit the sale of broken eggs, or eggs with dirty or cracked shells, because this increases the risk of contamination and foodborne illness.

Egg definitions

‘Dirty eggs’ are eggs whose shell is contaminated with visible faeces, soil or other matter (e.g. yolk, albumen, feathers).

‘Broken eggs’ are eggs with a cracked shell and a broken shell membrane.

‘Cracked eggs’ are eggs with a cracked shell (where a crack is visible to the naked eye or by candling) and an unbroken shell membrane.

More information Visit the Food Authority website:

www.foodauthority.nsw.gov.au

Food safety guidelines for the

preparation of raw egg products: www.foodauthority.nsw.gov.au/_Documents/industry_pdf/Guidelines_for_Prep_Raw_Egg_Products.pdf

NSW Egg Food Safety Scheme: www.foodauthority.nsw.gov.au/industry/industry-sector-requirements/eggs/

Microbiological quality of raw egg

dressing:

www.foodauthority.nsw.gov.au/science/market-analysis/egg-dressings-raw/

4-hour/2-hour rule: www.foodauthority.nsw.gov.au/retail/retail-business-types/cafes-restaurants-retail-outlets/temperature-control/

Food Standards Code (e.g. general food handling requirements, premises and equipment requirements, and labelling requirements) visit: www.foodstandards.gov.au/

Phone the Food Authority helpline: 1300 552 406.

About the NSW Food Authority: The NSW Food Authority is the government organisation that helps ensure NSW food is safe and correctly labelled. It works with consumers, industry and other government organisations to minimise food poisoning by providing information about and regulating the safe production, storage, transport, promotion and preparation of food.

Note: This information is a general summary and cannot cover all situations. Food businesses are required to comply with all of the provisions of the Food Standards Code and the Food Act 2003 (NSW).

6 Avenue of the Americas, Newington NSW 2127 PO Box 6682, Silverwater NSW 1811 T 1300 552 406 [email protected] ABN 47 080 404 416

More resources at foodauthority.nsw.gov.au nswfoodauthority nswfoodauth May 2015

NSW/FA/FI181/1505


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Appendix 8 Egg Stamping for Cafes, Restaurants and Takeaways NSW Food Authority


Why do eggs need to be stamped?

Products containing eggs have been responsible for some of the largest outbreaks of Salmonella food poisoning in Australia. Between 2010 and 2014 in NSW, more than 700 people were made sick in 40 food poisoning outbreaks linked to eggs.

Egg safety practices are essential to reduce the risk of contamination from raw eggs. These include buying eggs from reputable suppliers and never using eggs that are cracked or dirty.

Contamination is often due to poor handling during food preparation however due to the increase in Salmonella incidents over recent years the Food Authority is targeting the risk from egg-related Salmonella throughout the food chain – on the egg farm, during egg grading and processing, through labelling and transport, as well as at the retail and consumer level. The requirement for stamping eggs to identify their

source helps authorities trace back to suppliers when food poisoning outbreaks occur.

Being able to quickly trace the egg back to a farm is very important during an outbreak investigation as it helps prevent more people becoming ill. Egg stamping improves traceability and helps reduce the numbers of people getting sick from outbreaks.

Receiving eggs

Unstamped eggs should not be sold in NSW.

As a food provider, you need to ensure you only buy eggs from reputable suppliers and before accepting or paying for them, check to make sure that all eggs are:

stamped with a unique identifier

clean, with no soil, faeces, feathers or other matter on the shell or packaging

not cracked or broken.

You should not sell any unstamped, dirty, cracked or broken eggs and are advised to return them to the supplier.

If you use unstamped eggs and an outbreak occurs there may be serious consequences for your business, such as fines, enforcement action as well as loss of trade and reputation.

Using unstamped eggs

If your business is found to be using unstamped eggs, council Environmental Health Officers (EHOs) may issue you with a warning and are also required to notify the NSW Food Authority for follow up with the supplier. Further enforcement action may be taken if businesses are found to have disregarded the warning.

More information

your local council’s EHO

visit the Food Authority website at www.foodauthority.nsw.gov.au

the helpline on 1300 552 406

Egg Food Safety Scheme: www.foodauthority.nsw.gov.au/industry/industry-sector-requirements/eggs/

EGG STAMPING FOR CAFÈS, RESTAURANTS AND TAKEAWAYS

Retail food businesses, such as cafés, restaurants, takeaways and caterers should only be using stamped eggs in their kitchens.


106

Appendix 9 Egg safety information for restaurants, cafes and caterers State Govt Victoria Health


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108

Appendix 10 Food Process Flow for a chicken purchased to be roasted

e.g. of a food

process flow for a chicken

purchased to be

roasted

Receiving

Storing

Preparing

Cooking

Cooling

Reheating

Hot service

Cooling leftovers

Cold service

41


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Appendix 11 Spotless food safety fact sheet No 5: Cooling

Spotless food safety fact sheet No 5: Cooling




Document Name Food Safety Fact Sheet No 5. Cooling



If you cook potentially hazardous food, that you intend to cool and use later, you need to cool the food to 50C or below as quickly as possible. The less time that cooked potentially hazardous food is between 50C and 600C during cooling, the less opportunity there will be for food-poisoning bacteria to multiply. There may be food-poisoning bacteria in the food even though it has been cooked. Some types of bacteria can protect themselves from heat and survive the cooking process. WHY IS COOLING A FOOD SAFETY RISK

Food poisoning bacteria that may have survived the cooking process will start to multiply as hot food cools down.

Faster cooling times will limit the time that these bacteria are able to grow to dangerous levels.

HOW TO PREVENT FOOD POISONING BACTERIA FROM MULTIPLYING The Food Safety Standards Code requires you to cool potentially hazardous food in the following times:

From 60ºC to 21ºC in a maximum of 2 hours and from

21ºC to 5ºC in a maximum of the next 4 hours This requirement does not mean that you have to put food in the coolroom or refrigerator as soon as it has finished cooking. The food can be left at room temperature until it reaches 600C because food-poisoning bacteria will not multiply at600C or above. However, do not leave food cooling at room temperature unless you are sure that the temperature of the food is still at least above 600C. Use your probe thermometer to check this. A guide to when to put hot food in the refrigerator is to allow it to stand for 20–30 minutes after coming out of the oven or from the stovetop and then place it in the refrigerator. You may be surprised how long it takes for some foods to cool down, even in a coolroom or refrigerator. It may take many hours to cool to 50C. If you don’t know how fast your food is cooling, use your probe thermometer to measure the warmest part of the product. WHAT ARE POTENTIALLY HAZARDOUS FOODS? The types of food that must be cooled safely are called potentially hazardous food. Potentially hazardous foods are foods that must be kept at a particular temperature to minimise the growth of food poisoning bacteria that may be in the food, or to stop the formation of toxins. Examples of potentially hazardous foods include: Raw and cooked meat or foods containing meat such as casseroles, curries and

lasagne Dairy products such as milk, custard and dairy‐based desserts Seafood (excluding live seafood) Processed or cut fruits and vegetables, such as salads cooked rice and pasta Foods containing egg, beans, nuts or other protein‐rich food such as quiche and

soy products Foods that contain any of the above foods including sandwiches and rolls.


110

Spotless food safety fact sheet No 5: Cooling




Document Name Food Safety Fact Sheet No 5. Cooling



YOU MUST USE A PROBE THERMOMETER TO CHECK THE TEMPERATURE OF THE FOOD If you handle potentially hazardous food you must have a probe thermometer accurate to +/-1ºC to check the temperature of your food. Remember to clean and sanitise the thermometer before you insert it into food. DANGERS Food can become contaminated during the cooling process. You must make sure

that no foreign matter or other food can fall into the cooling food All containers and utensils used must be clean, sanitised and dry before use

WHAT YOU CAN DO TO COOL FOOD RAPIDLY Place food to cool in the refrigerator or coolroom as soon as it stops steaming Portion food before cooling for example, slice meats and cut large poultry into

smaller portions Ensure cool air can circulate round the food – so place food containers on

shelves, not on the floor Whenever possible, cooling product in shallow trays (the greater the surface area

the quicker the cooling time) – it is better to use shallow tubs or trays. Buckets should not be used

Chill food on shelves in the cool room, not on the floor. Do not overload cold storage areas – ensure the cold air can circulate. Stir soups and wet products regularly with clean utensils. The cooling process does not need to start until the food temperature drops to

close to but not below 60°C – this is when you must start cooling and monitoring the temperature of the product.

TEMPERATURE CHECKS

Check the temperature of cooling food at regular intervals. If the product is not cooling quickly enough, you will need to reduce the volume or take other actions to speed up cooling. The product must cool from 60°C to 5°C in 6 hours. Your food safety records must demonstrate that food is cooled within this time frame.

FOOD SAFETY RECORDS Site food safety records must demonstrate that the cooling process is followed and that food is cooled within the required time frame. The site Food Safety Supervisor will check the records to ensure they are correctly completed.

LEGISLATION Food Standards Code

7(3) A food business must, when cooling cooked potentially hazardous food, cool the food: (a) within two hours – from 60°C to 21°C; and (b) within a further four hours – from 21°C to 5°C.

Safe Food Australia, 2nd edition ,January 2001, p

For additional information refer to the Spotless Food safety & Personal Hygiene Manual Section 8 Page 68


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Appendix 12 Spotless food Safety fact sheet No 3: food processing records

Spotless food safety fact sheet No 3: food processing records




Document Name Food Safety Fact Sheet No 3 food processing records



WHY ARE FOOD PROCESSING RECORDS REQUIRED? These records demonstrates that processes such as thawing, preparation, cooking, cooling, reheating & serving are all completed within the time & temperatures requirements set out in the Spotless Food Safety Program WHICH RECORD SHOULD YOU USE?

Food Processing Record FS003A or B

There are 2 versions of this record and sites should choose the format that best suits their operation. SMALL COOK SERVE SITES:

FS00A Daily Consolidated Record – General Business

FS00B Daily Consolidated Record – Health/Aged/Early Learning Using the section headed “Food Temperature Monitoring”. This record is designed to track the processing of one food product (hot or cold) per day of operation. WHERE TO FIND FOOD SAFETY RECORDS The Food Processing Record can be found in section 19 of the Spotless Food Safety & Personal Hygiene Manual or if your site uses a Food Safety Plan in section D All Food Safety Records can also be found on Fitz > Sectors > Food Safety WHO SHOULD COMPLETE THE RECORD All food handlers who process potentially hazardous menu items should understand how to complete food safety records. The site food safety supervisor is responsible for ensuring the correct records are completed and that the staff completing the records understands how to do so. The Food Safety Supervisor is also responsible for checking the records and assisting staff if they have not been completed as required. HOW TO COMPLETE THE RECORD? This record is designed to track at least one food product (hot or cold) per day of operation. The product should be tracked through each stage of processing preparation, cooking and serving will be the most commonly used stages, demonstration of thawing, reheating and cooling should also be recorded regularly. NOTE: There may be occasions when your site is busy that you need to track more than one product per day. Larger sites may need to track 1 product per section (e.g., 1 sandwich item, 1 hot meat, 1 desert item) per day. Records that are correctly completed will show from start to finish that the food item remained under temperature control and is safe for our customers.


112

Spotless food safety fact sheet No 3: food processing records




Document Name Food Safety Fact Sheet No 3 food processing records



EXAMPLE OF THE PROCESSES THAT ARE RECORDED ON THE FOOD PROCESSING RECORD To prepare and cook roast chicken pieces there may be many processes that should be monitored:

Thawing under refrigeration Trimming / portioning Marinating under refrigeration Cooking to above 70°C for 2 minutes or above 75°C Cooling, in the coolroom if the chicken is for later use Or reheated to above 70°C for 2 minutes or 75°C Hot or cold holding And finally the temperature at the service point

All steps are correctly documented on the food processing record there is evidence that the food item has been handled safely EXAMPLES OF FOOD ITEMS ‘TRACKED’

Sandwiches with High Risk filling such as egg, ham, chicken, mayonnaise Cold desserts and sweets (custards, fruit tarts) Sliced cold meats Casseroles, Curries Roasting of rolled of filled meat products Minced meat products Chicken Egg dishes Sauces that are chilled for later use Any item that is prepared for later use

IF YOU ARE UNSURE HOW TO COMPLETE THIS RECORD ASK YOUR OPERATIONS MANAGER FOR ASSISTANCE


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Appendix 13 Food Safety Bulletin No 25: The Food Processing Record

Issued by National Food Compliance Manager – Maureen

Wilson Document Control Number BTN-CORP-FS-GEN-25-3

Document Name The Food Processing Record Date of issue 18th December 2015 Contact Number +613 9269 7287 Distribution Australia & New Zealand

spotl

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food s

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The Food Processing Record demonstrates that food handling practices such as thawing, preparation, cooking, cooling, reheating & serving are completed within the time & temperature requirements set out in the Food Standards Australia New Zealand (FSANZ) and the Spotless Food Safety Program. WHICH RECORD TO USE? There is a choice of record: FS003A and FS003B or the food processing section of the Consolidated FS00A – the Site Food Safety Supervisor will determine the record to be used at the site. The Food Processing Record is designed to track at least one food product (hot or cold) per day of operation. Sites that have multiple services periods or high volume sites may need to track more than 1 product. The Site Food Safety Supervisor is responsible for deciding how many menu items are tracked each day. The selected menu item should be tracked through each processing step. Whilst preparation, cooking and serving will be the most commonly used processes, thawing, cooling & reheating should also be recorded regularly. There may also be occasions when you need to track more than one product per day. WHEN SHOULD I USE THE FOOD PROCESSING RECORD? The Food Processing Record needs to be started when the preparation of the menu item starts; each process needs to be documented to demonstrate that safe food processing has occurred. The record will show that from start to finish the food item has remained safe for our customers. Example: Roast chicken could go through numerous processes that need to be recorded:

Thawed under refrigeration (labelled and dated) Start & end of preparation: during its preparation it could be marinated under

refrigeration Cooked to above 70°C for 2 minutes (show 2 temp checks) or above 75°C Portioned and served Leftovers cooled as per page 70 of the Spotless Food Safety Manual Reheated to above 70°C for 2 minutes or 75°C and served. As the chicken has been

reheated, all leftovers MUST be discarded. EXAMPLES OF SOME MENU ITEMS THAT MAY BE DOCUMENTED: Sandwiches with high-risk filling such as egg, ham, chicken, mayonnaise Cold desserts containing dairy or egg Baked custard & bread & butter pudding Soups, casseroles & curries Roast meats that will be chilled Egg dishes: e.g. quiche, scrambled egg

Subject: The Food Processing Record

Food Safety Bulletin No 25

BTN-CORP-FS-GEN-25-3 Date: 18th December 2015



114

Appendix 14 Food Safety Bulletin No 34: Daily Consolidated Record


115

Appendix 15 Finding Food Safety on Fitz and Knowledge SPOT


116


117

Appendix 16 Spotless food safety fact sheet No 36: Food Safety Inspections & Corrective Actions

Issued by National Food Compliance Manager – Maureen Wilson


BTN-CORP-FS-GEN- 36.1

Document Name Food Safety Inspections & Corrective Actions


Contact Number +61 3 9269 7287 Distribution Australia & New Zealand

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WHAT IS THE PURPOSE OF A FOOD SAFETY INSPECTION? Food Safety Inspections are an internal review of the Food Safety activity on-site & highlight areas of non-compliance to Spotless Food Safety Requirements. Inspections are conducted monthly (Health) & bimonthly (General Business).

RAISING CORRECTIVE ACTIONS When Food Safety Inspections are conducted, it is important to raise Corrective Actions for non-compliances identified. Non-compliances are when you identify something is below the required standard or ‘not right’; it may be a cleaning issue, a food storage issue or poor food handling practices. One component of a FSI is to check that Food Safety records are correctly completed and that the critical limits have been met. If you identify mistakes or records that “aren’t right”, or contravene Spotless Food Safety Requirements, then a Corrective Action must be raised. Corrective Actions are actions that seek to address an issue immediately and to provide a solution to non-compliances, & prevent the reoccurrence of the issue. CORRECTIVE ACTIONS ARE: Immediate: Immediate Corrective Actions remove the immediate risk to Food

Safety & may require discarding product, immediate cleaning, etc. Long term: Long Term Corrective Actions prevent on-going occurrence of the

described Food Safety risk & may take the form of increased supervision, training, etc.

HOW ARE CORRECTIVE ACTIONS DOCUMENTED? When non-compliances are noted & Corrective Actions are raised, these must be entered onto the Food Safety Inspection Corrective Action Sheet. Corrective Actions must also be entered into Knowledge SPOT. When entering action items into Knowledge SPOT it is important to have your actions ready, If you are delayed and Knowledge SPOT is inactive, it will time out after 5 minutes and you will lose your work, if you need to pause when entering a data, select save, and you won’t loose3 your work. Note: it is not sufficient to attach the Corrective Action Sheet to the Food Safety Inspection in Knowledge SPOT; each individual Corrective Action MUST be entered into the Corrective Action section in Knowledge SPOT:

Subject Food Safety Inspections & Corrective Actions

Food Safety Bulletin No: 36 Date:17th August 2015



118

Appendix 17 Food Safety Bulletin No 5: Food Safety Inspection Reporting on Knowledge SPOT


119

References

NSW Food Allergy Be Prepared, Be Allergy Aware. NSW Food Authority

Anaphylaxis Australia

Allergy & Anaphylaxis Australia

Student notes

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http://www.foodauthority.nsw.gov.au/news/newsandmedia/departmental/2015-05-15-food-allergy-week-2015

http://www.foodauthority.nsw.gov.au/_Documents/retail/be_prepared_be_allergy_aware.pdf

https://www.allergyfacts.org.au/allergy-anaphylaxis/food-allergy/food-allergy-or-intolerance