Food Safety Plan for Catering

7/31/2019 Food Safety Plan for Catering

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Tool or the development o a Food Saety Program or C a t e r i n g a n d R e t a i l p r e m i s e s

Food Saety Program

March2008

Tool for the development of

a Food Safety Program

for Catering and Retail premises


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Disclaimer

The inormation presented in this Tool is distributed by Queensland Health or and on behal o the Queensland Government and is

presented as an inormation source only. The inormation is provided solely on the basis that readers will be responsible or making

their own assessment o the matters presented herein and are advised to veriy all representations, statements and inormation. Theinormation does not constitute proessional advice and should not be relied upon as such. Formal advice rom appropriate advisers

should be sought in particular matters.

Queensland Health does not accept liability to any person or the inormation or advice in the Tool, or incorporated into it by

reerence or or loss or damages incurred as a result o reliance upon the material contained herein. In no event shall Queensland

Health be liable (including liability or negligence) or any damages (including without limitation, direct, indirect, punitive, special or

consequential) whatsoever arising out o a persons use o, access to or inability to use or access the Tool.

Inormation ound in this document is protected by Crown copyright.

Acknowledgments

This tool was developed bythe

Food Saety Policy and RegulationUnit

Queensland Health.

Further Inormation

For urther inormation on ood saety or ood saety programs please contact your local government or Queensland Health. Food

Standards Australia New Zealand also provides a wide range o ood saety inormation (www.oodstandards.gov.au).


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Contents

Introduction 5

Overview o accreditation process 7

Business details 8

Identiying ood handling activities 9

Food handling activities 10

Activity 1 Purchasing 11

Activity 2 Receiving 12

Activity 3 Dry storage 14

Activity 4 Cold storage 16

Activity 5 Frozen storage 18

Activity 6 Thawing 20

Activity 7 Preparation 22

Activity 8 Cooking ood 24

Activity 9 Cooling ood 25

Activity 10 Reheating and hot holding 27

Activity 11 Serving, sel-service and displaying ood 29

Activity 12 Allergens, ood packaging and labelling 31

Activity 13 Transporting ood 33

Activity 14 O site events 35

Support programs 37

1. Food premises and equipment 37

2. Cleaning and sanitising 40

3. Personal hygiene and health o ood handlers 43

4. Temperature control 45

5. Pest control 47

6. Waste management 48

7. Product recall schedule 49

8. Customer complaints 50

9. Skills and knowledge 51

10. Sta training 53


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Checklists 54

Food handler skills and knowledge checklist 54

Keeping your program current 55

Are you ready to be audited? 56

Frequently asked questions 57

Records 59

Record 1 Approved ood suppliers list 59

Record 2 Approved ood supplier agreement orm 60

Record 3 Incoming goods 61

Record 4 Food recall 62

Record 5 Customer complaints 63

Record 6 Temperature control log 64

Record 7 The 4 hour/2 hour guide 65

Record 8 Cleaning and sanitising 66

Record 9 Equipment maintenance and calibration o thermometers 68

Record 10 Pest control 69

Record 11 Sta illness/accidents 70

Record 12 Sta instruction /training 71

Record 13 O site events 72

Record 14 Food Saety Program review 74

Appendicies 78

Appendix 1 List o resources 78

Appendix 2 Local Government contact details 79


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Introduction

What is the purpose o this document?

This document is a ood saety program development tool. It is provided to assist catering and

retail premises to develop and implement a customised ood saety program. Developing a ood

saety program is compulsory or a licensed ood business i under the licence:(a) the ood business involves o-site catering; or

(b) the primary activity o the ood business is on-site catering at the premises stated in the

licence; or

(c) the primary activity o the ood business is on-site catering at part o the premises stated in

the licence.

Example o part o a premises stated in a licence includes a unction room used or on-site

catering and situated on the premises o a large hotel.

What is a ood saety program?A ood saety program is a documented program that identies and controls ood saety hazards

in the handling o ood in a ood business.

A ood saety program must be retained at the premises o the ood business and must:

systematically identiy the ood saety hazards that are reasonably likely to occur in ood4

handling operations o the ood business; and

identiy where, in a ood handling operation o the ood business, each hazard identied can4

be controlled and the means o control; and

provide or the systematic monitoring o the means o control; and4

provide or appropriate corrective action to be taken when a hazard identied, is not under4

control; and

provide or the regular review o the program to ensure it is appropriate or the ood business;4

and

provide or the keeping o appropriate records or the ood business, including records about4

action taken to ensure the business is carried on in compliance with the program; and

contain other inormation, relating to the control o ood saety hazards, prescribed under a4

regulation.

Why develop a ood saety program?

The introduction o ood saety programs or certain sectors o the ood industry is part o the

national ood reorm process, which aims to reduce the incidence o ood borne illness and

reduce the regulatory burden on the ood industry.

The National Risk Validation Reportwas undertaken in 2002 to identiy:

the incidence o ood-borne illness attributed to various ood industry sectors;4

the most cost eective method to reduce the incidence o ood borne illness; and4

the overall cost benet o implementing ood saety programs.4

The report identied ood service in catering operations, as one o ve high risk industry sectors

in which ood saety programs would reduce the incidence o ood-borne illness.


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How do I develop a ood saety program?

This Food Saety Program Tool is a practical step-by-step guide to help you develop a ood

saety program that is tailored to your ood premises. Food saety programs do not need to

be developed by ood saety auditors or external contractors. This development tool provides

sucient inormation and resources to assist catering and retail operations to develop their own

ood saety program. However, you are able to use any development tool or the creation o your

ood saety program provided it meets the necessary standard outlined above.

What about existing documentation?

It is recognised that some catering and retail operations have been ollowing either ormal or

inormal ood saety programs to varying degrees or some time. It is not the intention o this

process to replace existing documentation.

Catering and retail operations are encouraged to compare their existing documents with the

requirements noted above. I existing documents are suitable, they may continue to be used.

You may also alter existing documents to meet the new requirements. This will mean less work in

developing your ood saety program and less change in sta procedures.In addition, where the ood saety program requires inormation that is already managed in

another section o your premises, there is no need to duplicate it. For example, i you need to

develop a list o sta and their ood handling duties, you can reerence existing job or position

descriptions, work orders or other similar documents.

How do I have my ood saety program accredited?

Once completed, the ood saety program will need to be assessed to ensure all risks and hazards

associated with the operation o the ood business, have been identied and assigned specic

monitoring and control measures. Catering and retail premises can arrange accreditation by their

local government. Relevant contact details are listed in Appendix 2 o this document.

Accreditation o a ood saety program is a one-o process. Re-accreditation will only be

required i the ood saety program is amended to include a major process change. Discuss

the requirements o amending an accredited ood saety program with your local government.

Your ood saety program will also be subject to periodic audits by the local government or an

approved auditor, to ensure that compliance with the ood saety program is being maintained.

What services are provided by local government?

Local government are required to consider applications or accreditation o ood saety programs

or activities licensed within their jurisdiction. Local government may also oer other services

which may be subject to ees and charges including:

audits o acilities required to implement a ood saety program;4

amendment to an accredited ood saety program;4

inspection o acilities not required to implement a ood saety program;4

provision o general ood saety advice; and4

provision o design and t-out advice.4


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Overview o accreditation process

Initial Accreditation Making a change to your program

Develop the Food Saety Program Is it a major process change?

Submit the program to your local government (LG).This may include an on-site assessment o yourbusiness processes. with any prescribed ee

Yes

Add the new processto your program andremove old process irequired

Organise with your LG the on-site date oraccreditation

Within six months o your accreditation audit,organise the LG or service provider to conduct yourrst compliance audit

Note the changes in

your current program

Submit the changesto your local LG alongwith any prescribedee or amendment

No

Organise ongoing audits at the requency decidedby your LG, ranging rom one to our audits per year

* The LG may also request

submission of a written

report from an approved

auditor about the

food safety program.


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Business details

What is the company name o the licensedood business?

What is the trading name o the licensedood business?

What is the physical address?

What is the postal address?

What is the telephone and ax number? Ph. Fax.

What is the e-mail address?

What is the name o the local governmentor the area in which the catering or retailpremises is licensed?

Name o Licensee

Licensees phone number

Name o ood saety supervisor

Food saety supervisors phone number

How many meals do you serve per day onaverage?

Do you undertake on-site catering? Yes No (Circle)

Do you undertake o-site catering? Yes No (Circle)

Do you deliver meals o-site or providemeals to another organisation? Yes No (Circle)

I, (the Applicant/Licensee or delegate) declare thatthe above premises will adhere to this ood saety program and all its components.

Signed: Date:


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Identiying ood handling activitiesThis section is used to systematically identiy all the ood handling activities that are undertaken

in your premises. It is not important what name you give an activity, as long as it is identied.

They are a means o identiying all o the handling steps involved rom ordering raw materials to

nal service o the ood.

You may be able to identiy your activities using the process fow chart provided as a guide. I

the process fow chart provided does not identiy all the activities o your premises, you should

modiy the chart as required. I you are not amiliar with developing fow charts, you can simply

make a list o all the steps in a process.

Ater considering the example below, identiy the ood handling activities that you undertake

in your premises. Please note that this is an example only and may not refect the steps you

undertake in your premises.

Purchasing

Receiving

Frozen storage Cold storage Dry storage

Thawing Preparation

Cooking Cooling

Reheating

Hot holding Cold storage

Allergens and oodlabelling

Display/Serve

Transport O-site events

Customer


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Food handling activitiesComplete the ood handling activities orm by answering the ollowing questions. Identiying

these activities will assist you with which components o the ood saety program are relevant to

your business. Make a photocopy o this orm beore completion and add it to your ood saety

program.

Food handling activity questions No Yes - Use / Retain

Purchase and receiving

Do you purchase ood rom other businesses? Activity 1

Is ood delivered rom other businesses? Activity 2

Do you collect goods rom other businesses and transport them to your oodpremises?

Activity 13

Storage of food

Do you store dry oods? Activity 3

Do you store cold oods? Activity 4

Do you store rozen oods? Activity 5

Thawing

Do you thaw ood prior to preparation or cooking? Activity 6

Preparation

Do you prepare ood beore serving or sale? Activity 7

Do you prepare ood prior to cooking? Activity 7

Cooking

Do you cook oods at your business premises? Activity 8

Cooling

Do you cool oods ater cooking? Activity 9

Reheating and hot holding food

Do you reheat pre-cooked oods? Activity 10

Do you have ood in hot holding equipment? Activity 10

Serving food

Do you serve ood to customers? Activity 11

Self service

Is sel-service o ood available? Activity 11

Allergens, packing and labellingDo you prepare oods containing allergens? Activity 12

Do you pack or re-package oods prior to sale? Activity 12

Transport

Do you transport ood rom your business to customers? Activity 13

Off-site activities

Does your business provide a catering service to your customers at a premisethat is not your principal place o business?

Activity 14


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Activity 1 Purchasing

Managing the ood that you bring into your ood business is the rst step in ensuring the ood

that you produce is sae and suitable.

You may purchase your ood by actively going to a store or supplier and selecting and

transporting the ood yoursel. I you do this, you also need to reer to Activity 13 Transporting

ood.

Alternatively, you may have suppliers deliver ood directly to your ood business. A list o

approved suppliers provides the ood business with a central point or managing the ordering

and delivery o ood. The list represents suppliers you have contracted to provide certain oods

meeting specic criteria.

By maintaining this list, any issues relating to delivery and ood quality can be addressed rom a

single point. It also allows orders and enquiries to be made by sta i the responsible person is

unavailable.

Complete the Approved ood suppliers list in the development tool, detailing the name, address

and contact numbers o the supplier, along with a description o the products provided.

You may wish to have a signed agreement with your supplier, which documents specic criteria

that the supplier needs to meet. See Record No.2 as an example.

Please keep the ollowing records or this activity:

Record No. 1 Approved ood suppliers list

Record No. 2 Approved ood supplier agreement orm


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Activity 2 Receiving

Food businesses must take all practicable measures to ensure they only receive ood that is sae

and suitable or human consumption. This means that they must make sure that the ood they

receive:

1. Is protected rom contamination.

check that ood is covered or packaged when it arrives and that the packaging or covering is4

not damaged.

check the best beore or use by date i the use by date has past the ood may have4

spoilt. Food cannot be used or sold past its use by date.

make sure someone is at the place o delivery to inspect the ood when it arrives and to place4

it directly into the reezer, rerigerator or other appropriate storage area.

2. Can be identied while it is on the premises.

although most, i not all o the ood you buy will be labelled with the name o the product4

and the name and address o the manuacturer, importer or packager o the ood, you mayalso have unpackaged or unlabelled ood on your premises and will need other ways o

proving what this ood is and where it came rom.

to do this you may want to use your supplier invoices, or keep some other record o your4

suppliers and what you buy rom them and the ood you have on your premises.

3. Is it at the correct temperature when it arrives, i it is potentially hazardous.

i it is chilled at a temperature o 5C or below;4

i it is hot at a temperature o 60C or above;4

i it is rozen rozen hard and not partly thawed;4

Hazards

potentially hazardous oods delivered, purchased or transported at temperatures between 5C4

and 60C can allow the growth o pathogenic (disease causing) bacteria or the ormation o

toxins;

damaged packaging can allow pests and other contaminants into ood;4

bacteria can multiply in old stock and products that have past their best beore and use by4

date;

pests can carry disease and insects can eat or lay their eggs in ood;4

oods that are stored near chemicals during transport can become contaminated and aect the4

saety o the ood.

Controls and monitoring

Only purchase goods rom approved suppliers on the Approved ood suppliers list. Suppliers

should also read and sign the Approved ood supplier agreement orm.

An employee o the business needs to be present when the goods are delivered to carry out the

ollowing checks:

check that the temperature o potentially hazardous oods received rom all suppliers is 5C or4below or cold ood and 60C or above or hot ood;

check that rozen ood is received rozen hard (not partially thawed);4


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check that packaging isnt damaged and that ood has no immediate signs o contamination;4

check that all products are within their best beore or use by date;4

check that all products are properly labelled with the name and address o the manuacturer4

and a batch code or a date code. A label will help you identiy the ood in case it is recalled;

ensure all deliveries are placed into designated storage areas immediately;4

ensure that when purchasing and transporting ood directly (rom a supplier to your4

business) that all the above checks are conducted and that you have reerred to Activity 13

Transporting Food.

Corrective actions

reject potentially hazardous oods which are delivered having internal temperatures between4

5C and 60C (unless the supplier can demonstrate that the time period at which the ood

has been between 5C and 60C will not compromise the saety o the ood). Reer to Support

Program 4 - Temperature control;

reject products in damaged packaging;4

reject goods that are incorrectly labelled i.e. no name and address o the supplier, use by/best4

beore date or batch code as a minimum (un-packaged ood is exempt);

reject deliveries i the inside o the delivery vehicle is unclean or is carrying chemicals or other4

matter that may contaminate ood;

reject suppliers that do not provide ood in the agreed manner.4


Record No. 1 Approved ood suppliers list

Record No. 2 Approved ood supplier agreement ormRecord No. 3 Incoming goods

Record No. 7 The 4 hour/2 hour guide

For o site events:

Record No. 13 O site events

Please reer to the ollowing support programs:

Support Program No. 4 Temperature control

Support Program No. 5 Pest controlSupport Program No. 6 Waste management


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Activity 3 Dry storage

Food must be stored in an appropriate environment to protect it rom contamination and

to maintain the saety and suitability o the ood. Contamination can be the result o pests

(cockroaches, rats, fies, weevils etc); cleaning chemicals stored above or next to oods; or rom

excessive humidity.

Food in dry storage areas also needs to be rotated by applying the principle o rst in rst out.This ensures that you are not let with old supplies o ood at the back o shelves or cupboards.

Examples o dry products include cereals, four, rice and canned products.

Hazards

insects and animal pests can contaminate ood;4

pests breed in unclean and overcrowded storage areas;4

bacteria can multiply in old stock and products that have past their best beore and use by4

date;

damaged packaging can allow pests and other contaminants into ood;4

oods that are stored near chemicals can become contaminated;4

storing ood on the foor can make it more dicult to keep clean and contamination may occur;4

uncovered or unprotected ood can become contaminated by pests, micro-organisms and4

other oreign matter such as glass, hair, etc.


make it dicult or pests to get into storage areas by sealing all holes, cracks and crevices4

where pests may breed or enter;store opened packaged products in clean, sealed ood grade containers or adequately reseal4

the package;

look or signs o pest inestation where dry products are stored, or example: droppings, eggs,4

webs, eathers and odours;

check that your dry storage area is cleaned regularly (or example once a week) and is not4

overcrowded;

check that you use the oldest stock rst and that it is still within best beore or use by dates;4

check that packaging is not damaged;4

check that chemicals such as cleaning products are stored away rom ood;4

check that all ood is stored o the foor;4

store ood in accordance with manuacturers specications;4

have the premises treated regularly by a licensed Pest control operator.4

Corrective actions

discard ood that has signs o pest inestation (or example droppings, eggs, webs or odours);4

discard contaminated ood or ood that has been identied as unsae or unsuitable;4

discard ood with damaged packaging;4

i there are signs o pest inestation contact your Pest control operator specialist and arrange a4

treatment;

thoroughly clean the dry storage area i unclean.4


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Record No. 8 Cleaning and sanitising

Record No. 10 Pest control

For o site events:



Support Program No. 1 Food premises and equipment

Support Program No. 2 Cleaning and sanitising

Support Program No. 5 Pest control

Support Program No. 6 Waste management


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Activity 4 Cold storage

Potentially hazardous oods are oods that might contain ood poisoning bacteria and are capable

o making people sick i the oods are not stored at correct temperatures.

The ollowing are examples o potentially hazardous oods:

raw and cooked meat or oods containing meat, such as casseroles, curries and lasagne;4

dairy products, or example, milk, custard and dairy based desserts;4

seaood (excluding live seaood);4

processed ruits and vegetables, or example, salads;4

cooked rice and pasta;4

oods containing eggs, beans, nuts or other protein rich oods, such as quiche and soy4

products;

oods that contain these oods, such as sandwiches and rolls.4

Potentially hazardous oods need to be stored below 5C when in cold storage.

Hazard

potentially hazardous ood must be stored at 5C or colder to prevent bacteria rom4

multiplying;

potentially hazardous oods let between 5C and 60C allow bacteria to multiply quickly.4

Other oods become potentially hazardous only ater they are cooked, such as rice;

bacteria in juices rom raw ood can drip onto ready-to-eat ood and contaminate it. This is one4

example o cross contamination;

other contaminants can all into uncovered or unprotected ood.4


store all potentially hazardous oods in cold storage areas under Temperature control;4

check and record the temperature o ood inside the rerigerator using a thermometer it4

should always be 5C or colder;

all oods need to be stored in clean and covered ood grade containers or wrapped in a4

protective covering, such as plastic;

make sure that the cold storage area is not overcrowded with ood, as air will not be able to4

circulate and keep ood cold;

never store ood on the foor o a cold room, it can make it dicult to clean and contamination4

may occur. It is also not conducive to good air fow around goods;

make sure that raw ood is separated rom ready-to-eat ood;4

check that water and condensation rom raw oods will not drip onto ready-to-eat ood;4

make sure ood does not stay in rerigeration or periods o time that may render the ood4

unsuitable. Identiying and date marking the ood will allow you to use the oldest stock rst;

do not use ood that is past its use by date and check ood that is past its best beore date to4

ensure it is not damaged or deteriorated;

check that the inside o cold storage equipment is clean and ree rom mould;4

clean rerigerators and cool rooms in accordance with your cleaning schedule.4


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Corrective actions

i cold storage equipment is operating above 5C, adjust the Temperature controls and recheck4

the temperature again within one hour;

i cold storage equipment is ound to be unable to keep ood at 5C or below, have the4

equipment serviced/repaired;

throw away potentially hazardous ood that has been above 5C or our (4) hours or more;4

throw away ready-to-eat ood that has been cross contaminated by raw ood;4

throw away ood that is past its use by date or ood that is damaged, deteriorated or4

perished;

throw away contaminated ood or ood that has been identied as unsae or unsuitable;4

have a rerigeration mechanic check and service rerigerators and cold rooms in accordance4

with manuacturers instructions or when required.


Record No. 6 Temperature control log


For o site events:








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Activity 5 Frozen storage

Freezing is an excellent way o keeping potentially hazardous oods or long periods. There

is a danger that i rozen ood is thawed to above 5C, and then rerozen, bacteria that have

multiplied when the ood is thawed can also be rozen. I rozen ood begins to thaw, it should be

used straight away, and never rerozen.

Hazards

rozen ood that is stored or long periods o time can deteriorate, compromising the suitability4

o the ood;

i the temperature rises, rozen ood may start to thaw and allow bacteria to multiply;4

oreign matter, chemicals or pests can contaminate ood i not properly covered or protected;4

storing ood on the foor can make it more dicult to keep clean and contamination may occur.4


rozen ood needs to be stored rozen hard (not partially thawed), to stop bacteria rom4multiplying;

make sure ood is stored and covered in clean containers. It should be clearly labelled and4

dated to allow or stock rotation;

dont overcrowd rozen storage areas as air will not be able to circulate and keep ood cold;4

make sure that packaging isnt damaged;4

never store ood on the foor o a reezer room it can make it dicult to clean and4

contamination may occur. It is also not conducive to good air fow around goods;

keep reezers clean;4

check the ood in your reezer regularly (eg. weekly) to see i ood is contaminated, damaged,4

deteriorated or perished.

Corrective actions

have the reezer serviced i it cant keep ood rozen hard;4

i the reezer stops working and ood partly thaws, place the ood in the rerigerator until it is4

completely thawed, then use as a rerigerated ood;

i ood is completely thawed, but is colder than 5C, place ood in the rerigerator and use as a4

rerigerated ood, or use straight away;

i youre not sure how long the reezer hasnt been working properly, or you are unsure about4

the saety o any ood, throw the ood away;

throw away contaminated, damaged, deteriorated or perished ood.4





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For o site events:




Support Program No. 2 Cleaning and sanitisingSupport Program No. 4 Temperature control



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Activity 6 Thawing

Thawing rozen potentially hazardous ood may pose a ood saety risk i the temperature o the

ood is between 5C and 60C during thawing, allowing ood poisoning bacteria to grow. The

ood saety risk is much higher or rozen ready-to-eat potentially hazardous ood being thawed

than or rozen raw potentially hazardous oods that will be cooked or otherwise processed to

make them sae beore eating.

Ready-to-eat rozen potentially hazardous oods should be thawed in a rerigerator operating at

5C or below, or alternatively in the microwave. I these oods are thawed at room temperature,

ood poisoning bacteria may grow in the ood and as the ood will not undergo any urther

processing (such as cooking) beore it is eaten, the bacteria will not be destroyed. It is important

that, i the ood is thawed at room temperature the time that the ood is at temperatures between

5C and 60C needs to be noted to ensure that sae time limits are not exceeded. The total sae

time that ready-to-eat potentially hazardous ood can be outside Temperature control is discussed

in Support Program 4.

Hazards

thawing potentially hazardous ood out o rerigeration can allow bacteria to multiply (i.e.4

under running water or on the bench at room temperature);

bacteria in juices rom raw or thawing potentially hazardous ood can drip onto ready-to-eat4

ood, and contaminate it. This is one example o cross contamination;

the centre o partially thawed potentially hazardous ood may be rozen and may not cook4

properly, allowing bacteria to survive;

ood may become contaminated during thawing rom oreign matter, pests or poor personal4

hygiene and handling.


plan ahead, and allow sucient time to thaw potentially hazardous ood in the rerigerator or4

cool room. Some ood can take as long as one or two days to completely thaw;

alternatively, thaw potentially hazardous ood in the microwave. However, there may be4

uneven heating o the ood using this method;

remember to thaw raw rozen ood on a shel below ready-to-eat ood. This will ensure that4

cross contamination (the juices rom thawing ood alling onto ready-to-eat ood) does not

occur;

keep all ood protected, covered, wrapped or in a ood grade container while thawing;4

do not re-reeze thawed ood;4

check that ready-to-eat oods are protected rom cross contamination by thawing oods;4

small portions o raw rozen meat and sh may be able to be saely cooked without complete4

thawing, however, large portions o ood should be completely thawed beore cooking.

Corrective actions

do not use potentially hazardous ood until it is completely thawed;4

throw away thawed potentially hazardous ood that has been let to stand at above 5C or4

more than our (4) hours;

throw away ood that has been contaminated during thawing;4

throw away any ood that has been rozen more than once.4


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For o site events:








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Activity 7 Preparation

Even the reshest raw ood contains bacteria right rom the start, so its important to ollow the

steps listed below to help prevent ood-borne illness. Preparation means preparing ood or

cooking, packaging, reheating, serving or sale.

Hazards

people who do not understand sae ood preparation practices can accidentally contaminate4

ood;

bacteria can be transerred to ood rom unwashed hands and clothing;4

i potentially hazardous ood is let too long out o Temperature control, bacteria can multiply4

and cause a ood-borne illness;

bacteria can be transerred to ood rom equipment and utensils;4

bacteria on raw potentially hazardous ood, including ood used or garnishing can4

contaminate ready-to-eat ood;

oreign objects may all into uncovered ood;4

cleaning chemicals that are not stored or labelled properly may be misused resulting in4

contamination o ood;

persons who have a ood-borne illness or have the symptoms o a ood-borne illness or a4

condition may contaminate ood;

unwashed ruit and vegetables may contain contaminants such as dirt or chemicals;4

unclean wiping cloths can spread bacteria.4


ensure that ood handlers have appropriate skills and knowledge or each ood preparation4

task;

check that ood preparation suraces, equipment and utensils are cleaned and sanitised4

beore you use them;

always wear or change into clean clothes beore preparing ood;4

wash your hands properly beore touching ood, ater using the toilet or touching hair or ace;4

minimise the time that potentially hazardous ood is above 5C and return ood to the4

rerigerator during any break in preparation;

make sure that ready-to-eat ood is kept apart rom raw ingredients during preparation.4

There are three possible ways that ood can become unsae to eat:

1. Biological - in the right conditions, bacteria will multiply;

2. Physical - caused by things that should not be in ood, like dirt, hair, glass or stones;

3. Chemical - caused by chemicals, such as cleaning agents, detergents and fy sprays.

By preventing each o these hazards, you can break the ood-borne illness chain, prevent ood-

borne illness and prepare sae ood.

i possible, use separate utensils and cutting boards when preparing raw ood and ready-4

to-eat ood (these may be colour coded or easy recognition, but this is not essential).

Alternatively, prepare ready-to-eat ood and raw ood separately, washing, sanitising and

thoroughly drying cutting boards and utensils between use;


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wash ruit and vegetables intended or immediate consumption including those were the skin4

is not intended to be eaten;

wiping cloths should be replaced requently (eg. daily) and cleaned, rinsed and dried between4

uses;

throw away single use items ater one use;4

make sure that cleaning chemicals are stored in a designated area and are kept in properly4sealed and labelled containers.

Corrective actions

throw away any ood contaminated by dirty equipment;4

throw away ood where there is any chance that contamination or cross contamination has4

occurred;

re-train ood handlers that have been ound to be mishandling ood;4

remind people preparing ood o good hygiene practices and retrain where necessary;4

throw away ood that has been between 5C and 60C or more than our (4) hours.4




For o site events:


Please reer to the ollowing support programs:Support Program No. 1 Food premises and equipment


Support Program No. 3 Personal hygiene and health o ood handlers



Support Program No. 10 Sta training


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Activity 8 Cooking ood

Where a process step is needed to reduce to sae levels any pathogens that may be present in the

ood, you must use a process step that is reasonably known to achieve the microbiological saety

o the ood. The saety o ood is usually achieved through cooking and the cooking step must be

adequate to achieve this.

Hazards

potentially hazardous oods, which are not ully cooked, will not be sae to eat, as bacteria will4

not be killed;

ood may be contaminated ater the cooking process, or example: unclean equipment or4

utensils may add bacteria to the ood.


soups, sauces, gravies and casseroles that use raw ingredients should be brought to a boil,4

which will prevent bacteria surviving the cooking process;

use a thermometer to check that potentially hazardous oods like rotating spits, rolled roasts4

and whole chickens are thoroughly cooked. The internal temperature o these oods must

reach at least 74C;

always use clean equipment and utensils during cooking;4

using a probe thermometer, record a sample o these internal temperatures on a daily basis;4

check that all sta members know how to use a thermometer and how and where to record4

temperatures.

Corrective actions

i the temperature in the centre o the potentially hazardous ood does not reach at least 74C,4

continue cooking until the internal temperature is achieved;

check recipes and cooking times i the centre o the potentially hazardous ood does not reach4

the required temperature, adjust as necessary.




For o site events:Record No. 13 O site events







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Activity 9 Cooling ood

I you cook potentially hazardous ood that you intend to cool and use later, you need to cool the

ood to 5C or colder as quickly as possible. There may be ood poisoning bacteria in the ood

even though it has been cooked. Faster cooling times limit the time when these bacteria are able

to grow or orm toxins.

When cooling cooked potentially hazardous ood, cool the ood within the ollowing timerames:

rom 60C to 21C within two hours; and4

rom 21C to 5C within a urther our hours.4

This means you have a maximum o six hours to cool ood rom 60C to 5C or below.

I you dont know how ast your ood is cooling, use a probe thermometer to measure the warmest

part o the ood usually in the centre. To chill ood quickly, break it up into smaller portions in

shallow containers. Take care not to contaminate the ood as you do this.

Hazardspotentially hazardous ood that is not cooled quickly enough can allow bacteria to multiply4

and cause a ood-borne illness;

oreign objects may all into uncovered ood;4

unclean ood containers used or cooling potentially hazardous ood can contaminate the ood4

with ood poisoning bacteria.


using a probe thermometer, check that the temperature at the centre o potentially hazardous4

ood reduces rom 60C to 21C within two (2) hours and rom 21C to 5C within a urther our(4) hours;

check that the potentially hazardous ood is being cooled in an appropriate clean,4

uncontaminated storage container;

protect storage containers rom contamination and label with the type o ood and the date4

beore placing into the coolroom, rerigerator or reezer;

potentially hazardous ood can be let at room temperature until it drops to 60C (this4

temperature should be checked with your probe thermometer), the ood can then be put in the

rerigerator to continue cooling;

do not put hot ood straight rom the oven or stove into a rerigerator, coolroom or reezer,4

because it can cause the rerigeration temperature to rise. A guide to when to put cooked ood

in the rerigerator is to let it stand or 20-30 minutes prior to placing under rerigeration;

check that the temperature inside the rerigerator does not rise higher than 5C while cooling4

ood;

divide potentially hazardous ood into smaller batches and use shallow containers (or4

example less than 10cm deep) to help it cool quicker;

make sure there is adequate air circulation around containers by not overloading rerigerators,4

coolrooms or reezers;

never mix let-overs with a new batch o cooled ood;4

separate raw and cooked oods.4


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Corrective actions

throw away ood i the above cooling times and temperatures have not been reached;4

i rerigerator temperatures rise above 5C during the cooling o ood, review and modiy4

cooling practices to ensure that temperatures remain below 5C;

discard any potentially hazardous ood that may have been contaminated during cooling.4



For o site events:




Support Program No. 2 Cleaning and sanitisingSupport Program No. 4 Temperature control



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Activity 10 Reheating and hot holding

Bacteria can grow in ood that is reheated too slowly. Holding ood at temperatures where

bacteria can multiply can also cause a ood-borne illness. I you reheat previously cooked and

cooled potentially hazardous ood, you must reheat it rapidly to 60C or hotter.

You should aim to reheat ood to 60C within a maximum o two hours to minimise the amount o

time that ood is at temperatures that avour the growth o bacteria or ormation o toxins.

This requirement applies only to potentially hazardous ood that you want to hold hot, or

example on your stove or in a ood display unit. It does not apply to ood you reheat to serve to

customers or immediate consumption, or example, in a restaurant or a take away shop.

Hazards

bacteria that may have survived the cooking process or bacteria that may have been4

introduced since the cooking process can multiply i potentially hazardous ood is reheated

too slowly;

bacteria can multiply in potentially hazardous ood that is not reheated or held at 60C or4above;

bacteria rom unclean equipment or utensils may contaminate reheated or hot held ood;4

oreign objects can contaminate uncovered or unprotected ood;4

cross contamination can occur by adding raw ood or new batches o potentially hazardous4

ood to ood already in hot holding units.


using a thermometer, check that the temperature at the centre o potentially hazardous ood4

being reheated reaches at least 60C in two hours or less;

maintain reheated potentially hazardous ood at 60C or above;4

stir or turn potentially hazardous ood during reheating or when hot holding so that the heat is4

evenly dispersed throughout the ood;

always use clean equipment and utensils to handle reheated ood;4

always use a clean utensil or taste testing and never reuse;4

hot holding equipment such as a Bain Marie should never be used to reheat ood. Food4

should be heated to above 60C beore being placed in the Bain Marie;

potentially hazardous ood that has been cooked and cooled should only be reheated once;4ensure the hot holding equipment is clean and pre-heat beore use;4

use a temperature setting on hot holding equipment that keeps the ood at or above 60C;4

do not overload hot holding equipment;4

when re-stocking potentially hazardous ood in hot holding equipment, never add new batches4

o ood to old batches o ood, remove the old batch and replace with new batch;

hot holding equipment must protect the ood rom contamination rom oreign objects;4

using a clean thermometer, check that the temperature o ood being hot held is being4

maintained at 60C or above;ood should not be piled above the level o the trays or be held in plates above the trays;4

ensure hot holding equipment is regularly maintained; and4

check that hot holding equipment is kept clean.4


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Corrective actions

discard potentially hazardous ood i the temperature at the centre has not reached 60C in4

two hours or less;

use immediately any potentially hazardous ood that has been held between 5C and 60C or4

more than 2 hours, but discard ood that has been held between 5C and 60C or more than

our (4) hours;discard reheated ood i let over;4

i hot holding equipment cannot maintain ood temperatures above 60C, check whether this4

is because too much ood is being held in the unit;

call service agent i equipment ails to work correctly; and4

discard contaminated ood.4





For o site events:





Support Program No. 4 Temperature controlSupport Program No. 6 Waste management


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Activity 11 Serving, sel-service and displaying ood

Serving ood saely relies on ood handlers practising good personal hygiene and handling ood

saely, which includes avoiding cross contamination. In regard to sel-service areas, sta will

need to monitor the way clients or customers use the sel-service equipment to check that ood is

not being contaminated.

Hazards

delays in serving ood can allow ood poisoning bacteria to multiply;4

ood poisoning bacteria can multiply i potentially hazardous ood is kept between 5C and4

60C;

unclean serving utensils and other equipment may contaminate ood;4

poor ood handling by sta and/or customers may contaminate ood;4

ood may become contaminated by oreign objects that have allen into uncovered or4

unprotected ood;

use o display decorations and garnishes can contaminate ood;4

ood poisoning bacteria can be transerred rom an old batch o ood to a new batch i they are4

mixed together; and

some people can be severely allergic to certain types o ood.4


serve ood as quickly as possible ater preparation and take into account the requirements o4

the 4-hour/2-hour guide;

dont prepare ood too ar in advance o serving;4

ensure that people who serve ood or supervise sel-service ood displays have appropriate4

skills and knowledge or the tasks that they do;

ensure that i sta serving ood are using gloves that they understand how to use gloves4

saely;

provide separate clean utensils or each ood on display, or provide other methods o4

dispensing ood that minimises ood becoming contaminated;

throw away single use items ater using them, including straws, paper towels, cups and4

plates;

ensure that protective barriers (or example, sneeze-guards) are installed to protect ood in4display cabinets;

reresh ood displays with completely resh batches o ood. Never mix old ood with resh4

batches;

use a clean and sanitised thermometer to check the temperature o potentially hazardous ood4

on display. (You do not need to check the temperature o every dish, just a representative

sample);

hot ood should be held at 60C or above. Make sure that all potentially hazardous oods are4

thrown out i kept between 5C and 60C or our hours or more;

keep cold ood at 5C or below i holding ood cold;4i you are displaying rozen ood, it must be rozen hard (not partially thawed) or as the4

manuacturer species;


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never reuse any sel-serve ood let over rom the previous day on the ollowing day; and4

ensure that menus highlight allergenic ingredients in dishes i not apparent rom the name o4

the dish, and advise sta so they may be able to assist customers with queries.

Corrective actions

potentially hazardous ood that has been kept between 5C and 60C or less than two hours4

(cumulative time) must be rerigerated or used immediately;

potentially hazardous ood that has been kept between 5C and 60C or longer than two4

hours (cumulative time) but less than our hours must be used immediately;

potentially hazardous ood that has been kept between 5C and 60C or longer than our4

hours (cumulative time) must be thrown out;

throw away any ood you suspect may be contaminated; and4

replace soiled serving utensils with clean ones i there has been any possibility o misuse.4

Please keep the ollowing records or this activity:Record No. 6 Temperature control log



For o site events:



Support Program No. 1 Food premises and equipmentSupport Program No. 2 Cleaning and sanitising






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Activity 12 Allergens, ood packaging and labelling

I your business operations include packaging ood, you have a responsibility to ensure that the

process, including the packaging material and labelling does not compromise ood saety.

Certain oods can cause some people to have an allergic reaction which can vary in severity rom

mild upsets to severe anaphylactic reactions. It is important that you are able to identiy which o

your products contain allergens.

You must declare the presence o these oods either on the label (i the ood is packaged) or in

another way such as on a menu or verbally upon request.

Hazards

oods containing allergens may cause severe reactions in sensitive people;4

common allergens include: gluten (ound in wheat, rye, barley and oats and rom oods4

containing these products), crustacea (shellsh) and crustacea products, egg and egg

products, sh and sh products, soy beans and soy bean products, peanuts and other nut

products, milk and milk products, sesame seeds and sesame seed products and sulphitesmore than l0mg/kg;

oods may become contaminated with allergens i processes arent ollowed;4

sta who are unaware o a customers allergies may serve ood containing allergens;4

incorrect, contaminated or damaged packaging materials may not oer adequate protection4

or ood;

packaging material that has come into contact with chemicals may contaminate the saety or4

suitability o the ood being packed. Unclean packaging material may contaminate ood;

some ood types can react with or be contaminated by some types o packaging material, or4

example, some packaging material may not be appropriate or acidic oods;

an unclean packaging area may contaminate ood being packed.4

Hazard controls /monitoring

list any allergens on the label o packaged products;4

identiy oods containing allergens on menus;4

prepare special meals separately rom normal meals;4

advise sta serving ood o special requirements;4

check packaging or damage and use only clean uncontaminated packaging materials;4

store packaging material in a designated area, away rom cleaning chemicals, and other4

matter that might cause contamination;

check that materials being used or packaging are appropriate to the ood being packed, or4

example: some packaging materials may not be appropriate or acidic oods, rerigeration,

reezing or microwaving;

make sure that the packaging material being used will not contaminate the ood being packed,4

including physical and chemical contamination;

make sure that the area used or packing is clean and sanitary beore starting and during4

work;

ensure that ood packaging machinery is maintained in satisactory working condition,4

including the use o appropriate lubricants and make sure these products do not contaminate

ood;


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ood handlers need to observe high levels o personal hygiene and ensure they do not directly4

or indirectly contaminate ood during packaging;

unless specically exempt, packaged ood must be labelled in accordance with the Food4

Standards Australia New Zealand Food Standards Code;

it is important that labels contain inormation about the ingredients included in the product4

you are packing and labelling. Ingredient labelling is particularly important or personssuering rom ood allergies. Reer to the Australia New Zealand Food Standards Code and

other inormative material on ood labelling produced by Food Standards Australia New

Zealand. Contact details are included in Appendix 1 List o resources.

ensure that there are adequate systems/processes to deal with Customer complaints or Food4

recalls.

Corrective actions

update menus to identiy oods containing allergens;4

contact supplier or manuacturer o packaging material i packaging material is damaged or4

contaminated and replace;

revise Cleaning and sanitising procedures i they are inadequate;4

throw out ood that has been contaminated by packaging or during packaging process;4

recall incorrectly labelled products or possibly contaminated products that have been4

distributed.


Record No. 4 Food recall

Record No. 5 Customer complaints




Record No. 9 Equipment maintenance and calibration o thermometers

Record No. 10 Pest control

For o site events:






Support Program No. 5 Pest control


Support Program No. 7 Product recall schedule

Support Program No. 8 Customer complaints



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Activity 13 Transporting ood

This activity covers transporting ood rom a supplier to your premises and rom your premises to

your customers or to other outlets. It is essential that vehicles and equipment used to transport

ood are designed and constructed to protect the ood.

Hazards

dust, dirt, chemicals, pests or other oreign objects may contaminate unprotected ood;4

ood poisoning bacteria can multiply i potentially hazardous ood is transported between 5C4

and 60C; and

ood poisoning bacteria can be transerred rom raw ood to ready-to-eat ood i transported4

incorrectly. This is called cross contamination.


all ood or transport must be covered or packed to protect the ood rom becoming4

contaminated;

all ready-to-eat ood must be kept separate rom raw ood;4

ensure that the ood transport vehicle can maintain the correct temperatures or the type o4

ood it carries;

check that cold ood is transported at 5C or colder;4

check that rozen ood is transported rozen hard (not partially thawed);4

check that hot ood is transported at 60C or above;4

i ood is transported between 5C and 60C, use the 4-hour/2-hour guide;4

i the ood transport vehicle does not have a heating or cooling system, use insulated boxes to4maintain ood at sae temperatures;

make sure that the ood is transported away rom any chemicals that might contaminate the4

ood; and

make sure that the delivery vehicle and transport boxes are clean and ood is packaged4

correctly.

Corrective actions

throw away ood that has become contaminated (eg. oreign objects, chemicals);4

throw away ready-to-eat ood that has been contaminated by raw ood;4




hours but less than our hours (cumulative time) must be used immediately;


hours (cumulative time) must be thrown out; and

review the ood transport and other relevant activities i potentially hazardous ood is being4

held between 5C and 60C or our (4) hours or longer, including any such time prior to and

ater transport and beore using the ood.


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For o site events:Record No. 13 O site events







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Activity 14 O site events

I your ood premises is catering or local events, estivals or any ood event away rom your ood

premises, you need to be vigilant to ensure that the ood you provide is sae. The ood saety

problems that may occur at an event will depend on the ood handling activities that you will have

at this event. The local government or other relevant authority should be contacted to determine

i your event needs to be licensed or i there are other specic legislated requirements.

Hazards

poor storage acilities may cause ood to spoil or become contaminated;4

i equipment is unclean it could contaminate the ood at the event and cause a ood-borne4

illness;

untrained sta may unknowingly contaminate ood;4

waste ood may contaminate the ood being prepared or served; and4

lack o Temperature control in O site events may result in the growth o bacteria and lead to4

ood-borne illness.


or each event you should determine what ood handling activities will happen at the event;4

ollow the ood handling instructions described throughout the previous activities in this4

document;

beore the event, check what acilities will be available at the venue or site or ood storage,4

preparation, cooking, etc. I acilities are not available at the site you will need to make

arrangements or appropriate equipment to be available. For example, will you need to have

cold storage, cooking equipment, hot holding or cold holding ood displays, etc?;

beore the event, check that all equipment is clean;4

review what ood will be prepared/served at the event and decide what transport4

arrangements need to be made to get the ood to the venue, particularly or rozen, chilled and

hot oods;

check that all ood suppliers are included in your Approved ood suppliers list. In case o a4

Food recall, you need to include any additional ood suppliers rom whom you purchased ood

or the event;

check what sta will be working at this event to ensure they have all been trained to ollow the4

ood saety program and that they have the appropriate skills and knowledge to prepare sae

ood;

you may need to make arrangements to collect waste ood and water at the end o the event4

and also make provisions or the removal o waste during the event;

check what hand washing acilities, cleaning acilities and cleaning materials are available at4

the event venue;

a ood business must provide hand washing acilities within the areas where ood handlers4

work and where the hands o ood handlers are likely to become a source o contamination. A

ood business must use potable water or all activities that use water on ood premises, unless

it can be demonstrated that using non-potable water will not adversely aect the saety o ood

handled by the ood business (or example, non-potable water used to ght res);

ensure your transport arrangements are adequate to prevent contamination o the ood. Reer4

to Activity 13 Transporting ood;


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you may need to make provision or the equipment to be cleaned at the venue or removed rom4

the venue and cleaned beore the next day o the event. Alternatively only use disposable

items; and

nominate an experienced sta member to supervise and keep the o site event records.4

Corrective actions

i equipment does not work appropriately at the event, have it xed or replaced immediately,4

particularly i it is used to store or display hot or cold ood. Only use equipment i it operates

satisactorily and check the temperatures regularly (i.e. at least daily);




hours but less than our hours (cumulative time) must be used immediately;


hours (cumulative time) must be thrown out; and

throw away ready-to-eat ood that has become contaminated (ie. by raw ood). Note: the4

time period or which potentially hazardous ood has been kept between 5C and 60C

should include the time kept between such temperatures in the transport vehicle and prior to

transportation.




Complete the o site event checklist or each day o the event.

Complete Part 1 o the event checklist just beore the event.

During the event, complete Part 2 o the event checklist.


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Support programs

1. Food premises and equipment

Facilities are required to ensure that their ood premises, xtures, ttings, equipment and

transport vehicles are designed and constructed so as to allow ease o cleaning. Facilities

must also ensure that the premises are provided with the necessary services o water, wastedisposal, light, ventilation, cleaning and personal hygiene acilities, storage space and access to

toilets. The ollowing paragraphs outline the basic requirements or design and t-out o a ood

premises.

Water supply

The premises must have an adequate supply o potable water or all activities that require water,

unless it can be demonstrated that the use o non-potable water or a specic purpose, or

example, re ghting will not aect the saety o the ood.

Sewage and waste water disposalThe premises must have a sewage and waste water system that will eectively dispose o all

sewage and waste water. This system must be constructed and located so that it will not pollute

the water supply or contaminate ood.

Storage o waste and recyclable matter

The premises must have capacity to hold all the garbage and recyclable matter on the ood

premises until collection or removal. The storage must be:

enclosed or lidded so that pests can not get access to the garbage or recyclable material; and4

designed and constructed rom non-porous materials so that they may be easily and4eectively cleaned.

Ventilation

Facilities must have sucient natural or mechanical ventilation to eectively remove umes,

smoke, steam and vapours.

Lighting

Facilities must have a lighting system that provides sucient natural or articial light or the

activities on the ood premises.

Floors, walls and ceilings

Floors, walls and ceilings o premises must be designed and constructed so they:

can be easily and eectively cleaned;4

are unable to absorb ood particles, grease or water;4

do not allow the ponding o water; and4

are sealed to prevent the entry o dirt, dust and pests.4

Note: The requirements relating to foors, walls and ceilings do not apply to dining, drinking and

other areas where the public has access.


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Fixtures, fttings and equipment

Fixtures, ttings and equipment must be adequate or the production o sae ood and t or their

intended use. All xtures, ttings and equipment must be designed, constructed, located and

installed so that they:

will not contaminate ood;4

can be easily and eectively cleaned;4

provide easy access to foors, ceilings, and other suraces or eective cleaning;4

are unable to provide spaces where pests may breed;4

all ood contact suraces o xtures, ttings and equipment must be:4

able to be eectively cleaned and/or sanitised;6

unable to absorb ood particles, grease or water;6

constructed with material that will not contaminate ood.6

all eating and drinking utensils must be:4

able to be easily and eectively cleaned and sanitised. This includes the appropriate design6

o equipment used to clean utensils must be designed to ensure that eective cleaning andsanitising can be achieved;

must not be chipped, broken or cracked.6

hand washing acilities must be:4

located in ood preparation areas and adjacent to toilets o permanent xtures;6

supplied with warm running potable water;6

o a size that allows easy and eective hand washing;6

clearly designated or the sole purpose o washing hands, arms and ace;6

supplied with soap or other item that may be used to thoroughly clean hands; and6

provided with single use towels or other means o eectively drying hands and a container6

or used towels.Storage acilities

Facilities must have adequate storage space or the storage o items that are likely to be a source

o contamination o ood, including chemicals, clothing and personal belongings. Storage

acilities must be located where there is no likelihood o stored items contaminating ood or ood

contact suraces.

Toilet acilities

Adequate toilets must be available or the use o ood handlers.

Food transport vehicles

Vehicles used to transport ood must be designed and constructed to protect ood i there is a

likelihood o ood being contaminated during transport. Parts o vehicles used to transport ood

must be designed and constructed so that they can be eectively cleaned.

Food contact suraces in parts o vehicles used to transport ood must be designed and

constructed to be eectively cleaned and, i necessary, sanitised.

Maintenance

Regular maintenance is essential to ensure the premises, xtures, ttings and equipment are

maintained in a good state o repair and working order, so as not to compromise ood saety andsuitability.


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Food premises, xtures, ttings and equipment and those parts o vehicles that are used to

transport ood need to be properly maintained to:

prevent contamination o ood rom faking plaster, paint, timber, broken glass, leaking pipes,4

etc.;

enable eective cleaning and, i necessary, sanitising;4

ensure pests do not gain access to the building or vehicle rom holes in ceilings, walls, etc.;4

ensure the equipment works as intended; and4

ensure any chipped, broken or cracked eating or drinking utensils are not used.4

Calibrating thermometers

All acilities are required to have at least one probe thermometer accurate to +/-1C, available or

use at all times. Your thermometer does not have to be expensive, but must meet the minimum

requirements.

To ensure your thermometer meets the required accuracy, you will have to calibrate it regularly.

It is recommended that this is done around once every six (6) months. This requency may varydepending on the use o the thermometer.

I you are calibrating your thermometer yoursel, it is important to use both the ice point and

boiling point methods to ensure the thermometer is accurate in its upper and lower ranges.

Ice point calibration

To calibrate your thermometer using the ice point calibration method, ollow these steps:

1. Fill a plastic container with crushed ice;

2. Mix enough chilled water to produce slurry, but not enough to foat the ice;

3. Stir the slurry vigorously, insert the probe o the thermometer into the iced slurry;

4. Wait or at least three minutes and then record the reading;

5. To ensure the readings are correct and accurate, take readings at least two minutes apart and

the results should be within 1C o each other. The reading should be 0C (i the readings do

not agree then you should have the thermometer replaced or serviced); and

6. Record your readings.

Boiling point calibration

To calibrate your thermometer using the boiling point calibration method ollow these steps:1. Heat a saucepan o water on the stove;

2. Wait or the water to come to a continuous rolling boil;

3. Insert the probe o the thermometer into the water;

4. Wait or at least three minutes and then record the reading;

5. To ensure the readings are correct and accurate, take readings at least two minutes apart and

the results, should be within 1C o each other. The reading should be 100C (i the readings

do not agree then you should have the thermometer replaced or serviced); and

6. Record your readings.

Mechanical calibration

Some more expensive thermometers come with a mechanical calibration unit. Follow the

manuacturers directions on calibrating your thermometer this way. Alternatively, you may be

able to return your thermometer to the manuacturer or calibration.


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2. Cleaning and sanitising

What is cleaning?

Cleaning in the ood industry is a process that removes visible contamination such as ood

waste, dirt and grease rom a surace. This process is usually achieved by the use o water and

detergent. Micro-organisms (bacteria etc) will be removed, but the cleaning process is not

designed to destroy micro-organisms.

What is sanitising?

Sanitising is a process that destroys micro-organisms, thereby reducing the numbers o micro-

organisms present on a surace. This is usually achieved by the use o heat and chemicals or

chemicals.

Cleaning and sanitising should usually be done as separate processes. A surace needs to be

thoroughly cleaned beore it is sanitised as sanitisers are unlikely to be eective in the presence

o ood residues, grease and detergents.

What needs to be cleaned and sanitised?

Anything that comes into contact with ood must be cleaned and sanitised. Items which do not

come into contact with ood need only be cleaned. The table below gives some examples.

Items to be cleaned and sanitised Items to be cleaned

Plates and bowls Floors

Cutlery Walls

Glasses, cups and mugs Ceilings

Utensils or preparing and serving ood Rubbish bins

Cutting boards Windows

Preparation benches Rerigerators

Storage containers and trays Cool rooms and reezer rooms

Food display units Light ttings

Food preparation sinks Cupboards and shelves

Hand wash basins Cleaning equipment (buckets, mops etc)

Processing resh ood using dirty equipment will transer contamination and possibly harmul

bacteria. Food utensils and equipment must be cleaned and sanitised beore each use and

between being used or raw ood and ready-to-eat ood. Equipment and utensils may also

need to be cleaned and sanitised i they have been used or long periods to prepare or process

potentially hazardous oods, eg. meat slicers. The suraces that ood may come in contact with

must also be cleaned and sanitised.

Planning or cleaning

When planning your cleaning and sanitising program, remember the ollowing points:

start at the back and work towards the ront. Start high and work your way down;4

single-use paper towels are better than cloths. I you use cloths, they must be washed in hot4

water and allowed to dry ater every use;

use the right size brush or cleaning tool or each task;4

use ood-grade detergents and sanitisers, always ollowing the manuacturers instructions;4

clean as you go;4

keep cleaning chemicals away rom ood storage areas;4


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disassemble equipment such as the meat slicer beore starting to clean it;4

a dishwasher will sanitise most small equipment, cutlery, plates and glasses, but drip-dry4

equipment or use clean tea towels where this is not possible;

educate sta on correct cleaning and sanitising procedures;4

provide regular checks on cleaning carried out and instruct sta where required;4

make sure the containers or garbage and recycled matter are large enough or the amount o4

waste you produce and are capable o being easily cleaned; and

ensure that all equipment used or cleaning (eg. mops, buckets, cloths, brooms etc) are also4

kept clean.

Cleaning procedures and records

A cleaning procedure is a set o written instructions that describe everything that needs to be

done to keep your business clean. It sets out the tasks o cleaning and sanitising, how oten each

job needs to be done, how it should be done, and who should do it.

A cleaning record is a way o documenting that the cleaning tasks have been done by theresponsible personnel.

What does a cleaning procedure and record look like?

Begin at the back o your premises, write down every piece o equipment that needs to be cleaned

as you walk towards the ront.

Then, write down how you will clean that piece o equipment, how oten you will clean it, what

materials and chemicals will be used and who will do the cleaning. These instructions will be

noted on the cleaning procedure.

Development tools o both the cleaning procedure and cleaning record are provided in Know YourFood Business. Details o where to get this booklet are in Appendix 1.

Six steps to proper cleaning

1. Pre-clean: scrape, wipe or sweep away ood scraps and rinse with water;

2. Wash: use hot water and detergent to take o any grease and dirt. Soak i needed;

3. Rinse: rinse o any loose dirt or detergent oam;

4. Sanitise: use a sanitiser to kill any remaining germs;

5. Final rinse: wash o sanitiser (read sanitisers instructions to see i you need to do this); and6. Dry: allow to drip-dry i not possible, dry with a clean tea-towel.

How to sanitise

Most ood poisoning bacteria are killed i they are exposed to chemical sanitisers, heat, or a

combination o both.

To sanitise:

soak items in water at 77C or 30 seconds; or4

use a commercial sanitiser ollowing the manuacturers instructions; or4

soak items in water which contains bleach. The water temperature required will vary with the4

concentration o chlorine. The table ollowing shows the amount o bleach required and the

corresponding water temperature to make sanitising solutions.


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With household bleach(4% chlorine)

With commercial bleach(10% chlorine)

Minimum watertemperature

49C 38C 13C 49C 38C 13C

Concentration

required25 ppm 50 ppm 100 ppm 25 ppm 50 ppm 100 ppm

5 Litres 3.12 mL 6.25 mL 12.5 mL 1.25 mL 2.5 mL 5 mL

10 Litres 6.25 mL 12.5 mL 25 mL 2.5 mL 5 mL 10 mL

15 Litres 31.25 mL 62.5 mL 125 mL 12.5 mL 25 mL 50 mL

ppm - parts per million


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3. Personal hygiene and health o ood handlers

What about personal hygiene?

Food handlers personal hygiene practices and cleanliness must minimise the risk o ood

contamination.

The most important things ood handlers need to know are that they must:do whatever is reasonable to prevent their body, anything rom their body or anything they are4

wearing, coming into contact with ood or ood contact suraces;

do whatever is reasonable to stop unnecessary contact with ready-to-eat ood;4

wear clean outer clothing, depending on the type o work they do;4

make sure bandages or dressings on any exposed parts o the body are covered with a4

waterproo covering;

do not eat over unprotected ood or suraces likely to come in contact with ood;4

do not sneeze, blow or cough over unprotected ood or suraces likely to come into contact4

with ood;

do not spit or smoke where ood is handled; and4

do not urinate or deecate except in a toilet.4

Hand washing

Food handlers are expected to wash their hands whenever their hands are likely to contaminate

ood. This includes washing their hands:

immediately beore working with ready-to-eat ood or ater handling raw ood;4

immediately ater using the toilet;4

beore they start handling ood or go back to handling ood ater other work;4

immediately ater smoking, coughing, sneezing, using a handkerchie or disposable tissue,4

eating, drinking or using tobacco or similar substances; and

ater touching their hair, scalp or a body opening.4

How should ood handlers wash their hands?

1. Use the hand washing acilities provided by the business;

2. Clean their hands thoroughly using soap;

3. Use warm running water; and

4. Dry their hands thoroughly on a single use towel or in another way that is not likely to transer

disease-causing organisms onto the hands.

The ood saety coordinator must also oversee personal hygiene requirements that aim to prevent

contamination o the ood resulting rom the actions o a person handling ood. Preventative

measures include:

washing hands;4

wearing clean clothing;4

avoiding contact with ood; and4

covering wounds.4

For more inormation, see the section on skills and knowledge.


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Food businesses have specic responsibilities relating to the health o people who handle

ood, the provision o hand washing acilities, telling ood handlers o their health and hygiene

obligations and respecting the privacy o ood handlers.

The health o ood handlers

It is very important that people who may be suering rom or carrying certain illnesses or

suering rom some conditions do not handle ood or ood contact suraces. This is particularly

important i they are likely to contaminate ood while they are working.

If a food handler has The food handler will

One or any o the ollowing symptoms o ood- bornedisease:

Diarrhoea

Vomiting

Sore throat with ever

Fever

Jaundice

Immediately inorm the ood saety supervisor;

Seek medical attention; and

Not return to work until they have been symptom-ree or 48hrs.

Been diagnosed with any o the ollowing ood bornediseases:

Hepatitis A;

Norovirus;

Typhoid ever;

Shigellosis; or

Staphylococcal or Streptococcal disease.

Cease all contact with ood and ood contactsuraces; and

Not return to ood handling duties until medicalclearance is

Documents

Food Safety Plan for Catering