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Glenelg Shire, PO Box 152, Portland, 3305 Ph. (03) 5522 2200
www.glenelg.vic.gov.au
The Secret Recipe
Volume 2, Issue 1 November 2009
Food Hygiene Quiz
1.1.1.1. Hot food
required for
service the
next day
should:
Α)Α)Α)Α) Be placed in
the
refrigerator
immediately
after cooking
Β)Β)Β)Β) Be left in the
kitchen to
cool for 6
hours
C) Be cooled
rapidly then
refrigerated
and reheated
to above 60ºC
D) Be cooled
rapidly then
refrigerated
and reheated
to 45ºC
Answer on back
page.
This Issue:
Can Pests contaminate your food?
1
Food Safety Slipping Through the Cracks
2-3
Tea Towels vs. Disposable Paper
3
Aussies Still Failing Hand Washing
4
Can Pests Contaminate your Food? Excluding pests from your premises reduces
the opportunities for food contamination.
Pests transmit spoilage and food poisoning
micro-organisms directly onto food or food
contact surfaces.
The most common pests that have the
potential to create a public health impact
are flies, cockroaches, rats, mice and grain
beetles.
The design and construction of your food
premises should restrict the entry of pests;
however, good housekeeping surveillance
is essential to ensure that any pests that do
enter your premises are quickly detected
and eradicated before they have the
potential to contaminate your foods and
potentially have an adverse impact on
your income.
All food businesses must play an active role
in ensuring pests cannot contaminate their
foods. This includes both stored foodstuffs
and manufactured foods. Onsite food
surveillance will require your staff to
regularly assess the premises for signs of
pest entry and once detected, appropriate
action needs to be taken to ensure that the
entry point is sealed, the pests are
eliminated and all nests or signs of
infestation are removed from the premises.
Some preventative measures that you
should take are:
• Keep all food preparation areas and
storage areas clean.
• Make sure that any scraps of food on
the floor, shelves and preparation
areas are cleaned up.
• Clean grease traps and drains
regularly.
• Store food in glass or food grade
utensils with tight fighting lids.
• Do not leave dirty dishes or used
utensils in the food preparation area
for extended periods.
• Regularly empty, clean and sanitise
garbage bins and garbage areas.
• Seal cracks and crevices around
windows, doors, tiles, vents, walls and
service pipe entry points.
• Install fly-proofing on all external doors
and windows including fly strips, air
curtains, self closing doors and fly
screens to windows.
• Inspect all food deliveries for signs of
infestation, including damaged
packaging, droppings, contamination
and gnawing marks.
• Ensure the area around your premises
is clear of wood piles, old machinery,
garbage or weeds and other places
pests can nest, hide and breed.
If you have been unable to prevent
infestation, it is best to seek professional pest
control advice.
Food Hygiene Quiz Answers 1. C - Be cooled rapidly then refrigerated and re-
heated to above 60ºC. 2. B – Helps reduce microbial load. 3. D - Staphylococcus aureus Got any of these wrong? Perhaps its time to refresh / update your food safety skills. Contact Council for a list of training providers.
Aussies still failing hand washing test 29% of men and 8% of women failed to wash
their hands after using the toilet in the food hall
of a shopping centre, according to an
observational study of 200 people by the Food
Safety Information Council.
Dr Michael Eyles, Chair of the Food Safety
Information Council, said the observational
results were very disappointing, especially as
there had not been any statistically valid
improvement since the 2002 observational
study where 27% of men and 9% of women
failed to wash their hands.
“Correct hand washing is an important public
health issue as you might find that you and
your family may not only get less food
poisoning but also less viral diseases like colds
and flu,” Dr Eyles said.
“We need to take the time to wash our hands
with soap and running water and to dry
thoroughly.
“There is evidence that Australians do know
how to wash their hands correctly as a national
telephone survey in November 2008 showed
that 98% of respondents recognised that you
should wash your hands using soap and dry
thoroughly on disposable paper towel. This is a
considerable improvement on the first Food
Safety Information Council survey in 1997 when
18.4% of respondents didn’t know the
importance of washing their hands before
preparing food.
“The observational study showed that young
girls were best at washing and drying their
hands correctly. Overall men, especially older
men were the worst performers,” Dr Eyles
concluded.
The Food Safety Information Council tips on
washing your hands correctly are to remember
the 20/20 rule of 20 seconds washing with soap
and water and 20 seconds drying thoroughly:
1. Wet your hands and rub together well to
build up a good lather with soap as the
suds help to carry the bacteria away. Do
this for at least 20 seconds and don’t
forget to wash between your fingers and
under your nails.
2. Rinse well under warm running water to
remove the bacteria and dirt from your
hands.
3. Dry your hands thoroughly on single use
paper for at least 20 seconds. Touching
surfaces with moist hands encourages the
spread of bugs from the surface to your
hands.
Always wash and dry your hands:
• Before commencing or re-commencing
any activities in the food preparation area.
• Between handling raw foods and cooked
foods.
• After handling raw meat, fish or chicken.
• After blowing your nose, coughing,
sneezing or scratching or touching body
parts and using the toilet.
• After handling money.
• After handling or disposing of waste.
Environmental Health Officers
Greg Andrews & Bree Porter
Email: [email protected]
Ph: (03) 5522 2229
FOOD HYGIENE
QUIZ
2. A sanitiser:
A) Helps
remove
visible soil
B) Helps
reduce
microbial
load
C) Makes
cleaning
easier
D) Is not
required
E) Leaves a
pleasant
after-smell
Answer on back
page.
Food Fact:
According to the
World Health
Organisation,
there are over
250 types of
food poisoning!
Remember:
Remember to
heat food in the
oven before
putting into a
bain-marie or
pie warmer and
use separate
tongs, spoons
and serving
utensils for each
tray in the bain-
marie.
Food Hygiene
Quiz
3. The type of
food
poisoning
most likely
to be
caused by
an
uncovered
infected cut
is due to:
A) Bacillus
Cereus
B) Salmonella
C) Clostridium
Perfringens
D) Staphyloco
ccus aureus
E) Listeria
monocytog
ens
Answer on back
page.
Remember:
The warmer
temperatures
are ideal for
bacterial growth
and increases
the risk of
potential food
poisoning, so
extra care
should be taken
in the Summer
months to keep
food safe.
The Secret Recipe Volume 2, Issue 1 The Secret Recipe Volume 2, Issue 1
Tea Towels vs. Disposable Paper In a commercial premises, tea towels can
be a source of contamination if used
incorrectly. When tea towels become
wet, there is an increased risk of
harbouring potentially harmful bacteria
as the environment provides an ideal
medium for bacterial growth.
By using the same tea towel for a variety
of uses (to dry dishes then wipe over
preparation benches), the humble tea
towel can instantly become an effective
transmitter of bacteria from one part of
your premises to another. The bacteria in
the damp tea towel can also survive for
extended periods thus ensuring that with
every use the contamination cycle
continues until this towel is replaced.
The most effective hand drying method is
the use of single-use disposable paper
towel. Paper towels are an effective
hand drying agent and are also
extremely effective for wiping down food
preparation areas.
A paper towel can also be used during
the sanitising process as a pre cleaning
agent or during the sanitising process.
If tea towels are used in the food
preparation area they must be replaced
with a cleanly washed and laundered
article on a daily basis or as required.
Even though this tea
towel has been used
only a few times, it is
very likely that there
are millions of bacteria
growing on it, ready to
contaminate any
surface the towel is put
on.
Food Safety Slipping Through Cracks Chapter 3 of the Australian New Zealand
Food Standards Code outlines the
requirements for food premises in terms of
food safety standards. It covers various
aspects of hygiene, cleanliness,
maintenance and practices to ensure that
the food produced is fit for human
consumption.
Standard 3.2.3 states that all food
businesses must maintain all of their fittings,
fixtures, equipment and utensils so that
they are clean, sanitary, in a good state of
repair and working having regard to their
use.
These items need to be properly
maintained to:
• Prevent contamination of food from
flaking plaster, paint, timber, broken
glass, leaking pipes, etc.
• Enable effective cleaning and
sanitising.
• Ensure pests do not gain access to
the building or vehicle from holes in
ceilings, walls, etc.
• Ensure the equipment works as
intended.
A food business must not use any chipped,
broken or cracked eating or drinking
utensils for handling or preparing food.
Chipped, broken or cracked eating or
drinking utensils are a food safety risk for
the following reasons:
• They cannot be effectively cleaned
and sanitised and therefore may
allow the transmission of infectious
disease.
• They may contaminate food directly
if broken or chipped pieces of the
utensils fall into the food.
It is important that all food handlers are
trained to check equipment they are using
for any defects, and that they are aware
of the procedures in place for dealing with
situations when they arise. The defective
item should be removed from the premises
to prevent clutter and so no other food
handler accidently uses the item.
For a copy of the Food Standards Code,
please visit www.foodstandards.gov.au.
Fittings, fixtures & equipment must be in good
working order.
Hand basins are to be used for hand washing only.
Provide shatter proof lights in food preparation
and food storage areas.
Make sure shelving is not rusted and easy to clean.
Chopping boards must be in a good condition &
able to be effectively cleaned & sanitised.
Make sure floors, walls & ceilings are smooth,
impervious and easy to clean.
Cleaning and sanitising on
a frequent basis will
increase the longevity of
the fittings, fixtures and
equipment in your food
premises. This will also
reduce the risk of food
poisoning and food
s po i l age o r gan i sm s
adversely affecting the
foods produced from your
establishment. This diagram
highlights a few simple
steps which may assist you
to maintain your premises.