FOOD SAFETY PROTOCOL HYGIENE .......... Before touching food .... wash your hands!!!!

The most common bacteria are transmitted through contamination of the hands. Failure to wash hands after using the toilet, after touching the mouth, ears, hair, nose or any rashes and cuts are sure way to transmit dangerous germs to food. Always take care of your own personal hygiene, ensure that your clothes are as clean as possible, wash and shave [ if male ] on a daily basis. People with colds, other infections or open sores should not handle group food. All food handlers must wash hands with an anti bacterial hand wash, and must keep hands clean at all times when preparing food, washing hands again if contaminated. Food handlers are NOT permitted to dry hands on their clothes. Any person wearing band aids on hands or lower arms when preparing food should wear detectable Band-Aids... these are blue in colour and have no breathing holes and are sealed around the edges preventing escape of bacteria or any other micro organisms. Leaders should supply these and must check students with scratches, wounds or rashes are not preparing food without this protection or preferably not preparing food at all. Leaders and students must take responsibility to see that hygienic conditions are in place at all camp sites. All washbasins to be cleaned with eucalyptus oil or Jiff at program beginning and to then be sanitised before program use and before use at camps. Cutting boards are to be washed before and after use whilst in the outdoors, all utensils must be clean and sanitised before program start. A plastic sheet should be used to eliminate possible contact with dirt. Care should then be taken to wash this and fold it up so that the insides are together and are not contaminated by the underneath section. Tea towels are another possible source of bacterial infection and cross contamination. Never use these as hand towels or for wiping unwashed cutting boards etc . If possible use tea towels for one meal time only. This will work only if nominated students use their tea towels in rotation say 2 tea towels per meal. Or only use drying bags which can keep out insects Leaders will nominate students each day for tea towel use and only use each tea towel once. It will be recommended that store used tea towels in a plastic bag thus isolating any bacteria. Remember potential hazards like insects, dust, etc. do not leave food uncovered; eat as soon as possible after preparation. SPECIFICS You must all be diligent in keeping in touch with the way food is left and stored. Rules to be followed at all times: Wash hands with an anti-bacterial hand wash before touching any food. Remind students not to take bowls, basins etc. into toilet blocks. Do not attend to first aid issues in toilet blocks. Be aware! Make hand washing a way of life. All outside sinks are to be washed down and sanitised before use.

Make sure the barbecue is clean and hot enough to destroy any bacteria before adding any food. Absolutely no food to be left out in the open overnight this includes emptying scraps to compost and removing any rubbish.

FOOD SPOILAGE AND FOOD POISONING Whats the difference? Food Poisoning.........you cant see it, smell it or taste it. It usually involves stomach pain, diarrhoea, vomiting, cramps and headaches. Sometimes high temperatures and a failure to be able to get up , in the most severe cases can even lead to death. It can last a day or up to a week. Signs can appear immediately or up to two days after eating contaminated food. THERE ARE NO WARNING SIGNS IN FOOD POISONING

Food Spoilage is what is termed as off the food is a bad colour , could be slimy or mouldy and smell bad. Both these conditions are caused by MICRO ORGANISMS The three sources of food poisoning are: . chemicals in the food supply . toxins which occur naturally in some plants or animals . bacteria CHEMICAL FOOD POISONING Food can accidentally be contaminated by toxic chemicals anywhere along the production line...... a. Residues from chemical and pesticide sprays. always wash vegetables and fruit before use. b. Chemical sanitisers, insect sprays, cleaners and rat poison. Always store chemicals away from food. c. Food Containers. Poisoning can occur if acid foods are stored in tin cans which have been opened Remove all foods from cans and store in the refrigerator in covered bowls provided in the kitchen areas. Please use lids and help save the planet from plastic wrap. d. Food Additives: Some people are sensitive to some additives in the processing or production of food. Additives which may trigger allergic reactions include MSG, tartrazine and sulphur products which are used in preservation of dried fruits and in whitening potatoes or other vegetables. BIOLOGICAL FOOD POISONING A variety of plants and animals contain natural toxins which cause poisoning when they are eaten. These include Mushrooms there is little difference between some toxic varieties and non toxic varieties. It is important to use mushrooms from a reputable source do not allow students to pick field mushrooms.

Green Potatoes These contain solanine which causes illness, even death if eaten in large quantities. Green potatoes must always be discarded. BACTERIAL FOOD POISONING Bacteria are the most common form of food poisoning. There are two types... food borne infection and food borne intoxication. Food Borne Infection Bacteria itself enters the body in food or water. Food Borne Intoxication Caused by eating the toxin produced by the bacteria which can even be present when the bacteria itself is dead. It is not destroyed easily by heat and cannot be detected by taste. Infection and intoxication have similar symptoms. However, bacteria which cause infection need time to multiply, so symptoms of intoxication appear much sooner. Potentially hazardous foods include: raw meat cooked meat, fish and poultry processed meats,[ meat paste, pate] except bacon, salami, salted fish, and fresh meat canned meats [ after opening] shellfish ... especially oysters gravies and sauces milk and milk products custards and puddings cream and cream products eggs and egg products dressing [ low acid .... mayonnaise.] creamed potatoes rice....cooked or partially cooked beans .. cooked or partially cooked stuffing for meat or poultry These foods should be stored under refrigeration, SO THINK ABOUT TAKING THEM IN THE FIELD and handled as quickly and as little as possible. Be aware of the usage of cream and cheese in many recipes and eat as soon as possible after opening and cooking. Bacteria Prefer moist foods for breeding, make sure you reconstitute dried foods only at the time of using; added water causes a rapid increase in bacterial population. Make sure you pack and store food in shade, especial care must be taken with powdered milk as it is light sensitive and will deteriorate if exposed to sunlight. Once packed, keep packs out of sun as much as possible. Do not leave in hot vehicles or trailers unload as quickly as practical.. HANDLE FOOD AS LITTLE AS POSSIBLE, make sure all utensils and canisters are perfectly clean.

Serve hot food hot, dont leave for a long period and re-heat as this is the best way to produce toxins, re-heating may kill bacteria but only prolonged boiling can kill toxins.

If in doubt, throw it out! DO NOT ALLOW STUDENTS TO SHARE DRINK BOTTLES. THIS IS A CERTAINTY TO SPREAD GASTRO, FLU AND ANY OTHER DISEASE. FOODS LESS LIKELY TO SUPPORT BACTERIAL GROWTH OR CAUSE FOOD POISONING ARE........ dried food ... reduced moisture content jams, honey, confectionery... high sugar content fats and oils.. high concentration of fats pickles and chutney...low pH. factor of acid foods bread... crust protects from contamination.... These foods however, may support mould growth. These facts will help to keep you and your group healthy, you are responsible for the safety of your group, please make sure that you are alert to the danger of food contamination. Think safe.