Professional Documents
Culture Documents
Food Safety
SITXFSA101
Topic One
Hygiene Laws
It is important all employers and employees
understand the importance of hygiene in the
workplace.
Many people who work in the hospitality industry do
not know about the correct procedures when
handling food and beverages.
We pick up bad habits from untrained staff or we get
busy and forget to do things. We do these things
without realising that our bad habits can cause our
customers to get sick or in some cases die.
Understanding and implementing the Food Act and
The Food Safety Standards play an important role.
Victorian Department of
Health
They are responsible for working with local governments
to put into effect all aspects of the Australian Food
Standards Code and the NSW Food Act 2003.
Are responsible for working with local governments to put
into effect all aspects of the Australian Food Standards
Code and the Food Act 1984
Any business or group selling food must be registered or
notified with their registering council.
All food businesses must be classified, according to the
food safety risk of the business.
All businesses selling food or drink in Victoria must have
a Food Act 1984 registration from their registering
council before trading.
Local Councils
Local councils play an important role
with food establishments by
inspecting, administering and
monitoring the Food Act and Food
Standards Code.
Food establishments must also
register their business with local
council so the Health Inspectors
know where to go to inspect the
premises.
Powers of a Health
Inspector
Fines
Failure to comply to a Prohibition
Notice can result in considerable
fines
of up to $55,000 and up to 2 years
imprisonment for an individual
up to $550,000 for a corporation and
imprisonment for company directors.
Other Fines
Handling food in unsafe manner
in the case of an individual, $100 000 or imprisonment
for 2 years, or both;
in the case of a corporation, $500 000.
Knowingly selling unsafe food
in the case of an individual, $100 000 or imprisonment
for 2 years, or both;
in the case of a corporation, $500 000.
Handling and sale of unsafe food
$40 000 in the case of an individual
$200 000 in the case of a corporation.
Handling and sale of unsuitable food
$40 000 in the case of an individual
$200 000 in the case of a corporation.
Topic Two
Health and Hygiene
Personal hygiene
The human body carries bacteria so as a food handler
you must minimise the risk of contaminating food by:
Preventing your body or clothing from coming into
contact with food or food surfaces
Where possible, protective clothing should only be worn
in food handling areas (avoid wearing uniforms to work
and take off aprons when using the toilet)
Wearing clean clothing daily and change when they
become soiled
Not eating over food or surfaces
Not smoking or using tobacco in food preparation areas
Not urinating or defecating anywhere except in a toilet
Avoiding contact with ready-to-eat foods
Not spitting, sneezing, coughing or blowing over food or
surfaces
Food-Borne Disease
Food-borne disease is a disease that can be
passed through contamination of food.
Examples of food borne disease that can
contaminate food
Any type of food poisoning, Hepatitis A,
Norwalk disease, Gastroenteritis, Golden
Staph/ boils/ open wounds or sores, Typhoid
fever, Staphylococcal, Cholera, Shigellosis,
Streptococcal, Giardiasis
Employees responsibilities
Employees should ensure that they do not contaminate food
and follow all workplace hygiene procedures. These are all
legal requirements in the Australian Food standards Code: Following all workplace hygiene procedures as instructed;
Using hand wash basins correctly as provided;
Practicing good personal hygiene at work and before
coming
to work;
Wear correct and clean uniform;
Do not handle food directly with bare hands
Reporting all noticeable symptoms and illnesses and
conditions to a Supervisor;
Reporting all food safety hazards.
Employers responsibilities
Employers should ensure that staff and other people do not
contaminate food by:
Providing hand wash basins with warm running water, sanitising soap
and paper towel for hand washing
Not smoking or spitting in food areas or other areas where smoking is
not permitted
Putting signs up that say no smoking
Restricting people that should not be in food preparation areas
Preventing people handling food if they are suffering a food- borne
illness
Providing hand basins, soap, warm water and single use towels
Providing toilets
Having an area to store personal items
Having separate area for office equipment
Having separate area to store chemicals
Informing staff of their responsibilities in regard to health and
hygiene
Ensuring that staff have the skills and knowledge to handle food in a
safe manner so as not to contaminate food
Topic Three
Environmental Hygiene
Benches
Shelves
Garbage bins and garbage storage areas
Cupboards
Light fittings
Ventilation ducts
Wash basins
Coolrooms
Floors
Equipment
Food establishments
It is essential establishments do not use broken,
cracked or chipped utensils, crockery or glassware as
the items can harbour bacteria or cause physical harm
to your customers and staff.
All food surfaces, eating and drinking utensils should be
cleaned prior to being used. If a customers hands you
glass to be refilled you must give them a new one so
there is no risk of items being given to another
customer. The only time a customer can reuse their
crockery or glassware is on a buffet where they can
help themselves.
Having correct lighting and ventilation is necessary for
staff to perform their duties in a safe manner without
the risk of contaminating food.
Vehicles
Vehicles that are used to transport food should have:
Food that is protected from dust, fumes, rain and dirt
Food compartments separate from driver and
passengers
Food protected from foreign items falling into it
Surfaces able to be cleaned
Food items packaged
Raw foods separate from cooked foods
Food kept cold, under 5C and hot food at 60C or
hotter.
Food in insulated containers
Sanitising
This is a method that kills microorganisms by using
heat and water or chemicals.
You can sanitise by:
Using hot water, the temperature should be
above 77C for at least 30 seconds
Use of domestic dishwashers, the temperature
can range from 65.6C to above 68C
Use of a commercial dishwasher (effective
sanitising depends on design, temperature of
inside machine, water pressure and so on)
Items should be dry before using, if they are not,
there is a risk that microorganisms can remain
Pest Control
Pests are birds, mice, rats, cockroaches and insects and
they are found in many establishments. They carry
bacteria, which can be transmitted to food. You can
minimise pests in your establishment by:
Keeping your premises clean
Not storing items on floor which assist in cleaning
Keeping your garbage area clean
Cleaning your garbage bins daily
Using bin liners
Keeping windows closed
Not leaving food lying around
Using traps or chemicals
Using a reputable pest controller
Employees responsibilities
Employees should ensure that they do not
contaminate food and follow all workplace
hygiene procedures. These are all legal
requirements in the Australian Food standards
Code: Following all workplace hygiene procedures as
instructed;
Follow correct cleaning standards and keep your
work area clean and tidy at all times;
Reporting all food safety hazards such as pests
and poor cleaning standards.
Topic 4
Food poisoning bacteria
Symptoms
Food poisoning can affect anyone but those who are young, sick,
pregnant women or elderly are particularly in a high-risk group.
Food can become spoiled through transportation, handling and
storage. Remember you can not see, smell or taste food that
has been contaminated with a food borne bacteria. Food
poisoning can also occur when:
A food handler touches food without washing their hands
Going to the toilet and not washing their hands
Food is dropped on the floor
Benches or utensils are dirty
Coolroom temperature is incorrect
Food is left out for too long
Food is stored incorrectly
Working when ill
You practise poor personal hygiene
Equipment is dirty
Food is not kept at the correct temperature
You do not wash your hands when handling garbage
Bacteria
Bacteria can multiply very quickly, 1 cell takes 20
minutes to reproduce to 2 and the situation repeats
itself. Bacteria need six conditions to multiply:
Food
Moisture
Time
Temperature
Oxygen
Ph level, the measure of acidity or alkalinity. The
scale is 0-14 with 7 being neutral. Acids are less
than 7, alkalinity is above 7 (see page 32)
Cross contamination
Cross contamination is a common term
used to describe when bacteria or
viruses are transferred from one place
to another.
A common example of this occurs
when you do not wash your chopping
board after cutting raw chicken and
then proceed to chopping vegetables.
Danger Zone
To minimise the growth of bacteria it is
important to know bacteria grows well
between the temperatures of 5C and
60oC. Between these temperatures is
called the danger zone.
Bacteria growth can be reduced if cold
food is kept under 5C and hot food
above 60oC.
Source
High risk
foods
Symptoms
Campylobacter
Listeria
monocytogenes
Salmonella
Death, nausea,
vomiting, diarrhoea,
cramps, fever and
headaches. Symptoms
appear 8- 72 hours and
can last 1-8 days
sometimes weeks.
Escherichia coli
Intestines of animals
and humans
Source
Symptoms
Staphylococcus aureus
Clostridium
botulinum
Canned food,
vegetables in oil
Preventative Procedures
Bacteria
Preventative Procedures
Campylobacter
Listeria monocytogenes
Wash vegetables well. Keep ready to eat foods in the fridge for a
short time. Avoid high-risk foods. Cook raw meats thoroughly. Keep
raw and cooked food separate. Wash hands well. Do not leave ready
to eat in the fridge for too long. Keep out of the danger zone.
Salmonella
Cook poultry, eggs and meats well. Wash hands. Wash kitchen
surfaces and utensils. Take care when handling food for the elderly,
the immuno-compromised and children. Keep hot food hot and cold
food cold. Common cause of food poisoning.
Escherichia coli
Cover cuts. Wash hands, benches and utensils. Avoid contact with
food-use tongs or gloves. Keep cooked food and raw food separate.
Keep out of the danger zone.
Clostridium botulinum
Keep out of the danger zone. Keep hot food hot and cold food cold.
Do not use damaged cans.
Bacteria Characteristics
Bacteria
Characteristics
Campylobacter
Listeria monocytogenes
Salmonella
Escherichia coli
Staphylococcus aureus
Clostridium botulinum