Professional Documents
Culture Documents
7 ORDERING,
receiving,storage&
inventorycontrol
Ordering,receiving,storage&inventorycontrol
FoodServicesManual
37
7
STANDARD
Foodshouldbeor der ed, r eceivedandmanagedinawayt hat ensur es
t hepr eser vat ionofit squalit y, pr ovidesvaluefor our money, pr ovides
r eliable deliver y and minimises it s wast e.
PROCEDURES FOR ORDERING, RECEIVING, STORAGE AND
INVENTORY CONTROL
1 . Supplier s
Compare purchasing by retail, wholesale and contract procedures to ensure
themostcosteffectiveandreliablesupply.Keepthenumberofsupplierstoa
minimum.
Preparesimplebutcompletespecificationsordescriptionsoffooditemsrequired,
toincludedetailssuchassize,type,packsize,quality,varietyandfoodsafety
criteria.
Documentallagreementswithsuppliers.
Iftendersorcontractsareprepared,thefollowingissuesshouldbeconsidered:
Evidenceofsuppliercompliancewithasuitablefoodsafetyplan
Adequatepick-upanddeliveryarrangements
Reliabilitytomeetdeliverytimes
Disposalofwaste
Arrangementsforafterhoursandemergencyservices
Mechanismsformaintainingthequalityoftheservices
Mechanismsfordealingwithproblemsinservicedelivery
Amounts(volumes/ weights/ numbers)ofitemstobeincludedintender
Food Service Managers must ensure that the information is an accurate
estimationofconsumptionfortheperiodspecifiedinthetender
Specificdetailsshouldbelistedthatincorporatetheaboveissues
2 . Or der ing food and supplies
Thepersonresponsiblefororderingfoodandsuppliesshouldestablishasystematic
orderingscheduletoensureanadequateflowofgoodstomeetproductionneeds.
He/ sheshouldconsiderthefollowing:
Prepare a food order schedule which details the types and quantities of
ingredientsneededforeachdayofthemenucycletoyieldtherequirednumber
ofserves.
Determine minimum and maximum stock levels to suit the production
requirements.
Develop communication strategies between production staff and the person
responsiblefororderingthefoodandbeverages.
Ordering,receiving,storage&inventorycontrol
FoodServicesManual
38
3 . Receiving of goods
Allfooditemsmustbeofgoodqualitytoensureanendproductthatispalatable
andsafe.
Theingredientsshouldshownovisiblesignsofphysicaldamage,contamination,
odour,dirtandslime.Cannedfoodshouldnotbedamaged.Allpackagingshould
be intact. Frozen food should not show evidence of previous thawing and
refreezing(suchasiceinthepackaging).
Foodwhichisofdoubtfulquality,orabovethetemperaturespecifiedforchilled
orfrozenfoods,shouldnotbeacceptedfromthesupplier.
Iftherawmaterialhasause-bydatecodeorbestbefore,makesurethereis
adequateshelf-liferemainingbeforeacceptingdelivery.
Checkthequantityreceivedcomparedtotheorderand/ ortenderspecifications.
Adequatescalesshouldbeavailabletocheckweights.
Arrangeforreplacementofpoorqualityitemsorarrangeforextradeliveries
foritemsnotreceived.
Adjustinvoicesordeliverydocketsforreplacementgoodsoritemsnotreceived.
AReturnforCreditNotemaybeappropriatetosubmitwithinvoicesordelivery
docketsforreplacementgoodsorshortages.Aprocedureforthehandlingof
theinappropriategoodsshouldbedocumentedforeachoperation.
Allrawfoodshouldbereceivedinacleanareainthekitchen.Rawfoodsshould
bereceivedandstoredasfarawayaspracticablypossiblefromcookedfoods,
soastoreducetheriskofcrosscontamination.
Always check deliver ed goods
against t he or der list .
4 . Food st or age
Storage areas should be placed near as possible to receiving and relevant
preparation areas to achieve good work flow and to minimise cross
contamination.
Provideadesignatedstorageareafordamaged/ unsuitablefoodtobereturned
tosuppliers.
Perishable foods are transferred immediately on delivery to chilled or frozen
storage.
Ordering,receiving,storage&inventorycontrol
FoodServicesManual
39
Allunnecessarypackagingshouldberemovedfromfooditemsbeforestorage.
Stockisrotatedtopreventperishable,frozengoodsanddrygoodsexceeding
theiruse-bydate.Afirst-in-first-out(FIFO)systemofinventorycanassistwith
ensuringadequatestockrotation.
Condensationincoolroomsandrefrigeratorsisminimisedtoreducethepotential
forListeriagrowthandcontaminationinandonfoods.
Storageroomandfoodtemperaturesaremonitoredandactiontakenifstandards
arenotachieved.
Dr y st or age
Usedfornon-perishablefoodsincludingdriedfood,cannedandbottledfoods
Mustbeclean,dry,coolandwellventilatedenvironment
Checkanymanufacturersstorageinstructionsonlabelsomecannedhams
mayneedtoberefrigeratedbelow4C
Allfoodmustbestoredinsuitablecontainersatleast15cmofftheground
Shelvingdesignshouldmaximisestorageefficiencyandaircirculation
Allfoodmustbelabelledwithnameofproductandeitheritsusebydateorthe
dateproductwaspurchased
Cleanonaweeklybasis
Checkregularlyforsignsofinsectinfestation
Fr uit and veget ables
Storeincool,dryenvironment
Allowsufficientaircirculation
Freshfruitandvegetablesdeterioratequicklyorderonlyamountstobeused
inappropriatestoragetime
Storeincontainersatleast15cmoffthefloor
Cool r ooms and r efr iger at or s
Usedforperishablefooditems,includingmeat,fish,poultry,eggproductsand
milk
Allfoodshouldbecovered
Allfoodshouldbedatemarked
Cooked and raw foods should be stored separately, ie in different areas to
preventcrosscontamination
Allowsufficientaircirculation
Floorandshelvingmusthavearegularcleaningschedule
Temperatureischeckedweeklyandmustbebetween0Cand5C
Storeincontainersatleast15cmoffthefloor
Fr eezer s
Allfrozenfoodshouldbeplacedinfreezerimmediatelyupondelivery
Allfrozenfoodiswrapped,sealedandlabelledwithnameanddate
Temperatureischeckedweeklyandshouldbebetween-18Cand-22C
Ordering,receiving,storage&inventorycontrol
FoodServicesManual
40
Aregularcleaningscheduleisinplace
Thefreezerisnotoverloadedbeyondcapacity
Inawalkinfreezer,foodshouldbestoredatleast15cmoffthefloor
5 . St ock cont r ol and issue of supplies
Maintaininventorylevelrecordsforallfoodandnon-fooditems
Keepstorageareassecureandonlyallowaccesstoauthorisedpeople
Frozenfoodsareissuedtocovermenurequirementsallowingsufficienttime
forthawingatatemperaturebelow5C
TheFoodServicesManagerordelegatetoreviewandauthoriserequestsfrom
staffforstockfromthedryandperishablesstores
QUALITY IM PROVEM ENT (M ONITORING ACTIVITIES)
Auditsofqualityandtemperatureoffoodsduringreception
CCPmonitoringasdocumentedintheHACCPplan
Refrigeration/ freezertemperatureaudits
Auditstocheckthatpurchasespecificationsaremet
Auditofstocktakingproceduresandstocklevels
Auditofcleaningschedulesofstorageareas
Monitoringoffoodrequisitionsfromstores
EXAM PLES OF POOR PRACTICE
Fooditemsarenotcheckedatdelivery
Storageareasareovercrowded
Foodandorfoodcontainersarestoredontheground
Temperaturesofcoolrooms,refrigeratorsandfreezersarenotchecked
Frozenfoodsarethawedatroomtemperature
EXAM PLES OF GOOD PRACTICE
Afoodpurchasingguideisdevelopedfromthemenu,regularlycheckedandadjusted
againstproductionrequirement
Supplierswhodonotcomplywiththecontractrequirementsarenotedandreported
totheManagerorpersoninchargeofpurchasing
Thereisevidenceofstockrotation
Foodisstoredincontainersorcoveredappropriately
Allstorageareashavedocumentedcleaningschedules
Rawfoodsareseparatedfromcookedfoods
Ordering,receiving,storage&inventorycontrol
FoodServicesManual
41
8 KITCHEN
safety
Kitchensafety
FoodServicesManual
42
8
STANDARD
We will t ake all necessar y pr ecaut ions t o ensur e a safe wor king
envir onment for our foodser vicest affandt ocomplywit hallOH&S
r egulat ions.
PROCEDURES FOR KITCHEN SAFETY
RegulationsrelatingtoOccupationalHealth&SafetyActshouldbereflectedinwork
practices.Someimportantsafetyconsiderationsinclude:
1 . Equipment
AllequipmentshouldbeinstalledtomeetAustraliandesignandsafetystandards.
Itshouldberegularlyinspectedandmaintained.
Cuttingmachinesshouldbefittedwithsafetyguardsinplace.
Allrelevantpersonnelshouldbetrainedinthesafeoperationofeachpieceof
equipment.
Safestorageareaforknivesshouldbeprovided.
2 . Pr emises
Allareasshouldbemaintainedtominimisetheriskofaccidents.
Floorswillbeofnon-slipconstructionandmaintainedinacleanfashion.
Electricalconnectionsmustbecarriedoutbylicensedandqualifiedpersonnel
andregularlyinspectedfordefects.
Workareaswillbedesignedtoalloweasyaccessandworkflow.
Adequatelightingandventilationwillbeprovided.
Always clean up floor spills as soon as possible.
3 . Chemicals
Chemicalsmustbeadequatelylabelledandstoredseparatelyfromfooditems.
Material Safety Data Sheets (MSDS) information should be available and
accessibletostaff.
Chemicalsshouldbeusedinaccordancewithmanufacturersrecommendations.
Kitchensafety
FoodServicesManual
43
4 . Fir e Pr ecaut ions
All personnel should know the procedures for reporting fires, and know the
locationanduseoffireextinguishersandfireexits.
All food service staff should be trained in the prevention of fires, burns and
scolds.
5 . Lift ing
All personnel should receive training in correct manual handling and lifting
procedures.
QUALITY IM PROVEM ENT (M ONITORING ACTIVITIES)
Auditofequipmentmaintenancerecords
Visualauditoffloorsafety
AuditofMaterialSafetyDataSheets(MSDS)
Equipmentsafetychecklist
Auditoffiresafetyequipment
EXAM PLES OF POOR PRACTICE
Suspectedfaultyequipmentisnotappropriatelyserviced
Firstaidequipmentisnotavailable
Workareasareclutteredwithitemsinappropriatelystored
EXAM PLES OF GOOD PRACTICE
Allfloorspillsarecleanedupassoonaspossible
Staffwearnon-slipshoes
Regularfiredrillstakeplace
Staffreceiveongoingtraininginsafeworkpractices
Kitchensafety
FoodServicesManual
44
9 DISHWASHING
Dishwashing
FoodServicesManual
45
9
STANDARD
Eachclient wit hadisabilit ywillhaveaccesst oclean, sanit isedut ensils
for eat ing and dr inking.
PROCEDURES FOR DISHWASHING
Thestepsindishwashingarepre-cleaning,cleaning,sanitisinganddrying.
1 . The minimum equipment r equir ement s for dishwashing must be
met
Foodservicesmustprovideanduseadishwashingmachineoradoublebowlsink
with two compartments to wash up crockery, cutlery and any other kitchen
equipment.
Clause15oftheFood(General)Regulation1997states:
(1)Anypremisesorvehicleinwhichfoodispreparedforcustomers:
(a)forconsumptiononthesamepremisesorvehicle,or
(b)forconsumptiononsomeotherpremisesorvehicle(beingthepremisesor
vehicleonwhichitissoldorotherwiseprovided),mustbeprovidedwitha
dishwashing machine, a glass washing machine (if appropriate), a double
bowlsinkoratubcontaining2compartments.
Foodscrapsshouldbescrapedorrinsedoff.Heavilysoileditemsmayneedpre-
soakinginwarmwateranddetergent.
2 . The minimum wat er t emper at ur e r equir ement s for dishwashing
must be met
Clause15(4)and(5)oftheFood(General)Regulation1997states:
(4)Adishwashingmachine:
(a)must be connected to a water supply that provides potable water to the
machineataminimumtemperatureof60C,and
(b)mustbedesignedandequippedtoautomaticallyprovideandmaintainthe
followingconditionsduringeachcycleofoperation:
(i) thetemperatureofthewater(measuredattheoutletofthewashspray
assembly)istobeatleast55C,
(ii)theminimummachinesettingforthewashcycletimeistobeatleast60
seconds,
(iii)thetemperatureofthewaterintherinsetankistobeatleast82C,
(iv)therinsecycletimeistobeatleast10seconds,
(v)thetemperatureofrinsewater(measuredattheoutletoftherinsespray
assembly)istobeatleast77C,and
(c)mustbefittedwithcontrolsthatpreventthemachinefrombeingoperated
unless:
(i) thetemperatureofthewaterinthewashtankisatleast60C,and
(ii)thetemperatureofthewaterintherinsetankisatleast82C,and
Dishwashing
FoodServicesManual
46
(d)mustbedesignedandequippedtousesufficientappropriatesoapordetergent
in the wash tank to clean eating utensils and drinking utensils adequately,
and
(e)mustbeabletowasheatingutensilsanddrinkingutensilscompletelyinone
operation,and
(f) mustbefittedwith:
(i) separate thermometers (visible to the operator and accurate to within
1C)toindicatethetemperatureofthewaterinthewashtankandrinse
tank,or
(ii)separatepilotlights(visibletotheoperatorandaccuratetowithin1C)to
indicate that the water in the wash tank and rinse tank is at the
temperaturesrequiredbyparagraph(c).
(5)Theprovisionofsubclause(4)(a),(b),(c)and(d)donotapplytoadishwashing
machinethatcleansbychemicalsanitising.
SpecificreferencetomachinewashingisalsomadeinClause34(b)and(c)ofthe
Food(General)Regulation1997:
(b)by using a dish washing machine which chemically sanitises the utensils
usingrinsewatercontainingatleast50milligramsperkilogramofsodium
hypochloritethroughouttherinsecycleatarinsecycletemperatureofat
least50C,or
(c)by using a dish washing machine that complies with clause 15(4) and to
whichanappropriateamountofdetergentoranothersuitablecleaningagent
hasbeenadded.
3 . Ot her consider at ions
Foodscrapsmustberemovedfromallareasofthemachine,includingspray
openingsandwasherscreens.
Dish/ potwashingmachineshouldbefreefromanyscaledeposits.
Crockery,cutleryandpotsshouldbecorrectlystackedasrecommendedinthe
dish/ potwashingmachineinstructions.
Anappropriatetypeandamountofdetergentasrecommendedbythedish/
potwashingmachinemanufacturerorthechemicalsuppliermustbeused.
Quickdryingracksshouldbeusedifablowerdryerisnotavailable.
4 . If dishwashing and pot washing ar e done by hand t he minimum
equipment r equir ement s must be met as follows:
AsinClause15(2)and(3)oftheFood(General)Regulation1997:
(2)Adoublebowlsinkor2compartmenttub:
(a)must have one bowl or compartment supplied with potable water at a
temperatureofatleast45Candsufficientsoapordetergenttowashutensils,
and
Dishwashing
FoodServicesManual
47
(b)musthavetheotherbowlorcompartmentsuppliedwithpotablewaterata
temperatureofatleast77Cforuseforrinsingutensils.
(3)Athermometer,accurateto1C,istobeprovidedadjacenttothesinkortub.
Regularchangingofwaterinsinksisrequiredasthewaterdirtiesorcools.The
sinkswaterlevelshouldnotbetoppedup,ordetergentaddedtothecool/ dirty
water.
Dishesandutensilsshouldbeair-driedinracks.Theuseofteatowelsshouldbe
avoidedbutiftheiruseisnecessary,theymustbecleanandusedonceonly.
Always r inse dishes in a second sink
filled wit h hot wat er.
QUALITY IM PROVEM ENT (M ONITORING ACTIVITIES)
Auditdishwashingprocedure
Monitorwashandrinsetemperatures
Visualauditofwashedwares
CriticalControlPoint(CCP)monitoringasdocumentedintheHACCPplan
EXAM PLES OF POOR PRACTICE
Dishesandutensilsarewashedbyhandinwaterwhichisdirtyandnotchanged
regularly
Teatowelsareusedfordryingandarenotchangedregularly
EXAM PLES OF GOOD PRACTICE
Staffaretrainedincorrectdishwashingprocedures
Dishwasherischeckedregularlyfortemperaturecontrolofwashingandrinsing
water
Dishwashing
FoodServicesManual
48
10 WASTE
disposal&recycling
Wastedisposal&recycling
FoodServicesManual
49
10
STANDARD
Our wast ewillbest or edanddisposedofsoit doesnot t ocont aminat e
our pr emises, equipment or food.
PROCEDURES FOR WASTE DISPOSAL AND RECYCLING
Suitably designed and identified waste containers should be placed conveniently
aroundthefoodserviceareas.
Plasticlinergarbagebagsmustbeusedandmustbetiedbeforecollectionorprior
todepositintobulkwastecontainers.
Wastecontainersmustbefittedwithtightlyfittinglidswhennotinuse.
Garbagemustberemovedfromthekitchenfrequentlyandnogarbagemustbe
leftinkitchenareasovernight.
Cleaningschedulesshouldbemaintainedforgarbagecontainers.
Garbagestoragecontainersshouldbeplacedonaconcretebasewhichisregularly
cleanedwithdetergentandwater.Theareashouldbeprotectedfromdirectsunlight
andthecontainersclosedwithlids.
Recyclable waste should be placed in appropriate and labelled containers and
storedsafelyawayfromfoodservicearea.
Reducing wast e
Todetermineyouropportunitiesforwastereductionusethefollowingchecklist.
Someoftheseopportunitiesmaybeusefultoyourfoodserviceoperation.
Wast e r educt ion oppor t unit ies Cur r ent Cur r ent Oppor t unit y
act ion act ion
YES NO
Pur chasing
Buyinbulk* toavoidexcesspackaging
Purchaseproductsinconcentratedforms
Purchaseproductswithminimalpackaging
Purchaseproductsmadefromrecycledmaterials
Purchaseproductsformultipleuse
Deliver ies
Returnsystemforcardboardboxes
(especiallywaxedboxes)
Suppliersprovidefoodinreusablecrates
Suppliersprovidefoodinplaincardboardboxes
Suppliersrefillorexchangeemptycontainers
Food
Portioncontrol
Produceaccordingtoclientnumbers
Wastedisposal&recycling
FoodServicesManual
50
Wast e r educt ion oppor t unit ies Cur r ent Cur r ent Oppor t unit y
act ion act ion
YES NO
St or age
Storeleftoverfoodinairtightcontainers
Usereusabledeliverycontainers
Recycling
Setuprecyclingprograms
Collectionbinsforwaxedcardboard
Collectionbinsforcolouredandclearglass
Collectionbinsforaluminiumcans
Collectionbinsforfoodscrapsonly
Area-widecollectionservices
Transportpolystyreneboxes
tocollectioncentresforrecycling
Donatecorkstocommunity
organisationseg.GirlGuides
* Notethatpurchasinginbulkcanbeafalseeconomyiftheamountpurchasedisinexcessofshort-term
needs.Theextrastoragerequiredmayalsopresentunnecessaryfoodsafetyrisks.
QUALITY IM PROVEM ENT (M ONITORING ACTIVITIES)
Wasteaudit
CriticalControlPoint(CCP)monitoringasdocumentedintheHACCPplan
EXAM PLES OF POOR PRACTICE
Garbageisexposedeitherinthekitchenorstoragearea
EXAM PLES OF GOOD PRACTICE
Increasinguseofrecyclablepackaging
Inspectionrevealsappropriatetreatmentofgarbageandwastematerial
Systeminplacetomonitorandreducefoodwaste
Wastedisposal&recycling
FoodServicesManual
51
11 CLEANING
&pestcontrol
Cleaning&pestcontrol
FoodServicesManual
52
11
STANDARD
We will have cleaning and sanit at ion pr ogr ams t oget her wit h pest
cont r ol pr ogr ams t hat minimise t he r isk of our f ood being
cont aminat ed.
PROCEDURES FOR CLEANING AND PEST CONTROL
1 . Clean and sanit ise all kit chen sur faces and equipment accor ding
t o a planned schedule
Thescheduleshouldidentifythestaffmemberresponsibleforeachcleaningtask
as well as the frequency, method and equipment necessary to clean the area.
PleaserefertoAppendix2.
Thescheduleshouldincludecleaningofthefollowingareas:-benchtops,cooking
utensils,cookingequipment,refrigerators(orcoolrooms),freezers,allfoodstorage
areas,chemicalstorageareas,walls,floors(includingdrains),ceilings(including
lightfittings,fansandexhaustvents)anddoors.Itshouldalsoincludetoiletfacilities,
amenityrooms,canteensandoffices.
Considerthefollowing:
Spoilage organisms and food poisoning organisms (such as Listeria
monocytogenes)cangrowunderrefrigeration.Shelving,doorsealsanddoor
handles on refrigerators and cool rooms all require regular cleaning and
sanitation.
Theuseofporousandabsorbentmaterials(suchasragsandsponges)isnot
acceptableunlesstheyaretobeusedonceonly.Porousandabsorbentmaterials
canharbourmicro-organismsandcanleadtocrosscontamination.
Reusablecleaningmaterialsshouldbesanitisedbetweenuses.
Overheadairvents,conveyorbelts,potandpanstorageshelves,cupboards,
crockeryandcutlerystorageequipmentandallhotorcoldfoodholdingequipment
mustberegularlycleanedandsanitised.
Regular ly clean over head vent s.
Cleaning&pestcontrol
FoodServicesManual
53
Cleaningmethodsforfloorsurfacesmustensurethatwatersplashdoesnot
contaminatekitchensurfaces.
Equipmentshouldbedismantledbeforecleaning.
Mopsandothercleaningequipmentusedinfoodserviceareasshouldnotbe
usedinotherareas(eg.toilets).
2 . Sanit ising
Cleaningremovesobviousgrimeandfoodparticles.Sanitisingisthereductionof
microbestoasafelevel(ie.anacceptablylowlevel).Sanitisingfollowscleaningand
itisusuallycarriedoutbyoneofthefollowingmethods:
Hot water for a time and temperature combination that is effective in killing
micro-organisms. This method is used usually for small utensils. A minimum
temperatureofhotsanitisingwaterinasinkmustbe77C(or82Cforapot
ordishwasher).
Chemicalsanitiserapplicationaftercleaning.Thisisusuallythepreferredmethod
ofsanitisingfloorsandkitchensurfaces.
Kitchen chemical sanitisers are usually either iodine compounds, quaternary
ammonium compounds or phenolics. Micro-organisms can become resistant to
somesanitisers. Forthisreasonitisgoodpracticetochangethetypeofsanitiser
youuseoccasionally.
Sanitisersshouldalwaysbeusedatthestrengthrecommendedbythemanufacturer.
3 . Cleaning of kit chen floor s
Floorsmustbekeptfreefromspillage(cleanupspillagesasyougo).
At the end of each day kitchen floors should be scrubbed (manually or with a
machine)withsoapordetergentandwaterofatleast45C.Asanitisermayalso
beusedbutisgenerallymoreeffectiveifusedafterthedetergentorsoapywater
areremovedfromthesurfaceratherthanmixedinwiththesoapordetergent.
Floorsshouldnotbehosedorcleanedinamannerwhichwouldcausesplashing.
Strawandwoodenbroomsshouldnotbeused.Kitchenmops,bucketsandother
cleaningequipmentshouldbecleanedandsanitiseddaily.Sanitisingmethodsshould
be using hot water above 77C or by washing clean and soaking in sanitising
solutionatthestrengthrecommendedbythemanufacturer.
4 . A pest and r odent cont r ol pr ogr am should be in oper at ion t o
pr event pest infest at ions t hat may lead t o t he cont aminat ion of
r aw food ingr edient s, food pr oduct s or equipment
Thepremises* andequipmentshouldbedesignedandmaintainedtoreduceaccess
ofpestssuchasrats,mice,flies,cockroaches,antsandbirds.Thismayinclude
theuseofinsectscreens,electricinsectkillers,baitsortheuseofpestcontrol
contractors.
* Note:Thereareconstructionrequirementslegislatedforfoodserviceareas.
Cleaning&pestcontrol
FoodServicesManual
54
Externalentrancesandwindowsarekeptclosedorprovidedwithscreensto
preventpestaccess.
Storeallfoodsappropriately(SeeSection7FoodStorage).
Schedulecleaningofallpotentialareasofrisk.
Kitchengarbagecontainersshouldbecleaneddailyormorefrequentlyifrequired.
Store waste and garbage in vermin and fly proof containers away from food
servicearea.
Scheduleregularinspectionsforevidenceofpestsandnestingareas.
Whenpestsarefoundcontactapestcontrolagency.
QUALITY IM PROVEM ENT (M ONITORING ACTIVITIES)
Sanitationchecklist
Auditofcleaningschedules
AuditofMaterialSafetyDataSheets(MSDS)
Microbiologicalswabsofequipmentandsurfaces
Pestcontrolrecords
EXAM PLES OF POOR PRACTICE
Nocleaningscheduleexists.
Kitchenmopsareleftindirtywaterinwringerbuckets.
Noregularpestcontrolprogramexists.
Insectscreensareinpoorconditionandallowentryofinsects.
Oninspectionthereisevidenceofpestinfestationinfoodstores.
ThekitchenpremisesdonotmeetthestandardsrequiredundertheNSWFood
Act1992andFood(General)Standards1997.
MSDSisnotavailableoneachcleaningchemicalused.
Petsareallowedinthekitchenarea.
EXAM PLES OF GOOD PRACTICE
Acleaningscheduleisdisplayedfortheuseoffoodservicestaff.
Recordscanbeproducedofcleaningandsanitationmonitoring.
Cleaningchemicalsareclearlylabelledandstoredsecurelyawayfromfood.
Advice from a local government Environmental Health Inspector is sought in
developing quality improvement goals for the kitchen premises, cleaning and
sanitation,andpestcontrolprograms.
Cracksinwallsandfloorsarerepairedimmediately.
Cleaning&pestcontrol
FoodServicesManual
55
12 EQUIPMENT
purchasing&maintenance
Equipmentpurchasing&maintenance
FoodServicesManual
56
12
STANDARD
Our equipment will be pur chased accor ding t o our needs and in a
cost effect ive manner. Our equipment will be maint ained t o pr ovide
opt imum ser vice and safet y.
PROCEDURES FOR EQUIPM ENT PURCHASING AND
M AINTENANCE
1 . Equipment pur chase
Purchaseofequipmentcanbeaveryexpensiveexercise.Itisimportanttoresearch
needsandavailableequipmentthoroughlyevenifonlyonepieceofequipmentis
beingpurchased.
Documentneeds listalltheactivitiestheequipmentisrequiredtoperform
whatcapacityisrequired
whatspaceisavailablefortheequipment
considercleaningrequirements
considerserviceandrepair,replacementparts
Collectinformation/ brochuresforalltheequipmentthatcouldfulfiltheneeds.
Constructatableincludingeveryfeaturedesiredintheequipment.Showhow
eachproductisable(ornot)tomeettherequirements.
Makeadecisionandpurchasetheequipment.Ifpurchasingalargeamountof
equipment,specificationsshouldbewrittenandputtotender.
Smallerfacilitiesshouldconsidercommercialgradeequipment.Whilstitmaybe
moreexpensive,thelifeoftheequipmentshouldbelongerandmoretroublefree.
2 . Equipment must be maint ained in opt imal wor king or der
Thereshouldbeaninventoryofallequipment.
Eachpieceofequipmentshouldhavealogkeptofits:
Purchasedateandcost
Repairs
Routinemaintenance
Warrantydocuments
A routine maintenance schedule should be established according to
manufacturersrecommendations.
Thoroughrecordswillhelptodeterminewhenanitemofequipmentisbecoming
tooexpensivetorepairandwouldbebetterreplaced.
Equipment should be calibrated when relevant. That is, steps are taken to
ensurethattheitemisworkingcorrectly.Forexample,handheldthermometers
arecheckedforaccuracyusingthemanufacturersguidelines.
Equipmentpurchasing&maintenance
FoodServicesManual
57
QUALITY IM PROVEM ENT (M ONITORING ACTIVITIES)
Auditmaintenancerecords
Monitorage,breakdownsandcostofrepair
EXAM PLES OF POOR PRACTICE
Frequentandunexpectedequipmentbreakdown.
Equipmentisunsuitableforproductionofqualityfood.
EXAM PLES OF GOOD PRACTICE
EquipmentiscalibratedaccordingtotherequirementsoftheFoodSafetyPlan.
Keypersonnelwithinthefoodservicedepartmentareconsultedregardingequipment
specifications.
Equipmentpurchasing&maintenance
FoodServicesManual
58
13 STAFF
selection,orientation&training
Staffselection,orientation&training
FoodServicesManual
59
13
STANDARD
Appr opr iat e st aff should be select ed for t he t asks r equir ed. St aff
ar e t o under t ake appr opr iat e or ient at ion and ongoing t r aining as
necessar y.
PROCEDURES FOR STAFF SELECTION, ORIENTATION &
TRAINING
1 . St aff select ion
The requirements of the job to be done should be carefully assessed and an
appropriatelytrainedpersonselectedforthejob.
AJ obDescriptionshouldbeavailableforeachpositionintheFoodService.It
will include the role of the person holding that position, an organised list of
dutieswhichreflecttherequiredskillsandresponsibilities,aswellasthelineof
authority.
A J ob Specification should be available for each position. This will state the
dutiesorroleofthepositionandtheminimumstandardsordesirablequalities/
experiencerequiredforapplicants.
Forexample:-
Posit ion:Chef
Role: The Chef is responsible to the Food Service Manager for the daily
supervisionofstaffinfoodproduction,fortherequisitioningofsuppliesfor
thisareaandforensuringfoodproductionstandardsaremaintained.
Desir able Qualit ies or Exper ience:
Recognisedtradequalificationsincommercialcookery
Provenexperienceasacommercialcook
Provensupervisoryexperience
ExperienceintheimplementationofHACCPprogram
A knowledge of Equal Employment Opportunity principles, Occupational
HealthandSafetystandardsandQualityImprovementpractices
ForotherexamplesofJ obSpecifications,refertotheInstituteofHospitalCatering
Manual.
2 . An or ient at ion pr ogr am
Orientationshouldbeprovidedforeachnewmemberofstaffattheirinductionand
shouldincludealloftheusualinformationabouttheresidenceandlegislation,but
mustalsoinclude:-
a) OH&Sasitrelatestofoodserviceareas;
b) Safefoodhandlingpractices;
c) PersonalHygiene;
Staffselection,orientation&training
FoodServicesManual
60
d) Foodpreparationtechniquesappropriatetothefacilityandtheirduties,and
e) Discussionofworkschedule.
A Policy and Procedure Manual should be clearly written and available to all
employees.
3 . Educat ion and t r aining
Trainingisanintegralpartofsuccessfulfoodproductionandismandatoryforsafe
food.Itismanagementsresponsibilitytoensurethatongoingtrainingisprovided
andunderstoodbystaff.
Ongoingtrainingshouldinclude:
FoodsafetyincludingHACCPmonitoringandhygieneprocedures
Infectioncontrol
KitchenSafety(OH&SincludingFireProcedures)
ManualHandling(consultwithOccupationalHealthandSafetyDepartment/
CommitteeandPhysiotherapyDepartment)
Nutrition
Texturemodification
MealPresentation
QualityImprovement
Training programs should be competency based. Training outcomes should be
identifiedforeachtrainingprogram/ module.
For example, the training outcome for food service managers and consultant
dietitiansundertakingfoodsafetytrainingcouldbeWriteaHACCPbasedFood
SafetyPlanandImplementtheFoodSafetyPlan.Thetrainingoutcomeinfood
safety training for cooks and kitchen hands could be Implement food safety
proceduresandmonitorproceduresoftheFoodSafetyPlan.
An example of one-on-one t r aining.
Staffselection,orientation&training
FoodServicesManual
61
AMinimumTrainingScheduleshouldbedevelopedforallnewemployeeswhoare
involvedinfoodservicetoresidents.AsamplescheduleislistedbelowinTable1.
Table 1 : Tr aining schedule
Tr aining Per sonnel Time fr ame
Orientation Foodpreparationstaff
Fooddeliverystaff
Foodservicestaff
Immediatelyon
employmentbefore
commencementofduties
DirectCareWorker
Foodsafety(including
HAACPmonitoringand
hygieneprocedures)
Foodpreparationstaff
Fooddeliverystaff
Foodservicestaff
DirectCareWorker
Within6monthsof
commencingservice
Refresherannually
Infectioncontrol Foodpreparationstaff
Fooddeliverystaff
Foodservicestaff
Within3monthsof
commencingservice
DirectCareWorker Refresherannually
KitchenSafety(fire,
safety,manualhandling)
Foodpreparationstaff
Fooddeliverystaff
Foodservicestaff
Within3monthsof
commencingservice
DirectCareWorker Regulartrainingsessions
Nutrition DirectCareWorker Within12monthsof
Foodpreparationstaff commencingservice
Texturemodification Foodpreparationstaff
Foodservicestaff
DirectCareWorker
Within3monthsof
commencingservice
Mealpresentation Foodpreparationstaff
Foodservicestaff
DirectCareWorker
Within3monthsof
commencingservice
Qualityimprovement Foodpreparationstaff
Fooddeliverystaff
Foodservicestaff
Within12monthsof
commencingservice
DirectCareWorker Refresherannuallyoras
scheduledbyCQM
program
Staffselection,orientation&training
FoodServicesManual
62
4 . Feedback on st aff per for mance
Astafffeedbackorsupervisionsystemshouldbedevelopedandeachemployee
shouldreceiveregularsupervisionorfeedbackonhoweffectivelytheyfulfiltheir
roleandresponsibilities.Thesupervisorshouldalsoassesstheemployeesgoals
andaspirationsandencourageeffectiveutilisationofdemonstratedstrengths.If
improvementisdesirable,furthertrainingoreducationshouldbeencouragedand
ifnecessary,performanceimprovementstrategiesputinplace.
QUALITY IM PROVEM ENT (M ONITORING ACTIVITIES)
Auditstaffrecords
Audittrainingprogramdocumentation
Auditappraisalrecords
EXAM PLES OF POOR PRACTICE
Trainingisnotprovided
Staffarenotinformedofalltrainingopportunities
Pooremployeeperformanceisnotaddressedadequately
EXAM PLES OF GOOD PRACTICE
Staffareinformedofalltrainingopportunities
Apositivelearningenvironmentexists
Anannualappraisalsystemisinplace
Staffselection,orientation&training
FoodServicesManual
63
RESOURCES
Resources
FoodServicesManual
64
1 . USEFUL REFERENCES
Recipes for Lar ge Number s
AshleyandAnderson1996
HospitalityPressPtyLtd
POBox426
ElsternwickVic3185
Cooking for Plent y - no longer in pr int
Heart Foundation Cookbook - in print
National Heart Foundation
407 Elizabeth St, SurryHillsNSW2010
Tel1300 362 787
Food Ser vice Guidelines for Healt hcar e
InstituteofHospitalCatering(NSW)
POBox1220
ChatswoodNSW2067
Food Book for Licensed Resident ial
Cent r es, Host els & Gr oup Homes
(CentralSydneyAreaHealthService
1996)
Copiesavailablefrom:
TheManager,BoardingHouseTeam
CentralSydneyAreaMentalHealth
Services
POBox1386
RozelleNSW2039
Refer ence Code for a Cook Ser ve Food
Syst em
(TechnicalSeriesTS21.NSWHealth
Department,March1998)
Availablefrom:
BetterHealthCentre
LockedMailBag5003
Gladesville NSW 2111
Tel0298160452
Refer ence Code for a Convent ional Cook
Chill Food Syst em
(TechnicalSeriesTS16.NSWHealth
Department,March1998)
Availablefrom:
BetterHealthCentre
LockedMailBag5003
Gladesville NSW 2111
Tel0298160452
Safe and Sound: Food Safet y for
Super visor s and M anager s in t he Food
Ser vice Indust r y
MaryJ ohnston,SusanShackleton
andPipDuncan
LongmanPaul,Auckland,NZ,1994
Food Poisoning Pr event ion in Aust r alia
Merry,G.
MacMillan,Australia,1989
Resources
FoodServicesManual
65
2 . USEFUL CONTACTS
Wor kCover Aut hor it y of NSW
ForinformationonMSDSforcleaning
chemicals
400KentSt
SydneyNSW2000
Internet:www.workcover.nsw.gov.au
Aust r alia New Zealand Food Aut hor it y
(ANZFA)
MailinglistfortheANZFAnewsletter:
Informationofficer
ANZFA
POBox7186
CanberraMailCentre ACT 2610
Tel:0262712241
Fax:0262712278
Internet:www.anzfa.gov.au
Commonwealt h Gover nment Bookshop
32YorkSt
Sydney NSW 2000
Tel:0292996737
Bet t er Healt h Cent r e
ForNSWHealthDepartmentpublication
Tel:0298160452
Food Science Aust r alia Infor mat ion
Ser vices (par t of CSIRO)
Internet:www.dfst.csiro.au
FoodSafety&Hygienequarterly
newsletter
Tel:0294908397
Food Safet y Campaign Gr oup
Internet:www.safefood.net.au
Local Gover nment Offices
(Local Councils)
EnvironmentalHealthOfficers
Communicable Diseases Int elligence
Australianfoodpoisoningstatistics
Internet:www.health.gov.au/ hfs/ pubs/ cdi
Resources
FoodServicesManual
66
GLOSSARY
Glossary
FoodServicesManual
67
The following t able defines some of t he t er ms used in t his M anual.
Resident ial unit : Aresidentiallocationwheremealsareservedand
whichisremotefromthemainkitchenorplace
wherefoodisprepared.
Cont inuous Qualit y
M anagement (CQM ):
Allfoodservicestaffarecommittedtoand
involvedinacreativeprocessofimprovement.
Qualit y Impr ovement
(M onit or ing act ivit ies):
Waysinwhichwecanmakesureweachieve
andmaintainthelevelofqualityrequired.
Bet ween meal
nour ishment s:
Thistermisusedinterchangeablywithsnacks.
Itreferstomorningtea,afternoonteaand
supper.
Ret her malisat ion: Reheating.
St andar ds: Formallydocumentedrequirements,againstwhich
performancecanbejudged.
Pot able: Cleanwaterthatissafefordrinking.
M SDS (M at er ial Safet y
Dat a Sheet ):
MaterialSafetyDataSheetisadocument
preparedbyamanufacturerforthesafeuseofa
hazardouschemical.
HACCP (Hazar d Analysis
Cr it ical Cont r ol Point ):
HazardAnalysisCriticalControlPointisa
practicable,preventativeapproachtofoodsafety
management.
Audit : Aprocessthatchecksifasystemisactually
workingasitisintended.Forexample,toaudita
HACCPplanmeanstosystematicallycheckthat
theproceduresusedintheHACCPplanare
achievingtheoutcomestheyaredesignedto
achieve.
Hazar d: Abiological,chemicalorphysicalagentthatmay
contaminatefoodandposearisktothesafetyof
thefood.
List er ia: Listeriamonocytogenesisafoodpoisoning
bacterium
Glossary
FoodServicesManual
68
APPENDICES
Appendices
FoodServicesManual
69
Appendix 1 : Example of for mat for a r ecipe car d
D
i
s
h
:
P
r
e
p
a
r
a
t
i
o
n
t
i
m
e
:
C
o
o
k
i
n
g
t
i
m
e
:
N
u
m
b
e
r
o
f
p
o
r
t
i
o
n
s
/
s
e
r
v
e
s
:
P
o
r
t
i
o
n
s
i
z
e
(
w
e
i
g
h
t
/
v
o
l
u
m
e
)
:
I
n
g
r
e
d
i
e
n
t
Q
u
a
n
t
i
t
y
(
f
o
r
s
t
a
n
d
a
r
d
n
u
m
b
e
r
s
)
Q
u
a
n
t
i
t
y
f
o
r
o
t
h
e
r
m
u
l
t
i
p
l
e
Q
u
a
n
t
i
t
y
f
o
r
o
t
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e
r
m
u
l
t
i
p
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e
U
n
i
t
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A
c
t
u
a
l
C
o
s
t
M
e
t
h
o
d
D
a
t
e
:
Appendices
FoodServicesManual
70
Appendix 2 : Sample cleaning schedule
It em: Workbenchesandcounters
Per son r esponsible:
Fr equency: Start and end of each day and as required
withusage.
M at er ial/ pr oduct s used: Scraper, brush, clean cloths, detergent,
sanitiser
Pr ocedur e: Removefoodparticles
Rinsewithwarmwater
Applydetergentandwash
(ensure correct concentration and contact
timebyfollowingmanufacturersinstructions)
Applysanitiser
(ensure correct concentration and contact
timebyfollowingmanufacturersinstructions)
Rinsewithcleanwaterorairdry.
Appendices
FoodServicesManual
71
Appendix 3 : Temper at ur e st andar ds for a cook-ser ve food ser vice syst em
AdaptedfromtheReferenceCodeforaCookServeFoodSystem.TechnicalSeriesTS21.
NSWHealthDepartment,March1998
PROCESS STEP CONTROL POINT TEM PERATURE STANDARD
Receivingfood Pointofdelivery Chilledfood0-5C
Frozenfood-18C
Foodstorage Refrigeration Vegetablechiller4-10C
Chiller0-5C
Freezer-18C
Thawing Refrigeration Thawingfood0-4C
Preparation Usingperishablefoods Usewithin1hourofremovalfromChiller.
Holdingtimeinpreparationareacanbe
longeriftemperatureoffooddoesnot
exceed10C.
Cooking Cookingprocess Centreoffood70Cfor2minutes,or
equivalentheatprocess(eg.75Ccore
temperature)
Bulkportioning
ofbulkhotfood
Portioningprocess Foodtemperatureofeach
batchattheendofportioning>70C
Hotholding Hotstorage Foodtemperature>60C
(coretemperature)
Transportationof
bulkhotfood
Hottransportation
container
Foodtemperature>70C(core)at
beginningofdeliveryrunandfood
temperature60Cattheendofthe
deliveryrun.
Hotplating(followedby
hottransportationor
on-sitehotdistribution)
Platingprocess FoodTemperature60C
(coretemperature)
Ensureplatesheatedto70Cbefore
plating.
Platingroomairtemperature22-25C
Transportationofhot
platedmeals
Platedmealininsulated
transportcontainer
Foodtemperature70C
(core)atbeginningofdeliveryrunandfood
temperature60Cattheendofthe
deliveryrun.
On-sitedistribution
toconsumer
Platedmeal Foodtemperature60C
atpointofdeliverytoconsumer.
Appendices
FoodServicesManual
72
Appendix 4 : Temper at ur e st andar ds for a cook-chill food ser vice syst em
AdaptedfromReferenceCodeforaConventionalCookChillFoodSystem.TechnicalSeries
TS16.NSWHealthDepartment,March1998
PROCESS STEP CONTROL POINT TEM PERATURE STANDARD
Receivingfood Pointofdelivery Chilledfood0-5C
Frozenfood-18C
Foodstorage Refrigeration Vegetablechiller4-10C
Chiller0-5C
Freezer-18C
Thawing Refrigeration Thawingfood0-4C
Preparation Usingperishablefoods Usewithin1hourofremovalfromChiller.
Holdingtimeinpreparationareacanbe
longeriftemperatureoffooddoesnot
exceed10C.
Cooking Cookingprocess Centreoffood70Cfor2minutes,or
equivalentheatprocess(eg.75Ccore
temperature)
Bulkportioningof
bulkhotfood
Portioningprocess Foodtemperatureofeachbatchat
theendofportioning60C.Portioning
timelimitif30minutes.
Bulkchilling Rapidchilling Foodintrays:coretemperaturereduced
from70Cto3Cwithin1.5hr.
Wholeportionsofmeat,poultryorfish:core
temperaturereducedfrom70Cto3C
within2.5hr.
Airtemperature0C
Refrigeratedstoragefor
bulkcookedchilledfood
Chilledstorage Foodtemperature0-3C
Airtemperature3C
Chilledbulkportions
commerciallyproduced
Pointofdelivery Foodtemperature0-3C
Chilledplating Platingroom Airtemperature15C.
Iftheplatingtimecannotbekepttoless
than30minutesafterremovalfrom
refrigeratedstorage,thenairtempofthe
platingroommustbe10C
Chilleddistribution Delivery Temperatureofplatedmeals0-5C.
Deliveryvehicleairtemperature3C.
Chilledstorageof
platedmeals
Chilledstorage Temperatureofplatedmeals0-5C.
Airtemperature3C.
Rethermalisation
(reheating)
Reheatingofbulkchilled
foodorofplatedchilled
food
Temperatureatcentreoffood
70Cwithin1.5hrofbeingremovedfrom
refrigeratedstorage.
Appendices
FoodServicesManual
73
Hotplatingfollowed
byconsumption.
Platingprocess Platingtime15minofcompletionof
heatingorremovalfromhotstorage.Hot
storageat70C.
FoodTemperature60C(core
temperature)
Ensureplatesheatedto70Cbefore
plating.
Platingroomairtemperature22-25C.
Hotplatingfollowed
byhotdistribution
Platingprocess Platingtime15minofcompletionof
heatingorremovalfromhotstorage.Hot
storageat70C.
FoodTemperature60C(core
temperature)
Ensureplatesheatedto70Cbefore
plating.
Platingroomairtemperature22-25C.
Packingofhot
platedmeals
Packing Time5minfollowingcompletionof
reheatingorremovalfromhotstorage.
Temperatureofpackingroomair22-25C.
Transportationofhot
platedmeals
Platedmealininsulated
transportcontainer
Foodtemperature70C
(core)atbeginningofdeliveryrunandfood
temperature60Cattheendofthe
deliveryrun.
Hotstorage Hotstorage Foodtemperature60C(core
temperature)
On-sitedistribution
toconsumer
Platedmeal Foodtemperature60C
atpointofdeliverytoconsumer.
Appendices
FoodServicesManual
74
Appendix 5 : Common micr obiological hazar ds and t heir cont r ols
Followingisalistofactivitiesinvolvedincommonfoodserviceoperations.Foreachactivity,
themicrobiologicalhazardsaredefinedandthecontrolmeasuresidentified.
(adapted from Bryan, F. L. (1982) Microbiological hazards of feeding systems, in
MicrobiologicalSafetyofFoodsinFeedingSystems,NationalAcademyPress,Washington
DC,ABMPSReportno.125,pp64-80).
ACTIVITY M ICROBIOLOGICAL HAZARD CONTROL
Purchase Foodpoisoningorganisms
infoods;foodsfromunsafe
sources;contaminateddry
andtinnedstock
Purchasefoodonlyfrom
reputablesuppliers;specifyno
damagedstockortins
Receipt Growthoforganismsduring
deliveryperiod
Ensuresupplierusesrefrigerated
(below5C)vehicle;frozenfood
transportedat-18Corbelow
Refrigeratedstorage Microbialgrowthif
temperaturetoohighor
storagetoolong;cross
contamination
Ensurecoldrooms/ fridges
operatebelow5C;rotate
stock;storerawfoodsbelow
cookedfoods;keepfoodcovered
Frozenstorage Microbialgrowthif
temperaturetoohigh
Maintainfreezersbelow-18C
Drystorage Microbialcontamination
viainsects,rodentsetc
Keepfoodscoveredandprotect
fromcontamination;maintain
lowtemperatureandhumidity
Thawing Growthofbacteriaduring
thawing;incompletethawing
Thawincoldroom,fridge
orusingmicrowaveoven;thaw
completelybeforecooking
Rehydration Contaminationduring
rehydration;bacterialgrowth
inrehydratedproduct
Usecleanutensils,containers;
usefoodpromptlyorrefrigerate
Preparation Crosscontaminationfrom
rawproducts;contamination
fromfoodhandler,dirty
utensilsandequipment
Avoidhandlingrawfoodandthen
cookedfood;avoidhandlingfoodnot
tobecooked;excludesickfood
handlers;goodpersonalhygiene
Cooking Inadequatecookingallowing
pathogenstosurvive;
survivalofsporesduring
cooking
Ensuretime-temperatureparameters
aresufficienttokillpathogens;
keepfoodhotorcoldaftercooking
topreventgrowthfromspores
Handlingfoodsthat
arenotsubsequently
heated
Pathogensinfood;cross
contaminationfromraw
food;contaminationfrom
foodhandlershands,
equipment,utensils
Keepfoodcoldtoinhibitmicrobial
growth;avoidhandlingrawfoodand
thenfoodsnottobecooked;avoid
handlingfoodswithhandsusegloves,
utensils;excludesickfoodhandlers;
goodpersonalhygiene
Appendices
FoodServicesManual
75
Holdingperishablefoods
atroom/ outdoor
Growthofpathogens Minimisesuchholding;keep
foodabove60Corbelow5C
temperatures
Hotholding Growthofpathogensif
temperaturetoolow
Keephotfoodsabove60C;preheat
devicesbeforetransferringfoodsto
them;donotstackfoodsinbainmaries
aboveheatinglevel
Coolingaftercooking Growthofpathogens Minimisetimeatroomtemperature;
coolfoodsrapidly;useshallow
containers;storeatlessthan5C;
ensurefridge/ coldroomisoperating
below5C
Reheating Growthofpathogens
duringreheating
Reheatquicklytominimisetime
between5and60C;ensurefoods
reachadequatetemperaturetoprevent
growthofpathogensduringhotstorage
Displayingfood Contaminationfrom
consumers;incorrect
storagetemperatures;
contaminationfrom
decorativeitems,labels
Coverfoods;protectfrom
contaminationbyconsumers;
ifself-servicedisplayprovidesneeze
guards,superviseandremove
contaminatedequipmentandfood;
keepperishablefoodabove60Cor
below5C;avoidusingdecorative
tems,labelsetc.onfoodfordirect
consumption
Servingfood Contaminationfrom
foodhandler
Useutensils,gloves;avoidtouching
partsofcutleryandcrockerythatwill
beincontactwithfood;avoid
separatingwrappingpapersbylicking
fingerfirst;goodpersonalhygiene
Cleaningandsanitising
ofequipment
andutensils
Failuretoremovepathogens
fromsurfaces
Pre-cleanbyscraping/ rinsing;wash
withdetergentandhotwater(atleast
45C);rinsewell;sanitiseusingwater
at77Coraboveorusechemical
sanitiser;measuresanitisercarefully
andallowcorrectcontacttime;airdry
andstoreawayORusedishwashing
machine
Appendices
FoodServicesManual
76