SITXFSA101

USE HYGIENIC
PRACTICES FOR
FOOD SAFETY

Name:

Class:
Use Hygienic Practices For Food Safety
SITXFSA101
Element of Competency Achieved Not yet Date
Achieved
HYGIENIC WORK
PRACTICES
Importance of hygienic work
practices
Consequences of poor
hygiene practices for the
customer, worker,
colleagues and workplace
Hygienic work practices and
their purpose
Hand washing procedure
Propose hygienic work
practices for various jobs
HAZARDS IMPACTING FOOD
SAFETY
Food hazards that may affect
health & safety of
customers
Assess associated hygiene
risks
Use appropriate control
measures
HACCP

COMPLIANCE
Difference between Act,
regulation, code of practice,
standard
Intent of national, state,
territory food laws
Role of NSW Food Authority
Overview of food safety
program
Workplace policy &
procedure related to
 hygiene
Responsibilities of the food
safety supervisor
Apply workplace policy &
procedure

Food
Contamination &
Food Borne Illness
Signs of damaged,
deteriorated, spoiled, out of
date food
Meaning of contaminant,
contamination, etc
Causes of contamination
Food allergies
Causes of food borne illness
Hygienic work practices to
minimise and / or prevent
contamination

REPORTING
Purpose & importance of
reporting issues
Describe how, what , when &
whom to report

Name: ...................................................................
Keywords
Word Meaning
Bacteria Germs you cant see. Some bacteria dont harm
humans, but others can make us sick if they
multiply in food we eat
Contamination, contaminated When something gets into food that should not
be there. It can make someone sick or injure
them if they eat it
Cross-contamination When germs that may be in one place (e.g. on
food, benches, hands or equipment) pass to
another place (e.g. Food)
Detergent Like soap, removes grease and dirt
Diarrhoea Having to go to the toilet a lot
Disinfectant A chemical used to kill germs on surfaces such
as floors and toilets
Disposable Throw away after one use
Environmental hygiene Keeping the equipment and the premises, such
as the kitchen, clean
Food handler Someone who is involved in any food activity
e.g. preparing, cooking, serving or transporting
food
Food poisoning An illness caused by eating contaminated food
Food safety Making sure that food is safe to eat
Hazard Something that is a risk or danger to people
Hygiene Being clean
Induction Training when you first start work so you know
how to do things the right way
Infectious, infection An illness that can be easily passed on to other
people
Lather Foam from soap or detergent
Linen Fabric items e.g tea towels, aprons, tablecloths,
sheets, pillow cases and towels
Word Meaning
Micro-organism A very small living thing that can only be seen
with a microscope e.g. bacteria and viruses
Personal hygiene Keep yourself and your clothing clean
Pests Unwanted creatures in food premises e.g. mice
and insects
Physical contamination When an object is found in food that should not
be there e.g. glass, a bandaid or a stone
Premises A place of business
Procedure A written list of steps telling you how to do a
work task
Raw food Uncooked food
Ready-to-eat food Food that is ready to eat without more
preparation
Residue What is left over
Sanitise/Sanitiser To kill germs by using a chemical or heat
Thermostat A device that establishes and maintains the
desired temperature automatically
Utensils Tools used in the kitchen e.g. knives, peelers,
graters, mixers and serving spoons
Virus A micro-organism, a bit like bacteria
Hygienic Work Practices
The Importance of Hygienic Work Practices
An essential part of being a Tourism, Hospitality and Events worker is the
discipline to ensure that hygiene standards are maintained in all areas of the
enterprise. Good hygiene takes effort! Why is hygiene so important?

Prevents the outbreak / spread of food-borne diseases

Helps maintain a clean, physical appearance of the establishment
It is a legal requirement
Produces more streamlined processes and less waste

The first thing customers see when visiting your business is the establishment
itself. They will look at the exterior of the building and then the interior of the
service areas. If everything is clean and tidy, then the customers can reasonably
assume that the establishment will be hygienic and safe to enter.

Sandwich shops and many modern restaurants have open kitchens, where the
customers can see what is going on and observe the hygiene standards of the
workers themselves. This style of work demands exemplary hygiene standards
and attention to detail. Even if the customer cant see what you are doing, you
should imagine that they can. There are no excuses for breaching hygiene
standards.

Besides these obvious impacts upon the customer, hygiene is also important
from a business point of view. Businesses can only afford to employ people if
they make money. To do this they must make more money from food than they
spend on ingredients, staff wages and other costs of the business, such as
storage selling and waste.

Good hygiene assists a business as it helps minimise waste. For example, if food
is stored correctly it will last longer and less will need to be discarded. Clean
kitchens will harbour fewer pests and bacteria, which means less contamination
and less waste. Keeping equipment well-cleaned and maintained also assists in
lowering maintenance and replacement costs, as they last longer.

On top of that, it is important to remember that hygiene is a legal

requirement and non-compliance can cost the business a great deal. Fines may
be issued or the business could even be temporarily, or permanently, closed
down.

Because of this, it is essential to follow the hygiene procedures in place at your

work. Hygiene applies to all Hospitality workers, however it is especially
important for workers who handle food to practise good hygiene. In the kitchen,
there is potential to poison hundreds of people. Whether you are working in a
sandwich shop, caf, restaurant or a large scale function environment, the basic
hygiene requirements are the same.
WHS Tip The more food you serve, the more chance there is of food
poisoning. Never take shortcuts when it comes to workplace hygiene!

Hygienic Work Practices

In order to make sure that good hygiene is practised, businesses create policies
and procedures which must be followed. Procedures related to hygiene can
cover a wide range of activities and jobs. Hygiene should be considered in all
tasks.

For example, bar staff are required to clean their work areas, clean and sanitise
glassware, maintain beer lines, wear appropriate uniforms and follow other
procedures designed to ensure a hygienic workplace. New staff should be
trained in the correct procedures and should follow them at all times.

Workplace hygiene procedures encompass:

Personal hygiene uniform policies, hand washing requirements,

protective equipment and clothing requirements
Food safety food safety program, safe food and beverage handling
procedures, storage requirements, avoiding cross-contamination, HACCP
and food Safety Code requirements.
Cleaning providing and using appropriate cleaning equipment and
chemicals for each job and surface, linen and laundry cleaning procedures,
cleaning and sanitation rosters, garbage handling and disposal
Training all staff are trained in correct procedures, legal and regulatory
requirements, organisational policies, food safety requirements

Personal Hygiene
As a Hospitality employee it is extremely important to maintain high levels of
personal hygiene, especially if you are working with food. Human bodies
naturally harbour trillions of bacteria which are easily transferred.

By touching parts of your body and then touching your work surfaces or food,
you can easily transfer disease-causing microorganisms. Your hands can also
spread diseases when you touch contaminated surfaces and then prepare food.
You should always try to put a barrier between your body and the food, such as
by wearing a clean uniform, gloves and cleaning/sanitising your hands
fastidiously.

Good personal hygiene means you should:

Shower daily
Shave (if required) and wash your hair
Do not touch your hair during work
Use shampoo and conditioner for cleaner, healthier hair
Brush your hair prior to service to remove any stray or
 loose strands
Tie back long hair or cover it with a hairnet or hat
Never brush your hair in a food area
Do not wear makeup or jewellery in the kitchen.
Food items can get stuck under jewellery and let bacteria
grow, which can contaminate other food.
Makeup can stain your uniform and contaminate food
Keep your nails short and clean, as dirt and bacteria can thrive under them
Nail polish is not to be worn by food handlers, as it can chip and
contaminate food. Artificial nails can fall off into food without you realising
Cuts, abrasions and open sores harbour bacteria and bodily fluid and must
be prevented from coming into contact with food. This also prevents
bacteria from food entering the wound and causing infection. Bright
waterproof dressings can be detected easily if they come off. You may
want to wear gloves as added protection

Scratching is another habit that must be avoided because scratching areas of the
body such as the hair, face or armpit can transmit bacteria. Many areas of the
body that we touch are moist and provide a good breeding ground for bacteria.

Washing Your Hands

Hands are a major conductor of diseases. They are constantly in contact with
food, surfaces, our bodies and other people. Just as a doctor would scrub up for
work, so must Hospitality workers and food handlers. You should always wash
your hands prior to starting work. Not only that, but you should also wash your
hands every time you:

Go to the bathroom
Touch/scratch body parts, e.g. hair, nose, mouth
Smoke
Cough, sneeze or blow your nose
Take a break
Eat or drink
Handle raw food
Change from one task to another
Handle animals
Every time you enter a food preparation area, regardless of whether you
washed them in the bathroom

It is important to wash your hands thoroughly, using a special technique:

 Step 1
water (don't burn yourself!)
Wet your hands under hot running

Step 2
soap is preferable)
Lather your hands with soap (liquid

Step 3
fingers, nails and wrists thoroughly
Use a brush to scrub your hands,

Step 4
water
Rinse off hands under hot running

Step 5
paper towel
Dry hands thoroughly with single use

Step 6
If available, apply a sanitiser

Step 7
Repeat this process throughout the day

Equally important as the hand washing process is using the appropriate facilities:

Hand washing should be carried out in a designated hand washing sink.

Do not wash your hands in a food preparation basin!
Taps should be lever or foot pedal operated to avoid recontamination
Soap and sanitiser should be contained in dispensers if possible. Liquid
soap is preferable to bar soaps as it is easier to apply and later
Use single use drying aids such as paper towels
The water supply should be hot

If you are handling cash as well as preparing food you must take extreme care
not to contaminate food. Money especially coins, can carry lots of bacteria. One
way to avoid contaminating food is to use disposable gloves, which are changed
every time you take a customers money. Using 1 hand for money and 1 hand
for food preparation could also work, but make sure you dont get confused!
Uniforms
Uniforms are worn not only for protection but also for hygiene reasons. If your
business has a uniform then it must be worn. The uniform should be designed
with WHS and hygiene matters in mind. Lets take the chefs uniform as an
example. Did you know?

The toque blanche or chefs hat helps contain

the hair and prevents hair and sweat from
contaminating the food. There are various styles
available, from the traditional hat to the modern
skull caps or paper varieties. Make sure that hair
is tucked in and away from your face.

The jacket being wide allows for air circulation.

Keep it clean during service and swap the front
panels over if you go into the dining area of the
restaurant. Use the protection of the long
sleeves; this way you also prevent contamination
from the arms. The pants also provide protection.

The light colour enables obvious dirt to be easily

visible, also the white colour enables bleach to be
added to the wash cycle to sanitise and keep
uniforms in pristine condition. Uniforms MUST be
washed after every shift.

The apron is also protective and should not be

used to wipe your hands. Use paper towels for
this purpose.

Shoes need to be clean and polished to prevent

food items from sticking. They also need to have
non-slip soles and be sturdy to provide sufficient
support for a long day at work. Leather shoes are
preferable.
Cuts and Abrasions
Cuts, abrasions and open sores must be covered up. This prevents bodily fluids
and bacteria coming into contact with food and, equally, prevents infection as a
result of bacteria from food entering the wound. Ensure that you cover any
injuries, preferably with brightly coloured dressings. Bright waterproof dressings
can be detected easily if they come off. If the wound is on your hand you may
need to wear gloves as added protection. Remember to change the dressing
frequently, disposing of the used bandage appropriately.

Report any Personal Health Issues

If you are aware that you have a contagious illness such as the flu,
gastroenteritis, hepatitis, etc., you must stay at home to avoid contaminating
food and/or infecting others. This is a legal requirement. Diseases that cause
vomiting and diarrhoea are often highly contagious and could be the result of
food poisoning. Reports can be verbal or written, formal and informal. You can
report a food safety issue to your manager, supervisor, chef, owner or
purchasing officer. Each workplace will have its own procedure (way of doing
things).

Even if you just have a cold, you need to inform your supervisor and minimise
the spread of germs when coughing or sneezing. Use paper towels or tissues
and always wash your hands thoroughly afterwards. Never spit, because this can
spread illness quickly.

Do not return to work until at least 48 hours after your symptoms have ceased.
If you are unsure, speak to your doctor and your manager for advice.

According to the Food Safety Standard 3.2.2 Food Safety Practices:

A food handler who has a symptom that indicates the handler may be suffering
from a food-borne disease, or knows he or she is suffering from a food-borne
disease, or is a carrier of a food-borne disease, must, if at work

a. Report that he or she is or may be suffering from a disease, or knows that

he or she is carrying the disease, to his or her supervisor, as the case may
be;
b. Not engage in any handling of food where there is a reasonable likelihood
of food contamination as a result of the disease; and
c. If continuing to engage in other work on the food premises take all
practicable measures to prevent food from being contaminated as a result
of the disease.

Note: Always report any incidents of or potential food contamination to your

supervisor, especially those that have resulted from a personal health issue!
What Happens if I Dont Follow Hygiene
Procedures?
Failure to comply with food legislation can result in breach notices, fines and
prosecution. Business found to be in serious breach of food safety laws can be
closed down, either temporarily or permanently.

In NSW, breach notifications are made public on a name and shame list, so that
consumers can see which restaurants have breached food safety in the last 2
years. Imagine the damage to your restaurants reputation!

According to the New South Wales Food Authority:

A restaurant was fined 4 fines of $660 for each breach of hygiene and
having cockroaches in the kitchen
A well known fast food outlet received fines for being unclean and having
cockroaches on its premises
A patisserie was fined $1100 for selling mouldy cake
A convenience store was fined for selling flavoured
milk past its use-by day
A well known bakery chain was fined for being
unclean, providing incorrect storage and insufficient
temperature controls
A Sydney restaurant was fined for having 3 food
handlers working in a kitchen semi-naked
(either wearing only a singlet and pants or no shirt at all).

On top of the legal ramifications, you must also

consider the health impacts of breaching hygiene guidelines.

Imagine if you stayed at a hotel and found someone

elses blood on the sheets. What blood-borne diseases

could be transmitted? What if the person preparing a

sandwich didnt wash their hands correctly could you get food poisoning as a
result?

Hygiene procedures must be strictly followed at all times!

Consequences of Poor Hygienic Work Practices

It is important to note that fresh preparation and immediate consumption of food
rarely results in food poisoning. The recent increase in reported cases of food
poisoning mostly stems from changes in our lifestyle and an increasing tendency
to eat food prepared by someone else. This can be in a restaurant, takeaway
shop or as pre-prepared food purchased from a supermarket. This shift in life
style has resulted in a decline in the preparation and serving of food at home,
where meals were freshly prepared and eaten either immediately or within a
couple of days.

Essentially, most food poisoning occurs through improper food safety practices
such as:

Not washing fruit and vegetables they have often been sprayed with
insecticides or are dirty
Improper temperature control the danger zone is between 5C and
60C and pathogenic bacteria multiply very rapidly in this environment
Cross-contamination mixing different food types, as well as cooked
and uncooked food, can result in bacteria being served to a customer.
Proper storage, food handling and cleaning procedures must be followed
to prevent cross-contamination
Pests proper storage and regular pest controls are necessary because
pests transmit germs and spoil food
Improper cleaning if cleaning and sanitation processes are not done
correctly, bacteria and other pathogens will multiply and cause problems

Pest Control
Pests are undesirable for any food business. Not only can they spread diseases,
they can also find their way into foodstuffs. The evidence of pests is a common
reason for EHOs ( Environmental Health Officers ) handing out fines.

Good personal hygiene, good cleaning regimes and pest control management
are the best ways to contain pests. Cockroaches breed in cracks and warm,
moist areas. They can be a major problem if good sanitation regimes are not
implemented. This would include scheduled maintenance of premises and
equipment. Appropriate provisions for screens and the elimination of cracks,
holes and damp spots are important measures to keep vermin out of premises.

Flies and cockroaches feed in a similar manner:

they partly digest food and then vomit the juices
on food. Because flies breed in animal waste and
decaying organic material, they pick up bacteria
and viruses and transfer them to whatever they
land on.

UV lights, fly strips and fly spray are ways of

controlling adult insects, however it is important
to consider the regulations. Fly zappers and fly
strips are prohibited in many food preparation
areas due to the risk of carcasses contaminating
food. Aerosols must not be used in food production areas. Flyscreens and plastic
curtains help to keep out adult insects.

Other pests, such as rats, need to be kept under control using barriers or
poisoning. Make sure you prevent contact between food and rat poison. Pets are
also carriers of bacterial and are never allowed in a food establishment. Birds
need to be prevented from entering premises as they harbour bacteria and
contaminate food. Ensure that pest inspections and control measures are carried
out frequently.

According to the Food Safety Standard 3.2.2 Food Safety Practices:

A food business must

a. Not permit live animals in areas in which food is handled, other than
seafood or other fish or shellfish;
b. Permit an assistance animal only in dining and drinking areas and other
areas used by customers;
c. take all practicable measures to prevent pests entering the food premises;
d. Take all practicable measures to eradicate and prevent the harbourage of
pests on the food premises and those parts of vehicles that are used to
transport food.

Waste Disposal
All kitchens accumulate rubbish during the preparation of food. Rubbish should
be placed in plastic bags and stored in containers with tight-fitting lids. It is
important to remove rubbish from the kitchen regularly and to store it in
containers in a cool area, ready for collection by a garbage contractor. The
rubbish container should be covered to prevent flies and other vermin from
feeding on the scraps. Garbage should be placed as far from a building entrance
as is practical. In general, access for pests and lack of sanitation are the major
contributors to pest problems.

Steps for cleaning garbage areas:

1. Put on gloves
2. Seal the bin liner so contents are contained
3. Remove garbage to the main refuse area
4. Clean up any scraps that have been displaced
5. Wash and scrub bin and its lid with hot water and a detergent. Use a
scrubbing brush
6. Wash surrounding area floor and walls
7. Rinse out bin with hot water
8. Sanitise bin, according to the manufacturers instructions
9. Tip bin over onto clean surface and air dry
10.Reline bin with plastic liner
11.Remove gloves and wash hands thoroughly

The outside garbage area must also be cleaned as part

of a regular cleaning schedule.

Handling Linen
Almost all Hospitality businesses use linen in their operations. For instance, a
restaurant would require tablecloths, napkins, table runners, tea towels, waiters
and chefs cloths, front of house and back of house aprons, uniforms and so on.
Accommodation providers will also need bed linen, bath towels and an array of
other in-room supplies.

As most linen supplies come into contact with peoples skin and can also come
into contact with food or food preparation surfaces, it must be hygienically
laundered, stored, handled and then removed from use when dirty or
contaminated. Linen and the laundering process is an expensive cost to a
business, so all staff must do their best to retain its quality.

Laundering the temperature of the wash cycle is very important (minimum of

68C), especially from a sanitation perspective. Temperatures must be high
enough to kill harmful bacteria but not too high that the fabric is damaged.
Antibacterial detergents can be used to kill bacteria and ironing provides a final
sanitation step. Always separate front-of-house linen from back-of-house linen
never wash them together. The grease and grime buildup on back-of-house linen
will degrade front-of-house linen.

Storing always store linen in a clean and protected storage area to avoid the
chance of contamination or post-wash staining. Regularly clean out a storage
facility and wipe down shelving. If fresh linen is sealed in protective plastic
casing, do not remove it until the linen is required for use.

Handling it is important to always wash your hands before handling fresh

linen, as well as after handling dirty linen. Linen should be put into use only
when it is required, e.g. only put on your uniform on just before your shift.
Always use linen for the correct purpose, e.g. only clean with designated
cleaning clothes, not customer-use linen.

Never use linen to wipe sweat from the body! Regularly change your kitchen
cloths for fresh ones throughout your shift. Dispose of dirty linen into designated
laundry bags / hampers. Never leave dirty linen lying around. Always be mindful
of fabric coming into contact with surfaces, to avoid the likelihood of
contamination.

In the event that linen has been stained by body fluids, e.g. vomit, faeces or
blood, then a biohazard waste bag must be used. This is to prevent
contamination and to protect staff who must handle contaminated linen. These
specialised bags are usually red in colour and disintegrate during the washing
cycle. A disposable plastic apron and disposable gloves should be worn when
handling contaminated linen. For severe contamination the linen may be
disposed of in a hazard bin.

Cleaning and Sanitising

Hospitality businesses must maintain a high level of cleanliness and sanitation to
ensure good food hygiene. Every establishment should have a cleaning
plan/schedule to ensure proper hygiene is maintained, especially in food service
areas.

Regular attention should be paid to:

Benches
Floors
Walls Utensils
Crockery and cutlery
Equipment and machines
Store rooms
Refrigerators and freezers
Wash basins
Fixtures and fittings

All surfaces within the food storage, preparation and service area need to be
cleaned regularly. This also applies to the front-of-house and room service
divisions. This includes all small and large equipment, especially in hard to reach
places. Items like blenders can develop mould or bacteria if not cleaned
properly.

All equipment must be included in the cleaning schedule so that it is cleaned

periodically. However, some equipment may need to be cleaned in addition to
the regular cleaning, especially if it was used often, or for messy tasks. If
equipment is broken or does not meet food safety requirements for some reason,
it must be taken out of use and repaired as quickly as possible.

Cleaning is the act of removing of dirt, food particles, grease, grime, scum, etc.,
from a surface. Cleaning is aided by the application of a detergent, which helps
to lift the dirt from the surface as well as keep it from reattaching. Cleaning
generally produces a visible result, i.e. the object looks clean. However, cleaning
does not kill off bacteria.

Sanitation means that heat and/or a chemical sanitisation product is applied to

kill/reduce the amount of bacterial. Surfaces that come into contact with food
products need to be sanitised regularly.

These 2 processes should be carried out as separate procedures first you clean
and then you sanitise. In order to be effective, the sanitation process requires a
clean and detergent-free surface.

Steps for effective cleaning:

1. Pre-clean rinse objects with water to remove particles and loose residue
 2. Wash use a combination of hot water and detergent to remove dirt and
grease
3. Rinse rinse off detergent, foam and residue
4. Sanitise use a food safe sanitiser to kill/minimise surface bacteria
5. Dry air dry or drip dry avoid wiping dry as this will reintroduce
bacteria!

You should have a cleaning schedule for your premises that specifies the
required cleaning duties, the cleaning intervals (outlining what will be cleaned at
what frequency), the equipment and cleaning agents used, as well as an actual
floor plan of the premises. Make sure that you allocate the jobs to a person or
position to create responsibility. A checklist will ensure that all tasks are
completed according to schedule and organisational policy!

Recommended Cleaning Methods

Surface Cleaning Method Hazards

Tiles Wash with a detergent or Do not use harsh

disinfectant and water solution, then abrasive cleaners
rinse and dry. A brush may be
required.

Laminex Use a detergent and water solution, Do not use abrasive

then rinse and dry cleaners or harsh
scrubbing actions

Glass Wash with a detergent and water Water left on surface will
solution, then rinse and dry result in spots and
immediately. Use a lint-free cloth streaks

Plastic Wash with hot water and dry Avoid abrasive cleaners

Stainless Gently apply a detergent and water Do not use a harsh

Steel solution, then rinse and dry. De-lime scrubbing motion with a
with a suitable acidic cleaner scourer or steel wool, as
it will mark the surface
and may cause rust.

Carpet Vacuum regularly. Spot-treat stains Avoid contact with

when detected. Periodically have excessive water or liquid.
 carpets shampooed Extract immediately if
this occurs

Cleaning Equipment
Before beginning any cleaning, you must always inspect the cleaning equipment.
Ideally, the previous user would have left supplies and equipment clean and
ready for reuse, but this does not always occur. Faulty, worn out, dirty or poorly
stored equipment not only wastes valuable preparation time but may potentially
pose a serious safety risk.

Make sure that you choose the appropriate cleaning equipment for the particular
task, examples include mops, brooms, brushes, bucket, cleaning cloths.

Hygiene Work Practices within the Hospitality

Industry
Hygiene procedures are required for all areas of the hospitality industry. These
procedures vary according to the tasks required and the business policy
standards. Some examples of specific practices for specific areas include:

Accommodation dirty linen should be removed using gloves; clean and

dirty linen should be kept separate
Kitchen/food preparation areas correct handwashing and food safety
procedures should always be followed
Food service areas gloves should be used for handling food and for food
preparation
Storage areas cooked and uncooked foods should be stored at the
correct temperatures
Laundry dirty linen should be washed using the correct temperature and
method
Public areas toilets and restrooms should be kept clean using suitable
chemicals and cleaning equipment
Garbage storage and disposal correct handling and hand-washing
procedures should be observed when disposing of kitchen and
accommodation garbage.
 Review Questions: 1
1. Provide five (5) examples for poor hygiene practices:

1.

2.

3.

4.

5.

2. Workplace hygiene procedures encompass four main areas. What are they
key requirements for the following aspects to meet typical requirements in
an organisation?

Personal hygiene

Food Safety

Cleaning

Training

3. What are the ramifications of failure to observe hygiene policies and

procedures?

4. How does hygiene affect the image of a business, the service areas and
staff in general?
5. List six (6) examples for personal hygiene requirements:

1.

2.

3.

4.

5.

6.

6. What are the reporting requirements for food handling staff who suffer
from illnesses such flu, diarrhoea or vomiting?
 7. List five (5) instances when you must wash your hands before engaging in
any tasks:

1.

2.

3.

4.

5.

8. Explain the essential steps for correctly washing your hands:

9. List four (4) requirements for an appropriate hand washing facility. What
must this include:

1.

2.

3.

4.

10. What are evident signs of vermin? How can these be controlled?

11. List the basic rules for effectively maintaining rubbish areas:
12. What are the hygiene requirements for handling linen in order to prevent
cross contamination?

13.Explain the processes of cleaning and sanitising:

Cleaning

Sanitation

14.List the six (6) steps required for effective cleaning:

1.

2.

3.

4.

5.

6.

15. What is a cleaning schedule? What should be specified in a cleaning

schedule?
Hazards Impacting on Food Safety
The most important hygiene procedures relate to food handling, due to the
potential to cause illness. Because of this, it is a legal requirement to implement
strict controls regarding how food is stored, used, handled and sold.

In most cases, a business that sells food must have a food safety program. The
food safety program is designed to ensure that the food made, sold or
transported is safe, through the identification and control of potential hazards.
The food safety program will include procedures that are specific to the
requirements of the business. Any procedures or guidelines described in the
food safety program must be adhered to by all staff members.

Personal / Environmental Hygiene

Personal hygiene is the first step in the prevention of hygiene risks. Personal
hygiene is about being clean as a person you, the employee or employer,
paying extra attention to your physical cleanliness and appearance to ensure
that no harmful microorganisms (e.g. bacteria) or objects (e.g. hair), can be
transferred from you to your customers.

Before starting work, it is essential to follow some golden rules of cleanliness and
personal hygiene. These guidelines are essential to prevent potential hygiene
risks. Risks include poor personal grooming, oral and personal hygiene, and
working with open cuts and sores when handling food.

One of the most common risks is not washing hands after eating, smoking,
handling garbage or going to the toilet.

Environmental hygiene risks come about through poor work practices,

inappropriate handling and storage of foods, as well as inadequate and/or
irregular cleaning practices. Unsafe and environmentally unsound garbage
storage and inappropriate handling of contaminated kitchen linen can also pose
hygiene risks.

Hygiene procedures are essential in kitchen operations and cookery,

housekeeping, laundry and food and beverage service. Procedural guidelines
have been set down by relevant government bodies to ensure an industry-wide
benchmark is maintained. Personal hygiene procedures include regular hand
washing, wearing of appropriate and clean clothing, as well as ensuring personal
hygiene is of an excellent standard. These procedures assist the safe and
hygienic handling of food and beverages and avoid cross-contamination in food
preparation areas and storage. Other hospitality tasks including waste disposal,
sanitation and cleaning procedures and the safe handling and disposal of linen
and laundry, must follow correct procedures. Always use cleaning materials,
clothes and equipment to avoid transferring microorganisms.

Who is most at Risk?

Some customers are more at risk of food poisoning than others. People who are
generally more at risk include:

Elderly

Pregnant Women
Children
People with immune deficiencies
People with food allergies

Special care must be taken when serving these customers. For example, in a
hospital or nursing home almost all customers would be high-risk, so extreme
care must be taken surrounding food safety. Likewise, people with allergies to
certain foods, such as nuts, may react badly to the slightest contamination.

Which Foods are Dangerous?

Microorganisms require moisture, food, warmth, correct pH and time, to grow.
Some foods are more susceptible to spoilage than others. Foods that are high in
moisture, protein and fat promote bacterial growth and are, therefore, referred to
as high risk foods. These foods need to be handled and stored correctly.

According to the Food Safety Standard 3.2.2, potentially hazardous foods are
foods that meet both the criteria below:

They might contain the types of food-poisoning bacteria that need to

multiply to large numbers to cause food poisoning; and
The food will allow the food-poisoning bacteria to multiply

The following foods are examples of potentially hazardous foods:

Raw and cooked meat (including poultry and game) or foods containing
raw or cooked meat such as casseroles, curries and lasagne
Smallgoods such as Strasbourg, ham and chicken loaf
Dairy products, for example, milk, custard and dairy-based desserts such
as cheesecakes and custard tarts
Seafood (excluding live seafood) including seafood salad, patties, fish
balls, stews containing seafood and fish stock
Processed fruits and vegetables, for example salads and cut melons
Cooked rice and pasta
Foods containing eggs, beans, nuts or other protein-rich foods such as
quiche, fresh pasta and soy bean products
Foods that contain these foods, for example sandwiches and rolls; cooked
and uncooked pizza

What happens if I find a Hazard?

As a food handler, not only must you follow your organisations hygiene
procedures diligently, you must keep alert to any activities that breach these
standards. You have a legal and civil obligation to identify and report any
unsatisfactory hygiene practices. It is important to notify your supervisor or
manager immediately so that swift action can be taken.

Examples of poor organisational practices:

Unsatisfactory personal hygiene standards or employees

Unsatisfactory practices that lead to contamination of food, e.g. hairclips,
bandaids, chemicals
Unsafe food handling that may lead or has led to cross-contamination
Incorrect cleaning practices that are not in line with your organisations
food safety program
Outdated practices that are not consistent with current requirements

Equally important is that you are on the lookout for any hygiene related hazards
that may affect the health and safety of customers, colleagues or yourself. They
can be Personal or Environmental. Write a P = Personal or E =
Environmental for each of the following hazards:

Contaminated food
The presence of vermin or pests
Any airborne dust
Linen contaminated with human products, food or microorganisms
Dirty equipment and utensils
Contaminated rubbish
Practices not consistent with your organisations procedures
Colleagues who have insufficient training or understanding of hygiene
principles, policies and procedures
Equipment that does not work correctly, especially refrigerators, freezers
and temperature gauges

If you identify a hygiene hazard, you must:

1st Take Immediate Action to remove or minimise the hazard

in accordance with your organisational and legal
obligations
2nd Report the hygiene hazard to an appropriate person if the
situation is beyond your scope of responsibility

3rd Ensure that the hazard has been removed or minimised

Follow the Food Safety Program

Food businesses which prepare high risk foods are required by law to have a food
safety program (FSP) in place. Essentially, an FSP is a business food safety
plan to ensure that the food made, sold or transported is safe, through the
identification and control of potential hazards.

An FSPacts as a preventative measure for health and safety, by setting out the
processes that staff must follow. Staff who are trained in food handling and who
follow the processes set out in the FSP are less likely to cause food poisoning.

According the Food Safety Standard 3.2.1 a food business must:

a) Systematically examine all of its food handling operations in order to

identify the potential hazards that my reasonably be expected to occur;
b) If one or more hazards are identified in accordance with paragraph (a),
develop and implement a food safety program to control the hazard or
hazards;
c) Set out the food safety program in a written document and retain that
document at the food premises;
d) Comply with the food safety program; and
e) Conduct a review of the food safety program at least
f) annually to ensure its adequacy

Understand and Use HACCP Procedures

Hazard Analysis of Critical Control Points (HACCP) is a system that
originated in the USA to prevent astronauts getting food poisoning while in
space. In incorporates general hygiene requirements into the daily operational
processes of an establishment and is used to minimise the risk of food poisoning.
This is done by identifying and analysing possible points of contamination, then
implementing systems and procedures to minimise the risk.
 Apply HACCP to the Food Handling Cycle
To minimise the risk of food contamination, you need to consider all the steps
involved in food preparation and sales. This is referred to as the catering cycle
and is illustrated here:

Ordering

Disposing Receiving
Catering Cycle
Selling and
Storing
displaying

Transporting Preparing

Processing, packaging
and holding

At each step of the food handling cycle, it is important to identify and remove
potential causes of contamination. You also need to monitor and record
temperatures of commodities, prepared foods and storage and display areas.
The following points are examples of steps you can take to minimise the danger.

Ordering ensure that you have clear product specifications and good
standards for quality, as well as delivery and hygiene procedures. Only use
suppliers with appropriate accreditation, who meet food safety requirements.

Receiving ensure that deliveries are systematically checked on arrival:

Ensure that the temperature is tracked while in transit and check it at the
time of delivery
Inspect ALL items for any signs of contamination or damage
Make sure raw and cooked foods are not kept together during the delivery
process
Storing ensure that food is stored according to requirements:

Cold and frozen food must be stored in the appropriate storage facility at
the correct temperature, e.g. frozen food in a sealed freezer below -18C
Keep items separated and stored according to their potential for cross-
contamination, e.g. cooked foods on the top shelf, raw foods below, all
food to be covered
Regularly check use-by dates and quality indicators such as freezer burn

Preparing separate food items and avoid the danger zone wherever possible

Keep raw and cooked ingredients apart and do not use the same tools or
cutting boards for different tasks. Wash all equipment and tools used for
raw food prior to using them for cooked food
WPRW items in clean water to prevent contamination from chemicals and
bacteria
Clean and sanitise benches and cutting boards in between production
steps
Do not leave food in the danger zone
Wash your hands thoroughly whenever it is needed

Processing, packaging and holding par-cooking, precooking and cook-chill:

Return prepared goods to the correct storage conditions immediately, e.g.

seafood on drip trays covered with ice
High risk items which are below 70C, e.g. custard sauce and hollandaise,
need to be used quickly
Packaged processed food must be in sealed, sterile packaging with
appropriate labelling, such as use-by date and nutritional information
Keep storage containers sealed and prevent any physical contamination
prior to adding food
You need a thermometer that can be inserted into food via a probe. The
thermometer must be accurate to +/-1C of the actual temperature. Laser
thermometers can also be used to take the surface temperature

Transporting minimise any adverse effects on food:

Prevent any cross-contamination and apply general food handling

principles
Transport food at the correct temperature and ensure that frozen food
remains frozen
Do not cause any damage to packaging during transport
Check portable food storage equipment regularly for temperature
compliance

Selling and displaying minimise waste and contamination

Prevent any unnecessary contact with ready-to-eat food

Sell and display food at the correct temperature, i.e. internal temperature
of cold food below 4C and hot food above 65C
High risk food items must not be held or displayed for long periods
 Any damaged food cannot be sold and food cannot be sold beyond the
expiry date
Wash your hands thoroughly prior to handling food. Use gloves, palette
knives, meat forks or tongs to minimise contamination
Sneeze guards or other protective barriers must be placed on all display
items

Disposing separate and store appropriately

Items for disposal or return must be segregated and clearly labelled

Food for disposal must not be resold to customers
Food for disposal must be stored under appropriate temperature
conditions
Review Questions: 2
1. List three (3) actions you must take once you have identified a hygiene
hazard:

a.

b.

c.

2. List three (3) hygiene hazards which typically could occur in Tourism and
Hospitality:

a.

b.

c.

3. Define:

Personal hygiene

Environmental Hygiene
4. Outline 2 environmental hygiene risks. Explain practices that may be
adopted to minimise these environmental hygiene risks

a.

b.

4. What is a FSP?

5. Why is a FSP important?

6. Who is most at risk of food poisoning?

7. Name 5 potentially hazardous foods.

8. Define HACCP.

9. Why is HACCP used?

10.What does HACCP involve?

11.What is the catering cycle?

Compliance
There is a variety of laws governing hygiene and work practices in Australia and
New Zealand. Work health and safety laws and industrial relations laws
determine safe working conditions for employees, including exposure to
potentially hazardous chemicals and biological agents. It is therefore a
requirement to create and maintain a clean, safe working environment.

What is the difference between:

1. An Act:

2. A Regulation:

3. Code of Practice:

4. Industry Workplace Standard:

Food Safety and the Law
The government wants to stop people getting sick from bad food, so it has
passed some laws that food businesses and food handlers must follow.

The Food Act 2003 State Legislation

This law requires food business owners to make sure that food they sell or
prepare for sale is safe to eat. It sets minimum (lowest) standards of cleanliness
for food storage, preparation and service areas, and hygienic food handling
practices. Each state / territory has its own Food Act.

Food Regulations 2010 (NSW) (As amended)

The Food Regulations 2010 complement the Food Act 2003 by offering more
detailed information on the standards enterprises and food handlers must follow
in relation to all aspects of food.

Key points under the regulations:

Vehicles transporting food must be made of impervious materials, that is

do not absorb liquids or odours. If perishable food is being delivered, the
vehicle must have a cold storage unit present. Enterprises must choose
reputable suppliers
Crockery used to serve food must not be chipped or cracked or made out
of particular materials
Food must be packaged and labelled correctly
Cross contamination must be avoided
Food must be stored in the correct manner
The enterprise and food handlers must have high levels of hygiene
Certain substances must not be added to food

There is also strict legislation governing food handling practices in Australia and
New Zealand, Australia, New Zealand and the States and Territories jointly
regulate food safety standards. FSANZ is the chief government organisation
responsible for setting food safety standards for the 2 countries. This is
administered through the Australian New Zealand Food Standards Code. This
document sets out the necessary standards that are required for:

Food labelling
Food composition
Product contaminants
Codes of conduct

The code is divided into 4 chapters. Chapter 3 relates to food hygiene that is
relevant to Australian food operations. New Zealand has its own hygiene
requirements. These standards provide the minimum requirements for food
businesses and allow for planning of all food-related operations around this
framework.

Check out the code at www.foodstandards.gov.au

Compliance with these standards is mandatory. It is a criminal offence to supply
food that does not conform to the Code. It is also illegal to sell food which is
damaged, deteriorated, has been tainted, or which is unfit for human
consumption.

Remember that the legal framework is used to ensure that businesses meet
minimum standards. You should always try to exceed these standards, as
prevention is better than cure. Familiarise yourself with the requirements and if
you are unsure, check with your local council in regards to specific requirements
in your region.

Damage Control Rotten Egg

A man purchased an egg and mayonnaise sandwich from a refrigerated

display stand at the service station. The package had a sticker on it
with a hand-written use-by date. After the man had eaten
the sandwich, he discovered that underneath the sticker was
another sticker with a different use-by date. The second use-by
date had already expired.

What are the issues? What processes should the service

station have followed? How do the egg and mayonnaise
affect the situation?

Enforcement of the Code

Although FSANZ sets out the standards, the enforcement is done by state and
territory authorities as well as local councils. In Australia, local councils are in
charge of enforcing building codes, supervising safe food handling and
conducting inspections of food premises. They can also establish grading
systems for compliance with food safety standards.

Environmental Health Officers (EHOs), commonly referred to as Health

Inspectors, have wide-reaching powers to conduct checks of premises,
compliance with building codes and adherence to safe food handling practices.
The EHO has 2 main rights in his/her role:

The right of entry: An EHO has the right to enter your premises at any time
during normal operating hours, including in the middle of your busiest
lunch service! A well-run kitchen should be able to maintain good hygiene
practices, even during the busiest times
The right of inspection: An EHO has the right to inspect any and all aeas
of your business. This includes taking food samples from any area, for the
purposes of testing for bacteria. Warnings, fines, seizure of foods and/or
unsatisfactory equipment and even forced closure of the premises can
result if laboratory tests show excessive numbers of bacteria

Hygiene of Food Handlers

A food handler must, when engaging in any food handling operation:
Take all practicable measures to ensure his or her body, anything from his
or her body, and anything he or she is wearing does not contaminate food
or surfaces likely to come into contact with food;
Take all practicable measures to prevent unnecessary contact with ready-
to-eat food;
Ensure outer clothing is of a level of cleanliness that is appropriate for the
handling of food that is being conducted;
Only use on exposed parts of his or her body bandages and dressings that
are completely covered with a waterproofed covering;
Not eat over unprotected food or surfaces likely to come into contact with
food;
Not sneeze, blow or cough over unprotected food or surfaces likely to
come into contact with food;
Not spit, smoke or use tobacco or similar preparations in areas in which
food is handled; and
Not urinate or defecate except in a toilet.

A food handler must wash his or her hands in accordance with subclause (4):

Whenever his or her hands are likely to be a source of contamination of

food;
Immediately before working with ready-to-eat food after handling raw
food; and
Immediately after using the toilet
Food Safety Program (FSP)
Food businesses must have a food safety program, which shows their food safety
and hygiene practices and procedures. In most states this program must be
written, but in some states the business must notify the government department
of their food safety activities.

The program usually requires businesses to record information such as food

delivery times, food storage temperatures and cleaning schedules.

Your employer will train you in how to follow the food safety program.

Your employer will train you in how to follow the food safety plan.

Accessing Food Safety Information

For generic food safety standards and guidelines go to:

www.foodstandards.gov.au

In Australia, each state and territory has its own legislation governing food
safety. For specific details you should visit the relevant web site:

NSW www.foodauthority.nsw.gov.au/industry/food-standards-and-
requirements/legislation/

As a Hospitality employee you should also become familiar with your

organisations standard operating procedures (SOPs), cleaning schedules and
other food safety processes in addition to staying up to date with your legal
obligations as a food handler.

Note: All food handlers need to regularly access and follow hygiene procedures
correctly and consistently according to their organisational and legal
requirements to ensure the health and safety of their customers and colleagues.

Review Questions: 3
1. What is the role of an Environmental Health Officer (EHO)? What are the
two main rights of an EHO?

2. Which legislation governs correct food handling processes in Australia and

New Zealand and how can you access information related to this
legislation?

3. What does The Food Acts outline and how is this governed at state and
territory and local government levels?
4. The Apprentice Chef You have just started working as an Apprentice Chef
and your Supervisor would like to ask you some questions before she
commences your training to determine your level of knowledge about
hygiene.

1. Identify the legislation relating to food hygiene

2. Identify a Food Safety Program

3. Explain the purpose of a Food Safety Program

4. Outline what is meant by the term hygiene risk

5. Explain the procedures that should be when storing a large pot of soup
to avoid bacterial growth

Complete the following Table:

Term Definition

Act

Regulation

Code of Practice

Compliance

Food Act 2003

Food Regulation 2010

FSANZ

Food Safety Programs

FSP

EHO
Food Contamination & Food Borne
Illnesses
Sometimes you can tell straight away if food is not safe to eat. It may look, smell
or taste bad e.g. milk that smells bad or bread that is mouldy. This food is
spoiled.

But you cant always tell if food is unsafe. Food can have germs in it that you
cant see or smell. These germs can multiply quickly and cause food poisoning.

So you must make sure that all food is stored, prepared, cooked and served
safely.

Definitions:
Contaminant:
___________________________________________________________________
__________________________________________________________________________________

Contamination:
_________________________________________________________________

__________________________________________________________________________________

Cross Contamination:
____________________________________________________________

__________________________________________________________________________________

Potentially Hazardous foods: -

_____________________________________________________

__________________________________________________________________________________

Which foods spoil easily?

Germs grow more easily on some foods that others, so some foods need special
treatment. The foods that spoil most easily are high in:

Moisture (water)
Protein (mainly in meats like chicken, beef, lamb and fish)
Fat

Contamination occurs when something is transferred from one object to another,

either directly or indirectly. Contamination must be avoided, as it can make the
food unsafe to eat. Even if food has been handled, prepared and cooked
correctly, if it then becomes contaminated it is no longer safe to eat.

Food can be contaminated in 3 ways:

1. Microbiological

This arises from disease-causing microorganisms such as bacteria, moulds,

yeasts, viruses or fungi. Signs of biological contamination include: slime or
mould on the surface, strong odours, discolouration and the development of
gas (bubbles or foam). Gas development can affect the shape of the
packaged food product, e.g. bloated tops on yoghurt containers, canned food
that has expanded and cracked the seals.

2. Physical contamination

Occurs when food contains foreign matter such as glass, scourer shavings,
plastic or porcelain pieces. Food is often physically contaminated before it
arrives at the business. Vegetables may have been sprayed with fertilisers
and pesticides. Using the process of wash, peel, and rewash (WPRW) is a
simple way to reduce this contamination.

Food items may also contain foreign matter, such as stones, timber pieces or
soil. Potatoes and other vegetables that come from the ground often have
dirt and other contaminants on them when they are purchased. Again, proper
cleaning and inspection procedures will alleviate this contamination.

Food may also be physically contaminated as a result of the practices in your

kitchen. Scourer shavings, shards of glass, fragments of crockery and hair
can all contaminate food if they are not attended to appropriately. Broken
crockery and glassware must be cleaned up immediately, otherwise it could
get into a customers food!

Note: Ensure that no clothing, jewellery, hair accessories or bandages

contaminate food!

3. Chemical contamination

Results from food being in contact with pesticides, toxic material or

chemicals, which may be either naturally occurring or manmade. Poisonous
chemicals which occur naturally in food include:

Solanine in green potatoes

Oxalic acid in rhubarb leaves
Low levels of cyanide in apple seeds
Tetrodotoxin in pufferfish

The effects of naturally occurring toxins can easily be avoided by simply not
using the ingredients if your potatoes are green, either cut the green parts out
or throw out the potato.

Always use the WPRW procedure on vegetables, as this will help to avoid
chemical contamination from farm chemicals. Fruit should be washed, as it is
often coated with wax or other materials.

You must be extremely careful with molluscs, as they are filter feeders and take
up contaminants from the environment. Molluscs such as oysters and mussels
that have been exposed to algal blooms may be carrying neurotoxins that cause
paralytic shellfish poisoning, which can lead to death!

In 1997, a major oyster-producing region in NSW was temporarily shut down due
to Hepatitis contamination. If was found that the contamination came from poor
sewerage management, resulting in oysters growing in water with faecal matter
present. Over 400 people were affected by the outbreak.

Chemical contamination can also occur during food preparation if food comes
into contact with chemicals used in the kitchen. For example, if chemicals used
for cleaning surfaces and equipment have not been completely rinsed off, they
may remain and transfer to food.

Common sources of contamination:

1. Storing chemicals in the dry food storage

2. Not washing fruit and vegetables under running water to remove soil
particles and residue
3. Defrosting food in the hand washing basin
4. Not rinsing cleaning chemicals from equipment
5. Not storing food in appropriate, designated storage areas
6. A sick worker coughing or sneezing on food

Cross-Contamination
Cross-contamination is the transfer of bacteria and viruses from a contaminated
surface or food item to food that is ready to eat. This is particularly dangerous,
because if the food has been cooked and ready to serve, then it should be safe to
eat. However, if bacteria and/or viruses are transferred to the ready-to-eat food,
it is no longer safe. If this happens, the food must not be used!

Common sources of cross-contamination include:

1. Using the same utensils (knives, cutting boards) for preparing raw food,
then cooked food without washing between tasks
2. Defrosting meat without a drip tray and on a high shelf, so that the juices
drip onto cooked food
3. Using the same cloth to clean benches, cutlery, crockery and tables
4. Storing cooked and uncooked food together
5. Not washing hands when changing tasks

Pathway How can cross-contamination happen?

Person person If you shake hands with someone who has not washed
their hands after going to the toilet, or who has sneezed
into their hand.
Person food If you dont wash your hands after going to the toilet,
then touch food.

Food food If you allow raw meat to drip onto ready-to-eat food on a
lower shelf in the fridge.

Equipment food If you use tongs to take raw chicken to a pan, then use
the same tongs to move cooked chicken onto a plate.

Linen food If you handle raw meat, wipe your hands on a tea towel,
then use the tea towel to wipe a bench where food will
be prepared.

Equipment food If you use a meat slicer to cut raw food, then use the
same slicer to cut cooked food.

Crockery food If you use crockery with chips and cracks. Germs grow in
area the chips and can then get into the food.

What Happens When Food is Contaminated?

Food borne illness, commonly referred to as food poisoning, is sickness that
results from consuming contaminated food or drink. The most common cause of
food borne illness is from the spread of pathogenic (harmful) bacteria, which is a
consequence of poor food handling, preparation and storage practices.

Note: Most food poisoning cases are the result of mishandling food storing it
at the wrong temperature, cross-contamination and incorrect reheating.

Causes of Food Poisoning?

Food-borne illnesses can be caused by:

Bacteria
Parasites
Allergens
Viruses and prions
Moulds and toxins
Bacteria

E.g. Salmonella, E. coli, Listeria, Clostridium botulinum, Staphylococcus

Bacteria can be found just about everywhere: on people, animals, surfaces, food,
in soil, even inside your stomach. All foods naturally contain microorganisms but
they are not all bad for you. Some types of bacteria live in your stomach to help
you digest your food and these are often sourced from the food we eat. For
example, yoghurt is an excellent source of lactobacilli, which help to protect
against harmful microorganisms.

However, bacteria that are bad for your health can easily grow on food products.
Moreover, food handlers host pathogenic bacteria in their throat, nose, skin, hair
and faeces, which can easily be transferred to food and food surfaces. As soon
as germs land on a food item, they are able to begin breaking it down and begin
growing. In the right conditions they can multiply quickly to dangerous levels
which will make a person sick. Bacteria can multiply approximately every 20
minutes. After 7 hours there could be more than 2 million bacteria present in
food.

Time Bacterial
growth
8am 1
8.20am 2
8.40am 4
9am 8
11am 512
1pm 32,768
3pm 2,097,152

Note: Listeria is extremely dangerous to pregnant women as they are 20 times

more susceptible. Listeria can be found in soft cheeses, deli meats, hotdogs,
vegetables which come in contact with loose soils and unpasteurised milk
products. Serious cases can result in miscarriage.

Viruses and Prions

E.g. Hepatitis A, Rotavirus, encephalopathy (Mad Cow disease)

Food poisoning viruses are tiny infectious agents which can only survive and
replicate inside human cells. They reproduce by invading a human body cell,
multiplying lots and lots of times, then bursting the cell so that each new copy
can go and find more cells to invade. A person gets ill when their immune
system gets overwhelmed by the number of viruses.

If an infected person sneezes or coughs, some of these new copies will get into
the air. If someone else breathes them in, they can become infected as well.
Viruses can also be passed if they land on a surface and then food comes into
contact with them. Some viruses are transmitted when workers do not wash
their hands properly after going to the toilet.

Mad cow disease is caused by prions which come from infected animals and
affect the human brain structure. Since the outbreak in England, 167 people
have died in the UK, with 214 total reported deaths worldwide.

Parasites

E.g. tapeworm, roundworm

Parasites are creatures that live by sucking nourishment from their host, for
example, tapeworms that live inside human intestinal tract. They are spread by
ingesting contaminated water or food or by putting anything into your mouth
that has come into contact with the faeces of an infected person or animal. For
instance, raw fruit or vegetables may be tainted with animal faeces from the
land. Raw or undercooked meat from infected animals can also pass on
parasites, especially if offal is not processed correctly. A food handler could also
pass on parasites if they have not sufficiently washed their hands after using the
bathroom.

Moulds and Toxins

E.g. Aspergillus, pufferfish, chemical pesticides

Some moulds are acceptable and desirable such as the moulds used on the blue
cheese, while others give off spores which can cause allergic reactions. Other
produce toxins which can cause serious disease and in some cases be deadly.
Again, if foods are not washed or prepared correctly these poisons could be
ingested.

Never use food that has signs of mould anywhere on its surface!

Note: The first mass-produced antibiotic, penicillin, comes from a fungus that
grows naturally on foods such as bread and oranges!

Allergens

E.g. fish, shellfish, peanuts, eggs

Food allergies occur when someone reacts badly

to a particular type of food. Allergic reactions to nuts are common and severe
enough for labelling requirements to be put in place for all foods that may have
been in contact with nuts. In some people, ingesting even tiny amounts of nuts
can cause anaphylactic shock which, if not treated quickly and correctly, can
even result in death.
Common symptoms include lips swelling, hives, swelling of the tongue, difficulty
breathing, dizziness. Emergency action needs to be taken injection of Epipen
and seek medical attention immediately.

It is very important that a food handler is aware of and makes explicitly known to
customers what potential allergic reactions could be caused by particular
products.

Note: Many primary schools in Australia do not allow nuts to be brought into the
school, even in lunchboxes, due to the potential for severe allergic reactions.

Food Poisoning Symptoms

A food-borne illness can come on as quickly as a few hours after ingestion or as
slowly as a few days later. Common food poisoning symptoms include:

Diarrhoea
Vomiting
Nausea
Abdominal pain
Fever
Headache
Jaundice
Numbness

The exact nature of the illness will depend on the cause and the person who has
been poisoned. This table outlines some of the common culprits of food
poisoning and their symptoms.

Incubatio
Agent Source Symptoms
n Period

Campylobacter Undercooked poultry, mince 1-10 days Fever, nausea,

s and sausages, abdominal
unpasteurised milk, cooked cramps,
foods contaminated by raw diarrhoea
foods such as meat and
poultry

Staphylococcu Raw meat and poultry, raw 0.5-8 hours Nausea,

s milk, custard, hams, vomiting,
sausages, salads, abdominal
aureus uncovered cuts and sores cramps,
diarrhoea

Salmonella Mayonnaise, salads, milk, 6-72 hours Headache,

 orange juice, sprouted fever, nausea,
seeds, dairy products; abdominal
cross-contamination from cramps,
raw foods, utensils, diarrhoea
equipment and hands

Listeria Most raw foods, cooked 12 hours 3 Fever, chills,

monocytogene food contaminated through weeks headache,
s poor handling backache,
abdominal pain,
diarrhoea

Miscarriage and
death

Clostridium Soil, intestinal tracts, food 6-24 hours Abdominal

perfringens left in danger zone for some cramps, profuse
time; slowly cooled foods diarrhoea
such as casseroles, stews

Clostridium Canned foods (particularly 12-36 hours Nausea,

botulinum low acid), dirt vomiting,
swallowing and
speaking
difficulties,
visual
disturbances

Bacillus cereus Starchy vegetables, meat 1-6 hours Malaise, nausea,

products, cereals, rice, (vomiting) vomiting,
sauces, puddings, spices abdominal
6-24 hours cramps, tense
(diarrhoea) muscles,
profuse
diarrhoea

Norovirus Food contaminated by 24-48 hours Fever, nausea,

faecal matter, person-to- vomiting,
person contact abdominal
cramps,
 diarrhoea,
headache

Influenza, Human body fluids shared 1-4 days Runny nose,

rhinovirus as a result of poor health cough, fever,
practices and/or inadequate headache, sore
sneeze guards muscles

Escherichia Unpasteurised apple and 2-5 days Malaise, nausea,

coli orange juices, sprouted abdominal
seeds, fruit, raw milk cramps,
cheese, salads; meat and diarrhoea,
meat products, especially bloody
undercooked minced meat diarrhoea
patties in hamburgers; food
contaminated by faecal
matter
Activity Food poisoning at the local pub
Read this article and talk together about the questions.

More than 15 people have suffered food poisoning after eating at a popular local
pub.

Health authorities have investigated the outbreak. They believe the outbreak is
linked to raw eggs used in a sauce.

Health inspectors said they also found some poor food handling practices.

For example, some food was left out of the refrigerator for too long- in the
danger zone

The pub management acted immediately to prevent any further problems. They
now buy eggs from a different supplier and they have put all their staff through
food hygiene refresher training.

1. What happened to the people who ate at the pub?

2. What caused the problem?

3. What do you think was the effect on:

The pubs business?

The tourism industry in the local town?

4. What has the pub done to prevent the problem happening again?

Work Practices to Minimise or Prevent

Contamination or Illness
The simplest way to avoid causing food poisoning is to follow the food safety
procedures in your workplace! However, it is important to understand the
principles behind food safety. The following sections give you important
information on how to minimise the possibility of poisoning your customers.

Avoid the Danger Zone

Temperature control is an absolutely critical aspect of food hygiene because
bacteria thrive in a warm environment! When the temperature of food is
between 5C and 60C, bacteria can multiply rapidly and reach dangerous levels.
This temperature range is referred to as the danger zone. High risk foods left in
the danger zone are potentially lethal. It is vitally important to minimise the time
food spends in the danger zone.
Storing Food Correctly
When storing food, it is essential to store items under the appropriate conditions
and to separate types of items. This includes separation of:

Cooked and uncooked food items

Different types of fish, e.g. fresh and saltwater fish or molluscs
Washed and unwashed food items

According to the Food Safety Standard 3.2.2 Food Safety Practices:

A food business must, when storing food, do so in such a way that

It is protected from the likelihood of contamination

The environmental conditions under which it is stored will not adversely
affect the safety and suitability of the food

A food business must, when storing potentially hazardous food

Store it under temperature control; and

If it is food that is intended to be stored frozen, ensure that the food
remains frozen during storage

Appropriate storage temperatures for food items are:

Frozen goods: Fresh seafood: 0C to 2C Fresh poultry: 1C to 4C

-18C to -24C

Fresh meat: 1C to 4C Fresh dairy: 2C to 4C Fresh juices: 1C to 4C

Fresh fruit and vegetables: Dry goods: 14C to
20C
6C - 8C

Refer to Maintain the Quality of Perishable Items for more information about
appropriate storage conditions.

Cooling, Heating and Thawing Food

There are strict rules governing how food should be cooled and heated. If food
has been cooked, then it must be cooled within a certain timeframe. This is
referred to as the 2 hour/4 hour rule. Food must be cooled from 60C to 21C
within 2 hours and from 21C to 5C within 4 hours. Note that this is the internal
temperature, not the external temperature!

It is also important to thaw food correctly to avoid the danger zone. Food for
thawing should be placed on trays which are covered and clearly labelled. The
trays should be placed on a low shelf in the coolroom so that any drips or juices
do not contaminate other items. Never run hot/warm water over food to thaw it!

When reheating food, you must ensure that it rapidly reaches 60C or more.
Ideally all food items would be brought to the boiling point for a short period of
time.

If you let the food remain in the

danger zone for very long, the

microorganisms that have been

dormant will quickly begin to multiply.

The longer food is left in the danger

zone, the higher the chance of

poisoning your customers.

Review Questions: 4
Match the Word Exercise Bacteria
1. Match the following bacteria with the food it affects and they symptoms of
food poisoning when the food is consumed.

Bacteria Food Affected and Symptoms

Clostridium Raw meat and poultry, raw milk, custard, hams, sausages,
Botulinum salads, uncovered cuts and sores.

Nausea, vomiting, abdominal cramps, diarrhoea

Salmonella Undercooked poultry, mince and sausages, unpasteurised

milk, cooked foods contaminated by raw foods such as meat
and poultry.

Fever, nausea, abdominal cramps, diarrhoea

Staphylococcus Most raw foods, cooked food contaminated through poor

Aureus handling.

Fever, chills, headache, backache, abdominal pain, diarrhoea

Miscarriage and death

Clostridium Mayonnaise, salads, milk, orange juice, sprouted seeds, dairy

Perfringens products; cross-contamination from raw foods, utensils,
equipment and hands.

Headache, fever, nausea, abdominal cramps, diarrhoea

E. Coli Unpasteurised apple and orange juices, sprouted seeds, fruit,

raw milk cheese, salads; meat and meat products, especially
undercooked minced meat patties in hamburgers; food
contaminated by faecal matter.

Malaise, nausea, abdominal cramps, diarrhoea, bloody

diarrhoea

Listeria Canned foods (particularly low acid), dirt.

Monocytogenes
Nausea, vomiting, swallowing and speaking difficulties, visual
disturbances

2. Differentiate between food poisoning and food spoilage.

3. List the causes of food poisoning and the chain of events.

4. List the symptoms of food poisoning.

5. Describes the conditions bacteria require to multiply.

6. Describe two bacteria that may be infect food.

7. Outline the role of food handlers.

8. List 3 common food allergens.

9. What is Anaphylaxis?

10.Explain W P R W

11.Define cross contamination.

12. Outline 5 ways cross contamination can occur

13.Explain the 2 / 4 hour rule

14.What is the correct method of;

Thawing food

Reheating food

15.What is the danger zone explain.

16.Outline correct storage temperatures for the following

Frozen foods - _______________________________
Fresh seafood - _____________________________
Milk - ____________________
Fruit - ____________________
Dry goods - ________________________

17.Outline 3 ways food can become contaminated

Contamination Definition Example

Microbiological

Physical

Chemical

Reporting
It is important to report any hygiene and food safety issues as soon as
possible. This is so that all workers are aware of possible problems and can
work on fixing the problem asap
 What to report.
All of the following must be reported
Food hazards and associated hygiene risks
e.g _________________________________________________________________
Poor hygiene work practices
e.g. ________________________________________________________________
Unsafe work practices when working with food
e.g _________________________________________________________________
Personal health issues
e.g
___________________________________________________________________
Incidents of food contamination
e.g ________________________________________________________________

Reporting of incidences is done as soon as possible. People to whom to report to

include supervisors, managers, fellow workers

Reports can be made in person or written. Outline the following types of

reporting

Formal _____________________________________________________________
Informal ____________________________________________________________
Written
_____________________________________________________________
Verbal _____________________________________________________________

Review Questions 5:
1. Give 2 examples of health issues that would need to be reported.

______________________________________________________________________________
______________________________________________________________________________

2. To whom could they be reported?

___________________________________________________________________________
___________________________________________________________________________
3. List 3 ways in which the health issues could be reported.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

Name:

Assessment : SITXFSA101 Use Hygienic Practices for

Food Safety
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