SITXFSA002 LG Restricted

SITXFSA002
Participate in safe food handling

practices
Information Guide
Barrington College
59-73 Meron Street
Southport 4215 Queensland
Tel: 07 5562 5700
Fax: 07 5562 5400
Email: reception@barringtoncollege.com.au
© Barrington College – All rights reserved Page 1 of 67

Barrington Training Services National Training Provider No. 91397
Table of Contents
TABLE OF CONTENTS................................................................................................................... 2
OVERVIEW...................................................................................................................................... 4
INTRODUCTION............................................................................................................................5
LEARNING OUTCOMES;.....................................................................................................................5
FOLLOW FOOD SAFETY PROGRAM............................................................................................6
ACCESS AND USE RELEVANT INFORMATION.......................................................................................6
Food Safety Standard 3.2.1....................................................................................................................................................7
Consequences of failure to comply.......................................................................................................................................10
FOLLOW ALL FOOD SAFETY POLICIES AND PROCEDURES................................................................13
What is a standard?.............................................................................................................................................................13
What is a procedure?............................................................................................................................................................14
CONTROL FOOD HAZARDS; THE 7 HACCP PRINCIPLES...................................................................15
WHAT IS HACCP?.........................................................................................................................17
Principle 1 – Conduct a Hazard Analysis...............................................................................................................................17
Principle 2 – Identify the Critical Control Points (CCP)..........................................................................................................18
Principle 3 – Establish Critical Limits (CL).............................................................................................................................21
ESTABLISHING A MONITORING SYSTEM AND TAKING CORRECTIVE MEASURES.....................................21
Principle 4 - Monitor CCP......................................................................................................................................................22
Principle 5 - Establish Corrective Action...............................................................................................................................24
Principle 6 - Verification........................................................................................................................................................24
Principle 7 - Recordkeeping..................................................................................................................................................24
Understanding the nature of contaminants.........................................................................................................................25
Foodborne Illness..................................................................................................................................................................26
METHODS TO ENSURE THE SAFETY OF FOOD SERVED AND SOLD TO CUSTOMERS..............................33
Packaging control.................................................................................................................................................................33
Protective barriers................................................................................................................................................................33
Temperature control.............................................................................................................................................................34
Cold Storage..........................................................................................................................................................................35
Supervision of food displays.................................................................................................................................................36
Identify and Report Practices that are Inconsistent.............................................................................................................38
Your Responsibility under the Law........................................................................................................................................38
STORE FOOD SAFELY...............................................................................................................39
Storage conditions for specific foods....................................................................................................................................39
RECEIVING GOODS..........................................................................................................................45
PREPARE FOOD SAFELY..........................................................................................................48
HEATING AND COOLING PROCESSES...............................................................................................48
Thawing frozen food.............................................................................................................................................................49
Monitoring Food Temperature During Cooking...................................................................................................................49
PROVIDE SAFE SINGLE USE ITEMS........................................................................................52
Storing and, displaying single use items...............................................................................................................................52
FOLLOW INSTRUCTIONS FOR ITEMS INTENDED FOR SINGLE USE........................................................52
MAINTAIN A CLEAN ENVIRONMENT........................................................................................54
CLEAN AND SANITISE EQUIPMENT, SURFACES AND UTENSILS............................................................54
Six steps to proper cleaning..................................................................................................................................................54

SITXFSA002_Information Guide_v1
Planning for cleaning............................................................................................................................................................55
USING APPROPRIATE CONTAINERS AND PREVENT ACCUMULATION OF GARBAGE AND RECYCLED MATTER55
IDENTIFY AND REPORT CLEANING, SANITISING AND MAINTENANCE REQUIREMENTS.............................56
Maintaining equipment........................................................................................................................................................57
..............................................................................................................................................................................................58
Dispose of or report chipped, broken or cracked eating, drinking or food handling utensils..............................................58
DEALING WITH PESTS.....................................................................................................................61
DISPOSE OF FOOD SAFETY.....................................................................................................62
SEPARATING FOODSTUFFS IDENTIFIED FOR DISPOSAL.......................................................................63
Fat, Oil and Grease...............................................................................................................................................................64
Food waste............................................................................................................................................................................64
WASTE MANAGEMENT AND PROMPT DISPOSAL OF FOOD WASTE.....................................................65
Waste regulations.................................................................................................................................................................65
TO SUMMARISE THIS UNIT...............................................................................................................66

OVERVIEW
This unit describes the performance outcomes, skills and knowledge required to handle food safely during the
storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined
procedures as outlined in a food safety program.
The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation
areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition
and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence
forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport
catering.
Safe food handling practices are based on an organisation’s individual food safety program. The program would
normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to
other food safety systems.
It applies to food handlers who directly handle food during the course of their daily work activities. This includes
cooks, chefs, caterers, kitchen hands and food and beverage attendants.
Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards
Code.
In some States and Territories businesses are required to designate a food safety supervisor who is required to be
certified as competent in this unit through a registered training organisation.
Food safety legislative and knowledge requirements may differ across borders. Those developing training to
support this unit must consult the relevant state or territory food safety authority to determine any accreditation
arrangements for courses, trainers and assessors

INTRODUCTION
Australian catering operations are obliged to implement food safety
programs that provide a proactive method of minimising the incidence
and impact of food-borne illness. They need to establish, promote and
follow safe food handling procedures in compliance with current food
handling legislation. These procedures should detail how to purchase,
receive, handle, transport, store, prepare, cook and serve food safely.
To this end the organisation should develop a Food Safety Plan. Food
safety programs are a preventative approach to food safety, based on
the principle that food safety is best achieved through the identification
and control of hazards (or critical control points) in the production,
manufacturing and handling of food. They also assist in minimising
wastage, thus increasing profit.
This unit will examine, in detail, the food safety regulations that govern
the hospitality industry.
Learning Outcomes;
1. Follow food safety program
2. Store food safely
3. Prepare food safely
4. Provide safe single use items
5. Maintain a clean environment
6. Dispose of food safely

FOLLOW FOOD SAFETY PROGRAM
Food safety, as you have already learned, is extremely important; incorrect handling and/or storage of food
products can lead to serious illness. It is important, therefore, that you follow your organisation’s food safety
procedures at all times.
Access and Use Relevant Information

Food safety, in Australia, is governed by the Food
Safety Act 1991 and regulated by the Food Safety
Standards Australia/New Zealand (FSANZ). As discussed
in unit SITXFSA001 the FSANZ standards are broken
down into four different categories;
1. General food standards;

2. Food production standards;
3. Food safety standards; and
4. Primary production standards
It is the standards in category 3 that you will be most

concerned with in a commercial kitchen environment.
Given the seriousness of this subject we will spend
some time, now, looking at the background of this section – in particular Standard 3.2.1 as it relates to Food
Safety Plans and how this information impacts on your ability to work safely and hygienically in a food production
environment.
Overall, there are five standards that are particularly important for food handlers and food safety supervisors –
they are:
1. Standard 3.1.1 Interpretation and Application

2. Standard 3.2.1 Food Safety Programs
3. Standard 3.2.2. Food Safety Practices and general requirements
4. Standard 3.2.3 Food premises and equipment
5. Standard 3.3.1 Food Safety Programs – Service to Vulnerable persons
Food Safety Standard 3.2.1

This standard sets out specific rules and regulations for activities that take place within a food business. It covers;
receipt, storage, processing, display, packaging, transportation, disposal and recall of food. It also covers the
knowledge and skill requirements for people working in the food industry, and details of health and hygiene
practices that must be followed.
Standard 3.2.1 also explains the requirements for food safety programs. A food safety program is a system
implemented by a food business to ensure that the correct controls are in place to ensure food safety.
According to this standard a food business must 1:
a) systematically examine all of its food handling operations in order to identify the potential hazards that
may 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;
1
http://www.foodstandards.gov.au/code/userguide/Pages/foodsafetyprogramsag4567.aspx

d) comply with the food safety program; and
e) conduct a review of the food safety program at least annually to ensure its adequacy.
This means that an establishment that prepares and serves food must take a close look at its operation; develop a
set of guidelines for staff to follow to ensure safe and hygienic work practices; and ensure that these guidelines
and procedures are accessible and available at all times.
Reasons for food safety programs
In accordance Standard 3, Food Safety Programs are an industry requirement and are designed to help businesses
identify and manage food safety hazards. All business are different, however, and may have specific issues that
they are faced with. They may operate in very different climates which will affect their ability to keep food
products fresh; they may have different customers who have specific food preferences which will influence the
products they buy, use and store. These issues, among many others will have an impact on a food safety program.
The food safety program should, therefore, be designed around the individual business, taking its specific
requirements into account and it should provide staff with procedures and processes to follow for all aspects of
the business – for example;
 food handling (including delivery and receiving of goods)

 cleaning practices
 safe storage methods
 waste disposal
For example;
Food handling;
 staff must check all incoming food deliveries on receipt for freshness and quality. Any spoiled or products
of poor quality are to be returned to the supplier and a record kept of the reason for its return.
o Incoming food supplies must not have any marks or bruises
o Opened or broken packaging is not to be accepted
o and so on…..
 inventory sheets must be updated with information about incoming supplies immediately and signed off
by a supervisor.
 all incoming food deliveries are to be distributed to correct areas of the organisation immediately. Staff
must ensure that all food items are stored in correct containers and correct temperatures in line with the
food safety plan storage guide
 staff must wear gloves at all times when handling food products
 all food preparation surfaces must be wiped down thoroughly after each use and sanitised in line with
cleaning roster
 staff should use single use paper towels when wiping hands or cleaning up spills
Developing and writing organisational guidelines, based on compliance regulations, can be difficult – especially for
those not used to doing such things. Then, too, if left up to individual organisations there might be many different
ways to interpret the Standard requirements. This, in turn, would mean that not all companies would be following
the “same rules” as they may have interpreted them differently. For example, looking at the food handling points
above; checking incoming foods for freshness and quality could be interpreted many different ways. So specific
points must be provided to provide a proper definition – for example;

 staff must check all incoming food deliveries on receipt for freshness and quality. Any spoiled or products
of poor quality are to be returned to the supplier and a record kept of the reason for its return.
o Incoming food supplies must not have any marks or bruises
o Opened or broken packaging is not to be accepted… and so on ….
For this reason, the Standard also sets out how a food safety program should be structured. They must;
a) systematically identify the potential hazards that may be reasonably expected to occur in all food
handling operations of the food business;
b) identify where, in a food handling operation, each hazard identified under paragraph (a) can be controlled
and the means of control;
c) provide for the systematic monitoring of those controls;
d) provide for appropriate corrective action when that hazard, or each of those hazards, is found not to be
under control;
e) provide for the regular review of the program by the food business to ensure its adequacy; and
f) provide for appropriate records to be made and kept by the food business demonstrating action taken in
relation to, or in compliance with, the food safety program.
So, in line with point a above, the organisation must identify, in writing, areas of its own specific operation where
hazards and risks are likely to happen. For example; a Sea Food restaurant might identify areas of the kitchen
operations where cross contamination with other food products might occur and write a set of guidelines and
procedures to ensure this does not happen. Another risk might be identified in receiving the sea food products
from suppliers. Guidelines could be included in a checklist;
 checking the quality and freshness of the goods before accepting them – giving specifics on what to look for
 ensuring the goods are transported and stored appropriately and at correct temperatures immediately after
receipt….. and so on.
This might also provide specific instructions on storage containers and facilities to be used for each given product
and the exact temperature at which it should be stored. In this way staff – all staff – are left in no doubt about the
correct procedures to be followed.
The purpose, then, of a food safety plan is that all staff have access to information that provides guidance on food
hygiene and safety issues, and ensures compliance with the regulations.
In addition to national regulations, each state and local area may have regulations specific to their area, so always
check with your supervisor and/or local department of health for information that you many need to know.
Consequences of failure to comply

The standards outlined in the FSANZ are set for the heal and well being of all those working in, and making use of,
the food industry. Health and hygiene regulations are, therefore, not optional; you have a legal obligation and
responsibility to follow all regulations and organisational policies and procedures.
Failure to do so could have serious consequences including (but not limited to):

 Health risks to customers and staff; non compliance with food safety regulations can result in cross
contamination and / or spoilage of foods. This, in turn, can lead to food poisoning and a very real possibility
of illness.
 Fines and penalties – Environmental Health Officers (EHO’s) can and do visit and inspect food outlets on a
regular and unexpected basis to check that the organisation is following food safety regulations. Where
breaches of the regulations are discovered penalties and fines may be imposed.
 Loss of reputation – an organisation that has been found to be in breach of food safety regulations can
quickly lose its good name and, in turn, lose considerable business.
It is, then, in the best interest of all food outlets to ensure that all requirements and compliance with the food
safety regulations are met.

ACTIVITY 1
Download a copy of the food safety standard 3.2.1 (see link below) and answer the following questions;
http://www.foodstandards.gov.au/code/userguide/Pages/foodsafetyprogramsag4567.aspx
1. List the seven principles of HACCP.

Click or tap here to enter text.
2. If a food business identifies one or more hazards in its food handling operations, what must it do?
3. Page 22 provides an example of systematically examining food handling activities in a hospital kitchen. What
are the 10 steps listed there?
4. As part of complying with its food safety program a business will need to do what 5 things? (page 25)
5. A business must also regularly conduct a review of its food safety practices. What evidence should a business
provide to show that a review has been conducted? (page 27)

6. Pages 40 shows an excellent example of a procedural recording sheet (for cooling cooked food). Read pages
35 to 40 and write a recording sheet for thawing chicken.

Follow All Food Safety Policies and Procedures
Policies and procedures are developed for a number of reasons. They;
 provide employees with a framework for action that helps them to understand the responsibilities of their
role.
 provide a clear direction and foundation to guide employees when making decisions.
 outline and support legislation and regulations to be met.
 serve as a tool in quality improvement.
 ensure practices comply with accreditation standards.
In doing this, policies and procedures ensure that a consistently high level of work performance is achieved.
Consistency is a vital component in any business than wants to deliver quality of service and product, and remain
successful. There is little, or no, point in offering excellence one day and mediocrity the next. The organisation’s
reputation will suffer and the business might, ultimately, fail.
Policies and procedures must, therefore, be very clear on what tasks must be performed and to what standard.
What is a standard?
The development of a standard can be a complex and long process involving government agencies and industry
bodies and associations. For purely internal organisational purposes, and at its very simplest, a standard is a
statement or illustration which describes the required level of performance that a worker must be able to
demonstrate to be considered competent in a given task.
“In the absence of any clearly defined, communicated and understood standard of performance, whatever the
worker does is right.”
Look at the above statement. In the absence of any clearly defined, communicated and understood standard of
performance the worker does not know what is expected of them and the work they do may fall far below an
acceptable level. Who is at fault here – the worker or the company, for not telling the worker exactly how the job
is to be performed? You cannot place blame on a person for not doing the job correctly – if there is no procedure
or standard to follow.
Standards are a measure of how tasks and activities must be fulfilled each and every time. This ensures:
 that the company’s products or services are of a

consistently high quality.
 that the workers know exactly what they have to do,
in order to perform their duties correctly.
 that there is no confusion in the workplace at any
level, as to what needs to be done and how it has to
be done.

Standards can fall into a number of categories including;
 Time  Weight  Height

 Length  Shape  Smell
 Number correct  Number of rings  Temperature
 Texture  Angle  Colour
 Taste  Attitude

For example:
Number of rings: The telephones must be answered within 3 rings.
Time: We will deliver your meal in 30 minutes or it’s free.
Weight: Each box of chocolates must weigh 250g.
Height: Each table decoration must be 30cm tall.
These standards are vey specific – leaving no doubt as to what needs to be done to satisfy the organisation’s
requirements.
So as you can see, specific standards make job performance more effective and leave no room for error on the
part of the staff. When standards are developed by an organisation, they need to be set in specific terms so that
there is an actual measure that can be followed. For example; “250 grams” versus “large” or “75 degrees” versus
“hot”; the quality of standards must be clearly understood.
What is a procedure?
Procedures are written statements of what should be done, how and
when it should be done on a step by step basis. They guide, task and
goal achievement and should address the potential hazards
associated with the task, the risk posed by such hazards and the
precautions necessary to eliminate or adequately reduce the risk.
Procedures will be based on both legislative principles applicable to

food and beverage handling (such as the FSANZ) as well as internal
organisational requirements that might dictate conditions and
standards unique to the business itself. These internal requirements
might relate, for example, to customer service, menu and pricing
issues, cleaning and sanitising procedures and, of course, safe
handling of food.
In order for them to follow procedures correctly, staff who work with foods and beverages should:
 be aware of policies and procedures that apply.

 receive training in hygienic food handling, preparation and storage.
 be aware of the organisations standards to be followed to ensure that foods and beverages are safe for
human consumption.
 have an understanding of the relevant food hygiene legislations and the compliance requirements of
regulations and legislation.
 understand their level of personal culpability associated with an outbreak of food poisoning.
 be aware that they have a legal and ethical obligation to ensure their actions do not cause harm to the health
of others.

Staff should also know where the organisation’s HACCP (or food safety) plan is and how it can be accessed to
verify organisational practices. Such plans outline procedures to be followed in all aspects of the food handling
process.
Responsibility
In working with the food safety plan there are a number of levels of responsibility and you need to know where
you fit within this hierarchy;
 Management of food and beverage safety (hygiene) are the responsibility of management, who develop, in
consultation with legislative bodies, advisory bodies and with employees, the policies, procedures and
practices that enable safe handling of consumable products.
 Supervisors and middle management have responsibility for ensuring that plans are implemented and
followed and that work practices comply with enterprise policies and with legislative standards.
 Employees are responsible for ensuring that their work practices comply with legislative and enterprise
requirements, where enterprise requirements meet legislative standards.
ACTIVITY 2
Using the information on Standards and Procedures in this section, write a set of procedures for setting up your
work station prior to the service period beginning. Include any standards that might been to met for each task.
Control Food Hazards; The 7 HACCP Principles

With a basic understanding of hazard identification, analysis and control, let us, now, take some time to look at
minimising and/or removing hygiene hazards and how the HACCP fits into this process.
The FSANZ, as you know, requires that all organisations that sell food and beverages to put in place a food safety
plan to control food hazards. This includes the use of HACCP and is an organised approach to food safety that
identifies all stages of the food handling process where hazards may exist (see diagram below). It provides the
organisation with guidelines on how to ensure good hygiene practices are observed.

What is HACCP?
HACCP is a management system in which food safety is
addressed. It does this through the analysis and control of
biological, chemical, and physical hazards that may occur at
any point along the food production process; from raw
material production, procurement and handling, to
manufacturing, distribution and consumption of the
finished product.
HACCP has seven (7) principles and we will look at these in

detail now;
Principle 1 – Conduct a Hazard Analysis

This involves listing the steps in a given process and identifying where significant hazards are likely to occur. For
example; when working in a kitchen there is a definite risk of cross contamination where different foods are being
prepared, and this would need to be taken into consideration when conducting the hazard analysis.
This step will focus on hazards that can be prevented, eliminated or controlled by the food safety plan.
A risk assessment also must be performed on the the likelihood of contamination on the one hand, and the
effects of such contamination on the other. Therefore, the following questions should thus be answered in the
hazard analysis:
 What kinds of contamination may occur during production?

 What is the probability of occurrence of these contaminations?
 What are the possible consequences of these contaminations?
A risk assessment matrix, such as the one shown below, can be used to determine the nature of any risks associated with
food production in your organisation;
Consequence
Likelihood
Insignificant Minor Moderate Major Critical
Almost certain Medium Medium High Extreme Extreme
Likely Low Medium High High Extreme
Possible Low Medium High High High
Unlikely Low Low Medium Medium High
Rare Low Low Low Low medium

Assessed risk level Description of risk level Actions
If an incident were to occur, there would be Undertake the activity with the
 Low
little likelihood that an injury would result existing controls in place.
If an incident were to occur, there would be

 Medium some chance that an injury requiring First Aid Additional controls may be needed.
would result.
If an incident were to occur, it would be likely

Controls will need to be in place
 High that an injury requiring medical treatment
before the activity is undertaken.
would result.
Consider alternatives to doing the

If an incident were to occur, it would be likely activity.
 Extreme that a permanent, debilitating injury or death Significant control measures will
would result. need to be implemented to ensure
safety.
Having determined the likelihood and consequence of a risk event happening you now have a risk rating; low,
medium, high or extreme for that hazard and must find a way to control it to the best of the organisation’s ability.
This can be done by following the “hierarchy of controls” as shown in figure 8. This sets out a range of different
options that can help manage the risk.
Hierarchy of Control
Most effective Elimination: remove the hazard completely from the workplace or activity
(High level) Substitution: replace a hazard with a less dangerous one (e.g. a less hazardous chemical)
Redesign: making it easier to use equipment or make a work process safer (for example.
raise a bench to reduce bending)
Isolation: separate people from the hazard (e.g. safety barrier)
Administration: putting rules, signage or training in place to make a workplace safer
Least effective (e.g. induction training, highlighting trip hazards)
(Low level) Personal Protective Equipment (PPE): Use protective clothing and equipment

In all cases, where possible, the aim should be to eliminate the risk entirely. If this is not possible, then other
methods, within the hierarchy of controls, can be used to minimise any risk of harm or injury.
Principle 2 – Identify the Critical Control Points (CCP)

A critical control point is a point, in the production or supply process, where a control measure can be applied and
a food safety hazard can be prevented, eliminated or reduced to acceptable levels. CCP’s can occur at any point in
the food manufacture and distribution chain, and at each point there is risk that the product may become
contaminated. For this reason it is important to have good relationships with all of your suppliers to ensure they
follow the same strict health and hygiene procedures that you do.
To guarantee optimal food safety, inspections must therefore be performed at various points in the production
process.
Within a commercial kitchen environment, however, this might mean looking at your processes for;
 Receiving
 Storing
 Preparing
 Processing
 Displaying and serving
 Packaging
 Transporting
 Disposal
We will look at these points in

more detail at various points
throughout this study guide.
Warehouse
Warehouse or
or Receipt
Receipt of Storage
of Storage of
of Mis-en-Place
Mis-en-Place
supplier
supplier supplies
supplies supplies
supplies
Disposal
Disposal Packaging
Packaging and
and Display
Display and
and Cooking
Cooking or
or
transporting
transporting serve
serve processing
processing
Using a decision tree, such as the

one below, has proven to be a
useful aid for identifying
Critical Control Points:

Principle 3 – Establish Critical Limits (CL)
Wherever a CCP is established or identified, there must be measure or limit in place to control any potential
hazard or risk.
A critical limit, then, is the maximum (or minimum) value to which a biological, chemical, or physical parameter
must be controlled at a CCP to prevent, eliminate, or reduce the occurrence of a food safety hazard to an
acceptable level. The critical limit is usually a measurement such as (but not limited to);
 time – sets out maximum or minimum times that;

o food products should be stored
o food products should be cooked and so on
 temperature – also setting minimum temperatures at which food should be stored or cooked
So a CL may set out the requirements for ideal cooking temperatures and times for specific food or beverage
products.
Once the Critical Control Points have been determined, specific limits are defined for each of these control points.
Food safety only is guaranteed if these limits are observed.
Establishing a monitoring system and taking corrective measures

The HACCP / Food Safety Plan is about more than analysing risks and establishing risk management criteria. It is
also necessary, under Standard 3 of the Food Safety Standards, to monitor and review any measures put in place
for safe food handling.
Principle 4 - Monitor CCP

Monitoring systems that monitor whether the defined limits are observed and indicate a possible loss of control
should be set up for each Critical Control Point. If the limits of a Critical Control Point are not observed, previously
defined corrective measures must be taken. This step in the plan will provide guidance on how staff should
monitor the measurement of the critical limit at each critical control point.
Monitoring procedures should describe;
 how the measurement will be taken

 when the measurement is taken
 who is responsible for the measurement
 how frequently the measurement is taken during production process
Evaluation
Food Safety Standards (3.2.1) also calls for regular reviews to be carried out on the organisations food safety plan
so the development of that plan must, therefore, involve observation and assessment of the current policies and
practices to determine whether they:
 meet industry and legislative requirements.

 are clearly understood by staff
 are achieving what they were intended to achieve.
 are being correctly adhered to by staff.

 require improvement/updating.
 are compatible with the developed and implemented food safety plan.
 are monitored and evaluated regularly.
Evaluations will identify any problems or issues associated with current policies and procedures so they can be
resolved. Then, too, food safety legislation can change or be amended; customer tastes, needs and expectations
might change, so the menu and/or type of food being produced by the enterprise will change. Policies and
procedures, and subsequently HACCP plans, must be updated to reflect these changes.
Data derived from monitoring must be evaluated by a designated person with knowledge and authority to carry
out corrective actions. The frequency of monitoring and review must be sufficient to guarantee the CCP is in
control.
Examples of monitoring procedures include:
 bacterial swabs and counts to check for any contaminants present in food, storage facilities or the premises
in general
 checking and recording that food is stored in appropriate timeframes
 monitoring and recording food temperatures using a temperature measuring device accurate to plus or
minus one degree Celsius
 monitoring and recording temperature of cold and hot storage equipment to ensure they are working as they
should be
 visually examining food for quality review to ensure freshness and for any signs of spoilage.
Audits and Inspections
Environmental Health Officers (EHOs) – previously called Health

Inspectors, Health and Building Inspectors, Health Surveyors, Health and
Building Surveyors or Food Surveillance Officers – are local
government representatives who oversee commercial food
production in the various states or territories.
EHO’s have power under the laws to enter a property at any

reasonable time, with or without the owners’ permission. This is
called right of entry. They may enter any area of a hospitality
establishment, shop, factory or production operation that sells food or
beverages.
They have the power to inspect all food handling procedures to

check that obligations under legislation are being fully met.
EHO’s may collect samples of food and beverage from any area of the
establishment, package them according to strict guidelines and send
them to the Commonwealth laboratories for testing. The owner can be
charged for the cost of testing and is also entitled to have an
independent sample test analysis performed.

They can issue infringement notices and notices of improvement, i.e. a notice that specific areas of the business
must improve to the required standard, within a designated timeframe. Infringements of the health regulations
can incur fines and penalties. In extreme cases, where public safety is deemed to be at immediate risk, a
shutdown notice might be issued and the premises closed.

What this means is that if there are identified infringements of food safety practice, an environmental health
officer is empowered to make appropriate inspections and to take corrective action – either by enforcing
improvised practices or even, in extreme circumstances, closing down a premise.
Principle 5 - Establish Corrective Action

Corrective actions are the procedures that need to be followed when a breach of a Critical Limit has been
identified; where regulations have not been followed; or standards have not been met. The food safety plan
should therefore include a section that outlines what steps will be taken to prevent potentially hazardous food
from entering the food chain and the steps that are needed to correct the process. This can be done using the risk
assessment matrix and hierarchy of control tools we discussed earlier.
Situations and/or events outside of your control might result in a need for corrective measures, to preserve the
safety and suitability of food. For example, a power failure or a fire in the building might prevent staff from being
able to keep potentially hazardous food in a safe temperature range. Corrective measures, that is, to correct that
particular incidence, might include: disposal of all products that could possibly be affected, purchasing new
products, checking that temperature controls on equipment have not been affected by the problem. The
procedures should state who will be responsible for the corrective action. Preventive measures, in this example,
could also include installation of a small generator to keep temperature sensitive equipment working even in an
emergency.
Principle 6 - Verification
This includes any activities, other than monitoring, that can validate the food safety plan and that the system is
operating according to the plan. The plan may include activities such as auditing of CCP's, record review, prior
shipment review, instrument calibration and product testing as part of the verification activities. The intent here
is to review the entire FSP system to ensure it is working as it should.
Principle 7 - Recordkeeping
An important element of the food safety plan is to record information that can be used to prove that food was
produced safely; this is an important tool in any food safety inspection that may be carried out by health
department inspectors or auditors. Records kept should include information on;
 product description
 the hazard analysis
 the CCP's identified
 Critical Limits
 Monitoring System
 Corrective Actions
 Recordkeeping procedures, and verification procedures.
Record keeping is also invaluable for forecasting what suppliers to buy, and in what quantity. By keeping a record
of past purchases (and sales) you can get an excellent idea of what your future needs are likely to be and can
order supplies accordingly. Good forecasting means that you only buy the right products in the right quantities
and, thereby, avoid loss and unnecessary waste.
By developing a food safety plan based on these seven principles an organisation can ensure that it is fully
compliant with all safety and hygiene requirements.

ACTIVITY 3 – REFLECTION
Looking at your own organisation;
 How often is your workplace food safety plan reviewed?
 What steps are taken, in line with the 7 HACCP principles, in the review process?
 How are risks and hazards that are identified dealt with?
Understanding the nature of contaminants

As we have discussed, the purpose of a food safety plan is to identify any stages of the food handling process
where there is a risk or potential risk that food might be contaminated and in order to fully understand the nature
of contaminants we will spend some time now looking at these.
What is a Contaminant?
Food contaminants are any harmful substances unintentionally added to food, which may be chemicals from
natural sources, environmental pollution, or formed during food processing.
These contaminants might be physical, chemical or biological.
 Physical contaminants - Foreign objects such as coins, rings, watches, glass, wood pieces, plaster, metal
fragments, insects etc. The intrusion of such objects in foodstuffs or beverages is often the result of
carelessness. Foreign objects found in food/beverages can be extremely costly to the producing organisation.
Product recall, possible litigation and loss of consumer confidence are some of the costs.
 Chemical contaminants - might be caused by;
o careless use of agri-chemicals during the growing process
o contamination from solvents or machinery lubricating oils
o contact with chemicals
o spillage
o introduction of any inappropriate chemical contaminant
o careless use of cleaning or sterilising agents
o accidental over-addition of processing chemicals or preservatives.
Then, too, natural chemicals - in some foods make them extremely toxic, for example, some mushrooms,
toadstools, rhubarb leaves, some herbs.

 Biological contaminants - are micro-organisms – moulds, fungi, viruses, bacteria and yeasts which cause
either spoilage or food poisoning. Food poisoning is any illness that is caused by food-borne pathogens.
These include illnesses caused by ingestion of contaminated beverages also. Pathogens are harmful micro-
organisms (too small to see) that inhabit the world with us. There are many different types of micro-
organisms. They are on our skin, in our hair, on the earth, in water, in and on foodstuffs and all the things we
handle. Some micro-organisms are not harmful, in fact, they are essential for our health and growth, while
others can cause disease and illness.
Other contaminants
Disease-causing micro-organisms, such as viruses, do not spoil food and generally are undetectable without
special tests. They can, however, be contagious, that is, they can be transferred through the food/beverage
service or packaging tools, from a carrier to a recipient.
Moulds and yeasts will often induce spoilage – causing foodstuffs to develop undesirable or unpleasant
characteristics. In many cases these will not cause harm, but will make food unpalatable.
Foodborne Illness
You sometimes hear about people getting food poisoning and becoming very ill because of something they ate.
This is a foodborne illness. Foodborne illness, in general, is an infection or irritation of the gastrointestinal (GI)
tract. It is caused by food products or beverages that contain harmful bacteria, parasites, viruses, or chemicals
and these can either be already present in the food product you buy or can occur because of poor hygiene
practices.
Foodborne illness can cause a range of problems the most common of which can include vomiting, diarrhoea,
abdominal pain, fever, and chills.
Foodborne illnesses are, for the most part, acute. This means that they happen suddenly and last a short time,
and most people recover on their own without treatment. Occasionally, however, it can also lead to more serious
complications (even death) so it is a vital part of your role to follow hygiene procedures to ensure such incidents
do not occur in your establishment.

Actions you can take to avoid foodborne illness may include;
 understanding the causes of foodborne illness

 cleaning and sanitising procedures
 developing cleaning rosters
 proper food storage
 dealing with waste and garbage effectively
Understanding the causes foodborne illness
As stated earlier, most foodborne illness is caused by specific strains of bacteria and viruses although parasites
and chemicals may also be a cause.
Bacteria
Bacteria are microscopic living organisms that can be found everywhere. They can be beneficial (as in the
fermentation process needed to produce wine) or they can be dangerous, such as when they cause infection.
Bacteria, when present in food products, is potentially dangerous.
Harmful bacteria may, in fact, already be present in foods when they are purchased; raw foods including meat,
poultry, fish and shellfish, eggs, unpasteurized milk and dairy products, and fresh produce often contain bacteria
that cause foodborne illness. Foods may also be contaminated with bacteria during food preparation processes
whether in a restaurant, café or bar.
For example;
 Cross contamination can occur if hands, kitchen utensils, cutting boards, and other kitchen surfaces that
come into contact with raw food are not washed properly
 When food is stored incorrectly, it gives bacteria the opportunity to multiply; room temperature
(between 5 and 60c) is an ideal condition for bacteria to grow. See figures 2 and 3) Refrigerated food
items should be kept at 5c or below, while hot foods should be kept at 60 c or above. Refrigeration can
prevent bacteria from growing, and freezing food can further slow or even stop this growth. However,
bacteria in refrigerated or frozen foods become active again when food is brought to room temperature,
so these foods should be thoroughly cooked to kill any harmful bacteria and should never be refrozen
once it has been thawed.
What are the most common foodborne diseases?
Infective food poisoning occurs as a result of eating live bacteria that is in the food. The best way to prevent this
type of food poisoning is to prevent the growth of the micro-organisms. Examples of bacteria that cause infective
food poisoning are Salmonella, Listeria and Escherichia coli.
In contrast, toxic food poisoning results from toxins that are produced by some bacteria and it is these toxins that
cause illness. In general, the toxins cannot be removed or inactivated by cooking. The main food poisoning
bacteria that produce toxins are Staphylococcus aureus, Clostridium perfringens and some types of Escherichia
coli.
Some examples of these food poisoning bacteria are provided on the following pages.

Salmonellosis
 Bacteria : Salmonella
 Source: Spread when contaminated food (meat, poultry, eggs or milk) is eaten raw or undercooked. Also,
when cooked food comes in contact with contaminated raw food, or when an infected person prepares food.
 Symptoms: Onset 6–48 hours after eating; nausea, fever, headache, abdominal cramps, diarrhea and
vomiting lasting 2–7 days. Can be fatal to infants and the elderly.
 Prevention: Separate raw foods from cooked foods. Thoroughly cook meat, poultry and eggs. Do not leave
food for over two hours at room temperature. Refrigerate food at below 5 degree C.
Staphylococcal food poisoning

 Bacteria: Staphylococcus aureus
 Source: Carried by people on skin in boils, pimples and throat infections; spread when carriers handle food.
Staph bacteria produce toxins (poisons) at warm temperatures. Found in meat, poultry, salads, dressings,
gravies, cream sauces, cheese, eggs, custards and cream –filled desserts.
 Symptoms: Onset 1–8 hours after eating; vomiting, diarrhea, nausea and abdominal cramps lasting 1–2 days.
Rarely fatal.
 Prevention: Cooking will not destroy staph poison, so practice good personal hygiene and sanitary food
handling. Do not leave perishable food unrefrigerated for over two hours. For quick cooling, place hot food in
small containers no more than two centimetres deep, cover when cool and refrigerate.
Botulism
 Bacteria: Clostridium botulinum
 Source: Most common in low-acid foods canned improperly at home. The presence of these bacteria or their
poisons is sometimes signalled by clear liquids turning milky, cracked jars, loose or dented lids, swollen or
dented cans, or an ‘off’ odour. Found in meat and fish.
 Symptoms: Onset 4–72 hours after eating; nervous system disturbances such as double vision, droopy
eyelids, trouble speaking, swallowing or breathing. Untreated botulism can be fatal.
 Prevention: Carefully examine canned goods and do not use any that show danger signs. Also, cook and
reheat foods thoroughly, keep cooked foods hot (above 60 degree C) and cold (below 5 degree C), and divide
larger portions of cooked food into smaller portions for serving and cooling.
Perfringens food poisoning

 Bacteria: Clostridium perfringens
 Source: Called the ‘buffet germ’, it grows rapidly in large portions of food that cool slowly. It grows in
warming dishes, which may not keep food sufficiently hot, and in the refrigerator if food is stored in portions
that are too large to cool quickly. Found in meat and poultry.
 Symptoms: Onset 8–12 hours after eating; diarrhoea, abdominal cramps, headache, chills.
 Prevention: Keep food hot or cold. Reheat food carefully, especially soups and casseroles.
Campylobacteriosis
 Bacteria: Campylobacter jejuni
 Source: Found in raw milk, eggs, poultry, raw beef, cake icing and water.
 Symptoms: Onset 2–10 days after eating; severe diarrhoea, cramps, fever and headache.
 Prevention: Pasteurise milk, cook foods properly.
Shigellosis

 Bacteria: Shigella
 Source: Poor sanitary habits spread by touching moist foods. Bacteria multiply at room temperature. Found
in poultry, salads and foods that require mixing but not heating.
 Symptoms: Onset 1-7 days after eating; abdominal pain, fever and vomiting.
 Prevention: Good personal hygiene; refrigerate perishable foods.
Bacillus cereus food poisoning

 Bacteria: Bacillus cereus
 Source: Found in cooked rice that was not refrigerated and then consumed; pasta, potatoes, meat, milk.
 Symptoms: Diarrhoea and vomiting.
 Prevention: Refrigerate perishable foods.
Haemorrhagic colitis
 Bacteria: Escherichia coli
 Source: Drinking water contaminated by sewage transmitted to raw food.
 Symptoms: Onset 3 -4 days after eating; severe abdominal cramps, diarrhoea, vomiting and fever.
 Prevention: Do not consume untreated water; thoroughly cook food.
Example of bacteria growth rate
Viruses
A virus is a microscopic infectious agent that replicates only inside the living cells of other organisms. A virus can
infect all manner of lifeforms and can cause everything from a common cold to Ebola and from flu to smallpox.
Viruses that cause foodborne illness can be spread by the bodily secretions of people already infected who may,
then, contaminate food and drinks if proper hygiene is not followed to during food preparation.
For this reason it is essential to wash hands regularly when;

 moving between different food types; for example when working between preparing chicken and other
food types
 using different utensils and equipment
 using the toilet facilities
 disposing of waste or garbage
Viruses can also be spread through the use of contaminated water or by eating fish or shellfish sourced from
contaminated water.
Parasites
Parasites are organisms that must live on, or in, another living being in order to survive. There are a number of
parasites in the environment that, when they get into a person's body, can affect their health. Some parasites
enter the body by way of contaminated food or water and some live on the skin and the hair.
Example of spoiled food

ACTIVITY 4
Research further information on food poisoning and answer the following questions;
 how does food poisoning occur?
 What are the consequences, of having caused food poisoning in a guest, to;
o The establishment
o The guest

Methods to ensure the safety of food served and sold to customers
There are a number of methods that can be used to make sure any food served to customers is fresh and of good
quality. In a commercial kitchen and restaurant this can be directly controlled by the kitchen and front of house
staff. Food, however, that is provided in a self serve environment (such as a buffet, bistro or self serve take-way
shop) may need extra measures. So ensuring the safety of food served and sold to customers under other
conditions might involve:
 Packaging control
 Use of protective barriers
 Displaying foods in temperature controlled conditions.
 Supervision of food displays (including the control of any utensils used)
Packaging control
Foods that are to be sold as takeaway products are often wrapped. As such they should be appropriately
wrapped, packaged or boxed to prevent them from damage and to make transportation possible. For example;
 hot or some cold foods might be sold in foil lined bags that help to maintain the appropriate temperature for
a longer period of time.
 hamburger style products can be wrapped in paper to keep moisture in;
 refrigerated foods are best wrapped in cling wrap (also to keep moisture and freshness in).
In refrigerated displays all foods should be covered to prevent cross-contamination and different foods should not
be allowed to be in to contact with each other, thereby causing cross-contamination.
All wrapping/packaging materials used must be clean and suited to the type of product being sold, as containers
used to package food act to keep food hot or cold and to protect it from contamination and damage.
Examples may include:
 Foil trays for takeaway meals.

 Foil lined bags for roast chickens.
 Cardboard cups for hot chips and pizza.
 Plastic containers or bowls for cold foods
such as salads.
Protective barriers
There are many situations in which food is put on
display and where guests are, then, invited to
serve themselves.
In such situations it is particularly important to follow hygiene procedures as the establishment has little or no
control over the hygiene practices of their guests. So before placing foods on display you must be sure that they
were appropriately handled and stored prior to presentation; displayed foods should be protected behind glass
barriers or in refrigerated or heated cabinets that have sneeze guards.

This ensures that guests cannot breathe, cough or sneeze over the food thereby spreading germs.
It is also important to ensure that each individual dish has its own utensils (spoons or tongs) to avoid cross
contamination (and a degradation of the dish itself by introducing foreign flavours and textures).
Temperature control
Correct storage temperatures for food is extremely important.
Temperatures between 5°C and 60°C is called the 'temperature
danger zone'; this is the range in which potentially harmful
bacteria can multiply.
 Perishable food should be stored at or below 5°C, or at or

above 60°C to prevent growth of harmful bacteria.
 Dry goods must be stored in an appropriate, cool,
environment and protected from contamination (clearly
labelled, lidded, airtight containers, protected from
sunlight) to maintain the safety and suitability of the food.
Examples of dry products include cereals, flour, rice and
canned products. Food storage must be separate from
chemical storage.
 Hot Food – should be stored at over 65 ° - this temperature
can be used as a holding temperature for short periods of time but does not necessarily kill bacteria.
 Frozen Foods – Should be stored below minus 1° - freezing prevents the growth of bacteria but does not kill
it. Once the food is thawed the bacterial growth will continue.

 If you are serving cold foods or prepared perishable foods like sandwiches, the ingredients should be
wrapped and refrigerated until they are used – not left on a counter at room temperature.
The 2 - 4 Hour Rule
The 2-4 hour rule generally applies to ready-to-eat, potentially hazardous food and it provides guidance on how
long this type of food can be held safely at temperatures between 4°C and 65°C and what should happen to it
after those times. It takes two hours at room temperature for food poisoning bacteria to multiply to dangerous
levels, while the absolute maximum period that food can remain unrefrigerated, or be held in a Bain Marie is four
hours. So this rule means that the times refer to the life of the food, including preparation and cooling, not just to
display times, so remember to add up the total time that the food has been between 4°C and 65°C. Food that has
been held in a heated display or Bain Marie should not be refrigerated and reused after the 2 - 4 hour period; it
should be disposed of.
Be aware also that taste, smell and appearance of food do not always tell you if a food is contaminated. Food can
look; taste and smell fine yet still cause food poisoning. It is, therefore, important to comply with all food
regulations and safety procedures including time limits applied to display foods.
To summarise, then; If food is between the temperatures of 5°C and 60°C the following rules should be followed:
 Less than two hours – Refrigerate immediately.

 Between two to four hours – Use immediately.
 More than four hours – Throw away.
Cold Storage
As you know, potentially hazardous foods must be stored at a temperature that minimises the opportunity for
pathogenic bacteria to multiply to unsafe levels. Cold foods should, then, be stored at 4°C or colder for cold
rooms; or at -15°C (or colder) for frozen goods.
Hazard controls/monitoring of cold storage items may include;
 using storage procedures that will prevent cross-contamination, for example juices from raw food dripping
onto other foods.
 regularly checking and recording the temperature of cooling equipment and of food in cold storage using a
thermometer.
 making sure that the cold storage area is not overcrowded with food, as air will not be able to circulate and
keep food cold.
 keeping all foods covered.
 Separating different food to avoid cross contamination
 rotating stock.
 cleaning the inside of cold storage equipment (including freezers) to keep it clean and free from mould and
bacteria.
 frozen food needs to be stored frozen hard (not partially thawed), to stop bacteria from multiplying.
 Making sure that packaging is not damaged.

Supervision of food displays
Given that food displays are often directly available to the public to serve themselves they may be exposed to
unsafe hygiene. it is essential, therefore, to supervise these areas closely in order to maintain hygiene and food
safety standards and procedures, for supervision, can be guided by clause 8 of Food Safety Standard 3.2.2;
Clause 8 (1) Food Display states ‘A food business must, when displaying food, take all practicable measures to
protect the food from the likelihood of contamination’
 Consider the potential sources of contamination to the self-service display

 Is the unit suitably located? For example; not adjacent to an entry/exit door
 Do non-food process areas impact on the self-service display unit? For example; dust, pests or dirt from fresh
fruit and vegetable displays
 Is there a risk of contamination from other staff work practices not responsible for the supervision of the self-
service display? E.g. cleaning.
Clause 8(2) A food business must, when displaying unpackaged ready-to-eat food for self service –
(a) ensure the display of the food is effectively supervised so that any food that is contaminated by a customer or
is likely to have been so contaminated is removed from display without delay;
 How is the self-service food display being effectively supervised?

 Is there an adequate number of staff, particularly during busy periods of operation?
 How is it determined that food has been or likely to have been contaminated?
 If food is contaminated, how is the affected food handled, i.e. removed from the display without further risk
of cross-contamination?
 Can skills and knowledge commensurate with duties be demonstrated?
(b) provide separate serving utensils for each food or other dispensing methods that minimise the likelihood of the
food being contaminated; and
 Are separate serving utensils or other dispensing methods available?

 Are these in a clean and sanitary condition?
 How often are these cleaned and/or changed?
 Are the utensils adequate in length to ensure their handles do not fall below the top surface of display
container?
 What is the condition of the unpackaged food?
 Is there any evidence of cross contamination between products?
 Are customers using the provided serving utensils?
(c) provide protective barriers that minimise the likelihood of contamination by customers
 Do the protective barriers minimise the likelihood of contamination?

 Is food organised in such a way as to effectively utilise the protective barrier?
 Does the design of the self-service display unit minimise the likelihood of contamination by customers? For
example; tiered display
 Does the depth of the unit make it difficult for customers to reach display containers without leaning over
other unpackaged food?
 What is the condition of the protective barrier/s?

ACTIVITY 5
Over the next week; each time you visit a self serve or takeaway food outlet pay
attention to their food safety practices. Describe in general;
How their food was displayed and what safety measures they used to ensure hygiene.
What ‘packaging’ materials, if any, did they use?
Did you feel this material was appropriate to the product?
Were the premises hygienically clean?
Were there any hygiene issues that you would have addressed differently?
If so what were they and how would you have dealt with them?

Identify and Report Practices that are Inconsistent
All employees of an organisation have a duty of care to ensure the health and safety of not only themselves but
their colleagues and customers, and to meet all legal obligations and procedures set by the organisation. Among
the requirements of your role, then, will also be the responsibility to remain observant of your surroundings and
to report any areas of concern. Unresolved problems with the food safety program will compromise the
effectiveness of any preventative measures put in place to minimise hazards and risks. Employees, supervisors
and managers must therefore be aware of the need to identify any problems as quickly and efficiently as possible.
Then, as problems are identified, solutions must be agreed upon and implemented. Problems encountered may
relate to:
 tools, resources, machinery, equipment or systems that are not working as they should and therefore might
contribute to unsafe practices
 policies and procedures not being followed, or no longer valid or workable
 Food Safety Plan structure is not relevant to the workplace or is no longer viable
 employee competence; not able to work to the required standards
 communication and information sharing.; not happening as it should, resulting in mistakes being made
 recording procedures; not having the desired affect on continuous improvement and feedback through the
ranks of the organisation.
Problems will only be identified if the information being recorded is accurate, complete and up-to-date. If
checking mechanisms are not developed or are poorly designed, staff may then have difficulty providing accurate
information. So systems must be put in place that make it easy for staff to provide feedback. This might be in the
form of;
 suggestion forms
 incident report forms
 one on one discussions with supervisors
 during staff meetings
 staff and/or customer forums that allow for in depth discussion on identified issues
 customer feedback (both formal and informal)
Your Responsibility under the Law

Food/beverage staff, as discussed, have a duty of care to eliminate or minimise potential harm. This means that
you must choose the most efficient and effective means of controlling risk, and must demonstrate that everything
that was practicable and reasonable was done to prevent harm. In the case where a food-related illness is traced
to your establishment, an investigation will almost certainly follow. If it is found that you acted irresponsibly or in
a negligent manner to cause or contribute to the illness, you may be held personally liable and any penalties may
then apply to you. Your general responsibilities as a food/beverage worker, regardless of your position within the
organisational hierarchy, are to:
 understand that you have a legally enforceable duty of care.

 know your organisation’s policies and procedures with regard to food handling.
 understand and comply with all policies and procedures
 follow the guidelines and be seen to take all reasonable precautionary actions to prevent food
contamination.
 report any problems or issues to the appropriate personnel.

ACTIVITY 6 - SCENARIO
You have been working near the cold storage room this morning and have had cause to go into the room on a
number of occasions. You have noticed that the seals around the door are not as tight as they should be and, in
one corner, are actually loose. You have also noticed, during the course of the morning that the temperature in
the cold room has decreased and seems to be steadily dropping.
Describe what you will do.
STORE FOOD SAFELY

A large part of maintaining food safety is storing these food products correctly. In general, all food items should
be stored in appropriate containers; properly sealed and air tight, and at the correct temperature. This is not,
however, as simple as it sounds. The way in which food is stored will depend on a range of different things;
 the specific type of food involved

 the environmental conditions in which the food is being prepared, stored and served
 the temperatures at which a variety of foods must be stored and prepared.
Storage conditions for specific foods

While there are rules for storage of every day general items such as non perishable goods and so on (dealt with a
little later) there are high risk foods that need careful storage to avoid cross contamination and spoilage. These
foods include (but are not limited to):
 dairy
 dried goods
 eggs
 frozen goods
 fruit and vegetables
 meat and fish
Safe food handling and storage practices for the following different food types might include:
Dairy
In general, dairy products are pasteurized to eliminate bacteria and make them safe to drink or eat. After
pasteurization, it is important for all dairy products to remain under constant refrigeration to prevent the growth
of harmful bacteria. The following points should be observed when storing dairy products;
 Don't drink any beverages or eat any foods that contain unpasteurized milk.

 Keep milk and milk products refrigerated.
 Shelf-stable milk (UHT) can be stored at room temperature due to a special processing system but should be
refrigerate after opening.
 Don't return unused milk, cream, or other dairy products to their original containers.
 Opened butter should be covered in the refrigerator.
 Before freezing butter, wrap each package
tightly in foil or plastic.
Cheese
Although there are many different types of cheese,

some general safety guidelines apply.
 Refrigerate solid cheese in its original wrap

until opened. After opening, rewrap the cheese
tightly in moisture proof wrap, such as foil, or
place in an airtight container.
 Buy only pasteurized cheese, or hard cheeses
marked "aged 60 days" (or longer) if unpasteurized milk is used.
 Serve cheese at the recommended serving temperature, which varies according to type.
 Do not leave moist cheese, such as ricotta or mozzarella, out of the refrigerator for longer than 2 hours.
 Hard natural cheese can be frozen if wrapped tightly in plastic in sections. It will keep for about 6 to 8 weeks.
 Thaw cheese in the refrigerator and use within a few days. Since the texture is affected, however, previously
frozen cheese is best used in cooked dishes.
Raw Eggs
Eggs (like meats, fish and poultry) may contain harmful bacteria that grow rapidly at room temperature. Proper
cooking, however, destroys the bacteria. Safe storage and handling of eggs includes;
 Buy only refrigerated eggs and keep them refrigerated.

 Make sure the eggs are clean and the shells are not cracked.
 Store eggs in their original carton - not in the refrigerator door where temperatures tend to be warmer than
the recommended 4-5°c.
 Use raw eggs within 3 to 5 weeks for best quality.
 Eggs may be frozen for future use (within 1 year), but do not freeze eggs in their shells; beat yolks and whites
together to freeze whole eggs; egg whites can also be frozen.
Dried goods and non perishables
Dried goods are, often easier to store but must never the less be handled carefully to ensure a long shelf life and a
premium quality. Some simple rules can keep
dry goods safe, wholesome and
nutritious for as long as possible:
 rotate stock
 keep products cool
 keep products dry
 avoid sunlight

 keep products separated
 control pests
To expand on these simple principles, consider the following:
 Food Rotation. The best advice in the effective use of a dry goods storeroom is: rotate. Date all foods and
food containers. Stored foods cannot get any better than what originally went in, but they can certainly get
worse. The first food in should be the first food out: FIFO. Keep a handy and readily visible record of the “use
by” and “sell by” dates of the received foods and the shelf life in general.
 Temperature. Keep storerooms cool, dry and well ventilated. The temperature should be between 10°c and
20°c. The cooler, the better. Temperature has more to do with how long well-dried foods store than anything
else. The storage lives of most foods are cut in half by every increase of 10°C. Cool storage reduces
respiratory activity and the degradation of enzymes; it reduces internal water loss and inhibits the growth of
decay producing organisms, and in some foods such as fruits and root crops, it slows the production of
ethylene, a naturally occurring ripening agent. As part of maintaining optimal temperature, it is suggested
that adequate ventilation should be provided (some air exchange rate is absolutely essential). In addition, the
storeroom should be free of un-insulated steam and water pipes, water heaters, transformers, refrigeration
condensing units, steam generators or other heat producing equipment.
 Humidity. Ideally, storage areas should have a humidity level of 15% or less. Ideally air conditioning or
dehumidification should be used during the most humid times of the year. A second option is to use moisture
impervious packaging. Maintain stored foods in their original packaging whenever possible. Most packaging
is designed for the food it contains and will remain in good condition for their given shelf-life in the absence
of temperature and humidity abuse. If original packaging is not practical, maintain the food in airtight
containers, primarily to prevent the entry of insect and rodent pests and keep out other contaminants. To
take this to another level, consider oxygen as a major threat to the quality of food. The chances are that
moisture-proof packaging is also airtight. The less head gas (<2% O2) in a package, the longer its shelf life is
maintained.
 Sunlight. Avoid storing foods in direct sunlight. Sunlight promotes oxidation and the subsequent loss of the
food’s nutritional value and quality. Fat-soluble vitamins, such as A, D, E and K are particularly sensitive to
light degradation. It is far better to block sunlight on windows and skylights and rely on artificial illumination
for the time the storeroom is in use.

 Storage for Risk Reduction. Dry foods should be stored off the floor and at least 45cm away from outer walls
to reduce the chances of condensation brought on by temperature differences between the container and
the surface against which it rests, as well as to facilitate cleaning and pest control activities.
 Vermin. To prevent the entry of insects, rodents and birds into the storeroom, doors and windows should be
rodent and insect-proofed and kept closed whenever possible. Any opening to the outside should be sealed
and all structural cracks and crevices promptly repaired. Bait boxes, if needed, should be regularly monitored
and any damaged bait boxes and spilled bait should be carefully cleaned up and removed. If fumigation is
absolutely essential, rely only on experienced licensed control operators. Along these lines, the exterior of
the building in which the storeroom is located should be maintained free of fire hazards, pest infestations
and to preclude any security problems.
Fruit and vegetables
Fruit and vegetables are particularly susceptible to spoilage if not handled and stored correctly. A Few General
Guidelines
 Do not store fruits and vegetables together; fruits that give off high levels of ethylene (the ripening agent)
can prematurely ripen and spoil surrounding vegetables.
 For Vegetables: Before storing, remove ties and rubber bands and trim any leafy ends. Leave a little space to
keep the vegetable from drying out. Make sure that any bag you store vegetable in has holes to allow for
good air flow. Pack vegetables loosely in the refrigerator or cold room. The closer they are, the quicker they
will rot. Leafy greens can be washed before storing by soaking them in a sink full of water, while soft herbs
and mushrooms should not be washed until right before they are used.
 For Fruits: Non stone fruits, avocados, tomatoes, mangoes, melons, apples, and pears will continue to ripen if
left sitting out on a countertop, while items like bell peppers, grapes, all citrus, and berries will only
deteriorate and should be refrigerated. Bananas in particular ripen very quickly, and will also speed the
ripening of any nearby fruits.

Meat and fish
Meat is a highly perishable product and must be stored under refrigerated conditions to control microbiological
growth and other deteriorative changes. The end of a product’s storage life can be difficult to define accurately as
changes that are acceptable to one person may not be acceptable to another.
 Chilled Storage - The time for which meat can be stored at chill temperatures is influenced mainly by the
species of animal, pH, initial level of bacterial contamination, storage temperature and the type of packaging.
High pH (6.0 or higher) meat will spoil quicker than meat with a pH of 5.3 to 5.7. Also, high initial levels of
bacterial contamination on the surface of the meat will reduce the storage life because spoilage numbers of
bacteria are reached sooner. Microbiological spoilage is characterised by off-odours, slime formation and
discolouration and generally, spoilage occurs when the microbial population reaches around 100 million per
cm. For these reasons, beef will keep longer than lamb, because lamb has a higher pH and because of
differences in the slaughter and dressing process, lamb carcasses tend to have higher numbers of initial
bacteria. Chilled meat should be stored as cold as possible to maximize the storage period; a temperature of
1 to 0oC is desirable and practical.
Storage temperatures and shelf life for cooled meat

 Frozen Storage. During frozen storage microbiological growth is arrested, but meat will slowly deteriorate
due to oxidative and other changes. Frozen storage life is normally limited by the development of adverse
flavours caused by oxidative rancidity of fat. The temperature of storage, method of packaging and degree of
saturation of the fat all affect the onset of these changes. Meat from ruminants (saturated fats) is generally
more stable with respect to oxidative changes than meat from non-ruminants, such as pork. There is also
evidence that a longer chilled storage time before freezing will reduce the frozen storage life – for instance, if
chilled meat has been aged in vacuum packs and then frozen. Some people are more sensitive to alterations
in flavour than others, so practical storage periods for frozen meat may depend on the market and the end
specific use for the product.
Seafood
How long fresh seafood will last depends on the condition of the product when it was purchased and on how well
it is handled. When storing fresh seafood, keep it in the coldest part of the refrigerator or cold room. Fish will lose
quality and deteriorate rapidly with higher storage temperature – so use ice can be used to aid in keeping the fish
at the correct temperature if necessary.
Storing Seafood Properly
 Finfish should be stored in the refrigerator or cold room and used within 1 to 2 days after purchase. If the
fish won’t be used within 2 days, wrap it tightly in moisture-proof bags (so the fish won’t dry out) and store it
in the freezer.
 Shellfish, such as mussels, clams and oysters that are purchased live in their shells, should be put in a shallow
pan (no water), covered with moistened paper towels and refrigerated. Mussels and clams should be used
within 2-3 days and oysters within 7-10 days. Shucked shellfish can be placed in a sealed container and
frozen. Live lobsters and crabs should be cooked the day they are purchased.

 Frozen seafood should be kept frozen, and it is a good idea to date packages of frozen seafood so you can
use the older seafood first. For best quality remember the FIFO concept – First In, First Out. Frozen seafood
must be thawed properly. It’s best to thaw frozen seafood in the refrigerator overnight. Other thawing
methods include: immersing frozen seafood in cold water for a short time in a sealed plastic bag, or
microwaving on a defrost setting until the fish is pliable but still icy. Be careful not to overheat the seafood in
the microwave or you will start the cooking process.
General examples of food storage temperatures and shelf lift
Receiving goods

An important, but not yet discussed, aspect of food safety is the actual receiving of the goods in the first place.
Only the freshest and best quality ingredients should be used in order to maintain standards, not only for
excellence, but those needed to comply with food safety.
Businesses should only buy from approved suppliers (preferably with their own HACCP plans in place) and there
are a number of considerations when receiving goods including (but not limited to):
 ensuring that an employee of the business is present when the goods are delivered.
 conducting the following checks:
o checking that the temperature of potentially hazardous foods received from all suppliers is 4°c or below
for cold food and 65°c or above for hot food (once it is established that a supplier is delivering
potentially hazardous foods within agreed temperature ranges, deliveries can be checked randomly).
o checking that frozen food is received frozen hard (not partially thawed).
o checking that packaging is not damaged and that food has no immediate signs of contamination.
o checking that all products are within their ‘best before’ or ‘use-by’ date.
o check that all products are properly labelled with the name and address of the manufacturer and a
batch code or a date code (a label will help identify the food in case it is recalled).
 ensuring all deliveries are placed in designated storage areas immediately.
 ensuring that when purchasing and transporting food directly (from a supplier to your business) that all the
above checks are conducted.
If goods delivered do not conform to this list and are of substandard quality they should be rejected and sent back
to the supplier for replacement.

ACTIVITY 7 – REFLECTION
Look at your own organisations receiving processes and describe the procedures that your organisation follows
for receiving and checking incoming food deliveries.

PREPARE FOOD SAFELY
Understanding about food safety and proper handling and storage is, of course, all in aid of then preparing a top
quality dish, with top quality produce.
Heating and Cooling Processes

As we have learned, temperature plays a vital part in the
quality of food products. So it is extremely important to not
only store food at correct temperatures, but to ensure that it is
heated, or cooled correctly in order to avoid food borne illness
of any kind.
What are the guidelines for cooking food?
 Avoid cooking very large quantities of food (6lbs/2.5kg

max) as it is harder to ensure that all the food reaches the
correct temperature.
 Cook all food thoroughly, especially red meat and poultry
meat. A temperature of 70C (red meat) and 80C (poultry meat) should be achieved for a minimum of two
minutes
 Liquid dishes should be stirred frequently during cooking to distribute the heat thoroughly
 Ensure frozen meat and poultry are thoroughly defrosted before cooking otherwise undercooking will occur.
NEVER attempt to compensate by increasing cooking times.
 Where possible, serve food immediately after cooking or keep in a hot food cabinet above 63C
What are the guidelines for cooling food?
 Wherever possible serve food immediately and only prepare as much food as is required
 Cool hot cooked food as quickly as possible within one and a half hours of cooking and place under
refrigeration immediately. Quick cooling can be better achieved in the following ways:
o Provision of a blast chiller
o Keeping the food portion size small eg joints no larger than 6lbs (2.5kilos)
o Stirring liquid foods frequently with a clean spoon during cooling
o Immersing the cooking vessel in clean cold water and stirring the contents frequently
o Spreading the food out into large shallow trays so that heat is lost more quickly
o Placing the food in a room that is cooler than the kitchen
What are the guidelines for reheating food?
 Reheat thoroughly so that a centre temperature of 70C for red meat and 80C for white meat is reached and
held for at least two minutes.
 If reheating liquids they should be boiled vigorously and stirred regularly
 Serve reheated food immediately
 Never reheat food more than once, discard leftovers

Thawing frozen food
Freezing food products is an excellent way of preserving them; keeping them in good condition until you need to
use them. Frozen foods, however, bring with them a number of issues that will have to be dealt with in order to
maintain their quality.
Correct defrosting of frozen food is important. Mistakes can mean that food does not cook properly, or that
bacteria can be spread to other food; incorrect defrosting is a common cause of food poisoning. So unless the
instructions for the food say “Cook from frozen”, it is essential that frozen foods are defrosted thoroughly before
being cooked. If ice is still present in the middle then the food will not cook properly. For example, a common
cause of Salmonella food poisoning is the cooking of poultry before it has been thoroughly defrosted. Even if the
poultry has been cooked for the right length of time, a great deal of heat is used to melt the remaining ice in the
middle. The temperature in the centre of the bird never gets high enough to kill the bacteria, and can actually
help them to grow even faster.
Safe Defrosting
It is best to defrost food in the fridge or cold room. This stops the outside of the food becoming warm
enough for bacteria to grow. This is particularly important when defrosting cooked food. The juice that
comes out of defrosting raw food can carry large amounts of bacteria. Defrosting raw foods should
always be kept at the bottom of the fridge, to prevent any juice dripping on to other foods.
If you cannot defrost in the fridge, then the process still has to be done safely. Simply leaving the food
out in a warm room can be dangerous and allow bacteria to grow to very large numbers so there are a
number of ways you can make the process safer including;
 for pre-packed food, always read and follow any instructions for defrosting.
 place defrosting meat in a container so that juices can drain away but will not drip on to other foods or work
surfaces.
 put the food in a cool but well ventilated place such as a larder or dry goods store.
 unless the food is still in its packaging, cover it to protect it whilst defrosting.
 be careful to keep raw and cooked foods well separated to prevent cross contamination.
 remove giblets from poultry as soon as possible.
 the area used for defrosting may be heavily contaminated with bacteria, and must be kept thoroughly
cleaned and disinfected
 make sure the centre of meat or poultry is completely thawed. use a probe thermometer to measure the
temperature.
 do not thaw food in the microwave unless it is to be used immediately.
Monitoring Food Temperature During Cooking

As we have discussed throughout this unit, correct temperatures are vital
when cooking food to ensure that it is properly prepared, in line with
recipes, and that any bacteria present are destroyed through the
application of heat.
Monitoring food temperatures during the cooking process is, therefore an

important overall part of preparing the dish.

When monitoring temperatures;
 aim for an internal temperature of 75 °c or hotter when you cook food. heating foods to this temperature
kills most food-poisoning bacteria. use a thermometer to check the internal temperature of foods during the
cooking process.
 cook mince, sausages, whole chickens or stuffed meats right through to the centre. you should not be able to
see any pink meat and the juices should be clear.
 cook steak, chops and whole cuts of red meat to your preference as food poisoning bacteria are mostly on
the surface.
 cook fish until it flakes easily with a fork.
 cook foods made from eggs such as omelettes and baked egg custards thoroughly
YouTube Video – Food Safety Fundamentals.
Adam Liaw, winner of MasterChef Australia season 2 shares information on working safely and hygienically with
food.
Link; https://youtu.be/oI89tL768VI

ACTIVITY 8
Research 2 recipes and describe the cooking process you will use to prepare them, the storage methods and
temperatures at which you will store them for use on the following day and the process you will use to re-heat
the dishes.
Dish 1:
Cooking process
Storage method
Storage temperature Click or tap here to enter text.
Re-heating method
Dish 2:
Cooking process
Storage method
Storage temperature
Re-heating method

PROVIDE SAFE SINGLE USE ITEMS
As the name implies; single use items can only be used once and are provided for the convenience of customers.
Single use items may include:
 Disposable cutlery.
 Paper napkins.
 Disposable plates, cups or bowls.
 Individually packed sugar, tea and coffee.
 Individually packaged condiments (tomato sauce) and biscuits.
Storing and, displaying single use items

Single use items should be handled and stored in ways that will ensure they are free from contamination and are
not likely to create conditions in which food poisoning bacteria might affect the foods that are placed in them or
on which they are used.
These items should, ideally, be stored in places (cupboards, shelves) where they are;
 protected from dust

 kept dry
 protected from damage
 are not subject to being handled by customers.
Any perishable single serve food (edible) items – butter,

spreads, milk, tomato sauce etc. – should be
refrigerated so they remain fresh and useable.
If any single serve items are dirty, dusty, damaged or

improperly stored they should be disposed of and you should also always check for use by dates on perishable
items (foods) and discard any that are over their use by date. Any single serve food packs that have been opened
but not fully used must also be discarded.
Follow instructions for items intended for single use

As with all equipment and implements that are used in the hospitality industry single use items are tools of
convenience. As such it is important to use these materials only for the purpose for which they were intended and
in line with manufacturer or organisational instructions; single use utensils (cutlery, cups, napkins, food
containers etc.) are truly intended for a single use; once they have been used they should be disposed of as, in
most cases, they cannot be washed or cleaned satisfactorily.
Instructions, however, are particularly important when it comes to single use food products such as condiments
or spreads as these can carry bacteria if not handled, stored and used correctly and the following information is
provided as a guideline to working with such products;
 Before handing out condiments, inspect the packaging

o If it appears puffy or is damaged, dispose of it
o When you open the packet, If it has an odd color, texture, flavor or odor, dispose of it.
 Condiments containing fats (mayo, butter) go rancid more quickly.
 Paper based packets can spoil faster. Salt does not go bad. Cane sugar does not go bad. Ground Pepper,
however, loses flavor after 3 – 4 years as the oils dry out, but is still fine to consume.

 Vinegar is safe to consume indefinitely due to the acetic acid content, but the packaged salad vinegars will
lose peak flavor in as little as 1 year.
 Honey does not spoil because of the high sugar and low moisture content. Make sure the honey is actual bee
honey and not corn syrup.
 The plastic tubs of jelly with the top peel may last 2 – 3 years. Plastic creamers and margarine cups expire
quickly and must be refrigerated.
ACTIVITY 9 - SCENARIO
You work in a small local café that specialises in quality coffee. It is your turn to open and set up the café this
morning. List the single use items that you think you will need to start the service period, and provide for
customers.

MAINTAIN A CLEAN ENVIRONMENT
Contamination of food can occur through soil and bacteria being transferred from equipment to food products,
therefore, all equipment used in the preparation of food and cleaning of the food preparation and service areas
should be checked prior to use and stored after use for cleanliness and sanitation.
Clean and sanitise equipment, surfaces and utensils

Food businesses must maintain their premises at a high standard of cleanliness. This includes the fixtures, fittings
and equipment, as well as those parts of vehicles that are used to transport food. The standard of cleanliness
must ensure that there is no accumulation of garbage, recycled matter, food waste, dirt, grease or other visible
matter.
Processing fresh food using dirty equipment will transfer contamination and possibly harmful bacteria. Food
utensils and equipment must be cleaned and sanitised before each use and between use for raw food and ready-
to-eat food. Equipment and utensils may also need to be cleaned and sanitised if they have been used for long
periods to prepare or process potentially hazardous foods, eg. meat slicers. The surfaces that food may come in
contact with must also be cleaned and sanitised.
It is important to understand that cleaning and sanitising are separate procedures.
 Clean means clean to the touch and free from any dirt, dust or food particles that you can see and must not
have smell. Cleaning is the removal of these particles and smells.
 Sanitising means to apply heat and/or food-grade chemicals (or other processes) to a surface so that the
number of bacteria on the surface is reduced to a level that is safe for food to contact.
Cleaning and sanitising should usually be done as separate processes. A surface needs to be thoroughly cleaned
before it is sanitised, as sanitisers are usually unlikely to be effective in the presence of food residues and
detergents.
Six steps to proper cleaning

 Pre-clean: Scrape, wipe or sweep away food scraps and rinse with water.
 Wash: Use hot water and detergent to take off any grease and dirt. Soak if needed.
 Rinse: Rinse off any loose dirt or detergent foam.
 Sanitise: Use a sanitiser to kill any remaining germs.
 Final rinse: Wash off sanitiser. (read sanitiser’s instructions to see if you need to do this).
 Dry: Allow to drip-dry.
Most food poisoning bacteria are killed if they are exposed to chemical sanitisers, heat, or a combination of both.
To sanitise:
 soak items in water at 77°C for 30 seconds; or

 soak items in water which contains bleach. The water temperature required will vary with the concentration
of chlorine. The table below shows the amount of bleach required and the corresponding water temperature
to make sanitising solutions.
Planning for cleaning

When planning your cleaning and sanitising program, remember the following points:
 Start at the back and work towards the front. Start high and work your way down
 Single-use paper towels are better than cloths. If you use cloths, they must be washed in hot water and
allowed to dry after every use
 Use the right size brush or cleaning tool for each task
 Use food-grade detergents and sanitisers, always following the manufacturers instructions
 Clean as you go
 Keep cleaning chemicals away from food storage areas

 Disassemble equipment such as the meat slicer before starting to clean it
 A dishwasher will sanitise most small equipment, cutlery, plates and glasses
 Drip-dry equipment or use clean tea towels where this is not possible
 Educate staff on correct cleaning and sanitising procedures
 Provide regular checks on cleaning carried out and instruct staff where required
 Make sure the containers for garbage and recycled matter are large enough for the amount of waste you
produce and are capable of being easily cleaned
 Ensure that all equipment used for cleaning (eg. mops, buckets, cloths, brooms etc.) are kept clean.
Using appropriate containers and prevent accumulation of garbage and

recycled matter
Disposing of garbage correctly is an extremely important
component in any kitchen. Food waste left to spoil in an
open bin or container can spread bacteria throughout the
kitchen area and significantly increases the risk of food
poisoning or spoilage to other food products. Containers
for waste products should therefore be placed
appropriately throughout the premises to ensure that
garbage is disposed of quickly and efficiently.
Garbage bins should be cleaned and sanitised regularly to

prevent bacterial growth and minimise odours. Regular
sanitising is vital.
The following method helps reduce smells and prevents

cross-contamination from rubbish areas:
 Sort rubbish efficiently and place into the appropriate commercial bin or pickup areas. Garbage to be
disposed of should be sorted according to;
o Items that can be recycled such as glass or paper products
o Items that can be thrown out with the normal garbage pick up
o Items that need to be disposed of in a particular way. This might include hazardous or toxic
chemicals, oils and so on.
 Line indoor bins with polythene/plastic bags which can be properly sealed before they are put into the
commercial bin.
 Ensure that bins are not overfilled; lids must remain firmly closed to avoid contamination.
 Ensure that rubbish is picked up regularly.
 Hose out commercial bins with cold water on a regular basis and disinfect them.
 Keep surrounding areas clean.
Identify and report cleaning, sanitising and maintenance requirements

Commercial kitchens are extremely busy places, especially during service periods, so it can and does happen that
cleaning and sanitising processes may be overlooked. It is essential to health and safety, however, that cleaning
and sanitising of food preparation surfaces, equipment and implements happens on an ongoing basis and that
any issues or areas of concern, that you observe, are reported and/or dealt with immediately.
Spotting an area that needs cleaning, but ignoring it because you are too busy right now, will only compound the
problem and, potentially, lead to food poisoning. If it was then found that you knew there was a hygiene issues
and did nothing to fix it, you could be held liable for any damage and legal action could be taken against you.
So it is necessary to ensure that all daily cleaning duties are clearly communicated to staff and that staff
understand their roles, responsibilities and any Standard Operating Procedures (SOPs). SOPs are explicit
instructions for carrying out processes and procedures. They are designed to ensure that tasks are performed
effectively and consistently to meet the required standards. Each step taken in a SOP, on each occasion, is
specified. SOPs outline the critical control points and critical limits for each inspection or test that must be
maintained in order to prevent unsanitary conditions.
Cleaning/sanitation SOPs might document the implementation and maintenance of the procedure, as well as any
deviations from SOPs and corrective action taken. There should be rosters and SOPs for the cleaning of larger
items.

Example of a cleaning roster
Maintaining equipment
Machinery and equipment will require periodic (depending on the type and frequency of use) cleaning and
sanitisation. Procedures for safely cleaning equipment must be clearly communicated. It is management’s
responsibility to ensure that the resources needed to maintain cleanliness are available when and where they are
needed.
Each establishment will have its own way of reporting faulty equipment and should have a procedure for checking
all equipment on a regular basis. From time to time, however, problems with equipment can arise and when this
happens faults must be reported as soon as possible to minimise downtime.
A regular schedule of planned maintenance can minimise or eliminate instances in which equipment may break
down. A regular schedule of maintaining equipment, rather than repairing it when it breaks down, also means
that you can schedule downtime of the machines at a time to suit you; when customers and staff will not be
inconvenienced.
In the case where it becomes obvious that equipment used in the organisation requires cleaning or maintenance
that is beyond your ability, responsibility or qualifications, you must make appropriate reports. It might be
necessary to submit these in writing or to make verbal reports to a manager or supervisor.
Electrical equipment
Legislation requires that employers must keep electrical equipment safe to operate. This means that staff and
service technicians must make regular checks and keep records of repairs and all equipment must be tested and
tagged.
Information recorded should include the following:
 A checklist for all electrical items.

 A record of date of service.
 A record of faults.
 A record of repairs.
Inspection and tagging should be carried out by properly qualified tradespeople and a record of inspection,
testing and tagging procedures must be kept up to date.

Dispose of or report chipped, broken or cracked eating, drinking or food handling
utensils
Customers coming in to your establishment, regardless of service and menu styles, will expect quality and good
service. This means that food must be well prepared and served on clean, attractive and unblemished service
ware. So in the cleaning process it is necessary to regularly check the crockery, glassware and utensils issued in
the enterprise. Any damaged items should be disposed of and replacements ordered as needed.
Glassware that is cracked or chipped is dangerous, in that it might injure customers who use it. Glassware
includes glasses of all kinds, plus large and small glass jugs and any other glass containers (sugar pots, salt and
pepper shakers, condiment bowls etc.) that are used in the enterprise.
If a customer receives a drink or is served food in chipped or cracked glass containers they have the right to return
the drink or food product and have it replaced, free of charge. The damaged item must, as stated, be disposed of
– not put back into use. The same applies with damaged crockery. Meals served on damaged crockery should be
sent back by the customer and a new meal or foodstuff should be provided free of charge.

Apart from the fact that they look unpleasant, chips and cracks in crockery are bacteria traps; that is, they provide
a place where moisture collects and bacteria can grow. So for both hygienic and aesthetic reasons they should not
be used.

ACTIVITY 10
Imagine you are in charge of closing down your establishment. Design a work checklist that outlines the tasks
needed to clean up after the day’s trading.
Chec Task to be performed Description of how the tasks must be performed

k
Click or tap here to enter text. Click or tap here to enter text.
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Dealing with Pests

In any environment where food is stored and prepared there is a risk of pest infestation. In order to ensure the
work area remains hygienic, then, a pest control system should be implemented to eliminate or minimise the
possibility of insects and animals spreading germs to food and food preparation areas.
An Integrated Pest Management (IPM) approach is an integral part of successful pest control. It involves
consideration of all control procedures including;
 sanitation and hygiene

 trapping
 proofing of entry points
 the use of baiting procedures
All control procedures will be as a result of a thorough inspection of the entire premises; carried out to identify
the pest and to define the extent of any infestation.
Pests include rodents and insects which might damage and contaminate foods.
Rodents
Mice and rats – are responsible for the loss and contamination of feed from the crop stage to the production and
to the storage in both domestic and commercial premises. As climate conditions become less favourable during
the onset of winter months, rodents move indoors looking for both shelter and food, however, in commercial
premises rodents can be a problem all year round.
Rodents actively look for food at night. Their diet includes both animal and plant material and they need access to
water. As rodents are nocturnal their activity is seldom observed during daylight hours, so it is important to
recognise signs of their presence.
Signs of rodents:
 Look for holes through your insulation and nests in roofing

spaces.
 Bundled up ceiling fibres are indicative of a nest.
 Droppings – they deposit their droppings
everywhere that they travel, they are unable to control
this action.
 Stains from urination.
 Chewed food packaging and food containers
indicate rodent activity.
 Small, torn/shredded pieces of paper or newspaper can be
indicative of rodent nest making.
 Small footprints in dust.
 Holes in walls and skirtings.
Cockroaches
Although worldwide, there are over 3000 species of cockroaches, only half a dozen have attained the status of
pest species by adapting themselves to cohabit with man in his dwelling. The omnivorous appetite of cockroaches
makes any unprotected foodstuffs susceptible to cockroach infestation and contamination.

Their indiscriminate feeding in such areas as sewers, drains and garbage areas bring them in contact with disease
organisms including salmonella and other organisms associated with dysentery, typhoid, hepatitis and
tuberculosis.
Cockroaches are also nocturnal creatures and are seldom seen in any quantity during daylight hours, however, in
areas where there are heavy infestations; sightings of cockroaches will become more common. It is generally
accepted that for every cockroach seen there are at least a further 10 that are hidden in out of sight harbourages.
Common harbourage areas include cracks and crevices, under or even in dishwashers, electrical motors and
switches, ovens and almost any warm, moist areas where food is available.
Tell-tale signs indicating cockroach activity include the presence of egg cases, regurgitation marks, faecal pellets,
odour and cast-off nymphal skins.
Infestation occurs when cockroaches are carried into premises on raw materials or packaging or gain entry to the
premises through drain covers, ventilation openings and under doors.
OTHER INSECTS
Signs of other insect presences include:
 Bodies of insects.
 Live insects.
 Webbing.
 Nests.
 Droning or buzzing.
 Maggots.
DISPOSE OF FOOD SAFETY

Waste management is increasingly important in a food orientated business for a variety of reasons:
 Economic – the monitoring of wasted product can assist in reducing

cost by identifying areas of over-servicing.
 Environmental – encouraging the recycling of waste
materials minimises the quantity of rubbish being
deposited in landfills or poured into water resources.
 Hygiene – regular monitoring and maintenance of waste refuge
identifies unhygienic conditions that could cause toxins and the
spread of bacteria.

Waste and waste management procedures will be included in the food safety program or plan. Steps in the waste
management process can be included as CCPs.
Separating foodstuffs identified for disposal

Never the less, in a busy commercial kitchen there will inevitably be food product that needs to be disposed of
and this should be done safely and in line with both organisational and legislative procedures and requirements.
These procedures may relate to the specific food items that will need to be disposed of; the nature of these items
and the best, most efficient and environmentally friendly method of doing so. Food waste is a growing area of
concern with many costs to the community in terms of waste collection, disposal and greenhouse gases; when
rotting food ends up in landfill it turns into methane, a greenhouse gas that is particularly damaging to the
environment. Food waste costs money and also wastes the valuable water and energy resources used to produce
the food in the first place.
Fat, Oil and Grease

Care should be taken in how food product waste is disposed of; fat oil and grease, for example, should never be
poured down the sink. Fat, oil and grease cause major problems to drains and sewers. When they are disposed of
down kitchen sinks or drains they cause blockages; when they enter rainwater pipes or gullies they cause
pollution in streams and rivers.
These products in liquid form may not appear to be harmful, but as they cool they congeal and harden; sticking to
the inner lining of drainage pipes and restricts the wastewater flow causing the pipes to block. Using detergents
or bleach may appear to help but this is only temporary as the mixture soon turns back to thick or solid fat.
Waste oil storage and disposal
Waste oil comes from sources such as deep fat fryers, woks, frying pans and baking trays. Waste oil and fat should
be collected in an air-tight container to prevent odours and rat infestation. The container should be stored in a
secure area, clear of all drains, to prevent spills and leakages. The waste oil can be collected by recycling
companies and then be used for bio-diesel for transport fuel or for incineration for the generation of electricity.
Food waste
Waste reduction is one of the most effective low cost or no cost ways to reduce disposal fees, and green a
commercial kitchen. Most waste reduction practices are just simple good business practices with the "green"
designation being an added bonus. Most foodservice operations throw out a massive amount of garbage, most of
which could be diverted. 75% of material in today's landfill is recyclable or compostable, while 50-70% of the
weight of a foodservice operation's garbage consists of compostable food items. Food packaging makes up most
of the remaining weight of the garbage's bins, but account for around 70% of the volume of foodservice trash.
If food waste is recycled, the valuable organic matter and nutrients contained within them can be recaptured.
Methane and other biogases can also be captured and used to generate electricity. Food waste recycling
collection services for businesses are provided by a number of commercial operators and local councils. The types
of food waste accepted varies, so check with your local operator. Typically, items such as fruit and vegetable
peelings, post-consumer left-overs and coffee grounds are accepted. Meat off-cuts and grease-trap sludge from
commercial kitchens may be less commonly accepted. Hotels, restaurants and other large food service
establishments may consider installing an industrial/commercial on-site composter.

Waste Management and Prompt Disposal of Food Waste
Waste management is the reduction, re-use, recycling and disposal of waste products. Waste management
systems primarily record and monitor the amount of waste generated and implement strategies to reduce the
quantity of waste being generated. All staff should take steps to recycle waste when possible and dispose of
waste matter in a safe and hygienic way.
Do not allow the accumulation of garbage or recycled matter inside the premises, as this will become a health
issue;
 internal bins should be regularly emptied, washed, sanitised and relined ready for use
 rubbish should be sorted and placed in external containers ready for pickup
 no rubbish should be left overnight in internal bins. It will attract pests and rodents and will develop
unpleasant odours. It will also contribute to the risk of cross-contamination as bacteria have been allowed to
grow overnight.
 external rubbish areas must be kept clean, tidy and free of unpleasant odours.
Waste sorting
To facilitate waste disposal and recycling, waste should be separated into the following areas:
 Paper
 Plastic
 Glass
 Food waste
 Metal
Waste regulations
Federal, state and local government regulations dictate disposal methods for various types of rubbish. Each
establishment must employ an effective method of waste disposal that complies with EPA (Environmental
Protection Agency) regulations and with local government requirements.
The following should be considered:
 Recyclable items should be organised for regular pickup.

 Soft food scraps should be put through a waste disposal unit (sinkerator).
 Garbage compactor and grease traps should be regularly cleaned.
 Fats and oils should not be poured down drains or put through the garbage compactor.
 Office paper can be shredded and picked up for recycling.
 Cardboard packaging and some plastic items should be compacted for easy pickup and disposal.

Chemical waste
Chemical waste products should be carefully handled – according to manufacturer’s instructions and in
compliance with local government and environmental regulations. Different types of chemical waste will require
different disposal methods.
Chemical waste should not be poured down drains and the used bottles or containers will also require special
disposal procedures. You will need to find out what is required and how your enterprise accommodates these
requirements.
Report hygiene risks

Every person who works with foods and beverages, in any capacity, has a duty of care to ensure that their actions
and the actions of their fellow workers do not, in any way, endanger the consumers of those foods and
beverages. This means that you must know your legal obligations and must also have a clear understanding of the
ways in which contamination of foodstuffs is prevented.
Prompt reporting of hygiene risks is vital. If you identify a problem, you should take appropriate action to rectify
it. If the problem is beyond your control then it must be reported before it can cause harm. Your organisation will
have, in place, specific reporting procedures and it is up to you to find out who the responsible people in the
organisation are.
To summarise this unit

As an employee in the hospitality industry you have a duty of care to not only provide excellent customer service,
but also to ensure that everything you do, every meal you prepare and serve is of the highest quality. Customers
will pay, sometimes, staggering amounts of money for an enjoyable food experience and it will be a large part of
your role to ensure they receive what they have paid for. A sound understanding of the hygiene regulations under
which you will be working and that you are obliged to comply with will allow you to provide customer enjoyment
safe in the knowledge that you have provided a quality product.


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Participate in safe food handling

59-73 Meron Street

Southport 4215 Queensland

Tel: 07 5562 5700

Fax: 07 5562 5400

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Access and Use Relevant Information

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1. General food standards;

It is the standards in category 3 that you will be most

1. Standard 3.1.1 Interpretation and Application

Food Safety Standard 3.2.1

According to this standard a food business must 1:

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Reasons for food safety programs

 food handling (including delivery and receiving of goods)

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c) provide for the systematic monitoring of those controls;

Consequences of failure to comply

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1. List the seven principles of HACCP.

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Click or tap here to enter text.

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 that the company’s products or services are of a

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 Time  Weight  Height

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Number of rings: The telephones must be answered within 3 rings.

Time: We will deliver your meal in 30 minutes or it’s free.

Weight: Each box of chocolates must weigh 250g.

Height: Each table decoration must be 30cm tall.

Procedures will be based on both legislative principles applicable to

 be aware of policies and procedures that apply.

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Control Food Hazards; The 7 HACCP Principles

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HACCP has seven (7) principles and we will look at these in

Principle 1 – Conduct a Hazard Analysis

 What kinds of contamination may occur during production?

Almost certain Medium Medium High Extreme Extreme

Likely Low Medium High High Extreme

Possible Low Medium High High High

Unlikely Low Low Medium Medium High

Rare Low Low Low Low medium

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If an incident were to occur, there would be

If an incident were to occur, it would be likely

Consider alternatives to doing the

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Principle 2 – Identify the Critical Control Points (CCP)

We will look at these points in

Using a decision tree, such as the

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 time – sets out maximum or minimum times that;

Establishing a monitoring system and taking corrective measures

Principle 4 - Monitor CCP