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COVID 19 Food Business Training LEARNER HANDBOOK V1 1
COVID 19 Food Business Training LEARNER HANDBOOK V1 1
LEARNER HANDBOOK
COVID-19
©Access All Areas Training Provider 52312 | COVID-19 FBT | Learner Handbook | V1.1
COVID-19 Food Business Training (Release 1) | Learner Handbook
Contents
About Access All Areas Training ..................................................................................................... 1
Application ..................................................................................................................................... 2
National COVID-19 food information and training course ............................................................. 2
Introduction ................................................................................................................................... 3
More Information........................................................................................................................... 5
What is Coronavirus? ..................................................................................................................... 6
Food safety aspects of COVID-19 ................................................................................................... 7
Can the virus be transmitted through food? ................................................................................. 8
Is meat safe? .................................................................................................................................. 8
General food safety advice for food handlers................................................................................ 9
Is soap and water enough for hand washing? ............................................................................. 10
How can I properly clean and sanitise my equipment and facilities? .......................................... 10
Precautionary approaches ........................................................................................................... 11
What if someone on my business premises is unwell?................................................................ 12
Advice for food businesses........................................................................................................... 13
Restaurants and takeaways ......................................................................................................... 14
Choosing a takeaway outlet ......................................................................................................... 15
After purchase .............................................................................................................................. 16
Reusable containers ..................................................................................................................... 16
Will there be changes to food safety inspections/audits? ........................................................... 17
Changes to planning rules for food trucks and ‘dark kitchens’ .................................................... 19
FSS training & other requirements .............................................................................................. 20
Where can I find more information? ........................................................................................... 21
Useful Signage .............................................................................................................................. 22
© Access All Areas Training Provider | COVID-19 FBT | Learner Handbook | V1.1 1
COVID-19 Food Business Training (Release 1) | Learner Handbook
Application
If you are a server or seller of food in Australia, you are on the correct website for receiving
the official information from the NSW Food Authority, FSANZ and Health NSW.
All food businesses in Australia have a legal obligation to report ill health to their supervisor
at their earliest convenience and apply safe personal hygiene and sanitation practices in
their existing business. This unit covers the latest information and guidance provided to food
businesses in NSW.
COVID-19 Food Business Training is a non-accredited unit that describes the outcomes,
skills and knowledge required to provide safe food handling techniques to people who
prepare, sell or serve food that will be consumed by the general public and to assist in the
prevention of COVID-19. This unit provides awareness and information on the importance of
personal hygiene, cleaning and sanitising practices along with the existing food handler
obligations to report ill health to their supervisor immediately.
There is no assessment for this unit. It is provided FREE and is provided as a community
service and awareness to our customers.
Pre-Requisites
Nil
©Access All Areas Training Provider 52312 | COVID-19 FBT | Learner Handbook | V1.1 2
COVID-19 Food Business Training (Release 1) | Learner Handbook
Introduction
The NSW Government recommends that people follow national guidelines as this issue
evolves.
The Australian Government’s Department of Health has established a website with up-to-
date information on the virus and how you can reduce your risk of exposure.
FOR CONSUMERS
Follow health advice and stay home if you are sick and seek medical attention.
There is no reason to avoid certain foods or specific cuisine as a result of COVID-19.
Good hygiene is important in helping protect yourself against infection and stop the virus
from spreading.
A food handler does not have to accept re-usable containers from customers, especially if
they are dirty. More information can be found here
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COVID-19 Food Business Training (Release 1) | Learner Handbook
Good personal hygiene and food safety practices should always be employed, good hygiene
and sanitation are important to avoid cross contamination between raw or undercooked
foods and cooked or ready to eat foods in the kitchen.
You do not have to accept re-usable containers such as travel coffee mugs from customers
and shouldn't do so if the containers are dirty.
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More Information
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COVID-19 Food Business Training (Release 1) | Learner Handbook
What is Coronavirus?
Coronaviruses are a family of viruses that usually cause respiratory illness. They include
viruses that cause the common cold and more serious illnesses such as Middle East
Respiratory Syndrome (MERS-CoV) and Severe Acute Respiratory Syndrome (SARS-CoV).
Previous experience with outbreaks of illness due to MERS-CoV, SARS-CoV and other
respiratory viruses (e.g. avian influenza) suggests that novel coronavirus may have been
originally transmitted from animals to humans.
People can become infected with coronaviruses by breathing in infected droplets (e.g. from a
cough), or by transferring the virus from dirty hands and touching their face, especially inside
the nose or eyes.
Coronaviruses can survive on surfaces, such as a bench, for several days, depending on the
type of material, temperature and humidity. The viruses can be destroyed by heat (e.g.
cooking), common detergents and sanitisers.
The World Health Organisation (WHO) has provided information about coronavirus on
their website.
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Consider if there are any higher risk activities in your business that need to be managed and
implement appropriate risk management strategies. For example, if you have face-to-face
contact with customers, encourage social distancing and have hand sanitiser available for
use.
There are penalties under existing food legislation for businesses not complying with these
requirements.
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Is meat safe?
It is suspected COVID-19 may have originated in animals. It is not likely to be transmitted to
humans from meat in Australia. WHO recommends cooking meat properly and not eating
any meat from diseased animals.
In Australia all meat sold is subject to
strict controls, including requirements
that prohibit the use of meat and offal
from diseased animals for human
consumption. As such, it is unlikely
that extra precautions need to be
taken for meat in Australia to prevent
COVID-19 transmission.
All raw meat can contain other
microorganisms that cause food
poisoning. It is important that we
continue good food hygiene practices such as taking care to prevent cross contamination
and cooking meats, especially mince and chicken, thoroughly.
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COVID-19 Food Business Training (Release 1) | Learner Handbook
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Precautionary approaches
A CUSTOMER OR OTHER INDIVIDUAL ENTERS MY BUSINESS AND IS DISPLAYING COLD/FLU
SYMPTOMS. CAN I REFUSE THEM SERVICE?
All members of the public have an obligation to stay at home while displaying any symptoms
such as fever or coughing. Businesses have the right to refuse service and insist that
anyone with these symptoms leaves the premises.
A WORKER IS WAITING FOR THE OUTCOME OF A TEST FOR COVID-19. SHOULD THEY BE
EXCLUDED FROM WORK?
Any worker waiting for the outcome of a test for COVID-19 should isolate as per
the factsheet for suspected cases.
If you have been tested for COVID-19 and the result was negative you must still remain in
isolation if:
• you have been identified as a close contact of a person with confirmed COVID-19
while they were infectious - you must isolate yourself for 14 days after your last
contact with that person
• you have been overseas in the last 14 days - you must isolate yourself for 14 days
from the day you arrived back.
Do not undertake any food handling activity or face-to-face interaction with other workers.
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• Effectively supervise all areas where food is exposed to ensure it is not contaminated
or removed if it is contaminated (or suspected to be).
• Social distancing is recommended - follow current health instructions. Businesses
could consider positioning all people on the premises (including food handlers and
customers) to be an appropriate distance apart to reduce the risk of transmission.
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But like any food, takeaway food has the potential to harbour microorganisms that can make
you ill if it is not prepared, handled and stored correctly.
You can often tell a lot about the likely
quality of takeaway food from the condition
of the premises and appearance of staff.
If the premises look dirty, or the serving staff
are untidy or have exposed wounds or
obvious signs of infection, there’s a chance
the food will also be substandard. The best
advice is probably to turn around and walk
out!
How you handle and store food after
purchase is also important.
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FOOD HANDLERS
Staff should:
• be clean, tidy and well presented with long hair tied back
• wash their hands after returning to work from breaks, sweeping floors, blowing noses
and so on
• not smoke in areas where food is handled
• not eat or drink while preparing or serving food
• avoid unnecessary contact with ready-to-eat foods, and
• individual utensils should be available for each food being served/displayed.
It is not compulsory for food handlers to wear disposable gloves. If they do, the gloves
should be clean, intact, and changed regularly during the day. Disposable gloves should
not be re-used and new gloves should be worn when commencing food handling activities.
Ready-to-eat food is ideally not handled after handling money, although the safety risk is
generally low.
Foods that will be cooked such as raw meat may be handled with clean bare hands.
FOOD
• perishable foods such as sliced meats and some sandwich fillings should be kept
refrigerated
• hot food should be kept hot. Look for steam coming from the bain marie or
condensation on glass surrounds
• cold food should be kept cold. Make sure the display feels cold to touch, and look for
frost or ice around the corners of cabinets
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• foods such as sandwiches and sushi can be displayed at room temperature for up to
4 hours only. If these foods are stored unrefrigerated, ask how long they have been
displayed before buying
• avoid buying 'tired' looking food, it might have been on display for a long time
• food should not be overloaded or piled high in display bars
• disposable food packaging and utensils such as knives and forks should not be
reused.
After purchase
• foods should be consumed as soon
as possible after purchase
• if you intend to eat later, refrigerate,
and ensure it is reheated to steaming
hot. See doggy bags and key food
safety tips.
Reusable containers
If you ask a food business to use your own re-usable eating or drinking container, e.g. a
travel coffee mug, make sure it is clean. The food handler does not have to accept re-usable
containers from customers, especially if they are dirty.
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To minimise the risk of contamination to audit/inspection staff or in the event that auditing
and compliance staff are impacted by limitations to travel, the Department will endeavour to
ensure that audits continue. Depending on the nature of the product, production method and
other contributing factors, this may include the introduction of remote audits.
Remote audits will be conducted by audit and compliance staff who will review any
documentation required to be maintained under the existing operating systems of a
business, as well as other verification procedures necessary to manage identified risks.
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This includes verification of the effectiveness of any new procedures that businesses may
need to implement to ensure business continuity in response to COVID-19, including new
suppliers and changing operations due to reduced staff numbers.
While we acknowledge that access and procedures for visitors at some establishments may
have changed in response to COVID-19, please be advised that our officers and approved
auditors perform a mandatory regulatory function which provides assurance that your
business and operations are meeting legislative requirements. A failure to provide
assistance or access may result in an unacceptable audit outcome.
If you are advised by the Department that your next scheduled audit will be undertaken
remotely, please be reminded that you are under the same obligation to provide assistance
and any documentation requested within the timeframes specified by the auditor as would be
required at a site audit. A failure to do so may result in an unacceptable audit outcome.
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As a precautionary measure the NSW Food Authority has reviewed its Business Continuity
Plans to ensure the agency remains operational. We encourage all food businesses to do
the same to minimise the impact of COVID-19 on your business.
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LABELLING REQUIREMENTS
All food businesses, including mobile
food vendors and domestic kitchens
packaging food for sale, must ensure
that the foods they sell meet the
Australia New Zealand Food Standards
Code for labelling and information
requirements.
Food businesses in NSW must also provide allergen information in food by either:
• declaring allergens on the label (usually in the ingredient list)
• displaying information about allergens next to food on sale (if it’s not packaged)
• providing information about food allergens in food if requested by a customer.
COVID-19
The best way to prevent the spread of COVID-19 and protect your business is through good
hygiene practices. At a minimum,
businesses must adhere to existing
requirements of food laws.
All food businesses must also
ensure employees and customers
practice social distancing and other
recommended public health
practices.
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Useful Signage
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