Le’ Culinaire Hospitality Institute

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SITXFSA006
Participate in safe food
handling practices
Learner Guide

Doc name: SITXFSA006 Version – 1.0 Page 0 of 135

Participate in safe food handling practices
Released – September 2022 Review date – September 2023 Document uncontrolled when printed
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Table of Contents

Unit of Competency.............................................................................................................................6
Application..........................................................................................................................................6
Performance Criteria...........................................................................................................................7
Foundation Skills.................................................................................................................................9
Assessment Requirements................................................................................................................10
1. Follow food safety program...........................................................................................................15
1.1 – Access and use relevant information from organisational food safety program..........................16
Australian Food Standards Code.......................................................................................................16
Definitions.........................................................................................................................................16
Food safety........................................................................................................................................17
Hazard Analysis and Critical Control Points (HACCP).........................................................................19
HACCP – the seven principles............................................................................................................20
Organisational food safety program.................................................................................................20
Activity 1A.........................................................................................................................................21
1.2 – Follow policies and procedures in food safety program...............................................................22
Food safety policies and procedures.................................................................................................22
Food safety program monitoring records.........................................................................................24
Activity 1B.........................................................................................................................................26
1.3 – Control food hazards at critical control points.............................................................................27
Food hazards.....................................................................................................................................27
Critical Control Points........................................................................................................................28
Methods of ensuring food safety......................................................................................................29
Activity 1C.........................................................................................................................................31
1.4 – Complete food safety monitoring processes and complete documents as required...................32
Food safety monitoring.....................................................................................................................32
Activity 1D.........................................................................................................................................34
1.5 – Identify and report non-conforming practices.............................................................................35
Implementing food safety practices..................................................................................................35
Reporting non-conformance.............................................................................................................36
Consequences of not observing food safety.....................................................................................37
Environmental health officers...........................................................................................................37
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Activity 1E.........................................................................................................................................38
1.6 – Take corrective actions within scope of job responsibility for incidents where food hazards are
identified...............................................................................................................................................39
Food hazards which are not controlled.............................................................................................39
Scope of own responsibility..............................................................................................................40
Activity 1F..........................................................................................................................................41
2. Store food safely............................................................................................................................42
2.1 – Select food storage conditions for specific food type...................................................................43
Food types.........................................................................................................................................43
Storage conditions for specific food types........................................................................................44
Activity 2A.........................................................................................................................................45
2.2 – Store food in environmental conditions that protect against contamination and maximise
freshness, quality, and appearance.......................................................................................................46
Proper environmental conditions for storage...................................................................................46
You should ensure that you are aware of the optimal conditions for storage for each food type and
that you store foodstuffs accordingly. This will ensure quality and freshness and prevent
contamination or harmful bacterial growth......................................................................................48
Activity 2B.........................................................................................................................................49
2.3 – Store food at controlled temperatures and ensure that frozen items remain frozen during
storage..................................................................................................................................................50
Temperature control.........................................................................................................................50
Proper freezing..................................................................................................................................51
Activity 2C.........................................................................................................................................52
2.4 – Ensure food is stored to avoid cross-contamination of ingredients.............................................53
Refrigerator storage to prevent cross contamination.......................................................................53
Activity 2D.........................................................................................................................................56
3. Prepare food safely........................................................................................................................57
3.1 – Use cooling and heating processes that support microbiological safety of food..........................58
Cooling food......................................................................................................................................58
Freezing.............................................................................................................................................60
Heating food.....................................................................................................................................61
Room temperature...........................................................................................................................61
It is at room temperature when most bacteria or other harmful microorganisms are most likely to
multiply and spread. For this reason, the time that food is kept at room temperature must be
minimised as much as possible, by speeding up heating and cooling times where possible............61
Activity 3A.........................................................................................................................................62
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3.2 – Monitor food temperature during preparation using required temperature measuring device to
achieve microbiological safety..............................................................................................................63
Monitoring food temperature...........................................................................................................63
Temperature probe...........................................................................................................................63
Thermometer calibration..................................................................................................................65
Activity 3B.........................................................................................................................................67
3.3 – Ensure safety of food prepared, served, and sold to customers..................................................68
Ensuring food safety..........................................................................................................................68
Packaging control..............................................................................................................................68
High risk groups.................................................................................................................................70
Allergen management.......................................................................................................................70
Safe egg handling..............................................................................................................................74
Activity 3C.........................................................................................................................................78
3.4 – Prepare food to meet customer requirements, including actions to address allergen requests by
customers.............................................................................................................................................79
Preparing food for specific requirements..........................................................................................79
Lifestyle.............................................................................................................................................80
Religious dietary................................................................................................................................80
Personal preference..........................................................................................................................81
Allergen specific................................................................................................................................82
Activity 3D.........................................................................................................................................83
4. Provide safe single use items.........................................................................................................84
4.1 – Store, display and provide single use items so they are protected from damage and
contamination.......................................................................................................................................85
Single use items................................................................................................................................85
Activity 4A.........................................................................................................................................87
4.2 – Follow instructions for items intended for single use...................................................................88
Ensuring safety of single use items...................................................................................................88
Instructions for single use items.......................................................................................................89
Activity 4B.........................................................................................................................................90
5. Maintain a clean environment.......................................................................................................91
5.1 – Clean and sanitise equipment, surfaces and utensils...................................................................92
Food hygiene and sanitised workspaces...........................................................................................92
Cleaning............................................................................................................................................93
Sanitisation guidelines......................................................................................................................94
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Cleaning and sanitising a temperature probe...................................................................................94

Checking all equipment.....................................................................................................................96
Further information..........................................................................................................................96
Activity 5A.........................................................................................................................................97
5.2 – Use appropriate containers and prevent accumulation of garbage and recycled matter............98
Legal requirements...........................................................................................................................98
Garbage and recyclable materials.....................................................................................................98
Waste management procedures.......................................................................................................99
Suitable garbage containers............................................................................................................100
Activity 5B.......................................................................................................................................102
5.3 – Identify and report cleaning, sanitising, and maintenance requirements..................................103
Identify cleaning, sanitising, and maintenance requirements.........................................................103
Reporting procedure.......................................................................................................................104
Activity 5C.......................................................................................................................................105
Dispose of, or report damaged or unsafe eating, drinking or food handling utensils.........................106
Dangerous utensils..........................................................................................................................106
Activity 5D.......................................................................................................................................109
5.5 – Take measures within scope of responsibility to ensure food handling areas are free from
animals and pests and report incidents of animal or pest infestation................................................110
Legal requirements.........................................................................................................................110
Animals and pests...........................................................................................................................111
Activity 5E.......................................................................................................................................115
6. Dispose of food safely..................................................................................................................115
6.1 – Mark and separate from other foodstuffs any food identified for disposal until disposal is
complete.............................................................................................................................................117
Food for disposal.............................................................................................................................117
Activity 6A.......................................................................................................................................119
6.2 – Dispose of food promptly to avoid cross-contamination...........................................................120
Food disposal..................................................................................................................................120
Activity 6B.......................................................................................................................................121
Use appropriate documentation to record disposed food items........................................................122
Food waste equals lost profit..........................................................................................................122
Improving waste through record keeping.......................................................................................123
Activity 6C.......................................................................................................................................126
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Summative Assessments.....................................................................................................................127
References..........................................................................................................................................128
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Unit of Competency
Application

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.

Unit Mapping Information

Supersedes and is equivalent to SITXFSA002 Participate in safe food handling practices.

Pre-requisite Unit

Nil

Unit Sector

Cross-Sector
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Performance Criteria
Element Performance Criteria
Elements describe the Performance criteria describe the performance needed to
essential outcomes. demonstrate achievement of the element.

1. Follow food safety 1.1 Access and use relevant information from organisational
program. food safety program.
1.1 Follow policies and procedures in food safety program.
1.2 Control food hazards at critical control points.
1.3 Complete food safety monitoring processes and complete
documents as required.
1.4 Identify and report non-conforming practices.
1.5 Take corrective actions within scope of job responsibility for
incidents where food hazards are identified.

2. Store food safely. 2.1 Select food storage conditions for specific food type.
2.1 Store food in environmental conditions that protect against
contamination and maximise freshness, quality and
appearance
2.2 Store food at controlled temperatures and ensure that
frozen items remain frozen during storage.
2.3 Ensure food is stored to avoid cross-contamination of
ingredients.

3. Prepare food safely. 3.1 Use cooling and heating processes that support
microbiological safety of food
3.2 Monitor food temperature during preparation using
required temperature measuring device to achieve
microbiological safety
3.3 Ensure safety of food prepared, served and sold to
customers
3.4 Prepare food to meet customer requirements, including
actions to address allergen requests by customers.

4. Provide safe single use 4.1 Store, display and provide single use items so they are
items. protected from damage and contamination.
4.2 Follow instructions for items intended for single use.

5. Maintain a clean 5.1 Clean and sanitise equipment, surfaces, and utensils.
environment. 5.2 Use appropriate containers and prevent accumulation of
garbage and recycled matter.
5.3 Identify and report cleaning, sanitising, and maintenance
requirements.
5.4 Dispose of, or report damaged or unsafe eating, drinking or
food handling utensils
5.5 Take measures within scope of responsibility to ensure food
handling areas are free from animals and pests and report
incidents of animal or pest infestation
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Element Performance Criteria

Elements describe the Performance criteria describe the performance needed to
essential outcomes. demonstrate achievement of the element.

6. Dispose of food safely. 6.1 Mark and separate from other foodstuffs any food identified
for disposal until disposal is complete
6.2 Dispose of food promptly to avoid cross-contamination.
6.3 Use appropriate documentation to record disposed food
items.
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Foundation Skills
This section describes language, literacy, numeracy and employment skills incorporated in the
performance criteria that are required for competent performance.

Reading skills to:

 Read and interpret food safety programs, policies, procedures, and flow charts that identify
critical control points.

Writing skills to:

 Complete documentation for monitoring food safety.

Numeracy skills to:

 Calibrate and use a temperature probe and calculate timings.

Planning and organising skills to:

 Coordinate different food handling tasks to take account of food safety issues.
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Assessment Requirements
Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in
the context of the job role, and:
 Use safe food handling practices including the correct methods of controlling food hazards at
each of the following critical control points:

o receiving

o storing

o preparing

o processing

o displaying

o serving

o packaging

o transporting

o disposing.

 Follow procedures to calibrate temperature probe to ensure accuracy.

 Follow procedures to report incidents of food contamination.

Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria
of this unit:

 Key features of commonwealth, state or territory and local food safety compliance
requirements as they impact workers at an operational level:

o contents of national codes and standards that underpin regulatory requirements

o reasons for food safety programs and what they must contain

o local government food safety regulations and inspection regimes

o meaning of contaminant, contamination and potentially hazardous foods as defined by the

Australia New Zealand Food Standards Code

o ramifications of failure to observe food safety law and organisational policies and
procedures

 Hazard analysis and critical control points (HACCP) or other food safety system principles,
procedures, and processes as they apply to particular operations and different food types:
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o critical control points for the specific food production system and the predetermined
methods of control, especially time and temperature controls used in the receiving, storing,
preparing, processing, displaying, serving, packaging, transporting and disposing of food

o main types of safety hazards and contamination

o conditions for development of microbiological contamination

o cross contamination of food allergens

o environmental conditions and temperature controls, for storage

o temperature danger zone and the two-hour and four-hour rule

o temperature control for cooling and storing of processed food

 Contents of organisational food safety program, including procedures, associated requirements,

and monitoring documents

 Food safety monitoring techniques:

o bacterial swabs and counts

o checking and recording that food is stored in appropriate timeframes

o chemical tests

o monitoring and recording food temperatures using a temperature measuring device

accurate to plus or minus one degree Celsius

o monitoring and recording temperature of cold and hot storage equipment

o visually examining food for quality

 Methods to ensure the safety of food served and sold to customers:

o packaging control:

 using packaging materials suited to foods

 monitoring of packaging damage

 protective barriers

 temperature control

 supervision of food displays

 utensil control

 Providing separate serving utensils for each dish

 Safe food handling practices for the following different food types:

o dairy

o dry goods
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o eggs including raw egg foods

o frozen goods

o fruit and vegetables

o meat and poultry

o fin-fish and shellfish

 Operating procedures for temperature probe:

o calibration

o correct use

o cleaning methods

o identifying faults

 Choice and application of cleaning, sanitising and pest control equipment and materials
following manufacturers advice

 Cleaning, sanitising and maintenance requirements relevant to food preparation and storage:

o cleaning:

 dirt

 food waste

 grease

 pest waste removal

o sanitising:

 eating and drinking utensils

 food contact surfaces

o maintenance:

 minor faults

 High risk customer groups:

o children or babies

o pregnant women

o aged persons

o people with immune deficiencies

o people with allergies

o people with medical conditions.

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Assessment Conditions

Skills must be demonstrated in an operational food preparation area. This can be:

 An industry workplace; or
 An industry-realistic simulated environment.

Assessment must ensure access to all fixtures and equipment required in the specific industry
environment.

This includes:

 Commercial grade work bench

 Refrigeration unit

 Sink

 Storage facilities

 Food handler gloves

 Serving utensils

 Temperature monitoring device

 Cleaning materials and equipment

 Appropriate facilities for handwashing:

o designated hand washing sink

o antiseptic liquid soap

o single use towels

o warm running water

 Food ingredients and ready to eat food items

 Current plain English regulatory documents distributed by the national, state, territory or local
government food safety authority

 Australia New Zealand Food Standards Code

 Current organisational food safety programs, policies and procedures used for managing food
safety.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.

Links

Companion Volume implementation guides are found in VETNet

- https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694
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1. Follow food safety program

1.1. Access and use relevant information from organisational food safety program.

1.2. Follow policies and procedures in food safety program.

1.3. Control food hazards at critical control points.

1.4. Complete food safety monitoring processes and complete documents as required.

1.5. Identify and report non-conforming practices.

1.6. Take corrective actions within scope of job responsibility for incidents where food hazards are
identified.
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1.1 – Access and use relevant information from organisational food safety
program
By the end of this chapter, the learner should be able to:

 Understand the need to locate, access, and use own organisation’s food safety
programme
 Say what the key requirements of a food safety programme are

 Explain why it is important to follow a food safety program.

Australian Food Standards Code

Food handlers must comply with the requirements contained within the Australian New Zealand Food
Standards Code. This code can be viewed on the Australian Food Standards website or accessed
through the Federal Register of Legislation.

To view the code through the Australian Food Standards website, visit:
http://www.foodstandards.gov.au/code/Pages/default.aspx (Access date: 16.07.22).
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Definitions
It is essential for food handlers to know some key definitions with regards to food safety:
 ‘Contaminant’ means any biological or chemical agent, physical matter, or other
substances that may compromise food safety or suitability.

 ‘Biological agents’ include micro-organisms such as bacteria, viruses and moulds.

Chemical agents include metals, pesticides and other chemicals that could contaminate
food.

 ‘Physical matter’ includes physical objects that may be in food, such as string,
paperclips, and glass.

 ‘Chemical agents’ include any chemicals, liquid solid or gas that may contaminate food
and make it toxic for consumption.

 ‘Contamination’ means the introduction or occurrence of a contaminant in food.

Contamination of food has occurred if any of the contaminants referred to above are
present in the food.

 ‘Potentially hazardous food’ means food that has to be kept at certain temperatures to
minimise the growth of any pathogenic micro-organisms that may be present in the
food or to prevent the formation of toxins in the food.
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You should ensure that you are also familiar with any other specialist terminology that may be used in
the contents of legislation, regulations, codes of practice, guidelines and food safety programs that may
be relevant to your industry, organisation, and job role.

Food safety
Food safety program
A food safety program is a legal requirement for high-risk food businesses to ensure that their food is
safe for consumption.

This includes:
 Businesses that serve potentially hazardous foods to vulnerable people

 Seafood businesses

 Businesses handling manufactured and fermented meats.

A food safety program should also be produced to control hazards within other types of businesses that
produce, handle, and serve or sell food.

HACCP
Food safety is best ensured through the identification and control of hazards during the production,
manufacturing and handling of food. Food businesses are therefore required to implement a food
safety program based upon the Hazard Analysis and Critical Control Points (HACCP) concepts. The food
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safety program should be implemented and reviewed by the food business and is subject to periodic
audit by a suitably qualified food safety auditor.

The Food Safety Program is a written document which outlines how hazards are identified and
eliminated. It must be kept in the workplace and is reviewed and updated annually. It should be used
in staff training so that all members of staff involved in the storing, handling, preparation, and disposal
of food are fully aware of the necessary procedures. There should be clear procedures in place, and
monitoring documents so that staff can record how they are implementing the food safety program in
their day-to-day work.

Depending on the procedures being followed, you may have to check the contents and temperature of
the fridge in your workplace at certain points during your shift, for example. It is important to record
such checks taking place and it would be normal practice for there to be a monitoring document or form
for you to sign to confirm that the checks have been carried out and any non-conformances reported
and acted upon.

Hazard Analysis and Critical Control Points (HACCP)

HACCP is an international system that allows food businesses to look at how they handle food and
which introduces procedures for keeping food safe at all stages of processing/handling. The HACCP
principles ensure that food is kept safe from biological, chemical and physical food safety hazards.

The food safety program, which may be based on HACCP, must show that your organisation has:
 Identified any hazards that must be avoided, removed or reduced

 Identified and monitored the critical control points - the points when you need to
prevent, remove or reduce a hazard in your work processes
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 Procedures in place to put things right if there is a problem with a critical control point

 Put checks in place to make sure your plan is working

Records of food monitoring activity.

HACCP – the seven principles

1. Conduct a hazard analysis

2. Identify the critical control points

3. Establish critical limits

4. Monitor CCP

5. Establish corrective action

6. Verification

7. Recordkeeping

Organisational food safety program

You must ensure that you are familiar with all aspects of your own organisation’s food safety program.
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A food safety program may cover:

 Potential hazards

 Possible control measures

 Monitoring of control measures

 Responding to hazards

 Program review

 Record keeping.

Within each of these categories may be specific work tasks and procedures that you may need to
undertake to ensure food safety. You must ensure that you are familiar with these.

Photo source:
Couple Buying Fresh Fruits During Pandemic Free Stock Photo (under Pexels licence)
Black woman buying fruits in street stall Free Stock Photo (under Pexels licence)
Young delivery man disinfecting pizza box during coronavirus pandemic Free Stock Photo (under Pexels
licence)
Tomatoes, Carrots And Radish On The Top Of The Table Free Stock Photo (under Pexels licence)
Accessed 19.07.22
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Activity 1A
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1.2 – Follow policies and procedures in food safety program

By the end of this chapter, the learner should be able to:
 Understand the purpose own company’s policies and procedures related to food safety

 Identify elements of food handling that policies and procedures relate to

 Summarise a food handling procedure, explain its importance and discuss which
hazards it aims to prevent or control.

Food safety policies and procedures

Depending on the nature of your role and the organisation for which you work, the policies and
procedures in the food safety program may vary.

Most will include some or all of the following:

 Cleaning and sanitation

 Hazards:

o control methods for each critical control point

o corrective actions

o systematic monitoring of hazard controls and record keeping

 Equipment maintenance
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 Food:

o receiving

o storage

o preparation

o display

o service

o disposal

 Personal considerations:

o dress

o hygiene

o protective equipment and clothing

 Pest control

 Record maintenance

 Training.
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The specific procedures in place in your organisation are designed to ensure that the food safety
requirements are implemented correctly and consistently in the context of your particular organisation.

The specific procedures for displaying food, for example, will depend on whether your organisation is
displaying hot or cold food, has permanent or temporary food displays, displays food that is pre-
packaged, etc.
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You can find out about your organisation’s procedures by completing induction/basic training for your
role, consulting your organisation’s food safety program, and by asking your supervisor or line manager
for guidance. Your organisation’s procedures should state what tasks should be carried out, when and
how.

You must ensure that you understand the procedures that are in place in your organisation and how
they are applied in your own job role. You must be compliant with these at all times.

Food safety program monitoring records

To record food safety activities, your organisation will need to develop and use monitoring documents
that allow staff to accurately record information in a consistent and clear manner. Forms that provide
checklists and information fields specific to the task can save time and ensure staff remember to fill out
the details that are required. These should be placed next to the equipment or in the relevant area so
that staff can access these when checks and records need to be made.

Monitoring documents may include:

 Daily and weekly temperature records, for example:

o storage areas:

 freezers and fridges

 cold rooms

 food display areas/counters

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o cooking temperatures:

 ovens

 bain maries

 Hygiene checks, for example:

o cleaning work areas

o cleaning equipment

o vermin checks

 Waste management

 Stock checks

 Equipment maintenance.

Image sources:
Two Men Preparing Food Free Stock Photo (pexels.com)
Positive businesswoman doing paperwork in office Free Stock Photo (pexels.com)
Chef Preparing Vegetable Dish on Tree Slab Free Stock Photo (pexels.com)

Accessed 15.07.22
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Activity 1B
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1.3 – Control food hazards at critical control points

By the end of this chapter, the learner should be able to:
 Describe key features of hazard control and critical control points

 Give examples of steps which you would take to minimise risks at critical control points

 Identify critical control points in a given scenario.

Food hazards
In a food handling role, you have a responsibility to avoid or eliminate hazards in food which pose a risk
to health.

It is important that you are familiar with the range of actual and potential food hazards which
include:
 Actual or potential

 Chemical

 Insects and vermin

 Microbiological:

o bacteria

o natural poisons
 P a g e | 29

o moulds

o yeast

 Physical:

o broken glass

o metal

o foreign objects

 Process-related where food is vulnerable to contamination:

o displayed food

o need for food to be touched by hand

o re-thermalisation or defrosting

o processes involving temperatures that promote rapid growth of

micro-organisms.
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Critical Control Points

A critical control point is a point, step or procedure at which controls can be applied and a food safety
hazard can be prevented, eliminated, or reduced to acceptable (critical) levels. The critical control
points will vary enormously depending on the type of food involved.

Typically, controls involve temperature and time in relation to the following aspects of food handling:

 Receiving
 Storing
 Preparing
 Processing
 Displaying
 Serving
 Packaging
 Transporting
 Disposing.

For example, the temperature of raw chicken upon delivery should be 5°C or below. If the temperature
is higher than that, you should follow your organisation’s procedures in terms of what to do, but usually
this would involve rejecting the delivery as minimum standards have not been met. However, bananas
can be delivered at an ambient temperature, and so different rules would apply.
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Methods of ensuring food safety

Food hazards should be controlled at all critical points and specific methods of ensuring food safety
must be implemented. These will vary depending on the precise nature of your organisation, the types
of food it serves, whether its food is served fresh or packaged and according to any other
considerations, such as food preparation and delivery.

For example:
 Packaging control:
o using packaging materials suited to foods

o monitoring of packaging damage

 Protective barriers
 Temperature control
 Supervision of food displays
 Utensil control
 Providing separate serving utensils for each dish.
You must ensure that you are familiar with all practices for ensuring food safety that you must
implement within your own work practice.

Photo Sources:
Person Washing Hands Free Stock Photo (pexels.com)
Cakes Displayed in a Cabinet in a Cafe Free Stock Photo (pexels.com)
Chef making pizza in restaurant Free Stock Photo (Pexels.com)
Accessed 15.07.22
 P a g e | 32

Activity 1C
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1.4 – Complete food safety monitoring processes and complete documents as

required
By the end of this chapter, the learner should be able to:
 Describe food safety monitoring processes and required documentation

 Explain the purpose of documenting food monitoring processes

 List all food monitoring documents used in your own job role.

Food safety monitoring

Your organisation’s food safety program will outline what monitoring processes should be followed to
maintain the safety of food.

These monitoring processes may include:

 Bacterial swabs and counts

 Checking and recording that food is stored in appropriate timeframes

 Chemical tests

 Monitoring and recording food temperatures using a temperature measuring device

accurate to plus or minus 1 degree Celsius

 Monitoring and recording temperature of cold and hot storage equipment

 Visual examination of food for quality review.

 P a g e | 34

The monitoring processes used will depend on the types of food involved, and the nature of your
handling of it. For some food types, a visual check for bruises and other damage may be sufficient, but
for others, it will be necessary to conduct more thorough checks involving chemical tests and
temperature checks, etc.

Monitoring checks
For all the food that you are involved in handling, you need to make sure that you are fully aware of any
food safety monitoring checks that you are responsible for.

This will require you to be familiar with:

 The types of food you are responsible for monitoring

 How often you should conduct the monitoring

 What monitoring procedures you should follow

 What monitoring equipment you need to use

 What documentation you need to complete.

If you are unfamiliar with any of the above, you can:

 Check your organisation’s policies and procedures, including its food safety program

 Refer to any training guides or materials that you have been given

 Ask your supervisor or line manager for guidance.

 P a g e | 35

Photo source:
A Group of Women Holding Binders Free Stock Photo (pexels.com)
Accessed 15.07.22
 P a g e | 36

Activity 1D
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1.5 – Identify and report non-conforming practices

By the end of this chapter, the learner should be able to:
 Describe the importance of reporting non-compliant practice and its process

 Discuss examples of observed non-conforming practices

 Discuss their responses to a variety of food hazards.

Implementing food safety practices

Your organisation’s procedures are in place to ensure that the food safety program is implemented
correctly, thereby guaranteeing the safety of the food which you are handling.

However, despite having robust procedures, things can and do sometimes go wrong for a variety of
reasons:
 Staff can sometimes forget the procedures or haven’t been properly trained in them

 Staff can sometimes choose not to follow the procedures, for various reasons (e.g., lack
of motivation; reluctance to co-operate; don’t agree with the procedure; etc.)

 Equipment and resources sometimes don’t allow procedures to be implemented fully

and/or correctly.
 P a g e | 38

There are many reasons why things can go wrong, but in the role of a food handler, it is essential that
you are observant and have the confidence to report any non-conforming practice.

You may identify non-conformances in a range of different ways.

For example, you may notice that:

 Temperature checks have been missed when you conduct temperature monitoring

 Monitoring documents have not been completed correctly, lacking details such as
signatures, etc.

 Food has been stored incorrectly

 Packaging seals are missing or broken, etc.

You need to be alert in your role to spot any non-conformances – remember that any situation in which
procedures have not been followed correctly or at the correct time could result in harm for the
consumers of your product, which leaves the organisation liable for legal prosecutions.

Reporting non-conformance
All incidents of non-conformance should be reported to ensure that issues are promptly addressed and
that safe food handling practices are consistently enforced. Reports should be made in accordance with
organisational policy and procedure.

You should ensure you know:

 How to submit a report
 P a g e | 39

 When to submit a report

 The correct report formats

 What must be included in a report

 To whom to submit a report.

Consequences of not observing food safety

If you do not follow your organisation’s food safety procedures, depending on the type and seriousness
of the breach, your organisation can be liable to fines or even a temporary or permanent closure of
business (and any lawsuits that may arise through customer health incidents). They may also be added
to a ‘name and shame’ register which is made available to the public.

Non-compliance can put people’s health at risk and you must carry out the food safety practices at all
times. Your organisation may be ultimately liable, but you as an employee will be subject to the
disciplinary procedures in place at the organisation. These may include verbal and written warnings, and
dismissal from your job.

Environmental health officers

Each state/territory will have environmental health officers who work at a local government level to
perform inspections at food businesses. Local governments are responsible for enforcing the legislation
and policies of Food Standards Australia New Zealand and state/territory authorities.

These checks ensure that food safety is being upheld correctly and to help identify any potential risks to
consumer/customer health. An inspection can be performed at any time to check how a business is
managing its operations and food safety.

Photo sources:
Two cans with signages Free Stock Photo (Pexels.com)
Man in mask choosing fresh groceries in store Free Stock Photo (Pexels.com)
(Accessed 20/07/21)
 P a g e | 40

Activity 1E
 P a g e | 41

1.6 – Take corrective actions within scope of job responsibility for incidents
where food hazards are identified
By the end of this chapter, the learner should be able to:
 Describe appropriate corrective actions within scope of job responsibility for incidents
where food hazards are not controlled.

Food hazards which are not controlled

From your monitoring activities or from your general day-to-day observations, you may identify
incidents where food hazards have not been controlled.

This may include:

 Customer complaints

 Existence of pests and vermin

 Food not under temperature control

 Food poisoning

 Misuse of single use items

 Spoilt or contaminated food

 Stocks of out-of-date foodstuffs

 P a g e | 42

 Unclean equipment.

Your organisation’s procedures should state what to do if any of these incidents occur. It is important
that you act within the scope of your job role and responsibilities. If a customer was to complain about
finding an eyelash in their food, for example, your response should be in line with your organisation’s
procedures – it would probably not be appropriate for you to ring the supplier to complain about the
quality of their food, but it probably would be appropriate for you to bring this to your manager’s
attention perhaps, or to apologise to the customer and offer them a complimentary drink or discount,
etc.

You need to be familiar with:

 The types of incidents that may occur in relation to the food that you are handling

 What you should do if you identify an incident

 When you should act in response to an incident.

If you are unsure of what to do, you should ask your supervisor or line manager for guidance.

Scope of own responsibility

The scope of your own responsibility will depend upon your own job role and the extent of the authority
you have to take decisive action.

Depending on the scope of your own responsibility, corrective action may involve:
 Reporting issues to more senior members of staff

 Sanitising areas and/or equipment

 Implementing pest control

 Reviewing control measures

 Throwing out unsafe foodstuffs.

You should prioritise the safety of staff and customers and ensure that no products which are hazardous
are served. You should also consider compliance with the relevant legislation, codes, and standards as
paramount, and ensure that you eliminate all hazards as soon as they are identified.

Photo sources:
Man in Yellow protective suit Free Stock Photo (pexels.com)
Accessed 15.07.22
 P a g e | 43

Activity 1F
 P a g e | 44

2. Store food safely

2.1. Select food storage conditions for specific food type.

2.2. Store food in environmental conditions that protect against contamination and maximise
freshness, quality, and appearance.

2.3. Store food at controlled temperatures and ensure that frozen items remain frozen during
storage.

2.4. Ensure food is stored to avoid cross-contamination of ingredients.

 P a g e | 45

2.1 – Select food storage conditions for specific food type

By the end of this chapter, the learner should be able to:
 Identify methods and conditions that are appropriate for storage of specific food types.

 Explain why it is important to select the correct storage conditions for the food being
stored.

Food types
Different food types require different storage conditions, and you must ensure that you are aware of
what these are.

Key food types include:

 Dairy

 Dried goods

 Eggs

 Frozen goods

 Fruit and vegetables

 Meat and fish.

 P a g e | 46

Storage conditions for specific food types

When storing food, you must ensure that:
 Food is protected from contamination and stored in sanitary conditions

 Food is stored under correct environmental conditions (e.g., lighting and humidity)

 Potentially hazardous food is stored at the correct temperature (i.e., below 5C and
above 60C or frozen).

Each specific food type may have specific storage conditions that are necessary to prevent
contamination or the growth of harmful bacteria or other micro-organisms.

Other considerations for storage may include:

 Organising storage, e.g., keeping food types separate, avoiding cross-contamination

 Proper labelling of packaged items

o contents

o use-by, sell-by, other expiration dates

o purchase dates

 Proper packaging, e.g., airtight seal.

You should refer to your organisation’s food safety program to ensure that you are effectively
controlling hazards relating to the storage of foodstuffs. Additionally, you may refer to guidelines for
specific sections of the Food Standards Codes which can be found online and has been provided in the
references section of this guide.

Photo source:
Sliced Avocado Fruit and Green Vegetable on White Chopping Board Free Stock Photo (pexels.com)
Accessed 15.07.22
 P a g e | 47

Activity 2A
 P a g e | 48

2.2 – Store food in environmental conditions that protect against contamination

and maximise freshness, quality, and appearance
By the end of this chapter, the learner should be able to:
 Demonstrate knowledge of how to store food in environmental conditions that protect
against contamination and maximise freshness, quality and appearance.

Proper environmental conditions for storage

Refrigerators
A refrigerator keeps food at temperatures below 5˚C so there is little bacterial growth. The temperature
in a refrigerator does not prevent growth of bacteria but it does delay it. Therefore, it is important to
only store foods for a short period of time then throw it away if it is unused.

Foods that need to be refrigerated are:

 Foods with a “use by date”

 Foods that state “keep refrigerated “on the label

 Foods that state “once open keep refrigerated” on the label

 Cooked foods that will not be served immediately

 Ready to eat foods such as salads and desserts.

 P a g e | 49

Points to remember about refrigeration:

 Never use foods after the” use by “date

 Keep raw meat and poultry away from other foods – especially cooked meat and
poultry. Always store raw meat and poultry below any food that will not be cooked
before being eaten. In this way, dripping juices cannot infect such food

 Never place cooked food in the refrigerator straight after cooking or the temperature
of the refrigerator will rise to within the danger zone – and so bacteria will grow. Cool
the food first, cover it and place away from other food. Cooked meat should be placed
in the refrigerator within 90 minutes of being cooked

 Keep all food covered

 Do not store in open tins - transfer to another container

 Do not overcrowd food in the refrigerator – leave enough room for the cool air to
circulate

 Defrost the refrigerator regularly to prevent the build-up of ice and to keep it clean

 Open the refrigerator doors as little as possible and close them quickly so that the
temperature remains as low as possible

 Check at least daily that the temperature of the refrigerator is between 1C and 4C.
 P a g e | 50

Freezers
Freezers keep food below freezing point. Some bacteria will die as a result of freezing but others will
survive and will lie dormant, growing once the temperature is raised. The length of time food can be
stored frozen depends upon the type of food and the type of freezer.

Points to remember about freezing:

 Frozen foods should be transferred to the freezer straight after delivery

 The temperature of the freezer should not rise above –18 C. This should be checked
daily

 All food should be wrapped to prevent “freezer burn” and be labelled and dated

 All food should be neatly placed in the freezer and not overcrowded

 Use old stock before new and check date codes

 Defrost and clean freezers regularly.

Dry Stores
Dried foods, such as flour, rice, sugar, canned foods, etc., should be stored in a clean, cool, dry, well-
ventilated room.

Key points:
 Store dry goods above floor level, on shelves and out of reach of pests

 Ensure that food is date coded and rotated so that old stock is used first

 Store food in a tidy fashion

 Food should always be covered

 Throw away swollen packs or badly dented cans

 Check tops on bottles and jars to ensure they are secure, and seals are unbroken

 Fruit and vegetables should be kept in a cool room and stored off the floor, away from
ready to eat food.

Proper storage
You should ensure that you are aware of the optimal conditions for storage for each food type and that
you store foodstuffs accordingly. This will ensure quality and freshness and prevent contamination or
harmful bacterial growth.

Photo sources:
Sliced Meat on Brown Wooden Tray Free Stock Photo (pexels.com)
Man in Gray Dress Shirt Standing in Front of Table Free Stock Photo (pexels.com)
Accessed 15.07.22
 P a g e | 51

Activity 2B
 P a g e | 52

2.3 – Store food at controlled temperatures and ensure that frozen items
remain frozen during storage
By the end of this chapter, the learner should be able to:
 Understand the importance of storing food at controlled temperatures and ensuring
that frozen items remain frozen during storage

 State the key principles of temperature control in relation to food safety

 Explain the requirements of keeping frozen foods frozen.

Temperature control
Temperature control is an important aspect of food safety, as microorganisms and harmful bacteria are
more likely to grow on some foods at certain temperatures. The risk of this can be minimised by keeping
food stored at temperatures that kill bacteria and microorganisms or that prevents them from
multiplying.

The key principles of temperature control in terms of food safety are:

 Foods should be kept either at 5˚C or below, or at 60˚C or above
 Frozen foods should be kept below -18˚C.
 P a g e | 53

Room temperature
Foods which require temperature control must only be left at room temperature for very short amounts
of time.

Monitoring temperature
You must be able to monitor the temperature of food storage environments and foodstuffs in order to
ensure that suitable temperatures are maintained.

The temperature of food must be monitored using a thermometer that is accurate to +/-1˚C. The
thermometer may need to be inserted into food products to ensure that they are at a correct
temperature internally, and not just on the surface. Thermometers must be sanitised between uses.

Proper freezing
Frozen foods must be frozen when they are delivered to you and taken straight to the freezer area upon
receipt of delivery. Goods which require freezing should be stored at temperatures below -18˚C.

Frozen foods should:

 Be wrapped to avoid ‘freezer burn’
 Be stored in a fully functioning freezer or freezer room
 Be stored in the freezer immediately after a delivery is received
 Kept in a frozen display unit, if kept on display
 Transported in a temperature-controlled vehicle.

Photo source:
Gelato on Stainless Trays Inside a Display Freezer Free Stock Photo (pexels.com)
Accessed 15.07.22
 P a g e | 54

Activity 2C
 P a g e | 55

2.4 – Ensure food is stored to avoid cross-contamination of ingredients

By the end of this chapter, the learner should be able to:
 Identify the reasons it is important to ensure food is stored to avoid cross-
contamination of ingredients.

 Explain how foods should be refrigerated to prevent cross contamination

 identify food types responsible for allergic reactions and explain how to store them.

Refrigerator storage to prevent cross contamination

When storing food types, it is important to utilise the correct methods to prevent cross contamination.
Cross contamination can occur when microorganisms or allergens for example are transmitted between
food or utensils to another food product or utensil and can lead to food poisoning, sickness and in
severe cases death.

Cross contamination usually occurs between raw and cooked foods, for example:
 If food is stored where blood or juices from raw foods contaminate cooked food

 Where storage bins are left uncovered or correctly sealed meaning particles can be
transferred from one source to another. In this case, it can be life threatening,
particularly relating to flour, nuts or other foods containing allergens.

Storing food in a refrigerator

When storing food in a refrigerator, the following order should be implemented, with covers and
containers utilised correctly and appropriately.
 P a g e | 56

This includes:
 Ready to eat food: The top shelf should be reserved for ready-to-eat foods that do not
require cooking

 135°F (57°C) Food that will need to be cooked, but that doesn’t appear in the following
categories such as vegetables

 145°F (63°C) Foods that should be stored next include:

o whole seafood

o Beef, pork, veal, lamb

o eggs that will be served directly

 155°F (68°C)

o ground or tenderised meat

o eggs in shells (uncooked)

 Bottom Shelf - 165°F (74°C) Store food with the highest cooking temperatures on the
bottom:

o all poultry (turkey, duck, chicken, or fowl)

o previously cooked foods, such as casseroles

 P a g e | 57

Always be vigilant when checking refrigerated food and throw it away according to the correct
procedures and guidelines. Refrigeration of food does not prevent spoiling food; it is only a preventative
measure to slow down pathogen growth.

Remember to dispose of food safely. This also applies to food that has been taken out of the
refrigerator for longer than two hours; in this case returning it to refrigeration is unsafe.

Cross contamination (Allergens)

Food containing allergens requires special storage. There are eight foods that are responsible for 90% of
all food allergies and reactions.

These are:
 Soybeans

 Milk

 Fish

 Tree nuts

 Peanuts

 Shellfish

 Wheat
 P a g e | 58

 Eggs.

In addition, foods containing gluten should also be handled and stored with care. When storing these
foods, ensure they are separated from other food sources and utilise clear packaging and labelling of
the food items. Always follow the procedures and guidelines of the individual establishment to ensure
safe practices when storing food to prevent cross contamination.

Photo sources:
Assorted Fruits and Vegetables in Refrigerator Free Stock Photo (pexels.com)
Seafoods in Ice Free Stock Photo (pexels.com)
Accessed 15.07.22
 P a g e | 59

Activity 2D
 P a g e | 60

3. Prepare food safely

3.1. Use cooling and heating processes that support microbiological safety of food.

3.2. Monitor food temperature during preparation using required temperature measuring device to
achieve microbiological safety.

3.3. Ensure safety of food prepared, served, and sold to customers.

3.4. Prepare food to meet customer requirements, including actions to address allergen requests by
customers.
 P a g e | 61

3.1 – Use cooling and heating processes that support microbiological safety of
food.
By the end of this chapter, the learner should be able to:
 Understand the cooling and heating processes that support microbiological safety of
food

 Explain the 4-hour/2-hour rule related to cooling food and methods used to cool food
safely

 Explain the process of reheating food safely.

Cooling food
4 hour/2 hour rule
The 4 hour/2 hour rule is a food safety rule that applies to the temperature control of food products.
Food poisoning bacteria can quickly grow on food products that are stored at inadequate temperatures
for long periods of time, which is why the 4 hour/2 hour rule has been established.

According to the Department of Primary Industries Food Authority (NSW):

“Studies show potentially hazardous food can be safely held out of temperature control for short
periods of time without significantly increasing the risk of food poisoning. The time for which food can
be safely held between 5°C and 60°C is commonly referred to as the '4-hour/2-hour rule'.

The NSW Food Authority and local councils recognise the 4 hour/2 hour rule as a validated alternative
means of compliance with temperature control requirements in the Food Standards Code.”

Temperature control, http://www.foodauthority.nsw.gov.au/rp/temperature-control (17/06/22)

Danger zone
The ‘danger zone’ is a phrase used to describe the temperature range in which foodborne bacteria can
grow. As bacteria grows at these temperatures, it is essential that time food spends in the danger zone
is carefully monitored and controlled.

Applying the 4 hour/2 hour rule

The following graphics represent the time for which food can be safely held between 5°C and 60°C, and
when it must be used.
 P a g e | 62

It cannot be Within the first 2

returned to the hours, there are
fridge or heated three options for
again. food:

4 1
hours hour

3 2
hours hours
After the first 2 It can be
hours, food must refrigerated below
be used or thrown 5 °C
out reheated above
60°C

Evidence of correct application

For the 4 hour/ 2 hour rule to be applied correctly, it must be ensured that:
 The Food Standards Code requirements are followed at all times, including during the
receival, storage, and preparation of food products

 Cold foods are not displayed in direct sunlight or temperatures above 25°

 There is a documented system in place for monitoring how long foods have been in the
danger zone, ensuring food is properly identified, and ensuring that food is disposed of
after 4 hours.

Food which has been in the temperature danger zone for less than 2 hours (preparation + storage +
display) can be returned to the refrigerator at or below 5°C or heated to above 60°C and brought out
again at a later time. However, the total time in the temperature danger zone must not be longer than 4
hours.

By law, you must be able to demonstrate your adherence to the 4 hour / 2 hour rule through
documented records. Failure to do so may result in your organisation being found in breach of the Food
Standards Code.

Guidance on the 4-hour / 2-hour rule

For more information about the 4-hour/2-hour rule, and how to ensure that your food handling
practices are compliant, see the following publication by the Department of Primary Industries Food
Authority (NSW): http://www.foodauthority.nsw.gov.au/_Documents/retail/4_hour_2_hour.pdf
(17.07.22).

Examples of the 4-hour / 2-hour rule in practice can be found within this document, as well as more
information about your legal requirements.
 P a g e | 63

Methods of cooling and chilling food

Food that needs to be cooled quickly may be cooled using methods additional to simply leaving the food
to cool in a cool room or refrigerator.

For example:
 Blast chilling

 Dividing food into smaller portions so that it cools quicker

 Placing pans of hot food in cold water

 Stirring liquid foods to cool more evenly

 Placing food in a cold area (e.g., larder).

Do not place hot food in fridge to cool as this will cause the temperature of the fridge to rise which can
encourage microbiological contamination.

Freezing
Freeze fresh food as soon as it has been prepared. Hot food should be frozen as soon as it has cooled
down. Divide food into smaller portions and place into vacuum freezer bags or containers. Date-mark all
foods you freeze.

Heating food
When reheating previously cooked and cooled potentially hazardous food, use a heat process that
rapidly heats the food to a temperature of 75°C or above, unless the food business demonstrates that
the heating process used will not adversely affect the microbiological safety of the food.
 P a g e | 64

If intending to reheat food to be served hot for a continuous period (such as in a buffet-style restaurant
or canteen), then the reheating process (up to 75˚C) should take a maximum of two hours in order to
prevent bacteria growing. This requirement does not apply to food that is being reheated, but which will
be served immediately, as, under these circumstances, bacteria does not have time to multiply before
being consumed.

Food must not be reheated more than once.

Cooking times
Cooking times need to be acknowledged to safely prepare food. Rough estimates are often provided on
packaging and more guidelines can be found on government websites.

Calculating timings
Calculating the timings is crucial to ensure safety. For example, to safely cook a whole chick you should
follow the guidelines of 45 minutes per kilo plus 20 mins.

Room temperature
It is at room temperature when most bacteria or other harmful microorganisms are most likely to
multiply and spread. For this reason, the time that food is kept at room temperature must be minimised
as much as possible, by speeding up heating and cooling times where possible.

Photo sources:
Assorted Pastry on Shelf Free Stock Photo (pexels.com)
Person cooking noodles Free Stock Photo (pexels.com)
 P a g e | 65

Accessed 15.07.22
 P a g e | 66

Activity 3A
 P a g e | 67

3.2 – Monitor food temperature during preparation using required temperature

measuring device to achieve microbiological safety
By the end of this chapter, the learner should be able to:
 Understand how to monitor food temperature during preparation using required
temperature measuring device to achieve microbiological safety.

Monitoring food temperature

A thermometer will let you check that potentially hazardous food has been cooked sufficiently well, has
been transported and stored at the correct temperature, and is being cooled and reheated safely.
Potentially hazardous foods should be kept either at or below 5°C or at or above 60°C when it is being
stored, displayed, and transported, unless you have safe alternative arrangements in place.

Temperature probe
To check the temperature of the food, you need to take the temperature at the core of the food as the
surface and core temperatures can be different. To do this, you will need a thermometer that can be
inserted into the food (i.e., a temperature probe). The thermometer must be accurate to +/- 1°C. This
means that when the thermometer shows that food is at a temperature of 5°C, the actual temperature
of the food will be between 4°C and 6°C.
 P a g e | 68

Equipment that is used to store and display food such as cool rooms, bain-marie units, and sandwich
display units may have a thermometer fixed to it. This thermometer will measure the operational
temperature of the unit. While these thermometers are useful, they do not measure the actual
temperature of the food and you will still need to use a separate temperature probe to check the actual
temperature of the food.

Some organisations use infrared thermometers (similar in appearance to a police speed checking gun).
These thermometers are not inserted into food but can be pointed at a food item to measure its
temperature. These thermometers can be very useful for quick checks on the temperature of food, but
they are not accurate enough to comply with the requirements in the standards as the surface
temperature of the food may differ from its core temperature. So, if you are using an infrared
thermometer, you will still need to use a probe thermometer which is accurate to +/- 1°C or use an
infrared thermometer with a probe attachment.

Using a temperature probe:

 Make sure that the temperature probe is clean and dry

 Place the probe into the food and wait until the temperature reading has stabilised
before reading the temperature

 Measure different parts of a food as the temperature may not be the same (e.g. if food
is being cooled in a refrigerator, the top of the food may be cooler than the middle of
the food)

 Clean and sanitise the probe after measuring the temperature of one food and before
measuring the temperature of another food

 If using the probe to measure hot and cold food, wait for the thermometer to return to
room temperature between measurements

 Measure the temperature of different foods in a refrigerator or display unit as there

will be colder and hotter spots within the refrigerator or unit

 Measure the temperature of packaged chilled food by placing the length of the
thermometer between two packages – the temperature will be approximate, but the
package remains intact.

Thermometer calibration
You need to recalibrate a food thermometer after an extreme temperature change, or if it’s dropped.
Ideally, you should check thermometer calibration once a day, with an annual calibration by the
manufacturer. Use the ice point method for cold foods and the boiling point method for hot foods.

Ice point method

 Fill a plastic or metal container with chipped/crushed ice; add clean water to a depth of
at least ten cm (four inches) so the mix is 50/50 ice to water
 P a g e | 69

 Stir the ice and water then wait a minimum of two minutes

 Place the stem of the dial thermometer or the probe of the electronic thermometer in
the ice slurry.

 Wait two minutes until the indicator stops changing

 While the thermometer is in the ice water adjust the thermometer to zero degrees C
(32 Fahrenheit), if necessary, by following the manufacturer's instructions.
Thermometers are usually adjusted with a zeroing screw.

Boiling point method

 Heat a pot of water until a boiling is achieved.

 Place the stem of the dial thermometer or the probe of the electronic thermometer in
the boiling water.

 After at least one minute, read the temperature on the thermometer without removing
it from the boiling water.

 While thermometer is in the boiling water adjust the thermometer to 100 degrees C
(212 Fahrenheit), if necessary, by following the manufacturer's instructions.
Thermometers are usually adjusted with a zeroing screw.

Photo source:
Unrecognisable housewife placing saucepan on burning stove Free stock photo (pexels.com)
Close-Up Photo of Man Cooking Meat Free Stock Photo (pexels.com)
Accessed 15.07.22
 P a g e | 70

Activity 3B
 P a g e | 71

3.3 – Ensure safety of food prepared, served, and sold to customers

By the end of this chapter, the learner should be able to:
 Understand the methods that can be utilised to ensure safety of food prepared, served,
and sold to customers.

 Explain ways to ensure the safety of food served to customers from high-risk groups

 Identify processes that can employed to avoid risks associated with handling and
serving eggs

Ensuring food safety

The safety of food can be ensured through the following steps:
 Packaging control:

o using packaging materials suited to foods

o monitoring of packaging damage

 Protective barriers

 Temperature control

 Supervision of food displays

 Utensil control - providing separate serving utensils for each dish.

When referring to ‘other conditions’, this may include:

 Drink dispensing

 Pre-packaged food items

 Self-service food.

Packaging control
This applies to the packaging that is applied in your workplace and the packaging around the food when
it is delivered to your workplace. In either event, the packaging materials should be appropriate to the
type of food contained within it. The packaging should be undamaged – holes or tears in the packaging
can allow dirt and bacteria to penetrate to the food inside. Even a tiny hole in a sealed package can let
in air-borne micro-organisms such as yeasts and moulds which can grow and develop in the food and
spoil it. When wrapping or unwrapping food, it is important to inspect the packaging for signs of
damage or gaps which could allow access to micro-organisms.
 P a g e | 72

Protective Barriers
Protective barriers include cloches, lids, screens and other physical barriers between the food and the
food handler/customer. These should be kept in a clean, dry condition and should be replaced when
food has been removed to maintain the protection of any other items beneath the barrier.

Temperature Control
As discussed in previous sections, good temperature control is important for preventing or inhibiting the
growth of micro-organisms and is a key method for ensuring food safety.

Supervision of Food Displays

Food display should be regularly checked to ensure that they remain free from actual and potential food
hazards and risks. Your organisation’s procedures should state how often food displays should be
checked, how and by whom. It would be usual practice for these checks to be recorded on a monitoring
form. With self-service displays, there is a risk that customers introduce hazards to the food. This can
happen if their hands/clothing is dirty, or if they use the wrong utensils, fail to replace any protective
barriers, etc. By supervising the food displays, you can see when there are risks to food safety and
remove the food from display if necessary.

Utensil Control
Cross-contamination can occur when the same utensil is used for different types of foods. For example,
if a salad is prepared on the same chopping board that has been used to slice raw poultry, there is a
high probability that the salad will be contaminated with the bacteria present in the poultry, thereby
causing a serious health risk to the consumer. Utensil control is a simple and very effective way of
 P a g e | 73

ensuring food safety. In some organisations, there may be colour-coded chopping boards where one
colour of board is used for raw meat and poultry, another for fish, and another for fruit and vegetables,
etc. When food is being served, it is important to keep utensils separate – not only could some food be
tainted by the taste of a different dish, but there is also the risk of cross-contamination.

High risk groups

Some groups of customers are particularly vulnerable to food hazards.

These include:
 Children or babies

 Pregnant women

 Aged persons

 People with immune deficiencies or allergies

 Unwell persons.

Food servers should be particularly aware of these groups and ensure that their needs are met. This
may require asking about specific food requirements, e.g. temperature or food allergies, to ensure food
is safe for consumption for those at high-risk.

Allergen management
Food allergies and intolerances can present a hazard for some customers that can be life-threatening
under certain circumstances. In fact, research shows that most fatalities relating to a food allergy occurs
outside of the home. Proper allergen management, therefore, is essential to protect the health and
wellbeing of customers at all times.

Customers may present with:

 Food allergies

 Food intolerances

 Coeliac disease.

There are nine key food allergens that account for almost ninety percent of allergic reactions. These
are:
 Sesame

 Wheat

 Tree nuts

 Milk

 Peanuts

 Fish
 P a g e | 74

 Egg

 Crustacea

 Soy.

The spread of allergens

Allergens can contaminate food products even if the ingredient is not present in the product being
served.

This can occur, for example:

 If the allergen is present in the raw materials

 If processing aids are used

 Through cross-contamination with other products and/or instruments

 Improper cleaning and sanitation of surfaces and instruments.

Proper allergen management procedures can help to prevent even inadvertent exposure to allergens.

Allergy Aware Checklist

In addition to following all organisational policies and procedures and any HACCP programme that is in
place within your organisation, the following checklist can also help you to prevent the spread of
allergens and protect those with allergies.
 P a g e | 75

The following checklist is taken directly from Be Prepared. Be Allergy Aware, Allergy & Anaphylaxis
Australia, NSW Department of Primary Industries Food Authority,
http://www.foodauthority.nsw.gov.au/_Documents/retail/be_prepared_be_allergy_aware.pdf
(16.07.22).

Know your ingredients:

 Only accept correctly labelled foods

 Check all ingredients even in sauces, spices, garnish, oils, dressings, etc. for allergens

 Avoid ingredient substitution

 Be familiar with all ingredients as some may be derived from one or more of the food
allergens which may not be obvious from their name.

Avoid cross contamination:

 Always double check the ingredients with the chef

 Handle food safely

 Start fresh for meals that must be allergen free

 Clean and sanitise work surfaces, utensils, and other food-contact items between
foods. Even very small amounts can be harmful. (e.g., 1000th of a peanut)

 Store food safely

 Have a dedicated area for preparing allergen free meals (be aware that food that is safe
for one person with a food allergy may be unsafe for another person with food allergy)

 Whenever possible, prepare foods for people with food allergy first

 Have some way of identifying the meal for the person with food allergy

 Always take the meal to the customer with a food allergy separately, not whilst
carrying other meals

 Check the allergen free meal is given to the person with the food allergy.

Listen to your customers:

 Take customer requests about allergens seriously

 Listen carefully

 Give customers accurate information about the content of meals when they ask

 Have a specific protocol to follow if a customer says they have a food allergy

 Place the name of known allergens next to menu items, if possible

 P a g e | 76

 Include a note on all menus asking customer’s to ALWAYS disclose their food allergy
when ordering from the menu.

Educate your staff:

 Ensure your Food Safety Supervisor’s training is up to date. Recertification now
includes Allergen Management as a required unit of competency

 Train and test all staff regularly in food safety, hygiene and allergen awareness. There
are many resources available from both the NSW Food Authority website.
(foodauthority.nsw.gov.au) as well as Allergy & Anaphylaxis Australia
(allergyfacts.org.au) where you can even purchase a Food Allergen Kit for Food Service
which is designed specifically for the retail food service sector

 Teach staff of their obligation to declare certain allergens.

 Display The Usual Suspects poster in your kitchen.

The Usual Suspects poster can be downloaded here:

http://www.foodauthority.nsw.gov.au/_Documents/retail/the_usual_suspects_poster.pdf (16.07.22)

The above Allergy Aware Checklist can be downloaded here:

http://www.foodauthority.nsw.gov.au/_Documents/retail/allergy_aware_checklist.pdf (16.07.22)
 P a g e | 77

Safe egg handling

Eggs present a risk of contamination and disease when not properly stored and handled, just like any
other food product. Significantly, eggs pose the risk of carrying the salmonella bacteria, which can cause
food poisoning.

The most at-risk groups for salmonella poisoning are:

 Infants

 The elderly

 Pregnant women

 people with reduced immunity.

Raw egg risk

The risks for salmonella are higher in raw eggs than in egg products that have been cooked, as the
process of cooking eggs can kill off harmful bacteria.

Examples of foods containing raw eggs include:

 Mayonnaise

 Aioli

 Salad dressings
 P a g e | 78

 Hollandaise sauces

 Egg nog

 Health shakes with added raw egg

 Chocolate mousse, tiramisu and other desserts.

To prevent and/or reduce the risk of spreading salmonella through raw egg products, your organisation
can opt for commercially produced raw-egg products, rather than making these products from scratch.
Using pasteurised egg products instead of actual raw eggs, wherever possible, can also reduce the risk
of salmonella.

Safe preparation of raw egg products

The Department of Primary Industries Food Authority (NSW) provides the following fact sheet for the
safe preparation of raw egg products:
http://www.foodauthority.nsw.gov.au/_Documents/retailfactsheets/safe_preparation_of_raw_egg_pro
ducts.pdf (16.07.22)

Safe practices
The following egg safety tips are taken from the publication Egg safety advice for the food service
industry (Victorian Government, 2008).

A PDF download of the following safety information is available at:

https://www2.health.vic.gov.au/public-health/food-safety/food-businesses/egg-safety/egg-safety-
businesses (16.7.22).
 P a g e | 79

To avoid risks associated with handling and serving eggs, you should:
 Never buy or use cracked, damaged or dirty eggs

 Always store eggs in the fridge in their own cartons/ packaging

 When storing and handling eggs take the same precautions as you would when
handling and preparing raw chicken, meat, seafood, or dairy products:

o always buy and use eggs before the best–before date

o thoroughly clean your hands, food areas, work surfaces, dishes, utensils and
cleaning cloths after working with eggs and especially after egg spills

o serve hot dishes containing eggs straightaway, or cool them quickly in the fridge,
and keep them refrigerated until they are eaten

 Cook eggs and foods containing eggs until they are hot all the way through

 Use pasteurised egg products in foods that will not be cooked or will only be lightly
cooked. Alternatively, change to recipes that do not require raw eggs as an ingredient

 Include egg safety messages in food hygiene training for staff.

Eggs need TLC initiative

The eggs need TLC initiative is a Victorian Government safety campaign to reduce the risks associated
with egg products. Information and advice for wholesalers, retailers, distributers and producers can be
found at the website, here: https://www2.health.vic.gov.au/public-health/food-safety/food-
businesses/egg-safety (16.07.22)

Photo sources:
Person Buying a Cake Free Stock Photo (pexels.com)
Brown Nuts on White Ceramic Bowl Free Stock Photo (pexels.com)
Cheerful colleagues tasting food in cafeteria Free Stock Photo (pexels.com)
Sunny Side Up Eggs On White Ceramic Plate Free Stock Photo (pexels.com)
Carton container with eggs in rows Free Stock Photo (pexels.com)
Accessed 15.07.22
 P a g e | 80

Activity 3C
 P a g e | 81

3.4 – Prepare food to meet customer requirements, including actions to address

allergen requests by customers
By the end of this chapter, the learner should be able to:
 Understand the importance of preparing food to meet customer requirements,
including taking actions to address allergen requests by customers.

 Provide examples of likely requirements for a selection of consumer groups.

 Explain why it is important to clarify the ingredients in food such as on a menu or

through communication at the point of order.

Preparing food for specific requirements

In many cases, customers with special requests or dietary requirements will pre order or inform the
venue in advance of their needs. In some cases, the customer will inform the establishment of their
requirements on the day, so it is essential that procedures are in places to manage this.

Most menus and packaging (where appropriate) will contain information that alerts the consumer to
allergens. Often allergens can be found in surprising places, therefore clear and accurate labelling is
essential and potentially lifesaving.

In terms of special requirements, customers may request special treatment of food in some of the
following categories:
 P a g e | 82

Lifestyle
This could relate to persons on special diets for example low carb or keto, or low fat. Customers may
request things such as the bread to be removed from a dish, for no oil to be added to their food e.g., no
dressings on a salad, or for an alternative version of a product to be used that fits in with their lifestyle
choices. Some customers may also wish to weigh their food prior to cooking.

Religious dietary
Accommodating customers with specific requirements related to religion, ensure that pork products
and foods with any alcohol are either labelled clearly or this information is communicated via menu or
in person.

In terms of religious dietary requirements, the conditions are specific:

Beef Pork Poultry Fish/ Milk/ Alcohol

Shellfish cheese
AHA'I Yes Yes Yes Yes Yes No
BUDDHISM Vegetarian Vegetarian Vegetarian Vegetarian Yes Yes
preference preference preference preference
PROTESTANT Yes Yes Yes Yes Yes Yes
CHRISTIANITY
EASTERN ORTHODOX Yes Yes Yes Yes Yes Yes
CHRISTIANS
HINDUISM No No No No Yes No
ISLAM HALAL No HALAL Yes Yes No
JUDAISM KOSHER No KOSHER No Shellfish Not with Yes
and not and not meat
with dairy with dairy
MORMON Yes Yes Yes Yes Yes No
ROMAN Yes Yes Yes Yes Yes Yes
CATHOLICISM
SIKHISM HALAL and HALAL and HALAL and HALAL and Yes No
KOSHER in KOSHER in KOSHER in KOSHER in
some sects some sects some sects some sects

Key:
Red: Prohibited
Orange: Check guidance
Green: No restrictions

Halal
Halal in the above chart refers to meat that is permissible under Islamic law which specifies slaughtering
animals or poultry through a cut to the jugular vein, carotid artery, and windpipe.

Kosher
Kosher in the above chart refers to meat that is permissible under Jewish law which specifies the way
that the animal or must be killed; not causing pain to the animal and details.
 P a g e | 83

This includes:
 The knife used to be extremely sharp

 Fast, clean, and swift cut for minimal pain

 The cut must immediately kill the animal

 Utensils used must be Kosher and cleaned according to kashrut laws.

 Sciatic nerve must be removed as eating it is forbidden.

In addition, meat and dairy combined is not permitted and all utensils that are used to prepare meat
and dairy must be separated.

Vegetarian
Vegetarian in the above chart refers to a diet that does not include:
 Meat or poultry

 Fish or seafood

 Gelatine or animal enzymes

 Animal fats or stocks made with animal products

 P a g e | 84

Personal preference
This could be related to the cooking styles that the customer may prefer for example crunchy
vegetables or rare steak. Some customers have preferences where it comes to the way that eggs are
served – runny or solid yolks or poached rather than fired for example. The common requests will
usually be dealt with at ordering with customers being given an option, however there may be
individual requests that are not so common.

Allergen specific
Where customers have life threatening allergies, they will usually check that the establishment caters to
their protection for example choosing a nut free kitchen. In other cases, the menu should provide clear
allergens specifics, and anything not listed communicated by their server or assistant. In other cases,
customers will mention their requirements related to allergies for the establishment to safely prepare
their food. Special care must be taken to separate food containing allergens from other food being
prepared in the same kitchen to avoid cross contamination.

Photo source:
Photo of Vegetable Salad in Bowls Free Stock Photo (pexels.com)
Basil Leaves and Avocado on Sliced Bread on White Ceramic Plate Free Stock Photo (pexels.com)
Accessed 15.07.22
 P a g e | 85

Activity 3D
 P a g e | 86

4. Provide safe single use items

4.1. Store, display and provide single use items so they are protected from damage and
contamination.

4.2. Follow instructions for items intended for single use.

 P a g e | 87

4.1 – Store, display and provide single use items so they are protected from
damage and contamination
By the end of this chapter, the learner should be able to:

 Understand how to store, display and provide single use items so they are protected
from damage and contamination

 Provide examples of how to protect displayed single use items from contamination

 Explain the importance of storing single use items correctly.

Single use items

In addition to the food that is prepared and handled in your role, you may also have responsibility for
the safety of any single use items which you provide to your customers.

Single use items may include:

 Disposable items:

o cutlery

o crockery

 Face wipes and serviettes

 Individually packaged items:

 P a g e | 88

o beverages

o condiments

o jams and spreads.

According to the Food Standards code, your organisation must take all practicable measures to ensure
that single use items do not come into contact with food or the mouth of the customer if they are
contaminated or reasonably suspected of being contaminated. The Code is very clear that single use
items must not be reused.

Businesses are required to ensure safety by following the Australian food standard guidelines.

These guidelines state:

 Single use items must be protected with individual wrapping or container

 Use of a dispensing system that facilitates touching of the item by the customer who
will use it

 The single use item must be stored away from chemicals

 Any damaged items are disposed of

 Items which have been touched or contaminated are disposed of.

Storing single use items

Single use items should be stored in cool dry locations. Elements such as dust, water and direct sunlight
can all affect the items quality. It is also advisable to provide customers with individually wrapped items
such as butter or sugars, upon request, rather then presenting them in baskets. This reduces the risk of
contamination via contact.

Photo source:
Man Holding Drinking Glass Free Stock Photo (pexels.com)
Accessed 20.07.22
 P a g e | 89

Activity 4A
 P a g e | 90

4.2 – Follow instructions for items intended for single use

By the end of this chapter, the learner should be able to:
 Identify instructions for items intended for single use and relate them to items in own
organisation.
 Explain the general guidelines to be followed when handling single use items.

Ensuring safety of single use items

Each organisation will have its own arrangements for ensuring the safety of single use items, and these
will vary from organisation to organisation.

Commonalities will include:

 Single use items should be stored in clean, dry conditions, away from potential
contaminants, for example:

o individually packaged foodstuffs (such as condiments) may be stored in the

dining area rather than in the food preparation area

o single use items should not be stored with hazardous food items, such as raw
meats or fish

 Care should be taken to prevent the seals on individually packaged items from being
broken

 Single use items must be disposed of after use, or after they have been in contact with
food or handled by customers.
 P a g e | 91

Instructions for single use items

Single use items may have special instructions regarding their use. For example, disposable cutlery and
crockery may have an instruction that they are not to be exposed to heat (as the plastic may melt, etc.).

Individually packaged items such as beverages, condiments and jams and spreads will have dates by
which they should be used, and it is important not to serve those items beyond those dates.

If you are unsure about your organisation’s procedures concerning single use items, you should check
with your manager/supervisor. You may also wish to check the information in your organisation’s food
safety program.

Photo sources:
Crop unrecognizable person in rubber gloves raising arms Free Stock Image (Pexels.com)
Accessed 15.07.22
 P a g e | 92

Activity 4B
 P a g e | 93

5. Maintain a clean environment

5.1. Clean and sanitise equipment, surfaces, and utensils.

5.2. Use appropriate containers and prevent accumulation of garbage and recycled matter.

5.3. Identify and report cleaning, sanitising, and maintenance requirements.

5.4. Dispose of, or report damaged or unsafe eating, drinking or food handling utensils.

5.5. Take measures within scope of responsibility to ensure food handling areas are free from
animals and pests and report incidents of animal or pest infestation.
 P a g e | 94

5.1 – Clean and sanitise equipment, surfaces and utensils

By the end of this chapter, the learner should be able to:
 Describe proper practice to clean and sanitise equipment, surfaces and utensils.

Food hygiene and sanitised workspaces

Your workplace must be an environment which is clean and ensures the safety of all food and
equipment being used.

The food handling area must be free from:

 Dirt

 Food waste

 Grease

 Pest waste.

All of the above items are potentially hazardous and pose a risk to food safety.
 P a g e | 95

Utensils and surfaces

The Food Standards Code specifies that eating and drinking utensils, and the surfaces with which the
food can come into contact, must be in a ‘clean and sanitary condition’. This means that the
utensil/surface must be clean and has been treated so that the number of micro-organisms present has
been reduced to a safe level and will not enable the transmission of infectious disease.

A number of processes can be used to ensure a clean and sanitary condition. These include:
 Application of heat

 Application of chemicals, e.g., bleach, disinfectants

 Application of heat and chemicals

 Other processes.

Cleaning
Cleaning is the process of removing visible dirt, leftover food spills, waste or other contamination from
surfaces, tools and equipment.

Surfaces, tools and equipment must be cleaned before being sanitised, as the sanitisation process can
become ineffective if applied to surfaces that still contain dirt, leftover food spills, waste or other
contamination.

The cleaning process involves:

 Pre-scraping the utensil or surface to remove most of the food residue present
 P a g e | 96

 Using warm water (see comments below), detergent and agitation to remove food
residue; and

 Rinsing the detergent and food residue away.

The temperature of water used for cleaning should be no lower than 54°C. However, beware that water
at temperature of more than 60°C can bake food residue on, so should also be avoided.

Sanitisation guidelines
The following steps give general guidelines on how to clean and sanitise equipment, surfaces, and
utensils, but you should check your organisation’s procedures.

The steps:
 Step 1: Preparation

o remove loose dirt and food particles.

o rinse with warm (potable) water

 Step 2: Cleaning

o wash with hot water (54-60°c) and detergent

o rinse with clean (potable) water

 Step 3: Sanitising (bacteria killing stage)

o treat with very hot clean (potable) water (77°c) for at least two minutes; or

o apply sanitiser as directed on the label

 Step 4: Air Drying

o leave benches, counters, and equipment to air dry. The most hygienic way to dry
equipment is in a draining rack.

Cleaning and sanitising a temperature probe

As the probe of the thermometer will be inserted into food, it must be cleaned and sanitised before it is
used to measure the temperature of a different food. If the probe is not cleaned and sanitised, food
poisoning bacteria may be transferred from one food to another. This is especially important when the
thermometer will be used to measure the temperature of raw food and then cooked food.

To clean and sanitise the temperature probe, you must:

 Wash the probe with warm water and detergent to remove any grease and food
particles
 Sanitise the probe using alcoholic wipes or very hot water
 Rinse the sanitiser away, if necessary
 Allow the probe to air dry or thoroughly dry it with a disposable towel.
 P a g e | 97

Maintenance
You will need to maintain the thermometer in good working order. This means that you must replace
batteries if they are flat and repair or replace the thermometer if it breaks.

You will also need to maintain the accuracy of the thermometer. This means that you should make sure
it is calibrated correctly on a regular basis.

You should follow your organisation’s procedures which should state:

 When it should be calibrated

 How this should be done

 Who should do it.

Depending on your organisation, the type of temperature probe and the requirements for calibrating,
you can calibrate in the following ways:
 Ice water method – fill a container with ice, cover with cold water, stir and leave for 2
to 3 minutes, stir once more and place the temperature probe in to achieve a
temperature of 0 degrees Celsius. If the temperature is different to this, adjust the
probe to read correctly (remember to ensure the probe does not touch the sides of the
container out of the water/ice so the temperature is not compromised.

 Boiling water method – this requires you to use a pot of boiling water, when the water
comes to the boil the temperature probe should be placed in the water, taking care not
to touch the sides or bottom of the pot (to avoid compromising the temperature). The
reading should be 100 degrees Celsius, if not the probe should be adjusted accordingly.
 P a g e | 98

It should be noted that altitude can vary the temperature at which water will boil, a
calculator to adjust this can be found at the following website link:
http://www.csgnetwork.com/h2oboilcalc.html (access date: 09/03/17).

 Using a calibration service – i.e., sending temperature probes to a dedicated company

that can provide this service.

All calibration tests should be recorded so that accurate records are maintained as part of your HACCP
controls.

Checking all equipment

All of your equipment should be checked on a regular basis to ensure all items remain fully functioning
and are meeting the requirements for legal and food safety standards in the workplace. This will mean
performing regular observations and working checks, as a part of your job role, and recording results to
maintain your workplace equipment records.

Machinery or equipment that needs regular servicing or maintenance should be carried out by those
that have the correct skills and knowledge to do so. Your organisation should provide you with training
on these tasks if this is required of you. Any faults that are found should be reported to the relevant
person(s) so these can be addressed promptly.

Further information
Further information for cleaning and sanitising surfaces and utensils can be found in the Guide to the
Food Safety Standards (Second Edition, 2001), Appendix 4, Australia New Zealand Food Authority: Safe
Food Australia. Accessible here:
https://www.foodstandards.gov.au/publications/documents/Appendi3.pdf (16.07.22)

Photo sources:
Crop woman in apron near coffee machine Free Stock Photo (pexels.com)
Waitress Serving a Drink to a Client Free Stock Photo (pexels.com)
Fresh washed iceberg lettuce and tomatoes on cutting board · Free Stock Photo (pexels.com)
Accessed 16.07.22
 P a g e | 99

Activity 5A
 P a g e | 100

5.2 – Use appropriate containers and prevent accumulation of garbage and

recycled matter
By the end of this chapter, the learner should be able to:
 Explain the importance of using appropriate containers and prevent accumulation of
garbage and recycled matter.

 Understand the reasons waste management procedures should be adhered to

 Know that types of waste in the workplace should be separated and the reasons for
this.

Legal requirements
According to the Code, food businesses must ensure there is no accumulation of garbage or recycled
matter, except in containers.

Garbage and recycled matter can harbour contaminants and are therefore pose a risk to food safety.

Garbage can consist of food waste:

 From food preparation processes
 From food that has not been served
 From food that has been served to customers
 That has become contaminated or is suspected of being contaminated.
Garbage can also consist of packaging materials which have been used to store and transport food.
 P a g e | 101

Garbage and recyclable materials

It is entirely possible that the garbage container in a kitchen could contain vegetable peelings; off-cuts
of raw meat, poultry or fish; food waste from customers’ plates; packaging from various foods; etc.
Mixed together in a warm, moist environment, this collection of garbage provides excellent growing
conditions for micro-organisms. It is therefore essential that garbage is kept away from food and food
preparation areas.

Similarly, recycled matter may be stored in different containers than garbage, but the same risks are
present. It is important that garbage and recycling containers are emptied and cleaned frequently to
prevent an accumulation of potentially hazardous waste.
 P a g e | 102

Waste management procedures

Organisations will each have their own procedures for managing waste and recycling and it is important
that you understand the processes in use at your workplace.

Procedures for managing waste may include:

 Separate lined or unlined containers for different types of waste (including recycled
waste)
 Lids and labels on waste and recycling containers
 Waste containers stored away from food and food preparation areas
 Frequent emptying of waste containers

 Frequent cleaning and sanitising of waste containers, etc.

Suitable garbage containers

Suitable garbage containers for disposing food waste must:
 Be adequate to contain the amount and type of waste being thrown away

o bins should not overflow

o bins should not leak

 Be able to close completely

o prevent overflow
 P a g e | 103

o prevent pests from infiltrating garbage

 Be easily cleaned and sanitised.

Broken containers should be replaced immediately, and containers that are overflowing or leaking
should also be immediately addressed to prevent contamination on the premises and to prevent pests
from being able to access the garbage contents. Exposed food waste can attract pests such as insects
and mice which are food safety hazards.

Photo sources:
Overhead Shot of a Garbage Can with Food Waste Free Stock Photo (pexels.com)
Close-Up Shot of Trash Cans near Trees Free Stock Photo (pexels.com)
Accessed 15.07.22
 P a g e | 104

Activity 5B
 P a g e | 105

5.3 – Identify and report cleaning, sanitising, and maintenance requirements

By the end of this chapter, the learner should be able to:
 Understand how to identify and report cleaning, sanitising, and maintenance
requirements.

Identify cleaning, sanitising, and maintenance requirements

In your food handling role, not only are you responsible for following correct procedures when storing,
preparing and serving food, but you also have a responsibility for reporting non-conformances –
instances when you notice that something needs to be cleaned, sanitised or maintained.

Any issue that may pose a risk of contamination or bacterial growth must be promptly addressed to
protect customers and consumers of food products. You may identify these requirements from a variety
of methods.

You may:
 Visibly see a need for equipment, surfaces, or utensils to be cleaned, sanitised
maintained (e.g., a utensil may be broken; a surface may be visibly dirty; etc.)

 Check records and documents which show that cleaning, sanitising, or maintenance
activities have not been performed correctly or at the appropriate time

 Attempt to use equipment, surfaces and utensils and find that there are flaws or
malfunctions (e.g., a device may require recalibration or repair, etc.), or that required
resources are unavailable.
 P a g e | 106

In all these situations, to ensure food safety, it is essential to report these non-conformances to your
line manager or supervisor if you are unable to rectify the situation yourself. In some cases, you may
identify some minor cleaning is required and you may carry that out yourself. However, it is possible
that it’s actually someone else’s responsibility to complete the cleaning and so you should report this to
your manager.

Reporting procedure
All breaches of cleaning, sanitising and maintenance requirements must be reported according to
organisational policy and procedure. You should ensure that you know the correct format in which to
submit a report, and how and to whom any reports must be submitted.

Photo source:
Woman in Gray Jacket Sitting on Red Chair Free Stock Photo (pexels.com)
Accessed 15.07.22
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Activity 5C
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5.4 – Dispose of, or report damaged or unsafe eating, drinking or food handling
utensils
By the end of this chapter, the learner should be able to:
 Understand the dangers of damaged utensils

 Know how to report damaged or unsafe eating, drinking or food handling utensils.

Dangerous utensils
Chipped, broken or cracked utensils pose a number of potential hazards.

They can:
 Cause injury to the person using them (e.g., a chipped glass can cut the person drinking
from it; etc.)

 Harbour contaminants.

If a utensil is damaged or broken, it will not be able to be sanitised properly and could harbour harmful
bacteria that could make a person very unwell. In addition, damaged equipment may break apart into
food and cause contamination and poisoning and choking hazards. Always be aware of and on the
lookout for any damage to items. If damage is noticed, refrain from using the item. Utensils may include
those used by customers in the establishment utensils that are used in the food preparation areas.

Depending on your organisation’s procedures and the responsibilities of your role, you may be required
to dispose of chipped, broken or cracked utensils, or you may be required to report them to your line
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manager. Examples of damages to items can be categorised in terms of damage type – major minor and
critical.

Damages in all sections mean equipment is non-compliant with food safety standard as illustrated in the
table below:

Non-Compliance Examples

Minor Chipped or cracked plates

Chipped or split wooden spoon

Damage to plastic of the handles of utensils e.g., melted. Chipped pr split

Major Damaged or broken equipment that is required to maintain temperature for

example cracked glass on Bain Maries.

Rusty or damaged equipment and utensils. For example, this could include
knives, cleavers can openers or sieves and colanders

Critical Damaged apparatus that has become inappropriate for food preparation
due to potential contamination of food.

Examples include wooden chopping boards and blocks which have deep
with deep cuts or splits, melted plastic chopping boards, any equipment
repaired with tape or other material unable to be cleaned.

Disposing of damaged items correctly

Never throw away damaged items without first completing the paperwork that has been specified by
the organisation you work for. All companies will have their own methods and procedure related to
damaged item reporting and guidance on the disposal of damaged items.

These could include:

 An incident report

 Completing an observational damages form

 Photographing items prior to disposal.

An example of a damages form is provided below:

Incident/Damage report

Date reported

Name of person reporting

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Incident/Damage report

Position

Name of supervisor

Incident/damage reported
to

Equipment information

Type of equipment

Details of damage

Location of equipment at
time of damage

Follow up/

Equipment disposed of
and photographed

Name of person dealing

with disposal and evidence
(photo or other)

Photo source:
Wine Bottle on Top of Table Near Broken Wine Glass Free Stock photo (pexels.com)
Accessed 15.07.22
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Activity 5D
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5.5 – Take measures within scope of responsibility to ensure food handling

areas are free from animals and pests and report incidents of animal or pest
infestation.
By the end of this chapter, the learner should be able to:
 Explain the steps that can be taken to ensure that food handling areas are free from
animals and pests

 Identify the signs that might alert the presence of pests and animals

 Understand what to do there was a suspected presence of animals or pests on the

premises.

Legal requirements
Pests and animals contaminate food with harmful bacteria and can cause serious damage to food and
the physical environment in the premises.

A food business must:

 Not permit live animals in areas where food is handled (other than seafood or other
fish or shellfish)

 Only permit assistance animals in areas used by customers

 Take all practicable measures to prevent pests entering the food premises and
eradicate and prevent the harbourage of pests on the food premises and those parts of
vehicles that are used to transport food.
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You should check your responsibilities for ensuring that food preparation areas are free from pests and
animals. For example, you may be required to conduct a weekly visual check for any damaged food or
packaging, droppings, dead insects and egg cases.

Most pests are active during the night so you are unlikely to see live insects or rodents during the day. It
is important that food is stored off the floor and slightly away from the wall to make it difficult for pests
to access the food and to enable checks to be conducted.

Animals and pests

The following gives guidance on the most common pests and animals that can cause problems in food
preparation areas.
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Cockroaches
Cockroaches carry diseases that can be transferred to food or customers.

If there are cockroaches in your premises, a food business should:

 Call in expert operators to treat the premises for cockroach infestation

 Stop all food preparation

 Put all foodstuffs away in sealed containers

 Thoroughly clean premises

 After specialist treatment, vacuum up all dead cockroaches, droppings, shells, and egg
cases

 After cleaning, continue to check problem areas daily for evidence of dead or alive
cockroaches

 Repeat the process approximately one month later as egg cases can be resistant to
treatment

 Thoroughly ventilate the premises.

Ants
Ants spoil food with their visible presence and odour. They can be controlled with bait stations which
attract ants and then they can be disposed of.
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Flies
Flies carry many diseases on their bodies and in their saliva.

Flies can be prevented from entering food preparation areas by the following:
 Flyscreens on windows and doors

 Electronic fly killing devices

 Approved pest control firms treating ceilings, walls and around waste storage areas

 Ensure waste is managed correctly

 Keep food covered.

Moths or weevils
Moths or weevils destroy grains, flour and dried food products so:
 Clean up flour and other dried ingredient spills around the floor edges and behind
equipment daily

 Keep flour bags, and other dry ingredients' containers and bulk butter and lard
containers sealed and in clean condition.

Birds
Birds carry many diseases on their bodies and in their droppings.

They can be prevented from coming into contact with food and food preparation areas by:
 P a g e | 116

 Bird proof roosting and nesting areas

 Removing waste material

 Blocking potential entry points.

Rodents
Rodents cause considerable loss through damage, spoilage and contamination so:
 Prevent rodents from gaining access by sealing off gaps

 Keep yard areas clean and tidy

 Maintain an effective control program or contract a reputable pest management

service.

Many of these controls are not likely to form part of your day-to-day duties, but it is important to be
aware of the wider implications of pests and animals compromising food safety and some of the specific
measures which should be in place to prevent animal contamination.

Remember: If you notice any evidence of animals or pests entering any areas where food or waste is
stored or handled, you must report this to your line manager immediately as the safety of the food is at
risk.

Photo sources:
Photo Of Person Disinfecting The Table Free Stock Image (pexels.com)
Thin wild ants eating in forest Free Stock Photo (pexels.com)
Cockroach Lying on Its Back on the Ground Free Stock Photo (pexels.com)
Accessed 15.07.22
 P a g e | 117

Activity 5E
 P a g e | 118

6. Dispose of food safely

6.1. Mark and separate from other foodstuffs any food identified for disposal until disposal is
complete.

6.2. Dispose of food promptly to avoid cross-contamination.

6.3. Use appropriate documentation to record disposed food items.

P a g e | 119
 P a g e | 120

6.1 – Mark and separate from other foodstuffs any food identified for disposal
until disposal is complete.
By the end of this chapter, the learner should be able to:
 Describe the disposal process for waste, including keeping foodstuffs separate before
disposal.

Food for disposal

Food for disposal may include food that:
 Is subject to recall

 Has been returned having previously served to a customer

 Is not safe or suitable, e.g., expired or showing signs of being spoiled, has not been
stored properly, etc.

 Is reasonably suspected of not being safe or suitable (e.g., suspected animal

contamination).
 P a g e | 121

Food for disposal should be held and kept separate until one of the following actions is taken:
 Destroyed or otherwise used or disposed of so that it cannot be used for human
consumption

 Returned to its supplier

 Further processed in a way that ensures its safety and suitability

 Ascertained to be safe and suitable.

Food for disposal must be held and kept separate from other foodstuffs. This should be an area
separate from food preparation areas, or self-contained, e.g., in a bin.

Photo source:

Calm female sorting organic trash in kitchen in light room (Free Stock Photo (pexels.com)

Accessed 15.07.22
 P a g e | 122

Activity 6A
 P a g e | 123

6.2 – Dispose of food promptly to avoid cross-contamination.

By the end of this chapter, the learner should be able to:
 Identify how to dispose of food promptly to avoid cross-contamination.

Food disposal
Food waste should be disposed of promptly to avoid cross-contamination.

This may involve:

 Scraping leftover food from plates, etc. into appropriate garbage receptacle as it enters
the kitchen

 Taking out garbage at regular intervals to an appropriate disposal point, e.g., outside
dumpster

 Recycling suitable waste

 Using food disposal systems, if installed.

It is important to be prompt when disposing of food waste, as bacteria and micro-organisms can grow
quickly on leftovers and spoiled food. Efficient disposal of food will reduce the chance of bacteria
becoming harmful in the workplace, which ensures the wellbeing of yourself, colleagues and customers.

Photo source:
Crop woman cleaning cutting board in kitchen Free Stock Photo (pexels.com)
 P a g e | 124

Accessed 15.07.22
 P a g e | 125

Activity 6B
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6.3 – Use appropriate documentation to record disposed food items.

By the end of this chapter, the learner should be able to:
 Understand the methods of documentation appropriate for recording disposed food
items.
 List the common causes of disposed food.

 Understand the details that should be recorded when documenting disposed food
items

Food waste equals lost profit

If a restaurant is able to reduce food waste, the profit of the establishment will increase. Up to ten
percent of food that is purchased by restaurants never gets to the customer. This can equate to $1000
of company revenue per 3.3lb of food waste.

Causes of food waste

Waste in restaurants related to food can be separated into four main categories:
 Spoiled food – This can be related to poor storage, poor purchasing processes– e.g.,
over ordering, improper handling, or inaccurate inventory management for example.

 Portion miscalculation – poor training or miscalculations can result in the over

estimation of food portions resulting in unnecessary food waste.

 Food that has been sent back – making a plate again from scratch costs restaurants
twice as much as if the order had been correct in the first place. Whether it is to do
with personal preferences for example, not to a customer’s liking, allergies that were
not catered for or an order was processed incorrectly, refires can cost kitchens a lot of
money.

 Spillage – an inevitable but expensive occurrence. Proper training of kitchen and front
of house staff, and the setup of the kitchen can help to improve the loss of profit
associated with food spillage.
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Improving waste through record keeping

Keeping accurate waste records is one way to improve unnecessary food waste.

Whilst every establishment will have their own policies and procedure related to record keeping, the
following steps can be implemented to ensure waste is documented correctly to allow preventative
measures to be planned.

An example of the type of paperwork appropriate to record food waste is documented below.

Waste food record Date: Facility/location:

Time Name Food type Reason for loss #Portions #Weight #Quarts Other

When filling in documentation:

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 Ensure that’s handwriting is clear and legible (if manual records are kept)

 Ensure the date and time are correctly filled out

 Food waste is reported accurately and consistently

 Where the incident is unusual, full details are provided to enable proper corrective
measures.

If electronic records are to be kept, the establishment should ensure all users are properly trained to be
able to use the recording system proficiently in order to keep and maintain accurate records.

Train staff to record and document the following:

 Spoiled or damaged produce from deliveries, and food that must be disposed of due to
short dates, food that has been taken out of the refrigerator or freezer for too long, or
due to poor storage methods that have caused food to spoil.

 All spillages with an incident report where appropriate to enable corrective or

preventative measures to be put in place to help prevent the same incident occurring
moving forwards.

 Record details of orders that were sent back with the reasons documented to enable
corrections to be implemented. For example, if the issue was that allergens were not
correctly communicated, this can be a measure for improvement. If the issue was that
 P a g e | 129

the food was undercooked, training can be reviewed. It is important to keep accurate
and details records in order to improve processes to reduce the number of returns.

 Excess portioning. Where this is a repeated issue corrective measures such as

retraining can be implemented.

In addition to manually keeping records, there are numerous software options that are available for
waste management and to aid the keeping of accurate records. Each establishment will have their own
preference as to which specific provider and package could aid in reducing their record keeping related
to food waste.

Photo sources:

Brown Bread with Red Jam on White Ceramic Plate free Stock Photo (pexels.com)
Woman Sitting on Gray Chair While Writing on Table Free Stock Photo (pexels.com)

Accessed 15.07.22
 P a g e | 130

Activity 6C
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Summative Assessments
At the end of your Learner Workbook, you will find the Summative Assessments.

This includes:

 Skills Activity

 Knowledge Activity

 Performance Activity.

This holistically assesses your understanding and application of the skills, knowledge and performance
requirements for this unit. Once this is completed, you will have finished this unit and be ready to move
onto the next one – well done!
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References

These suggested references are for further reading and do not necessarily represent the contents of
this unit.

Websites

Egg safety awareness:

https://www2.health.vic.gov.au/public-health/food-safety/food-businesses/egg-safety/egg-safety-
awareness

Rules for fridge storage and food safety:

https://blulinesolutions.com/top-rules-for-fridge-storage-and-food-safety/

What does Halal mean?

https://www.finedininglovers.com/article/what-does-halal-mean

Kosher meat:
https://www.myjewishlearning.com/article/kosher-meat/

Jewish milk and meat:

https://www.jccmb.com/templates/articlecco_cdo/aid/1339531/jewish/Milk-and-Meat.htm

Dietary restrictions:
https://www.pcma.org/business-events-industry-reacts-special-meal-requests-dietary-restrictions/

Reduce food waste:

https://pos.toasttab.com/blog/on-the-line/reduce-food-waste

Food standards code:

http://www.foodstandards.gov.au/code/Pages/default.aspx

7 Principals of HACCP:

https://www.foodsafety.com.au/blog/the-seven-principles-of-haccp

‘A Guide to Standard 4.2.4’:

http://www.foodstandards.gov.au/code/userguide/pages/aguidetostandard424p4568.aspx

Eggs need TLC initiative:

https://www2.health.vic.gov.au/public-health/food-safety/food-businesses/egg-safety

Cleaning sanitising and maintenance:

https://comply.accesscanberra.act.gov.au/c/hps/fm?a=fm&fm=req&req=40
 P a g e | 133

Publications

‘Food Safety: Temperature control of potentially hazardous foods’:

http://www.foodstandards.gov.au/publications/documents/FSTemp_control_Edition_for_printing.pdf

Be Prepared. Be Allergy Aware:

http://www.foodauthority.nsw.gov.au/_Documents/retail/be_prepared_be_allergy_aware.pdf

Food safety standards - p4:

https://www.melbourne.vic.gov.au/SiteCollectionDocuments/food-safety-standards.pdf

Food allergen management - p6:

https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F
%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXC%2B80-
2020%252FCXC_080e.pdf

Religious dietary restrictions:

https://www.chapman.edu/campus-life/fish-interfaith-center/_files/religious-dietary-restrictions.pdf

Clinical & Experimental Allergy, 46, 1099–1110 © 2016 John Wiley & Sons Ltd Increases in anaphylaxis
fatalities in Australia from 1997 to 2013 R. J. Mullins1,2

Guide to the Food Safety Standards (Second Edition, 2001), Appendix 4, Australia New Zealand Food
Authority: Safe Food Australia:

https://www.foodstandards.gov.au/publications/documents/Appendi3.pdf
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Document photo sources

Title image A Person Slicing Peppers Free Stock Photo (pexels.com)

Elements Man and Woman Wearing Black and White Striped Aprons Cooking Free Stock Photo
(pexels.com)

Activity pages Seeds and Nuts in Ecological Sacks Free Stock Photo (pexels.com)

All references accessed on and correct as of 16.07.22,

unless otherwise stated.