Safe food handling guidelines
FOOD SAFETY PLAN
1. Deliveries, Purchases
2. Personal Hygiene
3. Defrosting Foods
4. Cross Contamination
5. Food Danger Zones, Food Storage
6. Cleaning & Sanitising
7. Waste Disposal
8. Pest Control
1. Deliveries, Purchases
All deliveries and purchases are to be stored immediately to the correct storage areas.
Note: Frozen food to be dated and discarded after 3 months & check use by dates of dry
goods before use.
2. Personal Hygiene
o Hands: To be washed with hot soapy water and dried with disposable towel on arrival
and before changing all tasks including; handling cash, smoking, toilet, using
handkerchief, handling garbage and contact with uncooked foods.
o Hair: Keep hair clean. Hair should be short or tied back especially during food
preparation.
o Jewellery: Should not be worn whilst working in food prep or serving.
o Smoking: Never smoke where food is prepared, cooked, stored or served.
o Hand Habits: Control involuntary movements of hands as it can lead to food
contamination.
o General Grooming: Clothing must be clean and tidy.
3. Defrosting Food
The only safe ways to thaw or defrost foods are in the refrigerator, cool room, or in the
microwave. Thawing in the sink or under running water is dangerous because of time food
spends in the Danger Zone.
4. Cross Contamination
Cross contamination is where micro organisms are transferred from contaminated food to
prepared food or from contaminated surfaces to cooked or prepared food. Follow the
following guidelines to prevent cross contamination:
o Observe Personal Hygiene rules
o Physical Barriers: Handle food as little as possible, place a barrier between yourself
and the food. Use tongs and gloves.
o Separate: Either use separate chopping boards and utensils for raw and cooked foods
OR wash them well with hot soapy water after each use.
5. Food Danger Zones & Food Storage
o Bacteria grow at temperatures between 5 – 60 degrees Celsius known as the
Danger Zone for food.
o Total time in the Danger Zone should never be more than 2 hours.
o Always cook or reeat food above 75 degrees Celsius. Cooking at these temperatures
destroys most bacteria although spores survive.
Safe food handling guidelines
o Meat & Chicken must be cooked until the juices run clear to ensure high enough
temperature is achieved right through.
o Any leftover food should be refrigerated, and kept under 5 degrees Celsius for no
longer than 24hrs.
6. Cleaning & Sanitising
a) Pre-Clean: Loosen dirt and grease, scrape off food scraps and rinse equipment in
warm water.
b) Wash & Rinse: Wash equipment and surfaces in warm water (40-50 degrees
Celsius) and detergent. Use a firm scrubbing brush. Rinse with hot clean water.
c) Sanitise & Rinse: Using a suitable chemical sanitiser at the correct temperature,
concentration and contact time. Follow instructions on the label. Be careful to rinse
off the sanitiser.
d) Drying & Storage: Air dry equipment and use disposable towels (tea towels gather
and spread bacteria).
7. Waste Disposal
o Waste storage area to be separated from processing area and kept clean and tidy at
all times.
o Bin-liners to be firmly secured before placing in waste disposal receptacle. Keep
lids closed at all times.
o Used oils and fats should be kept in rigid containers, covered securely when full and
placed in bin.
8. Pest Control
Pest control should be carried out routinely and whenever pests are observed a report
should be made to management.
9. For more information regarding safe Food Handling practices please refer to the FOOD
ACT (NSW) 2003 and Food Standards Code F.S.A.N.Z.
