Food Safet y Supervisor

Course Reference Manual

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 T A BLE OF CONTENTS

01 Introduction to Food Hygiene

03 Food Poisoning

04 Food Safety Laws

05 Food Safety Hazards

11 Basics and Principles of HACCP

16 Food Processing Steps

28 Support Program 1

30 Support Program 2

33 Support Program 3-12

 The Costs of Food
Introduction to
Poisoning and Poor H y giene

A food poisoning outbreak can be devastating.

food hygiene
Aside from people getting sick, what could some of
the other consequences be?
In an environment where food is being produced, you For a business and its employees, a food poisoning
may have a number of responsibilities in relation to food outbreak could mean:
safety, including:
·
Legal action
Understanding the roles and responsibilities as food
handlers under the legislation Closure
·

Understanding how to reduce risk through good Fines

personal hygiene, cleaning and sanitising Civil action
·

Identifying and apply safe food handling practices Loss of business

·
·

Understanding and conducting temperature Loss of jobs

monitoring
·
Bad publicity, and
Recognising, preventing and minimising food hazards
at your premises, and Loss of customer confidence

Making sure that your company's Food Safety Food poisoning can affect many people, not just the
Program is followed person who becomes ill.

By following good food safety and hygiene practices in

your workplace, you will be helping to prevent some of
Food Standards A ustralia &
w -
the five million food poisoning cases reported every year
in Australia. Ne Zealand National

Standards

Food Poisoning Statistics

There are laws to ensure food and beverages
remain safe and suitable for human consumption.
Did you know that everyday in Australia 11500 people
Food Standards Australia & New Zealand (FSANZ)
suffer from some sort of Food Borne disease?
developed National
That's 4.2 million cases every year and these are likely Food Safety Standards designed to help prevent
to be conservative estimates. Health Authorities have the incidence of food borne illness in Australia.
found that Food Poisoning is consistently under
reported. This costs Australia more than 2.6 billion In the food industry, FSANZ is responsible for
dollars every year. surveillance, enforcement, information supply,
research, risk assessment advice and the
development of food safety standards. These
national standards are detailed in the document
titled Safe Food Australia.

If you want to know more visit this link:

Safe Food Australia
Food Safety Supervisor 1
State Legislation Food Safet y Officer

States have individual acts and regulations that govern Food safety officers, who may also be known as
food hygiene. Environmental Health Officers (or EHOs) are
You must ensure that you do everything reasonably inspectors responsible for enforcing individual
practicable to ensure the food you serve is safe. State Food acts.
Penalties may apply if you knowingly serve food that is unsafe. The Food Act in each state and territory prescribes
To find out more about these acts, follow the link below. certain rights to Environmental Health Officers -
Food Acts and Regulations let's look at what these are.

Enforcing the Food La w s Food Safet y Programs ( )

FSP

An Environmental Health Officer (EHO) has certain To reduce the risks of food-borne illness, and to make
rights, including the right to: sure that they meet customer's expectations and any
legislative requirements, many companies develop a
Enter and inspect premises, yards, outbuildings at
food safety program. In some states a food safety
any reasonable time
program is a legislative requirement.
Ascertain compliance
Inspect and conduct inquires about equipment, A Food Safety Program is made up of several
fittings, fixtures and any food storage, preparation, components which may include:
packaging, handling or selling area Identification of food safety risks
Open and examine any package Control and monitoring those risks
Take photos or audio visual recordings if necessary Corrective actions
Stop, detain or search any food transportation Reviewing and
vehicle
Record keeping
Take samples of food items
A Food Safety Program must be supported by:
Request help from the police if required
Ongoing training for food handlers
Remember - You should always allow entry and abide
Senior management
by any lawful request.
Internal audits and Inspections

This Training Ke y Point Summar y

The training you are doing now is Let's summarise the key points of this section.
to ensure that you have the The costs of food Poisoning are high- conservative estimates put the
necessary skills and knowledge to financial cost at $2.6 billion every year
implement the requirements of
States have individual acts and regulations that govern food hygiene
the legislation and may form part
of an overall Food An Environmental Health Officer is "a person authorised under the
Safety Program. Act or other legislation for the purposes of enforcement of the Act or
The main concern of any Food similar purposes"
Safety Program is the prevention To find out more about these acts, you can follow the link below before
of food poisoning. moving on. The information will open in a new window and will not
We will look at an overview of prevent you from continuing with the course.
food poisoning in the next section. Food Acts and Regulations

Food Safety Supervisor 2

 FOOD POISONING

introduction to Food Spoilage

Food Poisoning Food poisoning and food spoilage are not the same thing.
Food spoilage is when food is unacceptable to eat based on its
This section of the course will give you a brief
smell, look or taste.
introduction to the symptoms and risks of food
For example:
poisoning.
Before we do that, however, it's important that Sour milk which looks and smells off
you understand the difference between food Bread that has gone mouldy
spoilage and food poisoning.
Mushy tomatoes
Have you ever eaten food that tasted and smelt
great but later made you sick? This is what we It's easy to control food spoilage (and the associated bacteria)
call food poisoning. Food poisoning is when food because you can smell, see or taste it and wouldn't want to eat it.
may appear to be fine but is contaminated by Remember - Food Poisoning is harder to control because you
bacteria. You cannot see, smell or taste the cannot see the bacteria - the food may look, smell and taste
bacteria but it can make you very sick. great - but can make you sick!

S y mptoms of Food Poisoning Groups at Risk

If you or someone you know has suffered from food Certain groups within society are more at risk
poisoning, you probably realise how severe the from food poisoning than others. These include:
symptoms can be.
· Children · The elderly
The symptoms of food poisoning include:
· The sick · Pregnant women
· Nausea · Vomiting These groups usually have weaker immune
· Fever · Headaches systems than the general population. The chances
· Diarrhoea · Weakness of contracting a food poisoning illness
· Abdominal Cramps is significantly increased, as is the potential
severity of the illness.
The final outcome of food poisoning can be very
severe, including things like:
FSANZ estimates that more than 4 million
· Severe dehydration · Organ failure Australians are affected by some type of food
· Severe arthritis · Death borne illness each year.

Wh yA re There La w s for Food Safet y? National Food Safet y Standards

The first thing we need to look at in relation Arising out of the Food Standards Code are the National Food
to food safety are the legal responsibilities. Safety Standards. These standards were adopted in 2001 in all
In Australia, we have laws governing all states and territories in Australia.
aspects of food manufacturing. These laws The standards apply to all food businesses in the following
are in place to make sure that food is not industries:
contaminated while it is being: · Food Processing - manufacturers, flour mills, canneries, packers,
· Processed · Stored · Prepared · bakers and breweries.
Served · Distributed · Retail -supermarkets, convenience stores, grocers and
delicatessens.
Food safety in Australia is governed by the
· Health - hospitals
Food Standards Code, which was developed
· Community Services - childcare centres, nursing homes, hostels
by Food Standards Australia New Zealand
and Meals on Wheels.
(FSANZ).
· Hospitality - restaurants, cafes, B & Bs and hotels.
· Transport & Distribution - warehouses and distribution centres

Food Safety Supervisor 3

 FOOD SAFETY LAWS

CURRENT N ATIONAL FOOD SAFETY STANDARDS

(FROM THE FOOD STANDARDS CODE)
The following standards, taken from the Food Standards Code, are
currently applied to businesses that are responsible for the
production, sale, processing or transporting of food:
3.1.1 Interpretation and Application
3.2.2 Food Safety Practices and General Requirements
3.2.3 Food Premises and Equipment, and
3.2.1 Food Safety Programs
Let's look at what each of these cover.

ST ANDARDS 3.1.1 AND 3.2.2 ST ANDARDS 3.2.3 AND 3.2.1

The Interpretation and Application Standard defines and The Food Premises and Equipment
explains the terms used across all the food safety standard describes which
standards. standards are required for food premises,
fixtures, fittings, equipment and food
The Food Safety Practices and General Requirements transport vehicles. All businesses must
standard covers food handling practices for receipt, meet these standards.
storage, processing, display, packaging, transport,
disposal and the recall of food. Finally, the Food Safety Programs standard
explains what is required for a documented
It requires that food handlers and their supervisors have food safety program showing how the
the skills and knowledge relating to health and hygiene, business complies with standard 3.2.2.
cleaning and sanitising, and maintenance of food
premises and equipment.

This standard must be met by all businesses except

charities, community groups and businesses operating
from temporary premises or private homes.

AUSTRALIAN FOOD SAFETY LEGISL ATION – SUMMARY

LEGISLATION
OK, you should now have a good understanding
of:
For further detail on the national standard visit
foodstandards.gov.au. The legislation surrounding food safety, and
Some of the requirements that arise from the
The legislative requirement to comply with legislation.
the national standard, training and certification
Under the Food Safety Standards, each
requirements can differ between state and territory
organisation needs to have a system in place to
governments.
manage these legal requirements. This will
generally take the form of a Food Safety Program,
For detail on state legislation visit: foodstandards.gov.au
which we will look at next.

Food Safety Supervisor 4

GENER A L EMPLOYEE REQUIREMENTS

The Food Safety Standards requires that all food handlers and supervisors have skills and knowledge in food safety and
hygiene. Making sure that appropriate training is provided to all staff is generally the responsibility of the Food Safety
Supervisor (FSS).

These requirements include an understanding of the following:

How to prevent cross contamination

When hand washing is required
How to handle high risk foods
Personal hygiene practices
How to maintain a clean work area and equipment
How illnesses need to be reported

BUSINESS OWNERS SUPPORTING FOOD S A FETY SUPERVISORS

To make sure that the FSS can perform their role, there are requirements for businesses to support the FSS
under the Food Safety Standards.
A business owner should make sure that the FSS has everything they need to perform their role properly,
including:
Training for the FSS in their role and responsibilities
Any other relevant training
Allocated working time to complete supervisory tasks
The authority to supervise other staff (and staff should know who the Food Safety Supervisor is), and
Training on what to do and where to go if something goes wrong with food safety in the business

Food Safety Supervisor 5

 FOOD SAFETY HAZARDS

FOOD BORNE H A A
Z RDS

One of the key focuses of a Food Safety Program is to prevent the contamination of food by physical,
chemical and biological contaminants
People who eat food containing contaminants can become very sick, so it is important that the Food Safety Program in
place effectively controls the risks presented by hazards.

H A AZ RDS

The three main categories of food safety hazards, or contaminants, are:

Physical hazards
Chemical hazards, and
Biological hazards

PHYSIC A L H A AZ RDS

Physical Hazards are objects or foreign matter which originate from:

Foodstuff or raw material, such as: stones, stalk, bones, seeds or dirt
Equipment or environment, such as: bolts, wood, glass, insects or droppings, and
Food handlers, such as: hair, nail polish, jewellery or band aids

CHEMIC A L H A AZ RDS

Chemical Hazards are poisonous or harmful chemicals, which can be further broken down into:
Cleaning and pest control chemicals, such as: detergent, oil, grease or pesticides
Natural toxins, such as: rhubarb leaves or solanine in green potatoes
Agricultural or environmental, such as: mercury in fish, fertilisers or antibiotics, and
Food additives above safe limits, such as: preservatives e.g. sulphites & colours

Food Safety Supervisor 5

BIOLOGIC AL HAZARDS

Biological Hazards are micro-organisms, which can

come from one of five main groups:
Mould
Yeast
Bacteria
Viruses
Parasites
Most disease-causing bacteria grow or survive because of bad food handling practices, insufficient cooking
temperatures, storage at incorrect temperatures and poor personal hygiene. Some examples include:

Salmonella and Campylobacter - survive in food due to insufficient cooking or reheating temperatures
Bacillus cereus and Staphylococcus aureus - grow in food due to storage at incorrect temperatures
Cross-contamination (person to food/food to food) can occur due to poor handling or personal hygiene

OTHER W AYS MICRO- F AT TOM - HOW FOOD

ORG ANISMS ARE SPREAD POISONING B ACTERIA GROW
Viruses such as Hepatitis A, Rotavirus and Norwalk do Food poisoning bacteria can reproduce very
not grow in food, but can be passed from person to quickly - their rate of reproduction depends on a
person through food. combination of factors, which are represented in
the acronym FAT TOM. The letters stand for:
Parasites such as Cryptosporidium and Giardia can · Food type
cross over into food via contaminated water. · Acid
· Time
While food spoiling micro-organisms, such as mould on · Temperature
bread or slimy meat, don't cause illness, they do make · Oxygen, and
the food unfit for sale or consumption. · Moisture

F AT
In FAT, F stands for Food type.
Food poisoning bacteria require a supply of nutrients and will grow and
multiply in food such as dairy, meat and seafood, which contain protein,
and rice and pasta, which contain carbohydrate.
A stands for Acid.
Foods that have a low acidity (pH 4.5 to 7) are ideal for bacterial growth -
these are generally high moisture protein foods. In more acidic foods
(foods with pH 4.5 or less) such as pickles, yoghurt and salami, bacteria
find it harder to reproduce.
T stands for Time.
In the right conditions, one bacterial cell can multiply to more than two
million in seven hours - so the longer food is left in the wrong conditions,
the greater the chance of food poisoning.

Food Safety Supervisor 6

TOM A LLERGY A ND INTOLER A NCE TO FOOD

In TOM, T stands for Temperature. As well as food poisoning, there are other negative impacts
food can have on people. Some people have an allergy or
Bacterial growth is possible between 5˚ to 60˚ C (the
intolerance to certain food types. Effects can be:
danger zone), and particularly quick between 20˚ to
40˚ C. Skin irritation, like eczema and dermatitis
O stands for Oxygen. Gastrointestinal problems, like nausea and vomiting
Most food poisoning bacteria needs oxygen to grow - Respiratory problems, like asthma and sinus, or
this is referred to as 'aerobic' bacteria.
In extreme cases, life-threatening effects, such as an
Finally, the M in TOM stands for Moisture. anaphylactic shock
Food poisoning bacteria grow well in high moisture
foods containing protein, (such as meat, dairy and Allergies usually result in an immediate, immune
seafood), and carbohydrates (such as cooked pasta reaction to protein in food. Food intolerance is usually due
and rice). In low moisture foods, like flour and to a chemical reaction to food, such as not being able to digest
uncooked rice, bacterial growth slows down or stops. lactose in milk. Symptoms often develop gradually and are
related to how much of the food is consumed over time.

A LLERGENS A ND FOOD L ABELLING HOW FOOD BECOMES CONT A MIN A TED

Since new labelling standards were So far we've discussed how food can become
introduced in 2003, food labels must contaminated by physical, chemical and biological
contain warnings about known allergens hazards. What we haven't covered is HOW all this
to reduce the chances of people happens - how does food become contaminated?
consuming foods they are allergic to.
Contaminants can spread to food in a range of ways,
Some known allergens are: which include:
Peanuts People - from bacteria on hands, personal items or
dirty clothes
Tree nuts & sesame seeds
Raw materials & ingredients - from meat, seafood,
Wheat (gluten)
eggs or dirt on vegetables
Milk
Pests - from rats, mice, flies, cockroaches or birds
Eggs
Equipment & workplace - From unclean or chipped
Soybeans surfaces or dirty premises, and
Fish & shellfish Rubbish - from careless handling, spills and
Lupin overfilling bins

Food Safety Supervisor 7

CONTROLLING FOOD H A A Z RDS FOOD S A FETY H A AZ RDS

The focus of the FSP, and the role of the FSS, is to control
these hazards, and to prevent contamination of food.
– SUMM A RY

OK, now you should have a good idea of:

Food hazards are controlled in the workplace by focusing on:
What food hazards are
Regular and effective pest control
What factors affect the growth of bacteria in
Thorough cleaning and sanitation
food
Maintenance of equipment and the workplace
How contaminants are spread, and
·
How received goods are handled and stored
How food hazards can be controlled
Staff work practices, and the environment in which they
work Below and on the following two pages, we are
How chemicals are handled and stored going to review and summarise how we handle
food safely...
Staff training
Personal hygiene of all staff, and
Time and temperature control

H A NDLING FOOD S A FELY H A NDLING FOOD

Contamination of food and growth of Bacteria can occur during any

stage of food production.
S A FELY – RECEIPT

The following quick tips apply for the

In this section we will look at some 'Quick Tips' for each stage of
receipt of food:
food production that will help you make sure the food is served safe:
Always check temperatures of
Receipt
potentially hazardous foods
Storage
Check that packaging is clean, dry
Cooking
and has not been tampered with
Cooling or damaged and
Reheating
Check for use-by or best before
Serving dates and quality
In addition, we will also review the requirements of food business
and food handlers for safe food disposal.

Food Safety Supervisor 8

HA NDLING FOOD S A
FELY HA NDLING FOOD S A FELY

– STOR A GE – COOKING

Storage is important to maintain quality, prevent Cooking can be a particularly hazardous step
damage and cross contamination. if not done correctly.
Quick Tips: Quick Tips:

Always store like food with like foods Always ensure food is cooked adequately
Separate raw and cooked foods Always ensure frozen food is fully
Keep food off the floor defrosted before cooking
Handle food as little as possible during
Always cover food during storage
the process
Always date and label food
Ensure food contact surfaces are cleaned and
First in, First Out (FIFO)
sanitised.
Store food at the correct temperatures
Clean storage areas regularly

H A NDLING FOOD S A
FELY – COOLING H A NDLING FOOD S A FELY –
While food is cooling it is in the temperature danger
zone. Food needs to be cooled as quickly as possible to
REHE A TING

Reheating is another stage which takes food

reduce the growth of bacteria.
through the danger zone. As a consequence
The Food Standards Code 3.2.2 states "that food needs there are certain rules that you must follow
to be cooled from 60˚C to 21˚C within two hours and when heating and
from 21˚C to 5˚C within a further four hours". cooling food.
If you don't have access to blast chillers you can cool Food can only be reheated - Once
food quickly by:
Do not re-heat food that is not fully
Removing it from a heat source, such as take out of defrosted and
pot used for cooking
Always check the temperature of reheated
Decanting or pouring into shallow containers with a food before serving
large surface area
When food is cooked or reheated it goes
Use of an ice bath through the danger zone. Remember that each
Remember to cover, date and label the food before time food passes through the temperature
placing it in the cool room. danger zone, bacteria is multiplying. As a
consequence, there are certain rules you must
follow when reheating food.

Food Safety Supervisor 9

H A NDLING FOOD S A FELY – SERVING FOOD DISPOS A L

Food service is the final step between the food handler and A food safety program must outline the
the person who needs to be protected from bacteria. organisation’s procedures for safe food disposal.
Make sure you: Food disposal can refer to any food that is:
Always ensure equipment and utensils used for serving food No longer safe to eat
is clean and sanitised
Suspected of no longer being safe or suitable
Ensure that temperature checks are done on hot and cold
Subject to a recall
displays. (Remember that hot food should be held above 60
degrees celsius minimum and cold food should be under Subject to return to its supplier
refrigerated temperatures
0˚C - 4˚C)
Do all you can to protect food from contamination

FOOD DISPOS A L REQUIREMENTS

Food safety standard 3.2.2 (Clause 11) describes the requirements of food businesses when disposing of food.
Food that is to be disposed of must be kept separate from other foods and be clearly marked to ensure it is not
used or consumed incorrectly prior to disposal or destruction, or until it is deemed safe to consume.

In addition, it is prohibited to sell food that has already been served to another person unless that food item was
wrapped when served and has remained completely wrapped throughout the entire process.

To view the relevant section of the Food Safety Practices and General Requirements Standard 3.2.2, follow the
link below.
Food Safety Standards

Food Safety Supervisor 10

 BASICS AND PRINCIPLES OF HACCP

WH AT IS HACCP? FOLLOW THE SEVEN PRINCIPLES

HACCP is a system which looks at, or analyses, all OF H ACCP

the steps in a food production process to identify all
As we've discussed, HACCP is a system which
possible food safety hazards. The letters of HACCP
identifies, evaluates, and controls food safety
stand for:
hazards. The system is based on seven principles.
Hazard - something that can harm the consumer
Conduct a hazard analysis
Analysis - what is the risk Determine the critical control points (CCPs)
Critical - essential for food safety in the process
Control - check or monitor, and Establish critical limits for each CCP

Point - a step in the process Establish monitoring procedures

Establish corrective actions
HACCP has been widely used by industry since the Establish an effective record-keeping and
late 1970s, and is now internationally recognised as documentation system, and
the best system for ensuring food safety. Establish verification procedures

The seven principles of HACCP are applied to

HACCP PRINCIPLE 1 - CONDUCT each of the stages identified in your food process
e.g : Delivery, Storage, Cooking, Cooling,
A HAZARD ANALYSIS Reheating, Serving. These stages are often
documented as a flow diagram.
Hazard Principle 1 is to conduct a hazard
investigation. During this process, you'll need to Let's look at each of the seven principles of
ask the question: What is likely to occur? HACCP.

A hazard investigation involves looking for

potential food hazards, and finding ways to
control those hazards.
H ACCP PRINCIPLE 2 -
Some examples of potential sources of
food hazards are: AL
DETERMINE THE CRITIC

CONTROL POINTS (CCPS)

· People
· Raw materials
· Equipment Principle 2 is to determine the Critical Control
· Pests, and Points. During this process, you need to ask
the question: What is to be checked and
· Rubbish
measured?
Ways of controlling hazards include: Critical control points (CCPs) are points during
· Good personal hygiene the food production process where food safety
· Proper storage of food hazards can be controlled or eliminated - it
could be a place, practice or procedure.
· Maintaining equipment
A CCP must be able to be controlled and
· Pest control, and
monitored (i.e. measured, assessed and
· Rubbish removal recorded).

Food Safety Supervisor 11

CRITIC AL CONTROL POINT – HACCP PRINCIPLE 3 - ESTABLISH
EX AMPLE CRITICAL LIMIT(S) FOR EACH CCP

For example, food storage in your business HACCP Principle 3 is to establish critical limits for each CCP.
could be identified as a CCP. For this principle, you need to ask the question: What limits
are allowed?
A food safety hazard at this point could be the
refrigerator temperature, or how the food is stored. Once you have identified a CCP, you need to
set up critical limits or guidelines to make sure that hazards at
By checking that the refrigerator temperature is at
that point in the process can be controlled or eliminated.
the correct setting and that the food is covered, and
in the correct wrapping or container, the food Critical limits help to show whether conditions
safety hazard can be controlled or eliminated. are acceptable or unacceptable.
Critical limits need to be: measurable (time,
temperature); precise (<5˚C); and workable (able
to be carried out).

CRITIC AL LIMITS H ACCP PRINCIPLE 4 - ESTABLISH

Critical control limits are MONITORING PROCEDURES
usually based on standards or
codes of practice which have Principle 4 is to establish monitoring procedures. This principle
been developed from scientific needs you to ask the question: What, how, who and when to check?
evidence (for instance, cold Potential hazards are controlled by monitoring, using things like
storage needs to be less than checks, measurements or tests. These checks and tests can help to
5˚C). identify and locate problems, as well as point to a break down in
If storage has been identified processes, and allowing preventative measures to be taken.
as a CCP, your guideline or Monitoring includes checking things like:
critical limit would be that the
cold storage temperature must Appearance
be less than 5˚C at all times. Taste and smell
In the next section, we'll look at Observation, and
ways of monitoring critical Physical measurement (such as cooking time and temperature)
limits.

Food Safety Supervisor 12

DET AILS OF MONITORING HACCP PRINCIPLE 5 -ESTABLISH
CORRECTIVE ACTIONS
Your Food Safety Program needs to include the
following details about monitoring, for example:
HACCP principle 5 requires you to establish the
What? Fridge temperature corrective actions you need to take should a CCP
How? Thermometer exceed a critical limit. When establishing correct
Who? Kitchen hand, and actions, you need to ask the question: What do you
When? Weekly do if something is wrong?
It is important to keep good monitoring records When there is a problem (a process deviation)
as part of the process, as they will help you to corrective action must be taken. This should include
verify your Food Safety Program when your both short and long-term actions and solutions,
business is audited. including steps such as:
Using the refrigerator temperature example Correction or rework - Adjust the product or
again, you may decide that the monitoring process to regain control
procedure for this CCP involves a weekly check
Isolate, discard or destroy - Deal with non-
by the kitchen hand of the temperature gauge in
conforming products
each refrigerator in the kitchen area, with the
details logged on a running sheet. A copy of this Review process - Determine the cause of non-
record is filed for future reference. compliance to ensure that it will not recur
Again, written records must be kept during this
process for future reference.

CORRECTIVE ACTIONS – EXAMPLE HACCP PRINCIPLE 6 -

ESTABLISH EFFECTIVE
Going back to the refrigerator example, let's say that the
kitchen hand who does the weekly emperature check has
found that the temperature in fridge A is at 6o degrees RECORD KEEPING

Celsius.
AND
Your corrective action plan may look something DOCUMENT ATION
like this:
Kitchen to be notified immediately. If high risk food has Principle 6 is to establish record
been at 5-60 degrees C for longer than four hours, it keeping and documentation systems.
must be thrown out. This principle requires you to ask the
question: How and where are records
Notify the Food Safety Supervisor, who then adjusts
kept?
fridge temperature or organises repair or replacement of
fridge or thermometer A vital part of an effective FSP is
making sure all records required in the
Review frequency of ongoing temperature monitoring
various parts of the HACCP plan are
Write, file and distribute an incident report, and stored and accessible if needed.

Review training of staff

The next step looks at the value of good record keeping.

Food Safety Supervisor 13

TYPES OF RECORDS KEPT RECORD KEEPING – EXAMPLE
The types of records you would need to retain Let's go back to the refrigerator example, as it
include records of: illustrates some reasons why it is important to
keep records and documents.
Incoming goods,
A copy of the temperature log will be useful for
Cold storage, and
kitchen staff trying to determine whether food
Cooking, reheating and holding has been stored at incorrect temperatures. It may
Other key records include some of the support also be helpful for the maintenance people who
programs, such as pest control records, approved repair the fridge, as well as those who purchase
supplier list and equipment maintenance and equipment.
calibration. Support Programs cover several or all of The log and any maintenance documents may also
the steps in the process. be looked at as part of the FSP auditing process.
All checks and tests need to be documented on
standard forms and maintained for a minimum of
two years. They need to be kept in a safe and
organised system, which is easily accessed for
auditing.
Remember: A key requirement of a HACCP based
system is that accurate and efficient records are
kept of all areas that are critical to food safety.

HACCP PRINCIPLE 7 - ESTABLISH HOW TO VERIFY YOUR SYSTEM

VERIFICATION PROCEDURES
Some of the ways to verify that your Food Safety
Finally, HACCP principle 7 requires you to establish Program is working include checking that:
verification procedures. This principle requires you Records are completed correctly and kept up to
to ask the question: How do you know the system is date
working?
Non-conformances (process problems) are
Verification means methods, procedures or tests recorded and corrective action is taken
that are done at least once a year to prove that the
Food handlers are following correct personal
HACCP Food Safety Plan is working properly, and
hygiene procedures
that it is accurate and effective in producing safe
food. Correct cleaning chemicals and procedures are
being used
Verification should be done regularly, and involves
an audit of all aspects of your business, including Thermometers are calibrated correctly and
monitoring, corrective action, support programs and regularly, and
a review of all your records.
Time and temperature recording devices are
working correctly
Records of verification activities and reviews
must be kept for auditing purposes.
If there are changes to the business or processes,
or there are customer complaints or loss of control,
verification needs to be done more frequently.

Food Safety Supervisor 14

SIMILAR BUT NOT THE SAME:

HACCP AND FOOD SAFETY PROGRAMS

The requirements of Standard 3.2.1 of the Food Standards Code (regarding Food Safety Programs) are
similar but not identical to the principles of HACCP.
Both involve a documented system which identifies and controls food safety hazards. However, Food
Safety Programs require documented support programs (such as training), as well as documentation
which identifies and controls food safety hazards.
HACCP, on the other hand, assumes that businesses already have support programs in place, and focuses
only on food safety hazards and controls.

HACCP – SUMMARY

At this stage, you should have a good understanding of:

The 7 principles of HACCP
How to practically implement those 7 principles, and
The information you need to include as part of your FSP
One of the earlier stages in the HACCP process was to develop a flow diagram of the food processing steps followed in
your business. In the next section, we're going to look in more detail at each of these steps, looking at some of the more
common hazards and how to control them.

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 FOOD PROCESSING STEPS

FOOD PROCESSING STEPS

One of the first steps in developing a Food Safety Program is drawing a flow chart showing the food handling
activities of your business. The flow chart shows all steps in the process, from purchasing ingredients through to
serving food to customers.
Now we will look at some common steps and procedures in the food handling process, and provide some
practical directions on how to control some of the potential hazards at each step.

STEP 1 - GOODS RECEIVAL GOODS RECEIV AL - CONTROL

The first step in the food handling process is OF H AZARDS
goods receival, which involves receiving purchased or
ordered food and ingredients. When receiving goods, following a checklist
can help to make sure that any potential
When receiving food, you must never accept it hazards are identified and controlled, and
unless you can identify it and trace it back to its supplier. that your received goods are the best
The food must be protected from contamination, and if it quality possible.
is a high risk food like meat, dairy or seafood, it must be at Part of reducing the risks of hazards arising
the right temperature. from goods received is making sure that
you select quality suppliers. When selecting
There are a number of potential hazards which need a supplier, make sure that they are
to be considered when ordering and receiving food and reputable and certified. Don't go for the
ingredients from a supplier. These include: cheap supplier if you feel that the quality of
Physical objects, such as damage to packaging, and your supplies is compromised.
pest activity It's also important to make sure you
Chemical contamination, which affects the quality of regularly review your suppliers - if the
supplies quality is not consistently good, change
suppliers.
Bacteria growth, which results from incorrect storage
or transport temperatures, and
Cross contamination, which can arise from problems
with supplier quality control or packaging

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POINT OF RECEIV AL GOODS RECEIVAL -
CORRECTIVE ACTION
At the point of receival, a thorough checklist can help to make
sure that any potential hazards are identified. A checklist
should require the receiver to: Corrective action refers to what you do to fix
the situation when food handling risks are
Check the use-by, best-before or packed on dates present. Unsafe food, or food that does not
Check the quality meet the agreed quality standards, must be:
Check the appearance and flavour of the food Rejected at the delivery stage
Inspect packaging for damage or signs of pest infestation Put to one side (isolated), awaiting
return, or
Check that food has been kept at the right temperature.
High risk foods should be delivered at less than 5˚ C or Returned to the supplier
more than 60˚ C Your supplier should consistently provide
Check that the labelling is correct, and that it includes good quality food and ingredients, and you
identity, batch, date, and manufacturer's details, and should be confident that it has been
processed, packaged, stored and transported
Inspect delivery vehicles and make sure that they are
correctly. If this is not happening, you should
certified, clean and well-maintained
change suppliers.
Those responsible for receiving goods must also keep accurate
records of deliveries, dates, product details, use-by or best-
before dates and temperatures.

STEP 2 – STORAGE STOR AGE - POTENTIAL HAZARDS

Following on from receival is the There are a number of potential hazards which need to be
storage of goods. Storage presents a considered when storing food and ingredients. These include:
number of potential hazards that you
Physical objects: Hair, dirt and pests can get into food
need to make sure are controlled.
through damaged packaging or incorrect storage
When stored, food needs to be in the
Chemical contamination: Incorrect storage of food can
correct location, and at the correct
mean that chemicals, such as cleaning products or
temperature, so that it remains in
pesticides, could contaminate food
top condition.
Bacteria growth: Can result from storing food at incorrect
When your food and ingredients are
temperatures, and
delivered or received, you must
make sure that all products - Cross contamination: Can occur when food is handled and
particularly cold and frozen foods - stored incorrectly - for example, raw meat should not be
are immediately put away in the stored above ready to eat food in the fridge, as it could drip
correct storage section. onto the food below it.

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STOR AGE - CONTROLLING HAZARDS COLD STOR AGE
Generally the main area for potential hazards in relation to One of the most important things in relation to
storage is the cool room and freezer. By following a cold storage is making sure that cold and
checklist that includes the things below, you'll be able to frozen ingredients are maintained at the
make sure that potential food hazards are controlled. This correct temperature. Cool rooms and
will also ensure that your cold and frozen ingredients are refrigerators need to be set at 0˚ to 5˚C.
stored safely. Things that need to be checked include: Freezers should be set to -15˚C to -18˚C.
Temperature gauges and equipment To make sure that the temperature is
maintained in refrigerators and freezers, you
Temperatures at which food is stored
need to ensure that doors are always kept
That raw foods are stored below ready-to-eat foods in closed, and that seals around the cool room or
refrigerators to prevent cross contamination freezer doors are not damaged.
Making sure cool rooms and freezers are well It's also important to make sure that
maintained and clean, inside and out refrigerators and freezers are not overloaded,
Food is covered or stored in covered containers, and as this restricts air circulation and can affect
the temperature.
That spills are cleaned up promptly

STOR AGE - CONTROL OF HAZARDS - STOR AGE -

DRY STOR AGE CORRECTIVE ACTION
As well as cold storage, dry storage can present a number of If food hazards do occur in storage areas,
potential food hazards that need to be controlled. you need to make sure that the hazards
are addressed immediately. If you think
Making sure there is a checklist or procedure around how dry
that any food is unsafe to eat, you must
storage is managed will ensure potential food hazards are
dispose of it immediately.
controlled, and that your dry ingredients are stored safely.
Some examples of food that needs to be
When storing dry ingredients, you need to make sure that they
thrown out include:
are:
Food that appears to be spoiled, or
Free from moisture and humidity
you think is unsafe or unfit to eat
Checked for pests such as ants, mice and cockroaches, and
Food contaminated by pests
Stored in containers with air tight lids
Food that has damaged packaging, or
When using dry goods, you need to make sure that the oldest
Food past its use-by-date
stock is used first, and any spills in the storage area need to be
cleaned up promptly to avoid pest activity.

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FRIDGE AND FREEZER BREAKDOWN STEP 3 – THAWING
If fridges or freezers break down and high risk food remains The next step to consider in processing food
stored at a temperature between 5˚C and 60˚C for longer than is thawing. The safest way to thaw frozen
four hours, then you need to throw the food out. high risk food is in a refrigerator or
coolroom, or, if practical, in the microwave.
If frozen food thaws, it may be used as refrigerated food. If it
cannot all be used immediately, then it needs to be thrown out. This prevents the growth of any food
poisoning bacteria that may be in the food,
Remember that if you serve potentially hazardous food to
and is particularly important for ready-to-
someone, you could make them very sick, and cause your
eat foods.
business considerable harm. If you are ever in doubt,
throw it out.

THAWING - TH AWING -
POTENTIAL HAZARDS CONTROL OF H AZARDS
Potential hazards that need to be Having a procedure in place or following a checklist whenever
considered when thawing food food is thawed ensures that potential food hazards are controlled.
include:
Some of the key things to remember when thawing food are:
Growth of bacteria, which
Thaw frozen food at 5˚C or less, or in the microwave
can result from thawing food
at the incorrect Plan ahead when defrosting large portions of frozen food. If
temperatures, and necessary, divide food into smaller portions before freezing

Cross contamination, which Make sure large portions of raw meat are completely thawed
can result from improper before cooking
handling of the food Cover thawing food
Improper handling means doing Never refreeze thawed food, and
things like thawing food without
Thaw frozen raw meats below ready to eat food in the
covering it, or thawing on
refrigerator to prevent cross-contamination.
contaminated surfaces.

TH AWING - CORRECTIVE ACTION STEP 4 – PREPARATION

As with storage, you need to make sure you have Food preparation is the fourth step in processing food, and
corrective actions to follow if food hazards are includes washing, sorting, slicing, chopping, mixing, lending,
presented by thawing. weighing and peeling of ingredients.
Some potential food safety hazards in preparation include:
You must throw out food if you think that it is
unsafe to eat. Some examples of food that should Physical objects: Items (such as glass, hair, and insects),
be thrown out include: getting into food during processing. There can also be
foreign objects in raw ingredients, such as insects in flour
Food that has been thawed uncovered or had
damaged packaging Chemical contamination: Exposure to chemicals, such as
cleaning agents or pesticides, during preparation
Food that has been frozen more than once, and
Growth of bacteria: Bacteria growing in high risk foods
Food that has been left at room temperature
left out of the refrigerator for too long, or if equipment
for more than four hours after thawing
and surfaces are not sanitised, and
Cross contamination: If food is not handled properly,
cross contamination can occur (for instance, raw meats
not being kept separate from ready-to-eat foods)
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 PREPARATION - CROSS CONT AMINATION AND
CONTROL OF HAZARDS B ACTERIAL GROWTH
As with the other steps in the process, To reduce the risks of cross contamination, you need to
having procedures or checklists in place make sure that you:
around preparation will assist in controlling
Separate raw foods from cooked or ready-to-eat foods
any potential hazards, and will ensure that
you prepare food safely. Separate and colour-code utensils and cutting boards
used for raw and ready-to-eat foods, and
During preparation, you need to make sure
that good hygiene practices are followed at Use only correct colour-coded utensils for food
all times to protect the food from preparation
contamination. You need to ensure that you: To reduce the chance of bacterial growth in high risk
Use clean, sanitised and dry utensils, foods, you need to make sure you limit the time that
equipment and surfaces you keep food out of cold storage.

Follow hand washing procedures, and Remember - bacteria grow very quickly in high-risk foods,
such as meat, poultry and seafood, when left at room
Separate cleaning chemicals from food
temperature (between 20˚C and 40˚C).
items

PREP ARATION -2 HOUR/4 HOUR RULE PREPARATION -

CORRECTIVE ACTION
When handling and preparing food, it is very
important to make sure that the food is not left out
in the Danger Zone (5˚-60˚C) for longer than Even if you do everything you can to control
necessary. To make it easier to remember what you potential hazards in the food preparation process,
can and can't do, you can follow the two hour / four sometimes mistakes can happen. If a food safety
hour rule. hazard has occurred during preparation, you must
take the following corrective actions:
If food has been at a temperature of between 5 and
60˚C: If food has been at 5˚C-60˚C for longer than 4
hours, throw it out
For less than 2 hours, you need to refrigerate it,
freeze it or use it immediately If food has been affected by cross-
contamination, throw it out
Between 2 to 4 hours - Use it immediately
If issues regularly occur in preparation,
Over 4 hours - Throw it out retrain all staff members in food handling
These guidelines are from Standard 3.2.2, sub clause practices and personal hygiene
7(3), in the Food Standard Code.

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STEP 5 – COOKING COOKING - CONTROL OF HAZARDS
Food poisoning bacteria do not survive at To cook food safely, procedures or checklists need to
temperatures greater than 75˚C, so care must be cover things like:
taken when cooking to make sure that food is Cooking all food thoroughly, or until it reaches 75˚C
cooked thoroughly. Specific hazards when cooking in the centre. You can use a thermometer to check
include: if food is cooked properly. Exceptions include solid
Physical objects: Such as hair, insects, metal pieces of red meat (steak, roast meat) or oily fish
and glass getting into food during the cooking (tuna and salmon)
process from food handlers and the Cooking poultry, minced meat, sausages and rolled
equipment they use roasts to a minimum temperature of 75˚C in the
Growth of bacteria: Bacteria growing in food if thickest part, or until the juices run clear
it is kept for too long between 5˚C and 60˚C
Stirring and heating soups, casseroles and gravies
Survival of bacteria: Bacteria surviving in food to boiling point, and
if it is not cooked thoroughly, or at the right
Checking and recording temperatures
temperature, and
Once food is cooked, be careful to avoid
Cross contamination: If food is not handled
recontamination through poor handling (unclean
properly, or if raw ingredients come into
hands or utensils), or cross-contamination (cooked
contact with ready-to-eat foods
food coming in contact with raw food).

COOKING - CORRECTIVE ACTION STEP 6 – COOLING

There are several corrective actions you can Step six of the cooking process is cooling cooked food
take if food safety hazards occur during the that you intend to use later. When cooling, you must
cooking process: cool food to less than 5˚C or colder as quickly as
If you notice that the food does not reach possible.
the required temperature, or it takes too Even though it has been cooked, food may
long to reach the required temperature, contain food poisoning bacteria from incorrect
then you will need to review the recipe or handling, or spores. By cooling the food quickly, you
reduce the quantity to make smaller serves limit the time for bacteria to grow or form toxins, and
If food becomes re-contaminated after prevent spores from germinating.
cooking, throw it out However, do not place hot food straight into the
As with preparation, if food safety issues fridge - this will affect the fridge's temperature.
regularly occur during the cooking process, you Instead, divide the food into smaller, shallow
need to retrain all staff in correct cooking containers and, when it has cooled to room
procedures. temperature, store in the fridge or freezer.

Potential food safety hazards associated with the cooling of food include:
Physical objects: Such as hair, band aids, insects, metal and glass, getting into food
from food handlers and the equipment and utensils they use
COOLING- Growth of bacteria: Bacteria growing in food if it is between 5˚C and 60˚C for too long

POTENTIAL Spores germinating: Occurs if food is left out too long to cool down. This occurs
commonly with rice dishes, where spores survive the cooking process, and may
HAZARDS germinate if cooked rice is left between 5˚C and 60˚C for too long, and
Cross contamination: If food is not handled properly, or if raw ingredients come into
contact with cooked food

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COOLING - CONTROL OF HAZARDS COOLING - CORRECTIVE ACTION
Food poisoning bacteria grow most rapidly To address any food safety hazards that arise from
between 20˚C and 40˚C. As a result, food the cooling of food, you need to:
that has been cooked, but won't be used
Throw out food that has been at 5˚C-60˚C for
straight away, must be cooled to 21˚C within
longer than 4 hours
2 hours, and then to below 5˚C within the ·

next 4 hours. Throw out food that has taken longer to cool
down than it should have
Remember: Never place hot food directly
into the cool room or fridge - this can affect Retrain all staff in correct procedures for
the temperature of the cool room, and the cooling down cooked food, and
safety of the other food stored in it. Review the cooling process if problems continue

STEP 7 - COLD HOLDING COLD HOLDING - POTENTIAL

(PREPARED FOOD) H AZARDS
Cold holding refers to storing high risk food that has Some potential food safety hazards associated with
been previously prepared for display or serving. cold holding, include:
Examples of prepared food include cooked meat
Physical objects: Items like jewellery, skin, hair,
balls, dips, spinach and ricotta tortellini.
band aids, insects, metal and glass can get into
Cold holding presents a number of potential food food via food handlers and the equipment and
safety hazards, and to control them you need to utensils they use
make sure that previously prepared high risk foods
Growth of bacteria: Occurs if food is stored at
are:
incorrect temperatures
Stored at temperatures that minimise the
Spores germinating: Occurs if food is held above
growth of food poisoning bacteria, and are
5˚C for too long, and
Protected from contamination while in storage
Cross contamination: Occurs if food is not
Prepared food that is displayed or served cold must handled properly, or if raw ingredients come into
be stored (held) at 5˚C or below. contact with prepared foods

Checklists and procedures to control hazards around

COLD HOLDING
cold holding need to cover:
- CONTROL Making sure the temperature of the cool room or
fridge is kept below 5˚C
OF HAZARDS
All prepared food going into cold storage as soon as
possible
Storing raw food below prepared food to prevent
cross-contamination
Covering and labelling food with a use-by-date, and
Using the oldest stock in the fridge first
When storing food, avoid overloading the fridge, as it
can affect the temperature. Avoid contaminating food
with dirty equipment or labels and always use clean
thermometers to check food temperatures.

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COLD HOLDING - CORRECTIVE STEP 8–
A CTION REHE A TING

To make sure that you don't risk the health of As with cooling cooked food, reheating high risk foods
your customers, you need to take the following increases thechances of bacteria being present in the
steps if food safety hazards occur in cold food.
holding:
When reheating high risk food that has already been
Throw out any food that is past the use-by- cooked and cooled, it needs to be rapidly heated to
date 75˚C or more to prevent the chances of this happening
Throw out any ready-to-eat food that has Potential food safety hazards associated with
been contaminated by raw food reheating, include:
Follow the 2hr/4hr rule Physical objects: Such as hair,band aids, insects,
·
metal and glass can get into food during the
Clean and maintain your cool room and
reheating process
fridge on a regular basis, and
Growth of bacteria: Occurs in food if it is reheated
Retrain all staff in the correct procedure
to the wrong temperature
for cold holding
Survival of bacteria: Occurs in food if it is not
If there is something wrong with the
reheated rapidly and thoroughly, and
refrigerator temperature and food can't be
stored at less than 5˚C, adjust the temperature Cross contamination: Occurs from poor handling or
gauge or seek advice from your supplier. if reheated food comes in contact with raw food

REHE A TING - CONTROL OF REHE A TING - CORRECTIVE

H A A
Z RDS A CTION

To control hazards when reheating food, you need Some of the corrective actions you can take if food
to make sure you: safety hazards occur during reheating include:
Only use clean and dry equipment and utensils Throwing out any food that has been re-
contaminated after reheating
Wash and dry your hands thoroughly and
regularly Following the 2hr/4hr rule, and
·

Avoid handling food that you are reheating Retraining all staff in correct procedures for
with bare hands reheating
Reheat food rapidly to above 75˚C If the temperature of the food hasn't reached 75˚C, then
continue to reheat until it does. If you find that food
Keep reheated food at 60˚C or higher,
doesn't reach the required temperature on a regular
Check and record temperatures basis, or it takes too long to reheat, then review the
Any reheated food leftovers should be thrown out. recipe or reheat smaller portions.

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 STEP 9- HOT HOLDING HOT HOLDING - POTENTI A L H A A
Z RDS

High risk food that is hot-held on display Some potential food safety hazards associated with
for sale or service must be protected from hot holding include:
contamination. This includes foods
Physical objects: Such as hair, dirt, band aids and
like meat pies, hot dogs, dim sims and curries.
insects can find their way into food via food
These foods must be maintained at a handlers and the equipment and utensils they
temperature of 60˚C or use.
more to prevent growth of food poisoning
Growth of bacteria: Occurs if food is held below
bacteria or germination of spores.
60˚C
It's important to remember that
Spores germinating: Can occur if food is not held
food warmers or bain-maries are designed
at the correct temperature
to maintain heat - not to heat food up. When
using a bain-marie, food must first be cooked or Cross contamination: Occurs if raw ingredients
reheated to 75˚C. come into contact with prepared food

HOT HOLDING - CONTROL OF H A AZ RDS

To control the hazards presented by hot holding, you need to make sure that:
Fresh batches of cooked food aren't added to older batches of food - replace the whole tray
Food warmers or bain-maries arecleaned and pre-heated prior to adding food
Food is heated to 75˚C before going in the food warmer
Food is kept warm at 60˚C or more, and
Food is stored so it is evenly heated
To prevent contamination of food:
Protect food from customers (for instance, in a display cabinet, open on your side only)
Use clean thermometers to check reheating temperatures, and
Only use clean equipment or labels

HOT HOLDING - STEP 10 - DISPL A AY ND SERVING

CORRECTIVE A CTION
Food on display for sale, service or self-service must be held at the correct
temperature to prevent food poisoning bacteria growing. It must also be
If food handling hazards happen protected from contamination by customers.
during hot holding:
Some of the potential hazards presented by display and serving of food include:
Throw out contaminated food
Physical objects: Can find their way into food from food handlers and
Throw out food if it has been customers
held at less than 60˚C for more
Growth of bacteria: Occurs if hot food is held below 60˚C or if cold food is
than 4 hours, and
held above 5˚C
Review your procedures and
Spores germinating: Can occur if food is not held at the correct temperature, and
equipment if food can't be
maintained at more than 60˚C Cross contamination: Can occur if raw ingredients come into contact with
prepared food

Food Safety Supervisor 24

 AY AND SERVING -
DISPL AY AND SERVICE –
DISPL

CONTROL OF HAZARDS CONTAMINATION

To control the hazards presented by displaying and To reduce the possibility of food contamination,
serving food, you need to: you need to make sure that:
Make sure that you clean and preheat(or chill) food Labels are clean, and that they don't come in
units prior to adding food contact with food
Maintain hot food above 60˚C and cold food below You provide clean utensils for each item for
5˚C self-service food
Never add a fresh batch of food to an older batch - Food you have on display is supervised and
replace the whole tray protected from customers
Make sure that all staff have food safety skills and You always use clean and dry food trays, and
knowledge, and
You use clean thermometers to check
Always separate raw and ready-to-eat high risk foods temperatures

AY AND SERVING -
DISPL STEP 11 – PACKAGING
When packaging food, there are a number of potential hazards
CORRECTIVE ACTION
that you need to be aware of. Packaging used to serve high risk
If a food safety hazard occurs food, including take-away, must be suitable for that particular
while you are displaying or food and the way it is used.
serving food, you need to:
For example, a business may produce ready-made meals that
Throw out food that has been are sold frozen, but the customer needs to microwave them at
contaminated home. Suitable packaging for this product should work safely in
Throw out food which has the freezer and the microwave, and not compromise the quality
been between 5˚C - 60˚C for of the food.
more than four hours Some potential hazards in the packaging stage include:
Review procedures and Physical objects: Can come into contact with the packaging
equipment if food can't be
Chemical contamination: Chemicals from plastic or foam
kept at correct temperatures,
packaging can contaminate food
and
Cross contamination: Can occur when packaging is
Remember the 2hr/4hr rule
damaged

P ACKAGING - CONTROL OF HAZARDS

When developing procedures and checklists around packaging food, you need
to make sure that:
Food is protected before and during packaging
Food being packaged is kept at the correct temperature
The packaging area is clean and sanitised before use
Packaging is stored away from dirt, chemicals or food stuffs
Food labelling is correct, and that it complies with legal requirements, and
Packaging is inspected for damage or signs of pest infestation

Food Safety Supervisor 25

PACKAGING - CORRECTIVE STEP 12 - TRANSPORTING FOOD
ACTION AND CATERING
Some of the food hazards that can occur, and Transporting food and catering present some
corrective actions you need to take, include: specific food safety hazards, as well some of the same
Contacting your supplier if you receive goods hazards present in other areas of food processing.
with incorrect packaging or labelling Transported food must be kept at correct temperatures,
Making sure that your packaging machinery and protected at all times from contamination. Frozen and
area is clean and well maintained chilled food should be transported in refrigerated
vehicles, but chilled food may be kept cold using insulated
Throwing out any food that has been
coolers and frozen ice packs.
contaminated during packaging, and
If it is necessary to transport food at temperatures
Throwing out any high risk food that has been
between 5˚C and 60˚C, the time taken must closely be
left between 5˚C to 60˚C for longer than 2
monitored, and the 2hr/4hr rule applied.
hours

TIME IN TR ANSPORT TR ANSPORTING FOOD/CATERING

When transporting food, the total time that the - POTENTIAL HAZARDS
food is in the temperature danger zone needs to
be taken into consideration. There are a number of potential hazards associated
with transporting food & catering, including:
The maximum time allowed depends on the
temperature of the food during transport, the time Physical objects: Damaged packaging can lead
in the danger zone prior to transporting, and how to contaminated food, and dirt and foreign
the customer will be using and storing the goods. objects can get into the food

In general, if the transport time exceeds 2 hours, Chemical contamination: Food may come in
then the business must use refrigerated contact with cleaning agents and pesticides
transport, unless it can demonstrate that the Growth of bacteria: Occurs if hot food is
transport time will not be detrimental to the transported below 60˚C for longer than 4
safety of the food. hours, and
High risk food that is transported hot may be Cross contamination: Can occur with poor
reheated if kept between 5˚C and 60˚C for less handling or if raw food comes into contact with
than two hours. However, if this is longer than four cooked food
hours, it must be rejected.

To control the potential hazards presented by transporting food and catering, it's
ANSPORTING
TR
important that you:
FOOD/CATERING - Use reputable and certified transport companies

CONTROL OF
Always follow the 2hr/4hr rule
Check that food is packaged or appropriately protected
H AZARDS
Check that food has been correctly labelled with identity, ingredients and use-
by dates
Monitor the temperature of the vehicle and the food during transport
Make sure that the delivery vehiclesare clean and well maintained, and
Protect food so that it is not contaminated by other items during transport

Food Safety Supervisor 26

TR ANSPORTING FOOD/CATERING FOOD PROCESSING STEPS –
- CORRECTIVE ACTION SUMM ARY
If food safety hazards arise in the transport or OK, that brings us to the end of the food processing
catering processes, you need to: steps. You should now have a good understanding
of the potential hazards, methods of control and
Throw out high risk food that has been
corrective actions for each stage in food
transported or held between 5˚C and 60˚C for
processing.
over four hours
To make sure that the hazards at each of these
Throw out food that has beencontaminated
stages are controlled you need to have support
Throw out damaged packages, and programs in place in your business. We'll be
Review your transport supplier, and change looking at support programs in the next section.
companies if necessary

Food Safety Supervisor 27

 SUPPORT PROGRAM 1

SUPPORT PROGR A MS REQUIREMENTS OF SUPPORT

Earlier in the course we mentioned that as part of

the Food Safety Program, food businesses must
PROGR A MS

run Support Programs (or Pre-Requisite Programs) It is important that everyone involved in the food
that provide training and information in all aspects process understands and follows these
of the food business. programs.

These programs are essential for managing food Along with the food processing steps that we
safely, and include: have discussed already, these Support Programs
need to be reviewed at least once a year.
1. Cleaning and Sanitation
2. Staff Training Support Programs 1 - 7 are included in the Food
3. Staff Health &Hygiene Safety Program Template for Food Service and
4. Equipment Maintenance and Calibration Retail Businesses.
5. Using a Thermometer
6. Pest Control
7. Food Recall
8. Waste Management
9. Customer Complaints
10. Approved Suppliers
11. Goods Receival
12. Internal Review
13. Premises and Equipment, and
14. Labelling

Food Safety Supervisor 28

SUPPORT PROGR AM 1 - CLEANING & SANITATION -
CLEANING AND SANITATION CLEANING SCHEDULE

The FSANZ food safety standards have specific To make sure that all cleaning tasks are done
requirements around cleaning and sanitation. The thoroughly and regularly, every business must
standards require that food businesses maintain establish a cleaning schedule. The schedule should
the premises - including fixtures, fittings, equipment & include
parts of vehicles used to transport food - to a standard
1. What is cleaned
of cleanliness where there is no accumulation of:
2. How it is cleaned
Recycled matter. 3. When it is cleaned
4. Who cleans it, and
Rubbish
5. Which cleaning chemicals and equipment are used
Food waste
Dirt
Grease, or
Visible matter
Food can become contaminated if it comes into contact
with a surface (such as a bench top) or an item (such as
hair or waste). This means it's extremely important that
the workplace, including equipment and vehicles, are
always cleaned and sanitised.

CLEANING AND SANITATION - CLEANING AND SANITATION -

CLEANING STEPS CLEANING PRACTICES

To make sure that all surfaces are Hygienic and thorough cleaning practices will help keep
thoroughly cleaned and sanitised, there are 5 your workplace free of food safety hazards. Other
steps which should be followed while practices that you need to incorporate into daily
cleaning: processes and procedures include:
Pre-clean - Removefood scraps and Cleaning spills as soon as possible
waste by wiping, scrubbing and sweeping
Removing food waste and rubbish regularly
Wash - Use hot water and detergent to
Cleaning all utensils, equipment and surfaces
remove grease, food particles and debris.
immediately after use
Soak if needed
Using cleaning chemicals strictly according to
Rinse - Use hot water to remove
supplier's recommendations
detergent and loose residues
Cleaning and hanging all cleaning equipment and
Sanitise - For surfaces that come into
materials to dry
direct contact with food, use a sanitiser,
such as hot water over 82˚C, steam, or Washing hands thoroughly after using chemicals or
other approved sanitisers, and handling rubbish

Dry/Rinse - If necessary, rinse off Reporting any problems, faults or signs of pest
sanitiser. Air dry to avoid infestation
recontamination, or dry with disposable Storing chemicals separately away from food,
paper cloths contact surfaces and packaging, and
Making sure all staff are aware of their cleaning
responsibilities

Food Safety Supervisor 29

 SUPPORT PROGRAM 2

PROGR AM 2 - HEALTH AND THE HUM AN BODY

HYGIENE
One of the main sources of bacteria is the human body.
There are places on our body where bacteria are highly
Every food business must make sure all staff concentrated.
who handle food know and understand their These include:
health and hygiene obligations. Food handlers
need to be aware of: · Ears · Eyes · Nose · Mouth
· Skin · Hair · Wounds · Intestines
The personal hygiene practices they need
to follow · Hands · Boils · Whitlows · Burns

Diseases and conditions that need to be Bacteria concentrate here due to temperature, moisture
reported, and and naturally occurring body oils. These conditions can
attract bacteria even on a healthy body.
Good hand hygiene practices

FOOD H ANDLER PERSON AL HYGIENE

REQUIREMENTS GUIDELINES

As a food handler good personal You should adhere to the following guidelines in relation to
hygiene will reduce the amount of personal hygiene:
bacteria you have on your body
which will reduce the risk of you Shower or bathe daily as close to your shift starting time as
contaminating food or a food possible
contact surface.
Clean your teeth before a shift and visit a dentist regularly
This is a requirement that you are
Tie hair longer than collar length up in a bun or braid
obliged to adhere to under the Food
Standards Code. Keep your fingernails clean and trimmed

To view the relevant section of the Avoid nail polish as it hides dirt and can chip and fall into food
Food Safety Practices and General Use ample antiperspirant deodorant
Requirements Standard 3.2.2,
Prevent unnecessary contact with ready to eat food, by using
follow the link below.
clean tongs, gloves and other barriers such as paper
Food Safety Standards

Food Safety Supervisor 30

CLOTHING GUIDELINES DE A LING WITH ILLNESS

As a food handler you need to ensure what It is your responsibility to notify your manager
you are wearing does not contaminate food if you are suffering from symptoms that
or surfaces that are likely to come into indicate you have a food borne illness or have
contact with food. a condition where the contamination of food is
likely.
You should follow these guidelines:
Symptoms can include;
Clothing must be cleaned
Jewellery must be kept to a minimum · diarrhoea · vomiting
· fever · jaundice
Hair clips or hair pins kept to a minimum
· sore throat with fever
Where there is a food safety issue hair
should be restrained, such as with a hair net. These symptoms may suggest a disease that is
transmitted through food.

FOOD BORNE DISE A SES H A ND W A SHING

There are certain diseases that are transmitted As a food handler we use our hands
through food. These include: constantly. They are one of the main
vehicles of cross contamination from the
Hepatitis A
human body to food or food contact
Typhoid Fever surfaces. Hand washing is one of the most
Shigellosis crucial and common things you need to do.

Staphylococcal Hand washing should be done as often as

necessary. Depending on the tasks that you
Streptococcal
perform this could be anything from
You are responsible for the safety of the food - 5 - 100 times in a shift.
remember to notify your supervisor if you have
any symptoms or are feeling unwell - they will
advise you of any action you should take.

WHEN TO W A SH YOUR H A NDS

You need to wash your hands

before starting work, and after:
handling food handling money

coughing or sneezing into your answering the

hands or tissue telephone

touching any part of the body, handling different

hair or face types of food

using the toilet finishing work,

before going
entering the food area
home
carrying out cleaning, rubbish
disposal or the like
smoking, eating or drinking
handling animals or pests

Food Safety Supervisor 31

WHERE TO W ASH YOUR HANDS H AND WASHING TECHNIQUE
Hands must be washed in a dedicated hand There is no point washing your hands
washing basin. regularly if you do not do it properly.
Hands should not be washed in food By clicking the next button on the
preparation sinks, to avoid cross- animation, you will be able to see each stage
contamination. of correct hand washing.

B AD HABITS KEY POINT SUMM ARY -

A bad habit is like a warm bed - easy to get in to but very hard to WH AT TO DO
get out of.
Have you ever: When working with food, always:

Picked food from a tray and eaten it with your hands Wash your hands after every
task
Sneezed over food
Follow uniform Guidelines
Handled money with a glove on
Practice good personal
Come to work when you are sick hygiene daily
Wiped your hands on your apron instead of washing them.... Notify your manager if sick
If you have any of these bad habits you will be required to Change gloves whenever
change them as they could lead to you serving food that is hands would normally be
unsafe. Turning personal hygiene guidelines into practice means washed
looking at what you do on a daily basis and making change.
Notify your supervisor if you think
Before we move on we will review the key points for personal you have contaminated food.
hygiene.

KEY POINT SUMM ARY -

WH AT NOT TO DO
When at work, never:
Chew gum
Smoke, except in designated areas
Eat in food prep areas
Place hands directly on ready to eat foods
Sneeze or cough over food
Re-use gloves

Now we know about keeping yourself clean, but

what about your work environment? We will look
at this next.

Food Safety Supervisor 32

 SUPPORT PROGRAM 3-12

SUPPORT PROGRAM 3 - EQUIPMENT EQUIPMENT M AINTENANCE AND

MAINTENANCE AND CALIBRATION CALIBRATION -THERMOMETER

CALIBRATION
All equipment that is used in a food business needs to be
maintained regularly to make sure that it is operating
effectively. This helps to avoid unpredictable equipment Thermometers are fragile and must be
failure, which could be costly to replace or repair, and that handled with care to prevent damage and to
could disrupt food production. maintain them in good working order. If
thermometer batteries run flat, you need to
An efficient way to manage equipment is by having a make sure they are replaced
Maintenance Schedule or Plan, which lists all the equipment immediately, to reduce the chance of
(refrigerators, mixers, slicers, scales and temperature someone taking an incorrect temperature.
devices), and their proposed dates for service or check, which
can be done by an external contractor. To maintain accuracy on thermometers, you
need to calibrate them on a regular basis.
Some equipment, such as thermometers and balances, need You can calibrate thermometers using a
to be calibrated (adjusted) regularly to make sure that their cold or hot temperature test.
measurements are reliable and accurate.

TESTING THERMOMETERS - TESTING THERMOMETERS -

COLD TEST HOT TEST

To carry out a cold temperature test, you: To carry out a hot temperature test, you:
Fill a container with half water and Boil water in a small open saucepan
half crushed ice
Place the probe into the water so that the tip is in the
Let the mix stand for 5 minutes middle while continuing to boil
Place the probe of the thermometer Wait a few minutes for the temperature to stabilise,
into the container for 3 minutes, and then
Record the temperature - it should Record the temperature - it should read 100˚C
read 0˚C
If the temperature is out by more than 1˚C, it will need to
If the temperature is out by more than be recalibrated by an external contractor or supplier or be
1˚C, it will need to be recalibrated by an replaced.
external contractor or supplier or be
If you have more than one thermometer, then each one
replaced.
must be identified (numbered with permanent marking)
and test results recorded for each.
Food Safety Supervisor 33
SUPPORT PROGR A 4-
M USING A TYPES OF THERMOMETERS

THERMOMETER You will need to make sure the thermometer you

use is accurate, and that it covers the range of
Throughout the Food Safety Program, you will need
temperatures you are measuring. It will need to be
to measure and record temperatures of high risk
inserted into the food to measure the core or
food and equipment. To do this, you will need a
middle to give a true reading.
suitable thermometer that can accurately measure a
range of temperatures for Digital probe thermometers are easy to use,
activities like: accurate within 1˚C, and suitable for general use
for both food and equipment. They can be used to
Cooking and reheating
measure the core of food.
Cooling
Infra-red thermometers are only for measuring
Hot holding and display surfaces of food or equipment. They are useful as
Cold display a guide for temperatures in cool rooms and
freezers. However, you still need a probe for
Fridges and cool rooms, and
measuring the internal temperature of food.
Freezers Dial Thermometers are useful for keeping in
fridges or freezers, giving a constant
measurement of air temperatures.

T A KING TEMPER A TURES S A

NITISING THERMOMETERS

To take the temperature of food using a probe To clean and sanitise a thermometer before and
thermometer, you need to: after use, you need to:
·

Clean and sanitise the probe Wipe off any food debris or other
contamination from the probe
Insert the probe, so that the tip is in the
middle or thickest part of the food Wash probe with warm water and detergent
·

For packaged, frozen or sealed food Sanitise with hot water at 77˚C or above, or
products, place the probe between two with alcohol swabs
packs
Rinse if necessary, and
·
In fridges or freezers, place the probe on
Air dry probe or use paper towel
the centre of the shelf for air temperatures
Wait until the temperature stabilises (10-
60 seconds), and then
Read and record the temperature, as well
as the time and date
If food is not homogeneous (uneven thickness
or consistency), you'll need to take the
temperature in several places. Once you are
finished, make sure that you wash, sanitise and
dry the probe.

Food Safety Supervisor 34

 SUPPORT PROGR AM 5 - PEST ME ASURES TO CONTROL PESTS
CONTROL
Some ways pest control can be achieved is by:
Fitting all doors and openings withscreens, strips
Pests, such as rats, mice, flies, cockroaches
and air curtains
and birds, can all carry harmful bacteria on
their bodies and in Maintaining ceilings, floors and walls by sealing
their faeces, and can contaminate food any gaps or cracks
physically or biologically.
Keeping premises and vehicles clean and
Food premises must be free from animals sanitised
and pests. Business owners must take full
Placing food in sealed containers
responsibility in preventing pests from
entering the food premises - this Removing waste, clutter or debris in and around
responsibility ranges from design and the food premises which may harbour pests, and
construction of the building through to Using baits or traps to kill pests - this can be done
regular maintenance. by an external contractor (remember to keep
baits and traps away from food)

SUPPORT PROGR AM 6 - SYSTEMS REQUIRED FOR

FOOD REC ALL REC ALLS

From time to time, food may be recalled because it To make sure that dangerous or contaminated
contains dangerous levels of food poisoning bacteria, food can be removed from sale if required, all
foreign matter, chemicals, or have incorrect wholesale suppliers, manufacturers or food
ingredients or labelling. importers must have a food recall system in place.
The purpose of a food recall is to: Food services and retail businesses such as
supermarkets, restaurants or takeaway shops do not
Stop the sale at retail level
need a recall system. However, all food businesses
Stop any further distribution do need to have a procedure in place for dealing
Notify the public and the relevant authorities with food or ingredients that have been recalled,
about the problem, and returned or suspected of being unsafe. The food
must be traceable so that it can be effectively
Retrieve the unsafe food
recalled.

M ANAGING RECALLED FOOD REC ALL SYSTEMS

Recalled food must be clearly A recall system for a business must be documented and followed
identified, and kept separate from when recalling unsafe food. The system must include:
other food, to prevent it from being
A list of authorities that need to be notified (FSANZ and relevant
accidentally sold. It should then be
government departments)
placed to one side until information is
received from the supplier or the A list of distribution outlets for all products
local council. Recovery of product advice, including the identity of the product,
For this reason, you must keep a reasons for recall, arrangements for returning product and
record of all food products contact details
purchased, including supplier details, A recording system to track products returned, and
invoices and delivery dockets
A review of the food recall
identifying the food, batch and dates.
Further details about recall procedures can be obtained from Food
Standards Australia New Zealand (FSANZ), or from their
website www.foodstandards.gov.au.
Food Safety Supervisor 35
SUPPORT PROGR AM 7 - WASTE AM 8 -
SUPPORT PROGR

M ANAGEMENT CUSTOMER COMPLAINTS

Standard 3.2.3 Food Premises and Equipment states that Customer complaints occur in most
all food premises must have proper facilities for the storage of food businesses, so it makes sense to
rubbish and recyclable waste matter. set up a system in your business for
monitoring complaints.
These facilities must be big enough to hold the amount of rubbish
and recyclable waste generated by the business. A complaints monitoring system can
help your business to detect trends
Rubbish generated inside the business must be:
related to the quality of your product or
Collected in lined bins service. This allows you to take action
Kept away from food storage and process areas, and before problems spiral out of control,
possibly resulting in loss of business or
Emptied regularly into external bins
income. The system should include the
Additionally, the following hygiene procedures must be followed: person responsible for complaints
Protective clothing used in food processing must be removed within the business, and the process of
when handling rubbish dealing with the complaint.

Staff must wash their hands after handling rubbish

All bins must be covered with lids to deter pests, and
RECORDING COMPL AINTS
Bins need to be easily cleaned and sanitised regularly
When recording and storing
complaints, it's useful to collect the
following information:

SUPPORT PROGR AM 9 - APPROVED The name and contact details of the

customer
SUPPLIER PROGRAM
The nature of the complaint
An approved supplier is a registered and certified business
Product details with batch or date
with whom you have entered into an agreement to provide
codes, if relevant
food, ingredients or services to your business.
Place and date of purchase
The supplier must have food safety systems in place to make
sure it provides safe food, and meets your terms of Action taken or proposed, and
agreement for continued trading. Name and contact details of the
A record of all suppliers must be kept and continually staff member who recorded the
reviewed, and updated if there are any changes. complaint

Food Safety Supervisor 36

SUPPLIER PROGR A 9-
M WH A T SUPPORT PROGR A 10 -
M GOODS

NEEDS RECORDING ? RECEIV A L

Records for each of your suppliers should contain the Records must be kept of all products purchased
following information: or received by your business. Which details you
The name, address and contact details of the keep will depend on the agreed specifications of
business the product.

The food or services supplied If high risk products are purchased, then they
need to have a temperature check, which must
The business registration number or ABN
be recorded.
Food Safety/HACCP certification, if necessary, and
It is not necessary to record temperatures of all
The date supply commenced deliveries from ongoing suppliers; however, for
new suppliers, it is recommended that all
It is important to have these details in case there is a
deliveries are checked until you are confident
problem or recall, so that the food or ingredient is
that the supplier is consistently supplying the
easily traced to its source.
correct product.

WH A T TO RECORD A BOUT SUPPORT PROGR A 11 -

M

RECEIV A ?LS INTERN A L REVIEW

The information that you should record and The Food Safety Supervisor must conduct an internal
retain about goods received should include: review or inspection of the premises, equipment and
all the operations and activities conducted at the
Your supplier details
business at least twice a year.
The product details
This review is in addition to any external audits
The date and time of delivery carried out by the local council or independent
The use-by or best before dates or batch auditors. The internal review can be divided into
codes sections, so that each area is inspected at least every
six months.
The temperature or other specific
checks To support the audit, a checklist should be
drawn up that covers all areas to make sure that the
Whether the product has been accepted
Food Safety Program is being followed.
or rejected
The review should include any non-conformances or
Details of corrective actions, and
problems that are found, as well as proposed dates
Initials of the person checking the goods for fixing them (corrective action).

Food Safety Supervisor 37

SUPPORT PROGR AM 12 - FOOD MEETING REQUIREMENTS FOR

PREMISES AND EQUIPMENT FOOD PREMISES AND EQUIPMENT

Standard 3.2.3 Food Premises and Equipment To meet these requirements, each business must have:
of the Food Standards Code sets out the
Protection from pests and other contaminants
requirements for food premises, fixtures,
fittings, equipment and food transport vehicles. Clean water available

The standard requires that all food premises A disposal system for garbage, sewage and waste water
have adequate space for fittings and Sufficient lighting and ventilation
equipment, and room for staff to carry out
Adequate and easy-to-clean equipment for the
required work. The workplace should also be
production of safe and suitable food
easy to clean.
Designated hand basins with warm running water in
work areas
Hand basins near the toilets
VEHICLES AND MOBILE FOOD
Separate storage areas for personal belongings,
PREMISES clothing, office equipment, papers and chemicals, and
Vehicles used to transport food must: Appropriate fittings, fixtures and equipment for the
Protect the food from contamination, and production of safe food

Be easily and effectively cleaned at points of

food contact
Mobile food premises must also have ermanent
L ABELLING REQUIREMENTS
hand washing facilities. The final thing you need to be aware of in
relation to food safety is labelling requirements.
Temporary premises, such as food stalls at fetes,
markets or shows, do not require hand washing Correct labelling, such as best before
facilities and can use alternate means of hand dates and use by dates, reduces the chances of
hygiene. people consuming out of date and potentially
hazardous food.
Listing of allergens reduces the chances of

LEG AL REQUIREMENTS FOR people consuming products they are allergic to,
and food recall information assists in recalling
LABELLING potentially dangerous food from public
consumption.
By law, all food products must currently show the
following: For all of these reasons, correct food
labelling is an extremely important part of
The nutritional content (energy, protein, total and
maintaining food safety.
saturated fats, carbohydrates, sugars and sodium)
The percentage of the characterising ingredient of
the food
Any allergens present in the food, however
negligible
Country of origin
Food recall information
Storage requirements, and
Use-by or best-before dates

Food Safety Supervisor 38

 -
BEST BEFORE D A TES A ND USE - SUPPORTING PROGR A MS –
BY D- A TES SUMM A RY

Best-before dates refer to products that have a shelf life of up Great, that brings us to the
to two years. These products may still be consumed past this end of supporting programs.
date depending on the quality or nutrition. You should now have a good
understanding of each of the
Use-by dates are usually based on a food safety issue. The
supporting programs you
exception is bread, which has a baked-on date (with a 7 day
need to have in place in your
shelf-life).
organisation to support food
Food that is very small, unpackaged, or made at the point of sale safety.
does not require nutritional content to be displayed.

SUMM A RY CONCLUSION

Great, you've made it to the end of the course. One of the Well done, you have finished the
most important things to remember is that the primary aim theory component of the course!
of everything we've discussed is to prevent people from
Remember, as a food handler, you
getting sick, and, in extreme cases, dying.
have a responsibility to reduce the
Things like audits and HACCP are systematic ways of risk of food poisoning.
achieving that goal. If you are committed to keeping your
Theory alone won't prevent a
customers safe, then you need to use those systems as tools
single food poisoning incident. You
to help you.
need to take what you have learnt
Every day you make decisions and take actions that can here and practice at your
affect the lives of others, and you need to make sure those workplace, every day.
decisions and actions keep people safe - not make them sick.

Food Safety Supervisor 39

Australian Institute of Accreditation Pty Ltd
ABN: 18 602 790 965 RTO ID# 45009

Web: www.aia.edu.au
Email: [email protected]

Phone: 1300 662 750