Participate in Safe Food Handling Practices SITXFSA002 - Powerpoint

Participate in safe food
handling practices
SITXFSA002
The Food Hygiene System in Australia
Food Businesses must:

•Be registered or notified to state authorities and in most states obtain a licence from
their local government.
•Will undergo inspection from that local government on a regular basis.
•May need to submit a written Food Safety Program to the local government.
•Can receive heavy fines if they break the law or serve unhygienic food.
•Can be closed down if they break the law or serve unhygienic food.
© Training Resource Solutions

Food Health Legislation
The basic principles of the Food Safety are:

•Any food sold from the premises or vehicle must be fit for human consumption.
•Any food sold from the premises or vehicle must not be adulterated, damaged,
deteriorated or perished.
•The premises or vehicle and appliances must be kept clean and sanitary.
•Food must be kept or stored in safe conditions.
•Food handlers must be clean and sanitary.
•Any food for which there is a prescribed standard, including labelling requirements
must comply with that standard.
•There are big fines and even imprisonment for breaches of food safety laws.

The Laws in Australia

The ‘Food Standards Code’ applies to all states and territories in Australia and it
contains standards on such things as:

•Times for chilling food after cooking.
•Training and education standards for food handlers.
•Temperatures for holding and storing food.
•Food labelling standards.
•Food Safety Program standards.

The state laws are known as ‘Acts of Parliament’ because they are made by the state
parliament and are usually named after the year in which they were made.

Activity 1

What is the name of the food legislation in your state or territory?

Who is an EHO?
Local governments in Australia employ inspectors to visit and inspect food
businesses; these inspectors are called Health Inspectors or Environmental Health
Officers (EHO).

EHOs are very powerful people and it is best that food businesses cooperate with
their local EHO and keep their business clean and hygienic.
EHOs are there to enforce the law and check on food premises to ensure they
comply with the Food Act and other local regulations.

Role of an EHO

•Visit and inspect food premises.
•The local council and EHO are responsible for administering the licensing and
registration of food businesses.
•EHOs will check that businesses have a Food Safety Program and that they are in
fact following that Food Safety Program.
•Assessing and monitoring food compliance.
•Assisting and advising food businesses in meeting food hygiene and legal
requirements.
•May become involved in the public health management of cases of infectious
disease.
•Investigating complaints of food poisoning or complaints against food premises.
•Take legal action against people or businesses that have breached the law.

Food Hazards
A Hazard is a biological, physical or chemical agent or factor with the potential to
cause an adverse health effect.

Microbiological e.g. Bacteria, viruses, yeast, mould.
Physical e.g. Stones, hair, glass.
Chemical e.g. Fertilisers, pesticides, cleaning chemicals, pest control chemicals.

Chipped and damaged crockery
Damaged, cracked and chipped plates, bowls and glassware is a serious food safety
hazard as well as work health and safety hazard.

Cracked plates may look fairly minor if the crack is small, but bacteria can live in
the crack and contaminate the food.
Damaged, cracked or chipped crockery and glassware should be disposed. If you do

not have the authority to dispose of the damaged crockery, then you should report
the crockery to the Chef or Manager.

Pests and animals
Pests such as mice, flies, cockroaches, ants and even birds are food safety hazards.
These pests often carry and spread very serious food poisoning bacteria, which can
contaminate food and cause food poisoning. If you see any pests or animals in food
production areas, you must report the problem to the Chef or Manager to have the
problem fixed.
If an area has been contaminated by pests, then the whole area will need to be
cleaned and sanitised before it can be used as a food area again.

Cross Contamination

Cross contamination is the transfer of one or more contaminants, chemical, physical
or biological, from one food or area to another food or area. Examples include:

•A dirty chopping board will cross contaminate the next food placed on it.
•If you touch raw food like chicken, then touch a ready to eat food like a sandwich
without washing your hands or changing gloves, you will transfer the bacteria onto
the sandwich.
•Storing raw meats above cooked food in a cool room may result in the meat dripping
onto the cooked food.
•Not washing knives or utensils between tasks.
•Shaking hands or touching food or equipment with contaminated hands.

Food disposal
Disposing of food which is spoiled, contaminated or recalled must be disposed of in a
safe and correct manner.
•Dispose of the food as quickly as possible. Do not let the unwanted food sit around
where it might be mistaken for good food.
•If recalled food is to be returned to the supplier then it should be wrapped, and sealed
in boxes. These boxes need to be clearly labelled so that they cannot be mistaken for
good food and used by the kitchen staff.
•Disposed of food waste needs to be stored in clean, covered bins to reduce attracting
pests such as mice and flies.
•Wash your hands after handling food waste.

Groups at risk
The people who are most likely to suffer from food poisoning are:

•People who are already ill – including, immune deficiencies or allergies.
•The elderly.
•Babies and young children.
•Pregnant women.
This is because these groups in society have a much weaker immune system than
normal everyday people. This means they are not as strong to fight off infection as
well as other people and can become sick much more easily.

Food Law

Australia has a national ‘Food Standards Code’.
All states and territories in Australia accept the code and its aim is to standardise food
laws across Australia and New Zealand.

The food laws and guidelines help ensure that all food for sale for human
consumption is handled, prepared, stored and served without contamination or
adulteration in a safe and hygienic manner and the premises, in which food is
prepared, stored or sold are clean and sanitary.

Food Standard Code requirements
A food business must:

•Systematically examine all of its food handling operations in order to identify the
potential hazards that may reasonably be expected to occur.
•If one or more hazards are identified in accordance with paragraph (a), develop and
implement a food safety program to control the hazard or hazards.
•Set out the food safety program in a written document and retain that document at the
food premises.
•Comply with the food safety program.
•Conduct a review of the food safety program at least annually to ensure its adequacy.

Food Safety Programs

A Food Safety Program is a system, which identifies, evaluates, monitors and controls
hazards or risks, which may affect the safety of food.

The concept of HACCP Food Safety Programs for retail food outlets such as
restaurants and hotels is worldwide and many hotels now operate a HACCP based
Food Safety Program to manage the risks associated with giving their customers food
poisoning.

HACCP
HACCP stands for Hazard Analysis Critical Control Point and is an international food
safety system.
It involves looking at how you handle food, and developing a plan to ensure that you
control the processes so that things do not go wrong. It also involves monitoring
procedures to show you have processes under control. HACCP is a key element of a
complete Food Safety Program and is applied by following a number of easy steps:

•Look at the process from start to finish.
•Decide where hazards could occur.
•Put in controls and monitor them.
•Write it all down and keep records.
•Ensure that it continues to work effectively.

HACCP Policies and procedures
One of the fundamental rules of HACCP is, it must be a written program, which has
written policies and procedures that cooks can follow to prepare, cook and serve safe
food.
This means if you look around the kitchen of a business that has a HACCP Food
Safety Program you will find a book or folder with all the written policies, procedures
and records.

Staff should be aware of and trained in these policies and procedures so that correct
food safety techniques become second nature and a normal part of food handling.

Follow HACCP Policies and procedures
These policies and procedures will include:

•Procedures to clean food preparation areas.
•Procedures to check and record the temperatures of food storage areas.
•Procedures to control pests such as mice and flies.
•Procedures to accept food deliveries.
•Procedures to train staff in food safety.
•A business food safety policy.
•Procedures to prepare food.
•Procedures to record temperatures.
•Procedures how to handle customer complaints and food safety incidents.

The 7 steps of the HACCP System
Step 1: Conduct a ‘hazard analysis’.
Step 2: Identify the ‘Critical Control Points (CCP’s)’ in the process.
Step 3: For each Critical Control Point establish ‘Critical Limits’ or ‘Safety Limits’
Step 4: What monitoring requirements will you use to establish how you will measure
or monitor these Critical Limits? In other words, how will you check your products
are within Safety Limits?

Step 5: If you decide from the results of monitoring the Critical Limits that the food is
unsafe you will have to implement corrective actions to bring the product back within
the Safety Limits you have set.
Step 6: Establish effective record keeping procedures to document HACCP system

procedures.
Step 7: Establish procedures for verification that the HACCP system is adequate,
compliant and working correctly.

Production Flow Charts (Process Flow
Diagram)
The production flow chart is a step by step sequence of events through the whole
process, giving a clear and simple description of how the end product is made.

Control procedures and food safety policies
Control Procedures or Preventative Measures can be defined as methods which can be
used to control an identified health hazard.
When evaluating your control procedures, it is vital that you consider the control
mechanisms you already have in place and what new measures may be needed to be
put in place.
It is important to remember that more than one control procedure may be required to
control a hazard which occurs at different stages of the process.

Biological hazard procedures

•Purchase & delivery
•Storage
•Preparation
•Cooking
•Cooling
•Chilled storage
•Rethermalisation
•Cold services

Physical Hazard procedures

•Visual inspection of foods. •Removal of wood and glass from food
areas.
•Decanting of foods away from food
preparation area. •Training of staff.
•Thorough cleaning of work surfaces. •Food safety policy.
•Correct waste disposal. •Active pest control system.
•Good personal hygiene. •No smoking.
•Use gloves and tongs to handle food. •No eating.
•Coloured band aids. •Sieving.
•No temporary repairs to equipment. •Use of food grade oil/grease.
•Regular inspection and maintenance of
equipment.
•Covering of food.

Chemical Hazard procedures

•Training of staff.
•Correct storage of chemicals away from food.
•Safety Data Sheets.
•Clearly labelled chemical containers.
•Not using food containers for the storage of chemicals.
•Ensuring no chemical residues is left on food contact surfaces and equipment.
•Supplier audits.

Critical Control Points
The term Critical Control Point (CCP) can be defined as the steps in the preparation
of the food that must be controlled to either eliminate or reduce the hazard to an
acceptable level.
CCP’s are essential for product safety, as they are the points where control is
ultimately affected. However, the CCP itself does not implement control. Instead, it is
the action which is taken at the CCP, which controls the hazard.
CCP’s can be found by using your thorough knowledge of the process and all the
possible hazards to decide on the best preventative measures for their control. The
information established during the hazard analysis should allow the identification of
CCP’s through the expert judgement of the HACCP team and specialist advisers.

How to use a ‘Decision Tree’?
The questions in the tree should be asked for each hazard at each process step,
including receipt and handling of raw materials.
Question 1: Is there a hazard at this process step?

Question 2: Do preventative measures exist for the identified hazard?
Question 3: Is the step specifically designed to eliminate or reduce the likely
occurrence of the hazard to an acceptable level?
Question 4: Could contamination occur, or increase to unacceptable levels?
Question 5: Will a subsequent step or action eliminate or reduce the hazard to an
acceptable level?

A Critical Control Point is determined
according to the following:

Critical Limits or Safety Limits
The term critical limit can be defined as the criteria, which must be met for each
preventative measure at a CCP - the absolute tolerance for safety.
Each CCP will either have just one critical limit, or there may be an upper and a lower
critical limit. The product will be safe as long as the CCP is monitored and the
preventative measures fall within the guideline of the critical limit.
It is vital that the right critical limits are set and put in place. You must have detailed
knowledge of the potential hazards, along with a full understanding of the factors
which are involved in their prevention or control.

Monitoring procedures

Monitoring is the measurement or observation at a CCP that the process is operating
within the critical limits.
The specific monitoring procedure for each individual CCP will depend on the critical
limits.
Most monitoring will involve taking temperatures such as recording the temperature
of the cool room or checking and recording the temperature of cooked food.

Frequency of monitoring

The frequency of monitoring will depend on the nature of the CCP and the type of
monitoring procedure. The following are a couple of examples of monitoring
procedures in a catering environment:

•Cool room temperatures are monitored twice per day; once in the morning and once
in the afternoon.
•Dry storage areas may be monitored for pests once per week.
•Cleanliness is monitored on a daily basis.
•Training may be monitored on a monthly basis.
•A sample monitoring of cooked food may take place on a daily basis.
•Staff personal hygiene would be monitored on a daily basis.

Corrective Actions
HACCP Principle 5 requires that Corrective Action be taken when monitoring results
show a deviation from the critical limit(s) at a CCP.
Corrective actions should be developed by the HACCP team and be specified in the
Food Safety Program.
Possible corrective actions:
•Refrigeration temperature is too high

•Cooking food has not reached 75ºC
•Chicken food delivery is 12ºC
•Mice are found in the dry store
•Staff is found to have poor hygiene habits

Who is responsible?
Responsibility for monitoring
Monitoring is a key part of the Food Safety Program and it is therefore vital that the
persons involved in monitoring understand that they are fully accountable for their
monitoring actions.
Responsibility for Corrective Action
Responsibility for corrective action will again often lie with the Cooks and Chefs that
monitor the Safety Limits.

Calibration Program
One of the most important tools you will use to monitor the safety of food will be a
thermometer.
This could be hand held one used when checking the temperature of incoming goods
or the one used to monitor your cool room or refrigerator.
As temperature control of food is so critical in maintaining food safety it is very

important that your thermometers are accurate.
It is recommended that your thermometers are calibrated at least once every six
months to ensure they are accurate and the Food Standards Code states that all
temperature measuring devices have to be accurate to  1ºC.

Activity 2

On the following page is an Approved Supplier List.

For the Approved Suppliers Record on the following page, fill in the details of at least
four suppliers that your business uses.

If you have a workplace, base this information on your workplace.
If you do not have a workplace, then you will need to complete the information based
on a simulated workplace.

This information may be used to complete the written on the job assessment if it is
required.

Activity 3

For the following Goods Receiving Record complete at least four days of food
deliveries.


If you do not have a workplace, then you will need to complete the information on a
simulated workplace.

required.

Activity 4

For the following Storage Unit Temperature Log complete at least four days’
temperature checks of a food storage unit such as a refrigerator or freezer.


required.

Activity 5

For the following Ready to Eat Food Display Log complete at least four days’
temperature checks of a food display.


required.

Activity 6

For the following Equipment Calibration Log complete at least two equipment
calibrations.


required.

Activity 7

For the following Process Temperature Log complete at least two processes.


required.

Review
As time goes by, your Food Safety Program may no longer reflect the way tasks are
performed, the law may change and your business may have changed. To cover these
things and make sure your Food Safety Program is up to date, you will need to review
your plan at least annually.

Your Food Safety Program will include:

•How you will review your Food Safety Program?
•Who will carry out the review?
•What will they look at?
•When the review will take place?
•What where the outcomes of the review?
•You must keep records of this review?

Verification
You must check your Food Safety Program to make sure it is adequate, relevant to
your procedures and it is working.

This can be done a number of ways:

•An independent auditor can audit your program.
•An internal auditor can audit your program.
•You will also have reports from an EHO when they visit.
•You can conduct your own Internal Review process where you check that everything
is working.

Good Food Safety Programs allow for both internal and external people to make
checks.

Report

When you are looking, checking and verifying, you may find things that are wrong.
These things need to be investigated so that they do not lead to a food safety incident
and policies or procedures made or adjusted to ensure that they do not occur again.

When you find these things that are wrong, you need to report them to other people
such as the Head Chef, Manager or members of the HACCP team so they can be dealt
with in a professional manner.

Food Recall

Sometimes you or your suppliers will identify certain foods as contaminated and so
are unsafe for human consumption and have to be withdrawn from sale. There are two
kinds of product recall. These are:
•Trade Food Recall

•Consumer Food Recall

A Trade Food Recall occurs when a supplier recalls foods or ingredients, which have
been chemically, physically or micro-biologically contaminated that may cause harm
to a person consuming the food.
A Consumer Food Recall is for businesses that prepare and sell food that is not
intended for immediate consumption such as hospitality or food retail businesses.

The Danger Zone

Temperature control is one of the most important things you can do to prevent
food poisoning. Most Bacteria like to grow and reproduce between 5ºC and 60ºC.
This is known as the ‘Danger Zone’.

This is the temperature zone where:

•Bacteria will survive.

•Bacteria will grow rapidly to large numbers.
Remember bacteria reproduce fastest at around 37ºC, which is normal human

body temperature. Bacteria surviving at this temperature will double in size every
20 minutes and if not controlled, may grow to numbers large enough to cause
illness.

Refrigeration

•Store high risk foods such as milk, meat, poultry, eggs, cooked meats, ready to eat
foods and fish between 0ºC to 5ºC.
•Keep raw food below cooked food.
•Check and record the temperature regularly.
•Keep all food covered and in suitable containers.
•Use date labels to show the production or use by date of the food.
•Do not pack food too tightly, allow air to circulate.
•Clean refrigerator regularly.
•Check for mould on shelves seals and walls.
•Store foods, which may contain soil such as vegetables, so soil cannot fall onto other
foods.

Freezer

For storing foods such as meat, chicken, processed vegetables, ice cream, frozen
desserts, frozen prepared foods:

•For best quality, store foods at or below -18ºC.
•Store good quality food only; meat or food that has started to spoil will not improve
by freezing.
•Check and record the temperature regularly.
•Protect the freshness, quality and appearance of the food by ensuring food is fully
wrapped with plastic wrap.
•Once food is thawed it should not be refrozen because food poisoning bacteria may
grow and quality will deteriorate.

Drystore
Store foods such as canned foods, dried foods, uncooked rice, flour, biscuits, pulses
etc...

•Store foods in a clean, dry and well ventilated room.
•The room should be well lit but not have direct sunlight.
•The room is designed for protection from pests and insects.
•Food is to be placed in sealed containers.
•Store dirty vegetables such as potatoes away from other foods.
•Inspect cans for leaks, dints or fractures when you receive them and when you use
them.
•Check that all products are sealed when you receive them.
•Check for evidence of mice or cockroaches.

Hot food storage

Store foods such as soups, hot ready to serve meals, casseroles, rice

•Store hot food above 60 ºC.
•Always add hot food to a hot Bain Marie.
•Never add cold food to hot food in a Bain Marie.
•Never add hot food to a cold Bain Marie and then turn it on.
•Do not use a Bain Marie to reheat food.
•Do not re-use food after it has been stored in a Bain Marie.
•Do not mix old food with new food in a Bain Marie.

Cooling procedures
Because bacteria reproduce very quickly when food is in the Danger Zone (5ºC to
60ºC), it is important to allow food that is cooling to pass through the danger zone as
quickly as possible.
Food Standards Code states:

Cool to food to below 21ºC in 2 hours, then to less than 5ºC in another 4 Hours.

Reheating procedures
•Reheat food as quickly as possible.
•Reheat in small quantities.
•Stir food to heat faster and prevent burning.
•Use a thermometer to check food has reached at least 75ºC in the centre.
•Use care when using a microwave so you reach the temperature needed.
•Do not freeze food that has been reheated.

Rules for keeping food hot

•Always reheat food to above 75ºC before placing food in a Bain Marie.
•Check and record the temperature of food to make sure food is kept above 60ºC.
•Throw away leftovers.
•Do not mix fresh food with old food.
•Do not put large quantities of food in a Bain Marie.
•Always preheat the Bain Marie before placing hot food into it.

Cold Food Display
High Risk or Perishable foods are held at or below 5ºC. Refrigerated Display Cabinets
are used to hold foods between1ºC and 4ºC and the following steps are taken to ensure
these temperatures are maintained.

•Hot food is cooled to below 5ºC before being placed in refrigerated display cabinets.
•Cabinet doors are kept closed at all times, except when staff are accessing displayed
foods.
•Seals on display cabinets are kept clean and in good condition.
•Refrigerated display cabinets are not overcrowded with product to ensure good
airflow is maintained.
•Product is never stacked in front of motors, fans or temperature probes.

Hot Food Display/ Holding of hot food
•Hot food is pre-heated prior to being placed in a pre-heated display cabinet such as a
pie warmer or Bain Marie.
•Hot food is held at a minimum temperature of 60ºC at all times.
•Food, which is held between 5ºC and 60ºC for 4hours or longer, is thrown away and
recorded on the Food Wastage Report.
•All hot display units are maintained in a clean and sanitary condition.
•Foods are not spiked with price tags or labels.

•Hot food displays are restocked with new batches of food and never mixed with hot
food already on display.
•Bain Maries are never overloaded with food stacked above the level of the trays or
on plates above the trays.
•Hot food held in Bain Maries is stirred periodically to evenly distribute heat.
•Foods are displayed on clean and sanitized surfaces.
•All displayed foods must be protected from the likelihood of contamination by
covering or placing in food grade containers.
•Displayed foods are rotated on a ‘First In First Out’ basis.
•Best practice for display units to have a protective ‘sneeze screen’ to minimize the
risks of contamination by customers. (not always possible).

Safe preparation of food
•Only use fresh, good quality ingredients (within use-by or best-before date).
•Foods that show signs of contamination, spoilage or deterioration are not used.
•Handling of foods is kept to a minimum.
•Raw and cooked foods are not prepared on the same boards without thorough
cleaning and sanitising between tasks.
•Foods are prepared quickly to so that perishable food does not remain in the Danger
Zone (5ºC to 60ºC) for longer than 2 hours.
•Foods are returned to the fridge or cool room when there is a delay in food
preparation.

•Washed and unwashed foods are kept separate in preparation areas.
•All utensils, food contact surfaces and cutting boards are thoroughly cleaned and
sanitised before and after use.
•Cutting boards are discarded when they become excessively rough or grooved.
•Equipment and utensils used to prepare (both raw and cooked) meat, fish, seafood or
poultry are cleaned and sanitised between the handling of each.
•Food handlers maintain a high level of personal hygiene.
•Food handlers wear appropriate, clean protective uniforms.
•Only staff who demonstrate appropriate ‘Skills and Knowledge’ in safe food
handling practices are permitted to handle food or surfaces likely to come into contact
with food.

Serving food
•All service staff must use disposable gloves, tongs or other serving utensils to
minimise direct contact with food.
•All food contact surfaces, such as cutting boards or benches, are cleaned and
sanitised before use.
•All serving utensils are clean and sanitary.
•All service crockery and glassware is clean and not chipped or broken.
•Any service crockery or glassware that is chipped or broken is thrown away.
•Direct handling of crockery or cutlery that will come into contact with food, or the
customers mouth, is kept to a minimum.
•Foods are served as quickly as possible after preparation and/or cooking and serving
is scheduled to avoid delays that leave food in uncontrolled conditions.
•Protective barriers such as sneeze screens, covers, cloches, or lids are provided to
minimise the risks of contamination from customers.

Self service

•All displayed food is protected from the likelihood of contamination by customers by
using sneeze screens, barriers, covers or lids.
•Displayed batches of food are used completely and equipment and utensils are
cleaned and sanitised thoroughly before a fresh batch is displayed.
•Separate utensils are used for each food displayed.
•Staff is to supervise and control customers in self service operations.
•Any food suspected of being contaminated is thrown out and recorded on the Food
Wastage Report.
•All hot foods are served or displayed at a minimum temperature of 60ºC and cold
pre-prepared foods are served or displayed at or below 5ºC.

Pests in the workplace
Rats and Mice: Rats and mice carry Salmonella in their intestines. They also carry
bacteria on their fur and feet, causing contamination as they move around food areas
and surfaces.
Cockroaches: Cockroaches are very dirty creatures and carry a large amount of
bacteria.
Birds: Birds can be a problem for workplaces because they often contain large
numbers of bacteria including Salmonella.
Flies: Flies breed in filth, faeces and other decaying matter. They spread these
bacteria from their legs and bodies to food and food preparation surfaces when they
land on them.

Single use food items
Some kitchens, restaurants and cafes use a number of single use items, which are as
the name suggest to be used only once; this is to protect the safety and hygiene.

•Disposable cutlery, e.g. Plastic or wooden spoons or stirrers.
•Disposable plates, mugs, cups and bowls.
•Individually packaged sugars.
•Individually packaged condiments, e.g. tomato sauce.
•Individually packaged jams and spreads.
•Individually packaged serves of coffee, tea and whitener.
•Face wipes and serviettes.
•Sanitising wipes.

Food handling gloves
Food handling gloves are very useful to protect food from contamination by handling
food with hands.
Sanitising wipes
Taking temperatures with a probe thermometer presents a contamination risk to the
food from the thermometer. To avoid contamination, the probe should be sanitised
before use.

Plastic wrap

Plastic wrap film is used to cover and keep food fresh; it is cheap and easy to use so
there is no need to reuse plastic wrap on products.
Date labels

Date labels should not be reused again on products.

Cleaning and Sanitising

Things are not always what they appear; equipment may look clean, but still contain
harmful bacteria.

We usually talk about cleaning on two levels:

•Cleaning - When we clean equipment we remove visible dirt, dust and food scraps.
To do this we use a detergent.
•Sanitising - This involves reducing the number of micro-organisms by killing them

and controlling their growth; to do this we use a Sanitiser or very hot water.

Detergents and Sanitisers

Detergents are chemicals designed to lift food, grease and dirt. They also help wash
away micro-organisms but do not kill them.
Sanitisers are agents designed to kill or control the growth of micro-organisms.

We can use heat or chemicals to sanitise utensils. Heat over 75ºC will kill most
micro-organisms.
When chemicals are used a number of things must be considered including:

•Concentration
•Contact time
•Temperature
•Method of application
•Cleanliness of surface

Cleaning schedules

A cleaning schedule is a timetable that shows:

•What gets cleaned?
•Who cleans it?
•How they clean it?
•When they clean it?

It may also include details such as chemicals used, safety factors and training factors.

Basic rules for rubbish disposal

•Always wash your hands after handling rubbish.
•Line rubbish bins with plastic liners.
•Cover rubbish bins with a lid when not in use.
•Ensure rubbish bins are durable, rodent proof and fly proof.
•Always have enough bins to suit your needs.
•Remove rubbish regularly.

Equipment maintenance

Part of a food safety program is to identify equipment that is not working properly or
not at all and requires maintenance.

Equipment that is not working properly may become a hygiene risk or a WH&S risk.

Report these items to the Chef, or Manager to have the equipment repaired or
replaced.

Important Assessment Note

The ‘Performance Evidence’ criteria for this unit requires the student to submit
evidence of the student:

 Demonstrating safe food handling on at least THREE occasions
 Demonstrating the correct methods of controlling food hazards at the
EIGHT control points listed in the performance evidence

The student will need to ensure that these criteria are satisfied.

Please ensure that you read in full both the ‘Performance Evidence’ and the
‘Knowledge Evidence’ in the training package for the unit to be aware of ALL
assessment criteria required.

This information is located at the beginning of the student resource.


These PowerPoints are designed to match
Version 1.2 of the student resource.

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Participate in safe food

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Damaged, cracked or chipped crockery and glassware should be disposed. If you do

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Step 2: Identify the ‘Critical Control Points (CCP’s)’ in the process.

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Step 6: Establish effective record keeping procedures to document HACCP system

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Question 1: Is there a hazard at this process step?

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Possible corrective actions:

•Refrigeration temperature is too high

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Responsibility for Corrective Action

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As temperature control of food is so critical in maintaining food safety it is very

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•Trade Food Recall

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This is the temperature zone where:

•Bacteria will survive.

Remember bacteria reproduce fastest at around 37ºC, which is normal human

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Food Standards Code states: