Food Safety Guide
Food Safety Guide
Food Safety Guide
Your Business
A GUIDE FOR FOOD BUSINESSES
I N T RO D U C T I O N ....................................................................................... 3
WHO IS THIS GUIDE FOR? 4
WHAT IS ‘SAFE’ FOOD? 4
FO O D SA F E T Y P R I N C I P L ES A N D P R AC T I C ES ............................................. 6
PERSONAL HEALTH AND HYGIENE 7
TEMPERATURE CONTROL 10
USING TIME AS A CONTROL 14
PROTECTING FOOD FROM CONTAMINATION 15
HOW TO MAINTAIN FOOD PREMISES AND EQUIPMENT 21
CONTROLLING PESTS 25
S K I L L S A N D K N OW L E D G E I N FO O D SA F E T Y ........................................... 27
WHAT SKILLS AND KNOWLEDGE DO FOOD HANDLERS NEED? 27
DO MY STAFF HAVE FOOD SAFETY SKILLS AND KNOWLEDGE? 27
OPTIONS FOR TRAINING 28
W H E R E TO F I N D M O R E I N FO R M AT I O N .................................................. 29
G LO S SA RY .............................................................................................. 30
A P P E N D I X 1: FO O D H YG I E N E .................................................................. 33
A P P E N D I X 2: S K I L L S A N D K N OW L E D G E C H EC K L I ST S .............................. 35
A P P E N D I X 3: T R A I N I N G R ECO R D ............................................................ 41
In this guide, a ‘food handler’ is any person who works in a food business, and
includes managers, supervisors and staff.
This guide is based on the Food Act 2001 (the Act), the Food Regulation 2002 (the
Regulation) and the Australia New Zealand Food Standards Code (Food Standards
Code). It is a general summary and does not cover all the requirements. Managers
of food businesses should read the Act, the Regulation and the Food Standards
Code to ensure that their businesses comply with the law. Failing to comply is an
offence.
The Health Protection Service of the ACT Government monitors compliance with the
Food Act and the Food Standards Code. The Health Protection Service works with
businesses to improve and maintain high levels of food safety in the ACT.
Design and construction requirements for food premises, equipment and food
vehicles are not included in this guide. Contact the Health Protection Service for help
with these requirements. See the contact details on page 29.
HAND WASHING
Hand washing is very important and must be done properly. You must:
• Wash your hands in a designated hand washbasin.
• Thoroughly wash hands in warm running water using soap or other
cleanser—do not use a bowl of water.
• Thoroughly dry hands on a single-use towel.
Do not wash hands in sinks that are used for washing equipment or food.
Food handlers must not clean toilet facilities. This should be done by someone who
is not a food handler.
Food that may contain food-poisoning bacteria and will support their growth are
called ‘potentially hazardous foods’. The temperature of these foods must be
controlled to ensure bacteria do not reach levels in the food, or form toxins (poisons)
in the food, that could cause food poisoning.
Examples of potentially hazardous foods are:
• raw and cooked meat;
• smallgoods such as strasbourg, ham and chicken loaf;
• dairy products and dairy-based desserts such as cheesecakes and
custard tarts;
• seafood;
• processed fruits and vegetables;
• cooked rice and pasta;
• foods containing eggs.
Most types of bacteria that cause food poisoning grow in potentially hazardous
foods at temperatures between 5°C and 60°C. This temperature range is called the
‘temperature danger zone’.
Some types of bacteria will grow at low temperatures, in refrigerators or cool rooms.
In order to prevent bacteria growing to levels that could cause illness, potentially
hazardous food stored at 5°C should not be kept for more than 7 days.
Bacteria will not grow in frozen food. Freezing does not destroy bacteria, and they
will grow rapidly when the food thaws. Manufacturers’ recommendations on food
labels are a good guide to how foods should be stored.
Foods that are not potentially hazardous may become potentially hazardous if you
alter the food in some way.
Custard powder, for example, is not potentially hazardous because it is too dry for
bacteria to grow. But the custard becomes potentially hazardous when milk is added.
Most raw whole fruit and vegetables are not potentially hazardous because they
do not allow any food-poisoning bacteria to grow. But, when they have been
cut, bacteria may be able to grow on the cut surface, and so prepared fruit and
vegetables should be stored chilled.
If cooked food is being cooled to serve later, you must cool it rapidly and then keep it
at 5°C or below.
• Allow hot food to cool slightly (about 20 minutes) and then refrigerate.
• Check that cooked foods are cooled in the required time. If foods are
taking too long then:
» divide large quantities of casseroles and other wet dishes into smaller
quantities and place in shallow containers.
• slice roast meats and place the slices in shallow trays.
STORING FOOD
You must store all food in a way that protects it from contamination.
• Only store safe food items. Throw out any food that you think is unsafe.
• Store all potentially hazardous foods at the correct temperature (below
5°C or above 60°C).
• Store all food in clean food grade containers with well-fitting lids or cover
with plastic wrap.
• Separate raw and ready-to-eat foods.
• Store raw foods below cooked foods.
• Do not store food directly on the floor.
• In cool rooms or freezers, store containers of food so that there is airflow
between them. Do not overload or stack food.
• Clear up spillages as soon as possible.
PROCESSING FOOD
When processing food, you must only use food that is safe.
The term ‘processing’ includes washing, chopping, slicing, cooking, thawing and
cooling foods.
Do not use food if you know or suspect it is contaminated—throw it out.
The most likely time when food becomes contaminated is during preparation and
after cooking. Bacteria can be transferred to food, including:
• from surfaces, utensils, clothing, sinks and chopping boards;
• from hands;
• from waste or unclean equipment;
• by using contaminated foods, such as eggs with dirty or cracked shells;
• from pests such as cockroaches, flies or rats in food preparation areas.
Processing
• Wash your hands.
• Only use safe ingredients.
• Eggs should be clean with uncracked shells or use pasteurised liquid
egg.
• Use clean, sanitised chopping boards and utensils.
• Clean and sanitise all items between uses.
• Do not re-use single-use items such as plastic spoons or disposable
gloves.
• Do not taste food with your fingers—use a clean tasting spoon.
• Separate raw food from food that is ready to eat.
DISPLAYING FOOD
When displaying food you must protect the food from contamination.
Cover food displayed on counters or where customers could touch it. Examples are
cakes or pastries on counters. Food must be protected from pests, dust and dirt, and
from customers touching or handling it.
Do not display raw foods with ready-to-eat foods in the same unit.
Display
• Check packaging and remove any damaged packets.
• Supervise buffets and other self-service displays.
• Monitor hot food to ensure it is held at 60°C or above.
• Monitor cold food to ensure it is held at 5°C or below.
• Remove food if you think it may have been contaminated.
• Provide each food with a separate serving utensil.
• Do not top up containers on display. Remove the container and replace
with a full one.
• Provide protective barriers or individual covers for self-service food on buffets.
PACKAGING FOOD
You must only use packaging material that will not contaminate the food.
• If you are packaging food, the packaging must be clean and suitable for
its purpose.
• Packaging equipment must be clean and well-maintained to prevent
contamination from broken parts or lubricants.
• Ensure vacuum-packing equipment is thoroughly cleaned and sanitised
between packaging raw foods and ready-to-eat foods.
• Ensure the packaging is suitable for its purpose (for example, some
containers are not suitable for microwaving or freezing). If in doubt, check
with the manufacturer.
• Store packaging in a clean area, protected from dust, dirt and pests.
Store containers upside-down so that dust, dirt or foreign objects do not
fall in.
• Use proper food storage containers and label them clearly.
• Label all packaged food.
TRANSPORTING FOOD
Vehicles used to carry food during transport must be kept clean and in a good state
of repair.
If the vehicle is used for purposes other than carrying food, ensure that it is cleaned
before food is transported, even if the food is packaged.
A clean premises and clean equipment reduces the likelihood that food may become
contaminated. Clean premises discourage pests such as cockroaches, rats and
mice. For utensils, cutlery, food contact surfaces and some equipment, cleaning
alone is not enough. These items need to be sanitised, which kills bacteria more
effectively.
CLEANING
‘Clean’ means that all surfaces are free of visible dirt, grease, dust and food waste.
The recommended steps for cleaning are:
1. Pre-clean Sweep, wipe or scrape surfaces to remove scraps or residues.
2. Wash Wash in warm water with detergent to remove grease and dirt.
3. Rinse Use clean water to remove any loose dirt and detergent residues.
4. Dry Air dry or use a clean cloth.
Tiled surfaces that are cracked or broken, wood, flaking paint and surfaces that are
cracked or broken cannot be effectively cleaned.
Food handlers should:
• tidy and clean as they work, returning items to storage areas and
equipment to the dishwasher or sink when they have finished using them;
• wash equipment and clean bench tops as they finish one task and move
to the next;
• follow a cleaning schedule that details what will be cleaned, when and
how, and who is to carry out the cleaning tasks;
• empty waste bins during the day and at close of business;
• store garbage and recyclable material in bins with lids, away from food
storage areas and arrange regular collections.
• clean garbage bins regularly.
SANITISING
‘Sanitise’ means to apply chemicals to food contact surfaces to kill bacteria. Very hot
water is also used to sanitise, for example, in a commercial dishwasher.
Clean and sanitise eating and drinking utensils before they are used.
The recommended steps for cleaning and sanitising are:
1. Pre-clean Scrape all food residues into a waste bin.
2. Wash Wash in warm water with detergent to remove grease and dirt. Soak
or use specific cleaning product if needed.
3. Rinse Use clean water to remove any loose dirt and detergent residues.
4. Sanitise Use a commercial dishwasher or apply chemical sanitiser solution.
5. Rinse If using chemical sanitiser, rinse well (if the manufacturer specifies
rinsing).
6. Dry Air dry or use a clean cloth.
Do not use cracked, chipped or broken eating and drinking utensils. All cracked,
chipped or broken eating and drinking utensils must be thrown out.
You must ensure that eating and drinking utensils, such as cutlery, plates, cups and
glasses, are in a clean and sanitary condition.
Rats, mice, flies and cockroaches are the most common pests that might infest your
premises. Pests are attracted to kitchens and food storage areas because these
areas provide a warm habitat and a source of food and water.
Rats, mice and cockroaches are nocturnal so will be most active at night. Insects,
including weevils and beetles (and their larvae), might be present in food or
packaging delivered to your business. Once established in food containers or
undisturbed places they will multiply rapidly.
Pests contaminate food and surfaces with bacteria from their urine, droppings and
bodies. These bacteria may cause food poisoning.
Pest damage can result in spoilage and wastage of food. Whole or parts of pests
may also find their way into food. Rats and mice gnaw cables, electrical wires and
containers, and may cause extensive and costly damage to your premises.
Check for evidence of pests in your premises. Signs include:
• live or dead bodies, eggs, larvae and pupa;
• droppings from cockroaches, rats and mice;
• damage to packaging, food, wires, woodwork, cardboard or paper. (The
incisor teeth of rats and mice continue to grow, so they tend to gnaw and
damage food and packaging);
• footprints of rats and mice in spilt flour;
• musty odours—mice and rats have a distinctive smell;
• webbing produced by larvae that bind food particles together in food
such as flour;
• customers’ complaints of seeing pests (in your premises or in another
part of the shopping area) or finding pests in purchased food.
Appendix 3 provides an example of a record sheet to record the training carried out
by you and your staff.
Knowledge Yes/No
Lists sources of contamination (relevant to the business)
Gives examples of how foods can be contaminated
Explains how displays of open food can be protected from contamination
Describes how to store food in the cool room to avoid contamination
Knowledge Yes/No
Explains why protective clothing (or uniform) is necessary
Describes the symptoms of food poisoning
Explains what a food handler should do if they feel unwell at work
Explains why smoking and eating when preparing food is not
permitted
States the occasions when it is important to wash and dry their hands
Knowledge Yes/No
Explains why cleaning is important
Explains the difference between cleaning and sanitising
States which equipment must be sanitised
Skills Yes/No
Checks for pests in the premises
Uses chemical sprays correctly, and sets traps and baits as required
Reports evidence of pests, damaged equipment or other maintenance
matters that need attention
Knowledge Yes/No
Describes the signs that indicate there are rats, mice, cockroaches
and other pests in the building
Explains the rules about customers bringing animals into the premises