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Food safety Department of Education and Training
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General food safety Food safety and food, handling requirements. When we talk about healthy food we are, concerned not only with food that provides. Food safety and food handling requirements, nutrients for health but also with food that is. in the canteen cover, safe and not contaminated, personal hygiene practices. Each year in Australia more than seven million, people get sick from the food they eat Food food preparation practices.
poisoning can cause severe illness and even food storage and cleaning procedures. death Children are particularly at risk which, is why preparing and selling safe food in your Personal hygiene practices. school canteen is very important, Wash your hands with warm soapy water and. The following section outlines the importance dry thoroughly with paper towel. of food hygiene and safety and gives you lots before touching food. of useful tips about preparing safe food in after visiting the toilet. your canteen It provides information on legal after blowing your nose or sneezing into. accountabilities for school canteens material your hand. that can be used for training and directs you after touching your hair. to resources that will provide you with extra after handling garbage. information after touching animals, after smoking, after handling money. What is food poisoning, Keep long hair tied back or covered so that it. Food poisoning occurs when a person eats a food does not fall in the food. which causes them to become sick Symptoms If you have a cut or sore on your hands cover. vary but may include one or more of the with a brightly coloured waterproof dressing. following and wear gloves before touching food, nausea If you have an infectious illness for example.
vomiting flu or a gastric upset you should not work. with food as you may spread diseases to other, stomach cramps people or contaminate food. diarrhoea Wear a clean apron while preparing food, fever or chills Use a handkerchief or tissue when coughing. headaches or sneezing, Germs that often cause food poisoning are If possible make handling the money and the. everywhere in our environment in the soil on cash register a separate responsibility so the. animals on people and on everyday things people person handling money does not need to come. touch and use but are too small to see with the into contact with the food. naked eye Sometimes foods naturally contain, the germs and other times foods may become. contaminated Food contamination can occur as a HINT Make a habit of saying to volunteers. result of After you wash your hands would you please. be able to help me, people working with food, other food that is already contaminated.
Posters on personal hygiene and hand washing, dirty equipment and benches are available from the Department of Human. animals and insects near food Services DHS Food Safety Unit You can display. these above your wash basin in the canteen, Under the right conditions germs on food can. To order go to www health vic gov au foodsafety, multiply rapidly a single bacterium can multiply. or telephone 1300 364 352, into more than two million bacteria in just seven. hours The good news is that by controlling the, conditions that germs need to grow we can.
prevent food poisoning, Healthy Canteen Kit Canteen Manual I 25. Food preparation Check deliveries of dry goods for quality. Broken packaging and damage may mean the, contents are contaminated and therefore not. Two important elements of food preparation suitable for consumption. are temperature control and the prevention of, Preparing food. cross contamination, Ensure that benches are clean. Temperature control Ensure that there are suitable areas for food. preparation, Bacteria that commonly cause food poisoning Keep animals out of food preparation areas.
grow quickly in temperatures between 5 C and, 60 C commonly known as the temperature Use separate chopping boards and utensils. danger zone It is very important to limit the time for raw and cooked foods. high risk foods spend in the danger zone High risk If possible use separate areas to prepare raw. foods have common features that most bacteria and cooked foods. need to grow Such foods contain protein and are If you cannot have separate areas ensure that. usually moist or wet for example meat poultry the bench is washed with hot soapy water. dairy products eggs smallgoods seafood and sanitised with a commercial sanitiser after. cooked rice cooked pasta prepared salads preparing raw foods and before preparing. coleslaw pasta salads and fruit salads There cooked foods. are a number of precautions that can be taken to, decrease the risk of food poisoning Rinse raw fruit and vegetables well in plain. water and remove visible dirt particles, Make sure food is thoroughly cooked or. reheated and that the centre has reached 75 C Handling food. cooking food over 75 C kills most of the, bacteria Use separate cleaning cloths for raw and. cooked food preparation areas, Ensure that cold food is stored below 5 C.
Avoid handling food with bare hands Wearing, Ensure that frozen food is stored below minus disposable gloves or using a kitchen utensil. 15 C is preferable Change disposable gloves as, Ensure that hot food is maintained over 60 C regularly as you would wash your hands. Minimise the time that food is kept in the Always put on new gloves between handling. temperature danger zone between 5 C raw foods and ready to eat foods. and 60 C Remove gloves when handling money or non, Avoid leaving food that has just been cooked food objects. out on the bench to cool for more than one, hour Once it has cooled immediately place Cooking and heating. it in the refrigerator Food Safety Victoria, recommends when cooling hot high risk When cooking or reheating high risk foods.
foods that they are cooled from 60 C to 21 C make sure the centre of the food is thoroughly. within two hours and to 5 C within a further heated and has reached 75 C. four hours Meat is not properly cooked unless the juices. Cross contamination When reheating food ensure that it is brought. to the boil and simmered for at least five, Cross contamination occurs when germs that minutes The centre of the food must reach. are naturally found on raw food move or are 75 C, transferred onto cooked food To prevent this. cooked foods and raw foods should be stored Thaw frozen food on the bottom shelf of the. separately refrigerator and keep it in the refrigerator until it. is ready to be cooked, If food is to be cooked from a frozen state. HINT Designate shelves in refrigerators for take extra care to ensure that it is cooked right. specific foods and label these Raw meats should through. be well wrapped and stored on trays on a shelf When using a microwave oven to thaw food. below fruit and vegetables to avoid juices dripping be aware that the food must be cooked. on the food and causing cross contamination immediately afterwards. Be aware that microwave ovens can heat, Receiving food unevenly If using a microwave for cooking and. Ensure that supplied perishable foods are being heating stir the food regularly and ensure that. transported in a refrigerated food vehicle or heat is evenly distributed. container Check the temperature of deliveries Never refreeze food that has been thawed. on arrival, 26 I Healthy Canteen Kit Canteen Manual.
Food storage and display Cleaning procedures, Check equipment temperatures regularly and Before cooking wipe down benches and other. report malfunctioning equipment immediately equipment with hot soapy water and sanitise. Pack foods carefully so as not to damage the Use a commercial sanitiser and follow the. packaging directions on the label carefully, Do not use swollen cans or damaged food After cooking wash the benches and other. packets as the food inside may be spoiled equipment in hot soapy water sanitise and. allow to air dry If it is necessary for you to dry. Use and store foods so that older products are the equipment immediately ensure that the. used first For example do not empty a new cloth you use is clean. bag of flour into a plastic bin on top of the old, flour Finish the old flour before refilling the bin Store saucepans and containers upside down. Cover foods stored in the refrigerator with Write procedures for the storage and disposal. plastic wrap or foil to prevent food spilling over of garbage and the location of bins and make. sure that all workers follow them, Do not overfill front loading refrigeration. display cabinets otherwise the cold air Clean the floors and walls regularly. may be prevented from flowing around Have a cleaning roster or routine record chart. the foods inside and procedures displayed in the canteen to. Check that food looks and smells good before ensure that all duties are performed regularly. using it Remember if in doubt throw it out, Before using fruit and vegetables wash HINT Mark regular spring cleaning working.
carefully to remove dirt and germs, bee days on your calendar at the beginning. Store chemicals cleaning equipment of the year This will ensure that the larger. and personal belongings away from food cleaning tasks for example washing walls. preparation and food storage areas and rangehoods are not overlooked Plan this. Wrap or cover displayed food day for a quiet time of year such as school. Monitor use by dates on food packaging holidays Recruit volunteers to help with. Food should not be sold or eaten beyond its the working bee and see if the cleaning and. use by date as it may not be safe maintenance person at the school is available. HINT Mark the date on prepared food before, storing it. Healthy Canteen Kit Canteen Manual I 27, Legal requirements Training providers. and processes For information on registered training. organisations that provide food safety training, Under Victoria s Food Act 1984 and the visit the following websites. subsequent Food Amendment Act 1997 and Food, Amendment Act 2001 school canteens in Victoria National Training Information Service.
are required to be registered as a Class 2 food www ntis gov au. premises by their local council which involves, developing a Food Safety Program FSP Education Network Australia. This ensures that all the food they prepare and www edna edu au. serve is safe to eat, TAFE Courses Directory, Most school canteens in Victoria base their FSP. on a Department of Human Services registered www tafe vic gov au. template Templates are an easy way to write Australian School Canteens Association. an FSP and may be quicker and simpler than, employing someone to write one for the business www asca com au. A template is a simple document that describes Telephone 1800 219 566. a standard approach and the steps required to Victorian Home Economics and Textiles. ensure that the food that is sold is safe to eat Teachers Association. A generic template the Food safety program, template for retail and food service businesses www vhetta com au. as well as other resources on FSPs can be Telephone 03 9888 2240. downloaded from the DHS website at, More information on food safety supervisor skills.
www health vic gov au foodsafety, and knowledge can be found on the DHS food. FSPs can also be completed online at safety website www health vic gov au foodsafety. www foodsmart vic gov au or by telephone on 1300 364 352 Alternatively. Food businesses may alternatively choose you can contact your local council health. to develop their own independent FSP which department for more information. will have to be audited by a certified food Auditing for Class 2 food premises occurs at. safety auditor least annually as determined by the Secretary. As each local council differs in its requirements of the Department of Human Services Class 2. it is important to contact your council to find out food businesses using a registered template. exactly what is required for your school can choose either to have their FSP audited. by a certified food safety auditor or have their, An important part of the FSP is the appointment FSP compliance checked by the local municipal. of a food safety supervisor This person has the council Class 2 food businesses with their own. authority skills and knowledge to ensure that independent FSP need to have the FSP audited. all food handlers who work paid or voluntary by a certified food safety auditor You have. in that establishment have the skills and the responsibility to engage the services of an. knowledge for the job they do To be deemed approved auditor and ensure that your FSP and. competent the food safety supervisor must records are on the premises at all times. complete units of competence from a registered, training organisation. Food safety and food handling requirements Food safety and food handling requirements in the canteen cover personal hygiene practices food preparation practices food storage and cleaning procedures Personal hygiene practices Wash your hands with warm soapy water and dry thoroughly with paper towel before touching food

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