Guidelines For Food Service To Vulnerable Persons
GUIDELINES FORFOOD SERVICETO VULNERABLEPERSONSHOW TO COMPLY WITH THEVULNERABLE PERSONS FOODSAFETY SCHEME OF FOODREGULATION 2015 AND STANDARD3.3.1 OF THE FOOD STANDARDS CODEMore resources at hJULY18
2ContentsIntroduction . 7Part 1 ‒ Licensing requirements . 8A business serving food to vulnerable persons must comply with the Food Standards Code . 8Must be licensed . 8Must implement a food safety program . 8Part 2 ‒ Specific issues a food safety program should address . 9Receival of food . 9Storage . 10Transport . 11Further processing of food . 11Prevention of cross contamination . 12Support programs . 13Part 3 ‒ Menu design . 17Control measures for higher risk foods . 17Modified diets . 17Foods brought in from home . 17Part 4 ‒ Preparation and storage of ready-to-eat foods that are not cooked . 20Preparation of ready-to-eat foods such as sandwiches and salads . 20Storage of opened packages of food, condiments and ingredients . 20Part 5 ‒ Cook serve foods. 21Cooking temperatures. 21Cooling of cooked foods . 21Plating and serving food . 21Reheating cooked foods . 21Part 6 ‒ Cook chill foods . 23General requirements for cook chill foods . 23Short shelf life cook chill (up to 10 days shelf life) . 23Extended shelf life cook chill (more than 10 days shelf life) . 23Reheating (re-thermilisation/ re-generation) of cook chill foods . 24Part 7 ‒ Preparation of texture modified and puréed food . 25Where food is modified or puréed without cooking: . 25Where food is modified or puréed before cooking: . 25More resources at h
3Where food is modified or puréed after cooking: . 25Nutritional supplements and milkshakes. 26Part 8 ‒ Preparation of infant formula . 27Part 9 ‒ Allergen control . 28Appendix 1 ‒ References and further reading . 30Part 1 – Licensing requirements . 30Part 2 – Specific issues a food safety program should address . 30Part 3 – Menu design . 30Part 4 – Preparation and storage of ready-to-eat foods that are not cooked . 30Part 5 – Cook serve foods . 30Part 6 – Cook chill foods . 31Part 7 – Preparation of texture modified and puréed food . 32Part 8 – Preparation of infant formula . 32Part 9 – Allergen control . 32Appendix 2 ‒ Cooking temperatures for cook serve foods . 33Appendix 3 ‒ Cooking times and temperatures for cook chill foods . 34Appendix 4 ‒ Limiting shelf life as a control measure for Listeria monocytogenes . 37References. 38More resources at h
4Definitions4-hour/2-hour storage rule means the alternative to temperature control that is specified in the Food StandardsCode. Where potentially hazardous ready-to-eat food has been kept between 5 C and 60 C for: up to 2 hours it can be refrigerated or used immediately, between 2 and 4 hours must be used immediately, and up to a total of 4 hours or more must be thrown out.2-hour/4-hour cooling rule means the requirement to cool cooked food: within two hours ‒ from 60 C to 21 C, and within a further four hours ‒ from 21 C to 5 C.Allergen means a naturally occurring substance within a food that might induce an abnormal immune response ina susceptible person.Allergy means the symptoms produced by reaction to an allergen. Allergic reactions to foods vary greatly from mildgastrointestinal discomfort to skin rashes and potentially life threatening asthma and anaphylaxis.Cleaning means using a process to remove visible contamination such as food waste, dirt and grease from asurface. This process is usually achieved by the use of water and detergent. During the cleaning process,microorganisms will be removed but the cleaning process is not designed to destroy microorganisms.Cook chill ‒ Extended Shelf Life (ESL) means food that is given a cooking process equivalent to 90 C for 10minutes. This process delivers a 6 log reduction of non-proteolytic Clostridium botulinum, and a refrigerated shelflife of more than 10 days.Cook chill ‒ Short Shelf Life (SSL) means a food given a cooking process equivalent to 70 C for 2 minutes. Thisprocess delivers a 6 log reduction in Listeria monocytogenes and has a refrigerated shelf life of no more than 10days at 5 C including the days of production and consumption.Food Standards Code means the Australian New Zealand Food Standards Code—the requirements that controlthe composition, level of contaminants and labelling of the food supply.Infant formula means an infant formula product represented as a breast milk substitute for infants and whichsatisfies the nutritional requirements of infants aged up to four to six months.Infant means a person under the age of 12 months.Monitor means checking, observing or supervising in order to maintain control.NAFSIS means Notification and Food Safety Information System. Under the Food Act 2003 (NSW) all foodhandling businesses in NSW are required to ‘notify’ their details to the NSW Food Authority.More resources at h
5Potentially hazardous food means food that has to be kept at certain temperatures to minimise the growth of anypathogenic microorganisms that may be present in the food, or prevent the formation of toxins in the food,including: raw and cooked meats, or foods containing raw or cooked meat such as casseroles and curries, lasagne and meat pies dairy products and foods containing dairy products (e.g. custard and dairy-based desserts), seafood and foods containing seafood, processed fruits and vegetables (e.g. salads), cooked rice and pasta, foods containing eggs, beans or other protein-rich foods (e.g. quiche), and foods that contain any of the above (e.g. sandwiches).Process means, in relation to food, an activity conducted to prepare food for sale including chopping, cooking,drying, fermenting, heating, pasteurising, thawing and washing, or a combination of these activities.Ready-to-eat means food that is ready for consumption, but includes food that may be reheated, portioned orgarnished or food that undergoes similar finishing prior to service.Sanitise means a process that destroys microorganisms so that the numbers of microorganisms present on asurface are reduced (not necessarily completely eliminated— that is sterilisation). Sanitising is usually achievedthrough the use of a commercially available sanitiser chemical and/or the application of heat.Shelf life means the length of time up to which the food remains safe and suitable for consumption.Shelf stable means non-perishable food with a shelf life of many months to years, and refers to unopened canned,bottled or packaged food products that can be stored before opening at room temperature. These foods mayrequire refrigeration after opening.Vulnerable person means a person who is in care in a facility listed below or a client of a delivered mealsorganisation.Vulnerable persons business means a food business that processes or serves potentially hazardous food to sixor more vulnerable persons in facilities such as: acute care hospitals, psychiatric hospitals nursing homes for the aged, hospices, same day establishments for chemotherapy and renal dialysis services, respite care establishments for the aged,More resources at h
6 same day aged care establishments, low care aged care establishments, delivered meals organisations, and childcare centres (not currently implemented in NSW).More resources at h
7IntroductionThe Food Authority has prepared the Guidelines for food service to vulnerable persons to help industry prepare afood safety program that will comply with the NSW Food Regulation 2015.The guideline explains the mandatory requirements detailed in current food legislation, which are listed as a must.These include the requirement to be licensed, implement a food safety program and comply with the FoodStandards Code.In addition, the guideline details the elements of a food safety program that will be looked at and assessed by theFood Authority during certification and audit, and provides suggested control measures to demonstrate compliance.These are listed as a should.A business may choose to use an alternative method of compliance instead of the recommended control measuresin the guideline, but must be able to demonstrate an equivalent food safety outcome.The guideline is on the Food Authority’s website at www.foodauthority.nsw.gov.auMore resources at h
8Part 1 ‒ Licensing requirementsA business serving food to vulnerable persons must comply with the Food Standards Code1.1)A ‘vulnerable persons’ business must comply with Standard 3.3.1 – Food safety programs for food service tovulnerable persons of the Australia New Zealand Food Standards Code (Food Standards Code).Standard 3.3.1 does not apply to a business serving fewer than six vulnerable persons.Must be licensed1.2)A ‘vulnerable persons’ business must be licensed under the Vulnerable Persons Food Safety Scheme of theNSW Food Regulation 2015.Under NSW legislation, childcare centres are not included in the definition of a ‘vulnerable persons’ business anddo not need to be licensed.Must implement a food safety program1.3)A ‘vulnerable persons’ business is required by Standard 3.3.1 of the Food Standards Code to implement adocumented food safety program that effectively controls the hazards. In NSW this does not apply tochildcare centres.1.4)The food safety program must comply with the requirements of Standard 3.2.1 of the Food Standards Code.It must:a) systematically identify the potential hazards that may be reasonably expected to occur in all foodhandling operations of the food business,b) identify where, in a food handling operation, each identified hazard can be controlled, and the means ofcontrol,c) provide for the systematic monitoring of those controls,d) provide for appropriate corrective action when that hazard, or each of those hazards, is found not to beunder control,e) provide for the regular review of the program by the food business to ensure its adequacy, andf)provide for appropriate records to be made and kept by the food business demonstrating action taken inrelation to, or in compliance with, the food safety program.More resources at h
9Part 2 ‒ Specific issues a food safety program should addressReceival of foodApproved supplier program2.1)All potentially hazardous foods should be received through a supplier who has been approved by thebusiness.Types of approvals may include:a) licensed with the NSW Food Authority, orb) HACCP accredited, orc) approved through a NSW state government food services contract, ord) issued with a NAFSIS notification number.2.2)A list of approved suppliers should be kept by the business for audit. It should include the name, address,contact details and what the business receives from the approved supplier.Temperature of received goods2.3)Potentially hazardous foods must be received under temperature control as follows:a) cold food 5 C, orb) hot food 60 C, orc) frozen food to be hard frozen.Potentially hazardous food not received within the above temperature controls must have corrective action appliedto it and that corrective action must be documented.Examples of corrective action for food transported for less than two hours are if:a) temperature of food received is 5 C but less than 10 C, refrigerate immediately and use within 12 hoursb) temperature of food received is 10 C ‒ reject or discard.2.4)The temperature of a representative food from each delivery of potentially hazardous food should bemonitored and recorded. Any corrective action taken for food that is not within specification must bedocumented.2.5)All packaging of delivered foods should be intact, with no off odours or chemical taints detected. All productmust be within the ‘use-by’ date.2.6)Delivered foods should be placed in the appropriate storage area (freezer, cool room or dry storage area) assoon as possible after receipt to ensure that no temperature abuse occurs.More resources at h
10StoragePotentially hazardous foods2.7)Potentially hazardous foods must be stored in equipment (e.g. fridges/hot boxes/freezers) capable ofmaintaining the product temperature as follows:a) cold food 5 C, orb) hot food 60 C, orc) frozen food kept hard frozen, ord) at a time and temperature that will not affect the safety and suitability of the food (e.g. ‘4-hour/2-hourstorage rule’). Any alternative method of compliance must be documented and will be assessed duringaudit.2.8)Storage temperatures of equipment used to store potentially hazardous foods should be monitored at leastonce a day (e.g. by recording cool room temperatures). Corrective action may include maintenance ofrefrigeration units in cool rooms.2.9)Raw food should be stored separate to, or physically below, ready-to-eat food to prevent contamination ofthe ready-to-eat food.Packaging materials and dry goods2.10) Only packaging that is suitable for contact with food and able to be effectively cleaned should be used tostore food (refer to the Authority’s factsheet Food grade packaging at www.foodauthority.nsw.gov.au).2.11) Packaging materials should be stored in a manner that prevents contamination by dust, vermin andchemicals.2.12) All dry goods should be stored in a manner to prevent contamination from moisture, dust, dirt, pests androdents.Stock rotation2.13) All stock should be rotated to ensure the oldest stock is used first (first in, first out principle). Prior to usingany food or ingredients, the ‘use-by’ date of all stock must be checked and the product must be discarded if ithas exceeded the stated date. Food may be used after the ‘best before’ date provided the quality issatisfactory. If there is any doubt, the food should be discarded.More resources at h
11TransportThis section includes requirements for:a) transport of food from one facility to anotherb) transport of food to a resident or patient using a vehicle/trolley/insulated container where food is maintainedunder temperature control.2.14) Potentially hazardous foods must be kept under temperature control as follows:a) cold food 5 C, orb) hot food 60 C, orc) frozen food kept hard frozen, ord) at a time and temperature that will not affect the safety and suitability of the food ‒ any alternativemethod of compliance must be documented and made known to the business receiving the food.2.15) Where food transport vehicles are used, they must be maintained in a clean and sound condition so thatfood does not become contaminated.2.16) Where refrigerated, frozen or hot food is transported in vehicles, the units should be serviced regularly toensure the vehicle will maintain food at the appropriate temperature. Records of maintenance activitiesshould be kept.2.17) The following should be regularly monitored to ensure temperature control is maintained for potentiallyhazardous foods:a) the temperature of the transporting vehicle, orb) the temperature of the delivered food, orc) where the ‘4-hour/2-hour storage rule’ is applied, that the time is not exceeded.Further processing of food2.18) See the relevant sections of this guideline for control measures applicable to further processing:a) Part 3 – Menu designb) Part 4 – Preparation of ready-to-eat foods that will not be cookedc) Part 5 – Cook served) Part 6 – Cook chille) Part 7 – Texture modified and puréed foodsf)Part 8 – Infant formulag) Part 9 – Allergen controlMore resources at h
12Thawing of food2.19) Food should be thawed safely so that:a) wherever practical, food is thawed:i.in a refrigerator (maintained at a maximum of 5 C), orii.in a microwave, andiii.not at room temperature for longer than necessary.b) thawing food does not contaminate ready-to-eat foods (e.g. thaw food in a dedicated refrigerator or on abottom shelf of the refrigerator or coolroom to make sure that it does not contaminate ready-to-eat food).c) thawed food is used immediately, or stored in the coolroom (for potentially hazardous foods) for nolonger than 48 hours.d) ensure that food products are entirely thawed before they are cooked (unless they can be cookedwithout thawing according to manufacturer’s instructions).2.20) Do not re-freeze thawed food unless it is safe to do so (thawed food has a limited shelf life because ofexcessive moisture on the surface will allow more rapid microbial growth).Prevention of cross contaminationEquipment2.21) Cleaning equipment which may cause cross contamination, such as high–pressure spray cleaningequipment, should not be used to clean drains or other surfaces without being followed by a sanitising stepof the whole area. Such cleaning should not be conducted during production periods.2.22) The washing up of equipment, utensils, crockery and cutlery, and the unpacking, storage or refrigeration ofraw materials, should be performed in locations especially designated for the purpose.Utensils2.23) Where possible, separate utensils such as knives, chopping boards or other equipment should be used forraw and ready-to-eat products. Otherwise, all equipment and utensils used for raw foods should bethoroughly washed and sanitised before they are used for cooked and pre-cooked prepared foods.2.24) Equipment and utensils should not be a source of contamination such that:a) unsealed wood and timber should not be used in food preparation areas, andb) stationery including thumbtacks, pens etc. should be stored away from food preparation areas.2.25) All equipment should only be used for its intended purpose, and should be kept clean and well maintained.Personal hygiene2.26) Staff must practise good personal hygiene at all times.2.27) There should be a procedure for food handlers suffering from a foodborne disease.2.28) There should be an adequate number of suitable handwash basins in accessible and appropriate areas withan adequate supply of warm water, liquid soap, paper towels and waste bins for their food handlers.More resources at h
132.29) Food handlers should avoid direct contact with ready-to-eat food and use utensils whenever possible. If it isnot feasible to use a utensil then gloves should be worn. Hygiene programs should therefore includeobservations of food handling and handwashing practices of the kitchen staff.2.30) Food handlers should wear hair covering while working in food production areas or if there is a risk ofcontamination. Staff who are serving food do not have to wear hair nets but should take all precautions toprevent hair from contaminating the food.Food disposal2.31) Food may need to be disposed of because:a) of a product recall,b) the product is past the ‘use-by’ date or has become unsuitable, orc) the product does not comply with the requirements of the facility’s food safety program.2.32) Disposal should occur in such a manner that it cannot be consumed after disposal.2.33) If food is to be disposed of but cannot be discarded immediately, it is marked clearly with ‘ON HOLD’ (orsimilar wording) for disposal, and separated from other food.Support programsMaintenance programs2.34) Items requiring preventative maintenance (e.g. cool rooms, fridges, bain marie units, stoves, dishwashers)should be identified.2.35) The business should specify who is responsible for preventative maintenance and the frequency ofmaintenance required, and retain copies of service reports.2.36) Routine inspections to identify maintenance issues should be undertaken, and corresponding records kept.These routine inspections should look at the condition of all aspects of the premises including fittings,fixtures, equipment and utensils. Any identified issues should go onto a corrective action program withappropriate close-out dates. Some issues may require urgent action to effect timely rectification.Cleaning and sanitation program2.37) Sanitation of all food contact surfaces by heat, chemicals or a combination of the two should be undertaken.2.38) Where equipment and utensils are cleaned and sanitised in a dishwasher, the following should be done toensure the dishwasher is working correctly:a) The dishwasher should be regularly maintained and serviced according to manufacturer’s instructionsb) A detergent and/or sanitiser appropriate for the equipment should be used in the dishwasherc) The dishwasher should be operated using the hottest water rinse cycle available (economy cycle shouldnot be used as this is not designed to provide a high enough temperature for the time needed to sanitise)d) A visual check should be done of equipment and utensils when removed from the dishwasher to ensurethey are cleane) The dishwasher should be cleaned so that there is no accumulation of food residues.More resources at h
142.39) The business should keep a schedule that identifies all fixtures, fittings, equipment and areas of theproduction facility that require cleaning and/or sanitation (e.g. utensils, chopping boards, benches, sinks,light fittings, ventilation ducts, refrigerators, bain marie units, trolleys, cooking equipment, mincers, pureemachines, dishwashers, floors, walls, ceilings, processing areas, storeroom, amenities washrooms). Theschedule should specify the frequency of cleaning and sanitation required, strength of chemicals to be used,contact times, temperature for use, and the suitability of chemicals for use in a food facility.2.40) The facility should be inspected to check the standard of cleaning and corrective action taken whennecessary. An inspection should still be undertaken even if a cleaning signoff sheet is used.2.41) The hygiene inspection should ensure that any equipment or utensils used post cook or on ready-to-eatproducts are specifically addressed. This includes, food processors, blenders, meat slicers, crockery, cutleryand serving equipment.2.42) All equipment and utensils used post cook or on ready-to-eat products should be able to be fully dismantledfor cleaning, sanitation and inspection.Pest control program2.43) A documented pest control program should be in place, with records of any pest control undertaken retained.It should demonstrate the following:a) entry points are pest proofed (e.g. windows have fly screens, doors have weather strips),b) the premises are maintained in good repair (e.g. free of holes, cracks and crevices and any access orharbourage for pests),c) the premises are maintained in a clean condition with all foods covered to prevent the entry of pests intothe food,d) for pest control chemicals used in food handling/storage areas, written evidence that the chemicals usedare suitable for use in a food facility, ande) there are reports of activities from the pest controller that detail:i.routine activities undertaken,ii.type, location and size of any pest activity found (including if there was no activity found),iii.what actions were taken to control identified activity (including what type of chemicals used), andiv.what preventative measures the facility has undertaken to control any identified pest activity.Food recall programA food recall program is required for central processing units or facilities producing food to be supplied to anotherfacility and facilities producing extended shelf life cook chill.2.44) There must be a documented recall procedure that:a) outlines how the business traces its products and/or the ingredients used to make those products,b) details what actions the business will take to identify the affected products and recall them from thecustomer or client, andc) notifies the NSW Food Authority within 24 hours in the event of a recall being required.More resources at h
152.45) Documentation in the food recall program should include a:a) list of all customers and clients and records of where product is being distributed,b) list of government food recall officers at Food Standards Australia New Zealand (available atwww.foodsta
The Food Authority has prepared the Guidelines for food service to vulnerable persons to help industry prepare a food safety program that will comply with the NSW Food Regulation 2015. The guideline explains the mandatory requirements detailed in current food legislation, which are listed as a . must.
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