FOOD SAFETY TRAINING MANUAL

Insert Shop Name & Location

Author

Food Safety Supervisor

Contents1. MESSAGE FROM COUNCIL...........................................................................................3

1.1 Legislation............................................................................................................3

1.2 What the Food Act says........................................................................................3

1.3 Other specific Food Act Requirements.................................................................3

1.4 Further information..............................................................................................3

2. HYGIENE......................................................................................................................42.1 Hand wash basin..................................................................................................4

2.2 When to wash your hands....................................................................................4

2.3 If you are sick.......................................................................................................4

2.4 First Aid................................................................................................................4

2.5 Uniform................................................................................................................5

2.6 Personal Items......................................................................................................5

3. CLEANING AND MAINTENANCE....................................................................................53.2 Cleaning schedule................................................................................................5

3.3 Chemical use and storage....................................................................................5

3.4 Problems or defects.............................................................................................5

4. STORAGE OF FOOD.....................................................................................................64.1 Contamination......................................................................................................6

4.2 Date marking system...........................................................................................6

4.3 Stock rotation.......................................................................................................6

5. TEMPERATURE CONTROL............................................................................................65.1 Potentially hazardous food...................................................................................6

5.2 Temperature danger zone....................................................................................7

5.3 Temperature monitoring......................................................................................7

5.4 2 hour / 4 hour rule..............................................................................................7

5.5 Defrosting food....................................................................................................7

5.6 Deliveries.............................................................................................................7

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1. MESSAGE FROM COUNCIL

This is a template that is provided to you from The Hills Shire Council to develop your own food safety template. The Hills Shire Council promotes proactive education and this is a tool that you can use to improve your food premises’ food safety practices.

This document is designed to:

1. Promote food safety in your food premises;2. Be referred to by you and your staff on a regular basis;3. Be updated by you on a regular basis to reflect the changing nature of your food

business;4. Be used to train new staff members; and5. Be available at your food premises at all times.

It is the responsibility of you, the food business owner to provide safe food to your customers.

1.1 Legislation

As a food business you are required to comply with

1. NSW Food Act, 20032. NSW Food Regulation, 20103. Australian New Zealand Food Safety Standards

1.2 What the Food Act says

The Food Act specifically states the following:

1. A person must not handle food intended for sale in a manner that the person knows will render, or is likely to render, the food unsafe or unsuitable.

2. A person must not handle food intended for sale in a manner that the person ought reasonably to know is likely to render the food unsafe or unsuitable.

3. A person must not sell food that the person knows is unsafe or unsuitable.4. A person must not sell food that the person ought reasonably to know is unsafe or

unsuitable

1.3 Other specific Food Act Requirements

Current detailso You must notify Council if the details of your food business changes.

Food Notifyo You must register your food business on the NSW Food Authority, Food

Notify website. www.foodnotify.nsw.gov.au Food Safety Supervisor

o Your food business must have a notified Food Safety Supervisor. Their certificate (or a copy) is to be available at the food premises at all times.

1.4 Further information

The Hills Shire Council www.thehills.nsw.gov.au NSW Food Authority www.foodauthority.nsw.gov.au Food Standards Code www.foodstandards.gov.au Food Safety Information Council www.foodsafety.asn.au

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2. HYGIENE

You must ensure that you take every practical measure to ensure that you do not contaminate food.

2.1 Hand wash basin

A designated hand wash basin is available for all staff to wash their hands whenever they are likely to be contaminated.

Our designated hand wash basin is located (Provide details of where your designated hand wash basin is located.)

Our hand wash basin must:

1. Never be obstructed with utensils, equipment or washing cloth’s;

2. Always have a supply of warm running water through a single spout;

3. Always have a supply of soap; and4. Always have a supply of single use paper towel.

If you require more soap or paper towel you can get these from (Provide details of where your extra soap and paper towel is located).

2.2 When to wash your hands

Your hands are to be washed with soap and warm running water whenever they are likely to be a source of contamination. Such as:

Immediately before commencing or re-commencing handling food; Immediately before working with ready-to-eat food after handling raw food; Immediately after using the toilet; Immediately after smoking, coughing, sneezing, using a handkerchief or

disposable tissue, eating or drinking; and After touching your hair, scalp or a body opening.

2.3 If you are sick

You must not work in a food premises if you a sick from one or more of the following conditions:

If you are suffering from a food-borne disease (food poisoning); or If you suspect you have symptoms of a food-borne disease (food poisoning); or If you suspect that your sickness is likely to cause you to contaminate food.

If you are sick and cannot work as you reasonably suspect that you could contaminate food or if you have a certificate from a medical professional which states that you should not work where food may be contaminated you are to (Provide details of who your staff can call or what process that need to do).

2.4 First Aid

At some stage you may hurt yourself and require first aid such as a band aid to cover a cut. You can find first aid supplies

(Provide details of where your first air supplies are)

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If you injure yourself and require medical attention you are to inform

(Provide details of who they are to report to and the closest medical centre or hospital).

2.5 Uniform

A clean and presentable uniform is important for preparing food without cross contamination. (Provide details of what your uniform includes).

2.6 Personal Items

If you have a bag or other personal items that you need with you during your shift they are to be stored away from all food preparation and storage areas.

(Provide information where your staff can place their personal items).

3. CLEANING AND MAINTENANCE

As an employee you are required to help with maintaining the food premises, equipment, fixtures and fittings to a standard of cleanliness where there is no accumulation of:

Food waste; Dirt; Grease; or Other visible matter.

3.2 Cleaning schedule

Our cleaning schedule ensures that all staff knows what needs to be cleaned daily, weekly or monthly. This ensures that our food premises are clean and hygienic at all times.

(Provide details about your cleaning schedule, where it is kept and who is responsible).

3.3 Chemical use and storage

It is important that cleaning chemicals are used correctly. The correct use of chemicals will ensure that the food we prepare and serve does not become contaminated.

Before preparing food the food contact surface (chopping board / bench top) is always cleaned first with soap and warm water, then rinsed and then our food grade sanitiser is sprayed on to the surface – this kills any bacteria.

Provide information on the cleaning chemicals and how to use them effectively).

3.4 Problems or defects

At times you may come across a defect or problems in our premises such as a broken tile, leaking taps or a freezer that needs defrosting. If you identify a problem you must report it.

(Provide information on how staff can report the defect or problem).

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4. STORAGE OF FOOD

When storing food you must ensure that:

1. The food is protected from the likelihood of contamination;2. Potentially hazardous food is stored under temperature control;3. Frozen food stays frozen during storage.

4.1 Contamination

When storing food it must be protected from any potential contamination. An example is storing ready to eat food above raw meat.

(Provide information on how you store food in your business so that it is protected from contamination).

4.2 Date marking system

Our business uses a date marking system to monitor the safe storage of potentially hazardous food. This ensures we follow the acronym of FIFO (First in First Out) so that our stock is rotated.

(Provide information about your date marking system. What foods do you date mark? When do you put the date mark on the product? What do you use to date mark the product? How long should this product be in the fridge for?)

4.3 Stock rotation

Stock rotation in our business is important as it ensures that our food is not unnecessarily wasted and that it is safe for our customers to eat.

(Provide information about the stock rotation system. How it works and who is responsible)

5. TEMPERATURE CONTROL

Temperature control is essential in maintaining food safety. All potentially hazardous food must be kept under temperature control.

Temperature control means keeping food:

1. 5oC or below; or2. 60oC or above.

5.1 Potentially hazardous food

Potentially hazardous food means food that needs to be kept at a particular temperature to prevent the growth of pathogenic microorganisms that may be present in the food.

Examples of potentially hazardous food include:

FOOD TYPE EXAMPLES EXAMPLES IN YOUR SHOP

Raw or cooked meat Beef, chicken, fish, porkFoods containing raw or Casseroles, curries

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cooked meatDairy products Milk, soft cheese, custard,

creamCooked pasta and riceFoods containing eggs, beans or other protein rich foods

Quiche, tofu

Small goods Ham, chicken loaf

5.2 Temperature danger zone

The ‘danger zone’ is when potentially hazardous food (such as in the table above) is kept between 5oC and 60oC. When potentially hazardous food is kept between these temperatures food poisoning bacteria can grown rapidly.

5.3 Temperature monitoring

To ensure our potentially hazardous food is kept outside of the danger zone (either below 5oc or above 60oc) we conduct regular temperature checks.

(Provide information about where your thermometer and temperature monitoring log is kept. Provide information about what foods you check and what to do if there is a problem)

5.4 2 hour / 4 hour rule

Sometimes we cannot keep our potentially hazardous foods outside of the danger zone and therefore we apply the 2 hour 4 hour rule.

2 hour / 4 hour rule0-2 hours 2-4 hours Over 4 hoursUse immediately Discard Discard Or Or Return to refrigerator Use immediately

When we use the 2 hour / 4 hour rule we must document this to ensure that our food is safe for our customers.

(Provide information about how you document the 2 hour 4 hour rule – if you use it).

5.5 Defrosting food

Potentially hazardous food must be defrosted under temperature control. This can be done by either defrosting in the fridge over a period of time or rapidly in the microwave.

(Provide information on how your business defrosts potentially hazardous food)

5.6 Deliveries

When we receive deliveries at the store we must check:

1. Potentially hazardous food is under temperature control;2. Frozen food is solid frozen;3. Cans of food do not have any dents; and4. Fresh food is in good condition and does not have mould.

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The deliveries are to be moved quickly into correct storage.

Any food that you believe has not been kept under temperature control or does not appear to be in good condition should not be accepted.

(Provide details about the process of accepting and rejecting deliveries).

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