TRAINER: TRAINER:

JUNITA LYONJUNITA LYON

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SAFE FOOD HANDLINGSAFE FOOD HANDLING

All workers in the Food Service and Food

Processing Industry must understand how

to prevent food poisoning

Legal ObligationsLegal Obligations

The Environmental Health Officer is the monitoring body that determines if you are following the legal obligations

required They have the right of entry and the the power to inspect Fines ranging from $40,000 for individuals and $100,00 for business that breach the Food Act

You must follow the rulesYou must follow the rules

Kitchen staff

Waiting staff

Process workers

Takeaway food operators

All food suppliers butchers, bakers, supermarkets

Carers in aged community services and child care

Health workers

Community groups

Attention must be given Attention must be given toto

Food premises

Food appliances

Food hygiene laws and regulations

Produce suppliers, meat, dairy, supermarkets

Packaging and labelling

Conveyance of food

Temperature control

There are 3 possible causes of Food There are 3 possible causes of Food PoisoningPoisoning

BIOLOGICAL PHYSICALCHEMICAL

BiologicalBiological

In the right conditions Bacteria will multiply with the help of:

Time Warmth Oxygen Ph Moisture Food

Physical Contamination

Caused by foreign bodies found in food

Glass Stones Hair Metal shavingsVermin and pests

Chemical Contamination

Caused by agriculture chemicals, cleaning agents and detergents

There are 3 categories of food borne Bacteria

Cocci

Spirila

Bacilli

Bacteria vary in requirements for Bacteria vary in requirements for OxygenOxygen

Different bacteria can grow in different environments

Aerobes Are Micro-organisms that need oxygen to

surviveAnaerobes Are Micro-organisms that do not need

oxygen to surviveFacultative Are Micro-organisms that are adaptable to

environments with or without oxygen

The Food Poisoning The Food Poisoning ChainChain

Bacteria multiply rapidly betweenWarmth 5˚C - 60˚CTime Bacteria can reproduce every 10-30 mins.Oxygen Some bacteria need oxygen some do not others grow well in both mediums

The Food Poisoning Chain

Moisture The most important factor in microbial growth is moisture

Ph Ph expresses numerically the acidity and alkalinity of a substance

Food Bacteria need food to grow

Examples of Common Food Examples of Common Food PoisoningPoisoning

SalmonellaCampylobacterListeria MonocytogenesEscherichia ColiStaphylococcus AureusClostridium BotullinumClostridium Perfingens

Symptoms of Food Poisoning

NauseaVomitingFevers and ChillsDiarrhoea – GastroenteritisDehydrationDouble VisionParalysis - Digestive SystemHeart - Lungs

Food SpoilageAll foods eventually rot so you need to

use your senses

LookMoulds may be apparent and this will

cause the color and texture to change

SmellAny food with an unnatural taint or

pungent odour should be considered questionable

FeelFoods may be slimy soft or flaccid to

touch