https://foodsafety.asn.au/

https://www.foodstandards.gov.au/

3.1.1 = Interpretation and application

3.2.1 = Food safety programs

3.2.2 = Food safety practices and general requirements

3.2.3 = Food premises and equipment

3.3.1 = Food safety programs for food service to vulnerable persons

Standard 3.2.1 Food Safety Programs

The identification of the food safety hazards during the process of production of food is the purpose of the food safety program. For helping the business to identify and manage food safety, Food safety programs are designed.

Food safety programme is required for only certain high risk food businesses: hazardous food that is served to vulnerable people by the business are required to comply with Standard 3.2.1

(a) identification of the potential hazards that is expected to occur in all food handling operations

(b) identifying each hazard in food handling operation that can be controlled 

(c) providing the systematic monitoring of the controls

(d) provide corrective action

(e) Regularly review the program by the food business to ensure the adequacy.

(f) Provide appropriate record by food business for taking action in relation to the food safety programme.

·         Conducting hazard analysis

·         Determination of the critical control points

·         Establishment of critical limit

·         Establishing a system to monitor control of the CCP

·         Establishment of the corrective action to be taken when CCP is not under control

HACCP document

HACCP plans provide the documents and records that is needed to make sure that at each critical control point, HACCP system is followed.

Record keeping

Records should be kept by the Food Safety Supervisor for compliancing with the Food Safety Program.

Hazard identification

Food safety supervisor needs to identify the potential hazards in order to prevent hazards from occurring.

Corrective action

Outlining the solution to correcting a hazard involves development of a corrective action.

Hazard control

Food safety supervisor is required to control the hazard. Consider generic food safety and site specific hazard to the business.

Monitoring

Food safety supervisor needs to provide the evidence that food business is performing regularly.

Food Act 2006 is the food safety legislation in Queensland is applicable to the Queensland food businesses. The major objective of the of the legislation is to make sure that food for sale is safe and is suitable for human consumption and prevent misleading conduct

·         Food regulation 2016

·         Food Production Act 2000

Implementation of legislation is being handled by Local councils and it is being done at the local level through registration and it also the monitors and do inspection of food at the premises. The Important activities is to include the education and enforcement, and the taking of food samples. Local employs EHO who are responsible for inspecting food premises and enforcing legislative requirements. A local council can issue warnings and fines or undertake initial criminal proceedings for those businesses and individuals who break food safety laws

If the business is perceived as high risk, inspection will be done every 6 months by the officer but if the risk is low then in every 5 years EHO Officer may visit.

There are various substance which is not suitable for longer period of time; There can be contamination which can be occurred with them which includes air, water, and many other things which can easily contaminate the food.

Unwanted material such as dust and particles during the manufacturing time as well as transportation time is known as contamination. Unwanted matter that is found in the product, it is included in the term contaminants. This affect the quality of the product or the process.

Potentially hazardous food might contain bacteria and are capable of supporting the growth of the bacteria. If the food is stored in correct temperature. Toxins are poisonous which is produced by some bacteria.

HACCP means Hazard Analysis and Critical Control Point. It is a system that reduce the risk of safety hazard in food. Potential hazards are identified and controlled at some points in the process. Biological, chemical or physical hazards are included. HACCP is used by the company that involves manufacturing, processing and handling of the food products.

Principle 1

Conduct a hazard analysis

Evaluation of the process and identification of hazards can be introduced. Hazards can be physical, chemical and biological as well.

Principle 2

Identify the critical control points

There are critical control points. Identification of preventive measures is required to control critical points.

Principle 3

Establish critical limits

The establishment criteria for each critical control point. To control the hazard what criteria needs to be followed.

Principle 4

Establishing monitoring procedures

Monitoring is done to make sure that food remains within the critical limits.

Principle 5

Establish corrective actions

Corrective actions needs to be taken if acceptable critical limit occurs.

Principle 6

Establish record keeping procedures

It is essential to keep the records for effective operation of the safety plan of the food and should not include analysis of hazard

Principles 7

Establish verification procedures

The first step towards the food safety is development of food safety plan. Consider a blueprint that requires the real world testing.

Ordering

1. Food business commences the operation of food handling, appropriate enforcement agency should be notified the following information: (a) food business includes the name of the food business. (b) food business’s nature, and (c) the location of food premises of the of the food business

Receiving

       1.       When receiving potentially hazardous food, take all practicable measures to ensure that food which is intended to be received frozen, is frozen when it is accepted.

Storing

       1.       Under the temperature control, Store it

       2.       Make sure that food remains frozen during the storage.

Preparing

       1.       To reduce the safe level, a process step is needed to any pathogens that may be present in the food.

Processing, packaging and holding

       1.       When cooked, cool the food within two hours, from 60 degree Celsius to 21 degree Celsius. The cooling process that is used will not affect the microbiological safety of the food.

Transporting

       1.       Under the temperature control, transport the hazardous food.

       2.       Make sure that the remains frozen during the transportation.

Selling and displaying

       1.       Make sure that the food is displayed effectively so that if any food is contaminated by the customer is removed from the display.

Disposing

       1.       Food which is been already served to person unless the food is totally wrapped by the food business

Ordering

Check the item leftover in the stock at store, before ordering goods

Receiving

Always check the packaging whether it is done properly or not. While receiving the goods, check the temperature of goods.

Storing

After receiving the goods, make sure that the goods are stored at a particular room with the appropriate temperature.

Preparing

Make sure that the food is cooked in a particular temperature for killing the bacteria.

Processing, packaging and holding

During the packaging make sure that the container is clean and tidy

Transporting

Make sure the food is transported in a correct required temperature, while transporting the food and make sure no damage occurs to the food.

Selling and displaying

Take care extra in the temperature at which food is displayed.

Disposing

In the garbage bin dispose the food and make sure that both fresh and dispose food does not come in contact.

·         Fines may be applied by the government

·         There will be a bad impact on the name and fame of the business

·         Government can blacklist the business

·         Due to bad fame there can be a fall down in business

·         If there is a risk to the lives of the consumer, then the proprietor if business can be charged criminal

·         Business can be closed

·         Fines by the government

·         One can be imprisoned

·         There will be a bad impact on the career.

·         Government can cancel the food handling certificate.

Food business owners and food regulators can be informed by the environmental swabbing about how clean a food processing area is environmental swabbing which involves the testing of the surfaces where the food is prepared.

It is used for verifying whether the food business cleaning and sanitization process is effective.

Physical

Insects, hair and finger nails,

·         During food preparation, wear hats, gloves and protective clothes to make sure that food is not contaminated by hair, fingernails and jewelry.

·         To make sure that there is no loose nuts and balls that can fall into the food, regularly maintain the machinery.

Microbiological

Salmonella, trichinellaspiralis

·         Before handling the food, always wash the hands with soap and hot water

·         At the temperature of 5 degree Celsius or below 60 degree Celsius or above, store the food.

Chemical

Hand sanitizer, dishwashing liquid

· Always store the food away from the chemicals

·         Food grade plastic container should be used.

Warm Temperature:In warm temperature most disease causing  bacteria can thrive

Moisture: water is needed by the moisture bacteria to grow and die. Bacterial growth takes place in moist area. Such as kitchen and bathrooms.

Darkness: there is need of warm and dark environment.

Reservoir: it is the environment where moist microbes can grow.

Food type

Storage temperature

Location

Frozen goods

-18 º C

Freezer

Fresh seafood

packed in ice, stored at −1°C to 2°C (30°C to 34°F)

Freezer

Fresh poultry

4°C (39°F) or colder

Cool room

Fresh meat

4°C (39°F) or colder

Cool room

Fresh fruit and vegetables

2° to 4°C (36° to 39°F)

Cool room

Fresh dairy

2°C to 4°C (36° to 39°F)

Cool room

Cooked rice

2°C to 4°C (36° to 39°F)

Cool room

Dry goods

10°C to 15°C (50°F to 59°F)

Dry store

To avoid food poisoning, minimum internal temperature must be reached. To make sure that temperature does not fall into the danger zone of cooked food, a food thermometer is needed.

To sanitize the thermometer simply wash it with hot, soapy water. If the water isn’t accessible wipe the thermometer with clean alcohol swab.

·         Glass should be filled with ice-cubes then top with cold water

·         Water should be stir and sit for 3 minutes

·         In the water insert the thermometer and make sure to not touch the sides.

·         Conduct testing in hot and cold temperature.

·         Make sure that calibration is included in service agreement if auto mated system is used.

The term is used to describe the range of the temperature where the food is at risk of developing the harmful bacteria. The food in the danger zone can cause illness.

Storing

The temperature of the freezer should be below -15 degree Celsius. For checking the temperature of the fridge, use thermometer.

Thawing

In frozen food the food poisoning bacteria can grow, it is thawing. 

Reheating

Reheat the hazardous food that is to be hold hot.

Situation

Corrective action

Food has not cooled from 21°C to 5°C within 4 hours in the cool room

·         For dividing the food into smaller container, reduce the bulk of the food.

·          Before cooling the meat and poultry cut it into large joints

·         Make sure that there is space in the container so that the air can circulate.

Food is ready to serve to the customer when you notice that food has not reached 60°C or higher

Increase thermostat on holding out, If critical limit has not been met

Food for thawing has been placed in the coolroom above ready-to-eat or cooked food

Don’t refreeze the thawed food. There is higher risk of food poisoning bacteria in the food that is frozen.

The Rule tells how long  conceivably unsafe foods*, food sources like cooked meat and food varieties containing meat, dairy items, arranged products of the soil, cooked rice and pasta is held at temperatures in the peril zone; that is between 5° C and 60° C.

How to apply 2-hour/4-hour rule:

·         Food can be used, sold if the food is held between 5°C and 60°C.

·         Food should be thrown away if the food held between 5°C and 60°C for 4 hours.

Chilled Storage (<8°C).  Cold rooms and refrigerators should be kept clean and tidy. Catering manager is responsible to raise the request if the refrigerated space is inadequate.

Frozen Storage (-18 to -21°C). The operating temperature of a freezer is between –18°C to –21°C.To be sure about the maximum operating efficiency of a freezer it is to be regularly defrosted.

Foodborne illness can be traced of unhealthy level of chemical residues that is contaminated from soil, water, virus and microbiological contaminants. Therefore, the first line of defence is effective chemical and microbiological testing.

Dairy

Store Dairy products at the temperature of 2°C to 4°C (36° to 39°F).

Dried goods

Store Dried good at temperature of 10°C to 15°C (50°F to 59°F).

Eggs

Store Eggs at the temperature of 2°C to 4°C (36° to 39°F).

Frozen goods

Store Frozen goods at freezer at the temperature of -18ºC (0°F).

Fruit and vegetable

Store Fruit and vegetable at the temperature of 2°C to 4°C (36° to 39°F).

Meat and fish

Store Meat items at the temperature of 4°C (39°F) or colder

• due to dirty or damaged packaging the harmful microorganisms get into food

• Chemicals leach from packaging into food.

• the break off food due to the parts of the packaging

Following measures can be taken for risk minimizing:

• if it is safe for the food only then reuse packaging or other materials

• use cleaning and sanitising methods

• if there is a risk of chemical leaching into food, use food safe inner liner

The barriers are used to be sure that contamination is minimised. For the use of permanent display units, Protective barrier should be provided

At the temperature of 60 degree Celsius or warmer the hot foods should be kept.

At 5 °C or below, cold food should be stored.

To check, use a food thermometer

2 hours/ 4 hours rule can be used, While monitoring the displayed hot and cold foods for ensuring the safety of food and food products.

·         The working of equipment is not proper.

·         The Signs of pests are noticeable.

·         Critical limits are not reached and there is a need of corrective action

·         In order to reduce the safety hazard, Supplies of equipment is needed

·         There is ignorance in the hygiene policy which lead to contamination of food.

·         Lights are not working in food preparation and storage.

Those who have compromised immune system are at higher risk for developing significant foodborne illnesses. This includes people with chronic illness or immune system disorder, pregnant women.

The higher risk group is the elderly people. As people age, the digestive system becomes sensitive.  As compared to the young people, older people produce less stomach acid.

When bacteria and viruses are transferred from contaminated food or surfaces such as chopping board, utensils, then there is cross contamination

Use separate equipment: Each food type should be prepped and handled with a separate piece of equipment.

Clean and sanitize all work surfaces: After each task clean all work surfaces, equipment and utensils.

Implement a personal hygiene program: To lessen the possibility of food handlers contaminating food, institute a good personal hygiene program that includes policies addressing critical hand practices like proper hand washing, hand care and glove use.

Purchase prepared food:Cross-contamination can beprevented by purchasing food that doesn’t require much prepping.

Cleaning

Cleaning is the removal of food particles, grease, dirt, chemical residues. It should be removed using hot water, scrubbers, and detergent

Sanitising

Sanitizing is the way that reduce the number of harmful germs and contaminants down to a safe, acceptable level.

1. Scrape

Scraping removes all dirt, grease and food particles from the item that is to be cleaned.

2. Rinse

After removing all food particles from the item, rinse it under clean, warm to hot water.

3. Detergent

Clean the item with warm or hot water and detergent. This will remove remaining food grease or food particles.

4. Rinse again

Rinse the item by using warm to hot water is important as it will remove any detergent or leftover food particles.

5. Sanitise

Always read the product instruction, When using a chemical sanitiser, to ensure the correct amount of time and sanitiser is used.

6. Final rinse

Rinsing the item, use warm to hot running water is important as it will remove the chemical sanitiser and prevents the risk of chemical contamination.

7. Dry

Always let items air-dry

·         Dispose the damaged eating utensils

·         Clean environment should be maintained

·         Clean the equipment and sanitize as well.

·         Identify and report the equipment that requires cleaning or maintenance

Equipment

1. Blenders

1.       Blend dish soap

2.       Use a lemon to remove stains

3.       Scrub stubborn stains

4.       Soak a very blender overnight

2. Knifes

To clean a high-quality chef’s knife is to wash it by hand with soap and water.

Surfaces

1. Food preparing desks

Food preparing desks should be cleaned with soap and warm water and wipe it with a dry clean cloth then sanitize it with a neutral sanitizer and wipe all the surfaces with clean and tidy cloth.

2. Customer tables

Wipe the customer table after every use

Eating and drinking utensils

1. Plates, cutleries

Wash it in a dishwasher

2. Cups, Glasses

Cups and glasses should be washed use different chemicals than dishwashing

We need to store the food which is meant for disposal of chemical testing for knowing the reason of food poisoning or contamination.

Make sure the food is wrapped and keep it away from the fresh food. This is how food can be stored which is meant for disposal.

·         Any source of food, water or shelter should be removed.

·         In safe and enclosed container, Store the items.

·         With tightly closed lid, dispose of garbage regularly.

·         Reduce the area where pests can hide.

·         To eliminate the outside entry close off any cracks.

Don’t serve such food to customer. Report immediately to the manager or the supervisor and to control the pest, let the pest control work.