FOOD SAFETY TRAINING MANUAL - The Hills Shire



FOOD SAFETY TRAINING MANUALInsert Shop Name & LocationAuthor Food Safety SupervisorContents TOC \o "1-3" \h \z \u 1.MESSAGE FROM COUNCIL PAGEREF _Toc357169783 \h 31.1Legislation PAGEREF _Toc357169784 \h 31.2What the Food Act says PAGEREF _Toc357169785 \h 31.3Other specific Food Act Requirements PAGEREF _Toc357169786 \h 31.4Further information PAGEREF _Toc357169787 \h 32.HYGIENE PAGEREF _Toc357169788 \h 42.1Hand wash basin PAGEREF _Toc357169789 \h 42.2When to wash your hands PAGEREF _Toc357169790 \h 42.3If you are sick PAGEREF _Toc357169791 \h 42.4First Aid PAGEREF _Toc357169792 \h 42.5Uniform PAGEREF _Toc357169793 \h 52.6Personal Items PAGEREF _Toc357169794 \h 53.CLEANING AND MAINTENANCE PAGEREF _Toc357169795 \h 53.2Cleaning schedule PAGEREF _Toc357169796 \h 53.3Chemical use and storage PAGEREF _Toc357169797 \h 53.4Problems or defects PAGEREF _Toc357169798 \h 54.STORAGE OF FOOD PAGEREF _Toc357169799 \h 64.1Contamination PAGEREF _Toc357169800 \h 64.2Date marking system PAGEREF _Toc357169801 \h 64.3Stock rotation PAGEREF _Toc357169802 \h 65.TEMPERATURE CONTROL PAGEREF _Toc357169803 \h 65.1Potentially hazardous food PAGEREF _Toc357169804 \h 65.2Temperature danger zone PAGEREF _Toc357169805 \h 75.3Temperature monitoring PAGEREF _Toc357169806 \h 75.42 hour / 4 hour rule PAGEREF _Toc357169807 \h 75.5Defrosting food PAGEREF _Toc357169808 \h 75.6Deliveries PAGEREF _Toc357169809 \h 7MESSAGE FROM COUNCILThis 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:Promote food safety in your food premises;Be referred to by you and your staff on a regular basis;Be updated by you on a regular basis to reflect the changing nature of your food business;Be used to train new staff members; andBe 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. LegislationAs a food business you are required to comply withNSW Food Act, 2003NSW Food Regulation, 2010Australian New Zealand Food Safety StandardsWhat the Food Act saysThe Food Act specifically states the following: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.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.A person must not sell food that the person knows is unsafe or unsuitable.A person must not sell food that the person ought reasonably to know is unsafe or unsuitableOther specific Food Act RequirementsCurrent detailsYou must notify Council if the details of your food business changes.Food NotifyYou must register your food business on the NSW Food Authority, Food Notify website. foodnotify..au Food Safety SupervisorYour 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. Further informationThe Hills Shire Councilthehills..au NSW Food Authorityfoodauthority..au Food Standards Code.au Food Safety Information Councilfoodsafety.asn.au HYGIENE You must ensure that you take every practical measure to ensure that you do not contaminate food. Hand wash basinA designated hand wash basin is available for all staff to wash their hands whenever they are likely to be contaminated. 4352925279400Our designated hand wash basin is located (Provide details of where your designated hand wash basin is located.)Our hand wash basin must:Never be obstructed with utensils, equipment or washing cloth’s;Always have a supply of warm running water through a single spout;Always have a supply of soap; andAlways 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). When to wash your handsYour 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. If you are sickYou 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); orIf you suspect you have symptoms of a food-borne disease (food poisoning); orIf 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).First Aid17145073025At 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)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). UniformA clean and presentable uniform is important for preparing food without cross contamination. (Provide details of what your uniform includes).Personal ItemsIf 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).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; orOther visible matter. Cleaning scheduleOur 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). Chemical use and storage345757516510It 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).Problems or defectsAt 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).STORAGE OF FOODWhen storing food you must ensure that:The food is protected from the likelihood of contamination;Potentially hazardous food is stored under temperature control;Frozen food stays frozen during storage. ContaminationWhen 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). Date marking systemOur 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?)Stock rotationStock 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) 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:5oC or below; or60oC or above.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 TYPEEXAMPLESEXAMPLES IN YOUR SHOPRaw or cooked meatBeef, chicken, fish, porkFoods containing raw or cooked meatCasseroles, curriesDairy productsMilk, soft cheese, custard, creamCooked pasta and riceFoods containing eggs, beans or other protein rich foodsQuiche, tofuSmall goodsHam, chicken loafTemperature danger zone19050-1270The ‘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.Temperature monitoringTo 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)2 hour / 4 hour ruleSometimes 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 hours2-4 hoursOver 4 hoursUse immediatelyDiscardDiscard OrOr 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).Defrosting foodPotentially 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)Deliveries When we receive deliveries at the store we must check:Potentially hazardous food is under temperature control;Frozen food is solid frozen;Cans of food do not have any dents; andFresh food is in good condition and does not have mould.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). ................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download