SITXFSA006_Presentation_V1.0

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SITXWHS001

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Oct 30, 2023

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SITXFSA006 Participate in safe food handling practices

FSANZ (Food Standards Australia New Zealand) Food Standards Australia New Zealand (FSANZ) is a statutory authority in the Australian Government Health portfolio. The Code is enforced by state and territory departments, agencies and local councils in Australia. The code is broken up into 4 chapters chapter 3 being the most relevant to cooks working in clubs , pubs , cafes and restaurants.  Chapter 1 Introduction and standards that apply to all foods  Chapter 2 Food standards  Chapter 3 Food safety standards (Australia Only)

FSANZ Chapter 3 Overview PART 3.1 Preliminary  Standard 3.1.1 Interpretation and application PART 3.2 Food Safety Requirements  Standard 3.2.1Food safety programs  Standard 3.2.2 Food safety practices and general requirements  Standard 3.2.3 Food premises and equipment PART 3.3  Standard 3.3.1Food safety programs for food service to vulnerable persons

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FSANZ Chapter 3 Overview These are the minimum standards for handling during: receival, storage, processing, display, packaging, distribution and recall of Food:  Food sold must be safe.  Equipment & premises must be clean and sanitary.  Food must be stored to protect from contamination.  Staff must take all reasonable steps to ensure safety of the food they produce.  Food handlers must have the skills and knowledge they need to handle food safely.

FSANZ Chapter 3 Environmental Health Officers Environmental Health Officers reserve the right to:  Take photographs, films or audio or visual recordings  Examine food intended for sale, labelling or advertising material, including opening packaging.  Take samples of water, soil or anything that is part of the environment to determine whether that environment poses a food safety risks.  Undertake investigations and inquiries to ascertain whether an offence has been or is being committed under the Act or Regulation.

FSANZ Chapter 3 Environmental Health Officers Environmental Health Officers reserve the right to:  Issue notices: – requiring owners and operators to remedy non compliance.  Prohibiting food production and sale continuing until the breach is fixed.  Seize food, vehicles, equipment, package or labelling or advertising material that is evidence of an offence under the Act.  Issue on-the-spot fines for breaches of the legislation.  In carrying out their duties, officers may call on scientific experts, Police or anyone else necessary to gather required evidence for prosecution.

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Food safety plans: A Food Safety Program is a ‘live document’ that outlines how a business will proactively identify and control food safety hazards when producing, manufacturing or handling food . A Food Safety Program Should:  Identify all potential food safety hazards that may be reasonably expected to occur in the food business’ operations  Identify solutions for controlling these hazards  Include daily records that demonstrate regular measurement and observation for each of the controls  Provide procedures for corrective action when a hazard is found to not be under control  Provide for the regular review of the program by the food business to ensure its adequacy  Include a documented mechanism that outlines basic food safety procedures should the Food Safety

Food safety plans cover and monitor the following areas of food production:  Receiving:  Storing:  Preparing:  Processing:  Displaying and/or serving:  Packaging:  Transporting:  Disposing:

A Food Safety Plan Has the following components:  Identification of potential hazards – in each stage of production.  Identification of the Methods of Control – including the acceptable Parameters.  Monitoring of these Controls.  Named Corrective Actions.  Regular Review (eg: every 12 months).  Record Keeping of all of the above.

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Parameters (Critical Limits)  Parameters are the acceptable boundaries  They are defined and measurable limits that state the acceptable conditions within a processing/production stage.  Parameters relate to particular Control Measures  Parameter limits MUST BE adhered to, and not compromised

Examples of Parameters: may be Legislative or business applied.  Only use approved suppliers  Freezers -18°C to -24°C  Cold storage 1°C to 4°C  Received proteins and dairy must be 1°C to 4°C  20 minutes in Danger Zone during preparation  Hot hold food at 60c or above.  Cook chill following 2 hour 4 hour rule  Cook poultry to a core temperature of 75°C  No damaged packaging  Clean uniform, changed daily  FIFO  Use By Date of at least 7 days

2 Hour/4 Hour Rule Explained It takes time for food poisoning bacteria to grow to unsafe levels. Apply the following time limits to ensure these risky type foods remain safe to eat. Remember:The total time includes all the time the food has been at room temperature, for example during delivery, preparation and transportation.

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Corrective Actions – Examples  Reject goods  Inform supplier  Inform management/supervisor  Change supplier  Throw out product  Remove from production  Stop production  Clean site/equipment  Re-check process  Adjust recipe  Adjust temperature

Basic CCP, CL AND CA Example 1 Deli fruit salad  A deli makes freshly prepared fruit salad each morning .The fruit is cleaned, cut and mixed with other ingredients of the salad. The salad is then held in the cold display case and served by request. 1. How many critical control points can you identify?  ?????????????? 2. set critical limits  Salad should be held at or below 5c  No bare hand contact with salad ingredients 3. corrective actions  If critical limits are not met the salad should be discarded

Basic CCP, CL AND CA Example 2 Hamburgers  A drive through restaurant offers a large selection of hamburgers.These burgers are made from frozen beef patties and the burgers are cooked fresh at the time of order. 1. How many critical control points can you identify?  ?????????????? 2. set critical limits  The hamburger Pattie must be cooed to an internal temperature of 65c for 15 seconds , test with thermometer to verify temperature. 3. corrective actions  If critical limits are not met the meat should be set back on the grill until it is cooked

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Basic CCP, CL AND CA Example 3 Lasagne  A full service Italian restaurant makes it own lasagne. Part of the recipe calls for meat sauce to be cooled and then added to the rest of the lasagne the next day. The lasagne is then reheated prior to being served to the customer. 1. How many critical control points can you identify?  ?????????????? 2. set critical limits  Cool the food as quickly as possible. From 60ºC to 21ºC in a maximum of 2 hours and from 21ºC to 5ºC in a maximum of 4 hours.  Reheat food rapidly to above 60c. maximum time to reheat food is 2 hours  Hot hold at a minimum of 60c , (internal rule) discard lasagne after 2 hours of holding 3. corrective actions  If critical cooling limits are

General Storing Conditions Fridge Storage  Perishables  Meats  Seafoods  Smallgoods  Dairy  Most fruit and vegetables – what ones not?  Eggs  Prepared Products

Coolroom/Fridge Conditions  1-4°C  relatively high humidity  air circulation  clean seals  shelving  raw food stored separate, or below cooked and ready-to- eat foods  Food stored off the floor  Sealed/wrapped, labelled and dated.  Good seals on doors  Regular cleaning

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Freez er  -18 to -24°C  Foods VERY well sealed/wrapped  CLEARLY labelled and dated  Strong shelving  Food separated  Frozen in small amounts….?  Ice build-up monitored

Drystore: Semi- perishables & Non- perishables  10-14°C  No direct sunlight  Foods off the floor  Well lit  Well ventilated  Lockable  Strong shelving  Heavy items stored lower down  Labelling

 All areas are to be adequately accounted for in the Cleaning Schedule SOP  The cold storage areas are to be temp- checked & recorded twice daily.  Cook chill 2 hour 4 hour SOP rules are followed  Hot and cold Hold 2 hour 4 hour SOP rules are followed FSP Control examples

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