1. SITXFSA005 - Book

Food safety Food safety program, safe food and beverage handling procedures, storage requirements, avoiding cross-contamination, HACCP and Food Safety Code requirements. Cleaning Providing and using appropriate cleaning equipment and chemicals for each job and surface, linen and laundry cleaning procedures, cleaning and sanitation rosters, garbage handling and disposal. Training All staff are trained on correct procedures, legal and regulatory requirements, organisational policies, food safety requirements. Food Safety Programs The most important hygiene procedures relate to food handling, due to the potential to cause illness. Because of this, it is a legal requirement to implement strict controls regarding how food is stored, used, handled and sold. In most cases, a business that sells food must have a food safety program. The food safety program is designed to ensure that the food made, sold or transported is safe, through the identification and control of potential hazards. The food safety program will include procedures that are specific to the requirements of the business. Any procedures or guidelines described in the food safety program must be adhered to by all staff members.

Food safety is a critical aspect of workplace hygiene. Even if you do not work directly with food, your actions can indirectly affect food safety. For example, if a housekeeper does not follow the correct procedure when handling dirty linen, bodily fluids and bacteria could get onto a room service tray. If that tray is not washed correctly, the body fluids and bacteria could be transferred to the food preparation area. Poor hygiene can result in food poisoning. Food Standards Australia New Zealand (FSANZ) provides some facts about food poisoning:  More than 5 million Australians suffer food poisoning each year, with 1 million of these as a result of poor handling practices  Approximately 11,500 new food poisoning cases are reported daily  Around 120 people die each year from a food-borne illness  10-20% of food-borne illnesses arise from consumer mishandling  Authorities believe that only a small amount of food poisoning cases are in fact reported, hence the real statistics could be much higher - have you ever had food poisoning and not reported it?  60-80% of food-borne illnesses originate from commercial food service enterprises such as canteens, hotels, cruise ships, airlines, aged-care facilities and hospitals  Globally, instances of food-borne illnesses are on the rise Note: Food can look, smell and taste perfectly fine but contain dangerous levels of pathogenic bacteria! Glossary term - Pathogen: A virus, bacterium or other microorganism that causes disease

1c. Who is Most at Risk? Some customers are more at risk of food poisoning than others. People who are generally more at risk include:  Elderly  Pregnant women  Children and babies  People with immune deficiencies  People with food allergies Special care must be taken when serving these customers. For example, in a hospital or nursing home almost all customers would be high-risk, so extreme care must be taken surrounding food safety. Likewise, people with allergies to certain foods, such as nuts, may react badly to the slightest contamination.

States and Territories jointly regulate food safety standards. FSANZ is the chief government organisation responsible for setting food safety standards for the 2 countries. This is administered through the Australian New Zealand Food Standards Code . This document sets out the necessary standards that are required for:  Food labelling  Food composition  Product contaminants  Codes of conduct The Code is divided into 4 chapters. Chapter 3 relates to food hygiene that is relevant to Australian food operations. New Zealand has its own hygiene requirements. These standards provide the minimum requirements for food businesses and allow for planning of all food-related operations around this framework. Your employer has a number of requirements they must implement under the Code, for example, they have the responsibility to take all practical measures to ensure any person on the food premises does not:  contaminate food in any way  have any unnecessary contact with ready to eat food  spit  smoke in areas use tobacco or other similar preparations in areas not designated for smoking and where there is unprotected food or surfaces likely to come in contact with food Check out the Code at www.foodstandards.gov.auto see what other general duties an employer and employee must comply with under the Code. Compliance with these standards is mandatory. It is a criminal offence to supply food that does not conform to the Code. It is also illegal to sell food which is damaged, deteriorated, has been tainted, or which is unfit for human consumption. Remember that the legal framework is used to ensure that businesses meet minimum standards. You should always try to exceed these standards, as prevention is better than cure. Familiarise yourself with the requirements and if you are unsure, check with your local council in regards to specific requirements in your region. Enforcement of the Code Although FSANZ sets out the standards, the enforcement is done by state and territory authorities, as well as local councils. In Australia, local councils are in charge of enforcing building codes, supervising safe food handling and conducting inspections of food premises. They can also establish grading systems for compliance with food safety standards. Food safety inspectors in each state and territory have wide-reaching powers to conduct checks of premises, compliance with building codes and adherence to safe food handling practices. In some states and territories they may be referred to by different titles, such as in NSW, and Environmental Health Officer (EHO); in ACT, a Public Health Officer.

Question 1 - What could happen if you don’t observe hygiene policies and procedures? Complete the following sentences Poor hygiene can result in serious consequences. If prescribed procedures are not followed, especially regarding food safety , customers, colleagues and even you could become sick . Your business is also at risk of fines or even closure . In the worst-case scenario, poor hygiene practices can even lead to someone’ death! Question 2 - Hygiene affects the image of a business, the service areas and staff in general. Connect the correct aspects with the relevant image: The image of portrayed by the business’ itself Is everything clean, does it look professional, would you want to use this business? The image of the service areas Do they look clean, organised, professional, well maintained and properly equipped? The image of the staff Do they look professional, neat, correctly dressed; do they convey their dedication to their work? Question 3 - Match the risk areas to the potential risks for food poisoning as a result from improper food safety practices:

Accessing Food Safety Information For generic food safety standards and guidelines go to:  Australia www.foodstandards.gov.au  New Zealand www.foodsafety.govt.nz In Australia, each state and territory has its own legislation governing food safety. For specific details you should visit the relevant websites: NSW: http://www.foodauthority.nsw.gov.au/ip/legislation Vic: www2.health.vic.gov.au/public-health/food-safety Qld: https://www.qld.gov.au/health/staying-healthy/environmental/food WA: http://ww2.health.wa.gov.au/Health-for/Industry-trade-and-business/Food> ACT: http://www.legislation.act.gov.au/a/2001-66/default.asp SA: http://www.sahealth.sa.gov.au/wps/wcm/connect/public+content/sa+health+internet/protecting+public+health/ food+standards NT: https://nt.gov.au/industry/hospitality/food-safety-and-regulations/food-safety-standards Tas: http://www.dhhs.tas.gov.au/peh/food_safety As a TH&E employee you should also become familiar with your organisation's standard operating procedures (SOPs), cleaning schedules and other food safety processes in addition to staying up to date with your legal obligations as a food handler. Note: All food handlers need to regularly access and follow hygiene procedures correctly and consistently according to their organisational and legal requirements to ensure the health and safety of their customers and colleagues.

On top of the legal ramifications, you must also consider the health impacts of breaching hygiene guidelines. Imagine if you stayed at a hotel and found someone else's blood on the sheets. What blood-borne diseases could be transmitted? What if the person preparing a sandwich didn't wash their hands correctly - could you get food poisoning as a result? Hygiene procedures must be strictly followed at all times! Checkpoint 2 Question 1 - Which of the following statements relating to the role and rights of an Environmental Health Officer (EHO) are true? F - In Australia, the state health authority is in charge of enforcing building codes, supervising safe food handling and conducting inspections of food premises through an EHO. T - EHOs, commonly referred to as Health Inspectors, have wide-reaching powers to conduct checks of premise, compliance with building codes and adherence to safe food handling practices. T - An EHO has the right to enter your premises at any time during normal operating hours, including in the middle of your busiest lunch service. T - A well-run kitchen should be able to maintain good hygiene practices, even during the busiest times. T - An EHO had the right to inspect any and all areas of your business including taking food samples from any area, for the purposes of testing for bacteria. Question 2 - Which of the following is the body that governs food handling processes in Australia and New Zealand and website that provides information on food safety? A - Food Standards New Zealand Australia (FSNZA) / www.fsnaz.gov.au B - Food Standards Australia New Zealand (FSANZ) / www.foodstandards.gov.au C - Food Stratey Australia New Zealand (FSANZ) / www.foodstrategy.com.au D - Food Standards Australasia New Zealand (FSANZ) / www.foodsafety.com

Question 3 - Which of the following statements are the examples of poor organisational hygiene practices: T - Unsatisfactory personal hygiene standards of employees. T - Practices that lead to physical contamination of food, e.g. hairclips and bandaids. T - Unsafe food handling that may lead or has led to cross-contamination. F - Excessive cleaning and sanitising which lead to a sterile environment, eliminating natural bateria. F - Implementing an organisational hand washing policy. T - Cleaning practices that are not in line with your organisation’s food safety program. T - Outdated practies that are not consistent with current requirements. Question 4 - Identify the hygiene hazards which typically could occur in Tourism, Hospitality and Events: T - Dirty equipment and utensils. T - Contaminated rubbish F - Dirty external flyscreens T - Airborne dust F - Unpainted flooring T - Damaged equipment T - Practices not consistent with your organisation’s procedures T - Colleagues who have insufficient training or understanding of hygiene principles, policies and procedures

Question 5 - The following are actions you must immediately take once you have identified a hygiene hazard: Indicate true or false. T - Take immediate action to remove or minimise the hazard in accordance with your organisational and legal obligations. F - Report critical incidents to your local EHO to meet legal requirements. T - Report the hygiene hazard to an appropriate person if the situation is beyound your scope of responsibility. F - Write a report to document all actions you have taken in case legal proceedings may eventuate. T - Ensure that the hazard has been removed or minimised. Why is Personal Hygiene and Health Important? As a Hospitality employee it is extremely important to maintain high levels of personal hygiene, especially if you are working with food. Human bodies naturally harbour trillions of bacteria which are easily transferred. By touching parts of your body and then touching your work surfaces or food, you can easily transfer disease-causing microorganisms. Your hands can also spread diseases when you touch contaminated surfaces and then prepare food. You should always try to put a barrier between your body and the food, such as wearing a clean uniform, gloves and cleaning/sanitising your hands fastidiously.

Personal Hygiene Good personal hygiene means you should do the following:  Do not touch your hair during work  Use shampoo and conditioner for cleaner, healthier hair  Brush your hair prior to service to look neat and professional  Tie back long hair or cover it with a hairnet or hat  Never brush your hair in a food area

 Do not wear makeup or jewellery in the kitchen. Food items can get stuck under jewellery and let bacteria grow, which can contaminate other food. Makeup can stain your uniform and contaminate food  Nail polish is not to be worn by food handlers, as it can chip and contaminate food. Artificial nails can fall off into food without you realising  Cuts, abrasions and sores are potential sources of contamination, so must be covered up  Scratching is another habit that must be avoided because scratching areas of the body such as the hair, face or armpit can transmit bacteria. Many areas of the body that we touch are moist and provide a good breeding ground for bacteria  Shower daily  Shave (if required) and wash your hair  Use deodorant  Keep your nails short and clean, as dirt and bacteria can thrive under them Uniforms Uniforms are worn not only for protection but also for hygiene reasons. If your business has a uniform then it must be worn. The uniform should be designed with WHS and hygiene matters in mind. Let's take the chef's uniform as an example. Did you know...? Apron

The apron is also protective and should not be used to wipe your hands. Use paper towels for this purpose. Shoes Shoes need to be clean and polished to prevent food items from sticking. They also need to have non-slip soles and be sturdy to provide sufficient support for a long day at work. Leather shoes are preferable. Chef's Hat The toque blanche or chef’s hat helps contain the hair and prevents hair and sweat from contaminating the food. There are various styles available, from the traditional hat to the modern skull caps or paper varieties. Make sure that hair is tucked in and away from your face. Colour The light colour enables obvious dirt to be easily visible, also the white colour enables bleach to be added to the wash cycle to sanitise and keep uniforms in pristine condition. Uniforms MUST be washed after every shift. Jacket The jacket being wide allows for air circulation. Keep it clean during service and swap the front panels over if you go into the dining area of the restaurant. Use the protection of the long sleeves; this way you also prevent contamination from the arms. The pants also provide protection. 2b. Cuts and Abrasions Cuts, abrasions and open sores must be covered up. This prevents bodily fluids and bacteria coming into contact with food and, equally, prevents infection as a result of bacteria from food entering the wound. Ensure that you cover any injuries,

preferably with brightly coloured dressings. Bright waterproof dressings can be detected easily if they come off. If the wound is on your hand you may need to wear gloves as added protection. Remember to change the dressing frequently, disposing of the used bandage appropriately. What if I'm Sick? If you are aware that you have a contagious illness (infectious disease) such as the influenza, gastroenteritis, hepatitis,

chicken pox,etc., you must stay at home to avoid contaminating food and/or infecting others. This is a legal requirement. Diseases that cause vomiting and diarrhoea are often highly contagious and could be the result of food poisoning. Even if you just have a cold, you need to inform your supervisor and minimise the spread of germs when coughing or sneezing. Use paper towels or tissues and always wash your hands thoroughly afterwards. Never spit, because this can spread illness quickly. Do not return to work until at least 48 hours after your symptoms have ceased. If you are unsure, speak to your doctor and your manager for advice. You may need to obtain a doctor’s certificate or follow other organisational policy and procedure before returning to work. Note : Always verbally report any incidents of or potential food contamination to your supervisor, especially those that have resulted from a personal health issue and get confirmation as to the procedures you may need to follow. According to the Food Safety Standard 3.2.2 – Food Safety Practices and general requirements: A food handler who has a symptom that indicates the handler may be suffering from a food-borne disease, or knows he or she is suffering from a food-borne disease, or is a carrier of a food-borne disease, must, if at work – a. report that he or she is or may be suffering from the disease, or knows that he or she is carrying the disease, to his or her supervisor, as the case may be; b. not engage in any handling of food where there is a reasonable likelihood of food contamination as a result of the disease; and c. if continuing to engage in other work on the food premises – take all practicable measures to prevent food from being contaminated as a result of the disease. We know it is the responsibility of the employee to make sure they take all reasonable measures not to contaminate food or food contact surfaces in any way, and to promptly report any personal health issues or instances of food contamination. It is, however, also the responsibility of the employer to make sure their employees do not participate in food handling where there is a chance of food contamination if the employee is:  known to be suffering from or carrying a food-borne disease  suspected of having symptoms of a food-borne disease.

How Does Food Get Contaminated Contamination occurs when something is transferred from one object to another, either directly or indirectly. Contamination must be avoided, as it can make the food unsafe to eat. Even if food has been handled, prepared and cooked correctly, if it then becomes contaminated it is no longer safe to eat. The effects of naturally occurring toxins can easily be avoided by simply not using the ingredients - if your potatoes are green, either cut the green parts out or throw out the potato. Always use the WPRW procedure on vegetables, as this will help to avoid chemical contamination from farm chemicals. Fruit should be washed, as it is often coated with wax or other materials. You must be extremely careful with molluscs, as they are filter feeders and take up contaminants from the environment. Molluscs such as oysters and mussels that have been exposed to algal blooms may be carrying neurotoxins that cause paralytic shellfish poisoning, which can lead to death! In 1997, a major oyster-producing region in NSW was temporarily shut down due to Hepatitis contamination. It was found that the contamination came from poor sewerage management, resulting in oysters growing in water with faecal matter present. Over 400 people were affected by the outbreak. Chemical contamination can also occur during food preparation if food comes into contact with chemicals used in the kitchen. For example, if chemicals used for cleaning surfaces and equipment have not been completely rinsed off, they may remain and transfer to food.

Make sure you prepare oysters and other molluscs with care as they are filter feeders and take up contaminants from the environment. Common Sources of Contamination Common sources of contamination:  Storing chemicals in the dry food storage  Not washing fruit and vegetables under running water to remove soil particles and residue  Defrosting food in the hand washing basin  Not rinsing cleaning chemicals from equipment  Not storing food in appropriate, designated storage areas  A sick worker coughing or sneezing on food Food can be contaminated in 3 ways. Mouse over or tap the plus symbols below for more information.

Microbiological contamination This arises from disease-causing microorganisms such as bacteria, moulds, yeasts, viruses or fungi. Microorganisms are invisible to the naked eye. Sometimes you may see visible signs or byproducts of this type of contamination including: slime or mould on the surface, strong odours, discolouration and the development of gas (bubbles or foam). Gas development can affect the shape of the packaged food product, e.g. bloated tops on yoghurt containers, canned food that has expanded and cracked the seals. Microbiological contamination can also occur when safe food comes in contact with a surface or food that has been contaminated. This cross contamination can result from poor hygiene practices, including nasal discharges, wounds, dirty utensils, surface or equipment or poor handwashing. It can be transmitted by dust, water or air or where contaminated ingredients are added to safe food products being prepared. Physical contamination Occurs when food contains foreign matter such as glass, scourer shavings, wood or porcelain pieces. Food is often physically contaminated before it arrives at the business. Vegetables may have been sprayed with fertilisers and pesticides. Using the process of wash, peel, and rewash (WPRW) is a simple way to reduce this contamination. Food items may also contain foreign matter, such as stones, timber pieces or soil. Potatoes and other vegetables that come from the ground often have dirt and other contaminants on them when they are purchased. Again, proper cleaning and inspection procedures will alleviate this contamination. Food may also be physically contaminated as a result of the practices in your kitchen. Scourer shavings, shards of glass, fragments of crockery and hair can all contaminate food if they are not attended to appropriately. Broken crockery and glassware must be cleaned up immediately, otherwise it could get into a customer's food! Note: Ensure that no clothing, jewellery , hair accessories or bandages contaminate food! Chemical contamination Results from food being in contact with pesticides, toxic material or chemicals, which may be either naturally occurring or manmade. Poisonous chemicals which occur naturally in food include:  Solanine in green potatoes and other nightshade vegetables  Oxalic acid in rhubarb leaves  Low levels of cyanide in apple seeds  Ricin in castor beans  Tetrodotoxin in pufferfish

Contamination Animation Food can be contaminated from a variety of sources. Watch this animation to see how food can be contaminated.

3a. Cross-Contamination Cross-contamination is the transfer of bacteria and viruses from a contaminated surface or food item to food that is ready to eat. This is particularly dangerous, because if the food has been cooked and ready to serve, then it should be safe to eat.

However, if bacteria and/or viruses are transferred to the ready-to-eat food, it is no longer safe. If this happens, the food must not be used! Common causes of cross-contamination include:  Using the same utensils (knives, cutting boards) for preparing raw food, then cooked food without washing between tasks  Defrosting meat without a drip tray and on a high shelf, so that the juices drip onto cooked food  Using the same cloth to clean benches, cutlery, crockery and tables  Storing cooked and uncooked food together  Not washing hands when changing tasks Coloured chopping boards help to avoid cross-contamination 3b. What Happens When Food is Contaminated? Food-borne illness, commonly referred to as food poisoning , is a sickness that results from consuming contaminated food or

drink. The most common cause of food borne illness is from the spread of pathogenic (harmful) bacteria, which is a consequence of poor food handling, preparation and storage practices. Note: Most food poisoning cases are the result of mishandling food - storing it at the wrong temperature, cross-contamination and incorrect reheating. Viruses, Prions, Moulds and Toxins

Viruses and Prions E.g. Hepatitis A, Norovirus, Rotavirus, bovine spongiform encephalopathy (Mad Cow disease) Food poisoning viruses are tiny infectious agents which can only survive and replicate inside human cells. They reproduce by invading a human body cell, multiplying lots and lots of times, then bursting the cell so that each new copy can go and find more cells to invade. A person gets ill when their immune system gets overwhelmed by the number of viruses. If an infected person sneezes or coughs, some of these new copies will get into the air. If someone else breathes them in, they can become infected as well. Viruses can also be passed if they land on a surface and then food comes into contact with them. Some viruses are transmitted when workers do not wash their hands properly after going to the toilet or have open or infected wounds. Mad cow disease is caused by prions which come from infected animals and affect the human brain structure. Since the outbreak in England, 167 people have died in the UK, with 214 total reported deaths worldwide. Parasites E.g. tapeworm, roundworm Parasites are creatures that live by sucking nourishment from their host, for example, tapeworms that live inside human intestinal tract. They are spread by ingesting contaminated water or food or by putting anything into your mouth that has come into contact with the faeces of an infected person or animal. For instance, raw fruit or vegetables may be tainted with animal faeces from the land. Raw or undercooked meat from infected animals can also pass on parasites, especially if offal is not processed correctly. A food handler could also pass on parasites if they have not sufficiently washed their hands after using the bathroom.

Moulds and Toxins E.g. Aspergillus, pufferfish, chemical pesticides Some moulds are acceptable and desirable such as the moulds used on blue cheese, while others give off spores which can cause allergic reactions. Others produce toxins which can cause serious disease and in some cases be deadly. Again, if foods are not washed or prepared correctly these poisons could be ingested. Never use food that has signs of mould anywhere on its surface! Note: The first mass-produced antibiotic, penicillin, comes from a fungus that grows naturally on foods such as bread and oranges!

Checkpoint 3 Question 1 - Identify the correct examples of personal hygiene requirements: Indicate true or false. T - Shower daily T - Shave (if required) and wash your hair T - Tie back long hair or cover it with a hairnet or hat F - Wash uniform trousers weekly T - Keep your nails short and clean, as dirt and bacteria can thrive under them F - Wear only translucent nail polish to avoid coloured particles from chipped polish in foods F - Use skin coloured, waterproof bandaids in case of cuts or open wounds Question 2 - Food handling staff who suffer from illnesses such as flu, diarrhoea or vomiting must: Tick the correct answers. T - Report that he or she is or may be suffering from the disease, or knows that he or she is carrying the disease, to his or her supervisor, as the case may be F - In case of severe diarrhoea consult a doctor immediately and provide samples of faces for further testing at a laboratory at their own expense T - Not engage in any handling of food where there is a reasonable likelihood of food contamination as a result of the disease F - Not attend work at the premises where food is prepared or sold until a clearance from a medical practitioner has been issued T - If continuing to engage in other work on the food premises - take all practicable measures to prevent food from being contaminated as a result of the disease Question 3 - Match the type of contamination to the correct definition: Use the drop-down menus to select the correct answers. Biological contamination Arises from disease - causing microorganisms such as bacteria, moulds, yeasts, viruses and fungi. Physical contamination Occurs when food contains foreign matter such as glass, scourer shavings, wood and porcelain pieces.

Chemical contamination Happens when food is in contact with pesticides, toxic material or other substances, such as detergents. Question 4 - The following are common causes of cross-contamination: Indicate true or false. T - Using the same untensils (knives, cutting boards) for preparing raw food, then cooked food without washing between tasks. F - Using colour-coded equipment and chemicals for cleaning tasks. T - Defrosting meat without a drip tray and on a high shelf, so that the juices drip onto cooked food. F - Store meat in the same coolroom as vegetables. T - Using the same cloth to clean benches, cutlery, crockery and tables. T - Storing cooked and uncooked food together. T - Not washing hands when changing tasks.

Causes of Food Poisoning Food-borne illnesses can be caused by:  Bacteria  Viruses and prions  Parasites  Moulds and toxins  Allergens  Mishandled eggs  BACTERIA E.g. Salmonella, E. coli, Listeria, C. botulinum Bacteria can be found just about everywhere: on people, animals, surfaces, food, in soil, even inside your stomach. All foods naturally contain microorganisms but they are not all bad for you. Some types of bacteria live in your stomach to help you digest your food and these are often sourced from the food we eat. For example, yoghurt is an excellent source of lactobacilli, which help to protect against harmful microorganisms. However, bacteria that are bad for your health can easily grow on food products. Moreover, food handlers host pathogenic bacteria in their throat, nose, skin, hair and faeces, which can easily be transferred to food and food surfaces. As soon as germs land on a food item, they are able to begin breaking it down and begin growing. In the right conditions they can multiply quickly to dangerous levels which will make a person sick. Bacteria can multiply approximately every 20 minutes. After 7 hours there could be more than 2 million bacteria present in food. Note : Listeria is extremely dangerous to pregnant women as they are 20 times more susceptible. Listeria can be found in soft cheeses, deli meats, hotdogs, vegetables which come in contact with loose soils and unpasteurised milk products. Serious cases can result in miscarriage. Time Bacterial growth 8:00am 1 8:20am 2 8:40am 4

9:00am 8 11:00am 512 1:00pm 32,768 3:00pm 2,09715 Bacterial Growth Animation Pathogenic bacteria can multiply extremely quickly under the proper conditions. You must minimise the amount of time that food spends in the danger zone - otherwise you could poison someone! Watch this animation to learn about bacterial growth.

Bacterial Growth Challenge When food is left in the Danger Zone, pathogenic bacteria can quickly grow to dangerous levels, where they can cause food poisoning. Use this challenge to see how many bacteria can grow on food left in the Danger Zone.

E.g. Starting with 10 bacteria, how many would you have after 60 minutes? If they double every 20 minutes then the bacteria will double 3 times in 60 minutes. Solution: 10x2 = 20x2 = 40x2 = 80 bacteria after 60 minutes. Question 1 - If you start with 37, how many bacteria would you have after 120 minutes? 2368 Question 2 - If you start with 100, how many bacteria would you have after 60 minutes? 800 Question 3 - If you start with 2, how many bacteria would you have after 5 hours (300 minutes)? 65536 Allergens E.g. fish, shellfish, peanuts, eggs Food allergies occur when someone reacts badly to a particular type of food, and can be potentially life threatening. Allergic

reactions to nuts are common and severe enough for labelling requirements to be put in place for all foods that may have been in contact with nuts. Food intolerance is the ability to digest a food which can cause discomfort and distress but is not life threatening. It is essential that you take this matter seriously as an allergic reaction may result in death! Always listen carefully to customers and fully understand what they can and can’t consume. If you are unsure of what would constitute a “safe” menu choice, always consult with a dietitian or other dietary expert. Many customers with health issues may have a list that specifies what ingredients they can and cannot have. Once again the chef should not dismiss this as the customer may face serious consequences if the recipe contains incorrect ingredients. The following table is a quick reference: Diet Considerations Gluten No wheat, rye, barley – beware of hidden gluten, e.g. in beer MSG Is part of many stock powders and flavourings Nuts Traces can be found in many products – read labels carefully Eggs Dried egg can be used in convenience products, e.g. pavlova powder Lactose Convenience products can contain milk powder, etc. Salicylates Preparation steps required and recipe modification, e.g. spice substitutes Histamine Recipe modification to exclude any products containing histamine Sulphites Dried fruit and potato, pickled radish and wine often contain sulphite Fish and shellfish Consider hidden seafood, e.g. anchovy paste, fish sauce If you want to find out more about food allergies and food intolerance a good website to refer to is the Allergen Bureau, Resources, Food Allergen Fundamentals, http://allergenbureau.net or you can refer to your food and health authorities in your state or territory. Chef’s Hint : Anaphylaxis is a severe allergic reaction that can involve swelling and possibly closing of the throat, swelling and rash on the face, restricted breathing and low blood pressure. Anaphylaxis can be caused by many different allergens and can have very severe consequences including unconsciousness and even death. Pay attention to what your customers tell you!

The Food Safety Standard 1.2.3 requires foods which contain or may potentially contain these constituents to be clearly labelled. If your business is involved in the production or sale of foods that could cause problems, it is essential to implement procedures for avoiding cross-contamination. To avoid cross-contamination you must be vigilant:  Use separate utensils wherever possible  Ensure all cooking surfaces and equipment are thoroughly cleaned and clear of breadcrumbs, crusted residue, nut residue, etc.  Utensils must not be shared between dishes  Do not use serving utensils for more than 1 item  Ensure grillers, sandwich, waffle and focaccia makers are clean before using with gluten-free breads and other foods  Use gloves and change them between preparation tasks

Mishandled Eggs Mishandled eggs can cause very serious health problems. This is because the bacteria Salmonella is sometimes found on eggs – Salmonella can cause very severe food poisoning, and even death. Eggs have been the cause of severe Salmonella outbreaks in recent times. Scroll down to view. November 2013 1 woman died and 62 fell ill after consuming raw egg mayonnaise at Melbourne Cup Day functions in Brisbane. March 2015 24 hospitalised and 200 ill after attending a conference in Brisbane. July 2015 130 people ill and 16 hospitalised after eating raw egg mayonnaise at a high profile hotel in Melbourne. September 2015 11 people ill after consuming egg and fish products at a hospital in Adelaide.

Safe Handling of Eggs Due to the severe consequences of mishandling eggs, it is essential to ensure excellent hygiene and prevent cross- contamination. In some states including NSW egg safety is the subject of legislation but regardless – you do not want to be responsible for putting someone in hospital! You must take extra care with the following foods:  Egg dressings, sauces and spreads (e.g. mayonnaise, aioli, hollandaise, egg butter)  Desserts made without an effective cooking step (e.g. tiramisu, mousse, fried ice cream)  Drinks containing raw eggs (e.g. eggnog, egg flip, raw egg high protein smoothies). Maintain safe use To maintain safety of eggs you should do the following: 1. Use an egg separator when separating eggs 2. Acidify raw egg products below ph 4.2 with lemon juice or vinegar 3. Keep raw egg products below 5°c 4. Make raw egg products fresh every day and discard within 24 hours Correct hygiene procedures In addition, make sure that you follow the correct hygiene processes to prevent cross-contamination: 1. Wash and dry your hands before and after handling eggs 2. Clean and sanitise equipment and surfaces before and after using with eggs 3. Clean and sanitise containers between each use 4. Use separate containers for each batch

NSW Food Authority Egg Safety For detailed instructions on egg safety, watch the following video. https://youtu.be/GWiu2tY4Oto

3c. Food Poisoning Symptoms A food-borne illness can come on as quickly as a few hours after ingestion, or as slowly as a few days later. Common food poisoning symptoms include:  Diarrhoea  Vomiting  Nausea  Abdominal pain  Fever  Headache  Jaundice  Numbness

The exact nature of the illness will depend on the cause and the person who has been poisoned. This table outlines some of the common bacteria and viruses and their symptoms. Agent Source Incubation Period Symptoms Campylobacte r spp. Undercooked poultry, mince and sausages, unpasteurised milk, cooked foods contaminated by raw foods such as meat and poultry 1-10 days Fever, nausea, abdominal cramps, diarrhoea Staphylococcu s aureus Raw meat and poultry, raw milk, custard, hams, sausages, salads, uncovered cuts and sores 0.5-8 hours Nausea, vomiting, abdominal cramps, diarrhoea Salmonella spp. Raw meat, poultry and dairy, mayonnaise, salads, eggs, milk, orange juice, sprouted seeds, dairy products; cross- contamination from raw foods, utensils, equipment and hands 6-72 hours Headache, fever, nausea, abdominal cramps, diarrhoea Listeria monocytogen es Most raw foods, cooked food contaminated through poor handling 12 hours – 3 weeks Fever, chills, headache, backache, abdominal pain, diarrhoea Miscarriage and death Clostridium perfringens Soil, intestinal tracts, food left in danger zone for some time; slowly-cooled foods such as casseroles, stews, gravies and pie fillings 6-24 hours Abdominal cramps, profuse diarrhoea Clostridium botulinum Canned foods (particularly low acid), dirt 12-36 hours Nausea, vomiting, swallowing and speaking difficulties, visual disturbances Bacillus cereus Starchy vegetables, meat products, cereals, rice, sauces, puddings, spices 1-6 hours (vomiting) 6-24 hours (diarrhoea) Malaise, nausea, vomiting, abdominal cramps, tense muscles, profuse diarrhoea Norovirus Food contaminated by faecal matter, person-to-person contact 24-48 hours Fever, nausea, vomiting, abdominal cramps,

diarrhoea, headache Influenza, rhinovirus Human body fluids shared as a result of poor health practices and/or inadequate sneeze guards 1-4 days Runny nose, cough, fever, headache, sore muscles Escherichia coli Unpasteurised apple and orange juices, sprouted seeds, fruit, raw milk cheese, salads; meat and meat products, especially undercooked minced meat patties in hamburgers; food contaminated by faecal matter 2-5 days Malaise, nausea, abdominal cramps, diarrhoea, bloody diarrhoea Checkpoint 4 Question 1 - What is food poisoning? What are its common causes? Complete the following sentences using the drop-down menus. Food borne illness, commonly referred to as food poisoning, is sickness that results from consuming contaminated food or drink. The most common cause of food borne illness os from the spread of pathogenic (harmful) bacteria , which is a consequence of poor food handling, preparation and storage practices. Question 2 - Which of the following can cause food-borne illnesses? Tick the correct answers. T - Bacteria T - Parasites T - Moulds and Toxins F - Surface disinfectants T - Mishandled eggs T - Allergens Question 3 - Food allergies occur when someone reacts badly to a particular type of food. Select true or false to the following aspects that must be considered to ensure that the correct foods are prepared and served to persons with allergies. T - Allergens and associated with this customer requirements for food are serious matter as an allergic reaction may results

in death. T - Always listen carefully to customers and fully understand what they can and can’t consume. F - If you are unsure of what would constitute a “safe” menu choice you must refuse to cater for a customer. T - Many customers with health issues may have a list that specifies what ingredients they can and cannot have. T - It is essential that a chef does not dismiss customers’ dietary requests as the customer may face serious consequences if the recipe contain incorrect ingredients. Question 4 - The Food Safety Standard 1.2.3 requires foods which contain or may potentially contain any allergens to be clearly labelled. If a business is involved in the production or sale of foods that could cause problems, it is essential to implement procedures for avoiding cross-contamination: Indicate true or false. T - Use separate utensils wherever possible. T - Ensure all cooking surfaces and equipment are thoroughly cleaned and clear of breadcrumbs, crusted residue, nut residue, etc. T - Utensils must not be shared between dishes. F - The use of gloves will ensure no cross-contamination can occur. T - Do not use serving utensils for more than 1 item. T - Ensure grillers, sandwich, waffle and focaccia makers are clean before using with gluten-free breads and other foods. Question 5 - Which of the following food and beverage categories are at high risk from contamination due to the use of eggs? Drag across the correct answers. F - Egg dishes usually prepared for breakfast or brunch (e.g. omelettes, scrambled eggs). T - Egg dressings, sauces and spreads (e.g. mayonnaise, aioli, hollandaise, egg butter). T - Desserts made without an effective cooking step (e.g tiramisu, mousse, fried ice cream). T - Drinks containing raw eggs (eggnog, egg flip, raw egg high protein smoothies).

Question 6 - Because of the severe consequences of mishandling eggs, it is essential to ensure excellent hygiene and prevent cross-contamination. To maintain safety of eggs you should do the following: Tick the correct answers. T - Use an egg separator when separating eggs. T - Acidify raw egg products below pH 4.2 with lemon juice or vinegar. T - Keep raw egg products below 5ºC F - Store eggs in their original packaging in a dry store below 20ºC. T - Make raw egg products fresh every day and discard within 24 hours. T - Wash and dry your hands before and after handling eggs. T - Clean and sanitise equipment and surface before and after using eggs. T - Use separate containers for each batch. How Can I Prevent Food Poisoning? The simplest way to avoid causing food poisoning is to follow the food safety procedures in your workplace! However, it is important to understand the principles behind food safety. The following sections give you important information on how to minimise the possibility of poisoning your customers.

4a. Avoid the Danger Zone Temperature control is an absolutely critical aspect of food hygiene because bacteria thrive in a warm environment! When the temperature of food is between 5ºC and 60ºC , bacteria can multiply rapidly and reach dangerous levels. This temperature

range is referred to as the danger zone. High risk foods left in the danger zone are potentially lethal. It is vitally important to minimise the time food spends in the danger zone. Temperature Control Storing commodities and cooked food at the correct temperatures is essential for minimising the risk of food poisoning. Take a look at the appropriate storage temperatures for a range of goods.

Hot Food Zone (65ºC or above) Storing commodities and cooked food at the correct temperatures is essential for minimising the risk of food poisoning. Take a look at the appropriate storage temperatures for a range of goods. Danger Zone (5ºC - 60ºC) Dangerous bacteria can grow and multiply rapidly between 5°C and 60°C. Cooked foods should be cooled rapidly to minimise the time spent in the danger zone. NEVER STORE HIGH RISK FOODS IN THE DANGER ZONE!!! Cold Food Zone (0ºC - 4ºC) Cold food should always be stored and displayed between 0°C and 4°C. Frozen Food Zone (-24ºC - -18ºC) Frozen food should always be stored between -18°C and -24°C. Never refreeze thawed food. 4b. Follow the Food Safety Program Food businesses which prepare high risk foods are required by law to have a food safety program (FSP) in place. Essentially, an FSP is a business food safety plan to ensure that the food made, sold or transported is safe, through the identification and

control of potential hazards. An FSP acts as a preventative measure for health and safety, by setting out the processes that staff must follow. Staff who are trained in food handling and who follow the processes set out in the FSP are less likely to cause food poisoning. According the Food Safety Standard 3.2.2. Food safety practice and general requirements, a food business must: 1. systematically examine all of its food handling operations in order to identify the potential hazards that may reasonably be expected to occur; 2. develop and implement a food safety program to control the hazard or hazards if one or more hazards are identified in accordance with paragraph (a); 3. set out a means of systematically monitoring the controls for correct implementation 4. provide for corrective actions to be taken where a hazard has not been controlled, or the control for the hazard, has not been implemented correctly or is not controlling the hazard as expected 5. conduct a review of the food safety program at least annually to ensure its adequacy and to take into account any new processes or changes to the food premises or products being handled 6. set out the food safety program in a written document and retain that document at the food premises; and 7. comply with the food safety program.

4c. Understand and Use HACCP Procedures Hazard Analysis of Critical Control Points (HACCP) is a system that originated in the USA to prevent astronauts getting food poisoning while in space. It incorporates general hygiene requirements into the daily operational processes of an establishment and is used to minimise the risk of food poisoning. This is done by identifying the hazard and analysing possible points of contamination, then implementing systems and procedures to minimise the risk. There are 7 principles to HACCP. Principle 1: Hazard analysis Hazards are biological, chemical or physical property which could cause a food safety problem. We identified these earlier as three main causes of contamination. Hazards can occur at any part of the food production pathway. Hazard analysis involves identifying and assessing the seriousness and likelihood of the hazard occurring. Principle 2: Critical control points (CPPs) A point, step or procedure at which control can be applied so the hazard can be prevented, eliminated or reduced to an acceptable level. Principle 3: Establish the critical control point Maximum or minimum levels which ensure safety of the product. For example, minimum internal temperatures are critical limits for cooking; minimum and maximum temperatures for foods requiring refrigeration. Principle 4: Monitoring The systems and procedures used in food production must be monitored to make sure they are being followed. Samples are taken at each step so they can be tested to see whether the critical limits have been breached. Principle 5: Corrective action If the monitoring and sampling indicates an unacceptable level, then the processes and procedures must be adjusted to prevent it happening again. Corrective action may also include reporting verbally to your supervisor or other nominated person or recording the actions taken on a specific log or hazard record control sheet. Principle 6: Verification

Procedures are determined to ensure the HACCP system is working effectively, implemented correctly and followed by all employees including any sampling or supplementary tests. Principle 7: Record keeping All testing, monitoring and verification must be recorded and those records must be stored. This is evidence procedures are being followed and meet the requirements. Using a flow chart or procedure to help identify and control food hygiene and safety hazards In most cases you will find a food hygiene procedure, step by step guidance, flow chart or wall diagram will have been prepared by supervisors or health and safety officers to give you guidance on how to eliminate or minimise a particular food hazard. If this is not available, you can still work out what you need to do to control the hazard by following similar steps as in the following flow chart.

4d. Apply HACCP to the Food Handling Cycle To minimise the risk of food contamination, you need to consider all the steps involved in food handling from preparation through to sales, storage, transport and disposal and apply HACCP to each stage. Depending on the industry area, this cycle may sometimes be referred to as the catering cycle. At each step of the food handling cycle, it is important to identify and remove potential causes of contamination. You also need to monitor and record temperatures of commodities, prepared foods and storage and display areas. The following points are examples of steps you can take to minimise or eliminate the danger at the different critical control points. The critical control points will vary depending on the business in which you work.

Ordering Ensure that you have clear product specifications and good standards for quality, as well as delivery and hygiene procedures. Only use suppliers with appropriate accreditation, who meet food safety requirements Receiving Ensure that deliveries are systematically checked on arrival:  Ensure that the temperature is tracked while in transit and check it at the time of delivery  Inspect ALL items for any signs of contamination or damage  Make sure raw and cooked foods are not kept together during the delivery process Storing Ensure that food is stored according to requirements:  Cold and frozen food must be stored in the appropriate storage facility at the correct temperature, e.g. frozen food in a sealed freezer below -18°C  Keep items separated and stored according to their potential for cross-contamination, e.g. cooked foods on the top shelf, raw foods below, all food to be covered  Regularly check use-by dates and quality indicators such as freezer burn Preparing Separate food items and avoid the danger zone wherever possible:  Keep raw and cooked ingredients apart and do not use the same tools or cutting boards for different tasks. Wash all equipment and tools used for raw food prior to using them for cooked food  WPRW items in clean water to prevent contamination from chemicals and bacteria  Clean and sanitise benches and cutting boards in between production steps  Do not leave food in the danger zone

 Wash your hands thoroughly whenever it is needed Processing, Packaging and Holding Par-cooking, precooking and cook-chill:  Return prepared goods to the correct storage conditions immediately, e.g. seafood on drip trays covered with ice  High risk items which are below 70 掳 C, e.g. custard sauce and hollandaise, need to be used quickly  Packaged processed food must be in sealed, sterile packaging with appropriate labelling, such as use-by date and nutritional information  Keep storage containers sealed and prevent any physical contamination prior to adding food You need a thermometer that can be inserted into food via a probe. The thermometer must be accurate to +/- 1ºC of the actual temperature. Laser thermometers can also be used to take the surface temperature Transporting Minimise any adverse effects on food:  Prevent any cross-contamination and apply general food handling principles  Transport food at the correct temperature and ensure that frozen food remains frozen  Do not cause any damage to packaging during transport  Check portable food storage equipment regularly for temperature compliance Selling and Displaying Minimise waste and contamination:  Prevent any unnecessary contact with ready-to-eat food

 Sell and display food at the correct temperature, i.e. internal temperature of cold food below 4 掳 C and hot food above 65 掳 C  High risk food items must not be held or displayed for long periods  Any damaged food cannot be sold and food cannot be sold beyond the expiry date  Wash your hands thoroughly prior to handling food. Use gloves, palette knives, meat forks or tongs to minimise contamination  Sneeze guards or other protective barriers must be placed on all display items Disposing Separate and store appropriately:  Items for disposal or return must be segregated and clearly labelled  Food for disposal must not be resold to customers  Food for disposal must be stored under appropriate temperature conditions

Cooling, Heating and Thawing Food There are strict rules governing how food should be cooled and heated. If food has been cooked, then it must be cooled within a certain timeframe. This is referred to as the 2hour/4hour rule. Food must be cooled from 60°C to 21°C within 2 hours and from 21°C to 5°C within 4 hours. Note that this is the internal temperature, not the external temperature! Items to be cooled should be placed in shallow trays on shelves within the fridge, to allow air circulation. Alternatively, food items may be quickly cooled using a blast chiller or freezer. It is also important to thaw food correctly to avoid the danger zone. Food for thawing should be placed on trays which are covered and clearly labelled. The trays should be placed on a low shelf in the coolroom so that any drips or juices do not contaminate other items. Never run hot/warm water over food to thaw it! When reheating food, you must ensure that it rapidly reaches 60°C or more. Ideally all food items would be brought to the boiling point for a short period of time. If you let the food remain in the danger zone for very long, the microorganisms that have been dormant will quickly begin to multiply. The longer food is left in the danger zone, the higher the chance of poisoning your customers.

Storing Food Correctly When storing food, it is essential to store items under the appropriate conditions and to separate types of items. This includes separation of:  Cooked and uncooked food items  Different types of fish, e.g. fresh and saltwater fish or molluscs  Washed and unwashed food items In general, items should be stored so that there is low humidity and freely circulating air, with packaging removed, clearly labelled and on appropriate non-porous shelving. According to the Food Safety Standard 3.2.2 – Food Safety Practices: A food business must, when storing food, do so in such a way that – a. it is protected from the likelihood of contamination b. the environmental conditions under which it is stored will not adversely affect the safety and suitability of the food

A food business must, when storing potentially hazardous food – a. store it under temperature control; and b. if it is food that is intended to be stored frozen, ensure that the food remains frozen during storage Frozen goods -18ºC to -24ºC Fresh seafood 0ºC to 2ºC Fresh poultry, Fresh meat & Fresh juices 1°C to 4°C Fresh dairy 2°C to 4°C Dry goods 14°C to 20°C Fresh fruit and vegetables 6°C to 8°C Washing Your Hands Hands are a major conductor of diseases. They are constantly in contact with food, surfaces, our bodies and other people. Just as a doctor would scrub up for work, so must Hospitality workers and food handlers. You should always wash your hands prior to starting work. Not only that, but you should also wash your hands every time you:  Go to the bathroom or use the toilet  Touch/scratch body parts, e.g. hair, nose, mouth  Smoke (if applicable)  Cough, sneeze or blow your nose  Take a break  Eat or drink  Handle raw food

 Begin working with food  Change from one task to another  Handle animals  Every time you enter a food preparation area, regardless of whether you washed them in the bathroom It is important to wash your hands thoroughly. Washing Hands Video It is important to wash your hands thoroughly, using a special technique, which is shown in the following video.

Washing Your Hands Equally important as the hand washing process is using the appropriate facilities:

 Hand washing should be carried out in a designated hand washing sink. Do not wash your hands in a food preparation basin!  Taps should be lever or foot pedal operated to avoid recontamination  Soap and sanitiser should be contained in dispensers if possible. Liquid soap is preferable to bar soaps as it is easier to apply and lather  Use single use drying aids such as paper towels  The water supply should be hot If you are handling cash as well as preparing food you must take extreme care not to contaminate food. Money, especially coins, can carry lots of bacteria. One way to avoid contaminating food is to use disposable gloves, which are changed every time you take a customer's money. Using 1 hand for money and 1 hand for food preparation could also work, but make sure you don't get confused! According to the Australian New Zealand Food Standards Code [Australian New Zealand Food Standards Code 3.2.2, section 17, health and hygiene requirements, general duties of food business], the employer has the responsibility to ensure a high standard of cleanliness for each food premises including:  providing and maintaining easy access to adequate hand washing facilities on the food premises  maintaining a supply of warm running water, soap or other items to use to thoroughly clean hands  making sure the handwashing facilities are only used for personal washing (hands, arms and face)  having available near each washing facility, single use towels or other means of drying hands (air blower) that does not transfer pathogenic microorganisms to the hands  providing a container for used towels if applicable To wash your hands thoroughly use the following technique: Step 1 - Wet your hands under hot running water (don’t burn yourself!) Step 2 - Lather hands with an anti-bacterial liquid soap Step 3 - Scrub hands thoroughly including between the fingers, the wrists, up to the elbows and under nails Step 4 - Rinse off hands under hot running water Step 5 - Dry hands thoroughly using single use paper towels Step 6 - Apply a sanitiser Step 7 - Repeat this process throughout the day

Hand Washing Challenge Complete the following challenge by clicking or tapping the image with the most suitable answer. You should also wash your hands every time you? Go to the bathroom. Correct, going to the bathroom and not washing your hands before you prepare food could be fatal to customers. Touch / scratch body parts, e.g. Hair, nose, mouth. Correct, you could contaminate the food you are preparing by touching any part of your body. After handling money. Correct, a very large number of people have handle that money before you.

Checkpoint 5 Complete this checkpoint assessment before continuing. Question 1 - A food safety program acts as a preventative measure for health and safety, by setting out the processes that staff must follow. According the Food Safety Standard 3.2.1 a food business must: Drag across the correct answers. T - Systematically examine all of its food handling operations in order to identify the potential hazards that may reasonably be expected to occur. T - If one or more hazards are identified in accordance with paragraph (a), develop and implement a food safety program to control the hazard or hazards F - If one or more hazards are identified on accordance with paragraph (a), close the business until all hazards are rectified. T - Set out the food safety program in a written document and retain that document at the food premises. T - Comply with the food safety program. T - Conduct a review of the food safety program at least annually to ensure its adequacy. Question 2 - The following statements relating to Hazard Analysis of Critical Control Points (HACCP) are: Indicate true or false. T - Hazard Analysis of Critical Control Points (HACCP) is a system that originated in the USA to prevent astronauts getting food poisoning while in space. T - A HACCP system incorporates general hygiene requirements into the daily operational processes of an establishment and is used to minimise the risk of food poisoning. F - HACCP is a system that is generally only used by manufacturers in the food industry. T - In HACCP the risk of food poisoning is minimised by identifying and analysing possible points of contamination, then implementing system and producedures to minimise the risk.

Question 3 - As part of HACCP at each step of the food handling cycle, it is important to identify and remove potential causes of contamination. Match the general, preventative action with the relevant step of the catering cycle: Use the drop-down menus to select the correct answers. Ordering Ensure that you have clear product specifications and good standards for quality, as well as delivery and hygiene procedures. Receiving Ensure that deliveries are systematically checked on arrival. Storing Ensure that food is stored according to requirements. Preparing Separate and store appropriately. Processing, packaging and holding Par-cooking, precooking and cook-chill. Transporting Minimise any adverse effects on food. Selling and displaying Minimise waste and contamination. Disposing Separate food items and avoid the danger zone wherever possible.

Question 4 - The following are essential requirements for appropriate hand washing procedures: Tick the correct answers. T - Hand washing should be carried out in a designated hand washing sink. F - Wash your hands in a food preparation basin if there is soap available. T - Taps should be lever or foot pedal operated to avoid recontamination. F - If bar soap is used it must be rinsed after washing hands. T - Soap and sanitiser should be contained in dispensers. T - Use single use drying aids such as paper towels. T - The water supply should be hot Question 5 - Identify the instances, where you must wash your hands before engaging in any handling or preparation of food or beverages: Indicate true or false. T - After washing your hands in the bathroom. T - After touching / scratching body parts, e.g. Hair, nose, mouth. T - After coughing, sneezing or blowing your nose. T - After cleaning. T - After eating, drinking or smoking. T - After handling raw food. T - When changing from one task to another. Question 6 - Place the essential steps for correctly washing your hands in correct order: Reorder by draging each answer up or down. 1. Wet your hands under hot running water (don’t burn yourself!) 2. Lather hands with an anti-bacterial liquid soap 3. Scrub hands, fingers, wrists, forearms and under nails thoroughly

4. Rinse off hands under hot running water 5. Dry hands thoroughly using single use paper towels 6. Apply a sanitiser Question 7 - Drag the correct procedures for general, personal and equipment hygiene requirements during food preparation into the grid: T - Keep raw and cooked ingredients apart and do not use the same tools or cutting boards for different tasks. T - Wash, peel and re-wash items in clean water to prevent contamination from chemicals and bacteria. T - Clean and sanitise benches and cutting boards in between production steps. F - Rinse all equipment and tools used for raw food in cold water prior to using them for cooked food. T - Do not leave food in the danger zone. T - Wash your hands thoroughly whenever it is needed.

4e. Pest Signs Pests are undesirable for any food business. Not only can they spread diseases, they can also find their way into foodstuffs. The evidence of pests is a common reason for EHOs handing out fines. Identifying Pests can be identified quite easily. Evidence includes droppings, pupae cases, hatched moths, larvae, eggs, smell and gnawed food. Containing pests Good personal hygiene, good cleaning regimes and pest control management are the best ways to contain pests. Cockroaches breed in cracks and warm, moist areas. They can be a major problem if good sanitation regimes are not implemented. This would include scheduled maintenance of premises and equipment. Appropriate provisions for screens and the elimination of cracks, holes and damp spots are important measures to keep vermin out of premises. Kick boards and sealants can be used to close hard to get to areas. Flies and Cockroaches Flies and cockroaches feed in a similar manner: they partly digest food and then vomit the juices on food. Because flies breed in animal waste and decaying organic material, they pick up bacteria and viruses and transfer them to whatever they land on. Control Measures UV lights, fly strips and fly spray are ways of controlling adult insects, however it is important to consider the regulations. Fly zappers and fly strips are prohibited in many food preparation areas due to the risk of carcasses contaminating food. Aerosols must not be used in food production areas. Flyscreens and plastic curtains help to keep out adult insects. Traps can be used for larger pests such as mice and rats. Other pests, such as rats, need to be kept under control using barriers or poisoning. Make sure you prevent contact between food and rat poison. Pets are also carriers of bacteria and are never allowed in a food establishment. Birds need to be

prevented from entering premises as they harbour bacteria and contaminate food. Ensure that pest inspections and control measures are carried out frequently. Food Safety Standard 3.2.2 According to the Food Safety Standard 3.2.2 – Food Safety Practices and general requirements: A food business must – a. not permit live animals in areas in which food is handled, other than seafood or other fish or shellfish; b. permit an assistance animal only in dining and drinking areas and other areas used by customers; c. take all practicable measures to prevent pests entering the food premises; d. take all practicable measures to eradicate and prevent the harbourage of pests on the food premises and those parts of vehicles that are used to transport food.

4f. Garbage The following are the steps for cleaning garbage areas: Step 01 - Put on gloves. Step 02 - Seal the bin liner so contents are contained. Step 03 - Remove garbage to the main refuse area. Step 04 - Clean up any scraps that have been displaced. Step 05 - Wash and scrub bin and its lid with hot water and a detergent. Use a scrubbing brush. Step 06 - Wash surrounding area – floor and walls. Step 07 - Rinse out bin with hot water. Step 08 - Sanitise bin, according to the manufacturer’s instructions. Step 09 - Tip bin over onto clean surface and air dry. Step 10 - Reline bin with plastic liner. Step 11 - Remove gloves and wash hands thoroughly.

4g. Handle Linen Hygienically Almost all Hospitality businesses use linen in their operations. For instance, a restaurant would require tablecloths, napkins, table runners, tea towels, waiters' and chefs' cloths, front-of-house and back-of-house aprons, uniforms and so on. Accommodation providers will also need bed linen, bath towels and an array of other in-room supplies. As most linen supplies come into contact with people's skin and can also come into contact with food or food preparation surfaces, it must be hygienically laundered, stored, handled and then removed from use when dirty or contaminated. Linen and the laundering process is an expensive cost to a business, so all staff must do their best to retain its quality. Never use linen to wipe sweat from your body! Regularly change your kitchen cloths for fresh ones throughout your shift. Dispose of dirty linen into designated laundry bags/hampers. Never leave dirty linen lying around. Always be mindful of fabric coming into contact with surfaces, to avoid the likelihood of contamination. In the event that linen has been stained by body fluids, e.g. vomit, faeces or blood, then a biohazard waste bag must be used. This is to prevent contamination and to protect staff who must handle contaminated linen. These specialised bags are usually red in colour and disintegrate during the washing cycle. A disposable plastic apron and disposable gloves should be worn when handling contaminated linen. For severe contamination the linen may be disposed of in a hazard bin. Laundering The temperature of the wash cycle is very important (minimum of 68°C), especially from a sanitation perspective. Temperatures must be high enough to kill harmful bacteria but not too high that the fabric is damaged. Antibacterial detergents can be used to kill bacteria and ironing provides a final sanitation step. Always separate front-of-house linen from back-of-house linen - never wash them together. The grease and grime buildup on back-of-house linen will degrade front-of-

house linen. Storing Always store linen in a clean and protected storage area to avoid the chance of contamination or post-wash staining. Regularly clean out the storage facility and wipe down shelving. If fresh linen is sealed in protective plastic casing, do not remove it until the linen is required for use. Handling It is important to always wash your hands before handling fresh linen, as well as after handling dirty linen. Linen should be put into use only when it is required, e.g. only put on your uniform on just before your shift. Always use linen for the correct purpose, e.g. only clean with designated cleaning clothes, not customer-use linen. Handling Linen Hygienically Hygiene practices are essential when handling linen, especially when they are contaminated with human waste, such as vomit, blood and faeces. Watch this video for an example of how to handle contaminated linen. Apply the appropriate process in your place of work.

4h. Follow Cleaning Procedures Hospitality businesses must maintain a high level of cleanliness and sanitation to ensure good food hygiene. Every establishment should have a cleaning plan/schedule to ensure proper hygiene is maintained, especially in food service areas.

Regular attention should be paid to:  Benches  Floors  Walls  Utensils  Crockery and cutlery  Equipment and machines  Store rooms  Refrigerators and freezers  Wash basins  Fixtures and fittings All surfaces within the food storage, preparation and service area need to be cleaned regularly. This also applies to the front- of-house and room service divisions. This includes all small and large equipment, especially in hard to reach places. Items like blenders can develop mould or bacteria if not cleaned properly. All equipment must be included in the cleaning schedule so that it is cleaned periodically. However, some equipment may need to be cleaned in addition to the regular cleaning, especially if it was used often, or for messy tasks. If equipment is broken or does not meet food safety requirements for some reason, it must be taken out of use and repaired as quickly as possible. Cleaning is the act of removing of dirt, food particles, grease, grime, scum, etc. from a surface. Cleaning is aided by the application of a detergent , which helps to lift the dirt from the surface as well as keep it from reattaching. Cleaning generally produces a visible result, i.e. the object looks clean. However, cleaning does not kill off bacteria. Sanitation means that heat and/or a chemical sanitisation product is applied to kill/reduce the amount of bacteria. Surfaces that come into contact with food products need to be sanitised regularly.

These 2 processes should be carried out as separate procedures - first you clean and then you sanitise. In order to be effective, the sanitation process requires a clean and detergent-free surface. Steps for effective cleaning:  Pre-clean - rinse objects with water to remove particles and loose residue  Wash - use a combination of hot water and detergent to remove dirt and grease  Rinse - rinse off detergent, foam and residue  Sanitise - use a food safe sanitiser to kill/minimise surface bacteria  Dry - air dry or drip dry - avoid wiping dry as this will reintroduce bacteria! Correct Cleaning Procedures

In order to keep a workplace clean and well maintained it is essential to follow systems. The correct techniques must be used which are relevant to the surfaces being cleaned and the area you are working in. Schedules must be developed so that all areas of the establishment are cleaned as required and nowhere is overlooked. Take a look at these pdfs for more information. Cleaning Schedule You should have a cleaning schedule for your premises that specifies the required cleaning duties, the cleaning intervals (outlining what will be cleaned at what frequency), the equipment and cleaning agents used, as well as an actual floor plan of the premises. Make sure that you allocate the jobs to a person or position to create responsibility. A checklist will ensure that all tasks are completed according to schedule and organisational policy! Cleaning Equipment Before beginning any cleaning, you must always inspect the cleaning equipment . Ideally, the previous user would have left supplies and equipment clean and ready for reuse, but this does not always occur. Faulty, worn out, dirty or poorly stored equipment not only wastes valuable preparation time but may potentially pose a serious safety risk. Make sure that you choose the appropriate cleaning equipment for the particular task.

Equipment Use Areas to inspect Mops Hand-held cleaning apparatus used to wash hard floor surfaces. Can be purchased for either wet mopping (using a cleaning agent and water solution) or dry mopping (sweeping up dust particles). Area should be swept beforehand. Handle is not splintered Head is affixed firmly Fibres are clean and untangled Wash regularly and bleach occasionally Brooms Hand-held cleaning apparatus used to sweep dirt and dust particles from hard floor surfaces. Can be purchased with either hard or soft bristles depending on the surfaced being cleaned. Used prior to mopping. Bristles are clean Head is secure Handle is not splintered Brushes Hand-held cleaning tools for smaller areas that need scrubbing or dusting. Can vary depending on the need – a dustpan and brush, scrubbing brush, clothes brush, toilet brush, feather duster. Cleaned with hot water and disinfectant daily Free from hair and dirt particles Replaced when shabby Bucket Portable container commonly made from plastic, used to carry water or chemical solution. Used in association with a mop or brush and may contain a wringing device to squeeze out excess water from the mop. Rinsed and clean Intact and free from holes Durable handle Wheels roll Cleaning cloths Small pieces of absorbent towelling used to hand wash surfaces. May be colour-coded to assist in identifying particular uses. Freshly laundered Sanitised daily Adequate quality Chamois Soft, lint-free cleaning cloths used specifically for windows, mirrors and glass. Freshly laundered Hand caddy Small plastic container used to carry cleaning chemicals and cleaning cloths. Clean and dry Washed regularly

Recommended Cleaning Methods This gives you the correct cleaning method for a variety of surfaces you will encounter, as well as hazards associated with them. Surface Cleaning Method Hazards Tiles Wash with a detergent or disinfectant and water solution, then rinse and dry. A brush may be required Do not use harsh abrasive cleaners Wood Use hot detergent and water solution, clean with a brush, then rinse and dry Clean only when necessary, as wood will crack and warp if wet too frequently. Always dry wood surfaces thoroughly to reduce bacterial growth Marble Wash gently with a detergent or disinfectant and water solution. Rinse then dry Avoid contact with acidic cleaners Laminex Use a detergent and water solution, then rinse and dry Do not use harsh abrasive cleaners or harsh scrubbing actions Glass Wash with a detergent and water solution, then rinse and dry immediately. Use a lint-free cloth Water left on surface will result in spots and streaks Plastic Wash with hot water and dry Avoid abrasive cleaners Stainless steel Gently apply a detergent and water solution, then rinse and dry. De-lime with a suitable acidic cleaner Do not use a harsh scrubbing motion with a scourer or steel wool, as it will mark the surface and may cause rust Steel Use a hot detergent and water solution, then rinse well Avoid abrasive cleaners Iron Wipe clean and coat surface with oil to prevent rust. Only wash with a detergent when necessary Avoid abrasive cleaners Aluminiu m Wash with hot water and a detergent, then rinse. Use a light abrasive cleaner if necessary Avoid using cleaners which contain caustic soda Copper Use a specialised cleaning product for copper Ensure all tarnish is removed Silverwar Wash in a hot detergent and water solution, Avoid abrasive cleaners

e then rinse well. When tarnished, polish with a silver cleaner, e.g. Silvo Carpet Vacuum regularly. Spot-treat stains when detected. Periodically have carpets shampooed Avoid contact with excessive water or liquid. Extract immediately if this occurs 4i. Conclusion While food safety legislation may seem complicated, appropriate procedures are relatively easy to follow. Make sure that you follow your organisation's hygiene procedures, the procedures outlined in the food safety program, as well as the underlying HACCP principles. This will help you to ensure that you have a safe and hygienic workplace and that you do not contaminate food. Follow the policies and procedures of your establishment and you will stay safe. Remember that food safety should be your primary focus!

Checkpoint 6 Complete this checkpoint assessment before continuing. Question 1 - The following statements relating to pest control and prevention are: Indicate true or false.

T - The rubbish container should be covered to prevent flies and other vermin from feeding on the scraps. F - Because garbage attracts pest, it should be placed outside near building entrances. T - Good cleaning, sanitation regimes and pest control management are the best ways to contain cockroaches and other pests. F - Cockroaches breed on flat surface and cool. Dry areas. T - Fly zappers and fly are prohibited in many food preparation areas due to the risk of carcasses contaminating food. F - Aerosols are the correct method of controlling pests in food production areas. T - Pets, such as birds and rats, need to kept under control using barriers or poisoning. Question 2 - According to the Food Safety Standard 3.2.2 – Food Safety Practices, a food business must do the following: Drag across the correct answers. T - Not permit live animals in areas in which food is handled, other than seafood or other fish or shellfish. T - Permit an assistance animal only in dining and drinking areas and other areas used by customers. F - Permit an assistance animal in food processing areas for the purpose of detecting spoilage. T - Take all praticable measures to prevent pests entering the food premises. F - Have a pest control contract in place which outlines at least 3 pest inspections per annum. T - Take all practicable measures to eradicate and prevent the harbourage of pest on the food premises and those parts of vehicles that are used to transport food. Question 3 - Tick the correct procedures for effectively handling rubbish and maintaining rubbish areas F - Rubbish should be placed in heshen bags and stored in containers with loose fitting lids to avoid excessive odours escaping. T - It is important to remove rubbish from the kitchen regularly and to store it in containers in a cool area, ready for collection

by a garbage contractor. T - The rubbish container should be covered to prevent flied and other vermin feeding on the scraps. T - Garbage should be placed as far from a building entrance as is practical. T - Garbage receptacles and containers must be cleaned and sanitised regularly. T - When removing any rubbish gloves must be worn. F - The outside garbage area is not part of a cleaning schedule. Question 4 - The following are hygiene provisions for handling linen to prevent cross-contamination and injury: Indicate true or false. T - It is important to always wash your hands before handling fresh linen, as well as after handling dirty linen. T - Linen should be put into use only when it is requires, e.g. only put on your uniform just before your shift. T - Always use linen for the correct purpose, e.g. Only clean with designated cleaning clothes, not customer-use linen. T - In the event that linen has been stained by body fluids, e.g. vomit, faeces or blood, then a biohazard waste bag must be used. T - Biohazard waste bags prevent contamination and protect staff who must handle contaminated linen. F - Biohazard waste bags are specialised bags which are usually clear or white in colour and have antibacterial properties. T - A disposable plastic apron and disposable gloves should Question 5 - Connect the processes with the correct definition: Use the drop-down menus to select the correct answers. Cleaning is the act of removing of dirt, food particles, grease, grime, scum, etc. from a surface, it is aided by the application of a detergent, which helps to lift the dirt from the surface as well as keep it from reattaching. Sanitation means that heat and/or a chemical product is applied to kill/reduce the amount of bacteria. Surfaces that come into contact with food products need to have this done regularly. Question 6 - Place the steps for effective cleaning in correct order: Reorder by draging each answer up or down.

1. Pre-clean 2. Wash 3. Rinse 4. Sanitise 5. Dry Question 7 - Identify the correct statements relating to a cleaning schedule: Tick the correct answers. T - Every establishment should have a cleaning plan/schedule to ensure proper hygiene is maintained, especially in food service areas. T - A cleaning schedule needs to include a floor plan of the areas to be cleaned. F - A cleaning schedule must specify the relevant training requirements to complete particular tasks. T - Each task defined in a cleaning schedule must list the required equipment, PPE requirements and cleaning agent for the job. T - It is advisable that a cleaning schedule refers to the relevant MSDS for each chemical used. T - A cleaning schedule mist list the timeframes and frequency for cleaning individual areas.