Food and safety Essay

The victuals Act 1984 requires every last(predicate) fargon business concern concern operators and forage handlers to comply with the pabulum preventative quantitys. Standard 3.2.2 nutriment preventive Practices and general Requirements sets clear requirements for pabulum businesses to establish undisputable that nutrition does non get down un respectable or un commensurate. This Standard sets the requirements for all victuals handling activities at heart your business such as the receipt of diet, storage, processing, display, packaging, transporting, disposal and recede of nutrient.The forage safety Standards are enforceable under the aliment Act 1984 and all fare for thought premises and provender handlers must(prenominal)iness(prenominal) comply with these Standards. There are opposite accepted ways of meeting some of these standards, however the business must be able to show that the regimen pass on silent be safe and suitable. (This may requir e scientific evidence.) It is important to cogitate that Standard 3.2.3 forage set forth and Equipment also needs to be complied with. This Standard sets clear requirements for fare premises fixtures, fittings and equipment to reduce the risk of nutrition contamination.This is solo a guide to the requirements under the Standard. For full details you must stoppage the diet Standards Australia New Zealand (FSANZ) Food sentry go Standards Standard 3.2.2. For randomness on how to meet with the Standards refer to the FSANZ Safe Food Australia, A Guide to the Food Safety Standards on the FSANZ website www. forage for thoughtstandards.gov.auKey requirements for Standard 3.2.2Food handling skills and associationNotificationFood receiptFood processingFood refundHealth and hygienicsTemperature control & thermometers commonplace requirementsFood Handling Skills and companionshipFood businesses must make trustworthy that all food handlers, and heap who supervise food handlers, harbor the right skills and knowledge in food safety device and food hygiene for the work they do. Refer to the Food Handlers Food Safety Training fact sheet.NotificationRequires you to notify Council of details well-nigh your business. This is covered by your registration.Food Handling affirmsTemperature controlPotentially barbaric foods includeRaw and cooked m kill, poultry and meat productsDairy products and foods mark offing dairy productsSeafood polished fruits and vegetablesCooked rice and pastaProcessed foods containing eggsbeans, nuts and other protein-rich foodsfoods that contain whatsoever of the higher up foods eg sandwiches and custard and cream filled baked goods.Generally the Standards require that potentially hazardous food is unbroken under temperature control which marrow below 5C and above 60C.Businesses need to assign the amount of time that potentially hazardous foods are kept in the danger zone temperatures between 5C and 60C.Food receiptFood busine sses must make sure that all food that they receive is safe and suitable. This means that you must make sure that food is defend from contaminationfood bear be identified traced bum to its supplierfood is at the correct temperature. (below 5C and above 60C or frozen)You can meet these requirements by complete the records and succeeding(a) the section(s) on Purchasing and Receipt, found in your Food Safety Program.Food storageDuring storage you must make sure that the safety and suitability of the food is kept. This means that Food must be protected from contaminationFood must be stored under correct environmental conditions eg lighting and humidity Potentially hazardous food must be stored under correct temperature. (below 5C and above 60C or frozen).You can meet these requirements by end the records and succeeding(a) the section(s) on Storage, found in your Food Safety Program.Food processingBusinesses must make sure that when processing foodOnly safe and suitable food is pr ocessedFood must be protected from contaminationThere are no organisms present that can ca drug ab determination malady when the food is ready to eat.That potentially hazardous food is keep pop of the danger zone temperatures between 5C and 60C as much as possible. Some processing steps have clear requirements for exampleCooking changeingThawingReheatingCookingFood must be cooked correctly and thoroughly to make sure that the food poisoning bacteria is killed and the food is safe to eat. Food that is cooked must be cooked to a temperature of at least 75C.CoolingAny potentially hazardous food that is hot must be cooled to 5C as quicklyas possible to ensure that the food is safe. Cool food within two hours from 60C to 21C and within a still four hours from 21C to 5C.ThawingWhen thawing frozen food make sure that the food does not reach 5C or warmer. The ideal manner of thawing food is in the refrigerator.ReheatingReheating of potentially hazardous food must be done quickly. Use a method that rapidly heats the food to 60C or above.You can meet these requirements by completing the records and by-line the section(s) on Preparation, Cooking, Cooling, Thawing, Heating etc, found in your Food Safety Program.Food displayBusinesses must make sure that when displaying foodFood must be protected from contamination, for example barriers, covering ready to eat foods such as cakes and muffins that are on counters and supervision. That potentially hazardous food is either kept under temperature control or time is employ as the control to keep the food safe.As a guide, the 2 hour/4 hour rule is summarised belowIf less than 2 hours the food must either be refrigerated or utilise immediately For longer than 2 hours, but less than 4 hours, must be used immediately For a total of 4 hours or longer, must be thrown out.If using the 2 hour/4 hour rule the business must be able to render evidence of the times, eg tags with times marked.You can meet these requirements by compl eting the records and following the section(s) on Display, Hot Holding, Cold Holding and Service, found in your Food Safety Program.Food packagingFood businesses must make sure that when packaging foodthe packaging material used is safe for foodthe packaging material used is not likely to defile the food the food is not infectd during the packaging process.You can met these requirements by following the section on Packaging found in your Food Safety Program.Food transportationBusinesses must make sure that food macrocosm transported isprotected from contamination and thatPotentially hazardous food must be transported at the correct temperature. (below 5C and above 60C or frozen)You can meet these requirements by completing the records and following the section(s) on Transportation, found in your Food Safety Program.Food disposal/ commendFood that is recalled or that may not be safe or suitable, (refer to Your Legal Requirements fact sheet), must be labelled and kept specialize f rom the other food on the premises until such time that it can be dealt with correctly. Wholesale suppliers, manufacturers and importers must have a written recall system for the recall of unsafe food. Further information about recalls of food is available on the FSANZ website www.fsanz.gov.auYou can meet these requirements by completing the records and following the section(s) on Recall, found in your Food Safety Program.Health and hygienics requirementsFood businesses mustinform the food handlers about their health and hygiene responsibilities make sure that the food handlers do not handle food if they are unwell with an illness such as gastro, or other illnesses that can be passed on through food provide sufficient handwashing facilities, refer to Food Safety Standards Premises and Equipment fact sheet make sure that food handlerson the premises do not contaminate food.Food Handlers RequirementsFood handlers must do everything they can to make sure that they do not contaminate f ood. They must wash their hands with pocket and running warm water in the hand wash toilet provided and then dry them using either a paper pass over or air drier. Hand washing before handling food must be done on a regular basis and whenever there might be the risk of contaminating food. They must not behave in any way that could cause contamination of food, for example smoking in food handling areas.Food handlers must inform their supervisor if they are distraint from diarrhoea, vomiting, a sore throat with fever, fever or jaundice, any infect skin wound or discharges from their ears, nose, or eyes as these conditions could contaminate food.You can meet these requirements by completing the records and following the section(s) on hygiene/Health of Food Handlers, found in your Food Safety Program.Cleaning, Sanitising and criminal maintenanceBusinesses must make sure that the food premises and vehicles are kept clean. Food contact surfaces, ie- chopping boards and preparation b enches, must be cleaned and sanitised regularly or in between tasks to make sure that contamination of food does not occur. This also applies to the eating and drinking utensils. Sanitising can be achieved by using hot water (77C at least), using a food grade sanitiser or diluted bleach.The premises, fittings and equipment must be kept clean and in a state of good repair. Chipped, cracked or broken utensils must not be used. Garbage must not be left to build up and must be take regularly.MiscellaneousTemperature measuring devicesBusinesses that handle potentially hazardous food must have a probethermometer that accurately measures to +/-1C. Some sections of your Food Safety Program will require you to take temperatures and record them.Single use itemsThese include items that should be used only once such as paper cups, straws, disposable gloves, take onward containers etc. The Standard requires the business to make sure that single-use items do not contaminate fooddo not pass on a ny illness andare not reused.The main ways to make sure that food is kept safe using single-use items includes protecting the single use item with packaging or a container using dispensers that will allow only the customer who will use the single use item to touch it storing the single use item away from chemicals, in food storage areas throw away the single-use item if it has been used, damaged, touched or in any way contaminated.Animals and pestsPremises and vehicles must be kept free of animals and pests. No animals are allowed in food handling areas apart from live seafood. Assistance animals, such as guide dogs, are the only animals allowed in dining and drinking areas. For further information on pests, follow the section on Pest Control found in your Food Safety ProgramFor further information about Food Safety Standard 3.2.2 Food Safety Practices and General Requirements please contact your Environmental Health Officer (EHO) on 9658 8831/8815.