Food Act Food Hygiene and Food Control Plans

Food Act, Food Hygiene and Food Control Plans Brett Playle, Senior environmental health officer

Food Act 2014 Power to impose movement controls; to direct the recall of food; or to require information already in place. All other parts of Act come into force 1 March 2016

What does it do? • Restates and reforms the law relating to how persons trade in food • Achieving the safety and suitability of food for sale • Maintaining confidence in NZ’s food safety regime

How does it work? • Provides for risk-based measures • Provides certainty for food businesses • Requires persons who trade in food to take responsibility for safety and suitability

Benefits? • Flexible, risk-based • Empowers businesses to manage food safety; recognises differences • Enables businesses to put in place safe systems at lower cost ; provides tools to manage food safety • Covers all food for sale or export; exemptions • Consistent national system • Focus on producing safe food ≠ prescriptive rules

So? • New regulations/notices in consultation with TAs and food industry- late 2014, early 2015. • Year 1 - Food Service Sector, On-licence (bars, cafes, restaurants) • Year 2 - Food Service Sector (prepare/deliver pizza/takeaway meals; commercial catering; hospitals, hospices, rest homes; catering services: - defence, prison, educational facilities) • Year 2 - Food Retail Sector (bakeries; dairies*; fishmongers; butchers; supermarkets*)

Template Food Control Plans

Current legislation • Food Hygiene Regulations 1974 • Food Act 1981 • Health Act 1956 • The Health (Registration of Premises) Regulations 1966 • The Health (Infectious and Notifiable Diseases) Regulations 1966

Sale of Food to the Public • Certificate of Registration under FH Regs 1974 • Or an active exemption from FH Regs 1974 by fully implementing a Food Safety Programme. • A Food Control Plan is a template-FSP.

Regulations • Prescriptive • ‘must’, ‘shall’ • Old? (1974!) • Emphasis on physical requirements.

Food Control Plan • HACCP/Codex Alimentarius principles • A quality management system to produce safe food. • Identifying, controlling, managing, eliminating, minimizing hazards.

OTP-FCP • Training and Supervision • Hand hygiene • Personal hygiene • Health and sickness • Readily perishable food • Cleaning and sanitising • Food allergens

Approved suppliers • Purchasing and Receiving • Checking temperatures • Calibration, every 12 weeks, 0 and 100 ° C ± 1.

• Storage • Pest-proof containers, FIFO • Chilled/frozen food storage • Store cooked and RTE food separately from raw, uncooked food. • Covered and date-marked • R-P-F made on site date marked for when it should be used by • ≤ 5°C • Frozen solid

Preparation • Prepare raw food separate from cooked/RTE food (or different times, cleaning & sanitising in between) • Different cutting boards. • Minimise time in danger zone (5 – 60 ° C) • Disposable piping bags or reusable (cleaned and sanitised).

Defrosting frozen food • In fridge/chiller (best way) • Microwave (use immediately) • Air-tight container + cold running water • Bench ≤ 4 hours

Cooking Poultry • > 75 ° C, instantaneous, or • = 75 ° C, 15 sec or • 70 ° C, 2 min or • 65 ° C, 10 min. • Thickest part of the meat. • Standard time/temp method (once per week), or each time, every time, or one in a batch.

Hot holding • Food must be reheated first! • ≥ 60 ° C • Use probe thermometer to check 2 hour hot holding. • Don’t top up- replace! • 21 - 60 ° C > 2 hours, throw away.

Cooling hot prepared food • R-P-F , cooled 60 to 21 ° C within 2 hours, and 21 to below 5 ° C in another 2 hours. How? • Blast chiller • Shallow tray • Smaller portions • Rack/air circulation • Colder area • Vac-pack food, place in iced water • Food in chiller once 21 ° C.

Reheating prepared food • Oven, microwave, pot, pan, wok. • Reheat poultry ≥ 75 ° C. • Stir, mix foods. • Watch use of plastics in microwave ovens.

Display and self service • Chilled RTE-RPF is held ≤ 5 ° C or displayed unrefrigerated ≤ 4 hours. • Time on display > 5 ° C indicated by time stickers on wrapping/next to food or, coloured stickers. • Sneeze guards, covers. • Supervision • Left-over self service food is not re-used.

Special foods • Sushi p. H of rice ≤ 4. 8 (test monthly) Ingredients— sealed, airtight packaging or Soak prepared vegetables in food-safe sanitiser for 10 min, rinse. • Cooled 60 → 21 ° C in 2 hours → ≤ 15 ° C in next 4 hours. • Nigiri, ≤ 15 ° C, ≤ 8 hours • Nori, ≤ 15 ° C, ≤ 12 hours

Special foods (continued) • Chinese style roast duck Dipped in boiling water + vinegar + spices Hung to dry ≤ 6 hours Start & half way through drying process (temp probe ≤ 25 ° C) Roasted Hanging hook, skin intact Displayed in well ventilated area Not touching On display ≤ 22 hours

Special foods (continued) • Doner Kebab Length of formed block of meat ≤ length of burners. Amount of meat ≈ 1 day Meat collected when shaved (don’t let fall into drip tray!) Start cooking → keep cooking! Minced meat spits (cook from frozen) Shaved meats → 2 nd cook process (hot plate)

Sous vide • Vac-pack raw food → water bath or combi steamer • Minimum internal temp (60°C for 45 min) • Closed cell foam tape • Validation records: - time/temperature/weight of product/thickness • Calibration: - temperature probe/water bath • Chill as quickly as possible. • Shelf life < 10 days. • Risks: - L. monocytogenes, C. botulinum

Hand hygiene • Soap, nailbrush, warm running water (20 sec) • Hand-drying: - single-use paper towels; single-use (cloth) roller towel; air blower. • Gloves: - not a substitute; change between tasks; wash hands after removal and before putting on.

• http: //www. youtube. com/watch? v=Kus. Iuq 8 wu_0

Cleaning and sanitising • Preclean, hot water + detergent, rinse, sanitise with food-safe sanitiser, final rinse, air dry or single use drying cloth. • Dishwashers: - items too hot to handle • Cleaning cloths: - single use or washed, sanitised, dried. • Outside tables: - designated cleaning cloths.

Cleaning schedule • What, how (chemicals, dilutions, equipment), when, who. • Work surfaces, chopping boards, utensils, fridges, mixers, slicers, processors, sinks, soap dispensers, reusable cloths, work clothes, ice machines. • Touch points: - rubbish bins, broom & mop handles, door handles, taps, switches, can openers, telephones.

Maintenance schedule. • Fridges/freezers • Ovens • Dishwashers • Ice machines • Coffee machines • Air extraction equipment • Hot/cold holding equipment • Slicers/mixers • Knives • Flyscreens, chopping blocks.

Pest Control • Deter (rubbish covered/removed; cleaning!) • Keep out (maintenance; incoming goods) • Monitor (traps; detectors; bait stations) • Control → eliminate. • Best done by professionals

Water Supply • Surface water, groundwater supply, or roof water should have a treatment system. filtration (> 1 NTU) chlorination UV disinfection. • Monitor FAC (weekly, 0. 2 mg/L), E. coli testing (3 monthly) • Maintenance schedule (pumps, filters, UV lamps, back-flow prevention) • Cleaning schedule (tanks, UV light , filters)

What does an EHO look for? • Are you managing the risks? -temperature records (chilled RPF in refrigerators; cooked poultry; sous vide; cooling; reheating; hot holding) • Cleaning schedule (written v reality) • Staff training • High Risk menu items? • Pest control. • Approved supplier records. • Discussion/dialogue • PAS form

Off the Peg-Food Control Plan • Does not cover: vulnerable people (hospices, hospitals, aged-care, day-care centres) chilled/frozen meals jams, pickles, cakes for sale elsewhere wholesale manufacturers The plan doesn’t work unless you do!

• http: //www. foodsafety. govt. nz/elibrary/industry/food-control -food-fcp-plans/Food_Control_Plan_Version. pdf • http: //www. legislation. govt. nz/regulation/public/1974/0169/l atest/DLM 42658. html? src=qs • www. southoxon. gov. uk/node/9550(sous vide cooking) Happy Cooking!