Implement Food Safety Procedures SITXFSA 001 A CRICOS

Implement Food Safety Procedures SITXFSA 001 A CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

Implement Food Safety Procedures SITXFSA 001 A INTRODUCTION § Welcome - roll - are you in the correct class? ! § Workbook: Subject Outline details including: - Unit overview - Note: you must have passed the previous unit Follow Workplace Hygiene Procedures SITXOHS 002 A to continue and ultimately pass this unit. - Assessment details - Delivery details - My contact details: Name: Barry Brazier barryb@angliss. edu. au Office: (pigeonhole § § My history Lesson Plan CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011 ) 9606 2161

Lesson 1 Outline § Handouts: Useful Websites ( www. health. vic. gov/foodsafety + www. foodsmart. vic. gov. au ) Glossaries § Homeworks: 1 st Homework Task : Revision Questions from Follow Workplace Hygiene Procedures THHGHS 01 B (due Lesson 2) 2 nd Homework Task: Food Safety Standards (due Lesson 4) To obtain a personal copy of The Food Standards Code, Chapter 3, Standards 3. 1. 1. & 3. 2. 2. & 3. 2. 3. Downloaded from http: //www. foodstandards. gov. au/foodstandardscode/ Note: there is a guide called ‘Safe Food Australia’, which was prepared primarily for use by government agencies responsible for the enforcement of the standards. However, businesses and employees also find it offers guidance that will help them to comply with the standards. § Revision: from Follow Workplace Hygiene Procedures SITXOHS 002 A Note: this is the level you should be at already! Refer to old notes BEFORE next week. CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

Temperature Danger Zone 1. What is the Temperature Danger Zone and the temperature range that bacteria thrive most in on average(°C)? CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

5°C to 60°C 18°C to 45°C CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

2 / 4 Hour Rule (both ways) Explain both versions (in detail): the normal production of food and the cooling method with temperatures. - What do you do with food once it has been out at room temperature for more than 4 hours? Note: reference Food Safety Program Template (No. 1 V 2) Supplementary Practices Section for Class 2 Retail and Food Service Businesses or Appendix 3 ‘Cooling of meats after cooking’ from Safe Food Australia for exceptions including: 22 hours (then discard) for Chinese-style roast duck, 7 hours for BBQ pork, 12 hours (15 C or colder) for Nori rolls and 8 hours for Nigiri rolls. CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

2 / 4 Hour Rule (both ways) (For the temperature control of potentially hazardous foods) 1. - to be observed when preparing and serving food generally. Reference: Appendix 1, page 183 & 184, Safe Food Australia; pages 26 & 62 of Standards; & pages 10 to 12 Food Safety: Skills and knowledge for food businesses 2 nd Edition, January 2001, FSANZ. Any ready-to-eat, potentially hazardous food, if it has been at temperatures between 5°C and 60°C: For a total of less than 2 hours, must be refrigerated or used immediately; For a total of more than 2 hours but less than 4 hours must be used immediately; or For a total of 4 hours or longer, must be thrown out. 2. - to be observed when preparing large quantities of food to be cooled down and stored before further use. Reference: Australia New Zealand Food Standards Code, Standard 3. 2. 2. Division 3. 7, Food Processing (3). A food business must, when cooling cooked potentially hazardous food, cool the food: (a) within 2 hours – from 60°C to 21°C; and (b) within a further 4 hours – from 21°C to 5°C. CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

The 6 major groups of microbiological examples: 1. Bacteria - pathogenic types are Salmonella, Staphylococcus aureus (‘Golden Staph’), Listeria monocytogenes and Campylobacter. Useful types, in moderation, are cultures in yogurt and ‘Yakult’. 2. Viruses - food-borne (food-carried) examples are Norwalk Virus causing Gastroenteritis and Hepatitis A and E. 3. Moulds - blue cheese, that green piece of bread, yoghurts and antibiotics (penicillin). 4. Yeasts - essential component of bread, beer (fermentation) and wine. 5. Parasites - protozoa, helminths 6. Algae Note: these will be discussed in more detail in Lesson 4. CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

Food Spoilage What are the different causes? Explain how do you detect it? CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

Food Spoilage There can be a number of different causes: - by yeast, mould or bacteria (generally not pathogenic) which can change the texture, taste or colour of food. - poor storage (bananas in the fridge), handling (physical damage) and/or cross-contamination. - chemical change in food, such as fats or oils going ranci or the absorption of a strong chemical odour. - enzyme changes in food, such as when fruit deteriorates naturally. - pests affecting foods. - a foreign object in food. The quality of food is reduced and therefore unfit to eat, but it is not diseased. Food spoilage is easily detectable by its change in colour, texture, odour, taste and appearance by using one of our senses. CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

In pairs, examine this photo of bad food safety practice, list 5 examples of bad food safety and recommend what should have been done instead. CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

Food Poisoning How does it occur? What are the main causes? Outline the major difference between food spoilage and food poisoning? CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

Food Poisoning This occurs when something in food or water makes a person sick after consuming it. The main causes are: 1. A toxic chemical in the food. Either a naturally occuring chemical, such as solanine in green potatoes, rhubarb leaves or puffer fish, or an accidental chemical contamination of food with a pesticide, fertiliser or cleaning chemical. 2. An allergic reaction or intolerance (sensitivity) to a component of a food. 10% of the population suffers from one of these. The most common being a nut allergy. 3. Growth of food poisoning micro-organisms in the food. They will not necessarily alter the state of the food. Food causing food poisoning will smell and taste normal. CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

Infective and Toxic Food Poisoning Infective Food Poisoning: Occurs when live bacteria in the food get into the body and cause an infection. It takes up to 48 hours to develop and there is often a headache and fever. Toxic Food Poisoning: Some bacteria cause a toxin when they grow (neurotoxins of Clostridium Botulinum or botulism) and it is this toxic chemical that is poisonous to people. Symptoms can occur within 30 minutes of eating the food. Toxins may also be present in raw foods, such as shellfish, or ‘Red Tide’ associated with algal toxins accumulated in filter-feeding. Note: high temperatures do not destroy a toxin if it is already in the food. CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

Food poisoning in Australia results in (on average): - 120 deaths - 18, 000 hospital admissions - 1. 2 million visits to doctors - 300, 000 prescriptions for antibiotics - 5. 4 million cases of gastroenteritis (>15, 000 a day!) - 5, 000 cases of Listeria - 2. 1 million days of lost work each year The estimated annual cost of food poisoning in Australia is $1. 25 billion. 14% is from home! Reference: Food Safety Information Council, FSANZ CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

Note: reference ‘Tainted deli meats kill 12’ and ‘Turkish restaurant food poisoning outbreak may hit 400’ (handouts). CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

Bacterial Growth (under ideal conditions) Note: it only takes 30, 000 to 32, 000 bacteria to give food poisoning to an average human being! 0. 1 Hour 2 Hours 3 Hours 4 Hours 5 Hours 6 Hours 7 Hours 8 Hours 1 16 256 1, 100 4, 096 65, 536 1, 048, 576 16, 777, 216 536, 870, 912 If happy, they could go from 1 to over 1/2 billion in 8 hours! CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

6 factors for microbial growth: What are the 6 factors? Can you give an explanation for each one? CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

6 factors for microbial growth: 1. Temperature – Ideal conditions (warmth): 5 C to 60 C. Optimum is 18 C to 45 C. 2. The amount of available water, referred to as the water activity (aw)(moisture). 3. Food: available nutrients, particularly high-protein foods. 4. Time: normally 20 minutes to multiply, but it can take as little as 15 minutes. Uses the process of Binary Fission - one cell dividing into two. 5. A gaseous environment (Oxygen). 6. p. H Level: Acidity is measured by p. H, which not only denotes if an environment is acidic, but also alkaline or neutral. p. H 7 is neutral, p. H values less than 7 are described as acidic and those above 7 as alkaline. The acidity of a product has a selective effect on the microbial contaminants that will survive and grow. CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

Acidity - p. H Scale explained The p. H scale ranges from 1 - 14: 1 is acidic and 14 alkali, sterile water is p. H neutral at 7. 1 2 3 4. 5 4. 6 5 6 7 8 9 10 11 12 13 14 - High acid foods (p. H 4. 5 and below) are safe from pathogenic bacteria. However, they may spoil through the growth of some bacteria, e. g. yeast and mould. - Low acid foods (p. H 4. 6 and above) are often the ones that spoil very easily and they do allow the growth of pathogenic bacteria. - 1 is battery acid; 2 is lemon juice; 3 is vinegar; 4 is soda; 8 is baking soda, 8 to 9 are stomach antacids; 11 to 12 is ammonia; and 12 is bleach. CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

Bacterial Spores - Bacillus cereus and Clostridium perfringens (the two most common spore formers to cause food poisoning in Australia). - the spore has a hard shell that protects it, making it extremely robust against heat, dehydration and chemical: they can survive extremes of physical conditions such as chemical disinfection and heat treatment (+100 C). - there is some variation in resistance between bacterial species, but generally they can survive even boiling for up to 4 hours. - spores survive in dormant conditions for very long periods under adverse conditions, however when conditions are favourable the spores germinate. CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

Cleaning, Sanitising and Sterilisation Cleaning Achieved through using hot water (50 C to 55 C) and detergent. Removes food scraps, grease and dirt. Moves bacteria around on the whole. Rinsing with clean water should occur before sanitising. A dishwasher needs to be at least 65 C at this stage. Sanitising Achieved through either: +70 C (+77 C safer) hot, clean water for 30 seconds, or chemical sanitiser left to air dry for at least 3 to 5 minutes (according to manufacturer's instructions on the label or their MSDS). Removes bacteria to a ‘safe level’. A dishwasher needs to be at least 82 C at this stage. Sterilisation Achieved through +100 C steam, boiling water or disinfectants. Kills all bacteria, except for some spores or toxins. CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

What happens to bacteria at different temperatures? In 5 groups, design a chart showing the bacterial state from -18 C to 130 C, including the Food Danger Zone (0 C to 60 C). You have 5 minutes, after which 1 group will present their work to the rest of the class. CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

What happens to bacteria at different temperatures 130 C 100 C 60 C 5 C 0 C -5 C -18 C Sterilisation Spores will start to die at temperatures above 100 C (2. 8 minutes at 121. 1 C is required to kill Clostridium Botulinum) Spores will survive at and below 100 C. Safe zone – pathogenic bacteria start to die. 60 C is the lower limit of the safe zone. Danger zone – Bacteria grow well between 5 C to 60 C. 5 C is the upper limit of the safe zone. Safe zone Pathogenic bacteria do not grow except Listeria. Spoilage micro-organisms can also grow, all be it slowly. Bacteria are dormant below -18 C. CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

Food. Safe Sanitisers (in Australia) There are examples such as hot clean water +75 C, however the major components of Australian Food. Safe sanitisers are: CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

Food. Safe Sanitisers (in Australia) There are examples such as hot clean water +75 C, however the major components of Australian Food. Safe sanitisers are: 1. Iodine or 2. Chlorine CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

Who is responsible for hygiene in a food business? EVERYONE CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

Health and Hygiene of Food Handlers A food handler must: n report that he / she is (or may be) suffering from disease to his / her supervisor. n not engage in any food handling where there is a possibility of food contamination due to illness. n take all reasonable measures to prevent food from being contaminated as a result of the disease. CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

Food Handling Skills and Knowledge Every food business must ensure that people undertaking or supervising food handling operations have the skills and knowledge of food safety and food hygiene they need for the work they do. CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

For Food Standards a Food Business reports to: 1. Local council 2. Auditors (EHO’s and Food Safety Auditors) 3. State Government 4. Federal Government CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

Commonwealth of Australia Victoria Government Advise Victoria Food Safety How Does It Work e is v d Local Government Environmental Heath Officer (EHO) CRICOS Provider Code: 01505 M RTO Number: 3045 Food Standard Australia New Zealand Food Business in Victoria must prepare a A Ve busin rify the ess a ctiviti es MB & DHS V 3 2011 Food Safety Plan

EHO Meaning? Who do they work for? CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

EHO Environmental Health Officer Note: they work for local councils CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

Environmental Health Officer (EHO) n Authorised to approve your Food Safety Plan n Can enter food premises when operating n Power to seize or detain food articles n Power to take audio or visual recording The Food Act, Section 21. CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

The role of the EHO is changing… In 1980 • Enforcer of policy • Rules and Regulations • Protect Local Councils • Risk-adverse • Bureaucrat • Subordinate • Delegated authority • Impersonal • Reactive • Specialist • Avoided change • Inflexible CRICOS Provider Code: 01505 M RTO Number: 3045 Present Day • Problem solver • Issue Guidelines to business • Respect the customer • Risk Manager • Team member • Stakeholder • Empowered • Customer-orientated • Proactive • Generalist, multi-skilled • Embrace change • Flexible to the changing needs of industry DHS V 3 2011

Major points to be aware of: Food Safety Plan / Program: each local council will have a different template. n Food Safety Supervisor: Which staff member(s) is responsible for? Note: there does not need to be one working on every shift – just at least one per food business. n n EHO – Environmental Health Officer. CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

Requirements of Approved Food Safety Auditors • must be well trained in HACCP processes. • possess a sound knowledge of food processes, i. e. Cook Chill. • estimates indicate that for 3, 200 food facilities, 7 full-time auditors are required to effectively audit these establishments. CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

Some of the areas which are audited: • Appearance of the premises • Personal protection • Toilet and hand washing facilities • Food equipment and utensils • Pest control • Cleaning and sanitation (schedules) • Food transport vehicles • Record keeping CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

The Department of Health, Food Safety Unit Roles: § monitors auditors - their technical expertise, competence, training, qualifications and experience. § maintains a register of auditors certified under the Food Act 1984. § to ensure that Victorian food is safe and enhance public understanding of food safety issues. § to lead and influence state-wide efforts to promote health and prevent illness across the Victorian population. Note: The Food Safety Unit is a section of the Rural and Regional Health and Aged Care Division within the Department of Health. CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

3 Major Roles and Responsibilities of a Food Safety Supervisor In pairs, outline what they are. How do you become a Food Safety Supervisor? CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

3 Major Roles and Responsibilities of a Food Safety Supervisor 1. Food Hygiene / Safety Knowledge - of all food safety procedures outlined in their specific Food Safety Plan/Program. 2. Ongoing Training - of any staff members that require. 3. Paperwork - being used appropriately, completed correctly and stored according to their specific Food Safety Plan/Program. CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

Food Safety Supervisor • Has a certificate or statement of attainment against the required minimum competency standards from a Registered Training Organisation (RTO). • Has the ability, as well as the authority, to supervise food handlers and give direction in avoiding unsafe food practices, making sure good hygiene principles are observed. • Must be named in the Food Safety Plan / Program. • Must be replaced within 14 days, if the Supervisor leaves Note: you will be trained to this level once you pass this Unit. CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

Food Safety Supervisor Note: reference ‘Food Safety Supervisor competencies and training’ Dept. of Human Services handout CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

3 Principles of Pest Control 1. Build Them Out For example? A fly screen or an air curtain 2. Starve Them Out For example? Cleaning 3. Chase Them Out For example? Using an accredited pest controller Note: 80% of ‘pest control’ is good kitchen organisation and housekeeping. CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

4 Main Storage Areas in a Food Business 1. Refrigerators (0 C to 5 C by law, 1 C to 4 C safer) (4 C to 10 C for most fruit and vegetables) 2. Freezer (-15 C to -24 C depending on food type) 3. Dry Stores (10 C to 21 C by law, 10 C to 17 C safer) 4. Chemical room / area (same as Dry Stores) CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

3 Major Food Hazards 1. Biological (micro-organisms) 2. Chemical (manufactured and natural) 3. Physical (hair, flies, bandaids, plastic, glass) A ‘Hazard’ is defined in Standard 3. 1. 1. as ‘a biological, chemical or physical agent in, or condition of, food that has the potential to cause an adverse health affect in humans’. CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

Legislation (law) • Related to the preparation of ‘safe and suitable food for sale’ in Victoria is: 1. The Food Act 1984 (with amendments - Food Amendment Act 2009) 2. The Food Standards Code 2001 (adopted August 2000) (Food Standards Australia New Zealand FSANZ). This is the ‘Code of Practice’ for preparation and service of safe and suitable food and every food business and commercial cook should have a copy of the relevant section/ standards of this code. The sections relevant to a commercial cook is: 3. 1. 1. – Interpretation and application. 3. 2. 2. – Food safety practices and general requirements. 3. 2. 3. – Food premises and equipment. 3. The Public Health and Wellbeing Act 2008 (with amendments) (and Public Health and Wellbeing Regulations 2009) - previously Health Act 1958. CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

HACCP means? HAZARD ANALYSIS CRITICAL CONTROL POINTS CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

Food Safety Plan / Program (FSP) A systematic examination of a specific business’s food handling operations to enable identification of food safety hazards. CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

1 st Homework Activity In 6 groups, each student needs to find 3 questions from Homework 1 that you find the most challenging. You have 10 minutes to discuss the answers. CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

Questions • Any questions or clarification? • Do you know where your Food Safety Plan is located in your workplace and / or WAI? CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011

Next week in Lesson 2 § Handouts: (all to read in your own time) - 7 Principles / Steps of HACCP - What Is A Food Safety Program? - Versions of all Victorian food safety legislation (to view in class). § Slides: legislation, Food Safety Plan / Program, DVD – Implementing a Food Safety Program (30 mins). HACCP - Outline of the 7 Principles / Steps. § Activity: to obtain facts from WAI’s Food Safety Plan / Program (due the following week - Lesson 3). § Note: 1 st Homework is due with a cover sheet. CRICOS Provider Code: 01505 M RTO Number: 3045 DHS V 3 2011