Implement Food Safety Procedures SITXFSA001A

Implement Food Safety Procedures SITXFSA001A DHS & MB V1.2 2011

Revision from Lesson 2 • Food Standards Homework due lesson 4 • (and any late 1st Homeworks). • Any questions or clarification? • Feedback on activityto find specifics within • WAI’s operational Food Safety Plan. • What are the 3 food safety legislation in Victoria • and their years? DHS & MB V1.2 2011

Lesson 3 Outline • Slides: • Food hazards. • High-risk classifications and risk customer groups. • Benefits of HACCP. • DVD – Allergens and Food Safety (29 mins). • Allergens and Intolerances (to read in your own time by next week).- Labelling, specifically allergen labelling • (to read in your own time by next week). • Homework: • 2nd Homework Task: Food Safety Standards (due Lesson 4) • To obtain a personal copy of The Food Standards Code, • Chapter 3, Standards 3.1.1. & 3.2.1. & 3.2.2. & 3.2.3. • Downloaded from: • http://www.foodstandards.gov.au/foodstandards/foodstandardscode/ • Note: there is a very informative ‘guide’ to Standard 3.2.1. Food Safety • Programs (56 pages), 1st edition June 2007, • - strongly advise you obtain a copy for your reference. DHS & MB V1.2 2011

Physical, Biological and Chemical Hazards • Examples? • Preventions? DHS & MB V1.2 2011

Plastic Pest Metal Glass Pips, Stalk, Stones Wood Fish Bones Physical Hazards • Top 3 examples in Australia: hair, flies and bandaids. • Also: • Preventions (some): • inspection • sifting • washing/floatation • elimination • of all glass • pest control • program • - restricted jewellery

Biological (micro-biological) Hazards • Examples: cross contamination, bacterial growth (salmonella, Escherichia coli O157:H7), yeasts, moulds and viruses. • Preventions(some): - throw food out, temperature checks/control, covering cuts/wounds, lethal heat treatment, occupational health procedures, pest control and appropriate storage condition. DHS & MB V1.2 2011

Cleaning chemicals Pesticides Milk Eggs Cheese Gluten Chemical Hazards • Prevention (some): • use of non-toxic, food compatible (FoodSafe) cleaning compounds. • storage in covered, designated labelled containers. • awareness of the potential allergenic properties of certain ingredients like: milk, cheese, eggs, gluten, nuts, honey. • keep all food items off the floor (minimum of at least 30cm). • Example: detergents - how? Preventative measures? - rinse thoroughly, use MSDS and use the correct chemical for every task. Allergens - Food Intolerances DHS & MB V1.2 2011

Questions Can you provide 5 examples of high, medium and low-risk foods? What are the 4 high-risk client groups and their specific food businesses? DHS & MB V1.2 2011

High-Risk Foods • products containing fish, egg, vegetable and dairy • ingredients (any substitutes of these) which need • to be refrigerated. • raw and cooked meat, poultry, fish and dairy products. • cooked rice and pasta. • low acid products that are sterilised in heat-sealed • containers for distribution at room temperature. • infant formula. DHS & MB V1.2 2011

Medium-Risk Foods • dried or frozen products containing fish, meat, • egg, vegetable and/or dairy ingredients. • sandwiches and meat pies for fresh consumption. • fat-based products, e.g. chocolate, margarines, • spreads, mayonnaise and dressings. DHS & MB V1.2 2011

Low-Risk Foods • acidic product (pH value below 4.6), such as pickles, • fruits, fruit concentrates, fruit juices and acid beverages. • unprocessed and unpacked raw vegetables. • jams, marmalades and conserves. • sugar-based confectionary products. • edible oils and fats. • generally are low in protein and/or water content, • high in sugar and longer life foods. DHS & MB V1.2 2011

4 High-Risk Client Groupsand their specific food businesses: 1. Sick - hospitals. 2. Elderly - aged care facilities. 3. Young children (under 5 years old) - kindergarten schools, child care centres. 4. Pregnant women - maternity hospitals. DHS & MB V1.2 2011

The Benefits of HACCP In groups discuss and present 5 benefits to the rest of the class DHS & MB V1.2 2011

The Benefits of HACCP • Systematic and scientific • Identifies all conceivable hazards • Pro-active and preventative • Focuses resources on critical activities • Internationally acknowledged • Applicable throughout the food chain • Compliments other quality management systems • Cost effective • Gives greater confidence in product safety • Due diligence support DHS & MB V1.2 2011

DVD • ‘Allergens and Food Safety’ • Marni Gilbert has a severe allergy to peanuts and dies • after consuming some at a school camp. • Unfortunately this fictitious case study parallels many cases of children dying • after eating certain foods or coming into contact with allergens. • Like Marni's, their lives could have been saved. • Allergens and Food Safety features interviews and footage throughout. • The program covers: • What allergens are. - Reactions and responses. • - Rules and regulations. - The role of food manufacturers in food safety. • - The role of retailers and workers in food safety. • This is a comprehensive look at processes, safety issues and control measures • of food allergens in the manufacturing, regulation and selling of food. DHS & MB V1.2 2011

Food Allergy meaning and facts: • A severe adverse reaction of the immune system to a normally harmless substance, such as food proteins, aeroallergens (pollens), stinging insects and drugs. • The most severe reaction is Anaphylaxis, which can be deadly. • Allergens are resistant to heat and the acid in your stomach and digestive system! • As a food business you are requiredto declare if foods which can cause allergic reactions are in the food that you prepare and sell. DHS & MB V1.2 2011

Food Allergies Food examples are: • Nut allergies (peanut is the most common). Most of these people are allergic to the natural oil produced by the peanut. Note: in Canada a boyfriend kissed his girlfriend and killed her as she was allergic to nuts and he had eaten a peanut butter sandwich two hours earlier. • Crustacean allergies (allergic to shellfish). • Seafood allergies (shellfish, fish and fish eggs). DHS & MB V1.2 2011

Adverse Reactions to Foods TOXIC Food Poisoning NON-TOXIC FOOD INTOLERANCE e.g. Lactose Intolerance Gluten Intolerance FOOD ALLERGY IgE/Th2 MEDICATED e.g. Eczema Urticaria (hives) Anaphylaxis Non-IgE MEDICATED Intestinal Manifestations DHS & MB V1.2 2011

The Allergic Reaction • Dermal - skin breaks out in hives or eczema. • Gastro intestinal - nausea, cramps, diarrhoea. • Respiratory - struggle for air. • Circulatory - blood pressure drops, lose consciousness. • Anaphylaxis - in rare cases, multiple organ systems are triggered and death can occur in as little as 10 minutes. DHS & MB V1.2 2011

The Allergic Response • Trace amounts can cause a reaction. • Lowest dose able to provoke a reaction has not been calculated. • Sensitivity differs between individuals and depends on type of food. • There is no cure for food allergies. • Avoidance of the food is the only protection. DHS & MB V1.2 2011

Allergens - Important Questions • How many Australians (adults and children) have reported a food allergy? • What food examples are about 90% of food allergies? • What is the most common food allergy in preschool children? • If a customer informs you he/she has a nut allergy, what should be your first question? • Does soy sauce have gluten in it? DHS & MB V1.2 2011

Allergens - Answers • It is reported that 2% of the Australian adult population (1 in 50) and from 6 to 8% of children under 3 suffer (1 in 15) from a true food allergy - 400,000 Australians. Many children outgrow their food allergy, except nuts, seeds and seafood, which you keep your whole life. • Food allergies are becoming more common worldwide, particularly peanut allergy in preschool children. About 90% of food allergies are tree nuts, eggs, milk or soy. • Allergic reactions can vary from mild to extreme, with symptoms including itching and swelling of the mouth, respiratory or gastrointestinal problems, and skin infections. Some food allergens, most commonly nuts and shellfish, can cause life-threatening reactions such as anaphylactic shock. • Statistics reveal most fatal food allergy reactions occur outside of home. • Note: 10 Australians die annually due to allergic reactions. However, 1 in 4 are allergic to house mites so 30% more likely to be a food allergy sufferer. DHS & MB V1.2 2011

Fatal Statistics - loss of life • Nathan Frances, 13 years old, died from peanut anaphylaxis on school camp • in Victoria in 2007. • Kylie Lynch, 20 years old, died from peanut anaphylaxis when eating out with • her boyfriend in WA in 2007. • Michelle Bray, 21 years old, died from crustacea anaphylaxis at a Christmas • party in QLD in 2007. • Kareen Healy, 15 years old, died from peanut anaphylaxis after eating a salad when visiting a friend after school in NSW in 2002. • Hamidur Rahman, 13 years old, died from peanut anaphylaxis whilst on school camp in NSW in 2002. • Johnny Whitburn, 15 years old, died from peanut anaphylaxis whilst on school work experience in NSW in 1999. DHS & MB V1.2 2011

Allergens • More than 300 million worldwide manage ‘special diets’. • www.allergyfreepassport.com Facts and hints for allergy sufferers when eating out (planning and tableside communication) and even tips when traveling abroad. Their aim is to: “1. Educatebusinesses to recognize and expand their offerings to address special dietary needs. • 2. Empowerindividuals with the knowledge to safely eat • outside the home, while managing food allergies, celiac/ • coeliac disease and special diets”. DHS & MB V1.2 2011

Predominant Food Allergies Children • Peanut • Tree nuts • Soy • Milk • Eggs (40% Asia, 3% Aus) • Wheat Adults • Peanut • Tree nuts • Crustacea (shrimp, crab, oyster) • Fish • Sesame DHS & MB V1.2 2011

Food Intolerance meaning: • A ‘food intolerance’ has a long-term effect on sufferers. • Although the reaction will not be immediate, • you need to treat it just as seriously as food allergies. • Estimated 1/100 Australians affected by an Intolerance. • Examples of food intolerances are: • gluten in wheat, rye, oats and barley (a coeliac). Rare in Asia and Aboriginals - different diet. • lactose - the sugar in milk. • histamine - fish. • serotonin - bananas. • tyramine - cheese. DHS & MB V1.2 2011

Food Intolerances Referenced from www.foodintol.com DHS & MB V1.2 2011

Research and Development • Minimise use of allergenic ingredients. • Design formula to add allergenic ingredients at end of process. • Recommend accessible / cleanable equipment for new product design. • Allow for adequate sanitation when testing on production lines. • Ensure allergens will be readily identifiable on finished product labels. DHS & MB V1.2 2011

Components of an Allergen Plan • Raw materials and supply chain management. • Labelling. • Goods inwards, storage and handling. • Product formulation and development. • Production design and scheduling. • Operations. • Marketing. • Quality assurance. • Ongoing training. • Recall plan. • Executive sign-off. DHS & MB V1.2 2011

FSANZ and Allergens • The FSANZ Code requires food businesses to declare the presence of the foods estimated to trigger 90% of allergic reactions in the products they prepare and sell. Unpackaged foods, including foods served in restaurants, take away outlets, market stalls or catered functions, are not normally labelled. However the presence of these allergens must still be declared in connection with the sale of food. • Food allergens can also become part of a food through unintended exposure, e.g. due to presence in raw materials, processing aids or through cross-contamination. • Staff awareness of food allergens and the consequences is vital in the food industry. Proper handling of food and providing information to customers about allergenic ingredients can be the difference between life an death. Reference: FSANZ Food Safety News Autumn 2008. DHS & MB V1.2 2011

Anaphylaxis (Anaphylactic Shock) and Epipens • Anaphylaxis incidents have increased by300% over the last • 15 years. • Major causes: spices (especially garlic) and roasted peanuts as • the roasting process increases the likelihood of serious allergic • reaction. • Boiling peanuts reduces the allergic reaction significantly. • ‘Students who suffer from anaphylaxis are required to carry • an Epipen with them at all times. The pen is to be used as an • interim measure, should the onset of anaphylactic shock be • detected, prior to the student receiving medical attention’. • - Under ‘A - Z Student Information’ in WAI’s Student Diary. DHS & MB V1.2 2011

Allergens and Intolerances Refer to allergen cards (under publications) from: www.foodstandards.gov.au or visit www.allergy.org.au , www.allergenbureau.net (freephone 1800 263 829) www.allergyfacts.org.au , www.foodallergens.info or www.resus.org.au- resuscitation council. www.foodintol.comfor ‘the food intolerant consumer’. DHS & MB V1.2 2011

DHS & MB V1.2 2011

Allergen Labelling • Allergen labelling legislation introduced December 2002. • ‘Allergen Bureau’ established in 2005 to develop working groups to address challenges faced by industry. • More than 170 different foods are known to cause allergic reactions in sensitive individuals. • Food manufacturers and suppliers need to be aware that the requirements for the labelling of allergenic foodsdiffers globally because all countries have different definitions of allergens for food labelling processes. This is combated by suppliers using questionnaires and declarations regarding allergens present in their products. DHS & MB V1.2 2011

Allergen Labelling continued • ANZFSC requires food to be labelled with certain allergens • (gluten, crustacea, egg, fish, milk, tree nuts, sesame seeds, • peanuts and soybeans) if they are included in the product • formulation as ingredients, part of a compound ingredient, food • additive or processing aid at any level in the food. • The declaration of cross contact allergens which may • unintentionally be included in a food (e.g. cross-contamination • through storage or processing equipment) • is not required by the ANZFSC. • This means that the “May contain….” or “Made in a facility…” • statements are voluntary declarations. DHS & MB V1.2 2011

Precautionary Statements and Standard 1.2.3. • Precautionary statements ( picture example ): also called allergen advisory statements or ‘trace’ statements. - are the information provided on product packaging to convey the risk of the unintentional inclusion of an allergen through cross contact. - examples currently used on food packaging include: “May contain…”, “Contains traces of…”, etc. • Standard 1.2.3. - Mandatory Warning and Advisory Statements and Declarations sets out mandatory advisory statements and declarations which must be made in relation to certain foods and foods containing certain substances. DHS & MB V1.2 2011

DHS & MB V1.2 2011

FSANZ Standard 1.2.3 (labelling) • Allergens must be declared when present as: • an ingredient; or- an ingredient of a compound ingredient; or • a food additive or component of a food additive; or • a processing aid or component of a processing aid. • Also Standard 1.2.9. details labelling legibility. DHS & MB V1.2 2011

Allergen Labelling Major Points • Label in a way that is useful to consumers: • Consistent and legible. • Near, or in, ingredients list. • Common English language. • Necessary detail, e.g. ‘sunflower oil’ rather than ‘vegetable oil’ so consumers know it is safe for them. • Avoid precautionary labelling such as “May contain…” Note: not law in Victoria yet so not enforced! • Typed or hand written pieces of paper are classed as labels too! DHS & MB V1.2 2011

Why Avoid Precautionary Labelling? • To protect the allergic consumer. • Do not leave it to the consumer to guess. • You know more about your systems than they do - you should make the safety decision. • “Contains traces of…” makes a positive statement to the allergic consumer that the product should be avoided. DHS & MB V1.2 2011

Allergies are not always obvious • Sausages, some wine - eggs? • Baking powder - wheat? • Cocoa, icing sugar - soy or wheat? • Colours and flavours - fish gelatin encapsulation? • Corn flour, starch - wheat? • Vegetable oil - peanut, sesame, soy? • Vinegar - fining agents; milk, egg, fish? • Whitener - wheat or flour? • Antioxidants - soy? DHS & MB V1.2 2011

How do you combat allergies in a kitchen? • Ongoing training provided to all staff, including description of an allergic reaction and first aid steps. • Procedures enforced to prevent cross-contamination while handling allergic and non-allergic foods. • Washing hands regularly and thoroughly. • Storing food containing allergies in dedicated and easily identifiable containers. • Using dedicated equipment and utensils. • Preparing food in different areas. • Changing oils frequently. DHS & MB V1.2 2011

How do you combat allergies front of house? • Display a customer information notice where any customer can see it easily, e.g. your menu. • Put responsibility on customer to make us aware • of their allergy. • Using dedicated equipment and utensils. • Storing allergy food on bottom shelves to prevent • cross-contamination. • Referencing your specific Food Safety Plan/Program. • Ongoing training. • Regular audits to see real results. DHS & MB V1.2 2011

Global Labelling Regulation Differences • USA: allergens to be labelled: • sesame, celery, mustard not mandatory allergens • different list of exemptions - all highly refined oils, • non-protein containing derivatives. • Tree nuts, the specific type of nut must be declared • (e.g. almonds, pecans, walnuts). • The species must be declared for fish - $27 billion a year business (e.g. bass, flounder, cod) and Crustacean shellfish (e.g. crab, lobster, shrimp). DHS & MB V1.2 2011

Global Labelling Regulation Differences • Canada: allergen list includes sesame. • Japan: allergens to be declared includes allergens not on EU, FSANZ, USA or Canadian lists. • Labelling is divided into 2 stages, mandatory and recommended, according to the number of casesof actual illness and degree of seriousness. • “May contain…” labelling is forbidden. DHS & MB V1.2 2011

ANZ Labelling Points to remember • 70% of seafood is imported into Australia annually! • Coconut is the fruit of the balm (Cocos nucifera) and is not generally considered to be a tree nut, Standard 1.4.2. • Expressions such as ‘egg and egg product’ or ‘crustacea and their products’ include allproducts derived from the substance. • Beer and spirits are exempt from declaring the presence of gluten. DHS & MB V1.2 2011

ANZ Labelling Points to remember • Some foods do not need to be labelled. These are: • Food not in a package. • Food made and packaged on the premises from where it is sold. • Packaged in the presence of the customer. • Whole or cut fruit and vegetables. • Food delivered packaged and ready for consumption at the express order of the purchaser (e.g. Meals on wheels). • Food sold at fund raising events. DHS & MB V1.2 2011

Implement Food Safety Procedures SITXFSA001A