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Implement Food Safety Procedures SITXFSA001A

Implement Food Safety Procedures SITXFSA001A. Revision from Lesson 8. Any questions?. Why is it worth labelling food?. What are the 12 areas covered by Australian labelling?. What are 3 examples of ingredients that are printed in bold ?. Lesson 9 Outline.

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Implement Food Safety Procedures SITXFSA001A

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  1. Implement Food Safety Procedures SITXFSA001A DHS V1.1 2011

  2. Revision from Lesson 8 • Any questions? • Why is it worth labelling food? • What are the 12 areas covered by Australian • labelling? • What are 3 examples of ingredients • that are printed in bold? DHS V1.1 2011

  3. Lesson 9 Outline • Handout: Food Recall Protocol. • Slides - Overview of • (from Clean and Maintain Kitchen Premises): • Cleaning • Food Recall • Pest Control • Maintenance • Disposal (recycling) - Which records do you complete for each? • Class Activity - Cleaning Schedule Revision DHS V1.1 2011

  4. Support Programs DHS V1.1 2011

  5. 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. Cleaning Description: DHS V1.1 2011

  6. Sanitising Description: Achieved through either: +70C (+77C safer) very 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. Note: bleach (chlorine) can be used - 50 parts per million (equates to 1 teaspoon to 5 litres of water). DHS V1.1 2011

  7. Revision cleaning is Killing 99.9% effective? DHS V1.2 2011

  8. Sterilisation Description: Achieved through +100C steam, boiling water or disinfectant chemical. Kills all bacteria, except for some spores or toxins. Note: eating and drinking utensils and food contact surfaces are not required to be sterilised. DHS V1.1 2011

  9. How do you clean? There are four basic steps for any cleaning to be effective. They apply to all types of food establishments and include the cleaning of equipment, surfaces, floors and walls. 1. Pre-clean: The loosening or removing of food scraps, dirt and grease by soaking, scraping and rinsing. 2. Main cleaning: The removal of surface dirt, grime, food debris or grease by washing/scrubbing and using a detergent. Rinse with hot water. 3. Sanitising: The use of a chemical sanitiser, or very hot water. 4. Air drying: Allowing items to air dry naturally on a clean, dry and sanitised surface. DHS V1.1 2011

  10. Cleaning Key Points Remember: - Food preparation areas should be cleaned and sanitised regularly throughout the day, paying particular attention to well-used areas that are subject to constant use. • Floors should be cleaned frequently throughout the day, • especially after each meal service and at the end of the day. - Tiled wall areas need particular attention to prevent the growth of mould. • Clean from top to bottom, not bottom to top; • otherwise food and dust will simply fall onto clean areas. - Work from outside corners to the centre of the room. This will prevent dust from gathering in the corners of the room. - Mops, buckets and other cleaning equipment must be cleaned, sanitised and air-dried after use. Then placed back in their appropriate storage. - Always pour dirty water down the cleaners sink, never down the hand basin. - Do not forget to keep the outside of your premises clean as well. DHS V1.1 2011

  11. Cleaning a store involves: • Sweep and mop daily. • Remove food to safe storage. • Switch off appliances. • Remove shelving. • Scrub floors and walls with hot water and detergent. • Rinse with hot water. • Allow to air dry. • Replace shelving. • Switch on appliances. • Replace food in appropriate containers and in the correct location. DHS V1.1 2011

  12. Cleaning Schedule Cleaning is like any other part of a successful business. It needs to be carefully planned, either using daily, weekly or monthly cleaning schedules or getting external cleaners to come in and clean, for example, the canopy. Without a plan, it is too easy to overlook vital cleaning tasks. A good cleaning schedule will cover the following points: • Who is to clean. • Why it needs to be cleaned in a certain way. • What is to be cleaned. • How should it be cleaned. • When should it be cleaned. • What chemicals, materials and equipment are required. DHS V1.1 2011

  13. Cleaning Schedule • The cleaning schedule(s) must be placed • in a prominent place for all staff to see. • It does not matter how many staff members • there are in the food business, whether it be 5 or 1000, • you must have cleaning schedules. • Ongoing staff training of the cleaning and dismantling • of equipment is essential. • Management should use a checklist to follow up on the cleaning tasks and ensure that regular maintenance of equipment and machinery is carried out. “DIRTY SURFACES OFFER PERFECT BREEDING GROUNDS FOR BACTERIA TO MULTIPLY AND CROSS-CONTAMINATE FOOD”. DHS V1.1 2011

  14. Cleaning Schedule - Revision Activity Refer to cleaning schedule handout: to draft a Cleaning Schedule for a piece of equipment. As 6 class groups complete the Cleaning Schedule: - the steps on how to clean and sanitise the food processor - how often (it must be cleaned and sanitised) - the products used (to clean and sanitise) - who will clean (a food processor, bain marie, kitchen bench, walk-in fridge, convection oven and dishwasher) Note: check the marks against each part for how many answers are required! Note: you must provide a cleaning schedule to your local council as one of your documents to be registered as a food business. DHS V1.1 2011

  15. DVD • ‘Spick and Span • Effective Cleaning in Hospitality and Tourism’ • Cleaning is something that may people take for granted, but in tourism and hospitality, it is a serious business. • All it takes is one case of food poisoning or a bad reaction to improperly used chemicals to potentially ruin a business. • This program explores cleaning in the tourism • and hospitality industries examining: • The importance of cleaning • Different cleaning tasks • Chemicals used for cleaning • Health and Safety Issues DHS V1.1 2011

  16. Garbage Collection and Disposal • The removal of all waste products from the premises, such as: • Paper: cardboard, papers, containers, etc. • Plastic: packaging, bags, wrappers, etc. • Glass: bottles, broken glassware, jars, etc. • Food waste: unusable waste scraps, trimmings, old oils, etc. • Metal: Aluminium cans, etc. DHS V1.1 2011

  17. Garbage Collection and Disposal • When disposing of garbage: • Always wear gloves. • Always wash hands afterwards. • Never hold garbage against your body. • Note: Any chipped, broken or cracked eating, drinking or food handling utensils must be disposed of where appropriate or you must report these if disposal is outside your scope of responsibility - the latter applies to a WAI student. DHS V1.1 2011

  18. Waste Regulations • All food businesses must have effective disposal systems. This is part of the Food Act 1984 and is law. • Some things to consider: • All kitchen bins are regularly cleaned, lined with plastic bags - which are regularly replaced with clean, empty bags. • Recyclable items are organised for regular collection. • Soft food scraps are put through waste disposal units where possible. • Garbage compactors and grease traps should be cleaned regularly. DHS V1.1 2011

  19. Maintaining Bins • Garbage bins should be cleaned regularly to prevent bacterial growth and minimise odours. Regular disinfecting is vital. • Line bins with polythene bags and seal when full or at regular intervals when they are changed. • Ensure that bins are never overfilled. • Use bins with tight fitting lids. Keep lids on while bins not in use. • Remove from work areas frequently (to outside storage facility). • Ensure that rubbish collection is regular, either through your local council or privately, or both. Daily, weekly, or both. • Disinfect and hose bins down with cold water on a regular basis. Keep surrounding areas clean. DHS V1.1 2011

  20. Waste Disposal • Every business need a waste plan for the collection and disposal of waste. • Businesses need to consider whether they have: • The right number of bins. • The right size bins. • Adequate collection frequency. • The ability to cooperate with adjacent businesses. • Businesses can reduce the number of bins required by increasing the frequency of their collection. Recommended, especially for premises that are producing decomposing or odorous waste. • Most commercial waste collectors can supply the right size bin to suit individual needs. Collection can also be arranged on days that are convenient to the business. • Most providers will replace broken bins free of charge. DHS V1.1 2011

  21. Food Recalls • A range of reasons that may require the disposal of food includes: • recall • not safe, or suspected of not being safe, for consumption. • Knowledge of methods for the disposal of food including: • destroyed • disposed of so that it cannot be used for human consumption • returned to supplier. DHS V1.1 2011

  22. Food Recalls • FSANZ has a ‘Food Industry Recall Protocol’ - a guide to conducting a food recall and writing a food recall plan (Sept 2008 V.6). • This includes: • - Which business needs a recall plan • - Who initiates a recall • - Legal requirements • - Roles and responsibilities • - When to recall • - The recall process • - Writing a recall plan DHS V1.1 2011

  23. Food Recalls • Which business needs a recall plan: All food businesses - to enable them to retrieve food products from their food supply chain if a problem arises (Standard 3.2.2.) • Who initiates a recall: The food business with primary responsibility (sponsor) for the supply of a food product (voluntary) or the consumer affairs Minister or State / Territory governments can order a mandatory recall where a serious public health and safety risk exists. • Legal requirements: Standard 3.2.2. Specifies that: • (a) you must have a system to ensure the recall of unsafe food • (b) set out a system in a written document and make this document available • to an authorised officer on request • (c) comply with this system when recalling unsafe food. • Note: Standard 3.2.2. also covers food disposal. • Chapter 4 also covers ‘tracing’ food products. • The Australian Trade Practices Act 1974 (TPA). DHS V1.1 2011

  24. Food Recalls • When to recall: • If a problem is identified and assessed through: • in-house testing • customer / consumer complaints / feedback • a supplier of a raw material • Government authorities, such as health departments, local councils or police. • Such problems may include: micro-biological or chemical contamination, • labelling errors or packaging defects. • If a product is tampered with or there is a case of extortion. • The recall process: Once a recall is made, there are 3 objectives: • Stop distribution and sale of affected product asap. • Inform government authorities and the public of the problem. • Effectively and efficiently remove the potentially unsafe product from the market place. DHS V1.1 2011

  25. Food Recall Example Email • Food.Recalls@foodstandards.gov.au Please find below information on a recent Australian consumer level food recall. This information is also available on our website atwww.foodstandards.gov.au. Date Notified To FSANZ: 12 June 2009. Food Product: Confectionery. Name of Product: Cadbury Old Gold Dark Chocolate 70% Cocoa 200g block. Package Description & Size: Cardboard carton around foil inner. Best Before: All dates up to and including 7/06/2010. Australian Distribution: National. Overseas Distribution: New Zealand, Singapore, Hong Kong, Malaysia. Reason for Recall: Labelling - undeclared milk solids. Cadbury is conducting a voluntary consumer level recall of the above product only due to the possible presence of milk protein, which is not labelled on the packaging. Consumers who are allergic or intolerant to milk protein should not consume this product. Apart from this labelling irregularity, there is no other fault with this product. No other Cadbury products, including the Old Gold Dark Chocolate 70% Cocoa 250g (in paper packaging) are affected by this recall. Consumers with this product should contact Consumer Services on 1800 250 260 to arrange a refund (8.30am until 5pm Mon-Fri). Reply Paid 200 RINGWOOD VIC 3134. DHS V1.1 2011

  26. Another Food Recall Example Email Date Notified To FSANZ: 11 June 2009. Food Product: Ice-cream. Name of Product: Bulla Creamy Classics - Cookies & Cream. Package Description & Size: Plastic tub, 2kg. Best Before: 06/10/10. Australian Distribution: National. Overseas Distribution: Nil. Reason for Recall: Foreign matter - plastic pieces. Regal Cream Products Pty Ltd is conducting a voluntary recall of the above product as a precautionary measure following reports of pieces of plastic in a small number of tubs of this product. Only Bulla Creamy Classics - Cookies & Cream 2 litre tubs with the above, Best Before date are affected. No other dates or Bulla products are affected by this recall. Anyone with the specified product and date code should not consume it and instead should take the product to the place of purchase for a full purchase price refund. All Bulla products are proudly made in Australia and our focus is always on the health and safety of our consumers and maintaining our high quality standards. Enquiries can be directed to: Regal Cream Products Pty Ltd43 Connor St, Colac VIC 3250 - 1800 001 332. DHS V1.1 2011

  27. Pests and Pest Control Activity • In pairs list at least 10 different pests and the 3 main principles of pest control. • Which records must you have regarding pests and who supplies them? • How often must an accredited pest controller visit your food business to be effective? • List 10 examples of what you can implement in a food business to combat pests. DHS V1.1 2011

  28. Pests • Pests can affect fresh food, stored food and linen. • Flies: lay eggs in warm moist places (maggots), do not have teeth so they vomit on food to moisten it before eating and carry food poisoning bacteria on their wings, legs, bodies and faeces. Found everywhere, particularly food areas. Note: the common fly can produce up to 14 generations in one summer. • Cockroaches: night insects, during the day hide in warm moist, dark areas and carry food poisoning bacteria on their legs, bodies, hairs, faeces and around the mouth. Found everywhere. Note: they can hold their breath for 45 minutes, survive a month without food and a week without a head! They have been around for 350 million years already. DHS V1.1 2011

  29. More Pests • Ants: are attracted to most foods, although they do not eat much they contaminate the food they touch. Found anywhere there is food, or was food. • Weevils: small flying insects and lay lave in dry goods (cereals). • Silverfish: found in guestrooms and linen storage areas. • Moths: usually found in food and linen storage areas and guestrooms. DHS V1.1 2011

  30. Even More Pests • Mice and rats: carry serious disease including salmonella, spread disease by eating and urinating on stored products and contaminate food with their faeces. Usually found in food areas, storage areas and garbage disposal areas. They are the most risk to food safety in a commercial kitchen. • Note: • They can chew through lead pipes, solid wood, cinder blocks and even steel! • They eat 100% of their own body weight daily. • They naturally chew on things to grind down their ever-growing teeth. • Their biting force of 24,000 pounds per square inch - stronger than a great white shark! • They can continually swim for 3 days and can enter your premises through the toilet. • Radiation has no effect on them and they are nocturnal – just like cockroaches. DHS V1.1 2011

  31. Pest Control • Pest control is: ‘the elimination of actual pests or the implementation of systems and procedures that reduces the likelihood of infestation’. • Control measuresmustinclude: • Restriction of access. • Detection and identification. • Destruction and elimination (‘under control’!). DHS V1.1 2011

  32. 3 Principles of Pest Control 1. Build Them Out For example? A fly screen or an air curtain • Starve Them Out For example? Cleaning • Chase Them Out For example? Using an accredited pest controller Note: 80% of ‘pest control’ is good kitchen organisation and housekeeping. DHS V1.1 2011

  33. Preventative measures for pests: • Keep food preparation areas clean and sanitised. • Clean up spills and remove scraps. • Do not let food scraps enter drains. • Clean grease traps regularly. • Do not leave dirty dishes and utensils in the sink overnight. • Regularly empty, clean and sanitise garbage bins and garbage areas. • Ensure all windows and doors are fly proof with fly screens, strips, air curtains and self closing doors. • Electronic insect killers should be installed away from food preparation and handling areas. • Seal cracks and crevices around windows, doors, tiles, vents, walls and pipes. • Remove all packaging and cartons from food areas. • Inspect all deliveries for signs of infestation. DHS V1.1 2011

  34. Storage Areas • Inappropriate handling and storage of garbage can attract pests and cause disease. • Keep storage areas clean and sanitised. • Store food in glass and heavy plastic containers with tight fitting lids. • Keep all shelving at least 30 centimetres off the ground - by law. DHS V1.1 2011

  35. Recycling • The City of Melbourne Council provides all rateable • properties (including William Angliss Institute) • with a single weekly collection of one 120 litre bin of waste, • one 120 litre bin for recyclables and • 0.5 cubic metre of flattenedcardboard per week (no waxed). • For waste collection requirements in excess of the standard • service, commercial properties should make arrangements • with a commercial company. • For general waste and recycling enquiries, ‘CityWide Service • Solutions’ is used. Alternatively, several commercial waste • services companies provide certain collection services • and are listed in the ‘Yellow Pages’. DHS V1.1 2011

  36. Recycling • All businesses should examine opportunities to recycle waste. Recycling is not only environmentally responsible but can also reduce overall waste disposal costs. The most common items that can be recycled every day are: • Glass Bottles. • Cans, Foil and Aluminium. • Steel Cans and Aerosol Spray Cans. • Plastic bottles with the codes 1, 2, 3 and 5. • Milk and Fruit Juice Cartons. • Paper and Cardboard. DHS V1.1 2011

  37. Recycling Bottles and cans: Most commercial waste collectors offer a service for the collection of bottles and cans. Typically this type of recycling collection will have an associated cost per 240 litre bin lift. You must remove the tops from plastic bottles being recycled. Crates: Crates include bread, milk and chicken crates. The City of Melbourne Council does not collect these items, as they remain the property of the original producer (i.e. ‘Tip Top’ bakeries, ‘National Dairies’, etc). Businesses must make arrangements with their supplier for regular collection of crates. Crates must remain on the business premises. DHS V1.1 2011

  38. Recycling Oil and liquid waste: - Businesses need to make their own arrangements for the collection of oil and liquid waste. - This means having the correct type of containers that can be stored on the premises until collection day. - Never pour oil or waste liquid directly into a waste bin or down a stormwater drain. Note: one litre of oil contaminates one million litres of water. - Section 8 of the Food Act 1984 relates to waste oil. - Common uses for waste oils are: used in the production of animal food; converting the waste oil into bio diesel to use as an alternative to petroleum to operate machinery; soap manufacture; and used in bases in paints. DHS V1.1 2011

  39. Food Recycling Service • The City of Melbourne Council does not provide • a food recycling service. • Food waste is the biggest type of waste in our landfills, • as well as one of the most harmful to the environment. • Australians throw out 3 million tonnes each year (worth $5bn). • Organic waste such as food produces methane as it breaks down. Methane is 20 times as powerful a greenhouse gas as carbon dioxide so recycling food waste is a great way to take personal action against climate change. Recycled food organics are composted to produce a valuable soil conditioner product to improve the health and productivity of our soils. • Collectors that provide this service within the City of Melbourne are ‘Secondbite’, ‘Fareshare’ and ‘KS Environmental’ - who provide a recycling collection service for food waste, using 120 litre or 240 litre mobile garbage bins. DHS V1.1 2011

  40. What is contaminated rubbish? • Rubbish that is contaminated by potentially harmful bacteria. • Waste that needs to be handled and disposed of carefully to avoid cross-contamination – which in turn can cause harm. • Examples of contaminated rubbish include items contaminated with: • Faeces • Blood • Body secretions DHS V1.1 2011

  41. Maintenance • Kitchen maintenance requirements can be fixing equipment, replacing cracked tiles, replacing light bulbs or even plastering holes in the wall. • Most venues employ one or more maintenance staff (either internally or externally) to manage maintenance issues that arise, for example: broken chairs; electrical faults; or even replacing carpet. • Tradespeople that may be used are electricians, plumbers, carpet layers and boiler makers. • Maintenance logs/schedules should help: • machinery work properly; reduce the risk of contamination • of food; increase the profit to loss ratio; workplace safety; • and support a food safety plan / program. DHS V1.1 2011

  42. Maintenance – for safety, security and efficiency: • Changing light globes. • Fixing shelves. • Repairing broken or cracked tiles. • Replacing locks. • Keeping paintwork in good order. • Eliminating possible entry points for vermin. • Checking temperature gauges. • Checking seals on fridges and freezers. DHS V1.1 2011

  43. Maintenance - ‘tagging’ • Occurs when equipment is identified as faulty • You must not use the equipment if it is tagged - repercussions? • WAI uses plastic covers over plugs with locks - a key is required - very effective. DHS V1.1 2011

  44. Chipped / damaged items • As a student you must dispose of them - why? • Who must you inform - why? • Which documentation must you complete - why? DHS V1.1 2011

  45. Questions • Any questions or clarification? • What are the 3 main principles • pest control and 5 pests? • What does WAI recycle? DHS V1.1 2011

  46. Next week in Lesson 10 • 7 Steps of HACCP Recap • Validation and Verification • Activity: time given to research specific ‘internal audit’ in groups for a presentation in the following lesson. DHS V1.1 2011

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