CRICOS Provider Code: 01505M RTO Number: 3045 DHS V3 2011 Implement Food Safety Procedures SITXFSA001A.

CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011

Implement Food Safety Procedures

SITXFSA001A


Implement Food Safety Procedures SITXFSA001AImplement Food Safety Procedures SITXFSA001A

Lesson Plan

My history

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 SITXOHS002A to continue and ultimately pass this unit.

- Assessment details

- Delivery details

- My contact details: Name: Barry Brazier [email protected] Office: (pigeonhole ) 9606 2161

INTRODUCTION


Lesson 1 OutlineLesson 1 Outline Handouts:Useful Websites ( www.health.vic.gov/foodsafety + www.foodsmart.vic.gov.au )Glossaries

Revision: from Follow Workplace Hygiene Procedures SITXOHS002ANote: this is the level you should be at already! Refer to old notes BEFORE next week.

Homeworks:1st Homework Task : Revision Questionsfrom Follow Workplace Hygiene Procedures THHGHS01B (due Lesson 2) 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 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.


Temperature Danger ZoneTemperature Danger Zone

1. What is the Temperature Danger Zone and the temperature range that bacteria thrive most in on average(°C)?


5°C to 60°C

18°C to 45°C


2 / 4 Hour Rule (both ways)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 roomtemperature for more than 4 hours?

Note: reference Food Safety Program Template (No. 1 V2) 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 (15C or colder) for Nori rolls and 8 hours for Nigiri rolls.


2 / 4 Hour Rule (both ways)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 to12 Food Safety: Skills and knowledge for food businesses 2nd 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.


The 6 major groups of microbiological examples: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’.

Note: these will be discussed in more detail in Lesson 4.

4. Yeasts - essential component of bread, beer (fermentation) and wine.5. Parasites - protozoa, helminths6. Algae

3. Moulds - blue cheese, that green piece of bread, yoghurts and antibiotics (penicillin).

2. Viruses - food-borne (food-carried) examples are Norwalk Virus causing Gastroenteritis and Hepatitis A and E.


Food SpoilageFood Spoilage

What are the different causes?

Explain how do you detect it?


Food SpoilageFood SpoilageThere 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 absorptionof 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: 01505MRTO Number: 3045

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.

DHS V3 2011


Food Poisoning

How does it occur?

What are the main causes?

Outline the major difference between food spoilage and food poisoning?


Food PoisoningThis 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, oran 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.


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.


- 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

Food poisoning in Australia results in (on average):


Note: reference ‘Tainted deli meats kill 12’ and ‘Turkish restaurant food poisoning outbreak may hit 400’ (handouts).


(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 11 Hour 16

2 Hours 2563 Hours 1,1004 Hours 4,096

5 Hours 65,5366 Hours 1,048,576

7 Hours 16,777,2168 Hours 536,870,912

If happy, they could go from 1 to over 1/2 billion in 8 hours!

Bacterial Growth


6 factors for microbial growth:6 factors for microbial growth:

What are the 6 factors?

Can you give an explanation for each one?


6 factors for microbial growth:6 factors for microbial growth:1. Temperature – Ideal conditions (warmth): 5C to 60C. Optimum is 18C to 45C.

6. pH Level: Acidity is measured by pH, which not only denotes if an environment is acidic, but also alkaline or neutral. pH 7 is neutral, pH 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.

5. A gaseous environment (Oxygen).

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.

3. Food: available nutrients, particularly high-protein foods.

2. The amount of available water, referred to as the water activity (aw)(moisture).


Acidity - pH Scale explainedAcidity - pH Scale explained

The pH scale ranges from 1 - 14:

1 is acidic and 14 alkali, sterile water is pH neutral at 7.

1 2 3 4.5

4.6 5 6 7 8 9

10 11 12 13 14

- High acid foods (pH 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 (pH 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.


Bacterial SporesBacterial 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 (+100C).

- 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.


Cleaning, Sanitising and SterilisationCleaning, Sanitising and Sterilisation

SterilisationAchieved through +100C steam, boiling water or disinfectants.Kills all bacteria, except for some spores or toxins.

Sanitising

Achieved through either: +70C (+77C 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 82C at this stage.

Cleaning

Achieved through using hot water (50C to 55C) 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 65C at this stage.



What happens to bacteria at different temperatures?What happens to bacteria at different temperatures?

In 5 groups, design a chart showing the bacterial state from

-18C to 130C, including the Food Danger Zone (0C to 60C).

You have 5 minutes, after which 1 group will present their work

to the rest of the class.


What happens to bacteria at different temperaturesWhat happens to bacteria at different temperatures

130C Sterilisation Spores will start to die at temperatures above 100C (2.8 minutes at 121.1C is required to kill Clostridium Botulinum)

100C Spores will survive at and below 100C. Safe zone – pathogenic bacteria start to die.

60C 60C is the lower limit of the safe zone. Danger zone – Bacteria grow well between 5C to 60C.

5C 5C is the upper limit of the safe zone. Safe zone

0C Pathogenic bacteria do not grow except Listeria. -5C Spoilage micro-organisms can also grow, all be it slowly. -18C Bacteria are dormant below -18C.


FoodSafe Sanitisers (in Australia)FoodSafe Sanitisers (in Australia)

There are examples such as hot clean water +75C, however the major components of Australian FoodSafe sanitisers are:


FoodSafe Sanitisers (in Australia)FoodSafe Sanitisers (in Australia)

There are examples such as hot clean water +75C, however the major components of Australian FoodSafe sanitisers are:

1. Iodine

or

2. Chlorine


Who is responsible for hygiene in a food business?

EVERYONE


Health and Hygiene of Food Handlers

A food handler must:

report that he / she is (or may be) suffering from disease to his / her supervisor.

not engage in any food handling where there is a possibility of food contamination due to illness.

take all reasonable measures to prevent food from being contaminated as a result of the disease.


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.


For Food Standards a Food Business reports to: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: 01505MRTO Number: 3045 MB & DHS V3 2011

Victoria Food Safety

Commonwealth of Australia

Food Standard Australia

New Zealand

Victoria Government

Food Business in Victoria

must prepare a

Local Government

Environmental Heath Officer (EHO)

Food Safety Plan

Advise

Verify thebusiness activities

Advise

Advise

How Does It Work


EHOEHO

Meaning?

Who do they work for?


EHOEHO

Environmental Health Officer

Note: they work for local councils


Environmental Health Officer (EHO)Environmental Health Officer (EHO)

Authorised to approve your Food Safety PlanAuthorised to approve your Food Safety Plan

Can enter food premises when operatingCan enter food premises when operating

Power to seize or detain food articlesPower to seize or detain food articles

Power to take audio or visual recordingPower to take audio or visual recordingThe Food Act, Section 21.The Food Act, Section 21.


The role of the EHO is changing…The role of the EHO is changing…In 1980 Present Day

• Enforcer of policy• Rules and Regulations• Protect Local Councils• Risk-adverse• Bureaucrat• Subordinate• Delegated authority• Impersonal• Reactive• Specialist• Avoided change• Inflexible

• 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


Major points to be aware of:Major points to be aware of:

Food Safety Plan / Program:

each local council will have a different template.

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.

EHO – Environmental Health Officer.


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.


Some of the areas which are audited: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


The Department of Health,Food Safety Unit

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.


3 Major Roles and Responsibilities of a Food Safety Supervisor


In pairs,

outline what they are.

How do you become 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.


Food Safety SupervisorFood Safety Supervisor

Note: you will be trained to this level once you pass this Unit.

• 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.

• Has a certificate or statement of attainment against the required minimum competency standards from a Registered Training Organisation (RTO).

• Must be named in the Food Safety Plan / Program.

• Must be replaced within 14 days, if the Supervisor leaves

CRICOS Provider Code: 01505MRTO Number: 3045

Food Safety

Supervisor

Note: reference ‘Food Safety Supervisor

competencies and training’ Dept. of Human Services

handout

Food Safety

Supervisor

Note: reference ‘Food Safety Supervisor

competencies and training’ Dept. of Human Services

handout

DHS V3 2011


3 Principles of Pest Control3 Principles of Pest Control1. 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.


4 Main Storage Areas in a Food Business4 Main Storage Areas in a Food Business

1. Refrigerators (0C to 5C by law, 1C to 4C safer)

(4C to 10C for most fruit and vegetables)

2. Freezer (-15C to -24C depending on food type)

3. Dry Stores (10C to 21C by law, 10C to 17C safer)

4. Chemical room / area (same as Dry Stores)


3 Major Food Hazards3 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’.


Legislation (law)Legislation (law)• Related to the preparation of ‘safe and suitable food for sale’ in Victoria is:

3. The Public Health and Wellbeing Act 2008 (with amendments) (and Public Health and Wellbeing Regulations 2009) - previously Health Act 1958.

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.

1. The Food Act 1984 (with amendments - Food Amendment Act 2009)


HACCP means?

HAZARD ANALYSISCRITICAL CONTROL

POINTS


Food Safety Plan / Program (FSP)

A systematic examination of a specific business’s food handling operationsto enable identification of food safety hazards.


1st Homework Activity

In 6 groups,each student needs to find 3 questions

from Homework 1that you find the most challenging.

You have 10 minutes to discuss the answers.


QuestionsQuestions

• Any questions or clarification?

• Do you know where your

Food Safety Plan is located in

your workplace and / or WAI?


Next week in Lesson 2Next 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: 1st Homework is due with a cover sheet.

CRICOS Provider Code: 01505M RTO Number: 3045 DHS V3 2011 Implement Food Safety Procedures SITXFSA001A.

Documents

food standards code

food businesses

food safety standards

c slide

cricos provider code

dhs v3

rto number

to12 food safety