Hand washing in food businesses - North Sydney Council€¦ · Effective hand washing Wash hands using hot, ... • written reports of each treatment, including any pest activity,

Tel: 1300 552 406 Email: [email protected] Fax: 02 9647 0026 Internet: www.foodauthority.nsw.gov.au

NSW/FA/FI117/1105

Correct hand washing is important

Correctly washing your hands is an important step you can take to minimise the risk of foodborne illness in your food business.

Thorough hand washing physically removes dirt, food waste, grease and harmful bacteria and viruses from your hands.

It is a legal requirement for food handlers to wash their hands.

Hand washing facilitiesThe Food Standards Code requires food premises to have complying hand washing facilities in areas where food handlers work if their hands are likely to be a source of contamination of food.

Additionally if there are toilets on the food premises, hand washing facilities must be provided immediately adjacent to the toilets.

Premises must have complying hand washing facilities Hand washing facilities must be:

• permanentfixtures,

• connected to, or provided with, a supply of warm running potable water,

• of a size that allows easy and effective hand washing,

• accessible,

• provided with soap and single use towels (or air drier) and a container for used towels, and

• clearly designated for the sole purpose of washing hands, arms and face.

Some premises are required to provide hand washing facilitiesfittedwithnon-handoperatedtaps,egabattoirs, butcher shops etc. Check with your local council or the NSW Food Authority.

When hands need to be washedA food handler must wash his/her hands:

• whenever his/her hands are likely to be a source of contamination of food,

• immediatelybeforeworkingwithready-to-eatfood,and after handling raw food,

• immediately after using the toilet,

• beforecommencingorre-commencinghandlingoffood, and

• immediately after smoking, coughing, sneezing, using a handkerchief, eating, drinking or touching his/her hair, scalp or body opening.

Penalties can apply to the food handler for failing to wash his/her hands correctly.

How to properly wash handsUsing the hand washing facilities provided in the food business, follow these steps:

1. Using warm water, wet hands thoroughly including palms, wrists and back of the hands.

2. Thoroughly lather hands with soap.

3. Vigorously rub hands together, cleaning palms, fingers,betweenfingers,thebackofhands,thumbs and wrist, for at least 15 seconds.

4. Thoroughly rinse off the soap.

5. Pat hands dry with a disposable paper towel or use an air dryer.

6. Place the disposable paper towel in the bin.

Use of nail brushes and antibacterial gelsClean and undamaged nail brushes can be used during hand washing to assist in removing dough and other hard to remove food residues.

Antibacterial gels that are suitable for use around food preparation can be used in addition to hand washing. Antibacterial gels on their own are not a substitute for hand washing.

Hand washing in food businesses

Thouroughly lather hands with soap

Hand wash issuesIfanauthorisedofficerfromtheNSWFoodAuthorityorlocalcouncilidentifiesahandwashingorhandwashfacilityissuethatneedstoberectified,avarietyofcompliance actions can be initiated.

For further information on the circumstances in which compliance action may be initiated, see the NSW Food Authority Compliance and Enforcement Policy at www.foodauthority.nsw.gov.au/_Documents/industry_pdf/compliance-enforcement-policy.pdf

About the NSW Food AuthorityThe NSW Food Authority is the government organisation that helps ensure NSW food is safe and correctly labelled.

It works with consumers, industry and other government organisations to minimise food poisoning by providing information about and regulating the safe production, storage, transport, promotion and preparation of food.

More information• Yourlocalcouncilenvironmentalhealthofficer

can help you with any questions you have about inspectionfindingsorcomplianceaction.Theycanhelp clarify what work needs to be done, and in what timeframe.

• visit www.foodauthority.nsw.gov.au/industry

• phone the helpline on 1300 552 406

Note

This information is a general summary and cannot cover all situations. Food businesses are required to comply with all of the provisions of the Food Standards Code and the Food Act 2003 (NSW).


NSW/FA/FI041/1101

Responsibilities of food handlersUnder the Food Standards Code, a food handler must take all reasonable measures not to handle food or food surfaces in a way that is likely to compromise the safety and suitability of food.

Food handlers also have specific responsibilities relating to health and hygiene.

Health requirements

Any food handler with symptoms or a diagnosis of an illness (such as vomiting, diarrhoea or fever) must:

• report that they are ill to their employer or supervisor

• not handle food if there is a reasonable likelihood of food contamination as a result of the illness

• if continuing to engage in other work on the food premises, take all practicable measures to prevent food from being contaminated

• notify a supervisor if they know or suspect they may have contaminated food

Hygiene requirements

Food handlers must:

• wash their hands whenever they are likely to be a source of contamination (after using the toilet, smoking, coughing, sneezing, using a handkerchief, eating, drinking or touching the hair, scalp or body)

• wash their hands before handling ready-to-eat food and after handling raw food

• not eat, sneeze, blow, cough, spit or smoke around food or food surfaces

• take all practicable measures to prevent unnecessary contact with ready-to-eat food

• take all practicable measures to ensure the body, anything from the body or any clothing does not contaminate food or food surfaces

• ensure clothing is clean

• cover bandages and dressings on exposed parts of the body with a waterproof covering

Effective hand washing

Wash hands using hot, soapy water and dry them thoroughly with single-use paper towels.

Use of gloves

The Food Standards Code does not require food handlers to use gloves.

Even when wearing gloves, in many situations it may be preferable to use utensils such as tongs or spoons.

Gloves must be removed, discarded and replaced with a new pair in the below circumstances:

• before handling food

• before handling ready-to-eat food and after handling raw food

• after using the toilet, smoking, coughing, sneezing, using a handkerchief, eating, drinking or touching the hair, scalp or body

Employer responsibilities

A food business must:

• ensure food handlers do not handle food if there is a possibility of contamination

• maintain easily accessible handwashing facilities and supplies of hot running water, soap and single-use paper towels

• ensure all food handlers have appropriate skills and knowledge in food safety and food hygiene. This can be done either on-the-job or via formal training.



Health and hygiene requirements of food handlersA food handler is anyone who works in a food business and handles food, or surfaces that are likely to come into contact with food (eg cutlery, plates). A food handler may be involved in food preparation, production, cooking, display, packing, storage or service.

More information• visit the NSW Food Authority’s website at

www.foodauthority.nsw.gov.au/industry


• under the Food Standards Code (Standard 3.2.2) all food handlers must have general skills and knowledge in food safety and hygiene. In April 2010 new laws came into effect that required certain businesses in the hospitality and retail food service sector to appoint at least one trained food safety supervisor. Training is tied to nationally recognised units of competency that exist within the Vocational Education and Training (VET) System.

• to review the Authority’s Food Safety Supervisor initiative, including a list of businesses affected and training requirements, visit www.foodauthority.nsw.gov.au/industry/food-standards-and-requirements/proposals-policy/food-safety-supervisor-initiative/

Note



NSW/FA/FI119/1105

Common pests such as rats, mice and cockroaches can carry bacteria and viruses, and can contaminate food and food contact surfaces.

Pest sightings, and food contamination due to pests, result in a large number of customer complaints.

Common pests Pests that can be present in food premises include:

• rodents (eg rats and mice),

• insects(egcockroaches,fliesandants),and

• birds (eg pigeons).

Where do pests hide?Pests are generally attracted to food premises as they can provide shelter, water and a food source.

Pests are most active at night and hide in dark places, including:

• under and behind electrical, heating and cooking appliances,

• under washing and hand washing facilities,

• under and in boxes, packaging and food storage containers,

• inside wall cavities,

• in cracks and crevices, and

• behind equipment.

The legal requirementsThe Food Standards Code requires food businesses to take all practicable measures to:

• prevent pests entering the food premises, and

• eradicate and prevent the harbourage of pests on the food premises.

Practicable measures to prevent entry of pests include:

• sealing all holes, gaps and cracks in walls and ceilings,

• installingandmaintainingflyscreenstowindowsanddoor openings,

• keeping doors closed when not in use,

• installing weather strips at the base of doors,

Practicable measures to eradicate and prevent harbourage of pests include:

• regular checks for signs of pests,

• maintaining the food premises and equipment in a clean condition (a cleaning schedule may assist),

• keeping food covered in sealed containers,

• storing food, equipment and food containers above thefloor,

• keeping garbage storage areas clean and tidy,

• removing rubbish regularly and making sure that external areas (outside bin areas) are clean and well-maintained,

• removingunusedequipmentandfixturesfromthepremises, and

• implementing a suitable pest control program which may require the services of a licensed pest controller.

Appropriately sealed food storage containers

Using a licensed pest controllerWhile using the services of a licensed pest controller is not a legal requirement, it can help you to demonstrate that you are taking all practicable measures to eradicate and prevent the harbourage of pests. However, steps such as those listed above must also be used to demonstrate and achieve compliance.

A licensed pest controller should provide you with:

• a contract outlining what pests and areas are to be treated and the required frequency of treatments,

• written reports of each treatment, including any pest activity, chemicals used and recommended actions required of the proprietor,

• a map showing the location of all bait stations, and

• information on the chemicals used.

Pest control in food businesses

If you perform pest control treatments yourself, make sure that any chemicals or baits used are suitable and approved for use in food premises and do not contaminate food or food contact surfaces.

What happens after an inspection?IfanauthorisedofficerfromtheNSWFoodAuthorityorlocalcouncilidentifiesapestcontrolissuethatneedstoberectified,avarietyofcomplianceactionscanbeinitiated.

For further information on compliance action, see the NSW Food Authority Compliance and Enforcement Policy at www.foodauthority.nsw.gov.au/_Documents/industry_pdf/compliance-enforcement-policy.pdf



More information• Yourlocalcouncilenvironmentalhealthofficer

can help you with any questions you have about inspectionfindingsorcomplianceaction.Theycanhelp clarify what work needs to be done, and in what timeframe.



Note



NSW/FA/FI118/1110

Cleaning and sanitising is importantIt is a legal requirement that a food premises, its fixtures, fittings and equipment be maintained in a clean condition. Additionally, it is a requirement that all food contact surfaces be sanitised.

Cleaning and sanitising are two separate and important issues. They help prevent the growth and spread of organisms that cause foodborne illness, and help reduce the activity of pests in the food premises.

As cleaning and sanitising often involve using chemicals and special equipment, it is recommended that you seek advice from a reputable chemical supplier.

The legal requirementsA food business must maintain the food premises and its fixtures, fittings and equipment to a standard of cleanliness where there is no accumulation of:

• food waste,

• dirt,

• grease, or

• other visible matter.

‘Cleanliness’ means that surfaces are clean to touch and free of visible matter, and without a bad odour.

A food business must also ensure that eating and drinking utensils, and food contact surfaces of equipment, are clean and sanitised.

Garbage and recycled matter needs to be stored in appropriate containers.

How to effectively cleanCleaning generally involves the following steps:

1. Scraping, wiping or sweeping away food scraps and rinsing with water.

2. Washing using hot water and detergent to remove grease and dirt (protective gloves may be required).

3. Rinsing off any loose dirt or detergent residue.

What is sanitising?Sanitising is the process of applying heat and/or chemicals (or other approved process) to a clean surface to reduce the number of bacteria and other organisms to a safe level.

Sanitising can be performed using a dishwasher or chemicals.

Sanitising must be performed on all food contact surfaces, as well as eating and drinking utensils.

How to effectively sanitiseMake sure the item to be sanitised is clean. Sanitising is not effective on unclean surfaces.

Dishwasher

To sanitise effectively with a dishwasher:

• use the correct type of detergent or sanitiser,

• use the hottest rinse cycle available (economy cycle on a domestic dishwasher is not adequate),

• look over equipment and utensils when removing them from the dishwasher to check they are clean,

• clean the dishwasher so there is no build up of food residues, and

• regularly maintain and service the dishwasher according to the manufacturer’s instructions.

Chemicals

Chemical sanitisers are generally chlorine-based or ammonium-based compounds. Products suitable for using in food businesses are available from commercial chemical suppliers and retailers.

Only use chemical sanitisers that are designed for using in food premises. Some sanitisers require residues to be rinsed off food contact surfaces after use.

Dilution rates, contact times and safety instructions vary from product to product. When using and storing chemicals (including bleach), always follow the manufacturer’s instructions.

Items that can fit in the sink can be washed and cleaned in the left-hand bowl. They can then be immersed in a chemical sanitiser solution in the right-hand bowl.

For items that are too large to fit in the bowl, a sanitiser solution can be applied using a spray bottle (that has been cleaned first).

How a double bowl sink can be used to clean and sanitise utensils, plates and containers.

Cleaning and sanitising in food businesses

Vinegar and methylated spirits as sanitisers

Vinegar and methylated spirits should not be used as sanitisers. Vinegar is a weak acid and is not an effective sanitiser.

Methylated spirits should not be used as a sanitiser as it can leave chemical residues on surfaces.

Using bleach as a sanitiser

Unscented bleach is a chlorine-based chemical that can be used to sanitise food contact surfaces when diluted correctly. Table 1 below shows how to dilute bleach.

A bleach concentration of 50 ppm is only effective when used warm (38°C).

Contact time should be at least seven seconds.

What happens after an inspection?If an authorised officer from the NSW Food Authority or local council identifies a cleaning or sanitising issue that needs to be rectified, a variety of compliance actions can be initiated.

For further information on compliance action, see the NSW Food Authority Compliance and Enforcement Policy at www.foodauthority.nsw.gov.au/industry/audits-inspections-compliance/compliance/



More information• Your local council environmental health officer

can help you with any questions you have about inspection findings or compliance action. They can help clarify what work needs to be done, and in what timeframe.



Note


How much water?

How much bleach?

Household bleach (4% chlorine)

Strong domestic bleach (6% chlorine)

Commercial bleach (10% chlorine)

Concentration required (ppm)

50 ppm 100 ppm 50 ppm 100 ppm 50 ppm 100 ppm

Water temp Warm Cold Warm Cold Warm Cold

1 litre 1.25 ml 2.5 ml 0.85 ml 1.7 ml 0.5 ml 1 ml

10 litres 12.5 ml 25 ml 8.5 ml 17 ml 5 ml 10 ml

50 litres 62.5 ml 125 ml 42.5 ml 85 ml 25 ml 50 ml

Table 1: Using bleach as a sanitiser


NSW/FA/FI027/0910

Proof of suitability of chemicalsAll food businesses in NSW are required to have documented evidence that the chemicals they use in their food handling areas are suitable for use in the food environment.

Evidence of suitability includes:

• Copies of labels from chemical containers supported by a letter from the manufacturer

• A copy of an AQIS approval for the product to be used in export registered food premises

• Written statements on product information sheets from the manufacturer such as ‘suitable for use in kitchens and food preparation areas’

During food safety audits, businesses will be asked to provide evidence that these chemicals are suitable for use in the food environment. Failure to provide the evidence may result in failure of the audit.

Food businesses must have factsheets or directions for use from the manufacturers and must train staff properly in the effective use of all chemicals. The training will also be assessed for compliance by the food safety auditor.

Material safety data sheetsMaterial safety data sheets (MSDS) do not provide proof of suitability for using a chemical in the food environment.

MSDS provide information about safe handling and storage of products. They are an essential part of a business’s occupational health and safety program and Work Cover requires them to be on the premises.

Which chemicals does this apply to?Any chemicals that could contaminate food, food surfaces or food in storage must be suitable for use in the food environment. This includes:

• pest control sprays, fumigants and baits,

• detergents,

• hand sanitisers (eg alcohol gel), and

• general cleaners.

Implementing safe use of chemicals• Check the chemicals that are currently in use

• Replace any chemicals that are not suitable

• Keepthechemicalsdocumentfileup-to-date

• Update staff on chemical use if necessary

• Keepstafftrainingrecordsup-to-date






Note


Suitability of chemicals used in food businessesFood businesses use chemicals to keep their premises clean and pest free. While there are many chemicals available, not all are suitable for use in the food environment.


NSW/FA/FI140/1109

Protecting food is importantIt is a legal requirement that a food business, when receiving, storing, processing and displaying food, takes all practicable steps to protect food from the likelihood of contamination.

Standard 3.2.2 Food Safety Practices and General Requirements of the Food Standards Code sets out the specific requirements for food businesses.

During an inspection of a food business, an authorised officer from the NSW Food Authority or local council may identify issues that need to be rectified.

Business owners should speak to their local council environmental health officer (EHO) if they have any questions about the results of inspections, what work needs to be done and by when.

Common contaminants of food • Juices from raw foods, eg meat and seafood

• Unclean surfaces, equipment and utensils

• Dirt, grease and unclean surfaces

• Bacteria and viruses from unwashed hands and poor personal hygiene

• Pests and pest droppings

• Cleaning and other chemicals

• Jewellery, hair and personal items

• Glass, metal or other fragments from damaged equipment and fixtures

Tips to protect food from contaminationIt is the business owner’s responsibility to set up food safety processes and procedures in the workplace to comply with the Food Standards Code.

Business owners and staff can follow some simple steps to protect food from contamination during the receipt, storage, processing and display of food:

• Store food in food-grade containers and covered, if necessary, to protect it from contamination

• Store food and packaging above the floor

• Store raw food—especially meat, fish and poultry—below and away from ready-to-eat food in a cool room or fridge

• Store chemicals and equipment well away from food items, food packaging and food handling areas

• Maintain the premises, including all fixtures, fittings and equipment, in a clean and undamaged condition

• Regularly clean and sanitise food contact surfaces and utensils, eg chopping boards, knives

• Use separate equipment and utensils for raw and ready-to-eat foods, or thoroughly wash and sanitise equipment and utensils between handling raw and ready-to-eat foods

• Avoid unnecessary contact with food, eg use utensils rather than bare hands

• Thoroughly wash and dry hands before starting work, changing tasks or returning from a break, eg between serving customers and preparing food, and after handling raw foods and garbage, or using the toilet

• Minimise the wearing of exposed jewellery and tie back long hair

• Cover cuts and wounds with an appropriate dressing

• Do not handle food if feeling unwell or suffering from a contagious illness

Store food in food-grade containers and covered

More information• Contact your local council EHO

• Factsheets: Cleaning and sanitising in food businesses, Food grade packaging, Food safety for caterers, Hand washing in food businesses, Health and hygiene requirements of food handlers, Pest control in food businesses

• NSW Food Authority Compliance and Enforcement Policy

• Visit www.foodauthority.nsw.gov.au/industry

• Phone the helpline on 1300 552 406

NoteThis information is a general summary and cannot cover all situations. Food businesses are required to comply with all of the provisions of the Food Standards Code and the Food Act 2003 (NSW).

Protecting food from contaminationContamination of food from objects, people, pests or chemicals can cause serious illness. Food businesses, by law, must take precautions to avoid causing harm to people who eat their food.


NSW/FA/FI096/1102

Suitable for intended useThe Food Standards Code details specific requirements for surfaces in contact with foods, including containers and packaging in which food is processed or stored. They must be:

• adequate for the production of safe and suitable food, and

• fit for their intended use.For a food contact surface to be considered food grade it must be able to be effectively cleaned, and must be made from a material that will not migrate into, contaminate or taint the food. The requirements for a plastic to be considered food grade are listed in the Australian Standard for Plastics materials for food contact use (AS2070-1999). This Standard applies to manufacturers of plastics materials for food contact and specifies procedures to be used during the various stages of production. The requirements apply to such items as packages, domestic containers, wrapping materials, utensils or any other plastics items intended to come into contact with food.

The Food Standards Code also specifies the maximum allowable levels in foods for certain compounds commonly used in making food packaging (eg tin in canned foods, acrylonitrile and vinyl chloride — used in the production of plastics — in any food).

The US Food & Drug Administration (FDA) maintains a database listing the approved food contact substances that have been demonstrated to be safe for their intended use.

Most containers will outline on the label whether or not it is food grade and what it is suitable for (such as the labels below). If no such indication is made on the label or you are unsure whether or not the container is food grade, either contact the manufacturer or assume the container is not food-grade.

Can be effectively cleaned

Any surface that comes into contact with food must be able to be easily and effectively cleaned and, where necessary, sanitised.

Any container or packaging used to store food should be smooth, and free of cracks, chips, crevices, ridges or grooves that could harbour bacteria and hinder attempts to easily and effectively clean it. Any defects in a food contact surface can allow the build-up of food scraps, and harbour bacteria which can contaminate the food.

A food business must ensure that any food container or packaging they use is designed and constructed to withstand the effects of detergents, hot water and sanitising chemicals — this may limit the ability to reuse some types of containers.

Cardboard or wood containers used as fruit and vegetable packaging should not be reused for unpackaged, potentially hazardous, ready-to-eat foods because these containers cannot be cleaned and sanitised effectively.

Made from suitable materials

Food contact surfaces must be made of material that will not contaminate food and are impervious to grease, food particles and water.

Containers and packaging must be made from materials that will not contaminate food by allowing chemicals to migrate from the packaging into the food, or by giving the food an unacceptable taste or odour.

Some materials are not suitable for use with acidic foods. Examples include:

• lead in ceramic, china and crystal utensils, solders, flux and pewter

• galvanised metal• copper and copper alloys, and• unglazed earthenware is unsuitable for eating and

drinking utensils. The material used in food packaging must be able to withstand the uses it would normally be exposed to, such as microwaving, or storing hot food or frozen food.

Containers and packaging made specifically for food contact use are recommended because they are made

Food grade packagingBecause packaging and containers used to store food are in direct contact with the food, they need to be suitable and ‘food grade’. If the packaging is made from inappropriate materials there is potential for it to make food unsafe or unsuitable.

from suitable materials tested for contact with food, and are usually designed for easier cleaning and sanitising.

Reuse of containers

Containers that have been used as packaging for one food must not be reused unless they can be properly cleaned and, if necessary, sanitised to prevent cross contamination.

Some food grade containers, such as ice cream containers, may be suitable for reuse on a short term basis, but they are not regarded as being ideal. The number of times these containers can be safely reused is limited by how well they retain their properties after being washed in hot water and detergent. With constant reuse the containers may become brittle and crack. This increases the risk of the container breaking and contaminating the food. Brittle containers are not considered suitable, and should be discarded.

Where jars and lids are reused, they should be:• inspected prior to use (and reuse) and discarded if

they have damaged seals, or are cracked or soiled with anything likely to taint or contaminate food (eg any non-food chemicals)

• thoroughly cleaned so that no residue is left on the jars and lids (a dedicated automatic glassware washer would be ideal, but careful washing by hand may also be effective).

• thoroughly sanitised (this might not be required if the food products are to be hot-filled at or above 85°C).

Single use items — not to be reused

The Food Standards Code specifically prohibits the reuse of single use items in contact with food. Single use items are generally defined as those where the manufacturer of the item intends for it to be only used once in connection with food handling, (eg plastic takeaway containers). There may be other non-food contact uses where these containers can be reused.

Outer containers

Outer containers are sometimes used to exclude pests from an opened package of food. These outer containers need to protect the food from contamination and include a tight fitting lid. Although outer containers may not directly be in contact with food, they still must be suitable for their intended use and able to be easily cleaned. A rubbish bin would not be considered suitable for this purpose.

About the NSW Food Authority

The NSW Food Authority is the government

organisation that helps ensure NSW food is safe and correctly labelled.


More information

• visit the NSW Food Authority’s website at www.foodauthority.nsw.gov.au

• phone the helpline on 1300 552 406Note


Examples of suitable food grade containers


NSW/FA/FI112/1109

Safe handling of raw egg productsRestaurants, cafes, bakeries, caterers and manufacturers that manufacture raw egg dressings and sauces need to follow safe handling practices.

The NSW Food Regulation 2010 does not allow retail businesses to purchase or use broken eggs or eggs with dirty or cracked shells because this increases the risk of contamination and illness.

Businesses should try to use alternatives to raw eggs in foods which are not cooked. Alternatives include commercially produced dressings and sauces, or pasteurised egg products.

If businesses continue to use raw egg foods, special attention must be given to the safe preparation of these products.

Foods that contain raw or lightly cooked eggs need extra care Large foodborne illness outbreaks have been associated with foods made from raw eggs, including:

• sauces and spreads such as mayonnaise, aioli, hollandaise and egg butter

• desserts made without a cooking step, such as cheesecake, tiramisu and mousse

• lightly cooked foods, such as custard, fried ice-cream, some ice-cream and gelato made on the premises

• drinkssuchaseggnogandeggflip

Food poisoning outbreaks can harm your businessOutbreaks can harm customers, and adversely impact the reputation or trading ability of a business. Raw egg dressings have been responsible for some of the largest foodborne illness outbreaks in NSW.

There are safer alternatives to these productsEgg dressings and sauces made with pasteurised egg pulp are safer than those made from raw eggs. Pasteurisation destroys disease-causing organisms such as Salmonella.

• For foods that traditionally contain raw or lightly cooked eggs (eg mayonnaise, hollandaise sauce, mousse), use commercially prepared foods instead of making these foods from raw eggs

• Use pasteurised pulp instead of raw eggs as an ingredient in foods that traditionally contain raw or lightly cooked eggs. For example:

◦ processed whole eggs, egg whites and egg yolks are available in liquid, frozen or dried forms

◦ sugared egg yolk is available for cakes and desserts

◦ salted egg yolk is available for mayonnaise and sauces.

If making raw egg products, good food handling is essential

Separating eggsIf Salmonella is present on the egg shell, it could be spread throughout the kitchen and onto other foods with your hands. So, to prevent this happening, when separating eggs:

• wash hands before and after handling raw eggs

• do not separate eggs with bare hands

• do not separate eggs using the shell

• preferably use a sanitised egg separator

• use gloved hands with one gloved hand to crack the egg and the other to separate the egg white from the yolk.

• minimise contact between the shell and the contents of the egg when cracking and separating eggs

ProcessTo stop any Salmonella from growing it is important to:

• immediately refrigerate the raw egg dressing at or below 5°C

• use ingredients (where possible) such as lemon juice or vinegar to acidify the raw egg dressings to a pH value at or below 4.2. This should be done using a standard recipe or checking with a pH meter / pH paper. It may be useful to have your process and recipe checked by an expert food technologist.

• Acidifying raw egg dressings and storing them under temperature control is crucial for the safety of these products.

Shelf lifeIt is best to make dressings and egg mix fresh every day in small tubs, not in bulk. Once eggs are broken for use, immediately use them in food; do not store liquid egg.

Temperature

If the egg dressing is not stored or displayed under temperature control, a documented method for following the ‘4-hour/2-hour’ rule must be implemented: www.foodauthority.nsw.gov.au/industry/industry-sector-requirements/retail-outlets-and-restaurants/four-hour-two-hour/

Sanitation and hygiene

Clean and sanitise equipment used in the manufacture and use of raw egg dressings before and after use.

Use separate, clean and sanitised containers for each batch. Do not top up previously made sauces, mayonnaise or egg butter with newly made ones.

Use storage containers and sauce dispensers that are easily cleaned and sanitised.

Receival of eggs

When buying or receiving eggs, only accept eggs that are:

• clean and not cracked, broken or leaking• supplied in clean packaging• correctly labelled (ie with the name of the food, the supplier’snameandaddress,andlotidentificationordate marking)

Handling and storing eggs safely

Store eggs in their carton at or below 5°C. This will prevent damage and cross contamination during storage, and maintain their freshness.

Do not wash eggs. Washing makes them more susceptible to contamination. Discard dirty, broken and cracked eggs.

Use eggs before their ‘best before’ date.

Egg definitions

• Dirty eggs are those eggs whose shell is contaminated with visible faeces, soil or other matter (eg yolk, albumen, feathers).

• Broken eggs are eggs with a cracked shell and a broken shell membrane.

• Cracked eggs are eggs with a cracked shell (where a crack is visible by the naked eye or by candling) and an unbroken shell membrane.

More information

• For information on the regulation visit www.foodauthority.nsw.gov.au/industry/food-standards-and-requirements/legislation/foodregulation

• Visit the NSW Food Authority’s website at www.foodauthority.nsw.gov.au

• phone the helpline on 1300 552 406• For information on the Food Standards Code visit

the Food Standards Australia New Zealand’s (FSANZ) website at www.foodstandards.gov.au

About the NSW Food Authority

The NSW Food Authority is the government organisation that helps ensure that food sold in NSW is safe and correctly labelled. It works with consumers, industry and other government organisations to limit foodborne illness by regulating the safety of the production, storage, preparation and promotion of food.

Note



NSW/FA/FI152/1204

Obligations of a food businessIf a guide dog is in a harness it means it is working and assisting a person who is blind, or has impaired vision, to move around safely and independently.

Refusing a harnessed guide dog entry to areas used by customers, such as an indoor or outdoor dining area of a café or restaurant, is illegal and may result in fines for the business owner.

This is legislated under:

• Disability Discrimination Act 1992

• Companion Animals Act 1998 (NSW)

• Australia New Zealand Food Standards Code

Current requirementsIn NSW, working guide dogs and their users are allowed entry to any public area used by customers, such as:

• indoor or outdoor dining areas of a café or restaurant,

• public bars,

• supermarkets, and

• servery areas of kiosks, fast food outlets etc.

Guide dogs are not allowed to enter areas that are off limits to the general public, eg kitchens, food preparation areas and food storage areas.

Food business owners may allow other dogs (ie not assistance animals) into outdoor dining areas of a café or restaurant under certain circumstances. Contact the NSW Food Authority or your local council for more information.

Guide dogs welcome hereIn 2010, a Guide Dogs NSW/ACT survey found that:

• almost 30% of people who use a guide dog were refused entry to a restaurant in the past year, and

• 34% of guide dog users had experienced unfair treatment in a restaurant or café in the past year.

As a result, Guide Dogs NSW/ACT, supported by the NSW Food Authority, developed an education campaign called Guide dogs welcome here to remind café and restaurant owners of their legal obligations in relation to guide dogs.

The campaign encourages food businesses to place a sticker on the window of their premises to show support for, and stop discrimination against, guide dogs users.

For a free information kit contact Guide Dogs NSW/ACT on 02 9412 9300.

About the NSW Food AuthorityThe NSW Food Authority is the government organisation that helps ensure that food sold in NSW is safe and correctly labelled. It works with consumers, industry and other government organisations to limit foodborne illness by regulating the safety of the production, storage, preparation and promotion of food.

More information• visit the NSW Food Authority website at:

www.foodauthority.com.au/industry/industry-sector-requirements/retail-outlets-and-restaurants/


• phone your local council (for further information on assistance animals)

• visit the Guide Dogs NSW/ACT website at: www.guidedogs.com.au

• Disability Discrimination Act 1992 (Section 9 & 23)

• Companion Animals Act 1998 (NSW) (Sections 14, 59 & 60)

• Australia New Zealand Food Standards Code (Chapter 3)

Note


Guide dogs and food service businessesWorking guide dogs are assistance animals and, by law, are allowed access to any public dining area in cafés, restaurants, pubs and clubs.


NSW/FA/FI015/1004

Causes of food poisoningThe following common catering mistakes can allow the growth of bacteria which causes food poisoning:

• undercooking of raw foods such as meat and poultry—bacteria can survive as a result of inadequate cooking

• slow reheating and slow cooking under low heat—provides the ideal temperature (20°C to 50°C) for bacteria to grow

• improper cooling—allows food to stay too long (over two hours) at the ideal temperature for bacteria to grow

• cooking food too far in advance—increases the chance of food becoming contaminated with bacteria

• not storing food properly and incorrect temperatures for transportation and storage—allows the growth of bacteria

• poor personal hygiene from food handlers—can lead to contamination of food through dirty hands, coughing, cross contamination etc

Prevent food poisoningAll of the elements involved in running a catering operation must be correctly managed to avoid causing food poisoning.

Use adequate catering facilities

Food preparation areas as well as all cooking and refrigeration facilities must be suitable for the volume of food being prepared.

Catering premises should adhere to the standards for flooringinfoodpreparationandstorageareas,haveadequate handwashing and refrigeration facilities, and must be designed to exclude pests and vermin.

Store and transport food safely

Another common cause of food poisoning is inadequate handling and storage of food that’s been prepared at one site and transported and served elsewhere.

Food must be maintained at the appropriate storage temperature during delivery to another site. Transport vehicles should be designed and constructed in accordance with NSW legislation.

There needs to be adequate hot or cold storage, and display unit capacity, so food can be stored at the appropriate temperature—less than 5°C for cold food, above 60°C for hot food.

All food must be adequately protected (enclosed or covered) when stored or displayed to prevent contamination by dust, insects or other sources. This is especially important if catering for outdoor events, especiallyduringsummerwhenfliescanbeaproblem.It is important to protect food and utensils from contamination.

Cook food properly

Food poisoning outbreaks can occur when food is not cooked properly.

Thaw frozen foods completely before cooking, especially large cuts of meat or poultry which may not cook right through if they haven’t been fully thawed. Frozen food should only be thawed in a refrigerator or a microwave oven before cooking, and not left on the bench to thaw.

Food must be cooked to the appropriate internal core temperature to destroy bacteria and make it safe. This is particularly important for meat (71°C), poultry (74°C) and seafood (63°C). Once cooked, food should be held at a temperature above 60°C or cooled to below 5°C as quickly as possible.

Partiallycookedmeatmust—forthefinalcookingstage—reach its appropriate internal core temperature before being served. Other cooked food must be reheated to these temperatures before being placed in a hot holding device (eg bain marie).

Caterers should use a calibrated probe thermometer to check that correct cooking temperatures are reached. The probe should be disinfected before and after use, andallfinalcookingtemperaturesrecorded.

The key is to cook food in small enough batches to allow it all to reach a high enough temperature. Also, reducing portion size by using shallow dishes instead of large pots allows food to cool or heat more rapidly and thoroughly.

Avoid cross contamination

Caterers should handle raw food separately from ready-to-eat food to avoid cross contamination with bacteria. Where possible, use separate equipment and utensils

Food safety for caterersFood poisoning outbreaks can occur when caterers don’t handle, cook or store food properly. Facilities that are ill-equipped or unsuitable for the food being prepared is a common catering problem that often leads to food poisoning.

(knives, tongs, cutting boards etc) for raw and ready-to-eat food, or clean and sanitise thoroughly between each use. A chemical sanitiser is needed for sanitising utensils. A separate container may be required for rinsing.

Train staff in food safety and personal hygiene

Food handlers must be adequately trained in food safety and personal hygiene.

Basic personal hygiene practices include:

• thoroughly washing and drying hands before handling food, and after:

◦ visiting the toilet

◦ blowing your nose, sneezing or coughing

◦ smoking

◦ handling raw food or waste

• wearing clean outer clothing when handling food

• using clean disposable gloves when handling food

• tying back long hair or wearing a cap

• covering cuts, sores or skin breaks with clean waterproof dressings

Even though it is not a legal requirement to wear gloves, the Authority does not recommend using bare hands to handle ready-to-eat food. Using tongs or disposable gloves can reduce the risk of contamination of ready-to-eat food. Disposable gloves will only be effective if they are changed regularly, and always after coming into contact with anything that might be contaminated.

Food handlers must inform employers if they have any skin, nose, throat or bowel infections. If suffering any of these conditions they must not handle food.

Some of this information will change if the food handler training legislation currently before parliament is passed.






The following factsheets and publications on the website may also help:

• Health and hygiene requirements of food handlers

• Potentially hazardous foods

• Poultry and red meat – safe handling

• Temporary food events and markets

• Food safety guidelines for the preparation and display of sushi

• There are special requirements for businesses serving food to vulnerable persons. Refer to the website at www.foodauthority.nsw.gov.au/industry/industry-sector-requirements/food-service-to-vulnerable-populations/

Note
