CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
Implement Food Safety Procedures
SITXFSA001A
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
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
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
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.
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
Temperature Danger ZoneTemperature Danger Zone
1. What is the Temperature Danger Zone and the temperature range that bacteria thrive most in on average(°C)?
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
5°C to 60°C
18°C to 45°C
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
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.
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
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.
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
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.
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
Food SpoilageFood Spoilage
What are the different causes?
Explain how do you detect it?
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
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
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
Food Poisoning
How does it occur?
What are the main causes?
Outline the major difference between food spoilage and food poisoning?
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
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.
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
Infective and Toxic Food Poisoning
Infective Food Poisoning:
Occurs when live bacteria in the food get into the body and cause an infection.It takes up to 48 hours to develop and there is often a headache and fever.
Toxic Food Poisoning:
Some bacteria cause a toxin when they grow (neurotoxins of Clostridium Botulinum or botulism) and it is this toxic chemical that is poisonous to people. Symptoms can occur within 30 minutes of eating the food.Toxins may also be present in raw foods, such as shellfish, or ‘Red Tide’ associated with algal toxins accumulated in filter-feeding.Note: high temperatures do not destroy a toxin if it is already in the food.
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
- 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):
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
Note: reference ‘Tainted deli meats kill 12’ and ‘Turkish restaurant food poisoning outbreak may hit 400’ (handouts).
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
(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
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
6 factors for microbial growth:6 factors for microbial growth:
What are the 6 factors?
Can you give an explanation for each one?
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
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).
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
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.
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
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.
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
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.
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
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.
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
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.
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
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:
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
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
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
Who is responsible for hygiene in a food business?
EVERYONE
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
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.
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
Food Handling Skills and Knowledge
Every food business must ensure
that people undertaking
or supervising food handling operations
have the skills and
knowledge of food safety and food hygiene
they need for the work they do.
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
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
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
EHOEHO
Meaning?
Who do they work for?
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
EHOEHO
Environmental Health Officer
Note: they work for local councils
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
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.
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
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
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
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.
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
Requirements of Approved Food Safety Auditors
• must be well trained in HACCP processes.
• possess a sound knowledge of food processes, i.e. Cook Chill.
• estimates indicate that for 3,200 food facilities, 7 full-time auditors are required to effectively audit these establishments.
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
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
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
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.
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
3 Major Roles and Responsibilities of a Food Safety Supervisor
3 Major Roles and Responsibilities of a Food Safety Supervisor
In pairs,
outline what they are.
How do you become a
Food Safety Supervisor?
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
3 Major Roles and Responsibilities of a Food Safety Supervisor
3 Major Roles and Responsibilities of a Food Safety Supervisor
1. Food Hygiene / Safety Knowledge- of all food safety procedures outlined in their specific Food Safety Plan/Program.
2. Ongoing Training- of any staff members that require.
3. Paperwork- being used appropriately, completed correctly and stored according to their specific Food Safety Plan/Program.
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
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
CRICOS Provider Code: 01505MRTO Number: 3045 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.
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
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)
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
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’.
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
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)
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
HACCP means?
HAZARD ANALYSISCRITICAL CONTROL
POINTS
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
Food Safety Plan / Program (FSP)
A systematic examination of a specific business’s food handling operationsto enable identification of food safety hazards.
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
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.
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
QuestionsQuestions
• Any questions or clarification?
• Do you know where your
Food Safety Plan is located in
your workplace and / or WAI?
CRICOS Provider Code: 01505MRTO Number: 3045 DHS V3 2011
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.