TRAINER: TRAINER:
JUNITA LYONJUNITA LYON
WelcomeWelcome
SAFE FOOD HANDLINGSAFE FOOD HANDLING
All workers in the Food Service and Food
Processing Industry must understand how
to prevent food poisoning
Legal ObligationsLegal Obligations
The Environmental Health Officer is the monitoring body that determines if you are following the legal obligations
required They have the right of entry and the the power to inspect Fines ranging from $40,000 for individuals and $100,00 for business that breach the Food Act
You must follow the rulesYou must follow the rules
Kitchen staff
Waiting staff
Process workers
Takeaway food operators
All food suppliers butchers, bakers, supermarkets
Carers in aged community services and child care
Health workers
Community groups
Attention must be given Attention must be given toto
Food premises
Food appliances
Food hygiene laws and regulations
Produce suppliers, meat, dairy, supermarkets
Packaging and labelling
Conveyance of food
Temperature control
There are 3 possible causes of Food There are 3 possible causes of Food PoisoningPoisoning
BIOLOGICAL PHYSICALCHEMICAL
BiologicalBiological
In the right conditions Bacteria will multiply with the help of:
Time Warmth Oxygen Ph Moisture Food
Physical Contamination
Caused by foreign bodies found in food
Glass Stones Hair Metal shavingsVermin and pests
Chemical Contamination
Caused by agriculture chemicals, cleaning agents and detergents
There are 3 categories of food borne Bacteria
Cocci
Spirila
Bacilli
Bacteria vary in requirements for Bacteria vary in requirements for OxygenOxygen
Different bacteria can grow in different environments
Aerobes Are Micro-organisms that need oxygen to
surviveAnaerobes Are Micro-organisms that do not need
oxygen to surviveFacultative Are Micro-organisms that are adaptable to
environments with or without oxygen
The Food Poisoning The Food Poisoning ChainChain
Bacteria multiply rapidly betweenWarmth 5˚C - 60˚CTime Bacteria can reproduce every 10-30 mins.Oxygen Some bacteria need oxygen some do not others grow well in both mediums
The Food Poisoning Chain
Moisture The most important factor in microbial growth is moisture
Ph Ph expresses numerically the acidity and alkalinity of a substance
Food Bacteria need food to grow
Examples of Common Food Examples of Common Food PoisoningPoisoning
SalmonellaCampylobacterListeria MonocytogenesEscherichia ColiStaphylococcus AureusClostridium BotullinumClostridium Perfingens
Symptoms of Food Poisoning
NauseaVomitingFevers and ChillsDiarrhoea – GastroenteritisDehydrationDouble VisionParalysis - Digestive SystemHeart - Lungs
Food SpoilageAll foods eventually rot so you need to
use your senses
LookMoulds may be apparent and this will
cause the color and texture to change
SmellAny food with an unnatural taint or
pungent odour should be considered questionable
FeelFoods may be slimy soft or flaccid to
touch