Food and safety Essay

The sustenance Act 1984 requires entirely pabulum business operators and nourishment handlers to comply with the solid nourishment resort Standards. Standard 3.2.2 forage Safety Practices and General Requirements sets put one over requirements for diet businesses to b wipe out genuine that forage does not become un serious or unsuitable. This Standard sets the requirements for all viands handling activities within your business such as the pass along of intellectual nourishment for thought, storehouse, processing, display, furtherance, transporting, disposal and recall of viands.The fare Safety Standards be enforceable nether the Food Act 1984 and all food premises and food handlers moldiness(prenominal) comply with these Standards. There argon other accepted ways of meeting some of these standards, however the business moldiness(prenominal) be able to show that the food will still be salutary and suitable. (This may require scientific evidence.) It is impo rtant to remember that Standard 3.2.3 Food Premises and Equipment also oblige to be complied with. This Standard sets clear requirements for food premises fixtures, fittings and equipment to reduce the risk of food pollution.This is lone(prenominal) a guide to the requirements under the Standard. For full details you essential(prenominal) check the Food Standards Australia New Zealand (FSANZ) Food Safety Standards Standard 3.2.2. For culture on how to meet with the Standards refer to the FSANZ Safe Food Australia, A Guide to the Food Safety Standards on the FSANZ website www.foodstandards.gov.auKey requirements for Standard 3.2.2Food handling skills and knowledgeNotificationFood receiptFood processingFood recallHealth and hygieneTemperature control & thermometersGeneral requirementsFood treatment Skills and KnowledgeFood businesses must pay off sure as shooting that all food handlers, and people who supervise food handlers, have a bun in the oven the right skills and kno wledge in food safety and food hygiene for the work they do. tinct to the Food Handlers Food Safety Training fact opinion poll.NotificationRequires you to notify Council of details about your business. This is cover by your registration.Food Handling ControlsTemperature controlPotentially hazardous foods includeRaw and cooked perfume, poultry and meat productsDairy products and foods geting dairy productsSeafoodProcessed fruits and vegetablesCooked rice and pastaProcessed foods containing eggsbeans, nuts and other protein-rich foodsfoods that contain any of the in a higher place foods eg sandwiches and custard and cream filled baked goods.Generally the Standards require that potentially hazardous food is kept under temperature control which means below 5C and above 60C.Businesses affect to limit the amount of time that potentially hazardous foods are kept in the danger regularize temperatures between 5C and 60C.Food receiptFood businesses must make sure that all food that t hey receive is safe and suitable. This means that you must make sure that food is saved from taintfood can be identified traced back to its supplierfood is at the decry temperature. (below 5C and above 60C or frozen)You can meet these requirements by complemental the records and avocation the section(s) on Purchasing and Receipt, make up in your Food Safety Program.Food storageDuring storage you must make sure that the safety and suitability of the food is kept. This means that Food must be protect from contaminationFood must be stored under correct environmental conditions eg lighting and humidness Potentially hazardous food must be stored under correct temperature. (below 5C and above 60C or frozen).You can meet these requirements by completing the records and next the section(s) on Storage, found in your Food Safety Program.Food processingBusinesses must make sure that when processing foodOnly safe and suitable food is processedFood must be protected from contaminationThere are no organisms present that can cause illness when the food is ready to eat.That potentially hazardous food is keep out of the danger zone temperatures between 5C and 60C as much as possible. Some processing steps have clear requirements for shellCooking chill outingThawingReheatingCookingFood must be cooked correctly and thoroughly to make sure that the food poisoning bacteria is killed and the food is safe to eat. Food that is cooked must be cooked to a temperature of at least 75C.CoolingAny potentially hazardous food that is hot must be cooled to 5C as quicklyas possible to ensure that the food is safe. Cool food within two hours from 60C to 21C and within a foster four hours from 21C to 5C.ThawingWhen thawing frozen food make sure that the food does not reach 5C or warmer. The ideal system of thawing food is in the refrigerator.ReheatingReheating of potentially hazardous food must be done quickly. Use a method that rapidly heats the food to 60C or above.You can meet these requirements by completing the records and pursuit the section(s) on Preparation, Cooking, Cooling, Thawing, Heating etc, found in your Food Safety Program.Food displayBusinesses must make sure that when displaying foodFood must be protected from contamination, for example barriers, covering ready to eat foods such as cakes and muffins that are on counters and supervision. That potentially hazardous food is either kept under temperature control or time is used as the control to keep the food safe.As a guide, the 2 hour/4 hour rule is summarised belowIf slight than 2 hours the food must either be refrigerated or used immediately For longer than 2 hours, but less than 4 hours, must be used immediately For a total of 4 hours or longer, must be thrown out.If using the 2 hour/4 hour rule the business must be able to provide evidence of the times, eg tags with times marked.You can meet these requirements by completing the records and following the section(s) on Display, Hot Holding, Co ld Holding and Service, found in your Food Safety Program.Food packagingFood businesses must make sure that when packaging foodthe packaging material used is safe for foodthe packaging material used is not likely to contaminate the food the food is not contaminated during the packaging process.You can met these requirements by following the section on Packaging found in your Food Safety Program.Food transportationBusinesses must make sure that food being transported isprotected from contamination and thatPotentially hazardous food must be transported at the correct temperature. (below 5C and above 60C or frozen)You can meet these requirements by completing the records and following the section(s) on Transportation, found in your Food Safety Program.Food disposal/recallFood that is recalled or that may not be safe or suitable, (refer to Your Legal Requirements fact sheet), must be labelled and kept separate from the other food on the premises until such time that it can be dealt with correctly. wholesale suppliers, manufacturers and importers must have a written recall system for the recall of unsafe food. Further information about recalls of food is available on the FSANZ website www.fsanz.gov.auYou can meet these requirements by completing the records and following the section(s) on Recall, found in your Food Safety Program.Health and Hygiene requirementsFood businesses mustinform the food handlers about their health and hygiene responsibilities make sure that the food handlers do not handle food if they are unwell with an illness such as gastro, or other illnesses that can be passed on through food provide sufficient hand lap uping facilities, refer to Food Safety Standards Premises and Equipment fact sheet make sure that food handlerson the premises do not contaminate food.Food Handlers RequirementsFood handlers must do everything they can to make sure that they do not contaminate food. They must wash their hands with soap and running warm wet in the hand wash basin provided and thus dry them using either a paper towel or air drier. Hand washing before handling food must be done regularly and whenever there might be the risk of contaminating food. They must not behave in any way that could cause contamination of food, for example smoking in food handling areas.Food handlers must inform their supervisor if they are suffering from diarrhoea, vomiting, a sore throat with fever, fever or jaundice, any infected skin anguish or discharges from their ears, nose, or eyes as these conditions could contaminate food.You can meet these requirements by completing the records and following the section(s) on Hygiene/Health of Food Handlers, found in your Food Safety Program.Cleaning, Sanitising and MaintenanceBusinesses must make sure that the food premises and vehicles are kept clean. Food contact surfaces, ie- chopping boards and preparation benches, must be cleaned and sanitised regularly or in between tasks to make sure that contamination o f food does not occur. This also applies to the eating and drinking utensils. Sanitising can be achieved by using hot water (77C at least), using a food grade sanitiser or diluted bleach.The premises, fittings and equipment must be kept clean and in a state of good repair. Chipped, cracked or broken utensils must not be used. Garbage must not be left to build up and must be removed regularly.MiscellaneousTemperature measuring devicesBusinesses that handle potentially hazardous food must have a probethermometer that accurately measures to +/-1C. Some sections of your Food Safety Program will require you to take temperatures and record them.Single use levelsThese include items that should be used and once such as paper cups, straws, disposable gloves, take away containers etc. The Standard requires the business to make sure that single-use items do not contaminate fooddo not pass on any illness andare not reused.The main ways to make sure that food is kept safe using single-use item s includes protect the single use item with packaging or a container using dispensers that will allow only the customer who will use the single use item to touch it storing the single use item away from chemicals, in food storage areas throw away the single-use item if it has been used, damaged, touched or in any way contaminated.Animals and pestsPremises and vehicles must be kept free of animals and pests. No animals are allowed in food handling areas apart from live seafood. Assistance animals, such as guide dogs, are the only animals allowed in dining and drinking areas. For further information on pests, follow the section on swearword Control found in your Food Safety ProgramFor further information about Food Safety Standard 3.2.2 Food Safety Practices and General Requirements please contact your Environmental Health police officer (EHO) on 9658 8831/8815.