CHCECE004Promote and provide healthy food and drinks

Session Two – 22/07/14

Workplace hygiene and food safety guidelines

These are legislative practices enforced on any premises where food is delivered, stored, prepared, cooked and served

Why have legislation?

Laws and standards ensure employers and employees take responsibility for maintaining a healthy and safe work environment

Workplace hygiene and food safety guidelines

Workplaces may be visited regularly to check they are following these laws - in particular if a complaint has been made

What should families expect from Children’s Services in regards to the environment and food handling?

Pleasant, clean, hygienic, safe.... including when food handling is involved

Following workplace hygiene practices will ensure this and encourage families to have confidence in the service

Workplace hygiene and food safety guidelines

Watch the following clip on safe food handling

http://youtu.be/HqFPFsJo9zA

Workplace hygiene and food safety guidelines

NSW CORONER SUSPECTS SIX MAY HAVE DIED FROM

CONTAMINATED FRUIT SALAD

MASS FOOD BORNE ILLNESS

OUTBREAK IN OUT OF SCHOOL

HOURS CARE SERVICE

CHILD DIES AFTER EATING CONTAMINATED MEAL AT

FAMILY DAYCARE

FAMILIES ATTACK LONG DAY CARE CENTRE WHERE STAFF MEMBER CONTINUED TO

PREPARE FOOD WHILST SUFFERING FROM GASTRO VIRUS

Workplace hygiene and food safety guidelines

What would happen if the following headlines related to a service you worked in?

Would families return?

Would you want to work for a service with such poor standards?

Workplace hygiene and the law

Employers are obliged to ensure the health and safety of their employees and their customers

Workplace hygiene procedures are required to maintain health and prevent disease

Employees are required to take reasonable care and cooperate with their employers to ensure the health of themselves and others at the workplace

Workplace hygiene and the law

There are specific laws to ensure food and beverage remains ‘safe and suitable’ for human consumption

Specific obligations upon owners and operators of food businesses and on any educator handling food

Food handler is described by law as ‘preparing, preserving, packing, storing, decorating, serving, conveying or delivering food’

What would be some common food handling jobs in a service?

Food laws in NSW

The Food Regulations 2010 including the National Food Safety Standards became law in NSW in June, 2010

It aims to protect public health by preventing the sale of contaminated or adulterated food

Recently a new standard was added to the Food Standards Code

3.3.1 Food Safety Programs for Food Service to Vulnerable Persons - this is aimed to recognise the vulnerability of children, aged persons or invalids in receiving food

Food laws in NSW

The National Food Safety Standards can be accessed at:

www.foodstandards.gov.au/foodstandards/foodstandardscode.cfm

The NSW food authority was established in 2004 to combine the roles of Dept. health and SafeFood NSW

Provide information to individuals and organisations in food handling as well as keeping the public informed

National Food Safety Standards

Chapter 3 of Food Standards Code contains five Food Safety Standards

These are used within Australian and New Zealand (FSANZ)

These standards focus on making sure food is safe to eat

Food law enforcement

Food Safety Officers or inspectors have the authority to inspect food businesses

Inspectors can arrive at any time, you cannot stop them from inspecting your premises

Food law enforcement

They can:

provide assistance and advice on all food safety matters

enter and inspect a food business

order a clean-up or close a business

take samples

prevent the sale of contaminated or adulterated food

Workplace hygiene risks

The main hygiene risks faced by educators and children result from:

Cross-contamination through, poor standards of personal hygiene, poor standard of cleanliness and sanitising, poor handling of waste materials and linen

Food spoilage or food borne illness (food poisoning) - poor temperature control, cross-contamination, poor standards of personal hygiene, poor standards of cleanliness and sanitising, poor storage, poor food handling methods

Workplace hygiene risks

Key component to many of the hygiene risks is the presence of micro-organism.

Micro-organism means:

micro - very small

organism - living thing

Workplace hygiene risks

They are so small they are not seen to the eye and include bacteria such as Staphylococcus aureus, Salmonella, Listeria and viruses such as the common cold, gastric illness or Hepatitis A

Through poor hygiene standards these micro-organisms are able to spread and grow, posing a health risk to children and educators

It all comes down to cross-contamination

Cross-contamination

Cross contamination is the transferring of HARMFUL micro-organisms from one source to another

Cross contamination can occur in all functional areas of children’s services and is linked to standards of personal hygiene, cleanliness and sanitising

Cross-infection is the transfer of an organisms from one area to another and is usually due to bad practice e.g. good hand-washing will stop the transfer of approx. 90% of harmful bacteria

Food spoilage

Food Spoilage is when food is not ‘safe or suitable’ for human consumption

Some food hygiene risks result in food borne illnesses or injury some will result in financial losses through wastage

Families have the right to expect fresh food is served to their children

Food spoilage

Food spoilage can be detected by:

appearance

colour

smell

flavour

Food spoilage can occur naturally as food ages but it can also occur through over-ordering or incorrect storage

Food poisoning

Food poisoning

Can be harder to detect as it can be invisible - you can’t see, smell or taste it!

FSANZ estimates 4 million Australians a year are affected by food borne illness each year!

11,500 each day affected by food poisoning and 22% chance each year

630 deaths each year, 80% cases contracted outside the home

Food poisoning

Symptoms of food poisoning:

stomach cramps

nausea and vomiting

diarrhea

headache

high temp

Rarer symptoms:kidney damage

miscarriageparalysis

brain damage

Food poisoning

Who’s most at risk?

the elderly

the sick and people with a weak immune system

children under 5 years old

pregnant women and their babies

Food poisoning is increasing... why?

Food hygiene risks

Watch video on food safety hygiene

http://youtu.be/YaKZwCOhAcs

Hygiene Risks

What are some hygiene risks faced by educators and children in a children’s service?

Cross contamination

Poor standard of personal hygiene

Poor standard of cleanliness and sanitising

Poor handling of waste materials and linen

Hygiene Risks

Food specific hygiene risks may result in food spoilage or food borne illness or injury include:

Poor temperature control

Cross-contamination

Poor standards of personal hygiene

Poor standards of cleanliness and sanitising

Poor storage

Poor food handling methods

How do we prevent these risks?

Using separate chopping boards

Using clean linen e.g. tea towels

Storing food correctly e.g. raw meat contained so that it doesn’t drip onto fresh food in fridge

Changing gloves between tasks

Washing hands

Using paper towel to turn off tap

How do we prevent these risks?

Using colour coded clothes in different areas e.g. kitchen, toilets

Adequately cleaning and sanitising

Disposing of contaminated items appropriately e.g. tissues

Wearing clean clothes to every shift

Tying hair back

Cleaning finger nails

How do we prevent these risks?

Remembering not to play with hair, jewellery

Refraining from chewing gum

leaning or sitting on food prep areas

Covering any open sores

Not working when sick with gastro or colds or flu

Categories of food hygiene risks

Food hygiene risks can be catergorised as:

Physical

Chemical

Microbial

Physical food hygiene risks

Physical contamination caused by foreign objects entering food during the food process and often results in injury

Can come from dust from poor cleaning, metal shavings from slicer, pest infestation

Premises can also pose a risk e.g. dust from air conditioning, peeling paint

Chemical food hygiene risksMany sources of chemicals that can result in food poisoning

Some chemicals found in food include pesticides and fertilisers, rat poison, cleaning agents

These risks may happen before we ever received the food e.g. back on the farm

Some foods may even contain naturally occurring poisons such as poisonous mushrooms, puffer fish

Not following instructions when using cleaning chemicals can result in chemical entering food

Microbial food hygiene risks

A wide range of micro-organisms, including bacteria, fungi and viruses are responsible for most food borne illness

Handout one and activities

Follow workplace hygiene procedures

Hygiene procedures in the workplace are designed to overcome hygiene risks

Assist with maintaining health and prevent the spread of disease by ensuring a state of cleanliness of educators, premises, equipment, linen and utensils

Ensure compliance with the law and maintain the confidence of the families

Follow workplace hygiene procedures

Access iBooks and read part 3.5 in the document ‘Staying healthy in Childcare’

Personal hygiene procedures

Sound personal hygiene means that you will reduce the risk of cross-contamination from you to the children in your care or the equipment and utensils used by the children and from the children to you

• Food handlers (food standard 3.2.2) are required: ‘to take all practicable measures to ensure his or her body, anything from his or her body, and anything he or she is wearing, does not contaminate food or surfaces likely to come in contact with food’

Personal hygiene procedures

• This includes:

• Personal habits and jewellery

• Hair

• Make-up, perfume and aftershave

• Illness and medical conditions

• Uniforms and protective clothing

• Hands and fingernails

Personal hygiene procedures

• Hand washing

• Glove use

• Smoking

• Personal hygiene at home

• Illness and medical conditions

Personal hygiene procedures

• Food handlers have an added legal responsibility under standard 3.2.2 ‘not to work with certain illnesses and conditions’ including:

• Diarrhoea, vomiting, fever, sore throat, jaundice, Hepatitis A, food poisoning, infected cuts, sores or boils, discharge from the ear

Hand washing

• Good hand washing is essential!

• Specific hand washing requirements for food handlers are stated in standard 3.2.2

• What do we need to wash our hands?

• warm running water, liquid soap, a clean hand basin, disposable paper towel, TIME!

How to wash your hands• 1. Remove jewellery and roll sleeves back

• 2. Turn on tap

• 3. Wet hands with war, water (45 deg Celsius)

• 4. Apply liquid soap

• 5. Lather and rubbing warm water for at least 20 seconds

• Clean each nail with your nails rather than a nail brush

• Clean between fingers

• Clean both front and backs of hands all the way to the wrist

• 6. Rinse off soap, using running water, fingers pointed downward

• 7. AVOID RECONTAMINATION by turning the tap off without hands touching e.g. paper towel

• 8. Dry hands well using paper towel

Correct use of gloves

• Gloves - both single use and washing up- are a great source of contamination when not used properly

• When used properly they protect food, equipment and linen from you or protect you from contamination

Rules for single use gloves

• Wash and dry hands before and after using gloves

• Discard gloves when they become soiled

• Change gloves whenever hands would normally be washed

• Change after picking anything off the floor

• Discard gloves when leaving the work area for ANY reason

• When returning to work prep area, wash hands and use a new pair of gloves

• Do NOT reuse gloves - throw away immediately after using

• Do NOT store gloves where they can be contaminated in work area

Cleaning and sanitising

• Why do we clean?

• Keep people healthy

• Keep food safe and fresh

• Reduce the likelihood of pests

• Comply with food laws

• Make your work environment a better place to be!

Cleaning and sanitising

• What is the difference between cleaning and sanitising?

• Cleaning: the process that removes dirt and food from surface and equipment

• Sanitising: the process to reduce the number of micro-organisms on a surface to a safe level

• All areas need to be kept clean...

• Food contact surfaces and bathrooms need to be sanitised

Cleaning and sanitising

• Equipment used for high risk foods e.g. meat slicers should be cleaned and sanitised every four hours, or cleaned between batches

• Food contact services need to be cleaned and sanitised between being used for raw and cooked foods

• Plates, glasses, cutlery and crockery must be cleaned and sanitised before being used to serve another child

• Never clean food prep items in the bathroom hand basin!

Cleaning and sanitising

• Sinks designed for food preparation should be sanitised before washing ready-to-eat foods

• Check food preparation benches, cutting boards etc for cracks, chips or grooves that may be difficult to clean and that may trap bacteria

Effective cleaning

• Colour coded clothes - for food preparation, craft tables, bathrooms etc, reduces cross-contamination

• Cleaning schedules - ensures workplace area are cleaned periodically. Can be each use, daily, weekly, monthly

• Handling linen - avoid cross-contamination when removing tablecloths or bed linen. Place dirty linen in separate bag. Use gloves if soiled

Pest control

• Everybody needs to prevent pests coming into their workplace

• Pest can:

• contaminate the area and equipment they come into contact with

• destroy food and cause wastage

• damage services reputation

• result in prosecution

• Legal requirement in standard 3.2.2 to control pests

Garbage disposal

• Each work area will produce its own garbage

• Garbage containers are a source of bacteria

• They can also attract pests such as cockroaches, flies, rats and mice

• Standard 3.2.3 requires that storage facilities for waste are suitable for the volume and types of garbage produced by the business. they must not provide a breeding ground for pests and must be capable of being easily and effectively cleaned

Garbage disposal

• Always wear gloves when handling garbage that may contain contaminated waste e.g. nappies, bandages, hazardous substances

• Always wash hands after handling garbage

• Clean garbage containers after emptying everyday

• Line garbage containers with bin liner

• Be cautious of needles

Storage

• All items used in Children’s services should be stored correctly e.g. food, beverage, linen, uniforms, chemicals, glassware etc

• All storage should be: well organised, clean, free of pests, well ventilated, well lit

• Food must be stored in an area designed for its purpose including refrigerators, cool rooms, pantries to eliminate food spoilage and pests accessing the food

Storage

• Remember poor food storage can lead to:

• food spoilage and wastage

• cross-contamination

• growth of food poisoning microbes

• Standard 3.2.2 requires the safety and suitability of food be maintained by ensuring food is stored in an appropriate environment and protected from contamination. High risk foods must be stored under specific temperatures to minimise bacterial growth

Food Handling

• Ensure food is cooked adequately

• Ensure potentially hazardous food is maintained at correct temperature or limit amount of time in the danger zone

• Ensure food is protected from contamination

• Ensure eating and drinking utensils and food contact surfaces are properly cleaned and sanitised

• Ensure contact surfaces are adequately protected from contamination