Food Business Update

New online food safety program FoodSafeFoodSafe is an online food safety training program developed by Environmental Health Officers, consumers and the food industry. FoodSafe training for individuals is offered free on the Shire website and replaces the old ‘I’m Alert’ training package.

Food businesses are encouraged to implement the FoodSafe training program to:

• introduce staff to basic food safety training

• ensure that staff are allergen aware(this was not covered in the I’m Alert training)

• receive completed certificates for staff

The FoodSafe online program covers the following topics:

• Temperature: monitor and record temperatures of appliancesand practices within the business

• Cleaning: develop and implement a cleaning schedule

• Returns: record what you do with the food that has been recalledor returned

• Maintenance: monitor and record food premises maintenance

• Health: record if a food handler is sick while at work

• Pest control: monitor and record pest control activities

• Allergens: develop an allergen control procedure

• Internal audits: complete an in-house hygiene audit to confirmall staff are trained and safe food handling practices are in place.

The FoodSafe online training takes participants around 30 minutes to complete. The program goes through the above topics with easy to follow instructions, short videos and quizzes. A certificate of completion is issued upon completion.

You can access the FoodSafe online program for free on the Shire’s website:

1. Go to the Shire website and navigateto the Environmental Health area and then ‘food’:www.amrshire.wa.gov.au/services/environmental-health/food

2. Add the program to the cart

3. Enter details and click ‘shipping method’

4. Under ‘payment details’ you will see a ‘redeem online voucher’section

5. Enter the Shire’s unique discount code: FSAUGMR317

6. You will receive the discount and a link to the online training module

Each member of staff will need to sign up and complete the above to complete the program. There are also options for businesses to purchase and implement the FoodSafe training pack which includes workbooks and the package on USB.

Natural | Connected | Prosperous41 Wallcliffe Road, Margaret River WA 6285 | T (08) 9780 5209 | F (08) 9757 2512 | amrshire.wa.gov.au

AM190522 Food Business Newsletter_2.indd 1 1/7/19 12:59 pm

Frequently asked questionsWhat type of thermometer is required?A probe thermometer is required to measure the core temperature of potentially hazardous food to ensure it is at or below 5°C - or at or above 60°C. An infrared gun thermometer is useful for an indicative reading, but if the temperature is borderline, then revert to the probe thermometer to guarantee accurate readings.

How do I ensure that food is protected from contamination?• Ensure stored food is covered.

• Ensure raw foods such as meat and seafood are not stored aboveready-to-eat foods.

• Ensure food containers are food grade and not stored on the floor.

• Ensure unlabelled food is date marked to assist with stock rotation.

• Ensure any food or samples on display are covered.

What fees do I need to pay for my food business?To register a food business, there is a once-off registration/notification fee. In addition to this, there is an annual fee. Annual fees must be paid within the specified timeframe. Under Section 112 of the Food Act 2008, the Shire may cancel the registration if the fee is not paid.

Why don’t I get a new certificate every year?Certificates of registration are not reissued every year. They are only reissued if there are changes to your food business.

When do I need to tell the Shire if something changes?Under Section 113 of the Food Act 2008, a food business proprietor must notify the Shire within 7 days if:

• The food business ceases to be conducted at those premises;

• The food business is sold;

• Any change is made to the activities carried out that are likelyto affect the risk classification

ContactsIf you have any questions regarding food safety or regulation:

• Phone the Shire on 9780 5255 and ask to speak to anEnvironmental Health Officer

• Shire website:www.amrshire.wa.gov.au/services/environmental-health/food

• Department of Health website:ww2.health.wa.gov.au/Health-for/Licensing-and-industry/Food

• Food Standards Australia New Zealand website:www.foodstandards.gov.au/Pages/default.aspx

Eggs and SalmonellaThe consumption of eggs and raw egg based products (such as mayonnaise, aioli, hollandaise sauce, mousse, tiramisu) has been linked to an increase in human cases of Salmonella. It is important to handle and prepare eggs safely to reduce the risk of food poisoning.

Receiving eggs• Only buy eggs from a registered egg producer

(every egg should have a unique identifier stamp).

• Always use before their ‘best before’ or ‘use by’ date.

• Eggs should be clean and free of any visible dirt or cracks.

Handling eggs• Wash and dry hands, thoroughly after handling eggs.

• Clean and sanitise equipment and surfaces that havecome into contact with raw egg.

• Don’t wash eggs as this could spread bacteria. Alsothe shell is porous and washing can make it easier forbacteria to enter the egg.

• Use a sanitised egg separator to separate the egg yolkfrom the white. Avoid using the shells or your hands.

Raw eggs• Store eggs in the fridge (avoid keeping eggs above 15°C).

• Uncooked foods containing raw egg should beeaten immediately after preparation or kept at a safetemperature of 5°C or below for no longer than 24 hours.

Cooking• Pasteurised egg products are a safer option than shell eggs.

• It is best to avoid uncooked dishes or dishes that containraw eggs. This is because it is impossible to guaranteethe safety of eating raw eggs and dishes that containunpasteurised raw egg products.

Natural | Connected | Prosperous41 Wallcliffe Road, Margaret River WA 6285 | T (08) 9780 5209 | F (08) 9757 2512 | amrshire.wa.gov.au

AM190522 Food Business Newsletter_2.indd 2 1/7/19 12:59 pm