Sarah Jones

Hospitality Year 11/12

Use hygienic practises for food

safety SITXFSA101

Key Terms & Concepts:

• contamination - when uncontaminated food comes in contact with contaminated food, utensils, surfaces or food handlers that have low standards of hygiene procedures. There are 3 types of contamination: physical, chemical and biological)

• cross contamination - transference of micro-organisms from one source to another

• workplace hygiene - refers to the cleanliness of the enterprise; the work environment includes food preparation (back of house), front of house, all equipment, storage areas, toilets and waste disposal. All need to be properly maintained are cleaned to prevent contamination.

• hazards - potential points of danger; anything that has the potential to cause harm or injury to an individual (s)

• hygiene hazards – hygiene practices that could be threats / risks & may cause food to be unsafe for consumption or risk the health of others

• personal hygiene – the maintenance of high level of personal cleanliness, including personal habits, in order to reduce hygiene risks.

• pest control – the control of entry and contamination by pests such as flies, cockroaches and rodents

• sanitation and cleaning procedures – steps taken to clean premises, equipment & washing utensils of dirt and grime, dust, grease & eradicate most harmful bacteria to a safe level. Bacteria may be eliminated or reduced through sanitation by applying heat such as water above 75°C or through the use of chemicals.

• storage – the area (or system) in which food products /goods are kept in a safe and controlled environment to sustain the quality

• Food Act 2003 - laws set in Parliament related to the storage, preparation, transport and sale of food

• Food Regulation 2010 (NSW) - standards set for the maintenance of clean premises where food is handled

• food poisoning - illness occurring caused by contaminated food

• HACCP - a food safety system used to identify harmful hazards in the food chain and control them (Hazard Analysis Critical Control Points)

• hygiene procedures - steps to follow in ensuring hygiene is being maintained.

1. Follow hygiene procedures and identify food hazards:

1.1 Follow organisational hygiene procedures

• It is the responsibility of the employee to remove or minimise the hygiene hazard and report it to appropriate personnel (supervisor) for follow up

• personal hygiene• safe and hygienic handling of food and beverages• regular hand washing• correct food storage• suitable dress and personal protective equipment and clothing• avoidance of cross-contamination• hygienic cleaning practices to avoid cross contamination• use of cleaning equipment, clothes and materials to avoid cross-contamination• safe handling and disposal of linen and laundry• appropriate handling and disposal of garbage• cleaning and sanitising• procedures documented in the organisation food safety program• procedures covered by staff training programs• procedures required by the national food safety code.

1.2 Promptly report unsafe practises that breach hygiene procedures

• Appropriate person(s) to report hygiene issues to including:• supervisor/team leader• manager• trainer• health and safety officer.

• An awareness of monitoring and reporting systems including:• formal/informal• verbal• written• reports• registers/logs/files.

1.3 Identify food hazards that may affect the health and safety of customers, colleagues and self

• Food hazards• airborne dust • colleagues without appropriate training for understanding of good hygiene

practises, policies and procedures• contaminated food• contaminated garbage• dirty equipment or utensils• equipment not working correctly, such as fridge and temperature probes• items, such as linen contaminated with human waste• vermin and pest infestation • incorrect storage of food

• Personal hygiene risks• poor personal grooming• poor personal and oral hygiene• uncovered cuts, wounds and rashes• plating food with bare hands• wearing nail polish and jewellery• handling food when ill (coughing & sneezing)• touching hair• rubbing one’s nose• not washing hands after eating, smoking, handling garbage or using the bathroom

• environmental risks• poor garbage storage and disposal• inappropriate and irregular cleaning practices

• premises• equipment• utensils

• poor handling and storage of foods• poor organisational work practices• vermin• airborne dust• equipment

• dirty/unsanitary• not working correctly, such as fridge and temperature probes

• contaminated food• linen

• contaminated by human waste, such as blood and body secretions• contaminated by raw and cooked food.

1.4 Remove or minimise the hygiene hazard and report to appropriate person for follow up

• All hospitality enterprises must follow high standards of environmental hygiene • Staff should gain an understanding of risk management

• identify hazards• assess associated risks• use appropriate control measures to eliminate or minimise risks• monitor snd review the control measures

• Hygiene hazards should be reported immediately to supervisor verbally as well as documented as soon as possible

• Practises include:• Personal hygiene standards

• following good personal hygiene rules• use of disposable gloves when handling food• washing hands at appropriate times• covering cuts, wounds or open sores with coloured bandaid (usually blue)

• Control of vermin and pest control - performed regularly by a reputable pest control company

• Cleaning the work area - using sanitisers and detergents and appropriate temperature

• Linen control • tea towels in kitchen must be changed regularly• infectious linen should be separated in a bag, washed and sanitised

separately to prevent contamination• bags are to be filled 3/4 full; do not overfill

• Chemical storage and use• stored in a separate well-lit, ventilated room spirit from food items• sealed and clearly labelled with First Aid instructions included • use only according to manufacturers instructions • store in original form and never mix chemicals • in accordance with material safety data sheet (MSDS)

• Correct storage of a range of food items including• meat, poultry and seafood• dry goods• fruit and vegetables• dairy foods• frozen goods

• Implementation of food safety programs such as HACCP

2. Report any personal health issues:2.1 Report any personal health issues likely to cause a hygiene risk

• Health issues• airborne diseases• food borne diseases• infectious diseases

2.2 Report incidents of food contamination resulting from personal health issues

2.3 Cease participation in food handling activities where a health issue may cause food contamination

• An employee should cease participation in food handling activities where health issues are present

• Each employee needs to notify their supervisor/employer immediately of any sickness or medical problem, which impairs their ability to handle food safely without contaminating others

• Health issues can include airborne, food borne and infectious diseases• Symptoms include fever, rash, diarrhoea, influenza, runny nose and coughing

• Food Standards Code requires employees to be symptom free for 48 hours before returning to food handling service

3. Prevent food contamination:3.1 Maintain clean clothes, wear required personal protective clothing and only use organisational approved bandages and dressings

• It is the responsibility of each staff member to maintain a clean uniform daily

• Workplace/organisation policy and procedures for• personal presentation

• appropriate hair accessories• remove watches and jewellery

• Chef’s Uniform• long sleeves and double breasted to protect from heat and

scalding• apron protects the legs and lower body and ties at the front • hat or hairnet stops hair from contaminating food • white colour shows up marks, is associated with cleanliness

and staff tend to work more carefully in “whites’ (psychological effect)

• safety shoes are comfortable and closed to protect feet with a non-slip sole

• neckties help to absorb perspiration

• Waiters Uniform• long sleeved white cotton shirt• long black trousers or black skirt• closed, black, low heeled shoes with non-slip sole

• Organisational approved bandages and dressings such as waterproof, blue band aids are frequently used for cuts as they are easily identifiable if they happen to fall into food

• If a cut occurs it should be immediately covered with a blue band aid and a blue glove should be worn over the top of the injury

• Selection, use and application and maintenance of a range of personal protective equipment (PPE) including

• footwear• hair covers• gloves• masks• protective clothing

3.2 Prevent food contamination from clothing and other items worn

• Other items worn• bandages • hair accessories • jewellery• watches

• Uniforms should only be worn at work, not travelling to and from work (changing facilities should be provided at the workplace

• No jewellery is permitted to prevent contamination of food • Long hair must be tied back appropriately and no accessories besides regulation cap/

hat

3.3 Prevent unnecessary direct contact with ready to eat food

• Food handlers should use tongs or other suitable utensils to handle food where possible

• Disposable plastic gloves should be used when hands come into contact with food which is to be served fresh without further processing e.g. salads, fruit and sandwiches

• Gloves must be removed before handling other items such as money or cleaning

3.4 Avoid unhygienic personal contact with food or food contact surfaces

• Unhygienic personal contact • transferring micro-organisms by:

• blowing nose• coughing• drinking• eating• scratching skin and hair• sneezing• spitting• touching wounds

• transmitting tobacco products by smoking

• A clean spoon should be used to taste foods

• Food contact surfaces • chopping boards and work benches • containers• cooking utensils• crockery and cutlery• glassware• pots and pans and sinks

3.5 Avoid unhygienic cleaning practises that may cause food-borne illnesses

• Unhygienic cleaning practises• cleaning food contact surfaces with infected linen, tea towels and towels that may

be contaminated with human waste• blood• body secretions • faeces

• using dirty cleaning cloths and tea towels• spreading bacteria from bathroom or bedroom areas to mini-bar or kitchen areas

in an accommodation facility

• Common causes of food borne illness• contamination of food by virus or bacteria • immune reaction including allergies• cross contamination of foods during preparation• chemical contamination• unhygienic cleaning practises

• Cleaning and Sanitising • Aims to eliminate or reduce the presence of micro-organisms to a safe level in

order to avoid contamination of food

• Cleaning removes dirt and food from surfaces and equipment• Warm/hot water and detergent on a cloth

• Sanitising reduces the number of micro-organisms to a safe level• sanitiser on a paper towel

• Procedure• 1. Pre-clean

• Remove most food and dirt • Wiping benches, sweeping floors, soaking cutlery and dismantle equipment

• 2. Main clean• Remove all traces of food and dirt• Check the detergent instructions and dilution • Rinse the surface with hot water• Apply the detergent and wash surface • Rinse the detergent from the surface with hot water

• 3. Sanitise• Check the manufacturers instructions and dilution• Apply sanitiser to cleaned surface • If required, rinse the sanitiser off the surface• Use protective equipment such as gloves if required

• 4. Drying• Avoid using tea towel is possible (if used they must be clean, dry and

changed regularly) • Allow to air dry if possible

• Cleaning standards for food contact surfaces • equipment used for high risk food should be cleaned & sanitised every 4

hours while it is in use e.g. meat slicer• contact surfaces need to be cleaned & sanitised between being used for raw

and cooked foods to prevent cross contamination• crockery, glassware and cutlery must be cleaned & sanitised before being

served to another customer• check food preparation benches and cutting boards regularly for chips,

cracks etc that may trap bacteria

• Dishwashers• Temperature must be correct for proper sanitising • Separate sets of gloves can be worn for loading and unloading the

dishwasher to prevent cross-contamination

• Sinks• Sinks should only be used for one purpose • Washing up dishes in a bathroom sink is cross contamination

• Dish washing by hand procedure • 1. Initial clean by removing scraps or brushing food into a bin• 2. Rinse thoroughly with clean warm water • 3. Wash crockery with approved detergent, water temperature above 70

degrees to kill bacteria • 4. Rinse the detergent thoroughly with clean hot water• 5. Apply sanitiser with an approved chemical measured to the correct

concentration • 6. Rinse off the sanitiser with water temperature above 82 degrees• 7. Air dry surface or equipment

• Using a double bowl sink• One bowl must contain water at 45 degrees with detergent • The other bowl must have clean water of at least 70 degrees• To sanitise items they must be left to soak for 3 minutes with water at least

70 degrees • Rinse with water at least 82 degrees

• Accommodation• Cleaning bathrooms, floors, vacuuming, dusting and changing linen are all

required • Dripping taps, faulty power points, torn carpet, stains, spills, changing light

globes etc. must be attended to immediately

• Storage areas• Must be cleaned daily and weekly to ensure there is no build up of dust or

dirt • Stock should be rotated and checked• Garbage storage areas must be cleaned and sanitised daily • Waste should be removed from garbage areas

• Fill bags only 3/4 full• Bin lids should not be cracked or broken

• Cleaning schedules• A cleaning schedule ensures all areas of the workplace are cleaned• It includes:

• What needs to be cleaned• How often each work area and piece of equipment is to be cleaned• Who is responsible for cleaning it

4. Prevent cross-contamination by washing hands:4.1 Wash hands at appropriate times and follow hand washing procedures consistently

• Appropriate Times• before commencing or recommencing work with food• between tasks using different food products • immediately after:

• handling raw food• handling money• handling chemicals or garbage• smoking, coughing, sneezing, blowing the nose, eating, drinking, touching

the hair, scalp or any wound• using the toilet

• Hand Washing Procedure 1. Remove rings and watches2. Wet hands and wrists thoroughly with warm running water (at least 40

degrees) to remove dirt3. Use anti-bacterial soap and lather thoroughly 4. Rub hands together - right over left, left over right5. Palm to palm, interlace fingers and continue to scrub for at least 20

seconds6. Rinse the hands with clean running water thoroughly 7. Use disposable paper towel for dying or a hand dryer thoroughly8. Turn off tap using the paper towel to prevent recontamination

4.2 Wash hands using appropriate facilities

• Appropriate facilities• designated hand washing sink

• one approved washbasin must be provided for every 10 employees in kitchen area

• liquid soap• single use towels• warm running water (at least 40 degrees)

Required Knowledge:

• Basic aspects of national, state or territory food safety laws, standards and codes. This would include:

• Hygiene Legislation• Food Act 2003 (NSW) (law)

• Main legislation relating to the safe handling of food for sale in NSW• It applies to any food business including food vehicles, meat industry and

consumers • Objectives

• Ensures food is both safe and suitable for human consumption• To prevent misleading conduct in connection with the sale of food• To provide for the application of the Food Standards Code

• Areas covered by the act• Standards for the sale of food• Application of the Food Standards Code• Legislation for food recall• Food safety programs (e.g. HACCP) must be in place• Appointment of food analysis • Legislation for adequate packaging and labelling • Appropriate garbage and pest control system

• Serious offences prescribed by the Ac include:• Handling of food in unsafe manner • Sale of unsafe food• False description of food (e.g. menu saying ‘gluten free’ but product

contains gluten)

• Food Regulation 2010 (NSW) (specific guidelines)• Aims to reduce the incidence of food borne illnesses in NSW• Sets minimum food safety requirements for food industry sectors that have

been labelled as high risk; meat, dairy, seafood, shellfish, plant products, egg and businesses preparing food for vulnerable persons

• vulnerable persons include babies, pregnant women, sick people, elderly and people with allergies

• Key Features• Compulsory competency training for food handlers• Prevention of food contamination through the implementation of

programs• Risk classification of foods e.g. high risk - potentially hazardous foods

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• Food Standards Code (Australia & New Zealand) (detailed rules) • Provides detailed information on particular areas of an act or regulation,

outline activities, actions, technical requirements, responsibilities and responses to events or conditions within a workplace

• Food Standards Australia/New Zealand (FSANZ) is a bi-national Government agency responsible for administering the Food Standards Code

• The Food Safety Standards are apart of the Food Standards Code• Areas covered by the Code

• Use of ingredients, processing aids, colouring, additives, vitamins and minerals

• Composition of some foods (e.g. dairy, meat and beverages)• Labelling including specific mandatory warnings or advisory labels• Food surveillance and recall procedures• Standards for primary production and processing for food hygiene

• Meaning of contaminant, contamination and potentially hazardous foods as defined by the Code

• Contaminant - An unwanted substance that is where it shouldn’t be and is at high enough levels to have a negative effect on the health of a person if consumed in food

• Contamination - The presence of an unintended item, substance or micro-organisms in food which can lead to illness and disease, once the food is consumed

• Potentially hazardous food - High-risk foods that require temperature control to keep safe for human consumption, generally moist, non-acid foods

• Hygiene actions that must be adhered to by businesses to avoid food-borne illnesses

• Employer/PCBU (People Conducting Business or Undertaking) Responsibilities

• A business have a duty of care - a legal and moral responsibility for the health and safety of all employees and customers

• They must put in place and enforce effective procedures and practices for cleanliness, food handling, storage and employee hygiene:

• Ensuring the premises are designed and built, or altered to conform to the current legislation.

• Provide instruction, training and supervision in personal hygiene and correct food handling.

• Installing adequate and appropriate food storage areas at the correct temperatures, and ensure that all work areas are well lit and ventilated.

• Installing separate basins for hand washing and for food items. • Provide personal protective equipment to employees • Carry audits and spot checks to ensure that procedures are being

followed correctly. • Observe all regulations pertaining to hygienic food handling practices. • Maintain appropriate cleaning and sanitising practices • Identity potential food safety and hygiene risks and implement

procedures to ensure food preparation, holding, storage and service of food are carried at the correct temperatures.

• Employee responsibility to participate in hygienic practices• An employee can be prosecuted if found responsible for an outbreak of food

poisoning.• Employee Responsibilities

• Cooperate with their employer in performing the risk assessments of hazardous substances in the workplace.

• Participate in suitable induction and training programs. • Use the control measures provided for hazardous substances, plant and

processes. • Practice a high standard of personal hygiene, and make proper use of the

facilities provided for washing, showering and for eating and drinking. • Follow correct procedures for cleaning and sanitising • Wear uniform and personal protective equipment (PPE) provided correctly. • Report to supervisor when having a communicable disease such as:

• Influenza or cold if in the infectious state • Tuberculosis if in the infectious state • Hepatitis • Gastroenteritis or diarrhoea • Skin diseases –acne or boils & cold sores

• Report to your supervisor of injuries that could be a serious source of contamination (skin diseases such as: boils, cold sores, dermatitis)

• Report promptly to the supervisor any breach of safety • Minimise wastage

• Reasons for food safety programs and what they must contain• Food safety program - quality procedure focused on systems or processes

that are required to minimise the incidence of food poisoning• All registered food businesses are legally required to prepare and lodge a Food

Safety program which must confirm to HACCP principles • They contain processes to ensure food is produced hygienically; each stage of

production, from delivery to service of food is monitored to identify any potential problems and take corrective action

• Role of local government regulators• Role of environmental health officers

• Provide assistance and advice on all food safety matters• Enter and inspect a food business• Take samples• Prevent the sale of contaminated or adulterated food

• Powers of environmental health officers• ‘Right of entry’ - they may enter the premises at any time, unannounced,

without owner’s permission• Power to inspect any part of the premises including; cleanliness,

temperature control etc.• Collect food and beverage items for sampling - 3 samples are taken; one

for analysis, one retained for the owner and the third held in case of dispute

• Take photos of practises/situation• Give clean up notice - ordering specific repairs or improvements if the

premises do not meet the standards 1. Improvement notice - detailing the specific actions that the

enterprise must undertake to comply with the law 2. Prohibition order - e.g. food for sale is not to be prepared on the

premises or food cannot be delivered in a particular vehicle 3. Penalty notice - where fines will need to be paid • These warnings have set time limits for an improvement to be

made• to do a re-inspection in an agreed set time• to give fines to the owner for breaches of legislation• to have the owner charged in court for breaches of legislation

• Prosecute and close the establishment

• Ramifications of failure to observe food safety law and organisational policies and procedures

• Depending on the seriousness of the offence penalties include:• Fines• Closing of establishment • Owner prosecuted in court• Owner sent to prison

• Basic aspects of HACCP method of controlling food safety:• HACCP is a food safety program that monitors food product safety and assists

businesses in identifying any hazards in the food operation that may cause harm to customers

• Hazard Analysis of Critical Control Points • Principles of HACCP

1. Conduct a hazard analysis 2. Determine Critical Control Points (CCPs)3. Establish critical limit(s)4. Establish a system to monitor control of the CCP5. Establish corrective action to be taken when monitoring indicated that

a particular CCP is not under control 6. Establish procedures for verification to confirm that the HACCP system

is working effectively7. Establish documentation concerning all procedures and records

appropriate to these principles and their application

• For the specific industry sector and organisation:

• Major causes of food contamination and food-borne illnesses• Sources and effects of microbiological contamination of food• Workplace hygiene hazards when handling food and food contact

surfaces• Basic content of organisational food safety program• The contents of hygiene and food safety procedures• Hygienic work practices for individual job roles and responsibilities.

• Sources of bacterial food poisoning• Food including raw animal products containing micro-organisms and dirt on

vegetables e.g. meat, seafood, poultry and eggs • Humans including hair, ears, skin and body secretions (e.g. saliva and

infections)• Vermin including rats, mice, flies which all carry bacteria on their bodies

and in their droppings• Equipment including work surfaces/benches, chopping boards, crockery,

cutlery, bowls and saucepans • Food hazard - food that is spoiled or contaminated and no longer acceptable

(not safe) to eat, e.g. mouldy bread or sour milk • Food spoilage - results in food is not “safe or suitable” for human consumption

and cannot be served under law. It can be detected through changes of appearance, colour, smell and flavour

• Food poisoning - result of consuming a large number of food poisoning bacteria or toxins that have been released in either the food or digestive system. It cannot be detected as the food looks, smells and tastes ‘normal’

• Biological Hazards in Food• Food poisoning - illness transmitted to people by eating food which is

contaminated • Symptoms include

• stomach pains and cramps• nausea and vomiting• diarrhoea • headache• high body temperature • some types of poisoning can cause paralysis and death

• Requirements for Growth of Micro-organisms• Time

• Minimise the time that foods are kept to minimise the growth of micro-organisms

• Warmth • Temperatures between 5 and 60 degrees (danger zone) are

ideal for growth • Store hot food above 60 degrees • Store all other perishable foods below 5 degrees

• Slows down the reproduction process • Oxygen

• Aerobic - only grow in the presence of oxygen • Anaerobic - only grow in the absence of oxygen • Facultative - grow in the presence or absence of oxygen

• Food• Protein rich foods e.g. poultry, eggs and dairy are most at risk of

developing high amounts of micro-organisms • Acid/Alkali (pH of food)

• Most micro-organisms prefer neutral conditions (pH 6-7)• Mould and yeast grow more in acidic foods (lower pH’s)• PH DIAGRAM

• Moisture • Micro-organisms thrive in environments with water/moisture• Salt and sugar absorb water therefore micro-organisms cannot

survive in foods with high amounts of sugar and salt• e.g. preserving jam (sugar) and salted meats (salt)

• Chemical Hazards in Food • Can occur due to:

• Naturally occurring poisonous chemicals e.g. poisonous mushrooms and mould toxins

• Chemicals added via the water source • Agricultural chemicals from soils, plants and animals e.g. pesticides

and antibiotics • Chemicals added during food processing e.g. additives and cleaners• Allergic reactions to certain foods e.g. peanuts, gluten, milk, eggs and

fish • Chemical hazards can be controlled by:

• Purchasing from an approved supplier• Covering and protecting food from contamination • Having allergen awareness and strategies to prevent cross-

contamination • Separate storage of chemicals, away from food• Use of food safe chemicals within the food preparation areas

• Physical Hazards in Food

• Can occur due to: • Objects naturally present in the food e.g. animal bones and leaves• Objects naturally present in agriculture e.g. dirt, manure and leaves• Objects added during processing e.g. glass, plastic and hair

• Physical hazards can be controlled by:• visual inspection of food • good kitchen procedures • keeping food covered • washing food items properly

• Classification of Food

STORAGE TEMPERATURE RECOMMENDED SHELF LIFE

Dry Store 10-15 Months for sugar, flour, etc.

Frozen Foods -18 Beef 6 to 12 monthsSeafood 1 to 3 months

Fresh Meats 1-3 3 to 5 days

Mince 1-3 1 to 2 days

Fresh Poultry 1-3 1 to 2 days

Fresh Fish and Shellfish 0 2 to 3 days

Small Goods 2-5 3 to 10 days optimum

Dairy Goods 0-5 5 to 7 days

Fresh Fruits and Vegetables 6-8 1 to 2 weeks

Tropical Fruits e.g. bananas 12 3 to 10 days

• Shelf Life of Food

• Indicators of spoilage and contamination• degradation of flavour, aroma, colour, texture, enzymic browning

(brown apple), drying and hardening• crystallisation, infestation of animal and pet waste, mould• exposed packaging food through damaged packaging, odour

• Storage of Food• FIFO (First In, First Out)

• This involves rotating stock by strong the food that comes in last at the back of the food stored already to ensure that the old stock is used before the new

• Food should be stored according to manufacturer’s labels/recommendations• Temperature Control

• Keep foods out of the danger zone (5-60 degrees) as much as possible

• Four Hour/Two Hour Rule• For a total of less than 2 hours, must be refrigerated immediately • For a total of longer than 2 hours but less than 4 hours, must be

used immediately • For a total of longer than 4 hours or more, must be thrown out

• Thermometers • Temperatures of high risk foods should be checked and

recorded at each stage of preparation • Probe thermometers are the correct way to check food

temperature• Check thermometer regularly for correct calibration• Procedure

• Check the temperature in the centre of the thickest part of the food

• Give the thermometer enough time to take a proper reading

• Report to supervisor if thermometer is not accurate • Clean and sanitise the probe in between checking different

foods to prevent cross-contamination (alcoholic swabs)

• Defrosting Food • Never defrost foods at room temperature e.g. on the bench• Defrost foods overnight in refrigerator or in the microwave • Place foods on a tray with a drip tray underneath • Never cook large cuts of meat without completely defrosting

them first as they may not cook through and allow bacteria to grow to dangerous levels

• Cooking Meat and Poultry • Different meats require different cooking temperatures to destroy

harmful bacteria • Thermometer Placement

• Poultry - inner thigh area near breast, but not touching the bone

• Ground meat & poultry - thickest area of meat• Other meat roasts, steaks or chops - centre of the thickest

part away from the bone, fat and gristle • Casserole and egg dishes - thickest portion

• Holding hot food (above 60 degrees)• Heat the water in the bain-marie before placing hot food in it• Check the temperature of the food every 60 minutes and record • Food that falls below 60 degrees must be reheated to 75

degrees and held there for at least 2 minutes • Holding cold food (below 5 degrees)

• Check the temperature of the food ever 60 minutes and record • Food that rises above 5 degrees must be chilled below 5

degrees before being replaced • Reheating food

• Rethermalisation - a process whereby food that is cold is reheated to serving temperature

• Reheat foods to above 60 degrees within 1 hour and continue to heat until the food is at least 75 degrees as quickly as possible in small quantities

• Only reheat foods once and do not freeze leftover reheated foods

• COLD STORAGE • Refrigeration

• Temperatures 1-4 degrees• Transfer delivered foods immediately to cold storage • Do not leave food at room temperature over 20 minutes• Clearly label food with date of storage and content in small,

shallow containers that are food grade and sanitised • Prevents cross-contamination, odours penetrating other

foods and foods from drying out • Separate various food groups (meat and seafood separated

from fruit and vegetables etc.)• Separate raw and cooked foods

• Raw meat should be stored on the bottom shelves to prevent blood or other liquid dripping onto other foods

• Check and record refrigerator temperature daily • Requires regular weekly cleaning per cleaning schedule

• Freezer• Temperatures lower than -18 degrees• Store food once it has been sufficiently cooled• Freeze food once only, never refreeze frozen food• Store cooked foods above raw foods• Use by dates of all items should be checked daily and out-dated

food disposed of• Check and record freezer temperature daily • Requires regular weekly cleaning per cleaning schedule

• DRY STORAGE • Temperatures 10-15 degrees• Remove all outer packages when food is received • Dry foods should be stored in sealed, rigid containers to prevent

moisture or humidity • Keep foods out of direct sunlight • Store food on shelves, not on floor• Keep the area dry and ventilated • Chemicals should be stored in a separate room away from the food• Label the food with expiry date if removed from original packaging