Food Scoop

Welcome to our first food safety newsletter edition for the year. The City is reminding food businesses to take extra care when preparing and storing food during the warmer months.We have also included extra advice and information to assist businesses to satisfy their food safety requirements. Topics in this issue include:

- We’ve gone digital – mobile inspections - Keeping your cool – temperature control - Thermometers – How they measure up - Signs of pest infestation and practical pest control measures - Food safety is your business – food handler skills and knowledge We hope you enjoy this edition and welcome your ideas and feedback via email at governanceadmin@gosnells.wa.gov.au.

Welcome to 2017

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We’ve gone digital Mobile inspectionsTwo years after introducing mobile tablets to assist in reporting methods, the City’s Health Services have now fully transitioned to digital reporting for routine food business inspections. You might have noticed an Environmental Health Officer completing the inspection report on their mobile tablet, confirming your electronic details and transmitting the report directly in digital format.

Thanks to each of you for your ongoing support through this transition. Now almost 98% of food businesses within the City are receiving their inspection reports electronically.

The City encourages all food business to ensure that their email address is up to date, any changes can be emailed to governanceadmin@gosnells.wa.gov.au.

Di d you kn o wSince their introduction in September 2014, City Environmental Health Officers have conducted 2330 inspections on their mobile devices.

Thermometers – how they measure upEvery food business that prepares, handles, or sells any potentially hazardous food must have a thermometer to ensure food is kept at safe temperatures and check that equipment is working correctly. Your thermometer must have a probe that you place into the food to check the core temperature (centre of the food) and it needs to be accurate to within +/ - 1 ºC.

How do I use the thermometer to measure the temperature of food?

Before use, ensure the thermometer is clean and dry. When using your probe thermometer, ensure the probe has been sanitised (by using your sanitiser or alcohol wipes).

Place the probe into the food and wait until the temperature reading has stabilised before reading.

Measure different parts of a food as the temperature may not be the same in all parts. For example, if food is being cooled in a refrigerator, the top of the food may be cooler than the middle of the food.

Clean and sanitise the thermometer between measuring different food items.

If using the thermometer to measure hot and cold food, wait for the thermometer to return to room temperature between measurements.

Measure the temperature of different foods in a refrigerator or display unit as there will be colder and warmer spots within the refrigerator or unit.

Measure the temperature of packaged chilled food by placing the length of the thermometer between two packages – the temperature will be approximate but the package remains intact.

Keeping your cool Temperature control Potentially hazardous foods need to be stored and displayed at correct temperatures in order to minimise the growth of food poisoning bacteria. This includes foods such as sandwiches, salads, raw meat, poultry, seafood, dairy products and cut fruit and vegetables.

Temperature control involves storing foods in an environment that will prevent potentially hazardous foods becoming unsafe.

This means:

Keeping cold food at or below 5°C and hot food at or above 60°C

2 Keeping records to make sure that when potentially hazardous food is stored or displayed it is:• Thrown out if at temperatures between 5° and 60°

for more than 4 hours• Used immediately if between 5° and 60° for

2 – 4 hours• Refrigerated or used immediately if between

5° and 60° for less than 2 hours

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RememberMake sure all food handlers know where the thermometer is stored and how to use it.

More than 4 hours Throw away

0 to 2 hours Use immediately,

or keep at or below 5°C or

at or above 60°C

2 to 4 hours Use immediately

60°C

Hot Holding

5°C

Cold Holding

Signs of pest infestationDuring the warmer months food businesses often notice higher levels of pest activity. Common pests such as rodents, flies and cockroaches carry bacteria and viruses that can contaminate food and food contact surfaces. Knowing the signs of an infestation and acting at first sign of a suspected problem can help to drastically reduce the length of time needed to effectively control an infestation.Some common signs include:

Cockroaches• Dead cockroach bodies or an accumulation of

cockroach faeces on walls or equipment

Rodents• Droppings on the floor under shelving and in food

storage areas

• Greasy marks on vertical surfaces from rodent fur

• Gnawing damage to materials such as electrical cables and food storage containers

Pests are generally most active at night and hide in dark places including:

• Inside wall cavities or cracks and crevices

• Beneath and behind electrical and cooking equipment

• Beneath and surrounding cleaning areas and hand washing facilities

The Food Standards Code requires food businesses to take all practical measures to:

1. Prevent pests entering the food premises

2. Eradiate and prevent the harbourage of pests on the premises

Practical measures for pest controlPrevent pests from entering the premises:

• Seal all holes and gaps throughout the premises

• Install and maintain fly screens to windows and door openings

• Keep doors closed, install and maintain suitable fly strip curtains and or install and maintain suitable luminous electronic fly killers

Eradicate and prevent harbourage of pests:• Regularly check for signs of pests

• Implement a pest control program for your premises

• Keep the premises and equipment clean

• Cover and store food in sealed containers off the floor

• Maintain outdoor garbage areas in a clean and tidy condition

• Remove disused equipment and fixtures from the premises.

RememberKeep copies of all pest control reports at the food premises so that they can be presented upon request during an inspection. Check each pest report contains areas treated, which pests were targeted and which chemicals were used. Ensure you comply with any requests made by your pest controller, such as additional cleaning or sealing of gaps or holes.

Food safety is your business In order to operate a food business, all staff who undertake or supervise food handling activities must have the necessary skills and knowledge in food safety and food hygiene. There is a high demand for training in the food sector. Businesses often don’t realise that the cost of training is insignificant compared to the costs to business should something go wrong.

The City of Gosnells takes food safety and hygiene very seriously. During an inspection an Environmental Health Officer may require a food handler to demonstrate their skills or knowledge in order to help ensure that the food produced is safe and suitable for consumption by the public.

Are your food handlers ALERT?

I’M ALERT Food Safety Training is an online program that the City of Gosnells has subscribed to, to deliver FREE food safety training to food handlers within the City.

The program can be accessed online, 24 hours a day, seven days a week and can be completed on your tablet or smartphone. I’M ALERT includes basic food safety and hygiene principles such as temperature control, food storage and receipt and hygiene requirements such as hand washing. The program is interactive and includes tasks and puzzles. Food handlers are provided with a training acknowledgement form that can be printed and kept as part of their records.

Visit www.gosnells.imalert.com.au to access this free training now!

For more information contact the Environmental Health Team phone 9397 3000 or email governanceadmin@gosnells.wa.gov.au.

City of Gosnells PO Box 662 Gosnells WA 6990

9397 3000

council@gosnells.wa.gov.au www.gosnells.wa.gov.au

Printed on unbleached 100% recycled and recyclable paper.

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