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Happiness
Sandwich
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Food Safety Policy

for class 2 retail and food service businesses,

no. 1, version 3
Food safety program template records for class 2 retail and food service businesses, no. 1, version 3

1. What is meant by contamination, and which foods are most likely to become contaminated?

Answer:
Contamination is the presence of a constituent, impurity, or some other undesirable
element that spoils, corrupts, infects, makes unfit, or makes inferior a material, physical
body, natural environment, workplace, etc.
The foods are most likely to become contaminated are raw foods of animal origin are the
most likely to be contaminated, specifically raw or undercooked meat and poultry, raw or
lightly cooked eggs, unpasteurized (raw) milk, and raw shellfish. Fruits and vegetables also
may get contaminated.

2. What hazards may cause a hygiene risk?

-Chemical hazards – Hazards that come from working with chemicals. E.g. Cleaning
products and solvents, vapours and fumes, carbon monoxide or other gases, gasoline or
other flammable materials.
- Biological hazards – Hazards that come from working with people, animals or other infectious
materials. E.g. blood or other bodily fluids, bacteria and viruses, insect bites, animal and bird
droppings

3. What actions do you take to keep hygiene at suitable levels within the food preparation
area?

To prevent food poisoning using good personal hygiene, follow these tips:

 wash and dry your hands thoroughly before handling food, and wash and dry
them again frequently during work
 dry your hands with a clean towel, disposable paper towel or under an air dryer
 never smoke, chew gum, spit, change a baby’s nappy or eat in a food handling
or food storage area
 never cough or sneeze over food, or where food is being prepared or stored
 wear clean protective clothing, such as an apron
 keep fingernails short so they are easy to clean, and don’t wear nail polish
because it can chip into the food
 avoid wearing jewellery, or only wear plain-banded rings and sleeper earrings
 completely cover all cuts and wounds with a wound strip or bandage (brightly
coloured waterproof bandages are recommended)
 wear disposable gloves over the top of the wound strip if you have wounds on
your hands
 change disposable gloves regularly

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Food safety program template records for class 2 retail and food service businesses, no. 1, version 3

4. Describe proper hand washing practices in detail.

Answer:

Step 1: Wet Hands

Wet your hands and apply enough liquid soap to create a good lather. The temperature of
the water should be between 35ºC and 45ºC.

Step 2: Rub Palms Together

Rub your hands palm to palm in circular motions. Rotate clockwise and anticlockwise.

Step 3: Rub the Back of Hands

With your fingers linked through the other hand, use your right palm to rub the back of
your left hand. Then swap.

Step 4: Interlink Your Fingers

Link your fingers together, facing each other, into clasped hands. Then rub your palms and
fingers together.

Step 5: Cup Your Fingers

Cup your fingers together, with your right hand over and your left hand under. With your
fingers interlocked, rub the backs of them against your palms. Then swap.

Step 6: Clean the Thumbs

Enclose your right hand around your left thumb and rub as you rotate it, then swap.
Step 7: Rub Palms with Your Fingers
Rub your fingers over your left palm in a circular motion, then swap.

5. Explain how you can identify food hazards.

Answer:
Hazards can be identified through one or more of the following activities:
routine hazard and housekeeping inspections and audit activities. study of information
provided by manufacturers and suppliers of equipment and substances. investigation of
incidents and accidents.

6. What are major causes of food contamination?

Answer:
Infectious organisms — including bacteria, viruses and parasites — or their toxins are the
most common causes of food poisoning. Infectious organisms or their toxins
can contaminate food at any point of processing or production. Contamination can also
occur at home if food is incorrectly handled or cooked.
Food safety program template records for class 2 retail and food service businesses, no. 1, version 3

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Food safety program template records for class 2 retail and food service businesses, no. 1, version 3

Appendix

How I use the 2 hour/4 hour rule for high-risk food

Complete this record if your business keeps high-risk food on display in the temperature danger zone of
5°C to 60°C.
You will need to comply with the 2 hour/4 hour rule. It uses time and temperature control to keep
food safe.

The total time includes all the time the food has been at room temperature, for example during
delivery, display, preparation and transportation.
If you keep high-risk food on display in the temperature danger zone of 5°C to 60°C write down your usual
practice for using the 2 hour/4 hour rule, and make sure you and your staff understand it. See the
examples below.
If you are keeping this record for more than one location, make sure it is clear which premises, van, stall
or off-site location it relates to.

Example practice 1:
Premises: (Example) Bean and Gone Café
1. Sandwiches are prepared daily between 10.30 and 11.30am.
2. They are put on display until 2.30pm – total time out of refrigeration is four hours.
3. At 2.30pm all left over sandwiches are thrown out.
Food safety program template records for class 2 retail and food service businesses, no. 1, version 3

Answer:
1. Chicken wrap are prepared daily between 10.00 and 11.00am.
2. They are put on display until 2.00pm – total time out of refrigeration is four
hours.
3. At 2.00pm all left over Chicken wrap are thrown out.

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Food safety program template records for class 2 retail and food service businesses, no. 1, version 3

My probe thermometer
accuracy checks

Many thermometers are calibrated accurately when you buy them. Check the packet for details. This
accuracy can be lost if it gets bumped, dropped or is used over a long time. You need to make sure your
thermometer is showing you the right temperature of food. You may want to check this more often, but
you must check each thermometer at least once within each 12-month period and record the result.
The thermometer must be an analogue or digital probe-type thermometer (pictured below) so you can
measure the internal temperature of food accurate to +/-1°C.

• If you measure the temperature of hot food, complete the boiling check.
• If you measure the temperature of cold food, complete the ice water check.
• If you use the thermometer for both hot and cold food, complete both checks.

Ice water check

1. Mix ice and water in a container. Let it sit for a few minutes. This will chill the water to 0°C.
2. Insert the thermometer for at least 10 seconds until the reading is stable.
3. An accurate thermometer will show a temperature between -1°C and +1°C.
4. If it shows a temperature greater or less than -1°C and + 1°C, the thermometer is inaccurate
and needs to be replaced immediately.

Boiling water check

1. Boil some water.
Food safety program template records for class 2 retail and food service businesses, no. 1, version 3

2. Carefully insert the thermometer for at least 10 seconds until the reading is stable.
3. An accurate thermometer will show a temperature between 99°C and 101°C.
4. If it shows a temperature greater or less than 99°C and 101°C, the thermometer is inaccurate
and needs to be replaced immediately.

My thermometer Is accurate

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