NAME- PARDEEP KUMAR

STUDENT ID – A01019

ASSIGNMENT - Participate in safe food handling practices

1. A reference to the current legislation. Where can this be accessed and

what are the key requirements relating to (access this information on the
website for specific details):

a. Food safetys tandards:-

 Businesses that serve or process potentially hazardous food for service to

vulnerable people. This includes businesses providing food to hospital patients,
aged care residents and children in child care centers.
 Delivered meal organisations that prepare food for delivery to vulnerable people.

 Seafood businesses that engage in the primary production or processing of

seafood.

   Businesses producing manufactured and fermented meats.

   All other food businesses must comply with food standards determined by
their local council.

b. Food safety plan :-

a. Systematically identify thepotential hazards that may b ereasonably expected to

occur in all food handling operations of the food business;
b. Identify where,in a food handling operation,each hazard identified under
paragraph (a) can be controlled and the means of control;

c. Provide for the systematic monitoring of those controls;

d. Provide for appropriate corrective action when that hazard, or each of those
hazards, is found not to be under control;
e. Provide for the regular review of the program by the food business to ensure its
adequacy; and
f. Provide for appropriate records to be made and kept by the food business
demonstrating action taken in relation to, or in compliance with, the food safety
program

c. Documentation:-

   Record of goods received

   Cool room and Freezer temperature record

   Cleaning schedule

   Health Monitoring

   Cooling-Heating log

   Internal audit checklist

   Training register etc

 d. Danger Zone :-

The temperature range where bacteria multiplies rapidly between +5 C and

+60C. Items to be cooled should be placed in shallow trays on shelves within
the fridge, to allow air circulation. Alternatively, food items may be quickly
cooled using a blast chiller or freezer.

It is also important to thaw food correctly to avoid the danger zone. Food for
thawing should be placed on trays which are covered and clearly labelled.
The trays should be placed on a low shelf in the cool room so that any drips
or juices do not contaminate other items. Never run hot/warm water over food
to thaw it!

When reheating food, you must ensure that it rapidly reaches 60°C or more.
Ideally all food items would be brought to the boiling point for a short period of
time. If you let the food remain in the danger zone for very long, the
microorganisms that have been dormant will quickly begin to multiply. The
longer food is left in the danger zone, the higher the chance of poisoning your
customers.

e. CriticalLimitsandTimeFrames:-

Critical limits – maximum or minimum levels which ensure safety of the

product. For example, if the number of bacteria in a sample is below a certain
level, then the product is deemed acceptable; if the number of bacteria is
above that level, the product is deemed unacceptable. Minimum internal
temperatures are critical limits for cooking. Do not leave food in the danger
zone (between 5 and 60°C) for more than 1 hour. To maintain shelf life, cook-
chill items have to be cooked at safe temperatures and then chilled within
specific timeframes. The food safety standards require the internal
temperature of food to be reduced from 60°C to 21°C in a

maximum of 2 hours and from 21°C to 5°C within a further maximum period of
4 hours. Blast chillers or freezers are used for this process in commercial
situations.

f. The provisions for legislation and provisions at local government level

In Australia, local councils are in charge of enforcing building codes,
supervising safe food handling and conducting random inspections of food
premises. They can also establish grading systems for premises that comply
with the food safety standards. The Food Acts outline basic hygiene and
temperature requirements for food
handling. They also detail the role of Environmental Health Officers (EHOs).
The EHOs play an important role in keeping our industry safe for both
customers and workers. EHOs, commonly referred to as Health Inspectors,
have wide-reaching powers to conduct checks of premises, compliance with
building codes and adherence to safe food handling practices.

g. The implications for failing to comply with legislation

Failure to comply with food legislation can result in breach notices, fines and
court proceedings.

2. The meaning of HACCP, the seven principles and the required

procedures for each principle.

Hazard Analysis of Critical Control Points (HACCP) is a system that

originated in the USA to prevent food poisoning of astronauts whilst in space.
It incorporates general hygiene requirements into the daily operational
processes of an establishment and is used to minimise the risk of food
poisoning, by analysing possible points of contamination. Good mise en place
and workflow will help to perform the required duties of monitoring and record
keeping.

1. Hazard analysis – hazards are any biological, chemical or physical

property which could cause a food safety problem. Hazards can occur at any
part of
the food production pathway. Hazard analysis involves identifying and
assessing the seriousness and likelihood of the hazard occurring.

2. Critical control point – a point, step or procedure at which control can be

applied so the hazard can be prevented, eliminated or reduced to an
acceptable level.

3. Critical limits – maximum or minimum levels which ensure safety of the

product. For example, if the number of bacteria in a sample is below a certain
level, then the product is deemed acceptable; if the number of bacteria is
above that level, the product is deemed unacceptable. Minimum internal
temperatures are critical limits for cooking

4. Monitoring and sampling – the systems and procedures used in food

production must be monitored to make sure they are being followed. Samples
are taken at each step so they can be tested to see whether the critical limits
have been breached.
5. Corrective action – if the monitoring and sampling indicates an
unacceptable level, then the processes and procedures must be adjusted to
prevent it happening again.

6. Verification – all businesses must make sure that their HACCP

procedures are working correctly. There is a variety of procedures that can be
followed
to verify the accuracy of the HACCP program

7. Record keeping – all testing, monitoring and verification must be recorded

and those records must be stored. This is so you can prove that your
procedures meet the requirements.

3. Hygiene Standards for:

a. Persons who handle and prepare food stuffs
Personal hygiene includes all aspects of hygiene related to your person. It
includes your body, clothes, jewellery and the way you handle and care for
these things with relation to contaminants.

When handling food constantly, it is extremely important to have high levels of

personal hygiene:

 Shower daily

o   Shave (if required) and wash your hair

o   Do not touch your hair during work

o   Use shampoo and conditioner for cleaner, healthier hair

o   Brush your hair prior to service to look neat and professional

o   Tie back long hair or cover it with a hairnet or hat

o   Never brush your hair in a food area

o   Do not wear makeup or jewellery in the kitchen. Food items can get
stuck under jewellery and let bacteria grow, which can contaminate
other food.

Makeup can stain your uniform and contaminate food

o   Keep your nails short and clean, as dirt and bacteria can thrive under
them

o   Nail polish is not to be worn by food handlers, as it can chip and

contaminate food. Artificial nails can fall off into food without you
realising
  Cuts, abrasions and open sores harbour bacteria and bodily fluid and must
be prevented from coming into contact with food. This also prevents bacteria
from food entering the wound and causing infection. Bright waterproof
dressings can be detected easily if they come off. You may want to wear
gloves as added protection.

b. Premises

Good hygiene assists a business as it helps minimise waste. For example, if food is
stored correctly it will last longer and less will need to be discarded. Clean kitchens
will harbour fewer pests and bacteria, which means less contamination and reduced
waste. Keeping equipment well-cleaned and maintained also assists in lowering
maintenance and replacement costs, as it lasts longer.

It is also important to remember that hygiene is a legal requirement and

noncompliance can cost the business a great deal in fines or even result in closure.
Because of this, many large establishments employ independent food auditors to
regularly inspect premises, conduct audits and take food samples for further testing

by laboratories.

c. Equipment

It is important to identify and report any maintenance or equipment cleaning needs

that you cannot immediately handle yourself. All equipment must be included in the
cleaning schedule so that it is cleaned periodically. However, some equipment may
need to be cleaned between the regular cleanings, especially if it is used often, or for
messy tasks. If equipment is broken or does not meet food safety requirements for
some reason, it must be taken out of use and repaired as quickly as possible.

d. Cross-contamination risks in the 3 areas mentioned in a,b,c:

Cross-contamination is one of the most frequent causes of food poisoning, yet it is

easily preventable. A typical example of cross-contamination is when raw chicken is
handled and the juices are then transferred to lettuce. The bacteria transferred to the
lettuce do not get cooked, so they are allowed to multiply and are then ingested by
the customer.

This is easy to prevent:

 Colour-coded chopping boards will mean that a different board is used for the
chicken and lettuce
 Washing your hands between tasks means that you will not transfer the bacteria

   Wearing gloves and replacing them between tasks will help prevent
crosscontamination

   Knives and other utensils must be cleaned and sanitised before using them
for a different item
 All preparation areas and surfaces must be cleaned and sterilised between tasks

4. Provisions for cleaning regimes including cleaning procedures, sanitationan

dsuitable chemicals or mechanical procedures (for example a dishwasher).

Every establishment should have a cleaning plan/schedule to ensure proper

hygiene. Floors, walls, equipment and benches should be cleaned on a regular
basis. This will prevent accumulation of dirt and also prevents pests from breeding.

Areas that require special attention are:

   Fridge seals

   Slicing machines (inside of blade)

   Blenders (especially under the centre part of the blade)

 Mincers (disassemble after use and wash thoroughly)

Once equipment has been cleaned it must be sanitised. Using commercial

dishwashers can assist in kitchen hygiene, as pots, ladles and other kitchen utensils,
cutlery, crockery and glasses can all be washed at the correct temperature. Make
sure that the dishwasher reaches the required temperature during the wash and
rinse cycle, as temperatures over 80°C will kill many harmful microorganisms.
Specific student answers for chemicals and procedures may vary and should be
evaluated accordingly.

5. Each step of the catering cycle from ordering to distribution of foods, with
the requirements and monitoring processes at each step clearly outlined, with
applied examples.

(For example it is insufficient to state “measure temperature” – you will need

to explain how temperatures are measured; what the specific temperature
must be according to the commodity you are inspecting; and what your
corrective actions will need to include in case of any discrepancy – apply
these at all steps.)

Ordering – ensure that you have clear product specifications and good standards
for quality, as well as delivery and hygiene procedures. Only use suppliers with
appropriate accreditation, who meet food safety requirements.

Receiving – ensure that deliveries are systematically checked on arrival:

   Use a data logger in transit and check the temperature of refrigerated items

   Check for any signs of deterioration, such as frozen food starting to thaw

   Food items should have no obvious contamination

    Packaging needs to be in its original condition with each food item
separated from others

   Canned foods must not have dents or protrusions

   Milk products must be the normal shape, e.g. yoghurt containers are not
bloated

 Ensure separation of cooked and raw foods to prevent cross-contamination

Storing – ensure food is stored according to relevant requirements:

 Cold and frozen food must be stored in the appropriate storage facility at the
correct temperature, e.g. frozen food in a sealed freezer below -18°C
 Keep items separated and stored according to their potential for
crosscontamination, e.g. cooked foods on the top shelf, raw foods below, all food to
be covered
 Keep main food groups separate in cool room, e.g. dairy, meat and vegetables
on different shelves at the appropriate temperature, i.e. below 5°C
 Store dry foods in a cool, dry location, on shelves with even temperature and
good ventilation
 Regularly check use-by dates and quality indicators such as freezer burn

Preparing – keep preparation of different food items separate wherever possible:

 Keep raw and cooked ingredients apart and do not use the same tools or cutting
boards for different tasks
 Wash, peel and rewash (WPRW) items in clean water to prevent contamination
from chemicals and bacteria. Do not store vegetables in water for extended

time periods, as this affects their nutritional value

 Wash all equipment and tools used for raw food prior to using them for cooked
food

   Clean and sanitise benches and cutting boards in between production steps

   Do not leave food in the danger zone (between 5 and 60°C) for more than 1
hour

Processing, packaging and holding – par-cooking, precooking and cook-

chill:

 When filleting fish or boning meat or poultry, only do small amounts at a time
to minimise bacterial growth
 Return prepared goods to the correct storage conditions immediately, e.g. seafood
on drip trays covered with ice, meat separated on trays and covered, poultry trussed
or cut and covered on trays
 High risk items which are below 70°C, e.g. custard sauce and hollandaise, need to
be used quickly
 Most pathogens are destroyed during cooking when the internal temperature
exceeds 70°C. Spores and viruses, as well as toxins, can withstand heat and will

still lead to food poisoning

 Packaged processed food must be in sealed sterile packaging with appropriate
labelling, such as use-by date and nutritional information
 Keep storage containers sealed and prevent any physical contamination prior to
adding food
 To maintain shelf life, cook-chill items have to be cooked at safe temperatures and
then chilled within specific timeframes. The food safety standards require
the internal temperature of food to be reduced from 60°C to 21°C in a
maximum of 2 hours and from 21°C to 5°C within a further maximum period of
4 hours. Blast chillers or freezers are used for this process in commercial situations
 You need a thermometer that can be inserted into food via a probe. The
thermometer must be accurate to +/- 1°C of the actual temperature. Laser
thermometers can also be used to take the surface temperature
 Vacuum packaging extends the lifespan of food products, however if food items
were affected prior to packaging they will still deteriorate, so you need to check for
quality indicators
 Use a spoon to taste food and never double-dip. Always use a fresh, clean spoon
for each taste test. Do not dip your fingers in the sauce as this will cause
contamination

Transporting – minimise any adverse effects on food:

   Prevent any cross-contamination and apply general food handling

principles

   Transport food at the correct temperature

   Ensure that frozen food remains frozen while in transit

   Use a data logger to record food temperatures during transport

   Do not cause any damage to packaging during transport

   Check portable food storage equipment regularly for temperature

compliance

Selling and displaying – minimise waste and contamination:

   Prevent any cross-contamination and apply general food handling

principles

   Sell and display food at the correct temperature, i.e. internal temperature of
cold food below 4°C and hot food above 65°C

   High risk food items must not be held or displayed for long periods
    Any damaged food cannot be sold

   Wash your hands thoroughly prior to handling food that will not be
reheated. Use gloves, palette knives, meat forks or tongs to minimise
contamination

   Separate serving utensils must be provided for each food item

   Sneeze guards or other protective barriers must be placed on all display

items

   Food cannot be sold beyond the expiry date

   Customers must be supervised and food safety maintained at all times.

This is the responsibility of staff/supervisor.

Disposing – separate and store appropriately:

 Items for disposal or return must be segregated and clearly labelled. E.g. Out of
date, inferior quality, delivered in error, spoilage etc.

   Food for disposal must not be resold to customers

   Food for disposal must be stored under appropriate temperature conditions

6. The meaning of hazardous foods, especially as described by local

legislation and national food codes including typical examples for
potentially hazardous foods across all food groups.

Microorganisms require moisture, food, warmth, correct pH and time to grow.

Some foods are more susceptible to spoilage than others. Foods that are high
in moisture, protein and fat promote bacterial growth and are, therefore,
referred to as high risk foods. These foods need to be handled and stored
correctly.

According to the Food Safety Standard 3.2.2, potentially hazardous foods are
foods that meet both the criteria below:

 They might contain the types of food-poisoning bacteria that need to multiply to
large numbers to cause food poisoning; and
 The food will allow the food-poisoning bacteria to multiply

The following foods are examples of potentially hazardous foods:

 Raw and cooked meat (including poultry and game) or foods containing raw or
cooked meat such as casseroles, curries and lasagne

   Smallgoods such as Strasbourg, ham and chicken loaf

    Dairy products, for example, milk, custard and dairy-based desserts such
as cheesecakes and custard tarts

 Seafood (excluding live seafood) including seafood salad, patties, fish balls, stews
containing seafood and fish stock

   Processed fruits and vegetables, for example salads and cut melons

   Cooked rice and pasta

   Foods containing eggs, beans, nuts or other protein-rich foods such as

quiche, fresh pasta and soy bean products

 Foods that contain these foods, for example sandwiches and rolls; cooked and
uncooked pizza

7. Instructions for the use, sanitation and calibration of food thermometers

including the legally permitted tolerances for probe thermometers.

In order to correctly determine the internal temperature of a food item, a

thermometer with a probe must be used. The surface temperature is often different
to the internal temperature, so measuring the outside is not good enough.

The probe thermometer must be accurate within 1°C, meaning that if the internal
temperature is 4°C, the thermometer must display a temperature between 3°C and
5°C. The thermometer should be calibrated regularly by following the manufacturer’s
instructions. Its accuracy can be measured by placing the probe in a container of
barely-melted ice. The thermometer should read between -1°C and +1°C.

Before the thermometer is used it must be cleaned and sanitised. There is no point
testing for a safe internal temperature if you introduce bacteria on the probe itself!
Use detergent and an appropriate sanitiser, then rinse or air-dry (depending on the
thermometer and sanitiser used).

8. Therequirementsforensuringfoodsafetyforsingleuseitems.

Whenever single-use items are available, it is essential that they are stored,
displayed and packaged appropriately. For example, serviette and straw dispensers
should be

used to prevent customers touching more than 1 item at a time. Putting straws in a
glass and allowing customers to touch them is unhygienic.
Single-use items must not be reused and torn or damaged items must never be
given out.

9. The requirements for handling and disposing of damaged items, food that
has been recalled, waste removal and vermin control.
In many situations, food that needs to be disposed of can simply be thrown into the
bin. However, there are some situations which require food to be stored prior to it
being disposed of. Reasons for storing food for disposal include:

 Food is subject to recall – if the business is on-selling manufactured food, the

manufacturer may issue a recall for the food items. This can occur when the
manufacturer has identified dangerous levels of pathogens or contaminants; faulty
packaging or incorrect labelling; or incorrect processing

 Food has been returned – a customer or business that has purchased food from
you may return items due to a fault, e.g. torn packaging or contamination  Food is
not safe to eat – food items may become contaminated with microorganisms or
physical contaminants; become damaged; or deteriorate in quality

 Food is suspected of not being safe to eat – you might suspect that food is unsafe,
even though you are not sure. For example, the food may have stayed in the danger
zone for too long. Although you cannot tell if the food is unsafe, you can assume it is
unsafe and therefore dispose of it. If in doubt, throw it out!

If food is not immediately thrown out, it must be separated and stored appropriately,
until it can be disposed of. A separate storage facility is not necessary; however it is
good practice to keep food for disposal as far away from other food as possible.
Food for disposal may be kept in sealed containers, clearly labelled so that it is
easily identifiable. Large establishments may have separate facilities, such as a
freezer, for storing food for disposal.

The rubbish container should be covered to prevent flies and other vermin from
feeding on the scraps. Because garbage attracts pests, it should be placed as far
away

from building entrances as possible.

Good cleaning regimes and pest control management are the best ways to contain
pests. Cockroaches breed in cracks and warm, moist areas. They can be a major
problem if good sanitation regimes are not implemented. Flies and cockroaches feed
in a similar manner: they partly digest food and vomit the juices on food. Because
flies breed in animal waste and decaying organic material, they pick up bacteria and
viruses and transfer them to whatever they land on.

UV lights, fly strips and fly spray are ways of controlling adult insects, however it is
important to consider the regulations. Fly zappers and fly strips are prohibited in
many food preparation areas due to the risk of carcasses contaminating food.
Aerosols must not be used in food production areas. Flyscreens and plastic curtains
help to keep out adult insects.

Other pests, such as rats, need to be kept under control using barriers or poisoning.
Make sure you prevent contact between food and rat poison. Pets are also carriers
of bacteria and are never allowed in a food establishment. Birds need to be
prevented from entering premises as they harbour bacteria and contaminate food.
Ensure that pest inspections and control measures are carried out frequently.
10. A list of examples for highly perishable foods from each food group, the
specific storing requirements and special requirements for hygience handling.

Microorganisms require moisture, food, warmth, correct pH and time to grow. Some
foods are more susceptible to spoilage than others. Foods that are high in moisture,
protein and fat promote bacterial growth and are, therefore, referred to as high risk
foods. These foods need to be handled and stored correctly.

According to the Food Safety Standard 3.2.2, potentially hazardous foods are foods
that meet both the criteria below:

 They might contain the types of food-poisoning bacteria that need to multiply to
large numbers to cause food poisoning; and
 The food will allow the food-poisoning bacteria to multiply

The following foods are examples of potentially hazardous foods:

 Raw and cooked meat (including poultry and game) or foods containing raw or
cooked meat such as casseroles, curries and lasagne

   Smallgoods such as Strasbourg, ham and chicken loaf

   Dairy products, for example, milk, custard and dairy-based desserts such
as cheesecakes and custard tarts

 Seafood (excluding live seafood) including seafood salad, patties, fish balls, stews
containing seafood and fish stock

   Processed fruits and vegetables, for example salads and cut melons

   Cooked rice and pasta

   Foods containing eggs, beans, nuts or other protein-rich foods such as

quiche, fresh pasta and soy bean products

 Foods that contain these foods, for example sandwiches and rolls; cooked and
uncooked pizza

When storing food, it is essential to store items under the appropriate conditions and
to separate types of items. This includes separation of:

a) Cooked and uncooked food items

b) Different types of fish, e.g. fresh and saltwater fish, molluscs c) Washed and
unwashed food items

In general, items should be stored so that there is low humidity and freely circulating
air. Appropriate storage temperatures for food items are:

11. A cleaning and sanitizing procedure for a mincer, blender and coolroom or
fridge. The cleaning procedure must take into account the critical areas of
these pieces of equipment which could create potential breeding grounds for
bacteria and how this can be effectively avoided.

These need to include WHS aspects like switching the appliance off, unplugging at
the power point where applicable. Correct disassembling, correct cleaning
procedures including suitable chemicals – knives are hand washed and/or not
placed in sinks filled with water, critical areas are identified e.g., mincer housing,
holes in cutter, thread of mincer housing, rubber seals and under these, connection
between blender knives, seal and basement of blender bowl, cool room door seals,
underside of shelving, areas around condenser and fan guards, plumbing etc.

Correct sanitation applications and requirements identified.

12. An outline of all potential high risk customer groups and the implications
of poor food standards for these groups.

Some customers are more at risk of food poisoning than others. People who are
generally more at risk include:

 Elderly

   Pregnant women
   Children
   People with immune deficiency
   People with food allergies
   Unwell people

Special care must be taken when serving these customers. For example, in a
hospital or nursing home almost all customers would be high-risk, so extreme
care must be taken surrounding food safety. Likewise, people with allergies to
certain foods, such as nuts, may react badly to the slightest contamination.

13. A general overview of common allergens and what needs to be

considered in terms of: a. Ensuring suitable ingredients are selected
Always listen carefully to customers and fully understand what they can and
can’t
consume. If you are unsure of what would constitute a “safe” menu choice,
always

consult with a dietician or other dietary expert.

Many customers with health issues may have a list that specifies what
ingredients they can and cannot have. Once again the chef should not
dismiss this as the customer may face serious consequences if the recipe
contains incorrect ingredients.

The following table is a quick reference:

b. Provisions to prevent any cross-contamination and hygiene issues

The Food Safety Standard 1.2.3 requires foods which contain or may potentially
contain these constituents to be clearly labelled. If your business is involved in the
production or sale of foods that could cause problems, it is essential to implement
procedures for avoiding cross-contamination.

To avoid cross-contamination you must be vigilant:

   Use separate utensils wherever possible

   Ensure all cooking surfaces and equipment are thoroughly cleaned and
clear of breadcrumbs, crusted residue, nut residue, etc.

   Utensils must not be shared between dishes

   Do not use serving utensils for more than 1 item
   Ensure grillers, sandwich, waffle and focaccia makers are clean before
using with gluten-free breads and other foods

 Use gloves and change them between preparation tasks

14. The provisions to ensure egg safety in an establishment, relevant to: a.

Hygiene Requirements for handling, processing and storage
1. Use an egg separator when separating eggs
2. Acidify raw egg products below pH 4.2 with lemon juice or vinegar

3. Keep raw egg products below 5°C

4. Make raw egg products fresh every day and discard within 24 hours
5. Wash and dry your hands before and after handling eggs
6. Clean and sanitise equipment and surfaces before and after using with eggs
7. Clean and sanitise containers between each use
8. Use separate containers for each batch

b. 4 examples of dishes using eggs that are considered high risk and how
these risks can be avoided or reduced

 Egg dressings, sauces and spreads (e.g. mayonnaise, aioli, hollandaise, egg
butter)
 Desserts made without an effective cooking step (e.g. tiramisu, mousse, fried ice
cream)

 Drinks containing raw eggs (e.g. eggnog, egg flip, raw egg high protein smoothies)
 Uncooked pancake batter, cake mix, pastry or biscuit dough

Risks can be avoided by using convenience egg products e.g. pasteurised products
and reduced by following correct hygiene procedures, limited time for use of such
products, e.g. hollandaise and temperature control for e.g. custards when preparing
these products.