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SITXINV002
MAINTAIN QUALITY
OF PERISHABLE
ITEMS

LEARNER RESOURCE

ISSUE DATE January 2017

Learner Resource SITXINV002

SITXINV002: Maintain the Quality of Perishable Items

Table of Contents
Managing quality ................................................................................................................... 2
Quality control ................................................................................................................... 3
Where do you start controlling quality? .............................................................................. 5
Inspecting deliveries / supplies .............................................................................................. 6
Temperature Checks ......................................................................................................... 6
Storing products following FIFO....................................................................................... 11
Date codes (Labelling) ................................................................................................. 11
Storage ............................................................................................................................... 12
Perishables ..................................................................................................................... 12
Food storage requirements.............................................................................................. 14
Reducing Food Waste & Recycling Food Scraps ................................................................ 15
Control of pests ................................................................................................................... 16
Prevention Steps ............................................................................................................. 18

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Managing quality
The 4 basic management functions in an organisation are:

1. Planning.
2. Leading.
3. Organising.
4. Controlling (providing direction - not restricting).

Organisations are groups of people who come together to achieve business goals. Those
goals must be clear, communicated, realistic and planned for. Part of the planning process
involves the development of strategies, converted into policies and procedures, which will
enable all employees to work together to achieve the organisation's objectives. Standards
and expectations are also determined and agreed upon. Those standards (KPIs or Key
Performance Indicators) will be influenced by your organisation's vision, its resources or its
ability to acquire resources, industry standards, competitor activities, world's best practice
and, most importantly by the researched needs, wants and expectations of the customer to
whom you will offer your products/

services.

Monitoring and evaluation processes - of

work performance levels and customer
satisfaction will provide the feedback
necessary to let you know when
problems arise and when you are
performing successfully - whether your
KPIs are being met consistently and over time.

Quality management therefore, involves:

 setting standards based on customer focus

 planning
 developing strategies, policies and procedures which provide direction or control
constantly
 monitoring and evaluating your performance to determine how well those standards
are being met
 continuously improving processes and performance to meet changing customer
needs and expectations - continuous improvement is an integral part of quality
management

In order to achieve these outcomes, strong leadership, effective relationship building in the
workplace and effective organisational systems are required.

Your enterprise will have, therefore, specific policies and procedures applicable to the
management of quality. Part of your job involves overseeing these policies and procedures
and ensuring that processes, controls, checks and balances meet with enterprise
requirements and with customer needs and expectations.

Whilst it is necessary to ensure that products and services meet

enterprise requirements, it is not the enterprise that determines
quality - it is the customer.

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There are a number of different quality management procedures that organisations can
follow. Some of these are listed below. You need to choose the best processes to suit your
enterprise, the customer requirements applicable to your enterprise and the external
environmental conditions that will affect your operations.

Quality control
Quality can be managed, to a degree, through simple
inspection processes. Product/ service requirements and
standards are set, the product or service is examined to
assess the degree of conformity. Output that is
acceptable is distinguished from poor quality output.
Below standard or unacceptable outputs are scrapped or
reworked.

Quality assurance

The purpose of a quality assurance system is to assure the customer that the organisation's
products or services fit the purpose for which they are intended and will consistently meet
customer expectations. To be able to give this assurance, an organisation’s quality system
must be in line with agreed standards. There are both International Standards and Australian
Standards for quality systems. Quality assurance programs provide documented evidence
that the organisation has control of its business. A coordinated quality plan is developed for
the organisation as a whole, with fully documented control processes, the methods used to
implement them and results measurements. This provides an integrated and thorough
approach towards the implementation of quality, underscoring the prevention of
unacceptable output rather than detection after the event.

Australian Quality Assurance Standards require specific procedures for documenting an

organisation's operations - generally a 3 part system:

1. A quality manual identifies the organisation's policy and quality objectives, outlining
the controls that are in place in all operations areas - eg management, purchasing
training, health and safety etc.
2. A procedures manual identifies responsibility, authority, processes and procedures -
the who, what, when, where, how and why of the organisation's operations.
3. Detailed work instruction manuals inform personnel of roles, responsibilities and
methods of work so that they are clearly understood (often an approved supplier
manual will form the fourth part of the system).

Total Quality Management (TQM)

Total Quality Management incorporates all the principles of quality. It requires commitment,
by everyone in the organisation, to excellence and continuous improvement. TQM constantly
challenges the status quo and insists that everything an organisation does, and how it does
it, can be done better. There is no end point to continuous improvement.

Lean manufacturing

What has come to be called Lean manufacturing these days is also a continuous
improvement/ quality management system which requires involvement of company
managers, supervisors and all the employees. It is based around the development of a

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continuous improvement team which (possibly in consultation with experts) maps operations
then uses the information gathered to identify improvement opportunities. Lean systems
analyse the flow of information and materials in a manufacturing environment to continuously
make improvements, achieving enhanced value for the enterprise. It embraces a philosophy
of excellence that includes the elimination of waste or non-value-added activities while
adjusting the production flow of the product according to customer demand.

It uses the building blocks of: standardised work, workplace organisation, visual controls,
effective plant layout, quality at the source, batch reduction, teams, customer demand-based
manufacturing, point-of-use storage, quick changeover, one-piece flow, cellular
manufacturing, and reduced task time. It applies the modern elements and technologies of
scrap reduction, process improvements in machining and tool selection as well as material
selection and set up diminution to cost reduction activities. (Lean manufacturing is also
known as the TPS, Just In Time Inventory, Agile manufacturing, Flexible manufacturing,
Kaizan, Pull system, Flow manufacturing, World class manufacturing, Synchronous
manufacturing.)

Regardless of the system you use, the intention of

quality management is to:

 ensure consistency - of product/ service

 to do things right every time
 to reduce (minimise) variation in product/ service
 "to manage processes and procedures so that
they safe consistently adhered to or exceeded by staff
 to minimise waste (misuse of resources, volume of waste material, mistakes and
rework)
 to identify problems and introduce interventions before disruption occurs
 to pre-empt change by identifying and exploiting new opportunities and constantly
improving processes, process design and products/ service

What do customers perceive as quality?

1. Food that is served at the correct temperature - hot foods should be hot, cold foods
cold. Temperature can dramatically affect how food tastes and presents. Different
temperatures can bring out sweetness (think warm soft drinks), but they also alter
aroma and texture. Food-safety concerns also may play a role, as consumers
become more and more aware that temperature affects bacterial growth.
2. Good quality and flavoursome foods (ie quality raw product, which relates to
freshness and quality of ingredients. For example, most customers have can openers
at home. They, therefore, have an expectation that when they eat in restaurants they
will receive foodstuffs made from fresh and high quality ingredients - not from a can
or packet.
3. Foods that are prepared the way the customer asked for them to be prepared - to
order, and at the time.

Other indicators of quality are:

1. 1 Cleanliness - hygienic preparation, handling, cookery and service of foods plus a

clean, hygienic environment which is an indicator of food freshness and a caring
attitude.

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2. Menu variety - menu styles which are suited to modern needs, cater for changing
food fashions, offer a good variety of foods and are understandable.
3. 3. Service - in any retailing situation the customer does not only purchase a product;
they purchase what is known as a bundle - the product plus the accompanying
service. If the service does not meet with the customer's expectations they will
choose to purchase elsewhere. Your competitors can provide the same or similar
products, but if their service is better, then your customers will move to take
advantage of a bundle which is acceptable to their value perceptions.

It is interesting to note that in the survey, price was not a major consideration. While it is true
that all customers want to receive what they perceive as
value for money, price is not necessarily what a
purchasing decision is based on. Customers are, in fact,
willing to pay more for what they perceive as fresh food
which meets the quality requirements above - to receive
value for money.

Where do you start controlling quality?

Managing or controlling quality starts with your raw
product - the inputs that are transformed into products/
services (outputs) by your organisation’s processes.

What is involved in processing inputs to outputs? Processes, or processing, can be

described as the sum total of all the activities involved in creating marketable goods and
services from inputs. Processes are used to transform and add value to raw product,
supplies and resources. Processing requires the competent use of effective systems.
Outputs are the end product of process/es. They acquire real value when they meet the
needs or expectations of users (customers). Customer satisfaction levels are the outcomes
of your business activities. Users will decide whether to buy output by considering utility,
design, quality, price, safety, durability, image, fit for need, and attached service
components. Systems ensure that place utility is achieved - the product fits its intended
purpose, meets customer expectations and quality requirements and will be available to
customers where and when it is needed.

Attributes of quality

In the hospitality industry quality is dependent on careful selection of raw product suppliers
and the building of effective, trusting relationships with those suppliers. It is important to
have monitoring, evaluation and assessment processes in place to ensure compliance of
supplies with predetermined organisational standards. Performance indicators enable
assessment of supplier performance against expected outcomes.

Supplier selection is usually based on:

1. Cost - cost is relative to quality, therefore as with any customer service transaction,
you will be seeking value for money and transactions that offer the greatest benefit to
your organisation.
2. Timeliness - the ability to deliver/ provide supplies as and when they are required.
3. Product quality - quality inputs mean that your organisation has the opportunity to
produce quality outputs.

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4. Risk - relates to the level of confidence you have in a supplier's ability to continue
producing and delivering as required. A product may be pulled from production or a
supplier might cease operating for any number of reasons. As far as possible you will
choose to deal with suppliers who can provide assurances of continuity and
consistent quality.
5. Control - in order to alleviate risk and maintain quality, suppliers are subject to the
same type of control procedures as any other organisational process. In some cases,
the ability of the organisation to exercise control can be a defining factor in the choice
of supplier and in the decision-making process relative to the use of internal as
opposed to external suppliers for some inputs.
6. Continuity - continuity is convergent with risk. Selection of suppliers will be
determined by the assurance that the particular suppliers with whom you deal will be
in a position to supply your needs over a period of time.
7. Consistency - applies to quality of product and service, also over time. That is, you
require a consistent quality of product, service and delivery every time you order.

Why build relationships with suppliers?

Based on the criteria above, select the best supplier/s to meet your needs then build and
maintain effective relationships with these suppliers. Effective relationships are supportive of
quality standards - that is, if you can rely on your suppliers and negotiate with them to
provide quality products at the best price, then you can provide quality for your customers.
Relationships based on mutual trust and cooperation are beneficial for both you and your
supplier/s, they allow you greater quality control, involve less risk and processes such as
ordering, delivery, returns and credits are facilitated.

Inspecting deliveries / supplies

Delivery of supplies should always arrive with a delivery docket or invoice. On the delivery
docket or invoice will have a few things that should always be checked when you receive the
goods, such as

 Temperature
 Quantity
 Quality
 Use by date
 Specifications

When you’re checking you documentation from

the delivery driver, once you sign to receive the
goods you accepting that the goods and you
are agreeing to pay for them. It is very
important to check that everything is correct
before you sign those documents.

Temperature Checks
On receipt of your goods all products,
especially refrigerated and frozen,
temperatures should be checked and they

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should all be recorded in some form such as a receiving log which is part of FSP(Food
Safety Plan)

Food-handling cycle

1. Fresh food arrives on site in a refrigerated van.

2. Food is checked for quality, undamaged packaging and correct temperatures.
3. Food is placed in a coolroom/fridge, or freezer.
4. Food is taken by a chef for preparation.
5. Food is prepared and cooked.
6. Food held hot over 60ºC for meal service or chilled to less than 5ºC.
7. Food left over should be re-trayed and chilled in the coolroom as quickly as possible
(within four hours) if it was not in a self-serve bay or an unheated buffet area.
8. If food has been in a self-serve bay it is not to be served again.
9. Food is reheated as quickly as possible in a steamer or oven (never a bain marie).
10. After meal service, food must be disposed of. In the case of a product that can be
served cold and was reheated and chilled properly, you may be able to use it in the
salad or sandwich area.
11. For food that is to be re-used; you must be absolutely certain that it was held, chilled
and reheated in a quick and safe way.
12. Frozen or pre-prepared products after their first meal service cannot be chilled,
reheated and served.

HACCP

Hygiene and compliance with HACCP or other accepted food hygiene planning processes
contributes, to a large degree to your product/ service quality. It is, therefore necessary that
all staff who receive, store, prepare, cook and serve food, or clean up (cleaners and kitchen
hands) in your enterprise, be aware of the basic hygiene requirements, of their responsibility
with regard to compliance, and that they adhere to the principals of the food plan and
management of critical control points. You will have the same expectation of your suppliers -
that the food products you purchase from them will meet both
product quality and hygiene quality requirements.

A Food Safety Program must be a written document, along

the lines of the HACCP (Hazard Analysis and Critical Control
Points), which is founded on seven principles:

1. The need to conduct a hazard analysis and risk

assessment of the workplace.
2. The need to determine what will be the critical control
points for each hazard that has been identified, such
as purchasing, delivery, storage, (see below for full
list).
3. Establishment of specific details for each critical control point, such as time and
temperature controls.
4. Active monitoring of all of the identified critical control points.
5. Recognising corrective action must be taken when critical control points
specifications are not met, such as repairs being made to refrigeration or food being
thrown out.

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6. Creation of a comprehensive record keeping system to document compliance with

the established procedures.
7. Establishment of protocols that will verify established procedures, such as audits and
checking that thermometers are reading accurately.

Application of HACCP involves a systematic investigation of the total food handling process
with a view to identifying anything that could pose a threat to consumers.

Purchasing and receiving food

What can go What can I How can I check? What if it’s not right?
wrong? do?
Contamination of Only buy from Inspect all food Reject suppliers that don’t
food with bacteria, reliable deliveries from your provide food in the way
chemicals or other suppliers. suppliers and keep you want.
non-food material, Write or speak goods delivery records. Reject deliveries if the
such as pests or to your Observe whether the inside of the delivery
physical items suppliers driver and the truck are vehicle is dirty, has
detailing the clean and check that animals on board or is
conditions you the vehicle is not carrying chemicals with
want the food carrying any animal(s) food.
to be delivered or chemicals in the
in. same area as the food.
Maintain a list
of your
approved food
suppliers.
Make sure Examine the packaging Reject products in
food is to see if it is damaged. damaged packaging.
protected by Make sure that all Reject pre-packaged
proper products are properly foods that don’t have the
packaging labelled, including the name and address of the
and/or product name and supplier, a batch code or
containers. address of the date code, and an
Transfer all manufacturer, a batch ingredient list on the
deliveries into code or date code, an label.
a suitable ingredient list and Reject packaged food if
storage area allergen information. the supplier cannot
as soon as All products should be provide product
possible. within their ‘best information on allergens.
before’ or ‘use-by’ Reject any product if
dates. contaminated.
Look for any visible
signs of insects, insect
eggs or other items

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that should not be with

food, such as dirt,
glass and rubbish.
Growth of bacteria Make sure Use a thermometer to
in food that cold food is measure the If food is delivered in the
spends too long in kept at 5°C or temperature of at least temperature danger zone
the temperature colder. one food item in every of 5°C to 60°C, ask the
danger zone of Make sure fifth delivery from each delivery person to show
5°C to 60°C frozen foods supplier of high-risk you evidence of the
are frozen food. For new food’s temperature for the
hard (below – suppliers, check the previous two hours.
15°C). temperature of each Reject high-risk foods
Make sure hot delivery for the first that are delivered at the
food is kept at month of supply. wrong temperature or
60°C or hotter. Check the temperature where evidence of the
of each delivery for any temperature is not
supplier you feel is not provided.
consistently meeting Stop purchasing from the
temperature supplier if they do not
requirements. meet your requirements
Tap frozen foods to and remove them from
test that they are your Approved food
frozen hard. suppliers list (Record 1).

Records

To check Record How often

Record 1:
All my
Approved food Add new suppliers and remove old suppliers, as required.
suppliers
suppliers list

Record temperature of high-risk food at least one in every

Record 2: Goods
All deliveries five deliveries from each of your suppliers. Record all
receiving form
deliveries for new suppliers for first month of supply.

Alternative Record 7: Daily

Frequency as for Record 2
record diary

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What are the risks?

Unsafe food may contaminate other foods and may result in the sale of unsafe food to your
customers. You need to check all food received from your suppliers to protect your business.

 High-risk foods delivered at the wrong temperature can allow bacteria to multiply.
This can reduce shelf life and cause food poisoning.
 Damaged packaging may allow germs (bacteria) to contaminate food or it may be a
sign that insects, mice or rats have eaten or contaminated the food inside. Pests can
carry disease and insects can lay eggs on food.
 Food past its ‘use-by’ date can be unsafe.
 Pre-packaged food must be labelled and its ingredients listed so that you can give
your customers accurate information about the food you sell – including information
about the ingredients that are a known source of, or contain, allergens. A label will
also help you identify food in case it is recalled.
 Foods stored near chemicals can become unsafe and their flavour can be affected.
 All food must be protected from contamination.

Tips:

 Check food when you buy it. You need to know whether you are getting what you
paid for.
 Inform suppliers that they are required by law to comply with the FSANZ Food
Standards Code Part 1.2, Application of Labelling and Other Information
Requirements, including Standard 1.2.3. All packaged food must be labelled
according to the Code. For more information, check <www.foodstandards.gov.au>.
 Make sure an employee of your business is available to carry out checks when
goods are delivered. If you have an arrangement with your suppliers for food to be
delivered outside business hours, check the food before storing it.
 Food you receive should be in good condition, with enough time to sell or use it
before the ‘best before’ or ‘use-by’ date.

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 If you collect food from your supplier and transport it yourself, check that it is safe
and kept at the right temperature during transport and storage.
 To find out more about allergens and
how you may help customers with
allergen questions, see
<www.health.vic.gov.au/foodsafety>.

As you can see, from the templates from the

Food Smart Australia website “Food safety
plan” there are many procedures we need to
follow when we receive foods. Some keys
points we need to recap is that the tips are all
followed.

Storing products following FIFO

First In, First Out stock rotation

Effective stock rotation for foods means using the FIFO approach to stock rotation – First In,
First Out.

This method requires that food is used in the order it was delivered meaning that the foods
that have been in stock the longest are used first.

In practice this means that when storing food:

 Old stock must be moved forward on the shelf and the newly delivered stock must be
placed behind it – this allows the stock at the front (the oldest stock) to be used
before the newer stock
 Existing product in a chest freezer should be removed and the new stock placed at
the bottom of the freezer – the old stock is then replaced in the freezer on top of the
newer stock.

Date codes (Labelling)

Food Rotation

Prevent food contamination with food rotation labels and

portion bags. Food rotation is essential to the food industry as
it keeps expired foods from being served to customers. Food
safety labels and food storage bags assist staff members in
clearly marking food containers with names, dates and
instructions for storage and preparation. Day dots labels
should be washable and specially designed for containers that
are stored in cold temperatures. Utilize food rotation labels
more efficiently with food safety labelling systems and date
coders that apply labels quickly. It is recommended that a
kitchen stock up on food rotation supplies that make labelling,
organizing and serving food a simpler and safer process.

 Color-coded day of the week labels make food rotation

easier, taking the guesswork out of keeping foods fresh and safe.

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 Prep & Shelf Life labels show when food was prepared and how long it should be
available on the shelf.
 Discard labels show the date and time to discard food, making food rotation easier.
 Universal Day dots help eliminate the need to have a label for each day of the week
and provide the critical information necessary to identify and rotate foods.

Storage
Once mise-en-place has been completed you will need to store all food items prior to their
use. Incorrect handling of food can cause food poising and will result in customers becoming
ill and in some cases die. It will also have the restaurant receive a bad reputation and
possibly sued or even closed down.

It is for the reasons that all food safety procedure be adhered to and that temperature
checks and correct storage conditions be followed.

Food storage

To maximise the quality of the received product, all food items must be stored ASAP. Food
storage is categorised under DRY and PERISHABLE.

Dry Stores

Include:

 flours
 sugars
 pasta
 rice
 tinned goods
 bottled goods
 packaged goods
 packaging

But tinned goods, bottled goods, pastes, sauces, pickles, chutneys are refrigerated once
they are opened.

Goods in Dry stores

Due to the low water content the goods are unlikely to be affected by microbial spoilage may
be stored for long periods of time
without effecting the quality.

They are still susceptible to both

physical and pest damage if they
are incorrectly stored.

Perishables
Fresh and frozen products

Fresh and frozen products need

refrigeration or freezing to
maintain quality and maximise
shelf life. By following correct procedures prevent growth of harmful bacteria

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Perishables product

Include:

 Fresh & frozen fish

 Meat, poultry, game
 Fruits, vegetables
 Dairy products, eggs

Fruits and vegetables

The shelf life of most perishable fruits and vegetables is only a few days at room
temperature between 21˚ - 27˚C. When refrigerated, a one to two week shelf life is expected
with some fruits and vegetables.

Some vegetables are sensitive to chilling and will not tolerate cold temperatures for long
periods (eg. Bananas) best stored in a cool & well ventilated storeroom without refrigeration
for long periods between 7˚ - 15˚C

Fish

Fish has a short shelf life and should always be stored in a fish fridge or in a special section
of the cool room or in a freezer.

Fresh fish should be stored for one or two days only should be kept in the coldest part of the
cool room at 1˚C if possible but below 4˚C at all times.

Live fish can be kept for short periods of time in fresh and salt-water tanks.

Shellfish

Should be stored at for optimum life and quality is 1˚C

Live lobsters, crabs, prawns, yabbies can be kept in a refrigerator in a box covered with wet
hessian cover, or may be kept in tanks

Fresh (not live) and cooked shellfish can be

kept for a couple of days on ice in
perforated trays and covered.

Meat & Game

Correct storage procedure to ensure

maximum shelf life and to prevent
contamination by bacteria.

Two main conditions for storing meat:

 Temperature 0˚C to 4˚C

 Humidity 85%

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Vacuum packaging- meat

 Meat is placed in special plastic bags

 All the air is withdrawn using a special machine which then heat seals the bag
 Normally stored at between -1˚C to -0˚C
 Extends storage life of refrigerated meat to twelve weeks

Freezing Meats

Fresh meats can be frozen successfully and stored

for between three and six months dependent on
type of meats and provided it is kept between -15˚C
and -24˚C

Poultry & Game

Fresh poultry should be stored on drip trays and

covered preferably with cling film. Change trays
regularly and store at the lowest shelf in a coolroom
or refrigerator.

When placed in a refrigerator, poultry products are good for 3 days.

When freezing – individually wrapped or vacuum packed.

Store in freezer no longer than 3 months at a temperature of -15˚ to -24˚C

Dairy products

Dairy products such as cheeses, milks, butter and yoghurts can absorb odours from other
items in coolroom or refrigerator so ideally the should be stored in a separate refrigerator or
in airtight containers, wrapped in cling wrap or in sealed plastic bags.

Store in a coolroom at 2ºC to 4ºC.

Food storage requirements

Cleanliness – a high standard maximises quality by:

 protecting the food from contamination

 avoiding the development of unpleasant odours that in turn affects other foods
 minimising rodent & insect contamination
 removing empty containers

Food Separation

Cover and separate foods that omit smells such as cheese, onions, garlic, and fish.

You always separate foods that absorb odours, such as eggs, butter, and cream.

Separate into dry, perishable or as per establishment’s procedures

“A place for everything and everything in its place”

Separate cleaning materials, poisons and detergents, also cupboards for poisons must be
locked and restricted access

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Check perishable supplies

As a safe food handler it is our responsibility to frequently check our stock weather it is in a
cool room, refrigerator, freezer, dry store or food cupboard.

We should check us by dates, best before dates and make sure they have not expired or if
they are close to expiring.

It is also very important to also check our mise en plus’ to see if it is still safe and within their
use by dates.

If food is close to expiry and still a good state in most establishments will create an item as a
special of the day or use for possibly staff meals as it still good quality food but to move the
product instead of wasting the it and having to dispose of it.

Safely dispose of spoilt stock

If stock is spoilt, passed use by dates, or damaged, otherwise inconsumable it must be

disposed of correctly in accordance to you organizations Food Safety Plan.

On the next page is a handout the Planet Ark website

http://recyclingnearyou.com.au/documents/doc-480-food-scraps-factsheet-2012.pdf

Reducing Food Waste & Recycling Food Scraps

Every year Australians throw away an estimated three million tonnes or $5.2 billion of food.
Most of us have thrown away uneaten leftovers, spoiled fruit and vegetables or food
products that have passed their best-before date. Wasted food is not only a waste of money,
it’s a waste of the resources used to grow, harvest, transport, process, store and distribute
food.

Reducing food waste

Research by the NSW government has shown that most households buy too much food,
cook too much food, and throw away leftovers. With the right information, minimising your
food waste can be easy.

 Know how much food to cook for each person

 Store your food appropriately to keep
it fresher for longer
 Think of tasty ways to use your
leftovers
 Work out a weekly meal plan for your
household
 Make a shopping list and stick to it
 Work out a divide-and-share system
with a friend or neighbour if you’re
buying perishable items in bulk

For more information on how to reduce your food waste, visit the Love Food Hate Waste
website. You’ll find a handy hints on buying and storing food, a portion calculator, great
recipe ideas and surprising food facts.

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If you have non-perishable food items that you no longer need such as tins, rice or pasta,
you may be able to donate them to a local charity. Ring first to check whether they take food
donations, and if so, which items are acceptable.

Why recycle food scraps?

No matter how careful we are, we’ll always have some unavoidable food scraps such as
vegetable peelings. Even here, we can reduce our impact by recycling food scraps for
compost.

When food scraps are sent to landfill, they

decompose without oxygen (anaerobically) to
produce methane, a greenhouse gas with over 20
times the global warming capacity of carbon
dioxide. Decomposing food scraps are also a
potential source of leachates (liquid that drains
from landfills) that can contaminate surface and
ground water.

If food scraps are composted, the organic matter and nutrients they contain can be reused
as fertiliser. Properly composted food scraps are a valuable resource. In some commercial
composters, methane and other biogases can also be captured and used to generate
electricity.

Recycling Options

For households: Having your own compost bin, compost heap, worm farm or Bokashi bucket
is a cheap, rewarding way to recycle your food scraps and garden cuttings. Worm farms can
be kept in courtyards, balconies or even inside if space is limited. Many councils and
community gardens.

Control of pests
Pests in food retail, processing and distribution facilities are not just nuisances; they can lead
to significant product loss, regulatory action and a public relations nightmare. Every day we
find ourselves under the gun to save time and money. Unfortunately, neglecting your pest
and sanitation issues might not only spoil your products, but ruin your most valuable asset--
your good name. Proper pest management is a vital step in your ongoing food and beverage
quality assurance process. An investment in professional pest management strategies yields
several significant benefits, including effective food safety and quality assurance in the plant,
reduced risk of product loss, and enhanced brand reputation and consumer satisfaction.
Every dollar spent on quality pest prevention will, most likely, return additional dollars in
reduced product loss. This fact quickly illustrates that managing pests is actually an
investment and not expenditure.


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Food Safety and IPM (Integrated Pest Management)

With a million species of insects on the face of the earth, there are many species that have
come to rely on humans to provide their sustenance. There are dozens of different species
of beetles and moths that infest grain and processed grain products. Some of these pests,
like the red flour beetle, prefer the interior of food processing machinery, while others, such
as the Indian meal moth, thrive in warehouse and retail food store environments. It's not just
grain products that are at risk from pests; dried meat and other high protein products attract
their own varieties of vermin. They don't need to live in our products to become pests either;
pests such as the foreign grain beetle and yellow meal-worm develop in spillage and scrap.
There are minute little pests that can present immense problems by breeding moist
conditions surrounding the food plant environment, such as the diminutive psocids
(pronounced SO-sids) and the near microscopic cheese mites. Then there are all the usual
suspects; those pests that afflict industry and homes alike. Rats, mice, ants and roaches
comprise the more commonly known pests and are all charter members of the food producer
rogues' gallery of pests. As part of a food plant's sanitation program, a successful pest
management program should incorporate an Integrated Pest Management (IPM) approach,
which addresses both the exterior and interior of a building. Integrated Pest Management is
a broad approach to pest management that focuses on addressing the reason that the pest
problem exists rather than on just the pest itself. IPM accomplishes this by eliminating the
three things pests need to survive: food, water and shelter.

There are five common steps involved in practicing IPM. They include inspection, pest
identification, the establishment of pest tolerance levels, implementation of an effective
control strategy (such as caulking cracks in sidewalks or walls, moving rubbish bins away
from buildings and appropriate pesticide applications), and an evaluation of effectiveness. To

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be acceptable, the pest management measures must be both environmentally compatible

and economically feasible. The method of IPM removes at least one of the three elements
that pests need to survive food, water, and shelter sources. Food and beverage industry
facilities by nature of design are rife with these sources. Eliminating food, water or shelter
can significantly reduce the risk of pest infestation.



The urban pest management industry has been protecting health and property for almost
150 years. In that span of time, a number of different strategies and protocols have been
used. The state-of-the-art in urban pest management is called Integrated Pest Management.
Integrated pest management truly integrates various methods working in combination within
a single program. IPM was born in agriculture but has been adapted to almost every
discipline under a broad pest management umbrella. Urban pest management was a natural
for IPM as even 100 years ago it was recognized how important it was to combine methods.

Prevention Steps

There are several ways that food companies can reduce the potential for pest infestation in
their facilities, prevention being the most critical. Prevention takes on many forms. The two
most basic are exclusion and sanitation--keeping them out and keeping it clean. Keeping the
pests outside, along with excellent sanitation inside, helps prevent infestation and leads to a
more organized, more efficient and safer work place.

Proper pest management must be practiced at every step of the food and beverage
manufacturing process, from procurement of raw materials to palletizing and shipping the
finished product. To assure pest-free products, it also is important to be familiar with pest
management practices of suppliers. Suppliers should adhere to their own sanitation and
insect control practices, and incoming materials must be inspected thoroughly to ensure they
are free from pests. Raw materials should be segregated and inspected for any sign of
infestation. During processing and packaging, the products must pass through internal
control points determined by a Hazard Analysis & Critical Control Points (HACCP) program.

Trucks should be carefully inspected for pests before packaging or raw materials are
unloaded and before product is shipped.

On the Outside

If we prevent pests from living outside the facility, there will be fewer incidents of pests
entering the facility. The exterior area around a facility (within 15 meters) should be kept free
of litter, excessive foliage and standing water sources. Rubbish should be removed from the
facility on a timely basis and the garbage bins, including skips, should be kept clean and
covered when not in use.

Anything that can be done to attract fewer pests to the building will pay big dividends in
preventing immigrant pest pressures. Roofs and walls should be in good repair and free from
bird nesting sites. Exterior lights can serve, as a beacon for unwanted pests, so be sure that
they are not positioned above entryways, but set back from the building and directed
towards the building. This attracts insects away from the building towards the light.

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Eliminating entry points for pests can further reduce the risk of pest infestations within a
facility. Pests often enter buildings through doors and windows so facility doors should be
sealed with door sweeps and are self-closing. Doors that must remain open, such as dock
doors, should be fitted with air curtains or plastic strip curtains. Facility airflow should be
positive at all entry points, which allows insects to be pushed out. Employees should not
prop doors open during a shift or during a break. Makeup air should be filtered so insects are
not blown inside.

On the Inside

Spiders, cockroaches, ants, flies, and even termites can threaten the integrity of a product.
To avoid these, sound sanitation measures, proper pest management techniques and other
Good Manufacturing Practices should be followed. Inside the facility, floors should be in
good repair, free of product and other residue. Product spills should be addressed
immediately, and empty product pallets should be stored away from other products and
removed as soon as possible. Products and materials should be stored away from windows
and walls to reduce the risk of contamination.

In the Bag

Stored product pests are also a concern for facilities with dry storage. Weevils, beetles and
moths can infiltrate bagged meal and powdered food product. Once introduced to the facility,
they can spread to other susceptible product. All opened bagged products should be stored
in containers with tight sealing lids.

Stock should be rotated frequently in storage areas, using the First In, First Out (FIFO)
technique. This single technique is probably the greatest weapon against stored product
pests as most of them require four to six weeks to develop into adults.

Storage shelves should clean and free of dust. Spillage should be diligently sought out and
cleaned up.

When Prevention Isn't Enough

Proper prevention and exclusion methods

may not be enough to deter the most
evasive of pests. A qualified pest control
professional can provide valuable
guidance on eliminating pest populations.
The pest control industries continued
commitment to research and development
has spawned a new generation of
products that are low dose, highly
effective and Food Safety approved for
use in food processing establishments.

Current baiting technologies have revolutionized (again) the control and management of
certain pests. Cockroach baiting systems have relegated them to the status of a minor pest.
Ants are quite susceptible to the new baiting systems, but several new non-repellent contact
insecticides also show tremendous promise. However, a continuous parade of invasive

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species of ants and other insects keep the urban pest management industry and supporting
academics on their toes.

Food safety supervisors should select a licensed and insured professional pest management
firm. An experienced pest management professional who specializes in commercial
accounts can assist with interior and exterior inspections for signs of pest infestations,
spotting everything from conducive conditions to signs of stored product pests. Detailed
records of all pest activity and control methods should be kept, and the pest control company
should provide detailed service reports, recommendations for control, and when requested,
labels and Material Safety Data Sheets (MSDS) for any pesticide used within the facility. As
with any business relationship, the key to a successful partnership with a pest management
professional is communication. A clear understanding of priorities will put you one step
closer to running a facility that is free from pests.

**______________END OF STUDY MATERIAL_______________**

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