SITXFSA006 Learner Guide

LEARNER GUIDE
SITXFSA006 - Participate in safe food handling practices | Learner guide
Table of Contents
Table of Contents ................................................................................................. 1
Introduction ......................................................................................................... 2
CHAPTER 1: FOLLOW FOOD SAFETY PROGRAM ..................................................... 4
1.1 Access and use relevant information from organisational food safety program. ...... 6
1.2 Follow policies and procedures in food safety program. ...................................... 9
1.3 Control food hazards at critical control points. ..................................................11
1.4 Complete food safety monitoring processes and complete documents as
required. .....................................................................................................15
1.5 Identify and report non-conforming practices. ..................................................17
1.6 Take corrective actions within scope of job responsibility for incidents where food
hazards are identified ....................................................................................19
CHAPTER 2: STORE FOOD SAFELY. ...................................................................... 22
2.1 Select food storage conditions for specific food type. ..........................................25
2.2 Store food in environmental conditions that protect against contamination and
maximise freshness, quality and appearance. ...................................................28
2.3 Store food at controlled temperatures and ensure that frozen items remain frozen
during storage. .............................................................................................31
2.4 Ensure food is stored to avoid cross-contamination of ingredients. .......................33
CHAPTER 3: PREPARE FOOD SAFELY. ................................................................. 36
3.1 Use cooling and heating processes that support microbiological safety of food. ......38
3.2 Monitor food temperature during preparation using required temperature
measuring device to achieve microbiological safety. ..........................................40
3.3 Ensure safety of food prepared, served, and sold to customers. ...........................44
3.4 Prepare food to meet customer requirements, including actions to address
allergen requests by customers. .....................................................................46
CHAPTER 4: PROVIDE SAFE SINGLE-USE ITEMS. ................................................ 50
4.1 Store, display and provide single-use items, so they are protected from damage
and contamination. .......................................................................................53
4.2 Follow instructions for items intended for single use. .........................................55
CHAPTER 5: MAINTAIN A CLEAN ENVIRONMENT ........................................... 58
5.1 Clean and sanitise equipment, surfaces, and utensils. .......................................60
5.2 Use appropriate containers and prevent the accumulation of garbage and
recycled matter. ...........................................................................................62
5.3 Identify and report cleaning, sanitising and maintenance requirements. ..............65
5.4 Dispose of, or report damaged or unsafe eating, drinking or food handling
utensils. ......................................................................................................68
5.5 Take measures within the scope of responsibility to ensure food handling areas
are free from animals and pests and report incidents of animal or pest
infestation. ..................................................................................................70
CHAPTER 6: DISPOSE OF FOOD SAFELY. ............................................................. 74
6.1 Mark and separate from other foodstuffs any food identified for disposal until
disposal is complete. .....................................................................................76
6.2 Dispose of food promptly to avoid cross-contamination. ....................................79
6.3 Use appropriate documentation to record disposed food items............................81
References ......................................................................................................... 85
Knowledge evidence (KE) Compliance ........................... Error! Bookmark not defined.
Page | 1
Introduction
Food handling procedures specific to food handling and preparation are referred to as
food safety practices. These include receiving, storing, processing, displaying,
packaging, and transporting food. For the sake of everyone's health, food safety and
contamination control are essential. Australia has laws and regulations to ensure that
both domestically produced and imported food are safe.
Food Standards Australia New Zealand:
Develops and manages standards for food, called the Food

Standards Code
Regulates labelling that goes on packaged and unpackaged

food, including warnings and advisory labels
Manages food recalls.
The Australian Government and state and territory governments enforce the standards
in line with their food legislation.
Page | 2
What will I learn?

This learning guide will provide you the skills and knowledge required to:
1. Follow food safety program.
2. Store food safely.

3. Prepare food safely.
4. Provide safe single use items.
5. Maintain a clean environment
6. Dispose of food safely.
Page | 3
CHAPTER 1: FOLLOW FOOD SAFETY

PROGRAM
Page | 4
Features of commonwealth, state or territory and local food safety compliance

requirements:
Local government food safety regulations:
The Food Standards Australia New Zealand (FSANZ) enforces the Australia New Zealand
Food Standards Code, which serves as Australia's national Standard for food safety.
The responsibilities of local governments include registration of food businesses,

compliance monitoring, education and advice provision, and, when necessary,
enforcement action.
Local councils hire health inspectors to enforce local compliance with state and federal
regulations.
Inspection regimes:
Environmental health authorities are employed by the local government (council) where
the food business is located, and they f examine food facilities.
Authorised inspectors may conduct inspections at any appropriate time, including

whenever the business is open and/or running. Officers can question food handlers,
inspect food and documents, take pictures, and make notes during inspections.
Additionally, they have the right to take pictures, make recordings, sample food, and,
sometimes, seize food or equipment.
What will I learn?

In this chapter, you will learn about the following:
1. Access and use relevant information from organisational food safety

program.
2. Follow policies and procedures in food safety program.
3. Control food hazards at critical control points.
4. Complete food safety monitoring processes and complete documents

as required.
5. Identify and report non-conforming practices.
6. Take corrective actions within scope of job responsibility for incidents

where food hazards are identified.
Page | 5
1.1 Access and use relevant information from

organisational food safety program.
The success of any food business depends on a consistent level of food safety and great
food quality. A food safety program can increase your company's productivity, reduce
waste, and guard against potential food safety hazards.
The national law, Food Standard 3.2.1, which regulates the use of Food Safety
Programs in the Australian food industry, is separately interpreted and applied by each
Australian State and Territory.
Standard 3.2.1 adheres to the Hazard Analysis and Critical Control Point (HACCP)
system, which asserts that the best way to manage food safety is to identify and control
dangers at all stages of food production, manufacturing, storage, cooking, and
handling.
Reasons for food safety programs and what they must contain:/Accessing and
using information from organisational food safety programs:
Most Australian food enterprises are required by law to create a food safety program
that executes documented processes that help prevent, reduce, and eliminate food
safety hazards.
It must outline how an organisation will proactively identify and manage hazards to
food safety when handling, producing or generating food. A food safety supervisor plans
and oversees it on behalf of a food business.
Food safety programs/ You may use the information to:
• Determine any hazards that could materialise during food handling activities the
company carries.
Page | 6
• Determine the areas where these hazards can be managed.
• Observe these control techniques.
• When it is discovered that a hazard is not under control, take corrective action.
• Create, record, and confirm comprehensive prerequisite programs.
Contents of organisational food safety program:
Food safety-associated requirements:
Food safety measures and general standards are covered by standard 3.2.2: If
followed, this Standard's particular standards for food businesses and handlers will
guarantee that food doesn't become unsafe or unfit.
Following this Standard, process control requirements must be met at each stage of the
food handling process. The receiving, storage, processing, presentation, packaging,
distribution, disposal, and recall of food are some criteria. Along with the skills and
expertise of food handlers and their supervisors, other requirements include the health
and hygiene of food handlers and the cleaning, sanitising, and maintenance of facilities
and equipment.
The Standard requires a food business:
• To systematically review all its food handling procedures to find any potential
hazards that might occur.
• If one or more hazards are found, create and implement a food safety
program to mitigate them.
• Write up a description of the food safety program and maintain it on the food
premises.
• Follow the food safety program's guidelines.
• To ensure the program is adequate, review it at least once a year.
Food safety monitoring documents:
These include:
Australia, New Zealand Food Standards Code, ensures that Australian companies
manufacture safe food.
The Food Safety Supervisor should demonstrate in the Food Safety Program that the
food industry regularly measures and monitors each control. Processes for monitoring
include:
Page | 7
Inspecting Measuring
Checking Observing
The food safety program document's monitoring section includes information on who
oversees the monitoring, how often it occurs, and the best way to record each hazard.
As an illustration, recording measures may even be:
• A spreadsheet that a worker completes after twice-daily temperature checks on

the food.
• A journal enables written documentation of observations and how they fulfilled

or fell short of expectations.
Page | 8
1.2 Follow policies and procedures in food safety

program.
The correct food safety training for your personnel is the first step in keeping your
business and customers safe. Two sets of laws govern the training in food safety are:
• Federal law: Anyone who handles food is required by federal law to receive food
safety training.
• State law: Most Australian food establishments are required by state legislation
to have a minimum of one Food Safety Supervisor in each facility.
Food safety policy to be followed in food safety program:
A food safety policy is a set of procedures for handling, preparing, and storing food to
avoid foodborne sickness and injury. Food products may meet various health risks as
they move through the supply chain from farm to factory to fork.
The goal of the policy is to guarantee that:
• All food delivered or supplied by is manufactured, handled, stored, and

transported in conformity with all applicable legal requirements.
• The appropriate Local Authority registers the locations where food handlers
prepare food.
• To guarantee that food safety standards are fulfilled and maintained, all food
providers have management systems and controls that are appropriate and
adequate for the type of offering.
• All food handlers have the necessary skills to carry out their responsibilities
following the requirements of this policy.
• All food products classified as waste are properly segregated and disposed of
using the organisation's approved contractor.
Page | 9
• All risks associated with providing food and beverages are reduced to a
manageable level.
Procedures to be followed in the food safety program:
Clean:
• Food poisoning and other infections are significantly less likely to occur when
hands are kept clean.
• The 20/20 rule should be kept in mind: Wash your hands for 20 seconds in
warm, soapy water, dry them for 20 seconds, and then begin cooking. This
should be done frequently, especially after handling fresh meats or vegetables
with visible soil.
• Before handling various foods, wash utensils and cutting boards in soapy, warm
water and then thoroughly dry them.
• When working with raw meats and veggies, this is especially crucial.
Chill:
• Meat, poultry, dairy products, vegetables, salad items, etc., should be

refrigerated at or below 5ºC. as soon as possible after purchase.
• Use a fridge thermometer to ensure the temperature is at or below 5°C. The

temperature should be regulated according to the amount stored and the
changing seasons.
• Instantly refrigerate leftovers.
• Cooked food must be stored in airtight containers, frozen immediately, or chilled

in the refrigerator.
• In the refrigerator, thaw frozen items.
Separate:
• To avoid cross-contamination, prepare and store raw and cooked meals

separately.
• Food can be kept in covered containers in the refrigerator to stop juices from
raw meats and poultry contaminating food on lower shelves.
Page | 10
1.3 Control food hazards at critical control points.
A critical control point (CCP) is a stage in food manufacturing where precautions can be
taken to stop, lessen, or eliminate food safety hazards, including bacterial growth or
chemical contamination. Every process step contains critical control points, from
acquiring materials to the time the produce is eaten.
You must first list all potential hazards to food safety in your operation before
determining the important control points. Food safety hazards might be biological,
chemical, or physical, while a single component can usually lead to several risks. For
instance, the hair in your soup poses both a physical and a biological hazard due to the
germs and other microbes in the hair.
Hazard analysis and critical control points (HACCP) or other food safety
system principles, procedures and processes as they apply to particular
operations and different food types:
Critical control points (CCP) for the specific food production system and the
predetermined methods of control, especially time and temperature controls used in the
receiving, storing, preparing, processing, displaying, serving, packaging, transporting
and disposing of food:
You or your food handlers must complete extremely crucial duties to guarantee the
food's safety between these processes.
A critical control point is a requirement that must be followed to prevent, reduce, or

eliminate risks to food safety. Other steps in preparing a dish—like garnishing or giving
the food a pleasing appearance—might not be crucial control points because they are
Page | 11
not crucial for safety. A decision tree is one method that may be utilised to discover
crucial control points in your food industry. You can use CCP decision trees to visualise
and pinpoint the possible hazards to food safety in your organisation.
Main types of safety hazards and contamination:
To safeguard consumers from the effects of foodborne illness, allergic responses to

food, or injuries from contaminated food, food handlers must be trained to handle food
properly, practice excellent personal hygiene, and prevent cross-contamination.
Chemical contamination: this happens when chemicals get into food, while biological
contamination happens when disease-causing bacteria or other hazardous microbes,
known as "pathogens," contaminate food and are consumed. In a commercial kitchen,
typical causes of chemical contamination include:
• Agents for cleaning the kitchen: Use only cleaning supplies made specifically for
kitchens, and never put food around your cleaning supplies.
• Unwashed fruits and vegetables should never be eaten since their pesticides and
fungicides can be dangerous if consumed.
Physical contamination:
When physical things get into food, physical contamination occurs. Typical physical
contamination sources include:
• Hair: If feasible, wear a hairnet and keep your hair properly pulled back.
• Metal or glass: Throw away any food that may have come into touch with
cracked or broken tableware and utensils.
• Pests: Pests like mice, rats, and cockroaches can contaminate food with their
droppings, which include urine, saliva, fur, and faeces. Even the pests
themselves can get into food.
Conditions for the development of microbiological contamination:
Food contamination by microorganisms, such as yeasts and moulds, viruses, or

bacteria, is possible. When a food handler has poor personal hygiene, is ill, handles food
improperly, or obtains a food ingredient from an unclean source, microbiological
contamination may spread.
Additionally, germs and other microbiological debris might proliferate if temperature

and time restrictions are not in place.
Microorganisms can thrive in unclean buildings, especially those with pest infestations.
The most difficult germ for food processing industries to combat is bacteria, which can
contaminate food in various ways. Due to the bacterial cells' rapid development, it is
also the main cause of food poisoning.
Environmental conditions and temperature controls for storage:
According to the food safety regulations, potentially dangerous items must be prepared,
displayed, and transported at safe temperatures of 5°C or below or 60°C or higher, are
Page | 12
considered safe temperatures. Food that may be hazardous must be stored at these
temperatures to stop food-poisoning microorganisms from growing to dangerously high
concentrations.
Temperature danger zone: The range of temperatures between 5°C and 60°C. This is
because food poisoning germs can develop here to dangerously high levels, making us
sick.
The two-hour and four-hour rule:
The rule applies to potentially hazardous ready-to-eat food. It offers instructions on how
long this kind of food may be kept at temperatures between 5°C and 60°C without
causing harm and what should be done after a particular time. Remember to tally up
the total amount of time the food has spent between 5°C and 60°C because the times
pertain to the food's entire life, including preparation and cooling.
The time limit is between 5°C and Actions that can be taken:
60°C
Less than two hours Refrigerate or use immediately
Between two hours and four hours Use immediately
More than 4 hours Throw out
Temperature control for cooling and storing processed food:
If you must keep food warm, keep it above 60 °C and away from the danger zone.
Cooked food can be kept in the refrigerator for a few days with the right storage
conditions. After chilling in the refrigerator, cook food should be frozen immediately if
you want to preserve it fresher.
The temperature should be lowered as rapidly as feasible when cooling potentially

dangerous items. In less than two hours, the temperature should drop from 60°C to
21°C, and by the following four hours, it should drop to 5°C or below. Food cannot be
effectively cooled during these hours unless placed in shallow containers.
Approach to control food hazards at critical control points:
The HACCP (hazard analysis and critical control points) method to food safety, which
identifies and addresses physical, chemical, and microbiological dangers in a
preventative manner, leads to the construction of food safety plans for food industries
and businesses.
Food safety is outlined by HACCP using seven basic principles:
Page | 13
Hazard analysis
Critical control points
Critical limits
Critical control monitoring
Corrective action
Procedures
Record keeping
Using HACCP, the entire food supply chain may enhance its protocols. This includes all
aspects of production, preparation, packing, and distribution.
HACCP is a proactive system for ensuring food safety. It focuses on possible physical,
chemical, and biological risks that could develop during food production and render the
finished product dangerous. Finding any potential dangers so control measures can be
developed is a fundamental goal of the HACCP concepts. These safety controls would be
implemented when needed to lessen the likelihood that the hazards would materialise.
For businesses operating in all facets of the food industry, the HACCP principles are
crucial because they support the preservation of the best procedures for food safety.
Each food business will have unique food safety protocols and procedures since every
food business is unique. The HACCP principles guide deciding which processes and
procedures to implement at your food business.
Page | 14
1.4 Complete food safety monitoring processes and

complete documents as required.
The first step in identifying possible hazards that might appear along the food supply
chain is to conduct a hazard analysis. Controls must be created and implemented after
the hazards have been identified to prevent, eliminate, or manage them.
Anything that makes food unsafe for human consumption or hazardous must be
identified as a food safety hazard and controlled. Physical, biological, or chemical
hazards are how they are categorised.
A critical control point (CCP) is a step, point, or technique used in the production of food
to reduce the likelihood that potential hazards may materialise.
A CCP can also keep an eye on a certain parameter. For instance, ensure that food is
labelled with all potential allergens or that the trash cans are cleaned and sanitised each
week.
Implementing a CCP is to prevent, eliminate, or reduce the risk of a hazard to a safe

and acceptable level.
The minimum and maximum limitations of each distinct CCP are critical limits. These
limits ensure that each risk is managed securely to minimise, eliminate, or control the
risks to food safety.
A critical limit indicates the acceptability or unacceptability level of a CCP. For instance,
it would be permissible to refrigerate meat at a temperature of 4 °C but undesirable to
do so at 8 °C if it was crucial to keep high-risk food out of the danger zone (between
5°C and 60°C).
Completing food safety monitoring process:
To ensure that hazards don't exceed the established critical limits, each CCP must be
monitored. Although the methods of CCP monitoring will differ, some examples include
the following:
• Daily checking of a refrigerator or freezer's temperature with a probe

thermometer.
• Arranging routine pest inspections to keep bait traps in good condition.
• Requiring employees to document specific cleaning techniques in the food safety

program.
Food safety laws frequently mandate that all identified hazards be continuously
observed to ensure they don't exceed their critical limits.
Completing food safety documents:
According to the HACCP principles, thorough records that are kept up to date are
required. Depending on your industry, these documents are frequently kept in one
Page | 15
document called the Food Safety Plan. A few examples of records and documentation
your business might be required to maintain are as follows:
Temperature charts
Storage logs Cleaning schedules
and logs
Employee
Pest control logs
qualifications
A food business can be required to provide these documents to its regulating food
authority for inspection, depending on the applicable laws that apply to it.
Page | 16
1.5 Identify and report non-conforming practices.

A non-conformance is an inadequacy in the food safety program or a violation of
cleanliness or food handling procedures.
Identifying non-conforming practices:
Non-conformances have timelines for completion that must be met, and they are as
follows:
• The low-risk situation with a minor non-conformance: A "non-conformance with

the approved food safety arrangement" is one in which the potential
consequences do not threaten food safety. A minor non-conformance needs to
be fixed before the upcoming audit.
• Major non-conformance: Situation with moderate risk: If corrective action is not

done to address the non-conformance within a predetermined time frame, the
possible impact of the non-conformance will likely jeopardise food safety and
appropriateness. A major non-conformance must be fixed immediately, or it will
be subject to a follow-up audit.
• Critical non-conformance: High-risk circumstance: A high-risk non-conformance

with the authorised food safety arrangement is one that "justifies prompt
corrective action due to its potential substantial and/or immediate significance to
food safety and appropriateness.'
Reporting non-conforming practices:
• If food handlers believe they may have contaminated food, they must report
their supervisor.
• If a food handler has a sickness that could be spread through food, they must
report their supervisor. Examples of illnesses that can be contracted by food
include hepatitis A, giardiasis, salmonella, and campylobacter infections.
• Suppose a food handler has diarrhoea, vomiting, a sore throat with fever, or
jaundice. In that case, they must report their supervisor unless they are certain
that the symptom or symptoms are unrelated to a foodborne illness.
• Any infected skin lesions or discharges from the ears, nose, or eyes should be
reported to a supervisor by a food handler, as these could contaminate food.
• Food handlers must take all reasonable precautions to prevent food

contamination.
• When there is even the slightest chance that they can contaminate food, food
handlers must properly wash and dry their hands in the available hand-washing
facilities using soap and warm running water.
Page | 17
• Food handlers must refrain from acting in a manner that could contaminate food.
They must refrain from smoking or eating unprotected food, for instance.
Ramifications of failure to observe food safety law and organisational policies

and procedures:
• Heavy penalty: You could be hit with fines of hundreds of thousands of dollars
for not complying.
• Licence problems: You can be issued a show-cause notice, have your licence
suspended, or even worse, have it revoked, depending on how serious the food
safety violation is.
• Reputational damage: Following a food safety incident, it may be challenging for

a restaurant or its manager to rebuild its reputation.
• You may be held personally responsible for a food safety event and be subject to
prosecution depending on how your food business is set up.
• Business closure: If a health inspector determines that your food establishment

poses a major health risk to the public, they can shut it down immediately.
Page | 18
1.6 Take corrective actions within scope of job

responsibility for incidents where food hazards are
identified
Defining solutions to address a hazard, or a control point in the terminology of Hazard

Analysis and Critical Control Point (HACCP), before a food safety issue arises is the
natural progression of the monitoring stage. The Food Safety Supervisor may find it
helpful at this point of the Food Safety Program development to create a backup plan in
cases a food safety emergency arises, such as a product recall or a customer food
poisoning.
The Environmental Health Officer may look for the following things as they examine
your food safety program:
• Evidence of quick response and an examination into the hazard's cause.
• Poof that corrective action was taken, and the results were tracked.
• A review of the incident and recommendations for avoiding a repeat of the

hazard.
Taking corrective actions within the scope of job responsibility for incidents
where food hazards are identified:
The Food Safety Supervisor should thoroughly evaluate the overall Food Safety Program
annually. This review should:
Page | 19
• Include processes to ensure that all hazard identification, control, monitoring,

and corrective action methods are current, applicable, and operating as
intended.
• Describe the activities that were done for the review.
• Decide when the next review will occur and consider how often they should
occur.
• List the possible reasons for a review.
• Include information on how to track review outcomes and use them to enhance
the food safety program.
• Ensure the food safety program safeguards consumers from potential food safety
risks.
The Food Safety Supervisor must always maintain records to show that the Food Safety
Program is followed. Your company will be able to avoid expensive food safety fines and
reputational harm by proving your accountability to Environmental Health Officers
(EHOs).
The Food Safety Supervisor may be questioned about the amount and types of records
that a food company must maintain to demonstrate the efficacy of its food safety
program during a food safety inspection. This will rely on the requirements, complexity,
and resources available to the food industry. Records must be kept for:
• Monitoring actions
• Corrective actions
• Regular program evaluation (specifically when the review and the outcome).
Records must be relevant, readable, and include information about:
• What they relate to.
• Who created the record
• The time and, if applicable, the date.
• The outcome of the information being captured.
• Any corrective action implemented due to recording.
Page | 20
Self-check assessment
QUESTION 1
What is the purpose of food safety program?
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
QUESTION 2
What are critical control points?
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
QUESTION 3
Discuss the corrective actions that can be taken within scope of job
responsibility for incidents where food hazards are identified.
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
Page | 21
CHAPTER 2: STORE FOOD SAFELY.
Page | 22
Food safety monitoring techniques:
Bacterial swabs and counts:
Environmental swabbing can inform food business owners and regulators about the
cleanliness of a food production location. Environmental swabbing is the microbiological
examination of food preparation surfaces, equipment, and utensils with various swab
techniques to determine the presence of pathogens.
Checking and recording that food is stored in appropriate timeframes:
Food storage refers to food kept in a refrigerator, freezer, pantry, or, in some cases, a
warming receptacle. There are extremely particular laws surrounding the temperatures
at which food must be stored, cooked, and reheated; if these standards are not
followed, the chance of being ill due to contamination increases.
Ensuring that food is correctly stored is the first step in maintaining a high level of food
safety and keeping you and others safe. When keeping food, one of the first things to
check is the "use-by" or "best-before" dates printed on the packaging.
These dates will offer you the most accurate indicator of a food's shelf life; however,
the expiry date almost always changes when a packet or can is opened.
Food should be kept in hygienic, dry, clean airtight containers. This will lessen the
possibility of infection while preserving food.
Chemical tests:
Chemical testing is used to confirm the chemical makeup of food, such as how much
sugar, protein, or fat it contains. It also aids in determining whether and how much
heavy metals and minerals are present in the food. Food chemical testing can also
assist you in striking a balance between what is safe and what is appealing. It assists
your food production in meeting HACCP requirements by:
• Recognising chemical contamination, such as that caused by pesticides and

antibiotics.
• Counting the number of additives and preservatives in food.
• Identifying the presence of chemicals in manufacturing and production plants,

such as oil, grease, and cleaning agents in machinery.
• Recognising foreign items such as metal, plastic, wood, or glass.
Visually examining food for quality:
As crucial as providing customers with safe and high-quality food, how you present it is
equally critical. Create cooking and plating criteria for the entire staff so that the visual
consistency remains consistent no matter who cooks the food. Monitoring food
presentation with supervisors is an essential stage in restaurant quality control.
Page | 23
What will I learn?

1. Select food storage conditions for specific food type.
2. Store food in environmental conditions that protect against

contamination and maximise freshness, quality, and appearance.
3. Store food at controlled temperatures and ensure that frozen items
remain frozen during storage.
4. Ensure food is stored to avoid cross-contamination of ingredients.
Page | 24
2.1 Select food storage conditions for specific food

type.
Food that is kept in the refrigerator, freezer, pantry, or occasionally a warming

container is referred to as being in food storage. There are extremely particular
guidelines for cooking, reheating, and storing food; if they are not followed, there is a
higher chance of contracting an illness from a contaminant.
Selecting food storage conditions for specific food types/ Safe food handling
practices for the following different food types:
Food types Safe food handling practices
Dairy: Cheese, milk, cream, and yoghurt should

all be refrigerated at or below 4°C. Store
shelf-stable milk that hasn't been opened
at room temperature, such as evaporated,
condensed, and Ultra-High Temperature
(UHT) milk.
Dry goods: You can store dry goods in airtight

canisters or containers to keep them dry
and secure. Before utilising any
containers, make sure they are both
airtight and undamaged. Contamination
shouldn't be an issue if goods are stored
correctly.
Eggs, including raw egg foods: Buy clean: check eggs are clean and
uncracked before purchasing.
Page | 25
Keep cool: store eggs in the fridge in their

cartons.
Before handling raw eggs and foods

containing raw eggs, wash your hands,
utensils, tools, and work surfaces with hot,
soapy water.
Frozen goods: Frozen food should be stored at -15°C or

lower and defrosted in the refrigerator
instead of on the kitchen counter.
Between 5°C and 60°C is the

"temperature danger zone" for food
safety. At temperatures outside of this
range, bacteria cannot easily grow.
Fruit and vegetables: • After peeling or cutting, fresh food

should be placed in the refrigerator
as soon as possible.
• If cut vegetables have been out of

the fridge for more than two hours,
don't eat them.
• Avoid letting raw meat, poultry,

and shellfish come in contact
with fruits and vegetables.
Meat and poultry: • Until you prepare it, store raw meat
and poultry below five °C in the
refrigerator or freezer.
• Never keep cooked food out at

room temperature for longer than
two hours. Keep heated meals
hotter than 60 °C in an oven or on
the stove until you are ready to
serve.
• If cooked food is not consumed

within two hours, it should be
refrigerated.
Fin-fish and shellfish: • Seafood should be kept uncooked

and cooked separately to prevent
cross-contamination.
• Never use utensils meant for raw

seafood or cooked seafood.
• By using coloured containers and

utensils, cross-contamination can
be prevented.
Page | 26
Page | 27
2.2 Store food in environmental conditions that protect

against contamination and maximise freshness,
quality and appearance.
Food-poisoning bacteria can grow and increase on some types of food more readily than
on others. Foods that pose a risk include:
Raw and cooked meat - such as chicken and

minced meat, and foods containing them, such
as casseroles, curries and lasagne
Dairy products - such as custard and dairy-

based desserts like custard tarts and
cheesecake
Eggs and egg products - such as mousse
Smallgoods - such as ham and salami
Seafood - such as seafood salad, patties, fish

balls, stews containing seafood and fish stock
Cooked rice and pasta
Prepared salads - such as coleslaws, pasta

salads and rice salads
Prepared fruit salads
Ready-to-eat foods - such as sandwiches, rolls,

and pizzas that contain any of the food above.
Storing food in environmental conditions that protect against contamination

and maximise freshness, quality, and appearance:
Page | 28
High-risk food:
Bacteria that might cause food poisoning thrive and replicate most quickly in the danger
range of 5 to 60 °C. Food that poses a risk should not be kept in this temperature
range.
When opened, packaged, canted, and jarred, foods can become high-risk and should be
handled and kept carefully.
Storing food in the fridge:
The temperature in your refrigerator should be five °C or lower. The freezer should be
kept at or below -15 °C.
Freezing food safely:
Refrigerate or freeze chilled and frozen goods immediately. Check that food in the
freezer has frozen solid.
Storing cooked food safely:
When you wish to cool down cooked food:
• Place hot food on shallow plates or divide it into smaller parts to help it cool as
quickly as possible.
• Refrigerate foods that are still hot. Wait until the steam has subsided before
putting the food in the refrigerator.
Avoid refreezing thawed food:
Do not thaw frozen food in the temperature danger zone because bacteria that cause
food poisoning might develop there while it is frozen.
Refrigerate defrosted food until it is ready to cook. When defrosting food in a microwave
oven, cook it immediately after defrosting.
Food poisoning bacteria are more likely to be present in food that has been frozen a
second time. The risk is determined by the state of the food when frozen and how the
food is handled between thawing and refreezing. Once thawed, raw food should never
be refrozen.
Store raw food separately from cooked food:
Foods should be stored in the refrigerator separately, raw and cooked. Cold-cooked
food can become contaminated by germs from raw food, and if the food is not
adequately prepared again, the bacteria can multiply to lethal proportions.
Always keep raw foods in covered or airtight containers at the bottom of the
refrigerator.
Keep raw foods on top of cooked meals to prevent liquids like meat juices from leaking
and contaminating the cooked food.
Select strong, non-toxic food storage containers:
Page | 29
The food business must ensure that the food storage containers are clean, in good
operating order, and only used to store food.
Cover them with tight-fitting lids, foil, or plastic film to prevent contamination. Opened
cans should be emptied into proper containers.
If in doubt, discard it:
Throw out high-risk food kept in the temperature danger zone for more than 4 hours;
do not refrigerate or save it for later.
Examine the expiration dates on food products and discard those that have passed their
best before the date. If you are unsure about the expiration date, discard it.
Page | 30
2.3 Store food at controlled temperatures and ensure

that frozen items remain frozen during storage.
All perishable and prepared foods should be kept in the refrigerator. Not only will this
limit the formation of food-poisoning bacteria, but it will also reduce spoiling. Check the
labels on bottled and packaged foods for storage recommendations, such as:
• "Refrigerate below four °C" or "Refrigerate below five °C."

• Look for "refrigerate after opening" instructions as well, as many items that were
previously not required to be refrigerated have been reformulated and now
require refrigeration, typically to prevent deterioration.
Drinks, pickles, and jams can be kept out of the fridge for a short period. To keep
products in the fridge cold, good air circulation is required .
Temperature control/Storing food at controlled temperatures:
Potentially harmful foods must be stored and displayed at or below five °C or over
60°C.
Page | 31
Where potentially hazardous food is stored outside of temperature control, food

businesses must follow the 2hr / 4hr guideline (i.e., return to temperature control up to
2hrs, after 4hrs, the food must be used immediately or thrown out).
Cooked food must be quickly chilled (60°C to 21°C in 2 hours and 21°C to 5°C in 4
hours). This can be accomplished by storing the food in a cold room and portioning it
into little containers while monitoring the temperature.
Food should be defrosted in the cold room or at the bottom of the refrigerator when
feasible. Use the microwave to quickly thaw frozen food. Thaw under cold running water
as the last option (with food wrapped and packaged). You can avoid defrosting by
putting it at room temperature on the kitchen bench.
Ensuring that frozen items remain frozen during storage:
Potentially harmful foods must be stored and displayed at or below five °C or over
60°C. Meat, poultry, dairy, shellfish, eggs, smallgoods, cooked rice and pasta are
commonly regarded as 'high-risk foods.' This includes ready-to-eat items containing
high-risk ingredients, such as casseroles, quiche, macaroni salad, pizza, sandwiches,
and numerous cakes.
Keeping these high-risk foods below five °C is kept out of the 'danger zone,' defined as
temperatures between 5°C and 60°C.
Food's longevity is improved by freezing it because the water content freezes,

preventing germs from growing and deteriorating. Food should be frozen at -18 °C and
thawed in a refrigerator that does not exceed five °C until it is prepared.
Fridges and freezers should have thermometers installed so that you can quickly check
and record the temperatures inside to verify they are working properly and keeping
food out of the danger zone. Utilise a weekly checklist to guarantee that temperature
checks are performed twice daily.
Avoid refreezing previously frozen and thawed food because anything frozen for the
second time is more likely to have a higher bacteria count.
To limit the danger of cross-contamination, keep raw and cooked foods separate when
refrigerating and freezing food, and store cooked food above raw food.
Page | 32
2.4 Ensure food is stored to avoid cross-contamination

of ingredients.
Many foodborne illness outbreaks are caused by cross-contamination. Even if the meat
is properly cooked, meals might get infected with germs if cross-contamination is not
avoided throughout the preparation process. Cross-contamination can occur when raw
foods come into touch with ready-to-eat foods.
Strategies to ensure food is stored to avoid cross-contamination of

ingredients:
Store food in the right place:
• When storing foods in the refrigerator, where and how they are stored is critical.
• Raw meats should always be kept on the bottom shelf. This eliminates the
possibility of juices leaking onto and contaminating other foods.
• Keep raw meat, poultry, and shellfish in covered containers or sealed plastic
bags to prevent juices from dripping or seeping onto other items.
• If you do not use the meat within a few days of purchasing it, store it in the
freezer for later defrosting.
• Meats and ready-to-eat foods should never be stored close to or on the same
shelves.
Page | 33
Chopping boards:
Cross-contamination can happen easily on chopping boards. Placing ready-to-eat foods

on a surface that previously housed raw meat, poultry, seafood, or eggs might transmit
harmful bacteria.
• For chopping raw meats, utilise plastic or glass surfaces.
• One chopping board should be used for raw meat, poultry, and shellfish.
• For ready-to-eat foods, use a separate chopping board.
• Cooked and raw foods should be served on separate plates and utensils.
• Before re-using plates, utensils, and cutting boards that have come into touch
with raw meat, poultry, seafood, or eggs, thoroughly clean and sanitise them.
• If a chopping board becomes scratched or damaged, it should be replaced.
Washing hands and counters:
When cooking, make sure to properly wash your hands. This covers handling raw meats
as well as cooking. Furthermore, all counters and surfaces should be completely washed
and sanitised after handling raw meats.
Food safety training:
Cross-contamination and the significant effects it might entail are best avoided by
training your personnel. Everyone who works with food in your establishment should
have a basic understanding of foodborne illness and food allergies, including:
• Foodborne bacteria and what they require to survive
• Signs and symptoms of an allergic response
• The significance of good personal hygiene
• The necessity of adhering to food safety regulations and best practices
• The dangers and implications of cutting corners when it comes to food safety
Page | 34
QUESTION 1
Explain the storage conditions for specific food type.
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
QUESTION 2
Discuss the strategies to ensure that frozen items remain frozen during
storage.
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
QUESTION 3
Discuss the ways to ensure that food is stored to avoid cross-contamination of

ingredients.
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
Page | 35
CHAPTER 3: PREPARE FOOD SAFELY.
Page | 36
Contents of national codes and standards that underpin regulatory requirements:
Food labelling, composition, safety, handling, primary production, and processing are all
governed by Australian and New Zealand Food Standards Code in Australia.
Food names or descriptions must appear on food package labels. This name or
description ought to be distinct enough from other foods to allow you to identify it.
Labels must be truthful, and producers cannot portray foods in a false, misleading, or
deceptive manner in compliance with food laws.
The Food Standards Code specifies pre-approved foods, food additives, and food safety
requirements.
The Code is divided into four chapters:
• Chapter 1: Regulations that apply to most foods, such as labelling requirements,

are included in the introduction and standards that apply to all foods. These
compounds can be added to food, and materials in contact with food are safe.
This chapter also covers new food approvals, chemical and microbiological
contamination limits, and maximum residue limits for veterinary and chemical
residues in foods.
• Chapter 2: Food standards include compositional requirements for specific foods,

e.g. meat, fish and alcoholic beverages.
• Chapter 3: Food safety regulations include prerequisites for food handlers

wherever food is sold and only apply in Australia, for example, excellent food
safety procedures including staff training, maintaining food at the proper
temperature, washing hands, and maintaining equipment cleanliness.
• Chapter 4: Primary production standards are also applicable solely in Australia.

Primary production and processing criteria for agricultural commodities such as
shellfish, chicken meat, certain cheeses, wine, and dairy products are included in
this chapter.
What will I learn?

1. Use cooling and heating processes that support microbiological

safety of food.
2. Monitor food temperature during preparation using required

temperature measuring device to achieve microbiological safety.
3. Ensure safety of food prepared, served, and sold to customers.
4. Prepare food to meet customer requirements, including actions to

address allergen requests by customers.
Page | 37
3.1 Use cooling and heating processes that support

microbiological safety of food.
The goal of Standard 1.6.1 Microbiological limits in food is to avoid foodborne illness
caused by food that contains unacceptable quantities of microorganisms. The Standard
specifies methods to determine whether a particular food contains unacceptable germs.
It is critical to properly cool or reheat food to protect it from hazardous microorganisms

and toxins that can cause food poisoning.
According to Standard 3.2.2 - Food Safety Practices and General Requirements, food
establishments must ensure that potentially hazardous food (such as egg or meat
dishes) is immediately cooled or reheated so that harmful microorganisms do not
increase to unsafe levels.
Cooling processes that support microbiological safety of food:
Cooked potentially hazardous food must be promptly cooled to 5°C or lower if stored
and used later. Even though the food has been cooked, it may still contain food-
poisoning bacteria. The amount of time these bacteria may grow or produce toxins is
constrained by quicker cooling periods.
According to the guidelines, food must be cooled from 60°C to 21°C in no more than
two hours and from 21°C to 5°C in no more than four hours. As an alternative, you
must demonstrate that you have a secure backup plan if you want to cool food for a
longer period.
Processes for cooling food:
To quickly chill food:
Page | 38
• Divide it into smaller servings and place them in shallow containers. Take
caution not to contaminate the food in the process.
• Make use of rapid-cooling equipment (e.g. a blast chiller).
• Frequently stir liquid dishes, such as gravy, with a clean and sanitised spoon.
• Use water or ice water baths.
• Allow free air movement around the cooling container (e.g. on a rack rather than
the floor).
• Include ice as an ingredient.
• A probe thermometer may be used to check the temperature.
Heating processes that support the microbiological safety of food:
• Reheat food quickly in a microwave, oven, or stovetop to at least 60°C.
• Do not heat food in bain maries, pie warmers, or other equipment meant solely
to keep food hot; this will either take too long or will not heat the food
sufficiently to make it safe.
• Before transferring potentially hazardous food to hot-holding equipment, heat it

to 60°C or above. Avoid reheating potentially hazardous food more than once to
avoid additional warming periods.
• A probe thermometer may be used to check the temperature.
Page | 39
3.2 Monitor food temperature during preparation using

required temperature measuring device to achieve
microbiological safety.
A probe thermometer is one of the most crucial pieces of equipment in a commercial

kitchen. When food is chopped, cooked, cooled, reheated, frozen, or defrosted, the
temperature must be monitored. One of the main factors contributing to outbreaks of
foodborne illness in Australia is poor timing and temperature control.
Monitoring and recording food temperatures using a temperature measuring

device accurate to plus or minus 1° Celsius:/to achieve microbiological safety:
Every food facility that prepares, handles, or sells potentially dangerous food must have
a thermometer to guarantee that the food is kept at safe temperatures. To be within ±1
°C. The thermometer must be accurate. When checking the temperature, check the
centre of the meal as well because it may be different from the surface temperature.
The thermometer needs to be kept in working order. This includes replacing any dead
batteries and repairing any broken thermometers.
Monitoring and recording the temperature of cold and hot storage equipment:
Fridges and freezers should have thermometers installed so that you can quickly check
and record the temperatures inside to verify they are working properly and keeping
food out of the danger zone. Utilise a weekly checklist to guarantee that temperature
checks are performed twice daily.
Page | 40
Operating procedures for temperature probe:
Calibration: Verifying whether your thermometers are

reporting the right temperature is known
as thermometer calibration.
There are two techniques for calibrating

thermometers:
a) Hot calibration:
The following are the steps for hot

calibration:
• Boil the tap water and transfer it to

a suitable container (such as a mug
or beaker)
• Put your thermometer inside the

container.
• Give it two minutes.
• Make sure the temperature is

between 99°C and 101°C.
• If the temperature is off, set your

thermometer properly while
submerging it in the water.
b) Cold calibration:
The following are the steps for cold

calibration:
• In a container, combine 50%

crushed ice and 50% water (such
as a mug or beaker).
• Wait five minutes to make sure the

heat is dispersed evenly.
• Put your thermometer inside the

container.
• Wait one more minute.
• Verify that it is between -1°C and

1°C.
• If the temperature is off, set your

thermometer properly while
submerging it in the water.
Page | 41
Correct use: When using a thermometer:
• Ensure the thermometer is dry and

clean.
• Place the probe into the food, and

once the reading has stabilised,
take the temperature.
• If the food is being chilled in a

refrigerator, the top of the food
may be cooler than the centre;
measure different food sections
since the temperature may not be
the same.
• After taking the temperature of one

food and before taking the
temperature of another, clean and
sanitise the thermometer.
• Wait until the thermometer reaches

room temperature in between
measures if you're using it to
measure both hot and cold food.
• There will be colder and hotter

spots inside a refrigerator or
display unit, so check the
temperatures of various foods
there.
• By placing the thermometer's

length between two packets of
chilled packaged food, you may
approximate the temperature of the
food while keeping the package
intact.
Cleaning methods: Before measuring the temperature of the

food, the thermometer's probe must be
cleaned and sanitised because it will be
immersed in food. This is particularly
crucial when measuring the temperatures
of raw and cooked food, such as raw and
cooked chicken. To sanitise and clean
your thermometer:
• Wash the probe to remove any

grease or food particles.
• Use alcohol wipes or really hot
Page | 42
water to sanitise the probe.
• The probe should be completely

dried with a single-use cloth or air
dry.
Identifying faults: Put a probe in hot and frozen water to

check it out or find a fault.
• Iced water should have readings

between -1°C and 1°C.
• Boiling water measurements should

range from 99°C to 101°C.
If the readings fall outside of these ranges,

there may be faults with the probe's
operation.
Page | 43
3.3 Ensure safety of food prepared, served, and sold

to customers.
Food safety is the responsibility of the business's owner or operator. Food safety is
crucial to food production and handling since it guarantees that consumers' health and
safety are safeguarded from any food-related issues. To ensure food safety, the whole
food supply chain must cooperate.
Methods to ensure the safety of food served and sold to customers:
Packaging control:
Using packaging materials suited to foods:
Food businesses are required by Standard 3.2.2 - Food Safety Practices and General
Requirements to:
• Use only substances that are unlikely to contaminate food.
• Ensure there is no chance the food will get contaminated when packaged.
The food businesses must:
• Use only clean, undamaged, food-safe packaging.
• Purchase from a reliable supplier.
• Know the ingredients in your food, and ensure the packaging is appropriate (ask
the supplier or manufacturer for assurance or certification that the material is
food-safe).
Page | 44
• Ensure that the packaging can withstand the circumstances it will be exposed to,
such as freezing, microwaving, or using dishwashers; check the manufacturer's
instructions.
Monitoring of packaging damage:
• Use hygienic handling techniques when handling food.
• Keep food in a place that's secure and hygienic.
• Examine the packaging's ability to keep food safe by considering where and how
long it will be stored.
• Apply the proper cleaning and sanitising techniques.
• Do not frequently use packaging intended for single use; instead, only reuse
materials that are safe for food.
• If there is a chance that chemicals will contaminate food, think about using a
food-safe inner liner.
Protective barriers:
Physical barriers between bare hands and the food, such as tongs, spatulas, bakery
sheets, and gloves, must be utilised when handling restaurant foods that won't be
further cooked.
When work responsibilities change, gloves must be adjusted. Before handling ready-to-
eat food again after performing tasks like receiving delivery boxes or putting out the
trash, gloves should be taken off, hands should be cleansed, and new gloves should be
placed on.
Utensil control:
• Cutting boards, plates, utensils, and surfaces should be well-cleaned with hot,
soapy water when handling raw meat, poultry, seafood, or eggs. Use your
washing machine's hot cycle to wash dishcloths often.
• Use one cutting board for fresh produce and dishes that won't be cooked before
consumption and another for raw meat, poultry, and fish. Replace them as they
start to show wear.
• For raw and cooked foods, use different plates and utensils.
Page | 45
3.4 Prepare food to meet customer requirements,

including actions to address allergen requests by
customers.
Food businesses must comprehend their duty to safeguard customers from exposure to
identified food allergens, given the rise in food allergies in Australia. An allergy could be
present in any food. The food businesses must ensure that policies are in place, that
staff members have received the necessary training, and that they are aware of their
duties to inform customers when food contains known allergies.
When an allergen affects a person who has allergies, it can have severe health effects,
even death. Once a consumer discloses a food allergy, the organisation has a legal
obligation to prepare food free of the allergen or inform the customer that they cannot
guarantee that the food does not contain it.
Cross-contamination of food allergens:
Cross-contamination occurs when a trace amount of an allergen from one food

accidentally enters another during food production or preparation. Additionally, it can
spread by saliva and contact with items, surfaces, or utensils.
Numerous allergens are known to enter food as it is being processed in a food

processing facility. Listed below are a few typical allergens:
Page | 46
Gluten Crustacea Egg Fish
Milk Peanuts Soybeans Sulphites
Tree nuts Sesame seeds
Steps to prepare food to meet customer requirements who have allergen

requests:
Food handlers should be able to tell what is in the food they make or the dish
they serve. Understand what allergies and allergens may be present by using the
recipe, ingredient labels, and information provided by your suppliers.
• Plan: Have a strategy to handle customers who call ahead or enquire about food
at the counter or table to see if it contains a specific food allergen or to see if the
chef can meet their allergen avoidance requirements.
• Be precise: Ensure the information is current and accurate if you indicate

substances that may cause a food allergy on a card, label, or menu.
• Never guess: When handling consumer requests for allergen-free meals,

always carefully inspect the ingredients and adhere to the food business plan.
Inform the customer if you are still unsure.
• Hygiene: A clean apron should be worn, work surfaces, tools, and utensils should
all have been completely cleaned, and you should wash your hands thoroughly
before cooking any food for someone who has a food allergy.
• Training: Inform food handlers about food allergies and the effects of allergic
reactions. When a consumer asks about allergens in food, let the staff know
what to do. Indicate which employees can provide the customer with the
information they require or advise them of the menu items they can order.
Employee knowledge and training are essential to prevent customers with food
allergies from being exposed to a product's unintended or undisclosed presence
of allergens.
• Always check ingredients: Before beginning to prepare food for someone with an
allergy, always check the ingredients. This is important because both recipes and
Page | 47
items might change. Inform food handlers if ingredients change, and ensure
written records are current.
• Ordering procedure: Make sure a mechanism is in place "front-of-house" that is

clear for marking orders to alert the chef and other food handlers that a dish
needs to exclude a certain food allergen (s).
Actions to address allergen requests by customers:
To lessen the possibility of cross-contamination, you must act if a consumer discloses a

food allergy.
Every person who works with food needs to be knowledgeable about the foods they
prepare or sell and the ingredients used in those foods. Identifying and communicating
known allergies is necessary for staff assistance. You and your team should take the
following actions:
• When a customer orders an allergen-free meal, the kitchen and waitstaff should
always be informed orally and in writing.
• Use just the components specified in recipes; never swap out one ingredient for
another. Do not, for instance, substitute sesame seeds for poppy seeds. It's
possible that a customer ordered the dish without disclosing a food allergy.
• Remember and understand that cooking or cooling processes do not destroy

allergen proteins.
• A separate location for food free of allergens should be kept apart, and
preparation areas should be routinely cleaned and sanitised to remove residues.
An allergen can trigger allergic responses in even very small amounts.
• Use clean, sanitised utensils when storing, preparing, or serving an allergen-free

meal.
• When preparing an allergen-free meal, make it fresh and prepare it first.

Depending on the sort of dish requested, ask the customer if a possible
substitute would be appropriate. For instance, you can use foil to cover the grill
while cooking a steak to prevent cross-contamination with earlier-cooked fish or
substitute olive oil for butter when cooking pasta.
• By not reusing any equipment for different substances, cross-contamination can

be avoided. For instance, don't chop vegetables for a salad on a cutting board
previously used to prepare chopped peanuts. Between uses of any product, all
utensils must be completely cleaned and sanitised.
Page | 48
QUESTION 1
Discuss the heating processes that support microbiological safety of food.
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
QUESTION 2
Discuss the methods to ensure safety of food prepared, served and sold to
customers.
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
QUESTION 3
Explain the actions that can be taken to address allergen requests by

customers.
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
Page | 49
CHAPTER 4: PROVIDE SAFE SINGLE-USE

ITEMS.
Page | 50
High-risk customer groups:
Children or babies: Young children's bodies are less equipped

to fight illness and infections since their
immune systems are still growing. Food
poisoning is especially vulnerable because
it can induce diarrhoea and dehydration.
Pregnant women: Pregnant women are more prone to

become ill when particular bacteria are
present than other people.
Aged persons: People's immune systems and organs lose

the ability to detect and get rid of harmful
microbes as they age. This increases the
risk for older persons.
People with immune deficiencies: People whose immune systems are

affected by illnesses like diabetes, liver or
kidney disease, alcoholism, chemotherapy,
or radiation therapy are less able to fight
off microorganisms and illness.
People with allergies: A person develops a food allergy when

their immune system reacts to allergens
safe for others. Peanuts, tree nuts, milk,
eggs, sesame seeds, fish and shellfish,
soy, lupin, and wheat are the most
common dietary allergies. No matter how
tiny the amount, these must always be
disclosed if they are present in food as
ingredients.
People with medical conditions: Food for special medical purposes is

employed to regulate the diets of people
with certain diseases, ailments, or medical
conditions. These speciality foods are
designed for individuals whose nutritional
needs cannot be satisfied by typical diets.
Page | 51
What will I learn?

1. Store, display and provide single use items so they are protected from
damage and contamination.
2. Follow instructions for items intended for single use.
Page | 52
4.1 Store, display and provide single-use items, so

they are protected from damage and
contamination.
A food business must take all reasonable precautions to ensure that single-use items do
not come into touch with food or a person's mouth if they are:
Contaminated.
Reasonably suspected of being contaminated.
Storing and providing single-use items:
Customers use some single-use items to eat from or with. Others, like sugars and jams,
are consumed. These items must be stored securely, protecting against contamination
and damage. They need to be controlled when put out for customer usage and must be
examined upon delivery for damage or contamination. They must also be stored
properly to keep them in this condition.
Small quantities must be distributed for consumer use one at a time. The duty of
ensuring single-use supplies is stored in the public area in the proper location and
manner should be assigned to staff.
Strategies to display single-use items:
• Use windshields or cabinets.
• Keep food away from fans, open windows, doors, insect zappers, and pest
sprays.
• Keep food out of children's reach.
• Use containers, bags, paper strips, or food-grade cling wrap to keep food safe.
• To avoid contaminating different batches, avoid topping off plates.
• Use easy-to-clean and sanitise benches, plates, and containers.
• Use signs to direct consumers to the appropriate serving utensils.
Page | 53
Supervision of food displays:
Food must be kept safe from contamination and at the appropriate temperature if you
own a restaurant or other business that sells food.
Any ready-to-eat food not meant for self-service displayed for sale on a counter or bar
must be covered, confined, or wrapped to preserve the food from contamination.
A food business must ensure that the unpackaged, ready-to-eat food should be properly
monitored. Any food that has been contaminated by a client or is likely to have been
thus contaminated is taken from the display as soon as it becomes aware.
Potentially hazardous food must be stored to keep toxic microorganisms from

multiplying to dangerous levels or creating toxins. This implies:
• Food must be presented at five °C or lower or 60°C or higher.
• Food on display must remain frozen solidly.
Page | 54
4.2 Follow instructions for items intended for single

use.
Single-use items are products and packaging intended to be used once and then
discarded. In the case of single-use items that are meant to meet food or a person's
mouth, a food business must:
• Take all reasonable precautions to keep them from contamination until use.
• Such items should not be re-used.
• Disposable chopsticks, paper napkins, plastic takeout containers, and plastic utensils
are examples of single-use items.
Instructions for items intended for single use:
Page | 55
Protecting the single use item with packaging

or a container.
Using dispensers that will allow only the

customer who will use the single use item to
touch it.
Storing the single use item away from

chemicals, in food storage areas.
Throw away the single-use item if it has been

used, damaged, touched or in any way
contaminated.
Providing separate serving utensils for each dish:
When exhibiting unpackaged food like salad and sushi bars, smorgasbords, and bakery
displays) for self-service, extra caution must be used. Separate serving utensils,
barriers, and supervision must be provided to prevent food from being contamination
by people's hands, sneezes coughs, etc.
Page | 56
QUESTION 1
What are single use items?
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
QUESTION 2
Discuss the ways to store single use items.
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
QUESTION 3
Discuss the steps to display single use items.
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
Page | 57
CHAPTER 5: MAINTAIN A CLEAN

ENVIRONMENT
Page | 58
Meaning of contaminant, contamination and potentially hazardous foods as defined by

the Australia New Zealand Food Standards Code:
Contaminant: Any biological or chemical agent, foreign

substance, or other substances that could
jeopardise the safety or appropriateness of
food are considered contaminants.
Contamination: Foods that are spoilt or contaminated

because they contain microorganisms,
such as bacteria or parasites, or toxic
compounds that render them unsafe for
consumption are often referred to as
contaminated food.
Potentially hazardous foods: Potentially hazardous foods are those that

may contain food-poisoning bacteria. That,
if not stored at the proper temperatures,
can enable the growth of these bacteria or
the production of toxins to unsafe levels
for consumers.
What will I learn?

1. Clean and sanitise equipment, surfaces, and utensils.
2. Use appropriate containers and prevent accumulation of garbage and

recycled matter.
3. Identify and report cleaning, sanitising and maintenance

requirements.
4. Dispose of, or report damaged or unsafe eating, drinking or food

handling utensils.
5. Take measures within scope of responsibility to ensure food handling

areas are free from animals and pests and report incidents of animal
or pest infestation.
Page | 59
5.1 Clean and sanitise equipment, surfaces, and

utensils.
All food-contact equipment, utensils, and surfaces must be kept safe and clean.
Consumption utensils, drinking vessels, and equipment surfaces that meet food:
• Are tidy.
• Have undergone treatments with heat, chemicals, or other methods to minimise

the number of microbes on the surface or in the object so that it does not:
o Compromise the security of any potential contact with food
o Allow the spread of infectious illness.

A food business can show the proper enforcement agency that it is serious about
producing high-quality, safe, and adequate food by having clean, sanitary facilities that
adhere to the required Australian New Zealand Food Standards Code criteria. Beyond
only maintaining compliance, it is advantageous for a food business to comply with the
applicable legal standards for cleaning and maintenance.
Consumers are becoming increasingly aware of the standards the food industry sets and
the procedures required to produce healthy food. Consumers are more inclined to
return to clean, well-maintained establishments and can criticise inadequate food
handling and sanitary methods.
Page | 60
Clean is defined in Standard 3.1.1 of the Code as being free of extraneous visible
matter, offensive odour, and cleanliness to the touch. According to Standard 3.2.2 of
the Code, cleanliness is defined as the absence of:
Garbage (except in garbage containers)
Recycled matter (except in containers)
Food waste
Dirt
Grease
Other visible matter.
Sanitisers may not function well if all visible contamination has not been removed from
the food contact surface or utensil. Therefore, thorough cleaning is required before
sanitising.
Choice and application of cleaning, sanitising and pest control equipment and
materials following manufacturers' advice/ Cleaning and sanitising equipment,
surfaces, and utensils:
Step 1 Preparation:
• Remove any loose dirt or food particles.
• Warm, potable water should be used to rinse.
Step 2 Cleaning:
• Wash in hot water (60 °C) with detergent.
• Rinse thoroughly with clean, potable water.
Step 3 Sanitation (bacteria-killing):
• For at least 2 minutes, rinse with hot, clean, potable water (75 °C).
• Sanitiser should be used as instructed on the label.
Step 4 Air drying:
• Allow benches, counters, and equipment to air dry.
Page | 61
• A draining rack is the most hygienic technique to dry equipment.
5.2 Use appropriate containers and prevent the

accumulation of garbage and recycled matter.
Food waste in kitchens is an important issue for both the environment and the economy
worldwide, so food businesses must do their share to combat it.
Methane emissions from food waste in landfills directly affect climate change. Methane
is a glasshouse gas. Allowing edible food to spoil damages the ozone layer and wastes
the water and energy used to manufacture it.
Reducing food waste should be one of your top responsibilities as a food service
operator if you want to run the most effective and profitable kitchen possible.
Using appropriate containers:
Glass containers:
These materials are strong, recyclable, and reusable. They are also simple to clean and
can transport food in packaging. Water bottles are among the glass food and beverage
containers.
Most portable glass food containers have bamboo lids that double as cutting boards or
snap-locking plastic lids with silicone seals.
These containers can be recycled when thrown away, lessening the harmful effects of
plastics on the environment.
Stainless steel:
Food-grade stainless steel is a secure option for food storage since it is strong, rust-
free, and heat-resistant. It can also be recycled and reused.
The ideal storage for bulk items like flour, grains, and spices is in glass jars with
stainless steel and airtight lids.
Bamboo:
Bamboo is a good material for food packaging because it is strong, heat-resistant, and
biodegradable.
Bread boxes, serving bowls, portable plastic-free lunch boxes with bamboo lids, and
countertop glass jars with bamboo covers are just a few examples of food packaging
made of bamboo.
Strategies to prevent the accumulation of garbage and recycled matter:
• Conduct your audit: To ensure the accuracy of your findings, create a procedure
for weighing garbage containers and recording your findings.
Page | 62
o For the collection of garbage from storage, preparation, and customers,

identify three distinct bins (plate waste).
o Weigh each bin and note how many clients you serviced.
o The weight of each bin should be compared to how busy your restaurant
was.
An audit also enables you to compare your restaurant's waste reduction efforts
to those of other restaurants. One advantage of a thorough food waste audit is
that it motivates management and staff to consider ways to waste less food.
Your kitchen employees and front-of-house staff both deal with food waste and
can provide helpful insight into how you can handle the problem.
• Use the FIFO system: By arranging inventory such that the oldest stock is used
first, the FIFO (first-in, first-out) method helps you limit the quantity of food
deterioration in your kitchen. The FIFO approach, for instance, mandates that
you utilise all the food from Wednesday's shipment before you touch Friday's if
you received a shipment of fruits and vegetables on Wednesday and another on
Friday.
• Control your temperature: The key to preventing the formation of hazardous

germs and, as a result, food spoiling is maintaining proper temperature
regulation when storing food. To maintain food's durability and safe use in
preparing meals, it must be cooled and heated at the proper temperatures.
• Store perishable items away from the danger zone of 5 to 65 °C, where bacteria
develop most quickly, using digital temperature probes to record the
temperatures at which stock is received. Ensure you and your staff have
received training on best practices for handling hot food displays, warming cold
food, cooling cooked components, and other related tasks.
• Avoid overbuying stocks: Check with your team to see if there are ways to order
more effectively so that you don't buy more than you require. It's a terrific idea
to use inventory management software to keep track of all the merchandise as it
moves around your kitchen. You can easily spot inefficiencies and waste by
seeing your complete inventory system in one location.
• Reduce portion sizes: Although huge portions can give customers the impression
that they are receiving more food for their money, a lot of this extra food ends
up on plates and is thrown away. Try serving lesser servings of certain meals if
you notice that clients usually leave them unfinished. Cleaning your plate can
make you feel better about your eating experience and less guilty about
throwing away food. Instead, offer clients various serving sizes to select the one
that best suits their appetite and reduce food waste.
• Improve cross-utilisation of ingredients: Using specific components in various

menu items will help you stretch their use and cut down on food waste in your
kitchen. By doing this, you'll get more use out of each stock item you buy and
lessen the likelihood that anything will be thrown out because it's best before the
date has passed.
Page | 63
• Re-use food scraps and excess produced during meal preparation: Consider
other uses for the food scraps and excess. For instance, extra-cooked chicken
breast can be used in a salad, or deep-fried potato skins can be provided as a
snack.
• Encourage customers to take leftovers home: Stock low-impact containers and

make it clear that doing so won't disrupt your staff to make it simple for patrons
to take leftover meals home with them.
• Contribute leftovers to a charity: Rather than letting food waste accumulate in

the trash, donate leftovers to a charity that delivers edible food to those in need.
Find local organisations that accept food donations and see if you can set up
regular collections.
Page | 64
5.3 Identify and report cleaning, sanitising and

maintenance requirements.
Cleaning and sanitising are crucial steps in the food industry to prevent harmful
microorganisms or other items from contaminating food and making it unsafe to
consume.
Food businesses must maintain the cleanliness and sanitary conditions of their facilities,
furnishings, equipment, and transport vehicles per Standard 3.2.2 - Food Safety
Practices and General Requirements. This means that:
• Food scraps, garbage, dirt, grease, and other materials shouldn't be allowed to
accumulate.
• All surfaces and utensils that touch with food should be hygienic and clean.
Identifying cleaning, sanitising, and maintenance requirements relevant to

food preparation and storage:
Cleaning:
• Dirt: Detergents are chemicals that remove dirt and grease. However,
detergents do not kill bacteria and other microorganisms.
• Food waste: Scape food scraps from surfaces and rinse them with water.
• Grease: Heated water will help remove grease or fat, but the temperature should
not be so hot that it bakes food residue onto the surface. For example, 54ºC to
60ºC is recommended for washing utensils.
Page | 65
• Pest waste removal: Here are some easy steps you can do to lessen the
possibility of pests infiltrating your commercial kitchen workspaces:
o Never keep food items on the ground.
o The food businesses must ensure that the gaps and cracks are sealed.
o Put flyscreens on your doors and windows.
o Make sure waste is disposed of regularly.
o Engage a certified pest controller to regularly inspect the property for

infestation indications.
Sanitising:
Eating and drinking utensils:
Eating and drinking utensils should only be sanitised after being meticulously cleaned.
Using hot water, chemicals, or other procedures can sanitise an area. Examples include:
• Soaking goods in extremely hot water or diluted bleach.
• Soaking goods in 70% ethanol.
• Using a commercial food-grade sanitiser as directed by the manufacturer, paying

close attention to the necessary concentration and contact duration.
Food contact surfaces:
Wipe the surface free of any apparent debris to start cleaning. The next step is to use a
microfiber wipe to apply a food-grade, non-abrasive cleaning solution. Some
restaurants might choose to utilise bleach cleaning solutions. However, bleach can be
dangerous if handled improperly.
Maintenance:
• Minor faults: The equipment used in restaurants and the more extensive after-
warranty repairs are costly. In the long term, routine checkups and maintenance
prove to be cost-effective. When equipment is regularly maintained, minor flaws
and damages can quickly identify and repair. In this manner, while routine
maintenance costs are added to your budget, more severe equipment damage is
prevented at a lower overall cost of equipment repair.
Page | 66
Page | 67
5.4 Dispose of, or report damaged or unsafe eating,

drinking or food handling utensils.
Food businesses are required to keep their facilities, furnishings, and equipment in good
repair and operational condition. When handling food, a food business cannot utilise any
eating or drinking utensils that are cracked, chipped, or broken according to Standard
3.2.2 cl 21 of the Code).
Fixtures, fittings, and equipment must be kept in good working order by food
enterprises to:
Prevent food contamination from leaking pipes,

flaking paint, flaking plaster, rotting wood, and
shattered glass.
Allow for efficient cleaning and, if required,

sanitising.
Make sure that there are no gaps in the walls or

ceilings where pests could enter the building or a
vehicle.
Verify that the equipment performs as planned
Page | 68
Purpose of reporting damaged or unsafe eating, drinking or food-handling

utensils:
Eating and drinking chipped, damaged, or cracked utensils pose a concern to food
safety since they can't be thoroughly cleaned and sanitised, which could lead to the
transfer of infectious diseases. If a piece of the utensil breaks or is chipped and falls
into the food, it could contaminate it directly.
Page | 69
5.5 Take measures within the scope of responsibility

to ensure food handling areas are free from
animals and pests and report incidents of animal
or pest infestation.
Standard 3.2.2—food safety practices and general requirements state that your
food business must do all reasonably possible to prevent insect problems.
This entails:
• This means that pests are prevented from entering or dwelling in your food
establishment.
• Pests are removed from your premises and the vehicles used to transport food.
Measures to ensure food handling areas are free from animals and pests:
To keep your restaurant free of reputation-damaging pests, food handlers and business
owners pay special attention to the areas in your kitchen that need to be cleaned and
cared for regularly. Understanding where pests prefer to hide should assist you in
keeping your cleaning routine efficient. Be cautious, for example, when maintaining:
• Waste disposal areas

Page | 70
• Food storage areas
• Food preparation areas
• Outdoor areas
• Dining areas
Steps to lessen the possibility of pests in your kitchen workspaces:
• Never keep food items on the floor.
• Put flyscreens on your doors and windows.
• Make sure waste is disposed of regularly.
• Engage a certified pest controller to regularly inspect the property for infestation
indications.
• Adopt simple cleaning practices to keep pests out of your restaurant and ensure
that everyone on staff knows your health and hygiene rules.
• Use a solid pest management strategy that addresses the following:
o Which pests should be treated and how.
o Areas that require examination and care (e.g., Behind appliances and
equipment, inside wall cavities and cupboards, under and inside boxes and
packaging).
o Locations of insecticides and pest control equipment. Place them away from
surfaces that could meet food or chemicals that pests have killed (e.g., Not
above food preparation areas). Keep track of the equipment and pesticide
locations on a site map.
o The frequency of inspections and treatments will vary depending on the area,
climate, food production, type of pests, and activity. Regular checks and
treatments will ensure that no expired pesticides are applied, that baits are
changed or reset, and that any dead pests are removed.
o Use only pesticides with safety and expiration information certified around
food premises.
Reporting incidents of animal or pest infestation:
Kitchen contamination is a severe problem when there are pest infestations since pests
spread dangerous pathogens quickly and frequently without being aware. Food handlers
should take every precaution to lessen the possibility of pests contaminating the places
where food is prepared. If an infestation is found, all practical measures should be
taken to eliminate and prevent it from recurring.
When determining whether there may be a pest infestation, some signs to look out for
are:
• Droppings.
Page | 71
• Food or packaging with bite marks.
• Signs of a disturbance in food storage areas.
• Strange smells
Keep track of any pest inspections and treatments. Dates, kind of pest activity,
chemicals/controls utilised, and recommended measures should all be included in the
report. Any advised actions should be carried out as soon as possible.
Page | 72
QUESTION 1
Explain the ways to clean and sanitise equipment, surfaces and utensils.
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
QUESTION 2
Explain the purpose of reporting damaged or unsafe eating, drinking or food

handling utensils.
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
QUESTION 3
Discuss the measures that can be taken to ensure food handling areas are
free from animals and pests.
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
Page | 73
CHAPTER 6: DISPOSE OF FOOD SAFELY.
Page | 74
Strategies to dispose of food waste safely:
• Remove food waste and other waste products from locations where food is
handled, prepared, or manufactured regularly.
• Provide a large trash can or trashcan with a lid on the property for waste
collection. A system that enables a bin to be opened without touching it should
be present. Before use, have the trash can emptied, cleaned, and dried.
• Separate liquid and solid waste when placing them in the bins.
• Place the bins far enough apart to avoid contamination.
• Follow all rules and regulations, especially concerning plastics and other
environmentally hazardous materials.
What will I learn?

1. Mark and separate from other foodstuffs any food identified for
disposal until disposal is complete.
2. Dispose of food promptly to avoid cross-contamination.
3. Use appropriate documentation to record disposed food items.
Page | 75
6.1 Mark and separate from other foodstuffs any food

identified for disposal until disposal is complete.
All food deemed unsafe for consumption or suspected of being unsafe for consumption
must be properly disposed of.
Food identified for disposal includes those that:
• Are out of their best before or use-by date.
• Have been delivered back to the business.
• Are not safe or acceptable for eating or are at least suspected of not being safe
and suitable, for instance, food that has been polluted by physical, chemical, or
biological contaminants.
• Food that has been in the danger zone of temperature for too long is exempt
from the two-hour, four-hour guideline.
• Anything left over from the service period cannot be sold, refrigerated, stored, or
reused.
• Foods that have been heated but cannot be chilled again.
• Food in packaging that is damaged.
• Food items that their supplier has recalled.
Page | 76
To reduce the risk of cross-contamination, foods designated for disposal must be

isolated and disposed of immediately.
Cross-contamination will result if contaminated foods are permitted to touch

uncontaminated items. Visibly spoiled food should be securely stored to reduce the
chance that other foods will become contaminated and spoil from the air.
Items contaminated with bacteria that cause food poisoning or food spoilage must be
thrown out to prevent the spread of spores, increasing the likelihood that other foods in
the same locations would also be contaminated.
Foods can also become contaminated by yeast and mould, and it is important to avoid
the transfer of their spores from one food to another.
If food is categorised for disposal:
• Food that is unfit for consumption may be destroyed. Most likely, destruction will
take the form of disposal in trash cans set up for pickup.
• Some products might be recycled, and vegetable scraps might be fed into a
mechanical disposal system.
• Dispose of the food to prevent it from being consumed by humans; for example,
it might be gathered by contractors for reprocessing—fats and oils turned into
soap.
• Returned to a supplier: If goods from a supplier are not in good condition, are
broken, or are contaminated, they should be sent back to the source together
with a placement order or a credit note.
Food designated for disposal should be thrown right away, but if that is not possible, it
should be properly marked as not for use and kept separate from other foods to
prevent accidental usage.
The reason an item is not for use should be stated on the label, for example, Not for
Use - Recalled by Supplier. As it is being held for future use, this helps to minimise
misunderstanding with other foods that might not be in use right now.
Before re-using, wrappers and containers that previously housed contaminated items
must be thoroughly cleaned, sanitised, and allowed to air dry.
Before storing each type of waste in a different bin, there should be a system to
segregate biodegradable and non-biodegradable waste.
Strategies to mark and separate from other foodstuffs any food identified for
disposal:
Step 1 Separate your food waste:
First, segregate your food waste by putting it in a different container for at least a
week. Any container will do if it is sizable, has a tight lid, and is placed close to where
you discard your food waste.
Step 2 Record what you dispose of away:
Page | 77
As you have food trash to dispose of throughout the week, put it in this container. Make
a note of the items and quantity you are discarding. Use a kitchen scale to weigh it if
you can.
Step 3: List the justifications for your food disposal:
Make a note of the reasons each time you throw away food. This is a crucial item that
you may attempt to modify if you discover that you consistently throw the same things
away for the same causes.
Page | 78
6.2 Dispose of food promptly to avoid cross-

contamination.
To avoid cross-contamination of non-spoiled food and storage facilities, food waste

must be disposed of properly and appropriately. Garbage cans can attract pests and
serve as a breeding ground for bacteria. To prevent food contamination, they must be
handled carefully.
Strategies to dispose of food promptly to avoid cross-contamination:
• Every day, or more frequently, if necessary, remove food waste from the
kitchen.
• Arrange regular garbage collection. Pests find garbage that hasn't been collected
after disposal particularly appealing.
• Garbage cans shouldn't be allowed to overflow.
• Garbage cans should be cleaned and hosed down frequently.
• For garbage cans, always utilise a bin liner. This is a great approach to ensure
the waste is kept as sanitary as possible. That dangerous bacteria don't have a
chance to develop on the unit's interior.
• When in use, keep garbage containers' lids firmly closed.
Page | 79
• Put potentially dangerous items, such as used syringes, in designated

containers. If you are unsure how to eliminate dangerous materials, consult your
manager or supervisor.
• Use only clean containers for moving ice or food.
• Food scraps should be refrigerated in warm areas to stop bacteria from rapidly
multiplying to unsafe levels, but other food shouldn't be kept in the refrigerator.
• Always wash your hands after handling waste.
• Additionally, always keep in mind the rule about food waste disposal; if in doubt,
throw it out.
Page | 80
6.3 Use appropriate documentation to record disposed

food items.
A paper logbook or an automated food waste tracking system should be used to record
each item that food service employees discard.
The food industry must track pre-consumer food waste at the time of disposal. When
you put waste in the trash, compost, or garbage disposal, note it in the logbook.
Documentation to record disposed of food items:
Food waste log:
The food businesses need to:
• On the notebook, record the kind of food being discarded and the cause. This is
important information that will highlight areas where change is possible.
• Keep track of the amount wasted.
• If you have a scale, the best choice is to put the food in an empty bus tub and
weigh the trash. In the logbook, note its weight.
• If you don't have a scale, note the volume (e.g., half a pot, two gallons, etc.) or
the number of leftovers.
• At the start of the shift the following day, chefs and managers should evaluate
the waste logbook from the previous shift.
• The kitchen team should discuss the top five waste items at a pre-shift meeting.
Ask the team for suggestions on how to cut those costs.
Page | 81
• Review the Top five items' progress every week until the amounts fall.
• Keep an Excel spreadsheet with your daily trash totals (minus tare weights) if
you have the time so you can track your improvement. Use specialist tracking
software for food waste as an alternative to automate this reporting and record-
keeping.
Page | 82
Page | 83
QUESTION 1
Discuss the methods to separate from other foodstuffs any food identified for
disposal until disposal is complete.
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
QUESTION 2
Explain the ways to dispose of food promptly to avoid cross-contamination.
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
_____________________________________________________________
QUESTION 3
Discuss the documentation required to record disposed food items.
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
Page | 84
References
1. Food Safety Laws & Requirements for Established Businesses. (2022). Retrieved
September 2022, from https://www.foodsafety.com.au/laws-
requirements/role/for-established-businesses
2. Calibrating Probe Thermometers in a Commercial Kitchen. (2022). Retrieved
September 2022, from https://www.foodsafety.com.au/blog/calibrating-probe-
thermometers-in-a-commercial-kitchen
3. Food Safety: Storage and Temperatures. (2022). Retrieved September 2022,

from https://www.foodsafety.com.au/blog/food-safety-storage-and-
temperatures
4. How to Avoid Cross-Contamination in the Kitchen. (2022). Retrieved September

2022, from https://www.foodsafety.com.au/blog/how-to-avoid-cross-
contamination-in-the-kitchen
5. Allergen Management for Food Businesses. (2022). Retrieved September 2022,

from https://resources.foodsafety.com.au/guides/food-allergen-management
Page | 85

SITXFSA006 Learner Guide

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

SITXFSA006 Learner Guide

Uploaded by

Copyright:

Available Formats

LEARNER GUIDE

SITXFSA006 - Participate in safe food handling practices | Learner guide

Food Standards Australia New Zealand:

Develops and manages standards for food, called the Food

Regulates labelling that goes on packaged and unpackaged

Manages food recalls.

What will I learn?

1. Follow food safety program.

2. Store food safely.

4. Provide safe single use items.

5. Maintain a clean environment

6. Dispose of food safely.

CHAPTER 1: FOLLOW FOOD SAFETY

Features of commonwealth, state or territory and local food safety compliance

Local government food safety regulations:

The responsibilities of local governments include registration of food businesses,

Authorised inspectors may conduct inspections at any appropriate time, including

What will I learn?

1. Access and use relevant information from organisational food safety

2. Follow policies and procedures in food safety program.

3. Control food hazards at critical control points.

4. Complete food safety monitoring processes and complete documents

6. Take corrective actions within scope of job responsibility for incidents

1.1 Access and use relevant information from

Food safety programs/ You may use the information to:

• Determine the areas where these hazards can be managed.

• Observe these control techniques.

• Create, record, and confirm comprehensive prerequisite programs.

Contents of organisational food safety program:

Food safety-associated requirements:

The Standard requires a food business:

• Follow the food safety program's guidelines.

• To ensure the program is adequate, review it at least once a year.

Food safety monitoring documents:

As an illustration, recording measures may even be:

• A spreadsheet that a worker completes after twice-daily temperature checks on

• A journal enables written documentation of observations and how they fulfilled

1.2 Follow policies and procedures in food safety

Food safety policy to be followed in food safety program:

The goal of the policy is to guarantee that:

• All food delivered or supplied by is manufactured, handled, stored, and

Procedures to be followed in the food safety program:

• Meat, poultry, dairy products, vegetables, salad items, etc., should be

• Use a fridge thermometer to ensure the temperature is at or below 5°C. The

• Instantly refrigerate leftovers.

• Cooked food must be stored in airtight containers, frozen immediately, or chilled

• In the refrigerator, thaw frozen items.

• To avoid cross-contamination, prepare and store raw and cooked meals

1.3 Control food hazards at critical control points.

A critical control point is a requirement that must be followed to prevent, reduce, or

Main types of safety hazards and contamination:

To safeguard consumers from the effects of foodborne illness, allergic responses to

Conditions for the development of microbiological contamination:

Food contamination by microorganisms, such as yeasts and moulds, viruses, or

Additionally, germs and other microbiological debris might proliferate if temperature

Environmental conditions and temperature controls for storage:

The two-hour and four-hour rule:

Less than two hours Refrigerate or use immediately

Between two hours and four hours Use immediately

More than 4 hours Throw out

Temperature control for cooling and storing processed food:

The temperature should be lowered as rapidly as feasible when cooling potentially

Approach to control food hazards at critical control points:

Food safety is outlined by HACCP using seven basic principles: