CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V1.2 2011 Implement Food Safety Procedures SITXFSA001A

CRICOS Provider Code: 01505MRTO Number: 3045 DHS & MB V1.2 2011

Implement Food Safety Procedures

SITXFSA001A


Revision from Lesson 2Revision from Lesson 2

What are the 3 food safety legislation in Victoria and their years?

Any questions or clarification?

Food Standards Homework due lesson 4

(and any late 1st Homeworks).

Feedback on activity to find specifics within

WAI’s operational Food Safety Plan.


Lesson 3 OutlineLesson 3 Outline

Homework:2nd Homework Task: Food Safety Standards (due Lesson 4)To obtain a personal copy of The Food Standards Code, Chapter 3, Standards 3.1.1. & 3.2.1. & 3.2.2. & 3.2.3.Downloaded from: http://www.foodstandards.gov.au/foodstandards/foodstandardscode/ Note: there is a very informative ‘guide’ to Standard 3.2.1. Food SafetyPrograms (56 pages), 1st edition June 2007, - strongly advise you obtain a copy for your reference.

Slides: - Food hazards.- High-risk classifications and risk customer groups.- Benefits of HACCP.- DVD – Allergens and Food Safety (29 mins).- Allergens and Intolerances (to read in your own time by next week).- Labelling, specifically allergen labelling (to read in your own time by next week).


Physical, Biological and Chemical HazardsPhysical, Biological and Chemical Hazards

Examples?

Preventions?

CRICOS Provider Code: 01505MRTO Number: 3045

Physical HazardsPhysical Hazards

Top 3 examples in Australia: hair, flies and bandaids.

Also:

Fish Bones

Pest

Plastic

Pips, Stalk, Stones

Glass

MetalWood

Preventions (some):- inspection- sifting- washing/floatation- elimination of all glass- pest control program- restricted jewellery


Biological (micro-biological) HazardsBiological (micro-biological) Hazards

Examples:

cross contamination, bacterial growth (salmonella,

Escherichia coli O157:H7), yeasts, moulds and viruses.

Preventions (some):

- throw food out, temperature checks/control, covering

cuts/wounds, lethal heat treatment, occupational health

procedures, pest control and appropriate storage condition.


Chemical HazardsChemical Hazards

Prevention (some):- use of non-toxic, food compatible (FoodSafe) cleaning compounds.- storage in covered, designated labelled containers.- awareness of the potential allergenic properties of certain ingredients like: milk, cheese, eggs, gluten, nuts, honey.- keep all food items off the floor keep all food items off the floor (minimum of at least 30cm).(minimum of at least 30cm). Example: detergents - how? Preventative measures? - rinse thoroughly, use MSDS and use the correct chemical for every task.

Cleaning chemicals

Pesticides

Milk

Allergens - Food Intolerances Eggs

Gluten Cheese


QuestionsQuestions

Can you provide 5 examples of

high, medium and low-risk foods?

What are the 4 high-risk client groups

and their specific food businesses?


High-Risk FoodsHigh-Risk Foods

• products containing fish, egg, vegetable and dairy ingredients (any substitutes of these) which need to be refrigerated.

• raw and cooked meat, poultry, fish and dairy products.

• cooked rice and pasta.

• low acid products that are sterilised in heat-sealed containers for distribution at room temperature.

• infant formula.


Medium-Risk FoodsMedium-Risk Foods

• dried or frozen products containing fish, meat, egg, vegetable and/or dairy ingredients.

• sandwiches and meat pies for fresh consumption.

• fat-based products, e.g. chocolate, margarines, spreads, mayonnaise and dressings.


Low-Risk FoodsLow-Risk Foods

• acidic product (pH value below 4.6), such as pickles, fruits, fruit concentrates, fruit juices and acid beverages.

• unprocessed and unpacked raw vegetables.

• jams, marmalades and conserves.

• sugar-based confectionary products.

• edible oils and fats.

• generally are low in protein and/or water content, high in sugar and longer life foods.


4 High-Risk Client Groupsand their specific food businesses:

4 High-Risk Client Groupsand their specific food businesses:

1. Sick - hospitals.

2. Elderly - aged care facilities.

3. Young children (under 5 years old) - kindergarten schools, child care centres.

4. Pregnant women - maternity hospitals.


The Benefits of HACCPThe Benefits of HACCP

In groups discuss and present

5 benefits to the rest of the class


The Benefits of HACCPThe Benefits of HACCP

• Systematic and scientific• Identifies all conceivable hazards• Pro-active and preventative• Focuses resources on critical activities• Internationally acknowledged• Applicable throughout the food chain• Compliments other quality management systems• Cost effective• Gives greater confidence in product safety• Due diligence support


DVD

‘Allergens and Food Safety’Marni Gilbert has a severe allergy to peanuts and dies

after consuming some at a school camp. Unfortunately this fictitious case study parallels many cases of children dying

after eating certain foods or coming into contact with allergens. Like Marni's, their lives could have been saved.

Allergens and Food Safety features interviews and footage throughout. The program covers:

- What allergens are. - Reactions and responses. - Rules and regulations. - The role of food manufacturers in food safety.

- The role of retailers and workers in food safety. This is a comprehensive look at processes, safety issues and control measures

of food allergens in the manufacturing, regulation and selling of food.


Food Allergy meaning and facts:

As a food business you are required to declare if foods which can cause allergic reactions are in the food that you prepare and sell.

Allergens are resistant to heat and the acid in your stomach and digestive system!

The most severe reaction is Anaphylaxis, which can be deadly.

A severe adverse reaction of the immune system to a normally harmless substance, such as food proteins, aeroallergens (pollens), stinging insects and drugs.


Food Allergies

Food examples are:

Seafood allergies (shellfish, fish and fish eggs).

Crustacean allergies (allergic to shellfish).

Note: in Canada a boyfriend kissed his girlfriend and killed her as she was allergic to nuts and he had eatena peanut butter sandwich two hours earlier.

Nut allergies (peanut is the most common). Most of these people are allergic to the natural oil produced by the peanut.


Adverse Reactions to Foods

TOXICFood Poisoning NON-TOXIC

FOOD INTOLERANCEe.g. Lactose Intolerance

Gluten IntoleranceFOOD ALLERGY

IgE/Th2 MEDICATEDe.g. Eczema

Urticaria (hives)Anaphylaxis

Non-IgE MEDICATEDIntestinal Manifestations


The Allergic Reaction Dermal - skin breaks out in hives or eczema.

Gastro intestinal - nausea, cramps, diarrhoea.

Respiratory - struggle for air.

Circulatory - blood pressure drops, lose consciousness.

Anaphylaxis - in rare cases, multiple organ systems are triggered and death can occur in as little as 10 minutes.


The Allergic Response

Trace amounts can cause a reaction.

Avoidance of the food is the only protection.

There is no cure for food allergies.

Sensitivity differs between individuals and depends on type of food.

Lowest dose able to provoke a reaction has not been calculated.


Allergens - Important Questions

How many Australians (adults and children) have reported a food allergy?

Does soy sauce have gluten in it?

If a customer informs you he/she has a nut allergy, what should be your first question?

What is the most common food allergy in preschool children?

What food examples are about 90% of food allergies?


Allergens - Answers It is reported that 2% of the Australian adult population (1 in 50) and from 6 to 8% of children under 3 suffer (1 in 15) from a true food allergy - 400,000 Australians. Many children outgrow their food allergy, except nuts, seeds and seafood, which you keep your whole life.

Statistics reveal most fatal food allergy reactions occur outside of home. Note: 10 Australians die annually due to allergic reactions.

However, 1 in 4 are allergic to house mites so 30% more likely to be a food allergy sufferer.

Allergic reactions can vary from mild to extreme, with symptoms including itching and swelling of the mouth, respiratory or gastrointestinal problems, and skin infections. Some food allergens, most commonly nuts and shellfish, can cause life-threatening reactions such as anaphylactic shock.

Food allergies are becoming more common worldwide, particularly peanut allergy in preschool children. About 90% of food allergies are tree nuts, eggs, milk or soy.


Fatal Statistics - loss of life Nathan Frances, 13 years old, died from peanut anaphylaxis on school camp in Victoria in 2007.

Kylie Lynch, 20 years old, died from peanut anaphylaxis when eating out with her boyfriend in WA in 2007.

Michelle Bray, 21 years old, died from crustacea anaphylaxis at a Christmas party in QLD in 2007.

Kareen Healy, 15 years old, died from peanut anaphylaxis after eating a salad when visiting a friend after school in NSW in 2002.

Hamidur Rahman, 13 years old, died from peanut anaphylaxis whilst on school camp in NSW in 2002.

Johnny Whitburn, 15 years old, died from peanut anaphylaxis whilst on school work experience in NSW in 1999.


Allergens More than 300 million worldwide manage ‘special diets’.

www.allergyfreepassport.com Facts and hints for allergy sufferers when eating out (planning and tableside communication) and even tips when traveling abroad.

Their aim is to:“1. Educate businesses to recognize and expand their offerings to address special dietary needs.2. Empower individuals with the knowledge to safely eat outside the home, while managing food allergies, celiac/coeliac disease and special diets”.


Predominant Food Allergies

Children

Peanut Tree nuts

Soy Milk Eggs

(40% Asia, 3% Aus)

Wheat

Adults

Peanut Tree nuts Crustacea

(shrimp, crab, oyster)

Fish Sesame


Food Intolerance meaning: A ‘food intolerance’ has a long-term effect on sufferers. Although the reaction will not be immediate, you need to treat it just as seriously as food allergies.

Examples of food intolerances are: gluten in wheat, rye, oats and barley (a coeliac). Rare in Asia and Aboriginals - different diet. lactose - the sugar in milk. histamine - fish. serotonin - bananas. tyramine - cheese.

Estimated 1/100 Australians affected by an Intolerance.


Food Intolerances

Food Intolerance

(Food Sensitivity)

Prevalence

Dairy Intolerance (Dairy sensitivity)

(Lactose intolerance) ~75% 3 in 4 people

Yeast Sensitivity

(eg. Candida infections) ~33% 1 in 3 people

Gluten sensitivity

(eg. Celiac and Wheat sensitivity) ~15% 1 in 7 people

Fructose or Sugar sensitivity

~35% 1 in 3 peopleReferenced from www.foodintol.com


Research and Development

Ensure allergens will be readily identifiable on

finished product labels.

Allow for adequate sanitation when testing on

production lines.

Recommend accessible / cleanable equipment for

new product design.

Design formula to add allergenic ingredients at

end of process.

Minimise use of allergenic ingredients.


Components of an Allergen Plan Raw materials and supply chain management. Labelling. Goods inwards, storage and handling. Product formulation and development. Production design and scheduling. Operations. Marketing. Quality assurance. Ongoing training. Recall plan. Executive sign-off.


FSANZ and Allergens The FSANZ Code requires food businesses to declare the presence of the foods estimated to trigger 90% of allergic reactions in the products they prepare and sell.

Staff awareness of food allergens and the consequences is vital in the food industry. Proper handling of food and providing information to customers about allergenic ingredients can be the difference between life an death.

Reference: FSANZ Food Safety News Autumn 2008.

Food allergens can also become part of a food through unintended exposure, e.g. due to presence in raw materials, processing aids or through cross-contamination.

Unpackaged foods, including foods served in restaurants, take away outlets, market stalls or catered functions, are not normally labelled. However the presence of these allergens must still be declared in connection with the sale of food.


Anaphylaxis (Anaphylactic Shock) and Epipens

• Anaphylaxis incidents have increased by 300% over the last 15 years.

• ‘Students who suffer from anaphylaxis are required to carry an Epipen with them at all times. The pen is to be used as an interim measure, should the onset of anaphylactic shock be detected, prior to the student receiving medical attention’. - Under ‘A - Z Student Information’ in WAI’s Student Diary.

• Major causes: spices (especially garlic) and roasted peanuts as the roasting process increases the likelihood of serious allergic reaction. Boiling peanuts reduces the allergic reaction significantly.


Allergens and Intolerances Refer to allergen cards (under publications) from:

www.foodstandards.gov.au

or visit www.allergy.org.au ,

www.allergenbureau.net (freephone 1800 263 829)

www.allergyfacts.org.au , www.foodallergens.info

or www.resus.org.au - resuscitation council.

www.foodintol.com for ‘the food intolerant consumer’.






Allergen Labelling

Allergen labelling legislation introduced December 2002.

More than 170 different foods are known to cause allergic reactions in sensitive individuals.

‘Allergen Bureau’ established in 2005 to develop working groups to address challenges faced by industry.

Food manufacturers and suppliers need to be aware that the requirements for the labelling of allergenic foods differs globally because all countries have different definitions of allergens for food labelling processes.This is combated by suppliers using questionnaires and declarations regarding allergens present in their products.


Allergen Labelling continued

ANZFSC requires food to be labelled with certain allergens (gluten, crustacea, egg, fish, milk, tree nuts, sesame seeds, peanuts and soybeans) if they are included in the product formulation as ingredients, part of a compound ingredient, foodadditive or processing aid at any level in the food.

This means that the “May contain….” or “Made in a facility…”statements are voluntary declarations.

The declaration of cross contact allergens which may unintentionally be included in a food (e.g. cross-contamination through storage or processing equipment) is not required by the ANZFSC.


Precautionary Statements and Standard 1.2.3.

Precautionary statements ( picture example ):also called allergen advisory statements or ‘trace’ statements.- are the information provided on product packaging to convey the risk of the unintentional inclusion of an allergen through cross contact. - examples currently used on food packaging include: “May contain…”, “Contains traces of…”, etc.

Standard 1.2.3. - Mandatory Warning and Advisory Statementsand Declarations sets out mandatory advisory statements and declarations which must be made in relation to certain foods and foods containing certain substances.



FSANZ Standard 1.2.3 (labelling)

Allergens must be declared when present as:

- an ingredient; or- an ingredient of a compound ingredient; or- a food additive or component of a food additive; or- a processing aid or component of a processing aid.

Also Standard 1.2.9. details labelling legibility.


Allergen Labelling Major Points Label in a way that is useful to consumers: Consistent and legible. Near, or in, ingredients list. Common English language. Necessary detail, e.g. ‘sunflower oil’ rather than

‘vegetable oil’ so consumers know it is safe for them. Avoid precautionary labelling such as “May contain…”

Note: not law in Victoria yet so not enforced! Typed or hand written pieces of paper are classed

as labels too!


Why Avoid Precautionary Labelling?

To protect the allergic consumer.

Do not leave it to the consumer to guess.

You know more about your systems than they do -

you should make the safety decision.

“Contains traces of…” makes a positive statement

to the allergic consumer that the product should

be avoided.


Allergies are not always obvious Sausages, some wine - eggs?

Baking powder - wheat?

Cocoa, icing sugar - soy or wheat?

Colours and flavours - fish gelatin encapsulation?

Corn flour, starch - wheat?

Vegetable oil - peanut, sesame, soy?

Vinegar - fining agents; milk, egg, fish?

Whitener - wheat or flour?

Antioxidants - soy?


How do you combat allergies in a kitchen? Ongoing training provided to all staff, including

description of an allergic reaction and first aid steps.

Changing oils frequently.

Preparing food in different areas.

Using dedicated equipment and utensils.

Storing food containing allergies in dedicated and

easily identifiable containers.

Washing hands regularly and thoroughly.

Procedures enforced to prevent cross-contamination

while handling allergic and non-allergic foods.


How do you combat allergies front of house? Display a customer information notice where any

customer can see it easily, e.g. your menu.

Regular audits to see real results.

Ongoing training.

Referencing your specific Food Safety Plan/Program.

Storing allergy food on bottom shelves to prevent cross-contamination.

Using dedicated equipment and utensils.

Put responsibility on customer to make us aware of their allergy.


Global Labelling Regulation Differences USA: allergens to be labelled:

- sesame, celery, mustard not mandatory allergens

- different list of exemptions - all highly refined oils,

non-protein containing derivatives.

Tree nuts, the specific type of nut must be declared

(e.g. almonds, pecans, walnuts).

The species must be declared for fish - $27 billion

a year business (e.g. bass, flounder, cod)

and Crustacean shellfish (e.g. crab, lobster, shrimp).


Global Labelling Regulation Differences

Canada: allergen list includes sesame.

Japan: allergens to be declared includes allergens

not on EU, FSANZ, USA or Canadian lists.

Labelling is divided into 2 stages, mandatory

and recommended, according to the number of cases

of actual illness and degree of seriousness.

“May contain…” labelling is forbidden.


ANZ Labelling Points to remember 70% of seafood is imported into Australia annually!

Beer and spirits are exempt from declaring the

presence of gluten.

Expressions such as ‘egg and egg product’ or

‘crustacea and their products’ include all products

derived from the substance.

Coconut is the fruit of the balm (Cocos nucifera)

and is not generally considered to be a tree nut,

Standard 1.4.2.


ANZ Labelling Points to remember Some foods do not need to be labelled. These are:

Food sold at fund raising events.

Food delivered packaged and ready for consumption at the express order of the purchaser (e.g. Meals on wheels).

Whole or cut fruit and vegetables.

Packaged in the presence of the customer.

Food made and packaged on the premises from where it is sold.

Food not in a package.


Questions

What are the 4 main high-risk client

groups and their specific food

businesses?

What is a celiac and a lactose-intolerant

client / customer allergic to?

Any questions or clarification?


Next week in Lesson 4

Food Microbiology.

How will our future will be affected?

Any late 1st and 2nd Homeworks due Lesson 4 (next lesson).

Documents

CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V1.2 2011 Implement Food Safety Procedures SITXFSA001A