CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V2.1 2011 Implement Food Safety Procedures SITXFSA001A

CRICOS Provider Code: 01505MRTO Number: 3045 DHS & MB V2.1 2011

Implement Food Safety Procedures

SITXFSA001A


Revision from Lesson 4Revision from Lesson 4

How are spores different to bacteria?

What are the 6 major pathogenic bacteria in Australia that cause food poisoning? What are their food types and preventative measures?

What is a micro-organism?

Any questions?


Lesson 5 OutlineLesson 5 Outline Handout:- 7 Principles / Steps of HACCP

Slides: - 7 Principles / Steps of HACCP- CCP’s.- Process Flow Diagrams Activity.- Food Preparation and Future Use or Consumption PFD Activity (C or N) - due next lesson.

Homework:2nd Homework Task: Food Safety Standards (due last week)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:www.foodstandards.gov.au/foodstandards/foodstandardscode/ Note: there is a very informative ‘guide’ to Standard 3.2.1. Food Safety Programs (56 pages), 1st edition June 2007, - strongly advise you obtain a copy for your reference.


The 7 Steps / Principles of HACCP

1. Hazard Analysis / Identification

2. Critical Control Points (CCP’s) or Critical Steps

3. Critical Limits

4. Monitoring

5. Corrective Actions

6. Recording

7. Validation / Verification


Process Flow Charts CCP’s Process Flow Charts CCP’s

Purchasing / Ordering Transporting / Delivering Receiving Dry Storage Cold Storage Frozen Storage Thawing Food Preparing Processing

Cooking Food Chilling Food Reheating Prepared Food Cold Holding Hot Holding Serving Displaying Self Service Food Packaging

CRICOS Provider Code: 01505MRTO Number: 3045

CCP example: Purchasing and ReceivingCCP example: Purchasing and Receiving

Always buy from a registered supplier. Store foods quickly after receiving a delivery. Do not be tempted to buy discounted out-of-date food. Check use-by and best-before dates. Make sure foods are clearly labelled. Foods must be free of pests. Ensure packaging is not damaged. Delivery vehicle and premises are clean & well maintained. Chemicals are not stored with foods. Frozen food is solid. High-risk food is below 5°C.

Food must be checked for: Quality / quantity / size.

DHS & MB V2.1 2011



CCP examples - Purchasing and Receiving

What do you need to check?What do you need to check?

Reject packaging in damaged packaging and return Reject packaging in damaged packaging and return to supplier.to supplier.

What do you do if something goes wrong?What do you do if something goes wrong?

Write to the supplier regarding the condition of food.Write to the supplier regarding the condition of food.How do I avoid this problem?How do I avoid this problem?

Damaged packaging may let germs onto the food, Damaged packaging may let germs onto the food, or there might be a sign that insects or rodents or there might be a sign that insects or rodents have been able to contaminate the food inside.have been able to contaminate the food inside.

Why do you need to check this?Why do you need to check this?

Check that packaging is not damaged.Check that packaging is not damaged.


CCP example - Transporting FoodCCP example - Transporting Food Transport food under temperature control. Protect food from the likelihood of contamination. Only use a dedicated (specifically designed) vehicle for regular food transport. Store in appropriate food storage containers. Avoid second-hand foam or cardboard containers. Utensils, crockery and cutlery need to be protected from contamination. Ensure the doors of the vehicle are not left open during delivery.


CCP example - Food StorageCCP example - Food Storage Ensure that all surfaces such as walls, floors, ceilings and shelves are thoroughly cleaned and well maintained. Store foods in original packaging, sealable air-tight containers or covered to protect the food from contamination. Ensure that containers are food-grade. Do not store food on the floor. Check use-by dates. Remove any foods when the use-by-date has expired. Rotate stock using the “first-in, first-out” principle. Date and label foods that are not in their original packaging.


CCP example - Dry StorageCCP example - Dry Storage

Do not store dry goods in direct sunlight. It is best

to have no windows because of this reason. Keep well ventilated - free from moisture and humidity. Regularly check for the presence of pests. Ensure that foods are stored correctly. The dry goods is a good area to store packaging,

provided packaging is free from contamination.


CCP example - Cold StorageCCP example - Cold Storage

Regularly check temperatures are between 0 and 5°C. Keep doors closed. Door seals are to be clean and undamaged. Raw foods stored below ready-to-eat foods. Do not overload. Do not store foods in opened cans as the metal from the can may enter the food. Store food in a way that ensures adequate air circulation.


CCP example - Thawing FoodCCP example - Thawing Food

Plan ahead. Thaw frozen food in the refrigerator or cool room. Thaw frozen food below ready-to-eat food. Do not defrost more than you need. Do not re-freeze. Protect thawing foods by covering them. Time – at least 24 hours.

Note: microwave ovens can be used for quick thawing: however foods that are thawed this way should be cooked immediately.


CCP example - Preparing / ProcessingCCP example - Preparing / Processing Staff to follow all hygiene procedures. Keep raw food away from ready-to-eat foods. Ensure all utensils are in good condition. Thoroughly clean and sanitise all equipment. Use disposable spoons for tasting. Wash fruit and vegetables. Avoid cross-contamination. Limit preparation time of high-risk food to 1 hour.

Note: visual observation by supervisors should ensure that staff follow all preparation procedures.


CCP example - CookingCCP example - Cooking All high-risk foods must be cooked to a required core temperature (usually 75°C). There are exceptions, for example, cooking fish or solid pieces of red meat (cutlets, steaks and roasts) to customer preference. Note: Reference Food Safety Program Template Supplementary Practices Section (No.1, V2).

Food poisoning bacteria may be present in undercooked foods.

Contamination from poor hygiene and incorrect cleaning may occur.

Physical contamination may occur from damaged equipment .

Ideally high-risk food should be cooked without interrupting the process.


CCP example - Chilling Food CCP example - Chilling Food Chill food:

To below 21°C within 2 hours, then from 21°C

to below 5°C within a maximum of 4 hours. Divide food into small portions or transfer food

into shallow containers to chill faster. Cover food whilst chilling. A ‘blast chiller’ must bring all food above 70°C

down below 5°C within 90 minutes.

If it is not achieving this, then it needs be serviced

by an accredited repairer to work at peak efficiency.


CCP example - Reheating CCP example - Reheating

Reheat food to above 75°C.

Hold it at this temperature for at least 2 minutes.

Reheat food rapidly.

Food can only be reheated once.


CCP example - Cold Holding CCP example - Cold Holding

Ensure the food display is supervised.

Provide separate serving utensils.

Provide protective barriers.

Display at below 5°C.

Food must be protected from the likelihood

of contamination.


CCP example - Hot Holding CCP example - Hot Holding Clean and preheat the Bain-Marie before use. Reheat food to above 75°C. Freshly roasted red meats can be rare, <60°C. Use a temperature setting that keeps food hotter than 60°C. Use a clean, calibrated thermometer to check the temperature. Ensure the food temperature does not fall below 60°C. Do not overload the Bain-Marie. Do not “Top up”, instead replace the whole tray. Do not let labels or price tags touch the food.


CCP example - Serving and DisplayingCCP example - Serving and Displaying

Serve food as quickly as possible. Ensure food handling staff are trained. Use a clean and sanitised thermometer to

ensure food is at appropriate temperature. Allow a separate utensil for each food. Apply 2 hour / 4 hour rule.


CCP example - Food PackagingCCP example - Food Packaging Check for any damaged packaging materials.

Store packaging material in a safe, clean place.

Make sure that the area used for packing

is clean and sanitary.

Only use material that is not likely to cause food

contamination.

Be aware of the time taken to package any

high-risk foods.


What are the 6 major CCP’s for WAI Students?

Serving

Holding (Cold and Hot)

Cooking

Preparing / Processing

Storage (Cold, Frozen, Dry and Chemical)

Receiving


Receiving

Preparing

Cold Storage

Serving

Process FlowChart for a salad


Process FlowChart for afrozen fish

Receiving

Cooking

ThawingPreparing

Frozen Storage

Serving


Process FlowChart for a sauce

Receiving

Cooking

Preparing

Cold StorageDry Storage

Hot-Holding

Re-Heating

Cold Storage

Chilling

Serving


Process FlowChart for anaverage meal

Receiving

Cooking

Preparing

Cold StorageDry Storage

Hot-Holding

Re-Heating

Cold Storage

Chilling

Serving

Frozen Storage

Thawing

Discarding


Process Flow Diagram QuestionProcess Flow Diagram QuestionOrdering

Transporting

Receiving

Dry Storage Cold/frozen Storage

Preparing

Cooked

Cooling Cold/frozen Storage

What is wrong with this ReheatProcess Flow Diagram? Serving

(Return of leftover food)


Process Flow Diagram Activity (PFD)Process Flow Diagram Activity (PFD)1. 5 groups write down their specific scenario, which includes a food type

and the process it goes through in your food business. These are:a) A chicken breast is received at 8.30am, stored for 5 days and then cooked and served at 1.15pm at 64C.b) Beef mince is received at 8.45am, stored and then cooked as a lasagne, allowed to cool at room temperature for 5 hours, stored and served at 7.45pm.c) Potatoes are received at 10.30am, stored, made into a potato salad with mayonnaise, covered and left out at room temperature for 5 hours and served at 7.00pm on a buffet.d) Rice is received at 10.00am, stored, cooked at 11.30am, half is served at 12.15pm on a buffet in a bain marie and half is served at 7.15pm on a buffet as wok-tossed special fried rice, after being left out to cool for 5 hours.e) Eggs are received at 7.00am, stored at room temperature until 11.30am, made into a fresh hollandaise sauce and used over the next 4 hours, stored at 58C on top of a bain marie and then discarded.- You must then as a group produce a relevant PFD from yourscenario as detailed on the next slide


Process Flow Diagram Activity (PFD) continuedProcess Flow Diagram Activity (PFD) continued2. You must individually draw a draft of the PFD, to use as personal reference material when you are revising for the final tests for this unit. Note: you must include the safe way (from start to finish) and what went wrong – so what should have occurred (as CCP’s)!

4. Each group will present and explain their PFD to the rest of the class on the whiteboard. Note: use different colours for correct and incorrect methods.The maximum time allowed for each group is 5 minutes.

3. You must include all relevant Critical Control Points (CCP’s). CCP’s that can be included in your PFD are Ordering; Purchasing; Transporting; Delivering; Receiving; Storage; Preparing; Processing; Cooking; Chilling; Hot or Cold Holding; Reheating; Packaging; Displaying; Serving; and Disposing. Each CCP must be in a box and include an arrow between each in the direction(s) it would go as per the specific food businesses procedures. The maximum time allowed for steps 2 and 3 is 10 minutes.



Principle/Step 3 - Critical Limits (benchmarks)Principle/Step 3 - Critical Limits (benchmarks) Set Critical Limits (benchmarks) by identifying the means

to control hazards (eliminate or reduce a hazard to an

acceptable level).

Not all steps are critical.

Commercial realities should be taken into account.

A CCP ‘Decision Tree’ promotes structured thinking

and consistent approach:


CC

P D

ecis

ion

Tre

eQ1- Are control measures in place for the hazard?

Q4 -Are control measures in place for the hazard

Q2-Is the step designed to eliminate or reduce a hazard to an acceptable level?

Not a CCP - Stop

Q3- could contamination occur or increase to unacceptable level

No

Not a CCP - Stop

Not a CCP - Stop

Yes No

No

YesNo

Yes

CCP

Principle 2

Yes


Principle/Step 3 - Critical Limits (benchmarks)Principle/Step 3 - Critical Limits (benchmarks)

Know its intended use:

- intended customer.

This defines specific customer requirements.

- when, where and how are you producing food?

- where do you serve the food?

- how long are the shelf-life of goods and dry goods?

Note: buying in bulk is not always the correct method.

Do not overload fridges, freezers and the dry stores.

Know your limits!!

- mode of final consumption


Principle/Step 3 - Critical Limits (benchmarks)Principle/Step 3 - Critical Limits (benchmarks)

The absolute tolerance for safety.

A criterion which separates acceptability from unacceptability.

The boundary of safety.

Critical Limits must be measurable.

They must be validated.

Relates to the preventatives measures.


Questions

What are the 6 major CCP’s

for WAI students?

What is a Critical Control Point?

What is a Process Flow Chart?


Next week in Lesson 6

Monitoring Processes.

Food Preparation and Future Use or Consumption PFD Activity (C or N) - due this lesson.

Calibration and thermometers: including a practical demonstration / activity, so bring your own thermometers with you to class.

Note: you need to bring your Food Standards with you next week for a class activity.

Documents

CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V2.1 2011 Implement Food Safety Procedures SITXFSA001A