CRICOS Provider Code: 01505M RTO Number: 3045 DHS V1.1 2011 Implement Food Safety Procedures SITXFSA001A

CRICOS Provider Code: 01505MRTO Number: 3045 DHS V1.1 2011

Implement Food Safety Procedures

SITXFSA001A


Revision from Lesson 8Revision from Lesson 8

What are the 12 areas covered by Australian labelling?

Why is it worth labelling food?

Any questions?

What are 3 examples of ingredients that are printed in bold?


Lesson 9 OutlineLesson 9 Outline Handout: Food Recall Protocol.

Class Activity - Cleaning Schedule Revision

Slides - Overview of (from Clean and Maintain Kitchen Premises): Cleaning Food Recall Pest Control Maintenance Disposal (recycling)

- Which records do you complete for each?

CRICOS Provider Code: 01505MRTO Number: 3045

SUPPORT PROGRAMSSUPPORT PROGRAMS

DHS V1.1 2011


CLEANING DESCRIPTION:CLEANING DESCRIPTION:

DHS V1.1 2011

Achieved through using hot water (50C to 55C) and detergent.

Removes food scraps, grease and dirt. Moves bacteria around on the whole. Rinsing with clean water should occur

before sanitising.A dishwasher needs to be at least 65C

at this stage.


Sanitising Description:Sanitising Description:

Achieved through either: +70C (+77C safer) very hot, clean water for 30 seconds,

or chemical sanitiser left to air dry for at least 3 to 5 minutes

(according to manufacturer's instructions on the label or their MSDS).

Removes bacteria to a ‘safe level’.A dishwasher needs to be at least 82C at this stage.

Note: bleach (chlorine) can be used - 50 parts per million (equates to 1 teaspoon to 5 litres of water).


A Original-%age Leaves

1,000,000 A-90% 100000 D1

A-99% 10000 D2

A-99.9% 1000 D3

A-99.99 100 D4

A-99.999 10 D5

A-99.9999 1 D6

DHS V1.2 2011

Revision cleaning is Killing 99.9% effective?Revision cleaning is Killing 99.9% effective?


Sterilisation Description:Sterilisation Description:

Achieved through +100C steam, boiling water or disinfectant chemical.

Kills all bacteria, except for some spores or toxins.Note: eating and drinking utensils

and food contact surfaces are not required to be sterilised.


How do you clean?How do you clean?

There are four basic steps for any cleaning to be effective. They apply to all types of food establishments and include the cleaning of equipment, surfaces, floors and walls.

4. Air drying:Allowing items to air dry naturally on a clean, dry and sanitised surface.

3. Sanitising:The use of a chemical sanitiser, or very hot water.

2. Main cleaning:The removal of surface dirt, grime, food debris or grease by washing/scrubbing and using a detergent. Rinse with hot water.

1. Pre-clean:The loosening or removing of food scraps, dirt and grease by soaking, scraping and rinsing.


Cleaning Key PointsCleaning Key Points

Remember:

- Do not forget to keep the outside of your premises clean as well.

- Always pour dirty water down the cleaners sink, never down the hand basin.

- Mops, buckets and other cleaning equipment must be cleaned, sanitised and air-dried after use. Then placed back in their appropriate storage.

- Work from outside corners to the centre of the room. This will prevent dust from gathering in the corners of the room.

- Clean from top to bottom, not bottom to top; otherwise food and dust will simply fall onto clean areas.

- Tiled wall areas need particular attention to prevent the growth of mould.

- Floors should be cleaned frequently throughout the day, especially after each meal service and at the end of the day.

- Food preparation areas should be cleaned and sanitised regularly throughout the day, paying particular attention to well-used areas that are subject to constant use.


Cleaning a store involves: Sweep and mop daily. Remove food to safe storage. Switch off appliances. Remove shelving. Scrub floors and walls with hot water and detergent. Rinse with hot water. Allow to air dry. Replace shelving. Switch on appliances. Replace food in appropriate containers and in the correct location.


Cleaning ScheduleCleaning Schedule

Cleaning is like any other part of a successful business. It needs to be carefully planned, either using daily, weekly or monthly cleaning schedules or getting external cleaners to come in and clean, for example, the canopy.Without a plan, it is too easy to overlook vital cleaning tasks.

A good cleaning schedule will cover the following points:

What chemicals, materials and equipment are required.

When should it be cleaned.

How should it be cleaned. What is to be cleaned.

Why it needs to be cleaned in a certain way. Who is to clean.


Cleaning ScheduleCleaning Schedule

The cleaning schedule(s) must be placed in a prominent place for all staff to see.

“DIRTY SURFACES OFFER PERFECT BREEDING GROUNDS FOR BACTERIA TO MULTIPLY

AND CROSS-CONTAMINATE FOOD”.

Management should use a checklist to follow up on the cleaning tasks and ensure that regular maintenance

of equipment and machinery is carried out.

Ongoing staff training of the cleaning and dismantling of equipment is essential.

It does not matter how many staff members there are in the food business, whether it be 5 or 1000,

you must have cleaning schedules.


Cleaning Schedule - Revision ActivityCleaning Schedule - Revision ActivityRefer to cleaning schedule handout:

to draft a Cleaning Schedule for a piece of equipment.

As 6 class groups complete the Cleaning Schedule:

Note: you must provide a cleaning schedule to your local council as one of your documents to be registered as a food business.

Note: check the marks against each part for how many answers are required!

- who will clean (a food processor, bain marie, kitchen bench, walk-in fridge, convection oven and dishwasher)

- the products used (to clean and sanitise)- how often (it must be cleaned and sanitised)

- the steps on how to clean and sanitise the food processor


DVD

‘Spick and Span Effective Cleaning in Hospitality and Tourism’

Cleaning is something that may people take for granted, but in tourism and hospitality, it is a serious business.

All it takes is one case of food poisoning or a bad reaction to improperly used chemicals to potentially ruin a business.

This program explores cleaning in the tourism and hospitality industries examining:

-The importance of cleaning- Different cleaning tasks

- Chemicals used for cleaning- Health and Safety Issues


Garbage Collection and DisposalGarbage Collection and Disposal The removal of all waste products from the premises, such

as:

Paper: cardboard, papers, containers, etc.

Plastic: packaging, bags, wrappers, etc.

Glass: bottles, broken glassware, jars, etc.

Food waste: unusable waste scraps, trimmings, old oils, etc.

Metal: Aluminium cans, etc.


Garbage Collection and DisposalGarbage Collection and Disposal

When disposing of garbage: Always wear gloves. Always wash hands afterwards. Never hold garbage against your body.

Note: Any chipped, broken or cracked eating, drinking or food handling utensils must be disposed of where appropriate or you must report these if disposal is outside your scope of responsibility - the latter applies to a WAI student.


Waste Regulations Waste Regulations All food businesses must have effective disposal systems. This is part of the Food Act 1984 and is law.

Some things to consider:

All kitchen bins are regularly cleaned, lined with plastic bags

- which are regularly replaced with clean, empty bags. Recyclable items are organised for regular collection. Soft food scraps are put through waste disposal units where possible. Garbage compactors and grease traps

should be cleaned regularly.


Maintaining BinsMaintaining Bins Garbage bins should be cleaned regularly to prevent bacterial

growth and minimise odours. Regular disinfecting is vital.

Line bins with polythene bags and seal when full or at regular intervals when they are changed. Ensure that bins are never overfilled. Use bins with tight fitting lids. Keep lids on while bins not in use. Remove from work areas frequently (to outside storage facility). Ensure that rubbish collection is regular, either through your local council or privately, or both. Daily, weekly, or both. Disinfect and hose bins down with cold water on a regular basis.

Keep surrounding areas clean.


Waste DisposalWaste Disposal Every business need a waste plan for the collection and

disposal of waste. Businesses need to consider whether they have:

The right number of bins. The right size bins. Adequate collection frequency. The ability to cooperate with adjacent businesses.

Businesses can reduce the number of bins required by increasing the frequency of their collection. Recommended, especially for premises that are producing decomposing or odorous waste.

Most commercial waste collectors can supply the right size bin to suit individual needs. Collection can also be arranged on days that are convenient to the business.

Most providers will replace broken bins free of charge.


Food RecallsFood Recalls

Knowledge of methods for the disposal of food including:

destroyed disposed of so that it cannot be used for human consumption returned to supplier.

A range of reasons that may require the disposal of food includes:

recall not safe, or suspected of not being safe, for consumption.


Food RecallsFood Recalls

FSANZ has a ‘Food Industry Recall Protocol’ - a guide to conducting a food recall and writing a food recall plan (Sept 2008 V.6).

This includes: - Which business needs a recall plan - Who initiates a recall - Legal requirements - Roles and responsibilities - When to recall - The recall process - Writing a recall plan


Food RecallsFood Recalls Which business needs a recall plan:All food businesses - to enable them to retrieve food products from their food supply chain if a problem arises (Standard 3.2.2.)

Legal requirements:Standard 3.2.2. Specifies that:(a) you must have a system to ensure the recall of unsafe food(b) set out a system in a written document and make this document available to an authorised officer on request(c) comply with this system when recalling unsafe food.Note: Standard 3.2.2. also covers food disposal.- Chapter 4 also covers ‘tracing’ food products.- The Australian Trade Practices Act 1974 (TPA).

Who initiates a recall:The food business with primary responsibility (sponsor) for the supply of a food product (voluntary) or the consumer affairs Minister or State / Territory governments can order a mandatory recall where a serious public health and safety risk exists.


Food RecallsFood Recalls When to recall: If a problem is identified and assessed through:- in-house testing - customer / consumer complaints / feedback - a supplier of a raw material- Government authorities, such as health departments, local councils or police.Such problems may include: micro-biological or chemical contamination, labelling errors or packaging defects. If a product is tampered with or there is a case of extortion.

The recall process:Once a recall is made, there are 3 objectives:1.Stop distribution and sale of affected product asap.2.Inform government authorities and the public of the problem.3.Effectively and efficiently remove the potentially unsafe product from

the market place.


Food Recall Example EmailFood Recall Example Email [email protected] find below information on a recent Australian consumer level food recall. This information is also available on our website at www.foodstandards.gov.au.Date Notified To FSANZ: 12 June 2009.Food Product: Confectionery.Name of Product: Cadbury Old Gold Dark Chocolate 70% Cocoa 200g block.Package Description & Size: Cardboard carton around foil inner.Best Before: All dates up to and including 7/06/2010.Australian Distribution: National.Overseas Distribution: New Zealand, Singapore, Hong Kong, Malaysia.Reason for Recall: Labelling - undeclared milk solids.Cadbury is conducting a voluntary consumer level recall of the above product only dueto the possible presence of milk protein, which is not labelled on the packaging.Consumers who are allergic or intolerant to milk protein should not consume thisproduct. Apart from this labelling irregularity, there is no other fault with this product. No other Cadbury products, including the Old Gold Dark Chocolate 70% Cocoa 250g (in paper packaging) are affected by this recall.Consumers with this product should contact Consumer Services on 1800 250 260 toarrange a refund (8.30am until 5pm Mon-Fri). Reply Paid 200 RINGWOOD VIC 3134.


Another Food Recall Example EmailAnother Food Recall Example EmailDate Notified To FSANZ: 11 June 2009.Food Product: Ice-cream.Name of Product: Bulla Creamy Classics - Cookies & Cream.Package Description & Size: Plastic tub, 2kg.Best Before: 06/10/10.Australian Distribution: National.Overseas Distribution: Nil.Reason for Recall: Foreign matter - plastic pieces.Regal Cream Products Pty Ltd is conducting a voluntary recall of the above product as a precautionary measure following reports of pieces of plastic in a small number of tubs of this product.Only Bulla Creamy Classics - Cookies & Cream 2 litre tubs with the above, Best Before date are affected. No other dates or Bulla products are affected by this recall.Anyone with the specified product and date code should not consume it and instead should take the product to the place of purchase for a full purchase price refund.All Bulla products are proudly made in Australia and our focus is always on the health and safety of our consumers and maintaining our high quality standards.Enquiries can be directed to: Regal Cream Products Pty Ltd43 Connor St, Colac VIC 3250 - 1800 001 332.


Pests and Pest Control ActivityPests and Pest Control Activity In pairs list at least 10 different pests and the 3 main principles of pest control.

Which records must you have regarding pests and who supplies them?

How often must an accredited pest controller visit your food business to be effective?

List 10 examples of what you can implement in a food business to combat pests.


PestsPests Pests can affect fresh food, stored food and linen.

Flies: lay eggs in warm moist places (maggots), do not have teeth so they vomit on food to moisten it before eating and carry food poisoning bacteria on their wings, legs, bodies and faeces. Found everywhere, particularly food areas. Note: the common fly can produce up to 14 generations in one summer.

Cockroaches: night insects, during the day hide in warm moist, dark areas and carry food poisoning bacteria on their legs, bodies, hairs, faeces and around the mouth. Found everywhere. Note: they can hold their breath for 45 minutes, survive a month without food and a week without a head! They have been around for 350 million years already.


More PestsMore Pests Ants: are attracted to most foods, although they do not eat much they contaminate the food they touch. Found anywhere there is food, or was food.

Weevils: small flying insects and lay lave in dry goods (cereals).

Silverfish: found in guestrooms and linen storage areas.

Moths: usually found in food and linen storage areas and guestrooms.


Even More PestsEven More Pests Mice and rats: carry serious disease including salmonella, spread disease

by eating and urinating on stored products and contaminate food with their faeces. Usually found in food areas, storage areas and garbage disposal areas. They are the most risk to food safety in a commercial kitchen.

Note: They can chew through lead pipes, solid wood, cinder blocks and even steel! They eat 100% of their own body weight daily. They naturally chew on things to grind down their ever-growing teeth. Their biting force of 24,000 pounds per square inch - stronger than a great white shark! They can continually swim for 3 days and can enter your premises through the toilet. Radiation has no effect on them and they are nocturnal – just like cockroaches.


Pest ControlPest Control

Pest control is: ‘the elimination of actual pests or the implementation of systems and procedures that reduces the likelihood of infestation’.

Control measures must include:

Restriction of access.

Detection and identification.

Destruction and elimination (‘under control’!).


3 Principles of Pest Control3 Principles of Pest Control1. Build Them Out

For example?A fly screen or an air curtain

2. Starve Them Out For example?

Cleaning

3. Chase Them Out For example?

Using an accredited pest controller

Note: 80% of ‘pest control’ is good kitchen organisation and housekeeping.


Preventative measures for pests:Preventative measures for pests:

Inspect all deliveries for signs of infestation. Remove all packaging and cartons from food areas.

Seal cracks and crevices around windows, doors, tiles, vents, walls and pipes.

Electronic insect killers should be installed away from food preparation and handling areas.

Ensure all windows and doors are fly proof with fly screens, strips, air curtains and self closing doors.

Regularly empty, clean and sanitise garbage bins and garbage areas.

Do not leave dirty dishes and utensils in the sink overnight. Clean grease traps regularly. Do not let food scraps enter drains. Clean up spills and remove scraps. Keep food preparation areas clean and sanitised.


Storage AreasStorage Areas

Keep all shelving at least 30 centimetres off the ground - by law.

Store food in glass and heavy plastic containers with tight fitting lids.

Keep storage areas clean and sanitised.

Inappropriate handling and storage of garbage can attract pests and cause disease.


RecyclingRecycling

For general waste and recycling enquiries, ‘CityWide Service Solutions’ is used. Alternatively, several commercial waste services companies provide certain collection services and are listed in the ‘Yellow Pages’.

For waste collection requirements in excess of the standard service, commercial properties should make arrangements with a commercial company.

The City of Melbourne Council provides all rateable properties (including William Angliss Institute)with a single weekly collection of one 120 litre bin of waste, one 120 litre bin for recyclables and 0.5 cubic metre of flattened cardboard per week (no waxed).


RecyclingRecycling

All businesses should examine opportunities to recycle waste. Recycling is not only environmentally responsible but can also reduce overall waste disposal costs.The most common items that can be recycled every day are:

Glass Bottles. Cans, Foil and Aluminium. Steel Cans and Aerosol Spray Cans. Plastic bottles with the codes 1, 2, 3 and 5. Milk and Fruit Juice Cartons. Paper and Cardboard.


RecyclingRecycling

Crates: Crates include bread, milk and chicken crates.The City of Melbourne Council does not collect these items, as they remain the property of the original producer (i.e. ‘Tip Top’ bakeries, ‘National Dairies’, etc). Businesses must make arrangements with their supplier for regular collection of crates. Crates must remain on the business premises.

You must remove the tops from plastic bottles being recycled.

Bottles and cans: Most commercial waste collectors offer a service for the collection of bottles and cans. Typically this type of recycling collection will have an associated cost per 240 litre bin lift.


RecyclingRecyclingOil and liquid waste:

- Common uses for waste oils are: used in the production ofanimal food; converting the waste oil into bio diesel to use as an alternative to petroleum to operate machinery; soap manufacture; and used in bases in paints.

- Section 8 of the Food Act 1984 relates to waste oil. Note: one litre of oil contaminates one million litres of water.

- Never pour oil or waste liquid directly into a waste bin or down a stormwater drain.

- This means having the correct type of containers that can be stored on the premises until collection day.

- Businesses need to make their own arrangements for the collection of oil and liquid waste.


Food Recycling ServiceFood Recycling Service

Collectors that provide this service within the City of Melbourne are ‘Secondbite’, ‘Fareshare’ and ‘KS Environmental’ - who provide a recycling collection service for food waste, using 120 litre or 240 litre mobile garbage bins.

Organic waste such as food produces methane as it breaks down. Methane is 20 times as powerful a greenhouse gas as carbon dioxide so recycling food waste is a great way to take personal action against climate change. Recycled food organics are composted to produce a valuable soil conditioner product to improve the health and productivity of our soils.

Australians throw out 3 million tonnes each year (worth $5bn).

Food waste is the biggest type of waste in our landfills, as well as one of the most harmful to the environment.

The City of Melbourne Council does not provide a food recycling service.


What is contaminated rubbish?What is contaminated rubbish?

Rubbish that is contaminated by potentially harmful bacteria.

Waste that needs to be handled and disposed of carefully to avoid cross-contamination – which in turn can cause harm. Examples of contaminated rubbish include items contaminated with: Faeces Blood Body secretions


MaintenanceMaintenance

Maintenance logs/schedules should help: machinery work properly; reduce the risk of contamination of food; increase the profit to loss ratio; workplace safety; and support a food safety plan / program.

Tradespeople that may be used are electricians, plumbers, carpet layers and boiler makers.

Most venues employ one or more maintenance staff (either internally or externally) to manage maintenance issues that arise, for example: broken chairs; electrical faults; or even replacing carpet.

Kitchen maintenance requirements can be fixing equipment, replacing cracked tiles, replacing light bulbs or even plastering holes in the wall.


Maintenance – for safety, security and efficiency:

Maintenance – for safety, security and efficiency:

Changing light globes. Fixing shelves. Repairing broken or cracked tiles. Replacing locks. Keeping paintwork in good order. Eliminating possible entry points for vermin. Checking temperature gauges. Checking seals on fridges and freezers.


Maintenance - ‘tagging’Maintenance - ‘tagging’

Occurs when equipment is identified as faulty

You must not use the equipment if it is tagged

- repercussions?

WAI uses plastic covers over plugs with locks

- a key is required - very effective.


Chipped / damaged itemsChipped / damaged items

As a student you must dispose of them - why?

Who must you inform - why?

Which documentation must you complete - why?


DHS V1.1 2011

QuestionsQuestions

• Any questions or clarification?

• What are the 3 main principles

pest control and 5 pests?

•What does WAI recycle?


Next week in Lesson 10Next week in Lesson 10

7 Steps of HACCP Recap

Validation and Verification

Activity: time given to research specific

‘internal audit’ in groups for a presentation

in the following lesson.

Documents

CRICOS Provider Code: 01505M RTO Number: 3045 DHS V1.1 2011 Implement Food Safety Procedures SITXFSA001A