QMOW Webinar 26/05/17

‘The Chef Solution’Presents….

Food Safety

Copyright © ‘The Chef Solution.

CUSTOS MAGAZINE- Published Quarterly

- Food poisoning outbreaks / food recalls

- Food safety matters / policies explained (ie. 2hr/4hr - Guide v Rule)

- Food safety equipment through FILDES Food safety

- Bug of the Month

Use By is exactly that - “To be used BY”. After this date the item is deemed to then represent a food safety / suitability risk due to a possible bacterial presence in hazardous foods.• Labelled with Day and Month• After this date, food item it is illegal to use in a commercial food

handling business (ref: Food Standards Code 1.2.1, 1.2.5, 1.2.6)• Regardless of fresh or frozen, and, regardless of when it was

frozen down. The original label must be abided by!

USED BY DATES / USE OF FROZEN FOODS PASSED A USED BY DATE

Best Before is simply a quality indicator of a product which is not considered to be a potentially hazardous food item (eg. dry stores).• Labelled with Month and Year• After this date, foods passed a best before date can still be used

as long as they have been stored as per the manufacturers recommendations for that product.

• It is recommended to retain the original label with the product if the product is decanted

• Risks include pest infestation, spoilage, dents, labels being removed or damaged

USED BY DATES VS BEST BEFORE

• This should NEVER be a tick and flick exercise!

• The Internal Weekly / Monthly / Quarterly review process is your opportunity to identify any abnormalities in your food handling operation, and, any anomalies in your record keeping practices.

• Should be done together with another person to maximise the effectiveness

INTERNAL REVIEWING –THE IMPORTANCE OF ATTENTION TO DETAIL

• Taking and recording of appropriate corrective action/s• Identifying staff education and training needs• Minimising non-compliances in your food safety audits• Ensuring due diligence and compliance to Qld Food Act and Food

Standards Codes requirements

BENEFITS OF AN EFFECTIVE INTERNAL REVIEW

CONDUCTING YOUR ANNUAL REVIEW

• Your food safety program itself must be reviewed at least once annually to ensure it is current and relevant to your food handling operation. Records must be kept of this process.

• This is best conducted immediately following your compliance audits using feedback from your auditor as a basis for the review.

RECORDING OF YOUR ANNUAL REVIEW

• Again, this is best conducted by your management team including the head cook / chef.

• Incorporate a review of the suitability of your recording form system – ask, “can we make it easier on ourselves??”

• Record as much observational information as possible –positive observations reinforce your education conducted so far - and negative highlights the need for more training!

AMENDING YOUR FSP – YES YOU CAN!• If any minor amendments are made following your food safety audit, (ie. minor changes to recording form layout, minor wording changes, etc), they are to be recorded on either your ‘Annual Review’ form or your ‘FSP Amendment Register’.• If any major amendments are made following your food safety audit, (ie. changes in the way food is handled, or major changes to recording systems), they are to be forwarded to the council for their approval first before they are adopted and implemented in the food handling operation.

• Your FSP may require re-accreditation.

THE THREE MOST EFFECTIVE WAYS TO CONTROL BIOLOGICAL FOOD POISONING

1. Time Control – use of the 2hr/4hr guide0 -2 hrs in the TDZ?... Place back in Fridge

2 - 4 hrs in the TDZ?... Use immediately

4+ hrs in the TDZ?... Must be discarded

This is not to be confused with the 2hr/4hr rule which is a legislated time and temperature control for the cooling of foods. The words ‘guide’ and ‘rule’ differentiate between the two very different processes sharing a similar name – one is law and the other is a reference guide only!

THE THREE MOST EFFECTIVE WAYS TO CONTROL BIOLOGICAL FOOD POISONING

2. Temperature Control > 75°c = Cooking and Reheating> 60°c = Hot Holding< 5°c & > 60°c = Transportation< 5°c = Incoming DeliveriesFrozen Hard = Incoming Frozen Goods< 21°c within 2hrs / < 5°c within 4hrs = Cooling<3°c within 90minutes = Blast Chilling< 5°c = Storage< -18°c = Blast Freezing< -18°c = Frozen Storage (Frozen Hard)

THE THREE MOST EFFECTIVE WAYS TO CONTROL BIOLOGICAL FOOD POISONING

3. Effective Hand Washing• 20 seconds (at least) in warm water (Sing ‘Happy Birthday’)• Your facility MUST have adequate supply of hand washing facilities (ref:

Food Standard Code 3.2.2 cl.17) including warm running water, paper towel, effective soap (not household) and also a designated bin for towel.

• You must maintain a designated hand wash sink which must not be used for food handling

• Before and after food prep, handling money, toilet breaks, smoking, eating, touching hair, coughing / sneezing.

STAFF TRAINING / EDUCATIONQMOW Learning Environment (ALLARA)http://mow.allaraonline.com/ Use of own FSP for training – this is the best tool you have as you are audited against this document Qld Health Food Safety Fact Sheetswww.health.qld.gov.au/ Useful web links to food safety training toolshttp://www.foodsafety.asn.au/resources

FOLLOW ME ON FACEBOOK Follow me on facebook at 'The Chef Solution' to keep up to date on food safety tips, food borne illness outbreaks, yummy recipes, food related

funnies...and much more...

To book your next food safety audit with me,or, if you have any queries or questions.Email: thechefsolution@gmail.com or

Telephone: 0418 708 359 Copyright © ‘The Chef Solution.