Participate in safe food handling practices Flashcards
What is the paddock to plate concept
refers to the agri-food chain, essentially where our food originates
What are the 4 agri-food chain sectors
- Agriculture and fisheries
- Food processing and manufacturing
- Food service and catering
- Food retail
Each sector is reliant on the success of each sector. A food borne outbreak in one sector of the agri-food chain constitutes a break in the chain and can compromise food safety in the other sectors, affecting supply, production and peoples health.
What is the 2-4 hour rule
- The 2–4-hour rule is to minimise the risk of the growth of bacteria and the presence of viruses and toxins when holding, displaying or cooling food
- 0-2 hours - Use immediately or keep it stored below 5 degrees Celsius or above 60 degrees Celsius. 2-4 hours - Use immediately. Over 4 hours - Throw it in the bin..
There are groups within society that are more susceptible to food poisoning than others. These include:
o Babies and children. o Pregnant women. o Elderly people. o The chronically ill. o People with allergies.
All businesses involved with the preparation and sale of food are required to:
o Provide notification of the operation of a food business.
o Nominate a food safety supervisor.
o Implement a food safety program.
o Allow inspections of food and premises (EHO)
o Licensing ensures that a business has the capacity to produce safe food before it is supplies to the market
Food amendment 2009, This amendment to the Food Act 2003 (NSW) (as amended) was put in place by the NSW Parliament in 2009 to regulate the need for a food safety supervisor (FSS) in all businesses which process and sell food, aims to
o It’s the task of the FSS to prevent customers becoming ill from food poisoning as a result of poor food preparation and handling.
o Businesses are required to appoint a FSS and notify relevant enforcement agencies of the appointment.
o This person must undergo training in food safety, through a registered training organisation (RTO) such as TAFE.
o Failure to appoint a FSS leaves the business at risk of incurring fines.
The NSW Food Authority has partnerships with local councils which allow council officers to:
o Check that each food business has a trained food safety supervisor (FSS) and clearly visible FSS certification.
o Inspect food handling controls, including storage, display, transport, and processing.
o Evaluate the risk of cross-contamination.
o Check pest control practices.
o Check that there’s sufficient and appropriate food labelling.
Microbiological food hazard
Includes bacteria growth, yeast, and mould. Most hazards and contamination are invisible to the eye.
Chemical food hazards
Chemical hazards are chemicals that are poisonous. They can be synthesised or naturally occurring such as rhubarb leaves.
Physical food hazards
Physical hazards include foreign objects or living things in or on food
Critical control points for purchasing and taking delivery of food stock
Always check temperatures, packaging and invoices when taking delivery of foods and only purchase from reliable, reputable suppliers. Check for damage, odours, moisture, mould, bruising, insects, date stamps and partial thawing
Critical control points for Food storage and stock control
Always store foods in the appropriate storage area and regularly check the temperature and cleanliness of these places. Raw meats placed below ready to eat foods. Foods stored away from chemicals
Critical control points for food and beverage preparation
When preparing food and beverages, always practice high levels of personal and environmental hygiene, be aware of the temperature of foods and always keep hot food hot and cold food cold and foods are kept out of danger zone.
Critical control points for cooking and processing of food
The cooking and processing of food is a critical control point as it involves ensuring food is handled hygienically, kept at the correct temperature, and displayed and stored correctly to prevent contamination and microbiological growth.
Critical control points for cooling and reheating food
Food should be cooled completely within 6 hours. Foods must be reheated to above 60 degrees.
Different types of foods have different environmental conditions for preparation, storage and service for example:
o Frozen food should be stored at below -18 degrees Celsius and defrosted in the cool room, refrigerator or microwave.
o Fresh foods such as fruit, vegetables, dairy products, and protein foods should all be stored at below 4 degrees Celsius until needed.
o Preserved foods such as deli meats like bacon and ham should be stored at 4 degrees Celsius or below and other items such as purchased preserved foods like pickles and relishes should be stored according to manufacturers’ instructions.
Optimal storage for meat
Fresh meat should be stored at 1-3 degrees Celsius and kept for 2-3 days. When frozen, meat can be stored up to 3 months. Dried meats should be stored according to manufacturers’ instructions.
Optimal storage for poultry
Fresh poultry should be stored at below 4 degrees Celsius and kept for 2-3 days. When frozen, poultry can be stored up to 3 months.
Optimal storage for seafood
Fresh seafood should be stored at 1 degree Celsius and on ice. Seafood is best eaten immediately. When frozen, seafood can be stored up to 3 months.
Optimal storage for dairy products
Fresh dairy products should be stored at below 4 degrees Celsius and best-before dates should be checked and adhered to. Dairy products can be frozen, but it does affect their quality. Cheeses should be stored according to manufacturers’ instructions.
Optimal storage for dry foods
Foods such as pasta, rice, flour and breadcrumbs should be stored in a cool, dry area, preferably in airtight containers.
Support programs are designed to aim food safety which can include:
o Pest control.
o Purchasing from approved suppliers.
o Regular cleaning and sanitising schedules.
o Regular kitchen maintenance.
o Regular staff training - both formal and informal.
o Calibration of equipment such as temperature probes.
