Food Safety

SITXFSA101/SITXFSA201
Food Safety Supervisor’s Course
Student’s Name: Student No.:
Teacher’s Name: Contact No.:
Email: @angliss.edu.au
SITXFSA101/SITXFSA201 Food Safety Supervisor’s Course

Project Base
William Angliss Institute

555 La Trobe Street
Melbourne 3000 Victoria
Tel: (03) 9606 2111
Fax: (03) 9670 1330
Acknowledgements
Project Manager: Dan Mabilia

Writer: Sandra Lunn; Joanne Dietrich
DTP/Production: Carolyn Copperwaite
© William Angliss Institute 2013. All text and images unless otherwise stated.
All rights reserved. No part of this publication may be reproduced, repackaged, stored in a retrieval system or transmitted in any form by any
means whatsoever without the prior permission of the copyright owner.
This booklet was produced by William Angliss Institute to be used as resource material.
Notes in this resource rely heavily on the information provided by Food Standards Australia New Zealand (FSANZ). The NSW Food Authority,
Department of Health Victoria and other state and territory government authorities were also an invaluable resource. They are acknowledged
with appreciation.
Disclaimer:
Every effort has been made sure that this booklet is free from error or omissions. However, you should conduct your own enquiries and seek
professional advice before relying on any fact, statement or matter contained in this book. William Angliss Institute is not responsible for any
injury, loss or damage as a result of material included or omitted from this course. Information in this module is current at the time of publication.
The time of publication is indicated in the date stamp at the bottom of each page.
Cover Image © William Angliss Institute

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Table of Contents
William Angliss Institute 1
Appendices 2
Introduction 3
Acknowledgement 3
1. Food Safety Laws and Organisational

Requirements 4
2. Food Hygiene Hazards and Food-borne

Illness 15
3. Safe Food Handling 35
4. Health and Hygiene of Food Handlers 52
5. Cleaning and Pest Control 57
Appendix 1: Your State 67
Appendix 2: Daily Coolroom Temperature Log 73
Appendix 2: Probe Thermometer Calibration Log 74
Glossary 75
Assessment Tasks 78
Assessment Evaluation Sheet 78
Student Evaluation Sheet 79
3652-V1 1213 SITXFSA101/SITXFSA201 Food Safety Supervisor’s Course

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SITXFSA101/SITXFSA201 Food Safety Supervisor’s Course 3652-V1 1213

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William Angliss Institute

William Angliss Institute was named after the late Sir William Angliss, MLC, whose generous donations and
personal efforts were instrumental in the foundation of the Institute, which opened as the William Angliss Food
Trades School in 1940.
The Institute provided training in pastry cooking, retail butchery and smallgoods, bread-making and baking,
as well as cookery and waiting. In the late 1960s the school expanded into training for the hospitality industry,
and in the late 1980s into the broader tourism-related courses.
Today, William Angliss Institute is a national and international provider of education and training programs,
consultancy services and human resource development solutions for the tourism, hospitality and foods
industries.
The Institute is the largest single-purpose government educational institute of its kind in Australia, offering
short courses, apprenticeship, certificate, diploma, advanced diploma, degree and graduate courses. William
Angliss Institute’s portfolio of skill and career development programs spans a diverse range of hospitality,
tourism and foods-related disciplines. This includes generalist and specialist programs with options for
delivery in the workplace, on-campus and online. Educational and industry expertise includes:
• tourism • coffee making and barista training
• retail travel • patisserie
• hospitality management and operations • bakery
• hotel management • butchery and meat retailing
• ecotourism • confectionery manufacturing
• meeting and event management • food science and technology
• resort management (spa, dive and marine) • business and retail management
• professional cookery • marketing and human resources
In addition to over 1000 international students enrolled at William Angliss Institute in Melbourne and off-shore
campuses, a comprehensive network of government, industry and education partnerships provide students
and Institute staff with a world of opportunities.
Recognition of Prior Learning (RPL)

If you’ve got previous qualifications or relevant work/life experience, you may be eligible for exemptions in
your course through our RPL process. For more information, check out our RPL brochure available from the
Information Centre.
For further information:
Phone: (03) 9606 2111

Fax: (03) 9670 0594
Web: www.angliss.edu.au
Unit Competency
Refer to www.training.gov.au for more information on the unit.

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Welcome to the William Angliss Institute’s Food Safety Supervisor’s course. This course contains relevant
and current information, however, it is highly recommended that you obtain the following, which can be
downloaded from the Internet:
• Food Act
• Food Regulation – does not apply to Victoria
• Safe Food Australia: A Guide to the Food Safety Standards – Chapter 3 of the Australia New Zealand Food
Standards Code, 2nd Edition, January 2001. Go to:
http://www.foodstandards.gov.au/newsroom/publications/safefoodaustralia2nd519.cfm
The food agency or health department in each state and territory is an invaluable source of material and
participants are encouraged to access the relevant website to become familiar with the information available.
See page 7 for these websites.
Appendices
Appendix 1 lists the details for food business licensing/registration, food safety program requirements and
food safety supervisor information for each state and territory.
Appendix 2 has the Daily Coolroom Temperature Log and the Probe Thermometer Calibration Log.
Food safety competency standards for

Food Safety Supervisors
The Food Safety Supervisor’s course has been constructed from two nationally accredited and recognised
Hospitality training units. It has been identified that the minimum competencies for a Food Safety Supervisor
are those contained within these two units:
• SITXFSA101 Use hygienic practices for food safety
• SITXFSA201 Participate in safe food handling practices
To download the competency standards for each of these accredited units go to www.training.gov.au
Food Safety Supervisor

The role of the Food Safety Supervisor (FSS) is to ensure that the business handles and sells food in a safe
manner. It is imperative that the FSS is appropriately trained to recognise, prevent and control the hazards
associated with the handling and sale of food.
It is a requirement in some states and territories for food businesses to designate a FSS that is required to be
certified as competent through a registered training organisation.
A FSS must:
• hold a qualification from a training provider (such as the one you are doing now through William Angliss
Institute) stating that they have attained the required competencies in relation to implementing food safety
procedures
• demonstrate the necessary skills (that is, has the ability) to supervise food handling practices within a food
premises

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• be empowered (that is, have the authority) to supervise staff and give them instructions, directions and
advice in relation to their food handling practices
• guarantee that food handling staff understand safe food handling practices
• familiar with the requirements of the businesses Food Safety Program (if applicable).
The FSS knows how to recognise, prevent and alleviate food hazards associated with food handling at their
premises.
The importance of food handling and

food hygiene
The incidence of food-borne illness (food poisoning) can be reduced by the adoption of safe food handling
practices. These practices are essential for the well-being of customers and the success of the individual
business.
Any business which makes its customers ill is likely to suffer commercially (loss of trade) and legally (being
fined and/or sued): the cost of neglecting, or ignoring, correct food hygiene protocols is immense. A business
could lose its reputation or in extreme cases be shut down.
The proprietor of any business that sells or processes food and is registered as a food premises under the
Food Act, is legally bound to make sure they carry out their operations safely and hygienically.
Introduction
In Australia, each year we prepare and serve over 20 billion meals (Source: FSANZ). We are surrounded by
food every day and it’s easy to forget that the food we grow, store, prepare and cook is potentially dangerous.
Food may look, taste and smell okay but if it has been poorly handled, stored or cooked we will get sick.
Hygiene, put simply, is the art of cleanliness.
Food safety matters! Each year over 5 million Australians are estimated to suffer from food poisoning.
Contaminated food causes hospitalisations and many deaths every year with an estimated annual cost of over
$1 billion. The majority of food poisoning cases are preventable.
Cross contamination and poor storage conditions are 2 of the most common causes of food-borne illness.
Food businesses and food handlers need good skills and knowledge to ensure we use safe food handling
practices and don’t poison people.
Food businesses have a legal obligation to ensure the food they produce and sell is safe and fit for human
consumption. A food poisoning or contamination incident is a very serious issue for both the customer and
the business. So everyone is responsible for food safety in a food business.
Acknowledgement
Notes in this resource rely heavily on the information provided by Food Standards Australia New Zealand
(FSANZ). The NSW Food Authority, Department of Health Victoria and other state and territory government
authorities were also an invaluable resource. They are acknowledged with appreciation.

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1. Food Safety Laws and

Organisational Requirements
In Australia food safety is nationally legislated by the Food Standards Australia New Zealand Act 1991 that
provides for the operation of a bi-national government agency known as Food Standards Australia New
Zealand (FSANZ). More information can be found at www.foodstandards.gov.au
The Australia New Zealand Food Standards Code (the Code) developed and administered by this authority
contains an individual standard for food safety practices. Chapter 3 of the Code relates to food safety. The
Code makes sure food in Australia and New Zealand is safe and suitable for us to eat. It applies to the entire
food supply chain from primary production through to manufactured food and retail outlets.
The Food Safety Standards were developed to:

• provide more effective food safety regulations
• reduce the level of food-borne illness in Australia
• provide nationally uniform food safety standards for Australia
• replace out of date food hygiene regulations
• introduce simpler compliance regulations so businesses have more flexibility to comply with the
requirements.
There are three standards that are mandatory for all food businesses:
1. Standard 3.2.2 Food Safety Practices and General Requirements – sets out specific food handling controls
in the process from recevial of goods to the disposal of food, skills and knowledge of food handlers, health
and hygiene of food handlers and cleaning and maintenance of food premises and equipment
2. Standard 3.2.3 Food Premises and Equipment – sets out requirements for food premises, equipment and
food transport vehicles
3. Standard 3.3.1 Food Safety Programs for Food Service to Vulnerable Persons – this is mandatory for food
businesses that provide meals for vulnerable people Eg. hospitals, nursing homes or child care facilities.
This standard requires such businesses to have a documented food safety program.
Food standards are interpreted and enforced by the states and territories (usually their health, human services
departments or authorities) or, in some cases, by local government. These authorities regularly check
food products for compliance with the food standards code. Whilst each state has their own food act and
regulations the principles are the same: minimum standards for safe food handling practices.
DID YOU KNOW?

It is a criminal offence in Australia to supply food that does not comply with the relevant standards. It is
also an offence to sell food that is damaged, deteriorated or perished, which is contaminated, or which is
unfit for human consumption.

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Food safety partnership

Food safety is a partnership between government at all levels, food businesses and food handlers to ensure
safer food for consumers.
National
FSANZ
Develops and administers the Australia New Zealand

Food Standards Code.
ò
State
Each state and territory has a government agency
that regulates businesses to keep food safe,
enforce food safety and labeling laws and empower
consumers and the food industry to handle food
safely.
These agencies enforce the requirements of their

states food act and regulations. The act controls the
sale of food within each state and territory and aims
to reduce the incidence of food borne illness.
ò
Local
Local government is responsible for ensuring
that food sold within the municipality is safe for
consumption and that all food premises comply with
relevant legislation.
ò
Food business and food handlers
Food businesses and food handlers are legally
responsible to ensure that food sold or prepared for
sale is safe to eat.

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State and Territory Legislation and Food Authorities

NT
NT Food Act 2005
NT Food Standards Regulation 1998
www.legislation.nt.gov.au
NT Food Authority
www.health.nt.gov.au/Environmental_
Health/Food_Safety/index
WA
WA Food Act 2008 QLD
WA Food Regulations 2009 QLD Food Act 2006
www.legislation.wa.gov.au QLD Food Regulations 2006
WA Food Authority www.legislation.qld.gov.au
www.public.health.wa.gov.au QLD Food Authority
www.health.qld.gov.au/foodsafety
NSW
NSW Food Act 2003
NSW Food Regulation 2010
www.legislation.nsw.gov.au
NSW Food Authority
www.foodauthority.nsw.gov.au
SA
SA Food Act 2001 ACT
SA Food Regulations 2002 ACT Food Act 2001
www.legislation.sa.gov.au ACT Food Regulation 2002
SA Food Authority www.legislation.act.gov.au
www.health.sa.gov.au/pehs/ ACT Food Authority
food_index.htm www.health.act.gov.au/foodsafety
VIC
VIC Food Act 1984
www.legislation.vic.gov.au
VIC Food Authority
TAS www.health.vic.gov.au/foodsafety
TAS Food Act 2003
TAS Food Regulations 2012
www.legislation.tas.gov.au
TAS Food Authority
www.dhhs.tas.gov.au/peh.food_safety
Enforcing The Law

Local council monitors food businesses to ensure they comply with national and state food safety
requirements and legislation. This includes registration and inspection of food businesses as well as issuing
permits for temporary food premises. Council also investigates complaints and concerns regarding food
premises.
In some states some food businesses are not governed by local council but by the relevant state authority.

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Right of Entry They have the Right of Entry to food premises at any time, providing they identify
themselves and display their warrant card/authority. Refusal to grant them entry is
an offence.
Power to They have a Right to Inspect any food premises, its equipment and any food on
Inspect the premises.
Take Samples They can collect samples of any food or beverage.
Samples are analysed by a government laboratory to determine if they are in

accordance with specifications.
The owner may be charged for the cost to get the sample tested.
Penalties They can issue: verbal or written warnings, improvement notices with specific
timeframes to fix, penalty infringement notices, prosecution or immediate
temporary or permanent closure are possible penalties for breach of the Act,
Legislation or Standards.
DID YOU KNOW?

When a customer makes a complaint against a food premises the local and/or state authority is obliged
to investigate it.
DISCUSSION
Has your workplace ever been inspected? Discuss what happened during that inspection. What were the
outcomes? If your premises hasn’t been inspected what do you think they might look for?
Write your answers in here.

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Policies and Procedures

A policy is a statement of goals, objectives and recommendations that is implemented as a procedure.
A procedure is a way of doing something.
All food businesses should become familiar with the Food Standards Code, their state Food Act and, if
applicable, their state Food Regulations. Victoria is the only state that doesn’t have a Food Regulation.
The principles outlined in the these documents should form the food safety procedures and policies of the
individual food business. Policies and procedures may also be covered in an organisations Food Safety
Program or covered by staff training programs.
Every business must be proactive in promoting good personal hygiene of staff and implementing everyday
work procedures that minimise the risk of cross contamination, foodborne illness and other food safety
hazards.
These are some examples of a businesses food safety policies and procedures.
• Food storage
• Receiving of food
• Food preparation
• Food service
• Displaying of food
• How and when to wash your hands
• Personal hygiene and presentation standards
• Cleaning schedule outlining cleaning and sanitising practices of food contact surfaces (chopping boards,
workbenches, sinks, utensils), use of cleaning equipment, cloths and materials
• Garbage handling and disposal
• Reporting of hazards
• Monitoring of hazard controls and record keeping
• Equipment maintenance
• Pest control
• Training
A companies policy may state that all food safety hazards are to be reported within 24 hours. The procedure
will state how to report the hazard and who to report it to.
The ramifications for failing to observe the businesses food safety policies and procedures are:
• food poisoning of customers and staff
• health impact on customers and staff
• possible death of customers and staff
• food that is not correctly stored may need to be thrown out so this is unwanted wastage and a financial cost
to the business
• loss of business and ultimately money
• loss of reputation
• loss of employment
• fines, penalties and possible business closure

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Food Safety Programs

A Food Safety Program (FSP) is a tool that ensures food safety through the identification and control of
hazards in the production, manufacturing, processing and handling of food.
A FSP is a written working document that should both guide and reflect the food related operations that are
taking place at the food premises with the intention of guaranteeing that the business provides only food
that is safe for human consumption. A FSP is unique to the individual business. The FSP should be readily
available to food handlers in the workplace for them to use as a reference to guide workplace safe handling
procedures. It is vital that food handlers read and understand their workplace FSP.
Food Standard 3.2.1 Food Safety Programs defines the content required for a FSP:
1. Potential systematic hazard identification
2. Identifying ways of hazard control
3. Monitoring the hazards
4. Provide corrective actions
5. Regular review of the FSP
6. Record keeping kept by the business demonstrating action taken in relation to, or compliance with, the FSP.
Basic information that a FSP may contain:

Business details • Contact details and information about the business
• Food related activities that occur at the business
Hazards • Purchasing and receiving goods

• Dry, cold and frozen storage
identifies the food hazards that are • Thawing and preparing food
present at the premises, taking into
• Cooking food and controlling hot food
account these processes è
• Cold holding and hot holding of prepared food
• Re-heating of prepared food
• Serving and displaying food
• Food packaging
• Transporting food
Support programs • Cleaning schedule – what to clean, how to clean it, when to
clean it, what equipment and chemicals to use
Provides information and direction • Staff training – including topics, attendance records and
that premises/staff must implement certificates
in order to optimise food safety • Health of food handlers
• Thermometer use and calibration
• Pest control
• Food recalls

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Records to keep • Approved Suppliers List – businesses from whom food is

purchased and delivered
These record what actually happens • Goods Receival Log – records a % of inwards food deliveries
at the business è • Cold Storage Temperature Log – records daily temperatures of
fridges, coolrooms, freezers
• Thermometer Calibration Log – records testing of probe
thermometers to show they are providing accurate readings.
Complying with the requirements of the FSP records involve knowing:

• what records need to be kept
• what information has to be recorded in each log etc
• the frequency of when this information must be recorded Eg. twice per day, once per week etc
• where to get the information that needs to be recorded
These records must be maintained, archived and be available for inspection by an EHO on request. Not only
will the role of food handlers involve abiding by the safe food handling requirements of FSPs, but it may also
require recording of data (times, temperatures etc) on the various records that the business is required to
maintain.
Apart from reporting by the EHO food safety issues can also be identified by:
• Personal observation of staff and conditions
• Inspection of environment, equipment, food items
• Reviewing food safety records to see common issues or non-compliances
• Testing by taking bacterial swabs and counts
Refer to Appendix 1 for your states requirements to have a FSP.
Refer to Appendix 2 for FSP record templates: daily coolroom temperature log and thermometer calibration
log.
More information
The Guide to Standard 3.2.1 Food Safety Programs, Chapter 3 of the Australia New Zealand Food Standards
Code (Australia only) First edition, June 2007 can be downloaded from www.foodstandards.gov.au. You can
also download free FSP templates from your state/territory food authority/department.

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DISCUSSION
Does your food venue have a FSP? How is it used in your workplace to ensure safe food practices?
Where is the FSP kept?
HACCP
HACCP is an acronym that stands for: Hazard Analysis Critical Control Point.
HACCP was first used in the 1960’s in America to produce the safest and highest quality food possible for
astronauts in the space program. HACCP is a global standard used to prevent, control or eliminate any food
safety hazards that may cause illness, injury or death.
By implementing HACCP procedures into a food business, either through a FSP or standard operating
procedures, it ensures food safety risks are identified along the way. The system identifies particular high risk
points that need to be covered by clear policies, procedures and quality checks so they are controlled and at
acceptable risk levels.

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7 Principles of HACCP
Identify and list all of the significant hazards that may occur at each of the
steps in the process.
Hazards can cause harm to your customers and can be broken down into
three main categories:
1 Hazard analysis • Microbiological
• Physical
• Chemical.
Hazard analysis is about identifying and assessing the seriousness and
likelihood of the hazard occurring.
CCPs are the points, steps or procedures where control can be applied and a
hazard can be prevented, eliminated or reduced to acceptable levels so food
is safe to eat.
CCP’s include:
• Receiving
• Storing
Identifying • Preparing
2 critical control • Processing
points (CCP’s) • Displaying
• Serving
• Packaging
• Transporting
• Disposing
See page 36 CCP table where hazards are identified and corrective actions
suggested.
Critical limits (or safety limits) are measurable parameters that are essential
to ensuring that risks are reduced to a safe level or completely eliminated.
Critical limits set safe levels at the CCP’s to keep the process in control. An
Establish critical example is raw meat should be stored below 5°C (acceptable critical limit for
3
limits storing) but if the raw meat is at 10°C then this temperature has exceeded
the critical limit and is potentially unsafe (unacceptable).
If the limit is exceeded effective corrective action must be taken to prevent

the unsafe item from being consumed by the customer.

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Establish monitoring procedures to manage the CCP’s, ensuring they are

measured and observed frequently to ensure they are being followed.
Monitoring may involve temperature checks, visual inspections and time
recording.
Monitoring procedures must state:

4 Monitoring • What is to be monitored?
• Frequency of monitoring?
• Who will perform the monitoring?
• How it will be monitored?
Results of the monitoring must be recorded and kept Eg. The Head Chef
must record the time and temperature of the coolroom twice daily.
Establish corrective actions when the monitoring reveals that the critical limit
has not been met, a business will need to have corrective actions in place
that quickly fixes the situation to avoid a hazard.
It is vital that detailed reports are kept, for example:

• What adjustments are to be made to the process to get it back under
control?
• What to do with the item produced while the process was not in control?
Establish
5 • Who is responsible for the corrective action?
corrective actions
An example would be the coolroom temperature is 10°C. The corrective
actions may be:
• Monitor in 1 hour
• Temperature check food items in the coolroom and discard if above 5°C
or if below 5°C move to a coolroom that is operating at or below 5°C
• Call maintenance to fix coolroom
Set in place effective record keeping procedures that demonstrates the

process is working effectively.
Sound and accurate records are essential as part of your obligations under
6 Keeping records
the food safety system.
See the table above for examples of support programs and records that may
need to be kept.
Verification procedures must be developed to maintain the FSP and HACCP

system, to ensure that it continues to work effectively.
7 Verifying results
Check that it is correct and valid by testing or auditing it.

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Who is a Food Handler?

A food handler is anyone who works in a food business and who either handles food or touches surfaces that
are likely to be in contact with food such as chopping boards, containers, cooking utensils, crockery, cutlery,
glassware, pots and pans, sinks and workbenches. In a food business, a food handler may do many different
things such as storing, preparing, cooking, displaying, serving, packing, transporting and delivering food.
Every food handler has a legal obligation under the food laws to work in a safe and hygienic manner to ensure
food is safe for human consumption. Penalties can be applied to persons who willingly or knowingly do not
follow these laws.
Skills and Knowledge of Food Handlers

Food handling businesses must comply with Food Standard 3.2.2 and ensure that their food handling staff
and people who supervise food handlers have the necessary skills and knowledge to enable the production
and service of safe food.
A skill is being able to do something, where knowledge is knowing or understanding something. Food
handlers must know the general principles of food safety and have the skills to practice safe food handling.
Food handlers need those skills and knowledge required to keep food safe for the jobs they carry out in the
business. So if they are a waiter they will need different skills and knowledge to do their job and keep food
safe than the kitchen hand, cook or barista.
This training can be an internal training course or conducted through a Registered Training Organisation. The
food business will need to keep records of staff training to show they meet the requirement of this standard.
More information
Food Safety: Skills and knowledge for food businesses, Guidance for food businesses on the skills and
knowledge requirement of Food Safety Standard 3.2.2 Food Safety Practices and General Requirements, First
Edition March 2002 can be downloaded from www.foodstandards.gov.au
Further Training
In some states and territories food laws may require food businesses to have a trained Food Safety Supervisor
(FSS). The FSS is generally nominated by the owner of the business, has the authority to supervise other food
handlers and is not a FSS for any other premises. The FSS will know how to recognise, prevent and alleviate
hazards associated with handling food in the premises. These requirements help safeguard consumers from
food-borne illness.
The FSS must be trained by a Registered Training Organisation (RTO). The RTO may need to be registered
with the state government authority Eg NSW Food Authority. The FSS certificate must be kept on site at the
food business and be available should the premises be inspected.
See Appendix 1 for specific state based information on requirements for Food
Safety Programs, Food Safety Supervisor training and licensed/registered food
businesses.

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2. Food Hygiene Hazards and

Food-borne Illness
What is Food?
Food includes anything fit for human consumption and can be of plant or animal origin including:
Meat and meat products Poultry Seafood and molluscs
Eg. beef, lamb, pork, kangaroo, Eg. chicken, turkey, duck, Eg. fish, prawns, crabs, lobsters,
rabbit, salami, ham pheasant, pigeon oysters, mussels, octopus
Eggs, milk and dairy products Vegetables and pulses or Fruit

Eg. yoghurt, cheese legumes
Eg. apples, oranges,
Eg. peas, broccoli, potato, strawberries, blueberries,
cabbage, zucchini, lentils, chick mangoes, apricots
peas, soy beans
Nuts and seeds Cereals and grains Herbs and spices
Eg. almonds, walnuts, peanuts, Eg. rice, wheat, rye, barley, oats Eg. rosemary, mint, chives,
coconut, sunflower, sesame, tarragon, cinnamon, nutmeg,
pumpkin, poppy cumin
Coffee Beverages and ice Chewing gum
Eg. cocktails, beer, wine, spirits,

water, juice, soft drinks

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What is a food hazard?

Hazard Contaminant Contamination
Biological, chemical, or physical Any biological or chemical Introduction or occurrence of a

agent in food that has the agent, foreign matter, or other contaminant in food.
potential to cause an adverse substances that may compromise
health effect in humans. food safety or suitability.
Standard 3.1.1
Types of contamination
There are three classifications of contamination that present the potential for food hazards:
1. Chemical contamination
2. Physical contamination
3. Microbiological contamination
1. Chemical contamination
Some foods are produced or processed using chemicals that may be harmful to us Eg. insecticides and
fertilisers. You must follow your organisations procedures, but washing fruit and vegetables may eliminate
this hazard.
Contamination may also occur via incorrect use or poor storage of cleaning chemicals in food areas. All
chemicals must be correctly labeled and stored away from food areas at all times.
Naturally occurring poisonous foods are also classified as chemical contamination. Some examples are:
• Mushrooms – certain fungi can be poisonous but those purchased from reputable suppliers should be safe
• Rhubarb leaves are poisonous as they contain oxalic acid, so great care should be given when stemming
them
• Green and sprouting potatoes contain a substance called solanine which has been linked with food
poisoning outbreaks so green potatoes should be discarded, returned to the supplier or rejected on delivery.

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DID YOU KNOW?

In January 2012, 2 people died and 2 people got sick after being poisoned by death cap mushrooms at
a New Years Eve party in Canberra. The mushrooms were picked that day and the victims mistook the
deadly mushrooms for those used in Chinese cooking.
To read the article go to:

http://www.dailytelegraph.com.au/two-die-after-eating-poisonous-mushrooms/story-e6freuy9-1226236209158
DISCUSSION
Can you think of any other naturally occurring poisonous foods?
2. Physical contamination
All food handlers must ensure that foreign objects do not find their way into food. Sometimes this is beyond
their control as the foreign object may have found its way into the food at any time of the food chain: primary
(original) source, packaging, preparation or transport. Poor food handling, food hygiene and presentation
standards and storage of food are common causes of physical contamination.
The list is endless but these are some common examples:

• Hair
• Fingernails
• Metal filings or wires
• Insects
• Band-Aids
• Glass
• Stones from jewellery

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DID YOU KNOW?

These are some examples of what EHO’s, AO’s and HI’s have found whilst conducting inspections of food
businesses:
• Pig’s tooth in sweet and sour
• Cow hide in a meat pie
• In a bottle of milk - human hairs, a rubber band and a snail shell
• Hypodermic needle in fried rice
• Sewing needle in sausage mince
• Half a glass thermometer in icecream
• Steel nut in a chocolate bar
• Rubber ring in sliced bread
DISCUSSION
Have you ever found something in your food that shouldn’t have been there? How did this make you
feel? What did you do? Has a customer ever returned food because it has a foreign object in it? What
did you say to them?
3. Microbiological contamination
Microbiological contamination is caused by microorganisms (tiny living organisms) that can contaminate and
cause serious poisoning or spoilage of food. They cannot be seen with the human eye and are so small that
several million could fit onto a pinhead. Microorganisms live where conditions are suitable for reproducing
and growing, such as food. Bacteria, fungi (yeasts and moulds) and viruses (via intoxication or infection) are
the main microbiological hazards to food.

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Bacteria
Bacteria are found everywhere: in soil, air, on our hands, equipment, surfaces and utensils. Bacteria live in
both humans and animals, growing and multiplying rapidly, aided by warmth, moisture, time, food and oxygen.
Rapid reproduction means the average bacteria take 10 to 20 minutes to reproduce and can grow from 1 to
over 8 million in the space of 8 hours. Bacteria favour high temperature and will multiply rapidly when the
temperature is high. This is called exponential growth. So we can control bacteria by temperature, time and
changing their conditions so they can’t grow.
Consider this example of a single bacteria which divides and multiplies every 20 minutes. How many bacteria
are there after 8 hours?
Time Bacteria Time passed

numbers
9am 1 0 mins
9.20am 2 20 mins
9.40am 4 40 mins
10am 8 1 hr
10.20am 16 1 hr 20 mins
10.40am 32 1 hr 40 mins
11am 64 2 hrs
12pm 512 3 hrs
1pm 4,096 4 hrs
2pm 32,768 5 hrs
3pm 262,144 6 hrs
4pm 2,097,152 7 hrs
5pm 8,388,608 8 hrs
Some bacteria can survive in harsh temperatures by changing into spores. They are hard to kill because of
their thick coat. Spores don’t grow. They just rest waiting for conditions to return to being favourable so they
can turn back into bacteria. Correct heating and cooling times will kill spores. Spore forming bacteria are
most commonly found in raw vegetables, meats, herbs and spices. Spores can be stopped from becoming
active by:
• Keeping food above 60°C
• Keeping food refrigerated or below 5°C
• Keeping dry food dry
• Cooling hot foods quickly through the Temperature Danger Zone if cooked food is to be stored for future
use.

20
Fungi – yeasts and moulds

Fungi can be divided into 2 groups: yeasts and moulds. Not all yeasts and moulds are poisonous and they
can be harmful or useful to food. Some can cause food spoilage and poisoning.
Some foods that may be spoilt are bread, cheese, vegetables and juices. However many yeast and moulds
are useful for making different foods such as cheese, beer, wine and dough. There are also useful moulds
that produce penicillin used in the production of antibiotics. In some cases moulds can be very dangerous if
they are eaten by humans Eg. aspergillus mould (causes aflatoxin) that grows on peanut plants.
Viruses
These are the smallest and simplest forms of existence. They can only replicate themselves inside a living
cell. They cannot multiply or grow in food however they reproduce by invading a living cell and making that
cell produce the virus. Contamination of food by viruses may be caused by poor personal and environmental
hygiene or poor food handling practices. A food handler may not know they have a virus as they may not be
sick. They may pass the virus on from hand to food without them knowing.
DID YOU KNOW?

Not all micro-organisms are hazardous. Some are totally safe.
In the food industry we use bacteria to make yoghurt, yeast is used in bread making and beer and the
blue vein in blue vein cheese is mould.
DISCUSSION
What other foods would we not be able to produce without safe microorganisms?

21
Cross contamination
Cross contamination is the contamination of food or food contact surfaces with bacteria, chemicals or
allergens as a result of contact with a contaminated source. Cross contamination can happen via direct or
indirect contact and typically occurs in the following ways:
raw foods
ð ready to eat
foods
person
ð food
utensils
ð food
equipment
ð food
environments
ð food
DID YOU KNOW?

Clause 15 (1) Standard 3.2.2 of the Code sets out responsibilities that food handlers must comply with in
relation to preventing food contamination.
One requirement is that a food handler must:
Ensure that anything from their body or anything they wear does not contaminate food or food
surfaces.
This can mean a lot of things but here are a few practical measures:
• Don’t wear fake nails or nail polish as they can chip or fall into food
• Not wearing food handling clothes to and from work. In some states it is an offence.
• Ensure food handling clothes are not loose so they don’t fall into food
• If food handling clothes have buttons clips, pins, or name tags ensure they are securely fastened
• Avoid wearing jewellery and watches as they can harbour bacteria and stones and studs can fall into
food
• Hair accessories should only be used to tie hair back and not to be worn so they can fall into food Eg.
clips and pins
• When going to the toilet, having a cigarette or when you are on your break remove any protective
clothing Eg. aprons, hats.

22
Direct contact examples

Using a knife to cut raw meat and then using The blood and residual meat on the knife will carry
the same knife to cut cooked, ready-to-eat meat bacteria and this will be transferred by the knife to
without cleaning and sanitising the knife in between the previously safe cooked, ready-to-eat meat
tasks
ð
Using a chopping board to cut raw chicken and then The chopping board will carry bacteria from the
using the same chopping board to cut cooked meat uncooked chicken (the cooking process should
for salads without cleaning and sanitising the board destroy the bacteria) which will then be transferred
in between tasks to the previously safe to eat cooked meat
ð
Indirect contact example
Coughing or sneezing into a hand and then using The bacteria will transfer from the body onto the
that hand to prepare/touch food or to touch a food hand then to surfaces, food and utensils
preparation surface
ð
Preventing contamination
• Use colour coded chopping boards Eg. Red for raw meat, brown for cooked meat
• Washing and sanitising all preparation surfaces, equipment and utensils in between each use
• Protecting food by keeping it covered – lids, cling wrap etc
• Keep chemicals away from food preparation areas
• Not storing raw high risk food above cooked/ready to eat food
• Never storing food and food containers on the floor
• Cleaning and sanitising probe thermometers in between each use
• Washing fruit and vegetables, especially salad vegetables, in a sanitising solution before use
• Regular cleaning of equipment by following a cleaning schedule
• Train staff in what cross contamination is and how to prevent it
• Ensure proper hygiene practices are implemented – especially in relation to hand washing and when/
how
• Using hand wash sinks for hand washing only and not food preparation sinks for hand washing
Developing and implementing policies and procedures that eliminate the possibility of cross
contamination

23
• Have designated colour coded cleaning cloths or disposal cloths for cleaning
• Wearing clean clothes, uniform and clean protective clothes (aprons, hats, hairnets) for each shift
• Cuts, sores and open wounds should be covered with approved bandages Eg. waterproof blue Band-Aids
• Allocate different food handlers to raw foods and cooked/ready to eat foods
• Change disposable gloves whenever there would be a need to wash hands Eg. change of tasks – raw to
cooked
• Excluding food handlers (from food handling) if they are ill
• In an accommodation facility use separate cleaning cloths, gloves and equipment for bathroom,
bedroom, minibar and kitchen facilities
• Not using linen, tea towels and towels that may be contaminated with human waste (blood, body fluids
or faeces) to clean food contact surfaces.
DID YOU KNOW?

A man died in a Sydney restaurant after suffering an anaphylactic shock from eating Thai food. He
informed the staff at the restaurant, prior to ordering, that he had a severe peanut allergy. They assured
him that they would use a separate grill, equipment and utensils to prepare his food. After investigation it
was discovered that the chef accidently used the same spatula to prepare a dish that contained peanuts
and then cross contamination occurred as the chef prepared the customers dish that did not contain
peanuts. The customer died within 15 minutes of eating his meal.
Allergic reactions can begin within minutes to a few hours after eating, touching or smelling the problem
food. Symptoms can range from hives, swelling, fever, vomiting to death.
Current allergens include these foods:

• Cereals containing gluten and their products
• Fish, shellfish and crustaceans and their products
• Eggs and their products
• Milk and their products
• Peanuts and soybeans and their products
• Tree nuts and sesame seeds and their products
(Note: ‘product’ means that it can be use as an ingredient)
For more information on allergens go to: www.allergenbureau.net

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DISCUSSION
You have just finished cutting up raw meat on a chopping board. What should you do?
Food-borne illness
The Code defines a food-borne illness as ‘…a disease that is likely to be transmitted through contamination
of food’. Food-borne illness, or food poisoning, is caused by harmful bacteria (pathogens), viruses or
chemical toxins in food or water. Some of these microorganisms infect our bodies and grow, while others
produce a toxin in food. Illness, and in severe cases death may result.
Sometimes it is difficult to tell which food made us ill as the time between eating the food and the appearance
of the first symptom may be as long as 4 or 5 days. The symptoms of food poisoning vary from person to
person and are often dependant on the type of pathogen ingested, the amount ingested, your age and your
overall state of health. Symptoms may include: diarrhoea, nausea, vomiting, abdominal cramps, fever and
headaches. In severe cases it can lead to death.
There are certain vulnerable people that are at greater risk of food-borne illness. They are:
• The very young
• The elderly
• People who are already ill or who have their immune system already compromised
• Pregnant women

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Food handler responsibilities

Standard 3.2.2 of the Code provides very specific directions to food handlers if they are ill or suffering
from symptoms that indicate they are suffering from a food-borne illness. The Code also states that food
businesses are expected to ensure, as far as they can, that their food handlers and anyone else on the
premises do not contaminate food.
Food handlers will not know if they are actually suffering from a food-borne illness until they are diagnosed by
their doctor but they may be experiencing symptoms that indicate to them that this is a possibility.
Food-borne illness symptoms are:

• Diarrhoea
• Vomiting
• Sore throat with fever
• Fever
• Jaundice
A food handler who is suffering from a symptom of a food-borne illness, or who knows they are suffering from
a food-borne illness, or knows they are a carrier of a food-borne illness must:
• Notify their supervisor if they think they may have a food-borne illness or they have knowledge they are ill
• Not handle food where there is a chance that they could contaminate food, food related equipment and/or
utensils
• Notify their supervisor they are suffering from a skin sore or discharge from their ears, nose or eyes and
there is a possibility that food may be contaminated as a result of this
• If they remain at work, doing non-food related duties they cannot come into contact with food or food
contact surfaces (equipment, cutlery and crockery, workbenches, chopping boards etc
• Notify their supervisor if they know or suspect they have contaminated food so it is unsafe or unsuitable to
eat Eg. jewellery worn by the food handler may have fallen in food.
All food handlers that have the following illness or symptoms must be excluded from food handling. There are
different periods for exclusion for each illness so food handlers must consult their doctor and have doctors
approval to return to work.
Pathogens often transmitted by food contaminated by infected food handlers

Name of pathogen Name of disease
Hepatitis A Hepatitis A
Norwalk and Norwalk-like viruses Norwalk disease or Norwalk-like disease
Salmonella typhi Typhoid fever
Shigella species Shigellosis
Staphylococcus aureus Staphylococcaldisease
Streptococcus pyogenes Streptococcal disease

26
Pathogens occasionally transmitted by food contaminated by infected food handlers
Name of pathogen Name of disease

Campylobacter jejuni Campylobacter enteritis
Entamoeba histolytica Amoebiasis
Enterohaemorrhagic Escherichia coli Diarrhoea caused by Escherichia coli
(enterohaemorrhagic strains)
Enterotoxigenic Escherichia coli Diarrhoea caused by Escherichia coli
(enterotoxigenic strains)
Giardia lamblia Giardiasis
Non-typhoidal Salmonella Salmonellosis
Rotavirus Rotaviral enteritis
Taenia solium Taeniasis
Vibrio cholerae O1 Cholera
Yersinia enterocolitica Yersiniosis
Source: Safe Food Australia
The difference between food spoilage and

food poisoning
Food Spoilage is when food deteriorates to the point where it is unsuitable to eat. Just because food is
spoiled doesn’t mean it will make us sick.
We can see, taste, smell and touch food that is spoiled so most people won’t eat it in case it makes them
sick. Food that is spoiled may be soft, slimy, smelly, have signs of decay and discolouration. Spoilt food may
also make us sick if we eat it. Some examples of food that is spoiled are:
• Fuzzy peach • Slimy ham • Smelly milk • Mouldy bread
Poisoned food may look, smell and taste completely normal but when we eat it we get sick.

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The following table shows some of the many causes of food poisoning and food spoilage.
Hazard Food Poisoning Food Spoilage

Chemical • Natural poisons found in some food • Fats become rancid due to oxidation –
Eg. Rhubarb leaves, green potatoes they may smell bad but are safe to eat
• Cleaning chemicals • Browning of fruit and vegetables due
to enzymes (the chemicals in fruit that
are responsible for ripening) - the fruit
is still safe to eat but it looks bad
Physical • Spraying pesticides and fertilisers • Rough handling
on food (this may also be a chemical • Too hot or cold
hazard)
• Foods may absorb moisture and
odours
• Foreign objects in food eg. stones,
Band-Aids, hair
Microbiological • Pathogenic bacteria Eg. Salmonella, • Some bacteria can curdle milk but do
E.coli not poison it
• Some moulds • Yeast can ferment sugars in some
• Some viruses E. Hepatitis A, Gastro- foods and cause bubbles to form,
enteritis make it taste bad but do not result in
illness
• Moulds – some moulds are not
poisonous and are perfectly safe to
eat Eg. blue vein
DISCUSSION
Can you think of any other examples of spoilt food?

28
How do bacteria cause food poisoning?

Food poisoning bacteria can cause illness in two different ways:
1. Intoxication
Poisoning occurs due to toxins that are produced by some bacteria as waste. The actual bacteria may be
killed through the correct heating of the food, but the toxins remain and it is these toxins that cause food
poisoning. Even small amounts of these toxins may cause illness. The main bacteria that cause toxic food
poisoning are:
• Staphylococcus aureus (found in cuts, sores, pimples, in your nose and throat)
• Streptococci species
• Clostridium botulinum
2. Infection
Infective food poisoning is caused by consuming live bacteria in food. The main bacteria which cause
infective food poisoning are:
• Salmonella
• Escherichia coli (E.coli)
DID YOU KNOW?

There is some great food poisoning bacteria info on the internet.
Go to the Bug Bible:
www.redmeatinnovation.com.au/innovation-areas/food-safety/food-safety-education/the-bug-bible\

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What does bacteria need to grow?

Bacteria need the following in order to grow:
• Food • Oxygen • Time
• Moisture • Warmth/Temperature
Food
P Bacteria need nutrients like people do. They like food high in protein such as meat, fish, eggs, mild or
soft cheese.
û Bacteria don’t like acidic foods, foods high in sugar or salt or fatty foods.
Moisture
P Bacteria need moisture or water to grow.
û They do not grow when water activity is low. An example would be powdered foods, raw rice and raw
pasta. Bacteria will not grow in their powdered or raw form but once water is added the bacteria will
start to grow.
Oxygen
P Some bacteria need air to grow (aerobic) Eg. Bacillus cereus can grow in cooked rice.
P Some bacteria don’t need air to grow (anaerobic) Eg. Clostridium perfringens can grow in cooked and
stored food and Clostridium botulinim (Botulism) can grow inside canned food.
P Some bacteria that cause food-borne illness grow or survive with or without air Eg. Salmonella can grow
and in live and undercooked chicken.
Warmth/Temperature
P Temperature control is a powerful weapon in the fight against food poisoning. Bacteria like warm
conditions and multiply very quickly if the conditions are right. 37°C - 42°C is the perfect temperature
range when most food poisoning bacteria are at their optimum for rapid growth.
û Bacteria will not grow if conditions are too hot or too cold.
Temperature Danger Zone (TDZ)

The TDZ is the temperature range in which bacteria multiply most rapidly. The range is 5ºC to 60ºC. Every
effort must be made to keep potentially hazardous food out of this temperature range.
Where food has to be in this range (such as when it is being prepared), the amount of time that food spends
in this zone must be minimised.
The hot food zone, above 60°C, is where bacteria will start to slow down. When the temperature reaches
100°C the bacteria will die. Generally the hotter the temperature the faster they will die. But some bacteria
are resilient and will form spores until the temperature drops to the ideal conditions where they will thrive and
grow again.

Temperature danger zone
30
The cold and frozen food zones, below 5°C, are when some bacteria will die but most will become dormant
(inactive). Once food warms up the bacteria will become active again and start to multiply.
The temperature 100°C

danger zone is
between 5°C and Bacteria are
Hot food zone
60°C, when it is destroyed
easiest for harmful
bacteria to grow in
60°C
food
Minimise the time that Temperature Bacteria grow
food spends at these danger zone quickly
temperatures in order
to keep food safe
5°C
Refrigerated food
needs to be kept at
Cold food zone 0°C
5°C or below Bacteria don’t grow
Hot food needs to be Frozen food zone –10°C
kept at 60°C or above
4-hour/2-hour rule
Source NSW Food Authority
If a refrigerated food (eg dairy, cut fruit, sandwiches, salad) or a hot food (eg casserole, pie, lasagne, meatballs)
has been in the temperature danger zone for a total time of:
0 to 2 hours 2 to 4 hours More than 4 hours

Use immediately, or keep at or below 5°C, Use immediately Throw away
DID YOU KNOW?
or at or above 60°C
If you intend to use the 4-hour/2-hour rule you will need to demonstrate that the food is safe. See the guideline
In most states and territories food businesses must keep a record of the temperature of the food they
on the 4-hour/2-hour rule on the Authority’s website.
prepare and store. When your business is inspected the EHO, AO or HI will look at these records to
show that you are handling food safely.
Childrens services poster – Temperature danger zone NSW/FA/FI128/1106
If there are no records the business may get a fine.
Go to your states food authority to find out more information.
Time
We have already discussed bacterial growth. Bacteria need time to grow. They grow by splitting in two
(generally every 20 minutes) and keep splitting and growing until dangerous levels are reached.
When bacteria have the conditions they need, they start to grow. They are slow to start growing and it takes
about 4 hours before the bacteria adapt to their environment and start to grow. This is called the lag phase.
The lag phase means that we can operate with food at room temperature for short periods of time. It is
important that we handle food quickly whilst it is in the TDZ.
P Ready to eat, high risk food in the TDZ is the ideal conditions for bacteria to multiply.
û Along with temperature, time control is also a powerful weapon in fighting food poisoning bacteria.

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Initial bacterial count: 100/g or ml
1st hour 2nd hour 3rd hour 4th hour 5th hour
800 6,400 51,200 409,600 >3 million
The time for which food can be safely held between 5°C and 60°C is called the 2-hour/4-hour rule.
(Note: The NSW Food Authority call this rule the 4-hour/2-hour rule.)
0 to 2 hours 2 to 4 hours
Use immediately or After 4 hours
Use immediately or
Refrigerate below 5°C or Throw out
Throw out
Keep hot above 60°C
‘Use immediately’ means that the food must either be: sold, cooked or processed within that 2 hour period.

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TIP
Remember: These times are accumulative. Each time in the TDZ has to be added up to reach a total
time. The clock doesn’t go back to zero each time it is in the TDZ.
Example:
Fresh whole chickens arrive on the loading dock at 8am for a function that night at 7pm. The chicken
sits on the loading dock for 30 minutes before being stored in the coolroom. At 11am the chef takes
the chicken out of the coolroom to be prepared. It takes 1 hour for the chickens to be cut, deboned,
stuffed and put back in the coolroom. At 5pm the chef takes the chicken out of the coolroom to do
the final preparation before they go into the oven. This preparation takes 30 minutes. The chicken is
cooked immediately, plated and served.
Timeline
8am – loading dock – 30 minutes
11am – preparation – 1 hour
5pm – final preparation – 30 minutes
Total time in the TDZ = 2 hours
The food must be used within 2 hours to be safe
DID YOU KNOW?

Where there are lots of different bacteria in food, they compete for the same nutrients. Unless pathogens
are in food in high numbers they will often die, as they are often not as competitive as food spoilage
bacteria.

33
Potentially hazardous food

Potentially hazardous food, or high risk food, is food that must be stored under special temperature conditions
to prevent the growth of food poisoning bacteria or to prevent the formation of toxins in the food. High risk
foods are high in protein, high in moisture and low in acid.
The following potentially hazardous foods should be stored correctly at the right temperature (that is, out of
the TDZ):
Food Type Example

Raw or cooked meat including poultry or game
Foods containing raw or cooked meat casseroles, curries, lasagne
Smallgoods ham, Strasbourg, chicken loaf
Dairy products milk, custard, dairy desserts, unbaked
cheesecake, custard tarts
Seafood (excluding live seafood) seafood salad, patties, fish balls, stews
containing seafood and fish stock
Processed fruit and vegetables salads, cut melons
Cooked pasta and rice
Foods containing eggs, beans, nuts or other protein rich quiche, fresh pasta, soy bean products
foods
Foods containing the above foods sandwiches, rolls, uncooked and cooked
pizza
For more information download Food Safety: Temperature control of potentially hazardous foods (FSANZ,
August 2002) from www.foodstandards.gov.au
TIP
Remember: If in doubt - throw out!
If you are not sure food is 100% safe to eat then throw it out.

34
DISCUSSION
How many foods do you eat every day that are classified as potentially hazardous? What will you do to
minimise the risk of food-borne illness?

35
3. Safe Food Handling

In the hospitality industry it is common for food to be handled many times before it is consumed. Therefore
it is essential that food is always handled and processed in a hygienic manner to ensure that food does
not become unsafe or unsuitable. Food handling controls are the procedures and checks that we put in
place throughout the handling processes to ensure the foods safety. Food handling controls are covered
in Standard 3.2.2 Food Safety Practices and General Requirements. You can download Standard 3.2.2 at
www.foodstandards.gov.au.
The table below identifies safe food handling practices, potential hazards and ways to minimise the hazards
for each step in the food handling process.
Receiving ð Storing ð Preparing ð Processing ð Displaying ð Serving ð Packaging

Transporting ð Disposing
Food Receipt
Food businesses are expected to take all practicable measures to ensure that they do not receive unsafe
or unsuitable food. This means that they must make sure that the food
ò
Safe Food Handling Potential Hazard Corrective action to
Practice minimise/remove a hazard
• Is protected from visible • Incorrect temperature • Check temperature when
contamination Eg. no readings receiving the delivery and
damaged or broken • Frozen food shows signs of document
packaging, no signs of pests thawing • Reject delivery
• If it is potentially hazardous, • Cold food delivered above • Contact supplier
it must be at the correct 5°C or hot food below 60°C • Inspect delivery truck
temperature when it arrives
• Not adequately labeled • Staff reporting of hazards to
Eg. cold food at 5°C or
below, hot food at 60°C or • Items are out of date manager or FSS
above • Damaged packaging
• Frozen food is frozen solid • Evidence of pests and vermin
and no signs of thawing • Delivery vehicle is unclean or
• Is within use by or best not appropriate (private car)
before dates
• Check that foods are
correctly labeled
• If temperature is in TDZ the
delivery driver must be able
to demonstrate that safe
time limits have not been
exceeded

36
Food Storage
During storage you must make sure that the safety and suitability of food is kept.
Storing food correctly can ensure that they are usable when you need them.
ò
Practice minimise/remove a hazard
General requirements for all storage areas
• Foods should only be stored • Incorrect labeling • For pest and vermin
in areas that are designed for • Items are out date infestation:
that purpose Eg. chemicals –– get licensed exterminator
• Damaged packaging
should not be stored in the –– lay baits, traps
dry goods store • Incorrectly stored
• Evidence of pests and vermin • Throw out food
• Correct labeling of food that
• Food contamination • Train staff in stock control
communicates: date stored,
and cleaning
what the item is, use by date • Poor cleaning practices
• Change cleaning schedule
• All surfaces and equipment • Stock on floor
should be thoroughly clean • Have staff report immediately
• Overcrowding of stock to manager or FSS
• Storage containers should
be food grade and in good • Add shelving
condition • Reduce stock
• Cover food so it is protected
from contamination
• Do not store food on the floor
so it is not contaminated –
use shelves
• Rotate stock using the FIFO
principle (first in first out)
• Ensure pests and vermin are
excluded from food storage
areas
• Never overstock – excess
stock clutters the area,
and prevents air circulation
increases the chance of out
of date stock being used

37
Dry storage
Examples of dry products are: cereals, grains, flour, tinned products, pasta and products that don’t require
temperature control
• Keep dry store areas that are • Poor lighting • Fix lighting
well ventilated, well lit and • Poor ventilation • Fix or install ventilation
free of moisture, not in direct
• Microbial contamination of • Have door strips, fly screens
sunlight
tinned food and insect zappers fitted
• The area must be fly and
• Discard food
vermin proof to minimise
contamination by pests • Staff reporting of hazards to
manager or FSS
• The area must be fitted with
proper fitting doors that fully
close to help exclude pests
• Bulk food containers must
be made from food grade
materials and have tight
fitting lids
• Any canned, tinned or bottled
food, once opened, should be
transferred to an appropriate
container, labeled and either
refrigerated or frozen.

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Cold storage
• Cool rooms and refrigerators • Equipment not working Eg. • Repair broken equipment
must have thermometers thermostats on refrigeration, • Call in technician to fix
or thermostats that give an freezer units thermostat
accurate reading • Temperatures not recorded • Staff training so they
• Temperatures (0°C – 5°C) • Doors not closing properly understand the implication of
should be checked and (sealing) temperature control, 2 step
documented regularly (twice cooling process, storage and
• Incorrect storage
daily) cross contamination
• Cross contamination of raw/
• Door seals are to be clean • Preventative maintenance
cooked and different foods
and undamaged program
• Incorrect Cooling
• Cool room door should be • Discard food
closed between uses and
• Have staff report immediately
minimise opening times
to manager or FSS
– an open door raises the
temperature
• Raw foods are to be stored
below ready to eat or cooked
foods
• Do not place hot food in cool
rooms as this raises the
temperature of the fridge
• Food types should be
separated where possible
to help prevent cross
contamination

39
Frozen storage
• Freezers must have • Equipment not working Eg. • Repair broken equipment
thermometers or thermostats thermostats on refrigeration, • Call in technician to fix
that give an accurate reading freezer units thermostat
• Standard 3.2.2 defines • Incorrect labeling • Preventative maintenance
frozen as “does not include • Temperatures not recorded program
partly thawed” and does not
• Discard food
give a specific temperature
• Train staff on labeling
• Temperatures should be
checked and documented • Staff training so they
regularly (at least twice daily) understand the implication of
recording correctly
• Check food is frozen solid as
it should remain hard frozen • Staff reporting of hazards to
during storage manager or FSS
• Items that have been thawed
cannot be refrozen
• Freezers must be defrosted
regularly to maintain
operating effectiveness
• Freeze small, not large
amounts – freeze slices
rather than slabs, use
shallow containers not deep
ones
• Follow manufactures
instructions on the label for
length of storage.

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Food Processing
A food business must take all practicable measures to process only safe and suitable food.
ò
Practice minimise/remove a
hazard
Defrosting (Thawing)
• When thawing frozen food • Incorrect thawing: on bench • Train staff in correct thawing
make sure that the food does (untimed), in filled sink of practices: fridge, microwave,
not reach 5°C or warmer water cool running water
• The most ideal method • Refreezing thawed times • Discard food that exceeds
for thawing food is in the • Thawing bulky items 2hr/4 hr rule and refrozen
refrigerator food
• Cross contamination of with
• Defrosting in a microwave other foods • Train staff in planning,
is acceptable however once freezing small portions,
• Uncovered food
food has thawed it must be correct covering of food
cooked immediately • Discard food
• Whilst it is not • Staff reporting of hazards to
recommended, food can be manager or FSS
defrosted by running it under
cool running water only –
suitable for small portions
• Do not defrost more than you
need as you cannot re-freeze
food
• Always place defrosting
foods in a tray to stop drips
and spills
• Always place food being
thawed in the refrigerator
on lower shelves to
avoid accidental cross
contamination with other
foods Eg. cooked/ready to
eat foods
• Cover food that is thawing.

41
Preparation
• Ensure fruit and vegetables • Physical and microbial • Discard food

are washed in a sanitising contamination due to • Staff training on sanitiser
solution before preparation using unwashed fruit and dilution rates, correct use of
(follow your workplace vegetables chopping boards
procedures for this) • Unhygienic food contact • Cleaning schedule
• Use only clean and sanitised surfaces
• Chopping boards poster in
contact surfaces Eg. • Cross contamination when food preparation area
containers, cooking utensils, using chopping boards
sinks, workbenches, pots and • Hand washing poster in food
• Use spoon more than once preparation area
pans
to taste food - microbial
• Use colour coded chopping • Provide gloves
contamination of food from
boards. Whilst this is not a spoon • Discard food
legal requirement it is likely • Staff to report hazards to
• Using hands to touch ready
to reduce contamination manager or FSS
to eat foods
Eg. white – dairy, red – raw
meat, blue – seafood, brown • Microbial contamination from
– cooked meat, green – fruit food in TDZ
and vegetables
• Use a separate tasting spoon
once to taste dishes
• Try not handle food directly
Eg. use tongs or gloves
• Monitor food temperatures
Cooking
• Food must be cooked • Incorrect cooking • Discard food

correctly and thoroughly to temperatures • Calibrate thermometer
make sure that any food • Thermometer not reading • Staff to report hazards to
poisoning bacteria is reduced correctly manager or FSS
to an acceptable levels and
food is safe to eat
• Different foods require
different temperatures to
destroy harmful bacteria.
Food should be cooked to
above 60°C (see page 46
for more information on
meat cooking temperatures
temperatures)

42
Cooling
• Any potentially hazardous hot • Cooked food placed directly • Staff training in safe cooling
foods, requiring cooling, must in coolroom from oven rule and portioning
be cooled to 5°C as quickly • Portions too large to cool • Discard food
as possible to ensure that the quickly • Monitor coolroom
food remains safe.
temperatures
Food poisoning bacteria
• Use ice bath for cooling
that may have survived the
cooking process will start • Staff reporting of hazards to
to grow and multiply again manager or FSS
as the condition become
favourable. Therefore it is
essential that foods are
cooled through the TDZ as
quickly as possible.
Safe temperature range for
cooling hot foods:
–– f rom 60°C to 21°C within
2 hours
–– then from 21°C to 5°C
within a further 4 hours
• Large portions of hot food
should be broken into smaller
portions to enable faster
cooling as large portions will
take much longer to chill
• Frequent stirring of the item
will help it to cool quicker
• Hot food will raise the
coolroom temperature and
may cause condensation
which could lead to cross
contamination

43
Reheating (chilled potentially hazardous food)
• Reheat in small quantities • Reheating slowly • Discard food

• Reheat rapidly to 60°C or • Reheated well before service • Temperature check Bain-
hotter however the standards • Reheating to below 60°C marie, record and monitor
recommend it is good temperatures
• Contamination of food
practice to reheat to above • Reheat quicker
70°C (steaming hot) • Incorrect Bain-marie
temperatures • Train staff
NOTE: Victoria and South
• Staff reporting of hazards to
Australia require food to be
manager or FSS
reheated to 75°C
• Food must be protected from
contamination when it is
being reheated
• It is preferable for food to be
reheated immediately before
service rather than to reheat
in bulk and held
• Do not use a Bain-Marie for
reheating as they are only
hot holding equipment
• The Bain-Marie must
hold the heated food at a
minimum of 60°C

44
Food Display
Food businesses must make sure that when displaying food:
ò
hazard
General requirements for all food displays and serving food
• Food must be protected from • Contamination of food by • Discard all food that exceeds
contamination Eg. using customers 2hr/4hr rule
sneeze barriers (guards), • Staff top up old food with • Providing sufficient utensils
covering ready to eat foods new to enable separate utensil for
such as cakes and muffins each dish
• Staff use hands to handle
displayed on counters to
food • Food safety signage for
minimise the likelihood of
• Staff incorrectly tag/label customers
contamination by customers
food • Additional staff to supervise
• Constant supervision of the
• Food temperatures and times and observe customers
area so that any food that is
contaminated by a customer not recorded • Staff to remove contaminated
is removed immediately food and discard
• Provide separate serving • Staff to report contamination
utensils for each food that hazards to manager or FSS
minimise the risk of food immediately
being contaminated • Staff training on safe food
• That all potentially hazardous handling practices
food is either kept under
strict temperature and/or
time control to ensure the
food is kept safe
• Any tags or labels used for
cooked or ready to eat foods
are placed beside the food
and do not pierce foods
as they carry bacteria and
therefore a common cause of
cross contamination
• Ensure stock rotation occurs
- FIFO
• Food types should be
separated where possible
to help prevent cross
contamination
• Never handle ready to eat
food with your hands. Use
tongs, gloves etc

45
• Refresh food displays with

completely fresh batches
of food. Never mix old with
fresh Eg. topping up salad
bowl with new salad, it
should be new salad in a
fresh bowl with fresh serving
utensils
• Temperatures should
regularly checked and
recorded
Hot Holding
• Bain-Maries are designed for • Bain-marie used for • Discard food as it spends too
holding hot foods at 60°C or reheating food long in the TDZ
hotter • Temperature checks • Staff training on correct use
• Stir wet dishes held in the are done by placing the of thermometer and stock
bain-marie regularly to make thermometer in the top of control principles
sure that the food is evenly food only • Staff reporting of hazards to
held at 60°C Eg. the top may • No FIFO so fresh food served manager or FSS
be cooler than the bottom before leftover food
• Hot foods left from the day
before should be served first.
Cold Display
• Temperatures should be • Accurate time and • Discard food

checked so they are correct temperatures • Call in technician to fix
0°C – 5°C and documented • Inaccurate temperatures thermostat
(at least twice daily) displayed on refrigerator • Staff reporting of hazards to
• Pre- prepared sandwiches units manager or FSS
and rolls must be thrown out
if they have spent more than
4 hours in the TDZ

46
Food Packaging
Any establishment that packages food Eg. take away food, must:
ò
hazard
• Packaging used is • Contamination of food • Discard food
appropriate for the food • Incorrect storage of food • Revise storage procedures
being packed containers • Discard dirty and damaged
• Use food grade packaging • Single use items washed and packaging
so it does not cause food reused • Staff training on single use
contamination
• Dirty and damaged items
• Ensure the food does not packaging • Staff reporting of hazards to
become contaminated during
manager or FSS
the packaging process
• Packaging, wrapping and
food containers are stored
correctly Eg. clean, dry
storage area, stored upside
down (including lids)
• Packaging is only used for its
intended purpose Eg. single
use items like take away
containers are not used for
storing food. They are used
once and then thrown out.

47
Food Transport
Food businesses may transport food as part of a home delivery service, catering or moving from kitchens
to hospitals and similar facilities. When transporting potentially high risk food they must
ò
hazard
• Transport food under • Not an approved supplier • Use a dedicated vehicle and/
temperature control • Cross contamination between or food purpose container to
• Protect food from the raw and cooked/ready to eat transport food
likelihood of contamination foods • Discard any contaminated
• Storage area of the truck is • Incorrect labeling food items
maintained and clean • Packaging of food is • Discard food that exceeds
• Raw and cooked/ready to eat damaged. 2hr/4hr rule
food must be kept separate • Train staff in identifying
• to avoid cross contamination hazards and cross.
• • Containers should have a
lid, which can be fastened
to keep out dust and other
forms of contamination
• Food is not loaded onto the
delivery truck until it is ready
to be delivered
• • Refrigerated or frozen food
delivery vehicles must be
able to hold food outside TDZ
temperatures.
• Avoid containers that are not
durable and cannot easily be
cleaned and sanitised.

48
Food Disposal and Food Recall
A food business must ensure that food for disposal is held and kept separate. Food for disposal is: food
subject to recall, has been returned, is not safe or suitable
ò
hazard
• Food must be destroyed or • Food is not separated and • Change food recall policy
otherwise used or disposed labeled for recall • Discard food
of so that it cannot be used
• Food can be returned to the
for human consumption
supplier
• Further processed so it is
• Have designated food recall
safe to eat
storage area
• If food has been recalled
it needs to be removed
from being sold, packaged,
labeled as a recall item,
placed separately from other
foods and returned to the
supplier or manufacturer
TIP
There is lots of great food safety information on the internet that is free to access. Go to:
Do Food Safely www.dofoodsafely.vic.gov.au
YouTube http://www.youtube.com/watch?v=oI89tL768VI to watch Food Safety Fundamentals for some

basic food safety information

49
Cooking temperatures
Different meats require different cooking times to destroy harmful bacteria. Using a thermometer with
a probe, that can be inserted into the food item, is best practice for checking that something is cooked.
Looking to see if something is cooked and guesswork is not an acceptable method of checking that food is
cooked to above 60°C.
Meat type Safe Where to place the thermometer?

temperature
Fish 63°C Insert into the thickest part
Minced meat, sausages 71°C Insert into the thickest part
Beef, veal, lamb, pork Insert into the thickest portion away from the bone,
fat and gristle
• Medium rare (allow 3 63°C
minutes rest time)
• Medium 71°C
• Well done 77°C
Ham Insert into the thickest portion away from the bone
• Fresh (raw) 71°C
• Pre-cooked (to reheat) 60°C
Chicken and turkey (whole), 74°C Insert in the inner thigh near the breast, not
thighs, wings, legs, breasts touching the bone or in the thickest part if ground
meat or dishes like meatloaf
Leftovers 75°C Insert into the thickest part

50
IMPORTANT
A probe thermometer is the best thermometer to use as you can accurately check internal temperatures
of food items.
A hand held thermometer should be calibrated before first use, if dropped, if you think it is inaccurate or
every 6 months to ensure it is giving an accurate reading. Thermometers must be accurate to +/-1°C.
You may need to send your thermometer to be professionally calibrated. Some states require a food
business to keep a record of thermometer calibration in their FSP.
Click on this link to watch this YouTube clip on how to calibrate thermometer. Note that this is an
American clip and temperatures are in Fahrenheit and not Celsius.
http://www.youtube.com/watch?v=VpJULQICiGM
For ice point calibration of a thermometer:

• Put crushed ice and pre-cooled water (no more than one third the quantity of the ice) into a container
• Insert the probe of the thermometer into the centre of the ice-water mixture and allow to stand for two
minutes
• Record temperature reading – it should be 0°C
For boiling point calibration of a thermometer:
• Boil water and place thermometer probe into the boiling water
• Allow to stand until a steady reading is obtained
• Record temperature reading – should be 100°C
Replace, repair or get the thermometer recalibrated if the temperature reading is +/- 1°C or more.
In the first instance check and replace the batteries. You may need to send your thermometer to be
professionally calibrated.
It is important when using a thermometer to clean it each time you use it. This means before
temperature checking each individual food item. Use an alcohol swap and wipe the probe thoroughly
clean before and after use.

51
Single Use Items

The Food Standards Code specifically prohibits the re-use of single use items in contact with food. Single use
items are generally defined as those where the manufacturer of the item intends for it to be only used once in
connection with food handling. Single use items are:
• Drinking straws
• Disposable drink containers (and lids)
• Paper serviettes and face wipes
• Disposable cutlery and stirrers
• Paper plates
• Plastic and aluminium food containers for take away food (and lids)
• Pizza boxes
• Individually packaged condiments Eg. jams, spreads, butter, sauces, sugar, salt, pepper
• Packaging and wrapping materials used for fast food
• Disposable gloves
All single use items must be stored so as to protect them from contamination and damage. Some appropriate
storage examples would be:
• Keeping them in their original wrapping (as provided by the supplier)
• Inside each other, upside down
• Container with a push bar that individually dispenses a straw
• Made up boxes (closed)
Any single use item that is contaminated, or suspected of being contaminated, must not be used and should
be disposed of.
TIP
Customers are allowed to re-use single use items. For example, a single use drink container can be
re-filled by a customer at the post-mix dispenser in the premises and the customer can re-use plastic
cutlery in their own home.

52
4. Health and Hygiene of Food

Handlers
The Health and Hygiene requirements for all food handlers and businesses are set out in Standard 3.2.2,
Division 4 of the Food Standards Code.
In summary the code states the following requirements of all food handlers;
• That all reasonable measures are taken to handle food and food surfaces in ways that will not compromise
the safety and suitability of food
• Must report to management and avoid handling of food or working in food areas if suspecting or suffering
from a food borne illness or disease
• Must notify their supervisor if they know or suspect that food has become contaminated in any way
• Take all practicable measures to ensure anything from their body or anything in which they are wearing
does not contaminate food or food surfaces
• Ensure all outer clothing is of a level of cleanliness that is appropriate for the handling of food that is being
conducted
• Only use on exposed parts of their bodies, bandages and dressings that are completely covered with a
waterproofed covering
• Do not eat over unprotected food or food surfaces
• Do not sneeze, blow or cough over unprotected food or food surfaces
• Do not spit, smoke or use tobacco or similar preparations in food areas
• Do not urinate or defecate except in a toilet.
Personal hygiene
Food poisoning occurs because food has become contaminated in some way. One way in which we can
reduce the chances of cross contamination from person to food is through good hygiene.
• Good personal hygiene is:
• Keeping your body clean
• Having clean habits
As a food handler, your personal hygiene is a serious issue and must be treated as such. You must be aware
of your actions, your state of health and your personal habits as these may compromise the safety of the food
in which you are handling. Failure to follow simple basic personal hygiene and grooming practices can have
serious follow on effects, such as:
• a food poisoning outbreak
• loss of business, reputation and employment
• serious illness and even deaths.
It is very important for workers in the food industry to keep clean. Bacteria live and grow on our skin, hair,
under our nails, in our mouth and are all over us. If we are clean, we will reduce the amount of bacteria on
our bodies and therefore reduce the chances of cross contamination with the food we handle.

53
Shower daily
Personal Hygiene Brush teeth at least once per day
Have clean hair so wash often
ð Keep your nails short and clean

Regularly wash hands
Facial hair groomed, clean
Cover cuts and wounds
Clean uniform
TIP
Be prepared! At work have some personal hygiene products in your locker or bag that you can use either
on your break or when you need to.
These items should be in your kit:

P Toothbrush
P Toothpaste
P Deodorant
P Hand sanitiser
P Nail clippers
P Hair brush and/or comb
If there is a shower at work have these additional items:
P Shower gel
P Shampoo and conditioner
P Nail brush
P Razor and shaving cream (for men)

54
Hand washing requirements

Health authorities believe that the single most important aspect in preventing food-borne illness is for food
handlers to wash their hands properly and when required.
Hand washing facilities

Hand washing facilities must be located where food handlers can easily access them and used only for hand
washing. Most establishments, in their food handling areas, are now fitted with sinks that have taps that can
be foot, knee or elbow operated, or the function on an electric-eye sensor to guard against recontamination
from taps. Check with your state food authority on the legal requirements for the type of hand washing
facilities.
Hand washing facilities:

• Must have a continuous supply of warm running water
• Cannot be used for any other purpose other than to wash hands
• Paper towels and liquid soap must be supplied at all times
• Be supplied with a bin for disposal of paper towels
• In the kitchen hand dryers are not suitable for use in a food environment and disposable single use paper
towels are recommended.
The code also states how and when a food handler must wash their hands.
• whenever their hands are likely to be a source of contamination of food Eg. handling garbage
• immediately before working with ready to eat food after handling raw food
• immediately after using the toilet
• before commencing or re-commencing handling food
• immediately after:
–– using the toilet
–– smoking
–– coughing
–– sneezing
–– blowing the nose and using a handkerchief or disposable tissue
–– eating
–– drinking
–– using tobacco or similar substances
• after touching his or her hair, scalp, skin or a body opening

55
Hand Washing Procedures

P Wet hands with warm water (40°C) and rinse off any
visible and easy to remove dirt.
P Use enough liquid soap to give a generous lather.
P Thoroughly massage the lather between your fingers and
rub all over your hands and wrists (back and front), don’t
forget your thumbs, tips of fingers and under fingernails.
Do this for 20 – 30 seconds.
P Rinse the soap from your hands with water.
P Thoroughly dry by shaking of excess water and using a
disposable paper towel.
û Don’t dry your hands on your clothes, apron or tea towel
as this will contaminate your clean hands.
û Wet hands pick up germs faster so make sure your hands
are thoroughly dry.
TIP
Hand washing is the most effective method of preventing the spread of food-borne illness.
Wash hands properly and often!
Gloves
The use of protective disposable gloves in food handling, whilst it is an excellent safe practice, it is not a
requirement to wear them at all times when handling food.
Food Safety Standard 3.2.2, Clause 15 states that a food business must take all necessary steps to prevent
the likelihood of food being contaminated. So we must prevent direct contact with ready to eat food.
Gloves are only one example of how this requirement can be met. Utensils, such as tongs, and frequent hand
washing between handling different food types are also acceptable to prevent the likelihood of food being
contaminated.
If gloves are worn staff need to be vigilant and follow these points:
• Change gloves immediately they are torn/ripped
• Wash hands before putting on gloves
• Change gloves between handling raw and cooked, ready to eat foods
• Change gloves if they have become contaminated Eg. handling rubbish, sneezing, coughing, scratching the
face, blood, chemicals

56
• Change gloves often regardless of what you are doing

• If handling money do not use the gloved hand
• Do not reuse gloves that have already been worn/used and it is not acceptable to turn them inside out and
wear them.
TIP
Raw food, which is to be cooked, can be safely handled with correctly cleaned hands. However, cooked
and other ready to eat foods should be handled with clean utensils or equipment such as tongs, spoons,
spatulas or disposable gloves.

57
5. Cleaning and Pest Control

How to clean effectively
The Food Standards Code states that all food business must ensure all fixtures, fittings and equipment,
including food transport vehicles must be to a standard of cleanliness where there is no accumulation of:
garbage (except in bins), food waste, dirt, grease; or other visible matter.
Effective regular cleaning and sanitation should remove all contamination and build up of unwanted deposits
from all of the following areas:
• Floors
• Ceilings
• Walls
• Windows
• Cupboards and shelves
• Equipment
• Utensils
• Food contact surfaces
TIP
Clean as you go!

Cleaning should be done as soon as practically possible after there is any spillage or breakage. This will
ensure the workplace is safe and save you time and effort.
Cleaning and sanitising

Cleaning and sanitising are important but separate issues. They help prevent bacteria that cause food-borne
illness and reduce pest activity.
Cleaning
ð Effective cleaning will remove all dirt, food residue, grease and other unwanted deposits so surfaces are
clean to touch, free of visible matter and without a bad odour.

58
Sanitising
ð Effective sanitising, using heat and/or chemicals (or other approved process), will reduce the amount of
food poisoning bacteria to a safe and acceptable level. Sanitising must be performed on all food contact
surfaces, as well as eating and drinking utensils.
DID YOU KNOW?

Nothing will kill 100% of bacteria.
Not extreme heat! Not extreme cold! Not chemicals!
Make sure whatever you are sanitising is clean, as sanitising is not effective on
unclean surfaces.
What chemicals do I clean with?

Cleaning agents such as detergents, sanitisers and disinfectants all have a key role to play and it’s essential
to understand the differences between them as different chemicals are needed for different jobs.
Detergents
ð are used to remove grease and other soil from a surface; however this does not guarantee that all the
bacteria may be removed. Therefore for food areas and equipment, sanitisers must be used also.
Sanitisers
ð are used after detergents to reduce food poisoning bacteria to low and acceptable levels. Hot water
(recommended 77°C for at least 30 seconds) can be used to sanitise.
Disinfectants
ð are sanitising chemicals that are used for toilets, bathrooms and change rooms. They often have strong
perfumes. They are NOT to be used in the place of sanitisers for kitchen contact surfaces and/or utensils.
Chemical sanitisers are generally chlorine or ammonium based and should be food grade. Each product will
have different dilution rates, contact times and safety instructions. As a general rule a chlorine based bleach
that can be used for food contact surfaces with a concentration of 50 ppm (parts per million) is only effective
when used warm (38°C) for at least 7 seconds.

59
TIP
It is not an option to just use either a detergent or a sanitiser.
You must use both!
Always ensure that you have a good supply of suitable cleaning equipment such as mops, brooms, brushes
and cloths. And remember, it’s just as important to clean and sanitise the cleaning equipment and keep it in
good condition. Dirty equipment can cause ineffective cleaning and the spread of bacteria.
It is a good idea to have separate cleaning cloths for different tasks. Some businesses use a colour
coded system Eg. blue for windows and glass, yellow for bathrooms, red for toilets, green for all purpose.
Disposable cloths are the best option as they are classified as single use and are disposed of after being used
once.
Chemical safety
Remember it is important to follow the manufacturers instructions and observe these general safety rules
when using and handling chemicals.
• Chemicals should never be mixed
• Must be stored in clearly labelled containers
• Never decant them into empty drink bottles
• Cleaning agents should be stored in a safe place away from food
• Use measuring devices to ensure correct quantities
• Use commercial grade cleaners not domestic grade
• Staff need to wear personal protective equipment PPE (gloves, mask) at all times when dealing with
chemicals
• Employees are instructed in the use of chemicals and understand the consequences of misuse
• Employees should work with chemicals in well ventilated areas
• Safety Data Sheets (SDS) are available for all the chemicals in use.

60
Six Steps to Effective Cleaning
6 Steps to
Effective
Cleaning
6. Dry 1. Pre-clean
Preferably allow to
Scrape, wipe or sweep
air dry
away food scraps and
rinse with water.
5. Final Rinse
Wash off sanitiser (read
sanitiser instructions to
see if you need to this)
2. Wash
Use hot water and deter-
gent to remove dirt and
grease. Soak if needed.
4. Sanitise
Use a sanitiser to 3. Rinse
reduce bacteria to Rinse off any loose dirt
an acceptable level. or detergent foam.
NOTE: Change the water often, recommended every 20 minutes, or if the water becomes too dirty or cold.
Using a dishwasher
Most food businesses have commercial dishwashers that complete each of these steps throughout the
washing and drying cycle. Although it is important to note that a commercial dishwasher is only effective if it
working and being used correctly. Staff should be trained in the correct use of these and management should
ensure that it is properly maintained and serviced regularly.
For instance, heat is important for reducing the levels of bacteria and speeding the air drying process, if the
heating element in a commercial dishwasher is not heating to the correct temperature, then it can not be
used as an effective sanitiser.

61
Using a double bowl sink

In some circumstances there will be no dishwashing machine, and it is quite legal to use a double bowl sink.
You will need a thermometer to check that the correct water temperature has been reached. A double bowl
sink can be used to wash utensils, plates and containers. Items can be washed and cleaned in the left hand
bowl and then sanitised in the right hand bowl. For items that are too big to fit in a sink must be cleaned first
and a sanitiser applied using a spray bottle.
Source: NSW Food Authority
In both instances, where possible, items should be left to air dry, which means draining and leaving them to
dry while hot. If you need to dry them quickly it is recommended to use a single use towel/cloth and not a tea
towel.
Cleaning schedules
A cleaning schedule is an important document for food businesses. It outlines the cleaning procedure as a set
of written instructions that describes everything that needs to be done to keep the business clean. It sets out
the tasks of cleaning and sanitising, how often each job needs to be done, how it should be done and who
should do it. A cleaning schedule is a record that the cleaning tasks have been undertaken.

62
Example of a cleaning procedure and schedule
Job No 1: How to clean: Bain-marie
Notes: 1. Drain water from unit

1. Chemicals are kept in Chemical Storeroom 1. 2. Remove and throw out food, etc. from trays
See Jeff for key. 3. Remove detachable trays and grids
2. Use protective eyewear when mixing sanitiser. 4. Use scraper as needed to remove food debris
Eyewear kept under sink.
5. Rinse in hot water
6. Wash in hot water with detergent, use brush,
scourer and cloth as needed
7. Use warm water and sanitiser
8. Rinse in clean water if needed.
How often: Every day after use
Products used: Scraper, brush, scourer, disposable cloth, J214

Detergent, S467 Sanitiser
Who will clean: Mon – Fri: Kitchen hand Don Jones (DJ)
Sat – Sun: Kitchen hand Brenda Mills (BM)
Premises name: ABC Restaurant Week commencing: 1 August 2013
Equipment or Tick P when job completed in accordance with the corresponding Required
item workplace procedure and initial. frequency
Mon Tues Wed Thur Fri Sat Sun
1. Bain-marie P DJ P DJ P DJ P DJ P DJ P BM P BM Daily
2. Workbench P DJ P DJ P DJ P DJ P DJ P BM P BM Daily
3. Floor P AP P AP P AP P AP P AP P BM P BM Daily
4. Ceiling P AP Weekly
Source: QLD Health

63
Here are some cleaning tasks that you may find on a cleaning schedule for hospitality industry food venues.
You need to be very careful not to clean using items such as linen, tea towels and guest towels that may be
contaminated with human waste, such as blood and body fluids as this would pose a serious health risk.
Bar and Liquor After each use • Chopping boards

Outlets • Knives, spoons and bar utensils
• Glassware, cocktail shakers and measures
• Blenders
End of service • Cleaning of small equipment such as:
–– drip trays
–– under beer taps
–– under post mix nozzles
–– and those inside refrigerated equipment
• Cleaning of fixed items such as the bar
counter
Weekly Cleaning of large equipment such as:
• refrigerators
• ice machines
• glass chillers;
• cleaning of beer lines
• cash registers
Accommodation After each use or daily • Microwave

facilities: room clean • Dishwasher
• Chopping boards
Minibar • Cutlery and kitchen utensils
• Glassware and crockery
• Benchtops
• Minibar trays, drawers and shelves
• Bin
• Tea and coffee facilities
• Stovetop
Kitchenettes Weekly or on checkout • Refrigerator

• Walls

64
DISCUSSION
The cleaning schedule says I should clean the refrigerator on Friday. But it’s only Monday and somebody
has spilt something that has dried and gone sticky.
Should I wait until Friday to clean it? If I clean it on Monday do I need to clean it again on Friday?
Waste disposal
It is important to the reputation of a business that customers see the establishment as both professional and
clean. This includes effective waste disposal practices.
Food businesses are required to supply sufficient garbage bins to cater for whatever garbage is produced. If
the rubbish is scattered all around the existing bins, or it is flowing over the tops of bins, it is then deemed
that there are insufficient bins.
The garbage storage area must:

• Be kept in a clean, tidy condition
• Store garbage in such a way as to minimise contamination such as tight fitting lids and in secure tied bags
• Be sufficient for the amount and type of waste.
Some establishments may have garbage coolrooms where food refuse is stored under refrigeration prior to
removal from the premises: this helps control odour and possible infestation by pests and vermin. Some have
even adopted biodegradable waste programs (composts etc) for food waste.
Recycling is a key concept in modern waste management. Recyclable products need to be sorted and
separated into different material types including glass, paper, aluminium and plastics.

65
TIP
Remember that these items are likely to cause contamination so hands must be washed after handling
garbage and dirty linen and before handling food or touching food contact surfaces.
Pest control
Pests carry disease, contaminate food and destroy property. Flies, cockroaches, rats and mice pose a serious
threat by contaminating food and spreading disease where other pests such as ants and weevils cause food
spoilage.
The Food Standards Code states that a food business must:
“Take all practicable measures to prevent pests entering the premises; and take all practicable measures to
eradicate and prevent the harbourage of pests on the food premises and those parts of vehicles that are used
to transport food.”

66
TIP
Prevention is the best method of pest control!
Always report any sightings or evidence of pests to your supervisor immediately.
DID YOU KNOW?

• Cockroaches can eat just about anything and can survive without food for long periods of time.
• They prefer sweet food but will eat glue, grease, soap, toothpaste, leather, hair and more.
• Some species will live for 6 weeks without eating so that makes them tough to control.
• The collective noun for a group of cockroaches is an ‘Intrusion’.

67
Appendix 1: Your State

Refer to your state or territory in the following pages for food business licensing/registration, food safety
program and food safety supervisor information.

68
New South Wales Licensing or Registration

• These businesses are required to hold a NSW Food Authority licence to
operate:
–– Businesses that handle or process meat
–– Dairy producers, factories and vendors
–– Businesses that handle seafood and shellfish
–– High-priority plant product businesses
–– Food service to vulnerable persons in hospitals and aged care facilities
–– The egg industry
• The NSW food service and retail food industries only have to notify the
Authority of their food handling activities.
Food Safety Program
• Food businesses and retail businesses are not required to have a FSP.
• The Food Safety Supervisor requirement applies to businesses serving
food that is:
–– ready-to-eat,
–– potentially hazardous, and
–– not sold and served in its package.
• Examples of businesses include: restaurants, cafés, takeaway shops,
caterers, bakeries, pubs, clubs, hotels and supermarket hot food sales.
Exempt businesses
• The Food Safety Supervisor requirement does not apply to businesses
licensed by the Authority.
• Nor does it apply to:
–– coffee vendors that only heat milk
–– not-for-profit community and charitable causes
–– school canteens (primary or secondary)
–– boarding schools
–– childrens service (childcare centres)
–– out of school hours care services
–– correctional centres
–– supermarkets (if heated food is not sold)
–– food business premises that only do one or more of the following
activities only:
–– slice fermented meats or smallgoods, or both
–– slice or portion cheese, or both
–– process raw seafood
–– slice or portion fruit or vegetables, or both

69
Victoria Licensing or Registration

• A business that sells food must register or notify their food premises.
Food Safety Program
• Class 1 (handle potentially hazardous food to vulnerable persons:
hospitals, nursing homes and child care centres) and Class 2 food
premises are those that handle unpackaged potentially hazardous foods
which need correct temperature control during the food handling process
- including cooking and storage - to keep them safe. This includes:
–– restaurants
–– fast food outlets
–– pubs
–– caterers
–– delicatessens
–– supermarkets with delicatessens
–– cafes
–– food vending machines handling high risk foods
–– most manufacturers
• Food premises are required to maintain a FSP appropriate to their food
business and keep it on site.
• Most Class 1 and 2 premises will need to have a food safety supervisor.
Class 3 and 4 food businesses do not need to have a food safety
supervisor however staff must have skills and knowledge in handling food
safely.

70
Queensland Licensing or Registration

• A licensable food business is a food business that
–– involves the manufacture of food; or
–– is carried on by an entity other than a non-profit organisation and
involves the sale of unpackaged food by retail; or
–– is carried on by a non-profit organisation and involves the sale of
meals on at least 12 days each financial year.
• The following industry sectors are examples of licensable food
businesses:
–– Manufacturer of food – cannery, production of packaged ice
• Sale of unpackaged food by retail
–– restaurant or delicatessen
–– catering business
–– takeaway food shop, such as a pizza shop
–– motel providing meals with accommodation
–– food business that involves selling food, such as hamburgers, from a
motor vehicle or unpackaged food from a vending machine
–– private hospital
–– private school tuckshop
–– temporary food stalls
–– child care centres/services
–– private residential facilities
–– food vans
–– bed and breakfasts
Food Safety Program
• The requirement to have a food safety program applies to a licensed food
business if:
–– The food business conducts off-site catering
–– The primary activity of the food business is on-site catering at part
or whole of the premises stated in the licence. Where on-site catering
is the primary activity at part of the premises, only those businesses
using a section of their food business for catering to 200 or more
people on 12 or more occasions per year, are required to have a food
safety program
–– The food business processes food for service to vulnerable persons.
• All licensed food businesses in Queensland are required to have a food
safety supervisor for the food business within 30 days of the licence being
issued

71
Australian Capital Licensing or Registration

Territory • Most businesses that handle or sell food are required to be registered.
The following businesses are excluded from the registration requirement:
–– a food business that handles or sells food for no more than 5 periods
a year, and each period is no longer than 3 days. The food handled or
sold must be either:
–– non-potentially hazardous unpackaged food (eg plain cakes or
fudge at a festival) ; or
–– food sold straight after thorough cooking, for immediate
consumption (eg barbecue stall);
–– the food business handles or sells food in or from a food transport
vehicle that is registered under the food law of another jurisdiction (eg
a food van registered under NSW food legislation);
–– a food business that transports food but does not otherwise handle or
sell food (eg courier);
–– a food business that sells only food that is contained in a closed
package intended for sale and is non-potentially hazardous (eg
chemist or newsagent).
Food Safety Program
• Certain businesses working in the highest risk food business sectors must
introduce Food Safety Programs. These include:
–– harvesters, processors and distributors of raw oysters and other
bivalves;
–– producers of manufactured and fermented meats;
–– food services that serve potentially hazardous food to vulnerable
populations, including hospital patients, aged care residents and
children in childcare centres; and
–– catering operations serving food to the general public
• All registered businesses must have a FSS.
Tasmania Licensing or Registration

• All food businesses need to be registered with the local council.
Food Safety Program
• Businesses required to have a FSP are:
–– Manufacture of Ready-To-Eat meat products.
–– Hospitals, aged care/day care facilities
Food Safety Supervisors
• All registered businesses need to have a FSS

72
South Australia Licensing or Registration

• Must notify their local council they are operating a food business
Food Safety Program
• Only businesses that prepare food for vulnerable people need a FSP:
hospitals, aged care and day care facilities
• No requirement
Western Australia Licensing or Registration

• All food businesses must be registered based on high, medium and low
risk system
Food Safety Program
• No requirement
Northern Territory Licensing or Registration

• All food businesses must be registered
Food Safety Program
• No requirement

Appendix 2: Daily Coolroom Temperature Log
3652-V1 1213
Date and month
Coolroom 1 Coolroom 2 Corrective Action/s
Month: July
AM Temp PM Temp AM Temp PM Temp
1 1030 3.2 1430 3.4 1035 3.4 1435 3.5
Checked food items, they were under 5°C. Monitor temperature and report to maintenance and
2 1020 3.4 1420 3.2 1025 5.1 1425 4.4
supervisor if continues. RM 2/11/13
3 1015 3.1 1500 3.3 1020 3.2 1505 3.4
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
73
Instructions: Check the temperature of Coolroom 1 and 2 twice daily. The temperature of the coolroom must be 0°C – 5°C.
If the temperature is outside of this range record the corrective action taken including date, action taken and who by.

74
Appendix 2: Probe Thermometer Calibration Log

Thermometer
Date Temperature Reading Initials Corrective Action
Being Calibrated
16/2/13 Probe 1 100.1°C and 0.1°C RM
16/2/13 Probe 2 96.2°C and 3.2°C RM Changed batteries, recalibrated
16/2/13 Probe 2 100°C and 0°C RM
20/8/13 Probe 1 100.1°C and 0.1°C GJ
20/8/13 Probe 2 100°C and 0°C GJ

Instructions: Thermometers must be calibrated before first use, if dropped, if there is a doubt about correct temperatures or in line with the Food Safety Program.
If the thermometer is not accurate to +/- 1°C adjust the thermometer accordingly using both the ice water slurry and boiling water method or checking the batteries.
External calibration by a professional may be required.
If the temperature is outside of this range record the corrective action taken including date, action taken and who by.
3652-V1 1213
75
Glossary
Authorised Officer (AO) Inspects a food business to make sure safety standards are being
maintained. Also known as Environmental Health Officer or Health Inspector
Bain-marie A piece of equipment designed for holding hot food
Calibration Process for ensuring your thermometer is giving an accurate reading to
within +/- 1°C
Cleaning Process of removing dirt, food residue, grease and other unwanted deposits
so surfaces are clean to touch, free of visible matter and without a bad
odour
Cleaning schedule Outlines the cleaning procedure that describes everything that needs to be
done to keep the business clean
Cold food zone Between 0°C and 5°C where food is held in a cold controlled environment
such as a coolroom or refrigerator. Bacteria become dormant
Cooling rule 2 step process of safely cooling food within time and temperature limits
Contaminant Any biological or chemical agent, foreign matter, or other substances that
may compromise food safety or suitability
Contamination Introduction or occurrence of a contaminant in food
Cross contamination Contamination of food or food contact surfaces with bacteria as a result of
contact with a contaminated source
Defrosting Thawing food safely so it can be used/eaten
Detergent Chemical used to remove grease and other soil from a surface
Discard Throw out
Disinfectant Sanitising chemicals used for toilets and bathrooms and not to be used for
food contact surfaces
Double bowl sink A sink with two bowls: one for washing and cleaning and the other for
sanitising
Environmental Health Inspects a food business to make sure safety standards are being
Officer (EHO) maintained. Also known as Authorised Officer or Health Inspector
FIFO First in first out: applies to stock control where old stock is used before new
Food Anything fit for human consumptions an can be of plant or animal origin
Food Act Laws that control the sale of food within each state and aims to reduce the
incidence of food-borne illness
Food-borne illness Also known as food poisoning. A disease that is likely to be transmitted
through contamination of food
Food handler Anyone who works in a food business and who either handles food or
touches surfaces that are likely to be in contact with food
Food recall A request to have food returned due to the discovery of a safety issue or
defect

76
Food Safety Program (FSP) Documented set of steps that aims to identify and control food safety
hazards before they occur
Food Safety Supervisor Trained to recognise, prevent and alleviate the hazards associated with
handling food
Food spoilage Food deteriorates so it is unsuitable to eat
FSANZ Food Standards Australia New Zealand develops and administers the food
standards code
Food Standards Code (The Australia New Zealand Food Standards Code that makes sure food is safe
Code) and suitable to eat
Frozen food zone Below 0°C where food must be hard frozen with no signs of thawing.
Bacteria become dormant
Hazard Biological, chemical or physical agent in food that has the potential to cause
an adverse health effect in humans
HACCP Hazard Analysis Critical Control Point – global standard used to prevent,
control or eliminate food safety hazards
Hot food zone Above 60°C where food is cooked or reheated to destroy harmful bacteria.
The hotter the temperature the faster bacteria die
Intoxication Toxins survive heating that cause food poisoning
Infection Consuming live bacteria in food
Microorganism Tiny living organisms that are the cause of microbiological hazards to food
Pathogen Bacteria that can cause food poisoning
Personal hygiene Keeping your body clean and having clean habits
Pest control Process for controlling and exterminating pests in a food business
Policy Statement of a businesses goals, objectives and recommendations
Potentially hazardous food High risk food that is high in protein and moisture and low in acid
Procedure Is a way of doing something
Reheating Safely heating food (so it is steaming hot) again once it has been cooked.
Right of entry EHO/AO have the authority to enter a food premises at any time to inspect
Sanitising/er Using heat or chemicals to reduce the amount of food poisoning bacteria on
food contact surfaces
Single use items Packaging or items that are used only once then thrown out eg. take away
containers, straws, pizza boxes
Spores Produced by bacteria and can survive in unfavourable conditions
Temperature Danger Zone Between 5°C and 60°C where conditions are ideal for bacteria to grow
(TDZ)
Thermometer Device for checking the temperature of food
2 hr/4 hr rule The time for which food can be safely held between 5°C and 60°C
Unhygienic Unclean and will usually cause a food-borne illness

77
Vermin Pests that spread disease in food handling environments Eg. cockroaches,
rats, mice
Vulnerable people Certain people that are at greater risk of food-borne illness: very young,
elderly, sick or pregnant
Resource List
Titles
Make It Safe, A Guide To Food Safety; CSIRO Food and Nutritional Sciences
Food Poisoning Prevention; Greg Merry
Websites
www.foodstandards.gov.au
www.foodauthority.nsw.gov.au
www.health.vic.gov.au/foodsafety
www.health.act.gov.au/foodsafety
www.dhhs.tas.gov.au/peh.food_safety
www.health.sa.gov.au/pehs/food_index.htm
www.public.health.wa.gov.au
www.health.nt.gov.au/Environmental_Health/Food_Safety/index
www.health.qld.gov.au/foodsafety
www.legislation.gov.au
www.dailytelegraph.com.au/two-die-after-eating-poisonous-mushrooms/story
www.allergenbureau.net
www.redmeatinnovation.com.au/innovation-areas/food-safety/food-safety-education/the-bug-bible

78
A copy of this should be sent to the Cyber Centre Manager by the writer.
Assessment Tasks
SITXFSA101 Use hygienic practices for
food safety
Assessment Evaluation Sheet
Code: SITXFSA101 Title: Use hygienic practices for food safety
Name: Student ID:
Semester and Year: Teacher:
Due Date: Date Received:
Performance
Description Comment
Criteria
Element 1: Title
Title 1.1
Title 1.2
Element 2: Title
Title 2.1
Title 2.2
Comments:
Final grade: Teacher’s name:
Date: Signature:

79
Student Evaluation Sheet

SITXFSA101/SITXFSA201
Food Safety Supervisor’s Course
The following statements are about the competency you have just completed.
Please tick the appropriate box. Agree Don’t Do Not Does Not
Know Agree Apply
There was too much in this competency to cover without rushing.    
Most of the competency seemed relevant to me.    
The competency was at the right level for me.    
I got enough help from my teacher.    
The amount of activities was sufficient.    
The competency allowed me to use my own initiative.    
My training was well-organised.    
My teacher had time to answer my questions.    
I understood how I was going to be assessed.    
My teacher’s feedback was useful.    
The activities were too hard for me.    
The best things about this unit were:

The worst things about this unit were:

The things you should change in this unit are:


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SITXFSA101/SITXFSA201

Food Safety Supervisor’s Course

Student’s Name: Student No.:

Teacher’s Name: Contact No.:

SITXFSA101/SITXFSA201 Food Safety Supervisor’s Course

William Angliss Institute

Project Manager: Dan Mabilia

Cover Image © William Angliss Institute

SITXFSA101/SITXFSA201 Food Safety Supervisor’s Course

1. Food Safety Laws and Organisational

2. Food Hygiene Hazards and Food-borne

3. Safe Food Handling 35

4. Health and Hygiene of Food Handlers 52

5. Cleaning and Pest Control 57

Appendix 1: Your State 67

Appendix 2: Daily Coolroom Temperature Log 73

Appendix 2: Probe Thermometer Calibration Log 74

Assessment Evaluation Sheet 78

Student Evaluation Sheet 79

3652-V1 1213 SITXFSA101/SITXFSA201 Food Safety Supervisor’s Course

SITXFSA101/SITXFSA201 Food Safety Supervisor’s Course 3652-V1 1213

William Angliss Institute

Recognition of Prior Learning (RPL)

For further information:

Phone: (03) 9606 2111

3652-V1 1213 SITXFSA101/SITXFSA201 Food Safety Supervisor’s Course

Food safety competency standards for

Food Safety Supervisor

SITXFSA101/SITXFSA201 Food Safety Supervisor’s Course 3652-V1 1213

The importance of food handling and

3652-V1 1213 SITXFSA101/SITXFSA201 Food Safety Supervisor’s Course

1. Food Safety Laws and

The Food Safety Standards were developed to:

DID YOU KNOW?

SITXFSA101/SITXFSA201 Food Safety Supervisor’s Course 3652-V1 1213

Food safety partnership

Develops and administers the Australia New Zealand

These agencies enforce the requirements of their

3652-V1 1213 SITXFSA101/SITXFSA201 Food Safety Supervisor’s Course

State and Territory Legislation and Food Authorities

Enforcing The Law

SITXFSA101/SITXFSA201 Food Safety Supervisor’s Course 3652-V1 1213

Take Samples They can collect samples of any food or beverage.

Samples are analysed by a government laboratory to determine if they are in

DID YOU KNOW?

Write your answers in here.

3652-V1 1213 SITXFSA101/SITXFSA201 Food Safety Supervisor’s Course

Policies and Procedures

SITXFSA101/SITXFSA201 Food Safety Supervisor’s Course 3652-V1 1213

Food Safety Programs

Basic information that a FSP may contain:

Hazards • Purchasing and receiving goods

3652-V1 1213 SITXFSA101/SITXFSA201 Food Safety Supervisor’s Course

Records to keep • Approved Suppliers List – businesses from whom food is

Complying with the requirements of the FSP records involve knowing:

SITXFSA101/SITXFSA201 Food Safety Supervisor’s Course 3652-V1 1213

Write your answers in here.

3652-V1 1213 SITXFSA101/SITXFSA201 Food Safety Supervisor’s Course

If the limit is exceeded effective corrective action must be taken to prevent

SITXFSA101/SITXFSA201 Food Safety Supervisor’s Course 3652-V1 1213

Establish monitoring procedures to manage the CCP’s, ensuring they are

Monitoring procedures must state:

It is vital that detailed reports are kept, for example: