CHCCN303A: Contribute to provision of
nutritionally balanced food in a safe and
hygienic manner
Maintain food safety while carrying out food
handling activities
Contents
C
Within scope of own work role, carry out food handling,
preparation and storage according to organisation guidelines,
legislation and licensing requirements for food safety
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Handling food in accordance with food safety guidelines
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Identify and remedy processes or practices which are not
consistent with the guidelines according to local, state/territory
legislation within scope of own work role
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Address health conditions and/or illness that may impact on safe
and healthy food handling
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Wear clothing and footwear that is appropriate for the food
handling task
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Certificate III in Children’s Services: CHCCN303A: Reader LO 9204
© NSW DET 2010
Within scope of own work role, carry
out food handling, preparation and
storage according to organisation
guidelines, legislation and licensing
requirements for food safety
Handling food in accordance with food
safety guidelines
Food handling hygiene applies to everyone who prepares or handles food,
whether in the home, in a school canteen or in a children’s service. There are
certain rules of hygiene we have been taught by our parents or other adults which
we have been strongly encouraged to follow since we were children. These
common sense rules include:
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Do not pick your nose.
Wash your hands after going to the toilet.
Do not let pets share your plate of food.
Do not sneeze on food.
Bathe and change into clean clothes daily.
Simple rules such as these are known to all of us and are recommended to protect
our health and wellbeing.
Food safety guidelines
All persons involved in the handling of food have a responsibility to ensure that
food is handled in accordance with the legal requirements of Food Acts,
Regulations and safe food standards or codes. It is absolutely essential that all
food handlers comply with the following guidelines:
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Practise the rules of good personal hygiene.
Store, transport and serve food at safe temperatures.
Practise and implement safe food handling procedures.
Certificate III in Children’s Services: CHCCHILD401A: Reader LO 9204
© NSW DET 2010
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Purchase food from reliable food suppliers.
Maintain clean premises, work areas, storage facilities and equipment.
Prevent food contamination caused by pests through the development
and maintenance of effective pest control programs.
Work in accordance with safe workplace systems.
These provide an overview of the main areas to be considered on a daily basis. By
following these simple ‘rules’ at all times, the risk of causing food poisoning is
greatly reduced, thus adding to the quality of care offered by your childcare
services.
Activity 1
Food safety legislation
Federal, State and local authorities have developed food hygiene legislation with
which all food premises must comply. These laws were developed and passed to
ensure that food is handled, stored, transported, offered for sale or provided for
human consumption in the best possible condition. As mentioned previously,
failure to comply with these laws may result in children suffering from varying
degrees of illness, unnecessary food spoilage and waste, and also penalties and
monetary fines.
Food Act 2003 (NSW)
The NSW Food Act covers all aspects related to the handling of food and the
maintenance of hygienic food premises. This Act also stipulates the role and
responsibilities of the health officers appointed to enforce the requirements of
the Act. Further, it outlines standard procedures to be followed, and the details
pertaining to specific regulations included under the Act. Officers of government
departments, as well as local government officers, enforce this Act.
The Act allows for the inspection of food premises. Inspectors are authorised
health officers who may enter any food premises for the purposes of inspecting
food, associated records and equipment, and taking samples, photographs or
notes. You must not prevent them from entering the childcare centre’s premises
or obstruct them when they are conducting authorised inspections or other
duties.
The associated regulation is the NSW Food Regulation 2004, which states specific
requirements for food safety. These food safety requirements are based upon the
national standards for food safety, which are found in Chapter 3 of the Food
Standards Code.
More recently, a new standard was developed and added to the Food Standards
Code which particularly relates to Children’s Services. The standard, titled Food
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© NSW DET 2010
Safety Programs for Vulnerable Persons, is aimed at recognising the vulnerability
of children, aged persons and invalids in receiving foods for sale.
A regulatory authority called the NSW Food Authority was established in 2004 to
combine the roles of Dept of Health and SafeFood NSW. The Food Authority aims
to ensure food safety in all areas of food development through to the sale. They
provide information for both people and organisations working in the Food
Industry, as well as work towards keeping the public informed and aware.
As with all laws and regulations, there can occasionally be changes made to the
requirements. It is important for staff working in food industries to keep up to
date. Professional training opportunities related to food handling as well as
accessing official websites and updated literature, will ensure staff follow the
most current requirements and standards.
Implementing guidelines and legislation
As a food handler you should always ensure strict workplace food safety and
hygiene practices are implemented, monitored and regularly evaluated. These
actions will help prevent contamination, kill bacteria and prevent the growth of
food poisoning bacteria.
Preventing contamination
This can be achieved through good personal hygiene, safe food handling and work
practices that eliminate or at least reduce the risks of cross contamination
occurring from one surface to another. Some examples of this would include
correct and thorough methods of cleaning and sanitising, as well as effective pest
control.
Killing bacteria
Using calibrated thermometers to monitor and control cooking and storage
temperatures can achieve this. It can also be achieved by eliminating optimum
conditions that enable them to survive.
Preventing growth of food poisoning bacteria
This can be done by ensuring consumables are kept out of the danger zone
temperature range (between 5 and 60 degrees Celsius). Where this cannot be
avoided, ensure that food is not kept in this range for more than two hours. The
cooling of hot food must be achieved very quickly. Use accurate thermometers to
check the temperature when reheating food, holding hot food, thawing food and
storing cold food. When reheating food, ensure a temperature above 75 degrees
Certificate III in Children’s Services: CHCCHILD401A: Reader LO 9204
© NSW DET 2010
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Celsius is reached, and for holding hot food, that the temperature is above 60
degrees Celsius.
Activity 2
Preparing food suitable for children’s needs
The following checklists relating to thoughtful shopping, food storage and
preparation can be used for all food preparation situations whether at home or
for the children at the centre. These points identify factors that could impair the
nutritional value, or the quality and shelf-life of fresh food commodities in
particular.
Thoughtful shopping checklist
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It is important to avoid bruised and wilted food. These are often indicative
of deterioration, spoilage and loss of nutritional value.
Always check the use-by dates and do not purchase out-of-date products.
Physically inspect chilled items to ensure they are at the recommended
temperature of below 4°C. Check that frozen items are in fact frozen solid
and ensure there is no evidence that items may have been thawed and
then refrozen. If evidence of pink ice crystals is observed, these items
should be rejected.
Try to always use fresh produce rather than pre-prepared or highly
processed convenience products.
Try to plan menus around fresh foods in season, because when fresh
produce is out of season it may be very expensive and poorer quality.
Check food labels carefully as it is important to know exactly what you are
buying —check for ingredients, amounts of additives and preservatives in
processed products, and how and where they were manufactured.
Appropriate food storage checklist
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In general, most fruit and vegetables should be removed from the original
packaging and stored in clean containers in refrigerated conditions,
separately from uncooked foods. All other highly perishable food items
should also be stored in refrigeration or freezer storage as soon as
possible.
Always store foods in the temperature range and conditions
recommended for maximum shelf-life and nutritive value.
Use food within the recommended use-by dates.
Dry goods should be stored at 10 to15 degrees Celsius in a separate, wellventilated area with good air circulation and no humidity, away from
direct sunlight, and be regularly inspected for insect and vermin
Certificate III in Children’s Services: CHCCN303A: Reader LO 9204
© NSW DET 2010
infestation. Always store opened packets of dry produce in airtight
containers.
Appropriate preparation, cooking and presentation
checklist
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Overcooking food destroys many of the important nutrients. Foods that
are steamed for only a short period of time retain their natural crisp
texture, water-soluble vitamins and flavour—this omits the need for other
flavourings, such as additional salt.
Try to serve raw fruit and vegetables as often as possible. Make sure they
are washed thoroughly before eating.
Wash produce prior to trimming and again afterwards before cooking, but
do not soak it as water-soluble vitamins will be lost.
Cut fruit and vegetables as close to serving time as possible. If they have
to be prepared ahead of time, store them in a sealed, airtight container
under refrigerated temperature and conditions.
The best way to cook vegetables is to microwave or steam them. These
methods take the shortest amount of time and the food comes into
contact with the least amount of water. If boiling vegetables, the
remaining cooking liquid should be retained for preparing sauces or
soups, thereby utilising the nutrients.
Modifying recipes
It is important that the food prepared for children is not too high in fat and is low
in sugar and salt. One way to ensure this is to make modifications to the recipes
we are following. This does not have to make the food any less appetising or tasty.
Keep in mind, however, that cooking is a ‘science’ and that not all recipes can be
modified successfully without impairing the appearance, flavour or desired
texture of the finished product. There may be occasions when it would be better
to substitute only one or two of these main ingredients with the alternatives
which are now available in supermarkets and through commercial catering
distributors. In other circumstances you may need to select an alternative
preparation and/or cooking technique to produce a quality finished product.
Activity 3
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Identify and remedy processes or
practices which are not consistent with
the guidelines according to local,
state/territory legislation within scope of
own work role
Identifying food spoilage
Food has spoiled when it is no longer acceptable to eat. Before food reaches this
point, it may be acceptable but of poorer quality than is desirable. The food has
deteriorated.
We can usually tell when food has deteriorated or spoiled by our senses:
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smell—meat smells ‘off’ and becomes putrid
feel—banana or tomato becomes too mushy and soft, mushrooms are
slimy
taste—milk tastes sour
sight—apples may be bruised, broccoli is yellow when old, insects or hair
can be seen in a dish, spots of mould can be seen on bread or slime may
be visible on meat.
If you know what causes deterioration, you can prevent it happening or at least
slow down the process.
Causes of food spoilage
Causes of food spoilage include:
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micro-organisms—bacteria, yeast or mould growing on food
chemical changes—oxidative rancidity (the breaking down of oil used for
deep frying) and self-destruction by enzymes (browning of chips once the
potatoes have been peeled and cut)
physical changes—damage from dropping a cream cake, mouse faeces in
flour.
Identifying food poisoning
Food poisoning may occur where food is contaminated by:
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chemicals—rat poison, insecticides, pesticides and cleaning agents
biological agents—moulds, viruses, bacteria, green potatoes, rhubarb
leaves and some mushrooms.
Certificate III in Children’s Services: CHCCN303A: Reader LO 9204
© NSW DET 2010
The main cause of food poisoning is bacteria. Bacteria need to multiply and/or
produce toxins to make us sick. To do this they need the right conditions to
survive, grow and increase in number. Conditions for bacterial growth include:
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nutrients—most of our food has the nutrients bacteria need to live
moisture—a relatively generous amount of moisture is required as water
is essential for bacteria to live and reproduce
time—a period of time is needed for bacteria to multiply in number to at
least 1 million cells
oxygen—most (but not all) bacteria require air to survive and grow and
are therefore aerobic
pH—bacteria grow and multiply rapidly in neutral environments
(measuring 7 on pH scale), and therefore prefer red meat, milk, white
meat and fish food sources as they cannot survive in alkaline and acidic
environments
temperature—between 5 and 60 degrees Celsius (which is also referred to
as the danger zone) is ideal for rapid growth.
Temperature control is the easiest and most useful method you will use to slow or
stop microbes growing. Temperature is so important that the food law says highly
perishable food for sale should be stored and served below 5 degrees Celsius or
above 60 degrees Celsius for safety. The term ‘highly perishable food’ describes
food that deteriorates or spoils easily, including fresh fruit, vegetables, meat and
dairy commodities. All food commodities are considered perishables, but fresh
foods perish much faster than dry goods such as flours, cereals, spices and
preserved or ‘longer-life’ foods.
Remedying spoilage and contamination
The 2–4 hour rule
Hazardous food that is more susceptible to spoilage and/or contamination should
be only kept in the danger zone for a minimum time. Some guidelines are:
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If food is kept in the danger zone for less that two hours, use immediately
or return to the refrigerator and use promptly.
If food is kept in the danger zone for between two to four hours, use
immediately, cook thoroughly or discard straightaway.
If food is kept in the danger zone for more than four hours, it must be
discarded without delay.
The cooling of hot food should be done as rapidly as possible:
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two hours maximum to reduce internal temperature from 60 to 21
degrees Celsius
Certificate III in Children’s Services: CHCCHILD401A: Reader LO 9204
© NSW DET 2010
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four hours maximum to reduce internal temperature from 21 to 5 degrees
Celsius.
Controlling bacterial growth
Controlling one or more of the ideal conditions or environment will slow or stop
microbes growing. Two other techniques that can be used are:
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keeping the time for them to grow short by preparing food close to the
time it is going to be served
reducing contamination by minimising handling of food—if there are
fewer micro-organisms introduced in the first place due to minimum food
handling then there are not so many able to grow.
Thawing or defrosting food
When thawing food, ensure that the outside of the food is not in the danger zone
while the food is still thawing. Thawing under refrigeration avoids this, so it is
therefore recommended. Rapid thawing (such as microwaving or using running
cold water) is also satisfactory.
The thawed food must be used immediately and should not be then placed in the
refrigerator for later use. Frozen food that has been thawed should be used or
cooked straightaway. This food should not be frozen again.
Planning for food safety
There are different systems that could be considered when trying to achieve food
safety. One of the most effective is to identify and list the critical steps in the food
production process. By critical, we mean that if a particular step was not
undertaken, food may be deemed unfit for consumption—that is, it becomes a
health hazard.
Using the HACCP program
The HACCP program refers to Hazard Analysis and Critical Control Points and it
helps to identify and control likely hazards. It is important to note that HACCP can
never replace hygienic and safe food handling practices.
There are seven HACCP principles to follow.
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HACCP principles
Principle 1: Outline the process involved in the production of the
food and conduct a hazard analysis
The first step is to list all the steps or operations from start to finish. In children’s
services, the steps generally would be:
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prepare equipment and work area
assemble stored ingredients
thaw any product
cook any product
assemble the finished product
store or serve the product.
Certificate III in Children’s Services: CHCCHILD401A: Reader LO 9204
© NSW DET 2010
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Principle 2: Identify the critical control points of the process
Once the hazard analysis has been completed, the Critical Control Points can be
identified. A critical control point (CCP) is any step in the process that would result
in an unacceptable health risk if it were not carried out correctly.
Principle 3: Establish the critical limits or standards for
controlling each critical control point
So far, the procedure has involved outlining the steps in the process, the likely
hazards associated with the process and the point in the process that must be
controlled to prevent a risk to the safety of the food. The next step is to specify or
set the conditions or critical limits that are to be applied to each of the established
CCPs.
Principle 4: Establish requirements for monitoring the CCP
The way to determine if the CCP is within the set limits is either by measuring or
observing. Measurement includes the use of thermometer to measure if the
temperature is at predetermined standards. Other measurements may be the pH
level, or water activity. Observational monitoring, on the other hand, is by visual
observation to see if the food meets specification and is not contaminated,
mouldy, slimy or in any other way unacceptable, or you can smell or feel the food
to see if it is still fit to use. All that remains is to establish the frequency of
monitoring.
Principle 5: Establish correct action
Once the CCPs, the control measures and the monitoring criteria have been
established, the corrective action for out-of-limit food can be determined. This
allows you to treat the food so it no longer poses a health hazard. In some cases
there may be no alternative but to throw out the food. Other correct actions may
simply involve recooking the food or adjusting the pH to make the food safe again.
Principle 6: Review and validate the effectiveness of the
HACCP system
The HACCP food safety table for any food has now been completed except for the
maintenance of records to verify that the procedure has been followed.
Principle 7: Keep effective records that document the HACCP
system
Maintenance of documentation is one of the most important aspects of the
HACCP Food Safety Program. This should be carefully monitored, reviewed and
evaluated by the supervisor of the food operation (ie an internal audit). A
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Certificate III in Children’s Services: CHCCN303A: Reader LO 9204
© NSW DET 2010
qualified and authorised food safety auditor would then conduct an external audit
of the centre’s food safety program to ensure that all procedures have been
carried out correctly. Control forms that could be useful here to record data and
valuable information include:
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delivery and use-by date monitoring
monitoring temperature, pH, Aw
cleaning schedule check sheets
training record sheets
visits by auditor.
While maintaining accurate and up-to-date records is often a time-consuming part
of the HACCP system, it is essential. If accurate records are kept, then we can be
confident that the food was processed correctly and that it is therefore safe to
eat. Keeping records also ensures that the checks are actually performed and
helps identify potential food safety risks and hazards.
Regular checks of the documents (internal audits) by the cook and/or supervisor
of the food operation or centre manager should also be done. Problems that
occur or reoccur will be noticed promptly. Any necessary changes required to
eliminate the problem must be made immediately.
Activity 4
Activity 5
Activity 6
Address health conditions and/or
illness that may impact on safe and
healthy food handling
Safe handling of food can be compromised by a failure to wash hands properly, or
by handling food during illness or with a cut which is not properly covered.
Hand washing
On quite a few previous occasions, we’ve mentioned many food-handling
situations that indicate that our hands are the most common source of food
Certificate III in Children’s Services: CHCCHILD401A: Reader LO 9204
© NSW DET 2010
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contamination. Therefore it is extremely important that when preparing food for
others that we wash our hands when necessary, and do so properly!
This may sound common sense to most of us, but how often have you seen
people come out of the toilets without washing their hands, let alone washing
them properly?
As you would imagine, there are many situations and circumstances when you
should wash your hands. Below are just a few general examples you’ll come
across on a daily basis whether at home or in the workplace.
When should you wash your hands?
You need to wash your hands:
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before and after commencing work
after going to the toilet
after blowing or touching your nose
after handling raw flesh foods such as chicken, meat and fish
after touching any part of your body
after a break
after using chemicals
after handling rubbish
after cleaning
after smoking (which should not occur at a licensed children’s service).
How to wash your hands properly
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Wet hands with warm water.
Apply adequate amounts of soap.
Rub hands together in circular motion for 60 seconds (not under running
water).
Work up lather.
Be sure to get up to your wrists and between fingers.
Brush under your nails.
Rinse hands under warm running water.
Dry hands using disposable paper, hot air, or a fresh part of a roller towel.
Turn off tap with clean paper towel.
Other helpful tips to remember include:
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never taste food with your fingers or lick your finger tip to make it easier
to pick up something
do not wear nail varnish, because it can chip and flake into food and can
hide dirt that must be removed before handling food.
Certificate III in Children’s Services: CHCCN303A: Reader LO 9204
© NSW DET 2010
Illness
If you have any illness that can be transferred to others through the food that
they eat then you must not prepare food for others. These illnesses include:
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diarrhoea, hepatitis A, sinus colds, vomiting, fever, or sore throat with
fever
food-borne infections such as typhoid, paratyphoid and dysentery
skin infection
eye or ear discharge
jaundice.
You must tell your employer if you have had, or are currently suffering from, a
food-borne illness or any illness with similar symptoms. This is because:
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you may contaminate food
you may need medical attention
you may need a doctor’s approval before you can re-start work with food.
Cuts and broken skin
Cover cuts, scratches and spots with a waterproof plaster to prevent spreading
bacteria to food, as well as to protect the spot or wound. Waterproof plasters
should be brightly coloured so that they can be seen easily if they come off.
If you have a septic cut or weeping spot or boil, you must report this to your
employer before you start work. (Remember that people are the main source of
Staphylococcus aureus food poisoning bacteria.)
Wear clothing and footwear that is
appropriate for the food handling task
Wearing appropriate clothing and footwear when handling food can help prevent
food contamination. In addition, personal hygiene is also important.
Clothes
Never wear or carry outdoor clothes into a food area. They could contaminate
food or surfaces, as they are likely to have been exposed to pollution, dust,
airborne viruses, and possibly to animals and insects, etc. Put on a clean, freshly
pressed set of protective clothing and safety footwear before entering a food
area.
Certificate III in Children’s Services: CHCCHILD401A: Reader LO 9204
© NSW DET 2010
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Protective clothing is designed to protect food from contamination and you from
harm. It should be:
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suitable for the tasks you are required to undertake during the working
day
clean and in good condition
light coloured, so that dirt will show easily, prompting you to change into
clean replacement clothing
easy to clean and maintain
designed considering safety and practical purposes and comfort, and worn
appropriately to protect you (eg from hot liquids and naked flames etc).
Footwear should be comfortable, with firm, safe (preferably leather) uppers with
non-slip soles and low heels.
What you need to wear will largely depend on the type of work. Typical examples
include:
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overalls, jackets, aprons and trousers
hats, hair nets and neck scarves
safety shoes, boots and non-slip shoes
gloves.
Note: When working in a food preparation area, the wearing of shorts, dresses or
skirts is not recommended, as these garments do not adequately protect your
legs. Likewise, short sleeve tops/shirts are not recommended, as these will not
protect your arms. Cotton or cotton blend fabrics are best for comfort, hygiene
and laundering.
A hat or head covering must cover as much of your hair as possible. If your hair is
long, it must be tied back or clipped back or even securely fastened under a hair
net so it cannot hang loose outside the hat or head covering. Never brush or comb
your hair in a food area.
Jewellery
Jewellery, including watches, should be kept to a bare minimum or removed
altogether before you commence handling food. Bacteria can live on and under
straps and rings. Also, gemstones and small parts can drop into food. The wearing
of jewellery is also a safety issue as metals are good conductors of heat and can
become quite hot and cause accidents and/or injuries in the kitchen environment.
It is therefore strongly recommended that no jewellery of any kind be worn when
preparing food. This also prevents loss or damage.
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Certificate III in Children’s Services: CHCCN303A: Reader LO 9204
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Personal hygiene
It is good practice to start work clean and tidy. This will play an essential part in
helping to protect food from contamination. It is necessary to take a bath or
shower every day for good personal hygiene. This will remove some of the
bacteria that are naturally found on skin and hair, including those that live on
stale perspiration and cause body odour.
Deodorants and antiperspirants can assist in preventing unpleasant body smells
developing after you have washed. However, it is essential to avoid strongly
scented deodorants, perfumes and other toiletries or cosmetics, as they can taint
food and make the food preparation area an unpleasant environment for others
to work in.
Keep fingernails short and well manicured without any nail polish. Nail polish
could chip and fall into the food. At no time should nails be bitten! This usually
indicates that people continually have their fingers in their mouth!
Maintain a good, nutritionally balanced diet and drink plenty of water. Also
exercise regularly to ensure you are fit, healthy and have adequate energy to
work in the often demanding food preparation operations. Maintain good
grooming and keep your hair in a style and length that you can easily manage and
work with.
Activity 7
Activity 8
Activity 9
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© NSW DET 2010
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