Implement
Food Safety
Procedures
SITXFSA001A
CRICOS Provider Code: 01505M
RTO Number: 3045
DHS V3 2011
Implement Food Safety Procedures SITXFSA001A
INTRODUCTION

Welcome - roll - are you in the correct class?!

Workbook: Subject Outline details including:
- Unit overview
- Note: you must have passed the previous unit Follow Workplace
Hygiene Procedures SITXOHS002A to continue and ultimately pass this unit.
- Assessment details
- Delivery details
- My contact details: Name: Barry Brazier
barryb@angliss.edu.au Office: (pigeonhole


My history
Lesson Plan
CRICOS Provider Code: 01505M
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DHS V3 2011
) 9606 2161
Lesson 1 Outline
 Handouts:
Useful Websites ( www.health.vic.gov/foodsafety + www.foodsmart.vic.gov.au )
Glossaries
 Homeworks:
1st Homework Task : Revision Questions
from Follow Workplace Hygiene Procedures THHGHS01B (due Lesson 2)
2nd Homework Task: Food Safety Standards (due Lesson 4)
To obtain a personal copy of The Food Standards Code,
Chapter 3, Standards 3.1.1. & 3.2.1. & 3.2.2. & 3.2.3.
Downloaded from http://www.foodstandards.gov.au/foodstandards/foodstandardscode/
Note: there is a guide called ‘Safe Food Australia’, which was prepared primarily
for use by government agencies responsible for the enforcement of the standards.
However, businesses and employees also find it offers guidance that will help
them to comply with the standards.
 Revision:
from Follow Workplace Hygiene Procedures SITXOHS002A
Note: this is the level you should be at already! Refer to old notes BEFORE next week.
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DHS V3 2011
Temperature Danger Zone
1. What is the
Temperature Danger Zone
and the temperature range
that bacteria thrive most in
on average(°C)?
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5°C to 60°C
18°C to 45°C
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2 / 4 Hour Rule (both ways)
Explain both versions (in detail):
the normal production of food and
the cooling method with temperatures.
- What do you do with food once it has been out at room
temperature for more than 4 hours?
Note: reference Food Safety Program Template (No. 1 V2) Supplementary
Practices Section for Class 2 Retail and Food Service Businesses or
Appendix 3 ‘Cooling of meats after cooking’ from Safe Food Australia for
exceptions including:
22 hours (then discard) for Chinese-style roast duck, 7 hours for BBQ pork,
12 hours (15C or colder) for Nori rolls and 8 hours for Nigiri rolls.
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DHS V3 2011
2 / 4 Hour Rule (both ways)
(For the temperature control of potentially hazardous foods)
1.
- to be observed when preparing and serving food generally.
Reference: Appendix 1, page 183 & 184, Safe Food Australia; pages 26 & 62 of Standards; & pages 10
to12 Food Safety: Skills and knowledge for food businesses 2nd Edition, January 2001, FSANZ.
Any ready-to-eat, potentially hazardous food,
if it has been at temperatures between 5°C and 60°C:
For a total of less than 2 hours, must be refrigerated or used immediately;
For a total of more than 2 hours but less than 4 hours must be used immediately; or
For a total of 4 hours or longer, must be thrown out.
2.
- to be observed when preparing large quantities of food to be cooled down and
stored before further use.
Reference: Australia New Zealand Food Standards Code,
Standard 3.2.2. Division 3.7, Food Processing (3).
A food business must, when cooling cooked potentially hazardous food, cool the food:
(a) within 2 hours – from 60°C to 21°C; and
(b) within a further 4 hours – from 21°C to 5°C.
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DHS V3 2011
The 6 major groups of microbiological examples:
1. Bacteria - pathogenic types are Salmonella, Staphylococcus
aureus (‘Golden Staph’), Listeria monocytogenes and
Campylobacter.
Useful types, in moderation, are cultures in yogurt and ‘Yakult’.
2. Viruses - food-borne (food-carried) examples are Norwalk Virus
causing Gastroenteritis and Hepatitis A and E.
3. Moulds - blue cheese, that green piece of bread, yoghurts
and antibiotics (penicillin).
4. Yeasts - essential component of bread, beer (fermentation) and wine.
5. Parasites - protozoa, helminths
6. Algae
Note: these will be discussed in more detail in Lesson 4.
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DHS V3 2011
Food Spoilage
What are the different causes?
Explain how do you detect it?
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Food Spoilage
There can be a number of different causes:
- by yeast, mould or bacteria (generally not pathogenic) which can
change the texture, taste or colour of food.
- poor storage (bananas in the fridge), handling (physical damage)
and/or cross-contamination.
- chemical change in food, such as fats or oils going ranci or the absorption
of a strong chemical odour.
- enzyme changes in food, such as when fruit deteriorates naturally.
- pests affecting foods.
- a foreign object in food.
The quality of food is reduced and therefore unfit to eat,
but it is not diseased.
Food spoilage is easily detectable by its change in colour, texture,
odour, taste and appearance by using one of our senses.
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DHS V3 2011
In pairs, examine this
photo of bad food safety
practice, list 5 examples
of bad food safety and
recommend what should
have been done instead.
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DHS V3 2011
Food Poisoning
How does it occur?
What are the main causes?
Outline the major difference between
food spoilage and food poisoning?
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Food Poisoning
This occurs when something in food or water makes a person sick
after consuming it.
The main causes are:
1. A toxic chemical in the food. Either a naturally occuring chemical,
such as solanine in green potatoes, rhubarb leaves or puffer fish, or
an accidental chemical contamination of food with a pesticide,
fertiliser or cleaning chemical.
2. An allergic reaction or intolerance (sensitivity) to a component of a food.
10% of the population suffers from one of these.
The most common being a nut allergy.
3. Growth of food poisoning micro-organisms in the food. They will not
necessarily alter the state of the food.
Food causing food poisoning will smell and taste normal.
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DHS V3 2011
Infective and Toxic Food Poisoning
Infective Food Poisoning:
Occurs when live bacteria in the food get into the body and cause an infection.
It takes up to 48 hours to develop and there is often a headache and fever.
Toxic Food Poisoning:
Some bacteria cause a toxin when they grow (neurotoxins of Clostridium
Botulinum or botulism) and it is this toxic chemical that is poisonous to people.
Symptoms can occur within 30 minutes of eating the food.
Toxins may also be present in raw foods, such as shellfish, or ‘Red Tide’
associated with algal toxins accumulated in filter-feeding.
Note: high temperatures do not destroy a toxin if it is already in the food.
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DHS V3 2011
Food poisoning in Australia results in (on average):
- 120 deaths
- 18,000 hospital admissions
- 1.2 million visits to doctors
- 300,000 prescriptions for antibiotics
- 5.4 million cases of gastroenteritis (>15,000 a day!)
- 5,000 cases of Listeria
- 2.1 million days of lost work each year
The estimated annual cost of food poisoning
in Australia is $1.25 billion.
14% is from home!
Reference: Food Safety Information Council, FSANZ
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DHS V3 2011
Note: reference
‘Tainted deli meats
kill 12’ and
‘Turkish restaurant
food poisoning
outbreak may hit
400’ (handouts).
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DHS V3 2011
Bacterial Growth
(under ideal conditions)
Note: it only takes 30,000 to 32,000 bacteria
to give food poisoning to an average human being!
0.1 Hour
1 Hour
2 Hours
3 Hours
4 Hours
5 Hours
6 Hours
7 Hours
8 Hours
1
16
256
1,100
4,096
65,536
1,048,576
16,777,216
536,870,912
If happy, they could go from 1 to over 1/2 billion in 8 hours!
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DHS V3 2011
6 factors for microbial growth:
What are the 6 factors?
Can you give an explanation
for each one?
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6 factors for microbial growth:
1. Temperature – Ideal conditions (warmth): 5C to 60C.
Optimum is 18C to 45C.
2. The amount of available water, referred to
as the water activity (aw)(moisture).
3. Food: available nutrients, particularly high-protein foods.
4. Time: normally 20 minutes to multiply, but it can take as little
as 15 minutes. Uses the process of Binary Fission - one cell
dividing into two.
5. A gaseous environment (Oxygen).
6. pH Level: Acidity is measured by pH, which not only
denotes if an environment is acidic, but also alkaline or neutral.
pH 7 is neutral, pH values less than 7 are described as acidic
and those above 7 as alkaline. The acidity of a product has a
selective effect on the microbial contaminants that will survive
and grow.
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DHS V3 2011
Acidity - pH Scale explained
The pH scale ranges from 1 - 14:
1 is acidic and 14 alkali, sterile water is pH neutral at 7.
1
2
3
4.5 4.6
5
6
7 8
9 10 11
12
13
14
- High acid foods (pH 4.5 and below) are safe from pathogenic bacteria.
However, they may spoil through the growth of some bacteria,
e.g. yeast and mould.
- Low acid foods (pH 4.6 and above) are often the ones that spoil very
easily and they do allow the growth of pathogenic bacteria.
- 1 is battery acid; 2 is lemon juice; 3 is vinegar; 4 is soda; 8 is baking soda,
8 to 9 are stomach antacids; 11 to 12 is ammonia; and 12 is bleach.
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DHS V3 2011
Bacterial Spores
- Bacillus cereus and Clostridium perfringens (the two most
common spore formers to cause food poisoning in Australia).
- the spore has a hard shell that protects it, making it
extremely robust against heat, dehydration and chemical:
they can survive extremes of physical conditions such as
chemical disinfection and heat treatment (+100C).
- there is some variation in resistance between bacterial
species, but generally they can survive even boiling
for up to 4 hours.
- spores survive in dormant conditions for very long periods
under adverse conditions, however when conditions are
favourable the spores germinate.
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DHS V3 2011
Cleaning, Sanitising and Sterilisation
Cleaning
Achieved through using hot water (50C to 55C) and detergent.
Removes food scraps, grease and dirt. Moves bacteria around on the whole.
Rinsing with clean water should occur before sanitising.
A dishwasher needs to be at least 65C at this stage.
Sanitising
Achieved through either: +70C (+77C safer) hot, clean water for 30 seconds,
or chemical sanitiser left to air dry for at least 3 to 5 minutes
(according to manufacturer's instructions on the label or their MSDS).
Removes bacteria to a ‘safe level’.
A dishwasher needs to be at least 82C at this stage.
Sterilisation
Achieved through +100C steam, boiling water or disinfectants.
Kills all bacteria, except for some spores or toxins.
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DHS V3 2011
CRICOS Provider Code: 01505M
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DHS V3 2011
What happens to bacteria at different temperatures?
In 5 groups,
design a chart showing the bacterial state from
-18C to 130C, including the
Food Danger Zone (0C to 60C).
You have 5 minutes,
after which 1 group will present their work
to the rest of the class.
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DHS V3 2011
What happens to bacteria at different temperatures
130C

100C

60C

5C

0C

-5C

-18C
Sterilisation Spores will start to die at temperatures above 100C
(2.8 minutes at 121.1C is required to kill Clostridium Botulinum)
Spores will survive at and below 100C.
Safe zone – pathogenic bacteria start to die.
60C is the lower limit of the safe zone.
Danger zone – Bacteria grow well between 5C to 60C.
5C is the upper limit of the safe zone.
Safe zone
Pathogenic bacteria do not grow except Listeria.
Spoilage micro-organisms can also grow, all be it slowly.
Bacteria are dormant below -18C.
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DHS V3 2011
FoodSafe Sanitisers (in Australia)
There are examples such as hot clean water +75C,
however the major components of Australian FoodSafe sanitisers are:
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DHS V3 2011
FoodSafe Sanitisers (in Australia)
There are examples such as hot clean water +75C,
however the major components of Australian FoodSafe sanitisers are:
1. Iodine
or
2. Chlorine
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DHS V3 2011
Who is responsible for hygiene in a food business?
EVERYONE
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DHS V3 2011
Health and Hygiene of Food Handlers
A food handler must:

report that he / she is (or may be) suffering from disease
to his / her supervisor.

not engage in any food handling
where there is a possibility of food
contamination due to illness.

take all reasonable measures
to prevent food from being
contaminated as a result
of the disease.
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DHS V3 2011
Food Handling Skills and Knowledge
Every food business must ensure
that people undertaking
or supervising food handling operations
have the skills and
knowledge of food safety and food hygiene
they need for the work they do.
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DHS V3 2011
For Food Standards a Food Business reports to:
1. Local council
2. Auditors (EHO’s and Food Safety Auditors)
3. State Government
4. Federal Government
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DHS V3 2011
Victoria
Government
Victoria Food Safety
Food
Standard
Australia
New Zealand
Commonwealth
of Australia
How Does It Work
Food Business in
Victoria
must prepare a
Local Government
Environmental
Heath Officer (EHO)
Food Safety Plan
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MB & DHS V3 2011
EHO
Meaning?
Who do they work for?
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DHS V3 2011
EHO
Environmental
Health
Officer
Note: they work for local councils
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DHS V3 2011
Environmental Health Officer (EHO)

Authorised to approve your Food Safety Plan

Can enter food premises when operating

Power to seize or detain food articles

Power to take audio or visual recording
The Food Act, Section 21.
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DHS V3 2011
The role of the EHO is changing…
In 1980
• Enforcer of policy
• Rules and Regulations
• Protect Local Councils
• Risk-adverse
• Bureaucrat
• Subordinate
• Delegated authority
• Impersonal
• Reactive
• Specialist
• Avoided change
• Inflexible
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Present Day
• Problem solver
• Issue Guidelines to business
• Respect the customer
• Risk Manager
• Team member
• Stakeholder
• Empowered
• Customer-orientated
• Proactive
• Generalist, multi-skilled
• Embrace change
• Flexible to the changing
needs of industry
DHS V3 2011
Major points to be aware of:
Food Safety Plan / Program:
each local council will have a different template.

Food Safety Supervisor:
Which staff member(s) is responsible for?
Note: there does not need to be one working on
every shift – just at least one per food business.


EHO – Environmental Health Officer.
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DHS V3 2011
Requirements of Approved Food Safety Auditors
• must be well trained in HACCP processes.
• possess a sound knowledge of food processes,
i.e. Cook Chill.
• estimates indicate that for 3,200 food facilities,
7 full-time auditors are required to effectively
audit these establishments.
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DHS V3 2011
Some of the areas which are audited:
• Appearance of the premises
• Personal protection
• Toilet and hand washing facilities
• Food equipment and utensils
• Pest control
• Cleaning and sanitation (schedules)
• Food transport vehicles
• Record keeping
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DHS V3 2011
The Department of Health,
Food Safety Unit
Roles:
 monitors auditors - their technical expertise,
competence, training, qualifications and experience.
 maintains a register of auditors certified under the
Food Act 1984.
 to ensure that Victorian food is safe and enhance
public understanding of food safety issues.
 to lead and influence state-wide efforts to promote
health and prevent illness across the Victorian
population.
Note: The Food Safety Unit is a section of the Rural and Regional
Health and Aged Care Division within the Department of Health.
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DHS V3 2011
3 Major Roles and Responsibilities
of a Food Safety Supervisor
In pairs,
outline what they are.
How do you become a
Food Safety Supervisor?
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DHS V3 2011
3 Major Roles and Responsibilities
of a Food Safety Supervisor
1. Food Hygiene / Safety Knowledge
- of all food safety procedures outlined in their specific
Food Safety Plan/Program.
2. Ongoing Training
- of any staff members that require.
3. Paperwork
- being used appropriately, completed correctly and stored according to their
specific Food Safety Plan/Program.
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DHS V3 2011
Food Safety Supervisor
•
Has a certificate or statement of attainment against the
required minimum competency standards from a
Registered Training Organisation (RTO).
•
Has the ability, as well as the authority, to supervise food
handlers and give direction in avoiding unsafe food practices,
making sure good hygiene principles are observed.
•
Must be named in the Food Safety Plan / Program.
•
Must be replaced within 14 days, if the Supervisor leaves
Note: you will be trained to this level once you pass this Unit.
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DHS V3 2011
Food
Safety
Supervisor
Note: reference
‘Food Safety
Supervisor
competencies and
training’ Dept. of
Human Services
handout
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DHS V3 2011
3 Principles of Pest Control
1. Build Them Out
For example?
A fly screen or an air curtain
2. Starve Them Out
For example?
Cleaning
3. Chase Them Out
For example?
Using an accredited pest controller
Note: 80% of ‘pest control’ is good kitchen
organisation and housekeeping.
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DHS V3 2011
4 Main Storage Areas in a Food Business
1.
Refrigerators (0C to 5C by law, 1C to 4C safer)
(4C to 10C for most fruit and vegetables)
2.
Freezer (-15C to -24C depending on food type)
3.
Dry Stores (10C to 21C by law, 10C to 17C safer)
4.
Chemical room / area (same as Dry Stores)
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DHS V3 2011
3 Major Food Hazards
1. Biological (micro-organisms)
2. Chemical (manufactured and natural)
3. Physical (hair, flies, bandaids, plastic, glass)
A ‘Hazard’ is defined in Standard 3.1.1. as ‘a biological, chemical or
physical agent in, or condition of, food that has the potential to cause an
adverse health affect in humans’.
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DHS V3 2011
Legislation (law)
• Related to the preparation of ‘safe and suitable food for
sale’ in Victoria is:
1. The Food Act 1984 (with amendments - Food Amendment Act 2009)
2. The Food Standards Code 2001 (adopted August 2000)
(Food Standards Australia New Zealand FSANZ).
This is the ‘Code of Practice’ for preparation and service of safe
and suitable food and every food business and commercial cook
should have a copy of the relevant section/ standards of this code.
The sections relevant to a commercial cook is:
3.1.1. – Interpretation and application.
3.2.2. – Food safety practices and general requirements.
3.2.3. – Food premises and equipment.
3. The Public Health and Wellbeing Act 2008 (with amendments)
(and Public Health and Wellbeing Regulations 2009)
- previously Health Act 1958.
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DHS V3 2011
HACCP means?
HAZARD
ANALYSIS
CRITICAL
CONTROL
POINTS
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DHS V3 2011
Food Safety Plan / Program (FSP)
A systematic examination
of a specific business’s
food handling operations
to enable identification
of food safety hazards.
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DHS V3 2011
1st Homework Activity
In 6 groups,
each student needs to find 3 questions
from Homework 1
that you find the most challenging.
You have 10 minutes to discuss the answers.
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DHS V3 2011
Questions
• Any questions or clarification?
• Do you know where your
Food Safety Plan is located in
your workplace and / or WAI?
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DHS V3 2011
Next week in Lesson 2
 Handouts: (all to read in your own time)
- 7 Principles / Steps of HACCP
- What Is A Food Safety Program?
- Versions of all Victorian food safety legislation (to view in class).
 Slides: legislation, Food Safety Plan / Program,
DVD – Implementing a Food Safety Program (30 mins).
HACCP - Outline of the 7 Principles / Steps.
 Activity: to obtain facts from WAI’s Food Safety Plan / Program
(due the following week - Lesson 3).
 Note: 1st Homework is due with a cover sheet.
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DHS V3 2011