FOR FOOD SAFETY
Hospitality Industry focuses on: Food Hygiene
Hygiene & Law
Laws exist at all levels of government to maintain standards of hygiene in the workplace.
The main independent agency is FSANZ
FOOD STANDARDS AUSTRALIA NEW ZEALAND
With laws regarding the standards of food e.g. labelling, allowable ingredients in food & food safety issues
Food Safety Standards have been developed to identify and prevent hygiene risks in the food industry
NSW Food Act 2003 & Food Regulations 2010 set the standards for maintenance of clean & sanitary premises where food is stored, prepared, transported and sold . This also includes personal hygiene of employees
Employs Environmental Health Officers to help support food safety at the local level
The EHO’s inspect food and the premises , investigate food related complaints and educate employers & employees.
FOOD SAFETY STANDARDS
Covers a range of food related standards: o The premise must be kept clean o All food sold must be safe and suitable for human consumption o Food handlers must take all reasonable measures to ensure food is safe to eat o Food handlers must have skills and knowledge to handle food safely o Food is to be stored correctly to protect it from contamination 4
Food Safety Programs
A Food Safety Program called
HAZARD ANALYSIS CRITICAL CONTROL
POINTS or HACCP has been implemented to identify food safety hazards that may occur in food premises and how to control those hazards .
The information is recorded with details of the procedures & work practices needed to ensure food is safe for consumption.
Consequences of not complying with food safety laws
What will happen if food safety requirements are relaxed?
Expensive medical bills/compensation
Illness even death
Customer complaints and loss of business, and a bad reputation
Bad media publicity
Listed on the NAME & SHAME website
Loss of money/ jobs (e.g. stock & profits)
Legal action , possible imprisonment
Fines, close of business (temporary or permanent) 6
Have the right to :
Enter & inspect premises
Take food samples for testing
Examine foods ,promotional material & packaging Take photographs of practices and situations
An establishment can be ordered to fix faults in a given time span, improve procedures or close the operation entirely.
Hand washing can limit the spread of illness and prevent cross contamination, or the spread of microorganisms from one surface to another.
Hospitality establishments must provide a designated separate hand washing basin with soap and disposable towel or air dryer and waste receptacle.
The correct hand washing procedure is:
Rinse your hands in warm water.
Use a liquid soap or sanitizer.
Scrub arms, wrists, hands, fingers, fingernails - front and back. Rinse under warm water.
Dry hands using disposable towel or air dryer.
Hand Washing Practices
Remember to wash your hands:
Before starting work
After you have been to the toilet
After handling a handkerchief or tissue
After handling garbage
After scratching body parts
After handling money
After handling raw foods
After a break or change in work area
After handling cleaning chemicals
Wash hands at appropriate times and follow hand washing procedures
WHAT IS FOOD SPOILAGE ?
Food is spoiled when it deteriorates and is no longer acceptable to eat, commonly referred to as “off” and is unfit to eat. It is visible contamination
Changes occur in:
• Flavour / taste
It is the reduction in quality or deterioration of food through poor handling, storage or age
e.g Slimy meat; mouldy bread or curdled milk
It is illegal to serve food that is spoiled, as it is considered unfit or unsafe for human consumption.
Causes of Food Spoilage
Fatty foods becoming rancid