PW&SP Module

THE COLLEGE OF MAASIN

Nisi Dominus Frustra

FPST Department

A MODULE ON

PERFORM WORKPLACE
AND
SAFETY PRACTICES
REGEAN U. ELLORIMO
Trainer

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Aim of this Module: To provide guidance to trainees in relation to
performing workplace and safety procedures.

Apply standard safety procedures for handling

foodstuffs
This Unit comprises four Elements:
Identify hazards and risks
Follow enterprise hygiene standards, procedures and practices
Handle and store foodstuffs
Follow food safety program
Assessment for this unit may include:
Oral questions
Written questions
Work projects
Workplace observation of practical skills
Practical exercises
Formal report from employer/supervisor

Element 1 Identify hazards and risks

Performance Criteria for this Element are:
Identify key hazards and risks associated with individual work role
Check own work area to identify hazards and risks
Relevant questions that need to be answer:

Why is it important to maintain food safety in the workplace?

What issues might compromise food safety?
What are examples of things which could contaminate food?
How might food become contaminated?
What are the possible results of people being poisoned by food?

Identifying workplace food safety hazards and risks is a critical element in

applying safe food handling practices as identification of the problem is
necessary to allow problems to be addressed.
Standard ways to identify key food safety hazards and risks in
the workplace are:
Personal observation of:
Workplace practice
Foodstuff
Equipment
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Compliance with safe food handling practices and established,
internal requirements
As a result of personal experience with items and situations you will
gain increasing knowledge as you work with food which will help you
identify issues and analyse situations
Analysis of food safety records, documents and logs which can
reveal issues such as:
Refrigeration and freezers operating at incorrect temperatures
Food holding and display equipment operating at incorrect
temperatures
Equipment and areas requiring attention or repair
Staff who are ill and who should be excluded from food handling
duties
Conducting regular and scheduled workplace inspections and checks
(audits) to identify problem situations.

Hazards and risks

Hazards and risks can occur at any stage in the food handling process.
A hazard may be seen as something which actually exists and is likely
to cause/result in harm.
A risk may be seen as:
Something likely to occur which would cause harm
The potential for harm or injury to occur when a hazard occurs.
For practical purposes the two terms can be used interchangeably.

Hazards and risks can occur at any food handling stage and may be in the
form of:
Microbiological contamination
Chemical contamination
Physical contamination
Microbiological contamination is caused by bacteria, moulds,
yeasts and viruses via intoxication or infection informing
students problem bacteria include:
Clostridium perfringens usually caused when food is cooked, chilled
overnight and re-heated, or found in foods that are cooked 'rare'. The
initial source of the contamination is faeces (man, birds, animal or
insects) which is introduced somewhere along the food
chain/production line (failure of staff to wash their hands after the
toilet; flies carrying it onto food; contamination at the abattoir)
Salmonella a very common contaminant. Faecal contamination is a
prime source (failure to wash hands after the toilet; flies carrying it
onto foods; leaky plumbing; fish harvested from waters polluted by
sewage).
Streptococci caused by nasal or oral discharges into food (coughing,
sneezing), either directly or via hands that have been so contaminated.
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Staphylococcus aureus rapidly-acting bacteria where the main
source is the food handler: nose, throat, mouth, skin, pimples and cuts.
Contamination may occur directly (coughing or sneezing onto food) or
indirectly (coughing/sneezing into hands and then using the hands to
handle food).
Clostridium botulinum a rare bacteria but a very lethal contaminant
(65% mortality rate). Can occur when heat processing of tins and jars
is incomplete allowing spores (see below) to survive and cause the
problem. Any tin that 'spurts' when opened, is leaky or is 'blown', or
jars with broken seals must be discarded as this is a sign of botulism
contamination: there is no adverse smell and food must not be tasted
to test it as the small amount ingested during tasting can kill.
Note there is usually no sign food has been infected by bacteria.

High risk food handling situations that may involve

microbiological contamination:
Working with high risk foods
Working with food in Temperature Danger Zone
Displaying food
Processing food
Thawing and reheating of food
Chemical contamination can be caused by:
Chemicals used on food when it is grown or processed
Chemicals inadvertently introduced to food
Over usage of fertilizers and pesticides by farmers
Contaminated food by radioactive particles
Naturally occurring poisonous food
Physical contamination can occur:
Before food arrives at the venue
During storage, preparation, service or
other procedures
Constant vigilance is required to identify physical
contaminants.
You only have direct responsibility for the food handling duties
you are employed to perform for example:
Purchasing and receiving food
Storing food
Thawing frozen food
Food preparation activities
Cooking food
Holding of food
Reheating previously cooked food
Displaying food
Supervising self-serve situations
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Serving food
Cleaning

At work you will also be expected to:

Participate in establishment-wide food safety
training activities
Increased awareness for identifying hazards
Constant vigilance
Due diligence
Assist other staff in their food handling and food
safety activities
Seek advice when unsure about what to do
Effective responses
Check own work area
Checking your own work area can involve:
Inspecting the work area prior to commencing work:
Food areas, equipment and utensils are clean
No evidence of pests/vermin
Temperatures of refrigerators, cool rooms and freezers are
correct
Deliveries have been inspected and stored appropriately and
promptly
Following the requirements of any workplace-specific checklists which
may be provided to guide inspections and checking procedures
Monitoring work on an ongoing basis to ensure:
Required SOPs and work practices and protocols are being
implemented
Food safety is being maintained
Equipment is operating correctly
Required temperatures (for processing and holding and display)
are being maintained
Required cooking times for food is being achieved
Cleaning and sanitizing of food equipment is occurring in
between uses
Cleaning of food areas and food contact surfaces is occurring at
least every four hours
Spills are cleaned up as they occur
Rubbish is being removed regularly
Personal hygiene requirements are being consistently
implemented.
Verifying safety of food to be used:
Inspecting for signs/evidence of contamination
Checking use-by date
Ensuring packaging has not been compromised
Observing food handling practices of colleagues to ensure they also
handle food safely and hygienically
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Testing equipment to make sure it is operating correctly.

Trainees should have the need for constant vigilance by all food
handlers and presents additional hazards/situations they need
to be aware of:
Food contaminated by vermin through urine, faeces, gnawing, their
presence in it
Airborne dust either due to natural causes (dust storms, weather) or
due to internal causes (renovations)
Contaminated items such as linen, tea towels contaminated with
human waste such as blood, secretions (sweat) or food
Dirty equipment and utensils which can include:
Items not properly cleaned and sanitized after use
Items dropped on the floor
Items contaminated by clothing, coughing/sneezing, or cross
contamination of any sort
Garbage all garbage presents a potential hazard whether it is stored
in bins inside the premises or in containers outside the premises:
remember hands must be washed after handing garbage and all
garbage containers must be kept clean when not in use.
Out-of-date food handling practices hazards can occur where:
The nature of the food operations being undertaken have changed
The food equipment being used has altered
The food items being processed have changed and there is no
subsequent and appropriate alteration to the previously existing food
handling protocols
Colleagues who require training even where staff have undertaken an
approved food safety course there is no guarantee they will apply, in the
workplace, the lessons they have learned: where workers are using
incorrect food service practices and/or failing to observe other safe food
handling principles (especially in relation to personal hygiene, hand
washing) there is a need for re-training
Equipment not operating as intended this typically includes all food
processing and holding equipment (especially refrigerators/cool rooms,
freezers, food warmers and bain maries) as well as food thermometers.
Keys in responding to threats (hazards and risks):

Awareness of what causes problems and poses hazards and risk:

which is why safe food handling training is important
Constant vigilance of what is happening (or not happening) in the
workplace
Quick and effective responses where you are able to act effectively
in accordance with the scope of authority for your job
Record in log book follow organisational procedures
Immediate reporting to (for example) supervisor, chef, manager or
owner where you identify non-compliance with safe food handling
requirements and any out-of-control situations.
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Summary Element 1
When identifying hazards and risks:
Use personal observation
Gain experience to help provide a basis for analysing what is occurring
Read workplace food safety records to determine what is happening
Undertake regular and required workplace inspections and checks
Be alert to the potential for microbiological, chemical and physical
contamination
Pay special attention to high risk food handling situations
Focus on the food handling area and activities for which you have
direct responsibility
Be prepared to assist in venue-wide safe food handling initiatives and
requirements
Ask for help, advice and direction when not sure about what to do
Apply checking procedures to verify safe food handling protocols are
being applied
Protect food from contamination
Take appropriate remedial action where necessary
Report instances of non-compliance and out-of-control situations
Element 2 Follow enterprise hygiene standards, procedures and
practices
Performance Criteria for this Element are:
Implement required personal hygiene practices
Maintain clothing to meet work area standards
Follow hygiene procedures in accordance with enterprise requirements
Relevant questions that need to be answered:
What do you might be workplace food safety standards, procedures
and practices?
Why have they been developed?
What are examples of standard/required personal hygiene practices
for food handlers?
Why is it important to adhere to them?
How do you learn what they are?
What happens if you do not follow them?
Implement required personal hygiene practices
Necessary personal hygiene practices for food handlers:
Have a shower before work
Wash hands using the standard procedure
Avoid touching cooked or ready-to-eat food with bare hands
Avoid touching food surfaces with bare hands
Do not wear jewelry on hands or wrists
No wearing of wrist watch on duty
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Control facial hair
Fingernails must be short, clean and free of polish (including clear nail
polish) cracked fingernails and chipped nail polish can harbour
bacteria and may also flake off into food.
Fingernail decorations and artificial nails are also prohibited
Clothing must be clean a minimum requirement is for clean clothes
for each shift with further changes as spillages and 'working dirt'
dictate.
It is not permitted to wear food handling clothes to and from
work.
Refraining from smoking or chewing tobacco or betel in any food area
it is also a good idea to put up No Smoking posters and to remove
ash trays from these areas
Staying away from work when suffering cold or flu symptoms and
obtaining a doctors certificate stating that as a food handler it is safe
to return to work.
Food handlers with any communicable disease must not deal with food
until they receive a certificate from a doctor stating as a food handler
they are cleared to work with food
Refraining from spitting in any food area
Avoiding tasting of food with a spoon and then returning the utensil to
the food
Wearing a sweat band or mopping areas that sweat and then
thoroughly washing hands (to prevent sweat falling into food).
Cover cuts and sores on hands and fingers
Do not blow into a bag with your breath (to open the bag)
Do not lick your fingers to separate wrapping paper for food
Do not touch any body opening
Wash hands properly when required
Eating food in food preparation areas:
Do not eat food over or above unprotected surfaces
Do not eat food over or above unprotected food
House policies may ban eating food in food prep areas
House policies may ban all people eating food over or above
unprotected surfaces or food

Action to take:
If a food surface is known or suspected of being contaminated it
must be cleaned and sanitised
If food is known or suspected of being contaminated it must be
thrown out
Food handlers must wash hands:
Any time they may be a source of contamination:
After handling garbage, animals or money
After undertaking cleaning duties
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After taking delivery of food

In between handling raw and cooked or ready-to-eat food
Before they start their food handling duties this means food handling
staff must wash their hands when they arrive at work even though they
may have showered, bathed or washed their hands at home before
coming to work
Immediately after engaging in nominated activities which have proved
to be associated with bacterial transfer/cross contamination. The
nominated activities include:
Smoking including using tobacco products
Coughing or sneezing
Using a handkerchief or nasal tissue which includes blowing
the nose
Eating or drinking
Touching hair, scalp, mouth, nose, ears, any body opening or any
wound.
After any absence from the work station this means every time a food
handler leaves the kitchen (or other place where they are handling
food) they must wash their hands on their return to work and before
they handle food. These absences from the work station may involve
or be caused by:
Leaving the kitchen to accept a delivery of food
Taking a phone call
Undertaking any work which is not related to food handling
Immediately after using the toilet and before handling food or food
contact surfaces this applies to all instances where the toilet was
used and includes a requirement to wash hands after urination as well
as after defecation.

Regulations regarding hand washing facilities:

Must be supplied with hot water and soap
Should have a nail brush
Sinks or basins for hand washing must not be used for food
Food sinks must not be used for hand washing
Should be an adequate size
Must have proper hand drying facilities
Have a waste bin provided
Procedure for hand washing:
Rinse off visible and easy to remove dirt
Apply soap/detergent
Wash hands for at least 20 seconds:
Thoroughly and vigorously massage the soap into the folds and
creases of the hands and wrists
Clean under the fingernails
Rinse soap from hands
Thoroughly dry hands the preferred method of drying hands is to:
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Shake off excess water

Dry with paper towel
Finish with hot air dryer.

Maintain clothing
Clothing requirements for food handlers:
Must be clean
Does not provide a source of contamination
Must be changed when dirty
Protective clothing must be removed before visiting the toilet
Avoid loose-fitting clothes
Wear clean clothes daily
Have a change of clothes at work
Do not wear food handling clothes when going to and from work
Wear an apron
Make sure buttons are not loose
Fasten brooches and name tags securely
No rings or watches
Do not wear ear-rings ear-rings that dangle are the worst but not
wearing them at all is preferable.
Sleepers may be acceptable in some venues but check house
rules first
Avoid fiddling/playing with jewellery especially ear-rings in pierced
ears
Avoiding wearing hair clips
Avoiding using hair pins
Ensuring anything worn in the hair is securely fastened in place
Wearing a hair net or hat to guard against items falling out of the hair
and into food or into food preparation equipment or onto food
preparation surfaces.
Follow hygiene procedures
What is cross contamination?
Trainer introduces concept of cross contamination.
All food handlers must be aware of the concept of cross
contamination.
Cross contamination is the contamination of food (or food preparation
surfaces, equipment etc) with bacteria, chemicals or allergens as a
result of contact with a contaminated source.
Bacteria cannot fly, jump or hop so they depend on people to move
them around from place to place via direct contact or through indirect
contact
Cross contamination may occur via direct or indirect contact:
Direct contact
Using a knife to cut raw meat and then using the same knife to
cut cooked, ready-to-eat meat without cleaning and sanitizing
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the knife in between tasks the blood and residual meat on the
knife will carry bacteria and this will be transferred by the knife
to the previously safe cooked, ready-to-eat meat
Using a chopping board to cut raw chicken and then using the
same chopping board to cut cooked meat for salads without
cleaning and sanitizing the board in between tasks the
chopping board will carry bacteria from the uncooked chicken
(the cooking process should destroy the bacteria) which will then
be transferred to the previously safe to eat cooked meat
Indirect contact
As previously explained this involved coughing or sneezing into
a hand and then using that hand to prepare/touch food or to
touch a food preparation surface.
Practices to prevent cross contamination:
Clean and disinfect food preparation areas and equipment
Careful avoidance of meat contaminated with salmonella and
pathogens
Extreme care in preparing raw food
Institutional dish sanitizing with soap and clean water
Washing of hands thoroughly before touching food
Avoid using the same utensils for other food
Avoid using utensils that have been licked.
Observe proper storage of food
Practice appropriate refrigeration of food
Label food to indicate the life span of food
Proper disposal of uneaten food and packed or canned food stuff
Using different staff to handle raw food and cooked or ready-to-eat
food
Washing and sanitizing items between uses
Using color-coded chopping boards
Implementing all personal hygiene protocols
Separating chemicals from food
Using clean containers for food storage
Using clean items for service of food
Using disposable paper towels
Storing raw food below cooked or ready-to-eat food
Never storing food on the floor
Only using designated hand washing sinks for washing hands
Cleaning and sanitising food thermometers between uses
Cleaning low-risk areas before cleaning high-risk areas
Washing fruit and vegetables in sanitizing solution
Wearing clean clothes
Implementing requirements of cleaning schedules
Using waterproof bandages and colored band aids
Following correct hand washing protocols
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Separating storage of raw and cooked or ready-to-eat foods

Covering foods
Using separate sinks for different food-related activities
Changing disposable gloves as required
Never mixing batches of food
Not replacing tasting spoons into food
Not coughing or sneezing over food and food surfaces
Cleaning and sanitizing knives in between use on raw and cooked or
ready-to-eat foods
Cleaning and sanitizing prep benches every 4 hours
Separating kitchen cleaning equipment from items used to clean other
areas
Making immediate repairs to food areas when required
Excluding pests, vermin and animals from food prep areas
Discarding food known to be, or suspected of being, contaminated
Excluding sick employees from food handling activities
Using workplace signage about preventing cross contamination
Protecting displayed food from contamination
Discarding all food dropped on the floor
Throwing out food returned on plates
Not re-using single-use items once
Inspecting food delivery vehicles

Ways to prevent direct contact with ready-to-eat foods:

Wearing disposable gloves and changing them as required (see
following slides)
Using utensils (tongs, spatulas, forks, spoons) instead of bare hands to
handle ready-to-eat food
Using paper (tissue/packaging materials for take-away food) to act as
a barrier between ready-to-eat foods and bare hands.
Use disposable gloves when handling food:
The use of protective, disposable gloves in food handling is an
excellent safe food handling practice but gloves do not/can not fix all
food hygiene problems and requirements relating to the use/wearing of
disposable gloves include:
Change gloves immediately they are ripped/torn
Change gloves between handling raw high-risk food and cooked,
ready-to-eat foods
Change gloves every hour regardless
If handling money do not use gloved hand to handle food.
If changing gloves during service ensure they are not taken off over
food/food surfaces if the gloves contain powder as the powder may
provide a source of contamination
Do not try to put on gloves that have already been used
Do not turn gloves inside out and try to wear them again
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Change gloves whenever they become contaminated from whatever

source raw food, blood, sneezing, chemicals, scratching the face,
handling rubbish
Whenever required to wash hands, gloves should be changed.

Trainer re-visits single-use items stating:

Must not be used more than once by the business customers are free
to re-use them at home as they see fit
Note single-use containers may, however, be used for non-food
activities such as collecting or storing dirty cutlery.
Must be stored and/or displayed so as to be protected from
contamination this contamination may be from:
Flies, pests and vermin
An infected food handler
Airborne contamination
Physical contamination
Customers
Must not be used if it has been contaminated or there is a suspicion
it may have been contaminated. This may mean:
Disposing of any single-use items handled by customers
Disposing of any single-use items which have been dropped on
the floor
Disposing of any single-use items where the protective
packaging they were delivered in has been compromised
Must be clean in order for it to be safely used meaning free from
visible contamination of any sort (including food).
Practical action related to single-use items:
Do not build or prepare in advance
Use proper containers to dispense drinking straws
Store take-away containers upside down
Store take-away lids for containers safely
Cover or wrap take-away cutlery
Use wrapped toothpicks
Dispose of damaged PC units
Summary Element 2
When following enterprise hygiene standards, procedures and practices:
Implement all necessary personal hygiene practices
Wash hands properly and when required
Use and wear PPE as required
Avoid cross contamination
Consider using colour-coded chopping boards
Prevent unnecessary direct contact with ready-to-eat food
Use disposable gloves
Do not re-use single serve items
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Element 3 Handle and store foodstuffs

Performance Criteria for this Element are:
Handle and store foodstuffs according to enterprise guidelines
Handle and store foodstuffs in a manner that avoids damage and
contamination, meets hygiene standards and maintains quality
Store foodstuffs at the correct temperature
Relevant questions that need to be answered:
What guidelines do you think venues have regarding the safe and
effective storage of food?
Why is it important to store food correctly?
What do you think are correct food storage requirements for dry food,
refrigerated food and frozen food?
What do you think is meant by the term Temperature Danger Zone?
Handle and store food according to enterprise guidelines
There are three storage options for food:
Dry goods storage
Refrigerated goods storage
Frozen goods storage
Basic food storage requirements:
Use food grade storage equipment
Cover food
Rotate stock
Keep areas clean
Never store food on the floor
Prevent pest infestation
Beverages are food.
Safe food handling practices when receiving food:
Inspect the deliveries the FSP may require a visual inspection of a set
number of deliveries (such as 5%) to make sure:
The food is free from visible contamination for example:
Frozen food is hard frozen
Packaging and wrapping is not torn
The integrity of tins, bottles and other containers has not
been compromised
There are no leaking food containers
The delivery does not bring in pests or rodents

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The use-by dates of the food are acceptable reject any food
delivered beyond its use-by date or where it is believed it will not
be able to be used before it reaches its use-by date
Inspect the food delivery vehicle check it is clean and is a dedicated
food delivery vehicle
Check the practices of the delivery driver check things such as:
Whether or not food is protected during the delivery process is
the delivery vehicle left unlocked during deliveries? (It should be
locked to prevent unauthorised entry) Is food placed on the
footpath? (It should not be) Are there chemicals mixed in with
the food items? (No chemicals should be with the food delivered)
Personal hygiene of the delivery driver.
Ensure someone is at the premises to receive the food deliveries
should not be left at the premises unattended as this raises the
possibility of contamination (from birds, dogs, cats) as well as potential
for theft
Check the temperature of the food in accordance with the
requirements of the FSP using a properly calibrated thermometer (see
section 3.3):
Frozen food should be hard frozen with no evidence of
defrosting: -15C is the recommended temperature
Hot food that is potentially hazardous must be at 60C or
above
Potentially hazardous refrigerated food must be at 5C or below
Potentially hazardous food may be accepted where the delivery
driver can demonstrate (that is, prove to your satisfaction) the
combination of time and temperature have not adversely
impacted on food safety. In general terms, if the food has been in
the Temperature Danger Zone for 2 hours or longer the food
should be rejected.
When accepting a delivery of potentially hazardous food that is
in the Temperature Danger Zone, it should be used
first/immediately and not be subject to the standard stock
rotation principle of First In, First Out.
Check all packaged food is properly labelled with the name of the
supplier, manufacturer or vendor all food delivered into a food
premises must be able to be identified so as to assist with food recalls
and to help identify the source of problems/contamination where an
outbreak of food poisoning occurs
Store all deliveries as soon as possible after they have been delivered
and checked never leave refrigerated or frozen food lying around in
the receival area.

Potentially hazardous food:

Also known as high-risk food
Must be stored under temperature-controlled
conditions
Range of these foods is potentially endless
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High-risk food is mainly

High in protein and moisture
Low acid
Milk, milk products, cheese
Eggs and egg products
Meat and poultry all types; all cuts
Smallgoods
Processed meat products
Fish, shellfish and seafood
Pizza, prepared meals, filled sandwiches and rolls, cooked rice and
pasta

Temperature Danger Zone:

The Temperature Danger Zone is the temperature range in which food
poisoning bacteria multiply most rapidly
The range is 5C to 60C
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 it spends in this zone must be minimized
It is important to note all time food spends in the Temperature Danger
Zone is cumulative
If a piece of meat is left out on the bench for one hour, refrigerated
and then brought back out into the kitchen, the time it then spends in
the Temperature Danger Zone is added to the previous time the
clock (and the bacteria count) does not get reset to zero when the food
was put in the fridge again.
The 2/4 rule:
Potentially hazardous food which has been in the Temperature Danger
Zone for 4 hours or more must be thrown out
Potentially hazardous food which has been in the Temperature Danger
Zone for 2 hours can be refrigerated and then returned to the
Temperature Danger Zone for another 2 hours
High-risk food which has been in the Temperature Danger Zone for 2
hours must be cooked or eaten within next 2 hours or be thrown out
Two-step rule for cooling hot high-risk food:
Step 1:
Cool hot food to 21C within 2 hours
Step 2:
Once it has reached 21C it must reach 5C (or less) within a further 4
hours
High-risk not conforming to these requirements must be thrown out
Thawing or defrosting frozen food:
Must occur:
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Under refrigeration, or
In a microwave, or
Under cold running water
Must not occur by:
Placing into sink of water or bowl of water, or
Leaving items on bench for prolonged period

Clean is :
Free from visible debris/contamination (dirt, food, grime)
and
Free from objectionable odour (which has relevance to the need for
premises to have waste bins which are clean).
Safe food handling practices when preparing food:
Ensuring only safe and suitable food is processed food unfit for
consumption must not be processed. This includes:
Foods that look or smell off or shows other signs of
contamination
Food that has exceeded its use-by date
Protecting food being prepared from contamination this includes
preventing contamination from:
Physical sources
Chemicals
Microbiological contamination which may be caused by leaving
potentially hazardous food in the Temperature Danger Zone for
too long while it is being processed, or failing to cook food at the
correct temperature. High risk food should reach an internal
temperature of 75C which should be verified with a
thermometer
Ensuring all fruit and vegetables are washed in a sanitizing solution
before being prepared
Excluding unhealthy people from food handling/processing activities
food processing activities including chopping, cooking, drying,
fermenting, heating, pasteurising, thawing and washing, or a
combination of these activities.
Use only clean and sanitized equipment and utensils
Separate chemicals from food
Keep batches separate
Do not touch cooked or ready-to-eat food with bare hands
Throw out all food dropped on the floor
Wash and sanitize utensils dropped on the floor before using them
Do not cough or sneeze over food or food surfaces
Use a tasting spoon (correctly)
Safe food handling practices when using cold display units:
Food must be at 5C or below
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Keep food covered and protected

Use FIFO principles
Check and record temperature of food at least daily
If refrigerated units are not used there must be another control such
as color-coding or writing times on labels on food.
Frozen food must be displayed so it remains hard frozen.

Safe food handling practices when using hot display units:

Food must be 60C minimum
Pre-heat food before placing into pre-heated unit
Use FIFO stock rotation
Check and record temperatures at least daily
Do not mix batches or top-up up service trays
Safe food handling practices for self-service situations:
Monitor customers
Pay special attention to children
Ensure hot food stays hot and cold food stays cold
Clean and sanitize or replace any dropped service utensils
Clean spills up immediately
Any contaminated food is thrown out this includes contamination by
customers coughing or sneezing over the food
Signs are posted advising customers of safe food handling practices
such as asking them not to use utensils in other foods, to refrain from
coughing and sneezing over the food, to refrain from handling any of
the food with their bare hands
Foods are covered and protected from contamination when not
actually being used
Separate utensils are provided for each and every food item
Sneeze-guards are in place and are constructed/positioned to be
effective.
Do not mix food batches
Throw out plate waste
Display small amounts of food
Provide extra service utensils
Provide rests for service gear
Apply 2/4 rule
Safe food handling practices when transporting food:
Use a food transport vehicle
Maintain vehicle and food containers in clean condition
Keep raw and cooked foods separate
Keep hot food at 60C+ or deliver within 2 hours
Keep cold food at 5C (or below) or deliver within 2 hours
Pre-cool vehicle before loading refrigerated food
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Load refrigerated food at 5C or below

Monitor and record times and temperatures of food and vehicle
Load food immediately prior to delivery
Cover and protect food
Maintain and service the vehicle regularly
Do not load food along with chemicals
Pets or animals are not permitted in the vehicle
Lock vehicle doors when it is unattended

When working in a bar:

Use fork or tongs to add fruit and ice to drinks
Never re-use plate waste
Store drinking straws correctly
Verify glass washer has detergent
Use de-naturing agent in beer trays
No smoking or spitting
Wash hands
Wear clean clothes
Stay away from work when ill
Ensure all glassware is clean
Ensure all utensils are clean
Requirements for dry goods store:
Fly and vermin-proof
Well lit and ventilated
Not crowded or over-stocked
Tight-fitting doors
Bottom shelf allows broom and mop access
Use proper food containers:
Made from food-grade materials
With tight-fitting lids
Clean and sanitize containers
Transfer food from open cans to suitable containers and refrigerate
Requirements for refrigerated storage:
Keep temperature at or below 5C
Check and record temperature at least daily
Close doors between use
Do not crowd or overstock
Food loads put into the coolroom/refrigerator are broken down into
smaller units to enable faster cooling: where large units of food are
placed in the refrigerator it takes a lot longer for the core of that food
to move out of the Temperature Danger Zone.
Hot foods should be allowed to cool (perhaps by placing the food
in pots into tubs full of a water-ice mixture) before being placed
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in the cool room: frequent stirring of the item will help it to cool
quicker.
If too much hot food is placed into refrigeration it will raise the
temperature of the unit and may cause condensation which
could lead to cross-contamination (see below).
The Two-step rule for cooling hot foods (see below) must be
complied with.
All food is covered and protected from contamination plastic film
with a label attached to identify the food and date it was placed under
refrigeration may be used
Potentially hazardous raw food is separated from cooked and/or readyto-eat foods this is to prevent cross contamination.

Frozen food storage requirements:

Operate at -15C or below
Do not freeze hot food
Never re-freeze thawed items
Defrost freezers regularly
Close freezer doors between uses
Check and record temperature at least daily
Freeze small not large amounts
Follow manufacturers instructions regarding freezing of food products
FIFO stock rotation:
First In, First Out
Common practice for rotating food and
beverage stock
Move old stock forward on shelf and place
new stock behind existing stock
Put new stock below or beneath existing stock
Cleaning requirements:
Premises need to be kept clean
Fixtures and fittings must be kept clean
Cleaning equipment must be cleaned after use
Handle and store food to protect it and maintain quality
Cleaning tools and equipment:

Cleaning agents and chemicals:

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Trainer presents general cleaning procedures and techniques for

food preparation equipment which can include:
Allowing item to cool down before cleaning or disassembly (where
required)
Checking with other staff to determine item:
Is no longer required and can be cleaned
Needs to be cleaned
Ensuring required cleaning tools, equipment and cleaning
agents/chemicals are available
Cleaning the item where it is physically located or moving it to the
cleaning area
Making sure you know and/or have access to the required cleaning
procedures and techniques for the individual item
Pre-cleaning items such as:
Physically removing food scraps/debris
Using bristle brush to remove food debris
Rinsing
Soaking in detergent solution
Washing items:
Thoroughly
Using hot water
Using designated/appropriate detergent for the item and the
cleaning job to be performed
Scrubbing
Using abrasive pads as/if required
Rinsing items
Sanitizing the item using hot water, steam or chemicals.
Cleaning instructions may be available and will detail:
Item or area to be cleaned
When cleaning is required
Cleaning equipment and
chemicals required
Cleaning procedure
Sample cleaning instruction:
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In relation to cleaning in kitchen and food areas:

Cleaning instructions MUST be adhered to
A cleaning schedule will identify individual staff with responsibility for
cleaning items at nominated times and days
Store food at correct temperature
Dry goods store:
Non-refrigerated
For canned, bottled and dried food
May be room-size or cupboards
or shelves
15C to 20 C
Refrigerated stores - Cool rooms and other units
General requirements is 5C or below
Many operate at lower temperature
Meat and seafood best at 1C to 2C
Freezers:
Store frozen food
May be walk-in, upright or chest type
Must keep food hard frozen
-15C to -18 C.
Temperatures for displaying potentially hazardous food:
Cold food: at or below 5C
Hot food: at or above 60C
Frozen food: kept hard frozen
Probe thermometer (not infra-red):
Should be available for use when required
Calibrate at least every 6 months
Must be accurate to +/-1C
Clean and sanitize between uses
Allow to reach room temperature in between use on hot and cold foods
Treat with care
Cold calibration:
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Make/mix ice slurry (50% water 50% ice) and allow to stand for 5
minutes
Insert probe into mixture
Record reading should be 0C
Repair or replace if reading is outside +/-1C

Hot calibration:
Boil water
Insert probe into water
Record reading should be 100C
Repair or replace if reading is outside +/-1C
Summary Element 3
When handling and storing foodstuffs:
Inspect all food deliveries and reject unsafe or unsatisfactory food
Store food promptly under the correct conditions
Apply FIFO stock rotation
Keep stores neat and clean
Take special care with potentially hazardous foods
Keep time food spends in the Temperature Danger Zone to a minimum
Apply the 2/4 rule at all times
Follow the two-step rule for cooling hot food
Do not thaw food by leaving it on a bench or in a sink or bowl of water
Protect food and food surfaces against contamination
Follow standard protocols for re-heating previously cooked food
Closely monitor all self-serve food situations
Remember beverages are classified as food
Check and maintain storage areas in good condition at required
temperatures
Apply organizational requirements for cleaning food items and food
areas
Use PPE when handling chemicals
Calibrate food thermometers at least every six months
Element 4 Follow food safety program
Performance Criteria for this Element are:
Ensure work activities conform with enterprise food safety program
Identify and monitor areas of risk in individual work area
Take corrective actions within individual scope of responsibilities to
minimize risk in accordance with the enterprise food safety program
Report risks beyond the control of the individual to the appropriate
person/s
Complete records according to enterprise requirements and work
responsibility
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Relevant questions that need to be answered:

What do you think a food safety program is?

Why do venues have them?
How do you learn about the requirements of the food safety program
at your workplace?

Ensure work conforms with food safety program

Venues may have an FSP:
Food Safety Plan or Food Safety Program two names for the same
thing
FSP may be a legal requirement or may
be put in place voluntarily
The FSP provides direction for
safe food handling practices at the venue
based on an analysis of their operations
(products and processes)
FSP may contain:
Contain a range of detailed support information on requirements (the
safe food handling practices for the venue) for topics such as:
Cleaning and sanitizing of equipment, utensils and work areas
Personal hygiene practices and requirements
Health of food handlers
Equipment and property maintenance
Thermometer use and calibration
Pest control
Waste disposal
Identify the food safety records to be established and maintained by
the venue
Describe the training all food handlers must receive before they
handle food.
Safety records which need to be established and maintained:
By name and title
When they need to be completed and by whom
The training food handlers must receive:
Local and mandatory
Extra in-house training
Refresher training
An effective pest control program comprises three elements:
Physical exclusion
Chemical and mechanical control of pests
Sound housekeeping practices
Physical exclusion involves:
Checking deliveries into the venue and kitchen
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Fly wire on doors and windows

Sealing of holes in food area
Exclusion of animals from food areas

Chemical and mechanical control can include:

Electronic fly zappers
Air curtains
Traps
Bait stations
Sprays
Fogging
Professional pest control companies
Sound housekeeping practices:
Clean and dry environment at end-of-day or shift
Inspect at end-of-shift to ensure no scraps under equipment
No water sources for pests to drink
Remove potential shelter
Store food in vermin-proof containers
Repairs cracked tiles and surfaces
In relation to waste disposal:
Always wear disposable gloves when handling waste/garbage/rubbish
Always wash hands after handling waste/garbage/rubbish or bins
Requirements relating to handling waste within the kitchen:
Empty bins regularly
Empty bins when three-quarters full
Always empty bins at end-of-day or shift
Fit bins with bin liners
Clean in and around bins
Clean bins at end-of-shift
External waste bins and dumpers:
Must be sufficient in numbers
Must have tight-fitting lids
Must be kept in good condition
Must be kept clean
Must be emptied regularly
Apply appropriate recycling
Basics for identifying and monitoring your work area in relation
to food safety:
Poor organisational practices are often the cause of problems
All food handlers have responsibility for
identifying, monitoring and reporting issues
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Poor organisational practices include

sub-standard staff performance

Poor organizational practices :

Poor personal hygiene practices
Poor food handling practices
Poor cleaning practices
Practices which do not align or comply with FSP requirements
Out-of-date practices
Use of damaged equipment
Staff without proper training
Possible impact of poor food handling practices on customers:
Food poisoning
Death
People most at risk are:
The very young
The very old
Those who are already sick
Impact of poor organizational practice on business:
Fines
Temporary or permanent closure
Jail
Being sued
Bad media exposure
Loss of jobs
Ways to identify out of control situations:
Constant vigilance
Regular workplace inspections
Raising and maintaining awareness
Personal observation
Undertaking formal audits
Take corrective actions
Corrective action:
Will depend on the identified risk or hazard
Must be taken to address out-of-control situations
Must be recorded on a CAR
CARs :
They will detail:
Date and time of the event
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Indicator which identified there was a problem for example
Temperature reading of cool room was 15C at 5:30AM when I
arrived for work, or Mice droppings found in food
Food involved naming and describing the type and amount of
food
Action taken to address the problem explaining (for example):
Discarded food
Called service technician to check/repair cool room.
Recording corrective action taken should not be regarded as an
admission of guilt in relation to an out-of-control situation rather, it
should be seen as a positive indication you were actively monitoring
food safety and took appropriate action when the need to do so arose.

Scope of authority:
Your ability to make decisions and take action without needing to refer
to anyone else
If you identify a hazard, risk or out-of-control situation which is outside
your personal scope of authority you must report and refer it
Corrective action relating to purchasing of food may include:
Ensuring and obtaining proof suppliers are legitimate food suppliers
Adding new suppliers to your Approved Suppliers List
Preparing purchasing specifications for foodstuffs which suppliers must
conform to
Corrective action relating to receiving food may include:
Refuse or reject food:
Which is not at the correct temperature unless supplier can prove to
your satisfaction it has been at this temperature for 2 hours or less
Not properly marked or identified
Delivered in an unclean vehicle
Mixed in with chemicals when delivered
Corrective action relating to storage of dry food may include:
Respond to evidence of pest infestation
Discard contaminated food
Fix lighting, where required
Revamp stock control where out-of-date stock is found
Allocate more space for dry goods storage
Train staff
Discard food with damaged packaging
Revise cleaning protocols
Corrective action relating to storage of refrigerated food may include:
Discard food exceeding 2/4 rule
Discard food beyond use by dates
Train staff
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Call in refrigeration mechanic

Discard contaminated food
Revamp stock control
Revamp cleaning

Corrective action relating to storage of frozen food may include:

Thawed food below 5C can be treated as refrigerated food
Food at 5C for 4 hours or less can be used if used immediately
Food at 5C+ for over 4 hours (or an indeterminate time) must be
thrown out
Discard all food exceeding 2/4 rule
Discard food beyond use-by dates
Train staff as required
Call refrigeration mechanic
Discard contaminated food
Revamp cleaning and stock control and rotation procedures
Corrective action relating to thawing frozen food may include:
Train staff to thaw food before cooking
Train staff in acceptable thawing procedure options
Discard food exceeding 2/4 rule
Throw out food defrosted in unprotected
condition
Train staff not to re-freeze product
Corrective action relating to preparing food may include:
Provide more time and resources
Place advisory reminder signs in workplace
Revamp procedures to reduce time food spends in Temperature Danger
Zone
Improve stock rotation
Apply 2/4 rule
Change cloths and swabs regularly
Monitor staff performance and actions
Train staff
Corrective action relating to cooking food may include:
Repair equipment when required
Cook smaller batches of food
Provide tasting spoons
Calibrate food thermometers regularly
Train staff
Cover food during cooking
Corrective action relating to cooling hot food may include:
Use ice baths
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Stir food
Cover food while cooling
Set alarms

Corrective action relating to storing and holding cold food may include:
Train staff
Revamp holding procedures to keep temperature at or below 5C
Check and service food holding units
Ensure food is below 5C before placement into pre-chilled display
units
Check temperatures of food using calibrated food thermometer
Revise display protocols for food
Revamp times when holding units are switched on
Operate units at lower temperatures
Corrective action relating to re-heating previously cooked food may
include:
Revamp re-heating procedures
Heat faster
Heat smaller portions
Discard incorrectly re-heated food
Train staff
Corrective action relating to packaging food may include:
Discard dirty or damaged packaging
Service packaging equipment
Keep area clean
Ensure required cleaning of equipment is undertaken
Train staff
Modify labeling
Discard contaminated food
Corrective action relating to food service may include:
Discard food exceeding 2/4 rule
Train staff
Purchase sufficient equipment and utensils
Maintain and service holding equipment
Alter holding temperatures
Corrective action relating to self-service of food may include:
Put public advice signage in place
Consider alternative service options
Allocate extra staff to monitor the area
Discard food exceeding 2/4 rule
Train staff
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Ensure sufficient utensils for service

Maintain food holding and display units
Alter setting to hold food at correct temperatures

Corrective action relating to food transportation may include:

Use food transport vehicles
Service vehicles regularly
Deliver food within 2 hours
Discard food exceeding 2/4 rule
Discard contaminated food
Train staff
Report risks
If

you cannot fix a problem you must report it to (for example):

Food Safety Supervisor
Supervisor
Manager
Owner
Food safety committee
Head office

Reports on hazards, risks and issues:

Must be made immediately
Can be made:
Face-to-face
Via telephone
Using email
Completing nominated form
When reporting:
State the facts as opposed to beliefs or opinion
Be comprehensive
Be specific
Be prompt
Complete records
FSPs may require the following records to be completed:
Approved Suppliers List
Goods Receiving Form
Goods Rejected or Returned Form
Cold Storage Temperature Log
Ready-To-Eat Food On Display Log
Hot Display Temperature Log
Cold Display Temperature Log
Equipment Calibration Log
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Internal Review Process Temperature Log

CAR

Summary Element 4
When following food safety program:
Obtain, read and understand the venue-specific FSP
Identify personal responsibilities under the plan
Implement required pest control procedures
Handle waste in accordance with
requirements
Be alert to potential for poor organizational practices
Implement strategies to identify non-compliance with FSP requirements
and poor organizational practices
Realise impact of non-compliance on people and the business
Determine personal scope of responsibility
for food safety action
Take suitable corrective action to effectively address identified out-ofcontrol situations
Refer or report issues you cannot remedy
Complete food safety records as and when required

Congratulations! You are done with this module.

-

Miss Regh

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