Gymsports Management Pty Ltd Anke Moncur Current Version 2 Approved Oct 2011 Review March 2012
HS.S.5 Food Handling Policy & Procedure
Date of issue: March 2010 Date for planned review (1 year): March 2012
PURPOSE & APPLICATION
The purpose of this policy is to outline our commitment to ensuring and maintaining safe food handling in accordance with the Food Act 2003. POLICY STATEMENT We are committed to following all legal requirements when we prepare and sell food. GOAL OF THIS POLICY
To ensure all food handled and sold through Kingborough Sports Centre Gymnastics is safely prepared and all areas of the kitchen are safe for use in accordance with the Food Act 2003. SPECIFIC OBJECTIVES OF THIS POLICY
To inform our customers that our procedures are safe and regularly enforced. To establish policies and procedures for handling food so all staff are aware of the requirements. DEFINITIONS
Safe food handling: Any aspect of the operations in the preparation, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food. Food: (a) any substance or thing of a kind used, or represented as being for use, for human consumption (whether it is live, raw, prepared or partly prepared); or (b) any substance or thing of a kind used, or represented as being for use, as an ingredient or additive in a substance or thing. (c) any substance used in preparing a substance or thing. (other than a substance used in preparing a living thing) if it comes into direct contact with the substance or thing referred to in that paragraph, such as a processing aid; or (d) chewing gum or an ingredient or additive in chewing gum, or any substance used in preparing chewing gum; or (e) any other substance or thing declared to be food under a declaration in force under section 3B of the Australia New Zealand Food Authority Act 1991 of the Commonwealth and prescribed by the regulations for the purposes of this paragraph RESPONSIBILITIES
Supervisor Rob Riddell is the supervisor. If anyone has any questions or queries with the policy or procedure they are to speak to the supervisor.
Gymsports Management Pty Ltd Anke Moncur Current Version 2 Approved Oct 2011 Review March 2012
Food handlers comply with all food procedures listed below to ensure no spread or creation of bacteria and disease.
Gymsports Management Pty Ltd Anke Moncur Current Version 2 Approved Oct 2011 Review March 2012
PROCEDURES & GUIDELINES
1. Correctly washing and sanitising
2. Hand washing
3. Cleaning tasks
All members to be advised of our Food Policy and Procedure through information contained in our Operations.
Note: The food handling in our area will be done with pre cooked foods. On the occasion we are handling raw meat safe food handling techniques need to be followed, as the risks inherent in the product are high.
1. Washing and sanitising Bacteria and disease can be spread in a multitude of ways. To ensure cross contamination and spread of germs is minimal, these steps that must be taken to minimise issue. All benches must be cleansed and then sprayed or wiped with a food grade sanitizer. All utensils must be washed in hot water with detergent and allowed to drip dry. Anything dropped on the floor must be washed or discarded immediately.
2. Hand washing Touching foods and then touching other objects can be the most effective way to spread germs and bacteria. To avoid this there are some simple rules that must be followed. Always wash hands before food prep or putting gloves on. Wash hands after using the toilet Wash hands after fixing your hair touching your face or blowing your nose. Wash hands after picking up a foreign object. Wash hands at least every two hours. Use specific hand washing sink. After washing hands with soap apply an antibacterial wipe e.g. debug
3. Cleaning tasks To maintain a safe and healthy kitchen there are various tasks that must be completed. These tasks must be completed every week on their assigned days and then signed off on. These tasks include Floors mopped Fridge wiped out Coffee machine cleaned Microwave wiped Pie warmer wiped out
Gymsports Management Pty Ltd Anke Moncur Current Version 2 Approved Oct 2011 Review March 2012
4. Illness
5. Hygiene
6. Animals and pests
Sandwich toaster wiped out Walls/ cupboards wiped Shelves wiped Milk jugs sanitized Windows sills wiped Coffee grinder wiped From Monday to Friday these tasks will be overseen and delegated by reception staff. On Saturday the team leader or appointed staff must ensure all tasks are done. On Sunday if there is a competition or event the host must be responsible for the checklist.
4. Illness If a food handler has an illness or disease they must: Immediately report it to his/ her supervisor. Not engage in handling food If continuing work on the food premises they must take all reasonable measure to avoid contaminating any food. Or food handling equipment
5. Hygiene Before a food handler begins work they must: Remove all piercings and jewellery Cover any exposed wound with a water proof dressing Never smoke or take medication in the food preparation area .
6. Animals and pests Animals and pests can spread a variety of bacteria and disease. To avoid contamination by animals and pests we must: Seal off the food prep area when food prep is underway. Keep all food products in seal bags or containers with lids Keep things in the cupboards or fridge not lying exposed on the bench Take all practical measures to ensure animals and pests are kept out of the food prep area. Not permit an assistance animal in the food preparation area while food preparation is underway
Gymsports Management Pty Ltd Anke Moncur Current Version 2 Approved Oct 2011 Review March 2012
7. Deliveries
8. Raw foods
9. Policy Breaches and Consequences Link: Counselling Policy and Procedure & Discipline Policy and Procedure 7. Deliveries All food that has the purpose to be sold must be from a registered food business. If frozen food is delivered then it must be frozen upon delivery. If it is not then it can be declined.
8. Raw foods When handling raw meats e.g. chicken, fish, beef and egg products. There are a few key things that must be remembered. Always wear gloves if directly touching raw foods. Never touch one meat type then touch another meat type, change gloves in between. Never handle meat or eggs then touch another food source. When cooking meat always test the product, to test all you need to do is cut it open and check it looks cooked. So no red raw parts in it. Then discard the first product cooked. The main thing with raw meat handling is, if it is not right dont serve it.
9. Policy Breaches and Consequences
Sale of unsafe food A person must not sell food that the person knows is unsafe. Penalty: In the case of an individual, a fine not exceeding 1 000 penalty units or imprisonment for a term not exceeding 2 years, or both; a body corporate, a fine not exceeding 5 000 penalty units. A person must not sell food that the person ought reasonably to know is unsafe. Penalty: In the case of an individual, a fine not exceeding 750 penalty units; a body corporate, a fine not exceeding 3 750 penalty units.
Gymsports Management Pty Ltd Anke Moncur Current Version 2 Approved Oct 2011 Review March 2012
REFERENCES & CONTACT
Relevant legislation, regulations or standards Food Act 2003 http://www.thelaw.tas.gov.au/index.w3p http://www.foodstandards.gov.au
REVIEW OF POLICY
The Club Development Officer will review with policy no later than 12 months from the date of implementation and yearly thereafter All relevant parties including all members will be informed of any changes in writing
Confidentiality Clause: This policy and procedure and all information collected and disclosed in relation to the same, will be administered in line with our Privacy Policy (Ref: SD.A.R.1 Privacy Policy and Procedure).
Current Status:
Version Number 2 Approving Authority Anke Moncur Approval Date 6 th Oct 2011
Policy Acknowledgment:
Signing this form acknowledges that the undersigned have understood and agree with the new/changed policy and implementation.
Employee name/signature: Tick Team Leader Area Date Mars Moncur Manager, ED, GFA 06/10/11 Bond Larkin Assistant Manager, TRP 07/10/2011 LEAVE Katie Swift Finance LEAVE Nicole Sorrentino CHR Rob Riddell Cafe & Maintenance Karen Swift EL Kodee Voss MG Ana McGoldrick Gym Ability Mardi Eaton RG Alison Morgan GP 06/10/11
Gymsports Management Pty Ltd Anke Moncur Current Version 2 Approved Oct 2011 Review March 2012
Document History:
Version Approving Authority Approval Date Document LINK 2 Anke Moncur 15 th Dec 2010 Current 1 Anke Moncur March 2010 Food Handling Policy and Procedure V1