Use Hygienic Practices For Food Safety

USE HYGIENIC
PRACTICES FOR
FOOD SAFETY

Name:
Class:
Use Hygienic Practices For Food Safety

SITXFSA101
Element of Competency Achieved Not yet Achieved Date
HYGIENIC WORK PRACTICES

● Importance of hygienic work
practices
● Consequences of poor hygiene

practices for the customer,
worker, colleagues and workplace
● Hygienic work practices and their

purpose
● Hand washing procedure
● Propose hygienic work practices

for various jobs
HAZARDS IMPACTING FOOD SAFETY
● Food hazards that may affect

health & safety of customers
● Assess associated hygiene risks
● Use appropriate control measures
● HACCP
COMPLIANCE
● Difference between Act,
regulation, code of practice,
standard
● Intent of national, state, territory

food laws
● Role of NSW Food Authority
● Overview of food safety program
Hygienic Practices for Food Safety V: 1 - 2018 John Therry Catholic High School
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● Workplace policy & procedure
related to hygiene
● Responsibilities of the food safety

supervisor
● Apply workplace policy &

procedure
Food Contamination & Food

Borne Illness
● Signs of damaged, deteriorated,
spoiled, out of date food
● Meaning of contaminant,
contamination, etc
● Causes of contamination
● Food allergies
● Causes of food borne illness
● Hygienic work practices to

minimise and / or prevent
contamination
REPORTING
● Purpose & importance of
reporting issues
● Describe how, what , when &

whom to report
Name: ...................................................................

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Keywords
Word Meaning
Bacteria Germs you can’t see. Some bacteria don’t harm
humans, but others can make us sick if they
multiply in food we eat
Contamination, contaminated When something gets into food that should not be
there. It can make someone sick or injure them if
they eat it
Cross-contamination When germs that may be in one place (e.g. on
food, benches, hands or equipment) pass to
another place (e.g. Food)
Detergent Like soap, removes grease and dirt
Diarrhoea Having to go to the toilet a lot
Disinfectant A chemical used to kill germs on surfaces such as
floors and toilets
Disposable Throw away after one use
Environmental hygiene Keeping the equipment and the premises, such as
the kitchen, clean
Food handler Someone who is involved in any food activity e.g.
preparing, cooking, serving or transporting food
Food poisoning An illness caused by eating contaminated food
Food safety Making sure that food is safe to eat
Hazard Something that is a risk or danger to people
Hygiene Being clean
Induction Training when you first start work so you know how
to do things the right way
Infectious, infection An illness that can be easily passed on to other
people
Lather Foam from soap or detergent
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Linen Fabric items e.g tea towels, aprons, tablecloths,
sheets, pillow cases and towels

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Word Meaning
Micro-organism A very small living thing that can only be seen with
a microscope e.g. bacteria and viruses
Personal hygiene Keep yourself and your clothing clean
Pests Unwanted creatures in food premises e.g. mice
and insects
Physical contamination When an object is found in food that should not
be there e.g. glass, a bandaid or a stone
Premises A place of business
Procedure A written list of steps telling you how to do a work
task
Raw food Uncooked food
Ready-to-eat food Food that is ready to eat without more
preparation
Residue What is left over
Sanitise/Sanitiser To kill germs by using a chemical or heat
Thermostat A device that establishes and maintains the
desired temperature automatically
Utensils Tools used in the kitchen e.g. knives, peelers,
graters, mixers and serving spoons
Virus A micro-organism, a bit like bacteria

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Hygienic Work Practices
The Importance of Hygienic Work Practices
An essential part of being a Tourism, Hospitality and Events worker is the discipline to
ensure that hygiene standards are maintained in all areas of the enterprise. Good
hygiene takes effort! Why is hygiene so important?
● Prevents the outbreak / spread of food-borne diseases

● Helps maintain a clean, physical appearance of the establishment
● It is a legal requirement
● Produces more streamlined processes and less waste
The first thing customers see when visiting your business is the establishment itself.
They will look at the exterior of the building and then the interior of the service areas.
If everything is clean and tidy, then the customers can reasonably assume that the
establishment will be hygienic and safe to enter.
Sandwich shops and many modern restaurants have open kitchens, where the
customers can see what is going on and observe the hygiene standards of the
workers themselves. This style of work demands exemplary hygiene standards and
attention to detail. Even if the customer can’t see what you are doing, you should
imagine that they can. There are no excuses for breaching hygiene standards.
Besides these obvious impacts upon the customer, hygiene is also important from a
business point of view. Businesses can only afford to employ people if they make
money. To do this they must make more money from food than they spend on
ingredients, staff wages and other costs of the business, such as storage selling and
waste.
Good hygiene assists a business as it helps minimise waste. For example, if food is
stored correctly it will last longer and less will need to be discarded. Clean kitchens
will harbour fewer pests and bacteria, which means less contamination and less
waste. Keeping equipment well-cleaned and maintained also assists in lowering
maintenance and replacement costs, as they last longer.
On top of that, it is important to remember that hygiene is a legal requirement and
non-compliance can cost the business a great deal. Fines may be issued or the
business could even be temporarily, or permanently, closed down.
Because of this, it is essential to follow the hygiene procedures in place at your work.

Hygiene applies to all Hospitality workers, however it is especially important for
workers who handle food to practise good hygiene. In the kitchen, there is potential
to poison hundreds of people. Whether you are working in a sandwich shop, café,
restaurant or a large scale function environment, the basic hygiene requirements
are the same.
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WHS Tip – The more food you serve, the more chance there is of food poisoning.
Never take shortcuts when it comes to workplace hygiene!
Hygienic Work Practices

In order to make sure that good hygiene is practised, businesses create policies and
procedures which must be followed. Procedures related to hygiene can cover a
wide range of activities and jobs. Hygiene should be considered in all tasks.
For example, bar staff are required to clean their work areas, clean and sanitise
glassware, maintain beer lines, wear appropriate uniforms and follow other
procedures designed to ensure a hygienic workplace. New staff should be trained
in the correct procedures and should follow them at all times.
Workplace hygiene procedures encompass:
● Personal hygiene – uniform policies, hand washing requirements, protective

equipment and clothing requirements
● Food safety – food safety program, safe food and beverage handling
procedures, storage requirements, avoiding cross-contamination, HACCP
and food Safety Code requirements.
● Cleaning – providing and using appropriate cleaning equipment and
chemicals for each job and surface, linen and laundry cleaning procedures,
cleaning and sanitation rosters, garbage handling and disposal
● Training – all staff are trained in correct procedures, legal and regulatory
requirements, organisational policies, food safety requirements
Personal Hygiene
As a Hospitality employee it is extremely important to maintain high levels of personal
hygiene, especially if you are working with food. Human bodies naturally harbour
trillions of bacteria which are easily transferred.
By touching parts of your body and then touching your work surfaces or food, you
can easily transfer disease-causing microorganisms. Your hands can also spread
diseases when you touch contaminated surfaces and then prepare food. You
should always try to put a barrier between your body and the food, such as by
wearing a clean uniform, gloves and cleaning/sanitising your hands fastidiously.
Good personal hygiene means you should:
● Shower daily
● Shave (if required) and wash your hair
● Do not touch your hair during work
● Use shampoo and conditioner for cleaner, healthier hair
● Brush your hair prior to service to remove any stray or
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loose strands thoroughly
● Tie back long hair or cover it with a hairnet or hat
● Never brush your hair in a food area
● Do not wear makeup or jewellery in the kitchen.
Food items can get stuck under jewellery and let bacteria
grow, which can contaminate other food.
Makeup can stain your uniform and contaminate food
● Keep your nails short and clean, as dirt and bacteria can thrive under them
● Nail polish is not to be worn by food handlers, as it can chip and contaminate
food. Artificial nails can fall off into food without you realising
● Cuts, abrasions and open sores harbour bacteria and bodily fluid and must
be prevented from coming into contact with food. This also prevents
bacteria from food entering the wound and causing infection. Bright
waterproof dressings can be detected easily if they come off. You may want
to wear gloves as added protection
Scratching is another habit that must be avoided because scratching areas of the
body such as the hair, face or armpit can transmit bacteria. Many areas of the
body that we touch are moist and provide a good breeding ground for bacteria.
Washing Your Hands

Hands are a major conductor of diseases. They are constantly in contact with food,
surfaces, our bodies and other people. Just as a doctor would scrub up for work, so
must Hospitality workers and food handlers. You should always wash your hands
prior to starting work. Not only that, but you should also wash your hands every time
you:
● Go to the bathroom
● Touch/scratch body parts, e.g. hair, nose, mouth
● Smoke
● Cough, sneeze or blow your nose
● Take a break
● Eat or drink
● Handle raw food
● Change from one task to another
● Handle animals
● Every time you enter a food preparation area, regardless of whether you
washed them in the bathroom
It is important to wash your hands thoroughly, using a special technique:
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Equally important as the hand washing process is using the appropriate facilities:
● Hand washing should be carried out in a designated hand washing sink. Do
not wash your hands in a food preparation basin!
● Taps should be lever or foot pedal operated to avoid recontamination
● Soap and sanitiser should be contained in dispensers if possible. Liquid soap is
preferable to bar soaps as it is easier to apply and later
● Use single use drying aids such as paper towels
● The water supply should be hot
If you are handling cash as well as preparing food you must take extreme care not
to contaminate food. Money especially coins, can carry lots of bacteria. One way
to avoid contaminating food is to use disposable gloves, which are changed every
time you take a customer’s money. Using 1 hand for money and 1 hand for food
preparation could also work, but make sure you don’t get confused!

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Uniforms
Uniforms are worn not only for protection but also for hygiene reasons. If your
business has a uniform then it must be worn. The uniform should be designed with
WHS and hygiene matters in mind. Let’s take the chef’s uniform as an example. Did
you know…?

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Cuts and Abrasions
Cuts, abrasions and open sores must be covered up. This prevents bodily fluids and
bacteria coming into contact with food and, equally, prevents infection as a result
of bacteria from food entering the wound. Ensure that you cover any injuries,
preferably with brightly coloured dressings. Bright waterproof dressings can be
detected easily if they come off. If the wound is on your hand you may need to
wear gloves as added protection. Remember to change the dressing frequently,
disposing of the used bandage appropriately.
Report any Personal Health Issues

If you are aware that you have a contagious illness such as the flu, gastroenteritis,
hepatitis, etc., you must stay at home to avoid contaminating food and/or infecting
others. This is a legal requirement. Diseases that cause vomiting and diarrhoea are
often highly contagious and could be the result of food poisoning. Reports can be
verbal or written, formal and informal. You can report a food safety issue to your
manager, supervisor, chef, owner or purchasing officer. Each workplace will have its
own procedure (way of doing things).
Even if you just have a cold, you need to inform your supervisor and minimise the
spread of germs when coughing or sneezing. Use paper towels or tissues and always
wash your hands thoroughly afterwards. Never spit, because this can spread illness
quickly.
Do not return to work until at least 48 hours after your symptoms have ceased. If you

are unsure, speak to your doctor and your manager for advice.
According to the Food Safety Standard 3.2.2 – Food Safety Practices:
A food handler who has a symptom that indicates the handler may be suffering from
a food-borne disease, or knows he or she is suffering from a food-borne disease, or is
a carrier of a food-borne disease, must, if at work –
a. Report that he or she is or may be suffering from a disease, or knows that he
or she is carrying the disease, to his or her supervisor, as the case may be;
b. Not engage in any handling of food where there is a reasonable likelihood of
food contamination as a result of the disease; and
c. If continuing to engage in other work on the food premises – take all
practicable measures to prevent food from being contaminated as a result of
the disease.
Note: Always report any incidents of or potential food contamination to your
supervisor, especially those that have resulted from a personal health issue!
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What Happens if I Don’t Follow Hygiene Procedures?
Failure to comply with food legislation can result in breach notices, fines and
prosecution. Business found to be in serious breach of food safety laws can be
closed down, either temporarily or permanently.
In NSW, breach notifications are made public on a name and shame list, so that
consumers can see which restaurants have breached food safety in the last 2 years.
Imagine the damage to your restaurant’s reputation!
According to the New South Wales Food Authority:
● A restaurant was fined 4 fines of $660 for each breach of hygiene and having

cockroaches in the kitchen
● A well known fast food outlet received fines for being unclean and having
cockroaches on its premises
● A patisserie was fined $1100 for selling mouldy cake
● A convenience store was fined for selling flavoured
milk past its use-by day
● A well known bakery chain was fined for being
unclean, providing incorrect storage and insufficient
temperature controls
● A Sydney restaurant was fined for having 3 food
handlers working in a kitchen semi-naked
(either wearing only a singlet and pants or no shirt at all).
On top of the legal ramifications, you must also
consider the health impacts of breaching hygiene

guidelines.
Imagine if you stayed at a hotel and found someone
else’s blood on the sheets. What blood-borne diseases
could be transmitted? What if the person preparing a
sandwich didn’t wash their hands correctly – could you get food poisoning as a
result?
Hygiene procedures must be strictly followed at all times!
Consequences of Poor Hygienic Work Practices

It is important to note that fresh preparation and immediate consumption of food
rarely results in food poisoning. The recent increase in reported cases of food
poisoning mostly stems from changes in our lifestyle and an increasing tendency to
eat food prepared by someone else. This can be in a restaurant, takeaway shop or
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as pre-prepared food purchased from a supermarket. This shift in life style has
resulted in a decline in the preparation and serving of food at home, where meals
were freshly prepared and eaten either immediately or within a couple of days.
Essentially, most food poisoning occurs through improper food safety practices such

as:
● Not washing fruit and vegetables – they have often been sprayed with
insecticides or are dirty
● Improper temperature control – the danger zone is between 5°C and 60°C
and pathogenic bacteria multiply very rapidly in this environment
● Cross-contamination – mixing different food types, as well as cooked and
uncooked food, can result in bacteria being served to a customer. Proper
storage, food handling and cleaning procedures must be followed to prevent
cross-contamination
● Pests – proper storage and regular pest controls are necessary because pests
transmit germs and spoil food
● Improper cleaning – if cleaning and sanitation processes are not done
correctly, bacteria and other pathogens will multiply and cause problems
Pest Control
Pests are undesirable for any food business. Not only can they spread diseases, they
can also find their way into foodstuffs. The evidence of pests is a common reason for
EHOs ( Environmental Health Officers ) handing out fines.
Good personal hygiene, good cleaning regimes and pest control management are

the best ways to contain pests. Cockroaches breed in cracks and warm, moist
areas. They can be a major problem if good sanitation regimes are not
implemented. This would include scheduled maintenance of premises and
equipment. Appropriate provisions for screens and the elimination of cracks, holes
and damp spots are important measures to keep vermin out of premises.
Flies and cockroaches feed in a similar manner:

they partly digest food and then vomit the juices on
food. Because flies breed in animal waste and
decaying organic material, they pick up bacteria
and viruses and transfer them to whatever they land
on.
UV lights, fly strips and fly spray are ways of
controlling adult insects, however it is important to
consider the regulations. Fly zappers and fly strips
are prohibited in many food preparation areas due
to the risk of carcasses contaminating food.
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Aerosols must not be used in food production areas. Flyscreens and plastic curtains
help to keep out adult insects.
Other pests, such as rats, need to be kept under control using barriers or poisoning.
Make sure you prevent contact between food and rat poison. Pets are also carriers
of bacterial and are never allowed in a food establishment. Birds need to be
prevented from entering premises as they harbour bacteria and contaminate food.
Ensure that pest inspections and control measures are carried out frequently.
A food business must –
a. Not permit live animals in areas in which food is handled, other than seafood
or other fish or shellfish;
b. Permit an assistance animal only in dining and drinking areas and other areas
used by customers;
c. take all practicable measures to prevent pests entering the food premises;
d. Take all practicable measures to eradicate and prevent the harbourage of
pests on the food premises and those parts of vehicles that are used to
transport food.
Waste Disposal
All kitchens accumulate rubbish during the preparation of food. Rubbish should be
placed in plastic bags and stored in containers with tight-fitting lids. It is important to
remove rubbish from the kitchen regularly and to store it in containers in a cool area,
ready for collection by a garbage contractor. The rubbish container should be
covered to prevent flies and other vermin from feeding on the scraps. Garbage
should be placed as far from a building entrance as is practical. In general, access
for pests and lack of sanitation are the major contributors to pest problems.
Steps for cleaning garbage areas:
1. Put on gloves
2. Seal the bin liner so contents are contained
3. Remove garbage to the main refuse area
4. Clean up any scraps that have been displaced
5. Wash and scrub bin and its lid with hot water and a detergent. Use a
scrubbing brush
6. Wash surrounding area – floor and walls
7. Rinse out bin with hot water
8. Sanitise bin, according to the manufacturer’s instructions
9. Tip bin over onto clean surface and air dry
10. Reline bin with plastic liner
11. Remove gloves and wash hands thoroughly
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The outside garbage area must also be cleaned as part
of a regular cleaning schedule.
Handling Linen
Almost all Hospitality businesses use linen in their operations. For instance, a
restaurant would require tablecloths, napkins, table runners, tea towels, waiters’ and
chefs’ cloths, front of house and back of house aprons, uniforms and so on.
Accommodation providers will also need bed linen, bath towels and an array of
other in-room supplies.
As most linen supplies come into contact with people’s skin and can also come into

contact with food or food preparation surfaces, it must be hygienically laundered,
stored, handled and then removed from use when dirty or contaminated. Linen and
the laundering process is an expensive cost to a business, so all staff must do their
best to retain its quality.
Laundering – the temperature of the wash cycle is very important (minimum of
68°C), especially from a sanitation perspective. Temperatures must be high enough
to kill harmful bacteria but not too high that the fabric is damaged. Antibacterial
detergents can be used to kill bacteria and ironing provides a final sanitation step.
Always separate front-of-house linen from back-of-house linen – never wash them
together. The grease and grime buildup on back-of-house linen will degrade
front-of-house linen.
Storing – always store linen in a clean and protected storage area to avoid the
chance of contamination or post-wash staining. Regularly clean out a storage
facility and wipe down shelving. If fresh linen is sealed in protective plastic casing,
do not remove it until the linen is required for use.
Handling – it is important to always wash your hands before handling fresh linen, as
well as after handling dirty linen. Linen should be put into use only when it is
required, e.g. only put on your uniform on just before your shift. Always use linen for
the correct purpose, e.g. only clean with designated cleaning clothes, not
customer-use linen.
Never use linen to wipe sweat from the body! Regularly change your kitchen cloths
for fresh ones throughout your shift. Dispose of dirty linen into designated laundry
bags / hampers. Never leave dirty linen lying around. Always be mindful of fabric
coming into contact with surfaces, to avoid the likelihood of contamination.
In the event that linen has been stained by body fluids, e.g. vomit, faeces or blood,
then a biohazard waste bag must be used. This is to prevent contamination and to
protect staff who must handle contaminated linen. These specialised bags are
usually red in colour and disintegrate during the washing cycle. A disposable plastic
apron and disposable gloves should be worn when handling contaminated linen.
For severe contamination the linen may be disposed of in a hazard bin.
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Cleaning and Sanitising

Hospitality businesses must maintain a high level of cleanliness and sanitation to
ensure good food hygiene. Every establishment should have a cleaning
plan/schedule to ensure proper hygiene is maintained, especially in food service
areas.
Regular attention should be paid to:
● Benches
● Floors
● Walls Utensils
● Crockery and cutlery
● Equipment and machines
● Store rooms
● Refrigerators and freezers
● Wash basins
● Fixtures and fittings
All surfaces within the food storage, preparation and service area need to be
cleaned regularly. This also applies to the front-of-house and room service divisions.
This includes all small and large equipment, especially in hard to reach places. Items
like blenders can develop mould or bacteria if not cleaned properly.
All equipment must be included in the cleaning schedule so that it is cleaned
periodically. However, some equipment may need to be cleaned in addition to the
regular cleaning, especially if it was used often, or for messy tasks. If equipment is
broken or does not meet food safety requirements for some reason, it must be taken
out of use and repaired as quickly as possible.
Cleaning is the act of removing of dirt, food particles, grease, grime, scum, etc., from
a surface. Cleaning is aided by the application of a detergent, which helps to lift the
dirt from the surface as well as keep it from reattaching. Cleaning generally
produces a visible result, i.e. the object looks clean. However, cleaning does not kill
off bacteria.
Sanitation means that heat and/or a chemical sanitisation product is applied to
kill/reduce the amount of bacterial. Surfaces that come into contact with food
products need to be sanitised regularly.
These 2 processes should be carried out as separate procedures – first you clean and
then you sanitise. In order to be effective, the sanitation process requires a clean
and detergent-free surface.
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Steps for effective cleaning:
1. Pre-clean – rinse objects with water to remove particles and loose residue
2. Wash – use a combination of hot water and detergent to remove dirt and
grease
3. Rinse – rinse off detergent, foam and residue
4. Sanitise – use a food safe sanitiser to kill/minimise surface bacteria
5. Dry – air dry or drip dry – avoid wiping dry as this will reintroduce bacteria!
You should have a cleaning schedule for your premises that specifies the required
cleaning duties, the cleaning intervals (outlining what will be cleaned at what
frequency), the equipment and cleaning agents used, as well as an actual floor
plan of the premises. Make sure that you allocate the jobs to a person or position to
create responsibility. A checklist will ensure that all tasks are completed according
to schedule and organisational policy!
Recommended Cleaning Methods

Surface Cleaning Method Hazards

Tiles Wash with a detergent or disinfectant Do not use harsh abrasive
and water solution, then rinse and dry. cleaners
A brush may be required.

Laminex Use a detergent and water solution, Do not use abrasive
then rinse and dry cleaners or harsh
scrubbing actions

Glass Wash with a detergent and water Water left on surface will
solution, then rinse and dry result in spots and streaks
immediately. Use a lint-free cloth

Plastic Wash with hot water and dry Avoid abrasive cleaners

Stainless Steel Gently apply a detergent and water Do not use a harsh
solution, then rinse and dry. De-lime scrubbing motion with a
with a suitable acidic cleaner scourer or steel wool, as it
will mark the surface and
may cause rust.

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Carpet Vacuum regularly. Spot-treat stains Avoid contact with
when detected. Periodically have excessive water or liquid.
carpets shampooed Extract immediately if this
occurs

Cleaning Equipment
Before beginning any cleaning, you must always inspect the cleaning equipment.
Ideally, the previous user would have left supplies and equipment clean and ready
for reuse, but this does not always occur. Faulty, worn out, dirty or poorly stored
equipment not only wastes valuable preparation time but may potentially pose a
serious safety risk.
Make sure that you choose the appropriate cleaning equipment for the particular
task, examples include mops, brooms, brushes, bucket, cleaning cloths.
Hygiene Work Practices within the Hospitality Industry

Hygiene procedures are required for all areas of the hospitality industry. These
procedures vary according to the tasks required and the business policy standards.
Some examples of specific practices for specific areas include:
● Accommodation – dirty linen should be removed using gloves; clean and
dirty linen should be kept separate
● Kitchen/food preparation areas – correct handwashing and food safety
procedures should always be followed
● Food service areas – gloves should be used for handling food and for food
preparation
● Storage areas – cooked and uncooked foods should be stored at the correct
temperatures
● Laundry – dirty linen should be washed using the correct temperature and
method
● Public areas –toilets and restrooms should be kept clean using suitable
chemicals and cleaning equipment
● Garbage storage and disposal – correct handling and hand-washing
procedures should be observed when disposing of kitchen and
accommodation garbage.

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Review Questions: 1
1. Provide five (5) examples for poor hygiene practices:
1.
2.
3.
4.
5.
2. Workplace hygiene procedures encompass four main areas. What are they
key requirements for the following aspects to meet typical requirements in an
organisation?
Personal hygiene
Food Safety
Cleaning
Training
3. What are the ramifications of failure to observe hygiene policies and
procedures?
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4. How does hygiene affect the image of a business, the service areas and staff
in general?
5. List six (6) examples for personal hygiene requirements:
1.
2.
3.
4.
5.
6.
6. What are the reporting requirements for food handling staff who suffer from
illnesses such flu, diarrhoea or vomiting?

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7. List five (5) instances when you must wash your hands before engaging in any
tasks:
1.
2.
3.
4.
5.
8. Explain the essential steps for correctly washing your hands:
9. List four (4) requirements for an appropriate hand washing facility. What must

this include:
1.
2.
3.
4.
10. What are evident signs of vermin? How can these be controlled?
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11. List the basic rules for effectively maintaining rubbish areas:
12. What are the hygiene requirements for handling linen in order to prevent cross
contamination?
13. Explain the processes of cleaning and sanitising:
Cleaning
Sanitation
14. List the six (6) steps required for effective cleaning:
1.
2.
3.
4.
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5.
6.
15. What is a cleaning schedule? What should be specified in a cleaning
schedule?

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Hazards Impacting on Food Safety
The most important hygiene procedures relate to food handling, due to the
potential to cause illness. Because of this, it is a legal requirement to implement strict
controls regarding how food is stored, used, handled and sold.
In most cases, a business that sells food must have a food safety program. The food

safety program is designed to ensure that the food made, sold or transported is safe,
through the identification and control of potential hazards. The food safety program
will include procedures that are specific to the requirements of the business. Any
procedures or guidelines described in the food safety program must be adhered to
by all staff members.
Personal / Environmental Hygiene

Personal hygiene is the first step in the prevention of hygiene risks. Personal hygiene
is about being clean as a person – you, the employee or employer, paying extra
attention to your physical cleanliness and appearance to ensure that no harmful
microorganisms (e.g. bacteria) or objects (e.g. hair), can be transferred from you to
your customers.
Before starting work, it is essential to follow some golden rules of cleanliness and
personal hygiene. These guidelines are essential to prevent potential hygiene risks.
Risks include poor personal grooming, oral and personal hygiene, and working with
open cuts and sores when handling food.
One of the most common risks is not washing hands after eating, smoking, handling
garbage or going to the toilet.
Environmental hygiene risks come about through poor work practices, inappropriate

handling and storage of foods, as well as inadequate and/or irregular cleaning
practices. Unsafe and environmentally unsound garbage storage and
inappropriate handling of contaminated kitchen linen can also pose hygiene risks.
Hygiene procedures are essential in kitchen operations and cookery, housekeeping,

laundry and food and beverage service. Procedural guidelines have been set
down by relevant government bodies to ensure an industry-wide benchmark is
maintained. Personal hygiene procedures include regular hand washing, wearing of
appropriate and clean clothing, as well as ensuring personal hygiene is of an
excellent standard. These procedures assist the safe and hygienic handling of food
and beverages and avoid cross-contamination in food preparation areas and
storage. Other hospitality tasks including waste disposal, sanitation and cleaning
procedures and the safe handling and disposal of linen and laundry, must follow
correct procedures. Always use cleaning materials, clothes and equipment to avoid
transferring microorganisms.
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Who is most at Risk?
Some customers are more at risk of food poisoning than others. People who are
generally more at risk include:
Elderly
● Pregnant Women
● Children
● People with immune deficiencies
● People with food allergies
Special care must be taken when serving these customers. For example, in a
hospital or nursing home almost all customers would be high-risk, so extreme care
must be taken surrounding food safety. Likewise, people with allergies to certain
foods, such as nuts, may react badly to the slightest contamination.
Which Foods are Dangerous?

Microorganisms require moisture, food, warmth, correct pH and time, to grow. Some
foods are more susceptible to spoilage than others. Foods that are high in moisture,
protein and fat promote bacterial growth and are, therefore, referred to as high risk
foods. These foods need to be handled and stored correctly.
According to the Food Safety Standard 3.2.2, potentially hazardous foods are foods
that meet both the criteria below:
● They might contain the types of food-poisoning bacteria that need to multiply
to large numbers to cause food poisoning; and
● The food will allow the food-poisoning bacteria to multiply
The following foods are examples of potentially hazardous foods:
● Raw and cooked meat (including poultry and game) or foods containing raw

or cooked meat such as casseroles, curries and lasagne
● Smallgoods such as Strasbourg, ham and chicken loaf
● Dairy products, for example, milk, custard and dairy-based desserts such as
cheesecakes and custard tarts
● Seafood (excluding live seafood) including seafood salad, patties, fish balls,
stews containing seafood and fish stock
● Processed fruits and vegetables, for example salads and cut melons
● Cooked rice and pasta
● Foods containing eggs, beans, nuts or other protein-rich foods such as quiche,
fresh pasta and soy bean products
● Foods that contain these foods, for example sandwiches and rolls; cooked
and uncooked pizza
26

What happens if I find a Hazard?

As a food handler, not only must you follow your organisation’s hygiene procedures
diligently, you must keep alert to any activities that breach these standards. You
have a legal and civil obligation to identify and report any unsatisfactory hygiene
practices. It is important to notify your supervisor or manager immediately so that
swift action can be taken.
Examples of poor organisational practices:
● Unsatisfactory personal hygiene standards or employees

● Unsatisfactory practices that lead to contamination of food, e.g. hairclips,
bandaids, chemicals
● Unsafe food handling that may lead or has led to cross-contamination
● Incorrect cleaning practices that are not in line with your organisation’s food
safety program
● Outdated practices that are not consistent with current requirements
Equally important is that you are on the lookout for any hygiene related hazards that

may affect the health and safety of customers, colleagues or yourself. They can be
Personal or Environmental. Write a P = Personal or E = Environmental for each of
the following hazards:
● Contaminated food
● The presence of vermin or pests
● Any airborne dust
● Linen contaminated with human products, food or microorganisms
● Dirty equipment and utensils
● Contaminated rubbish
● Practices not consistent with your organisation’s procedures
● Colleagues who have insufficient training or understanding of hygiene
principles, policies and procedures
● Equipment that does not work correctly, especially refrigerators, freezers and
temperature gauges
If you identify a hygiene hazard, you must:
27

Follow the Food Safety Program
Food businesses which prepare high risk foods are required by law to have a food
safety program (FSP) in place. Essentially, an FSP is a business food safety plan to
ensure that the food made, sold or transported is safe, through the identification and
control of potential hazards.
An FSPacts as a preventative measure for health and safety, by setting out the
processes that staff must follow. Staff who are trained in food handling and who
follow the processes set out in the FSP are less likely to cause food poisoning.
According the Food Safety Standard 3.2.1 a food business must:
a) Systematically examine all of its food handling operations in order to identify
the potential hazards that my reasonably be expected to occur;
b) If one or more hazards are identified in accordance with paragraph (a),
develop and implement a food safety program to control the hazard or
hazards;
c) Set out the food safety program in a written document and retain that
document at the food premises;
d) Comply with the food safety program; and
e) Conduct a review of the food safety program at least
f) annually to ensure its adequacy
Understand and Use HACCP Procedures

Hazard Analysis of Critical Control Points (HACCP) is a system that
originated in the USA to prevent astronauts getting food poisoning
while in space. In incorporates general hygiene requirements into the daily
operational processes of an establishment and is used to minimise the risk of food
poisoning. This is done by identifying and analysing possible points of contamination,
then implementing systems and procedures to minimise the risk.

28
Apply HACCP to the Food Handling Cycle
To minimise the risk of food contamination, you need to consider all the steps
involved in food preparation and sales. This is referred to as the catering cycle and
is illustrated here:
At each step of the food handling cycle, it is important to identify and remove
potential causes of contamination. You also need to monitor and record
temperatures of commodities, prepared foods and storage and display areas. The
following points are examples of steps you can take to minimise the danger.
Ordering – ensure that you have clear product specifications and good standards
for quality, as well as delivery and hygiene procedures. Only use suppliers with
appropriate accreditation, who meet food safety requirements.
Receiving – ensure that deliveries are systematically checked on arrival:
● Ensure that the temperature is tracked while in transit and check it at the time

of delivery
● Inspect ALL items for any signs of contamination or damage
● Make sure raw and cooked foods are not kept together during the delivery
process

29
Storing – ensure that food is stored according to requirements:
● Cold and frozen food must be stored in the appropriate storage facility at the

correct temperature, e.g. frozen food in a sealed freezer below -18C
● Keep items separated and stored according to their potential for
cross-contamination, e.g. cooked foods on the top shelf, raw foods below, all
food to be covered
● Regularly check use-by dates and quality indicators such as freezer burn
Preparing – separate food items and avoid the danger zone wherever possible
● Keep raw and cooked ingredients apart and do not use the same tools or
cutting boards for different tasks. Wash all equipment and tools used for raw
food prior to using them for cooked food
● WPRW items in clean water to prevent contamination from chemicals and
bacteria
● Clean and sanitise benches and cutting boards in between production steps
● Do not leave food in the danger zone
● Wash your hands thoroughly whenever it is needed
Processing, packaging and holding – par-cooking, precooking and cook-chill:
● Return prepared goods to the correct storage conditions immediately, e.g.
seafood on drip trays covered with ice
● High risk items which are below 70C, e.g. custard sauce and hollandaise,
need to be used quickly
● Packaged processed food must be in sealed, sterile packaging with
appropriate labelling, such as use-by date and nutritional information
● Keep storage containers sealed and prevent any physical contamination
prior to adding food
● You need a thermometer that can be inserted into food via a probe. The
thermometer must be accurate to +/-1C of the actual temperature. Laser
thermometers can also be used to take the surface temperature
Transporting – minimise any adverse effects on food:
● Prevent any cross-contamination and apply general food handling principles

● Transport food at the correct temperature and ensure that frozen food
remains frozen
● Do not cause any damage to packaging during transport
● Check portable food storage equipment regularly for temperature
compliance
Selling and displaying – minimise waste and contamination
● Prevent any unnecessary contact with ready-to-eat food

● Sell and display food at the correct temperature, i.e. internal temperature of
cold food below 4C and hot food above 65C
● High risk food items must not be held or displayed for long periods
30
● Any damaged food cannot be sold and food cannot be sold beyond the
expiry date
● Wash your hands thoroughly prior to handling food. Use gloves, palette
knives, meat forks or tongs to minimise contamination
● Sneeze guards or other protective barriers must be placed on all display items
Disposing – separate and store appropriately
● Items for disposal or return must be segregated and clearly labelled

● Food for disposal must not be resold to customers
● Food for disposal must be stored under appropriate temperature conditions
31
Review Questions: 2
1. List three (3) actions you must take once you have identified a hygiene
hazard:
a.
b.
c.
2. List three (3) hygiene hazards which typically could occur in Tourism and
Hospitality:
a.
b.
c.
3. Define:
Personal hygiene
Environmental Hygiene
32

4. Outline 2 environmental hygiene risks. Explain practices that may be adopted
to minimise these environmental hygiene risks
a.
b.
4. What is a FSP?

5. Why is a FSP important?

6. Who is most at risk of food poisoning?

7. Name 5 potentially hazardous foods.

8. Define HACCP.

9. Why is HACCP used?

10. What does HACCP involve?

11. What is the catering cycle?

33

Compliance
There is a variety of laws governing hygiene and work practices in Australia and New
Zealand. Work health and safety laws and industrial relations laws determine safe
working conditions for employees, including exposure to potentially hazardous
chemicals and biological agents. It is therefore a requirement to create and
maintain a clean, safe working environment.
What is the difference between:
1. An Act:
2. A Regulation:
3. Code of Practice:
4. Industry Workplace Standard:

34
Food Safety and the Law
The government wants to stop people getting sick from bad food, so it has passed
some laws that food businesses and food handlers must follow.
The Food Act 2003 – State Legislation
This law requires food business owners to make sure that food they sell or prepare for

sale is safe to eat. It sets minimum (lowest) standards of cleanliness for food storage,
preparation and service areas, and hygienic food handling practices. Each state /
territory has its own Food Act.
Food Regulations 2010 (NSW) (As amended)
The Food Regulations 2010 complement the Food Act 2003 by offering more
detailed information on the standards enterprises and food handlers must follow in
relation to all aspects of food.
Key points under the regulations:
● Vehicles transporting food must be made of impervious materials, that is do
not absorb liquids or odours. If perishable food is being delivered, the vehicle
must have a cold storage unit present. Enterprises must choose reputable
suppliers
● Crockery used to serve food must not be chipped or cracked or made out of
particular materials
● Food must be packaged and labelled correctly
● Cross contamination must be avoided
● Food must be stored in the correct manner
● The enterprise and food handlers must have high levels of hygiene
● Certain substances must not be added to food
There is also strict legislation governing food handling practices in Australia and New

Zealand, Australia, New Zealand and the States and Territories jointly regulate food
safety standards. FSANZ is the chief government organisation responsible for setting
food safety standards for the 2 countries. This is administered through the Australian
New Zealand Food Standards Code. This document sets out the necessary
standards that are required for:
● Food labelling
● Food composition
● Product contaminants
● Codes of conduct
The code is divided into 4 chapters. Chapter 3 relates to food hygiene that is
relevant to Australian food operations. New Zealand has its own hygiene
requirements. These standards provide the minimum requirements for food
businesses and allow for planning of all food-related operations around this
framework.
35
Check out the code at www.foodstandards.gov.au
Compliance with these standards is mandatory. It is a criminal offence to supply
food that does not conform to the Code. It is also illegal to sell food which is
damaged, deteriorated, has been tainted, or which is unfit for human consumption.
Remember that the legal framework is used to ensure that businesses meet minimum
standards. You should always try to exceed these standards, as prevention is better
than cure. Familiarise yourself with the requirements and if you are unsure, check
with your local council in regards to specific requirements in your region.
Damage Control Rotten Egg
A man purchased an egg and mayonnaise sandwich

from a refrigerated display stand at the service station.
The package had a sticker on it with a hand-written
use-by date. After the man had eaten the sandwich, he
discovered that underneath the sticker was another
sticker with a different use-by date. The second use-by
date had already expired.
What are the issues? What processes should the service

station have followed? How do the egg and mayonnaise
affect the situation?
Enforcement of the Code

Although FSANZ sets out the standards, the enforcement is done by state and
territory authorities as well as local councils. In Australia, local councils are in charge
of enforcing building codes, supervising safe food handling and conducting
inspections of food premises. They can also establish grading systems for
compliance with food safety standards.
Environmental Health Officers (EHOs), commonly referred to as Health Inspectors,
have wide-reaching powers to conduct checks of premises, compliance with
building codes and adherence to safe food handling practices.
36

37
The EHO has 2 main rights in his/her role:
● The right of entry: An EHO has the right to enter your premises at any time
during normal operating hours, including in the middle of your busiest lunch
service! A well-run kitchen should be able to maintain good hygiene
practices, even during the busiest times
● The right of inspection: An EHO has the right to inspect any and all aeas of
your business. This includes taking food samples from any area, for the
purposes of testing for bacteria. Warnings, fines, seizure of foods and/or
unsatisfactory equipment and even forced closure of the premises can result
if laboratory tests show excessive numbers of bacteria
Hygiene of Food Handlers

A food handler must, when engaging in any food handling operation:
● Take all practicable measures to ensure his or her body, anything from his or
her body, and anything he or she is wearing does not contaminate food or
surfaces likely to come into contact with food;
● Take all practicable measures to prevent unnecessary contact with
ready-to-eat food;
● Ensure outer clothing is of a level of cleanliness that is appropriate for the
handling of food that is being conducted;
● Only use on exposed parts of his or her body bandages and dressings that are
completely covered with a waterproofed covering;
● Not eat over unprotected food or surfaces likely to come into contact with
food;
● Not sneeze, blow or cough over unprotected food or surfaces likely to come
into contact with food;
● Not spit, smoke or use tobacco or similar preparations in areas in which food is
handled; and
● Not urinate or defecate except in a toilet.
A food handler must wash his or her hands in accordance with subclause (4):
● Whenever his or her hands are likely to be a source of contamination of food;

● Immediately before working with ready-to-eat food after handling raw food;
and
● Immediately after using the toilet

38
Food Safety Program (FSP)
Food businesses must have a food safety program, which shows their food safety
and hygiene practices and procedures. In most states this program must be written,
but in some states the business must notify the government department of their food
safety activities.
The program usually requires businesses to record information such as food delivery
times, food storage temperatures and cleaning schedules.
Your employer will train you in how to follow the food safety program.
Your employer will train you in how to follow the food safety plan.
Accessing Food Safety Information

For generic food safety standards and guidelines go to:
www.foodstandards.gov.au
In Australia, each state and territory has its own legislation governing food safety.
For specific details you should visit the relevant web site:
NSW –
www.foodauthority.nsw.gov.au/industry/food-standards-and-requirements/legislatio
n/
As a Hospitality employee you should also become familiar with your organisation’s
standard operating procedures (SOPs), cleaning schedules and other food safety
processes in addition to staying up to date with your legal obligations as a food
handler.
Note: All food handlers need to regularly access and follow hygiene procedures
correctly and consistently according to their organisational and legal requirements
to ensure the health and safety of their customers and colleagues.
39

Review Questions: 3
1. What is the role of an Environmental Health Officer (EHO)? What are the two
main rights of an EHO?
2. Which legislation governs correct food handling processes in Australia and
New Zealand and how can you access information related to this legislation?
3. What does The Food Acts outline and how is this governed at state and
territory and local government levels?

40
4. The Apprentice Chef – You have just started working as an Apprentice Chef
and your Supervisor would like to ask you some questions before she
commences your training to determine your level of knowledge about
hygiene.
1. Identify the legislation relating to food hygiene
2. Identify a Food Safety Program
3. Explain the purpose of a Food Safety Program
4. Outline what is meant by the term ‘hygiene risk’
5. Explain the procedures that should be when storing a large pot of soup to

avoid bacterial growth
41

Complete the following Table:
Term Definition

Act
Regulation
Code of Practice
Compliance
Food Act 2003
Food Regulation 2010
FSANZ
Food Safety Programs FSP
EHO
42

Food Contamination & Food Borne Illnesses

Sometimes you can tell straight away if food is not safe to eat. It may look, smell or
taste bad e.g. milk that smells bad or bread that is mouldy. This food is spoiled.
But you can’t always tell if food is unsafe. Food can have germs in it that you can’t
see or smell. These germs can multiply quickly and cause food poisoning.
So you must make sure that all food is stored, prepared, cooked and served safely.
Definitions:
Contaminant: ___________________________________________________________________
__________________________________________________________________________________
Contamination: _________________________________________________________________
__________________________________________________________________________________
Cross Contamination: ____________________________________________________________
__________________________________________________________________________________
Potentially Hazardous foods: _____________________________________________________
__________________________________________________________________________________
Which foods spoil easily?

Germs grow more easily on some foods that others, so some foods need special
treatment. The foods that spoil most easily are high in:
● Moisture (water)
● Protein (mainly in meats like chicken, beef, lamb and fish)
● Fat
Contamination occurs when something is transferred from one object to another,
either directly or indirectly. Contamination must be avoided, as it can make the
food unsafe to eat. Even if food has been handled, prepared and cooked
correctly, if it then becomes contaminated it is no longer safe to eat.
Food can be contaminated in 3 ways:
1. Microbiological
This arises from disease-causing microorganisms such as bacteria, moulds, yeasts,
viruses or fungi. Signs of biological contamination include: slime or mould on the
43
surface, strong odours, discolouration and the development of gas (bubbles or
foam). Gas development can affect the shape of the packaged food product,
e.g. bloated tops on yoghurt containers, canned food that has expanded and
cracked the seals.
2. Physical contamination
Occurs when food contains foreign matter such as glass, scourer shavings, plastic or

porcelain pieces. Food is often physically contaminated before it arrives at the
business. Vegetables may have been sprayed with fertilisers and pesticides.
Using the process of wash, peel, and rewash (WPRW) is a simple way to reduce
this contamination.
Food items may also contain foreign matter, such as stones, timber pieces or soil.
Potatoes and other vegetables that come from the ground often have dirt and
other contaminants on them when they are purchased. Again, proper cleaning
and inspection procedures will alleviate this contamination.
Food may also be physically contaminated as a result of the practices in your
kitchen. Scourer shavings, shards of glass, fragments of crockery and hair can all
contaminate food if they are not attended to appropriately. Broken crockery
and glassware must be cleaned up immediately, otherwise it could get into a
customer’s food!
Note: Ensure that no clothing, jewellery, hair accessories or bandages contaminate

food!
3. Chemical contamination
Results from food being in contact with pesticides, toxic material or chemicals, which
may be either naturally occurring or manmade. Poisonous chemicals which
occur naturally in food include:
● Solanine in green potatoes

● Oxalic acid in rhubarb leaves
● Low levels of cyanide in apple seeds
● Tetrodotoxin in pufferfish
The effects of naturally occurring toxins can easily be avoided by simply not using
the ingredients – if your potatoes are green, either cut the green parts out or throw
out the potato.
Always use the WPRW procedure on vegetables, as this will help to avoid chemical
contamination from farm chemicals. Fruit should be washed, as it is often coated
with wax or other materials.
You must be extremely careful with molluscs, as they are filter feeders and take up
contaminants from the environment. Molluscs such as oysters and mussels that have
44
been exposed to algal blooms may be carrying neurotoxins that cause paralytic
shellfish poisoning, which can lead to death!
In 1997, a major oyster-producing region in NSW was temporarily shut down due to
Hepatitis contamination. If was found that the contamination came from poor
sewerage management, resulting in oysters growing in water with faecal matter
present. Over 400 people were affected by the outbreak.
Chemical contamination can also occur during food preparation if food comes into

contact with chemicals used in the kitchen. For example, if chemicals used for
cleaning surfaces and equipment have not been completely rinsed off, they may
remain and transfer to food.
Common sources of contamination:
1. Storing chemicals in the dry food storage

2. Not washing fruit and vegetables under running water to remove soil particles
and residue
3. Defrosting food in the hand washing basin
4. Not rinsing cleaning chemicals from equipment
5. Not storing food in appropriate, designated storage areas
6. A sick worker coughing or sneezing on food
Cross-Contamination
Cross-contamination is the transfer of bacteria and viruses from a contaminated
surface or food item to food that is ready to eat. This is particularly dangerous,
because if the food has been cooked and ready to serve, then it should be safe to
eat. However, if bacteria and/or viruses are transferred to the ready-to-eat food, it is
no longer safe. If this happens, the food must not be used!
Common sources of cross-contamination include:
1. Using the same utensils (knives, cutting boards) for preparing raw food, then
cooked food without washing between tasks
2. Defrosting meat without a drip tray and on a high shelf, so that the juices drip
onto cooked food
3. Using the same cloth to clean benches, cutlery, crockery and tables
4. Storing cooked and uncooked food together
5. Not washing hands when changing tasks

Pathway How can cross-contamination happen?

Person → person

45
If you shake hands with someone who has not washed their
hands after going to the toilet, or who has sneezed into
their hand.

Person → food If you don’t wash your hands after going to the toilet, then
touch food.

Food → food If you allow raw meat to drip onto ready-to-eat food on a
lower shelf in the fridge.

Equipment → food If you use tongs to take raw chicken to a pan, then use the
same tongs to move cooked chicken onto a plate.

Linen → food If you handle raw meat, wipe your hands on a tea towel,
then use the tea towel to wipe a bench where food will be
prepared.

Equipment → food If you use a meat slicer to cut raw food, then use the same
slicer to cut cooked food.

Crockery → food area If you use crockery with chips and cracks. Germs grow in
the chips and can then get into the food.

What Happens When Food is Contaminated?

Food borne illness, commonly referred to as food poisoning, is sickness that results
from consuming contaminated food or drink. The most common cause of food
borne illness is from the spread of pathogenic (harmful) bacteria, which is a
consequence of poor food handling, preparation and storage practices.
Note: Most food poisoning cases are the result of mishandling food – storing it at the

wrong temperature, cross-contamination and incorrect reheating.
Causes of Food Poisoning?

Food-borne illnesses can be caused by:
46
● Bacteria
● Parasites
● Allergens
● Viruses and prions
● Moulds and toxins
Bacteria
E.g. Salmonella, E. coli, Listeria, Clostridium botulinum, Staphylococcus
Bacteria can be found just about everywhere: on people, animals, surfaces, food, in

soil, even inside your stomach. All foods naturally contain microorganisms but they
are not all bad for you. Some types of bacteria live in your stomach to help you
digest your food and these are often sourced from the food we eat. For example,
yoghurt is an excellent source of lactobacilli, which help to protect against harmful
microorganisms.
However, bacteria that are bad for your health can easily grow on food products.
Moreover, food handlers host pathogenic bacteria in their throat, nose, skin, hair
and faeces, which can easily be transferred to food and food surfaces. As soon as
germs land on a food item, they are able to begin breaking it down and begin
growing. In the right conditions they can multiply quickly to dangerous levels which
will make a person sick. Bacteria can multiply approximately every 20 minutes. After
7 hours there could be more than 2 million bacteria present in food.
Time Bacterial growth

8am 1
8.20am 2
8.40am 4
9am 8
11am 512
1pm 32,768
3pm 2,097,152

Note: Listeria is extremely dangerous to pregnant women as they are 20 times more

susceptible. Listeria can be found in soft cheeses, deli meats, hotdogs, vegetables
which come in contact with loose soils and unpasteurised milk products. Serious
cases can result in miscarriage.
Viruses and Prions
E.g. Hepatitis A, Rotavirus, encephalopathy (Mad Cow disease)
Food poisoning viruses are tiny infectious agents which can only survive and
replicate inside human cells. They reproduce by invading a human body cell,
multiplying lots and lots of times, then bursting the cell so that each new copy can
47
go and find more cells to invade. A person gets ill when their immune system gets
overwhelmed by the number of viruses.
If an infected person sneezes or coughs, some of these new copies will get into the
air. If someone else breathes them in, they can become infected as well. Viruses
can also be passed if they land on a surface and then food comes into contact with
them. Some viruses are transmitted when workers do not wash their hands properly
after going to the toilet.
Mad cow disease is caused by prions which come from infected animals and affect

the human brain structure. Since the outbreak in England, 167 people have died in
the UK, with 214 total reported deaths worldwide.
Parasites
E.g. tapeworm, roundworm
Parasites are creatures that live by sucking nourishment from their host, for example,

tapeworms that live inside human intestinal tract. They are spread by ingesting
contaminated water or food or by putting anything into your mouth that has come
into contact with the faeces of an infected person or animal. For instance, raw fruit
or vegetables may be tainted with animal faeces from the land. Raw or
undercooked meat from infected animals can also pass on parasites, especially if
offal is not processed correctly. A food handler could also pass on parasites if they
have not sufficiently washed their hands after using the bathroom.
Moulds and Toxins
E.g. Aspergillus, pufferfish, chemical pesticides
Some moulds are acceptable and desirable such as the moulds used on the blue
cheese, while others give off spores which can cause allergic reactions. Other
produce toxins which can cause serious disease and in some cases be deadly.
Again, if foods are not washed or prepared correctly these poisons could be
ingested.
Never use food that has signs of mould anywhere on its surface!
Note: The first mass-produced antibiotic, penicillin, comes from a fungus that grows

naturally on foods such as bread and oranges!
Allergens
E.g. fish, shellfish, peanuts, eggs
48
Food allergies occur when someone reacts badly
to a particular type of food. Allergic reactions to nuts are common and severe
enough for labelling requirements to be put in place for all foods that may have
been in contact with nuts. In some people, ingesting even tiny amounts of nuts can
cause anaphylactic shock which, if not treated quickly and correctly, can even
result in death.
Common symptoms include lips swelling, hives, swelling of the tongue, difficulty
breathing, dizziness. Emergency action needs to be taken – injection of Epipen and
seek medical attention immediately.
It is very important that a food handler is aware of and makes explicitly known to
customers what potential allergic reactions could be caused by particular products.
Note: Many primary schools in Australia do not allow nuts to be brought into the
school, even in lunchboxes, due to the potential for severe allergic reactions.
Food Poisoning Symptoms

A food-borne illness can come on as quickly as a few hours after ingestion or as
slowly as a few days later. Common food poisoning symptoms include:
● Diarrhoea
● Vomiting
● Nausea
● Abdominal pain
● Fever
● Headache
● Jaundice
● Numbness
The exact nature of the illness will depend on the cause and the person who has
been poisoned. This table outlines some of the common culprits of food poisoning
and their symptoms.

Incubation
Agent Source Symptoms
Period

Campylobacters Undercooked poultry, mince 1-10 days Fever, nausea,
and sausages, unpasteurised abdominal
milk, cooked foods cramps,
contaminated by raw foods diarrhoea
such as meat and poultry
49
Staphylococcus Raw meat and poultry, raw 0.5-8 hours Nausea,
milk, custard, hams, vomiting,
aureus sausages, salads, uncovered abdominal
cuts and sores cramps,
diarrhoea
Salmonella Mayonnaise, salads, milk, 6-72 hours Headache,

orange juice, sprouted fever, nausea,
seeds, dairy products; abdominal
cross-contamination from cramps,
raw foods, utensils, diarrhoea
equipment and hands
Listeria Most raw foods, cooked food 12 hours – 3 Fever, chills,

monocytogenes contaminated through poor weeks headache,
handling backache,
abdominal pain,
diarrhoea
Miscarriage and
death
Clostridium Soil, intestinal tracts, food left 6-24 hours Abdominal

perfringens in danger zone for some cramps, profuse
time; slowly cooled foods diarrhoea
such as casseroles, stews
Clostridium Canned foods (particularly 12-36 hours Nausea,

botulinum low acid), dirt vomiting,
swallowing and
speaking
difficulties, visual
disturbances
Bacillus cereus Starchy vegetables, meat 1-6 hours Malaise, nausea,

products, cereals, rice, (vomiting) vomiting,
sauces, puddings, spices abdominal
6-24 hours cramps, tense
(diarrhoea) muscles, profuse
diarrhoea
50
Norovirus Food contaminated by 24-48 hours Fever, nausea,
faecal matter, vomiting,
person-to-person contact abdominal
cramps,
diarrhoea,
headache
Influenza, Human body fluids shared as 1-4 days Runny nose,
rhinovirus a result of poor health cough, fever,
practices and/or inadequate headache, sore
sneeze guards muscles
Escherichia coli Unpasteurised apple and 2-5 days Malaise, nausea,

orange juices, sprouted abdominal
seeds, fruit, raw milk cheese, cramps,
salads; meat and meat diarrhoea,
products, especially bloody diarrhoea
undercooked minced meat
patties in hamburgers; food
contaminated by faecal
matter

51
Activity – Food poisoning at the local pub
Read this article and talk together about the questions.
More than 15 people have suffered food poisoning after eating at a popular local
pub.
Health authorities have investigated the outbreak. They believe the outbreak is
linked to raw eggs used in a sauce.
Health inspectors said they also found some poor food handling practices.
For example, some food was left out of the refrigerator for too long- in the danger
zone
The pub management acted immediately to prevent any further problems. They
now buy eggs from a different supplier and they have put all their staff through food
hygiene refresher training.
1. What happened to the people who ate at the pub?
2. What caused the problem?
3. What do you think was the effect on:

● The pub’s business?
● The tourism industry in the local town?

52

4. What has the pub done to prevent the problem happening again?
Work Practices to Minimise or Prevent Contamination or

Illness
The simplest way to avoid causing food poisoning is to follow the food safety
procedures in your workplace! However, it is important to understand the principles
behind food safety. The following sections give you important information on how to
minimise the possibility of poisoning your customers.
Avoid the Danger Zone

Temperature control is an absolutely critical aspect of food hygiene because
bacteria thrive in a warm environment! When the temperature of food is between
5°C and 60°C, bacteria can multiply rapidly and reach dangerous levels. This
temperature range is referred to as the danger zone. High risk foods left in the
danger zone are potentially lethal. It is vitally important to minimise the time food
spends in the danger zone.
53

Storing Food Correctly

When storing food, it is essential to store items under the appropriate conditions and
to separate types of items. This includes separation of:
● Cooked and uncooked food items

● Different types of fish, e.g. fresh and saltwater fish or molluscs
● Washed and unwashed food items
A food business must, when storing food, do so in such a way that –
● It is protected from the likelihood of contamination

● The environmental conditions under which it is stored will not adversely affect
the safety and suitability of the food
A food business must, when storing potentially hazardous food –
● Store it under temperature control; and

● If it is food that is intended to be stored frozen, ensure that the food remains
frozen during storage
Appropriate storage temperatures for food items are:
Frozen goods: Fresh seafood: 0°C to 2°C Fresh poultry: 1°C to 4°C
-18°C to -24°C
54
Fresh meat: 1°C to 4°C Fresh dairy: 2°C to 4°C Fresh juices: 1°C to 4°C
Fresh fruit and vegetables: Dry goods: 14°C to 20°C

6°C - 8°C
Refer to Maintain the Quality of Perishable Items for more information about
appropriate storage conditions.
Cooling, Heating and Thawing Food
There are strict rules governing how food should be cooled and heated. If food has
been cooked, then it must be cooled within a certain timeframe. This is referred to
as the 2 hour/4 hour rule. Food must be cooled from 60°C to 21°C within 2 hours and
from 21°C to 5°C within 4 hours. Note that this is the internal temperature, not the
external temperature!
It is also important to thaw food correctly to avoid the danger zone. Food for
thawing should be placed on trays which are covered and clearly labelled. The
trays should be placed on a low shelf in the coolroom so that any drips or juices do
not contaminate other items. Never run hot/warm water over food to thaw it!
When reheating food, you must ensure that it rapidly reaches 60°C or more. Ideally
all food items would be brought to the boiling point for a short period of time.
If you let the food remain in the
danger zone for very long, the
microorganisms that have been
dormant will quickly begin to multiply.
The longer food is left in the danger
zone, the higher the chance of
poisoning your customers.

55
Review Questions: 4
Match the Word Exercise – Bacteria
1. Match the following bacteria with the food it affects and they symptoms of
food poisoning when the food is consumed.
Bacteria Food Affected and Symptoms

Clostridium Raw meat and poultry, raw milk, custard, hams, sausages,
Botulinum salads, uncovered cuts and sores.
Nausea, vomiting, abdominal cramps, diarrhoea
Salmonella Undercooked poultry, mince and sausages, unpasteurised milk,

cooked foods contaminated by raw foods such as meat and
poultry.
Fever, nausea, abdominal cramps, diarrhoea
Staphylococcus Most raw foods, cooked food contaminated through poor

Aureus handling.
Fever, chills, headache, backache, abdominal pain, diarrhoea
Miscarriage and death
Clostridium Mayonnaise, salads, milk, orange juice, sprouted seeds, dairy

Perfringens products; cross-contamination from raw foods, utensils,
equipment and hands.
Headache, fever, nausea, abdominal cramps, diarrhoea
E. Coli Unpasteurised apple and orange juices, sprouted seeds, fruit,

raw milk cheese, salads; meat and meat products, especially
undercooked minced meat patties in hamburgers; food
contaminated by faecal matter.
Malaise, nausea, abdominal cramps, diarrhoea, bloody

diarrhoea
Listeria Canned foods (particularly low acid), dirt.

Monocytogenes
Nausea, vomiting, swallowing and speaking difficulties, visual
disturbances

2. Differentiate between food poisoning and food spoilage.

56

3. List the causes of food poisoning and the chain of events.

4. List the symptoms of food poisoning.

5. Describes the conditions bacteria require to multiply.

6. Describe two bacteria that may be infect food.

7. Outline the role of food handlers.

8. List 3 common food allergens.

9. What is Anaphylaxis?

10. Define cross contamination.

57

11. Outline 5 ways cross contamination can occur

12. Explain the 2 / 4 hour rule

13. What is the correct method of;

● Thawing food

● Reheating food

14. What is the danger zone – explain.

15. Outline correct storage temperatures for the following

Frozen foods - _______________________________
Fresh seafood - _____________________________
Milk - ____________________
Fruit - ____________________
Dry goods - ________________________

16. Outline 3 ways food can become contaminated
Contamination Definition Example
microbiological
Physical
58
Chemical

Reporting
It is important to report any hygiene and food safety issues as soon as possible. This is
so that all workers are aware of possible problems and can work on fixing the
problem asap

What to report.
All of the following must be reported
● Food hazards and associated hygiene risks
e.g _________________________________________________________________
● Poor hygiene work practices
e.g. ________________________________________________________________
● Unsafe work practices when working with food
e.g _________________________________________________________________
● Personal health issues
e.g ___________________________________________________________________
● Incidents of food contamination
e.g ________________________________________________________________

Reporting of incidents is done as soon as possible. People to whom to report to

include supervisors, managers, fellow workers
Reports can be made in person or written. Outline the following types of reporting
● Formal _____________________________________________________________
● Informal ____________________________________________________________
● Written _____________________________________________________________
● Verbal _____________________________________________________________
Review Questions 5:

1. Give 2 examples of health issues that would need to be reported.
__________________________________________________________________________________
__________________________________________________________________________
2. To whom could they be reported?
59
__________________________________________________________________________________
____________________________________________________________________
3. List 3 ways in which the health issues could be reported.

60

Use Hygienic Practices For Food Safety

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Use Hygienic Practices For Food Safety

HYGIENIC WORK PRACTICES

● Consequences of poor hygiene

● Hygienic work practices and their

● Hand washing procedure

● Propose hygienic work practices

HAZARDS IMPACTING FOOD SAFETY

● Food hazards that may affect

● Assess associated hygiene risks

● Use appropriate control measures

● Intent of national, state, territory

● Role of NSW Food Authority

● Overview of food safety program

● Responsibilities of the food safety

● Apply workplace policy &

Food Contamination & Food

● Causes of food borne illness

● Hygienic work practices to

● Describe how, what , when &

● Prevents the outbreak / spread of food-borne diseases

Because of this, it is essential to follow the hygiene procedures in place at your work.

Hygienic Work Practices

Workplace hygiene procedures encompass:

● Personal hygiene – uniform policies, hand washing requirements, protective

Good personal hygiene means you should:

Washing Your Hands

It is important to wash your hands thoroughly, using a special technique:

Report any Personal Health Issues

Do not return to work until at least 48 hours after your symptoms have ceased. If you

According to the Food Safety Standard 3.2.2 – Food Safety Practices:

According to the New South Wales Food Authority:

● A restaurant was fined 4 fines of $660 for each breach of hygiene and having

On top of the legal ramifications, you must also

consider the health impacts of breaching hygiene

Imagine if you stayed at a hotel and found someone

else’s blood on the sheets. What blood-borne diseases

could be transmitted? What if the person preparing a

Hygiene procedures must be strictly followed at all times!

Consequences of Poor Hygienic Work Practices

Essentially, most food poisoning occurs through improper food safety practices such

Good personal hygiene, good cleaning regimes and pest control management are

Flies and cockroaches feed in a similar manner:

According to the Food Safety Standard 3.2.2 – Food Safety Practices:

A food business must –

Steps for cleaning garbage areas:

of a regular cleaning schedule.

As most linen supplies come into contact with people’s skin and can also come into

Cleaning and Sanitising

Regular attention should be paid to:

Steps for effective cleaning:

Recommended Cleaning Methods

Hygiene Work Practices within the Hospitality Industry

5. List six (6) examples for personal hygiene requirements:

8. Explain the essential steps for correctly washing your hands:

9. List four (4) requirements for an appropriate hand washing facility. What must

13. Explain the processes of cleaning and sanitising:

In most cases, a business that sells food must have a food safety program. The food

Personal / Environmental Hygiene

Environmental hygiene risks come about through poor work practices, inappropriate

Hygiene procedures are essential in kitchen operations and cookery, housekeeping,

Which Foods are Dangerous?

The following foods are examples of potentially hazardous foods:

● Raw and cooked meat (including poultry and game) or foods containing raw

Receiving – ensure that deliveries are systematically checked on arrival:

Processing, packaging and holding – par-cooking, precooking and cook-chill:

Transporting – minimise any adverse effects on food:

Selling and displaying – minimise waste and contamination

Disposing – separate and store appropriately

Note: Ensure that no clothing, jewellery, hair accessories or bandages contaminate

Note: Most food poisoning cases are the result of mishandling food – storing it at the