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D1.HCC.CL2.04
Trainee Manual
Maintain strategies for
safe food storage
D1.HCC.CL2.04
Trainee Manual
Project Base
Acknowledgements
The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member
States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia,
Myanmar, Philippines, Singapore, Thailand and Viet Nam.
The ASEAN Secretariat is based in Jakarta, Indonesia.
General Information on ASEAN appears online at the ASEAN Website: www.asean.org
All text is produced by William Angliss Institute of TAFE for the ASEAN Project on “Toolbox
Development for Front Office, Food and Beverage Services and Food Production Divisions”
This publication is supported by Australian Aid through the ASEAN-Australia Development
Cooperation Program Phase II (AADCP II)
Copyright: Association of Southeast Asian Nations (ASEAN) 2013
All rights reserved
Disclaimer
Every effort has been made to ensure that this publication is free from errors or omissions. However,
you should conduct your own enquiries and seek professional advise before relying on any fact,
statement or matter contained in this book. ASEAN Secretariat and William Angliss Institute of TAFE is
not responsible for any injury, loss or damage a result of material included or omitted from this course.
Information in this module is current at the time of publication. Time of publication is indicated in the
date stamp at the bottom of each page.
Some images appearing in this resource have been purchased from various stock photography
suppliers and other third party copyright owners and as such are non-transferable and non-exclusive.
Additional images have been sourced from Flickr and are used under:
http://creativecommons.org/licenses/by/2.0/deed.en
http://www.sxc.hu/
File name: TM_Maintain_strategies_for_safe_food_storage_190113
Table of contents
Unit descriptor................................................................................................................... 3
Glossary ........................................................................................................................... 7
Recommended reading................................................................................................... 81
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Trainee Manual
Maintain strategies for safe food storage
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Trainee Manual
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Introduction to trainee manual
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Introduction to trainee manual
Front Office
Travel Agencies
Tour Operations.
All of these competency standards are available for you to look at. In fact you will find a
summary of each one at the beginning of each Trainee Manual under the heading ‘Unit
Descriptor’. The unit descriptor describes the content of the unit you will be studying in the
Trainee Manual and provides a table of contents which are divided up into ‘Elements’ and
‘Performance Criteria”. An element is a description of one aspect of what has to be
achieved in the workplace. The ‘Performance Criteria’ below each element details the
level of performance that needs to be demonstrated to be declared competent.
There are other components of the competency standard:
Unit Title: statement about what is to be done in the workplace
Unit Number: unique number identifying the particular competency
Nominal hours: number of classroom or practical hours usually needed to complete
the competency. We call them ‘nominal’ hours because they can vary e.g. sometimes
it will take an individual less time to complete a unit of competency because he/she
has prior knowledge or work experience in that area.
The final heading you will see before you start reading the Trainee Manual is the
‘Assessment Matrix’. Competency based assessment requires trainees to be assessed in
at least 2 – 3 different ways, one of which must be practical. This section outlines three
ways assessment can be carried out and includes work projects, written questions and
oral questions. The matrix is designed to show you which performance criteria will be
assessed and how they will be assessed. Your trainer and/or assessor may also use
other assessment methods including ‘Observation Checklist’ and ‘Third Party Statement’.
An observation checklist is a way of recording how you perform at work and a third party
statement is a statement by a supervisor or employer about the degree of competence
they believe you have achieved. This can be based on observing your workplace
performance, inspecting your work or gaining feedback from fellow workers.
Your trainer and/or assessor may use other methods to assess you such as:
Journals
Oral presentations
Role plays
Log books
Group projects
Practical demonstrations.
Remember your trainer is there to help you succeed and become competent. Please feel
free to ask him or her for more explanation of what you have just read and of what is
expected from you and best wishes for your future studies and future career in tourism
and hospitality.
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Unit descriptor
Unit descriptor
Maintain strategies for safe food storage
This unit deals with the skills and knowledge required to Maintain strategies for safe food
storage in a range of settings within the hotel and travel industries workplace context.
Unit Code:
D1.HCC.CL2.04
Nominal Hours:
10 hours
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Unit descriptor
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Assessment matrix
Assessment matrix
Showing mapping of Performance Criteria against Work Projects, Written
Questions and Oral Questions
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Assessment matrix
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Glossary
Glossary
Term Explanation
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Glossary
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Introduction to Safe Food Storage
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Introduction to Safe Food Storage
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Element 1: Identify critical control points in food production
Element 1:
Identify critical control points in food
production
1.1 Identify critical points in the processing of
food
Introduction
In the identification of control points and critical control points in the production of food
within your premises, you should be able to identify the following stages:
Purchasing and receiving goods
Dry, refrigerated and frozen storage
Thawing of food
Cooking of food
Cooling of food
Re-heating prepared food
Hot and cold holding of food
Serving and displaying food
Self-service of food by customers
Packaging of food for on-selling
Transportation of food to others.
Food processing
Safety in food production is about exercising control in the flow in the process of handling
food so that it is safe for the consumer to eat.
Food safety is about minimising the possibility of potentially causing an adverse reaction
in the consumer.
Governments have adopted the use of Food Safety Plans (FSP) by food businesses that
sell food to the public.
Self Management
This allows businesses to manage their own food safety within
their own premises following guidelines set by a National Food
Safety Advisory Committee and approved by Government Health
Authorities.
Monitored and approved by the Local Government Health Authority it gives the
businesses the opportunity to manage their own Food Safety programs.
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FSPs are developed in accordance with HACCP (Hazard Analysis and Critical Control
Points) principles/system.
The system identifies particular ‘high risk’ points which need to be covered by clear
policies, procedures and quality checks.
Your FSP identifies and describes:
Where and how each hazard can be controlled
How these controls are to be monitored
The corrective action required if control conditions are not met and
Relevant information that needs to be recorded.
There are three types of hazards
It is important that food handlers and Food Safety Supervisors can correctly identify and
control the hazards, which may be:
Biological
Physical
Chemical
and that may exist in any food handling, production,
storage or service areas or situations.
This Section describes food safety hazards that exist
in the workplace and the control points that may exist
in your FSP.
Biological contaminants
Micro-organisms are tiny living particles, which usually contain only one cell and cannot
be seen with the human eye until there are many millions of them in one area.
Micro-organisms live where conditions are suitable for reproducing and growing,
particularly in food. Some micro-organisms are useful and others are harmful.
Some micro-organisms are beneficial, particularly in the production or processing of some
food products. For example:
Alcoholic beverages – micro-organisms facilitate the fermentation process
Bakery products – micro-organisms cause bread to rise
Dairy products – micro-organisms facilitate the maturation process, which produces
the particular flavours and characteristics.
Harmful micro-organisms
These micro-organisms cause disease and are known as ‘pathogens’.
Diseases caused by these micro-organisms range from minor irritations to fatal ailments.
The major cause of food poisoning is the activity of harmful micro-organisms, especially
bacteria.
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Bacteria
These are single-celled life forms that exist either as free-range
organisms or parasites. Bacteria have characteristics of both
plants and animals and can develop in loose chains or clusters.
Bacteria are found everywhere. They are found in the air, soil, on
our hands, equipment and utensils. Bacteria live in both humans
and animals, growing and multiplying rapidly, aided by warmth,
moisture, time, food and oxygen. They are so small that several
million can fit onto a pinhead.
Bacteria can exist singly or in a group/clusters.
Bacteria reproduce rapidly and the average bacteria take about 10 to 20 minutes to
reproduce. If the environment is favourable, bacteria can grow from 1 to over 2 million
bacteria in the space of 7 hours.
Bacteria favour high temperatures, and multiply rapidly when the temperature is high. The
Temperature Danger Zone in which bacteria will multiply rapidly is between 5ºC to 60ºC.
Bacteria multiply rapidly but words don’t tell the full story.
Consider the following scenario based on just one single bacterium which divides (via
‘binary fission’) every 20 minutes, and see how the numbers explode.
9.00 1
9.20 2
9.40 4
10.00 8
10.20 16
10.40 32
11.00 64
12.00 512
1.00 4,096
2.00 32,768
5.00 1,677,216
And remember that in real life food starts off with many, many more than just the single
organism in this example!!
But … if you keep the bacteria out of the Temperature Danger Zone this level of
reproduction is greatly reduced.
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Spores
Some bacteria have the ability to survive in unfavourable environments. These bacteria
form spores.
The genetic material of the bacteria forms a spore inside the bacteria cell, and a
protective outer covering forms around the spore.
The cell around the spore disintegrates. The only part of the bacteria remaining is the
spore containing the bacteria’s genetic material.
The spore can then lie dormant in the surroundings until the environment is favourable for
reproduction of the bacteria.
Alternatively, the spore can be transferred to other surroundings - for example, by being
blown in windy conditions, attaching to the foot of an animal or human, being ingested by
an animal or attaching to a fruit or vegetable, which is then eaten by an animal or a
human:
Spores can be transferred by humans when they handle food.
Destroying spores is quite a difficult process.
Their outer coats can protect them from heat and cold, thus
making them difficult to kill. Correct heating and cooking
times will kill spores.
When the environment becomes favourable, the spores can
shed their outer coats, develop into bacteria and multiply.
The type of bacteria that form spores are found most
commonly in raw vegetables, meats, herbs and spices.
The spores can survive even in cooked foods when the
bacteria itself has died, and lead to food spoilage or food
poisoning.
Salmonella is a bacteria that commonly contaminate food:
An orange juice poisoning in South Australia led to
widespread hospitalisation, due to salmonella contamination of the oranges
The Garibaldi meat case, where a child died and the directors of the company were
convicted, involved contamination of salami by the salmonella bacteria.
Viruses
These are the smallest and simplest forms of existence. They can only replicate
themselves inside another living cell:
Most are 20 times smaller than the average bacteria
Unlike bacteria, viruses cannot multiply or grow in food.
Viruses reproduce by invading a living cell and making the living cell reproduce the virus.
In effect, the virus takes over the reproductive mechanism of the host cell.
Although a virus requires a living cell to reproduce, a virus can survive in a dormant state
for long periods of time until a living host cell becomes available:
Once inside a living cell the virus multiplies, and invades new cells of the host.
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Protozoa
These are single-celled parasites, this means they live at the expense of the host
organism (that is, they feed off the host):
Protozoa do not infiltrate the actual host cell as in the case of viruses.
Parasites eat the secretions of their host. Protozoa infect a host, such as a pig, and then
get their nutrients from the pig’s bowels:
Protozoa require a living host to reproduce and grow.
When a living host is not available, protozoa form cysts that can lie dormant for lengthy
periods in soil or water until a host appears.
Animals infected with protozoa, can contaminate soil and water by excreting faeces
containing the protozoa or protozoa cysts:
Food poisoning is caused by eating the flesh of the infected animal (e.g. pork) without
thoroughly cooking the flesh, or drinking water which contains the protozoa or cysts.
In many cases, the protozoa establishes itself in the human bowel and takes its nutrients
from the food in the digestive tract, thus depriving the human host of the nutrient value of
the food eaten.
The common symptom of protozoa poisoning is diarrhoea.
Unexplained weight loss and listlessness may also be symptoms of protozoa infection.
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Sungi
Some fungi are simple, single-celled life forms, such as yeast.
Others grow in a complicated way, resembling other plant forms.
Not all fungi are micro-organisms, some are large plants, for
example mildews and mushrooms.
Not all fungi are poisonous.
Poisonous fungi produce toxins known as mycotoxins.
Mycotoxins can be ingested directly by eating the fungi that
produces the mycotoxin, or indirectly by eating an animal that has
consumed the fungi producing the mycotoxin.
Single-celled fungi
The most common single-celled fungi are yeast. There are different types of yeast. Yeast
is found mainly in soil and on the skins of fruit. Yeast can be transported in many ways.
Some are carried in the air, by insects, and some yeast is found in the human intestinal
tract. The reproduction rate of yeast is extremely fast if conditions are favourable.
Many yeasts are useful. Some are used in the fermentation of foods:
Alcoholic beverages - production of beer, wine and spirits through fermenting sugars
Bakery products - gas in dough – causing it to rise.
Some yeasts cause food spoilage and poisoning. Food spoilt by yeast produces sickly
sweet smells. Yeast may affect, amongst other things, fruit juices, fruit preserves, wine,
tomato paste and meat.
Plant-like fungi
The other forms of fungi are the multi-celled plant-like fungi (moulds, mildews, toadstools
and mushrooms).
Moulds
Moulds can be harmful or useful to food. Certain moulds damage the food on which they
grow. In some cases moulds can be very dangerous if they are eaten by humans.
Other moulds are used to enhance food, for example those used in cheese making the
blue vein in ‘blue vein’ cheese is a cultivated mould.
Useful moulds also include the penicillin moulds used in the production of antibiotics.
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One mould that can be very dangerous is the aspergillus mould, which grows on peanut
plants:
Aspergillus thrives in warm, moist conditions and produces a toxin called aflatoxin. A
tiny amount of aflatoxin can cause liver cancer.
In Australia, peanuts are tested for aflatoxins. Nuts in other countries may not have been
tested for aflatoxins.
Moulds reproduce by forming spores that contain the genetic material for the mould.
Unlike bacteria, moulds do not need to die to release their spores. The spores are ‘set
free’ and spread through the air in the wind or carried by animals or water.
The spore settles on a food source puts down roots and grows a trunk and branches just
like a tree grows from a seed in good soil.
Each spore can reproduce rapidly in a favourable environment.
Algae
Algae can be either single- or multi-celled.
Like plants, algae make their food by photosynthesis, that is, they use energy from the
sun to transform matter into food.
These simple plants do not have roots, stems or leaves.
Algae always live in water - either in rivers, ponds, puddles or simply damp areas. Algae
have no specialised tissues for transport (that is, they can’t swim).
Algae are usually green, but sometimes are blue-green, brown or red. The algae that is
usually implicated in food poisoning is blue-green algae.
In hot weather blue-green algae multiply rapidly in our waterways:
The bad smell from stagnant water is usually produced by this algae.
Public water supplies are checked and treated often during hot seasons to prevent rapid
reproduction of blue-green algae and other micro-organisms.
The treatment of blue-green algae is by applying small amounts of copper sulphate to the
water supply. Blue-green algae may be poisonous if ingested by humans.
Physical contaminants
Physical hazards are any materials in food that are
unintentional or accidental inclusions.
Physical hazards, for our purposes, are inanimate objects that
are not alive. Unlike micro-organisms that live and reproduce
in the food, physical hazards are simply present in the food.
Some examples of physical hazards are:
Hair
Dirt and soil in vegetables
Wound dressings (such as Band Aids)
Metal scourers/abrasive soap pad fragments
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Chemical contaminants
There are two types of chemical hazards - naturally occurring chemicals, and introduced
chemicals.
Introduced chemicals
Some foods contain chemicals, which are not naturally in the food, but rather are
introduced somewhere along the food chain or during food processing.
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Both of the above illustrations are examples of chemical food poisoning occurring in the
food chain.
Food can also be contaminated by chemicals during processing.
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Always keep cleaning chemicals away from food, cooking equipment and utensils.
Observe manufacturers’ guidelines in relation to the use of cleaning chemicals around
food preparation and service areas
Cover all food and food preparation areas before using insect sprays
Place rodent baits and poisons in areas specified by your reputable pest control
company, and always wash hands after handling the baits and/or their containers
Do not use any canned food when the can has become blackened
If using food additives that may cause allergic reactions, advise your patrons or seek
alternative additives.
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Recognising that corrective action must be taken when critical control points
specifications are not met, such as repairs being made to refrigeration and/or food being
thrown out.
Creation of a comprehensive record keeping system to document compliance with the
established procedures.
Establishment of protocols that will verify established procedures, such as audits and
checking that thermometers are reading accurately.
Application of HACCP involves a systematic investigation of the total food handling
process with a view to identifying anything that could pose a threat to consumers.
The total food handling process covered by HACCP includes:
Purchasing of food
Delivery of food into the premises and its receival
Storage of food – dry, refrigerated/cold, or frozen
Preparation of food – including thawing
Cooking of food – including cooling of hot food
Storing/holding and displaying of prepared/cooked
food – hot and cold
Re-heating of food – also known as ‘re-
thermalisation’
Packaging of food
Service of food – including self service
Transportation of food – hot and cold
Disposing of food.
Threats posed to consumers at each of these stages may be categorised as being
microbiological, chemical and/or physical contamination.
Purchasing of food
There is a high risk that food may be unsafe from the source in terms of biological,
chemical and/or physical contamination.
You should strive to ensure that all your food is bought from reputable suppliers who
supply you with products that are fit for human consumption.
This means that you must be sure that their food handling practices are sound and
comply with the requirements.
You must never buy food purchased from unauthorised sources (such as items made by
your spouse at home, relations, friends, fetes, fairs, stalls, children who call door-to-door).
Always purchase from an authorised business.
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Everything should be done to keep the food out of the Temperature Danger Zone as
much as possible.
Physical contamination can be caused from numerous factors so that is why all food
stored in the refrigerator must be covered.
This is to protect from spillages and contamination from other raw or cooked foods that
are being stored for future use.
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Student Activity
Students are to research and obtain a copy of their Country's, State or Local Government Laws
that relate to Food Safety.
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Corrective actions that have been taken when hazards are found not to be under
control – referred to as an ‘out of control’ situation
Pest control
Cleaning and sanitation
Equipment maintenance.
You will note, it is not just about the temperature of the food but also about:
Skill level of the staff.
Pest control
Cleaning and sanitation
Equipment maintenance
Recording of all this information and keep
copies for several years to prove diligence.
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Fingernails must be short, clean and free of polish (including clear mail polish):
Cracked fingernails and chipped nail polish can harbour
bacteria and may also flake off into food
Nail enamel is also prohibited as are any fingernail
decorations and artificial nails.
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 expected that the clothing that you wear in the food preparation area is not worn
to and from work.
Cuts and sores must always be covered:
A proper, coloured, water-proof dressing must be applied and a finger stall also used
where necessary. A disposable glove can also be worn where the cut or sore is on the
hands.
Food handlers with any communicable disease:
Must not deal with food until they receive a certificate from a doctor stating that as a
food handler they are cleared to work with food.
Food receipt
Where the establishment has a FSP in place, food can
only be purchased from the suppliers listed on the
‘Approved Suppliers List’.
Where food fails to meet the following criteria, it must
be rejected:
You must refuse the delivery and get the delivery driver to take it back to the supplier).
The safe food handling requirements in relation to food receipt are:
Inspect the deliveries – your FSP may require you to visually inspect a set number of
deliveries (such as 5% or 20%) to make sure:
The food is free from visible contamination:
Frozen food is hard frozen
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Where you accept 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 that 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.
Clean
Clean means free from visible debris (dirt, food, grime etc) and free from objectionable
odour.
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Food storage
There are four (4) storage areas in a food production area:
Dry goods storage
Refrigerated goods storage
Frozen goods storage
Chemical storage.
Chemical need to be stored in a separate area away from
the food production area and must only be bought into the
food production area when cleaning is being undertaken.
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Bacteria cannot fly, jump or hop so they depend on us to move them around from place to
place via direct contact or through indirect contact.
Examples of direct contact are:
Using a knife to cut raw meat and then using the same knife to cut cooked, ready-to-
eat meat without cleaning and sanitising 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
sanitising the board in between tasks:
The chopping board will carry bacteria from the uncooked chicken (the cooking
process destroys the bacteria) which will then be transferred to the previously safe
to eat cooked meat.
Examples of indirect contact are:
Coughing or sneezing into your hand, and then using that hand to prepare/touch food
or to touch a food preparation surface.
Actions that will assist in preventing cross contamination include:
Developing and implementing Standard Operating Procedures (SOPs) that eliminate
the possibility of cross contamination – these may apply to any or all of the following
points
Using separate staff to handle raw high risk food and other food that is cooked and/or
ready-to-eat
Washing and sanitising all preparation surfaces, equipment and utensils in between
each use
Using colour-coded chopping boards – see later notes
Regular cleaning of equipment
Ensuring proper personal hygiene practices are implemented – this applies especially
to how and when food handlers are to wash their hands
Keeping chemicals away from food and food preparation/service areas – this includes
eliminating the use of chemicals in food areas when food is present
Protecting food by keeping it covered – by using lids, plastic film etc
Using cleaned and sanitised containers for every food preparation and storage
requirement – this applies to all storage, preparation or display environments
Using only cleaned and sanitised crockery, cutlery and glassware for the service of
food and drinks – this includes ensuring that all service items are properly stored after
cleaning to protect them from contamination
Using only disposable towels for wiping hands or cleaning up spills and immediately
discard after use – do not use clothing (such as fronts of jackets, aprons) or cloth tea
towels or swabs
Never storing raw high risk food above cooked and/or ready-to-eat food
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Blast Chilling
Blast chilling will bring the temperature of the food down to below 5°C within 1.5 hours.
This not only reduces the risk of bacterial growth it also prolongs the life of the food at 3°C
storage.
This time and temperature profile only works when food is placed into shallow trays of 2
inch or5 centimetre (cm) depth.
The deeper the tray the longer food will take to cool to required temperature.
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Food packaging
Any establishment that packages food – for example, for
take away purposes or for further on-selling of products to
other food premises – must ensure:
The soundness/wholesomeness of all food to be
packaged/re-packaged is verified prior to actual
packaging taking place
Containers being used to package the food are clean and undamaged
Correct personal hygiene protocols are followed when packaging is taking place – this
includes things such as hand washing, coughing, sneezing, wearing hats
Containers being used are appropriate to the type of food being packed – for example,
if the food being packed is a liquid then the container should be able to easily and
soundly store liquid: it would be inappropriate to package a liquid in a bag, for instance
All equipment – including benches, counters, weighing scales, and utensils are clean
and sanitised prior to packaging the food
The packaging area is maintained in such a way as to eliminate flies and other pests
and rodents
Packaging used is appropriate for the food being packed – some acidic foods will
react unfavourably with certain containers/material: check with your supplier before
purchasing packaging materials
Packaging, wrapping and food containers are stored correctly – this means in a
vermin-proof area that also ensures the containers are not likely to be contaminated
by airborne particles (such as dust), flies and chemical (or other) products which may
leak into/onto the packaging
Appropriate lubricants are used (where necessary) on food packaging machinery – it
is essential that these lubricants are such that they themselves do not pose a physical
or chemical contamination risk.
The required information is listed on all packaged items that are packaged for further on-
selling – that is:
Name of product/item
Weight of the package
Date of packaging or the batch number of the
packaged product
Business name of the organisation doing the
packaging
Address of the organisation doing the packaging.
Observe the 2/4 rule where appropriate.
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Food transportation
Premises may transport food as part of a home delivery service or as part of the outside
catering services they offer.
Requirements in relation to the safe transportation of food are:
A nominated food delivery vehicle is used
The food storage area of the delivery vehicle is maintained in a clean condition been
cleaned – also, any boxes, containers, transport boxes (including warmers/heaters)
used to store food during transport must be clean
Raw and cooked/ready-to-eat foods are kept physically separate – to avoid cross
contamination
The temperature of hot and cold food is checked prior to being loaded:
hot food to be 60°C or above, and cold food to be 5°C or below: frozen food to be
hard frozen
Where hot food cannot be held at 60°C or above, it will 100% definitely need to be
able to be delivered within 2 hours
Where cold potentially hazardous food cannot be
held at 5°C or below, it will 100% definitely need to
be able to be delivered within 2 hours
Refrigerated food delivery vehicles can hold food
outside the Temperature Danger Zone:
this may require the vehicle to be connected to
mains power and pre-cooled prior to food being
loaded
Temperatures (and times) of food items are recorded onto a Food
Delivery/Transportation log (or similar) when they are loaded into the food delivery
vehicle
Food is not loaded into the delivery vehicle until it is ready to be delivered
All food is covered to protect it from contamination
The delivery vehicle itself has been well maintained to minimise the risk of vehicle
breakdown during food delivery
Chemicals are not stored with food items
No pets/animals are allowed in the food delivery vehicle
All doors on the food delivery vehicle should be locked when unattended.
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Cleaning practices
Information on cleaning and sanitising is presented in Section 5.1.
Handling and disposal of linen and laundry
Safe hygiene procedures extend to the safe handling and disposal of linen and laundry
from food areas.
Linen and laundry may include:
Napkins/serviettes
Table clothes and overlays
Serving cloths and waiter’s cloths
Items of clothing – chefs uniforms, aprons,
neckerchiefs, waiting uniforms
Cleaning cloths – rags, swabs, tea towels.
Part of handling and disposal of these items may include
sorting which may take place as follows:
Sorting by item
Sorting by colour and colour fastness
Sorting by stain type
Sorting by urgency.
The safe removal of these items will usually involve removing these baskets, bins or white
linen bags with drawstring closures: remember that these items are likely to cause
contamination so hands must be washed after handling dirty linen and laundry and before
handling food.
It is a requirement under the Code that food premises provide adequate storage facilities
for dirty linen etc to reduce the possibility of, for example, soiled uniforms being placed on
food preparation benches and causing a contamination problem.
Handling and disposal of garbage
After handling any garbage the person is required to wash hands
and replace any contaminated clothing.
Pest control
All precautions must be taken to remove and block entry of any
potential pest.
Equipment maintenance
Equipment must be maintained in a condition that will not
contaminate the food that is being processed.
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Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project by the date agreed with Trainer.
Student will need to obtain a copy of the local food safety regulation.
Check the recommended Reading page for Australian Website to visit to obtain copies of
the Australian Code to use as a guideline.
Students are to obtain a recipe with a wide range of ingredients.
The recipe needs to have:
A raw meat
Eggs
Dried pasta
Canned tomato
Herbs and aromatics
Milk products, fresh or dried.
Students need to look at the process of completing the dish they have chosen.
List all of the control points needed to produce the dish, cook and chill then store for 1
week. After one week the product must be reheated for sale to a customer.
List all the control points that could possible me required for the dish.
In the process there will be some critical control points. These need to be
identified and a reason needs to be stated why these points are critical.
1.3. Identify the Food Safety Standards with which they are working.
They need to verify the standard with either a printout of the standard or show an
electronic copy.
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Summary
Identify critical control points in food production
Identify critical points in the processing of food
Buying food from authorised suppliers
Receiving foods up to standard
Storing foods
Processing foods
Cooking foods
Cooling foods
Storing cooked foods
Freezing cooked foods
Re-heating foods for service
Serving foods
Cleaning of premise
Cleaning of equipment.
These are the control points where if control is going to be lost if the standards are not followed.
Identify legislated and enterprise requirements
This is obtainable from the Government Authority responsible for Food Safety
All students need to make themselves aware of the expectations on them as food handlers
Enterprises may have higher standards or standards that are equivalent to the Legislated
standards
Make yourself aware of what these are so you cabin work to them.
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Element 2: Handle and store food products correctly
Element 2:
Handle and store food products
correctly
2.1 Identify safe food storage conditions for food
products
Different foods have different storage requirements.
The Food Safety Supervisor must be able to identify the correct storage conditions for all
foods used by the premises.
Food must be stored so that it is fit for human consumption.
This Section identifies various food types and describes their appropriate storage
conditions.
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Chemical storage
You must make sure that chemicals and cleaning agents are never:
Stored away from foods storage area in its own storage section of the premises
Store chemical in specific containers that are marked
Do not decant into old food containers
Each chemical must be labelled
Instructions on how to treat chemical spills must be listed
Material Safety Data Sheets (MSDS) must be available for all chemicals
First Aid instruction for contact or ingestion must be available.
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Cold Calibration
The following procedure must be applied at least every six months
(you can do it more regularly) for the ice point calibration of
thermometers:
Put ice and pre-cooled water (about half-and-half) into a
container and allow to stand for about five minutes
Insert the probe of the thermometer into the ice-water mixture
and allow to stand for two minutes
Record temperature reading – it should be 0°C – on Equipment
Calibration Log, Independent Thermometer Calibration Record (or similar)
Replace, repair or get recalibrated if temperature reading is ±1°C or more.
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Hot Calibration
The procedure is:
Boil water and place thermometer probe into the
boiling water
Allow to stand for two minutes
Record temperature reading – should be 100°C
– on Equipment Calibration Log, Independent
Thermometer Calibration Record (or similar)
Replace, repair or get recalibrated if temperature reading is ±1°C or more.
The EHO’s thermometer
When an Environmental health Officer visits your premises, they will always carry a
recently and accurately calibrated thermometer.
It is a good idea to ask them if you can compare your to theirs. Put both thermometers in,
say, a cool room and compare the readings.
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Dry
Frozen
Dry
Dry
Dry
Is there a risk of cross-contamination from raw to cooked
foods in the storage area?
Is there risk of cross contamination from raw to ready to
eat foods in the storage area?
Are all foods packaged adequately?
Are all storage containers lidded and Chilled
labelled?
Frozen
Dry
Dry
Are cleaning agents and chemicals stored separately?
Is there any evidence of pests in the storage area?
Corrective Action Required:
Completed by:
Date:
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Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project by the date agreed with Trainer.
Student will need to obtain a copy of the local food safety regulation.
Check the recommended Reading page for Australian Website to visit to obtain copies of
the Australian Code to use as a guideline.
Students are to obtain a recipe with a wide range of ingredients.
The recipe needs to have:
A raw meat
Eggs
Dried pasta
Canned tomato
Herbs and aromatics
Milk products, fresh or dried.
Students need to look at the process of completing the dish they have chosen.
List all of the control points needed to produce the dish, cook and chill then store for 1
week. After one week the product must be reheated for sale to a customer.
Using the Food Safety Standards nominated for their use the student must identify the
following criteria.
Show evidence of an audit done on a process to verify and validate the process
that has been implemented for safe storage of food.
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Summary
Handle and store food products correctly
Identify safe food storage conditions for food products
Using a food Safety plan strategy determine what needs to happen to keep food safe for
human consumption
Store food at a temperature that is going to minimise bacterial growth and restrict foreign
objects from entering the food.
Apply safe food storage conditions to food products
Ensure that food is stored in a condition that will keep bacterial activity to minimum
Ensure that food is stored in a way that foreign object cannot enter food
Ensure that food is stored in a way that does not allow insect infestation of the food.
Review and correct where required, storage of products
Conduct regular audits of the entire process of storing food to ensure that all standards are
being complied with
Where non compliance is found implement corrective action to bring the process back under
control.
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Element 3: Maintain strategies for safe food
Element 3:
Maintain strategies for safe food
3.1 Check processes are being followed on a
regular basis
Introduction
Individual staff members will have defined and limited responsibility for taking corrective
when there is an out of control food safety situation:
This is usually restricted just to their area of operation.
Clause 13 of the Australian Food Standards Code requires.
A food handler must take all reasonable measures not to handle food or surfaces
likely to come into contact with food in a way that is likely to compromise the
safety and suitability of food.
This means that where they have responsibility for food-related tasks, that they ensure
the tasks are carried out and completed in such a way that does not jeopardise the health
of those that eat that food.
The Food Safety Supervisor has overall responsibility for managing food safety on the
food production premises.
These responsibilities may include:
Training of staff in food safety requirement
Revising of internal policies and procedures to
match changes in food safety requirements from
the government standards
Storing of the paperwork requirements of the food
safety plan:
Keeping of the recorded records for the
required 2 years
Keeping results of audits for the required 4 years
Records of pest control being undertaken
Recording of staff training in food safety
Recording of equipment maintenance
Records of customer complaints
Records of food recalls of products used in kitchens
Records of any changes to food safety requirements.
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Student Activity
Students are to access the Food Safety Website of the Victorian Government to obtain an example
of record sheets that may need to be needed to fulfil the requirements of a food safety plan.
Type in search engine:
Food Safety Victoria
Look for; Publications for businesses, auditors and local government
Food safety template for class 2 premises
Food safety template in 'word' file.
Down load these records and use as a base to develop your own record sheets.
This Section looks at what may need to done when Corrective Action needs to be taken.
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Adverse Reaction
An 'adverse reaction' is where a person:
Becomes sick
Chokes on a foreign object in food
Dies from allergic reaction to an ingredient in the menu item.
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In addition to this, the Food Safety Supervisor has overall responsibility for food safety on
the premises so they much greater obligations.
These responsibilities may include:
Arranging for external service/repairs to equipment and utensils
Re-training of staff
Revising of policies and procedures, as required.
This Section looks at what may need to done when Corrective Action needs to be taken.
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Delivery of Food into the Premises and its Receival: Corrective Action
Depending on the out of control situation identified, Corrective Action at this point may
include:
Refuse/reject refrigerated high risk foods that are delivered at more than 5°C (or as
otherwise stated in your FSP)
Refuse/reject frozen produce that is not hard frozen.
Refuse/reject hot food that has been delivered at less than 60°C – unless you are
convinced that it has been at this temperature for less than two hours.
Note: This food must be thrown out after it has spent four hours
total (including delivery time) in this temperature range:
Refuse/reject products which are not adequately marked with
manufacturer’s details:
Name of product
Date of manufacture
Use by date
Contact details or manufacturer
Refuse/reject food that is delivered in an unclean vehicle, or which is being delivered
in a non-food vehicle such as a private car, van or truck
Refuse/reject foods that have been delivered to you mixed in with chemicals:
This includes refusing/rejecting foods where the chemicals were sealed and
unopened
Food and chemicals must not be mixed together even in their original containers,
drums etc.
Storage of Dry Food: Corrective Action
Depending on the out of control situation identified, Corrective Action at this point may
include:
Where there is evidence of pest or rodent infestation:
Lay baits
Engage the services of a licensed pest control company
Investigate where they are getting in and make repairs – fit fly wire over windows,
fill in holes so they cannot enter.
Record the action you take on the Corrective Action form:
Throw away all infested/contaminated food
Up-date and/or repair lighting/globes/fluorescent tubes
Revamp stock control measures:
Throw away out-of-date food
Allocate more space for dry storage of food where conditions are too
crowded/cramped
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Call in refrigeration mechanic where the freezer units are reading above minus 15°C:
again:
Consider implementing a preventative maintenance schedule through a reputable
refrigeration company
Discard all food where there is evidence – or a belief – that cross contamination has
occurred
Revamp stock control procedures, as required
Revamp cleaning procedures, as necessary.
Thawing: Corrective Action
Depending on the out of control situation identified,
Corrective Action at this point may include:
Train staff to wait until food is fully thawed before
cooking
Train staff in proper thawing practices, including the
need to plan defrosting needs
Discard all food that exceeds the ‘2/4 rule’
Throw out all food that is defrosted in an uncovered
state, or which has defrosted in damaged packaging
Discard all food that has been thawed and re-frozen
Train staff not to re-freeze thawed product.
Preparation of Food: Corrective Action
Depending on the out of control situation identified, Corrective Action at this point may
include:
Supply sufficient time and resources to facilitate compliance with correct food handling
practices:
This may be gloves, extra utensils (knives, chopping boards, bowls), more time for
hand washing
Put up signs to prompt/remind staff of correct/safe food handling practices
Revamp preparation procedures and practices so as to minimise time that food
spends in the Temperature Danger Zone:
This may include spending time planning food preparation activities on a daily
basis
Improve stock rotation procedures:
If out-of-date items are being identified during this phase
Apply the ‘2/4 rule’
Change kitchen cloths regularly:
At least hourly:
– Consider using paper towels instead
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Note: All the temperature limits mentioned in this Manual and the re-heating temperature
of 75°C is designated by the Victorian State Government Health Authorities.
Students need to check what are the requirements of their Local Government Authority.
If the Enterprise in which the students are working are operating a food safety plan then it
is the temperatures and procedures stated in that plan that must be followed.
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The food safety program must include verification procedures to provide assurances that
the plan is being complied with on a day-to-day basis.
This can be done effectively by using an audit method.
The following are the types of audits that are used in HACCP.
Audit reporting
Audit reports should provide evidence of the findings of the audit, primarily what
deficiencies have been found in the HACCP system. The urgency that they are acted
upon will depend on the overall risk involved.
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Audit follow up
Outstanding non-compliance notes may be discussed at HACCP team meetings and if
seriously impacting on food safety management, by senior management in order to
ensure timely corrective action is taken. Non-compliance notes should be closed and
signed off as soon as the corrective action has been taken.
Even so, they will need to be reviewed during any subsequent audit to ensure that the
corrective actions taken have been effective on an ongoing basis.
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Annually
Audit reports
Minutes of food safety meetings
Customer complaint trends.
A complete audit should be conducted at least annually.
This Internal Review is a tool to help you focus on areas that need attention and to ensure
staff are following the Food Safety Plan:
The questions must be answered either Yes or No
Describe what needs to be done/fixed in the observations column
Corrective Action: what action was taken to overcome the problem
Signed and Dated: when the corrective action was completed
The Food Safety Supervisor should use this checklist every 2 – 3 months.
Date:
Completed by:
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Completed by:
Date:
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Physical
Chemical
Frozen
Frozen -18ºC
Completed by:
Date:
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Completed by:
Date:
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Completed by:
Date:
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Completed by:
Date:
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Completed by:
Date:
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Completed by:
Date:
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Serving/Display
Transport Vehicle
Completed by:
Date:
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Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion
of the project by the date agreed with Trainer.
Student will need to obtain a copy of the local food safety regulation.
Check the recommended Reading page for Australian Website to visit to obtain copies of
the Australian Code to use as a guideline.
Students are to obtain a recipe with a wide range of ingredients.
The recipe needs to have:
A raw meat
Eggs
Dried pasta
Canned tomato
Herbs and aromatics
Milk products, fresh or dried.
Students need to look at the process of completing the dish they have chosen.
List all of the control points needed to produce the dish, cook and chill then store for 1
week. After one week the product must be reheated for sale to a customer.
Define what if any corrective action was undertaken to rectify any non
compliance.
Show evidence of audits undertaken to verify and validate the processes in place
have been effective strategies for safe food production.
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Summary
Maintain strategies for safe food
Check processes are being followed on a regular basis
Review processes by conducting checks an audits of the process on monthly or weekly basis
When found to be compliant the rate of checking can be reduced
From weekly to monthly; from monthly to quarterly (3 Months).
Respond to/correct unsafe practices
When found to be not up to standard (non compliant) there may be a need to re-train staff and
inform them of the standards expected
The staff can only comply if facilities are in place and procedures allow for time for these
practices to be carried out during the working time.
Review/correct strategies for safe food
Conduct ongoing checking procedures
Not everything needs to be checked every time but it is recommended that complete internal
audit be carried out every 3 months
Weekly checks can be done on one or two different sections each week
Yearly audit by outside 3rd party Auditor is recommended every year.
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Presentation of written work
2. Style
Students should write in a style that is simple and concise. Short sentences
and paragraphs are easier to read and understand. It helps to write a plan
and at least one draft of the written work so that the final product will be
well organized. The points presented will then follow a logical sequence
and be relevant. Students should frequently refer to the question asked, to
keep ‘on track’. Teachers recognize and are critical of work that does not
answer the question, or is ‘padded’ with irrelevant material. In summary,
remember to:
Plan ahead
Be clear and concise
Answer the question
Proofread the final draft.
Format
All written work should be presented on A4 paper, single-sided with a left-hand margin. If
work is word-processed, one-and-a-half or double spacing should be used. Handwritten
work must be legible and should also be well spaced to allow for ease of reading. New
paragraphs should not be indented but should be separated by a space. Pages must be
numbered. If headings are also to be numbered, students should use a logical and
sequential system of numbering.
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Presentation of written work
Cover Sheet
All written work should be submitted with a cover sheet stapled to the front that contains:
The student’s name and student number
The name of the class/unit
The due date of the work
The title of the work
The teacher’s name
A signed declaration that the work does not involve plagiarism.
Keeping a Copy
Students must keep a copy of the written work in case it is lost. This rarely happens but it
can be disastrous if a copy has not been kept.
Inclusive language
This means language that includes every section of the population. For instance, if a
student were to write ‘A nurse is responsible for the patients in her care at all times’ it
would be implying that all nurses are female and would be excluding male nurses.
Examples of appropriate language are shown on the right:
Mankind Humankind
Host/hostess Host
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Recommended reading
Recommended reading
Safe Food Australia 2001; 2nd edition.
Food Safety Program; Australia New Zealand Food Authority FZANZ.
http://www.foodstandards.gov.au/scienceandeducation/publications/safefoodaustralia2nd
519.cfm
Websites to visit:
The Food Code for Australia:
http://www.foodstandards.gov.au/
Food Standards Code:
Chapter 3:
Standard 3.2.1
Standard 3.2.2
Standard 3.2.3.
Food Safety Victoria
http://www.health.vic.gov.au/foodsafety/
Other languages
Resources and Publications – in your language
These are guidelines. Always go by the standards adopted by the place of employment or
Local Government Authority.
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Recommended reading
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Trainee evaluation sheet
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Trainee evaluation sheet
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