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SITXFSA001 Use hygienic practices for food safety
Learner guide
Learner Guide
2 SITXFSA001 Use Hygienic Practices for Food Safety
Version 2.0 15 November 15, 2019
Table of Contents
SITXFSA001 Use hygienic practices for food safety ................................................................. 1
Learner guide ..................................................................................................................... 1
Table of Contents ................................................................................................................ 2
About this Unit of Competency .......................................................................................... 4
This Learner Guide Covers ................................................................................................ 5
Introduction ......................................................................................................................... 5
Application of this Unit ................................................................................................... 5
Chapter 1: Follow Hygiene Procedures and Identify Food Hazards ................................ 6
Organisational Hygiene Procedures .............................................................................. 6
Environmental Health Officers ....................................................................................... 6
Legal Obligations ............................................................................................................ 7
Customers’ Expectations ............................................................................................... 8
Personal Hygiene ............................................................................................................ 8
Chapter 2: Hygiene Practices and Relevant Legislation ................................................ 10
Cleaning Practices ........................................................................................................ 12
Environmental Hygiene ................................................................................................ 14
Minimising Hygiene Risks in the Workplace ............................................................... 14
Hazard Analysis and Critical Control Point (HACCP) ................................................. 14
Critical Control Point (CCP).......................................................................................... 15
Critical Limit .................................................................................................................. 15
Flowchart of HACCP Principles ................................................................................... 16
Reporting and Rectifying Hygiene Risks..................................................................... 17
Food Safety Plan/Program ........................................................................................... 17
Benefits of a Food Safety Plan/Program ..................................................................... 18
Cleaning Practices ........................................................................................................ 19
Cleaning and Maintenance Requirements ................................................................... 19
Washing Hands ............................................................................................................. 22
Chapter 3: Identifying Food Hazards ............................................................................... 28
Food Poisoning ............................................................................................................. 28
Food Poisoning Chain .................................................................................................. 29
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Toxins ............................................................................................................................ 30
Naturally Poisonous Foods .......................................................................................... 30
Obviously Spoiled Foods ............................................................................................. 30
Examples of Hazardous Foods .................................................................................... 31
Temperature Danger Zone – Keep Hot Food Hot and Cold Food Cold ..................... 32
Cross Contamination .................................................................................................... 38
Moulds ........................................................................................................................... 39
Correct Food-Handling Procedures ............................................................................. 39
Chapter 4: Pest Control & Waste Disposal...................................................................... 42
Control ........................................................................................................................... 43
Waste Disposal Procedures ......................................................................................... 44
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About this Unit of Competency
SITXFSA001 Use Hygienic Practices for Food Safety
This unit describes the performance outcomes, skills and knowledge required to use
personal hygiene practices to prevent contamination of food that might cause food-
borne illnesses. It requires the ability to follow predetermined organisational
procedures and to identify and control food hazards.
The unit applies to all organisations with permanent or temporary kitchen premises or
smaller food preparation or bar areas.
This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions;
function, event, exhibition and conference catering; educational institutions; aged care
facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens
and fast food outlets; residential catering; in-flight and other transport catering.
It applies to food handlers who directly handle food or food contact surfaces such as
cutlery, plates and bowls during the course of their daily work activities. This includes
cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage
attendants, and sometimes room attendants and front office staff.
Food handlers must comply with the requirements contained within the Australia New
Zealand Food Standards Code.
In some States and Territories businesses are required to designate a food safety
supervisor who is required to be certified as competent in this unit through a registered
training organisation.
Food safety legislative and knowledge requirements may differ across borders. Those
developing training to support this unit must consult the relevant state or territory food
safety authority to determine any accreditation arrangements for courses, trainers and
assessors.
Click here for more details
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This Learner Guide Covers
SITXFSA001 Use Hygienic Practices for Food Safety
1. Follow Hygiene Procedures and Identify Food Hazards
2. Report Any Personal Health Issues
3. Prevent Food Contamination
4. Prevent Cross-Contamination by Washing Hands
Introduction
This Training Resource will help you develop skills and knowledge for the unit of
competency SITXFSA001 Use hygienic practices for food safety. It describes the
performance outcomes, skills and knowledge required to use personal hygiene
practices to prevent contamination of food that might cause food-borne illnesses.
It requires the ability to follow predetermined procedures and to identify and control
food hazards.
Food handlers must comply with the requirements contained within the Australia New
Zealand Food Standards (ANZFS) Code (the Code. In some states and territories,
businesses are required to designate a food safety supervisor who is required to be
certified as competent in this unit through a registered training organisation.
Application of this Unit
Personal hygiene practices underpin a range of service industry activities. They are
particularly important within a food safety regime but can also apply to housekeeping
activities and anywhere where poor hygiene could provide a contamination risk. Poor
hygiene practices can risk the health of customers, colleagues and self.
This unit applies to all tourism, hospitality and catering organisations with permanent
or temporary kitchen premises or smaller food preparation or bar areas.
This includes restaurants, cafes, clubs, hotels, bars, tour operators, attractions,
function, event, exhibition and conference caterers, educational institutions, aged care
facilities, correctional centres, hospitals, defence forces, cafeterias, kiosks, canteens,
fast food restaurants, residential caterers, in-flight and other transport caterers.
It applies to food handlers which can be any person who directly handles food or food
contact surfaces food such as cutlery, plates and bowls. People at many levels use
this skill in the workplace during the course of their daily activities including cooks,
chefs, caterers, kitchen stewards, kitchen hands, bar and food and beverage
attendants and sometimes room attendants and front office staff.
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Chapter 1: Follow Hygiene Procedures and Identify
Food Hazards
Organisational Hygiene Procedures
To help you understand why occupational hygiene is so important, you first need to
know your legal obligations so that you prevent harming workmates or customers.
It is management’s responsibility to make sure hygiene standards are met, and it is
your job to meet these standards.
The Food Act 2006 is the Federal act that governs food hygiene in Australia of which
all State and Territory acts and regulations are based on. Each State or Territory and
local council may use slightly different words but they all cover the same items:
▪ Food premises and vehicles;
▪ Food appliances;
▪ Food hygiene;
▪ Protection of food and appliances from contamination;
▪ Packaging and labelling;
▪ Conveyance of food;
▪ Meat and meat premises;
▪ Sampling and analysis.
Environmental Health Officers
Environmental Health Officers (EHO) governs The Food Act 2006 and can also be
called Health Inspectors, Health and Building Inspectors, Health Surveyors, Health
and Building Surveyors or Food Surveillance Officers. These officers are employed by
each level of government and have power under the laws to:
▪ Enter a property at any time. They do not need the owner’s permission. This is
called ‘right of entry’;
▪ Go into any area of a hospitality establishment or shop that sells food or
beverage. They can go through the property and check that all obligations under
the food act are being met. This is called ‘power to inspect’.
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▪ Collect samples of food and beverage from any area of the establishment and
send them to the commonwealth laboratories for testing. The owner of the
establishment can be charged the cost of this;
▪ Close a property down on the spot, give a warning with set time limits for
changes or improvements and fine or have the owner charged for infringements
of the laws.
Note: They do not have power to check the establishment’s financial records.
Legal Obligations
A copy of the regulations of The Food Act must be accessible on site. It must be
displayed in food preparation areas. It outlines the legal obligations of the food handler
and covers:
▪ Having staff trained to practise the highest level of personal hygiene food
handling techniques;
▪ Ensuring all equipment meets required temperatures for use;
▪ Buying from reliable suppliers whose production methods meet the required
laws and standards;
▪ Controlling pests and vermin in the property;
▪ Controlling and providing proper storage areas;
▪ Using correct cleaning procedures;
▪ Ensuring premises are designed and built to meet all legal requirements under
the state and local council building regulations and food regulations.
In the Hospitality Industry, personal and environmental hygiene are important to keep
customers returning.
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Think about what you expect when you go out for a meal or a drink, or when you go
on holidays in a hotel, motel or caravan park. Would you return to a place where the
staff are dirty, the crockery and glasses were chipped or cracked and, the bathrooms
smelt or were dirty, or to somewhere you ate and became sick?
Would you ever go back to a place where you saw rats or cockroaches scurrying
around? Therefore, it is important for you to know what your customers expect.
Customers’ Expectations
Customers have every right to expect that a hospitality establishment will:
▪ Be free from rats and other vermin, such as cockroaches and mice
▪ Employ clean and healthy staff
▪ Have clean glasses, utensils, crockery, facilities, rooms and linen, etc.
▪ Provide high quality food and beverage that will not make them sick.
If these things are not provided the establishment will lose its reputation and eventually
the business will close due to lack of customers.
Personal Hygiene
At all times, you must be aware that the human body harbours germs and bacteria.
Apart from this, you work closely with customers and other members of staff. If you
look crisp, clean and smart the customer will know that you carry that pride through to
the way the premises is kept. Listed below are ways to ensure you meet the highest
standards of personal hygiene:
▪ Take daily showers.
▪ Wear clean and pressed clothes.
▪ Have clean and neat hair
▪ Limit the jewellery that you wear.
▪ Have short, clean fingernails with no nail varnish.
▪ Clean your teeth regularly and ensure they are in good condition.
▪ Keep any open cuts or wounds covered while at work by using a waterproof
cover over a band aid or bandage.
▪ Wash your hands after eating, smoking, handling garbage or using the
bathroom.
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Note:
Jewellery carries bacteria which can cause food poisoning. Jewellery can also become
caught in machinery and cause injury. If you work in food preparation areas and wear
jewellery of any kind, you risk transferring bacteria to the food from the jewellery. A
wedding ring can cross- contaminate the food you are handling as small particles of
food may be caught under the ring and fall into different foods.
An example of this may be when people use their hands to mix hamburger mince to
make meat patties. They wash their hands but may miss some raw meat caught under
their ring. They may then prepare a salad sandwich and the raw meat may contact the
salad ingredients
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Chapter 2: Hygiene Practices and Relevant
Legislation
The relationship between hygiene practices and relevant legislation goes a long way
to ensuring you work in a clean, hygienic and safe manner. This relationship helps
reduce the risk of injury and illness to colleagues and customers. If your establishment
strives for good hygiene practices and is ever mindful of the regulations, it will build on
its reputation and avoid ending up in court, being fined or even being closed down
The Food Safety Standards is very important as it sets the guidelines and defines your
responsibilities to customers and colleagues. The following is taken from FSANZ
Standard 3.2.2 Division 4
Division 4 – Health and hygiene requirements
Subdivision 1 – Requirements for food handler
13 General Requirement
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
15 Hygiene of Food Handlers
1. A food handler must, when engaging in any food handling operation:
a. 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;
b. Take all practicable measures to prevent unnecessary contact with
ready-to-eat food;
c. Ensure outer clothing is of a level of cleanliness that is appropriate for
the handling of food that is being conducted;
d. Only use on exposed parts of his or her body bandages and dressings
that are completely covered with a waterproofed covering;
e. Not eat over unprotected food or surfaces likely to come into contact with
food;
f. Not sneeze, blow or cough over unprotected food or surfaces likely to
come into contact with food;
g. Not spit, smoke or use tobacco or similar preparations in areas in which
food is handled; and
h. Not urinate or defecate except in a toilet.
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2. A food handler must wash his or her hands in accordance with subclause (4):
a. Whenever his or her hands are likely to be a source of contamination of
food;
b. Immediately before working with ready-to-eat food after handling raw
food; and
c. Immediately after using the toilet
3. A food handler must, when engaging in a food handling operation that involves
unprotected food or surfaces likely to come into contact with food, wash his or
her hands in accordance with subclause (4):
a. Before commencing or re-commencing handling food
b. Immediately after smoking, coughing, sneezing, using a handkerchief or
disposable tissue, eating,
c. Drinking or using tobacco or similar substances; and
d. After touching his or her hair, scalp or a body opening
4. A food handler must, whenever washing his or her hands:
a. Use the hand washing facilities provided;
b. Thoroughly clean his or her hands using soap or other effective means,
and warm running water; and
c. Thoroughly dry his or her hands on a single use towel or in another way
that is not likely to transfer pathogenic micro – organisms to the hands
The Food Standards Australia New Zealand Standard 3.2.2 is taken from www.comlaw.gov.au
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Food Preparation
Practices, such as:
▪ How food is handled;
▪ Use of utensils and gloves;
▪ Cleanliness;
▪ Suitable areas for food preparation (animals are forbidden in these areas and
no smoking, etc.).
Food Storage
Temperatures maintained for particular foods:
▪ Cold food – below 2ºc - 4ºc;
▪ Frozen food – below minus 18ºc;
▪ Hot food – over 60ºc
▪ Dry stores – from 5ºc to 10ºc
Cleaning Practices
When you are feeling tired it is easy to miss little things that may not seem important.
If you have a regular routine and know how to clean properly, you can make the job
easier. Know what you are doing and why. By helping keep your establishment clean
and hygienic, you will enjoy greater pride in the establishment. Your reputation will be
enhanced amongst customers who will be more inclined to return.
▪ Cleaning
This is when you remove all the dirt such as dust, grease, food scraps and other
deposits from the surface of all equipment and food areas. This is done by:
o Scraping
o Rinsing
o Washing
o Rinsing again to remove all the soap.
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▪ Sanitation
This is when you sterilise an area by using a bacteria-killing or sanitising
product after cleaning. Sanitising products for food areas are available from
your chemical supplier. Bleach is the base of most sanitising products. All must
be used according to the directions on the label.
o Heat- is also a sanitiser. Water and oven temperatures must be over
75ºC. Most commercial dishwashers can be set at minimum
temperatures to ensure utensils are free from bacteria.
▪ Cleaning and Sanitising For:
Glassware, cutlery and crockery:
o Scrape.
o Pre-rinse.
o Wash in the dishwasher at 66º – 71ºC for 60 seconds.
o Rinse at 82ºC for 10 seconds.
▪ Remember
Most commercial dishwashers have a dispenser to ensure correct levels of
detergents and sanitisers are used for each load.
Hand washing dishes or appliances:
o Wash at 45ºC.
o Rinse at 77ºC for 30 seconds. This temperature may burn your hands,
so ensure you wear thick good quality gloves.
▪ Remember
There should be a chemical sanitiser in the final rinse.
Benches and food preparation areas:
o Brush, wipe or scrape to remove all obvious surface dirt.
o Rinse to remove all remaining dirt.
o Wash with hot soapy water.
o Rinse with hot clean water.
o Soak or wipe over with sanitiser according to label directions.
o Air dry as tea towels and other cloths gather and spread bacteria.
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Environmental Hygiene
This refers to the need to keep your workplace free of clutter or conditions that allow
bacteria and vermin to thrive. Management and staff must:
▪ Regularly clean and maintain the premises;
▪ Control pests and vermin;
▪ Implement a daily cleaning schedule;
▪ Maintain and clean equipment (ensuring any used for storing or holding hot or
cold food is kept at the required temperature);
▪ Maintain food or beverage service areas at the highest standard of hygiene;
▪ Follow correct storage and garbage removal procedures;
▪ Follow your workplace ‘no smoking’ requirements;
▪ Not smoke in food preparation and storage areas.
Minimising Hygiene Risks in the Workplace
In order to minimize hygiene risks in the workplace, a Food Safety or Hazard Analysis
Critical Control Point (HACCP) Program must be implemented. In this instance,
potential risks can then be controlled and minimized by conducting regular audits
involving checking all procedures, equipment, storage areas, supplier premises and
delivery vehicles to ensure that they are compliant under The Food Act.
Hazard Analysis and Critical Control Point (HACCP)
HACCP is a methodology and a management system. It is used to identify, prevent,
and control food safety hazards. HACCP management systems use the following
methodology:
1. Conduct a hazard analysis.
2. Identify Critical Control Points (CCPs)
3. Establish critical limits for each critical control point.
4. Develop procedures to monitor critical control points.
5. Design corrective actions to handle critical limit violations.
6. Create a Food Safety Record Keeping System.
7. Validate and verify your safety system.
While we characterize the seven steps as a methodology, they are traditionally
referred to as HACCP principles.
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Critical Control Point (CCP)
A critical control point (CCP) is the point (or step) at which a control measure must
be applied. It is a point that is critical or essential to safety. It is the point where a
control measure can be used to prevent or eliminate a food safety hazard or to reduce
it to an acceptable level. Critical limits (see below) are set at critical control points
Critical Limit
A critical limit is a criterion or boundary that is used to distinguish between what is
acceptable (safe) and what is unacceptable (unsafe). A critical limit is a value of a
parameter or variable. Critical limits (values) are used to ensure that a process
produces safe food products. When critical limits are violated or exceeded, products
are deemed to be potentially unsafe.
Critical limits are established at critical control points (CCPs). They are used to
determine whether or not a CCP is still under control. Whenever critical limits are
violated or exceeded, CCPs are out of control and the associated products are
considered to be potentially unsafe.
The above information on HACCP is taken from
http://www.praxiom.com/iso-22000-definitions.htm#HACCP
Note: Critical Control Points are important as they enable an establishment to reduce
and control the spread of illness or disease.
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Flowchart of HACCP Principles
Above flowchart is taken from http://en.wikipedia.org/wiki/File:HACCP_Seven_Principles.png
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Reporting and Rectifying Hygiene Risks
What is your next action once you have identified hygiene risks at your workplace
whether it is within or outside of the scope of your responsibility? The following are
the steps to take:
▪ Once the risks have been identified, it needs to be noted in an appropriate log
book (if available) or report to your immediate supervisor
▪ Check with your supervisor for a time line to show when action can be taken
to rectify the identified risk
▪ Action that takes place need to be documented or noted in the appropriate log
book (same as the log book when the risk has been noted) ie. Cool room
technicians contacted regarding calibration and servicing of fridges and
freezers
▪ Once the risk has been rectified, again, the date and time must be entered in
the appropriate log book.
The reason for documenting the hygiene risk as well as when it is rectified in the log
book is to ensure that with proper documentation, all care will be taken to ensure that
contaminated items will be disposed of as well as this documentation can be used as
a legal defence if a food poisoning problem does occur.
Food Safety Plan/Program
A Food Safety Program is a documented set of steps that aim to prevent problems
with food safety before they occur, rather than relying on a reactive approach once
problems have already occurred.
A Food Safety Program covers all aspects of food service in your business, and has
procedures for each food process step to keep food safe. It also includes systems
that keep food safe across all aspects of food handling, such as pest control, staff
health & hygiene, cleaning, waste management, recall procedures or staff training.
Records and log sheets are part of your Food Safety Program. They are an
important part of the program, and can be used as evidence that you have taken all
reasonable measure to keep food safe.
A food safety program must:
▪ Systematically identify the food safety hazards that are reasonably likely to
occur in food handling operations of the food business, and
▪ Identify where, in a food handling operation of the food business, each hazard
identified can be controlled and the means of control, and
▪ Provide for the systematic monitoring of the means of control, and
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▪ Provide for appropriate corrective action to be taken when a hazard identified
is not under control, and
▪ Provide for the regular review of the program to ensure it is appropriate for the
food business, and
▪ Provide for the keeping of appropriate records for the food business, including
records about action taken to ensure the business is carried on in compliance
with the program, and
▪ Contain other information, relating to the control of food safety hazards,
prescribed under a regulation.
Benefits of a Food Safety Plan/Program
For many businesses, a Food Safety Program is a legislative requirement. However,
if you do not require a Food Safety Program by law in your State or Territory, you still
need to comply with the Food Safety Standards. Under the Food Safety Standards, to
show compliance you would still require evidence of Approved Suppliers, Staff
Training, checking goods on delivery and Storage Unit Temperature Logs as a
minimum.
A complete Food Safety Program assists in not only meeting the minimum legislative
requirements, but can give a business owner peace of mind that food safety risks for
your business have been assessed, procedures to keep the risk under control are in
place, and records or logs are being kept to prove the actions your business is taking
to protect the consumer.
Food Safety Programs often assist in reducing waste and improving productivity. The
safety of your food will be constant, and customers will know that you are taking
action to protect them from food poisoning. Regulators such as the local Council will
also be able to see the actions you are taking to reduce the risk of food poisoning in
the community.
If your food business is taken to court over a food poisoning incident, your Food
Safety Program and completed documentation (such as temperature logs or training
records) can be used as evidence of your commitment to providing safe food.
(Information on Food Safety Plan & Benefits of Food Safety Plan is taken from
http://www.infocusmg.com.au)
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Cleaning Practices
Display of schedules outlining how the premises are cleaned:
▪ Storage and disposal of garbage, location of bins, cleaning of garbage areas
and the removal of garbage;
▪ Manufacture and the supply of products to hospitality establishments;
▪ Sale of unclean food (it is illegal to sell food in a package that is not clean);
The Workplace Health & Safety Act outlines how specific jobs are to be done by
detailing safety equipment, standards of dress and shoes, as well as reasons for not
wearing jewellery.
Cleaning and Maintenance Requirements
Cleaning and maintenance is vital in all hospitality establishments. As we saw in the
previous section, unclean premises can cause food poisoning and attract rats, mice,
cockroaches, etc.
▪ Bar and Liquor Areas
All bar and liquor outlets must maintain the highest standard of hygiene and
safe equipment.
o Glassware, beer lines, ice makers, cocktail making equipment, sinks,
bar towels and cloths, bar areas, cool rooms, dispensers and shelves,
must all be kept clean and sanitised at the highest standard.
Otherwise, customers will get sick.
o Gas fittings for beer or soft drink dispensers, ice machines, cool room
and fridges must all be maintained in good order otherwise they will not
work to required standards and may cause accidents and injury to staff
or customers.
▪ Accommodation
Rooms must be kept at the highest standard. This is done by:
o Cleaning bathrooms, floors, vacuuming and dusting, as well as
changing linen;
o Attending to dripping taps, faulty power points, torn carpet, stains and
spills and light globes, etc. Accidents can occur in the accommodation
section of any establishment.
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▪ Food Preparation Areas
o Weekly and daily cleaning schedules are vital in these areas. A well-
planned schedule means no area is missed. Equipment must be cleaned
properly, and the cleaning products used must be reliable. Fridges and
cool rooms must be emptied and cleaned weekly. Sinks, knives, cutting
boards and benches must be cleaned and sanitised regularly,
particularly if you are changing from one food to another, from raw to
cooked form, etc.
o Maintenance in these areas involves attention to floors, chipped and
cracked tiles and gas connections. Rubber seals around fridge or oven
doors must be replaced if they are broken or perished. Thermostats on
dishwashers and ovens, as well as display thermostats on cool rooms
and freezers, must be accurate or replaced if they are not. Temperature
control is vital. Lights and all fittings must be well maintained.
▪ Store Areas
o Store areas, floors and shelving must be cleaned on a daily and weekly
schedule to ensure there is no build-up of dirt and dust. Ensure all stock
is rotated and not out of date and avoid contamination of food or other
supplies from vermin.
o Garbage storage areas must be cleaned and sanitised daily. A build-up
of garbage that might attract rats and mice must be avoided.
o Maintenance must be undertaken, such as replacing broken shelves or
lights.
o Waste should be removed from garbage areas. Bins should have bin
liners, lids and not be cracked or broken.
▪ Food Service and Public Areas
First impressions are lasting. It is very hard to get customers back if they first
walk into a dirty, dusty, broken-down restaurant.
o Cleaning of all food service areas is vital to avoid making customers sick.
Equipment such as self-serve salad bars, glass display counters, bain-
maries, chairs and tables, floors, lights, waiters’ stations, doors and their
handles must be cleaned after each service period. Public places such
as reception areas also must be cleaned daily.
o For all areas there are specific cleaning methods, e.g. all timber areas
are dusted, wiped and all spills and marks cleaned.
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o Carpeted areas are vacuumed at the end of the day or service period.
Carpets should be steam cleaned on a regular basis.
o Maintenance in these areas involves replacing torn or worn carpet,
replacing cracked or broken glass, fixing light fittings, repairing broken
chairs, etc.
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Washing Hands
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You can prevent problems when you clean regularly and maintain and fix broken
equipment or fittings. You also save money when you do these jobs properly.
▪ Equipment Cleaning
If equipment is not cleaned on a regular basis, germs and bacteria can spread
in the area you work. Equipment will not work properly and effectively when
dirt and grease are allowed to build up blocking air filters on vacuum cleaners,
etc.
Neglecting to clean beer lines causes the beer to taste bad. Ice makers build
up residues which, if allowed to accumulate from the water, will make the ice
taste foul, and the machines clog up and get damaged. Ovens that are not
cleaned create odours and convey grease to other food. This affects the
flavour of the food and reduces the efficiency of ovens.
When you know what you have to do, you must decide how to do it, that is:
o What type of equipment it is – large, small, fixed or movable;
o What you use this equipment for;
o What you clean this equipment with.
▪ Equipment Storage
Equipment not stored properly can cause accidents. If equipment such as
chairs and tables are left in front of fire exits, then people cannot escape in
the event of a fire. If heavy items are stored on high shelves, they may fall
when being handled. Would you like to eat off plates or drink out of glasses
stored in areas near the toilets or left stacked on the floor? You need to know:
o What type of equipment it is;
o If it is used often or only once a week;
o How heavy, light, small or large it is;
o What it is used for.
▪ Storing Hazardous Chemicals
Hazardous chemicals are used in every area of the Hospitality Industry. There
are definite procedures for how and where chemicals are to be stored.
Chemicals are stored in the following ways:
o In a separate storeroom away from other products.
o The store must be well lit and ventilated, not a stuffy cupboard in a
corner.
o Heavy containers must be stored down low to avoid dropping and spills
when moving them.
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o In sealed, labelled containers with directions for use and first aid
directions.
o Away from naked flame.
o Never stored in food containers.
o Never leave lying around where customers may come into contact with
them.
o Always follow the instructions on the containers when using chemicals.
o Never mix chemicals – some mixtures may explode.
▪ Minimise/Reduce the Spreading of Contagious Diseases
No one wants to end up with hepatitis or gastric disorders. You can reduce
the chance of spreading or catching contagious diseases by following some
very simple procedures when cleaning.
▪ Use of Gloves
Use different coloured gloves in different areas. Do not move from the toilet
section to the kitchen or rooms using the same gloves.
o Gloves used for cleaning bathrooms are kept for that area only.
o Gloves used for cleaning in the kitchen are kept for that area only.
o Gloves used for cleaning front of house areas, e.g. dining rooms
should be kept for those areas only.
o Always wear gloves when cleaning to avoid spreading or catching
disease.
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▪ Cleaning Procedure for Garbage Bins
This is to be done at the end of each day:
o Put on a pair of gloves.
o Tie the bin liners and remove to disposal area.
o Remove any scraps or bits that fell out of the bag.
o Tip detergent into the bin and lid.
o Wash and scrub the bin and lid inside and out using a hot water hose
and a long- handled scrubbing brush.
o Rinse the bin and lid using hot water hose.
o Half fill the bin and lid with hot water and then add a sanitiser and swirl
it around the bin and lid following the directions on the container for the
quantity of chemical to use and the soaking time.
o Tip out.
o Turn the bin and lid upside down to drain, then air dry.
o Once dry, reline with plastic bin liner and return the bin to its area.
o Remove gloves then store them.
o Wash your hands thoroughly.
▪ Remember
If left unattended, the hygiene problems you identify could be potentially
dangerous to yourself and others. If you think the problem is beyond your ability
or authority to resolve, report it immediately to your Supervisor to follow up.
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Chapter 3: Identifying Food Hazards
Food Poisoning
Food that is incorrectly handled or stored food is potentially fatal. In rare cases,
illnesses can be passed on just by handling contaminated food. Food poisoning occurs
when a person becomes sick after eating food that is contaminated (poisonous).
The symptoms are usually:
▪ Nausea
▪ Vomiting
▪ Fevers and chills (temperature going up and down)
▪ Stomach cramps
▪ Diarrhoea
▪ Gastro-enteritis
▪ Dehydration.
In the most severe cases:
▪ Double vision;
▪ Paralysis of the vocal chords;
▪ Paralysis of the digestive system, heart and lungs, leading to death.
Food does not have to look or taste bad to be contaminated. Bacteria are single-cell
organisms that multiply rapidly in the right conditions. This is the reason people
become so ill if the food is spoiled. Bacteria need the following conditions to grow and
multiply:
▪ Warmth
▪ Moisture
▪ Time
▪ Food
▪ Oxygen.
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Food Poisoning Chain
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Toxins
Toxins are formed when bacterial growth is so high the bacterial cells change into
toxins that are resistant to heat or cold. Some examples of food poisoning bacteria
and toxins are:
▪ Staphylococcus aureus. We carry this bacteria in our throats and noses, and
contaminate food when we cough or sneeze. It is very active when you have a
cold, sore throat or flu (nasal discharge)
▪ Clostridium perfringens. This is a toxic organism that is found in the intestines
of humans, animals, birds and insects. It is in dirt (soil and dust) so is always
present on the vegetables we buy, and in and on the bodies of animals
▪ Salmonella. This is found in the intestines of warm-blooded animals, humans
and vermin.
Naturally Poisonous Foods
These are foods that will poison us whatever we do with them. They should never be
eaten. Examples of these are:
▪ Toadstools and some other fungi;
▪ Rhubarb leaves.
Obviously Spoiled Foods
Chicken, fish or any food which has turned green and slimy and has a strong smell
should not be eaten.
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Examples of Hazardous Foods
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Temperature Danger Zone – Keep Hot Food Hot and Cold Food Cold
The temperature range between 5°C and 60°C is known as Temperature Danger
Zone. This is because in this zone bacteria can grow to unsafe levels.
▪ Keeping Cold Food Cold
Keep your fridge below 5°C. Use a fridge thermometer to check that the
temperature stays around 4 to 5°C. Also make sure you have enough fridge
space as fridges won’t work properly when they are overloaded or when food
is packed tightly because the cold air cannot circulate.
If you are running out of room in your fridge, remove foods that are not
potentially hazardous, such as drinks. The temperature of these foods is not
critical and they can be kept cool in insulated containers with ice or cold packs.
Freshly cooked food, not for immediate consumption, should have the
temperature reduced as quickly as possible. Divide into containers in small
portions and put it into the fridge or freezer as soon as it stops steaming.
▪ Keeping Hot Food Hot
Hot food needs to be kept and served at 60°C or hotter. If you are keeping it
warm for someone put it in the oven at 60°C or at 100°C if that is as low as your
oven will go. If you think the food will dry out, cool the plate or container until
the steam stops rising, cover and put it into the fridge.
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▪ Two-Hour/Four-Hour Rule
Use the two-hour/four-hour guide below to work out how long potentially
hazardous food can be held safely at temperatures in the danger zone.
o Less than two hours
o Between two hours and four hours
o Refrigerate or use immediately
o Use immediately
o More than four hours
o Throw out
Reference: Content on this page is taken from
http://www.foodsafety.asn.au
▪ Food Deterioration
There are many reasons why food goes bad, so let’s look at the main ones.
▪ Temperatures
Food has to be kept at the right temperature.
o Below -18ºC for frozen goods.
o Below 5ºC for perishable goods such as fresh meat, fish, poultry, dairy
products, prepared fruit and vegetables, e.g. salads, vegetables
prepared for the next meal service, etc.
o Over 60ºC for all hot food to be served hot, or food being held in a bain-
marie or oven. The internal temperature of the food has to be over 60ºC
for it to be kept safe.
o Always check the temperature of the food and the equipment in which it
is stored.
o Food kept in the coolroom, fridge or kitchen store for too long will start
to spoil and bacterial growth will change form and become toxic.
Food kept between 5ºC and 60ºC is in what is called the DANGER ZONE.
▪ Bacteria
When left in the danger zone, bacteria in the food start to increase. The longer
the food is left in these temperatures, the warmer it gets and the quicker the
bacteria multiply. After a period this bacterial poisons the food. This means the
food is spoilt and cooking or chilling it will not destroy the bacteria if the growth
has reached toxic level. The food may have changed in colour, texture and/or
smell
The limit for food to be left in the danger zone is two to three hours. This is a
guideline. Obviously, if food is left out in a kitchen that is steaming and really
hot, or left out in the sun, or in a hot room, it will go off more quickly. Use
common sense. Only leave food out of the fridge or bain-marie if you are
actually working on it at the time, and be quick.
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▪ Contamination
This is a term you will hear in all hospitality food areas. This means that safe
food has become spoiled because of how it was handled, prepared or stored.
Causes of contamination include:
o Staff who did not maintain personal levels of hygiene, by wearing dirty
clothes, wearing jewellery, having dirty and long finger nails, letting their
hair get dirty and not tying hair back
o Staff who did not wash their hands before touching food, after using the
bathroom or touching their bodies
o Staff who coughed or sneezed while preparing or serving food
o Staff who prepared or served food while sick with gastric or any
contagious disease, such as severe flu or hepatitis
o Raw food stored on top of cooked food and the blood or food juices
dripped on to the cooked food
o Food placed in coolrooms or fridges without covers and stacked on top
of each other
o Food put in a coolroom in any spare space and food stacked or stored
on the floor
o Cooked food placed back on to trays that had raw food on them and
were not washed
o Food left out to defrost on benches or in sinks of warm water
o Food delivered uncovered in vans or trucks which were not refrigerated
or had carried animals
o Food spoilt and poisoned by chemicals spilt on it, or left in containers not
washed and rinsed correctly.
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Physical hazards include objects that are hard or sharp such as glass, metal, plastic,
stones, pits, wood, or even bone. Physical hazards can lead to injuries such as
choking, cuts, or broken teeth. Some foreign material in food products may not be a
physical hazard but rather an undesirable foreign material such as hair, insects, or
sand that are not likely to cause injuries.
Chemical hazards vary in the aspect of production they are related to. Some potential
chemical hazards could be prior to a processor receiving product, such as the
improper use of pesticides or antimicrobial residues. Others could be chemicals used
on processing equipment such as oils used on equipment or sanitizers. Furthermore,
other potential chemical hazards may include substances that are safe or used in
processing at certain levels but can cause illness or injury if consumed at too high of
a concentration, such as sodium nitrite or antimicrobial solutions used in intervention
steps. The HACCP team will need to evaluate in the hazard analysis the likelihood of
the chemical to cause illness or injury. Generally, an operation’s Standard Operating
Procedures will address the acceptable use of products which could become hazards
if not properly handled and monitored.
Biological (microbiolical) hazards include microorganisms such as bacteria,
viruses, yeasts, moulds and parasites and cause Infectious diseases. They are
contagious and transmitted by insects, animals and by taking contaminated food and
water. Chickenpox, measles, typhoid are some of the infectious diseases. Some of
these are pathogens or may produce toxins. A pathogenic microorganism causes
disease and can vary in the degree of severity. Examples of biological hazards include
Salmonella, E. coli and Clostridium botulinum.
Reference of hazards taken from
http://msue.anr.msu.edu/news/biological_chemical_and_physical_hazards_assessed_with_haccp
Cross Contamination
Cross contamination is defined as the act of contaminating a food item with a foreign
product. The following are some of the common causes of cross contamination:
▪ Mixing raw items with cooked food
▪ Using the same chopping board when preparing raw and cooked food
▪ Food coming into contact with any type of chemical eg. Washing detergent, etc
▪ Handling food when you have cuts or sores that are not bandaged
▪ Pests and other foreign items coming into contact with food
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Moulds
These are living micro-organisms that cause food to spoil but which rarely cause food
poisoning. If food is left in damp areas, then the moulds can form mytoxins and these
may cause cancer if eaten in large quantities.
YEAST is similar to moulds and can cause food to ferment and spoil.
Correct Food-Handling Procedures
▪ Defrost all frozen food in the coolroom or microwave, never out on the bench
or in a sink of warm water. Keep food out of the DANGER ZONE (cold food
below 5ºC, hot food over 60ºC).
▪ Portion large quantities of hot food to be chilled into smaller containers, e.g. for
20L hot soup, break into three smaller containers. This ensures the food is
cooled down to under 5ºC as quickly as possible. The temperature of the food
has to be reduced in three to four hours to avoid bacterial growth.
▪ Never replace cooked food on to trays, benches or cutting boards that have not
been washed and have had raw food on them.
▪ Cover all food to be stored.haccp
▪ Store cooked food on high shelves and raw food on low shelves.
▪ Separate different types of food to avoid cross-contamination.
▪ Wash ALL fruit and vegetables before cooking them or preparing salads.
▪ Purchase all products from reliable suppliers.
▪ Use cleaning and sanitising procedures correctly and safely, and store
chemicals away from food areas to maintain the highest standards of hygiene.
▪ Rotate all food stocks. Do not over-order and do not keep fresh perishable
products such as meat, fish or poultry on hand for long periods. Order daily or
every second day.
▪ Use clean utensils and food preparation equipment. If food is on display to the
public, ensure it is covered and kept at the correct temperature. For self-serve
facilities, ensure clean utensils are provided.
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▪ Personal and Environmental Hygiene
o Follow the personal hygiene rules and take daily showers and remember
clean hair, clean uniform, no jewellery, short clean nails, no nail varnish,
hair tied back or covered. This will maintain personal standards.
o Use disposable plastic gloves when handling food that is not going to be
cooked. Use utensils when handling hot food. The legislation requires
minimum human contact with food.
o Wash hands after using the bathroom, before starting work, after breaks,
before you touch food or equipment, when changing from food to food
or different equipment, after smoking, touching your face or hair and after
using a nasal tissue.
o Do not report for work if you have a gastric disorder, severe flu with nasal
discharge, severe cough or sore throat. In the event of going to work with
these, or any other infectious diseases, you are contaminating
everything you touch or breathe on, cough or sneeze over, or are near.
o If you have a cut or open sore it must be covered by a bandage and then
covered by a waterproof dressing to ensure you do not contaminate food
and equipment.
o Band aids must be bright blue or yellow, and if a cut is on the hand it
must be covered by a glove. Any food that comes into contact with a
band aid or bandage being worn by a food handler must be thrown out.
o In your work environment, maintain the highest standards of hygiene to
ensure vermin and bacteria have no place to eat or live.
▪ Food-Handling Cycle
1. Fresh food arrives on site in a refrigerated van.
2. Food is placed in a coolroom, or fridge.
3. Food is taken by a chef for preparation.
4. Food is prepared and cooked.
5. Food held hot over 60ºC for meal service or chilled to less than 5ºC.
6. Food left over should be re-trayed and chilled in the coolroom as
quickly as possible (within four hours) if it was not in a self-serve bay or
an unheated buffet area
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7. If food has been in a self-serve bay it is not to be served again.
8. Food is reheated as quickly as possible in a steamer or oven (never a
bain-marie).
9. After meal service, food must be disposed of. In the case of a product
that can be served cold and was reheated and chilled properly, you
may be able to use it in the salad or sandwich area.
10. For food that is to be re-used; you must be absolutely certain that it
was held, chilled and reheated in a quick and safe way.
11. Frozen or pre-prepared products after their first meal service cannot be
chilled, reheated and served.
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Chapter 4: Pest Control & Waste Disposal
The most common pests and vermin found in hospitality establishments in Australia
are:
▪ Rats and mice
▪ Flies
▪ Cockroaches.
They all carry bacteria and spread germs and disease through their saliva and
droppings.
▪ Rats and Mice
o They are attracted by dirty rubbish areas.
o Their available food supply is found in garbage areas or inside buildings.
o They get into premises through open drains, cracks and holes, open
windows and under doors that do not seal properly.
▪ Flies
o They breed in rubbish and decaying matter, such as food and animal
droppings.
o They fly in open windows and doors, and ride on our backs, etc.
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▪ Cockroaches
o They breed in dark, warm, moist areas such as refrigeration motors, hot
water systems, and the casings of large equipment (steamers and
microwaves).
o They also breed in wall and floor hollows and around pipe fittings.
o They enter through drains, pipes and cables and any space no matter
how small. They can also fly in.
Control
▪ Keep all doors and windows covered with fly screens.
▪ Install a blue light zapper to control flies in the kitchen and food preparation
area.
▪ Keep garbage bins covered.
▪ Keep garbage storage areas clean.
▪ Do not allow other rubbish such as cartons, cans, bottles or old equipment to
lie around and build up.
▪ Have no uncovered drains.
▪ Leave no food lying around the kitchen at night.
▪ Keep all food storage areas spotlessly clean.
▪ DO NOT use regular fly sprays in food preparation or food service areas as the
spray droplets contain a chemical that will contaminate food.
▪ Have a reliable pest control company conduct a regular pest control
programme.
▪ Pest Control Procedures
o Deny access Block and seal any areas where pests may enter.
o Deny food All food should be stored in airtight containers. Do not leave
food out overnight to defrost because this is when vermin are active;
after you have gone home and the area is dark and quiet.
o Look for droppings, nibbled packets in dry store, baby cockroaches
appearing from steamers or microwaves when operating.
Pest control No sprays. Blue light zapper, baits and traps in areas where
they are away from food are preferred. Arrange a pest control programme
with a reliable company.
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Waste Disposal Procedures
Maintaining good hygiene and garbage clearing procedures to avoid
▪ Smells which turn customers away
▪ Providing attractions for vermin
▪ Creating a breeding ground for vermin or flies.
The law and good practice have established procedures for the removal and disposal
of rubbish. Different procedures apply to different areas.
▪ Kitchen
o Clean bins and lids.
o Line with plastic bin liners.
o Empty regularly. Do not allow to overflow.
o Wash and sanitise, as described in the previous section.
o Do not use old garbage bins for food storage.
o Do not use old cracked or broken bins where food and dirt can gather in
cracks and holes.
▪ Main Garbage Disposal Area
o As far away from the back door of kitchen and food storage area as
possible.
o Collected daily or at least twice a week if kept in large metal containers
with lids supplied by a contractor.
o Disposal area must be swept and hosed down daily, or more frequently
if required.
o Break down garbage into cartons, glass and non-recyclable products.
Reference taken from © Australian National Training Authority
End of Document