Safe Food Handling Practices

Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
page
01
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Food Safety
page
#
Many Hospitality workers handle food as part of their daily job. Therefore, chefs
and kitchen staff, bar staff, fast food operators, sales representatives, caterers,
tour guides and many others, need to understand the importance of food safety.
All stages of food production and sale require close attention to food safety
matters. Ordering, receiving, storage, production, display, selling and disposal
processes must all be tightly controlled. Contamination from microbiological,
physical and chemical sources must be avoided and cross-contamination
between raw and cooked food and between food groups must also be
prevented.
Legislation and best practice models have been established so that businesses
and employees can practise safe food handling. Food Standards, Food Acts,
HACCP and food safety programs all contribute to ensuring food is safely
delivered to the customer.
Remember, food poisoning is not on the menu!
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Food Safety Legislation
page
#
There is legislation governing correct food handling processes in New Zealand and Australia.
Food Standards Australia New Zealand (FSANZ) develops and administers the Australia
New Zealand Food Standards Code, which sets out the requirements for food safety.
Compliance with these standards is the minimum requirement within the establishment and
all operational duties should be planned based on the code.
For generic food safety standards and guidelines go to:
• www.foodstandards.gov.au
• www.foodsafety.govt.nz
In Australia, each state and territory has its own legislation governing food safety. For
specific details you should visit the relevant web sites:
• NSW: www.foodauthority.nsw.gov.au/…
• Vic: www2.health.vic.gov.au/…
• Qld: www.health.qld.gov.au/…
• WA: ww2.health.wa.gov.au/…
• ACT: www.legislation.act.gov.au/…
• SA: www.sahealth.sa.gov.au/…
• NT: www.health.nt.gov.au/…
• Tas: www.dhhs.tas.gov.au/…
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Food Safety Legislation
page
#
The Food Acts outline basic hygiene and temperature requirements for food handling. They also
detail the role of Environmental Health Officers (EHOs). The EHOs play an important role in
keeping our industry safe for both customers and workers. EHOs, commonly referred to as
Health Inspectors, have wide-reaching powers to conduct checks of premises, compliance with
building codes and adherence to safe food handling practices.
The EHO has 2 main rights in his/her role:
• The right of entry: An EHO has the right to enter your premises at any time during normal
operating hours, including in the middle of your busiest lunch service! A well-run kitchen
should be able to maintain good hygiene practices, even during the busiest times
• The right of inspection: An EHO has the right to inspect any and all areas of your business. This includes
taking food samples from any area, for the purposes of testing for bacteria. Bacteria are measured in colony
forming units (CFUs). A certain number of CFUs is allowed, however warnings, fines, seizure of foods and/or
unsatisfactory equipment and even forced closure of the premises can result if laboratory tests show excessive
numbers of CFUs
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Food Safety Legislation
page
#
Failure to comply with food legislation can result in breach notices, fines and court proceedings.
In NSW, breach notifications are made public on a name and shame list, so that consumers can
see which restaurants have breached food safety in the last 2 years. Imagine the damage to
your restaurant’s reputation!
The legal framework is used to ensure that businesses meet minimum standards, however you
should always try to exceed these standards, as prevention is better than cure. Familiarise
yourself with the requirements and if you are unsure, check with your local council in regards to
specific requirements in your region.
In Australia, local councils are in charge of enforcing building codes, supervising safe food
handling and conducting random inspections of food premises. They can also establish grading
systems for premises that comply with the food safety standards.
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
HACCP
page
#
Hazard Analysis of Critical Control Points (HACCP) is a system that
originated in the USA to prevent food poisoning of astronauts whilst in
space. It incorporates general hygiene requirements into the daily
operational processes of an establishment and is used to minimise the risk
of food poisoning, by analysing possible points of contamination. Good
mise en place (food preparation tasks) and workflow will help to perform the
required duties of monitoring and record keeping.
HACCP is an ideal process for establishments that serve large amounts of
food or prepare cook-chill food. In both cases, the potential to poison large
numbers of customers is enormous. The principles and processes also
apply to smaller establishments. Although there can be a lot of work
involved, there are no excuses for not complying with food safety
requirements. Consultants are available to assist with implementing food
safety procedures.
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
HACCP – 7 principals
page
#
Hazard Analysis
Hazards are any biological, chemical or physical property
which could cause a food safety problem. Hazards can occur
at any part of the food production pathway. Hazard analysis
involves identifying and assessing the seriousness and
likelihood of the hazard occurring.
Critical Control Points
A point, step or procedure at which control can be applied so
the hazard can be prevented, eliminated or reduced to an
acceptable level.
Critical Limits
Maximum or minimum levels which ensure safety of the
product. For example, if the number of bacteria in a sample is
below a certain level, then the product is deemed acceptable;
if the number of bacteria is above that level, the product is
deemed unacceptable. Minimum internal temperatures are
critical limits for cooking.
Monitoring and Sampling
The systems and procedures used in food production must be
monitored to make sure they are being followed. Samples are
taken at each step so they can be tested to see whether the
critical limits have been breached.
Corrective Action
If the monitoring and sampling indicates an unacceptable level,
then the processes and procedures must be adjusted to prevent it
happening again.
Verification
All businesses must make sure that their HACCP procedures are
working correctly. There is a variety of procedures that can be
followed to verify the accuracy of the HACCP program.
Record Keeping
All testing, monitoring and verification must be recorded and
those records must be stored. This is so you can prove that your
procedures meet the requirements.
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Critical Control Points and Monitoring Procedures
page
#
To minimise the risk of food contamination we need to look at all steps involved in food preparation and
sales. This is referred to as the catering cycle and is illustrated below.
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Critical Control Points and Monitoring Procedures
page
#
Ordering
Ensure that you have clear product specifications and good standards for quality, as well as
delivery and hygiene procedures. Only use suppliers with appropriate accreditation, who
meet food safety requirements.
Receiving
Ensure that deliveries are systematically checked on arrival:
• Check for any signs of poor quality, such as frozen food starting to thaw, cans with dents
or yoghurts with bloated lids
• Food items should have no obvious contamination and packaging must be intact and in
good condition
• Ensure that cooked and raw foods are separated to prevent cross-contamination
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Critical Control Points and Monitoring Procedures
page
#
Storing
Ensure that food is stored according to relevant requirements:
• Cold food must be stored below 5°C, frozen food must be stored below -18°C
• Store dry foods in a cool, dry location, on shelves with even temperature and good ventilation
• Keep food groups separate
• Store items to prevent cross-contamination, e.g. cooked foods on the top shelf, raw foods below, all food
to be covered
• Regularly check use-by dates and quality indicators such as freezer burn
Preparing
Keep preparation of different food items separate wherever possible:
• Keep raw and cooked ingredients apart
• Do not use the same tools or cutting boards for different tasks and always wash them when changing
tasks
• Wash, peel and rewash (WPRW) vegetables in clean water
• Clean and sanitise benches and cutting boards in between production steps
• Reuse or refrigerate within 2 hours, or use within 4 hours
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Critical Control Points and Monitoring Procedures
page
#
Processing, Packaging and Holding
Par-cooking, pre-cooking and cook-chill:
• Only take small amounts out of the fridge or freezer and return prepared goods to the correct storage
conditions immediately, e.g. seafood on drip trays covered with ice, meat separated on trays and covered,
poultry trussed or cut and covered on trays
• Use high risk items quickly, e.g. custard sauce and hollandaise
• Ensure appropriate internal temperatures are reached when cooking
• Keep storage containers sealed and prevent any physical contamination prior to adding food
• When cooling food ensure that the internal temperature is reduced from 60°C to 21°C in a maximum of 2
hours and from 21°C to 5°C within a further maximum period of 4 hours
• Use a probe thermometer that is accurate to +/- 1°C of the actual temperature. Laser thermometers can
also be used to take the surface temperature
• Use a spoon to taste food and never double-dip. Always use a fresh, clean spoon for each taste test. Do
not dip your fingers in the sauce as this will cause contamination
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Critical Control Points and Monitoring Procedures
page
#
Transporting
Minimise any adverse effects on food:
• Prevent any cross-contamination and apply general food handling principles
• Transport food at the correct temperature
• Ensure that frozen food remains frozen while in transit
• Use a datalogger to record food temperatures during transport
• Do not cause any damage to packaging during transport
• Check portable food storage equipment regularly for temperature compliance
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Critical Control Points and Monitoring Procedures
page
#
Selling and Displaying
Minimise waste and contamination:
• Adhere to two-hour and four-hour rule
• Prevent any cross-contamination and apply general food handling principles
• Sell and display food at the correct temperature, i.e. internal temperature of cold food below 4°C
and hot food above 65°C
• High risk food items must not be held or displayed for long periods
• Any damaged food cannot be sold
• Wash your hands thoroughly prior to handling food that will not be reheated. Use gloves, palette
knives, meat forks or tongs to minimise contamination
• Separate serving utensils must be provided for each food item
• Sneeze guards or other protective barriers must be placed on all display items
• Food cannot be sold beyond the expiry date
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Critical Control Points and Monitoring Procedures
page
#
Disposing
Separate and store appropriately:
• Items for disposal or return must be segregated and clearly labelled
• Food for disposal must not be resold to customers
• Food for disposal must be stored under appropriate temperature conditions
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
HACCP Requirements
page
#
The following flow chart provides a guide for
identifying CCPs.
Once the CCPs have been defined it will be
necessary to establish control measures which may
be defined to an exact specification, or have an upper
or lower critical limit. For example, a critical limit for
temperature testing may allow for a slight variation,
based on the accuracy of the thermometer used.
Under the Code, an appropriately calibrated
thermometer must be accurate to within +/- 1°C,
meaning that if a temperature of 70°C is displayed,
then the temperature is actually somewhere between
69°C and 71°C. Your critical limits may be modified to
allow for this variance, e.g. requiring a minimum
temperature display of 71°C according to the
thermometer, to be sure that the temperature is at
least 70°C.
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Monitoring Procedures
page
#
Monitoring procedures are designed to ensure that food safety protocols are followed at each critical control point.
Common monitoring procedures include:
• Measuring temperatures of storage equipment
• Measuring food temperatures with thermometers
• Enforcing time limits for receiving
• Visually examining items for quality
• Conducting bacterial swabs to determine contamination levels
• Using chemical tests
This is best highlighted with an example. When you receive a meat delivery you need to consider the following points:
• The delivery has been temperature-controlled in transit and tracked with a datalogger
• The temperature is measured using a probe thermometer
• It is stored at the correct temperature within allowable timeframes
• The storage facility has the temperature displayed externally and temperatures are recorded periodically
• Before preparation it is visually inspected for quality indicators such as discolouration and freezer burn
• A swab is taken to determine the level of bacterial contamination – if the bacterial count is over the threshold, the
meat must be discarded
• The internal temperature of the cooked item is measured
• The cooked item is chilled within the allowable timeframe, using the 2-hour, 4-hour rule
• The item is reheated to an appropriate temperature and then consumed within an allowable timeframe
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
The 2 and 4 hour rule
page
#
The two-hour and four-hour rule
Food can be safely held out of temperature control for a short period of time without a significant increase in the
risk of food poisoning if the “two-hour and four-hour rule” is followed. The “two-hour and four-hour rule” relates to
the time for which food can be safely held between 5°C and 60°C, it is applied as follows:
0 to 2 hours: Use immediately or refrigerate ≤ 5°C
2 to 4 hours: Use immediately
After 4 hours: Throw away
• Using immediately means that food must either be sold within that 2-hour period or alternatively cooked or
processed to reduce or eliminate any pathogenic bacteria present.
• To successfully apply the two-hour and four-hour rule you must ensure that potentially hazardous foods and
ingredients have been handled correctly during receival, storage and preparation.
• If you cannot be sure of this, then you are not adequately demonstrating use of the two-hour and four-hour rule.
This approach minimises the possibility of food poisoning to your customers. The implementation of this system is
seen by government as a means to curb the growing amount of food poisoning occurring in Australia in recent
years.
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Food safety plan requirements
page
#
Every food-handling establishment is required to implement a food safety program that ensures the safety of the
food it handles. The program will dictate the policies and procedures that need to be followed, both on a large,
organisational scale and on an individual task scale. The food safety program will dictate information related to
food safety which must be recorded. Some of the documents used include:
1. Record of Goods Received
2. Product Monitoring Sheet
3. Approved Food Suppliers
4. Freezer Temperature Record
5. Coolroom Temperature Record
6. Cooling/Heating /Holding Log
7. Temperature Calibration Record
8. Staff Sickness Register
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
HACCP Documentation
page
#
A HACCP program involves lots of policies and procedures. An essential part of
any HACCP program is the monitoring and recording of various processes. These
documents are all used to provide a record of the actions carried out by a food
handling business as part of their HACCP program.
• Records of the details of suppliers who have been approved by the business
and meet HACCP requirements.
• A cleaning schedule that is required for a HACCP program.
• Record the temperature variations of foodstuffs during preparation and
production.
• Coolroom temperature log as part of the monitoring regime
• Record of the freezer temperature recorded as part of the monitoring regime.
• Log of incidences of staff sickness and whether food handling was involved.
• A matrix that records all food safety training given to staff
• A form is filled out by suppliers so that their HACCP procedures can be verified
and so they can become an approved supplier.
• Records the calibration of thermometers undertaken by the business.
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Corrective Actions
page
#
The purpose of monitoring food safety procedures is to identify whether there are any
shortfalls. Identifying shortfalls or problems means that you can take corrective actions to
prevent the problem recurring. If you don’t know there is a problem, how can you fix it?
Investigations and corrective actions must be implemented when any of the following
occurs:
• Customers and/or staff suffer food poisoning
• Customers complain about food safety issues
• Single use items are misused, e.g. plastic cups are reused
• Expired food is displayed and/or sold, e.g. pre-packaged pies and sausage rolls
• Food is found to have been contaminated or spoiled
• The food handling environment is found to be unclean or unhygienic
• Evidence of pests and/or vermin is found
Records must be kept for all monitoring procedures and corrective actions that have
been implemented. These records must be available for inspection so that the business
can show a government inspector that appropriate measures are being taken.
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Contamination
page
#
Food can be contaminated in 3 ways:
• Biological contamination: arises from disease-causing
microorganisms such as bacteria, moulds, yeasts, viruses
and fungi
• Physical contamination: occurs when food contains
foreign matter such as glass, scourer shavings, wood and
porcelain pieces
• Chemical contamination: happens when food is in
contact with pesticides, toxic material or other chemicals,
such as detergents
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Biological Contamination
page
#
All foods naturally contain microorganisms and it is important to understand that not
all microorganisms are bad for you. Some types of microorganisms live in your
stomach to help digest your food and these are often sourced from the food we eat.
For example, yoghurt is an excellent source of lactobacilli, which help to protect
against harmful microorganisms.
Microorganisms are used in many cooking processes. Yeasts are used to ferment
ingredients to produce bread, wine and beer. Some safe moulds are used in the
production of cheese, such as blue vein cheese. Some bacteria are used in the
production of dairy products.
However, microorganisms that are bad for your health can easily grow on food products. Microorganisms are
present in the air, on surfaces, on your body and everywhere else you can think of. As soon as they land on a food
item, they are able to begin multiplying and breaking it down.
Bacteria, fungi, yeast, moulds and other microorganisms start multiplying on food as soon as it is harvested or
processed. Storing food at low temperatures does not kill microorganisms, it only slows down their growth. As soon
as food enters the danger zone, microorganisms begin to multiply.
This is why you must minimise the time food spends in the danger zone, practise the correct storage and handling
techniques and use the product as quickly as possible.
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Biological Contamination Sources
page
#
There are 2 important steps in contamination: the initial contamination
and its progression into food spoilage. Spoilt food cannot be used, as it
can cause severe food poisoning. Spoilt food shows clear signs such
as slime or mould on the surface. Strong odours, discolouration and
the development of gas (bubbles or foam) in the cold item are also
indicators. Gas development can affect the shape of the packaged
food product, e.g. bloated tops on yoghurt containers, canned food that
may expand and crack the seals.

Imagine Educat	ion Australia Pty Ltd | C	ICOS 02695C | RTO 31302 page #
Biolo	gical Contamination Sources

SITXFSA002 Participate in Safe Food Handling Practices

Agent	Source	Incubation Period	Symptoms
Campylobacter spp.	Undercooked poultry, mince and sausages, unpasteurised milk, cooked foods contaminated by raw foods such as meat and poultry	1-10 days	Fever, nausea, abdominal cramps, diarrhoea
Staphylococcus aureus	Raw meat and poultry, raw milk, custard, hams, sausages, salads, uncovered cuts and sores	0.5-8 hours	Nausea, vomiting, abdominal cramps, diarrhoea
Salmonella spp.	Raw meat, poultry and dairy, mayonnaise, salads, eggs, milk, orange juice, sprouted seeds, dairy products; cross-contamination from raw foods, utensils, equipment and hands	6-72 hours	Headache, fever, nausea, abdominal cramps, diarrhoea
Listeria monocytogenes	Most raw foods, cooked food contaminated through poor handling	12 hours – 3 weeks	Fever, chills, headache, backache, abdominal pain, diarrhoea Miscarriage and death
Clostridium perfringens	Soil, intestinal tracts, food left in danger zone for some time; slowly-cooled foods such as casseroles, stews, gravies and pie fillings	6-24 hours	Abdominal cramps, profuse diarrhoea
Clostridium botulinum	Canned foods (particularly low acid), dirt	12-36 hours	Nausea, vomiting, swallowing and speaking difficulties, visual disturbances
Bacillus cereus	Starchy vegetables, meat products, cereals, rice, sauces, puddings, spices	1-6 hours (vomiting) 6-24 hours (diarrhoea)	Malaise, nausea, vomiting, abdominal cramps, tense muscles, profuse diarrhoea
Norovirus	Food contaminated by faecal matter, person-to-person contact	24-48 hours	Fever, nausea, vomiting, abdominal cramps, diarrhoea, headache
Influenza, rhinovirus	Human body fluids shared as a result of poor health practices and/or inadequate sneeze guards	1-4 days	Runny nose, cough, fever, headache, sore muscles
Escherichia coli	Unpasteurised apple and orange juices, sprouted seeds, fruit, raw milk cheese, salads; meat and meat products, especially undercooked minced meat patties in hamburgers; food contaminated by faecal matter	2-5 days	Malaise, nausea, abdominal cramps, diarrhoea, bloody diarrhoea

Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Other Types of Contamination
page
#
Physical Contamination
Food is often physically contaminated before arrival. Using the process of
wash, peel, and rewash (WPRW) is a simple way to reduce this
contamination.
Food items may contain foreign matter including stones, timber pieces or
soil. Potatoes and other vegetables that come from the ground often have
dirt and other contaminants on them when they are purchased. Again,
proper cleaning and inspection procedures will alleviate this danger.
Food may also be physically contaminated as a result of the practices in
your kitchen. Scourer shavings, shards of glass and fragments of crockery
can all contaminate food if they are not cleaned up appropriately. While it
may seem like a hassle to clean up a broken plate in the middle of service,
think about what might happen if a customer swallows food with pieces of
crockery in it!
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Other Types of Contamination
page
#
Chemical Contamination
 Chemical contamination can result from naturally-occurring chemicals and manmade chemicals.
Poisonous chemicals which occur naturally in food include Solanine in green potatoes and other
nightshade vegetables, Oxalic acid in rhubarb leaves, Low levels of cyanide in apple seeds, Ricin in
castor beans and Tetrodotoxin in pufferfish.
 The effects of naturally-occurring toxins can easily be avoided by simply not using the ingredients –
if your potatoes are green, either cut the green parts out or throw out the potato.
 You must be extremely careful with molluscs, as they are filter feeders and take up contaminants
from the environment.
 On farms, plants are often sprayed with fertilisers, pesticides and herbicides. The WPRW technique
is useful for removing chemical contaminants.
 Chemical contamination can occur during food preparation if food comes in contact with chemicals
used in the kitchen. Cleaning chemicals must not be allowed to come into contact with food.
Chemicals must be stored separately from food so that accidental spills or vapours do not
contaminate the food.
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Hygiene Principles
page
#
Being a chef requires a lot of discipline. You often work split shifts and on weekends and
the passion for food is the fuel that drives chefs to do this demanding job. Part of this
discipline is the need to ensure that hygiene standards are maintained in all areas of the
enterprise.
• The image portrayed by the physical appearance of the establishment – is
everything clean, does it look professional, would you want to eat at this establishment?
• The image of the kitchen – does it look clean, organised, professional and properly
equipped?
• The image of the staff – do they look professional, neat, dressed correctly, portray their
dedication to their work?
The first thing customers see when they visit your restaurant is the establishment itself.
They will look at the exterior of the restaurant and then the interior of the dining area.
Many modern restaurants have open kitchens, where the customers can see what is going
on and observe the hygiene standards of the chefs themselves.
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Hygiene Principles
page
#
Good hygiene and food safety assists a business as it helps minimise waste. For example, if food is stored
correctly it will last longer and less will need to be discarded. Clean kitchens will harbour fewer pests and bacteria,
which means less contamination and reduced waste. Keeping equipment well-cleaned and maintained also
assists in lowering maintenance and replacement costs, as it lasts longer.
It is also important to remember that hygiene is a legal requirement and non-compliance can cost the business a
great deal in fines or even result in closure. Because of this, many large establishments employ independent food
auditors to regularly inspect premises, conduct audits and take food samples for further testing by laboratories.
In the case of a food poisoning complaint or incident, the establishment may have to provide proof that the food
served was safe. Because of this, it has become good practice to freeze and keep samples of each batch of food
served, particularly for large catering operations. If the establishment can prove that the food served was safe, by
having the frozen samples tested, then they may avoid fines or sanctions.
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Personal Hygiene
page
#
Personal hygiene includes all aspects of hygiene related to your person. It includes
your body, clothes, jewellery and the way you handle and care for these things with
relation to contaminants.
When handling food constantly, it is extremely important to have high levels of
personal hygiene. • Do not touch your hair
during work
• Use shampoo and
conditioner for
cleaner, healthier hair
• Brush your hair prior
to service to look neat
and professional
• Tie back long hair or
cover it with a hairnet
or hat
• Never brush your hair
in a food area
• Shave (if required) and
wash your hair
• Do not wear makeup or
jewellery in the kitchen.
Food items can get
stuck under jewellery
and let bacteria grow,
which can contaminate
other food. Makeup can
stain your uniform and
contaminate food
•Cuts, abrasions
and open sores
harbour bacteria
and bodily fluid and
must be prevented
from coming into
contact with food.
This also prevents
bacteria from food
entering the wound
and causing
infection. Bright
waterproof
dressings can be
detected easily if
they come off. You
may want to wear
gloves as added
protection
•Shower daily
• Keep your nails
short and clean,
as dirt and
bacteria can
thrive under
them
• Nail polish is not
to be worn by
food handlers, as
it can chip and
contaminate
food. Artificial
nails can fall off
into food without
you realising
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Hand Washing
page
#
Hand washing is the best form of contamination control. If you think about it, your hands touch nearly everything
you come into contact with not only on a day-to-day basis, but also in the kitchen. Good hand washing habits can
break the chain of contamination, reducing dangerous bacteria and contaminants to acceptable numbers,
making it safe to touch food that customers will eat. Special foot operated or sensor taps are available to prevent
contamination. These allow you to operate them without touching the taps first, thereby eliminating the
opportunity for contamination. Soap should also be in a dispenser, to prevent transfer of bacteria from one
person to another.
Wash your hands:
• Before you start work
• When handling different kinds of food
• After you have been to the toilet
• Regularly during the day
• After eating or drinking
• After handling money
• After sneezing, smoking, coughing or blowing your nose
• After touching your hair, face or body openings
• After handling rubbish
• When you leave the kitchen
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Washing Your Hands
page
#
Equally important as the hand washing process is using the appropriate facilities:
• Hand washing should be carried out in a designated hand washing sink. Do not wash your hands in a food
preparation basin!
• Taps should be lever or foot pedal operated to avoid recontamination
• Soap and sanitiser should be contained in dispensers if possible. Liquid soap is preferable to bar soaps as
it is easier to apply and lather
• Use single use drying aids such as paper towels
• The water supply should be hot
If you are handling cash as well as preparing food you must take extreme care not to contaminate food.
Money, especially coins, can carry lots of bacteria. One way to avoid contaminating food is to use disposable
gloves, which are changed every time you take a customer’s money. Using 1 hand for money and 1 hand for
food preparation could also work, but make sure you don’t get confused!
To wash your hands thoroughly use the following technique:
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Washing Your Hands
page
#
Step 1
Wet your hands
under hot running
water (don’t burn
yourself!)
Step 2
Lather hands with
an anti-bacterial
liquid soap
Step 3
Scrub hands thoroughly
including between the
fingers, the wrists, up to
the elbows and under nails
Step 4
Rinse off hands under hot
running water
Step 5
Dry hands thoroughly using
single use paper towels
Step 6
Apply a
sanitiser
Step 7
Repeat this process
throughout the day
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Health Safety Procedures
page
#
Any food served to the customer without being cooked again should
either be handled in the kitchen with implements or gloves, or
prepared with strict adherence to hand washing before the final
preparation. Food that is not to be cooked again can easily become
contaminated. Contamination control is much more crucial for
cooked food than for food to be cooked, as cooking is one method
of reducing bacterial contamination.
Illness is something which needs to be considered carefully. Under
no circumstances should you attend work if you feel unwell.
Illnesses such as colds, flu and gastroenteritis can be easily
transferred into foods. These illnesses are viral and viruses are very
difficult to kill with cooking. It only takes a few live viral microbes to
infect a diner (compared to bacteria, which we can consume safely
in relatively large amounts). If you feel at all unwell at work, it is a
legal requirement to report this to your supervisor immediately. Also,
if you have been off work due to sickness, you must not come back
to work while still contagious.
Warning! Wearing gloves can give you a
false sense of security! If you use gloves,
make sure you use them only for the one job,
e.g. preparation of a salad, then change
them before moving on to the next job. It
makes no sense to wear gloves to make a
sandwich, take the money from the
customer, hand the change to them and then
prepare more food, because the bacteria on
the money could infect other food.
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Uniform
page
#
The chef’s uniform is traditionally worn as protection
and to show status or profession. It also shows the
professionalism and dedication of a chef. If the
uniform is dirty, it is not only a health hazard, it also
indicates a lack of professional pride.
All chefs must wear clean, ironed uniforms, every
shift! To prevent contamination, change into a clean
uniform just prior to entering the kitchen, rather than
wearing it on the way to work and collecting
contaminants on the way.

Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302 #

SITXFSA002 Participate in Safe Food Handling Practices
Allergens
page
E.g. fish, shellfish, peanuts, eggs
Food allergies occur when someone reacts badly to a particular type of food. Allergic
reactions to nuts are common and severe enough for labelling requirements to be put in
place for all foods that may have been in contact with nuts.
It is essential that you take this matter seriously as an allergic reaction may result in
death! Always listen carefully to customers and fully understand what they can and can’t
consume. If you are unsure of what would constitute a “safe” menu choice, always
consult with a dietitian or other dietary expert.
Many customers with health issues may have a list that specifies what ingredients they
can and cannot have. Once again the chef should not dismiss this as the customer may
face serious consequences if the recipe contains incorrect ingredients.

Diet	Considerations
Gluten	No wheat, rye, barley – beware of hidden gluten, e.g. in beer
MSG	Is part of many stock powders and flavourings
Nuts	Traces can be found in many products – read labels carefully

 

Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302 #

page

SITXFSA002 Participate in Safe Food Handling Practices
Allergens

Diet	Considerations
Gluten	No wheat, rye, barley – beware of hidden gluten, e.g. in beer
MSG	Is part of many stock powders and flavourings
Nuts	Traces can be found in many products – read labels carefully
Eggs	Dried egg can be used in convenience products, e.g. pavlova powder
Lactose	Convenience products can contain milk powder, etc.
Salicylates	Preparation steps required and recipe modification, e.g. spice substitutes
Histamine	Recipe modification to exclude any products containing histamine
Sulphites	Dried fruit and potato, pickled radish and wine often contain sulphite
Fish and shellfish	Consider hidden seafood, e.g. anchovy paste, fish sauce

Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Mishandled Eggs
page
#
Mishandled eggs can cause very serious health problems. This is because the bacteria Salmonella is
sometimes found on eggs – Salmonella can cause very severe food poisoning, and even death.
Eggs have been the cause of severe Salmonella outbreaks in recent times.
Salmonella outbreaks
November 2013
March 2015
July 2015
September 2015
1 woman died and 62 fell ill after
consuming raw egg mayonnaise at
Melbourne Cup Day functions in
Brisbane.
Food saftey PDF
http://www.dhhs.tas.gov.au/peh/food
_safety
11 people ill after consuming egg and
fish products at a hospital in Adelaide.
130 people ill and 16 hospitalised
after eating raw egg mayonnaise at
a high profile hotel in Melbourne.
24 hospitalised and 200 ill after
attending a conference in Brisbane.
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Safe Handling of Eggs
page
#
Due to the severe consequences of mishandling eggs, it is essential to ensure excellent hygiene and prevent
cross-contamination. You must take extra care with the following foods:
• Egg dressings, sauces and spreads (e.g. mayonnaise, aioli, hollandaise, egg butter)
• Desserts made without an effective cooking step (e.g. tiramisu, mousse, fried ice cream)
• Drinks containing raw eggs (e.g. eggnog, egg flip, raw egg high protein smoothies).
To maintain safety of eggs you should do the following:
• Use an egg separator when separating eggs
• Acidify raw egg products below ph 4.2 with lemon juice or vinegar
• Keep raw egg products below 5°c
• Make raw egg products fresh every day and discard within 24 hours
In addition, make sure that you follow the correct hygiene processes to prevent
cross-contamination:
• Wash and dry your hands before and after handling eggs
• Clean and sanitise equipment and surfaces before and after using with eggs
• Clean and sanitise containers between each use
• Use separate containers for each batch
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Maintaining a Clean Environment
page
#
Cleaning is the process of keeping your kitchen or service area in a tidy and hygienic state. Cleaning is
essential for preventing contamination and for keeping your expensive equipment in good condition.
Cleaning can actually be broken down into two main components, both of which are vital in the maintenance of
good cleaning habits.
Cleaning
The removal of unwanted dirt,
grease, food waste, pest waste and
other elements from preparation
surfaces, knives, benches, floors,
equipment, eating and drinking
utensils, and all other areas of food
premises.
Reasons for Cleaning
– Prevents contamination
– Prevents oxidisation
– Maintains equipment in good order
– Allows sanitisers to work
Sanitising
The reduction of the number
of bacteria present on these
surfaces through the use of
chemicals, heat, or a
combination of both.
Reasons for Sanitising
– Prevents growth of
bacteria and other microbes
– Prevents you killing your
customers
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Cleaning Plan or Schedule
page
#
Select the icons below to find out more about cleaning, sanitizing and creating a cleaning schedule.
What to clean
Your establishment should have a cleaning plan/schedule to ensure proper hygiene. Floors, walls, equipment
and benches should be cleaned on a regular basis. This will prevent accumulation of dirt and also prevents
pests from breeding.
Areas that require special attention are:

Fridge seals (inspect and clean the seal groves) Blenders (especially under the centre part of the blade) thoroughly)

Slicing machines (inside of blade) Mincers (disassemble after use and wash

Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Cleaning Plan or Schedule
page
#
Select the icons below to find out more about cleaning, sanitizing and creating a cleaning schedule.
Sanitising process
Once equipment has been cleaned it must be sanitised. Using commercial dishwashers can
assist in kitchen hygiene, as pots, ladles and other kitchen utensils, cutlery, crockery and
glasses can all be washed at the correct temperature. Make sure that the dishwasher reaches
the required temperature during the wash and rinse cycle, as temperatures over 80°C will kill
many harmful microorganisms.
Note: Never wash crockery in a glass dishwasher because fat from the food residue will make
the glasses streaky and the glasses will be affected so that the bubbles will not linger when a
beer is poured.
Other items that are exposed to contamination, such as chopping boards, need to be sterilised
regularly. Any cracks or chips can harbour bacteria so make sure that the boards are planed
back regularly. Colour-coded boards assist with preventing cross-contamination.
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Rubbish Bins and Pests
page
#
All kitchens accumulate rubbish during the preparation of food. Rubbish should be placed in
designated bins, with tight-fitting lids lined with a plastic bag. It is important to remove rubbish
from the kitchen regularly and to store it in containers in a cool area, ready for collection by a
garbage contractor. The rubbish container should be covered to prevent flies and other vermin
from feeding on the scraps. Because garbage attracts pests, it should be placed as far away
from building entrances as possible.
Good cleaning regimes and pest control management are the best ways to contain pests.
Cockroaches breed in cracks and warm, moist areas. They can be a major problem if good
sanitation regimes are not implemented. Flies and cockroaches feed in a similar manner: they
partly digest food and vomit the juices on food. Because flies breed in animal waste and
decaying organic material, they pick up bacteria and viruses and transfer them to whatever
they land on.
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Rubbish Bins and Pests
page
#
UV lights, fly strips and fly spray are ways of controlling adult insects, however
it is important to consider the regulations. Fly zappers and fly strips are
prohibited in many food preparation areas due to the risk of carcasses
contaminating food. Aerosols must not be used in food production areas.
Flyscreens and plastic curtains help to keep out adult insects.
Other pests, such as rats, need to be kept under control using barriers or
poisoning. Make sure you prevent contact between food and rat poison. Pets
are also carriers of bacteria and are never allowed in a food establishment.
Birds need to be prevented from entering premises as they harbour bacteria
and contaminate food. Ensure that pest inspections and control measures are
carried out frequently.
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Equipment Concerns
page
#
Food poisoning can occur through negligent hygiene with serving dishes, glasses or cutlery.
It is important to identify and report any maintenance or equipment cleaning needs that you cannot
immediately handle yourself. All equipment must be included in the cleaning schedule so that it is
cleaned periodically. However, some equipment may need to be cleaned between the regular
cleanings, especially if it is used often, or for messy tasks. If equipment is broken or does not meet
food safety requirements for some reason, it must be taken out of use and repaired as quickly as
possible.
Cutlery, crockery and glasses
All cutlery, crockery and glasses need to
be cleaned and polished. You should
double check that there is no food
residue, airborne dust or lipstick left on
the items.
Chips and cracks
Crockery and glasses need to be
washed and free of any chips or
cracks, as these can trap food
residue, which could contaminate
food.
Small and large equipment
You also need to clean all small and large
equipment, especially in hard to reach places.
Items like blenders can develop mould or
bacteria if not cleaned properly.
Contamination
Never blow into the glass when
polishing and never put your fingers
on the rim, as this can transfer
bacteria to customers’ lips.
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Polishing a Glass Video
page
#
Hygiene is critical for all equipment and serviceware. Make sure you follow all the correct cleaning and
sanitising procedures.
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Storing Food Safely
page
#
When storing food, it is essential to store items under the appropriate conditions and to separate types of items.
This includes separation of:
Cooked and uncooked food items
Different types of fish, e.g. fresh and saltwater fish, molluscs
Washed and unwashed food items
In general, items should be stored so that there is low humidity and freely circulating air.
The storage vessels used for storing food are also important:
• Firstly, the vessels must be made of material that is appropriate for storing food. Food grade plastic vessels
can be purchased from kitchen supply stores. Plastic containers available in hardware stores are not
appropriate for storing food, as they may contain heavy metal components and cause other potential
problems. Only use storage vessels that have been approved for use with food
• Secondly, the storage vessels must be cleaned and sanitised between uses. If you reuse a storage vessel
without cleaning it, the microorganisms and other contaminants will be transferred to the new batch of food
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Storing Food Safely
page
#
Coolrooms and freezers must have an external thermometer that displays the internal temperature. Quite often
they are fitted with an alarm that alerts you to any problems, such as power outage, a faulty condenser, or when
the temperature has been outside the allowable range for an extended period of time. Datalogs are also kept to
show the temperature variations, which is important for HACCP compliance. Small fridges also need a
thermometer to display the temperature and/or a mobile datalogger.

Frozen goods	-18°C to -24°C
Fresh seafood	0°C to 2°C
Fresh poultry	1°C to 4°C
Fresh meat	1°C to4°C
Fresh fruit and vegetables	6°C to 8°C
Fresh dairy	2°C to 4°C
Fresh juices	1°C to 4°C
Dry goods	14°C to 20°C

Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Food Preservation Techniques
page
#
Canning
Food is cooked in liquid
in a sealed container,
preventing oxygen from
coming into contact with
the food. Commercial
canning involves high
temperatures for
extended periods of
time, which also kills
anaerobic (no oxygen)
bacterial spores
Freezing
Food is cooled
to a temperature
below 0°C,
which stops the
growth of
microorganisms,
but does not kill
them.
Drying
Food is dried in the air
or under refrigeration,
which prevents
microorganisms
accessing moisture,
which they require to
grow. Remember,
reconstituted dried
food will allow
microorganisms to
grow.
Pickling
Food is preserved by
anaerobic fermentation in
salt water, or an acidic
solution such as vinegar
(acetic acid).
Salting
Salt is hygroscopic,
meaning that it attracts
water. When food such as
fish fillets are covered in
salt, the moisture from the
food is drawn out.
Fishermen traditionally
salted fish to preserve it
for the trip back home.
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Food Preservation Techniques
page
#
Chemical and Thermal Preservation
Other preservation methods involve killing microorganisms
directly:
• Nitrates and nitrites are used to preserve meats such as
bacon, ham and salami, as well as cheese
• Sulphites are commonly used on peeled and cut fruit and
vegetables to prevent browning, as well as in processed
meats
• Pasteurisation involves heating milk to 71°C for 15-20
seconds to reduce the numbers of microorganisms
Note: Cheeses sold in Australia and New Zealand generally
have to be made from pasteurised milk. A few exceptions, such
as Parmesan and Gruyere cheeses, which are made from
unpasteurised milk, are able to be imported and sold.
New-Age Preservation Methods
Many preservatives are blamed for health problems, such as
sulphites triggering asthma attacks. Because many traditional food
preservation techniques are no longer popular, new methods for
long-term preservation have had to be developed. These include:
• UHT – ultra high temperature treatment is a variation on traditional
pasteurisation and involves rapidly heating liquids to ~140°C for 1-
2 seconds. It is then rapidly cooled and placed in sterile, airtight
containers.
• Food irradiation – a sterilisation technique in which foods are
bombarded by gamma rays, X-rays or electrons to kill bacteria,
fungi and yeast.
• MAP – modified atmosphere packaging works by altering the levels
of oxygen, nitrogen and carbon dioxide in the packaging.
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Preparing and Displaying Food Safely
page
#
Food must be prepared safely, regardless of the
preparation conditions. Whether you are working in a
Michelin star restaurant, a 5 star hotel, a café or a
sandwich shop, you must ensure that all food preparation
is done hygienically and safely, according to food safety
standards.
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Food Hygiene
page
#
Food hygiene refers to the care and attention that you must take when handling food products. To
minimise risk, standard processes should be established for all foods. Follow the Clean – Separate –
Cook – Chill principle, establish firm guidelines for each step and you are in control of the process.
The 2 most important aspects of food hygiene are:
• Prevention of cross-contamination
• Temperature control
Cross-contamination is one of the most frequent causes of food poisoning, yet it is easily preventable.
This is easy to prevent:
• Colour-coded chopping boards will mean that a different board is used for the chicken and lettuce
• Washing your hands between tasks means that you will not transfer the bacteria
• Wearing gloves and replacing them between tasks will help prevent cross-contamination
• Knives and other utensils must be cleaned and sanitised before using them for a different item
• Always use separate serving utensils for each display item or dish
• All preparation areas and surfaces must be cleaned and sterilised between tasks
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Colour-coded Chopping Boards
page
#
Brown board
Used for
cooked meat.
Blue board
Used for
seafood.
White board
Used for
dairy.
Yellow board
Used for
poultry.
Green board
Used for
vegetables.
Red board
Used for
raw meat.
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
High Risk Foods
page
#
Microorganisms require moisture, food, warmth, correct pH and time to grow. Some foods are
more susceptible to spoilage than others. Foods that are high in moisture, protein and fat
promote bacterial growth and are, therefore, referred to as high risk foods. These foods need to
be handled and stored correctly.
According to the Food Safety Standard 3.2.2, potentially hazardous foods are foods that meet
both the criteria below:
• They might contain the types of food-poisoning bacteria that need to multiply to large
numbers to cause food poisoning; and
• The food will allow the food-poisoning bacteria to multiply
The following foods are examples of potentially hazardous foods:
• Raw and cooked meat (including poultry and game) or foods containing raw or cooked meat such as casseroles, curries
and lasagne
• Smallgoods such as Strasbourg, ham and chicken loaf
• Dairy products, for example, milk, custard and dairy-based desserts such as cheesecakes and custard tarts
• Seafood (excluding live seafood) including seafood salad, patties, fish balls, stews containing seafood and fish stock
• Processed fruits and vegetables, for example salads and cut melons
• Cooked rice and pasta
• Foods containing eggs, beans, nuts or other protein-rich foods such as quiche, fresh pasta and soy bean products
• Foods that contain these foods, for example sandwiches and rolls; cooked and uncooked pizza
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
High Risk Customers
page
#
Some customers are more at risk of food poisoning than others. People
who are generally more at risk include:
• Elderly
• Pregnant women
• Children or babies
• People with immune deficiency
• People with food allergies
• People who are already unwell
Special care must be taken when serving these customers. For
example, in a hospital or nursing home almost all customers would be
high-risk, so extreme care must be taken surrounding food safety.
Likewise, people with allergies to certain foods, such as nuts, may react
badly to the slightest contamination.
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Cooling and Heating Food
page
#
There are strict rules governing how food should be cooled and heated. If food
has been cooked, then it must be cooled within a certain timeframe. This is
referred to as the 2hour/4hour rule. Food must be cooled from 60°C to 21°C
within 2 hours and from 21°C to 5°C within 4 hours. Note that this is the
internal temperature, not the external temperature!
Items to be cooled should be placed in shallow trays on shelves within the fridge,
to allow air circulation. Alternatively, food items may be quickly cooled using a
blast chiller or freezer.
It is also important to thaw food correctly to avoid the danger zone. Food for
thawing should be placed on trays which are covered and clearly labelled. The
trays should be placed on a low shelf in the coolroom so that any drips or juices
do not contaminate other items. Never run hot/warm water over food to thaw it!
When reheating food, you must ensure that it rapidly reaches 60°C or more.
Ideally all food items would be brought to the boiling point for a short period of
time. If you let the food remain in the danger zone for very long, the
microorganisms that have been dormant will quickly begin to multiply. The longer
food is left in the danger zone, the higher the chance of poisoning your
customers.
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Using a Thermometer
page
#
The probe thermometer must be accurate within 1°C, meaning that if the internal
temperature is 4°C, the thermometer must display a temperature between 3°C and 5°C.
The thermometer should be calibrated regularly by following the manufacturer’s
instructions. Its accuracy can be measured by placing the probe in a container of barelymelted ice. The thermometer should read between -1°C and +1°C.
Before the thermometer is used it must be cleaned and sanitised. There is no point testing
for a safe internal temperature if you introduce bacteria on the probe itself! Use detergent
and an appropriate sanitiser, then rinse or air-dry (depending on the thermometer and
sanitiser used).
To take the internal temperature, push the probe into the item, then wait for the reading to
stabilise. Take readings from at least 2 parts of the item to ensure that the entire item is at
the appropriate temperature. This is especially important if the item is being cooled or
heated. Be aware that there are colder and warmer places within cold storage units.
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Calibrating Thermometers
page
#
Calibrating Thermometers
The Cold Temperature Test
1. Mix of 50% crushed ice with 50% cold water in a suitable container, such as a glass
or cup let and let it stand for a minute.
2. Insert the probe of the thermometer into the mix without letting it touch the bottom of
the container.
3. Wait till the temperature stabilises, then write the temperature on the record sheet
from your Food Safety Program.
4. The temperature should be between -1.0 C and 1.0 C.
5. If the temperature is outside this range then conduct another test.
6. If repeated tests show results outside the specified range replace the batteries if they
can be changed, or discard and purchase a new thermometer.
7. Discard inaccurate thermometers.
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Calibrating Thermometers
page
#
The Hot Temperature Test
1. Bring a pot or saucepan of the water to a rolling boil on the stove
2. Insert the probe of the thermometer into the water; without letting it touch the bottom of the container.
3. Wait till the temperature stabilises, then write the temperature on the record sheet from your Food Safety
Program.
4. The temperature should be between 99.0C and 101.0 C.
5. If the temperature is outside this range then conduct another test.
6. If repeated tests show results outside the specified range replace the batteries if they can be changed, or
discard and purchase a new thermometer.
7. Discard inaccurate thermometers.
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Using a Thermometer Video
page
#
To take the internal
temperature, push the
probe into the item, then
wait for the reading to
stabilise. Take readings
from at least 2 parts of
the item to ensure that
the entire item is at the
appropriate temperature.
This is especially
important if the item is
being cooled or heated.
Be aware that there are
colder and warmer
places within cold
storage units.
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Single-Use Item Safety
page
#
Single-use items are items that are intended to be used only once and are usually in
individual packets. Single-use items include:
• Disposable cutlery, including coffee stirrers
• Disposable plates, mugs, cups and bowls
• Individually packaged sugar, sweetener and whitener
• Individually packaged condiments, e.g. tomato sauce, soy sauce, wasabi
• Individually packaged jams, spreads and butters
• Individually packaged tea, coffee and other drinks
• Face wipes and serviettes
• Straws
Whenever single-use items are available, it is essential that they are stored, displayed
and packaged appropriately. For example, serviette and straw dispensers should be
used to prevent customers touching more than 1 item at a time. Putting straws in a
glass and allowing customers to touch them is unhygienic.
Single-use items must not be reused and torn or damaged items must never be given
out.
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Displaying and Selling Food Safely
page
#
Temperature control and contamination prevention are critical when displaying and
selling food. When serving buffets, salad bars or pre-packaged foods, the conditions
they are kept under must be controlled. Items must be monitored frequently and food
that remains in the danger zone for a prolonged period of time must be discarded.
Food that is open to customers must be protected from contamination as much as
possible. If items are self-serve, then sneeze guards or other appropriate barriers
must be put in place and sufficient service implements must be provided. Customers
can easily share illnesses by coughing, sneezing or using their hands to serve
themselves.
Some establishments have self-service drink dispensers, ice cream dispensers and
other machines operated by customers. While this is convenient for staff, it is essential
to keep an eye on their operation to ensure food safety requirements are being met.
Customers can cause potential problems by sticking dirty fingers into dispensers,
leaving coverings open and in many other ways.
Above all else it is your responsibility to supervise the display and sale of food to
make sure there are no breaches of food safety practices!
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Disposing of Food Safely
page
#
In many situations, food that needs to be disposed of can simply be thrown into the bin. However, there are
some situations which require food to be stored prior to it being disposed of. Select the wheel segments below,
to read about reasons for storing food prior to disposal.
Food recall
Food is subject to recall – If the business is on-selling manufactured food, the manufacturer may issue a recall for the food items. This can
occur when the manufacturer has identified dangerous levels of pathogens or contaminants; faulty packaging or incorrect labelling; or incorrect
processing.
Food return
Food has been returned – A customer or business that has purchased food from you may return items due to a fault, e.g. torn packaging or
contamination.
Contaminated food
Food is not safe to eat – Food items may become contaminated with microorganisms or physical contaminants; become damaged; or
deteriorate in quality.
Food safety speculations
Food is suspected of not being safe to eat – You might suspect that food is unsafe, even though you are not sure. For example, the food
may have stayed in the danger zone for too long. Although you cannot tell if the food is unsafe, you can assume it is unsafe and therefore
dispose of it. If in doubt, throw it out!
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Food Disposal Methods
page
#
Appropriate methods of food disposal include:
• Destroying or disposing of food so it is not usable for human consumption –
if large amounts of food are to be disposed of, you may need to destroy it before
dumping it, so that it cannot be taken from the dump and used. An alternative is to
donate or sell appropriate food items as animal feed.
• Returning it to the supplier – food may be stored until it is returned when food is
subject to recall, if incorrect items have been delivered, or if correctly stored food
has deteriorated before the use-by date.
If food is deemed to be unsafe or unsuitable for use, but disposal is not necessary, it
should also be separated and labelled until it is safe to be sold or used. Resale or
reuse can happen if:
• Packaged food that has been returned is actually safe and the packaging is intact
and undamaged.
• Perishable food suspected of being unsafe is actually safe and has been stored
and handled appropriately.
• Potentially hazardous food suspected of being in incorrect storage conditions has
actually been maintained under appropriate temperatures.
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
Conclusion
page
#
While food safety legislation may seem complicated,
appropriate procedures are relatively easy to follow. Make
sure that you remember the HACCP principles to ensure
that you do not contaminate food. Follow the policies and
procedures of your establishment and you will stay safe.
Remember that food safety should be your primary focus!
Imagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302
SITXFSA002 Participate in Safe Food Handling Practices
CONTACT DETAILS
page
#
EMAIL
[email protected]
[email protected]
VISIT OUR WEBSITE
www.imagineeducation.com.au
PHONE US
+617 5552 0900
Monday to Friday, 8.30am – 5pm AEST