Haccp and food safety code requirements hazards

Use hygienic practices for food safety

SITXFSA005

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.

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.

Pre-requisite Unit

Cross-Sector

Use hygienic practices for food safety

4.1 Maintain clean clothes ......................................................................................... 37

4.2 Personal protective equipment (PPE) ................................................................. 41

4.4 Prevent unnecessary direct contact with ready-to-eat foods ....................... 44

4.5 Hygienic personal contact when handling food and food contact surfaces

illnesses.............................................................................................................................. 48

4.7 Cleaning and sanitising ......................................................................................... 51

Use hygienic practices for food safety

Figure 1: Hygienic practices for food safety

Hygienic practices are a must in the entire Food Handling Cycle. Food can get contaminated at any point during slaughtering or harvesting, processing, storage, distribution, transportation and preparation. Good hygiene practices can prevent food poisoning.

Food safety includes proper food handling, food preparation, food storage and

food distribution to prevent infection and to make sure that our food retains enough

Separate – Don’t cross contaminate

Cook – To the right temperature

Contamination – means the introduction or occurrence of a contaminant in

food.

A food business must ensure that persons undertaking or supervising food handling

operations have –

Supply all necessary equipment, cleaning materials and PPE to clean, maintain

and sanitise equipment correctly

Use hygienic practices for food safety

o do not contaminate food

o do not have unnecessary contact with ready-to-eat food; and

requirements including:

keeping and displaying a copy of the food act regulations in food preparation

controlling, providing and maintaining proper storage areas.

using correct cleaning methods.

Following regulations regarding cleaning and sanitisation of premises.

Training all employees in personal hygiene and food handling procedures.

Use hygienic practices for food safety

Exercise overall responsibility in doing whatever is reasonable to make sure that

food safe or suitable for people to eat.

Report health concerns to your supervisor and do not handle food if there is a

possibility of contamination.

develops and manages the Food Standards Code, which documents legal

requirements for additives, nutrition, storage, labelling, and GM foods.

Food Standards Code, investigating:

Food‐borne illness

Food safety issues in State Government food businesses

Local councils regulate: The local council is responsible for the registering of food

health. Each local council must send an EHO (Environmental Health Officer) out to audit each food business within each council at least once annually.

Environmental Health Officers (EHOs) who represent local councils can enter a food business and execute a health inspection at any time to check that a business is functioning within safe restrictions. They have the power to impose fines or issue notice of business closure if breaches of food safety legislation are evident. Local councils regulate:

To ensure that the products meet relevant safety standards, clear instructions for proper use and warnings against possible misuse must be provided. Visit for more information on product safety.

1.5Legal requirements for food hygiene

Use hygienic practices for food safety

This standard explains:

The terms used in the food safety standards.

(or problems) that could occur in your business, how you would control them, and

what records you will need to keep to show that you have controlled these hazards.

handling of food must be continuously monitored, reviewed and updated.

A food safety program, should include the following –

Provision for the systematic monitoring of those controls

Provision for appropriate corrective actions when a hazard is found not to be

This standard outline specific food handling controls for:

Receipt, storage, processing, display, packaging, transportation, disposal and

Skills and knowledge requirements of food handlers and their supervisors.

Health and hygiene of food handlers.

Fixtures and fittings

Equipment

that caters for hospitals and other care facilities.

1.5.2Enforcement of Food Standards Code

Food regulation authority’s work together to ensure food regulations are

implemented and enforced consistently. This work is done through the

New South Wales

Northern Territory

Tasmania

Victoria

Chapter three of the Codes relates to food safety standards. The following are the

basic principles outlined in Chapter three –

Prepared food is stored in a manner that protects it from contamination

Food handlers must take all reasonable measures to ensure the safety and

Visit and for further information.

1.5.3Food safety - enforcement and penalties

Use hygienic practices for food safety

The issuing of a statutory Improvement notice which requires cleaning, repair, replacement, revision of food safety program, implementation of a food safety program or implementation of the Food Safety Standards.

Issuing of a Prohibition Order which controls certain activities where there is failure to comply with an Improvement Notice or to prevent or mitigate a serious danger to public health.

Request for court orders for corrective advertising by a person found guilty of an offence.

Publication of the names of offenders immediately after conviction.

Use hygienic practices for food safety

as gastroenteritis or serious allergic reactions have been connected to food

contaminated by food handlers, it is critical to be conscious of how it spreads so that

Safe and hygienic handling of food and beverages

Food storage

Suitable dress and personal protective equipment and clothing

Personal hygiene standards

Prevents the outbreak of food-borne diseases

Produces better processes and less waste.

It is an employer’s duty to safeguard the health, safety and wellbeing of their

Ensure the food business is protected by a Food Safety Supervisor who is

reasonably available at all times.

food is processed and sold) of the Food Safety Supervisor leaving or ceasing to

act in that role.

A Food Safety Supervisor is an employee, licensee, manager, or external contractor

designated by a food business to accomplish its food safety. A business manager

of Attainment from a nationally registered RTO.

Supervise staff in food handling to ensure compliance with food safety

Use hygienic practices for food safety

food safety in their absence.

A Food Handler directly involves with the handling or preparation of food. Food handlers also include staff that handle or deliver food. A Food Handler must:

Have skills and knowledge relevant to their food duties.

Equipment: All equipment that comes into contact with food must be made of suitable materials, kept in good condition, cleaned effectively, and fitted correctly to allow cleaning around it.

Personal hygiene: Suitable hygienic clothing, cover hair, avoid watches and jewellery, standard uniform policies, hand washing requirements.

rinse aids used after the disinfecting process, explore the variety of chemicals used in the workplace and where each is best used.

Use hygienic practices for food safety

A food handler must, when engaging in any food handling operation –

take all practicable measures to ensure his or her body, anything from his or her body, and anything he or she is wearing does not contaminate food or surfaces likely to come into contact with food;