Food
Safety
Manual
Australian Training
Solutions
Use hygiene practices for food safety
SITXFSA101
Student Manual
from the Tourism, Travel and Hospitality Training Package SIT12
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Contents of this workbook may not be used without the permission
of:
Australian Training Solutions
Suite 602 QVB Chambers
143 York Street
SYDNEY NSW 2000
Phone: 9286 3566
Provider number: 90737
Australian Training Solutions is a trading name of Wildstar
Management Pty Limited ABN 31 089 178 129
Disclaimer:
All information is believed to be correct at time of issue and all
endeavours have been made to ensure same, Australian Training
Solutions does not accept responsibility for omissions or
unintentional errors.
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SITXFSA101 Use hygiene practices for food safety
Participant will:
• Attend entire unit
• Actively participate in all activities within the unit
• Complete practical activities and demonstrate skill when
required
• Complete assessment, theory, exercise and or assignment
to a combined attainment of 80%
On successful completion of this unit, participants will be awarded
a certificate of attainment for SITXFSA101 Use hygiene practices
for food safety.
Links to other units
This is a basic skill module and is directly linked to the common
core modules in SITXFSA201 Participate in safe food handling
practices and SITXFSA202 Transport and store food.
This unit is designed to develop the knowledge and skill base of
the participant within the bounds of Hospitality as an Industry.
This unit is appropriate to all areas covered under the Food Act, in
reality, to all areas where food and alcohol are served. Teamwork
and individual skill development, in line with occupational health
and safety issues, are designed to enhance the participant’s
performance to industry standards.
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Topics Covered:
Topic 1:
Hygiene Laws
10-15
Topic 2:
Health and hygiene
16-22
Topic 3:
Environmental hygiene
23-33
Topic 4:
Food poisoning bacteria
34-43
Topic 5:
Food handling procedures
44-55
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Introduction to this unit_____________________
Welcome to the unit Use hygiene practices for food safety
(SITXFSA101). 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.
How each unit is structured
Your training may be made up of a single unit or a range of units
that cover the different skills you need. This is how each unit is
structured:
Definition of Terms
Unit of Competency
This refers to the set of skills that apply to a particular job
function.
Element
The building blocks which make up a unit. Each unit normally has
several elements.
Performance Criteria
The standards of performance required for each element. These
are the criteria against which your Trainer will informally judge
whether you are competent. These performance criteria are also
used by the qualified Assessor when a formal assessment is made.
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What you need to achieve____________________
Performance Criteria:
1.Follow hygiene
procedures and
identify hygiene
hazards
2. Report any
personal health
issues
3. Prevent food
contamination
4. Prevent cross
contamination
by washing
hands
1.1 Follow organisational hygiene procedures.
1.2 Promptly report unsafe practices that breach
hygiene procedures.
1.3 Identify food hazards that may affect the health
and safety of customers, colleagues and self.
1.4 Remove or minimise the hygiene hazard and report
to appropriate person for follow up.
2.1 Report any personal health issues likely to cause a
hygiene risk.
2.2 Report incidents of food contamination resulting
from personal health issues.
2.3 Cease participation in food handling activities where
a health issue may cause food contamination.
3.1 Maintain clean clothes, wear required personal
protective clothing and only use organisationapproved bandages and dressings.
3.2 Prevent food contamination from clothing and other
items worn.
3.3 Prevent unnecessary direct contact with ready to
eat food.
3.4 Avoid unhygienic personal contact with food or food
contact surfaces.
3.5 Avoid unhygienic cleaning practices that may cause
food-borne illnesses.
4.1 Wash hands at appropriate times and follow hand
washing procedures consistently.
4.2 Wash hands using appropriate facilities.
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What you can do already_____________________
You may already have skills for this unit. Perhaps you completed
similar activities in a previous job or learned them at school or in
another training course.
If you can demonstrate to your Trainer that you are competent in
a particular skill, you will not need to repeat the training for that
skill. This is called RPL, which stands for “Recognition of Prior
Learning”. Your prior learning is recognised when you can
successfully demonstrate that you are competent in a particular
skill.
Take a look at the list in the section called ‘What you need to
achieve’ and see if you feel confident about doing some of these
things already. A good way to check is to read through your
workbook and test yourself by completing the revision questions.
If you feel you that you have some of the skills, talk to your
Trainer about having them formally recognised. Your Trainer will
then check to make sure you can do all the required activities.
If you have a qualification or any documentation from an
accredited course then you can show it to your trainer as proof of
your skills, rather than having to be assessed.
What you need to complete this workbook
To be rested and fresh
A desire to learn new skills
Your own copy of this workbook
Pen and paper
• Ask for help when needed
•
•
•
•
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How to use this workbook____________________
• Read through the workbook. It is divided into sections that
cover all the skills and knowledge you need to become
competent in this unit.
• Talk to your Trainer and agree on how you will both organise
the training of this unit
• If your training is off the job, you may use this workbook as
a study guide and companion for materials delivered in
simulated workplace sessions.
• Work through all the information and complete the review
questions in each section
• Your Trainer is there to support you and show you the
correct way to do things. Ask for help when needed.
• Your Trainer will tell about the important things you need to
consider when you are completing activities and it is
important that you listen and take notes.
• You will be given the opportunity to ask questions and
practise on and off the job. Be sure to practise your new
skills.
• Talk to more experienced workmates and ask for their
guidance.
• If you are training on the job, ask for feedback on your
progress. Ask your trainer to mark on the reports that you
are ready for assessment when you have completed each
element.
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Special Notes for Trainees____________________
Workplace Health and Safety
Each State and Territory in Australia is subject to Commonwealth
and State laws governing occupational health and safety. This is
coordinated by Worksafe Australia through the National Workplace
Health and Safety Commission. Most laws to do with occupational
health and safety are specific to each State and Territory. You
must consider how these affect you in understanding the activities
in this workbook. If you are not sure or do not know, speak to
your Trainer.
Age
In all States and Territories there are restrictions on what people
can do and cannot do depending on their age. This differs in each
State and Territory. This unit has been written to a general
standard, so before doing any of the following activities, check on
what you are being asked to do is legal in your State or Territory.
For example, it may be legal to serve alcohol in your State to
someone under the age of 18 years if they are eating a full meal
and are in the company of an adult. In other States this could be
illegal. If you are not sure, speak to your Trainer so they can
modify the activities to ensure you do not break the law.
Food Acts and Food Safety Regulations
In all States and Territories there are different Food Acts and food
safety regulations. This unit has been written to a general
standard. Therefore, you must make sure that you apply
appropriate Food Acts and safety regulations to the activities you
are performing.
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Topic 1
Hygiene Laws
It is important all employers and employees understand the
importance of hygiene in the workplace.
Many people who work in the hospitality industry do not know
about the correct procedures when handling food and beverages.
We pick up bad habits from untrained staff or we get busy and
forget to do things. We do these things without realising that our
bad habits can cause our customers to get sick or in some cases
die. Understanding and implementing the Food Act and The Food
Safety Standards play an important role.
It is estimated that in NSW alone, food borne illness cost $765
million each year in loss of productivity and income.
Employers and employees have a legal obligation to ensure that
hygiene standards are adhered to.
NSW Food Act 2003
The NSW Food Act 2003 is concerned with the handling and
sale of food in NSW. It is controlled by the NSW Department of
Health and enforced by Area Health Services and local councils.
The main objective of the Act is to ensure that:
• Food for sale is safe and suitable for human consumption
• Prevent misleading conduct in connection with the sale of food
• To provide for the application in this state of the Food
Standards Code.
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The Food Safety Standards
Food Standards Australia New Zealand (FSANZ) is a Government
appointed Authority that works with the Australian and New
Zealand government.
The Australian Food Safety Standards Code was developed to
ensure that all food sold is safe and suitable to eat and to provide
useful and consistent food safety legislation in Australia.
In some states and territories there is a requirement for certain
personnel involved in food handling to complete training and
assessment in the following units:
• SITXFSA201 Participate in safe food handling practices
• SITXFSA101 Use hygiene practices for food safety
Candidates should seek advice from their local food safety
authority on their requirement to complete these units.
The NSW Food Authority
The New South Wales government started the NSW Food
Authority in April 2004. They are responsible for working with local
governments to put into effect all aspects of the Australian Food
Standards Code and the NSW Food Act 2003.
The NSW Food Authority requires that all food establishments
register their business; failure to do so can incur fines of up to
$55,000 for single businesses and for corporations, fines of up to
$275,000.
In NSW some food businesses are required by law a to implement
a food safety program based on HACCP (Hazard Analysis Critical
Control Point) which identifies and controls food safety risks at all
points in the food supply chain.
NSW Food Authority in conjunction with NSW Health investigates
complaints in regard to food-borne illness and outbreaks.
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NSW Health
NSW Health is a government agency responsible for nutrition
policy, health promotion, investigations and supervision of food
borne disease.
Local Councils
Local councils play an important role with food establishments by
inspecting, administering and monitoring the Food Act and Food
Standards Code.
Food establishments must also register their business with local
council so the Environmental Health Officers know where to go to
inspect the premises.
Under the NSW Food Act 2003 local councils are known as
Enforcement Agencies. They employ an Environmental Health
Officer who is called an authorised person under the Food Act
to inspect food establishments. The powers of an authorised
officer under the Act are to:
•
•
•
•
•
•
•
•
•
Enter and inspect premises or vehicles
Examine food for sale, equipment and open packaging
Take samples of food, water and soil to be analysed
Examine records or documents that relate to the handling of
food
Take photographs or visual recordings
Take measurements or drawings
Ask a person to answer questions or provide information
Ask a person their name and address
Have the power to order the closure of premises that are
unclean or not cleaned in the specific time frame
When an Environmental Health Officer inspects your premises and
it is found to be unclean, does not comply with the Food Standards
Code or a food safety program is not being implemented an
Improvement Notice is then issued; you then have 24 hours to
comply or longer as specified in the Notice.
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If the Improvement Notice has not been adhered to a
Prohibition Notice is then served. Under that order no food for
sale is to be handled, equipment to be used and no food to be
sold. A Prohibition Notice can be issued without an
Improvement Notice if the public is at serious risk to their
health.
Failure to comply can result in considerable fines
of up to 500 penalty units ($55,000) and up to 2 years
imprisonment for an individual and 5,000 penalty units for a
corporation ($550,000) and imprisonment for company directors.
Definitions
1 penalty unit = $110
Unsafe: likely to cause physical harm.
Unsuitable: damaged, deteriorated, perished, containing a
chemical agent or other substance.
Summary of Fines
• A person must not handle food in an unsafe manner.
Maximum penalty: 1000 penalty units ($110,000 for an individual)
or imprisonment for 2 years, or both and 5,000 penalty units
($550,000 for a corporation).
• A person must not sell food that the person knows is
unsafe.
Maximum penalty: (individual $110,000) 1,000 penalty units or
imprisonment for 2 years, or both and 5,000 penalty units
(corporation $550,000).
• Handling and sale of unsafe food
Maximum penalty: 500 penalty units ($55,000 individual) and
2,500 penalty units ($275,000 Corporation).
• Handling and sale of unsuitable food
Maximum penalty: 400 penalty units ($44,000 individual) and
2,000 penalty units ($220,000 Corporation).
The above points are just some of the penalties that can be
imposed when breaching the NSW Food Act 2003. For more
information please refer to the NSW Food Act 2003 available at
www.legislation.nsw.gov.au
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Review of Topic 1
1.
What is the main objective of the NSW Food Act 2003?
2. Why was the Australian Food Standards Code developed?
3. What is the role of the NSW Food Authority?
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Student Notes
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Topic 2
Health and Hygiene
Hygiene is very important to anyone who works in a food
establishment. How you handle food, crockery, cutlery, glasses,
surfaces, equipment or anything that comes into contact with food
can affect the health of your customers. A food handler has a legal
responsibility to abide by the NSW Food Act 2003 and the Food
Standards Code.
Your business depends on customers. If your business loses its
reputation through having dirty premises and staff, your customers
will not come back.
Personal hygiene
The human body carries bacteria so as a food handler you must
minimise the risk of contaminating food by:
• Preventing your body or clothing from coming into contact
with food or food surfaces
• Where possible, protective clothing should only be worn in
food handling areas (avoid wearing uniforms to work and
take off aprons when using the toilet)
• Wearing clean clothing daily and change when they become
soiled
• Not eating over food or surfaces
• Not smoking or using tobacco in food preparation areas
• Not urinating or defecating anywhere except in a toilet
• Avoiding contact with ready-to-eat foods
• Not spitting, sneezing, coughing or blowing over food or
surfaces
• Keeping open cuts or wounds covered with bandages and
waterproof coverings
• Showering daily
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• Watches, jewellery, etc should not be worn. If your rings
cannot be taken off, a glove should be worn
• Keeping your locker free from dirty clothing or anything that
may attract pest and vermin
• Tying long hair back
• Wearing hats where provided
• Keeping nails short, no nail polish and no artificial nails (If
this cannot be avoided the food handler may wear gloves
and wash well under nails to avoid faeces being trapped)
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Use of disposable gloves
You are not required to wear gloves when handling food. If you
do, they should be thrown out after each continuous task. They
should also be removed when going to the toilet, eating, smoking,
coughing, sneezing and touching parts of your body.
Using clean utensils when handling food is preferred as people
tend not change their gloves between uses.
Rules for hand washing
Food
•
•
•
•
•
•
•
•
•
•
handlers need to wash their hands:
After using the toilet
After touching any part of their body
Before handling any ready to eat food and raw food
Entering or re-entering your work area
After smoking, sneezing, coughing, using a tissue or
handkerchief, drinking or eating
After handling garbage
After handling animals
After doing any cleaning
Whenever you are likely to contaminate food
After handling money
How to wash your hands
• A food handler must wash their hands for at least 20
seconds in the hand washbasin provided (not in a sink that is
used for other purposes)
• Use soap and warm running water. The water temperature
for warm water should be around 40°C, below 22°C is too
cold and above 48°C is too hot
• Dry hands on a single use towel (single use towels are found
to be more effective than air dryers as they remove more
moisture, a combination of both is acceptable but air dryers
should not be used on their own)
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• Do not just wet your finger tips- wash hands thoroughly in
between fingers, fingernails and also your wrists (remove
jewellery)
Health of food handlers
The Australian Food Standards Code clearly states an
employee’s responsibilities regarding health when working with
food:Standard 3.2.2: 14 Health of food handlers
(1) A food handler who has a symptom that indicates the handler may be
suffering from a food-borne disease, or knows he or she is suffering from a
food-borne disease, or is a carrier of a food-borne disease, must, if at work –
(a) Report that he or she is or may be suffering from the disease, or knows
that he or she is carrying the disease, to his or her supervisor;
(b) Not engage in any handling of food where there is a likelihood of food
contamination as a result of the disease; and
(c) If continuing to engage in other work on the food premises – take all
practicable measures to prevent food from being contaminated as a result of
the disease.
It is important to know that if you handle food and suffer from
a food-borne disease, have symptoms such as vomiting, sore
throat with fever, diarrhoea, jaundice or fever or you are a
carrier. If this happens, you should:
• Inform your supervisor (information must remain
confidential unless to the owner or the Environmental
Health Officer)
• Prevent food from being contaminated by not handling
food if there is a risk of food being contaminated through
your symptoms, illness or medical condition
• Seek medical attention
• Only return to handling of food when you have been
cleared from a doctor
Food-borne disease is a disease that can be passed through
contamination of food.
Examples of food borne disease that can contaminate food
Any type of food poisoning
Hepatitis A
Norwalk disease
Gastroenteritis
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Golden Staph/ boils/ open wounds or sores
Typhoid fever
Shigellosis
Staphylococcal
Streptococcal
Cholera
Giardiasis
Employees’ responsibilities
Employees should ensure that they do not contaminate food and
follow all workplace hygiene procedures. These are all legal
requirements in the Australian Food standards Code: Following all workplace hygiene procedures as instructed;
 Using hand wash basins correctly as provided;
 Practicing good personal hygiene at work and before coming
to work;
 Wear correct and clean uniform;
 Do not handle food directly with bare hands
 Reporting all notifiable symptoms and illnesses and
conditions to a Supervisor;
 Reporting all food safety hazards.
Employers’ responsibilities
Employers should ensure that staff and other people do not
contaminate food by:










Providing hand wash basins with warm running water,
sanitising soap and paper towel for hand washing
Not smoking or spitting in food areas or other areas where
smoking is not permitted
Putting signs up that say no smoking
Restricting people that should not be in food preparation
areas
Preventing people handling food if they are suffering a foodborne illness
Providing hand basins, soap, warm water and single use
towels
Providing toilets
Having an area to store personal items
Having separate area for office equipment
Having separate area to store chemicals
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

Informing staff of their responsibilities in regard to health
and hygiene
Ensuring that staff have the skills and knowledge to handle
food in a safe manner so as not to contaminate food
Review of Topic 2
1. When should you wash your hands?
2. How do you wash your hands?
3. When do you need to wear disposable gloves when handling
food?
4. Name 5 ways that you can minimise the risk of contaminating
food?
5. What are four symptoms or illnesses which a food handler must
by law report to a Supervisor and not handle food?
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Student Notes
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Topic 3
Environmental Hygiene
It is important that your premises are kept clean and maintained.
This also includes fixtures, fittings, equipment and any vehicles
used to transport food. If any items are not kept clean then there
is a risk food contamination may occur and attract vermin.
To ensure items are kept clean, a cleaning system needs to be put
into place. This can be done by having a cleaning roster and also
by training staff on how items should be cleaned and what areas
need to be maintained. Staff can have different ideas on what is
clean, however, according to the Food Safety Standard, clean
means “Clean to touch and free of visible matter and objectionable
odour”
Some areas that need to be cleaned:
•
•
•
•
•
•
•
•
•
•
Benches
Shelves
Garbage bins and garbage storage areas
Cupboards
Light fittings
Ventilation ducts
Wash basins
Coolrooms
Floors
Equipment
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Can you think of any other areas need to be cleaned?
▪
▪
▪
▪
▪
▪
▪
▪
▪
▪
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Example of a Cleaning Roster
• Please complete 5 more items to be cleaned
Item to be
cleaned
Kitchen Floor
When
How
By whom
Daily
Storeroom floor
Daily
Sweep, mop, hot
water & detergent
Sweep, mop, hot
water & detergent
Kitchen
hand
Kitchen
hand
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Layout and Space
The layout of your premises is also important as it can help
minimise food contamination. This can be achieved by having
separate areas where raw products and cooked food are prepared
and keeping your wash up area separate from other areas. Also,
having separate coolrooms where you can store raw foods in one
and cooked food in the other can help minimise cross
contamination. Limiting access through the kitchen to other areas,
for example, walking through the kitchen to go to the toilet can
also minimise food contamination.
The establishment must also have enough space for preparing
food, storing of food, storing of chemicals, storage of equipment
and to the storing of garbage. Having enough space to store
things correctly can assist in cleaning the premises adequately.
Can you name 5 areas in your establishment that could potentially
cause food contamination due to poor design?
▪
▪
▪
▪
▪
Toilet and hand washing facilities
Establishments have to have enough toilets and supply hand
washing facilities. The facilities must be close by so the food
handler can easily access them. There should also be warm water
so food handles can wash their hands. The basins should be large
enough for a food handler to move their hands freely to wash
them adequately.
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Fixtures, fittings and equipment
Fixtures, fittings and equipment should be:
• Used for their intended purpose
• Designed and located so they are easily able to be cleaned so
that they do not cause food to be contaminated and do not
harbour pests
• Incapable of absorbing water, grease and food matter
• Maintained in a working and clean manner
• Easy to dismantle for easy cleaning
Name 10 fixtures, fittings and equipment used in your
industry:
▪
▪
▪
▪
▪
▪
▪
▪
▪
▪
Food establishments
It is essential establishments do not use broken, cracked or
chipped utensils, crockery or glassware as the items can harbour
bacteria or cause physical harm to your customers and staff.
All food surfaces, eating and drinking utensils should be cleaned
prior to being used. If a customers hands you glass to be refilled
you must give them a new one so there is no risk of items being
given to another customer. The only time a customer can reuse
their crockery or glassware is on a buffet where they can help
themselves.
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Having correct lighting and ventilation is necessary for staff to
perform their duties in a safe manner without the risk of
contaminating food.
Food establishments should also:
• Have a facilities for garbage storage
• Have garbage that is contained and enclosed
• Have garbage area cleaned on a regular basis
• Have flooring that is designed so that it can be cleaned and is
suitable for the area
• Have floors that are smooth, free from cracks and unable to
absorb water, grease and food
• Have walls and ceilings that are able to be cleaned, are clean
and free from peeling paint and unable to absorb water, grease
and food
• Be free from animals unless a customer has an assistance
animal and then they are only allowed in the dining or bar area
Vehicles
Vehicles that are used to transport food should have:
• Food that is protected from dust, fumes, rain and dirt
• Food compartments separate from driver and passengers
• Food protected from foreign items falling into it
• Surfaces able to be cleaned
• Food items packaged
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• Raw foods separate from cooked foods
• Food kept cold, under 5°C and hot food at 60°C or hotter.
• Food in insulated containers
Cleaning and Sanitising
Cleaning
Cleaning is a way of removing visible dirt and grease from
surfaces. Be aware that cleaning does not remove all
microorganisms.
You can effectively clean by:
• Removing all traces of food particles from the surface by
scraping or rinsing
• Using warm water between 54°C to 60°C
• Using detergent
• Rinsing the detergent off to avoid spoilage
• Items should look clean and feel clean
Sanitising
This is a method that kills microorganisms by using heat and water
or chemicals.
You can sanitise by:
• Using hot water, the temperature should be above 77°C for at
least 30 seconds
• Use of domestic dishwashers, the temperature can range from
65.6°C to above 68°C
• Use of a commercial dishwasher (effective sanitising depends
on design, temperature of inside machine, water pressure and
so on)
• Items should be dry before using, if they are not, there is a risk
that microorganisms can remain
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Chemical sanitising
There is a range of chemical sanitisers available from suppliers
that can be used manually or in the dishwasher. It is important to
use the correct sanitiser suitable for the task and the right amount.
Chemical sanitisers can be used on surfaces, eating and drinking
items. Surfaces that are to be sanitised need to be clean for the
sanitiser to be effective.
Most chemical sanitisers are chlorine based and are left on or
rinsed off depending on the type used. Before items or surfaces
are used they should be dry either by air drying or using a clean
towel.
Handling of chemicals and equipment
Chemicals and equipment used for cleaning should be stored in a
separate area away from food areas. Alternatively a cupboard may
be used.
When handling chemicals you should:
•
•
•
•
Read the instructions
Use a mask, gloves and safety glasses when required
Do not place food items in chemical containers
Use the correct chemical for the job
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Pest Control
Pests are birds, mice, rats, cockroaches and insects and they are
found in many establishments. They carry bacteria, which can be
transmitted to food. You can minimise pests in your establishment
by:
• Keeping your premises clean
• Not storing items on floor which assist in cleaning
• Keeping your garbage area clean
• Cleaning your garbage bins daily
• Using bin liners
• Keeping windows closed
• Not leaving food lying around
• Using traps or chemicals
• Using a reputable pest controller
Employees’ responsibilities
Employees should ensure that they do not contaminate food and
follow all workplace hygiene procedures. These are all legal
requirements in the Australian Food standards Code: Following all workplace hygiene procedures as instructed;
 Follow correct cleaning standards and keep your work area
clean and tidy at all times; and
 Reporting all food safety hazards such as pests and poor
cleaning standards.
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Review of Topic 3
1. What should be included in a cleaning roster?
2. Why is the layout of your premises important?
3. Why should your vehicle used to transport food be clean?
4. How can you effectively clean?
5. How do you sanitise?
6. What are three examples of poor cleaning standards that
could contaminate food?
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Student Notes
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Topic 4
Food poisoning bacteria
Food poisoning occurs because food is handled or stored
incorrectly. If people have the knowledge and skill to handle food
correctly then food poisoning can be avoided.
It is estimated that about four million cases of food poisoning
occur in Australia every year. The cost is enormous, ranging from
the loss of wages, cost of medical cover, increased insurance,
product recall, loss of productivity, loss of business and reputation
as well as emotional loss,. Can your business afford the cost of
food poisoning?
Symptoms
The symptoms are usually:
•
•
•
•
•
•
•
•
Nausea
Vomiting
Fevers
Diarrhoea
Dehydration
Gastroenteritis
Abdominal cramps
Death
There are many reasons why food poisoning can occur:
•
•
•
•
•
•
Food-borne pathogens - salmonella
Natural toxins – honey, shellfish, mushrooms
Virus – Hepatitis A, Norwalk
Chemicals – pesticides, detergents
Physical contaminates – nails or any foreign objects
Food spoilage- food that has deteriorated, you see it, smell,
taste it and touch it
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Food Poisoning
Food poisoning can affect anyone but those who are young, sick,
pregnant women or elderly are particularly in a high-risk group.
Food can become spoiled through transportation, handling and
storage. Remember you can not see, smell or taste food that
has been contaminated with a food borne bacteria. Food poisoning
can also occur when:
•
•
•
•
•
•
•
•
•
•
•
•
A food handler touches food without washing their hands
Going to the toilet and not washing their hands
Food is dropped on the floor
Benches or utensils are dirty
Coolroom temperature is incorrect
Food is left out for too long
Food is stored incorrectly
Working when ill
You practise poor personal hygiene
Equipment is dirty
Food is not kept at the correct temperature
You do not wash your hands when handling garbage
Bacteria
Bacteria can multiply very quickly, 1 cell takes 20 minutes to
reproduce to 2 and the situation repeats itself. Bacteria need six
conditions to multiply:
•
•
•
•
•
•
Food
Moisture
Time
Temperature
Oxygen
Ph level, the measure of acidity or alkalinity. The scale is 0-14
with 7 being neutral. Acids are less than 7, alkalinity is above 7
(see page 32)
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Cross contamination
Cross contamination is a common term used to describe when
bacteria or viruses are transferred from one place to another. A
common example of this occurs when you do not wash your
chopping board after cutting raw chicken and then proceed to
chopping vegetables.
Can you think of 3 more examples of cross contamination?
1.
2.
3.
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Danger Zone
To minimise the growth of bacteria it is important to know bacteria
grows well between the temperatures of 5°C and 60oC. Between
these temperatures is called the danger zone.
Bacteria growth can be reduced if cold food is kept under 5°C and
hot food above 60oC.
60oC
DANGER ZONE
5°C
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Food Poisoning Bacteria
Bacteria
Campylobacter
Source
Intestines
and faeces
of human,
animals
and birds
High risk foods
Raw poultry
meat, sausages,
unpasteurised,
milk and
contaminated
water
Symptoms
Can take 2 to 7 days for
symptoms to appear.
Diarrhoea, cramping,
fever, headache,
nausea, paralysis. Can
last 5 days
Listeria
Found in
monocytogenes wet areas
of floors,
vehicles
and people
Raw foods,
seafood,
vegetables,
cheese, cooked
and processed
food. Can grow
in the fridge
A range of food
from raw meats,
eggs, milk,
orange juice,
peanut butter…
Can take 8 to 90 days
for symptoms to
appear. Death, flu like,
fever, nausea,
diarrhoea, vomiting and
miscarriage if pregnant.
Salmonella
Intestines
and faeces
of people
and
animals,
water, soil
Escherichia coli Intestines
of animals
and
humans
Raw beef,
salami, chicken,
dairy and
vegetables
Staphylococcus Found on
aureus
humanspimples,
nose, and
cuts.
Animals
and poultry
Clostridium
Soil, raw
botulinum
meats
Meat, poultry,
cream products,
mayonnaise,
custards
Canned food,
vegetables in oil
Death, nausea,
vomiting, diarrhoea,
cramps, fever and
headaches. Symptoms
appear 8- 72 hours and
can last 1-8 days
sometimes weeks.
Appear 12-24 hours.
Bloody diarrhoea, fever,
vomiting, kidney failure,
death and damage to
central nervous system
Appear 1-6 hours. Last
about 24 hours.
Nausea, vomiting,
cramps, diarrhoea
Symptoms appear 1236 hours. Nausea,
diarrhoea, death, slow
recovery
6
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Preventative Procedures
Bacteria
Preventative Procedures
Campylobacter
Wash hands after touching raw meats. Clean cutting
boards, surfaces and utensils after handling raw meats.
Cook poultry so there is no pink flesh. Do not touch food
when ill. Reheat food above 75°C. Keep raw and cooked
food separate. Keep food out of the danger zone.
Listeria
Wash vegetables well. Keep ready to eat foods in the
monocytogenes fridge for a short time. Avoid high-risk foods. Cook raw
meats thoroughly. Keep raw and cooked food separate.
Wash hands well. Do not leave ready to eat in the fridge
for too long. Keep out of the danger zone.
Salmonella
Cook poultry, eggs and meats well. Wash hands. Wash
kitchen surfaces and utensils. Take care when handling
food for the elderly, the immuno-compromised and
children. Keep hot food hot and cold food cold. Common
cause of food poisoning.
Escherichia coli Cook meats thoroughly. Wash hands, benches and
utensils. Wash vegetables. Keep out of the danger zone.
Staphylococcus Cover cuts. Wash hands, benches and utensils. Avoid
aureus
contact with food-use tongs or gloves. Keep cooked food
and raw food separate. Keep out of the danger zone.
Clostridium
botulinum
Keep out of the danger zone. Keep hot food hot and cold
food cold. Do not use damaged cans.
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Bacteria Characteristics
Bacteria
Campylobacter
Characteristics
Growth requirements=32°C - 47°C. pH: 4.9-9.5. Easily
killed by heat. Microaerophile.
Listeria
Growth requirements=0°C - 45°C. pH 4.4-9.6. Anaerobe
monocytogenes or microaerophillic. Can grow in the fridge.
Salmonella
Growth requirements=5°C - 46°C. pH 4.0-9.0. Facultative.
Destroyed by heat. No spores.
Escherichia coli Growth requirements=7°C - 50°C. pH3.9-9.0. Facultative
Staphylococcus Growth requirements=7°C - 48°C. pH 4.0-9.8.Facultative
aureus
but likes oxygen. Heat resistant toxins. No spores
Clostridium
botulinum
Growth requirements=3.3°C - 45°C. pH: 4.6-9.0.
Produces spores that can survive heat. Produces a deadly
toxin. Anaerobic.
Terms
Anaerobic= An organism that is able to grow without oxygen
Facultative = To live in both the absence and presence of
oxygen
Microaerophile= A organism that likes a lower oxygen
concentration
Spore= A heat resistant non growing structure
Toxin= Are formed when bacterial growth is high, the cells
change into toxins that can become resistant to heat or cold.
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Review of Topic 4
1. Approximately how many people suffer from food poisoning in
Australia each year?
2. What are some symptoms of food poisoning?
3. What is the most common cause of food poisoning in Australia?
4. How is the E.Coli bacteria transferred to food?
5. What is the temperature danger zone?
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Student Notes
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Topic 5
Food handling procedures
Receiving goods
When receiving goods it is important you do not accept potentially
hazardous foods that are unsafe as food poisoning can occur.
When food is received you should make sure:
• Cold food is delivered below 5°C
• Cold food is delivered in refrigerated trucks or in some form
of insulation
• If no insulation or refrigeration is used, time control can be
used as long as the transportation time does not exceed 2
hours
• If time control is used the items must be monitored and
recorded
• Hot food is delivered above 60°C
• Food is protected from potential contamination-covered
• You receive goods from a reputable supplier-know the
source of your items
• You keep records of your suppliers
• Someone is available to receive the foods
• Food is put away as soon as it arrives
• You check items- are they the correct temperature, use by
dates
• You return unsuitable goods-packaging torn
• Frozen goods should still be frozen- not thawed
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Potentially hazardous food
Potentially hazardous foods are foods that can have a pathogen
that may cause food poisoning or support the growth of a
pathogen. Below is a list of food items that are potentially
hazardous:










Dairy foods or food containing dairy products
Raw foods
Cooked meats
Seafood
Salads
Sandwiches
Cooked pasta and rice
Quiches
Soya bean products
Unpasteurised juice
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Storage of foods
Cross contamination can occur if food is incorrectly stored so it is
important to ensure potentially hazardous foods are stored
correctly. This can be done by:
 Refrigerators or coolrooms maintained at a temperature of
5°C or below
 Having frozen goods are stored at no less than -18°C
 Having food kept off the floor- on shelves, cover and label
food
 Keeping food in food- grade containers with a lid
 Not leaving food in cans -place in a container
 Keeping floors and walls clean
 Having raw foods kept on the bottom shelf in refrigerator–
with a tray, covered and labelled or in a separate refrigerator
 Having each food group that is stored in separate areas of
the coolroom where possible
 Having areas clean and free from pests
 Having stock rotated-first in first out
 Checking use by dates
 Monitoring and recording temperature of refrigerator
 Having ready to eat foods away from raw foods
 Throwing out potentially hazardous foods within 7 days that
are kept at 5°C
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 Foods stored below 5°C may kept longer than 7 days if it can
be proven the items stored will not support the growth of
bacteria
 Not overfilling the coolroom and stacking items on top of
each other, preventing the items being kept at the correct
temperature
Dry storage
 Dry goods storage-must be well ventilated, cool and dry.
Opened goods should be kept in food grade containers that
are labelled, avoid storing in glass containers.
 Ceilings and flooring to be kept clean
 Do not store items on floor
 Minimise cardboard boxes
 Check use by dates
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Single use items
Single use items are items used only once. Examples are straws,
disposable gloves, disposable eating and drinking items and
packaging. When handling and storing these items it is important
to be aware these items can be contaminated due to poor
handling and storage. These items should only be used once. So it
is important:
• Staff and customers avoid touching inside containers where
food is to be placed
• Straws are placed in a dispenser where the customer cannot
touch the ends- a glass is not sufficient
• Bar staff should avoid touching the ends of the straw when
placing in a drink
• Not to place items on the floor
• Packaging of the items should protect the items from being
contaminated
• You store items away from chemicals
• Storage areas clean and free from pests
• Items should only be used once- can be used again as long
food is not placed inside
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Thawing food
When thawing food you should be aware that the items to be
thawed should be kept out of the danger zone for as short as
time possible. To minimise the growth of bacteria you should thaw
foods by:
• Keeping items in the refrigerator below 5°C- covered, on a
tray and on the bottom shelf to avoid cross contamination
• In a microwave
Also
• Make sure that foods are completely thawed before cookingHowever, single items can sometimes be cooked in the
frozen state as they take less time to cook
• When freezing foods, freeze small amounts as it will take
less time to thaw out. Label and date all foods before
freezing.
Preparing foods
Food can be contaminated when food is prepared in an unhygienic
manner. It is important to:
• Use gloves and change them often- also, wash hands
• Use utensils when not using gloves
• Not use utensils on raw foods then touch cooked food
• Keep chemicals away food areas
• Keep all benches and floors clean- change or wash chopping
boards between using raw and cooked food
• Not mix old and new food together
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• Minimise the time that potentially hazardous foods are kept
out of the coolroom –do not exceed the safe time limits
• Use time control for potentially hazardous foods- potentially
hazardous foods kept in the danger zone for less than 2
hours should be refrigerated. Between 2 and 4 hours, items
to be used straight away, more than 4 hours items to be
thrown away
• Avoid touching ready to eat foods with your hands- bar staff
cutting garnishes to place in beverages
• Handle ice with tongs- not your hands or a glass
• Wash fruit and vegetables prior to using: wash away dirt and
chemicals- wash hard skinned fruit before using
• Not use items dropped on the floor
• Not touch the garbage then touch food without washing your
hands
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Cooking foods
When cooking foods it is important to cook foods above 75°C to
minimise the growth of food borne bacteria. To check the
temperature it is best to use a probe thermometer. Remember
cooking does not kill all bacteria that may be present in food
items.
Cooling foods
When cooling potentially hazardous foods you should:
• Place food into smaller containers- allowing air to circulate
• Cool food below 5°C quickly
• Food items to be cooled from 60°C to 21°C within 2 hours
and then from 21°C to 5°C within 4 hours
• Food to be cooled at room temperature till it reaches 60°C
then items should be refrigerated- cover food
• Use a probe thermometer to check the temperature of foods
Reheating Food
When reheating potentially hazardous food it is important to
reheat correctly. Food not reheated correctly could harbour the
bacteria staphylococcus aureus causing your customers to become
ill. When reheating food the following requirements are:
 Food to be held hot should be reheated quickly to above
60°C – it should take no more than 2 hours
 It is also recommended, reheating to 70°C for 2 minutes
 Do not reheat potentially hazardous foods previously
reheated
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 If food is to be eaten without delay there is no requirement
to reheat the food to a certain temperature
Food Display
Food on display must be protected from the possibility of
contamination by:
 Temperature control– cold food under 5°C and hot food
above 60°C
 Packaging
 Separate serving utensils for each item. If serving utensils
are stored in containers of water, the water must be under
5°C or above 60°C and the water be changed at least hourly
 Physical barriers- if the display unit is not permanent chafing
dishes could be used
 Supervision- so customers do not contaminate food
 When displaying hot food in a bain-marie, all food must
heated beforehand
 Do not overfill display units
 Do not place pies and sausage rolls into a pie warmer
without heating them first
 Use a thermometer to check the temperature of the food
displayed
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Doggy Bags
A lot of customers who do not finish their meal often ask for the
items to be placed in a doggy bag to take home. Sometimes the
customer keeps the food in the Danger Zone for too long. The
food is then at risk of being contaminated by a food borne
bacteria.
It is not against The NSW Food Act 2003 to offer doggy bags;
however, to reduce the risk of food poisoning it would be wise to
advise the customer on the correct reheating procedures.
Thermometers
It is a requirement that establishments selling potentially
hazardous food have a probe thermometer to check the
temperature of items. The thermometer must be accurate to
+/-1°C. It should also be cleaned, sanitised and dried between
uses.
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Review of Topic 5
1. List 3 potentially hazardous foods.
•
•
•
2. What are the 2 correct methods for defrosting food?
•
•
3. What is the correct temperature of a coolroom?
4. What are the methods of cooling foods?
5. What are three examples of hazards you would report to your
Supervisor?
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Student Notes
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Self Check
 Did you understand the activities you were asked to do?
 Did you allocate enough time to complete the activities?
 Have you asked your Trainer for help when needed?
 Are you ready for assessment?
Assessment
During your assessment ask your Trainer for any help if needed.
You may be assessed by:
 Observation in a practical situation
 Answering questions or demonstrating knowledge and skill in
a given situation
 Written form or a combination of the three
Bibliography
Safe Food Australia, Food Safety Program, Australia New Zealand
Food Authority, Australia 2000
www.foodstandards.gov.au
www.foodauthority.nsw.gov.au
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