Australian
Technology Park
Conference Centre
Food Hygiene Procedures
Australian Technology Park Conference Centre
Suite 3220, Bay 4 Level 2 Locomotive Workshop
2 Locomotive Street, (off Garden Street) EVELEIGH NSW 2015
ABN 47 060 969 119
ACN 060 969 119
PH: 02 9209 4420
Fax: 02 9209 4222
www.atpcc.com.au
Australian Technology Park Conference Centre
Food Hygiene Procedures
Conference Centre Food Hygiene Procedures
Overview
1) Introduction
All food purchased, supplied and provided by caterer must comply with proper food hygiene standards to
ensure the safety and health of both providers and consumers. These procedures are to complement the
relevant State regulations and Local Government (Council) requirements for such food hygiene services.
All food service facilities shall strictly adhere to the Food Hygiene Regulations as stated by Australian Food
Standards relative codes: http://www.foodstandards.gov.au
2) Definitions
Food Service Facility" any permanent or semi-permanent facility that stores, prepares or handles food.
Mobile/Temporary Premises" any hand drawn trolley or cart (including BBQs); trailer based stands; any
temporarily positioned portable table or stall.
3) Food Hygiene Strategies
The maintenance of good food hygiene shall be achieved through ensuring that:
a)
Food preparation, handling and storage areas are kept clean and food handlers maintain good
standards of personal hygiene at all times
b) All foods are cooked properly, especially meat
c)
Foods are kept at the right temperature with chilled foods maintained cold and hot foods cooled as
quickly as possible and then chilled
d) Raw foods are prevented from cross-contaminating ready-to-eat foods
4) ATPCC Assessment of Caterer Compliance. (Attachment 1)
ATPCC will conduct an annual assessment of all Caterer’s Food Hygiene Systems and Procedures. The
assessment is based on the procedures in this document.
ATPCC will also conduct on site monitoring of Caterers compliance with their Food Hygiene System
5) Food Hygiene Procedures for Staff & Other Food Handlers
a) Personal Hygiene
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All food handlers shall thoroughly wash (using warm water and liquid soap) and dry (using disposable
towels or air, not apron) their hands regularly when handling food, in particular:
Before handling food
Immediately after handling raw food, especially raw meat or poultry
After going to the toilet
After handling money
After blowing their nose, sneezing or coughing
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Australian Technology Park Conference Centre
b)
Food Hygiene Procedures
After breaks
All food handlers shall wear clean clothes, apron and, where practicable, protective food handling gloves
and food handling tongs (to reduce direct contact with food). Food handlers shall also:
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Tie hair back and use a hair net or cap
Cover cuts or sores with clean waterproof dressings
Avoid wearing jewelry, false nails or other items that might fall into food
Avoid touching their face or hair
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Not cough or sneeze over food
No smoking
6) Training and Supervision
Food business owners and license holders are responsible for ensuring that all food handlers receive
adequate supervision, instruction and training in food hygiene.
7) Illness
Food handlers with symptoms of food poisoning, such as diarrhea, vomiting or stomach pains, must not handle
food and must leave food preparation areas immediately. All other illnesses and skin conditions must be reported to
a manager or the license holder who then needs to determine if these conditions pose a risk of spreading bacteria
or disease should the person continue to handle food.
8) Safe Food Handling
a) Provisioning Ingredients
Food service facilities shall ensure that they purchase ingredients from reputable suppliers, with quality
assured systems (such as Food Safe) that maintain a high standard of food hygiene.
b) Storing Food
 Stored foods must clearly display ‘Use by’ or ‘Best Before’ dates with:
 Chilled food kept at below 8 degrees Celsius
 Hot food kept above 63 degrees Celsius
 Raw food kept away from ready to eat foods, ideally in separate fridges
 Raw meat in sealable containers at the bottom of the fridge
 Fridges must not be overloaded
 Dried foods stored off the floor, in suitably sealed containers, to protect them from pests
c) Food Preparation
Food should be handled so as to prevent contamination and handlers should:
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Observe good personal hygiene
Use different chopping boards/work surfaces, equipment and utensils for raw and ready
to-eat food
Clean equipment and surfaces thoroughly before and after use
Avoid unnecessary handling of food
Minimise the time chilled food remains out of the fridge
d) Cooking
All poultry, pork, minced/chopped meat (including burgers and sausages) and rolled joints should be cooked
thoroughly with the center of the meat maintained at:
 60 degrees Celsius for at least 45 minutes; or
 65 degrees Celsius for at least 10 minutes; or
 70 degrees Celsius for at least 2 minutes; or
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Australian Technology Park Conference Centre
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Food Hygiene Procedures
75 degrees Celsius for at least 30 seconds; or
80 degrees Celsius for at least 6 seconds
Whole cuts or joints traditionally served pink or rare are exempt where they have not been pierced or on the
bone.
Where cooked food is not being kept hot until serving, it should be cooled as quickly as possible.
Reheated food should be piping hot all the way through and should not be reheated more than once.
All probes, skewers and thermometers should be maintained clean and disinfected between foods.
e) Transporting Food
Contamination of foods during transportation shall be prevented through ensuring that:
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All food its transported in packaging or containers
Chilled or hot foods are maintained at the correct temperature
Raw foods and ready-to-eat foods are kept apart
Vehicles used to transport foods must be maintained in good repair and clean with
separate storage for food and non-food products.
9) Food Handling Area
Food handling areas must be designed to permit food handlers to work hygienically and keep the premises clean.
All areas should be adequately protected from pests.
a) Cleanliness
Food service facilities, equipment and surfaces must be kept clean and where necessary disinfected
according to an established cleaning schedule. Waste shall:
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Not be permitted to build up in food areas
Be stored in a clean area
Be removed frequently
Not cause a tripping, slipping or obstruction hazard
b) Facilities
Suitable facilities (including hot and cold water supply) for staff to wash their hands, food and equipment
shall be provided including:
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Separate basin stocked with liquid soap and hot air dryer or disposable towel facility
Separate sink for washing food
Sink for cleaning premises, equipment, utensils, etc
c) Mobile/Temporary Premises
Mobile and temporary premises for storing, preparing and handling food are, as far as is practicable,
subject to the same provisions as other food service facilities. In particular these premises must ensure
that:
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There are adequate facilities to store, prepare and serve food safely in accordance with the
provisions of this policy
Adequate washing facilities are accessible
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FACT SHEET
Cleaning and
Sanitising
It is important that food business owners and food
handlers understand the importance of cleaning
and sanitising within their food business. It is a legal
requirement for premises and fixtures, fittings and
equipment and food contact surfaces to be maintained
in a clean condition.
Additionally, any food contact surface or eating or
drinking utensil needs to be sanitised.
Cleaning and sanitising are important steps you must
take as they help prevent the growth and spread of
organisms that cause food borne illness, help reduce
the activity of pests within the food premises.
What are my legal
requirements?
A food business must maintain food premises and
fixtures, fittings and equipment to a standard of
cleanliness where there is no accumulation of;
• Food waste
• Dirt
• Grease, or
• Other visible matter
Additionally, garbage and recycled matter needs to be
stored in appropriate containers.
Clean means that surfaces are clean to touch and free
of visible matter and without objectionable odour.
How do I clean?
There are three (3) basic steps to effective cleaning:
• Scraping, wiping or sweeping away food scraps
and rinsing with water
• Clean with detergent and hot water - Cleaning
removes dirt from the surface, but does not kill
bacteria. (protective gloves may be required).
• Sanitise the surface for a period of time (as per
manufacturer’s instructions) after cleaning with
detergent - Sanitising reduces the number of microorganisms to safe levels.
• Allow the surface to drip dry - This prevents
potential contamination from wiping with a dirty
cloth.
What is Sanitising?
Sanitising is the process of applying to a clean surface
heat and/or chemicals (or other approved process) to
reduce the number of bacteria and other organisms to a
safe level.
Sanitising can be performed using hot water (manually
or using dishwasher) or through use of chemicals.
Important: Sanitising must be performed on all food
contact surfaces and eating and drinking utensils.
How do I sanitise?
Ensure that the item to be sanitised is in a clean
condition. Sanitising is not effective on unclean surfaces.
Dishwasher
To sanitise effectively with a dishwasher a rinse
cycle temperature of at least 77 degrees and a rinse
cycle of greater than 30 seconds is required. Lower
temperatures and longer rinse cycles may achieve the
same outcome.
Chemicals
Chemical sanitisers are generally chlorine or ammonium
based compounds. Products appropriate for use in
food businesses are available from commercial chemical
suppliers and retailers.It is important when using
FACT SHEET
chemical sanitisers that the product is designed for use
in food premises and that manufacturers instructions are
followed. Some chemical sanitisers require residues to
be rinsed off the food contact surface after use.
Beside each item listed, write down the cleaning
product and method. Then write how often it should
be cleaned, the person responsible for making sure the
task is completed and the date it is to be completed by.
Dilution rates, contact times and safety instructions vary
from product to product.
Implement the Schedule
Using bleach as a sanitiser
Unscented bleach is a chlorine based chemical that can
be used to sanitise food contact surfaces when diluted
correctly. As a guide the following table provides an
indication of how to dilute bleach.
How much
water?
Place the schedule on the wall so it can be easily seen
by all staff.
Regularly review the schedule and check that all tasks
are completed.
Using household
bleach (4%)
chlorine
General Cleaning Rules
Using commercial
bleach (10%)
chlorine
50
ppm
100
ppm
50
ppm
100
ppm
5 litres
6.25ml
12.5ml
2.5ml
5ml
25ml
5ml
10ml
125ml
25ml
50ml
50 litres
Ensure all staff know the schedule, how it works and the
role they play.
How much bleach?
Concentration
required
(ppm)
10 litres
Laminate the chart and use a water-based marker to
complete the schedule.
12.5ml
62.5ml
• Clean up all spills immediately.
• Clean and sanitise all cutting boards and food
preparation benches after each use. This is
particularly important when changing form preparing
raw to cooked foods.
• Each day, clean and sanitise areas and appliances
directly involved with food preparation.
• Schedule areas that are not cleaned daily, such as
shelving, exhaust canopies and behind equipment,
for cleaning and sanitising weekly.
Developing a Cleaning
Schedule
• Store cleaning products away from food.
All food businesses should have a cleaning schedule to
ensure all areas of the food business are kept clean and
sanitised.
Creating a Schedule
• Use different cloths for different areas (waste area
and preparation bench).
• Soak cleaning cloths in sanitiser daily if they are to
be reused.
Walk through the premises and make a list of everything
that needs cleaning. Start with areas such as the
structure (floors, walls and ceilings), equipment, fittings
and fixtures. Consider all areas whether frequently
cleaned or not.
Example Cleaning Schedule
Item
Cleaning Product
Cleaning Method
How Often
Floor
XYZ Floor Cleaner
Mop, then sanitise Daily
Staff Member
Responsible
Completed
Yes / No
Date
Kitchen Hand
Yes
12/10/07
FACT SHEET
Hand Washing
• Pat your hands dry using paper towels. Make sure
your hands are thoroughly dry.
Why it’s important
• Dry under any rings you wear, as they can be a
source of future contamination if they remain moist.
If possible, remove rings and watches before you
wash your hands.
A number of infectious diseases can be spread from
one person to another by contaminated hands,
particularly gastrointestinal infections and hepatitis A.
Washing your hands properly can help prevent the
spread of the organisms that cause these diseases.
• Hot air driers can be used but, again, you should
ensure your hands are thoroughly dry.
Some forms of gastroenteritis can cause serious
complications, especially for young children, the elderly
or those with a weakened immune system. Drying your
hands properly is as important as washing them.
When to wash your hands
You should wash your hands thoroughly:
• Before preparing food
• Before eating
• Between handling raw and cooked or ready-to-eat
food
• After going to the toilet
Use warm water
• After smoking
Hands should be washed using warm running water.
• After using a tissue or handkerchief
Cold water is better than no water at all for a ‘one off’
only hand wash, but should not be used for routine
hand washing. Soap lathers (‘soaps up’) better with
warm water and effective hand washing requires the use
of warm water, soap and proper drying.
• After handling rubbish
How to wash your hands
properly
To wash hands properly:
Soap is important
• Wet your hands with warm water.
Soap contains ingredients that will help to:
• Apply one dose of liquid soap and lather well for
15–20 seconds (or longer if the dirt is ingrained).
• Loosen dirt on your hands
• Rub hands together rapidly across all surfaces
of your hands and wrists to help remove dirt and
germs.
• Don’t forget the backs of your hands, your wrists,
between your fingers and under your fingernails.
• Wash your hands for at least 10 to 15 seconds.
• Rinse well under running water and make sure all
traces of soap are removed, as residues may cause
irritation.
• Soften water, making it easier to lather the soap
over your hands
• Rinse your hands, leaving no residues to irritate and
dry your skin.
Soaps can have different pH – they may be neutral,
slightly alkaline or slightly acidic. That’s why some soaps
irritate some people and not others. Perfumes in soap
can be another reason why some people have skin
reactions.
FACT SHEET
Liquid soap is best
Generally, it is better to use liquid soap than bar soap,
particularly at work. The benefits of liquid soap include:
• Hygiene – it is less likely to be contaminated.
• Right amount – liquid soap dispensers do not
dispense more than required (more is not better).
• Less waste – it’s easier to use, with less wastage.
‘Drop-in’ cassette dispensers use all the soap.
• Saves time – liquid soap dispensers are easy and
efficient to use.
The problems with bar soap –
particularly in public places
There are many reasons why bar soap can be a
problem, particularly if it’s used by a lot of people.
These problems include:
• Bar soap can sit in pools of water and become
contaminated with many harmful germs.
• People are less likely to use bar soap if it is ‘messy’
from sitting in water.
• Contaminated soap may spread germs and may be
more harmful than not washing your hands.
• Bar soap can dry out – people are less likely to use
it to wash their hands because it is difficult to lather.
• Dried out bar soap will develop cracks which can
harbour dirt and germs. Again, you may be adding
more harmful germs to your hands than you were
trying to remove.
Things to remember
• Proper hand washing can protect you and others
from a range of diseases.
• Liquid soap is better than bar soap, especially at
work.
• Wash and dry your hands carefully.
FACT SHEET
Personal Hygiene
For Food Handlers
common way to transfer bacteria to food. Food
handlers are expected to wash their hands whenever
their hands are likely to contaminate food. This includes
An important way to prevent food contamination is by
food handlers maintaining a high standard of personal
hygiene and cleanliness. Did you know that even healthy
people carry food poisoning bacteria on their bodies?
• Immediately after smoking, coughing, sneezing,
using a handkerchief or tissue, eating, drinking or
using tobacco
It is important that food handlers;
• Thoroughly wash and dry hands before handling
food and wash and dry them again frequently
during work.
• Do what ever is reasonable to prevent their body,
anything from their
body or anything
they are wearing
coming into contact
with food or food
contact surfaces
• Prevent unnecessary
contact with ready
to eat foods such
as salads or cooked
meats.
• Wear clean clothing.
Uniforms, smocks
or aprons should be
worn and laundered
daily.
• Ensure that all dressings or bandages are covered
with a waterproof covering.
• Do not eat over unprotected food surfaces that are
likely to come into contact with food.
• Do not sneeze, blow, cough, smoke, spit, urinate or
defecate within a food handling area.
• Tie back or cover hair.
• Keep fingernails short, clean and without nail polish.
Hand Washing
Unwashed or poorly washed hands are the most
• Before commencing or resuming work
• After touching their hair, scalp or a body opening
• Immediately before working with ready to eat food
• After using the toilet
• After handling rubbish and or after any cleaning task
See Hand Washing fact sheet for further information.
Gloves
It is important for food handlers to remember that gloves
are only a physical barrier between hands and food.
Individuals must always thoroughly wash and dry hands
before putting on gloves. Gloves must never be re-used
or washed. Gloves must be changed:
• At least every hour
• If they become contaminated
• If they tear
• When switching between raw and ready to eat
foods
• After any cleaning task
• After touching your hair, scalp or body opening
Food Handlers Health
Food handlers must are required to inform their
supervisor when they are ill. Food handlers should be
excluded from handling food if they are ill with:
• Vomiting,
• Diarrhoea,
• Fever or jaundice
• Food borne disease
• Sore throat with fever
• Infected skin lesions or
• Have discharge from the ears, nose or throat.
FACT SHEET
Skills and Knowledge
National Food Safety Standards require a food
business operator to ensure that all food handlers and
supervisors have appropriate skills and knowledge
in food safety and food hygiene in keeping with their
particular work activities.
The Inner Sydney Councils Regional Food Group has
produced this fact sheet from information provided
by Food Standards Australia New Zealand to assist
operators and food handlers working in various food
businesses such as restaurants, coffee lounges, take
away food shops, clubs, sandwich shops, function
caterers, pastry shops, delicatessens etc.
What is the difference
between a skill and
knowledge?
A skill is being able to do something whereas
knowledge is knowing about or understanding
something.
A business however may decide to send food handlers
to a course run by a recognised training organisation or
industry association or Council. Council’s interactive, self
assessment program ‘Food on your Lap’ may also be
utilised.
What specific skills and
knowledge will be required?
Broadly speaking these will include the following:
Food Deliveries
What is meant by Food Safety
and Food Hygiene?
• Be able to recognize and understand the
significance of swollen or dented cans
Food safety is ensuring that food is safe to eat whereas
food hygiene is keeping the premises and equipment
clean.
• Recognise substandard goods like leaking cartons,
bottles, broken seals, and cracked eggs
Does everyone need to
have the same skills and
knowledge?
No. The skills and knowledge required will vary from job
to job, for example from waiter to cook, to kitchen hand
and similarly from business to business.
• Check use by date and packaging
• Make sure all food items are correctly labelled
• Be competent in checking delivery temperatures
Food Storage
• Cover all food in the refrigerator, dry food store or
freezer
• Label items if not already labelled and date (if
required)
Will I need to attend a training
course?
• Store food in airtight containers
No. Skills and knowledge can be obtained in various
ways including on the job training, reading and
understanding leaflets or publications, informative wall
signage or by hiring a consultant.
• Don’t keep personal belongings in food storage or
preparation areas
• Put unused canned food into a glass or plastic
container
• Know not to store food on the floor
FACT SHEET
Personal Hygiene (hands)
• Practice personal cleanliness and wear clean
clothes, and hair net (if applicable.)
• Regular hand washing - before starting work, before
handling food, after the using the toilet, handling
raw foods or garbage, after a break, after blowing
your nose, coughing, sneezing etc
• Buffet / Smorgasbord require protecting barriers to
avoid contamination and required supervision
• Know that raw meat /s and chicken are
contaminated with bacteria
• Clothes or dirty benches or equipment can
contaminate food
• Report illnesses to your supervisor
• Store raw meats, fish and poultry near bottom of
fridge / cool room
• Cover cuts and sores with bandage and glove
• Store cleaning chemicals well away from food
• Avoiding unnecessary handling food by using gloves
or tongs
Cleaning and Sanitising
• Don’t drink, smoke or eat or cough or sneeze near
food
• Use the hand basin for hand washing only and dry
hands using paper towels
• Bacteria are on everyone and everywhere
• Change gloves as often as you wash your hands
• Understand the difference between cleaning and
sanitising
• Report cleaning and sanitising matters to the
supervisor
• All equipment should be clean and sanitized before
use
Food Temperature Control (thermometer)
• Dish washing machine operating at 65°C will
sanitise appliances crockery, equipment, utensils
• Bacteria grow if food is stored in the danger zone
(5°C - 60°C)
• Manual washing of dishes requires washing at 77°C
for at least 30 seconds
• Don’t prepare food too far in advance
• Maintaining a clean work area
• Store and display potentially hazardous foods in
refrigerator or hot food appliance
• Use separate sinks for hand washing and for
cleaning and sanitizing appliances and equipment
and for washing fruit and vegetables
• Know that hot food should be store above 60°C
and cold food below 5°
• Be aware of what the 2 hour / 4 hour guide means
• Know how to check the delivery and storage
temperatures of food
• Know what are potentially hazardous foods
• Know how to use, clean and calibrate a
thermometer
• Defrost under refrigeration and allow 24 hours at
least
• Reheated food should reach a temperature of 75°C
• Know that meat juices run clear after thorough
cooking
• Under cooked foods can cause illness
Cross Contamination
• Keep raw and cooked foods stored separately
• Use clean and sanitised chopping boards and
utensils
• Items like lettuce should not be soaked in a sink
used for other purpose
• Are all wiping clothes clean and sanitised
• Know your part of the business cleaning schedule
FACT SHEET
Temperature Control
All potentially hazardous food must be maintained at
safe temperatures outside the temperature danger
zone. A bacterium grows best between 5°C and 60°C,
this temperature range is known as the ‘Temperature
Danger Zone’.
Potentially hazardous foods are foods that may contain
food poisoning bacteria and are capable of supporting
growth of these bacteria or formation of toxins to levels
that are unsafe for consumers.
Examples of potentially hazardous foods include:
• Raw and cooked meat or food containing meat;
• Dairy products, for example, milk, custard and dairy
based desserts
• Seafood (excluding live seafood)
• Processed fruit and vegetables
• Cooked rice and pasta
• Food containing eggs, beans, nuts or other protein
rich foods
• Foods that contain these foods, such as
sandwiches and rolls.
Safe temperatures for potentially hazardous foods are
5°C or colder, or 60°C or hotter. Therefore it is essential
that:
• Hot foods must be kept at or above 60°C
• Cold Foods must be kept at or below 5°C
• Frozen foods must be kept at or below -15°C.
Thermometers
The Food Standards Code requires food businesses to
have a thermometer which are accurate to +/-1˚C.
A probe thermometer is essential in ensuring that food is
kept within the safe temperature ranges. A digital probe
thermometer should be used where ever possible.
Food temperatures need to be checked regularly with
a probe thermometer. Food display units should be
temperature checked at a minimum of twice a day.
It is important not to rely on the built in thermometers
on fridge’s and freezers as they do not indicate the
temperature of the food only the temperature of the air.
Please see the example monitoring sheets on the
reverse side of this fact sheet.
Maintaining Temperature
Control
Potentially hazardous food must be maintained under
temperature control during delivery, storage, thawing,
preparation, cooking, display, cooling, reheating and
transportation.
Delivery
Always check that the temperature of potentially
hazardous food is at the correct temperature when
delivered, using a digital probe thermometer and
document this procedure.
Storage
Ensure fridges and cool rooms are regularly serviced
and maintain a temperature of 5˚C or colder.
Thawing
Never thaw potentially hazardous food at room
temperature. Food must be thawed in the fridge or cool
room at 5˚C. If time is limited, thaw food in a microwave
or under cold running water. Always completely thaw
foods prior to cooking.
Preparation
Plan your food preparation to ensure that potentially
hazardous food is only kept outside of temperature
control for minimal periods of time.
Cooking
Thoroughly cook all potentially hazardous food.
FACT SHEET
Display
Cold potentially hazardous food on display must be at or
below 5˚C and hot potentially hazardous food at or
above 60˚C.
Cooling
Potentially hazardous food must be cooled rapidly to 5˚C
within four hours. Cool food slightly for no more than 20
minutes before placing under refrigeration. Before cooling,
place food into small shallow containers to aid the cooling
process.
Reheating
Reheat food quickly and in small quantities to at least 70˚C.
Example Temperature Monitoring Sheet - Food
Date
11.00am
Temp
Name
Corrective
Action
3.00pm
Temp
Name
Corrective
Action
7.00pm
Temp
Cold
Seafood
Ham
Hot
Chicken
Curry
Example Temperature Monitoring Sheet - Equipment
Equipment
Coolroom
Kitchen Freezer
Kitchen Fridge
Front Fridge (Bench)
Front Chest Freezer
Temperature (3 pm) Temperature (7pm) Corrective Action
Name
Corrective
Action