Workforce Express
Food Safety Induction
Guidelines
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Should you have any queries or concerns throughout the induction process please ask your
WORKFORCE EXPRESS Representative to clarify.
You will be required to complete a Questionnaire based on this induction presentation.
This induction is expected to take between 30- 60 minutes to complete.
By completing this induction there is no guarantee that you will be placed in employment,
however a copy will be kept on your file and is valid for 24 months.
Food Poisoning - Causes
Causes
• Some foods accommodate harmful bugs or toxins more than others.
• The germs or toxins may be present on foods at the time of purchase, spread to food
by cross-contamination and poor hygiene or grow to harmful levels as a result of
poor temperature control.
• Food can still be unsafe to eat even if it looks, smells, and tastes normal.
Harmful germs can be:
• carried on the bodies of people handling food
• frequently present in the throat, nose, skin, hair and faeces
• transferred to food after touching the nose, mouth or hair or smoking without
washing hands before handling food.
• Sneezing or coughing around or near food can also lead to contamination.
Food poisoning can be caused by:
• not cooking food thoroughly
• not storing food that needs to be chilled below 5°C
• someone who is ill or has poor hand hygiene handling the food
• eating food after a ‘use-by’ date
• cross contamination, where bacteria is spread between food, surfaces, utensils and
equipment
Food Poisoning – Symptoms and Outcomes
Symptoms
• Common symptoms of foodborne diseases can
be mild or severe and can include nausea,
vomiting, diarrhoea, stomach cramps,
headaches and fever etc.
• Generally the illness only lasts one or two days.
Exceptions are Hepatitis A, some Escherichia
coli infections or typhoid which can be severe
illnesses lasting for many weeks.
• Some foodborne illnesses can result in long
term health issues involving the immune
system, the gut, or kidneys.
The end result of a food poisoning event does not
end with just the individuals affected. The cost of an
event can include:
• Bad publicity for the shop/facility
• Legal action against the company
• Potential closure of the business
Food Poisoning – Prevention
There are various simple steps that can be taken to reduce the likelihood of food
poisoning occurring. Some of these steps include:
• Washing your hands
• Keeping benches and work areas clean
• Wash dishcloths
• Use separate chopping boards
• Keep raw meat in a separate container
• Store raw meat on the bottom shelf of the fridge
• Cook food thoroughly
• Keep your fridge below 5°C
• Cool leftovers quickly
• Adhere to 'use by' dates
Bacteria and other Pathogens
Salmonella
• Usually linked to consuming inadequately cooked meats or
poultry, other foods contaminated by raw meats and poultry,
as well as foods containing raw or undercooked eggs,
unpasteurised dairy products such as raw milk or cheeses.
• It gets into other foods by cross contamination from contact
with raw foods, utensils, equipment and hands.
• Sensitive individuals such as the elderly, young children and
people with low immune systems, are much more likely to
become ill after consuming only a small number of cells.
• It usually takes 8 to 72 hours for symptoms of salmonellosis to
occur, but can take up to a few weeks, so it is not necessarily
the last meal you ate that caused it.
• Salmonella causes a ‘gastro-flu-like’ infection which in most
cases lasts about two to five days. However, in some people it
can lead to chronic conditions such as Reiter’s Syndrome or
reactive arthritis.
Bacteria and other Pathogens
Listeria monocytogenes
• Can cause very serious disease in pregnant women, people with poor
immune systems and the elderly who will need to avoid certain foods
• Symptoms are usually described as ‘flu-like’, although vomiting and
discoloured urine can occur.
• The time from infection to symptoms can be anywhere between 8 to 90
days.
• It can grow in the refrigerator, so ready to eat food should never be
stored in the fridge too long.
Campylobacter
• Outbreaks have been linked to the consumption of undercooked
poultry, unpasteurised milk, water, and other foods that have been
contaminated by raw foods like meat and poultry.
• Symptoms can take two to seven days to appear and are
gastrointestinal, lasting for about five days. A fever may also be present.
• A small number of people are left with a chronic condition called
Guillain-Barre Syndrome which can last for several weeks or months.
Bacteria and other Pathogens
Staphylococcus aureus – “Golden Staph”
• About half of us carry this organism in our skin and nasal passages,
so keep any cuts or sores well covered if you are handling foods.
• Animals and poultry also carry this bacteria on their bodies and all
raw meat and poultry products should be handled as though they
are contaminated. Raw milk can also be a source of this bacteria.
• It likes to grow in salty and sweet foods, for example those
containing custard, hams, frankfurters, salads, cream-filled bakery
products etc.
Escherichia coli (E.coli)
• Presence in foods has been an indication of faecal contamination
of food or water.
• In the last few years there have been several food poisoning
outbreaks from certain strains of E. coli both in Australia and
overseas.
• A wide variety of foods have been implicated in this outbreaks,
including unpasteurised apple and orange juices, sprouted seeds,
fruit, raw milk cheese, salads and meat and meat products,
especially undercooked minced meat patties in hamburgers.
Bacteria and other Pathogens
Clostridium botulinum
• Causes severe illness, produces a neurotoxin.
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Symptoms appear 12- 36 hours after consumption. These include
nausea, diarrhoea and vomiting, but neurological symptoms follow.
Bacillus cereus and other Bacillus species
• This pathogen can cause two types of foodborne illness—the
diarrhoeal type and the emetic or vomiting type. Like Clostridium
perfringens the illness is a mild one, but unpleasant nevertheless.
Clostridium perfringens
• This is a less well known bacteria which causes severe stomach cramps
and a mild form of diarrhoea that lasts only about 24 hours and
therefore tends to go unreported. However, it is probably fairly
common and can be fatal in the frail elderly or people who are already
ill.
Viruses
• Some viruses that cause foodborne disease include Hepatitis A,
Norwalk virus, Norovirus, Rotavirus and some of the Caliciviruses.
Viruses don’t grow in food, and one particle may be enough to make
you sick.
“Danger Zone”
The temperature range between 5°C and 60°C is known as the Danger
Zone.
This is because in this zone bacteria can grow easily to unsafe levels.
The ideal temperature for pathogens that are dangerous to humans to
grow is 37c, which is the same as the regular human body temperature.
Follow these simple tips to keep your food out of the Temperature
Danger Zone:
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The more food you prepare the harder it is to keep it hot or cool. If
you are catering for a lot of people prepare food close to the time
you will serve it.
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Keep your fridge between 1°C to 4°C. Use a fridge thermometer to
check that the fridge temperature stays around 4°C. Also ensure air
can circulate freely.
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Read the label on packaged food to see if it needs to be stored in
the fridge or freezer, many unrefrigerated items may need to be
refrigerated once opened.
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Keep hot food at or over 60°C. Hot food needs to be kept and
served at 60°C or hotter.
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High risk foods such as chicken or seafood should be cooked to an
internal temperature of at least 75°C to kill any bacteria present.
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If you are transporting perishable food around always use a cooler
bag and add a frozen block or drink to keep things cool.
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If in doubt throw it out. If perishable food has been in the
temperature danger zone for 2 to 4 hours consume it immediately.
After 4 hours throw it out.
Pests and Vermin
Pests, also known as vermin, are insects, spiders, rodents, animals and birds, and
due to the possibility of contamination, must be prevented from entering or
infesting the food premises.
Pests need to be controlled in a food production environment because:
• Pests can urinate and defecate on food and food surfaces
• Dead pests can fall into food and contaminate food
• Pests carry disease causing pathogens, that may be transferred to food and
people
• Animals such as cats, dogs and birds can transfer pests and harmful bacteria into
the food area.
Examples of common pests include:
• Mice
• Rats
• Cockroaches
• Flies
• Birds
• Ants
Pest and Vermin Control
Exclusion
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Prevent pests entering the premises in the first place
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Keep all external doors closed when not in direct use, or provide fly screens or other
suitable vermin proof barriers.
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Seal all cracks and crevices where pests may enter or find harbourage
Thorough Cleaning
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Remove all food sources likely to attract pests
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Make sure you are cleaning all areas (especially around the dishwasher, hot water
service, under the sink and behind cooking equipment)
Clean Garbage Area
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Keep the garbage area clean
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Store all waste within the garbage bin
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Keep the garbage bin lids closed
Correct Food Storage
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Keep all open food covered
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Keep all food and equipment off the ground (so you can clean underneath & check
for pests)
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Minimise the amount of boxes within the area – cockroach eggs a commonly found
in boxes
Timely Maintenance & In House Inspection
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Remove unused equipment
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Fix leaking plumbing quickly and reduce sources of moisture
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Regularly check for pests and report all findings
Food Handling
Everyone in the food industry is responsible for the safe handling of
food. This includes the head chef, the owner/manager of a business, and
anyone else who is involved in the preparation of food.
The food safety skills and knowledge needed to work safely include:
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Knowing that raw meat, especially high-risk meats such as chicken /
seafood, are likely to be contaminated with dangerous bacteria .
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Eating undercooked meat can cause food poisoning.
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The skill needed to check food to make sure it is thoroughly cooked.
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Knowing the correct storage temperatures for both raw and cooked
food.
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The skills needed to make sure that equipment is set at the right
temperature.
The food hygiene skills and knowledge needed for this job include:
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Knowing that hands, gloves or the equipment used to handle raw
meat can contaminate cooked meat and other prepared foods.
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The skill to wash hands and equipment in ways that reduce the
potential for contamination
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Knowing about other things that could contaminate food, such as
dirty clothes or dirty work benches
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The skills needed to keep the work area clean.
Cross-Contamination
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Cross contamination occurs when bacteria and viruses are transferred from
a contaminated surface to one that is not contaminated.
It can happen when bacteria from the surface of raw meat, poultry and raw
vegetables with visible dirt are transferred onto ready to eat food, such as
green salads, rice or pasta salads, cooked meats or poultry or even fruit.
The bacteria on the raw food are killed when the food is cooked, but the
ready to eat food gets eaten without further cooking – bacteria and all.
Hands and direct contact with raw foods, dirty chopping boards, knives and
other cooking implements spread contamination.
Chopping boards, plates and knives that have been in contact with raw food
need to be carefully washed with warm water and detergent, then rinsed
and thoroughly dried before being used for ready to eat foods.
Incorrectly storing raw food in the fridge by allowing it to come into direct
contact with ready to eat foods, or allowing raw meat juices to drip onto
cooked foods, fruit and other ready to eat food, can also cause cross
contamination.
Raw foods should always be treated as though they are contaminated.
Raw food, such as meat, poultry or fish, should be stored in a rigid container
or at the bottom of the fridge to prevent it coming into contact with ready
to eat food or allowing meat juices to drip onto other food.
Ready to eat food should be stored covered in the fridge to further reduce
the risks.
Food Storage
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Keep high-risk food at or below 5°C or
above 60°C to avoid the temperature
danger zone.
Store raw foods below cooked foods.
Store food in suitable, covered
containers.
Avoid refreezing thawed foods.
Check and observe the use-by dates on
food products.
Take special care with high-risk foods
such as seafood
Remember the stock rotation rule –
“first in, first out”
Hand Washing – Why? When?
Correctly washing your hands is an important step you can take to minimise the risk of foodborne illness in
your food business. Thorough hand washing physically removes dirt, food waste, grease and harmful bacteria
and viruses from your hands.
A food handler must wash his/her hands:
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whenever his/her hands are likely to be a source of contamination of food
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immediately before working with ready-to-eat food, and after handling raw food
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immediately after using the toilet
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before commencing or re-commencing handling of food
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immediately after smoking, coughing, sneezing
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using a handkerchief, eating, drinking or touching his/her hair, scalp or body opening.
It is a legal requirement to wash your hands, and penalties can apply for failing to wash your hands correctly.
Hand Washing – How?
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Wet your hands and rub together well to
build up a good lather with soap as the suds
help to carry the bugs away. Do this for at
least 20 seconds and don’t forget to wash
between your fingers and under your nails.
You might have to use a nail brush
Rinse well under running water to remove
the germs from your hands
Dry your hands thoroughly on a clean towel
for at least 20 seconds. Touching surfaces
with moist hands encourages germs to
spread from the surface to your hands.
Always wash and dry your hands:
– before touching or eating food
– after touching raw meat, fish or chicken
– after using the toilet
– after blowing your nose
– after touching a pet.
It’s also a good idea not to touch sores or
cuts.
Gloves
The Food Standards Code does not require food handlers to use gloves.
Even when wearing gloves, in many situations it may be preferable to use utensils such as tongs
or spoons.
Gloves must be removed, discarded and replaced with a new pair in the below circumstances:
• handling raw food
• using the toilet
• coughing, sneezing, using a tissue or handkerchief
• touching the hair, scalp or body
• if they are torn
Employee Illness and Your Obligations
Any food handler with symptoms or a diagnosis of an illness (such as vomiting, diarrhoea or
fever) must:
• report that they are ill to their employer or supervisor
• not handle food if there is a reasonable likelihood of food contamination as a result of the
illness
• if continuing to engage in other work on the food premises, take all practicable measures to
prevent food from being contaminated
• notify a supervisor if they know or suspect they may have contaminated food
Ideally, do not return to work until you have been cleared by a doctor.
Cleaning, Sanitising, and Sterilising
Cleaning in the food industry is a process that removes visible
contamination such as food waste, dirt and grease from a surface.
This process is usually achieved by the use of water and detergent.
During the cleaning process, microorganisms will be removed but the
cleaning process is not designed to destroy microorganisms.
Sanitising is the process of applying heat and/or chemicals (or other
approved processes) to a clean surface to reduce the number of
bacteria and other organisms to a safe level. Sanitising can be
performed using a dishwasher or chemicals.
Some methods of sanitising include (but are not limited to):
• Very hot water (over 80°C)
• A dilute solution of chlorine bleach
• Commercial chemical sanitisers
Sterilising is a process designed to destroy all microorganisms
including microorganisms that have formed a protective coat —
these protective coats are called spores. Eating and drinking utensils
and food contact surfaces do not need to be sterilised.
Best Before and Use-By Dates
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Date marks give a guide to how long food can be kept before it begins to deteriorate or may
become unsafe to eat.
Foods that must be eaten before a certain time for health or safety reasons should be
marked with a use by date. Foods should not be eaten after the use by date and can’t legally
be sold after this date because they may pose a health or safety risk.
Most foods have a best before date. You can still eat foods for a while after the best before
date as they should be safe but they may have lost some quality. Foods that have a best
before date can legally be sold after that date provided the food is fit for human
consumption.
Foods that have a shelf life of two years or longer do not need to be labelled with a best
before date, as it is difficult to give the consumer an accurate guide as to how long these
foods will keep. These foods may retain their quality for many years and are likely to be
consumed well before they spoil.
If specific storage conditions are required in order for a product to keep until its best before
or use by date, suppliers must include this information on the label, e.g. ‘This yoghurt
should be kept refrigerated’.