Use Hygienic Practices For

Food Safety
SITXFSA101
 Topic One
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.
 Food Act 1984

The Food Act 1984 is concerned with the handling

and sale of food in Victoria. It is controlled by the
Victorian 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.
 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.
 Victorian Department of
Health
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.
Are responsible for working with local governments to put
into effect all aspects of the Australian Food Standards
Code and the Food Act 1984
Any business or group selling food must be registered or
notified with their registering council.
All food businesses must be classified, according to the
food safety risk of the business.
All businesses selling food or drink in Victoria must have
a Food Act 1984 registration from their registering
council before trading.
 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 Health Inspectors
know where to go to inspect the
premises.
 Powers of a Health
Inspector
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 a Health Inspector 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.
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.
 Fines
Failure to comply to a Prohibition
Notice can result in considerable
fines
of up to $55,000 and up to 2 years
imprisonment for an individual
up to $550,000 for a corporation and
imprisonment for company directors.
 Other Fines
Handling food in unsafe manner
in the case of an individual, $100 000 or imprisonment
for 2 years, or both;
in the case of a corporation, $500 000.
Knowingly selling unsafe food
in the case of an individual, $100 000 or imprisonment
for 2 years, or both;
in the case of a corporation, $500 000.
Handling and sale of unsafe food
$40 000 in the case of an individual
$200 000 in the case of a corporation.
Handling and sale of unsuitable food
$40 000 in the case of an individual
$200 000 in the case of a corporation.
 Topic Two
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 the
Food Act 1984 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
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)
 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
 Health of food handlers

The Australian Food Standards Code clearly states an employees

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.
 Food-Borne Disease
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, Golden
Staph/ boils/ open wounds or sores, Typhoid
fever, Staphylococcal, Cholera, Shigellosis,
Streptococcal, 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 noticeable 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 food- borne
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
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
 Topic Three
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.
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
 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.
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.
 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
 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.
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
Raw foods separate from cooked foods
Food kept cold, under 5C and hot food at 60C 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 54C to 60C
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 77C for at least 30 seconds
Use of domestic dishwashers, the temperature
can range from 65.6C to above 68C
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
 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
 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;
Reporting all food safety hazards such as pests
and poor cleaning standards.
 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
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
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)
 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.
 Danger Zone
To minimise the growth of bacteria it is
important to know bacteria grows well
between the temperatures of 5C and
60oC. Between these temperatures is
called the danger zone.

Bacteria growth can be reduced if cold

food is kept under 5C and hot food
above 60oC.
 Food Poisoning Bacteria
Bacteria Source High risk Symptoms
foods

Campylobacter Intestines and faeces of Raw poultry meat, Can take 2 to 7 days for
human, animals and sausages, symptoms to appear.
birds unpasteurised, milk and Diarrhoea, cramping,
contaminated water fever, headache,
nausea, paralysis. Can
last 5 days

Listeria Found in wet areas of Raw foods, seafood, Can take 8 to 90 days
monocytogenes floors, vehicles and vegetables, cheese, for symptoms to appear.
people cooked and processed Death, flu like, fever,
food. Can grow in the nausea, diarrhoea,
fridge vomiting and
miscarriage if pregnant.

Salmonella Intestines and faeces of A range of food from Death, nausea,

people and animals, raw meats, eggs, milk, vomiting, diarrhoea,
water, soil orange juice, peanut cramps, fever and
butter... headaches. Symptoms
appear 8- 72 hours and
can last 1-8 days
sometimes weeks.

Escherichia coli Intestines of animals Raw beef, salami, Appear 12-24 hours.
and humans chicken, dairy and Bloody diarrhoea, fever,
vegetables vomiting, kidney failure,
death and damage to
 Food Poisoning Bacteria
Cont.
Bacteria Source High risk foods Symptoms

Staphylococcus aureus Found on humans- Meat, poultry, cream Appear 1-6 hours. Last
pimples, nose, and cuts. products, mayonnaise, about 24 hours. Nausea,
Animals and poultry custards vomiting, cramps,
diarrhoea
Clostridium Soil, raw meats Canned food, Symptoms appear 12-
botulinum vegetables in oil 36 hours. Nausea,
diarrhoea, death, slow
recovery
 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
75C. Keep raw and cooked food separate. Keep food out of the
danger zone.

Listeria monocytogenes Wash vegetables well. Keep ready to eat foods in the 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 Cover cuts. Wash hands, benches and utensils. Avoid 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.
 Bacteria Characteristics
Bacteria Characteristics

Campylobacter Growth requirements=32C - 47C. pH: 4.9-9.5.

Easily killed by heat. Microaerophile.

Listeria monocytogenes Growth requirements=0C - 45C. pH 4.4-9.6.

Anaerobe or microaerophillic. Can grow in the
fridge.

Salmonella Growth requirements=5C - 46C. pH 4.0-9.0.

Facultative. Destroyed by heat. No spores.

Escherichia coli Growth requirements=7C - 50C. pH3.9-9.0.

Facultative

Staphylococcus aureus Growth requirements=7C - 48C. pH 4.0-

9.8.Facultative but likes oxygen. Heat resistant
toxins. No spores

Clostridium botulinum Growth requirements=3.3C - 45C. pH: 4.6-9.0.

Produces spores that can survive heat. Produces a
deadly toxin. Anaerobic.
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.