Perth Christian Fellowship Food Safety Program

Transcription

1 REV 3 Perth Christian Fellowship Food Safety Program Perth Christian Fellowship REV 3

2 DOCUMENT REVISION TABLE Revision Author Reason for Change Reviewed by Release Date Authorization (Author to sign or initial) 1 Steve Watson Initial release for Review by PCF Church Management Committee PCF Management Committee 27 Jan Steve Watson Changed name of Food Safety Officer to Judy Brett PCF Management Committee 3 Feb Steve Watson Minor edits following review by Denise Baldock and Steve Brett for ratification. Denise Baldock 16 March 2013 express written permission of an authorized representative of Perth Christian Fellowship. Page 2

3 ACRONYMS ANZFRMC MTI MSDS OH&S PCF PPE Australia and New Zealand Food Regulation Ministerial Council Medically Treated Injury Materials Safety Data Sheet Occupational Health and Safety Perth Christian Fellowship Personal Protective Equipment express written permission of an authorized representative of Perth Christian Fellowship. Page 3

4 TABLE OF CONTENTS Document Revision Table... 2 Acronyms... 3 Table of Figures... 7 Introduction and Scope... 8 Scope... 8 General Food Safety Policy statement... 8 Food Safety Related Roles, Responsibilities, and Internal Contacts... 9 Food Safety Policy Sub-commitee Meetings... 9 Incident and Accident Reporting... 9 External Emergency Contacts Applicable Standards and Legislative Requirements Skills and Knowledge Related to Food Preparation and Handling Temperature Control What foods are potentially hazardous? Keeping Food Cold Cooling Foods Keeping Food Hot The 2 hour / 4 hour Guide Use of the Thermometer How to Clean and Sanitise Thermometers Checking Food Temperature Checking the Thermometer Accuracy Preparing and Cooking Food Buying Food express written permission of an authorized representative of Perth Christian Fellowship. Page 4

5 Preparing Food Preventing Food from Becoming Contaminated During Preparation Cleaning and Sanitising Utensils Guidelines for Cooking Food Cooling Food Reheating Food Keeping Food Hot Making Sandwiches Transporting Food Protecting Food from Contamination Temperature Control Transport Considerations Food Premises and Equipment Key Provisions for Food Equipment Labelling of Food Labelling Information that Must be Provided Declaration of Allergenic Substances Sausage Sizzles and Barbecues Preparing and Cooking Food Safely at a Barbecue Disposable utensils Water Health and Hygiene Responsibilities of Food Handlers Personal Hygiene for Food Handlers Hand Washing Rules for Food Handlers Rules for Food Handlers Who are Sick If a food handler has a food-borne illness express written permission of an authorized representative of Perth Christian Fellowship. Page 5

6 If a food handler has skin injuries or sores or is otherwise unwell If a food handler knows or suspects they might have contaminated food Directions for the Storage of Leftover Food Internal Auditing of Compliance to Food Safety Requirements Storage of Chemicals and Non-food Substances Smoking policy with Regard to Food Preparation Activities express written permission of an authorized representative of Perth Christian Fellowship. Page 6

7 TABLE OF FIGURES Figure 1 - Emergency Contact Details Figure 2 - Food Temperature Safety Zone Figure 3 - Time Limits for 'Ready to Eat' Hazardous Foods Figure 4 - Correct Hand Washing Technique Figure 5 - Refrigeration Storage Times for Common Food Items express written permission of an authorized representative of Perth Christian Fellowship. Page 7

8 INTRODUCTION AND SCOPE SCOPE This document provides guidelines covering the food hygiene requirements and procedures including storage, handling, preparation, food waste disposal, and food equipment cleanliness at Perth Christian Fellowship (PCF). As such, this document provides general guidance on food handling issues across the entire range of activities completed by PCF and should be used as a training manual for helpers who are new to the food preparation area. PCF conducts a wide range of activities during which food may be served including suppers and morning teas related to church meetings, men s and ladies meetings, working bees, and activities involving children (such as Play Café). In addition, PCF from time to time may conduct other one off events involving food preparation and consumption. In all cases, this manual should be used as the point of reference for all food safety related matters. Many of the procedures and policies contained in this manual are derived from the Australia New Zealand Food Standards Code whose guidelines are used as the basis for the preparation of this manual without further acknowledgement. Reference should also be made to the PCF Corporate Governance Manual and the PCF OH&S Management Program which together make general reference to certain safety and food related issues. All of the documents referred to in this manual are available for download at GENERAL FOOD SAFETY POLICY STATEMENT Perth Christian Fellowship takes a responsible approach to food safety standards and seeks to provide hygienic food preparation facilities, safe equipment, and competent food handlers who exhibit a pro-active approach to the health and well-being of church members and visitors. This document is intended to provide a policy framework for this to occur in meeting the legislative requirements of the WA Food Act While PCF is committed to observing all laws and statutes regarding food safety, our motivation for producing these guidelines goes beyond any legal obligation. The intent of this food safety policy framework is to convey a genuine attitude of care toward our congregation and visitors. We see this framework as being an expression of genuine love and care toward our members and visitors, and ask that the congregation submit to the requirements of this manual with the same heart and intent. PCF has established a sub-committee to oversee the recommendation of food safety policies, and to oversee their implementation - working with the PCF Church Management Committee. All food express written permission of an authorized representative of Perth Christian Fellowship. Page 8

9 safety policy related documents approved by the PCF Church Management Committee can be downloaded by church members from FOOD SAFETY RELATED ROLES, RESPONSIBILITIES, AND INTERNAL CONTACTS The PCF has appointed a Food Safety Officer to superintend all matters regarding food safety, and the implementation of all policies contained in this manual. At the time of writing, this person is Judith Brett. The Food Safety Officer is responsible for the following duties: Ensuring that the practices adopted at all PCF events at which food is served are completed both in accordance with this manual, as well as with any other applicable legislation as may be enacted from time to time. Making recommendation to the PCF Church Management Committee on any required food safety policies or procedures. Liaison with the WA Department of Health on ensuring compliance to all legal requirements regarding food safety. Liaison with the City of Swan (or other Local Government Agencies) as required on food safety related issues. Participating in church planning meetings where food related issues are being discussed, and Assisting in audits related to food safety at PCF. FOOD SAFETY POLICY SUB-COMMITEE MEETINGS PCF has established, and maintains, maintain a Food Safety Sub-Committee consisting at a minimum of the OH&S Officer, the Food Safety Officer, and any key members of the hospitality team. The Food Safety Sub-Committee shall meet at least once per year, as close as possible to 1 st February, to discuss any required food policy changes to accommodate the church program for the coming year. The outcomes of this meeting shall be minuted, and distributed to all members of the PCF Church Management Committee for review. INCIDENT AND ACCIDENT REPORTING Food preparation activities at PCF are subject to the requirements and guidelines noted in the PCF OH&S Management Program. All food handlers are referred to this document for background information on general health and safety requirements at PCF. All safety related incidents and near misses occurring within PCF s activities must be documented using the PCF Incident Report Form, which can be downloaded from This requirement also applies to the food preparation function, to ensure that all policy failures in the food safety area can be dealt with in a prompt and efficient manner to ensure express written permission of an authorized representative of Perth Christian Fellowship. Page 9

10 that there is no recurrence in future. It is the responsibility of the Food Safety Officer to complete the PCF Incident Report Form, and hand it to the OH&S Officer for processing and incident investigation. At the time of writing the OH&S Officer is Stephen Watson. Any incident meeting the descriptions below occurring during any PCF sanctioned event involving food preparation and serving must always be reported by the Food Safety Officer using the above mentioned form: The death of a person at any PCF event where food has been served regardless of the cause of death (including natural causes), The serious injury of a person for any reason related to food served, use of food preparation facilities, or food preparation equipment. The medical treatment of a person for any cause related to, or suspected to be related to, food served, Any food related incident requiring medical treatment within 48 hours of an incident occurring, including exposure to a non-food substance, Any injury resulting from the use of food preparation equipment or facilities. EXTERNAL EMERGENCY CONTACTS The following contacts may be useful in an emergency situation: Description of facility Name of facility Address Contact phone number Website Nearest Medical Centre (to Midland Road) GP Super Clinic at the Midland Railway Workshop CORNER YELVERTON ROAD AND CENTENNIAL PLACE MIDLAND, WA 6056 (08) _Header_5.htm Nearest emergency hospital (to Midland Road) Midland Health Campus Bordered by Clayton Street, Centennial Place and Lloyd Street in the heart of Midland town center ingprogram/midland/newhospital.html Police (nonemergency) Midland Police Station Spring Park Rd Midland WA 6056 (08) Fire Dial 000 Ambulance Dial 000 Figure 1 - Emergency Contact Details express written permission of an authorized representative of Perth Christian Fellowship. Page 10

11 APPLICABLE STANDARDS AND LEGISLATIVE REQUIREMENTS In December 2003 the Australia and New Zealand Food Regulation Ministerial Council (ANZFRMC) agreed that food safety regulation should be placed on the following types of food enterprises, based on the risk that these types of businesses present to the general population: 1. Food service, in which potentially hazardous food is served to vulnerable populations (e.g. hospitals/nursing homes); 2. Producing, harvesting, processing and distributing raw oysters and other bivalves; 3. Catering operations serving food to the general population; and 4. Producers of manufactured and fermented meats. While PCF does not seek to profit commercially from the service of food at its functions, it is likely that it meets the requirements of a catering operation (under point 3 above). It must therefore comply with the requirements of the Australian New Zealand Food Standards Code. Accordingly, the guidelines and policies put forward in this manual are based on this code. SKILLS AND KNOWLEDGE RELATED TO FOOD PREPARATION AND HANDLING TEMPERATURE CONTROL The Food Safety Standards specify that potentially hazardous foods must be stored, displayed and transported at safe temperatures and, where possible, prepared at safe temperatures. However, you can also use time, rather than temperature, to keep food safe. This method is explained under 'The 2 hour/4 hour guide' outlined in a subsequent section of this document. In summary, the safe temperatures for food are 5 C or colder, or 60 C or hotter. Potentially hazardous food needs to be kept at these temperatures to prevent food-poisoning bacteria, which may be present in the food, from multiplying to dangerous levels. These bacteria can grow at temperatures between 5 C and 60 C, which is known as the temperature danger zone. The fastest rate of growth is at around 37 C, the temperature of the human body. express written permission of an authorized representative of Perth Christian Fellowship. Page 11

12 Figure 2 - Food Temperature Safety Zone The Food Safety Standards also require food preparation areas to use a thermometer where potentially hazardous food is being prepared or served. This will ensure that safe temperatures are being maintained during service at all times. WHAT FOODS ARE POTENTIALLY HAZARDOUS? Foods normally considered to be potentially hazardous are: Raw meats, cooked meats and food containing meat, such as casseroles, curries, lasagne and meat pies; Dairy products and foods containing dairy products, such as milk, cream, custard and dairybased desserts; Seafood (excluding live seafood) and food containing seafood, such as seafood salad; Processed fruits and vegetables, such as prepared salads and ready-to-eat fruit packs; Cooked rice and pasta; Processed foods containing eggs, beans, nuts or other protein-rich food, such as quiche and soya bean products; and Foods that contain any of the above foods, such as sandwiches, rice salads and pasta salads. KEEPING FOOD COLD The Food Safety Officer should ensure that there is enough refrigerator space (or insulated boxes with ice bricks) available to store all of the food prepared for a particular event. It is important to remember that refrigerators do not work properly when they are overloaded or when food is packed tightly, because the cold air cannot circulate. express written permission of an authorized representative of Perth Christian Fellowship. Page 12

13 If food handlers and helpers are running out of room in a refrigerator, they should remove foods that are not potentially hazardous, such as drinks. The temperature of these foods is not critical and they can be kept cool in insulated containers with ice or ice blocks. COOLING FOODS If potentially hazardous foods have to be cooled, their temperature should be reduced as quickly as possible. The temperature should fall from 60 C to 21 C in less than two hours and be reduced to 5 C or colder in the next four hours. Note that it is difficult to cool food within these times unless food is placed into shallow containers. KEEPING FOOD HOT Where food is required to be kept hot on cooktops, in ovens, or in bain marie units, the equipment needs to be set high enough to ensure that the food remains hot ( 60 C or hotter). The food temperature should be checked frequently during the service to ensure that this temperature is maintained at a minimum. THE 2 HOUR / 4 HOUR GUIDE Although potentially hazardous food should be kept at 5 C or colder or 60 C or hotter wherever possible, this food can be safely between 5 C and 60 C provided it is between these temperatures for less than four hours. This is because it takes more than four hours for foodpoisoning bacteria to grow to dangerous levels. Food must never be held for more than 4 hours between 5 Deg. C and 60 Deg. C before being disposed of. The 2 hour/4 hour guide applies to ready-to-eat potentially hazardous food. It provides guidance on how long this type of food can be held safely at temperatures between 5 C and 60 C and what should happen to it after certain times. The times refer to the life of the food, including preparation and cooling, not just to display times - so care should be taken to add up the total time that the food has been between 5 C and 60 C. Total time limit between 5 C and 60 C Less than 2 hours Between 2 hours and 4 hours More than 4 hours What you should do Refrigerate or use immediately Use immediately Throw out Figure 3 - Time Limits for 'Ready to Eat' Hazardous Foods express written permission of an authorized representative of Perth Christian Fellowship. Page 13

14 USE OF THE THERMOMETER A thermometer is essential in ensuring that food is kept at safe temperatures. A thermometer must be available for use by all helpers responsible for food preparation and service. The Food Safety Officer is responsible for ensuring that there are sufficient quantities of waterproof, food grade thermometers 1 available for food helpers to monitor all of the food temperatures at any particular event conducted by PCF. HOW TO CLEAN AND SANITISE THERMOMETERS As the probe of the thermometer will be inserted into food, the probe must be cleaned and sanitised before it is used to measure the temperature of the food. This is especially important when the thermometer is used to measure the temperature of raw food, and then ready-to-eat food, for example raw chicken and cooked chicken. To clean and sanitise the thermometer: Wash the probe to remove any grease and food particles; Sanitise the probe using alcohol wipes or very hot water; and Thoroughly dry the probe using a disposable towel or let it air dry. CHECKING FOOD TEMPERATURE Determine the warmest area of a coolroom/refrigerator, or the coldest area of a hot display unit/hot serving tray. Insert the clean, dry probe into the food at the hottest/coldest area, as would be the worst case for the temperature range concerned. Remember that temperature readings are not instant- wait until the temperature has stabilised before reading. Stabilise the thermometer between measuring hot and cold foods by allowing the thermometer to come back to room temperature. If the food is packaged or frozen, place the length of the probe between two packages of the food. Remember that the temperature at the centre of food may be different from the surface temperature. For example, when cooked food is being cooled in the refrigerator, the centre of the food will take the longest to cool. Therefore, care should be taken to ensure that the probe always reaches the centre of the food. 1 Food grade thermometers should be purchased from a catering supplies outlet, and be certified by the manufacturer as being accurate to within +/- 1 Deg. C express written permission of an authorized representative of Perth Christian Fellowship. Page 14

15 CHECKING THE THERMOMETER ACCURACY Thermometers have to be accurate to ensure that temperatures are correctly measured. The following method should be used approximately once every three months for every thermometer made available: Place some ice into a container with a small amount of cold water. The ice should not float if the correct amount of water is used. Mix into a slurry and insert the thermometer probe. Leave it for about three minutes. Check and note the temperature. It should read 0 C. Do this three times and compare the temperatures recorded. If they vary by more than 1 C, get the thermometer checked by the supplier or replace it. PREPARING AND COOKING FOOD Ensuring food safety involves managing the entire food preparation process from purchase, storage, to preparation and service. At every stage temperature control is critical. Hygienic practises are also important on behalf of food handlers, and for this reason this section should be read in conjunction with the subsequent section Health and Hygiene for Food Handlers. BUYING FOOD When potentially hazardous food is transported to the place of preparation or storage, care should be taken to ensure that insulated bags or boxes are used. Potentially hazardous foods should be placed in a refrigerator or freezer as soon as possible. PREPARING FOOD Before preparing food, the food handler should ensure that his/her hands, clothes, equipment and kitchen surfaces are clean. They will also need to be kept clean throughout all food preparation procedures. Where food is being prepared for outdoor events, the food should be prepared to the maximum extent possible prior to being taken to the event. This does not mean that the food needs to be cooked prior to the event but, for example, raw meat should be pre-sliced ready for cooking. In fact, food that is freshly cooked at the event and served straight away, such as occurs with barbecues, has less chance of becoming unsafe than food that is pre-cooked and then taken to the event. Therefore, wherever possible, try to cook food at the event rather than pre-cooking it but do as much prepreparation as possible away from the event to avoid the risk of contamination. express written permission of an authorized representative of Perth Christian Fellowship. Page 15

16 PREVENTING FOOD FROM BECOMING CONTAMINATED DURING PREPARATION The most important step to remember before preparing food is to wash and dry your hands thoroughly. The correct method for hand washing is shown in Figure 4 below. Apart from hand washing, the following guidelines will assist in preventing food from becoming contaminated during preparation: 1. Try to use tongs and other utensils when preparing food that will not be cooked before it is eaten, such as salads and sandwiches. You may prefer to wear disposable gloves, but remember that they should be used for one task only (for example, breaking up a cooked chicken for sandwiches). When you start the next task, wear new gloves. 2. Never use the same utensils for raw meats and foods that are ready to eat, such as cooked meats, unless they have been thoroughly cleaned, sanitised, and dried. 3. Cooked food and other food that is ready to eat, such as salads, should always be placed on clean and dry serving dishes. express written permission of an authorized representative of Perth Christian Fellowship. Page 16

17 Figure 4 - Correct Hand Washing Technique express written permission of an authorized representative of Perth Christian Fellowship. Page 17

18 CLEANING AND SANITISING UTENSILS There are three steps needed to effectively clean and sanitise utensils: Washing; Sanitising; and Drying. Utensils such as cutting boards, bowls and knives need to be thoroughly washed in warm soapy water. After washing, the utensils should look clean and there should be no food or anything else visible on them. Effective cleaning will remove most of the dangerous bacteria present. Sanitising will then kill any bacteria that might remain. A dishwasher is very effective at sanitising if it has a hot wash and drying cycle. To this end, the hottest wash cycle compatible with the materials being washed should be used. For example, stainless steel utensils and glasses can be washed in excess of 90 Deg C. Plastics must be washed at a lower temperature. Where a dishwasher (or very hot, clean dishwashing water) is not available, utensils should be sanitised in a sink using a chemical sanitiser or very hot water. If using a chemical sanitiser such as a sodium hypochlorite - or quaternary ammonium - based solution, ensure that it can be safely used for sanitising eating, drinking and cooking utensils. Care should be taken to follow the instructions on the container carefully, as different sanitisers work in different ways. Wherever water above 65 Deg. C is used, the risk of burns occurring is present. Suitable care must be taken to avoid contact with hot utensils that have come out of a dishwasher, and sink water temperatures should always be checked before hands are inserted into the water. All utensils must then be thoroughly dried before they are re-used. Air-drying is best but tea towels can be used if they are clean, and changed regularly particularly where a large volume of washing up is to be completed. If you are washing up at an event being held outdoors, make sure you have access to plenty of hot water. If hot water is not available, disposable eating and drinking utensils should be used and enough cooking utensils provided to last the duration of the event so that washing up is not necessary. GUIDELINES FOR COOKING FOOD It is not possible to provide a set of comprehensive guidelines covering every combination of possible foods and cooking methods. However, the following guidelines will cover the majority of foods and cooking methods used at PCF, and will protect against the principle causes of food contamination: express written permission of an authorized representative of Perth Christian Fellowship. Page 18

19 1. Always cook food thoroughly in one session food should not be partially cooked and then warmed up later. 2. Cook chicken, sausages, pork, and hamburgers until juices run clear. Conversely, beef can generally be cooked to preference without incurring any bacterial risk. 3. Cook fish until it flakes easily with a fork. 4. Cook foods made from eggs, such as omelettes and baked custards thoroughly. 5. Aim for an internal temperature of 75 Deg. C or hotter when cooking food, since heating to this temperature will destroy most food-poisoning bacteria. Cooking will reduce dangerous bacteria to safe levels if it is done properly. Remember that some food-poisoning bacteria can protect themselves from cooking and while they will not be present in enough numbers to make someone sick just after the food is cooked, they can start growing again if the cooked food is left at temperatures between 5 C and 60 C for too long. This is why cooling cooked food quickly is critical. Wherever possible, try to cook food as close to the time that you will be serving it. For example, if you can, take the food to the event and cook it there. This reduces the chance of the food becoming contaminated after it has been cooked. It also means that there won t be enough time for foodpoisoning bacteria to grow to dangerous levels on the cooked food before it is eaten. If it is not practical to cook food at the event (such as an outdoor event where the food may be prone to contamination), you will need to pre-cook the food and transport it hot, or alternatively cook it, cool it and then transport it cold. In this instance the Transporting Food section of this manual will provide guidance. FOOD SAFETY WITH RAW EGGS Take extra care when preparing foods that contain raw egg, such as homemade mayonnaise, tiramisu, and eggnog. Bacteria present on eggshells and inside the egg can contaminate these types of food and cause food poisoning. This is particularly an issue where free range eggs or unwashed eggs are used. Wherever possible, avoid preparing dishes containing raw eggs where pregnant women, young children, elderly people, or anyone with an illness may be present. FOOD SAFETY AND MICROWAVE COOKING Microwave ovens provide a quick and convenient way to prepare food. However, if they are not used correctly, they can cook food unevenly. This may result in the food not reaching a uniform internal temperature of 75 Deg. C. The following guidelines will ensure that microwaved food reaches a more uniform temperature during heating: 1. Cut the food into evenly sized pieces if possible, or put larger or thicker items towards the outside edge of the dish. express written permission of an authorized representative of Perth Christian Fellowship. Page 19

20 2. Cover the food with a microwave-safe lid or microwave plastic wrap. This will trap the steam and promote more even cooking. 3. Rotate and stir the food during cooking. 4. Wait until the standing time is over before you check that the cooking is complete. Food continues to cook, and internal temperatures become more uniform, even after the microwave is turned off. COOLING FOOD If it is necessary to pre-cook food and then cool it, the food should be cooled rapidly to 5 C. If a large container of cooked food, for example a beef curry, is placed in a refrigerator for cooling - it can take as long as 24 hours to cool to 5 C. This is very dangerous as the centre of the food will remain warm and allow food-poisoning bacteria to grow to dangerous levels. The Food Safety Standards require cooked food to be cooled to 5 C within 6 hours. The food must be cooled from 60 C to 21 C within 2 hours and from 21 C to 5 C within a further 4 hours. Safe cooling can be achieved by: 1. Removing the food from the stove top, oven or other heat source immediately after it has cooked; 2. Allowing the food to initially cool outside the refrigerator - but make sure it is placed in the refrigerator as soon as any part of it drops to a temperature of 60 C; and 3. Placing the food in shallow containers that will allow the maximum amount of heat to escape through the walls of the container. It is necessary to check that the cooked food is being cooled within the 6-hour time limit. REHEATING FOOD Cold food (which is to be served hot) will need to be quickly and thoroughly heated at the event until it is steaming hot and then kept hot until it is served. It is best to re-heat the food to a temperature of 75 C and hold the food at this temperature for at least two minutes. A should be used to check that all of the food (at the centre) reaches at least this temperature. KEEPING FOOD HOT Hot food should be maintained at a temperature of at least 60 Deg. C for the full serving duration. This can be achieved through the use of either gas or electric appliances. A bain marie may also be used to maintain the food temperature, although this device is somewhat prone to temperature fluctuations. The temperature of both the water bath and the food should be checked regularly to ensure the food core temperature does not drop below 60 Deg. C. express written permission of an authorized representative of Perth Christian Fellowship. Page 20

21 MAKING SANDWICHES Making sandwiches usually involves a lot of food handling, which makes personal hygiene very important. Sandwiches are often filled with potentially hazardous food and should be handled and stored like any other high-risk food. They should be made fresh as close to the start of the serving event as possible. If this is not practical, they should be kept in a refrigerator. Because sandwiches require a lot of handling, the contact time with the person making them is increased. Because of this, it is very important that people who are ill do not make sandwiches. Sandwiches should be kept under temperature control when they are transported, and when they are on display. Where temperature control is not an option, the maximum time limits indicated in Figure 3 should be respected. TRANSPORTING FOOD When food is being transported, there are two main safety issues: keeping the food protected from contamination and, if the food is potentially hazardous, keeping it cold (5 C or colder) or hot (60 C or hotter). PROTECTING FOOD FROM CONTAMINATION It is important to protect food from contamination by keeping it covered at all times. This can be achieved by using containers with lids, or by applying plastic cling film over containers. Materials used to cover food should be suitable for food contact, to ensure that they do not contain any chemicals that could leach into the food. Aluminium foil, plastic film and clean paper may be used, and food should be completely covered. Packaged products should not need additional covering for transport. Previously used materials (including newspaper) may contaminate food and should not be used. TEMPERATURE CONTROL When potentially hazardous foods are transported they should be kept cold (5 C or colder) or hot (60 C or hotter) during the journey. Alternatively, time rather than temperature, can be used to keep the food safe while it is being transported (refer to Figure 3). If the journey is short, insulated containers may keep the food cold. If the journey is longer, ice bricks may be required to keep food cold, and heat packs to keep food hot. Only pre-heated or pre-cooled food should be placed in an insulated container, which should have a lid to help maintain safe temperatures. express written permission of an authorized representative of Perth Christian Fellowship. Page 21

22 Insulated containers must be: In good condition and kept clean at all times; Used only for food; Kept away from other items such as chemicals, pet food, fuel and paint; Be filled as quickly as possible and closed as soon as they have been filled; and Kept closed until immediately before the food is needed or is placed in other temperaturecontrolled equipment. TRANSPORT CONSIDERATIONS Containers of cool food should be placed in the coolest part of the vehicle, and out of direct sunlight if possible. If the inside of the vehicle is air-conditioned, cold food may be transported better here rather than in the boot. Vehicles should be clean. If the vehicle is normally used for carrying pets or dirty equipment, the food carrying area should be thoroughly cleaned or lined to prevent any contamination. This may not be necessary if food is transported in an insulated container with a tightly fitting lid. The journey should be properly planned and should be kept as short as possible. When collecting ingredients, cold foods should be collected last and immediately placed in insulated containers or cool bags for transporting to the preparation premises. When taking prepared foods to a venue, pack the food into insulated boxes as the last job. Upon arrival at the venue, the first job should be to unload any hot or cold food and place it in temperature-controlled equipment. FOOD PREMISES AND EQUIPMENT KEY PROVISIONS FOR FOOD EQUIPMENT The Food Safety Standard states that organisations preparing food must: Have enough space for their equipment, considering the work that they do; Be protected from pests and other contaminants such as dirt and fumes; Be easy to clean and keep clean; Have enough clean water available at the right temperature for the work to be done; Have a disposal system for garbage, sewage and waste water; Have sufficient lighting and ventilation; and Have adequate equipment for the production of safe and suitable food. Fixtures, fittings and equipment must be: Appropriate for the work of the business; Suitable for the jobs they are used for; express written permission of an authorized representative of Perth Christian Fellowship. Page 22

23 Easy to clean and, if necessary, sanitise; and Be made of material that does not contaminate food. Typically this means that all food related equipment should be made from with aluminium or Grade 316 (marine grade) stainless steel. Further, organisations preparing food must make sure that they have: Hand basins in work areas so staff can wash their hands in warm running water if their hands are likely to contaminate food; Hand basins near the toilets; Access to toilets for all food handlers; and Storage areas for personal belongings and clothing, and also for the office equipment and papers and any chemicals used by the organisation. These storage areas must be separated by walls from the food preparation areas. An initial audit of PCF s 189 Midland Road premises shows that these requirements are met. It is the responsibility of the Food Safety Officer to ensure that these requirements continue to be met over time and changes to equipment layout and facilities occur. All required equipment purchases should be referred to the PCF Church Management Committee for approval. Finally, vehicles used to transport food must: Protect the food they are carrying from contamination; and Be designed and constructed to ensure that food contact surfaces can be cleaned and, if necessary, sanitised. LABELLING OF FOOD Food sold or provided at no charge by PCF is exempt from many of the labelling requirements that need to be met by commercial food enterprises, since PCF events are run solely for charitable or community causes and not for personal or corporate financial gain. However despite these general exemptions, certain information must always be provided when relevant. Other information must be provided if a patron or member of the congregation requests it. There are specific ways that the required information must be provided, depending on the type of information and whether the food is packaged or not. Generally speaking: Where food is not packaged the required information should be displayed by sign in connection with the display of the food, Where the food is packaged, the required information should be provided on a label attached to the food packaging. Where information is not required under the legislation, it may be provided verbally on a voluntary basis if requested by the patron. express written permission of an authorized representative of Perth Christian Fellowship. Page 23

24 LABELLING INFORMATION THAT MUST BE PROVIDED Some labelling information must always be provided, if relevant to the food concerned. The following labels must always be displayed either on packaged food, or on a sign adjacent to the food (non-packaged food) as appropriate: 1. Directions for use and/or storage of the food This applies only to perishable, hazardous foods that will be taken from the PCF premises for consumption or storage. This information must be included on the label of packaged foods, or on a piece of paper accompanying unpackaged foods. This labelling contains all instructions necessary to ensure food safety. Examples include Refrigerate immediately upon opening or Will keep for 7 days if stored below 4 Deg. C. 2. Name of the food This is the name that the majority of people would know the food by, and wherever possible should indicate the true nature of the food. This information must be included on the label of packaged foods, or on a piece of paper accompanying unpackaged foods. Examples include Beef Lasagne or Carrot Cake. 3. Declaration of allergenic substances Food containing potentially allergenic substances must carry warnings to the effect of the specific allergen that they contain. This information must be included on the label of packaged foods, or on a piece of paper accompanying unpackaged foods. Refer to the section Declaration of Allergenic Substances below regarding which allergens must carry a warning label. 4. Contact details for the supplier of the food All pre-packaged food must contain the name of the organisation supplying the food, and a contact phone number. Where PCF simply re-sells or re-supplies pre-packaged food items, the original label may suffice for this purpose. However, where PCF provides the food packaging, PCF contact details should be included on the label. It should be noted that there is no specific legal requirement for PCF to provide the following information, although this information may be provided on a voluntary basis if considered helpful to the person consuming the food: 1. An ingredient list (except for any ingredients required to be declared as allergens), and 2. An expiry date (such as a best before or use by date), DECLARATION OF ALLERGENIC SUBSTANCES A declaration of the following substances is required if present in the food (as these may cause severe allergic reactions in some people): Cereals containing gluten and their products (wheat, rye, barley, oats and spelt and their hybridised strains), Crustacea and their products Egg and egg products, express written permission of an authorized representative of Perth Christian Fellowship. Page 24

25 Fish and fish products, Milk and milk products, Peanuts and soybeans and their products, Tree nuts and sesame seeds and their products, and Added sulphites in concentrations of 10 mg/kg or more. SAUSAGE SIZZLES AND BARBECUES Sausage sizzles and barbecues are a convenient way to provide food to a large number of people with minimum catering effort. They are often held outdoors as a means of providing fellowship opportunities in a non-threatening environment, and to this end are in common use at Perth Christian Fellowship. There is no intrinsic reason why food from the barbeque should be any less safe than from a commercial kitchen facility, provided certain guidelines are adhered to: PREPARING AND COOKING FOOD SAFELY AT A BARBECUE Take the following precautions at sausage sizzles and barbecues to ensure that food is safe. Finish preparing raw meat before leaving for the site - such as slicing, marinating, or skewering. Pack raw meat into insulated boxes with ice bricks for transportation. Handle food with tongs or other equipment. Use separate equipment to handle raw and cooked meats. Hands should not be used unless absolutely necessary, and then hand washing facilities must be available. Hands must always be washed after handling raw meats. Keep cooked meat and salads separate from raw meat at all times to prevent contamination. Cover food to protect it from contamination. Use clean and dry utensils for serving the food never place cooked meat back on the trays that previously held the raw meat. Cook chicken, sausages and hamburgers until juices run clear - steaks can be cooked to preference. Throw left-over food away unless refrigeration equipment is available to rapidly cool the food. At a barbecue, never place cooked meat back onto trays or plates that previously held meat in the raw state. DISPOSABLE UTENSILS Wherever possible, single-use (disposable) utensils such as knives, forks, plates and cups should be used and thrown away after use. These items should be kept covered until required and should be express written permission of an authorized representative of Perth Christian Fellowship. Page 25

26 handled carefully to minimise any risk of contamination. Re-useable items such as mugs should not be used unless there are facilities available on-site to wash and sanitise them, or there are enough items for the duration of the event. WATER If water is needed for hand washing or for washing up, a supply adequate to last the event must be provided. The water must be potable (i.e. of drinkable quality). If using containers to transport water to the event, make sure that they are clean and have not been used to store chemicals. If you do not have access to hot water for washing up, make sure that you take enough utensils so that you can use separate utensils for the raw and the cooked food at the event. HEALTH AND HYGIENE RESPONSIBILITIES OF FOOD HANDLERS PERSONAL HYGIENE FOR FOOD HANDLERS Food handlers personal hygiene practices and cleanliness are critical in minimising the risk of food contamination. The most important items for food handlers to know in this regard are that they must always: Do whatever is reasonable to prevent their body, anything from their body or anything they are wearing, coming into contact with food or food contact surfaces; Do whatever is reasonable to stop unnecessary contact with ready-to-eat food; Wear clean outer clothing, depending on the type of work they do; Make sure bandages or dressings on any exposed parts of the body are covered with a waterproof covering; Not eat over unprotected food or surfaces likely to come in contact with food; Not sneeze, blow or cough over unprotected food or surfaces likely to come into contact with food; Not spit, smoke or use tobacco or similar preparations where food is handled (refer to PCF Smoking Policy); and Not urinate or defecate except in a toilet. HAND WASHING RULES FOR FOOD HANDLERS Food handlers are expected to wash their hands whenever their hands are likely to contaminate food. This includes washing their hands: Immediately before working with ready-to-eat food after handling raw food; Immediately after using the toilet; Before they start handling food or go back to handling food after other work; express written permission of an authorized representative of Perth Christian Fellowship. Page 26

27 Immediately after coughing, sneezing, using a handkerchief or disposable tissue, eating, drinking or using tobacco or similar substances; and After touching their hair, scalp or a body opening. RULES FOR FOOD HANDLERS WHO ARE SICK IF A FOOD HANDLER HAS A FOOD-BORNE ILLNESS Food handlers must inform the Food Safety Officer if they have any of the following symptoms or illnesses while they are involved in food preparation activities, or within 24-hours of having completed food preparation activities: 1. Vomiting, 2. Diarrhoea, 3. A fever or a sore throat with a fever. 4. Food handlers must also tell their supervisor if they have been recently diagnosed as having or carrying a food-borne illness. As well as reporting the food-borne illness, the food handler must not handle any food where there is a chance they might make the food unsafe or unsuitable because of their illness. Also, if a food handler stays on to perform other non-food work, he or she must do everything reasonable to make sure that they do not contaminate any food. The only exception to this is if the food handler knows that he/she has these symptoms for a different reason. For example, a food handler may be vomiting at work because of pregnancy. The Food Safety Officer is not required to take any specific action where he/she is informed that a food handler displays any of the above symptoms within 24-hours of handling food if the food has already been consumed. However, any portions of the food concerned that have not been consumed should be discarded. IF A FOOD HANDLER HAS SKIN INJURIES OR SORES OR IS OTHERWISE UNWELL Food handlers must inform the Food Safety Officer about any infections or conditions like a cold or other problem that may result in discharges from their ears or nose or eyes if there is any chance that they might make food unsafe or unsuitable for people to eat as a result of their condition. Also, if they continue to handle food with such a condition, food handlers must do whatever is reasonable to make sure that they don t contaminate any food. For example, an infected sore could be completely covered by a bandage and clothing or by a waterproof covering if on an area of bare skin, and medication can be used to dry up discharges. express written permission of an authorized representative of Perth Christian Fellowship. Page 27

28 IF A FOOD HANDLER KNOWS OR SUSPECTS THEY MIGHT HAVE CONTAMINATED FOOD Food handlers must inform the Food Safety Officer if they know or think they may have made any food unsafe or unsuitable to eat. For example, jewellery worn by a food handler may have fallen into food. In this instance unused portions of the food should not be discarded, but should be quarantined with a notice to the effect that the food should not be consumed, in the event that it becomes necessary to search the food for any objects causing contamination. DIRECTIONS FOR THE STORAGE OF LEFTOVER FOOD If there is left-over food from an event; this may be stored for subsequent consumption under the following circumstances: 1. If the food is unpackaged, the food must either be labelled with, or accompanied by, directions for the re-use of the food or the storage of the food, or both, if the food is of such a nature as to require the directions for health or safety reasons. 2. Only food grade containers should be used for storing food Tupperware containers and Zip-Lock bags are examples of containers that are designed for food storage. Non-food grade containers such as plastic shopping bags or garbage bags must never be used. 3. If the food item is to be re-heated upon re-use, a re-heatable container must be used. Do not reuse plastic food containers from margarine, cottage cheese, or similar foods for microwave heating. Do not use Styrofoam or take-away containers in a microwave oven. 4. Where the leftover items are to be refrigerated or frozen, the maximum recommended storage times indicated in the table below should be adhered to 2. Alternatively, the times recommended by the food manufacturer may be adopted (where these are known). Food Product Storage Period in Refrigerator (at 5 Deg. C) Storage Period in Freezer (at - 20 Deg. C) Breads, Pastries, and Cakes Comments Breads, Baked 1-2 weeks 2-3 months Store in refrigerator to inhibit mould growth. including muffins Cakes and Cookies 2-3 weeks 6-12 Months Raw Dough, unbaked rolls and bread 3-4 days 3 Months Longer storage inactivates yeast and weakens gluten. Pies non meat 2-3 days 2-4 months Dairy Products Butter 2-3 Months 12 Months Freeze in original packaging, overwrap with Cheese Cottage, Ricotta, Cream Cheese Cheese, Natural and Aged Cheddar, Swiss, mozzarella, etc. plastic bag. 5-7 Days 1 Month Not really suitable for freezing as texture changes 2-3 Months 6-8 Months These cheeses can be frozen without detriment. Thaw in refrigerator 2 Taken from express written permission of an authorized representative of Perth Christian Fellowship. Page 28

29 Food Product Storage Period in Refrigerator (at 5 Deg. C) Storage Period in Freezer (at - 20 Deg. C) Comments Cream 1 Week Not Whipping cream will not whip after freezing recommended Dip, Sour Cream 1 Week Not Recommended Margarine 3 Months 12 Months Overwrap in plastic freezer bag for thawing Milk 1 Week 1-3 Months Freezing affects the flavour and appearance of milk Yoghurt 1 Month Not recommended Eggs and Egg Products Eggs, fresh yolks or 4 Days 1 Months whites Eggs, in shell, fresh 3-5 Weeks Not recommended Egg Containing Products Puddings, custards, sauces, etc. 1-2 Days Not recommended Meats (Excepting Poultry) Salami, Bratwurst, processed meats 5-7 days 2-3 Months May be left in supermarket packaging (vacuum sealed) to further extend life. Lamb, Pork, Veal 2-4 Days 3-4 Months Beef 2-4 Days 6-12 Months Sausages 1-2 Days 6-12 Months Variety Meets and Offal 1-2 Days 3-4 Months Cooked Meat 3-4 Days 2-3 Months Quickly refrigerate all cooked meats and leftovers. Use as soon as possible Bacon and Ham 5-7 Days 5-7 Days Poultry Chicken and Turkey, 1-2 Days 9 Months whole or pieces Duck and Goose - Whole 1-2 Days 6 Months Giblets 1-2 Days 3-4 Months Fried Chicken, Cooked 3-4 Days 4 Months Chicken Nuggets, Patties 1-2 Days 1 Month Seafood Canned Fish, Opened 1-2 Days 6-12 Months Clams, Oysters, and Scallops 1-2 Days 3-4 Months Store in coldest part of refrigerator. Do not use if liquid is frothy. Fish Fillets, Fresh 1-2 Days 2-3 Months Prawns, Crab, Lobster 1-2 Days 6-12 Months Smoked Fish 14 Days (or date on package) Figure 5 - Refrigeration Storage Times for Common Food Items 2 Months in original packaging express written permission of an authorized representative of Perth Christian Fellowship. Page 29