INTRODUCTION: Environmental Health Officer. Generally employed by local Council / local health authority undertake many roles in the community focussed on community health and safety. Local Government has been delegated the responsibility for protecting and promoting public health within their local areas from the state government. Delegated Authority under Food Act 2001
Why are we here today? We are interested in any business that sells food either for profit, fundraising or for charitable purposes this includes sports clubs. If your club sells any type of food or beverage you will be captured under the states food safety requirements. These requirements apply to all permanent businesses and even temporary/pop up food service.
Food Safety: What s the deal? Contaminated food may not smell taste or appear different to food that would be considered safe. Approx. 4.6 million cases of food poisoning in Australia each year. These are the ones we know about. Risks include short/long term illness or even death which can result from someone ingesting contaminated food.
Risky business the risks associated with improper food handling? You may make a member of the public or even a member of your club sick. If someone is made unwell and it is linked back to food sold. Your club and the food handler may be found liable damages, compensation or brand reputation damage. There are penalties for selling unsafe /unsuitable food may result in action from the enforcement agency if identified.
What do we do about it? EH officers are given delegations under the South Australian Food Act 2001 and Food Regulations 2002 for their local area. The Act and Regulations Ensure food for sale is both safe and suitable for human consumption. To prevent misleading conduct in connection with food for sale To call up and make the food standards code mandatory.
Food Standards Code. Large document which is produced by FSANZ - Food Standards Australia and New Zealand. If it s food then it s in the code. Food safety standards Chapter 3 of Food Standards Code.
Food Standards Code. Food Safety Standard 3.2.2 food business notification, handler skills and knowledge food receipt, storage, processing, display, packaging, transportation, disposal and recall of food. health of food handlers hygiene of food handlers cleanliness and sanitation of equipment and premises temperature control requirements and device single use items animals and pests Food Safety Standard 3.2.3 water supply sewage and waste water disposal storing waste ventilation lighting of premises floors walls and ceilings fixtures and equipment handwashing facilities food storage facilities toilets food delivery/transport vehicles
What can you do about it? LET US KNOW! It is the sports clubs duty to notify the local authority of their food handling activities using a notification form. Anyone can notify. It doesn t cost anything. Think of it as a food business registration. Food authority in your area is most likely your local Council give them a call.
NOT MORE PAPERWORK! WHY? It is mandatory Supplies us your contact information so we can provide important information, updates and alerts. Food safety information and assistance (free information). Routine inspections
What happens after I notify? You may see or hear from an Environmental Health Officer. For a routine inspection of kitchen/food prep area. (These usually occur annually). Complaint investigation. Food poisoning. Recalls and food safety alerts. But feel free to call us if you have any questions.
Typical kitchen layouts. Remember these are gold standard. We understand kitchens come in many shapes and sizes and layouts.
Temporary food service areas http://www.goodfoodgoodsports.org.au/
Temporary food service areas. May use cold water in ACC. Prep bench BBQ Covered ambient display Bin Prep bench Temp Hand wash register
Food safety fundamentals. 1. Store potentially risky food at the right temperature 2. Cook food thoroughly, and if necessary, cool it quickly 3. Don t cross contaminate 4. Clean up equipment 5 Use good hygiene practices
Food handling tips
Food handling tips continued. Hands must be washed whenever hands are likely to contaminate food Cold Food ensure 5 C or below Hot Food ensure 60 C or above Keep food outside of temperature danger zone Use a thermometer to check food during transport, receipt, processing and service. Cool and reheat all food as fast as possible. Smaller quantities cool and reheat quicker. No illness, cuts, sores on food handlers very important for gastro type illnesses. Cover any cuts or abrasions use coloured waterproof bandage and wear a glove (if on hands) Use utensils and gloves where possible to handle food. (change gloves when you would wash your hands) Protect food products and any service utensils from contamination. Use a chemical sanitiser on any processing surface including utensils. Money and food handled separately Do not smoke or eat over food areas (even in a temporary food stall) Wear clean clothes, remove any loose jewelry, don t wear anything that may fall into food.
Training options. http://tinyurl.com/imalertfoodsafetytraining http://www.imalert.com.au/foodsafety/training/welcome.php?sub=unley We can and are happy to provide an information session for food handlers (although we are not accredited as a training organisation) There are also many organisations that provide accredited food safety training. Such as Clubs SA training services.
If you still want to provide food but have no facilities. Food trucks Caterers Partnering with established food businesses Sports clubs may engage food trucks not associated with mobile vendor permit program providing they are not trading on a public road, or roadside carpark or area outside of the playing field sports club.
RECAP! Food safety is important. As is your clubs responsibility to notify the local Council. Comply with the food safety standards. Follow the 5 food safety fundamentals: Storage, cook well, process well, clean regularly and use good hygiene practices. It is possible to set up a safe temporary kitchen if you don t have the facilities. Services your local Council / food authority can offer to you: Food safety information / guidance / advice, food safety info sessions, food training (online), safer food/ processing options.
Ask Away! What do you want from us or need from us regarding food safety? Any other questions