1、.FOOD SAFETY TRAINING MANUALInsert Shop Name & LocationAuthor Food Safety SupervisorContents1.MESSAGE FROM COUNCIL31.1Legislation31.2What the Food Act says31.3Other specific Food Act Requirements31.4Further information32.HYGIENE42.1Hand wash basin42.2When to wash your hands42.3If you are sick42.

2、4First Aid42.5Uniform52.6Personal Items53.CLEANING AND MAINTENANCE53.2Cleaning schedule53.3Chemical use and storage53.4Problems or defects54.STORAGE OF FOOD64.1Contamination64.2Date marking system64.3Stock rotation65.TEMPERATURE CONTROL65.1Potentially hazardous food65.2Temperature danger zone75.3Tem

3、perature monitoring75.42 hour / 4 hour rule75.5Defrosting food75.6Deliveries71. MESSAGE FROM COUNCILThis is a template that is provided to you from The Hills Shire Council to develop your own food safety template. The Hills Shire Council promotes proactive education and this is a tool that you can u

4、se to improve your food premises food safety practices. This document is designed to:1. Promote food safety in your food premises;2. Be referred to by you and your staff on a regular basis;3. Be updated by you on a regular basis to reflect the changing nature of your food business;4. Be used to trai

5、n new staff members; and5. Be available at your food premises at all times. It is the responsibility of you, the food business owner to provide safe food to your customers. 1.1 LegislationAs a food business you are required to comply with1. NSW Food Act, 20032. NSW Food Regulation, 20103. Australian

6、 New Zealand Food Safety Standards1.2 What the Food Act saysThe Food Act specifically states the following:1. A person must not handle food intended for sale in a manner that the person knows will render, or is likely to render, the food unsafe or unsuitable.2. A person must not handle food intended

7、 for sale in a manner that the person ought reasonably to know is likely to render the food unsafe or unsuitable.3. A person must not sell food that the person knows is unsafe or unsuitable.4. A person must not sell food that the person ought reasonably to know is unsafe or unsuitable1.3 Other speci

8、fic Food Act Requirements· Current detailso You must notify Council if the details of your food business changes.· Food Notifyo You must register your food business on the NSW Food Authority, Food Notify website. .au · Food Safety Supervisoro Your food business m

9、ust have a notified Food Safety Supervisor. Their certificate (or a copy) is to be available at the food premises at all times. 1.4 Further information· The Hills Shire C.au · NSW Food A.au · Food Standards Codewww.foodstandar

10、.au · Food Safety Information Councilwww.foodsafety.asn.au 2. HYGIENE You must ensure that you take every practical measure to ensure that you do not contaminate food. 2.1 Hand wash basinA designated hand wash basin is available for all staff to wash their hands whenever they are likely t

11、o be contaminated. Our designated hand wash basin is located (Provide details of where your designated hand wash basin is located.)Our hand wash basin must:1. Never be obstructed with utensils, equipment or washing cloths;2. Always have a supply of warm running water through a single spout;3. Always

12、 have a supply of soap; and4. Always have a supply of single use paper towel.If you require more soap or paper towel you can get these from (Provide details of where your extra soap and paper towel is located). 2.2 When to wash your handsYour hands are to be washed with soap and warm running water w

13、henever they are likely to be a source of contamination. Such as:· Immediately before commencing or re-commencing handling food; · Immediately before working with ready-to-eat food after handling raw food;· Immediately after using the toilet;· Immediately after smoking, coughing,

14、 sneezing, using a handkerchief or disposable tissue, eating or drinking; and · After touching your hair, scalp or a body opening. 2.3 If you are sickYou must not work in a food premises if you a sick from one or more of the following conditions:· If you are suffering from a food-borne dis

15、ease (food poisoning); or· If you suspect you have symptoms of a food-borne disease (food poisoning); or· If you suspect that your sickness is likely to cause you to contaminate food. If you are sick and cannot work as you reasonably suspect that you could contaminate food or if you have a

16、 certificate from a medical professional which states that you should not work where food may be contaminated you are to (Provide details of who your staff can call or what process that need to do).2.4 First AidAt some stage you may hurt yourself and require first aid such as a band aid to cover a c

17、ut. You can find first aid supplies (Provide details of where your first air supplies are)If you injure yourself and require medical attention you are to inform (Provide details of who they are to report to and the closest medical centre or hospital). 2.5 UniformA clean and presentable uniform is im

18、portant for preparing food without cross contamination. (Provide details of what your uniform includes).2.6 Personal ItemsIf you have a bag or other personal items that you need with you during your shift they are to be stored away from all food preparation and storage areas.(Provide information whe

19、re your staff can place their personal items).3. CLEANING AND MAINTENANCE As an employee you are required to help with maintaining the food premises, equipment, fixtures and fittings to a standard of cleanliness where there is no accumulation of:· Food waste;· Dirt;· Grease; or·

20、Other visible matter. 3.2 Cleaning scheduleOur cleaning schedule ensures that all staff knows what needs to be cleaned daily, weekly or monthly. This ensures that our food premises are clean and hygienic at all times. (Provide details about your cleaning schedule, where it is kept and who is respons

21、ible). 3.3 Chemical use and storageIt is important that cleaning chemicals are used correctly. The correct use of chemicals will ensure that the food we prepare and serve does not become contaminated. Before preparing food the food contact surface (chopping board / bench top) is always cleaned first

22、 with soap and warm water, then rinsed and then our food grade sanitiser is sprayed on to the surface this kills any bacteria.Provide information on the cleaning chemicals and how to use them effectively).3.4 Problems or defectsAt times you may come across a defect or problems in our premises such a

23、s a broken tile, leaking taps or a freezer that needs defrosting. If you identify a problem you must report it. (Provide information on how staff can report the defect or problem).4. STORAGE OF FOODWhen storing food you must ensure that:1. The food is protected from the likelihood of contamination;2

24、. Potentially hazardous food is stored under temperature control;3. Frozen food stays frozen during storage. 4.1 ContaminationWhen storing food it must be protected from any potential contamination. An example is storing ready to eat food above raw meat.(Provide information on how you store food in

25、your business so that it is protected from contamination). 4.2 Date marking systemOur business uses a date marking system to monitor the safe storage of potentially hazardous food. This ensures we follow the acronym of FIFO (First in First Out) so that our stock is rotated. (Provide information abou

26、t your date marking system. What foods do you date mark? When do you put the date mark on the product? What do you use to date mark the product? How long should this product be in the fridge for?)4.3 Stock rotationStock rotation in our business is important as it ensures that our food is not unneces

27、sarily wasted and that it is safe for our customers to eat.(Provide information about the stock rotation system. How it works and who is responsible) 5. TEMPERATURE CONTROL Temperature control is essential in maintaining food safety. All potentially hazardous food must be kept under temperature cont

28、rol. Temperature control means keeping food:1. 5oC or below; or2. 60oC or above.5.1 Potentially hazardous food Potentially hazardous food means food that needs to be kept at a particular temperature to prevent the growth of pathogenic microorganisms that may be present in the food. Examples of poten

29、tially hazardous food include:FOOD TYPEEXAMPLESEXAMPLES IN YOUR SHOPRaw or cooked meatBeef, chicken, fish, porkFoods containing raw or cooked meatCasseroles, curriesDairy productsMilk, soft cheese, custard, creamCooked pasta and riceFoods containing eggs, beans or other protein rich foodsQuiche, tof

30、uSmall goodsHam, chicken loaf5.2 Temperature danger zoneThe danger zone is when potentially hazardous food (such as in the table above) is kept between 5oC and 60oC. When potentially hazardous food is kept between these temperatures food poisoning bacteria can grown rapidly.5.3 Temperature monitorin

31、gTo ensure our potentially hazardous food is kept outside of the danger zone (either below 5oc or above 60oc) we conduct regular temperature checks.(Provide information about where your thermometer and temperature monitoring log is kept. Provide information about what foods you check and what to do if there is a problem)5.4 2 hour / 4 hour ruleSometimes we cannot keep our potentially hazardous foods outside of the danger zone and therefore we apply the 2 hour 4 hour rule. 2 hour / 4 hour rule0-2 hours2-4 hoursOver 4 hoursUse immedi