Basic concepts of food safety

Introduction to basic concepts of food safety. : Introduction to basic concepts of food safety. Welcome Course commences at 2.00pm 2/11/09

Acknowledgements : Acknowledgements Resources used in this presentation were developed by City of Salisbury’s environmental health team.

On-line course : On-line course Approximately 35 minute verbal / power point presentation Please feel free to ask questions / clarification using the chat facility On line movie (from You Tube) which runs for about 8 minutes must be watched. Simple assessment (mostly multiple choice) at the end of the program takes between 15 and 20 minutes. Pass requirement is 90%. The assessment is in two parts (Part A and Part B). If you don’t meet the requirements on the first attempt you can re-register for the course without additional charge Once you pass the assessment a certificate will be sent to your mailing address as evidence your understanding of the concepts. This is useful as an employment aid. The course is not formally accredited however it is designed to be mapped to accredited competencies and therefore students should be able to seek RPL credit.

Course : Course As per the title of “Introduction to basic concepts of food safety” the course is designed as a entry level program. The course content was developed and critiqued by Environmental Health team of City of Salisbury. The course does not profess to cover all the potential food safety risks and responsibility for safe food production continues to rest with management of food businesses.

Food Legislation : Food Legislation Food Act 2001 To ensure food for sale is both safe and suitable for human consumption. Food Safety Standards Food safety practices, hygiene of food handlers, cleanliness and design and construction of food premises.

Environmental Health Officers (EHOs) : Environmental Health Officers (EHOs) The legislation is enforced by council EHOs EHOs promote good health, hygiene and environmental practices Perform inspections Food premises Investigate complaints Food Poisoning and complaints relating to food

Buying safe food : Buying safe food Check ‘use-by’ dates. Check ‘best before’ dates. Make sure packaging is intact. Avoid dented cans. Buy potentially hazardous foods last. Cool bags/ice blocks. Refrigerate.

Temperature Requirements : Temperature Requirements

Temperature Requirements : Temperature Requirements All potentially hazardous food must be kept under temperature control at all times. Potentially hazardous food (PHF) is… Any food that must be accepted, stored and/or displayed under temperature control to minimise the growth of pathogenic micro-organisms Eg hot and cold food, dairy products, meats and seafood

Potentially hazardous foods : Potentially hazardous foods Meat – chicken, beef, pork. Seafood – fish, oysters, prawns. Dairy – milk, cheese, dips, cream. Cooked pasta and cooked rice. Processed vegetables – salads. Food that contain these products.

Temperature Requirements : Temperature Requirements Temperature control is maintaining food at a temperature of: 5°C or below or 60°C and above Frozen food must remain frozen solid at all times When cooling PHF cool to food: From 60°C to 21°C within the first 2hrs From 21°C to 5°C within a further 4hrs When reheating cooked food Heat it rapidly to 60°C or above

Thermometers : Thermometers All food businesses must have a thermometer that is; Readily accessible; and Can accurately measure to ±1°C When to use your thermometer When accepting, storing, transporting, cooling, cooking &/or displaying potentially hazardous food We recommend that records are kept of: Fridge/freezers/display units (daily) Deliveries

Refrigeration : Refrigeration Below 5 degrees. Refrigeration slows bacteria growth. Pathogenic bacteria = food poisoning. Spoilage bacteria = affect taste & smell. Doors of fridge. Door seals & keep doors closed. Cleaning

Refrigeration times : Refrigeration times Fresh meat 3-5 days. Fresh chicken 1-2 days Fresh fish & shellfish 1-2 days Eggs (in shell) 3-5 weeks Soups & stews (cooked) 3-4 days Cooked meat 3-4 days Bacon 7 days

Thawing food : Thawing food YES Fridge (temp control). Plan ahead!!! Microwave. NO Hot / cold water. Bench method.

Cooking safe food : Cooking safe food Preparation. Cleaning. Cross contamination. Hand washing. Temperature Control. Sanitising

Reheating : Reheating Rapid heat. Core temp 60 degrees or above. Even cooking (microwave). Stir through. Food should be steaming.

What is food poisoning? : What is food poisoning? Mainly caused by bacteria (pathogenic). Occur naturally (soil, water, animals). Stomach pains – sometimes severe. Vomiting. Diarrhoea. Dehydration. Can be fatal, especially for children and elderly.

Food poisoning : Food poisoning Many are mild cases only. Approx 5 million people each year. Approx 120 people die from food borne illnesses each year. Council investigate food poisoning. Provide samples to GP. Department of Health.

Food Poisoning : Food Poisoning Salmonella, Campylobacter, Clostridium Perfringens Onset of food poisoning Hours to up to 5 days after consumption Food Poisoning should be confirmed by a GP

Cross Contamination : Cross Contamination Bacteria & viruses are transferred from a contaminated surface to an uncontaminated one. Areas that are susceptible to cross contamination Chopping boards Knives Hands Sponges

Cross contamination : Cross contamination Spread of bacteria. Keep area clean. Storage principles Separate utensils/boards etc. Single use items. Sanitising.

Cleaning & Sanitising : Cleaning & Sanitising

Cleaning vs Sanitising : Cleaning vs Sanitising

Cleaning and Sanitising are Essential : Cleaning and Sanitising are Essential All food premises must be kept clean to minimise the likelihood of food becoming contaminated and to discourage pests Cleaning cloths carry germs: they should be used only once Paper towel is better Cleaning ensures the sanitiser works at its best

Cleaning and Sanitising are Essential : Cleaning and Sanitising are Essential All food contact surfaces must be sanitised Between being used for raw and ready to eat food Regularly during use, if used for long periods of time Food contact surfaces include: Chopping boards Mixing bowls, Utensils Equipment used to wash food Storage containers Display units Food preparation benches All shared eating and drinking utensils

Personal Hygiene : Personal Hygiene

Personal Hygiene : Personal Hygiene All food handlers must wash their hands: Before handling food Immediately after Smoking Sneezing Drinking Using a handkerchief or tissue After touching his or her hair scalp or a body opening. After using toilet After handling raw food Coughing Eating Smoking

Personal Hygiene : Personal Hygiene All food handlers must take all practicable measures to ensure they don’t contaminate food e.g. tie hair back, having clean outer clothing Food handlers must not have direct contact with ready to eat food This can be achieved by the use of gloves and utensils Gloves must be changed regularly to ensure they are clean

What must staff and supervisors know? : What must staff and supervisors know? Staff must have adequate skills and knowledge for the food they are working with Staff must be aware of and put into place food hygiene practices to ensure the food premises are kept clean and food is not contaminated

Examples of food handler knowledge : Examples of food handler knowledge Correct cooking temperatures Correct storage and holding temperatures An understanding of food poisoning symptoms and when not to work cross contamination when to wash hands correct cleaning and sanitising procedures

Examples of Food Handlers Skills : Examples of Food Handlers Skills Knowing how to correctly use a thermometer Knowing how to keep the work area clean and sanitary

Temporary Food Premises : Temporary Food Premises

Temporary Food Premises : Temporary Food Premises All food businesses are subject to the same legislation, this includes temporary premises Eg BBQ’s, food stalls at fates etc Often forgotten when temporary food premises are used are: Walls and roof requirement (to minimise potential for contamination) Hand wash facilities Food storage sale and display temperatures

Hand Wash Facilities at Temporary Food Premises : Hand Wash Facilities at Temporary Food Premises These must be supplied with soap single use paper towel and a waste bin Warm running water if possible

Protection of Food : Protection of Food All food must be stored in food grade containers and covered with a lid or plastic wrap Food cannot be stored on the ground Suitable walls and roofing must be in place

Other resources of use : Other resources of use http://www.dh.sa.gov.au/pehs/food-index.htm http://www.foodstandards.gov.au/thecode/foodsafetystandardsaustraliaonly/index.cfm http://www.foodsafety.edu.au/courses/ http://www.foodscience.csiro.au/index.htm http://www.foodsafety.asn.au/

Questions : Questions Final opportunity to ask questions – please use the chat facility. Email support is available at rhenke@salisbury.sa.gov.au for the next 30 minutes or call / SMS 0401 984784

What now…. : What now…. Please watch the movie. The movie is funny but has some underlying messages. Note it is American so temperatures are in Fahrenheit http://www.youtube.com/watch?v=6o4ortbh7-0 Credits This clip is an engaging silent movie classical style educational video targeting the community awareness of proper food safety and storage of food. The creative minds behind the video are 3rd year pharmacy students at Palm Beach Atlantic University, Gregory School of Pharmacy Disease Prevention and Health Promotion Course. Additionally spotlight is given to raise community awareness regarding the role of a pharmacist in education patients regarding the prevention and treatment of food borne illness. NOTE : There are questions from the video in the assessment.

What now…. : What now…. Please then complete the assessment at Part A http://www.surveymonkey.com/s.aspx?sm=C387pyiXsMfEUNpdlcmKyQ_3d_3d Part B http://www.surveymonkey.com/s.aspx?sm=WPJid2ER2BWN9oK2juQn3Q_3d_3d These links should have been sent to you in an email today or yesterday. Email support is available at rhenke@salisbury.sa.gov.au for the next 30 minutes or call / SMS 0401 984784

Thanks : Thanks THANK YOU FOR YOUR PARTICIPATION. Email support is available at rhenke@salisbury.sa.gov.au for the next 30 minutes or call / SMS 0401 984784