SITXOHS002A FOLLOW WORKPLACE HYGIENE PROCEDURES

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1 SITXOHS002A FOLLOW WORKPLACE HYGIENE PROCEDURES FACT SHEET 1 ACTS AND REGULATIONS Food Standards Australia New Zealand (FSANZ) is a national code for the food industry. FSANZ is an independent statutory agency responsible for developing food standards and codes of practice for all aspects of the food industry. These food standards provide the minimum regulations necessary to maintain a safe food supply. These food hygiene acts, legislation and regulations come under the responsibility of the health authorities in each state and territory. The Food Act 2003 (NSW) is the overriding legislation that covers food for human consumption, and the general requirements that will ensure food sold to the public in New South Wales is safe and suitable to eat. The Food Regulation 2004 (NSW) provides detailed guidance to food service operators. Food Safety Programs Hazard Analysis Critical Control Point (HACCP) is a food safety program used to monitor the following: The steps in making/preparing food The food safety risk at each step The correct food safety procedures at each step Reporting and documenting at each step Environmental Health Officers (EHO) Also known as Health Inspectors, Health and Building Inspectors, Health Surveyors, Health and Building Surveyors or Food Surveillance Officers, EHOs are employed by different levels of government and are able to uphold food laws in the following way: Enter a property at any time without the owner s permission. This is called right of entry. Enter any area of a hospitality establishment or shop that sells food or beverage to and check that all obligations under the Food Act are being met. This is called power to inspect. Home Economics Institute of Australia (NSW Division) Resources 8/03/2010 1

2 Collect samples of food and beverage from any area of the establishment and send them to the Commonwealth laboratories for testing. Close a property down on the spot, or give a warning with set time limits for changes or improvements, or fine or have the owner charged for infringements of the laws. Home Economics Institute of Australia (NSW Division) Resources 8/03/2010 2

3 FACT SHEET 2 FOOD SPOILAGE AND FOOD POISONING Food poisoning is an illness that is a result of consuming foods that are spoiled or contaminated. Vulnerable groups include: Pregnant women Young children Elderly Diabetics People with HIV/AIDS People with cancer People with liver or kidney disease Organ transplant recipients and people taking medication to suppress their immune system function, including cortisone treatments Food spoilage is food that is spoiled or contaminated and is inedible and may change in appearance, colour, odour and flavour. Common Food Poisoning Bacteria Vibrio Severe Vibrio infections are usually associated with eating raw and undercooked shellfish, such as oysters, pipis, mussels and cockles. In some instances, the bacteria enters the blood stream and causes septic shock and death. Affected people may develop distinctive bulbous skin lesions. Listeria Commonly found in soil, silage, sewage, birds and animals, Listeria has also been found in a variety of foods, including raw meat, raw vegetables and some processed foods. Listeria bacteria is rare and causes mild or no symptoms in healthy people, but can be very dangerous and causes death to vulnerable people. Listeria can be transmitted to an unborn baby, leading to miscarriage, stillbirth or premature birth. Listeria is destroyed by conventional cooking, but can grow in refrigerated food. Staphylococcus Aureus (Golden Staph) Staphylococcus aureus food poisoning typically occurs when food has been handled and then the temperature abused prior to consumption. Foods found to cause Staphylococcus aureus food poisoning have been cooked meats (notably salted meat such as ham), poultry products, custard or cream-filled pastries, egg foods, cheese, prawns and salads containing potato. Typical symptoms are nausea and vomiting with occasional abdominal cramping and diarrhoea. Deaths have occurred amongst children and the elderly, but are rare. Home Economics Institute of Australia (NSW Division) Resources 8/03/2010 3

4 Clostridium botulinum Food-borne botulism has often been associated with home-canned foods with low acid content, such as asparagus, green beans, beets and corn. However, outbreaks of botulism can come from more unusual sources, such as chopped garlic in oil, chilli peppers, tomatoes, carrot juice, improperly handled baked potatoes wrapped in aluminium foil, and home-canned or fermented fish. Symptoms of botulism include double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth and muscle weakness. Infants with botulism appear lethargic, feed poorly, are constipated, and have a weak cry and poor muscle tone. If untreated, these symptoms may progress to cause paralysis of the arms, legs, trunk and respiratory muscles. In food-borne botulism, symptoms generally begin 18 to 36 hours after eating a contaminated food, but they can occur as early as 6 hours or as late as 10 days. Clostridium perfringens Widely distributed in the environment and frequently occurs in the intestines of humans and many domestic and feral animals. Spores of the organism persist in soil, sediments, and areas subject to human or animal faecal pollution. The common form of perfringens poisoning is characterised by intense abdominal cramps and diarrhoea which begin 8 to 22 hours after consumption of foods containing large numbers of those Clostridium perfringens bacteria capable of producing the food-poisoning toxin. The illness is usually over within 24 hours but less severe symptoms may persist in some individuals for 1 or 2 weeks. A few deaths have been reported as a result of dehydration and other complications. Salmonella Lives in the intestinal track of humans and other animals, including birds. Salmonella is usually transmitted to humans by eating foods contaminated with animal faeces. Salmonella present on raw meat and poultry could survive if the product is not cooked to a safe minimum internal temperature, as measured with a food thermometer. Most people experience diarrhoea, abdominal cramps and fever within 8 to 72 hours after the contaminated food was eaten. Additional symptoms may be chills, headache, nausea, and vomiting. Home Economics Institute of Australia (NSW Division) Resources 8/03/2010 4

5 FACT SHEET 3 PERSONAL HYGIENE Suggested activities to ensure that the highest standards of personal hygiene are met include: Take showers daily. Wear clean and pressed clothes. Keep hair clean and neatly secured or tied back, and covered by a hat when working with food. Limit jewellery for front of house staff and NO jewellery to be worn by those working in the kitchen. Maintain short, clean finger nails with no nail varnish. Clean teeth regularly and ensure they are in good condition. Keep any open cuts or wounds covered while at work by using a waterproof cover over a brightly coloured band aid or bandage. Wash hands thoroughly. When to Wash your Hands Before starting work, handling food or packaging, handling equipment and utensils, entering another work area. After going to the toilet, meal or tea breaks, cleaning, handling chemicals, handling rubbish, coughing or blowing your nose, touching other parts of your body, touching sores or open wounds, touching the floor or machinery parts. How to Wash your Hands Use the hand basin only for hand-washing. Turn tap on, wet hands. Add soap to hands and make a lather; Rub all areas of hand, including between each finger/thumb. Use nail brush if necessary. Rinse soap off well with warm to hot water, turn tap off. Dry hands well with disposable paper towel. Home Economics Institute of Australia (NSW Division) Resources 8/03/2010 5

6 ACTIVITY 1 Read the case study below and answer the questions that follow. The Candle Flicker Restaurant was completely booked out for Saturday evening. Due to the heavy booking of the restaurant, staff were asked to work late on Friday to do the preparation and set up in both the kitchen and dining room. The cool room was at full capacity so the chef decided to leave trays of lasagne out on the kitchen bench to defrost overnight. Due to the cold winter night the chef thought the temperature was cold enough in the kitchen to leave the lasagne out. In the restaurant, the Manager decided to place the condiments and butter saucers on the tables to save some time the next day. One of the waiters was feeling ill and complained about working late between racing to the bathroom and feeling nauseous when all he wanted to do was go home. All the staff had a coffee and a smoke in the kitchen when they had finally finished preparing for the following night. The barman was also sick with the flu and had been sneezing and blowing his nose all night, claiming he did not have enough time to wash his hands each time. Saturday night was a full house and all the guests were happy. On Monday morning the Manager had a visit from an Environmental Health Officer. There had been complaints from customers of food poisoning and one customer had ended up in hospital. The Officer took samples of food from the cool room, including the lasagne, and went through all the procedures that the chef had followed. The Officer asked what was cooked, defrosted, etc., and how this had been done. The Officer also spoke to the Manager and went through the procedures the Manager had followed. In the restaurant, the Officer checked the bar area and drink cool rooms and cellar. He also thoroughly checked storerooms and the garbage disposal area. Samples were collected for testing. The Manager received a bill for $3000 for the sample testing, and when the Officer returned to the restaurant he told the Manager that the lasagne was in fact contaminated, and the butter pats showed traces of rat droppings. As a result the Manager and the chef were fined and also lost their jobs. Following this incident the restaurant started to lose customers very quickly and eventually the restaurant was sold. 1. What were the responsibilities of the waiter when he announced he was feeling ill? Home Economics Institute of Australia (NSW Division) Resources 8/03/2010 6

7 2. What are the regulations in regard to smoking in a kitchen, even though food is not currently being prepared? 3. Why does the barman need to wash his hands between sneezing and blowing his nose, whilst cleaning glasses? 4. List the temperature of the danger zone and how would this affect the lasagne? 5. What type of common food poisoning bacteria would have caused the diners to become ill and what would have been their symptoms? Home Economics Institute of Australia (NSW Division) Resources 8/03/2010 7