Food Hygiene Procedures

Introduction

All food purchased, supplied and provided at the University must comply with proper food hygiene standards to ensure the safety and health of both providers and consumers. These procedures are to complement the relevant State regulations and Local Government (Council) requirements for such food hygiene services.

Definitions

"Food Service Facility" any permanent or semi permanent facility that stores, prepares or handles food.

"Mobile/Temporary Premises" any hand drawn trolley or cart (including BBQs); trailer based stands; any temporarily positioned portable table or stall.

Food Hygiene Strategies

The maintenance of good food hygiene shall be achieved through ensuring that:

(i) Food preparation, handling and storage areas are kept clean and food handlers maintain good standards of personal hygiene at all times

(ii) All foods are cooked properly, especially meat

(iii) Foods are kept at the right temperature with chilled foods maintained cold and hot foods cooled as quickly as possible and then chilled

(iv) Raw foods are prevented from cross-contaminating ready-to-eat foods

All food service facilities shall strictly adhere to the Food Hygiene Regulations, WA, 1993 (http://www.slp.wa.gov.au/index.html)

All mobile/temporary premises shall strictly adhere to the City of Subiaco ‘Health Requirements for Temporary Food Premises’ and ‘Open Food Stalls’ as appropriate. Copies of these are available from the Subiaco City Council and the Guild Catering Manager (6488 2314).

Food Hygiene Procedures

Staff and other food handlers

Personal Hygiene

All food handlers should:

(a) Thoroughly wash (using warm water and liquid soap) and dry (using disposable towels or air, not apron) their hands regularly when handling food, in particular:

(b) Wear clean clothes, apron and, where practicable, protective food handling gloves and food handling tongs (to reduce direct contact with food)

(c) Tie hair back and use a hair net or cap

(d) Cover cuts or sores with clean waterproof dressings

(e) Avoid wearing jewellery, false nails or other items that might fall into food

(f) Avoid touching their face or hair

(g) Not cough or sneeze over food

(h) Not smoke

Training and Supervision

Food business owners and license holders are responsible for ensuring that all food handlers receive adequate supervision, instruction and training in food hygiene.

Illness

Food handlers with symptoms of food poisoning, such as diarrhoea, vomiting or stomach pains, must not handle food and must leave food preparation areas immediately. All other illnesses and skin conditions must be reported to a manager or the license holder who then needs to determine if these conditions pose a risk of spreading bacteria or disease should the person continue to handle food.

Safe Food Handling

Ingredients

Food service facilities shall ensure that they purchase ingredients from reputable suppliers, with quality assured systems (such as FoodSafe) that maintain a high standard of food hygiene.

Storing Food

Stored foods must clearly display ‘Use by’ or ‘Best Before’ dates with:

• Chilled food kept at below 8 degrees Celsius
• Hot food kept above 63 degrees Celsius
• Raw food kept away from ready to eat foods, ideally in separate fridges
• Raw meat in sealable containers at the bottom of the fridge
• Fridges must not be overloaded
• Dried foods stored off the floor, in suitably sealed containers, to protect them from pests

Food Preparation

Food should be handled so as to prevent contamination and handlers should:

• Observe good personal hygiene
• Use different chopping boards/work surfaces, equipment and utensils for raw and ready-to-eat food
• Clean equipment and surfaces thoroughly before and after use
• Avoid unnecessary handling of food
• Minimise the time chilled food remains out of the fridge

Cooking

All poultry, pork, minced/chopped meat (including burgers and sausages) and rolled joints should be cooked thoroughly with the centre of the meat maintained at:

• 60 degrees Celsius for at least 45 minutes; or
• 65 degrees Celsius for at least 10 minutes; or
• 70 degrees Celsius for at least 2 minutes; or
• 75 degrees Celsius for at least 30 seconds; or
• 80 degrees Celsius for at least 6 seconds

Whole cuts or joints traditionally served pink or rare are exempt where they have not been pierced or on the bone.

Where cooked food is not being kept hot until serving, it should be cooled as quickly as possible.

Reheated food should be piping hot all the way through and should not be reheated more than once.

All probes, skewers and thermometers should be maintained clean and disinfected between foods.

Transporting Food

Contamination of foods during transportation shall be prevented through ensuring that:

• All food its transported in packaging or containers
• Chilled or hot foods are maintained at the correct temperature
• Raw foods and ready-to-eat foods are kept apart

Vehicles used to transport foods must be maintained in good repair and clean with separate storage for food and non-food products.

Food Handling Areas

Design

Food handling areas must be designed to permit food handlers to work hygienically and keep the premises clean. All areas should be adequately protected from pests.

Cleanliness

Food service facilities, equipment and surfaces must be kept clean and where necessary disinfected according to an established cleaning schedule. Waste shall:

• Not be permitted to build up in food areas
• Be stored in a clean area
• Be removed frequently
• Not cause a tripping, slipping or obstruction hazard

Facilities

Suitable facilities (including hot and cold water supply) for staff to wash their hands, food and equipment shall be provided:

• Separate basin stocked with liquid soap and hot air dryer or disposable towel facility
• Separate sink for washing food
• Sink for cleaning premises, equipment, utensils, etc

Mobile/Temporary Premises

Mobile and temporary premises for storing, preparing and handling food are, as far as is practicable, subject to the same provisions as other food service facilities. In particular these premises must ensure that:

• There are adequate facilities to store, prepare and serve food safely in accordance with the provisions of this policy
• Adequate washing facilities are accessible

Breaches of Food Hygiene procedures

All breaches shall be reported in accordance with the University’s Hazard Reporting procedure( http://www.safety.uwa.edu.au/forms)

Food service proprietors and/or mobile/temporary premises operators shall be required to immediately rectify any breaches. A verbal warning shall be issued to first offenders with repeated breaches reported to the Subiaco City Council for further action.

Food Poisoning

Any suspected or confirmed cases of food poisoning must be reported to the Subiaco City Council.

Acknowledgments to Edusafe.