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CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V2.1 2011 Implement Food Safety Procedures SITXFSA001A.

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Presentation on theme: "CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V2.1 2011 Implement Food Safety Procedures SITXFSA001A."— Presentation transcript:

1 CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V Implement Food Safety Procedures SITXFSA001A

2 CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V Revision from Lesson 4  How are spores different to bacteria?  What are the 6 major pathogenic bacteria in Australia that cause food poisoning? What are their food types and preventative measures?  What is a micro-organism?  Any questions?

3 CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V Lesson 5 Outline  Handout: - 7 Principles / Steps of HACCP  Slides: - 7 Principles / Steps of HACCP - CCP’s. - Process Flow Diagrams Activity. - Food Preparation and Future Use or Consumption PFD Activity (C or N) - due next lesson.  Homework: 2nd Homework Task: Food Safety Standards (due last week) To obtain a personal copy of The Food Standards Code, Chapter 3, Standards & & & Downloaded from: Note: there is a very informative ‘guide’ to Standard Food Safety Programs (56 pages), 1st edition June 2007, - strongly advise you obtain a copy for your reference.

4 CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V The 7 Steps / Principles of HACCP 1. Hazard Analysis / Identification 2. Critical Control Points (CCP’s) or Critical Steps 3. Critical Limits 4. Monitoring 5. Corrective Actions 6. Recording 7. Validation / Verification

5 CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V Process Flow Charts CCP’s Purchasing / Ordering Transporting / Delivering Receiving Dry Storage Cold Storage Frozen Storage Thawing Food Preparing Processing Cooking Food Chilling Food Reheating Prepared Food Cold Holding Hot Holding Serving Displaying Self Service Food Packaging

6 CRICOS Provider Code: 01505M RTO Number: 3045 CCP example: Purchasing and Receiving Always buy from a registered supplier. Store foods quickly after receiving a delivery. Do not be tempted to buy discounted out-of-date food. Check use-by and best-before dates. Make sure foods are clearly labelled. Foods must be free of pests. Ensure packaging is not damaged. Delivery vehicle and premises are clean & well maintained. Chemicals are not stored with foods. Frozen food is solid. High-risk food is below 5°C. Food must be checked for: Quality / quantity / size. DHS & MB V

7 CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V

8 CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V CCP examples - Purchasing and Receiving What do you need to check? Reject packaging in damaged packaging and return Reject packaging in damaged packaging and return to supplier. to supplier. What do you do if something goes wrong? Write to the supplier regarding the condition of food. Write to the supplier regarding the condition of food. How do I avoid this problem? Damaged packaging may let germs onto the food, or there might be a sign that insects or rodents Damaged packaging may let germs onto the food, or there might be a sign that insects or rodents have been able to contaminate the food inside. have been able to contaminate the food inside. Why do you need to check this? Check that packaging is not damaged. Check that packaging is not damaged.

9 CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V CCP example - Transporting Food Transport food under temperature control. Protect food from the likelihood of contamination. Only use a dedicated (specifically designed) vehicle for regular food transport. Store in appropriate food storage containers. Avoid second-hand foam or cardboard containers. Utensils, crockery and cutlery need to be protected from contamination. Ensure the doors of the vehicle are not left open during delivery.

10 CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V CCP example - Food Storage Ensure that all surfaces such as walls, floors, ceilings and shelves are thoroughly cleaned and well maintained. Store foods in original packaging, sealable air-tight containers or covered to protect the food from contamination. Ensure that containers are food-grade. Do not store food on the floor. Check use-by dates. Remove any foods when the use-by-date has expired. Rotate stock using the “first-in, first-out” principle. Date and label foods that are not in their original packaging.

11 CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V CCP example - Dry Storage Do not store dry goods in direct sunlight. It is best to have no windows because of this reason. Keep well ventilated - free from moisture and humidity. Regularly check for the presence of pests. Ensure that foods are stored correctly. The dry goods is a good area to store packaging, provided packaging is free from contamination.

12 CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V CCP example - Cold Storage Regularly check temperatures are between 0 and 5°C. Keep doors closed. Door seals are to be clean and undamaged. Raw foods stored below ready-to-eat foods. Do not overload. Do not store foods in opened cans as the metal from the can may enter the food. Store food in a way that ensures adequate air circulation.

13 CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V CCP example - Thawing Food Plan ahead. Thaw frozen food in the refrigerator or cool room. Thaw frozen food below ready-to-eat food. Do not defrost more than you need. Do not re-freeze. Protect thawing foods by covering them. Time – at least 24 hours. Note: microwave ovens can be used for quick thawing: however foods that are thawed this way should be cooked immediately.

14 CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V CCP example - Preparing / Processing Staff to follow all hygiene procedures. Keep raw food away from ready-to-eat foods. Ensure all utensils are in good condition. Thoroughly clean and sanitise all equipment. Use disposable spoons for tasting. Wash fruit and vegetables. Avoid cross-contamination. Limit preparation time of high-risk food to 1 hour. Note: visual observation by supervisors should ensure that staff follow all preparation procedures.

15 CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V CCP example - Cooking All high-risk foods must be cooked to a required core temperature (usually 75°C). There are exceptions, for example, cooking fish or solid pieces of red meat (cutlets, steaks and roasts) to customer preference. Note: Reference Food Safety Program Template Supplementary Practices Section (No.1, V2). Food poisoning bacteria may be present in undercooked foods. Contamination from poor hygiene and incorrect cleaning may occur. Physical contamination may occur from damaged equipment. Ideally high-risk food should be cooked without interrupting the process.

16 CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V CCP example - Chilling Food Chill food: To below 21°C within 2 hours, then from 21°C to below 5°C within a maximum of 4 hours. Divide food into small portions or transfer food into shallow containers to chill faster. Cover food whilst chilling. A ‘blast chiller’ must bring all food above 70°C down below 5°C within 90 minutes. If it is not achieving this, then it needs be serviced by an accredited repairer to work at peak efficiency.

17 CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V CCP example - Reheating Reheat food to above 75°C. Hold it at this temperature for at least 2 minutes. Reheat food rapidly. Food can only be reheated once.

18 CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V CCP example - Cold Holding Ensure the food display is supervised. Provide separate serving utensils. Provide protective barriers. Display at below 5°C. Food must be protected from the likelihood of contamination.

19 CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V CCP example - Hot Holding Clean and preheat the Bain-Marie before use. Reheat food to above 75°C. Freshly roasted red meats can be rare, <60°C. Use a temperature setting that keeps food hotter than 60°C. Use a clean, calibrated thermometer to check the temperature. Ensure the food temperature does not fall below 60°C. Do not overload the Bain-Marie. Do not “Top up”, instead replace the whole tray. Do not let labels or price tags touch the food.

20 CRICOS Provider Code: 01505M RTO Number: 3045 CCP example - Serving and Displaying Serve food as quickly as possible. Ensure food handling staff are trained. Use a clean and sanitised thermometer to ensure food is at appropriate temperature. Allow a separate utensil for each food. Apply 2 hour / 4 hour rule.

21 CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V CCP example - Food Packaging Check for any damaged packaging materials. Store packaging material in a safe, clean place. Make sure that the area used for packing is clean and sanitary. Only use material that is not likely to cause food contamination. Be aware of the time taken to package any high-risk foods.

22 CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V What are the 6 major CCP’s for WAI Students?  Serving  Holding (Cold and Hot)  Cooking  Preparing / Processing  Storage (Cold, Frozen, Dry and Chemical)   Receiving

23 CRICOS Provider Code: 01505M RTO Number: 3045 Receiving Preparing Cold Storage Serving Process Flow Chart for a salad

24 CRICOS Provider Code: 01505M RTO Number: 3045 Process Flow Chart for a frozen fish Receiving Cooking ThawingPreparing Frozen Storage Serving

25 CRICOS Provider Code: 01505M RTO Number: 3045 Process Flow Chart for a sauce Receiving Cooking Preparing Cold Storage Dry Storage Hot-Holding Re-Heating Cold Storage Chilling Serving

26 CRICOS Provider Code: 01505M RTO Number: 3045 Process Flow Chart for an average meal Receiving Cooking Preparing Cold Storage Dry Storage Hot-Holding Re-Heating Cold Storage Chilling Serving Frozen Storage Thawing Discarding

27 CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V Process Flow Diagram Question Ordering Transporting Receiving Dry StorageCold/frozen Storage Preparing Cooked CoolingCold/frozen Storage What is wrong with thisReheat Process Flow Diagram?Serving (Return of leftover food)

28 CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V Process Flow Diagram Activity (PFD) 1.5 groups write down their specific scenario, which includes a food type and the process it goes through in your food business. These are: a) A chicken breast is received at 8.30am, stored for 5 days and then cooked and served at 1.15pm at 64  C. b) Beef mince is received at 8.45am, stored and then cooked as a lasagne, allowed to cool at room temperature for 5 hours, stored and served at 7.45pm. c) Potatoes are received at 10.30am, stored, made into a potato salad with mayonnaise, covered and left out at room temperature for 5 hours and served at 7.00pm on a buffet. d) Rice is received at 10.00am, stored, cooked at 11.30am, half is served at 12.15pm on a buffet in a bain marie and half is served at 7.15pm on a buffet as wok-tossed special fried rice, after being left out to cool for 5 hours. e) Eggs are received at 7.00am, stored at room temperature until 11.30am, made into a fresh hollandaise sauce and used over the next 4 hours, stored at 58  C on top of a bain marie and then discarded. - You must then as a group produce a relevant PFD from your scenario as detailed on the next slide 

29 CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V Process Flow Diagram Activity (PFD) continued 2. You must individually draw a draft of the PFD, to use as personal reference material when you are revising for the final tests for this unit. Note: you must include the safe way (from start to finish) and what went wrong – so what should have occurred (as CCP’s)! 4. Each group will present and explain their PFD to the rest of the class on the whiteboard. Note: use different colours for correct and incorrect methods. The maximum time allowed for each group is 5 minutes. 3. You must include all relevant Critical Control Points (CCP’s). CCP’s that can be included in your PFD are Ordering; Purchasing; Transporting; Delivering; Receiving; Storage; Preparing; Processing; Cooking; Chilling; Hot or Cold Holding; Reheating; Packaging; Displaying; Serving; and Disposing. Each CCP must be in a box and include an arrow between each in the direction(s) it would go as per the specific food businesses procedures. The maximum time allowed for steps 2 and 3 is 10 minutes.

30 CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V

31 CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V Principle/Step 3 - Critical Limits (benchmarks) Set Critical Limits (benchmarks) by identifying the means to control hazards (eliminate or reduce a hazard to an acceptable level). Not all steps are critical. Commercial realities should be taken into account. A CCP ‘Decision Tree’ promotes structured thinking and consistent approach:

32 CRICOS Provider Code: 01505M RTO Number: 3045 CCP Decision Tree Q1- Are control measures in place for the hazard? Q4 -Are control measures in place for the hazard Q2-Is the step designed to eliminate or reduce a hazard to an acceptable level? Not a CCP - Stop Q3- could contamination occur or increase to unacceptable level No Not a CCP - Stop Yes No YesNoYes CCP Principle 2 Yes

33 CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V Principle/Step 3 - Critical Limits (benchmarks)  Know its intended use: - intended customer.  This defines specific customer requirements. - when, where and how are you producing food? - where do you serve the food? - how long are the shelf-life of goods and dry goods? Note: buying in bulk is not always the correct method. Do not overload fridges, freezers and the dry stores. Know your limits!! - mode of final consumption

34 CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V Principle/Step 3 - Critical Limits (benchmarks)  The absolute tolerance for safety.  A criterion which separates acceptability from unacceptability.  The boundary of safety.  Critical Limits must be measurable.  They must be validated.  Relates to the preventatives measures.

35 CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V Questions What are the 6 major CCP’s for WAI students? What is a Critical Control Point? What is a Process Flow Chart?

36 CRICOS Provider Code: 01505M RTO Number: 3045 DHS & MB V Next week in Lesson 6  Monitoring Processes.  Food Preparation and Future Use or Consumption PFD Activity (C or N) - due this lesson.  Calibration and thermometers: including a practical demonstration / activity, so bring your own thermometers with you to class.  Note: you need to bring your Food Standards with you next week for a class activity.


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