1. Follow workplace Hygiene procedures
Follow workplace hygiene procedures - SITXOHS002A
Follow workplace Hygiene procedures
AGENDA
Food handling
Presentation_7/ TAFE NSI Ryde/MB_ZGtbc_2012

2. TOPIC TWELVE Food Handling
Legal requirements
Rules for Food Handling

3. Legal Requirements

4. RULES FOR FOOD HANDLING
Ensure food is adequately cooked
Ensure potentially hazardous food is maintained at correct temperatures OR limit the time food spends in the danger zone
Ensure food is protected from contamination
Ensure eating and drinking utensils and food contact surfaces are properly cleaned and sanitized
Ensure food contact surfaces are adequately protected from contamination

5. FOOD HANDLING General guidelines: Cold Storage Dry Storage
Frozen storage/refrigeration
Packaging material
Shelf life
Thawing
Food Contact Surfaces
Questions:
What should be done?
What’s difficult to do properly?
Why?
What solutions can be implemented?

6. Recommended Shelf Life
FOOD HANDLING
Shelf life guidelines
Storage
Temperature
Recommended Shelf Life
Dry Store
10°C - 15°C
months for sugar, flour etc.
Frozen foods
- 18°C
beef 6-12 months, seafood 1-3 months
Fresh meats
1°C - 3°C
3-5 days
Mince
1-2 days
Fresh poultry
Fresh fish and shellfish
0°C
2-3 days
Small goods
2°C - <4°C
3-10 days optimum
Dairy foods
0° - <4°C
5-7 days
Fresh fruit & veg
6° - 8°C
1-2 weeks
Tropical fruits e.g. bananas
12°C
3-10 days

7. FOOD HANDLING Thawing: Frozen foods should be thawed:
under refrigeration at 4C or lower, thawing can take 24 – 48 hours so plan ahead;
in a microwave on defrost cycle if the food will be used immediately or transferred to other cooking or hot holding equipment. (do not use this method for large cuts of meat etc.)

8. FOOD HANDLING Thawing (contd.)
Frozen foods should be placed in a suitable container when thawing to avoid thaw water contaminating other foods;
Thaw meat, seafood and poultry thoroughly – make sure there is no evidence of ice crystals on food before cooking;
Never thaw at room temperature
Food that is thawed or partially thawed is not to be refrozen.

9. FOOD HANDLING Preparation of Ingredients
Except when washing fruits and vegetables, food handlers should not contact exposed ready-to-eat food with their bare hands and should use suitable utensils such as spatulas, tongs, or single-use gloves
Single-use gloves are used for only one task such as working with ready-to-eat food or with raw meat, chicken, seafood etc and discarded when damaged or soiled, or when interruptions occur in the operation.

10. FOOD HANDLING Preparation of Ingredients
Hands are washed frequently using the hand-washing facility in the work area.
During pauses in food preparation, utensils are stored:
in the food with their handles above the top of the food and the container
on a clean portion of the food preparation table or cooking equipment;
in running water of sufficient velocity to flush particulates to the drain, if used with moist food; and
in a clean, protected location if the utensils are used for a food that is not potentially hazardous.

11. FOOD HANDLING Preparation of Ingredients
Ice, ice cream or other frozen desserts are served using an approved scoop. Hands, cups, glasses or cans are not to be used.
Single service items are discarded after one use. Potentially hazardous food products are not kept in the temperature danger zone (5 - 60C) any longer than 30 minutes while preparing.
Potentially hazardous ready-to-eat food products are kept at 4C or below.
A clean spoon, not fingers, is used to taste food during preparation and the sampling spoon is not re-used unless cleaned and sanitised.

12. FOOD HANDLING Special Ingredient Requirements (High Risk Foods): Eggs
Sandwiches and Salads
Canned Foods
Leftovers
Fruits and Vegetables
Condiments
Raw Meat, poultry and seafood
Prepared Ingredients