1. Implement Food Safety Program and Procedures
Implement Food Safety Program and Procedures- FDFFS2001A
Implement Food Safety Program and Procedures
AGENDA
Cleaning and sanitizing
Pest control
Garbage disposal / waste management
Presentation_7/ TAFE NSI Ryde/MB_ZGtbc_2012

2. Cleaning and Sanitizing
Legal Implications and requirements
How to Clean and Sanitize What!
Cleaning Schedules / Programs
Storage of food

3. Cleaning and Sanitising
Aim: to eliminate or reduce the presence of germs which cause contamination.
Difference:
Cleaning – the process that removes dirt and food from surfaces and equipment
Sanitizing – the process to reduce the number of micro-organism on surfaces to safe level

4. Cleaning is important part of the food handlers role because cleaning helps to:
Reduce the incidence of pests
Keep people healthy
Preserve the safety, freshness and palatability of the food being produced
Comply with current food laws
Make your work environment a better place to be in – a plus for both customers and staff.

5. Legal Requirements

6. Cleaning and Sanitation Procedures
To do the job efficiently and effectively you need:
Water
Detergent / Chemicals
A Sanitiser
A well designed and maintained work area
Remember:
Cleaning Chemicals must be stored and locked away (separately from Food)

7. CLEANING AND SANITISING PROCESS
Step 1: Pre-Clean The pre-clean is to remove most food and dirt.
Step 2: Main Clean, Rinse
The main clean is to remove all traces of food and dirt.

8. CLEANING AND SANITISING PROCESS (contd.)
Step 3: Sanitise
 The sanitise step must always follow the clean step.
Sanitising is only for food contact surfaces.
Step 4: Drying
To remove excess water to prevent microbial growth

9. Cleaning Check It’s clean if: There is no visible contamination
It doesn’t feel greasy or rough
It doesn’t smell abnormal
You can wipe a white cloth over it and the cloth doesn’t discolour.

10. What are Food Contact Surfaces
Chopping boards
Meat Slicer
Cutlery
Plates
Coffee Cup
Pots and pans
Etc..

11. Cleaning Schedule and Program
The following questions must be asked before designing a cleaning schedule / plan or program:
WHAT - is to be cleaned
WHO - which section / personnel
WHEN - how often (interval)
HOW - method, material and equipment used

12. Implementation of a Cleaning Program
An effective cleaning program will assist in organising cleaning and sanitising tasks.
Use five basic steps:
Identify the cleaning needs.
Create a master cleaning schedule.
Choose the appropriate cleaning materials.
Train the staff.
Monitor the outcomes.

13. Creating a Master Cleaning Schedule
Walk through each area of the establishment, assess surfaces, tools and equipment that need cleaning.
Look at the current cleaning processes and obtain input from the staff.
Determine the time and skill needed for each cleaning task.
Organise the schedule by area. Details should include:
Who does the cleaning?
What needs to be cleaned?
When is it done?
What is the SOP?

14. Choosing Cleaning Materials
Select cleaning agents and tools according to the requirements identified on the master cleaning schedule.
Provide employees with the correct protective gear.
Choosing Cleaning Materials
Training Employees
Schedule a meeting to introduce the details and importance of the program to the employees.
Schedule sufficient time for thorough and proper training.
Provide motivation and possibly incentives.
Tie performance to measurable goals health inspector visits.
Monitoring of the Program
Supervision of the daily cleaning routines.
Verify the completion of daily cleaning tasks against the master cleaning schedule.
Encourage staff feedback to improve the system.
Conduct spot inspections including the employees.

15. Activity – Cleaning Schedule
Pair / Group Work:
Select an item (equipment) from your workplace such as a Meat slicer, Grill, Bain-marie, floors etc…
Then create / design a cleaning schedule for that particular equipment / item.
(refer to cleaning schedule templates and samples)

16. Legal requirements Rules for Pest Control Management

17. Legal Requirements
All Food producing establishments must have a Pest Control System in place. Most do hire a “Pest Control” company to do so on their behalf.

18. PEST carry harmful Bacteria and can:
Contaminate areas and equipment they come in contact with
Destroy food and cause wastage
Damage the reputation of a business
Result in prosecution or a clean-up notice

19. Pest Control Management
The main types of pests found in food operations include:
Cockroaches
Flies
Rodents
Weevils

20. Signs or Calling Cards Flies – brown spots on walls and ceiling
Ants – usually travel in trails
Rats and mice leave smears along the bottom of walls and black droppings
Moths – the presence of webs or grubs in cereal foods.

21. How to Control Keeping the premises clean at all times
Providing a good building to keep out vermin
Ensuring no animals are allowed in food handling areas
Remove all packaging cartons away from food handling areas

22. Pest Prevention Keeping the premises clean inside and out
Ensuring no animals are allowed in the food handling areas
Using self-closing fly screen doors or air curtains
Using garbage bins with airtight lids
Checking all stock on arrival

23. Checking the food areas regularly for signs of pests
Using self closing, tight fitting fly screen doors or use air curtains
Screening all windows that can be opened
Filling all cracks, crevices and around pipes or other fittings.

24. Garbage Disposal / Waste Management
Legal requirements
Rules for Handling Garbage

25. Legal Requirements

26. Rules for handling Garbage and Disposal
Empty containers daily and clean the area with a high pressure hose
Ensure garbage bins are inaccessible to vermin
Avoid over filling bins
Sort garbage into recycled and non-recycled items. (Food wastage bins have to be cooled (below 4 C)

27. Wash your hands after handling garbage
Line all garbage containers frequently
Use garbage containers with close fitting lids and keep them closed
Ensure garbage containers are sufficient in size and number
Ensure garbage is removed frequently.

28. Legal requirements Rules / Temperature required for Food Storage
Storage of Food
Legal requirements
Rules / Temperature required for Food Storage

29. Legal Requirement

31. Rules for Food Storage Always: Store open foods in sealed containers
Follow the FIFO rule
Clean up spills to prevent pests and falls
Place food on shelves

32. Rules for Food Storage (cont)
Always:
Ensure ‘Use By’ date is recorded on new container if food is removed from the original packaging
Store raw and cooked food separately
Clean storage areas regularly including cool-rooms and freezers

33. Rules for Food Storage (cont)
Temperature Controls:
Store high-risk chilled foods
between 0 C and 4 C
frozen foods must not be kept frozen at less than C
Store dry goods at between 10 C and 15 C