Hospitality Teachers Network HACCP and Hygiene Update

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Hospitality Teachers NetworkHACCP and Hygiene
Update

• Susan MillerTeacher Food Studies Catering
  Tourism and HospitalityTAFE NSW Albury Campus

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(No Transcript)
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Topics

• The latest on new food safety standards
  legislation
• What happened to ANZFA?
• Delivery Tools
• Where can we find resources?

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The Tip of the Iceberg
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Food Poisoning Statistics
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Competencies

• THHGHSOIB
• Follow workplace hygiene procedures
• THHBCCIIB
• Implement food safety procedures

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The Food Act 1989

• The Food Act covers all aspects of the handling
  of food and maintenance of hygienic food premises
  it states
• Safe food must be produced.
• Food must be unadulterated
• Foods must not be falsely described
• Food handlers and premises must follow minimum
  standards of hygiene.

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National Food Hygiene Standards

• Three mandatory standards and one model standard
• The food safety standards were developed for the
  following reasons
• To provide more effective food safety regulations
  and reduce the level of food-borne illness in
  Australia
• To provide nationally uniform food safety
  standards for Australia so businesses operating
  in more than one state or territory have only one
  set of requirements

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National Food Hygiene Standards

• Standard 3.1.1 Interpretation and
  Applicationintroductory standard.
• explains the main terms that are used, such as
  the meaning of safe and suitable food.
• applies to all food businesses in Australia with
  the exception of primary food production
  businesses, unless those businesses are also
  involved in the processing or retail sale of
  food.

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National Food Hygiene Standards

• Standard 3.2.2 Food Safety Practices and General
  Requirements sets out specific food handling
  controls related to
• the receipt, storage, processing, display,
  packaging, transportation, disposal and recall of
  food.
• skills and knowledge of food handlers and their
  supervisors.

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National Food Hygiene Standards

• Standard 3.2.2 Food Safety Practices and General
  Requirements
• The health and hygiene of food handlers,
• and the cleaning, sanitising, and maintenance
  of the food premises and equipment within the
  premises.
• If complied with, these requirements should
  ensure that food does not become unsafe or
  unsuitable.

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National Food Hygiene Standards

• Standard 3.2.3 Food Premises and Equipment.
• sets out requirements for food premises,
  fixtures, fittings, equipment and food transport
  vehicles.
• If food businesses comply with these
  requirements, they will find it easier to meet
  the food safety requirements of Standard 3.2.2..

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National Food Hygiene Standard

• A fourth standard has been developed as a model
  standard for food safety programs
• Victoria is the only state that requires a food
  safety program.
• Aged care , health care and child care facilities
  require food safety programs under accreditation
  procedures

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Dates for the national introduction of the Food
Safety Standards

• 24 February 2001 - All provisions in Standards
  3.1.1, 3.2.2 and 3.2.3 except for
• 24 February 2002 - Notification requirement in
  Standard 3.2.2
• 24 February 2002 - Skills knowledge
  requirements in Standard 3.2.2
• However, the standards do not come fully into
  force until State and Territory food laws are
  amended to enact the standards in each
  jurisdiction.

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Dates for the national introduction of the Food
Safety Standards

• NOTE
• The dates for the implementation of Standard
  3.2.1 Food Safety Programs will be determined by
  the States and Territories that decide to adopt
  this model standard.
• The Department of Health and Aging is
  coordinating a study into the costs and benefits
  of food safety programs. The Health ministers
  will further consider the introduction of the
  standard later this year.

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Legal Obligations

• Notification of food businesses
• Health and hygiene of food handlers
• Skills and knowledge of food handlers
• Temperature recording devices
• 2 hour four hour rule

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Hygiene Procedures

• Customers and staff have the right to expect that
  any hospitality establishments is kept in a
  hygienic state and that any food and beverages
  prepared and served to them is is done so
  hygienically.

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Hygiene Procedures

• Developing and maintaining hygiene policies and
  procedures is vital in
• Safeguarding customers and staff against illness
• Reducing maintenance costs
• Promoting smooth work flow
• Ensuring a positive first impression
• Promoting a professional image for the business
  and the you as a hospitality professional

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ANZFA Where are you?

• ANZFA has changed to Food Standards Australia
  New Zealand
• http//www.foodstandards.gov.au/
• Source of information re legislation, fact
  sheets. Links to other sites
• Information can be downloaded free of charge

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Delivery Tools

• Resource Generator
• http//www.resourcegenerator.gov.au/
• Workplace Hygiene Learners Guide
• Workplace Assessment and Delivery Guides
• Available from
• Tourism and HospitalityEducational Services
  Division

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Delivery Tools

• Videos TAFE Libraries
• Glitterbug Great for demonstrating correct hand
  washing techniquesavailable from Arrow Scientific
• Board of Studies have an on line multiple choice
  hospitality quiz
• http//www4.boardofstudies.nsw.edu.au/online_mcq/

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Where do we get it?

• Food Standards Australia New Zealand
• www.foodstandards.gov.au/
• Food Law and Policy Australia
• www.ausfoodnews.com.au/flapa/safetyhygiene.htm
• NSW Government Legislation
• http//www.legislation.nsw.gov.au
• Safefood Australia
• http//www.safefood.net.au/content.cfm

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Where do we get it?

• Charles Sturt University HSC Online
• http//hsc.csu.edu.au/tourism_hospitality
• Food Science Bureau
• www.foodscience.com.au
• Food Safe Victoria
• www.foodsafety.vic.gov.au/
• IOWA State University Food Safety Education
• http//www.extension.iastate.edu/foodsafety/educat
  ors/index.cfm?parent2

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Where do we get it?

• CNN interactive Sponges and Dishclothes
• http//www.cnn.com/TECH/tomorrow_today/9603/sponge
  s/index.html

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Resource Generator

• Follow workplace hygiene procedures
• Can be downloaded and customised to suit

http//www.resourcegenerator.gov.au
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Videos

• TAFE Library Catalogue
• http//tafecat.tafensw.edu.au/tafecat.html
• The Hygienic Handling of Food
• The Salad Fresh Story
• Planning for Food Safety HACCP a better way
• The Pain of Food Poisoning Stories from the
  News

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Requirements for Growth

• FAT TOM
• F ood
• A cidity (ph)
• T ime
• T emperature
• O xygen
• M oisture
• Courtesy Iowa State
  University

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Safe Food Highway
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Begin Your Journey

• Keep it Hot
• Keep it Cold
• Keep it Clean
• Keep it Covered
• But dont keep it for long.
• Travel the Safe Food Highway

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Mailing List

• Would you like to receive email updates regarding
  Hygiene?
• Email susan.m.miller_at_tafensw.edu.au