Genetically modified foods -Refer to Standard 1.5.2 – Food Produced Using Gene Technology Irradiated foods -Refer to Standard 1.5.3 – Irradiation of Food Royal jelly -Refer to Standard 1.2.3 – Mandatory Warning and Advisory Statements and Declarations . Certain fish, meat and meat products, and offal -Refer to Standard 2.2.1 – Meat and Meat Products, and Standard 2.2.3 – Fish and Fish Products Kava -Refer to Standard 2.6.3 – Kava Information that must be provided if requested by the customer There is also some basic information that you need to either provide if asked by the customer, or display with the food: Name of the food -Refer to Standard 1.2.2 – Food Identification Requirements Declaration of allergenic substances -Refer to Standard 1.2.3 – Mandatory Warning and Advisory Statements and Declarations Advisory statements -Refer to clause 2 of Standard 1.2.3 for further information Nutrition information panels -Refer to Standard 1.2.8 – Nutrition Information Requirements Providing information voluntarily Despite the exemption from a number of the labelling requirements, you may still decide to voluntarily label your food for fund raising events. In addition to the information that must be provided (as outlined above), you may also choose to provide additional information that would be useful to your customers, such as a list of ingredients, a contact name and address and a best-before date. Further Information on Labelling Requirements The name of the food must either be displayed with the food or provided to the consumer if they request it. to Standard 1.2.2 – Food Identification Requirement Directions for use and/or storage of the food The directions for use and/or storage of the food must be provided if required for health or safety reasons. An example is ‘keep refrigerated at or below 4 º C’. This information must be included on the label of packaged foods, or accompanying unpackaged foods. Refer to Standard 1.2.6 – Directions for Use and Storage. Contact details, ingredient list, expiry date There is no mandatory requirement to provide the contact details of the supplier of the food, an ingredient list (except for any ingredients required to be declared as listed in the section below), or an expiry date (such as a ‘best before’ or ‘use by’ date), however you may choose to voluntarily provide this information.
Use clean and dry utensils for serving the food -neverplace cooked meat back on the trays that held the raw meat. Cook chicken, sausages and hamburgers until juices run clear steaks can be cooked to preference. Throw left-over food away unless refrigeration equipment is available to rapidly cool the food. Disposable utensils Wherever possible, single-use (disposable) utensils such as knives, forks, plates and cups should be used and thrown away after use. These items should be kept covered until required and should be handled carefully to minimise any risk of contamination. Re-useable items such as mugs should not be used unless there are facilities available on-site to wash and sanitise them, or there are enough items for the duration of the event. Water If water is needed for hand washing or for washing up, a supply adequate to last the event must be provided. The water must be of drinkable quality. If using containers to transport water to the event, make sure that they are clean and have not been used to store chemicals. If you do not have access to hot water for washing up, make sure that you take enough utensils so that you can use separate utensils for the raw and the cooked food at the event. Handwashing facilities Unless a written exemption has been obtained from your local council or health authority, food handlers must wash their hands with warm running water. An exemption is only likely to be issued where enough water is not available for handwashing. In such circumstances the local council or health authority may permit the use of alternatives such as cleaning creams or gels, or sanitising wipes. If you have access to water, you should set up a temporary handwashing facility that provides running water. You can do this by using a large water container with a tap at its base. Another container, such as a bucket, should collect the waste water, to keep the site dry and clean. A supply of soap and paper towels must be provided at the handwashing facility so that handwashing can be undertaken properly. Supply a bin for used towels. This helps to keep the site tidy and prevents contamination from used towels. 7 Preparing and cooking food