Trainer continues identifying for trainees associated food safety topics about which workplaces may have policies and procedures: Equipment maintenance – and the need to keep food equipment, utensils (including food thermometers) and areas properly maintained to ensure they operate as required (for example, it is important for refrigerators, freezers and hot and cold holding units to reach the temperatures they are supposed to reach) Use of food thermometers – to check food and equipment temperatures Pest control – to control vermin Waste disposal – to enable the proper removal of waste from kitchens and from the garbage storage area Food recalls – to allow unsafe food to be recalled and safely disposed of. Slide Slide No Trainer Trainer presents to trainees some venues will also require them to comply with requirements of a food safety plan (or program) explaining these will: Identify the workplace food safety hazards – at each stage of the food handling process and in all areas where food is handled Describe specific action to take to keep food safe at the premises – these are known as ‘safe food handling practices and procedures’ designed to keep food ‘under control’ (meaning the food is always handled and stored within parameters of time and temperature to ensure it remains ‘under control’ and hence safe to eat) Describe specific action to take if the food becomes unsafe – such as recalling the food from sale/consumption, disposing of it and investigating the cause of the ‘out of control’ situation so remedial action can be taken to prevent a recurrence of the problem Identify food safety records to be completed to prove compliance with safe food protocols, to identify out of control situations and the action taken to address these situations. Class Activity – Handouts Trainer obtains a of food safety records used in food safety plans and programs, and: Distributes same to trainees Explains how to complete them. Slide Slide No Trainer Notes Trainer highlights to trainees it is vital they ask questions in their workplace to ensure they are adhering to all necessary safe food handling protocols stating:
Freezer doors are kept closed when the freezer is not in use – to keep cold air in. Slide Slide No Trainer Trainer continues to provide advice to trainees regarding use of freezers to store food: Freezer temperature is be checked at least daily – to ensure correct operating temperature Large pieces or amounts of food are not frozen as this encourages others to defrost the item and then re-freeze it – in practice this means freezing slices of meat rather than slabs of meat, and using shallow storage containers rather than deep ones to freeze food Manufacturer’s instructions regarding the storage of frozen food products are followed – these may relate to storage temperatures and the length of time the product can be stored (for quality and or safety reasons). Slide Slide No Trainer Notes Trainer instructs trainees proper stock rotation is also an important element of safe food handling indicating: Effective rotation for foods means using the FIFO approach to stock rotation – First In, First Out. This method requires food to be used/served in the order it was delivered meaning the foods in stock the longest are used first. In practice this means when storing food: Old and existing stock must be moved forward on the shelf and the newly delivered stock must be placed behind it – this allows the stock at the front (the oldest stock) to be used before the newer stock Existing product in a chest freezer should be removed and the new stock placed at the bottom of the freezer – the existing/old stock is then replaced in the freezer on top of the newer stock Check use-by dates of products – and store them so the nearest date is at the front so it will be used first. Activity – Demonstration Trainer shows trainees how to rotate stock in accordance with FIFO method of stock rotation, using: Food on shelves Food in coolroom Food in freezers.
bacteria to safe levels. Make sure nominated ‘contact time’ are adhered to for the product being used – always use according to manufacturer’s instructions Deodorants – used to control smells and bad odours in bins. The use of deodorants is not a substitute for proper cleaning but can be used in the to mask objectionable smells while the cause of the problem is being otherwise addressed De-greasers – a chemical designed to cut through grease and fatty deposits. Commonly used in rubbish bins and waste bins to help remove the build-ups present in these containers. Class Activity – Guest Speaker Trainer arranges for a representative from a chemical supply company to visit trainees and: Present samples of cleaning chemicals Describes their use for cleaning in a food premises Demonstrates use Provides manufacturer’s instructions for each chemical Provides Material Safety Data Sheets for each chemical Identify safety operating requirements when using chemicals. Slide Slide No Trainer Notes Trainer provides trainees with relevant definitions regarding ‘cleaning’: By definition, clean means free from visible debris (dirt, food, grime) and free from objectionable odour. The reference to ‘odour’ is only relevant when the definition is applied to rubbish bins All food preparation equipment and surfaces must be kept in a clean and sanitary condition ‘Cleaning’ is the removal of visible dirt and debris (including objectionable odour) either from crockery, cutlery, glasses, equipment or fixtures and fittings ‘Sanitation’ (or ‘sanitising’) is the destruction of microbes using either hot water and or chemicals Cleaning is performed before sanitation This requirement for items to be clean and sanitary applies to chopping boards, bowls, food storage containers, food display equipment, preparation benches, walls and ceilings and anything in the food preparation, or food service area used to prepare, handle, process, serve, display or otherwise come into contact with food Cleaning (using detergent and sanitiser) must occur at least ‘after each session’ – it is not acceptable to use an item or surface all day and only clean it once at the end of the day. It must be cleaned for example after breakfast, after lunch and then again after dinner. Some premises may require cleaning every 4 hours.
When they need to cleaned – giving a time by hour (for example, 10:00AM, 2:00PM and 6:00PM) or general time of day (such as lunch’) By whom they must be cleaned – indicating either a staff member by name, or by job position or job title What is to be used in the cleaning process – identifying chemicals and cleaning equipment that have to be used Detailed cleaning instructions – to explain how each item is to be cleaned: this may include advice on how to dis-assemble an item and re-assemble it after cleaning. Class Activity (1) – Handouts Trainer provides trainees with sample cleaning schedule and cleaning instructions (see Trainee Manual – ‘Sample cleaning instructions’) and reads through these with trainees explaining them and ensuring trainees understand their use. Class Activity (2) – Individual Exercise Trainer asks trainees to identify one food item/area and asks them to produce an effective set of cleaning instructions for the item/area. Trainer analyses instructions and provides constructive feedback, as required. Slide Slide No Trainer Notes Trainer provides trainees with directions for washing eating utensils (crockery and cutlery) by hand: Remove visible food debris – for example, scrape the plates Rinse with warm water – to remove loose dirt and loosen other debris Wash with a detergent – to remove remaining dirt and food debris Rinse again – to remove the detergent and debris Apply a sanitiser – to kill bacteria: very hot water may also achieve the same result Rinse – to remove the sanitiser (if recommended by manufacturer of the sanitiser) Allow to air dry – do not dry with tea towels as this may introduce contamination to surfaces that have just been cleaned and sanitised. Class Activity – Demonstration and Practical Exercise Trainer demonstrates how to wash crockery and cutlery by hand and provides opportunity for trainees to practice same. Slide No Trainer Notes Trainer gives trainees guidelines for washing eating utensils and dishes by machine:
Hand washing demonstration kit – see Examples of single use items – take away food and beverage containers; cutlery; serviettes; drinking straws; tooth picks; food wrappers and packaging Colour coded labels – used to control time food is displayed for sale/service Hair nets, beard snoods.