For Canteen Managers, Committees and Volunteers

Transcription

1 For Canteen Managers, Committees and Volunteers Trim ref: Z12/5928 Jan 2012

2 Introduction Maintaining food quality Food spoilage...3 Food contamination Prevention Food handling Personal hygiene Selection of foods Storage of food Refrigerated food Frozen food...6 Canned food...6 Use by and Best before dates General guidelines...6 Thermometers...7 Cleaning and maintenance...7 General cleaning...7 Waste disposal...7 Vermin control...8 Food handler training

3 School canteens have an important job. They provide food to one of the more important groups in the community our children. Regardless of their size or location, canteens have one thing in common; they have a responsibility to produce safe food. This information is designed to help school canteens comply with the National Food Safety Standards. Food Safety Standards apply throughout Australia and provide the minimum requirements to handle food safely. The school canteen, like any other food outlet, has the responsibility of maintaining high standards of hygiene. This is essential if your students/staff are to receive high-quality, safe food and to avoid food poisoning. Food can become unsuitable to eat through: spoilage contamination. FOOD SPOILAGE AND FOOD POISONING Food spoilage is caused by micro-organisms either present in food or transferred to food by humans. If the conditions are right, the bacteria will like their new home and multiply. If the food develops sufficient numbers of these bacteria, food spoilage or food poisoning will result. Food poisoning, especially in children, can be severe. Even food which looks good, smells good and tastes good can cause food poisoning, so prevention is vital. Abdominal pains, fever, nausea, diarrhoea and vomiting can occur within 2 to 36 hours, or longer after eating contaminated food. Sometimes, what we shrug off as an upset tummy is really a mild case of food poisoning. Even food which looks good, smells good and tastes good can cause food poisoning, so prevention is vital. For bacteria to multiply in food, several conditions are necessary. The food must first be a suitable medium for growth. Like people, bacteria needs water (moisture in food), nutrients (eg. a source of energy and nitrogen, vitamins and minerals), and a suitable ph (ie. food which is not too acid or alkaline), etc. Secondly, the temperature of the food must be favourable. The danger zone for the growth of bacteria in potentially hazardous food is between 5 C and 60 C. Bacteria will not multiply to sufficient numbers to cause food poisoning if cold food is kept below 5 C and hot food is kept above 60 C. FOOD CONTAMINATION Food may be contaminated not only by bacteria but by a variety of things including: wire twist-ties flies band-aids broken glass or plastic bits of fingernail hair Contamination results from food being unprotected in an unfavourable environment. Food may be contaminated because of a premise s poor hygiene standards, mice, rats, flies, cockroaches and other insects and even airborne dust around open food can be a potential problem. -3-

4 Basically, effective food safety involves: developing practices which act as a barrier to the contamination of food ensuring hot perishable food is kept at 60 o C or above and cold perishable food is kept at 5 o C or below, thereby not giving bacteria time to multiply to harmful numbers keeping an eye open for any signs of spoilage when purchasing food or before using stored food. To achieve this, we need to look at a number of areas of concern. FOOD HANDLING Touch food as little as possible, use tongs, forks or pieces of paper to minimise hand contact with unwrapped foods. Open bags with tongs rather than hands, never open bags by blowing into them. Avoid handling both money and unwrapped food (eg. fruit, lollies, cakes, sandwiches etc). Organise work routines so that people handling money only handle wrapped foods, or ensure tongs are used. Use disposable paper towels to dry hands or to wipe hands clean after handling food. Avoid using cloth towels as cloth towels can harbour bacteria. Never handle uncooked and cooked meats together. If raw meat, chicken or fish comes into contact with cooked or ready-to-serve foods, there is a real risk of bacteria being transferred across and food poisoning resulting. Ensure foods are thoroughly cooked to destroy any potentially harmful bacteria. Cook in small units, where possible, rather than in one large amount. Likewise, break up a large quantity into smaller units for rapid cooling under refrigeration. Reheat cooked food only once and thoroughly (eg. meat pies). Cover sandwich fillings, etc when not in use to protect them from flies and airborne dust. After preparing raw foods, wash and sanitise all work surfaces, knives and other equipment in hot soapy water, rinse in sanitiser and then hot water before using them to prepare any other food. Keep perishable foods below 5 or above 60 C to stop bacteria multiplying. Small numbers of bacteria will not be able to multiply to sufficient numbers to cause food poisoning. Chilled foods should remain in the refrigerator until needed, especially sandwich fillings and pre-made mixtures containing meat, chicken, fish, eggs or dairy products. -4-

5 Wash hands thoroughly in the hand basin (not the sink) before starting work and after visiting the toilet, handling raw foods, garbage or household chemicals and sneezing, coughing or blowing your nose. Wear clean clothing and a clean apron daily. Avoid sneezing or coughing over food. If you are ill, do not work in the canteen especially if you have a stomach upset or have infected wounds or sores. Cuts or sores must be thoroughly bandaged with clean, waterproof material. Keep your hair tied back or wear a hairnet. Wear gloves when handling food if you have false nails or nail art. Do not eat over unprotected food or surfaces likely to come into contact with food, wash your hands after eating. Washing hands before handling food helps prevent the spread of germs Check all packages carefully before purchasing. Food may sometimes contain harmful bacteria. Do not use food in packages that are torn or have imperfect seals. Do not store frozen foods to the top of the freezer - leave approximately 5 cm from the top of the freezer. Avoid potentially unsafe foods. Do not buy or use: products which have exceeded the use by date swollen, chilled food packages - swelling results from action by bacteria which produce gas, foods which can be affected include fruit juices, cheeses and yoghurt swollen cans - this swelling also indicates bacterial action, swollen cans are uncommon, and you should notify the store manager dented cans - knocks hard enough to cause dents can lead to faulty seams and break a can s seal, allowing bacteria to enter, faulty seams may also cause contamination of the foods by the solder used in the seams. Foods on display should be kept covered to protect them from flies and dust. When thawing frozen foods, allow sufficient time by transferring them from the freezer to the refrigerator. A microwave oven is also very effective for thawing food. Warning: Once potentially hazardous food is thawed never return it to the refrigerator. Discard it if it cannot be cooked immediately, as it may have developed a large population of food poisoning organisms. -5-

6 REFRIGERATED FOOD Do not overstock refrigerators with food to ensure the free circulation of cold air. Store milk, yoghurt, butter and margarine in their original containers, ensuring lids are properly closed. Store unopened cheese in its original wrap, once open, rewrap in plastic film (this inhibits mould growth). Vacuum-packed food should be treated as you would fresh food of the same type once the package has been opened. Cover all prepared food as you would cover fresh food of the same type once the package has been opened. Once packaged food is opened, ensure that it is stored and consumed or discarded in accordance with the manufacturer s directions (eg once opened store refrigerated for maximum 3 days). Avoid cross-contamination of raw and cooked foods. Always store foods in sealed leak-proof containers. Store cooked foods above raw foods to avoid any potential cross contamination from spills. FROZEN FOOD Avoid overcrowding freezers. Avoid overcrowding in freezers; free circulation of air is necessary in order to maintain correct freezer temperature. Pack items in freezer bags, extracting as much air as possible, label and date. Freeze food in small units rather than in one large amount. CANNED FOOD Most unopened canned food can be stored at room temperature for at least 12 months. Many canned foodstuffs will keep longer, but it is a good idea to set a 12 month maximum. Once opened, treat the contents of a can as you would fresh food of the same type. Remember... If in doubt throw it out! GENERAL GUIDELINES Store all foods in closed containers, cabinets etc. to ensure they are not contaminated by flies, cockroaches, mice, rats and dust and in containers especially designed for holding food. Store all single use items such as straws, cups and napkins in closed containers or cabinets. Ensure stock rotation: use up or discard older stock before using new stock. Before use, check the use by or date packed labels which appear on most food packages. Use by date - foods must be eaten or thrown away by that date. Best before date - foods are still safe to eat after this date, but only as long as they are not damaged, deteriorated or perished. Avoid storing household cleaners etc. in food storage area. -6-

7 THERMOMETERS If the canteen sells potentially hazardous food (meat, fish, diary products, eggs, cooked rice and pasta) accurate probe thermometers capable of reading to +/- 1oC are required. Thermometers need to be: kept clean and dry and should be sanitised prior to use maintained including replacing batteries and calibrating. When using a thermometer to check refrigerator temperature, it is best to put it in a glass of water that has been in the refrigerator for at least 12 hours. Clean as you go Wash and sanitise: food contact surfaces of equipment such as cutting boards (recommend separate chopping boards for raw and ready to eat/cooked foods). eating and drinking utensils immediately before each use (ensure that any utensils that drop on the floor are sanitised before use). bench tops daily. Thoroughly sweep and wash floors daily. Chipped, broken or cracked eating or drinking utensils must not be used. Discard any cracked chopping boards; they can harbour bacteria. Tea towels when used must be washed daily and not used to wipe hands after preparing food - have separate paper hand towels. Check cupboards and refrigerators daily to remove stale or suspect food. GENERAL CLEANING General cleaning is necessary to prevent contamination of foods. Remove conditions which may encourage bacterial growth; remove any traces of food which could attract vermin. Plan an efficient, time-saving cleaning program. Make it part of the daily routine. It should address: benches cupboards crockery cutlery floors, including under appliances walls fixtures and fittings exhaust canopies and filters around hot water units and shelves and seals of refrigerators and freezers. Everyone s cleaning tasks should be stated in the program. This is most important in a volunteer situation. Sanitise means to apply heat and/or chemicals to a surface so that bacteria are reduced to a safe level. WASTE DISPOSAL Ensure rubbish bins are adequate both inside and outside the canteen and that they are regularly emptied and maintained. Wash daily those rubbish bins used inside the canteen. Use bins with tight-fitting lids, and do not allow them to overflow. -7-

8 VERMIN CONTROL Deny pests any possible access points by ensuring that doors and windows are tight closing, have screens fitted and that any cracks in walls or cupboards are repaired. Food should be stored in pest-proof containers or cabinets and close cupboard doors when you do not require access. Be alert to signs of vermin activity (eg. droppings, holes in packages, etc); frequent stock rotation will help detect any infestation at an early stage and will minimise stock damage. Clean equipment thoroughly to remove all traces of food, especially in hard to clean equipment, such as apple slinky peeler, can openers etc. Leave pest control to qualified personnel. Do not spray any type of insecticide on or near food, crockery or utensils. Food handler training is an important part of ensuring that all food sold is safe. Training does not need to be complex or expensive. Food handler training should be undertaken at least by the canteen manager. The manager in turn, should ensure this information is passed on to other staff members as required. This trickle down approach ensures that all staff, including short term or casual staff, receive a basic level of information about safe food practices. Remember, putting in a little effort and developing and adopting a systems approach to managing food safety in your school canteen can protect you against problems in the future! Healthy Kids Association - NSW Department of Health - NSW Food Authority - Food Standards Australia New Zealand For further information contact: Council s Regulation and Enforcement Division Health Section Phone