FOOD SAFETY POLICY. - If buying cooked, hot foods, shop for this last and keep them separated from frozen and chilled food.

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1 FOOD SAFETY POLICY Following are good practices for shopping for food, storing food in the refrigerator, cooking a hot lunch, preparing a cold lunch, hygiene, cleaning, dishwashing, and what happens when workers are sick. Shopping Shop on the day or the day before cooking. Check that you do not already have the food you require. Do not buy more than you will need. Shop for non-perishables first and perishables last. - If buying cooked, hot foods, shop for this last and keep them separated from frozen and chilled food. Buy only fresh products. - This is most important for ingredients used for sandwiches and salads or anything that is not cooked. - Check the date marked on perishables. Do not buy. - Swollen, dented cans. - Leaking cartons, cans, bottles or containers. - Cracked eggs. - Packages with broken seals. - Food products which are out of date. - Store immediately in the kitchen. Dry Goods Store dry goods in airtight containers. In hot weather, store dry goods in the refrigerator. Perishables Put raw meats, even if packaged, into plastic bags in the shopping trolley to prevent meat juices from leaking onto other foods. Ask the checkout operator to pack raw meats in separate bags. During transport place perishables in an esky with ice bricks. Cover all food in the refrigerator, dry store (airtight) and freezer. Label all goods with the use-by date if not already labelled.

2 Any food that is removed from its original packaging needs the use-by date or date of refrigeration/freezing to be marked on the packagings so that the freshness of the food is known. Frozen Food Place frozen food, or food to be frozen, into the freezer immediately. - When freezing food you have just bought, leave it in the store wrap and place it in a freezer bag to maintain quality. - Tie the bag after squeezing out as much air as possible. - Be sure there is a label with the name of the food and date. Storage in Refrigerator Store raw meats, fish and poultry near the bottom of the fridge to be sure the juices don t drip onto other food. Transfer unused canned foods to a glass or plastic container and cover before refrigerating. Cover any cooked or ready-to-eat foods stored in the fridge. Keep raw and cooked food separate in the fridge. Cooking a Hot Lunch If foods need to be defrosted, thaw in the refrigerator. Allow at least 24 hours. Vegetables can be prepared prior to cooking. Cook meat on the day to be eaten. Check cooked meat to see if the meat juices run clear. Discard all leftovers. If you need to chill the food for the next day, the most important thing is to cool it quickly. Avoid chilling large amounts at one time. Separate into smaller containers and cover before placing in the coldest part of the fridge. Foods can be cooled for a short time on the bench before placing them in the fridge. Leave on the bench only until steam stops escaping, then cover and place in the fridge.

3 Preparing a Cold Lunch Prepare all salads, sandwiches and sweets on the day to be eaten. Wash all vegetables and fruit prior to cutting and giving to the client. - This includes whole fruits such as apples, oranges and melons prior to cutting. - When washing leaves, first remove outer leaves, wash in clean water and dry leaves with a disposable towel. - If salads, sandwiches and desserts are out of refrigeration for four or more hours, including preparation time, discard. Discard all leftovers. Hygiene When do we need to wash hands? - Before starting food preparation or handling food. - Immediately before working with ready-to-eat food such as salads and sandwiches. - After handling raw food. - Immediately after using the toilet. - Immediately after smoking, coughing, sneezing, using a handkerchief or tissue, eating, drinking or touching your face, scalp or body. - After handling garbage. - After cleaning activities such as mopping. - After handling animals. What is the best way to wash hands? - Use the hand wash sink only. - Do not use food preparation sinks. Hand washing may contaminate the sink or the sink may contaminate your hands. - Thoroughly wash using soap under running warm water. - Thoroughly dry using paper hand towel. Good Practice cooking Wash and dry hands thoroughly whenever you change activities in the kitchen. Use utensils such as tongs and forks rather than fingers. If you use gloves, change the gloves as often as you would wash your hands.

4 Cleaning Dishes Scrape plates to remove food particles. Wash in warm to hot soapy water to remove grease. Rinse in hot water. Thoroughly dry prior to storage by: Leaving to air dry, or using a disposable towel, or, if necessary, using a clean, dry tea towel. Benches Clean benches between tasks and after every meal. - Wipe off bits of food. - Wash top with detergent. - Rinse. - Air dry. Stove Clean after every meal. - Wipe off bits of food. - Wash top with detergent. - Rinse. - Air dry. Floor - Sweep. - Mop with detergent/degreaser. - Be careful to include difficult to reach areas. - Air dry.

5 What happens if workers are sick? Workers must notify the Coordinator if they suspect they may have contaminated food. Workers must notify the Coordinator if they are suffering from one of the following diseases. Pathogens often transmitted by food contaminated by an infected food handler. Hepatitis A Norwalk disease or Norwalk like disease. Typhoid fever enterotoxigenic Shigellosis Staphylococcal disease Streptococcal disease Pathogens occasionally transmitted by food contaminated by infected food handlers. Campylobacter enteritis Amoebiasis Diarrhoea caused by enterohamorrhagic or strains of E.coli Giardiasis Salmonellosis Rotaviral enteritis Taeniasis Cholera Yersiniosis The Coordinator will determine the most appropriate action based on the level of risk that the food handler poses to the food based on their responsibilities. Daily Hygiene Practices Wear clean clothing. An apron is ideal as it may be easily changed when soiled. Avoid handling ready-to-eat foods such as salads, sandwiches and desserts. Use waterproof bandages and dressings to cover any wounds. Blue-coloured bandaids are the best as they show up easily in food. Cover the bandaid with a glove or finger glove. Do not eat over food or surfaces likely to come into contact with food. Do not sneeze, blow or cough over food or surfaces likely to come into contact with food. Do not smoke in food areas.

6 Wash hands. Food Handling and Hygiene Procedures Crows Nest Centre aims to provide safe food, and to encourage good hygiene and food handling practices by clients and staff. Food Safety for Clients:. Clients will be encouraged to wash their hands before preparing, serving or eating food. In the case where a client is unable to wash his/her hands before he/she eats food, the worker/volunteer will wash them for him/her When involved in food preparation, clients will be supervised and encouraged to follow good hygiene and food handling practices. Food Safety for Workers/Volunteers: Workers/Volunteers will wash their hands before preparing, serving or eating food. When serving food, tongs will be used or gloves will be worn. Food preparation, eating areas and utensils will be cleaned regularly. Hot food will be stored above 60 Deg. Cel. Cold food will be stored below 5 degrees C.. All perishable food will be stored in the refrigerator. The refrigerator temperature will be monitored regularly to ensure it is less than 5 degrees C. All foods will be stored in sealed containers. Thaw or defrost food in the refrigerator, microwave or under running water. Do not refreeze thawed food. Store cooked food above raw food in the refrigerator. Do not overload the refrigerator. All work surfaces, including equipment and utensils must be cleaned and sanitised after preparing food, especially raw food. Cutting boards will be replaced regularly so they are not cracked or creviced. Crows Nest Centre food handling practices will be regularly reviewed, evaluated and documented. Food Safety Education: Wherever practical workers/volunteers will discuss food handling and hygiene with clients when serving, preparing and eating food.

7 Training Staff will be encouraged to attend professional development training on food and nutrition issues for children. Adopted Reviewed To Be Reviewed