by tubalrto

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Food Safety & hygiene.pptx

Published Feb 2, 2014 in Education
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Presentation Slides & Transcript

Presentation Slides & Transcript

Information relating to the following units of competency:SITXFSA201 Participate in safe food handling practicesSITXFSA101 Use hygienic practices for food safetyFood Safety & hygieneTubal pty ltd

Personal HygieneIt is essential that we maintain the following personal hygiene standards when working in food businesses. This will help prevent the spread of bacteriaWear a clean, neat uniformTie long hair back and wear a hair net, hat or capRemove jewellery before reporting to workKeep fingernails short and without artificial nails or polishWash your hands regularlyReport any sickness or illness immediatelyTubal pty ltd

Washing your handsWet hands with warm waterWash with soap for 20 secondsRinse with warm waterDry thoroughly with paper towel

Washing your handsPlease click below for a tutorial on correct hand washing techniques:Hand Washing Technique

HACCPHazard Analysis & Critical Control PointsHACCP is a preventative approach to food safety that helps to keep the finished product safe. This refers to theFood safety program that your company has in place to preventThe production and sale of unsafe foods.

Food businessesPlease click the below link to watch a handy video on food safety in food businesses…

Correct food storageAccording to the Food Safety Standards for Australia, there are number of foods which must be cooled or heated in order to reduce or inhibit potential bacteria growth. These foods are known as potentially hazardous foods.

Food storage temperaturesPotentially hazardous foods need to be kept refrigerated at 5 degrees or lower to reduce bacteria growth. A fridge thermometer should be used to check the temperature at your fridge setting. Packing your fridge correctly without overloading can also assist air circulation and keeping your food cool.

Food storage temperaturesHot foods need to be kept and served at 60 degrees or hotter. The ‘DANGER ZONE’ is the temperature range between 5 degrees and 60 degrees where Bacteria can grow rapidly.

2 Hour / 4 Hour Rule0-2 HoursUse immediately, or keep it stored below 5 or above 60 degrees2-4 HoursUse immediatelyOver 4 HoursThrow it away!The length of time foods spend in the ‘Danger Zone’ should be minimized in order to keep food safe. As a guideif a refrigerated food or hot food has been in the temperature danger zone, the 4 hour/2 hour rule can be used.

Cross ContaminationCross-contamination refers to the transference of bacteria from a contaminated work surface to a non-contaminated work surface.Click to watch this short video on how to reduce Cross-ContaminationPreventing Cross Contamination

ConsequencesFailure to observe and follow these food safety and hygiene methods can result in illnesses, fines or even imprisonment!Maximum penalties range from $50,000 to $500,000 for offences under the WA Food Act 2008.Useful Food Safety