Food Safety in NSW Children's Services

Food Safety Requirements for Children's Services in NSW

• By 8 December 2024, children's services that undertake higher risk food handling need to demonstrate safe food practices under Standard 3.2.2A of the Code.

Who it Applies to

• This requirement applies to businesses that process potentially hazardous food into a food that is ready-to-eat and potentially hazardous, and serve it to consumers.
• Examples include services that cook raw meat for meals served to children.

Food Safety Requirements

• Food premises, fixtures, fittings, and equipment must be designed and constructed for easy cleaning and sanitizing.
• Adequate hand washing facilities must be available, with specifications varying by local council.
• Food must be kept protected from pests and vermin at all stages, including storage of ingredients.
• The premises must be designed to exclude pests where practical, such as using flyscreens and covering waste containers.
• Adequate refrigeration capacity is required to prevent overloading domestic refrigerators.

Hygiene and Handling

• Adequate facilities for food handlers to wash their hands must be available, including warm running water, soap, and single-use hand towels.
• Food handlers must take all reasonable measures to prevent compromising food safety and suitability.
• All food contact surfaces must be kept clean and sanitized, and adequately protected from contamination.
• Food handlers must advise their supervisor immediately if they think they might be ill, and ensure they do not handle food that could be contaminated.

Cleaning and Sanitisation

• Cleaning and sanitizing is a 2-step process in the food industry.
• The process involves cleaning and then sanitizing food contact surfaces and equipment.

Steps to Complying with the Showing Food is Safe Requirement

• Ensure food handlers can demonstrate safe food handling practices and processes to an authorized officer.
• Have a written instruction sheet or standard operating procedure that is followed for each of the activities above.
• Keep records of important food safety information, including receipt, storage, processing, display, and transportation of potentially hazardous food.