Food Safety in NSW Children's Services

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Questions and Answers

What is the deadline for children's services to demonstrate safe food practices under Standard 3.2.2A of the Code?

8 December 2024 (correct)

1 January 2025

31 December 2023

31 March 2025

What type of food does the requirement apply to?

Ready-to-eat and potentially hazardous (correct)

Prepared and non-potentially hazardous

Ready-to-eat and non-potentially hazardous

Raw and potentially hazardous

What does the term 'process' refer to in the context of food handling?

Chopping, cooking, drying, fermenting, heating, thawing, and/or washing (correct)

Only heating and cooking

Only cooking and chopping

Only washing and sanitising

What is an example of a service that this requirement applies to?

A service that cooks raw meat for meals served to children Signup and view all the answers

What is the purpose of this requirement?

To ensure services are actively monitoring and managing key risks related to food temperature control, food processing, and cleaning and sanitising Signup and view all the answers

What is critical for food safety in children's services?

Food temperature control, food processing, and cleaning and sanitising Signup and view all the answers

What is a key design consideration for food premises?

Easy cleaning and sanitization Signup and view all the answers

What is a requirement for hand washing facilities in food premises?

They must include warm running water, soap, and single-use hand towels Signup and view all the answers

What is a key responsibility of food handlers?

To take all reasonable measures not to contaminate food Signup and view all the answers

What is a requirement for refrigeration capacity in food premises?

Adequate capacity to prevent overloading Signup and view all the answers

Why is it important to exclude pests from food premises?

To prevent contamination of food Signup and view all the answers

What is the purpose of the two-step process of cleaning and sanitizing in the food industry?

To ensure food safety Signup and view all the answers

What should food handlers do if they think they might be ill?

Advise their supervisor immediately Signup and view all the answers

What is the purpose of the Food Standards Code?

To ensure food safety and suitability Signup and view all the answers

What is one way to comply with the requirement of showing food is safe?

Keeping records of food safety information Signup and view all the answers

What is a key aspect of premises construction and facilities?

Minimising food contamination Signup and view all the answers

According to the Food Standards Code and Food Act 2003, what is required of businesses that sell or prepare food?

Following good hygiene and food handling practices Signup and view all the answers

What is an alternative to ensuring food handlers can demonstrate safe food handling practices?

Having a written instruction sheet or standard operating procedure Signup and view all the answers

What is the purpose of keeping records of food safety information?

To demonstrate compliance with food safety regulations Signup and view all the answers

What is the primary focus of the food safety requirements for children's services in NSW?

Ensuring food is handled and prepared safely Signup and view all the answers

Study Notes

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.