HACCP level1

Personal Hygiene

• Keep hair neat and tidy and covered in the presence of food.
• Wear suitable clean protective clothing.
• Keep fingernails short and clean, and free of nail varnish.
• Refrain from wearing inappropriate jewellery.
• Refrain from wearing excessive perfume, deodorant, after-shave and make-up
• Keep cuts, sores and grazes covered with clean conspicuously coloured waterproof dressing.
• When using gloves, use in a hygienic manner as per relevant standard – change frequently or when damaged.
• All of these practices are important to prevent physical or microbial cross contamination.

Hygiene Practices for Ailments and Illnesses

• Report to the manager/supervisor if suffering from any ailments/illness, (in particular, diarrhoea or vomiting) which may affect the safety of food.
• Report to the manager/supervisor if absent from work due to any ailments/ illnesses which may affect the safety of food.
• Report to the manager/supervisor if they suffered diarrhoea or vomiting while on holidays, especially overseas.
• Report to the manager/supervisor if anybody living with them is suffering from ailments/illness that may affect the safety of food.
• Avoid working near open food if suffering from any ailment or illnesses that may affect the safety of food, in particular, diarrhoea or vomiting.
• All of these practices help to prevent the spread of bacteria and disease.

Unhygienic Practices

• Do not chew gum or consume food in a food operation.
• Do not spit or pick nose in a food operation.
• Do not taste food with fingers.
• Do not handle food after touching face, nose or head.
• These practices could spread bacteria, allergens and physical contaminants.

Safe Food Handling Practices

• Handle food/utensils as little as possible.
• Store raw and ready-to-eat products separately/avoid direct contact between raw and ready-to-eat products – most sensitive food should be stored on top.
• Use a color-coding system appropriately when provided.
• Store hot food as per relevant standard = >63oC in Bain Marie.
• Store cold food as per relevant standard Below 5oC.
• Store frozen food as per relevant standard Below -18oC.
• Package food as per relevant standards.
• These practices help prevent the growth and spread of bacteria and reduce the potential from physical and allergen cross contamination.

High vs Low-Risk Activities

• Understand whether you are involved in a high or low-risk activity.
• Low risk food products are products that the final consumer is going to cook fully before eating the product. Examples of low risk foods include sausages and raw minced meat.
• High risk food products are products that are ready-to-eat, and do not need further cooking from the consumer.
• A food business must put additional control measures in place if they are producing and handling high risk food products.

Food Handling

• Avoid unnecessary handling of food, food utensils and surfaces.
• Handle food as little as possible.
• Use appropriate utensils when handling food.
• Refrain from unnecessary handling of surfaces with which food comes in contact.

Temperature Monitoring

• Use a temperature probe correctly.
• Know when to probe food products (core temp).
• Know the temperature limits as per relevant standard/ current legislation.
• Record the temperature of foods probed.
• Contact manager if food is outside the required temperature specification.

Food Safety Records

• Complete food safety records as appropriate to your work area.
• A fully completed food safety record must contain the following details:
• Date
• Time the record was taken
• The actual reading/temperature at that time
• Signature/initials of person taking the reading.
• Contact manager if food is outside its specification.

Pest Control and Waste Disposal

• Report signs of infestation to supervisor/manager.
• Place waste into designated containers.
• Keep waste bins clean.
• Remove waste daily/more frequently if required.
• Keep doors and windows closed/screened.
• Keep waste which is outside the premises covered.
• Maintain waste storage areas in a hygienic condition.

Unhygienic Practices

• Report to your manager when you become aware of practices, signs and conditions that may put the safety of food at risk.

Enforcement Officers

• Provide enforcement officers with all reasonable assistance.
• Provide enforcement officers with the information they may reasonably require.

Deliveries

• When food is delivered ensure that:
• food and non-food items are segregated.
• it is at the correct temperature.
• it is free from pest infestation and obvious contamination and is in a good condition.
• raw and ready-to-eat/cooked foods are segregated.
• canned food being delivered is not blown, rusty or dented.
• it is still within the ‘use-by’ or‘best-before’ dates.
• the delivery personnel behave in a hygienic manner and are hygienically dressed.
• the delivery vehicle is maintained in a hygienic condition.
• Follow procedure when food being delivered does not meet the hygienic requirements of the establishment.
• Transfer accepted deliveries to the correct storage area.

This quiz covers essential personal hygiene practices crucial for ensuring food safety in the workplace. Topics include appropriate attire, hand cleanliness, and protocols for managing illnesses. Understanding these practices is vital for preventing contamination and maintaining health standards.