SSTAR SITXFSA006 Safe food - Learner Guide V140723.pdf

SITXFSA006 Participate in safe food handling practices LEARNER GUIDE  BSBRSK501: Manage Risk William Angliss Institute of TAFE 555 La Trobe Street Melbourne 3000 Victoria Telephone: (03) 9606 2111 Acknowledgements © William Angliss Institute 2023. All text u...

SITXFSA006 Participate in safe food handling practices LEARNER GUIDE  BSBRSK501: Manage Risk William Angliss Institute of TAFE 555 La Trobe Street Melbourne 3000 Victoria Telephone: (03) 9606 2111 Acknowledgements © William Angliss Institute 2023. All text unless otherwise stated. This resource may include material produced by William Angliss Institute for resources funded under the Workplace English Language and Literacy (WELL) Program by the Australian Government Department of Education, Skills and Employment (formerly the Australian Government Department of Industry, Innovation, Climate Change, Science, Research and Tertiary Education). This material is © Commonwealth of Australia 2013 and is made available, and reproduced here, under a Creative Commons Attribution- Noncommercial-Share Alike 3.0 Australia Licence (CCBY-NC-SA). 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Photo on Front Cover: Shutterstock 1730614765 Learner Guide 2 SITXFSA006 Participate in safe food handling practices SSTAR V140723 Table of contents William Angliss Institute........................................................................................................ 5 Learning at William Angliss Institute...................................................................................... 6 Glossary................................................................................................................................ 7 Topic 1: Safely store, prepare and serve food....................................................................... 9 Topic 2: Food laws.............................................................................................................. 27 Topic 3: Food Safety Plans/Programs and Food Safety Supervisors.................................. 35 Topic 4: HACCP and hazards............................................................................................. 45 Topic 5: Food allergies and intolerances............................................................................. 57 Topic 6: Critical Control Points............................................................................................ 67 Topic 7: Monitoring processes and calibration..................................................................... 75 Topic 8: Corrective actions and records.............................................................................. 83 Topic 9: Maintain a sustainable clean environment............................................................. 97 Topic 10: Confirm food safety........................................................................................... 107 Topic 11: Procedures to support food safety, and validation and verification..................... 113 Recommended reading..................................................................................................... 123 Learner Guide SITXFSA006 Participate in safe food handling practices 3 SSTAR V140723 This page is left intentionally blank for double-sided printing. Learner Guide 4 SITXFSA006 Participate in safe food handling practices SSTAR V140723  William Angliss Institute William Angliss Institute William Angliss Institute, named after the late Sir William Angliss, MLC, whose generous donations and personal efforts were instrumental in the Institute’s foundation, opened as William Angliss Food Trades School in 1940. The specialist training provider for foods, tourism, hospitality, and events industries, William Angliss Institute celebrates more than 80 years of education excellence. Offering short courses, certificates, diplomas, bachelor’s and master’s degrees, William Angliss Institute enrols approximately 23,000 students annually. William Angliss Institute also conducts compliance and industry training with flexible learning solutions and training delivery options to suit organisations’ needs across Australia. Off- shore, international partnerships continue to grow with training programs delivered globally. Educational and industry expertise includes: Tourism Coffee making and barista training Retail travel Patisserie Hospitality management/operations Bakery Hotel management Butchery and meat retailing Ecotourism Confectionery manufacturing Meeting and event management Food science and technology Resort management Business and retail management Professional cookery Marketing and human resources In addition to more than 1000 international students enrolled at William Angliss Institute in Melbourne and off-shore campuses, a comprehensive network of government, industry and education partnerships provides students and Institute staff with a world of opportunities. Recognition of Prior Learning (RPL): If you have previous qualifications or relevant work/life experience, you may be eligible for exemptions in your course through our RPL process. For more information, check out our RPL brochure available from the Information Centre. For further information: Phone: (03) 9606 2111 Web: www.angliss.edu.au Learner Guide SITXFSA006 Participate in safe food handling practices 5 SSTAR V140723  Learning at William Angliss Institute Learning at William Angliss Institute You, the 5Es and Learning at William Angliss Institute The learning programs are designed for you to participate in activities to help you progress from novice to mastering the concepts! The foundation of the learning activities is the 5Es process. You are encouraged to familiarise yourself with the 5Es and make the most of activities to master this unit. This guide’s activities are badged with a specific ‘E’ to know how the activity might activate your learning. Students complete some activities individually and others in a group as directed. Not all activities need completing. Your trainer will guide you through the required activities depending on your specific training needs. Engage These activities spark your interest in the topic. When doing ‘engage’ activities, think about any previous experience or knowledge you have with the topic, especially if it is an experience from a different time or environment. Explore The ‘explore’ activities help you delve further into a topic; beyond the previous ‘engage’ phase. The explore activities may encourage you to communicate with peers and compare your understanding, observations and experiences. During the explore activities, you may also begin to apply methods and theory to make connections in a practical and hands-on way. Explain ‘Explain’ activities are designed to explain the concept further. An ‘explain’ activity could be something as simple as reading a page or listening to a teacher, or watching a video. During these activities, you are encouraged to bring what you have discovered in the previous activities and keep developing your ideas and adding new ideas. Elaborate During ‘elaborate’ activities, you will apply what you have learned. You may be creating something or practising a new skill. You are encouraged to think about how you are using your knowledge and what else you need to know to master the topic. You might even discover a different approach that can be shared with others. Evaluate ‘Evaluate’ activities enable you to show what you know, and allow you and your teacher to determine if you have grasped the concept or need further instruction. Learner Guide 6 SITXFSA006 Participate in safe food handling practices SSTAR V140723  Glossary Glossary Note: The generic term ‘our industry’ will be used as a collective term in reference to any of the following sectors, including but not limited to the hospitality, tourism, travel, guiding, aviation, events, culinary or other service sectors unless a specific term is more appropriate. The generic term ‘organisation’ will be used as a collective term in reference to an organisation, business, company, operation, institution, group, enterprise, workplace or establishment unless a specific term is more appropriate. The generic term ‘manager’ will be used as a collective term in reference to an owner, manager, supervisor, leader or operator, unless a specific term is more appropriate. The generic term ‘customer’ will be used as a collective term in reference to a guest, consumer, patron, client or purchaser unless a specific term is more appropriate. Term Explanation Inspection of the workplace to identify unsafe food practices or Audit situations CAR Corrective Action Report A list identifying food preparation equipment items and areas to Cleaning schedule be cleaned, when they are to be cleaned, and the names of staff responsible for cleaning them Enterprise Relates to an organisation, business or place of operation FIFO First In, First Out stock rotation FSP Food Safety Plan/Program FSS Food Safety Supervisor Food Safety Officer Person in charge of food safety at the venue HACCP Hazard Analysis Critical Control Points High-risk food Potentially hazardous foods, especially for ready to eat food A situation where the safety of food has been compromised Out-of-control situation because one or more controls have been breached or exceeded PPE Personal protective equipment Pathogen A disease-causing harmful micro-organism High-risk food: foods that need to be kept under temperature- Potentially hazardous foods controlled conditions to preserve their food safety Learner Guide SITXFSA006 Participate in safe food handling practices 7 SSTAR V140723 Glossary Term Explanation SOP Standard Operating Procedure Snood Covering for a beard Five °C–60°C: range within which bacteria multiplies most Temperature Danger Zone rapidly WI Work Instruction Dirt generated by a recent, regular work activity and procedures Working dirt (as distinct from built-up dirt accumulated over a period of time) Learner Guide 8 SITXFSA006 Participate in safe food handling practices SSTAR V140723  Topic 1: Safety store, prepare and serve food Topic 1: Safely store, prepare and serve food Introduction The safe handling of food is vital in any business. It is important not just from a business safe practices perspective but is mandated by law. All stages of the food handling process must be handled according to law and safe work practices. This Topic will explore common safety aspects of storing, preparing, and serving food. Shutterstock 540599482 Engage Discussion What does safe food handling mean to you? What is the Temperature Danger Zone, and what does this mean? Shutterstock 1337619575 Explore Safe handling of food Students are required to provide a list of examples of safe food handling processes when: Storing food Preparing food Serving food. Shutterstock 1542628802 High-risk foods Students are required to answer the following questions: What are high-risk foods? List eight high-risk foods Explain what makes them high risk? How and where would you store those high-risk foods? Shutterstock 300553067 Learner Guide SITXFSA006 Participate in safe food handling practices 9 SSTAR V140723  Topic 1: Safety store, prepare and serve food Explain Safe storage of the food Different foods have different storage requirements. The Food Safety Supervisor must identify the correct storage conditions for all foods used by the premises. Food must be stored so that it is fit for human consumption. Food must be stored and maintained in specific environmental conditions, suited to each type of food item that retains its quality. Food storage, whether cooked or uncooked, is critical in food production. Storage of food relates to the following: The temperature required for the storage area State of the food; fresh or frozen The time that the food can be held at these temperatures Shutterstock 1162039774 Equipment in which the food is stored Cleanliness of the equipment and the food storage area Type and quality of material the food storage containers are made. General store requirements The safe food handling requirements for food storage are: All of these storage areas must be cleaned as per the cleaning schedule set out in your FSP Clean up spills as they occur Ensure that any items taken out of refrigerated or frozen storage while the area is being cleaned must be kept under alternative acceptable storage conditions and temperatures Use food-grade materials to store food that is susceptible to contamination – such as stainless steel Cover food that is in storage to protect it from contamination Shutterstock 1196102665 Rotate stock to ensure it is used in the correct sequence – the method used for most food is called ‘First In, First Out’. Any food that exceeds its use-by date must be thrown out Keep all storage areas and equipment clean Never store food, including packaged food, directly on the floor – use shelves Ensure pests and rodents are excluded from food storage areas – conduct a regular at least weekly inspection to check this, and take appropriate remedial action when evidence of pests or rodents is discovered. Learner Guide 10 SITXFSA006 Participate in safe food handling practices SSTAR V140723  Topic 1: Safety store, prepare and serve food Stock rotation To retain the freshness of food products, you must rotate supplies. It means placing new stock at the back of a storage area and bringing the older stock to the front. First In, First Out stock rotation Effective stock rotation for foods means using the FIFO approach to stock rotation - First In, First Out. This method requires that food is used in the order it was delivered, meaning that the foods that have been in stock the longest are used first: In practice, this means that when storing food, old stock must be moved forward on the shelf, and the newly delivered stock must be placed behind it Shutterstock 1784746649 This allows the older stock at the front) to be used before the newer stock Existing product in a chest freezer should be removed and the new stock placed at the bottom of the freezer The old stock is then replaced in the freezer on top of the newer stock. Storing dry goods Dry goods store This is a non-refrigerated store where canned and dried food is stored. The general requirements for dry goods stores are: The area must be fly and vermin proof It must be well ventilated and have good lighting Must not have windows that allow direct sunlight; the heat makes the temperature rise to unacceptable levels The lowest shelves must be sufficiently above floor level to enable brooms and mops to clean under them; 30cm from the floor is standard No food is to be stored on the floor – this includes a ban on storing cartons and containers of food directly onto the floor surface Any bulk food containers used to store products (such as sugar, flour, rice, and dried pasta) must be made from food- grade materials (such as stainless steel) Must have tight-fitting lids, and these containers must be cleaned before refilling, as opposed to simply topping them up Shutterstock 1563401293 when they are low It is not permitted to use plastic rubbish bins for storing food as they can crack easily and are no defence against mice and rats gnawing through them Foods past their ‘use-by date’ must be discarded Stock must be rotated using FIFO – First In, First Out – principles Learner Guide SITXFSA006 Participate in safe food handling practices 11 SSTAR V140723  Topic 1: Safety store, prepare and serve food Heavier items should be stored on the bottom or middle shelves, with lighter items on the top and slow-moving items towards the back of the storeroom. Storing refrigerated goods Refrigerated storage It is used to store fruit and vegetables, dairy products and meat. It may be coolrooms, domestic refrigerators, under- counter units or free-standing, self-contained, glass- fronted units. Some premises have separate coolrooms for different classifications of food. For example, they may have a meat coolroom, a Shutterstock 43963957 vegetable coolroom and a coolroom for dairy products. Requirements: The temperature must be 5°C or below – to keep food out of the Temperature Danger Zone Doors should be closed between uses and an effort made to minimise fluctuation in temperature Food loads put into the refrigerator should be broken down into smaller units to enable faster cooling The cool room should not be overcrowded – to allow cool air to circulate to all items Raw foods and cooked foods must be separated It prevents cross-contamination of bacteria from raw food to cooked food Raw food must not be stored above cooked food to prevent blood from dripping onto the cooked product Products in jars, such as mayonnaise or pickles, must be re-capped and refrigerated after opening Foods past their use-by date must be discarded Food must never be stored on the floor of a cool room Appropriate stock rotation must be employed – use date and time labels to help identify when items were placed under refrigeration and products to be used next. Storing meat Correct storage procedures must be adopted to ensure its maximum shelf life and prevent bacteria contamination. Storage procedures are essential to maintain cost control as well as provide high-quality dishes to the customer. Raw meats are favourable mediums for bacterial growth if they are not stored and handled Shutterstock 714344449 correctly. There are two main conditions to be met when storing meat: Learner Guide 12 SITXFSA006 Participate in safe food handling practices SSTAR V140723  Topic 1: Safety store, prepare and serve food Temperature 1°C to 3°C Humidity 85%. Other factors to be considered are: Place meat in single layers on trays – fat side up Trays must be changed regularly to prevent blood pooling Meat must be covered with plastic wrap Different types of meat should not be mixed Raw and cooked meats should never be spread on the same tray. Storing poultry Fresh poultry should be stored on drip trays and covered. These should then be placed in a refrigerator, where they can be kept for approximately three days. The trays should be changed regularly. Storing fish and shellfish Fish have a short shelf life due to the rapid deterioration of their flesh after they are caught. Fish should always be stored in a fish fridge or a special section of the cool room (the coolest part). Fresh fish should be stored for one or two days and kept in the coldest part of the cool room at a temperature of 1°C. Very few refrigerators can achieve such a low temperature, so it Shutterstock 256623856 is usually necessary to store fish on crushed ice, taking note of the following: Cleaned fish, fillets and cutlets should be kept on crushed ice on a perforated tray and set into another tray to allow for drainage. It is best to have a layer of plastic between the fish and ice Whole fish should be scaled, gutted and washed thoroughly, then stored as above Live fish can be kept in fresh or salt water tanks for short periods. The tanks and water should always be kept in the best condition. Shellfish should be stored at 1°C. Live crayfish, crabs, yabbies and such can be kept in a refrigerator in a box covered with wet hessian, or they may be kept in tanks Fresh (not live) and cooked shellfish can be kept for a couple of days – on ice, in perforated trays and covered. Remember, raw and cooked foods should never be stored together. You may be required to take these readings once a day or twice daily, depending on the requirements of your FSP. This reading is done to identify instances where the units are malfunctioning and failing to provide the temperatures required for safe food storage as soon as possible. Whenever a reading of a fridge, cool room or freezer is outside the prescribed parameters, an investigation must determine whether or not corrective action needs to be taken. The ‘out of control’ reading may just be a result of a large food load having been placed in the unit, in which case no corrective is needed, or it may be an indication that the Learner Guide SITXFSA006 Participate in safe food handling practices 13 SSTAR V140723  Topic 1: Safety store, prepare and serve food compressor, etc. has failed, in which case there is a need to repair the unit using a qualified service technician. All temperature readings of refrigerated and freezer storage units must be taken using a suitably calibrated thermometer that is accurate to + or -1ºC and is entered onto the appropriate form or log in the FSP. Your FSP may have a separate sheet for recording the temperatures of refrigerated units and another one for recording the temperatures of freezer units, or your form may combine both types into the same document. This form will be called ‘Storage Temperature Record’ or similar. Where corrective action is taken due to an out-of-control reading, this action should also be recorded on a Corrective Action form or similar. ‘Out of Control’ Explained Out-of-control coolroom is a coolroom that is not operating as it should. Coolrooms should operate at a temperature of less than five degrees Celcius (