SITXFSA006

Participate in safe food handling

practices
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1: Following a food safety program

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A food safety plan is a written document that describes how a food

business will ensure that all of the food that it sells is safe to eat.

1: Following a food safety program

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TIME FOR SOME FACTS

Everyone has a responsibility to familiarise themselves with their organisation’s food
safety plan and to ensure that they adhere to it.
Look at Fact Sheet 1 - Food Safety Programs and complete the activities.

1: Following a food safety program

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2: Food safety laws, regulations and

standards

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In Australia, the government is proactive in its

approach to food safety. Food poisoning is a
notifiable disease which means that doctors
must report cases of food poisoning to their
state health department.

2: Food safety laws, regulations and standards

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TIME FOR SOME FACTS

Everyone has a responsibility to familiarise themselves with their legislative
responsibilities.
Look at Fact Sheet 3 - Food Safety Laws, Regulations and Standards and complete
the activities.

2: Food safety laws, regulations and standards

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3: Controlling food safety hazards

and risks

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• A key task in preventing food contamination is identifying hazards and

risks to food safety and putting in place effective controls.
• The system most commonly used for this in Australia is Hazard
Analysis Critical Control Points (HACCP).

3: Controlling food safety hazards and risks

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TIME FOR SOME FACTS

Identifying, removing and/or reducing risks is one of the most important things that you
can do to prevent the contamination of the food that you will be preparing.
Look at Fact Sheet 4 - Managing Food Safety Hazards and Risks and complete the
activities.

3: Controlling food safety hazards and risks

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TEMPERATURE DEVICES
As a food handler, one of your most important tools for
reducing risk will be a temperature control device.

3: Controlling food safety hazards and risks

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LIFT THE LID

To read an example procedure for calibrating a thermometer visit the link
below.
Website:
https://www.foodauthority.nsw.gov.au/about-us/science/risk-assessment-o
f-food-safety-schemes/vulnerable-persons-food-safety-scheme

Take notes and summarise what you learn.

3: Controlling food safety hazards and risks

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LIFT THE LID

To learn more about thermometer calibration visit the link below.
Video: https://www.youtube.com/watch?v=VpJULQICiGM (02:20)

3: Controlling food safety hazards and risks

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TEMPERATURE DEVICES
• Food that is received, stored, displayed or transported should be 5°C
or colder, or 60°C or hotter.
• When you cool and reheat food, you must ensure that you do this to
certain temperatures and within certain time limits.

3: Controlling food safety hazards and risks

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HOW TO IDENTIFY FAULTS

Temperature devices must be accurate to within 1°C. The best way to
determine if the device is working correctly is by preforming a calibration.

3: Controlling food safety hazards and risks

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WHAT’S COOKING?
Practise taking temperatures in a variety of situations as advised by your
trainer.
Test the thermometer by using the ‘ice water test’.

3: Controlling food safety hazards and risks

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TEMPERATURE DANGER ZONES AND THE 2/4 HOUR RULE

It is important to understand the concept of the temperature danger zone
as it is in this zone that food poisoning bacteria can grow and be unsafe
and make people sick.

3: Controlling food safety hazards and risks

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LIFT THE LID

Read the article about temperature control at the link below.
Article:
https://www.foodstandards.gov.au/consumer/safety/faqsafety/documents/
CharityFS_Temperature_Control_July07.pdf

Participate in a group discussion about the key points of the article which
your trainer will facilitate.

3: Controlling food safety hazards and risks

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FOOD SAFETY MONITORING TECHNIQUES

Every day you are working you need to monitor for food safety hazards.
An effective way to monitor food safety is by using monitoring documents.

3: Controlling food safety hazards and risks

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REPORTING UNSAFE FOOD HANDLING PRACTICES

You have an obligation to report unsafe food handling practices and you
should refer to your organisation’s policies and procedures, the food
safety plan and the relevant legislation for your area.

3: Controlling food safety hazards and risks

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SHARE PLATE
Brainstorm several unsafe scenarios that you might encounter in relation
to a critical control point of your choice. Discuss how you will report these.
Practise verbally reporting them to your supervisor.
Share your responses with your group in a discussion facilitated by your
trainer/assessor.

3: Controlling food safety hazards and risks

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4: Safe food preparation, packaging,

transportation and disposal

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The way that food is prepared, packaged, transported and disposed of all
plays an important role in minimising the risk of contamination and cross
contamination.

4: Safe food preparation, packaging, transportation and disposal

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TIME FOR SOME FACTS

Identifying, removing and/or reducing risks is one of the most important things that you
can do to prevent the contamination of the food while it is being prepared, packaged,
transported and disposed.
Look at Fact Sheet 5 - Safe Food Handling and complete the activities.

4: Safe food preparation, packaging, transportation and disposal

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SAFE FOOD HANDLING PRACTICES

Dairy products
Dairy products such as milk, cream, cheese, yoghurt, sour cream, cream
cheese, butter are items that can be found in most coolrooms.

4: Safe food preparation, packaging, transportation and disposal

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LIFT THE LID

Read Dairy Food Safety Victoria’s article about dairy shelf life and safety
risks related to ice cream.
Article:
https://www.dairysafe.vic.gov.au/consumers/keeping-dairy-food-safe/shelf
-life-of-dairy-products

Take notes about what you learn.

If you have already completed this activity, you do not need to do it again.

4: Safe food preparation, packaging, transportation and disposal

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SAFE FOOD HANDLING PRACTICES

Dry ingredients
The listed principles must be followed in relation to dry ingredients.

4: Safe food preparation, packaging, transportation and disposal

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SAFE FOOD HANDLING PRACTICES

Eggs
The listed principles must be followed in
relation to eggs.

4: Safe food preparation, packaging, transportation and disposal

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LIFT THE LID

Read the information from the Australian Institute of Food Safety about
raw egg safety and Salmonella.
Website:
https://www.foodsafety.com.au/blog/raw-egg-safety-in-the-spotlight
If you have already read this article, you can review it to refresh your
memory or you can move on.

4: Safe food preparation, packaging, transportation and disposal

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LIFT THE LID

Another aspect of egg safety includes allergies. Read about what
Australian Eggs has to say about egg allergies and the list of foods that
have ‘hidden’ or ‘unexpected’ traces of egg.
Website: https://www.australianeggs.org.au/nutrition/allergies/
If you have already read this article, you can review it to refresh your
memory or you can move on.

4: Safe food preparation, packaging, transportation and disposal

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SAFE FOOD HANDLING PRACTICES

Frozen goods
If you are freezing food it increases its shelf life as the water content of
the food freezes and stops bacteria from multiplying and the food spoiling.

4: Safe food preparation, packaging, transportation and disposal

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SAFE FOOD HANDLING PRACTICES

Fruit and vegetables
Fruit and vegetables can be contaminated with bacteria such as e. coli,
salmonella and listeria. Contamination of these foods can occur from
fertilisers or chemicals, soil, and interference of animals such as birds
and pests.

4: Safe food preparation, packaging, transportation and disposal

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SAFE FOOD HANDLING PRACTICES

Meat, poultry and seafood
Raw meat, poultry and seafood are considered to be high risk foods as
they contain neutral PH, are high protein or starch and are moist. These
are perfect conditions for dangerous pathogens that can make people ill.

4: Safe food preparation, packaging, transportation and disposal

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TIME FOR SOME FACTS

Look at the following Fact Sheet:
• Fact Sheet 6 - Receiving, Storing and Maintaining Food
Review the information in the Fact Sheet, taking particular note of the following
sections:
• ‘Storing food’, steps 1–4.
• ‘Storage conditions for different food types’, steps 1–2.

4: Safe food preparation, packaging, transportation and disposal

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SPECIAL CUSTOMER REQUESTS AND DIETARY

REQUIREMENTS
It is quite common to receive specific requests from customers.

4: Safe food preparation, packaging, transportation and disposal

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TIME FOR SOME FACTS

Look at the following Fact Sheet:
• Fact Sheet 11 - Special Dietary Requirements
Pay particular attention to the following special dietary requirements: fat free, low
carbohydrate, low fat, low gluten, gluten free, low kilojoule, low sugar, sugar free, type
one and two diabetic and vegan.

4: Safe food preparation, packaging, transportation and disposal

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WASTE DISPOSAL
Any contaminated foods must be disposed of immediately so they do not
spread spores that will increase the probability of contamination of other
foods in the same areas.

4: Safe food preparation, packaging, transportation and disposal

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DOCUMENTATION
When participating in safe food practices there are monitoring
documentation that needs to be completed.

4: Safe food preparation, packaging, transportation and disposal

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SHARE PLATE
As a group discuss what the process would be if you found tomatoes in
the coolroom that had signs of mould.
Your trainer will facilitate the discussion.

4: Safe food preparation, packaging, transportation and disposal

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5: Cleaning and sanitisation

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Surfaces, equipment, hands, food and liquids can all include bacteria and
contaminants that can cause harm and can easily be transferred during
the handling of food between food handlers, equipment, food and
surfaces.

5: Cleaning and sanitisation

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TIME FOR SOME FACTS

Surfaces, equipment, hands, food and liquids can all include bacteria and
contaminants that can cause harm.
Look at Fact Sheet 7 - Cleaning and Sanitisation and complete the activities.

5: Cleaning and sanitisation

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6: Receive, store and maintain stock

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Part of ensuring that food is kept safe and free from contamination is to
ensure that the food you receive into your business is safe and suitable. It
must also be stored safely and under the right conditions depending on
what it is.

6: Receive, store and maintain stock

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TIME FOR SOME FACTS

Surfaces, equipment, hands, food and liquids can all include bacteria and
contaminants that can cause harm.
Look at Fact Sheet 6 - Receiving, Storing and Maintaining Stock and complete the
activities.

6: Receive, store and maintain stock

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CONTENTS OF DATE CODES AND ROTATION LABELS FOR

STOCK
Labelling food minimises food borne illnesses, reduces waste as well as
avoiding cross contamination.

6: Receive, store and maintain stock

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LIFT THE LID

This article discusses cross contact and how to avoid it in the kitchen.
Download and view the one-page summary included in this article.
Article: https://www.foodallergy.org/resources/avoiding-cross-contact

6: Receive, store and maintain stock

SITXFSA006 Participate in safe food handling practices © 2022 RTO Works