In each State and Territory there had previously been different food acts and food safety regulations. On 20th December 2002, a new Australia New Zealand Food Standard Code became the sole food code in Australia and New Zealand.

This code sets the cleanliness and hygiene standards for a business and it determines appropriate times, temperatures and safety precautions for the preparation, production (cooking & reheating), packaging, transportation and storage of food products.

Store food at correct temperatures: FROZEN < - 18°C / PERISHABLES < 5°C

Remember: First in, First out (FIFO)

Check all dates: use by / packed on & rotate stock

Keep products off the ground

Don’t store raw foods above or next to cooked foods

Ensure all food is fully covered during storage in the coolroom

Store in accordance with manufacturer’s recommendations

Cardboard or wooden boxes should not be used to store foods in refrigerators / coolrooms.

Maintain a regular cleaning procedure. Use a sanitiser (mould & bacteria control measure) to clean all contact surfaces likely to come in contact with food. E.g Walls and shelves/food racks.

Food and food stores should be checked regularly to ensure food safety and freedom from infestation.

Consider professional advice and/or maintenance of your coolroom and equipment.

Safe storage will help keep refrigerated food from spoiling or becoming unsafe to eat. It is important to note that shelf life is directly affected by the storage and handling of the product. Make a habit of checking used by dates to ensure effective stock rotation.

The production and service of safe and wholesome food is the responsibility of every person involved in the food chain; from management who prescribe the operational policies, to the food service assistant who serves the meals to the customers.


Management

For the purpose of the day to day running of the food operations, the management / supervisory team have the responsibility for food safety and hygiene and will ensure that they and their staff abide by the appropriate food safety policies and procedures.

Ensure that all staff are fully trained and informed of their responsibilities in relation to food safety.

Ensure that all products from suppliers are checked and are not accepted unless all the quality and packaging criteria are met.

All staff are responsible to ensure that the food that is prepared and served to the customer is safe and wholesome.

Staff must not take short cuts or indulge in any non-approved activities that might put food safety at risk.

Food hygiene training will be given as part of the induction process. Refresher and / or advanced food safety training should be conducted on an ongoing basis. It is a matter of personal responsibility that the disciplines learnt are continuously exercised when food for customers or staff is being handled or stored.

Any member of staff with symptoms of flu, stomach disorder, diarrhoea, etc. must report their condition immediately to their manager / supervisor and cease handling food.

If staff see any food hazards during the course of their duties, they must report it immediately to their manager / supervisor.

It is the duty and responsibility of every member of staff to report immediately to their manager / supervisor any irregular incidents. Such incidents might include – customer complaints, food that appears unfit for consumption, equipment breakdown or unclean food preparation or storage areas.

Foodborne illnesses are among the most numerous and dangerous in the world and are found almost everywhere in the form of bacteria and viruses.

There are approx. 7 million cases of food poisoning in Australia every year. (FSANZ: Food Standards News 42 – December 2002)

The micro-organisms which facilitate food poisoning can grow and reproduce rapidly if given the right environment and if not controlled. This is why it is SO important to maintain good hygiene practices for the handling and storage of food.

5 of the main factors that are known to cause the majority of foodborne illness outbreaks are:

- Product prepared too far in advance

- Food left cooling too long

- Staff with poor hygiene habits / illness / cleaning systems

- Not re-heating properly

- Improper hot / cold storage

Microbial toxins

Bacteria pose the biggest threat to food safety

Microbes are found everywhere and some produce spores and toxins that contaminate food.

The food may look, smell and taste fine, however it will make people sick.

Effective temperature control and good hygiene/cleaning practices are essential to minimise this type of contamination.

The 6 conditions that favour the growth of micro-organisms include:
Time temperature moisture nutrients o2 ph (acidity)

Temperature must be kept lower than 5°C or higher than 60°C

Above 60°C, bacteria do not grow or multiply and most start to die. Some bacteria form spores and can survive temperatures of up to 100°C for up to 2 hours and live in temperatures as low as –4.5°C.

Naturally occurring toxins

Naturally occurring toxins can be found in many plants, fungi and seafood. These include:

- Oxalic acid (found in rhubarb leaves, spinach, celery tops) could kill a person if they consumed enough of it. In smaller doses, oxalic acid is needed for calcium formation.

- Heavy metals such as mercury occurs in some seafood and can cause serious problems especially in the young.

- Fungi such as wild mushrooms can contain toxins that cause hallucinations, fever, vomiting and even death.

- Solanine occurs in green potato skins.

Viruses

Viral illness is generally transmitted by poor personal hygiene and is carried via food, water or air.

Viruses, however, do not grow in food.

Proper personal hygiene, hand washing and staying away from food when you are sick is required to control the spread of viral infections.

Some bacteria make people sick when they eat live organisms. This is known as infection.

Salmonella and Listeria are common food poisoning organisms that cause infections.

Some bacteria make people ill from their waste products or toxins. This type of food borne illness is called intoxication.

Intoxication causing bacteria include Staphylococcus aureus, Bacillus cereus and E. coli.

B. cereus can form spores that survive freezing and boiling. Rapid cooling and re-heating of food to minimise growth in food and spore formation is required.

The quality of food products and their safety will be compromised unless cleaning is carried out and monitored effectively within all areas of the food coolroom.

This includes the removal of invisible, harmful bacteria as well as more obvious food debris by the use of an effective sanitiser.

A Sanitiser is used to keep food spoilage and food poisoning organisms at an acceptable level.

A planned cleaning system, diligently operated and effectively monitored:

Reduces the risk of food poisoning by removing food residues which may result in or attract harmful bacteria

Reduces the risk of foreign materials contaminating food products which may result in possible complaints from and injury to customers

Reduces the risk of pest harbourage and infestation

Improves the appearance of your storage area

Promotes hygiene awareness among staff

Improves customer appreciation

Ensures compliance with legal requirements.

All parts of the food coolroom structure and all equipment within it must be regularly cleaned.