Target Audience
Staff that prepare and handle food
Goal
To know correct princples and skills to handle food safely
Objectives
To understand the concepts of correct food storage and handling
To be aware of unsafe food storage conditions that can cause food borne diseases
To understand legal standards and regulations that regulate food handling
Know the importance of regular checks, audits and monitoring of equipment temperatures
Keeping the work enviornment clean, safe and free of pests
Utilising appropriate items to keep the work environment clean
Know and utilise strategies to prevent cross contamination
References
Food Safety- Centers for Disease Control and Prevention, 2015 Viewed on 7th February 2017 <https://www.cdc.gov/foodsafety/groups/healthcare-professionals.html>
HACCP Food Safety Services - Food Service Bulletin ‘E. coli food-poisoning outbreak shows how fear can triumph over reality’ Vol. 16, pp. 5 viewed on the 14th of March 2016 <http://www.haccp.com.au/wp-content/uploads/2015/06/haccpissue16lr.pdf>
Hand Hygiene Australia – ‘Hand Hygiene Australia – Handwashing’ viewed on the 14th of March 2016 <www.hga.org.au>
NSW Government – Food Authority ‘Hand Washing in Food Business’ viewed 12th of March 2016 <http://www.foodauthority.nsw.gov.au/_Documents/retailfactsheets/hand_washing_food_businesses.pdf>
Pittwater Council ‘Facts: Food Storage’ viewed on the 14th of March 2016 <http://www.pittwater.nsw.gov.au/places/Commercial_regulation/food_handling?a=52486>
Standard 3.3.1-Food Safety Programs for Food Service for Vulnerable Persons- Food Standards Australia and New Zealand, 2015 Viewed on 7th February 2017 <http://www.foodstandards.gov.au/industry/safetystandards/service/Pages/default.aspx>
