Africultures Festival Pre- event food safety presentation AUBURN COUNCIL 9735 1222
Welcome • Who has been at this event or other events at this site in the past? • Do any of you have or work in restaurants or food businesses?
Food Regulation in NSW • Local Government (local level) • Retail outlets • NSW Food Authority (state level) • Primary producers • Manufactures • Butcher shops • Food bourne illness investigations (multiple cases)
Key food Safety Issues • Cleanliness • Food temperature controls • Personal hygiene (Hand washing, cuts, abrasions) • Food storage
Food Safety Hazards 1. Physical hazards 2. Chemical Hazards 3. Microbiological Hazards
What is Food Bourne Illness Food poisoning is defined as becoming ill as a result of eating contaminated food. Most food poisoning is caused by microbiological hazards - harmful bacteria and viruses.
Preventing Food Poisoning Maintain good personal hygiene Carry out good food hygiene Ensure clean equipment & premises
POTENTIALLY HAZARDOUS FOODS (PHF) • PHF foods such as • Meat • Poultry • Seafood • Dairy products (Milk, yoghurt etc) • Eggs • Cooked rice Must be kept under temperature control. This includes when transporting food.
Cooling Cooked Foods Hot foods – preparation and cooling Within 2 hours, 60 oC to 21 oC Within A further 4 hours from 21 oC to 5 oC
So where should I defrost & how? Plan Ahead – Defrost in the coolroom or refrigerator under temperature control Microwave – A microwave can be used to defrost but only if the food is to be used immediately after Cool running water – may be used but as a last resort, packaging must in tact and water must be flowing
TEMPERATURE CONTROLPOINTS TO REMEMBER • The danger zone • Keep cold food below 5° Celsius • Keep hot food above 60° Celsius • Use an accurate probe thermometer
STORAGE • All foods must be stored so that it is protected from the likelihood of contamination. Food must: • Kept within the stall or in cool rooms • Stored in food grade containers • Kept covered • Not be stored on the ground • All PHF must be kept under temperature control: • Hot food above 60° Celsius • Cold food below 5° Celsius
SEPARATE RAW AND COOKED ✔separate raw meat, poultry and seafood from other foods ✔use separate equipment and utensils such as knives and cutting boards for handling raw foods ✔store food in containers to avoid contact between raw and prepared foods
REQUIREMENTS FOR HAND WASHING FACILITIES A food business must:- • maintain easily accessible hand washing facilities; • maintain, at or near each hand washing facility, a supply of: • warm running water; and • soap; and • single use paper towels
WHEN DO YOU WASH YOUR HANDS • A food handler must wash his or her hands: (a) whenever his or her hands are likely to be a source of contamination of food; (b) immediately before working with ready- to-eat food after handling raw food; and (c) immediately after using the toilet. During this event the food prep areas will have access to and washing facilities so please ensure all food handlers wash their hands regularly
Key Issues to Remember • Cleanliness • Food temperature controls • Personal hygiene (Hand washing, cuts, abrasions) • Food storage.
Additional Information • For a copy of the Food Standards Code (Chapter 3) go to www.foodstandards.gov.au • NSW Food Authority website www.foodauthority.nsw.gov.au • Council’s Website www.auburn.nsw.gov.au • Contact Councils Environmental Health Officers on 9735 1222