Food Safety and Handling Practices

This assignment provides a comprehensive report on food safety and handling practices in restaurants. It discusses the general requirements for foods to be disposed of or returned to suppliers, as well as the need for single-use items. The importance of storing food in clean areas with appropriate temperatures is emphasized, and the use of thermometers and their calibration method are explained. References from books and journals, including 'The Microbiology of Safe Food' by S.J. Forsythe and 'Food Safety Knowledge among Food Workers in Restaurants' by T.M. Osaili, are also provided.

Safe Food Handling
Practices

Table of Contents
INTRODUCTION...........................................................................................................................1
TASKS ........................................................................................................................................1
1.How food act is governed at state and territory and local government levels?.......................1
2.Role of Environmental health officer and their two main rights............................................1
3. Processes and procedures for a hazard analysis .....................................................................1
6. Procedures for monitoring and sampling................................................................................2
7. Legal requirements for record keeping and verification of HACCP procedures....................2
8. How can correct ordering procedures contribute to good HACCP standards?.......................3
9. What are the procedures for systematically checking deliveries on arrival?..........................3
10. Listing five requirement for the correct and safe storage of foods......................................3
12. Explain two(2) Hour/ four (4) Hour rule...............................................................................4
13.Five requirements for food which are transported including the requirements for packaging
.....................................................................................................................................................4
14. General, personal and equipment hygiene requirements for food........................................4
15. Labelling requirements for packaged processed foods.........................................................5
16. Five common monitoring procedures to ensure safe food at critical control points.............5
17. List five documents which are essential for correct recording mechanisms under HACCP 5
18.Examples for food safety incidences which would require urgent implementation..............6
19.Three ways food can be contaminated and provide three examples of each type.................6
20. Provide two examples of how you can prevent foods becoming contaminated...................6
21. Reporting requirements for food handling staff who suffer from illness..............................7
22. Potential hazards relating to utensils and equipment............................................................7
23. What are evident signs of vermin? How can these be controlled?........................................7
24.Five group of people who are generally more at risk of food poisoning...............................8
25.Two legal requirements for food thermometers and procedures for calibrating it...............8
26. General requirement for foods which are to be disposed of or returned to the supplier.......9
CONCLUSION................................................................................................................................9
REFERENCES .............................................................................................................................10

INTRODUCTION
Food safety can be simply defined as a scientific discipline explaining management,
planning and keeping of food in such a way that provide prevention against food-borne illness
(Spaargaren ,Oosterveer and Loeber, 2013). This consist of number of routines that can be
adopted for avoiding potential health hazards. Handling food properly in the kitchen is very
necessary in order to avoid food poisoning. This project is based on the safe food handling
practices. In this project, role of environmental health officer and their rights are explained.
Additionally, the procedures and processes for the analysis of hazards are also described here.
TASKS
1.How food act is governed at state and territory and local government levels?
The food act 2006 is a special legislation in food safety in Queensland and are applicable
for all businesses of Queensland. The aims and objectives of this act are:
 Ensuring food which is getting sale are safe for human consumption.
 It is applicable to the Australia New Zealand Food standards code.
The state and territory governments are developing and administering food legislation which is
giving legal forces to the needs of Food standard code. State or territory food acts are generally
covering requirements of food processing. Local governments are also having the duty to
monitor the compliances of food in their jurisdiction.
2.Role of Environmental health officer and their two main rights
Environmental health officer are responsible of monitoring and enforcing public health
and safety regulations. Their task is to carry out inspections to those areas where food is stored
for ensuring that is handled and kept in a safe and hygienic-al way (Powell, Jacob and
Chapman, 2011). They are also having the responsibility for testing drinking water and
monitoring the quality of water of lakes, rivers and pools in order to assure that those are free
from harmful bacteria. They are also responsible to monitor concerns related to health as diverse
as noise pollution, pest controls and air pollution.
3. Processes and procedures for a hazard analysis
Hazard analysis can be defined as a process of determining hazards that might rises from
a system or environment and recognizing their potential causes. A PHA (Process Hazard

Analysis) is providing information which assist managers and workers in decision making in
order to improve safety and reduce the consequences of discarded letting of hazardous
chemicals. The various processes and procedures used in the analysis of hazards are listed
below:
 Checklist
 What-if
 Hazard and operability study (HAZOP)
 Failure mode and effects analysis (FMEA)
 Fault tree analysis
6. Procedures for monitoring and sampling
Monitoring can be defined as prearranged series of observation in order to determine
whether a critical control point is controlled or not (Osaili and et. al., 2013). This is also done
for producing proper record for future use in verification. It is very essential task in HACCP
system. Monitoring can be done by using following procedures:
 Checking the food qualities by team members on regular basis
 Measurement of temperature of the kitchen
 Measuring temperature of food kept in refrigerators
 Smelling of food
Additionally, sampling can be done by checking the PH value of all types of food and prepare a
document for that so that it can be used in future. Survey can be conducted in which certain
questions are asked by customers as well as workers of food manufacturer organisation.
7. Legal requirements for record keeping and verification of HACCP procedures
Record keeping is an essential task but it takes certain period of time of care mangers
and their workers. There is a legal requirement of keeping record which is established in
Regulation 20 of the Health and Social Care Act 2008 and 2010 (Stumbo, 2013). According to
regulation 20, care providers have to keep appropriate records and accurate documentation
regarding the persons who are requiring the services. Record keeping techniques should be
viewed as a benefit instead of burden. Verification of HACCP procedures is also necessary as it
analyses the correctness of HACCP plan. These records are specific documents that must be
controlled on priority basis. These controls must assure that each and every planned alteration
should be reviewed before implementation.

8. How can correct ordering procedures contribute to good HACCP standards?
A collection of procedures must be set forth to assure HACCP are being followed and
enforced appropriately in the food manufacturing work location. Every workers engaged in this
process must be capable of verifying the steps for which they have responsibility
(Spaargaren ,Oosterveer and Loeber, 2013). Correct ordering of procedures is very important as
this contribute to good HACCP standards. If the ordering gets wrong then the outcomes of
HACCP standard will not be correct. This will create problems regarding safety of foods. But
this is done properly then there will no issue in future.
9. What are the procedures for systematically checking deliveries on arrival?
There are different procedures for systematically checking deliveries on arrivals that are
described below:
 Check quantity in delivery: Retailer have to analyse and record the number of
delivered packets or cartons that is unloaded by the carrier. The cartons that are missing
should be noted in consignment notes (Samapundo and et. al., 2015). It should be signed
if this is not correct. Checking have to done with the original order form of purchasing
in order to clarify the details.
 Check quality on delivery: If there is suspect-ion regarding the goods that they get
damaged then this should be documented in consignment note. Relaters can send back
the order without taking the delivery.
 Store the stock securely: Foods are stored by giving more care so that damage cannot
occur. Goods are stored at specific area at the dock before marking the price on them.
 Deal with damaged and missing stock after delivery: If there are certain amount of
goods that get damaged then those should returned back to the vendors for replacement.
10. Listing five requirement for the correct and safe storage of foods
The five requirement for the correct and safe storage of food are listed below:
 Infrastructure ( cold storage, freeze, refrigerators and ware houses)
 Human capital or workers
 Transportation facilities
 Finance or revenues
 Food inspection officers

12. Explain two(2) Hour/ four (4) Hour rule
2 Hour / 4 Hour Rule states that how long the fresh potential hazardous foods such as
grilled meat and foods consisting of meat, organic products, fruits, vegetables, cooked rice and
processed food materials having eggs can be safely stored at temperatures in the danger zone
which is keeping them at 5 degree and 60 degree Celsius (Powell, Jacob and Chapman, 2011).
This rule is created to eat high risky foods that are kept at the temperature of 5 C to 60 C.
13.Five requirements for food which are transported including the requirements for packaging
Five requirements for food while transporting are following:
 Good transportation facilities like Truck or other vehicles
 Containers of cool food have to be kept in the coolest portion of the vehicle.
 Cleanness should be maintained in vehicles.
 Journey should be pre planned and have to keep as short as possible.
 At the time of gathering ingredients, cold food gave to be collected last and should be
stored instantly in insulated containers.
Requirements for packaging are listed below:
 Appropriate packaging should be marked for food contacts
 Proper use of plastics and ceramics
 Appropriate prices should be marked on the packets of food
 Food ingredients or their composition should also be mentioned at them.
 Steps of using or handling those food should also be explained at packets.
14. General, personal and equipment hygiene requirements for food
General hygiene requirement for food for selling and displaying are listed below:
 Food should be kept at proper place as per the condition of food.
 Temperature should maintained appropriately.
 Cooked and uncooked foods are stored separately.
Personal hygiene requirement are following:
 Food are touched by washed hands.
 Wearing of clean clothes and gloves in hand
 Employees who have any infectious disease should not be present at work place.
Equipment hygiene needs are :
 Food should be stored in clear and dry containers.

 Raw food stuffs should be kept at proper temperature like uncooked meat, fish,
etc.
15. Labelling requirements for packaged processed foods
Labelling requirements for packaged proceeded foods are listed below:
 Food which is getting sell should have following information:
 the name of food
 all ingredients of foods and its composition in percentage
 Price of food
 Date of manufacturing and expiry should be present
 Ways to use that food
16. Five common monitoring procedures to ensure safe food at critical control points
The five common monitoring procedures to assure food safety at critical points are
following:
 Checking the temperature of food regularly
 Storing food at appropriate cool places
 Handling those food by clean and clear hands
 Smelling of food also show its quality
 Food inspection officer should conduct survey at work places
17. List five documents which are essential for correct recording mechanisms under HACCP
Five documents needed for correct recording mechanisms under HACCP are following:
 File related to date of manufacturing
 Documents related to date of expiry
 Composition of ingredients should discuss in a file
 Temperature under which food is kept should also mentioned
 Handling ways should be documented
18.Examples for food safety incidences which would require urgent implementation
There are certain food safety incidences that requires immediate implementation of an
investigation. Such incidences are following:
 If there occurs food contamination, then it should be corrective actions should be taken.

 Mixing of cooked food with uncooked one creates problems if it gets consumed, so it is
better to keep them separately (Heinz, 2013).
 If any chemical gets fall into the food then it must be urgently handle.
 Due to improper temperature, the food which is not suitable to use should immediately
handled.
 If milk or any other liquid material gets fall into food materials then it should thrown
away immediately.
19.Three ways food can be contaminated and provide three examples of each type
The three ways of food contamination are following:
 Biological contamination: This is caused by living creatures such as microorganism,
pests, humans., etc. This is transferred through the saliva of those microorganisms
(Osaili and et. al., 2013). Example- ants, flys, fungi, plants, etc.
 Chemical contamination: Food gets contaminated due to chemical substances. For
example- petrol, detergents, soaps, etc.
 Physical contamination: This occurs due to entry of some foreign objects in food.
Example- stones, pease of glasses, paper-clips, etc.
20. Provide two examples of how you can prevent foods becoming contaminated
The contamination of food can be avoided by using following methods:
Physical contamination :
 This can be prevented by handling foods by washed hands.
 Food can be kept in a clean and washed utensils.
Chemical contamination:
 Keeping raw food separately from cooked one
 Keeping chemicals used in workplaces at different locations apart from foods.
Biological contamination:
 This can be avoided by keeping food in freeze and refrigerators.
 This can also be prevented by controlling the temperature of rooms where food are being
stored.

21. Reporting requirements for food handling staff who suffer from illness
The reporting requirement for food handling members who are suffering from illness
such as flu, diarrhoea or vomiting are following:
 Workers have to report instantly to the management if they are suffering from such
diseases.
 Managers have to exclude those employees from their firms.
 If they do not report and continue working then this disease will spread to other workers
as well as customers.
22. Potential hazards relating to utensils and equipment
Potential hazards related to utensils and equipment during preparation of foods are listed
below:
 If food are cooked in a unwashed utensil then this may cause biological contamination
of food.
 This also leads to food poisoning.
 This causes food-borne diseases like diarrhoea and vomiting.
 If equipment like knife, mixer grinder, etc. are not cleaned properly before using them
causes contamination of food (Giritlioglu, Batman and Tetik, 2011). And consumption
of those foods may generates infection in stomach.
 Unwashed utensils also destroyed the quality of food like milk and make it unfit for use.
23. What are evident signs of vermin? How can these be controlled?
Vermin refers to animals who are smaller in size like insects and are responsible for
spreading diseases( e.g. rats). The signs of vermin are listed below:
 Rat drooping: This can be easily identify by finding dark brown in a tapered. This can
be in shape of spindle like grain of wheat.
 Rub mark: Dirt or grease present on the body of them leaves spot on surfaces.
 Foot print: Rats leaves their marks of foot in different areas of buildings.
 Rotten food items: Foods items having contamination can be analysed by seeing their
physical appearance.
Such things can be controlled by using techniques:
 Use of pesticides
 Use of insecticides

 Use of fungicides
 Use of cages to catch rats
24.Five group of people who are generally more at risk of food poisoning
Five groups of people who are commonly more at risk of food poisoning are described
below:
 Cancer patients : Cancer treatments like radiation and chemotherapy weakens the
immune system of cancer patients by affecting badly the blood cells that assist in
protecting from diseases like food-borne diseases.
 young children: Young kids are at more risk of food poisoning as their immune system
are not developed appropriately and the stage of development (Forsythe, 2011).
 Older adults : As people gets more older their immune system gets weaker day on day.
This makes them more prone to food-borne illness.
 Pregnant women : Changes at the time of pregnancy modify the immune system of
mother by making them more vulnerable to food-borne illness. Harmful bacteria can
reach at unborn child through placenta whose immune system are not developed
properly and are not able to fight against infections.
 Diabetes patients : If some one is suffering from diabetes then they are at risk of food
poisoning. The reason for this is their weak immune system which is occurred due to
their situation and leaves them vulnerable to bacteria and viruses.
25.Two legal requirements for food thermometers and procedures for calibrating it
Legal requirements for food thermometers are listed below:
 A thermometer will assist someone in checking temperature of hazardous food.
 This can be used in checking the conditions of food such as meat, fish or any dairy
products.
The procedures for calibrating thermometer are following:
 Ice point method : Thermometer can be calibrated by using the ice point method so that
it give correct readings. In ice point method, glass are filled with ice cubes and adding
clean water. Then stirring of water is goes on for 5 minutes (Coleman and et. al). After
that thermometer are inserted into glass. It should read 0 degree Celsius.

 Boiling water: Boiling of pot water is done. Thermometer is inserted when the water
has reached a rolling boil. The temperature should be noted here 100 degree Celsius.
Then differences gets recorded.
26. General requirement for foods which are to be disposed of or returned to the supplier
General requirement for food which are are to be disposed or returned to supplier and
needs for the single use of items are listed below:
 Contaminated food can cause several food-borne diseases.
 Foods which are to be disposed must not be used by human as it is not appropriate for
consumption.
 Food items should be used only once as after that it get contaminated.
 After taking out of freeze the items have to use once as due to high temperature they
come in the contacts of bacteria and viruses.
CONCLUSION
From the above based report, it has been concluded that food should be handled properly
so that it can preserve for a longer period of time. Foods items should be stored in a clean area
having appropriate temperature with that. If they are not handled properly then several types of
contamination will occur. The use of thermometer and its method of calibrating is also
explained.

REFERENCES
Books & journals
Coleman, E., and et. al. and Environmental Health Specialists Network Working Group, 2013.
Handling practices of fresh leafy greens in restaurants: receiving and training. Journal
of food protection. 76(12).pp.2126-2131.
Forsythe, S. J., 2011. The microbiology of safe food. John Wiley & Sons.
Giritlioglu, I., Batman, O. and Tetik, N., 2011. The knowledge and practice of food safety and
hygiene of cookery students in Turkey. Food Control. 22(6). pp.838-842.
Heinz, H. J., 2013. Principles and practices for the safe processing of foods. Elsevier.
Meurant, G., 2012. Making safe food: a management guide for microbiological quality.
Academic Press.
Osaili, T. M. And et. al., 2013. Food safety knowledge among food workers in restaurants in
Jordan. Food Control. 31(1). pp.145-150.
Powell, D. A., Jacob, C. J. and Chapman, B. J., 2011. Enhancing food safety culture to reduce
rates of foodborne illness. Food Control. 22(6). pp.817-822.
Samapundo, S. and et. al., 2015. Food safety knowledge, attitudes and practices of street food
vendors and consumers in Port-au-Prince, Haiti. Food control. 50. pp.457-466.
Spaargaren, G., Oosterveer, P. and Loeber, A. eds., 2013. Food practices in transition: changing
food consumption, retail and production in the age of reflexive modernity. Routledge.
Stumbo, C. R., 2013. Thermobacteriology in food processing. Elsevier.
Taylor, S., 2012. Postharvest handling: a systems approach. Academic Press.
Online
Thermometers & Food Safety. 2017.[Online]. Available through :
<https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/teach-others/fsis-
educational-campaigns/thermy/thermometers-and-food-safety/ct_index>. Accessed on 18th
August 2017.