LEAD and MANAGE PEOPLE

LEAD and MANAGE PEOPLE

Follow workplace hygiene procedures - SITXOHS002A FOLLOW WORKPLACE HYGIENE AGENDA PROCEDURES 1. Workplace hygiene and the law 2. Organizational hygiene procedure 3. Why upsurge in food poisoning 4. Enforcement of the food laws Presentation_2 / TAFE NSI Ryde/MB_ZGtbc_2012 TOPIC ONE WORKPLACE HYGIENE AND THE

LAW 1. Food Laws in NSW 2. . FSANZ / ANZFA 4 Food Safety Standards (National Code / Standard) 3. Food Safety Legislation and the Food Handler NSW Food Act 2003 The 2003 NSW Food Act is the main

legislation relating to the safe handling of food for sale in NSW. Food Act NSW 2003 Its main aim is to protect the public health by preventing the sale of contaminated or adulterated food. Associated Regulations is the NSW Food Regulation 2010 The NSW Food Regulation 2010 states specific requirements for food safety. These Food Safety requirements are based upon the national standards for food safety which are found in Chapter 3 of the Food

Standard Code (FSANZ) Food Regulation NSW 2010 Australian Food Standards Code ANZFA Standard 3.1.1 Interpretation and Application This standard Sets out the interpretation provisions that apply to the other food safety standards set out in this Chapter of the Code. The objective of the food safety standards is to ensure that only safe and suitable food is sold in

Australia. Standard 3.2.1 Food Safety Programs This standard is based upon the principle that food safety is best through the identification and control of hazards in the production, manufacturing and handling of food as described in the Hazard Analysis and Critical Control Point (HACCP) Standard 3.2.2 Food Safety Practices and General Requirements

This standard sets out specific requirements for food businesses and food handlers that, if complied with, will ensure food does not become unsafe or unsuitable. Standard 3.2.3 Food Premises and Equipment This standard sets out requirements for food premises and equipment that, if compiled with, will facilitate compliance by food businesses with the food safety requirements of standard 3.2.2 Food Safety Practices and General

Requirements. Food Safety Legislation and the Food Handler (YOU) Standard 3.2.2 Food Safety Practices and General Requirements outline the most important aspects and requirements for the Food Handler (YOU) and the Food Business. The Standard (3.2.2) sets out specific requirements for food businesses and food handlers to ensure that food does not become unsafe or unsuitable. The Standard 3.2.2 specifies process control requirements for each step of the food handling process.

Purchasing Storage Cooking Serving Packaging Disposal (Discard) -Receiving -Preparation -Cooling

-Display -Distribution -Recall of food Others relate to the skills and knowledge of Food Handlers, supervisors and Food Businesses: Health and Hygiene of Food Handler Personal Hygiene

Cleaning and Sanitizing Maintenance of premises and equipment Garbage / Waste Management Pest Control / Management TOPIC TWO ORGANIZATIONAL HYGIENE PROCEDURE 1. Hygiene Procedure in Food Preparation 2. The Catering Cycle

3. HACCP (Intro) Hygiene Procedures in Food Preparation In most professional run hospitality businesses a set rule of Workplace Hygiene Procedures exists. Most of the time in a form such as a Manual and / or Guideline covering all general and very specific aspects of Food Safety and Hygiene Procedures in Food Preparation / Handling. To minimise the risk of food contamination (Food Poisoning) we need to look at all steps involved in food preparation and sales.

The Catering Cycle The Catering Cycle TH,C&P_FUTURA_pp99 HACCP Introduction HACCP stands for Hazard Analysis and Critical Control Points. The HACCP concept is a step by step approach to the identification and assessment of hazards and risks

associated with the manufacture and distribution of products. HISTORY HACCP originated in the chemical processing industry in Great Britain. Then in the 1950s, 1960s and 1970s , the U.S. Atomic Energy Commission made extensive use of the HACCP principles to design nuclear power plants.

The modern concept of HACCP was developed during space missions in the 1960s by the U.S. Army Laboratories and NASA, mainly to prevent their astronauts from getting sick from the food they were eating in space. The Phillsbury Company, which was the manufacturer of the food, applied HACCP principles to its food operations to ensure the safety of its products. TOPIC THREE WHY UPSURGE IN FOOD POISONING

1. Importance of food / workplace hygiene laws and rules 2. Purpose, urgency, reputation and benefit of food safety program (FSP) Food Poisoning Headlines 300 People down with Food Poisoning Health officials say almost 300 people in Hong Kong have suspected food poisoning after eating a traditional Lunar New Year dish. Those affected are complaining of abdominal pain,

nausea, vomiting and diarrhea after eating the seasonal dish "poon choi at a New Territory restaurant. The dish features seafood, meat and vegetables cooked together in gravy and is popular during the new year festival, the biggest holiday in the Chinese calendar. Sydney man dies after eating creamy asparagus sauce Article from: Edith Bevan, the Daily Telegraph Sydney March 27, 2008 09:58am A MAN died after eating an asparagus cream-based sauce with fatally high levels of a toxic

germ at an award-winning Sydney restaurant, an inquest has heard. Why is Food Poisoning on the increase in todays World? -more Restaurants than ever -People go out more than ever -Staff not trained properly on Hygiene issues -Consumption of too many ready to eat Foods -and more.. Food Poisoning Statistics AUSTRALIA WIDE:

-every year ca. 120 people die of Food Poisoning WORLDWIDE -every year ca 1 million people die of Food Poisoning Importance of Sound Workplace Hygiene Procedures ASK YOURSELF: 1. 2. 3. What would happen if these headlines related to your place of work? Would your customers return if they saw these

headlines? Would you want to work for an establishment with such poor standards? The following and more will be the consequences of being in the Headlines Food Poisoning 1. 2. 3. 4. 5. 6. 7. 8. 9.

Loss of customer confidence Bad publicity and loss of reputation Investigation by Health Department Closure of business Financial losses due to wastage, loss of trade, etc Loss of employment for those working at the establishment Compensation payouts to the people who have become ill Fines and even jail sentences for the owner, manager and staff Illness, injury or death to customers or staff Etc How to prevent to become a Headline Food Poisoning? Follow Workplace Hygiene Procedures 2.

Personal Hygiene 3. Cleaning and Sanitizing 4. Follow the 4 Food Safety Standards (FSANZ) 5. Pest Control 6. Waste Management 7. Maintenance 8. HACCP All these aspects of Hygiene and Food Safety above can be formulated and addressed in a FSP (Food Safety Program)

1. TOPIC FOUR ENFORCEMENT OF THE FOOD LAWS 1. Federal, State, Council 2. Industry alliances , codes 3.

International accreditation Food Hygiene and Safety system(s) HACCP LEGAL REQUIREMENTS actual in NSW Workplace Health and Safety Act NSW 2011 Regulation NSW 2011 (WH&S) NSW Food Act 2003 NATIONAL Food Standards Australia New Zealand

FSANZ 2003 NSW Food Regulation 2010 ENFORCEMENT Local Councils Food Inspectors (Environment / Health Inspectors)

Food Inspectors responsibilities and powers: Provide assistance and advice on all food safety matters Enter and inspect a food business Order a clean-up or close a food business Issuing fines like CAR (Corrective action Report) To take samples

To prevent the sale of contaminated or adulterated food Industry Codes of Practice Codes of practice provide clear guidelines and procedures to cover a range of issues that apply to a particular industry. Example Australian Small Goods Food Safety Guidelines. The Australian Cold Chain Etc

HACCP International accredited Food Safety and Hygiene Management System HACCP is a legal requirement in almost all countries around the world. It indicated that the particular establishment practices good Hygiene and follows a strict FSP. Today a FSP is a part of the Total Quality Assurance System and Program every establishment has to have in order to stay afloat and competetive. A successful FSP based on

HACCP is as well a very successful Money maker / saver and is part of any successful Business Plan. Process Brand Protection & Operational Efficiency Identify Customer needs & Expectations

Risk&Hazard Assessment - Gap Analysis Benchmarking Food Safety Solutions Auditing & Legal Compliance Food Safety Management System (HACCP

based) Good Hygiene Practices Purchasing & Receiving Cleaning & Sanitization Storage HACCP Display & Service Food Recovery Transporting & Holding Training Skills Contaminants Food-Borne illness

Pest Control

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