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Hygiene & Sanitation Practices

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					Hygiene and Sanitation Practices Table of Contents
Our aim ........................................................................................................................... 2 Personal hygiene procedures ......................................................................................... 2 When you should wash your hands ............................................................................ 2 How you should wash your hands .............................................................................. 2 Cuts and open sores .................................................................................................... 2 Clothing....................................................................................................................... 2 Hair ............................................................................................................................. 2 Jewellery ..................................................................................................................... 2 Nails ............................................................................................................................ 3 Disposable gloves........................................................................................................ 3 Personal hygiene and illness ...................................................................................... 3 Subconscious habits ................................................................................................... 3 Contamination ............................................................................................................ 3 Pest control ................................................................................................................. 4 Cleaning equipment and work area ........................................................................... 4 Guidelines for storing cleaning chemicals ................................................................. 4 Washing up ................................................................................................................. 5 Cleaning program ....................................................................................................... 5 Garbage ....................................................................................................................... 6 Food storage ................................................................................................................... 6 Handling of food ......................................................................................................... 6 Thawing of food .......................................................................................................... 6 Heating of food ........................................................................................................... 7 Covering of foods ........................................................................................................ 7 Care of utensils, crockery and glasses ............................................................................ 7 Rotation .......................................................................................................................... 7 Spoilage of canned foods ................................................................................................ 7 Date marking .............................................................................................................. 7 Training checklist ........................................................................................................... 7

Our aim
The store’s Food Safety Policy is to ensure that we provide food that is safe, suitable and free from contamination. Each State and Territory sets out Food Hygiene regulations. Our store has a social, economic and legal responsibility to adhere to these rules. Food handling, personal hygiene and cleaning rules are important and must be followed by all staff members. Remember: excellent personal hygiene is a reflection of your work ethics.

Personal hygiene procedures
When you should wash your hands
        Before and after commencing work After using the toilet After tea and lunch breaks After using a tissue, sneezing or coughing After touching or scratching your nose, beard or facial hair After handling different types of products such as raw and cooked food After handling money or smoking After handling garbage or garbage containers

How you should wash your hands
Use warm water with bactericidal soap. Don’t forget to clean between your fingers, up to your wrists and dry with a disposable towel or air dryers.

Cuts and open sores
Cover all cuts or sores with a coloured dressing, which can be found in the First Aid cabinet. When First Aid supplies are limited, advise your First Aid Officer, who is responsible for ordering and restocking first aid supplies.

Clothing
At the start of each day, all clothing must be clean and tidy and comply with company dress code (See the Induction Booklet). If your clothing is soiled, you should change, as dirty clothing is a source of bacterial contamination. Soiled clothing must be placed in the appropriate washing basket. Failure to do will result in disciplinary action. Aprons should be changed regularly, mainly after handling raw foods and chemicals.

Hair
Approved hair coverings must be worn at all times. The store requires staff members to wear caps and hairnets. Always keep hair clean and tied back.

Jewellery

Must be kept to a minimum and not be worn when handling unwrapped foods as it could fall into the food product.

Nails
Must be clean, well kept and no nail-varnish because if the varnish chips it can fall into the food.

Disposable gloves
These must be worn at all times when handling food and should be changed regularly throughout the day. Use only once and dispose of in the correct bin. Change your gloves after handling raw to cooked food, chemicals, and after touching unhygienic surfaces. Remove gloves when it is necessary to handle money.

Personal hygiene and illness
Remember it is in the company’s best interest to consider the well-being of all staff. Food handlers are required to report any sickness or ailments to their Supervisor. Supervisors are responsible for taking action to control hazards associated with the condition. The store procedures Report to your Supervisor if you have the beginnings of a cold or other related sickness/ailments. Supervisor’s action Assess the seriousness of the illness and counsel the food handler by advising of options available. Avoid sneezing and coughing around food as this carries airborne bacteria and acts as a source of contamination. Options available If the illness is not serious, relocate the staff member to another department not handling food or dealing with the public. If possible, arrange a replacement food handler. Food handlers must inform their Supervisor if they are taking medication. If a serious illness is ongoing, ask the food handler to seek medical advice and encourage the staff member to take time off work using available sick leave.

Subconscious habits
Involuntary movements of the hands can lead to contamination. These are called hand habits and include actions such as patting the hair, scratching or picking at the eyes or nose rubbing the eyes or mouth. These are not conscious actions but control is often difficult to achieve. It is the Supervisor's role to ensure all staff are properly trained and aware of these issues. During your initial training you would have been advised about such habits. Posters are also on display in the staff room and the cleaning cupboards.

Contamination
Contamination occurs when foreign bodies, chemical or bacteria come into contact with a food product. Foreign body contamination occurs when a non-food article, such as hair, fingernail, plastic, stones, insect, becomes mixed with food.

Bacterial contamination Bacteria are micro-organisms, which are tiny living things only visible under a microscope. They are so small that 400 million could fit in a space as tiny as a grain of sand. Chemical contamination This occurs when a substance such as cleaning solvent or insect spray becomes mixed with food. Microbial contamination This occurs when the number of micro-organisms rises to a dangerous level. Cross contamination This is the transfer of bacteria from raw food to ready-to-eat food. Raw meats can contain harmful bacteria but these are usually killed in the cooking process. However, there is a danger that bacteria can be transferred on utensils from raw food to cooked food. Contaminated food is often discoloured, mouldy or off smelling.

Pest control
Safe-guarding food from insects or pests demands constant vigilance. Rats, mice, flies and cockroaches multiply rapidly and spoil far more food than they can eat. Rodents The premises should be inspected for openings from the out side and action taken to secure them against the entry of rodents. Access may be gained through:    Windows Ventilation grills Holes in floors, walls and ceilings

Cleaning equipment and work area
Cleaning Hot water and detergents are normally used to clean kitchen equipment and to remove grease and dirt from kitchen utensils. Detergents are chemicals that when added to water help to remove grease dirt and residues. Detergents don’t kill bacteria but reduce the number present on an article. Disinfecting This will remove vegetative bacteria, but not spores. Disinfecting should be used on all work surfaces, the hands of the food handler, equipment touched by the food handler, cleaning materials and equipment. The best method of disinfecting kitchen equipment is to immerse it in boiling water for three minutes. Sterilising This will remove all bacteria and their spores. Sterilisation can be achieved by the use of steam and chemicals.

Guidelines for storing cleaning chemicals
 Store chemicals away from food

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Store in chemical containers in an upright position Ensure all containers are labelled properly Always follow the manufacturer's instructions Make a fresh solution daily Do not leave cloths, mops or brushes in a disinfectant solution that has been used.

Washing up
The aim of washing up is to remove visible food waste and destroy bacteria. It is very important that all utensils, crockery, cutlery and cooking equipment used for food should be thoroughly cleaned and disinfected each time they are used. Kitchen equipment that is not cleaned is likely to contaminate food that subsequently comes in to contact with food. Washing surfaces Washing surfaces should be cleaned as follows:    Wipe off crumbs and loose dirt Wash with detergent and water at a temperature of 600C using a disposable cloth. Rinse thoroughly with a chemical disinfectant

Pots and pans Cooking vessels should be washed separately from crockery and cutlery. A tap proportioner can be fitted which will draw the correct amount of detergent from a container and mix it with the water. Scouring pads are also available for stubborn stains. Other equipment A cleaning routine should be established for all large items of equipment in use in the kitchen. All equipment that comes in direct contact with food should be cleaned after use. All electrical appliances must be switched off and disconnected before cleaning commences.

Cleaning program
It is the Supervisor’s responsibility to ensure that the cleaning program is carried out as follows. Daily      Bench tops, counters and displays. Tables should be cleaned after use. They should be wiped with a hot damp cloth and disinfected Tea and coffee urns are to be scrubbed with recommended cleaning solution, rinsed thoroughly and air-dried Food scraps and other residue should be removed promptly from the sink strainer to ensure they do not cause blockages Floors should be swept and washed at the end of each day

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Spilt liquid and fats should be moped up promptly to facilitate later cleaning and minimise risk of accidents Refrigerators and cool rooms should be thoroughly cleaned. All removable parts such as shelves, drip trays etc. should be washed with hot water and disinfectant. A warm solution of baking soda (one tablespoon to a litre of water) may be used for the final rinse. This helps combat food odours Bins Whole seating area should be cleaned every Sunday night, including chairs and tables Surface drains and grease traps Walls, doors, ceiling, light fittings, exhaust hoods and ventilators

Weekly 

   

Monthly Cleanliness of the internal atmosphere depends largely on the efficiency of the ventilation system.

Garbage
Garbage bags must be securely tied and placed in the garbage disposal area. At the end of each day all bags must be tied and placed at the garbage area and a new bag placed in the rubbish bin for the start of a new day. A routine check will be carried out weekly by management to ensure the required standard of cleanliness is being maintained.

Food storage
Handling of food
Remember that food must be handled correctly from the time it is received to the time it is sold. Perishable food must be stored at a temperature, which will, as far as is practicable, preserve it from deterioration.        Never store raw food above or near ready to eat food Never fill over the load limit of a freezer cabinet Never defrost and freeze food again Never reheat food more than once. Cover all food on display Hot food should be kept hot Cold food should be kept cold

Thawing of food
Food must be thawed in the refrigerator and never in the open. Once a product has been heated it should be eaten straight away or placed into a food warmer. Lengthy thawing at room temperature will permit a build up of food poisoning bacteria. This

factor is most significant in the case of large food items, the outer parts of which maybe completely thawed out while the centre still remains frozen. The outer parts are those most likely to be infected by careless handling. Thawed products should be cooked or eaten within 24 hours. Holding thawed products for more than 24 hours will allow a possible build up of food spoilage. Even if this is not dangerous to health it may affect the quality of the food.

Heating of food
The temperature control of food and the keeping of food must either be very hot (above 630C) or very cold (below 50C). The temperature of the refrigerator should not be allowed to drop below 10C because ice crystals will form in the food causing loss of texture and quality.

Covering of foods
Food must be covered in the refrigerator to prevent drying out or crosscontamination as absorption of odours can occur. Cling film is useful for this purpose but should be not placed over the food until it has cooled

Care of utensils, crockery and glasses
    Pick up knives and forks by their handles Pick up glasses by their stems Pick up plates by their edges Discard any chipped plates, glasses, damaged utensils, etc

Rotation
Our company policy is to always rotate food using old stock to the front new stock to the back. This is commonly known as first in, first out. Don’t run the risk of selling a customer a product that is not fresh.

Spoilage of canned foods
Once a can has been opened it must be heated as fresh food and stored in a refrigerator, in a sealed container, never left in its tin.

Date marking
All products placed in the refrigerator must display the Date Stored and the Expiry Date. Any special storage conditions necessary should appear after Check Date mark.

Training checklist
Care should be taken at all times to ensure that:   Persons handling food need to achieve a high level of personal hygiene at all times All equipment and utensils used in food process are cleaned correctly

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Cooking utensils are never used to taste food. Food-tasting spoons must not be placed back in food after use. A clean spoon should be used for each sampling Once cooked, a product should be held hot for service at a temperature above 600C.


				
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