FoodSmart Program PDF

1.
FoodSmart food safety program

updated 23 January 2015
Temperature
Time
Cross-contamination
Hygiene
Allergens
2. 2
Business Summary:
Business name:
Proprietor:
Name of your food safety supervisor:
Nature of your business:
Street1:
Suburb:
Postcode:
Business Phone:
Mobile:
Date: 10/03/2016
3. 3
Questionnaire Responses:
Q.1Do you sell food?
Yes
Q.2Do you buy or receive food or ingredients?
Yes
Q.3Do you store dry, cold or frozen food?
Yes
Q.4Do you prepare food and store it to be used later that day or on another day?
Yes
Q.5Do you thaw frozen food?
Yes
Q.6Do you prepare food?
Yes
Q.7Do you cook food?
Yes
Q.8Do you cook food, then cool it and store it to be used later that day or on another
day?
Yes
Q.9Do you reheat food that has already been cooked?
Yes
Q.10Do you serve hot or cold food?
Yes
Q.11Do you display prepared hot or cold food?
Yes
Q.12Can customers serve themselves? (For example, in a self-serve,
smorgasboard or salad bar.)
No
Q.13Do you transport or deliver food?
No
Q.14Do you wrap or package food for customers to take away? (For example, takeaway or home delivery.)
Yes
Q.15Do you provide food at festivals, street festivals, markets or food exhibitions?
No
Q.16Do you use water from a source other than a water authority for drinking or
food preparation?
No
Q.17Do you prepare or sell sushi? (For example, nori rolls and nigiri pieces.)
No
Q.18Do you prepare and sell Chinese-style chicken, roast duck or BBQ pork?
No
Q.20Does your business manufacture and package food?
No
4. 4
Contents:
Introduction
Practices to keep food safe
Purchasing and receiving food
1
9
Storage
12
Thawing frozen food
16
Preparation
18
Cooking Food
21
Cooling and freezing food
25
Reheating prepared food
27
Serving food and displaying food
29
Packaging and transporting food
33
Support programs
Food allergens, intolerances and general information for customers
36
Cleaning and sanitising
42
Supervision of food handlers
44
Food handlers responsibilities
47
Thermometers and equipment
50
Pest control
54
Food recalls and waste disposal
56
Time control
58
Records
Records introduction
61
1-My food suppliers
62
2-My temperature checks of food in cold or hot storage
64
3-My cooking temperature checks
69
4-How I use the 2 hour/4 hour rule for high-risk food
71
5-My probe thermometer accuracy checks
73
5. 5
How to use the food safety program template
Why do I need this template?

As a food business owner, you are legally required to sell safe food. The legislation governing the sale of safe
food is the Food Act 1984, which incorporates the Australia and New Zealand Food Standards Code.
A food safety program is a written plan that describes how you will manage food safety in your business.
It is a legal requirement for class 2 food premises.
Your food safety program documents how you will identify and control hazards in the production, preparation
and handling of food as described in the Hazard Analysis and Critical Control Point (HACCP) system. This
program also species the records that your business must maintain to demonstrate the implementation of the
program and actions taken to keep food safe.
The food safety program will help you to:
s identify when food can become unsafe
s take steps to avoid food becoming unsafe
s follow practices in your business to keep food safe
s use records to monitor food safety and to demonstrate that your business routinely follows these practices
s ensure staff have the knowledge and skills to handle food safely.
As you work through this template you will create your own food safety program for your business.
Using the program, following the advice in it, and keeping the required records will help to ensure that the food
you sell is safe for your customers to eat. Before renewing your registration each year, council needs to be
assured that you are complying with the law so that your business can continue to operate. Your food safety
program will show your council how you are complying with the law.
Updates
This template is one of a number of food safety program templates registered with the Department of Health.
Before using it, check with the department that the version you are reading is still current.
Scope who can use this template?

This food safety program template is for the following food businesses. If you wish to use it, all of the following
must apply to you:
1. Your food business is a retail or food service business. This includes a premises at which you sell food to
the public or prepare food for sale that is ready for immediate consumption. This includes cafs, restaurants,
bakeries or catering kitchens.
2. Your registering council has classied the place that you are operating the business from as a class 2 food
premises under the Food Act.
3. This place might be:
s a building that you operate from regularly, such as a shop or caf
s a building that you use occasionally, such as a hall or kitchen for hire
s a food van, vehicle or trailer (a mobile food premises)
s a portable stall, tent or marquee that you set up at different locations.
Foodsmart Food Safety Program updated 23 January 2015
s part prepare food at a premises, such as a caf, and reheat and serve that food at another premises, such as
a portable stall, tent, marquee or van, or
s are a caterer who part prepares food at your main kitchen and serves it off-site at a variety of locations.
To check whether your activity is class 2, contact your council for advice or go to <www.health.vic.gov.au/
foodsafety>, look under Food business information and follow the links about classication.
This template applies, as set out above, to for-prot businesses, and also to community groups that sell food.
However, if you are a community group, and you sell food only from a
s stall
s vehicle
s building (such as a hall or other location) that you use occasionally
This template can be used if you operate retail or food service activities from a variety of sites. You can use this
template for all of these class 2 premises. For example, if you:
you may prefer to use a shorter template developed especially for community groups. To access this go to
<www.health.vic.gov.au/foodsafety/home/community>.
This template must never be used for a food vending machine as it is not designed for this purpose. Go to
<www.health.vic.gov.au/foodsafety> to nd out what types of programs can be used for these machines.
This template is especially suited to small or medium scale activities. If you are not sure whether this template
is suitable for your business (for example, large scale commercial catering, or complex manufacturing) or your
food handling activities are different to those outlined in this template, you might need to consider getting an
independent food safety program tailored for your business. If you do, the program will need to be audited
by an approved auditor. Alternatively, check the departments food safety website to see if there are other
registered food safety program templates that may be suitable for your business go to <www.health.vic.gov.au/
foodsafety>. You can also discuss your options with your registering council.
Where can I get more help?

Several organisations can assist you:
s Speak with an environmental health ofcer from your local council.
s Call the Food Safety Help Line: 1300 364 352.
s Visit the Food Safety website <www.health.vic.gov.au/foodsafety>.
s Visit dofoodsafely the departments free, online learning program recommended for food handlers.
It covers basic knowledge of food safety and develops food-handling skills see <http://dofoodsafely.health.
vic.gov.au>.
s Business Victoria can assist you with information about setting up a business in Victoria. Call 13 22 15
or visit the website <www.business.vic.gov.au>.
This document has been translated into a number of languages see <www.health.vic.gov.au/foodsafety>.
For further assistance, contact your local council for help accessing interpreter services.
How do I prepare and use a food safety program?

You must keep a copy of your food safety program at your business.
Keep it in the folder provided. (If your copy did not come in a folder, obtain a suitable one for it). As you work
through the following steps make sure the pages you need are in the folder.
1 Identify which of the food safety practices in this template your

business needs to use
Food safety practices refer to specic food handling controls related to food handling and preparation in
your business. These include things such as the receipt, storage, processing, display, packaging and
transportation of food.
By answering all the questions on page 1011 (What practices must I use in my business?) you will know
which sections of this template need to be included in your food safety program.
s Keep the sections that apply to your business together in your folder. Remove unused sections and keep
them in the back of your folder in case you change your food products or processes in future.
s If you indicate Yes next to the Supplementary practices on page 11, you will need to select these from
the Food safety program template supplementary practices section of the template and add them to the
Practices section of your folder.
s Read all the information that you now have in your Practices section. If you are unsure of any practices
check them before you complete this section (page 13).
s Keep the completed program on-site. Follow all of the parts of the program that apply to your business.
s Identify the records you will need to keep as you read each section.
2 Adopt support programs

As well as paying attention to the practices specic to food handling and preparation in your business there
are some practices that support food safety. These are called Support programs and include things such as
cleaning and sanitising, time and temperature controls, pest control, food recalls and waste disposal.
Support programs are an essential part of your food safety program and must be followed by all food businesses.
s Read the Support programs (pages 4570). Make sure everyone in your business understands them.
s Keep these in your folder so you can easily refer to them when the need arises (for example, when training
new staff).
s You must keep records for Support program 5 Thermometers and equipment.
3 Compile records
s As you carried out steps 1 and 2 you will have identied the records you must keep under the program.
s Refer to the Food safety program template records section in this folder or at <www.health.vic.gov.au/
foodsafety> to choose or design the records you will use.
s Make copies of these records and complete them as required.
s Keep your completed records at your business to prove that you are processing and handling food
correctly. These records must be kept for two years. They should be available for review by your food safety
supervisor or on the request of a council environmental health ofcer.
s The records required in this program are the minimum that you must keep.
4 Review
s When you have completed your food safety program and are putting it into practice at your business,
remember to review and update it if your activities change.
s Check your practices and records regularly to identify any problems with equipment or staff knowledge
of food practices. If you identify any issues, take corrective action.
s If you change your food products or processes, make sure to update your food safety program with the
relevant sections from this Template, including the related Records. Review your menu or practices at
least once a year to make sure any changes are picked up and your food safety program is current.
s If it will assist you to monitor your premises, you also have the option of conducting other checks or keeping
any other records based on the food handling that you conduct. For example, it may help you demonstrate
the corrective action you took to x any problems that have arisen. Some documents can also be handy for
day-to-day use, such as a cleaning list or diary. It is your choice as to whether to keep extra records.
s You are also required to inform your council of any signicant changes to your food handling processes.
5 Use the program

s The program is full of useful information about how to handle food. Use it. Dont let it get dusty on the shelf.
Even if your menu and practices do not change, your staff may leave and be replaced. A refresher is a wise
way to keep everyone involved in the business up to date.
How can food in my business cause illness?

Food can cause illness in the following ways:
s Harmful bacteria can multiply on food. When high-risk food is stored at the wrong temperature for too long,
bacteria increase to dangerous levels. These bacteria produce toxins that cause food poisoning. Crosscontamination of food from raw high-risk foods or unhygienic handling can also cause food poisoning.
s Dangerous substances can contaminate food. This can be caused by chemicals (such as cleaning agents,
detergents and pesticides) and other things that should not be in food (such as dirt, hair, glass or stones).
s Allergens are present in some foods. Some people can have a severe or even fatal allergic reaction to
common foods which may be present in food as ingredients or as unintended traces.
The risk of food in your business causing illness depends on the types of food you sell and how you
and others in the business store, prepare and handle food.
What are high-risk foods?

High-risk food or potentially hazardous food means food that contains bacteria that can cause food
poisoning if correct handling practices are not observed. Examples are:
s raw or cooked meats, or foods that contain meats such as hamburgers, souvlakis, dim sims
and small goods
s seafood
s custard and dairy-based desserts such as cheesecakes, custard tarts and soft serve ice cream
s cakes with fresh cream llings
s fruit salads and fruit juices
s cooked, ready-to-eat meals such as rice, pasta, casseroles, soup or foods that contain eggs, beans
or other protein-rich foods such as quiche
s eggs once cracked open for use, and foods containing raw unpasteurised egg (such as home made
mayonnaise, aioli, chocolate mousse, eggnog, hollandaise and barnaise sauces, and desserts with
a custard or crme anglaise base such as tiramisu)
s fresh pasta and soy bean products
s sandwiches and rolls.
Allergens are foods known to cause reactions in allergic people due to an immune response. These can be
severe or even life threatening. Allergens in foods must be clearly communicated to customers.
As distinct to food allergies, some people experience intolerance to certain foods due to a chemical reaction.
Peoples reactions to food intolerances are usually less severe, but eating these foods can make them unwell.
The most common causes of food allergic reactions and food intolerances are:
s cereals containing gluten and their products (that is, wheat, rye, barley, oats and spelt and their hybridised
strains) as described in the national Food Standards Code. Go to Support program 1 on page 46, and
Practice 9 on page 38 for more information.
s shellsh, crustaceans and their products
s eggs and egg products
s sh and sh products
What are allergens and food intolerances?
s milk and milk products

s peanuts and soybeans and their products
s added sulphites in concentrations of 10 mg/kg or more (typically in dried nuts, soft drinks and sausages)
s tree nuts and sesame seeds and their products
s any prepared foods that contain these ingredients.
How can I keep food safe in my business?

Use time and temperature control to limit bacteria growth
s Limit the time high-risk food is in the temperature danger zone of 5C to 60C.
s Return high-risk food to the refrigerator during delays.
s If high-risk food is left in the temperature danger zone of 5C to 60C
for a total time of 4 hours or more, throw it out.
s When cooking, the centre or internal point of high-risk food must reach 75C.
s Hot food must be kept at 60C or hotter.
s High-risk food, if cooled, must cool from 60C to 21C in the rst 2 hours
and then to 5C or cooler in the next 4 hours.
2 hour/4 hour rule

Your business may use the 2 hour/4 hour rule for displaying high-risk food. The 2 hour/4 hour rule uses time to
keep food safe when it is in the temperature danger zone of 5C to 60C.
Total time between 5C and 60C

Under 2 hours
2 to 4 hours
Over 4 hours
What you should do
Ok to use or refrigerate
at 5C or less
Ok to use straight away
Throw away
The total time includes all the time the food has been at room temperature, for example during delivery,
display, preparation and transportation.
Adapted and reproduced with the kind permission of SA Health.
s Keep raw food separate from cooked or ready-to-eat food.

s Use separate utensils and cutting boards when preparing raw and ready-to-eat food.
Handle and store food in hygienic conditions

s Wash hands thoroughly and regularly.
s Use clean, dry, sanitised cutting boards and equipment.
s Rinse cleaning cloths after each use and replace frequently.
s Store food away from contaminants and protected from pests.
Identify or separate foods containing allergens from other foods

s Identify allergens and label or name them in foods on your menu or display.
s Avoid cross-contaminating other foods with foods that contain allergens.
Avoid cross-contamination from other foods, surfaces, hands or equipment
s For more information about food allergies and intolerances visit: <www.health.vic.gov.au/foodsafety>
Allergen awareness and food businesses.
Identify or separate foods to which some people are intolerant

s Identify common foods that cause food intolerance symptoms in some people after consuming them.
Label or name them in foods on your menu or display.
s Avoid cross-contaminating other foods with these foods.
Symbols used in the food safety program template

The following symbols appear in the food safety program template to remind you of specic food safety issues.
Pay attention to
the temperature
of high-risk food.
Pay attention to
the time high-risk
food spends in
the temperature
danger zone of
5C to 60C.
Pay attention
to crosscontamination.
Pay attention
to hygiene.
Pay attention
to allergens.
6. 6
Purchasing and receiving food

Goal: Ensure that food is safe when you purchase and receive it.
What can go wrong?
What can I do?
How can I check?
What if it is not right?
Contamination of food
with bacteria, chemicals
or other things that
should not be in food
Only buy from reliable

suppliers.
Inspect all food deliveries

from your suppliers.
Write or speak to your

suppliers detailing the
conditions you want the
food to be delivered in.
Observe whether the driver

and the truck are clean
and check that the vehicle
is not carrying animals or
chemicals in the same
area as the food.
Reject suppliers that

dont provide food the
way you want it.
Maintain a current list of

your food suppliers.
Make sure food is
protected by proper
packaging and/or
containers.
Transfer all deliveries into
a suitable storage area
as soon as possible.
Examine the packaging

to see if it is damaged.
Reject products in
damaged packaging.
Make sure that all

products are properly
labelled, including
the product name
and address of the
manufacturer, a batch
code or date code,
an ingredient list and
allergen and food
intolerance information.
Reject pre-packaged
foods that dont have
the name and address
of the supplier, a batch
code or date code, and
an ingredient list on
the label.
All products should be

within their best before
or use-by dates.
Dont buy cracked or

dirty eggs.
Reject deliveries if the

inside of the delivery
vehicle is dirty, has
animals on board or is
carrying chemicals
with food.
Reject packaged
food if the supplier
cannot provide
accurate information
about ingredients and
allergens.
Look for any visible signs

of insects, insect eggs or
other items that should
not be in or near food,
such as dirt, glass
and rubbish.
Reject any product that

is contaminated.
Check to see whether

eggs are cracked
or dirty.
Reject any cracked or

dirty eggs received from
suppliers.
Do not use them.
Purchasing and receiving food (continued)

What can go wrong?
What can I do?
How can I check?
Growth of bacteria in
food that spends too
long in the temperature
danger zone of 5C
to 60C
Make sure cold food is

kept at 5C or colder.
Use a probe
thermometer to
regularly measure the
temperature of food
deliveries from each
supplier of
high-risk food.
If food is delivered in
the temperature danger
zone of 5C to 60C,
ask the delivery person
to show you evidence of
the temperature of the
food for the previous
two hours.
Make sure frozen

foods are frozen hard.
Make sure hot food is
kept at 60C or hotter.
For new suppliers,

check the temperature
of deliveries more
often until you are
sure that the food is
meeting temperature
requirements.
Check the temperature
of each delivery for
any supplier you feel
is not consistently
meeting temperature
requirements.
Tap frozen foods to test
that they are frozen hard.
Make sure an employee
of your business is
available to check when
goods are delivered. If
you have an arrangement
with your suppliers for
food to be delivered
outside business hours,
check the food before
storing it.
Reject high-risk foods

that are delivered at the
wrong temperature
or where evidence
of the temperature is
not provided.
Stop purchasing food
from the supplier if it
does not meet your
requirements.
Improve your
transport and storage
arrangements.
If you collect food

from your supplier and
transport it yourself,
check that it is safe
and kept at the right
temperature during
transport and storage.
10
1
Record
You must keep the following information about food that you purchase or receive.
To check
Record
How often
All my suppliers
Record 1: My food
suppliers
It must be up to date. Ensure it includes current suppliers

and also all your suppliers for the previous two years.
What are the risks?

Unsafe food may contaminate other foods and may result in the sale of unsafe food to your customers.
To protect your business, check all food received from your suppliers.
High-risk foods delivered at the wrong temperature can allow bacteria to multiply. This can reduce shelf life and
cause food poisoning.
Damaged packaging may allow bacteria to contaminate food or may be a sign that insects, mice or rats have
eaten or contaminated the food inside. Pests can carry disease and insects can lay eggs on food.
Food past its use-by date can be unsafe.
Pre-packaged food received from suppliers must be labelled and the ingredients listed so that you can give
your customers accurate information about the food you sell. A label will also help you identify food in case it is
recalled. This includes information about the ingredients that are a known source of, or contain, allergens.
You must also be able to provide this information to customers about all other food, including food that is
packaged on-site (and not required to be labelled) or which is supplied unpackaged (such as ready-to-eat food
served to customers). For more information go to Section 9 Packaging and transporting food and Support
program section 1 on allergens.
Foods stored near chemicals can become unsafe and their avour can be affected.
All food must be protected from contamination.
Tips
Check food when you buy it. You need to know whether you are getting what you paid for.
Satisfy yourself that suppliers know that they are required by law to comply with the national Food Standards
Code Part 1.2.1 Application of labelling and other Information requirements, including the standard about
mandatory warning and advisory statements and declarations. All pre-packaged food must be labelled
according to the Code. For more information see <www.foodstandards.gov.au>.
Food you receive should be in good condition, with enough time to sell or use it before the best before
or use-by dates.
To nd out more about food allergens and intolerances and how you may help customers with questions see
<www.health.vic.gov.au/foodsafety>.
For tips on using a probe thermometer to take food temperatures see page 63.
11
Storage
Goal: Ensure that stored food remains safe.
What can go wrong?
What can I do?
How can I check?
Food poisoning bacteria

can grow quickly in highrisk foods if they are not
stored at the correct
temperature
Store cold food at

or below 5C.
Measure core
temperatures of highrisk food stored in the
refrigerator using a
probe thermometer
regularly (at least
one check a day).
If refrigeration units are

not keeping food at or
below 5C, adjust the
settings or contact a
refrigerator specialist.
Store frozen food at

or below 15C.
Make sure the freezer
and refrigerator or
cool room can keep
food at the right
temperatures. Check
that thermometers are
reading accurately.
Keep high-risk foods
(such as meat and
seafood), and any raw
egg products (such as
chocolate mousse or
mayonnaise), or raw
eggs used to make
such products under
refrigeration when not
in use.
Make sure high-risk food

is date-coded, including
the date the product
was opened/repacked.
If frozen food is warmer

than 15C, test whether
it is frozen hard. If yes,
then it is still ok to use
(page 21).
Check your completed
food temperature
records (Record 2)
to ensure that safe
food temperatures
are maintained.
7. 7
If frozen food shows

signs of thawing, either
continue thawing and
use it immediately,
or discard it.
Throw out high-risk
foods if you suspect
they have not been
stored correctly.
If using remote
temperature monitoring
IT systems, refer
to the Department
of Health Guide to
remote monitoring of
temperatures in food
storage units for advice
on how to check and
monitor the operation of
your system. Access the
guide at <www.health.
vic.gov.au/foodsafety>.
Examine date codes
regularly.
Throw out food once

its use-by date
has passed.
Follow the
manufacturers
instructions for storing
opened products.
12
2
Storage (continued)
What can go wrong?
What can I do?
How can I check?
Regularly check that

stored foods are not at
risk of contamination.
Dispose of any
unlabelled food you
cannot identify, or
which you suspect has
become contaminated.
Mark food prepared on

the premises with the
date it is made.
Rotate stock and use
older stock rst to make
sure foods are not kept
too long.
Food can be affected by
non-food contaminants
(chemicals, pests, other
materials) or allergens
After opening food,

reseal the container
or put food into clean,
food grade containers.
Label containers with the
product, batch number,
ingredients and date
or keep the ingredient
information on le. This
will ensure you know
the ingredients (for
example, to identify
any possible allergens).
If non-allergenic food
may be contaminated
with an allergen, make
sure that it is not used in
the preparation of food
that is intended to be
allergen free.
If food may include
allergens, follow the
instructions on pages
47 and 48 about making
information available to
customers and staff.
Store foods known to

contain allergens in a
way that prevents them
from contaminating
other foods.
Keep all storage areas
clean and keep food off
the oors so that you
can clean them easily
and regularly.
Check storage areas.
Improve cleaning and

layout of storage areas.
If food is not packaged,

ensure it is adequately
protected from
contaminants.
13
Storage (continued)
What can go wrong?
What can I do?
How can I check?
Protect food from pests.
Regularly check
premises and vehicles
for signs of pests.
Repair premises and

vehicles to prevent
entry of pests.
Inspect bait stations

and look for signs of
pest activity, such
as droppings, webs
and feathers.
Lay baits where

appropriate.
Regularly check
that food, utensils,
equipment and
tableware are clean
and stored away from
chemicals.
Throw out food if you

suspect it has been
contaminated.
To keep pests out of

storage areas, keep
the walls, doors and
windows of the building
and any vehicles in
good repair.
Store food away from

chemicals.
Store utensils,
equipment and
tableware so that
they remain clean
and are protected
from contamination.
Store ready-to-eat food

separately from raw food
in a separate refrigerator
or freezer.
If this is not possible,
store ready-to-eat food:
s above raw food
Throw out food that

shows signs of pest
damage or which
you suspect may be
contaminated.
Clean and sanitise any

utensils, equipment
or tableware if you
think they have been
contaminated.
Replace damaged
utensils and equipment.
Dispose of tableware
that is chipped,
broken or cracked.
Cold ready-to-eat
food can be crosscontaminated with food
poisoning bacteria
Regularly check stored

food to see that it is not
at risk.
Throw out ready-to-eat

food if you suspect it has
been contaminated.
Make sure that water

and condensation from
one food cannot drip
onto other food.
s in a separate part
of the refrigerator/
freezer
s in covered containers.
14
2
Record
To check
Record
How often
Temperature of foods in
cold storage
Record 2: My temperature Check and record the temperature at least once

checks of food in cold or
a day of a high-risk food that is kept in each
hot storage
freezer, refrigerator and cool room.
What are the risks?

s Check stored food to ensure that it is not left in dangerous conditions. For example:
High-risk food held at room temperature, which is in the temperature danger zone of 5C to 60C,
can promote the growth of food poisoning bacteria and cause illness when eaten.
s Some packaged foods will have a shorter shelf life after they are opened.
s Bacteria from raw or spoiled food can drip onto ready-to-eat food and cross-contaminate it.
s Food that is not properly wrapped or covered in storage can become contaminated by bacteria, foreign
objects, dirt, chemicals or allergens.
s Food containing allergens may contaminate other food.
Tips
Store food in accordance with the manufacturers instructions.
To nd out more about storing foods containing allergens and how you may help customers with questions,
see <www.health.vic.gov.au/foodsafety>.
Dont crowd the storage area (including the cool room or freezer).
If you are concerned about pests, consider hiring a professional pest control service.
Store whole eggs in cool rooms or refrigerators wherever possible and make sure they are kept dry and clean.
Dont overload freezers or refrigerators.
Have refrigerators and cool rooms regularly checked and serviced by a qualied technician.
During a power failure, keep all cool room and refrigerator doors closed. Check the temperatures of all food
when the power is restored. Follow the advice on the departments website at <www.health.vic.gov.au/
foodsafety/bus/emergency_situations>.
15
Thawing frozen food

Goal: Ensure that food is thoroughly defrosted before cooking, and that defrosting does not contaminate
other food.
What can go wrong?
What can I do?
How can I check?
Growth of food
poisoning bacteria
Make sure that frozen

foods especially
poultry, seafood,
large joints of meat
or kebab spits are
thoroughly defrosted
before cooking or follow
the manufacturers
instructions.
Ensure that foods are

fully defrosted by:
Defrost for a longer

period.
s checking for ice in

the food using a
skewer or a probe
thermometer
Defrost smaller amounts,

which will defrost
more quickly.
Do not refreeze
defrosted or partially
cooked food a second
time. Use it immediately
or date code and
refrigerate it.
Regularly look at where

and how food is being
defrosted.
Keep defrosting food

from touching cooked
and ready-to-eat foods
and make sure raw meat
or seafood juices do not
drip onto other foods.
Regularly inspect to see

whether defrosting food
is kept separate from
cooked and ready-to-eat
foods.
Defrosting raw meat and

seafood can crosscontaminate cooked and
ready-to-eat foods
8. 8
s checking that poultry

joints are exible.
Defrost only the
amount of food you
plan to cook.
Use any refrigerated
defrosted food by
the date code.
Dispose of ready-toeat foods that may
be contaminated by
defrosting food.
Throw away thawed
food if uncovered or in
damaged packaging.
Clean and disinfect
contaminated areas.
16
3
What are the risks?

Food poisoning bacteria can grow in food that is not defrosted properly. If food is still frozen or partially frozen,
it will take longer to cook. The outside of the food could be cooked, but the centre might not be, which means
it could contain food poisoning bacteria.
The safest place to thaw frozen food is in the refrigerator or cool room. This takes longer than at room
temperature so you have to plan ahead. Some food can take as long as two days to thaw completely.
To prevent cross-contamination when defrosting, keep meat, poultry and seafood separate from other food
and in suitable containers. Make sure juices from thawing food do not drip onto or contact other food as this
can cause cross-contamination.
Tips
Food must be thoroughly defrosted before cooking, unless the manufacturers instructions tell you to cook
it from frozen (for example, ready-to-eat foods, such as frozen meals or individual quick-frozen foods).
Whatever method you use to defrost food, try to use the food as soon as it is defrosted.
If you defrost a lot of foods in your business, consider setting aside refrigerator space specically for
defrosting or using a special defrosting cabinet.
If food is thawed using cold running water, it should be placed in a clean container that does not retain water
(such as a colander), and the water should be of drinkable quality. (This method is not recommended as it
uses a lot of water.)
Food can be defrosted quickly in the microwave oven using the defrost setting. Foods defrosted in this
way should be cooked immediately, as the temperature of the outside of the food is usually different to the
temperature of the inside of the food. This allows food poisoning bacteria to grow rapidly. Throw away any
high-risk food thawed in a microwave and left to stand for more than two hours.
When its not possible to defrost food in the refrigerator or chiller, defrost it on a bench. Make sure the food
does not stay in the temperature danger zone of 5C to 60C for more than a total of four hours before it is
eaten. Place food in a covered dish or container to make sure it is does not get contaminated and does not
contaminate other foods.
17
Preparation
Goal: Ensure food does not become contaminated during preparation
What can go wrong?
What can I do?
How can I check?
Growth of food
poisoning bacteria
in food
Make sure that the time

high-risk food spends in
the temperature danger
zone of 5C to 60C is
as short as possible
up to a cumulative total
of four hours.
Regularly look at how

food is being prepared.
Only take from the

refrigerator the amount
of food you can prepare
within a safe time period.
Wash hands before

handling ready-toeat food, equipment
and utensils and use
gloves correctly where
appropriate.

food is being prepared.
Cross-contamination of
ready-to-eat food with
food poisoning bacteria
from hands, utensils,
cloths, surfaces, foods
(for example, high-risk
foods such as meat,
seafood, poultry or
eggs, or raw vegetables)
or other items.
Cross-contamination
of non-allergenic foods
with allergens from
other foods, cooking
equipment and surfaces
that have been in
contact with allergens.
Measure the amount of

time that preparation
processes take.
Throw away single-use

items (for example,
disposable food
containers or gloves)
after using them.
Dispose of food if you

are not condent that it
has been safely handled.
If food may include

Check with your council

environmental health
ofcer if you need
advice about using
gloves properly.
Clean and sanitise

cleaning cloths regularly
and replace them when
they are no longer
suitable for use.
Return food to the

refrigerator if there
are delays.
may be contaminated
allergen free.
Handle food as little as

possible. Use tongs or
other utensils where
appropriate.
Use clean, sanitised

equipment and utensils.
9. 9
Inspect equipment,
utensils and cloths
regularly to make sure
they are clean.
Check single use items

are not re-used.
Replace with clean

equipment, utensils
and cloths.
Review cleaning
schedules and practices.
Repair or replace
equipment that cannot
be properly cleaned.
Train staff.
18
4
Preparation (continued)
What can go wrong?
What can I do?
How can I check?
If possible, use clearly

dened chopping boards
and benches for raw and
ready-to-eat foods.
Inspect any benches

and chopping boards
intended to be used
solely for ready-to-eat
foods and ensure they
are only used for
that purpose.
Review cleaning
schedules and practices.
If benches, chopping
boards and other
equipment are used
for raw and ready to
eat foods, you must
separate raw foods
and ready-to-eat-foods
by preparing them at
different times.
Wash and sanitise all

equipment and surfaces.
Wash and sanitise all

equipment and benches
between uses.
Cross-contamination of
ready-to-eat fruit and
vegetables with food
poisoning bacteria found
in soil (from manure or
bad quality water)
When preparing fruit,

vegetable and salad
ingredients:
Eggs can contain

salmonella bacteria which
causes food poisoning.
Bacteria on the outside
of the shell can enter the
egg through cracks that
are sometimes too ne
to see. Once inside the
egg, bacteria can grow,
increasing the risk of illness
Inspect the food to see

that it is free of dirt.
Wash thoroughly
or throw out.
Handle and store

eggs and raw egg
products safely.
Check that only clean,

uncracked eggs are
being used.
Do not top up raw

egg products from
different batches.
Ensure staff know not

to top up batches
of raw eggs.
Throw out raw egg

mixtures and raw egg
products if you suspect
they have been in the
temperature danger
zone of 5C and 60C
for more than four hours.
s peel, trim or remove

the outer parts, as
appropriate
s wash them thoroughly
in clean drinking water
(ideally in a separate
sink used only for
food preparation.
If this is not possible,
thoroughly clean
the equipment used
afterwards)
s clean and sanitise
chopping boards and
work surfaces before
preparing other foods.
Once eggs are broken,

use them immediately
wherever possible.
19
Preparation (continued)
What can go wrong?
What can I do?
How can I check?
Spreading Salmonella
bacteria from raw egg
to ready-to-eat foods
through handling or the
use of contaminated
kitchen implements
(such as blenders)
Do not wash eggs the

shell becomes more
porous when wet,
making it easier for
bacteria to get into the
egg. If you are using
your own eggs and they
need to be cleaned refer
to <www.depi.vic.gov.
au/agriculture-and-food/
livestock/poultry-andeggs/poultry-legislationregulationsand-standards/
food-safety-for-eggproducers/producingsafe-eggs-at-home>
Ensure staff know

how to handle raw
egg products safely,
including not topping
up batches of raw
egg product.
Throw out raw egg

products if you suspect
they have come from
batches that have been
mistakenly topped up.
If you cannot prepare raw

egg products safely then
consider alternatives,
such as pasteurised
egg products.
What are the risks?

Raw food contains bacteria, so its important to follow hygienic practices to prevent food poisoning
and keep food safe.
Preparation brings food out of safe storage and exposes it to food safety risks:
s If food is left too long out of refrigeration, bacteria can quickly multiply and cause food poisoning.
s Bacteria can be transferred to food from unwashed hands and clothing. This can contaminate it, even
when using gloves.
s Bacteria can be transferred to food from equipment and utensils and contaminate it.
s Bacteria on raw food, including food used for garnishes, can contaminate cooked or ready-to-eat food.
s Foreign objects, such as dust or pest droppings, can come into contact with uncovered food and
contaminate it.
s Allergens can spread from one type of food to another from surfaces, hands and equipment.
2 hour/4 hour rule

The 2 hour/4 hour rule uses time and temperature control to keep food safe during preparation. If you use
this rule in your business, refer to page 68 for more details.
Tips
Wash ready-to-eat fruit and vegetables on the day you intend to use them.
Make raw egg products daily in small batches rather than in large containers.
When breaking eggs, minimise contact between the shell and the contents of the egg.
To nd out more about allergens and food intolerances and how you may help customers with questions,
20
10. 10
Cooking food
Goal: Ensure that food is properly cooked.
What can go wrong?
What can I do?
How can I check?

can survive and cause
illness if food is not
properly cooked
Cooking food thoroughly

will kill most food
poisoning bacteria.
To do this you must
ensure that the core
temperature reaches
75C or hotter.
Use a probe
thermometer to measure
thickest part or centre
of the food.
Cook the food for longer.
Use cooking time and

cooking equipment
temperatures to ensure
that food reaches 75C
or hotter and is cooked
to the manufacturers
instructions.
Regularly measure the

temperature of the
thickest part of the
food using a probe
thermometer. Look at
how it is being cooked:
To ensure it is completely
cooked, grill or fry meat
(including chicken) that
has been cooked on
a kebab/spit on a hot
plate before serving it
to the customer. This is
to make sure it is fully
cooked and safe to eat.
Increase the temperature

of the cooking
equipment.

food temperature
records (Record 3) to
ensure that safe cooking
temperatures are
maintained.
s Liquids should bubble

rapidly when stirred.
Review your cooking

method. Increase the
time or temperature, use
different equipment or
reduce portion sizes.
Repair or replace
equipment.
s Ensure the largest

piece of meat in
stews and curries is
cooked through.
s Combination dishes
(for example,
Shepherds pie)
should be steaming
in the centre.
s Processed meat
products (for
example, sausages
and burgers) should
be hot through with
no pink or red in
the centre.
s Poultry should be fully
cooked through to
the thickest part of
the leg.
Monitor the serving
of food.
21
Cooking food (continued)

What can go wrong?
What can I do?
How can I check?

can survive and cause
illness if food is not
properly cooked
Some foods can be

cooked to customer
preference (for example,
rare or medium-rare
steaks or sh). In such
cases the internal
temperature does not
have to reach 75C.
Monitor how food is

cooked:
Cook the food for longer.
s All outside surfaces

of whole sh, whole
joints of meat or
steaks should be fully
cooked (for example,
by sealing in a pan).
Review your cooking

method.
s The colour and

texture of sh should
change at the centre
or near the bone
during cooking.
s Shellsh such as
prawns and crabs
should change colour
and texture during
cooking.
s The shells of shellsh
(for example, mussels
and clams) should
open and the esh
inside should have
shrunk during cooking.
If any high risk food is
not thoroughly cooked
it is very important
to ensure that the
time it remains in the
temperature danger
zone of 5C to 60C
is as short as possible.
Serve these foods as
quickly as possible.
Refer to Support
program 8 Time control.
22
5
Cooking food (continued)

What can go wrong?
What can I do?
How can I check?

can survive on meat
cooked on a spit and
cause illness if food is
not properly cooked
All meat on a spit needs

to be thoroughly cooked
once cooking has
started.
Use a probe
thermometer to measure
thickest part or centre of
the food.
If food does not reach

75C on the spit then
either:

food temperature
records (Record 3) to
ensure that safe cooking
temperatures are
maintained.
or
Do not leave it out

overnight.
Left-over cooked meat
must be stored safely.
s complete the cooking

on a hotplate or pan,
s discard the meat.

Partially cooked meat
must not be stored
for later use.
Follow Practices 6
Cooling and freezing
food to keep the
food safe.
Follow the instructions
on packaging for
soaking and cooking.
Monitor how the food is

prepared.
To check
Record
How often
To check that cooking

temperature reaches
75C or above
Record 3: My cooking
temperature checks
At least once a month
Some dried pulses

(such as red kidney
beans) contain natural
toxins that could make
people ill unless they are
destroyed by soaking
and cooking
Ensure the instructions

are followed. If there
are no instructions with
the product, check in
a reliable recipe book.
Records
23
What are the risks?

Raw or under-cooked foods are the main source of bacteria in the kitchen. Food poisoning bacteria multiply
rapidly when they are in the temperature danger zone of 5C and 60C, if food is not thoroughly cooked or
when cooked foods come into contact with raw food.
Boiling soups, sauces, gravies and casseroles can reduce bacteria. However, some bacteria can survive this
and must be handled with care. If food is not handled safely before cooking, it may still be unsafe to eat even
after cooking.
Allergens can contaminate non-allergenic food via equipment, surfaces and hands.
2 hour/4 hour rule

The 2 hour/4 hour rule, which uses time and temperature control to keep food safe, is an important way
to keep food safe during cooking. If you use this rule in your business, refer to page 68 for more details.
Tips
Create recipe cards for staff with clear instructions on cooking times and temperatures and adjust
if necessary.
Preheat cooking equipment before use; otherwise food will take longer to cook and cooking times in recipes
or the manufacturers instructions may not be long enough to kill bacteria.
To check a pork joint or rolled meat joint, insert a skewer into the centre until juices run out. The juices
should not have any pink or red in them. Turn meat and poultry during cooking as this helps it to cook more
evenly. Check the core temperature of foods with a probe thermometer.
Avoid cold spots in liquid dishes by stirring frequently.
Before cooking mussels and clams, throw away any with open or damaged shells.
For more information on allergens and food intolerances see <www.health.vic.gov.au/foodsafety>.
24
11. 11
Cooling and freezing food

Goal: Ensure cooked food is safely cooled or frozen.
What can go wrong?
What can I do?
How can I check?
Growth of food
poisoning bacteria
Reduce the temperature

of cooked food to
below 5C as quickly as
possible after cooking.
Use a clean and

sanitised probe
thermometer
to check the
temperature at the
centre of food.
If food is above 21C after

two hours place on top of
an ice tray.
Within two hours,

place cooked food
in cold storage.
(A longer initial cooling
time may be required for
large whole meat joints
more than 2.5kg to
ensure that they do not
increase the temperature
of the cold storage unit
when refrigerated).
Use it every hour or

so to measure the
drop in temperature
over time.
Where possible, reduce the

volume of the food to assist
with faster cooling. Monitor the
temperature drop and ensure
safe handling.
Throw away high-risk food if the
cooling time from 60C to 21C
exceeds two hours, or exceeds
four hours to 5C.
Improve cooling procedures
and facilities.
Cool high-risk food from

60C to 21C within
two hours. Once food
has cooled to 21C, put
it in the refrigerator or
freezer and cool to 5C
or colder within the next
four hours.
When food stops giving
off steam it can be
placed in cold storage.
Cross-contamination
of cooked food
with food poisoning
bacteria from raw
food or other nonfood contaminants or
allergenic materials
Cool food in clean food

grade containers in an
area away from raw
food or other sources
of contamination.
Place food over an ice
tray to cool and protect
from contamination.
Food handlers must
follow good standards of
personal hygiene in order
to avoid contamination
especially if food has
to be handled while
still warm.
Check that cooling

food is not at risk of
contamination.
Throw out any cooled food

if you suspect it has been
contaminated.
If non-allergenic food may be
contaminated with an allergen,
make sure that it is not used in
the preparation of food that is
intended to be allergen free.
If food may include allergens,
follow the instructions on
pages 47 and 48 about
making information available
to customers and staff.
25
What are the risks?

Cooling hot food too slowly can allow bacteria to multiply and cause food poisoning. To avoid this, high-risk
food must be cooled from 60C to 21C within two hours and then cooled to 5C or colder within the next
four hours.
2 hour/4 hour rule

The 2 hour/4 hour rule, which uses time and temperature control to keep food safe, is an important way
to keep food safe during cooking. If you use this rule in your business, refer to page 68 for more details.
Tips
Remove cooked food from the heat source and allow it to stand until the temperature drops to
approximately 60C.
Spread food out to cool it faster or divide it into smaller batches in shallow containers (less than 10cm deep).
If you have access to a blast chiller, use it to chill hot foods quickly and safely.
Stir hot liquid while it is being chilled.
Place containers of hot food in cold water or an ice bath to cool the contents more quickly. Move hot food to
a cooler area where it will cool more quickly.
Do not put hot food straight from the oven or stove into the refrigerator, cool room or freezer because it can
raise the temperature of other food and allow bacteria to grow.
Label food that has been cooled and placed in covered containers, including the type of food and the time
and date, before placing it in the refrigerator, cool room or freezer.
To nd out more about storing food containing allergens and how you may help customers with questions,
26
12. 12
Reheating prepared food

Goal: Ensure food is reheated quickly and thoroughly.
What can go wrong?
What can I do?
How can I check?

can survive if food is not
properly reheated
Reheat food thoroughly

to kill food poisoning
bacteria.
Use a probe
thermometer to
regularly measure the
temperature of the
thickest part of the food.
Increase the reheating

time or temperature.
Always reheat food until

it is hot (75C or hotter)
all the way through.
Use cooking time and
cooking equipment
temperatures to
achieve this.
Do not use bain-maries
to reheat food.
Check that:
s reheated food is hot
(steaming) all the way
through
s liquids bubble rapidly
when stirred.
Reduce the portion size

of food being reheated.
Review your reheating
method.
Adjust recipe cards
or equipment settings
if necessary.
Repair or replace
equipment.
Reheat according to
the manufacturers
instructions.
Only reheat food
once and discard
any left overs.
Cross-contamination
of food through poor
personal hygiene or from
raw food to reheated
food, or allergenic to
non-allergenic foods
Follow the instructions in

the Preparation section
(pages 2325) to limit
risks of contamination.
Protect food from
cross-contamination by
using clean utensils
and equipment during
any handling.

food is being reheated.
Throw away food if you

suspect it has been
contaminated.
may be contaminated
allergen free.
If food may include
27
What are the risks?

Reheating food safely means cooking it again, not just warming it up. Bacteria can survive in cooked reheated
food if it is not heated to at least 75C in the centre. Some bacteria can even survive cooking.
Bacteria introduced after cooking may multiply if reheating is inadequate, making the food unsafe. Bacteria can
be transferred to food from unwashed equipment, utensils and hands.
Tips
Where possible, stir or mix food to make sure there are no cold spots and the food is evenly reheated.
Preheat equipment such as ovens and grills before use. If food takes longer to reheat than the
recommended reheating times in recipes or the manufacturers instructions it may not be long enough to
kill bacteria.
If you are reheating food in a microwave, follow the manufacturers instructions, including advice on standing
and stirring. Manufacturers have tested their instructions to make sure that foods will be properly reheated.
When food is microwaved, it can be very hot at the edges and still be cold in the centre. Regular stirring
helps to prevent this.
To nd out more about reheating food containing allergens and how you may help customers with
questions, see <www.health.vic.gov.au/foodsafety>.
28
13. 13
Serving food and displaying food

Goal: Ensure food is displayed and served in a manner that keeps it safe.
What can go wrong?
What can I do?
How can I check?

can grow over time if
hot holding units break
down, are not turned
on or are not set to the
correct temperature
Serve reheated food as

quickly as possible
or maintain it at 60C
or hotter.
Measure the
temperature regularly (at
least once a day).
If food sits at less than 60C

for less than two hours:
Check that hot holding

equipment is hot
before use and use a
temperature setting that
will keep the food at
60C or hotter.

food temperature
records (Record 2)
to ensure that safe
food temperatures are
maintained.
s reheat it to 75C
or hotter, serve
immediately and
discard any leftovers,
or
s reheat it to 75C or
hotter, maintain at
60C or above during
service and discard any
leftovers, or
s cool it to 5C or colder
and refrigerate it.
Remember you should
only reheat food once.
If the temperature of the
food is less than 60C
for more than four hours,
discard it.
Adjust equipment if
necessary and discuss
with your staff.
Growth of food
poisoning bacteria in
ready-to-eat food if
cold holding units break
down, are not turned on
or are not at the correct
temperature
Display cold food

at 5C or below.
Measure the
temperature of food
in display units by
measuring its core or
surface temperatures.
food temperature
records (Record 2)
to ensure that safe
food temperatures are
maintained.
If the temperature of
food is greater than
5C for:
s less than two
hours, use the food
immediately or return
to refrigerated storage
s more than two hours
and less than four
hours, use the food
immediately
s more than four hours,
discard the food.
Adjust equipment if
necessary and discuss
with your staff.
29
Serving food and displaying food (continued)

What can go wrong?
What can I do?
How can I check?
Contamination of selfservice food by staff or

customers
Use separate display

units or physical barriers
between raw and
cooked or ready-to-eat
foods.
Check that food display

units are being used
correctly.
Ensure staff know how

to keep raw and cooked
or ready-to-eat foods
separate.
Make sure that staff

and customers use a
different serving tool or
utensil for each food
item or dish.
Check that utensils are

being used correctly.
Ensure utensils are used

correctly.
Make sure the display

unit, utensils and cloths
are clean and sanitised
before use.
Inspect equipment,
utensils and cloths
regularly to make
sure they are clean
and sanitised.
Replace used or dirty

equipment with clean
equipment, utensils
and cloths.
Do not re-use single-use

items after use, including
straws, paper towels,
cups and plates.
Check that single-use

items are thrown out
after use.
Throw out food if you

are not condent that
it is safe.
Make sure food is

protected and/or covered
where appropriate (for
example, sneeze guards
or covers).
Check that food is

being protected.
Remove food that may

have been contaminated
immediately and discard.
If food is packaged,
make sure the
packaging is not
damaged or broken.
Check packaging.
Use clean, dry labels

on food and garnishes.
Check labels
and garnishes.
Have trained staff

supervise food areas so
they can act immediately
if food is contaminated.
Check staff are

monitoring the selfservice food closely.
Replace soiled cloths

and serving utensils with
clean ones regularly
during service.
Repair or replace
equipment that cannot
be properly cleaned.
30
8
Serving food and displaying food (continued)

What can go wrong?
What can I do?
How can I check?
Cross contamination of
food with food poisoning
bacteria
Never reuse self-serve,

Check that left over selfhigh-risk food that is either serve food is not reused.
cooked or ready-to-eat.
Check that batches of
Replace food displays
food are not mixed.
with completely fresh
batches of food.
Never mix old food with
fresh batches of food
(for example, sandwich
ingredients, salads,
pizza toppings or
foods containing
uncooked egg).
Food is contaminated
by allergens, and a
person who is allergic
becomes sick
Ensure that unpackaged

and ready-to-eat foods
containing known allergens
are stored, processed and
displayed separate from
other foods.
Use separate utensils.
Train staff so they
know how to handle
and serve food in a way
that prevents foods
becoming contaminated
with allergens.
Check that staff are

handling food correctly.
Check that displays and
serving of food prevent
cross-contamination of
foods with allergens
by staff or customers.
Check that self-serve
areas are actively
supervised.
Check that allergen

information is either
displayed with food, or
Ensure accurate
that staff can answer
information about
customer queries
ingredients is available for about ingredients.
customers with allergies
or food intolerances.

Throw out unused selfserve food. Ensure staff
know not to re-use it.
Ensure staff know not
to mix batches of food.
Throw food out if you
suspect it may be unsafe.
Train staff.
If non-allergenic food may
be contaminated with an
allergen, make sure that it
is not used in the
preparation of food that
is intended to be
allergen free.
If ready to eat food
served at the premises
may include allergens,
make sure that
information about the
allergens is displayed
with the food or is
available on request.
Records
To check
Record
How often
Temperature of food kept

in hot display
Record 2: My
temperature checks
of food in cold and
hot storage
Check and record the temperature at least

once a day of one high-risk food in each hot
holding unit (such as a bain-marie).
If food is on display or available for

customers to serve themselves,
and the food is out of temperature
control.
Record 4: How I use

the 2 hour/4 hour rule
for high-risk food
Write down your usual practice and make

sure you and your staff understand the rule
31
What are the risks?

The display and self-service of food can be a high-risk practice since untrained people may have access to the
food. Food can become contaminated in a number of ways:
s Food poisoning bacteria can multiply if food spends too long in the temperature danger zone of 5C
to 60C.
s The mixing of new and old batches of food can spread food poisoning bacteria.
s Foreign objects that fall into, or come into contact with, uncovered food may contaminate the food.
s Poor food handling can contaminate food.
s Customers may contaminate food.
s Cross-contamination can occur if raw and ready-to-eat foods are stored in the same area.
s Cross-contamination can occur if utensils, surfaces or equipment come into contact with both allergenic
and non-allergenic foods.
s If hot food is not fully cooked before being placed in hot holding units, food poisoning bacteria will increase
in large numbers and may cause food poisoning.
s If hot food is held at lower than 60C, bacteria can multiply and cause food poisoning. Bain-maries or hot
holding units are designed to keep hot food hot, but must not be used for reheating food as they cannot
reach 75C within one hour. If a bain-marie tray is overloaded, the temperature of the food may not be
maintained at 60C or hotter.
s If high-risk cold food is stored near lights on the cold display unit it may become too warm, which may
cause food poisoning bacteria to multiply.
Tips
Displaying and serving food
Inform suppliers that they are required by law to comply with the Food Standards Code labelling and
other information requirements, including Mandatory warning and advisory statements and declarations.
All packaged food must be labelled according to the Code. For more information, check <www.
foodstandards.gov.au>.
For more information about allergens, visit <www.health.vic.gov.au/foodsafety>.
Hot holding of prepared food

Do not overload bain-maries.
Review the amount of food held in bain-maries or call a technician if they cannot maintain food
at 60C or hotter.
Display and serving of cold food

Pre-cool the display unit to 5C or cooler before use.
Dont prepare food too far ahead of when it will be served.
If using remote temperature monitoring IT systems, refer to the Department of Health Guide to remote
monitoring of temperatures in food storage units for advice on how to check and monitor the operation
of this system. See <www.health.vic.gov.au/foodsafety>.
32
14. 14
Packaging and transporting food

Goal: Ensure food is packaged and transported in a way that:
s protects it from the likelihood of contamination
s keeps it at a temperature to maintain safety and suitability
s provides customers with accurate information about the food.
What can go wrong?
What can I do?
How can I check?
from inappropriate or
damaged containers
or packaging
Store and package food in foodgrade containers or packaging

that is suitable for the food and
for any processes that follow (for
example, refrigeration, freezing
or microwaving). Follow the
manufacturers instructions for use.
Regularly check
that containers and
packaging are intact
and undamaged.
Throw out food

that has been
contaminated.
Use clean food grade containers

and equipment.
Inspect the quality

and function of
packaging areas,
vehicles and
equipment.
Cross-contamination
of food with food
poisoning bacteria
or foreign matter or
allergens in
the packaging area
or by equipment
Clean and sanitise the food

packaging area and machinery
before starting work and make
sure it is free from things that
could contaminate food such as
dirt, dust, insects, glass, metal
and plastic.
Maintain food packaging machinery
with food-grade lubricants and
make sure these products do not
contaminate food.
Check that label and

product information is
accurate.
Inspect premises
and vehicles to see
whether different
foods are stored
separately and
in food-grade
containers.
Repackage foods
appropriately.
Throw out any food

that may be unsafe.
Improve vehicles,
containers, packaging,
equipment and
procedures.
may be contaminated
sure that it is not used
in the preparation of
food that is intended to
be allergen-free.
If food may include
47 and 48 about
making information
available to staff
and customers.
Not meeting
requirements in
the national Food
Standards Code to
include important
information for
customers on labels
or when you display
food, or to make
information available
on request. Failure
can cause harm to
some customers and
may mislead others.
The Code applies in different

ways, depending on how food is
handled and sold on site.
Correctly label any pre-packaged
food that under the Food
Standards Code that must bear
a label and meet requirements.
For example, any
Check that practices

and labels meet
the requirements
that apply to your
business. Review
regularly, especially
for new foods.
Change practices and

labels so that they
comply with the Food
Standards Code.
s pre-packaged food you sell

that you received in that
package from another food
business, or
33
Packaging and transporting food (continued)

What can go wrong?
What can I do?
How can I check?
Check vehicles and

containers.
Dispose of any food

that you suspect
has become
contaminated.
s food which you made and

packaged at another site.
For other food, make sure the
required information is available
as set out in the Code.
For more information, go to the

Food labelling and information
requirements section on
pages 4951.
with food poisoning
bacteria or nonfood contaminants
or allergens during
transport
Load vehicles so that different

foods remain separate and
cannot be mixed.
Minimise the time food is
in transit.
Only transport food in
vehicles that are designed
for food transport.
Only prepare food in vehicles
set up for food preparation.
Ensure vehicles used for
transport, preparation or sale
of food are cleaned regularly
(this should be included in your
cleaning arrangements).
Cover all food with food grade
covers. (If you use tea towels,
make sure they are only used
to cover food not for cleaning
as this can contaminate
the food.)
Check travel times.
may be contaminated
with an allergen,
make sure that it
is not used in the
preparation of food
allergen-free.
If food may include
47 and 48 about
making information
available to staff
and customers.
Keep cooked or ready-to-eat

food separate from raw food.
34
9
Packaging and transporting food (continued)

What can go wrong?
What can I do?
How can I check?
Growth of food
poisoning bacteria
from food being
transported in the
temperature danger
zone of 5C to 60C
Use vehicles and equipment

capable of maintaining food
within required temperatures.
Measure the
temperature and
quality of food at
dispatch and delivery.
Throw out any

food that has spent
too long in the
temperature danger
zone of 5C to 60C.
Ensure staff are skilled in

transporting food appropriately
and safely.
Minimise the time food is
in transit.
Inspect the quality

and function
of vehicles and
equipment.
Improve vehicles,
equipment and
procedures.
If the food transport vehicle does

not have a refrigeration system,
use insulated boxes to maintain
food that requires temperature
control at safe temperatures.
Dont pack this food into the
vehicle until it is time to deliver it.
Ensure that the food is delivered
as quickly as possible.
What are the risks?

Sound and reliable packaging is important because:
s Damaged or faulty packaging can let pests into food.
s Some foods react adversely with, and can be contaminated by, certain types of packaging material.
s Transportation exposes food to handling and time away from controlled storage. Risks include:
Packaging may be damaged during transportation allowing food to become contaminated.
Transporting high-risk food from a supplier to your premises or to another site without proper temperature
control can allow bacteria to multiply during transit.
The business or customer may not accept high-risk food unless you can demonstrate the time food has
been in the temperature danger zone of 5C to 60C.
Food poisoning bacteria can be transferred from raw food to cooked or ready-to-eat food if
transported incorrectly.
Tips
Packaging
Store packaging materials, in their original containers if possible, in an area set aside for the purpose away
from chemicals, allergens and other possible contaminants.
Transportation
If using remote IT monitoring equipment refer to the Department of Health Guide to remote monitoring of
temperatures in food storage units for advice on how to check and monitor the operation of this system.
Access the guide at <www.health.vic.gov.au/foodsafety>.
35
15. 15
Support programs
Food allergens, intolerances and general

information for customers
Goal: Protect customers with food allergies or intolerances by avoiding cross-contamination and providing
accurate information about the presence of allergens and those foods or ingredients to which some people
are intolerant.
In the following table allergens includes the foods described under what foods cause allergic reactions
or intolerances on page 49.
What can go wrong?
What can I do?
How can I check?
Some people have

a reaction to food
containing allergens.
Manage food preparation

and display to prevent
cross-contamination from
food containing allergens.
Observe storage,
preparation and
display practices
to avoid the
risk of allergen
contamination.
Inform staff about the

importance of using
clean utensils at all times
and of avoiding crosscontamination of food and
equipment, particularly
when staff switch from
working with foods
containing allergens to
other foods during the
same preparation session
(for example, use separate
utensils).
These people may

buy food from you
which they do not
react to, but the
food may be crosscontaminated with
allergens from foods
they do react to.
When handling foods that

contain known allergens,
take extra care not to
contaminate other foods
or equipment.
If non-allergenic food may

be contaminated with an
allergen, make sure
that it is not used in
allergen-free.
If food may include
instructions on the following
pages about making
Cleaning might
not be preventing
cross-contamination
of foods containing
allergens with
other foods
Thoroughly clean and

sanitise equipment
and work areas.
Ensure staff clean and
sanitise all equipment and
surfaces that come into
contact with allergens.
Ask staff whether

they understand how
to prevent crosscontamination
during cleaning.
Include clear instructions

in your cleaning
arrangements to prevent
cross-contamination
during cleaning.
36
Food allergens, intolerances and general information for customers (continued)

What can go wrong?
What can I do?
How can I check?
Not meeting
requirements in
the national Food
Standards Code to
include important
information for
customers about
allergens.
Make sure the presence

of allergens is declared on
any food that is required to
bear a label. For example,
any pre-packaged food
you sell that you received in
that package from another
food business, or which
you made and packaged at
another site.
Check that label and

product information is
accurate and meets
the requirements.

re-label food so that any
label complies with the
Food Standards Code.
Inspect labels of
ingredients for the
presence of allergens.
Revise information so
it is correct.
Failure can cause

harm to some
customers and may
mislead others.
Where the food is not

required to be labelled,
provide information about
any allergens:
s on the label (if you
choose to label the food)
or
s next to or associated
with the display of the
food (for example,
use a sign or ticket
or a brochure)
or
s provide it to a purchaser
or customer upon
request.
Review practices
and labels regularly,
especially for new
foods.
Support programs
Insist on getting accurate

information about
ingredients from suppliers.
Check ingredients
listed in items on
menus.
Make sure information
about allergens is
displayed or available
on request about
ready-to-eat food that
is served
to customers or is
on display.
Keep a copy of the

ingredient information of
any foods that have been
removed from their original
packaging or labelling.
Not meeting
requirements in
the national Food
Standards Code
to include other
important information
for customers about
the product such as:
s the name of
the food
s the directions for
use or storage
on labels.
The Code applies in different

ways, depending on how
food is handled and sold on
site. Read and follow the
advice that applies to you
in the Food labelling and
information requirements
section on page 49.
Check that practices

and labels meet
the requirements
that apply to your
business. Review
regularly, especially
for new foods.

labels so that they
comply with the Food
Standards Code.
37
1
Support programs
Food allergens, intolerances and general information for customers (continued)

What can go wrong?
What can I do?
How can I check?
Customers may ask

about whether a
food has allergens or
contains ingredients
which they have an
intolerance to and
staff may not know
what to tell them. This
could be about foods
listed in the what
foods cause allergic
reactions or food
intolerances section
on page 49, or other
foods that your
customer reacts to.
Inform staff about the

importance of providing
accurate information about
food and the ingredients
in food.
Check staff
knowledge and
understanding of
known allergens,
and what allergens
and ingredients are
present in the food
being served.
Re-train staff on allergens

and ensure that they can
provide accurate information
to customers about the
food and what allergens
and ingredients are present.
Require them to check if
they are not sure.
Untrained staff could

provide incorrect
information which
could cause harm to
some customers.
Make accurate information

about the food and all
ingredients available to your
staff for them to refer to
when serving food or when
a customer enquires about
any ingredients or allergens.
When naming food for
display or menus, where
possible include known
allergens or include specic
ingredients in the description
of the food (for example, sh
with almond butter).
Inform customers about
any food that may contain
allergens.
If customers request food
suitable for special dietary
requirements due to allergies
or food intolerances (whether
the query is about a food
listed in the what foods
cause allergic reactions or
intolerances section below,
or other foods that the
customer reacts to), either:
s ensure your business
complies with the
request; or
s if you cannot do so,
explain this to your
customer, so they know
not to purchase the
food. Do not put your
customers health or life
at risk.
38
What foods or ingredients cause allergic reactions or intolerances?
Support programs
Allergens are foods known to cause reactions in allergic people due to an immune response. This can be life
threatening. Allergens in foods must be clearly communicated to customers.
As distinct to food allergies, some people experience intolerance to certain foods or ingredients due to
a chemical reaction. Peoples reactions to food intolerances are commonly less severe, but eating these
foods can make them unwell.
The most common causes of food allergic reactions or food intolerances are:
s cereals containing gluten and their products, that is: wheat, rye, barley, oats and spelt and their hybridised
strains, other than where these substances are present in beer and spirits as described in the national
Food Standards Code
s shellsh, crustaceans and their products
s eggs and egg products
s sh and sh products
s milk and milk products
s peanuts and peanut products
s soybeans and soybean products
s sesame seeds and sesame seed products
s tree nuts and tree nut products (this does not include coconut)
s added sulphites in concentrations of 10 mg/kg or more (typically in dried nuts, soft drinks and sausages).
NOTE: The term products means foods that have this item in their ingredients.
The Food Standards Code requires that the presence of any of these products in a food must be declared
when present as:
s an ingredient
s an ingredient of a compound ingredient
s a food additive or component of a food additive
s a processing aid or component of a processing aid.
What are the risks?

Some people have a reaction to food containing allergens.
Peoples reactions to food allergens varies, but they can be severe and even life threatening. Some people can
have a severe reaction to even the smallest trace amount of certain allergenic foods.
Peoples reactions to food intolerances are commonly less severe but eating these foods can make them unwell.
The food you sell does not comply with the law. Victorian food laws require that your business complies with
the Food Standards Code. You must understand and follow the requirements of the national Food Standards
Code, including Standards 1.2.1 and 1.2.3.
Food labelling and information requirements

The Food Standards Code includes labelling and information requirements about food. The requirements vary
depending upon the nature of the activity and the type of food, whether it is packaged (and if so, when it is
packaged). Food Standards Australia and New Zealand (FSANZ) has published an overview of food labelling in
a user guide, which is available at <www.foodstandards.gov.au>.
39
1
Support programs
The FSANZ user guide explains in detail what is required.

Most businesses using this template will be small to medium-sized businesses preparing ready-to-eat food
for immediate consumption, which is to be consumed on site, or when taken away by the customer. The information
below summarises key requirements in the Code that these businesses must follow for these activites.
Information requirements about food which is ready for immediate

consumption by a customer on-site, or when taken away by the customer
Labelling
This food is NOT required to bear a label if any of the following apply:
s the food is not in a package (such as fruit or vegetables, or ready-to-eat food that is served)
s the food is made and packaged at the premises from which it is sold (such as any sandwiches or hot food
prepared at the food premises and sold in a package)
s the food is packaged in the presence of the purchaser (such as being placed in a bag)
s whole or cut fresh fruit or vegetables (other than sprouting seeds or similar products) are sold in mesh bags
or clear plastic, or other packaging that does not obscure the nature of the food
s the food is delivered packaged, and ready for consumption, at the express order of the purchaser
s the food is displayed in a cabinet from which a person serves food as requested by the purchaser
s the food is sold to the public at a fundraising event (which raises funds solely for a community or charitable
cause and not for personal nancial gain).
For example:
s you run a deli and you put the deli items in a bag or container in the presence of a customer
s you run a caf or restaurant and you only prepare and serve ready-to-eat food
s you run a sandwich bar and you make and package your sandwiches on-site and sell them at the sandwich bar
s you run a bakery and you package your bread on-site for sale direct to customers at the bakery.
Information required to be available

In the above situations, the Code still requires that you make some important information available to the
purchaser. This is summarised in the table below.
Information
How to comply with the Food Standards Code
Name of food. This must indicate the true nature

of the food so the purchaser knows what they
are buying
Display information on any label (if food is packaged

and you must, or choose, to label) or next to or
associated with the display of the food (for example
use a sign, ticket or brochure) or provide to the
purchaser on request.
Directions for use or storage but only if the food

is of such a nature as to warrant such directions for
reasons of health or safety. (This will not be the case
if the food is intended to be eaten on-site or straight
away when purchased.)
On any label or in information accompanying the food.

Example:
s for packaged high-risk food that is expected to be
stored and will be reheated by the purchaser later on
at home Keep refrigerated and cook as directed.
You must comply with these requirements.

The information above is based on key requirements of the Code, as at June 2014.
40
To check for any future updates on these requirements go to the FSANZ website <www.foodstandards.gov.au>.
Support programs
If you handle foods in different ways to those described above, check the FSANZ website for more specic
requirements about labelling and the provision of information to customers. For example, if:
s you pre-package food at one place to sell at another
s you wholesale food
s you sell raw bamboo shoots or cassava (for customers to take away)
s you use substances such as lactitol or maltitol, or kava or royal jelly
s you formulate caffeinated beverages (this does not include making and serving tea or coffee or selling or
serving cans of drink)
s food is produced using gene technology
s you make nutrition, health or related claims
s you sell raw meat, offal or sh to customers
s you prepare food and supply it to someone else who offers it, or uses it to prepare food for immediate
consumption (such as a caterer, restaurant, canteen, school or hospital).
To understand the requirements in the Code about declaring allergens, refer to the information in the
table on page 47.
Tips
Set aside a time or work area that is used solely for the preparation of allergen-free foods and use separate
utensils for foods that are designated to be allergen-free.
If you are placing your own food business label on a pre-packaged item that is already labelled, make sure
you dont cover the existing label as it contains important information for consumers.
To nd out more about allergens and food intolerances and how you may help customers with questions
about them, visit <www.health.vic.gov.au/foodsafety/atoz.htm>.
To nd out more about information requirements and how you may help customers with questions,
see <www.health.vic.gov.au/foodsafety/atoz.htm>.
For more information on the current national standards on food labelling and allergens,
visit <www.foodstandards.gov.au>.
41
16. 16
Support programs
Cleaning and sanitising

Goal: Ensure food preparation surfaces and equipment are kept clean and sanitised.
What can go wrong?
What can I do?
How can I check?
Food may be
contaminated if
premises, equipment,
vehicles, containers
and cleaning cloths
are not cleaned and
sanitised properly
Ensure appropriate cleaning

products and equipment
are used.
Conrm cleaning
product details with
manufacturers.
Review and/or
change cleaning
products.
Ensure effective cleaning

arrangements are developed and
implemented. Staff should know
how to clean, what to clean,
and when to clean.
Conrm contents
and implementation
of cleaning
arrangements.
Review and
modify cleaning
arrangements.
Ensure staff have the

required skills.
Observe staff cleaning

practices.
Replace cleaning cloths and

cleaning equipment regularly.
Conduct staff training.

Ensure staff know
what needs to
be done.
Raise poor cleaning
practices with staff.
What are the risks?

Food may be contaminated and become unsafe to eat if the food premises, food preparation equipment,
food vans and any food transport vehicles and containers are not cleaned and sanitised properly.
Dirty equipment used in food preparation may transfer bacteria and cause food poisoning.
Dirty cloths can spread bacteria in food preparation areas. Bacteria from cleaning cloths could spread to
food preparation areas if staff do not follow basic hygiene practices.
Most food poisoning bacteria are killed if they are exposed to chemical sanitisers, heat or a combination
of both.
Cleaning tips
Six steps for food contact surfaces and equipment
1. Pre-clean scrape, wipe or sweep away food scraps and rinse with water.
2. Wash use hot water and detergent to remove grease and dirt and soak, if needed.
3. Rinse rinse off any loose dirt or detergent foam.
4. Sanitise use a sanitiser to kill remaining germs.
5. Final rinse wash off sanitiser (read the instructions on the sanitiser container to see if you need to do this).
6. Dry allow to air dry.
42
Support programs
Other tips
Create a cleaning schedule to keep track of what must be cleaned and when. It should set out the cleaning
arrangements and tasks so that staff members know how often each job must be done, how it should be
done and who should do it, including:
the oors, walls and ceilings of all areas of the business, from the front door to the delivery area
all extractor fans, kitchen equipment, display units, refrigerators and storage areas
the cleaning equipment itself (broken equipment should be reported and replaced)
a timeframe that ensures there is no build-up of rubbish, recycling material, food waste or dirt and grease
on any of the equipment and any vehicles used to prepare, sell or transport food.
Operate a clean-as-you-go policy and clean all spillages immediately. Provide cleaning materials, equipment
and cleaning agents in order to clean effectively.
Use clean or disposable dishcloths. Wash cloths in hot water and detergent after every use and sanitise
dishcloths regularly. Replace cloths regularly during each shift. Single-use paper towels are safer than cloths.
Ensure staff members wash their hands after cleaning and change their gloves and protective clothing
before returning to prepare or handle food.
Sanitising and chemical usage tips

Know what your cleaning products are designed for and how to get the best from them before you use
them. If you use cleaning products that are not chlorine-based, read the information from the manufacturer
to check the effectiveness of the product.
Check with your chemical supplier for advice about what cleaning agents are suitable for food premises,
vehicles, food contact surfaces and equipment.
Follow the manufacturers instructions when using a sanitiser. Some sanitisers work as a detergent and a
sanitiser and some may need to be applied more than once when used for heavy cleaning work.
Clean surfaces before sanitising unclean surfaces cannot be sanitised. Sanitising small equipment may be
done via heat or steam. Heat the surface to above 77C with boiling water or spray or swab the surface with
a food surface chemical sanitiser. Work surfaces and food contact surfaces can be sanitised using chemical
sanitisers where it is not appropriate to use heat.
Sanitise smaller items using a dishwasher that operates a wash cycle at 80C. If your dishwasher does not
have this function, immerse small items for 30 seconds in a solution containing 50 ppm (parts per million)
chlorine at 50C or equivalent. Dishwasher lters need to be cleaned and the dishwasher also needs to be
cleaned and sanitised.
Make up your bleach and water solutions every 24 hours because the chemical breaks down and becomes
ineffective after this time. Prepare solutions away from food and food preparation areas. Old batches or outof-date chemicals should be disposed of safely.
To sanitise equipment at 100 parts per million chlorine, use appropriate bleach and water solution ratios
2.5 ml (1/2 teaspoon of bleach) to 1 litre of water for household bleaches or 1 ml of bleach to 1 litre of water
for commercial bleaches. (Check ratios on product labels or with your supplier.)
Change types of sanitiser on a regular basis, especially non-chlorine-based cleaning chemicals, as some
bacteria can become resistant to the active agents.
Store chemicals in clearly labelled containers that are free from damage or leaks and away from food. Keep
them in a designated area separate from food preparation and food storage areas. Never store chemicals in
food or drink containers.
43
17. 17
Support programs
Supervision of food handlers

Goal: Ensure that everyone who handles food has the skills and knowledge needed to provide safe food
and meet all food safety requirements.
What can go wrong?
What can I do?
How can I check?
Food safety may

be at risk if staff
are not supervised
and managed
appropriately
Ensure the business has at least

one food safety supervisor (FSS).
Check that
appropriate policies,
procedures,
staff training and
operational systems
are in place.
Make sure your food

safety supervisor
has the right
competencies see
<www.health.vic.gov.
au/foodsafety>.
The FSS must be

able to recognise and
prevent food safety
risks and be able
to supervise other
people handling food.
Ensure that staff

handling food know
that they must follow
the FSSs advice
about how to handle
food safely.
A class 2 community group is

not required to have a FSS under
the Food Act, if the group:
s only operates a food premises
or vehicle for a maximum of
two consecutive days or less
at any one time, and
s those handling the food are
mostly volunteers.
Staff do not know

how to handle
food safely
However, the community group

may still choose to have a
FSS if they wish. They may
also be required to do so by
other organisations or supplier
requirements.
You must be able to

provide the name and
qualications of your
current FSS to your
council if requested to
do so. Include details
of the minimum
competency codes.
Ensure staff members understand

the circumstances that may lead
to food being unsafe and what
action they can take to avoid it by:
Observe the personal

hygiene and food
handling practices
of all staff.
s providing information about

food hygiene and personal
hygiene techniques
Modify policies
and procedures,
staff training and
operational systems
as appropriate.
Improve staff
supervision and
training.
Address noncompliant staff
behaviour.
s providing information about

preparing and managing
specic foods based on the
tasks staff perform
s making sure staff understand
and can implement cleaning
schedules, record keeping
and food recall procedures
s making sure staff understand
the operating and cleaning
requirements of equipment,
including how to use and
clean thermometers.
44
Supervision of food handlers (continued)

What can go wrong?
What can I do?
How can I check?
Food safety may

be at risk if staff are
ill and/or do not
use good personal
hygiene practices
Make sure food is handled safely

by making sure:

hygiene and food
handling practices of
all staff.
Improve staff
supervision and
training.
s staff are informed of the

importance of personal
hygiene in preventing food
from becoming contaminated
s no one in the workplace has
an illness that could make
food unsafe to eat
s staff know they cannot handle
unpackaged or ready-to-eat
food, or eating or drinking
utensils whilst they have food
poisoning, a gastroenteritistype illness (gastro) or
foodborne disease symptoms
s staff take additional
precautions to avoid
contaminating food when they
return to work after an illness
s conditions such as infected
skin sores, boils, severe
acne, cuts and abrasions are
covered with a waterproof
dressing and that discharge
from ears, nose or eyes from
an infection or allergy are
carefully managed
s staff inform the food safety
supervisor or manager if
they suspect that food may
be contaminated or if they
have any illnesses that may
contaminate food
s you provide equipment and
facilities that support hygiene,
such as hand washing basins
and sanitising products
s you prohibit smoking in
all food preparation and
storage areas.
Be alert for symptoms

of any food poisoning
or gastroenteritistype illness (gastro) or
foodborne disease.
If someone has
been off work due
to illness, check
they have a medical
certicate that states
they no longer
suffer from, or are
not a carrier of, a
foodborne disease.
Support programs

behaviour.
Exclude food
handlers who have
certain symptoms
from the food
handling business
for up to 48 hours
after their symptoms
cease. This includes
diarrhoea, vomiting,
sore throat with fever,
and fever or jaundice.
45
3
Support programs
What are the risks?

Inadequate staff supervision and leadership within a business may result in poor food handling practices
and standards.
Members of the public may consume contaminated or unsafe food and become unwell.
Tips
Other steps you can take to ensure staff members understand what may lead to food being unsafe,
and action they can take to avoid it, include:
informing new staff about your business food safety program
developing and implementing a training plan for staff. See dofoodsafely, the Department of Healths free
online learning program at <http://dofoodsafely.health.vic.gov.au>.
Keep records of staff illness (for example, note in your business diary whether the staff member was
absent due to a gastro-related illness). Authorities may require this information after a food-related incident
or outbreak.
Check the Victorian Department of Healths Communicable Disease Prevention and Control Unit website
for more information: <http://ideas.health.vic.gov.au>.
Keep up-to-date with food safety requirements by regularly checking the departments food safety website
at <www.health.vic.gov.au/foodsafety>.
Put up posters near sink areas to remind staff to wash their hands.
Lead by example wash your hands frequently.
46
Food handlers responsibilities

Goal: Ensure everyone who handles food understands and practices good personal hygiene.
What can go wrong?
What can I do?
How can I check?
Food safety may

ill and/or do not
use good personal
hygiene practices
Inform staff of their

responsibilities when handling
food. Ensure they follow your
food safety program.

hygiene and food
handling practices
of all staff.
Improve staff
supervision and
training.
Ensure that all staff who

handle food:
s bathe or shower daily
s keep ngernails trimmed,
clean and free from nail polish
s avoid touching nose, mouth,
hair and skin during food
preparation
s do not cough, spit or sneeze
directly onto any food
s tie back long hair and wear
head gear (such as hats
and disposable hair nets) to
prevent hair getting into food
s use disposable tissues to
blow their noses and wash
their hands after each time
s wear minimum jewellery
(a plain wedding band is
acceptable)
s do not wear uniforms outside
the food area
s wear suitable protective
clothing while preparing
and handling food
s use disposable gloves
appropriately
s do not change clothes or
eat or drink in food
preparation areas
Support programs
18. 18

behaviour.
Develop and
implement a staff
training plan.
See dofoodsafely, the
free online learning
program at <http://
dofoodsafely.health.
vic.gov.au>.
s cover cuts or sores with a

bright coloured (preferably
blue) waterproof adhesive
bandage.
Inform visitors of personal
hygiene rules.
47
4
Support programs
Food handlers responsibilities (continued)

What can go wrong?
What can I do?
How can I check?
Food safety may

ill and/or do not
use good personal
hygiene practices
Inform staff:

hygiene and food
handling practices
of all staff.
Improve staff
supervision and
training.
s that they must report any

food-related illness and ensure
they understand the risks of
continuing to work when ill
s that they must take
additional precautions not to
contaminate food when they
return to work after an illness.
s about the importance of hand
washing in preventing food
contamination.
Ensure staff wash their hands
frequently, including when they
have been:

behaviour.
Develop and
implement a staff
training plan.
See dofoodsafely, the
free online learning
program at <http://
dofoodsafely.health.
vic.gov.au>.
s to the toilet
s handling any food that may
potentially contaminate other
food products (including
raw ingredients and foods
containing allergens)
s eating or drinking
s smoking, licking ngers,
biting nails, touching pimples
or sores
s coughing, sneezing, using a
handkerchief or disposable
tissue
s disposing of or handling waste
s handling animals
s handling anything other than
food (for example, money,
cleaning cloths, cleaning
equipment)
s away from the workplace
(starting a shift or returning
from a break).
48
Support programs
What are the risks?

s Food handlers who have poor personal hygiene practices or may be sick can contaminate the food
they handle.
s Food handlers with poor hand washing knowledge or practice may contaminate foods which may
result in food poisoning of customers.
Tips
Four steps for effective hand washing
1. Use soap to work up a lather.
2. Wash palms, ngers, thumbs, nails and wrists. Use a clean nail brush if necessary.
3. Rinse off soap by washing hands under warm running water for at least 20 seconds.
4. Dry with paper towel then air dry. Never wipe wet hands on clothes, uniforms or aprons to dry them.
Ensure that all staff complete dofoodsafely, the departments free online learning program at
<http://dofoodsafely.health.vic.gov.au>, or other training programs.
To nd out more about allergens and food intolerances and how you may help customers with questions,
49
19. 19
Support programs
Thermometers and equipment

Goal: Ensure that all equipment is well maintained, and that thermometers and temperature measuring
equipment are used and calibrated correctly.
What can go wrong?
What can I do?
How can I check?
If equipment is not
operating effectively
it may be difcult to
clean. This can cause
food to become
contaminated or not
be prepared safely
Maintain equipment and

replace when defective. Some
equipment, such as slicers
and mincers, must be regularly
checked to ensure they are
operating safely and can be
adequately cleaned.
Check equipment
regularly.
Replace or adjust
equipment as
necessary.
Make sure pest control screens

and refrigerators are working
properly at all times to maintain the
safety of the food you produce.
Make sure equipment, such as
weighing scales, are calibrated
or adjusted so that they are
reliable and accurate.
If thermometers
are not accurate,
food may be in the
temperature danger
zone of 5C to 60C
and allow food
poisoning bacteria
to grow
Thermometers may
contaminate food
if not cleaned and
sanitised properly
Check temperature measurement

regularly.
Have probe thermometers
calibrated annually or as per the
manufacturers specications.
(They should measure potentially
hazardous food to +/-1C).
Conduct cold
Have faulty probe
temperature and/or hot thermometers
repaired or replaced.
temperature testing.
Have equipment
calibrated by the
manufacturer, supplier
or external contractor.
If using remote temperature

monitoring IT systems, check
that all temperature probes are
replaced when damaged or
malfunctioning.
If using an automated
system ensure that
calibration is included in
any service agreements.
Clean and sanitise probe

thermometers before and after
each use. When inserting a probe
into food, clean and sanitise after
each item of food is checked.
Inspect probe
thermometers to see
whether they have
been sanitised
and cleaned.
Use alcohol swabs available

from chemists, or another suitable
form of cleaning.
Modify cleaning and

sanitising practices.
Remind staff to clean
and sanitise probe
thermometers after
each use.
50
Thermometers and equipment (continued)

What can go wrong?
What can I do?
How can I check?
Thermometers must
be available and used
correctly to check that
food is kept at the
correct temperature
to prevent the growth
of food poisoning
bacteria
Keep thermometers easily

accessible at your business
premises. If you have several
premises (such as a shop and a
food van) have a thermometer at
each of them.
Check that
thermometers are
being used correctly.
Remind staff how to

use thermometers,
and the dangers
of incorrect usage.
Check facilities,
including whether
soap and towels are
restocked.
Make sure
handwashing facilities
are maintained and
restocked regularly.
Support programs
Use a thermometer that can be

inserted into the food to measure
its temperature in the middle.
(This means the thermometer
must have a probe.) Take the
core temperature of the food
by inserting the probe into the
centre of the food.
Do not use thermometers
attached to cool rooms, hot
holding units and sandwich
display units when checking
the temperature of food. (These
thermometers measure the
operational temperature of
the unit, but not the actual
temperature of the food.)
If adequate hand
washing facilities are
not available, food
may be contaminated
Ensure hand-washing facilities

are available at buildings and
in food vans where food is
prepared or sold; this includes
warm running water, soap and
single-use towels.
Wash and dry any nondisposable towels after
each use.
Supply a container for used
towels near the hand-washing
facility. For further information
ask your local environmental
health ofcer.
If you are operating a stall, or
similar set up where full handwashing facilities cannot be
supplied, check the off-site
section (Practices section 10) of
this template for advice about
how food handlers can keep
their hands clean.
51
5
Support programs
Records
To check
Record
How often
Accuracy of equipment
Record 5: My probe
thermometer
accuracy checks
Record the result of at least one check of

each thermometer conducted in each year.
What are the risks?

Without an accurate probe thermometer or temperature measuring device, you may not know whether
high-risk foods:
s have been sufciently cooked
s are being kept at the correct temperature in a refrigerator or display unit
s are being cooled and reheated safely, or
s are at the correct temperature when they arrive at your business.
A probe thermometer may contaminate food if it is used incorrectly or not cleaned properly.
Allergenic foods may be contaminated by other foods if thermometers are not cleaned effectively. You may
decide to have dedicated thermometers for different types of allergenic foods.
Probe thermometers are sensitive pieces of equipment. They may break or lose accuracy if they are dropped or
roughly handled.
You must keep high-risk food foods at 5C or colder (cold foods) or at 60C or hotter (hot foods) when being
stored, displayed and transported. Other time and temperature requirements apply to the cooking and reheating
of cooked high-risk foods. These are described in other sections of this food safety program template.
Tips
Maintenance of equipment
Create a maintenance schedule to track when equipment has been serviced and note when the next service
is due. You may wish to note it in your business diary instead, or as well.
Use of equipment
Ensure that all of the equipment you use in your premises is operated in accordance with the manufacturers
instruction booklet or operating manual. This includes all equipment used in your business such as
cooking equipment, blenders, vitamisers and cutters. If you do not have the operating manual for a piece of
equipment you should obtain it. Manuals can typically be downloaded from the internet or obtained directly
from the manufacturer.
An example of where manuals are important is in the case of conveyor-belted ovens. These are commonly
used to cook pizzas. They can also be used to cook a wide variety of other foods. They are designed to put
food through the oven once, after the operator has made sure that the settings for the cooking time and the
temperature are appropriate for the type of food being cooked. These ovens have been incorrectly used in
the past, which has led to foods being cooked inadequately, or put through the oven more than once on the
wrong temperature. Outbreaks of illness resulted when the operating manual was not available on-site.
52
To ensure food is thoroughly cooked, it is critical that equipment is used in accordance with the
manufacturers specications at all times.
Support programs
Probe thermometers
Use a probe thermometer that is accurate to +/1C. This means that when the thermometer reads 5C, the
actual temperature of the food is between 4C and 6C. The accuracy of the thermometer will be stated in
the documents or packaging that came with it. If you dont have any documents, contact the thermometers
manufacturer and ask about its accuracy.
Purchase thermometers from companies that supply probe thermometers or electronic testing equipment.
See the Department of Health Guide to remote monitoring of temperatures in food storage units for more
advice. Access the guide at <www.health.vic.gov.au/foodsafety>.
Using a probe thermometer

Before reading the temperature wait approximately 30 seconds until the temperature reading stabilises.
Measure the surface temperature of vacuum packed or frozen foods by placing the length of the probe
thermometer between two vacuum packs or frozen items the temperature will be approximate but the
package will remain intact.
53
20. 20
Support programs
Pest control
Goal: Ensure that food is secure and protected from pests.
What can go wrong?
What can I do?
How can I check?
Contamination of
food by pests
Prevent pests from entering

premises.
Regularly inspect
premises, vehicles,
food storage areas
and rubbish storage
areas for signs of
activity by pests.
Repair premises and

food and rubbish
storage areas.
Design and maintain the

premises and vehicles so that
pests cannot get into any place
where there is food or any place
where they can nest or breed.
Install screens on doors and
windows that can be opened.
Install pest exclusion strips
on doors.
Read and act on pest

controller reports if a
contractor is used.
Make sure that buildings with

kitchens where the dining areas
are open to the street are insect
and vermin proof.
Increase pest controls

by reviewing current
control measures.
Promptly treat any pest
infestation, including
maintenance work
or cleaning.
Set up more bait
stations or seek
professional help to
reduce pest activity.
Install door and window ttings

to secure food areas.
Remove rubbish and store
securely.
Protect food and ingredients
from pests.
Engage a pest control monitoring
service or create your own plan
to check for pest activity and
take action as necessary.
by other animals
Do not allow live animals in any

part of the premises where food
is handled except the following
permitted animals:
s shellsh and sh intended
for food
s dogs in an outdoor eating
area if it is business policy to
allow them in these areas
(It is your choice.)
s assistance animals (such as
guide dogs, hearing guide
dogs, mobility support animals,
medical alert animals and
psychiatric service animals).
You are required by law to allow
them into indoor and outdoor
areas used by customers.
Check to make
sure prohibited
animals are
not allowed into
the premises.
Make sure staff

and customers
understand when
animals are and are
not allowed in the
premises.
Enforce these rules.
54
Support programs
What are the risks?

Food may be contaminated by pests and be unsafe to eat. Pests include mice, rats, cockroaches, ies, ants,
birds, beetles and weevils.
Controlling pests and throwing out contaminated food can be costly for the business.
Tips
Safely position ultraviolet insect killers. These should not be located above food preparation benches.
Label bait stations with the date of service and secure them to the ground.
Use a diary or create a log sheet to record what bait was used and note any pest activity and areas that
need to be cleaned or repaired to keep the premises secure from pests.
Ensure regular pest inspections. Consider hiring a licensed pest controller to visit the premises regularly.
Licensed pest controllers must ensure their service complies with legislative requirements and best practice
guidelines for the use of pesticide. If you hire a licensed pest controller, ask them for an inspection report.
This report should give written results of each visit to the food business premises.
Protect food from possible contamination if chemicals are used for pest control.
Cockroaches
Rats and mice
Flies and insects
Wasps
Spiders
55
21. 21
Support programs
Food recalls and waste disposal

Goal: Ensure your responses to food recalls are prompt and that waste is removed frequently from
your premises.
A supplier, food manufacturer or a government ofcial may notify you that a particular food is unsafe. If you
stock that food, you must remove it from sale and dispose of it as advised. This is known as a food recall.
What can go wrong?
What can I do?
How can I check?
The health of the

public may be at risk
if food recalls are not
managed quickly and
appropriately.
Act immediately and follow

instructions given when a food
recall occurs.
Check that supplier

or council instructions
have been followed.
Take corrective
action.
These foods may put

people who eat them
at risk.
Know the name and address

of the suppliers of all your foods.
Record this in your Record 1:
My Food Suppliers.
Follow the recall

instructions.
Make sure your
supplier list is up
to date.
Take recalled goods off the shelf,

store them in a segregated area
and label them not to be sold.
Ensure staff understand food
recall procedures.
The health of the

public may be at
risk if waste disposal
is not managed
appropriately
Manage waste food.

Separate waste food from
foods to be used for human
consumption.
Dispose of all food that:
Check that staff are

disposing of food that
should not be used or
served to customers.
Take corrective action

by xing the problems
you have identied.
Regularly inspect
waste storage areas.
s has been served to a

customer and not eaten
s has been held in hot storage
for longer than six hours, and
you suspect is unsafe
to consume
s is past its use-by or best
before date
s you suspect may have been
contaminated by pests, dirt,
dust or cleaning chemicals
s you are required to dispose
of under an order or as a
result of a food recall.
Clean and sanitise waste
food areas.
Use signage that makes it
clear where waste is to be
disposed of.
56
Support programs
What are the risks?

The health of the public may be at risk if recalled food is not removed quickly and disposed
of appropriately.
Pests can contaminate food and food preparation areas if waste is not removed frequently. If waste
food is not disposed of appropriately it will attract pests into your premises.
Tips
Food recalls
If you supply food to other businesses, obtain a copy of the FSANZ Food industry recall protocol.
Phone (02) 6271 2222 or visit the FSANZ website at <www.foodstandards.gov.au/publications>.
Subscribe to FSANZ to receive information on food recalls from the Food Standards website
<www.foodstandards.gov.au/industry/foodrecalls/Pages/default.aspx>.
Keep invoices or delivery dockets that contain a prescribed name or description of the food, batch numbers,
date markers or other information, wherever possible.
When you receive a food recall notice, take immediate action to remove food from use or display in
your business.
Follow all other instructions given by the supplier or the local council.
Waste disposal
Place waste disposal bins conveniently around the food preparation area.
Clearly label waste disposal bins to make them clearly distinguishable from food storage containers.
Use plastic bin liners in waste disposal bins in food preparation areas.
Regularly empty rubbish bins in food preparation areas to avoid over-lling or spillages.
Tie all bin liners before placing them in waste disposal storage.
Clean waste disposal bins in preparation areas on a daily basis and leave overnight to air dry.
Clearly identify the waste disposal storage area, and regularly clean it.
Ensure regular collection of waste from your premises.
57
22. 22
Support programs
Time control
Goal: Ensure cooked and ready-to-eat food (high-risk food) does not remain at room temperature for long
enough to become unsafe.
What can go wrong?
What can I do?
How can I check?
Growth of food
poisoning bacteria
from food being in the
temperature danger
zone of 5C to 60C
Use the 2 hour/4 hour rule

to manage high-risk food
temperatures.
Measure food
temperatures at
regular intervals during
food practices, such
as purchasing and
receiving, preparation,
displaying and serving.
If cold or hot food

is delivered in the
temperature danger
zone of 5C to 60C,
ask the delivery
person to show
you evidence of the
temperature of the
food for the previous
two hours.
Only use the 2 hour/4 hour

rule if:
s you know the temperature
history of the food
s you can show evidence that
cooling processes are in
line with the cooling rules in
Practices section 6: Cooling
and freezing food.
Reject high-risk
foods that are
delivered at the
wrong temperature
or where evidence
of the temperature is
not provided.
Dispose of high-risk
food that has been at
room temperature for
more than four hours.
58
Bacteria growth at different temperatures
Support programs
What are the risks?

Bacteria can multiply rapidly in food held at room
temperature (that is in the temperature danger
zone of 5C to 60C) for long periods.
This can cause gastro-type illnesses. In these
diagrams you can see that both time and
temperature contribute to bacteria growth.
Bacteria growth over time
2
After 20 minutes
4
After 40 minutes
512
After 3 hours
Even food which looks safe and has no off odour, smell or taste can be very unsafe to eat.
Best before and use-by dates on cooked, ready-to-eat and high-risk foods will be void if the food is not kept
at the recommended storage temperature.
If your business has not stored the food as directed, you will be legally at fault if the food becomes unsafe.
59
8
Support programs
What is the 2 hour/4 hour rule?

The 2 hour/4 hour rule uses time and temperature control to keep food safe by monitoring the time that
high-risk food spends in the temperature danger zone of 5C to 60C.
If you are using the 2 hour/4 hour rule in your business, follow the steps below:

Under 2 hours
2 to 4 hours
Over 4 hours
What you should do
at 5C or less
Throw away
Before using this rule, check:

s Is the food a high-risk food?
s Was the food previously kept at room temperature? For how long?
s Are your refrigerators and hot holding equipment working correctly?
s If this food was cooked and cooled, can you prove that it was done in line with the cooling rules?
s Have you informed staff members about this rule? Do they know how to use it?
s If food is not eaten on the premises, how will you inform customers that it must be eaten within four hours?
Tips
Place a label on the food or the tray to record the time it spends at room temperature.
When preparing raw high-risk food for cooking, make sure that the time it is held at room temperature is
kept to a minimum. Return food to the refrigerator during delays.
60
23. 23
FoodSmart Food Safety Program Records
FoodSmart Food Safety Program Records

Check each record to see if it ts the way your business operates. Make copies of the blank
records and add them to your Food Safety Program, you can do this by photocopying the
records or printing them off the Records and Internal Review webpage. You can also view
alternative records for the cleaning schedule, activity log and daily diary on the Records and
Internal Review webpage on the FoodSmart website.
If the records in this Food Safety Program do not suit your business, you can design your own.
This might include setting out the information differently. If you use an alternative record,
make sure that:
You collect the same information as the example records(s) you are replacing.
Your written records are in English.
If using remote IT systems to monitor cold storage, discuss this with your local council
environmental health ofcer.
Altered records must be accepted by your registering council and you will need to include a
blank copy with your Food Safety Program.
Keep your completed records onsite at your business as they must be available if requested
by a council environmental health ofcer. The food safety supervisor of the business will also
need to regularly review the records.
61
333 Street St Suburb, Victoria
IZ Grocery Street St (these are also

your food suppliers whether the food
is delivered or picked up)
999 Street St Suburb, Victoria
J. Smith Smallgoods
E
L
P
XAM
Business address
Trading name
This information must include current suppliers and also all your suppliers for the previous two years.
Keep it in your preferred place, such as in your food safety program, a folder, by the phone, or on your ofce computer.
9999 3000
9999 2000
Contact phone number
You can keep this information in any way you like as long as your council environmental health ofcer can see it on request and your staff can access it in your absence.
Use this sheet if you do not already have this information in existing records.
Record 1: My food suppliers (example)
24. 24
62
63
Business address
Note: Do not write on this master form. Make several photocopies to put in your records folder.
Trading name
This information must include current suppliers and also all your suppliers for the previous two years.
Keep it in your preferred place, such as in your food safety program, a folder, by the phone, or on your ofce computer.
Contact phone number
You can keep this information in any way you like as long as your council environmental health ofcer can see it on request and your staff can access it in your absence.
Use this sheet if you do not already have this information in existing records.
Record 1: My food suppliers
&
&
&
&
&
&
&
Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
13/07/2014
Temperature of food (1 x item)
Cool room
Unit name:
Week starting:
City Restaurant
Premises:
Temperature adjusted
E
L
P
XAM
Corrective action taken (if temperature wrong)
If you are using a remote monitoring system, you can use the records in that system.
If you are keeping the record for more than one location, make sure it is clear which premises, van, stall or off-site location it relates to.
You can choose the way you keep this information, such as in the record below, in your daily business diary, or somewhere that the information can be retrieved quickly,
if requested. Make sure you record the date, unit and food temperature, and any corrective action taken.
Record the result. If the temperature is wrong check other items and take corrective action. Try to vary the items checked over the course of the week.
At least once every day that your business operates at a premises, vehicle, stall or off-site location, for each site check and record the temperature of at least one high-risk
food in each unit in which you keep food frozen, cold or hold it hot.
High-risk food will become unsafe if it is kept in the temperature danger zone between 5C and 60C.
High-risk food must be kept at safe temperatures. Cold food must be kept at 5C or less, frozen food at -15C or colder, and hot food at 60C or hotter.
Record 2: My temperature checks of food in cold or hot storage (example)
25. 25
64
65
Saturday
N/A
N/A
N/A
N/A
52oC
64oC
65oC
Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
&
Week starting:
&
Friday
Pie warmer
&
Thursday
Unit name:
&
Wednesday
Stall or marquee
&
Tuesday
Premises:
&
Monday
Week starting:
&
Food van fridge
Unit name:
Sunday
Food van (Rego: TVL 341)
Premises:
E
L
P
XAM
E
L
P
XAM
Pies microwaved and returned to the warmer. Core temperature is now 76oC.
Updated practice communicated to all staff.
Temperature adjusted
Fixed by technician
Record 2: My temperature checks of food in cold or hot storage (example) (continued)
66
N/A
N/A
N/A
N/A
82oC
78oC
66oC
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Week starting:
Sunday
Soup turine
Unit name:
E
L
P
XAM
Catering set up for parties
Premises:
Record 2: My temperature checks of food in cold or hot storage (example) (continued)
67
Saturday
Friday
Thursday
Wednesday
Tuesday
Monday
Sunday
Week starting:
Unit name:
Premises:
If you are using a remote monitoring system, you can use the records in that system.
If you are keeping the record for more than one location, make sure it is clear which premises, van, stall or off-site location it relates to.
if requested. Make sure you record the date, unit and food temperature, and any corrective action taken.
Record the result. If the temperature is wrong check other items and take corrective action. Try to vary the items checked over the course of the week.
At least once every day that your business operates at a premises, vehicle, stall or off-site location, for each site check and record the temperature of at least one high-risk
food in each unit in which you keep food frozen, cold or hold it hot.
High-risk food will become unsafe if it is kept in the temperature danger zone between 5C and 60C.
High-risk food must be kept at safe temperatures. Cold food must be kept at 5C or less, frozen food at -15C or colder, and hot food at 60C or hotter.
Record 2: My temperature checks of food in cold or hot storage
68
Saturday
Friday
Thursday
Wednesday
Tuesday
Monday
Sunday
Week starting:
Unit name:
Premises:
Saturday
Friday
Thursday
Wednesday
Tuesday
Monday
Sunday
Week starting:
Unit name:
Premises:
Record 2: My temperature checks of food in cold or hot storage (continued)
Beef rendang curry
Chicken casserole
21/11/2014
Menu item to verify cooking

temperature
21/10/2014
Date
Premises:
E
L
P
M
A
X
Internal cooking temperature reached is

greater than 75oC ( or )
If all of the food you cook is fried, you do not need to conduct this check or complete the record.
N/A
If 10L pot used then cook for 2 hours,

recipe card updated to show this.
Any changes to cooking practice

to reach greater than 75oC
If you are keeping the record for more than one location, make sure it is clear which premises, van, stall or off site location it relates to.
Whole cuts of sh or steak can be cooked to preference and do not need to reach a core temperature of 75oC.
if requested. Make sure you record all the required information.
Try to vary the items checked over the course of the year.
Make sure you record the date, food item and temperature and, if needed, any action taken to ensure food reaches more than 75oC.
At least once a month that your business operates at a premises, vehicle, stall or off-site location, for each site check and record the results of whether the cooking
temperature of one menu item of food reaches 75oC or above.
High risk food must be cooked to at least 75oC to be safe.
Record 3: My cooking temperature checks (example)
26. 26
69
70
Menu item to verify cooking

temperature
Internal cooking temperature reached is

greater than 75oC ( or )
Date
Premises:
If all of the food you cook is fried, you do not need to conduct this check or complete the record.
Whole cuts of sh or steak can be cooked to preference and do not need to reach a core temperature of 75oC.
Any changes to cooking practice

to reach greater than 75oC
If you are keeping the record for more than one location, make sure it is clear which premises, van, stall or off site location it relates to.
if requested. Make sure you record all the required information.
Try to vary the items checked over the course of the year.
Make sure you record the date, food item and temperature and, if needed, any action taken to ensure food reaches more than 75oC.
At least once a month that your business operates at a premises, vehicle, stall or off-site location, for each site check and record the results of whether the cooking
temperature of one menu item of food reaches 75oC or above.
High risk food must be cooked to at least 75oC to be safe.
Record 3: My cooking temperature checks
27. 27
Record 4: How I use the 2 hour/4 hour rule

for high-risk food
Complete this record if your business keeps high-risk food on display in the temperature danger zone of 5C to 60C.
You will need to comply with the 2 hour/4 hour rule. It uses time and temperature control to keep food safe.

Under 2 hours
2 to 4 hours
Over 4 hours
What you should do
at 5C of less
Throw away
If you keep high-risk food on display in the temperature danger zone of 5C to 60C write down your usual practice
for using the 2 hour/4 hour rule, and make sure you and your staff understand it. See the examples below.
If you are keeping this record for more than one location, make sure it is clear which premises, van, stall or
off-site location it relates to.
Example practice 1:
Premises: (Example) Bean and Gone Caf
1. Sandwiches are prepared daily between 10.30 and 11.30am.
2. They are put on display until 2.30pm total time out of refrigeration is four hours.
3. At 2.30pm all left over sandwiches are thrown out.
71
Example practice 2:
Premises: (Example) Big Belly Buffet Restaurant
Monday to Saturday
1. Freshly cooked food is transferred to the bain-marie daily at 11.50am for lunch service food is held at 50C.
2. All food is brought back to the kitchen at 2.30pm.
3. As the food has been in the temperature danger zone of 5C to 60C for longer than two hours, it is either
used immediately (some staff eat it for lunch before the four-hour mark is reached) or it is thrown out.
Sundays
1. Freshly cooked food is transferred to the bain-marie daily at 11.50am for lunch service food is held at 50C.
2. Leftover food is brought back into the kitchen after lunch service at 1.30pm where it cooled rapidly in
shallow containers in the refrigerator for use the next day.
Note: In example 2, the 1 hour and 40 minutes that the food is held in the bain-marie on Sunday is part of
the total amount of time the food can be held in the temperature danger zone the next day. That is, on
Monday, after reheating to over 75C, the food can be displayed for 2 hours and 20 minutes before being
thrown out. The total time in which the food is kept in the temperature danger zone is 4 hours.
Your practice: Time and temperature control (2 hour/4 hour rule)

Write down your usual practice here for using the 2 hour/4 hour rule. Update it if your practice changes.
(Add new pages if you need to.)
You must be able to demonstrate how you manage food safety in your business to the council environmental
health ofcer.
72
28. 28
Record 5: My probe thermometer accuracy

checks (example)
Many thermometers are calibrated accurately when you buy them. Check the packet for details. This accuracy
can be lost if it gets bumped, dropped or is used over a long time. You need to make sure your thermometer is
showing you the right temperature of food. You may want to check this more often, but you must check each
thermometer at least once within each 12-month period and record the result.
The thermometer must be an analogue or digital probe-type thermometer (pictured below) so you can measure
the internal temperature of food accurate to +/-1C.
s If you measure the temperature of hot food, complete the boiling check.
s If you measure the temperature of cold food, complete the ice water check.
s If you use the thermometer for both hot and cold food, complete both checks.
Date
Thermometer ID
If you have more
than one, name
it, e.g. T1, T2, T3,
and label it
01/10/2013
T1
01/10/2013
T2 (used in
food van)
Step 1
Temperature C
ice water
Temperature C
boiling water
Corrective action
(if temperature wrong)
Temperature that
the thermometer
displays
Temperature that
the thermometer
displays
Record the action taken

to x problem
&
&
New thermometer
purchased.
&
&
N/A
E
L
P
M
A
EX
Step 2
Step 3
Step 4
Ice water check

1. Mix ice and water in a container. Let it sit for a few minutes. This will chill the water to 0C.
2. Insert the thermometer for at least 10 seconds until the reading is stable.
3. An accurate thermometer will show a temperature between -1C and +1C.
4. If it shows a temperature greater or less than -1C and + 1C, the thermometer is inaccurate
and needs to be replaced immediately.
73
Record 5: My probe thermometer accuracy checks (example) (continued)

Boiling water check
1. Boil some water.
2. Carefully insert the thermometer for at least 10 seconds until the reading is stable.
3. An accurate thermometer will show a temperature between 99C and 101C.
4. If it shows a temperature greater or less than 99C and 101C, the thermometer is inaccurate and needs
to be replaced immediately.
74
Record 5: My probe thermometer accuracy checks

Many thermometers are calibrated accurately when you buy them. Check the packet for details. This accuracy
can be lost if it gets bumped, dropped or is used over a long time. You need to make sure your thermometer is
showing you the right temperature of food. You may want to check this more often, but you must check each
thermometer at least once within each 12-month period and record the result.
The thermometer must be an analogue or digital probe-type thermometer (pictured below) so you can measure
the internal temperature of food accurate to +/-1C.
s If you measure the temperature of hot food, complete the boiling check.
s If you measure the temperature of cold food, complete the ice water check.
s If you use the thermometer for both hot and cold food, complete both checks.
Step 1
Step 2
Step 3
Step 4
Ice water check

1. Mix ice and water in a container. Let it sit for a few minutes. This will chill the water to 0C.
2. Insert the thermometer for at least 10 seconds until the reading is stable.
3. An accurate thermometer will show a temperature between -1C and +1C.
4. If it shows a temperature greater or less than -1C and + 1C, the thermometer is inaccurate and needs
Boiling water check

1. Boil some water.
2. Carefully insert the thermometer for at least 10 seconds until the reading is stable.
3. An accurate thermometer will show a temperature between 99C and 101C.
4. If it shows a temperature greater or less than 99C and 101C, the thermometer is inaccurate and needs
75
Record 5: My probe thermometer accuracy checks (continued)

Date
Thermometer ID
If you have more
than one, name
it, e.g. T1, T2, T3,
and label it
Temperature C
ice water
Temperature C
boiling water
Corrective action
(if temperature wrong)
Temperature that
the thermometer
displays
Temperature that
the thermometer
displays
Record the action taken

to x problem
76

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1.

FoodSmart food safety program

Thawing frozen food

Cooling and freezing food

Reheating prepared food

Serving food and displaying food

Packaging and transporting food

Cleaning and sanitising

Supervision of food handlers

Food handlers responsibilities

Thermometers and equipment

Food recalls and waste disposal

1-My food suppliers

2-My temperature checks of food in cold or hot storage

3-My cooking temperature checks

4-How I use the 2 hour/4 hour rule for high-risk food

5-My probe thermometer accuracy checks

How to use the food safety program template

Why do I need this template?

Scope who can use this template?

Foodsmart Food Safety Program updated 23 January 2015

How to use the food safety program template

Where can I get more help?

Foodsmart Food Safety Program updated 23 January 2015

How to use the food safety program template

How do I prepare and use a food safety program?

1 Identify which of the food safety practices in this template your

2 Adopt support programs

Foodsmart Food Safety Program updated 23 January 2015

How to use the food safety program template

5 Use the program

Foodsmart Food Safety Program updated 23 January 2015

How to use the food safety program template

How can food in my business cause illness?

What are high-risk foods?

Foodsmart Food Safety Program updated 23 January 2015

How to use the food safety program template

What are allergens and food intolerances?

s milk and milk products

Foodsmart Food Safety Program updated 23 January 2015

How to use the food safety program template

How can I keep food safe in my business?

2 hour/4 hour rule

Total time between 5C and 60C

What you should do

Ok to use straight away

Foodsmart Food Safety Program updated 23 January 2015

s Keep raw food separate from cooked or ready-to-eat food.

Handle and store food in hygienic conditions

Identify or separate foods containing allergens from other foods

How to use the food safety program template

Avoid cross-contamination from other foods, surfaces, hands or equipment

Identify or separate foods to which some people are intolerant

Symbols used in the food safety program template

Foodsmart Food Safety Program updated 23 January 2015

Practices to keep food safe

Purchasing and receiving food