Queensland Health

Food Act 2006

Know your food business

A self-assessment guide to the Food Safety Standards
Know your food business
Published by the State of Queensland (Queensland Health),
October 2016

This document is licensed under a Creative Commons

Attribution 3.0 Australia licence. To view a copy of this licence,
visit creativecommons.org/licenses/by/3.0/au
© State of Queensland (Queensland Health) 2016
You are free to copy, communicate and adapt the work, as long as
you attribute the State of Queensland (Queensland Health).

For more information contact:

Food Safety Standards and Regulation, Department of Health
GPO Box 48, Brisbane QLD 4001
email foodsafety@health.qld.gov.au
phone 07 3328 9310.

An electronic version of this document is available at

www.health.qld.gov.au

Disclaimer:
The content presented in this publication is distributed by the Queensland
Government as an information source only. The State of Queensland makes no
statements, representations or warranties about the accuracy, completeness
or reliability of any information contained in this publication. The State of
Queensland disclaims all responsibility and all liability (including without
limitation for liability in negligence) for all expenses, losses, damages and costs
you might incur as a result of the information being inaccurate or incomplete in
any way, and for any reason reliance was placed on such information.

QH865 10/16
Contents
Who should use the checklist ........................ 4 Cleaning, sanitising and maintenance ...........15
How to use the checklist................................ 4 Cleanliness ................................................ 15
Your food business details............................. 4 Cleaning and sanitising of specific
equipment ................................................ 15
Food safety practices and general
requirements...................................................5 Maintenance ............................................. 15
Temperature measuring devices ................. 15
Standard 3.2.2.A
Food Safety Management Tools...........................5 Single use items ........................................ 16
Food safety supervisors................................. 5 Animals and pests ..................................... 16
How do I obtain certification as
a food safety supervisor.......................................6
Food handling – skills and knowledge........... 6
Record Keeping - Evidence of food safety Appendices
practices................................................................7 1 Where to go for more information and
Receiving food.............................................. 9 assistance ............................................. ..... 17
Food storage ..............................................10 2 Food handler policies ..............................18
Food processing .........................................10 3 Information on cleaning and sanitising ... 20
Food display ............................................... 11 4 2-hour/4-hour guide for potentially
Food packaging .......................................... 12 hazardous foods .................................... 22

Food transportation ....................................12 Templates

Food disposal .............................................12 1 Cleaning and sanitising records .............. 24
Food recall ................................................. 12 2 Approved suppliers list........................... 26
3 Incoming food checklist ......................... 27
4 Checklist for food handlers ..................... 28
Health and hygiene requirements ..................13
5 Food handler training log ........................ 30
General duties of food businesses ............. 13
Health of persons who handle food –
duties of food businesses .......................... 13
Hygiene of food handlers – duties of food
businesses ................................................ 14

3
Who should use the checklist with the Food Safety Standards should always be
obtained from the local government where your
Compliance with the Australia New Zealand food business is located.
Food Standards Code (the Code) is mandatory
for all food businesses under the Food Act
2006. The Food Safety Standards are a How to use the checklist
component of the Code and relate to food
safety practices, food premises and equipment. Each heading of the checklist references the
Penalties can be issued to food businesses that relevant section of the Food Safety Standards.
fail to comply with the Code. General information, definitions, explanation of
terms and interpretive guidelines are available
This checklist has been designed to assist in Safe Food Australia - A guide to the Food
food businesses make a self-assessment of Safety Standards available at:
their level of compliance with the Food Safety www.foodstandards.gov.au/code
Standards. It was developed in consultation
with various industry representatives and is The questions are located throughout the
suitable for use by all businesses involved document in blue font for ease of reference. By
in the handling, storing, and sale of food in working your way through the document and
Queensland including food retailers, food answering the questions, you will learn about
service and take-away food businesses, the food safety issues that an environmental
catering, manufacturing and transporters health officer will be looking for during routine
of food. In fact, any business selling food food premises inspections.
would benefit from using this self-assessment There are also a number of templates at the
checklist to see how well they know your back of the document which you may choose to
food business in terms of the food safety use within your food business.
requirements.
This checklist is a guide only and information
Know your food business has been developed as specific to your food business should be sought
a guide only. Advice specific to the food handling from an environmental health officer from your
operations of your business and your compliance local government.

Your food business details

Business name __________________________________________________________________________
Address of food business __________________________________________________________________
Telephone _________________________ Email________________________________________________
Name of the local government for the area the food business is located____________________________
Name of licensee _________________________________________________________________________
Name of food safety supervisor_____________________________________________________________
Food safety supervisors contact phone number________________________________________________
Date of completion of this self-assessment ___________________________________________________
Date of next self-assessment _______________________________________________________________
Name of person completing self-assessment __________________________________________________

4 A self-assessment guide to the Food Safety Standards

Food safety practices and general
requirements
Examples of category two businesses may include
Standard 3.2.2A Food Safety retail businesses such as delicatessens, market
Management Tools stalls, service stations, and convenience stores.
Standard 3.2.2A requires specified food
businesses to have two or three food safety Food Safety supervisors
management tools depending on activities
undertaken. The three food safety management Under the Food Act 2006, every licensable food
tools include: business in Queensland is required to have a
food safety supervisor.
• A food safety supervisor that has been
certified within the past five years A food safety supervisor takes a lead role in
• Food handlers with skills and knowledge supervising food safety in a food business. A food
safety supervisor must be ‘reasonably available’
• Evidence tools (record keeping) at all times the business is operating. A food
Standard 3.2.2A classifies businesses as category safety supervisor, for a food business, means a
one or category two food businesses. person who:
A category one business is a food business that: • knows how to recognise, prevent and
a. Is a caterer or a food service; and alleviate food safety hazards of the food
b. Processes unpackaged potentially hazardous business;
food, into a food that is potentially hazardous • have skills and knowledge in matters
and ready-to-eat. relating to food safety relevant to the food
A category one food business must implement business; and
all three food safety management tools. • have the authority to supervise and give
Examples of category one businesses include: directions about matters relating to food
restaurant, takeaway outlets, caterers, and safety to persons who handle food in the
bakeries. food business.
A category two business is a food business that Being ‘reasonably available’ means the food safety
offers food for retail sale that is potentially supervisor is located on the premises whenever
hazardous and ready-to-eat, where the food: food handling of high-risk unpackaged foods is
a. was received unpackaged by the food being undertaken or is able to be easily contacted
business or was unpackaged by the food (for example, by phone), if established food
business after receipt; and handling procedures are in place at the business
and staff are well trained to follow them.
b. was not made or processed (other than
slicing, weighing, repacking, reheating or hot- 1. a) Does your food business have a
holding the food) by the food business. nominated food safety supervisor?
A category two food business must implement Yes No
two food safety management tools including a
food safety supervisor that has been certified
b) Is your food safety supervisor
within the past five years, and all food handlers
reasonably available at all times food is
must be trained or have appropriate skills and
being handled at the food business?
knowledge commensurate with activities
undertaken. Yes No

Know your food business 5

 How do I obtain certification as a Food handling – skills and
food safety supervisor? knowledge
A food safety supervisor certificate for category The Food Act 2006 places obligations on food
one and category two food businesses must be business licensees and food handlers in relation to
obtained from a registered training organisation the safe handling of food. The food safety standards
(RTO) at least every five years. The specific in chapter 3 of the Code set out health and hygiene
competencies depend on what sector the food requirements for food handlers. Clause 3 of Standard
safety supervisor works, and relates to the 3.2.2 of the Code requires a food business to ensure
following food sectors: that all persons undertaking or supervising food
handling have skills and knowledge in food safety and
• food processing food hygiene matters commensurate with their work
• retail and hospitality activities.
• health and community services
• transport and distribution. Food handlers must have completed a food safety
training course or have skills and knowledge of food
A food safety supervisor certificate for category safety and hygiene matters commensurate with their
one and category two businesses must be
work activities. The food safety training course must
obtained from a registered training organisation
include information on safe handling of food; and
(RTO). An RTO may be a TAFE college, adult and
food contamination; and cleaning and sanitising of
community education provider, private provider,
food premises and equipment; and personal hygiene.
community organisation, school, higher
education institution, industry body or other
organisation meeting the relevant registration
requirements. Training may be completed face-
to-face or online. TIP How do I get ‘skills and
knowledge’
For further details on the required training visit,
https://www.health.qld.gov.au/__data/assets/
pdf_file/0027/813618/food-safety-supervisors.pdf

To find an RTO, visit the Australian Government

website http://training.gov.au
2. a) Has your food safety supervisor
undertaken the required competency
unit/s for the food sector in which the
food business operates?
Yes No

b) Has your food safety supervisor

completed their training qualification
within the past five years (if your
business is a category one or two
business)?
Yes No

6 A self-assessment guide to the Food Safety Standards

 3. Have all food handlers completed a
food safety training course or have
skills and knowledge of food safety • adequate processing (e.g cooking,
and hygiene matters commensurate acidifying, fermenting) of potentially
with their work activities? hazardous foods

Yes No • minimisation of the time potentially

hazardous foods are out of temperature
4. a) Do you raise funds solely for control during processing
community or charitable causes and
not for personal financial gain? • cooling of potentially hazardous foods
within the specified time and
Yes No
temperature limits
b) Is your food business exempt from
• reheating of potentially hazardous foods
the requirement of a food business
rapidly to the required temperature
license?
Yes No • adequate cleaning and sanitisation of
food services and equipment.
If you answered yes to Question 4 a) and b), the
Queensland Health publication Food Safety for
Fundraising Events may be a
helpful food safety resource and is available at
https://www.health.qld.gov.au/__data/assets/
pdf_file/0024/441528/fundraising-events.pdf
For more information about needing a food
business license, please see https://
www.qld.gov.au/health/staying-healthy/food-
pantry/starting-a-food-business/food-business-
licences/do-i-need-a-food-business-licence

Note: if you do not require a food business

license, you are exempt from the requirements
to comply with Standard
3.2.2A.

Record Keeping
Evidence of food safety practices
Category one businesses are required to
substantiate food safety management of
prescribed activities. This means that either
records of critical food safety risks must be
maintained, or management of food safety
activities must be demonstrated through
other suitable means to an environmental
health officer. The prescribed activities in
Standard 3.2.2A relate to:

• receipt, storage, display and transport

(if applicable) of potentially
hazardous foods under temperature
control

Know your food business 7

 5. If you are a category one business, are
TIP What is a record? records of critical food safety risks
maintained? Alternatively, is
management of food safety activities
A ‘record’ means a document or object demonstrated through other suitable
in any form (including electronic) that means?
is kept for information it contains or
that can be obtained from it. For Yes No
example:

• writing or other entries on

paper or electronic templates

• written instructions that have

been verified (e.g., a validated
recipe or standard operating
procedure)

• notes on invoices (e.g.,

temperature of food received)
• data logger information in a
graph

• photos or video footage.

A record may also be information
recorded in another way.
Records should be made each day the
business is engaged in prescribed
activities and:

• Should include the date (and

time, if appropriate) the record
was made and which food or
activity it relates to
• Must be available to an
environmental health officer (or
business personnel that need
them) on request.

• Must be kept for at least 3

months after they are made.

However, a record may not be needed if the

business can show an environmental health
officer another that they have adequately
managed the food safety risks.

8 A self-assessment guide to the Food Safety Standards

Receiving food Potentially hazardous food No Yes
Food Safety Standard 3.2.2 (clause 5) Non-potentially hazardous
No Yes
food
Please tick all foods listed below that are used
Uncut fresh fruit
in your food business. Use this table as a
reference as you complete the checklist as Uncut fresh vegetables
some questions relate to specific food types.
Shelf-stable condiments
Bread/bakery products
Canned food

Potentially hazardous food No Yes Water

Frozen foods Unpackaged snack food

Chilled foods Other (please describe)

Raw meat
Smallgoods
Cooked meat products
Ready-to-eat fish/seafood
Dairy products 6. Do you have a record of the name and
Pasta salad address of each food supplier?
Yes No
Eggs
Other (please describe)
Create your own copy of a supplier
TIP record list (see Template 2)

7. Can you demonstrate that food received is

checked that:
a) potentially hazardous foods are at 5°C
or below or 60°C or above?
Yes No
b) frozen
 foods are frozen hard and do not
show signs of prior thawing?
Yes No

9 A self-assessment guide to the Food Safety Standards

 c) 
eggs are stamped and rejected if they
are cracked or dirty Develop your own incoming food
Yes No TIP checklist (see Template 3)

d) packaging
 is clean and intact/
undamaged?
Yes No Food storage
Food Safety Standard 3.2.2 (clause 6)
e) the
 name and address of the
manufacturer or packer has been 10. Is food stored so that:
provided?*
a) it is protected from contamination?
Yes No (eg. covered, not on cool room floor)
f)  name of the food and lot
the Yes No
identification has been provided?*
b) environmental
 conditions (eg.
Yes No temperature, humidity, lighting) do not
affect its safety or suitability?
g) date
 markings are within their ‘Best
Before’ or ‘Use-By’ date?* Yes No
Yes No 11. Does frozen food remain frozen during
storage?
h) there
 is no evidence of physical,
chemical or pest contamination? Yes No
Yes No 12. Are potentially hazardous foods
refrigerated at or below 5°C?
i) all delivery vehicles are clean and no
other materials are stored in the same Yes No
area as the food?
Yes No Food processing
8. Do you always reject food that does not Food Safety Standard 3.2.2 (clause 7)
meet the requirements in Question 8?
13. When processing food, do you:
Yes No
a) take steps to prevent the food being
9. Do you record the details of food receipt contaminated?
checks and rejected food (if any)? Yes No
Yes No
b) use
 a step known to achieve
* For more information about food labelling microbiologically safe food (eg.
requirements, see the Queensland Health thorough cooking)?
publication ‘Label Buster – a guide to the Food Yes No
Standards Code labelling requirements for food
businesses’. 14. Do you minimise the time that food
remains between 5°C and 60°C when
processing?
Yes No

Know your food business 10

15. Can you demonstrate that potentially 18. When unpackaged ready-to-eat food is
hazardous food is cooled: displayed for self-service, do you provide:
a) from 60°C to 21°C within two hours? a) supervision so that any food
contaminated by customers is
Yes No
immediately removed from display?
b) from
 21°C to 5°C within an additional Yes No
four hours?
b) separate
 serving utensils or an
Yes No
individual dispensing method for each
If you answered no to either of 16 a) or food?
16 b), can you demonstrate that an Yes No
alternative process is used that does not
affect the safety of the food? c) protective barriers to prevent
contamination?
Yes No
Yes No
Describe: ____________________________
If no, describe: _______________________
____________________________________
____________________________________
16. Is potentially hazardous food rapidly
re-heated to 60°C (within 2 hours) 19. Is displayed potentially hazardous food
kept at 5°C or below, or 60°C or above?
Yes No
Yes No
If no, is an alternative heating process in
place that does not affect the safety of the a) if
 no, does this food remain between
food? 5°C and 60°C for more than two hours?
Yes No
Yes No
b) if you answered yes, to 19(a) does this
Describe: ____________________________
food remain between 5°C and 60°C for
____________________________________ more than two hours?
Yes No
Food display
Food Safety Standard 3.2.2 (clause 8) If you answered yes to Question
19(b) this is a dangerous practice
17. Is all displayed food adequately protected TIP and must change! Refer to the Food
from contamination? Standards Australia New Zealand
Yes No publication Safe Food Australia - A
guide to the Food Safety Standards,
‘The use of time as a control for
potentially hazardous food’.

11 A self-assessment guide to the Food Safety Standards

20. If food is meant to be displayed frozen, is it Food disposal
displayed frozen?
Food Safety Standard 3.2.2 (clause 11)
Yes No
24. Do you ensure that food for disposal is:
a) kept separate from other food until it
Food packaging can be disposed?
Food Safety Standard 3.2.2 (clause 9) Yes No
21. Is all food packaging material: b) clearly identified as food for disposal?
a) suitable for food contact purposes and Yes No
unlikely to contaminate food?
Yes No
Food recall
b) protected
 from contamination during
storage? Food Safety Standard 3.2.2 (clause 12)

Yes No 25. Do you wholesale, manufacture or import

food?
22. Is food protected from being contaminated
during the packaging process? Yes No

Yes No If yes, continue. If no, go to Question 29.

26. Do you have a food recall system?
Food transportation Yes No
Food Safety Standard 3.2.2 (clause 10)
If no, you must develop a system to retrieve
23. When you transport food, is it: food in the event of unsafe food being released
a) protected from contamination? into the food supply.

Yes No
Get assistance with developing
b) kept
 frozen solid (if it is potentially your own recall plan by referring to
hazardous)? TIP the ‘Food Industry Recall Protocol,
Yes No 7th edition’ from FSANZ at
www.foodstandards.gov.au
c) 
kept at 5°C or below, or 60°C or above
(if it is potentially hazardous)?
27. If you answered yes to Question 26, is this
Yes No
recall system:
d) if
  no, can you demonstrate that a) a written document available on
keeping this food between 5°C and request?
60°C during transportation does not
Yes No
adversely affect the microbiological
safety of the food? b) used when recalling unsafe food?
Yes No Yes No
Describe: ____________________________
____________________________________

12
Health and hygiene requirements
General duties of food Health of persons who handle
businesses food – duties of food businesses
Food Safety Standard 3.2.2 (clause 18) Food Safety Standard 3.2.2 (clause 16)
28. Have all food handlers been informed of 31. Can you demonstrate that food handlers do
their health and hygiene obligations? not handle food if they are:
Yes No a) known to be suffering from a
foodborne illness or are a carrier of a
29. Do you ensure any information provided by foodborne illness
a food handler is not disclosed to another
Yes No
person, except the business proprietor or
an authorised person under the Food Act b) or
 known or reasonably suspected to
2006? have a symptom of a foodborne illness,
Yes No and where there is a reasonable
likelihood that they will contaminate
30. Do you ensure that food handlers and other food?
persons (eg. visitors, tradespeople) do not:
Yes No
a) contaminate food?
32. If a person is excluded from handling food,
Yes No
are they permitted to resume food handling
b) have
 unnecessary contact with ready- activities only on medical consent?
to-eat food? Yes No
Yes No
33. In relation to Questions 32 and 33:
c) 
spit or smoke in areas where there is a) do you have a documented food
food or surfaces that are likely to come handling exclusion policy?
in contact with food?
Yes No
Yes No
b) have
 your employees been advised of
their relevant legal obligations?
Go to Templates 4 and 5 for
assistance with advising staff of Yes No
TIP their legal obligations. You may
also wish to develop a policy
for visitors or maintenance
people that may enter your food
preparation area from time to
time to ensure that they do not
contaminate the food.

13 A self-assessment guide to the Food Safety Standards

 36. Are hand-wash facilities used for washing
hands only?
Go to Appendix 2 for an
TIP example of a food handler Yes No
policy.
37. Does your food business only operate from
temporary food premises or a domestic
34. Do you ensure that a person, known or dwelling?
reasonably suspected to be suffering from Yes No
a condition, which is transmissible via
food and who continues to engage in food
handling activities for the business: If you answered yes to Question
37, you may apply to your local
a) takes all practicable measures to
prevent food contamination?
TIP government for an exemption to
the requirement for dedicated,
Yes No
permanent hand washing
b) has
 been advised of their relevant facilities.
legal obligations? Contact your local government
Yes No environmental health officer to
find out more.

Hygiene of food handlers –

duties of food businesses
Food Safety Standard 3.2.2 (clause 17)
35. Do you maintain each hand-washing
facility with:
a) a constant supply of warm
(approximately 40°C), running water?
Yes No
b) soap / liquid dispensing detergent?
Yes No
c) single use towels or other method for
effectively drying hands?
Yes No
d) a
 bin for used towels, if towels are
used?
Yes No

Know your food business 14

Cleaning, sanitising and
maintenance
Cleanliness Maintenance
Food Safety Standard 3.2.2 (clause 19) Food Safety Standard 3.2.2 (clause 21)
38. Do you maintain the food premises in a 43. Is the food premises in a good state of
clean condition at all times free of dirt, repair and working order, having regard to
grease and other visible matter? the use of these areas?
Yes No Yes No
39. Are all fixtures, fittings and equipment, 44. Are all fixtures, fittings and equipment in
clean and sanitary, free from food waste, the food premises, in a good state of repair
dirt, grease and other visible matter? and working order, having regard to their
use?
Yes No
Yes No
40. Are all food transport vehicles kept clean
and sanitary at all times? 45. Are all food transport vehicles in a good
state of repair and working order?
Yes No
Yes No

Cleaning and sanitising of 46. Are chipped, broken or cracked eating or

drinking utensils disposed of?
specific equipment
Yes No
Food Safety Standard 3.2.2 (clause 20)
If no, detail timeframes:________________
41. Do you ensure that all food contact
surfaces (eg. chopping boards, preparation ____________________________________
surfaces, processing equipment) are clean
and sanitary at all times? Temperature measuring devices
Yes No Food Safety Standard 3.2.2 (clause 22)
42. Do you ensure that eating and drinking 47. Do you have a probe thermometer that:
utensils are clean and sanitised
immediately before each use? a) is readily accessible to food handlers?

Yes No Yes No
b) measures
 the internal temperature
of potentially hazardous food to an
Develop your own cleaning accuracy of +/- 1°C?
TIP and sanitising program, see
Yes No
Appendix 3.
48. If yes, is it used to regularly monitor
temperature of potentially hazardous food?
Yes No
49. Is the probe attachment cleaned and
sanitised before and after each use?
Yes No

15 A self-assessment guide to the Food Safety Standards

50. Do you routinely check the accuracy of the 52. Are single use items adequately protected
thermometer(s)? from contamination prior to use?
Yes No Yes No

Calibrating thermometers
Animals and pests
Food Safety Standard 3.2.2 (clause 24)
TIP All food handling operations that
prepare and serve potentially 53. Do you:
hazardous foods must have a
temperature measuring device (thermometer) a) exclude live animals (except fish,
that is readily accessible and can accurately shellfish or crustaceans) in food
measure the temperature of potentially handling areas?
hazardous food to +/- 1°C. Yes No
Food businesses can check the accuracy of b) prevent
 pests entering the food
thermometers using the following procedure: premises?
ICE SLURRY Yes No
1. Fill a medium size glass with ice (crushed is
best) add a little water to make a slurry c) undertake pest control to eradicate
and prevent the harbourage of pests?
2. Place the probe of the thermometer in the ice
slurry. Wait until the reading stabilises. Yes No
3. The thermometer should read 0°C. To be
accurate the thermometer should read
A food business may permit
between -1°C and 1°C.
dogs to be present in outdoor
BOILING WATER TIP dining areas under certain
1. Boil a pot of water on the stove for 5 minutes. circumstances.
2. While the water is boiling, place the probe of
the thermometer in the water.
Note when last pest control
3. Wait until the reading stabilises. The
was undertaken and when next
temperature should be 100°C. To be accurate TIP service is due.
the thermometer should read between 99°C
and 101°C. Last service:
Next service:

Single use items

Congratulations!
Food Safety Standard 3.2.2 (clause 23)
You have now completed the self-
Single use items are intended by the assessment guide.
manufacturer to be used only once in Please keep this completed document
connection with food handling. Examples for your records and action any areas of
include disposable gloves, plastic drinking improvement that you have identified to
straws and plastic cutlery, disposable takeaway make your food business safer.
containers, wrappers and packaging. It is recommended that you repeat this
51. Do you discard single use items that have checklist at least every 12 months or when
been used or become contaminated? circumstances in your food business change
(eg. remodelling or change of management/
Yes No staff) or a change in food practices.

Know your food business 16

Appendix 1
Where to go for more information
and assistance
Further information is available on The Food For more information about food business
Pantry, including: requirements in relation to food safety practices
and training or keeping evidence tools, please
• Running a food business
contact your local government
• Food safety supervisors
• Food handlers
• Free food handler training and
resources
Read more from Food Standards Australia and
New Zealand about:
• Australian New Zealand Food Standards
Code
• Food Safety Standards (Chapter 3)
• Safe Food Australia – A guide to the Food
Safety Standards
• Standard 3.2.2A Food Safety
Management Tools guideline
• Free evidence tool template examples

17 A self-assessment guide to the Food Safety Standards

Appendix 2
Food handler policies
Food businesses have specific responsibilities The health of persons who
relating to the health of people who handle
food, the provision of hand washing facilities, handle food and preventing food
advising food handlers of their health and contamination
hygiene obligations and the privacy of food
handlers. It is very important that people who may be
suffering from or carrying certain illnesses,
The following policies are samples that may be or suffering from some conditions do not
used and adapted to meet the needs of your handle food or food contact surfaces. This
business. is particularly important if they are likely to
contaminate food while they are working.

Sample policy on food handler exclusion

A food handler has: The food handler will:
One or more of the following symptoms of 1. Immediately inform the supervisor
foodborne illness: 2. Seek medical attention
• Diarrhoea 3. Not return to work until they have been symptom-
• Vomiting free for 48hrs
• Sore throat with fever
• Fever
• Jaundice

Been diagnosed with any of the following 1. Cease all contact with food and food contact
foodborne diseases: surfaces
• Hepatitis A 2. Not return to food handling duties until medical
• Norovirus clearance is provided
• Typhoid fever
• Shigellosis
• Staphylococcal or Streptococcal disease

• Exposed wound or cut 1. Cover with a bandage and highly visible waterproof
• Infected skin sore covering.
• Any discharge from their ears, nose or eyes 2. Take medication to stop any nasal or other
discharge that may contaminate food

The Manager/Supervisor will not disclose any of the above medical information to anyone without
the consent of the food handler, with the exception of the proprietor of the business or an authorised
person under the Act (Environmental Health Officer). This business will not use this information for any
purpose other than to protect food from contamination.

Know your food business 18

Telling food handlers about
their health and hygiene
responsibilities
Food businesses must tell all of their food
handlers about their health and hygiene
requirements.

The requirements are set out in Standard

3.2.2. Food Safety Practices and
General Requirements
The requirements are designed
to ensure that food handlers do whatever
is reasonable to make sure that they do not
contaminate food. For further information
on food safety requirements, see the https://
www.qld.gov.au/health/staying-healthy/food-
pantry/starting-a-food-business/food-safety-
laws/food-safety-regulation

19 A self-assessment guide to the Food Safety Standards

Appendix 3
Information on cleaning and
sanitising
Food businesses must maintain their premises Cleaning and sanitising should usually be done
at a high standard of cleanliness. This includes as separate processes. A surface needs to be
the fixtures, fittings and equipment, as well thoroughly cleaned before it is sanitised, as
as those parts of vehicles that are used to sanitisers are usually unlikely to be effective in
transport food. The standard of cleanliness the presence of food residues and detergents.
must ensure that there is no accumulation of
garbage, recycled matter, food waste, dirt,
grease or other visible matter.
Planning for cleaning
When planning your cleaning and sanitising
Processing fresh food using dirty equipment program, remember the following points:
will transfer contamination and possibly
harmful bacteria. Food utensils and equipment • Ensure that appropriate products (e.g.
must be cleaned and sanitised before each use chemicals, detergents) and equipment
and between use for raw food and ready-to-eat (e.g. mops, buckets, brooms, cloths) are
food. provided for each task and that they are
clean prior to use.
Equipment and utensils must be cleaned and
sanitised if they are used to prepare or process • Determine the frequency for cleaning
potentially hazardous foods, eg. meat slicers. areas and equipment within the kitchen
The surfaces that food may come in contact and record on a cleaning and sanitising
with must also be cleaned and sanitised. procedure.
• Determine the procedure to be used
It is important to understand that cleaning
for cleaning and sanitising (e.g. use
and sanitising are separate procedures and
of dishwasher, manually washing with
staff responsible for this task should have
chemical sanitiser).
appropriate training to ensure that it is done
correctly. • Disassemble all equipment such as stick
blenders, food processors, vitamisers and
Cleaning is the process that removes visible meat slicers to ensure that they can be
contamination such as food, waste, dirt and thoroughly cleaned and sanitised.
grease from a surface. This process is usually
achieved by the use of hot water and detergent. • Use single-use paper towels rather than tea
During the cleaning process, microorganisms towels or cloths. If you use tea towels, they
will be removed but the cleaning process is not must be washed in hot water and allowed
designed to destroy microorganisms. to dry after every use.
• Use food-grade detergents and sanitisers,
Sanitising is a process that reduces the
always following the manufacturer’s
numbers of microorganisms present on a
instructions.
surface. This is usually achieved by the use of
both heat and water, or by chemicals. • Keep cleaning chemicals away from food
storage areas.

Know your food business 20

• A dishwasher will sanitise most small Six steps to proper cleaning
equipment, cutlery, plates and glasses.
1. P re-clean: Scrape, wipe or sweep away
• Make sure the containers for garbage and food scraps and rinse with water.
recycled matter are large enough for the
2. Wash: Use hot water and detergent to take
amount of waste you produce and are
off any grease and dirt. Soak if needed.
capable of being easily cleaned.
3. Rinse:
 Rinse off any loose dirt or detergent
foam.
Cleaning procedures and records 4. Sanitise:
 Use a sanitiser to kill any
A cleaning procedure is a set of written remaining germs.
instructions that describe everything that needs 5. Final
 rinse: Wash off sanitiser. (read
to be done to keep your business clean. It sets sanitiser’s instructions to see if you need to
out the tasks of cleaning and sanitising, how do this).
often each job needs to be done, how it should 6. Dry: Allow to drip-dry.
be done, and who should do it.
A cleaning record is a way of documenting How to sanitise
that the cleaning tasks have been done by the
responsible personnel. Most food poisoning bacteria are killed if they
are exposed to chemical sanitisers, heat, or a
combination of both.
What does a cleaning procedure
To sanitise:
and record look like?
Begin at the back of your premises and write • soak items in water at 77°C for 30 seconds;
down every piece of equipment that needs to or
be cleaned as you walk towards the front. • use a commercial sanitiser following the
manufacturer’s instructions; or
Then, write down how you will clean that piece
of equipment, how often you will clean it, what • soak items in water which contains bleach.
materials and chemicals will be used and who The water temperature required will vary
will do the cleaning. These instructions will be with the concentration of chlorine. The
noted on the cleaning procedure. table following shows the amount of bleach
required and the corresponding water
temperature to make sanitising solutions.

With household bleach With commercial bleach

(4% chlorine) (10% chlorine)
Minimum water temperature 49°C 38°C 13°C 49°C 38°C 13°C
Concentration required 25 ppm 50 ppm 100 ppm 25 ppm 50 ppm 100 ppm
5 litres 3.12 mL 6.25 mL 12.5 mL 1.25 mL 2.5 mL 5 mL
10 litres 6.25 mL 12.5 mL 25 mL 2.5 mL 5 mL 10 mL
50 litres 31.25 mL 62.5 mL 125 mL 12.5 mL 25 mL 50 mL
ppm – parts per million

Blank cleaning record sheets are on Template 1 for you to photocopy and use if you choose, however, you
may use any format appropriate for your food business.

21 A self-assessment guide to the Food Safety Standards

Appendix 4
2-hour/4-hour guide for potentially
hazardous food
The 2-hour/4-hour rule is a rule of thumb that How does the 2-hour/4-hour
has been designed to help businesses deal
with some of the practicalities of handling rule work in practice?
ready-to-eat potentially hazardous food. It A. Cold food brought out of refrigeration:
recognises there may be several circumstances
where this type of food is kept at temperatures • Timing should start from when ready-to-eat
above 5°C and below 60°C for convenience; potentially hazardous food is brought out
for example while preparing food at a of refrigeration.
kitchen bench or displaying food in an open
• If food is held for no more than 2 hours
environment for self service.
above 5°C, it should be safe to put back in
The rule provides options for what can be the refrigerator to use another day.
safely done with the food, depending on how • Food can be used, sold or discarded within
long it has been at temperatures between 5°C 4 hours.
and 60°C. If the total time is:
• Once food has been held for a total of 4
• less than 2 hours, the food may be used, or hours above 5°C, the time limit is exceeded
refrigerated for later use and it must be discarded.
• between 2 and 4 hours, the food may still • The time is cumulative: all time periods
be used up to 4 hours where the food is out of temperature
• 4 hours or longer, the food must be thrown control are counted. This includes food
out. preparation time, any subsequent transport
time (e.g. transferring from a caterer’s
It is important to note that the total time is business to the place of consumption, or
the sum of any periods that the food is at from a preparation kitchen to a market
temperatures between 5°C and 60°C (i.e. stall) and any time periods that food is held
the time is cumulative). For example, the for service or display.
time includes food preparation steps (e.g. • If food has been held above 5°C for a
making sandwiches or sushi) plus any storage, period and then placed back in refrigeration
transport and display time if these steps were for future use (i.e. the 2-hour component of
done at temperatures between 5°C and 60°C. the rule has been used), that period must
The 2-hour/4-hour rule was generally designed be counted towards the total 4 hours once
for all potentially hazardous food that is it is brought out of refrigeration.
ready-to-eat (see Standard 3.2.2 clause 1
interpretation). However, extra caution may be
necessary for some ready-to-eat foods, such as
those containing raw meat, seafood or raw eggs
that present a higher risk for pathogen growth.

Know your food business 22

 Total time between 5°C and 60°C
0–2 hours 2–4 hours over 4 hours

or

OK to use or refrigerate
at 5°C or less OK to use Throw away

The 2-hour/4-hour rule

Extra caution may be necessary in some cases. B. Hot/warm food held at temperatures
Some foods, for example raw or lightly cooked below 60°C:
egg products or products containing meat that
are ready-to-eat, may present a higher risk • Timing should start from when the
for pathogen growth because of an increased temperature of the ready-to-eat potentially
likelihood that pathogens will be present or hazardous food drops below 60°C (e.g. as
because the food provides a good growth checked with a probe thermometer).
medium for pathogens. These foods should not • If hot food is held no more than 2 hours
be kept at higher ambient temperatures (e.g. > below 60°C, it should be safe to put in the
25°C) for more than 4 hours; a maximum of 2 refrigerator for use another day, provided
hours is advised. Extra caution is also advised the food is brought to 5°C or below as
with foods served to vulnerable people (young, quickly as possible.
elderly, ill or pregnant). It is also advised
• Food can be used, sold or discarded within
that foods containing raw eggs (e.g. aioli) are
4 hours.
disposed of at the end of a day’s trade, due to
the increased risk of pathogen contamination. • Once hot food has been held for a total
of 4 hours below 60°C, the time limit is
exceeded and it must be discarded.

23 A self-assessment guide to the Food Safety Standards

Template 1
Cleaning and sanitising records
Daily cleaning and sanitising
Week starting ____ /____ /____
List areas or equipment to be cleaned on a daily basis
Area/ Responsible Completed
Equipment person
M T W Th F Sa Su

Weekly cleaning and sanitising

List all areas, equipment, etc to be cleaned once a week (or Week starting ____ /____ /____
more regularly than daily) and identify the person responsible
Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Checked by Checked by Checked by Checked by Checked by Checked by Checked by

Know your food business 24

Monthly cleaning and sanitising
List all areas, equipment, etc to be cleaned monthly (or more regularly Month: _____________________
than weekly)
Wk starting ___/___/___ Wk starting ___/___/___ Wk starting ___/___/___ Wk starting ___/___/___
Monthly Resp Monthly Resp Monthly Resp Monthly Resp
task person task person task person task person

Checked by Checked by Checked by Checked by Checked by Checked by Checked by Checked by

Quarterly / Yearly cleaning and sanitising

List all areas, equipment, etc to be cleaned yearly Year: _______________
(or more regularly than monthly)
Task Resp person Date scheduled Date completed Checked by

25 A self-assessment guide to the Food Safety Standards

Template 2
Approved suppliers list
Supplier Details of supplier (Name,
Product Description Contact details
No. address, contact details)
e.g. 1 Joes’ Meat Supplies Lunch meats (ham etc) 17 Johnson St, Brisbane
Fresh chickens Ph: 3000 4455
Meat pies Fax: 3000 5533
Mobile: 0404 321 321

Check/ask suppliers about the following:

TIP • Presence of food allergens and other substances that may require declarations (eg. unpasteurised
egg products, nuts, crustacea, genetically modified ingredients— see the Queensland Health
publication Label Buster for more information)
• Are potentially hazardous foods are maintained at 5°C or below, or 60°C or above
• Are they licensed with the local government
• The name and address of the manufacturer or packer
• The name of the food and lot identification
• Date markings are within their ‘Best Before’ or ‘Use-By’ date
• Evidence of physical, chemical or pest contamination
• Clean delivery vehicle with no other material in the same area as the food.

Know your food business 26

Template 3
Incoming food checklist
Supplier Temp Visual Accepted/ Designated Corrective Checked
Time Date Product
No. °C check Rejected storage area action by

Check:
• Cold foods – at or below 5°C
• Hot foods – at or above 60°C
• Frozen foods – Frozen hard (completely frozen and not showing signs of prior thawing)
• Use by date/Best before date (Foods past the use by date are prohibited from being sold. Foods past
best before date can be sold provided the food is not damaged, deteriorated or perished)
• All packaging is intact (not damaged, deteriorated, perished)
• Labelling (name of food, name and address of supplier, lot identification)
• No contamination from pests(droppings, eggs, webs), chemicals or foreign objects (dirt, metal, hair)
• Eggs are stamped and not cracked or dirty.
Note: If you receive bulk orders that already have an itemised receipt, you may wish to attach the receipt
(or a copy) to this record sheet and then complete only summary details in this record.

27 A self-assessment guide to the Food Safety Standards

Template 4
Checklist for food handlers
As a food handler, you have certain legal obligations under the Food Safety Standards. These
requirements are to help protect both your customers and yourself from potential foodborne illness.
Please complete this checklist within one week of starting work with this food business. If you have any
questions, ask the supervisor or contact the local government environmental health officer for advice.
Place your signature in each box once you have understood each section. It is important that you
understand these obligations, so please ask for clarification from your supervisor if you require
assistance.

Food handlers name: _________________________________________ Date: ___________________

Obligations Food handler signature

As a food handler, I must take all reasonable measures not to handle food
or surfaces likely to come into contact with food in a way that is likely to
compromise the safety and suitability of food.
This means you should not sit or lie on preparation benches. It also refers to
preventing cross contamination, for example, by not preparing salad items on
the same cutting board used for cutting raw meat.
As a food handler, if I have a condition or a symptom that indicates that I
may be suffering from a foodborne disease, or if I know I am suffering from
a foodborne disease, or that I am a carrier of a foodborne disease, whilst at
work I must:
• report this to my supervisor;
• not engage in any handling of food where there is a likelihood that I might
contaminate food as a result of the disease or condition; and
• take all practicable measures to prevent food from being contaminated as
a result of the disease or condition if my supervisor allows me to do other
work on the food premises.
Symptoms of foodborne illness include:
Diarrhoea; Vomiting; Fever; Jaundice; Sore throat with fever
A condition means:
an infected skin lesion (eg. infected skin sore, boil, acne, cut or abrasion) or
any discharge from the ear, eye or nose due to an infection (eg. colds, flu,
styes or other eye infections)
As a food handler, I must notify my supervisor if I know or suspect that I may
have contaminated any food that I have handled.
If you drop food on the floor, cough or sneeze over food or contaminate the
food in another way, report this to your supervisor. The food should then be
disposed of and any required cleaning, including hand washing, should be
undertaken before resuming food handling activities.

Know your food business 28

Obligations Food handler signature
As a food handler, when engaging in any food handling operation, I must:
• take all practicable measures to ensure my body, anything from my body,
and anything I am wearing does not contaminate food or surfaces likely to
come into contact with food;
This means that you should remove any jewellery, including rings, bracelets,
earrings, facial rings or other jewellery that may fall off into food. If you do
not want to remove the jewellery or are unable to, it should be covered with a
brightly coloured protective bandage.
• take all practicable measures to prevent unnecessary contact with ready-to-
eat food;
• ensure my outer clothing is of a level of cleanliness that is appropriate for
the handling of food that I am involved with;
You must always wear clean clothes to work and any protective clothing such
as caps, aprons or gloves should only be worn in the food preparation area,
never when leaving the premises to have a break, when smoking or when
going to the toilet.
• cover any exposed bandages and dressings with highly visible waterproof
coverings;
• not eat over unprotected food or surfaces likely to come into contact with
food;
• not sneeze, blow or cough over unprotected food or surfaces likely to come
into contact with food;
• not spit, smoke or use tobacco or similar preparations in areas in which
food is handled; and
• always use the designated toilet facilities.
As a food handler, I must wash my hands:
• whenever they are likely to be a source of contamination of food;
• immediately before working with ready-to-eat food or after handling raw
food;
• immediately after using the toilet;
• before commencing or re-commencing handling food;
• immediately after smoking, coughing, sneezing, using a handkerchief or
disposable tissue, eating, drinking or using tobacco or similar substances;
and
• after touching my hair, scalp or a body opening.
As a food handler, I must wash my hands in the manner described below:
• use hand washing facilities provided
• thoroughly clean hands using soap or other effective means
• use warm running water; and
• thoroughly dry hands on single-use towels or in another way that is not
likely to transfer pathogens to my hands

29 A self-assessment guide to the Food Safety Standards

Template 5
Food handler training log
Use this template to record that all food handlers in your premises have read and understood their legal
obligations outlined in Template 4 (checklist for food handlers).
Note: It is recommended that all new staff should complete the ‘checklist for food handlers’ within one
week of commencing employment.

Date completed Name of supervisor

Date started
Name of food handler checklist for food reviewing checklist for
employment
handlers food handlers

Know your food business 30