p web viewguide to locating sections with the food safety standards 3.2.2 & 3.2.3. food ....

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Page 1: p   Web viewGuide to locating sections with the Food Safety Standards 3.2.2 & 3.2.3. Food . Receival. Receive food from approved premises. FSS - 3.2.2 Div 3 (5)

Guide to locating sections with the Food Safety Standards 3.2.2 & 3.2.3

Food ReceivalReceive food from approved premises FSS - 3.2.2 Div 3 (5)Received in good condition, correct temperature and with UBD or BBD

FSS – 3.2.2 Div 3 (5)

Food StorageCorrect stock rotation, BBD & UBD FSS – 3.2.2 Div 3 (6)Correct storage temperature FSS – 3.2.2 Div 3 (6)Protection from contamination FSS – 3.2.2 Div 3 (6)

Food ProcessingContamination prevention (correct use of cutting boards, benches, equipment and utensils)

FSS – 3.2.2 Div 3 (7)

Temperature control of hazardous foods FSS – 3.2.2 Div 3 (7)Defrosting / thawing FSS – 3.2.2 Div 3 (7)Correct cooking time and temperature FSS – 3.2.2 Div 3 (7)Cooling of food:600C – 210C in 2 hours &210C - ¿50C in 4 hours

FSS – 3.2.2 Div 3 (7)

Reheating of food:600C in ¿ 2 hours

FSS – 3.2.2 Div 3 (7)

Food DisplayDisplay cold food at 50C or below FSS - 3.2.2 Div 3 (8)Frozen food to be maintained hard frozen FSS – 3.2.2 Div 3 (8)Display hot food at 600C or above FSS – 3.2.2 Div 3 (8)Correct shields / coverings / utensils/ supervision FSS – 3.2.2 Div 3 (8)Correct labelling FSS – 3.2.2 Div 3 (5)

Personal HygieneSingle use towels, soap and water provided FSS – 3.2.2 Div 4 (17)Correct hand washing and frequency FSS – 3.2.2 Div 4 (15)Food handler managers personal cross contamination risk (clothing, hair, illness)

FSS – 3.2.2 Div 4 (15)

Wounds and sores covered (waterproof bandaids / gloves) FSS – 3.2.2 Div 4 (15)Food handling (skills & knowledge) FSS – 3.2.2 Div 2 (3)

Cleaning & waste disposalEquipment clean & tidy FSS – 3.2.2 Div 5 (20)Premises clean & tidy FSS – 3.2.2 Div 5 (19)Correct use / storage of sanitisers & cleaning chemicals FSS – 3.2.3 Div 5 (16)Cleaning equipment in good condition (brooms, mops etc) FSS – 3.2.2 Div 5 (19)Waste disposal / rubbish storage area FSS – 3.2.3 Div 2 (6)

General requirementsEffective pest control program FSS – 3.2.2 Div 6 (24)Premises in good repair and maintenance FSS – 3.2.2 Div 5 (21)Equipment in good repair and maintenance FSS – 3.2.2 Div 5 (21)Probe thermometer FSS – 3.2.2 Div 6 (22)Food recall procedure or for disposal FSS – 3.2.2 Div 3 (12)