Food Hygiene Policy Statement The GVWI does not own or maintain food premises. However, foods may be manufactured in members’ homes and other locations for donation to or use by GVWI. The NFWI recommends that at least one person is certified in food hygiene. All food must be purchased, transported, stored, prepared, stored after cooking and transported to the venue in accordance with the guidelines in the Food Safety Act. All food must be clearly and correctly labelled, including allergen information and the name and postcode of the person who prepared it.

Importance of Food Safety Food safety protects everyone. Food safety involves protecting food from anything that could harm consumer health and wellbeing. It is against the law to serve or sell food that could injure health. As a food handler, you are responsible for doing everything possible to keep food safe.

Personal Hygiene Always keep yourself clean and tidy when working with food. Wear freshly laundered or protective clothing and remove this when leaving the food preparation area. Do not wear jewellery or other accessories when handling food. Do not wear nail varnish or false nails when handling or preparing food. Keep long hair tied back and covered. Hands are a significant source of food contamination. • • • •

Wash your hands before beginning to handle food Wash your hands regularly throughout the work period. Always wash your hands when they are likely to have been contaminated- for instance after going to the toilet or handling raw meat or poultry. Cover any cuts, spots or wounds with brightly-coloured plasters.

•

Wash your hands before and after using gloves to handle food.

Premises and Equipment Food preparation areas should always be thoroughly cleaned before and after preparing food. Food equipment and utensils should be made from materials that are durable, impervious, smooth, resistant to cracking or chipping and easy to clean thoroughly.

Cleaning and Disinfection Cleaning is the process of making something free from dirt and contamination. Cleaning products include: • • •

Detergents- dissolve grease and remove dirt Disinfectants- reduce bacteria to a low, safe level Sanitizers- clean and disinfect with sufficient contact time

Food-contact surfaces, hand-contact surfaces and anything that could cause contamination or provide the conditions for bacterial multiplication must be disinfected after cleaning. Food handlers are responsible for clean-as-you-go cleaning. This involves clearing away and cleaning (and disinfecting where appropriate) immediately after every task. You must follow instructions and safety procedures when working with cleaning chemicals to protect food from contamination and people from injury.

Hazards to food There are three types of hazard to food: physical, chemical and biological. Hazards exist all around food and have the potential to cause harm to consumers. The events that lead to food poisoning start with contamination- the presence in food of something harmful or objectionable. Controlling contamination is a crucial way to prevent illness. Some products or ingredients can cause illness in particular individuals who have an allergy to the food. ALWAYS clearly label potential allergens on signs and ingredient lists. Care needs to be taken to avoid accidental contamination by foods linked to allergies. Physical and Chemical Hazards Fruit, vegetables, rice and pulses carry soil and dirt. Wash all raw food before use. Food handlers are a major source of physical contamination. Wear appropriate protective clothing and do not wear anything, such as jewellery that could contaminate food. Sources of chemical contamination include the environment, agricultural or veterinary residues, food additives and inappropriate food preparation area practices.

Biological Hazards Biological hazards are the main source of food poisoning and most cases of illness are caused by bacteria. However, viruses and parasites can also cause illness. Bacteria can be divided into three types: helpful, pathogenic and spoilage bacteria. Crosscontamination occurs when pathogenic bacteria are transferred from a contaminated source to a high-risk food. Viruses are carried on food and water. The main sources are sewage and polluted water. Parasites live on or in other organisms. To minimise risk: • • • •

Follow strict personal hygiene habits when working with food Wash hand frequently and thoroughly Cook food thoroughly Do not handle food if you or anyone else in your household has been suffering from any gastric upset or heavy cold.

Some foods are naturally poisonous and must be carefully processed so that they are safe to eat.

Illness from Food Food poisoning and food-borne illness are types of illness caused by eating contaminated food. The most common symptoms of food poisoning are abdominal pain, diarrhoea, vomiting and nausea. Symptoms of food-borne illness can be similar to those above and can include paralysis and kidney failure. People who are very young, very old, pregnant, ill or recovering from illness are particularly at risk from food poisoning or food-borne illness. Foods and ingredients that are linked to food allergies need to be separated from foods that are intended to be allergen free.

High-Risk Food High risk foods are ready to eat foods. They are moist and protein rich, providing the ideal conditions for the multiplication of pathogens to the levels that cause food poisoning when the food spends enough time in warm conditions. Food is likely to be in the ‘danger zone’ (5°C to 63°C) is it is left at an ambient temperature. Recipes containing raw or lightly cooked eggs should be avoided. Remember that all high risk foods must be refrigerated at all times

When handling high-risk foods: • • • •

Prevent cross-contamination Keep high-risk foods out of the danger zone whenever possible Keep cold foods really cold, ideally at 5°C or cooler Keep hot foods really hot, ideally at 63°C or hotter

From Production to Safe Storage Food handlers have a legal responsibility to do everything possible to keep food safe. Foods must be stored in appropriate storage areas and stock should be rotated as necessary. High risk and perishable foods must be stored in refrigerators at 0°C to 5°C. Freezers should operate at -18°C or colder.

Displaying and Selling Food Safeguard food by doing everything possible to: • • •

Prevent contamination Stop pathogens from multiplying Destroy pathogens

Control time and temperature and keep high-risk foods out of the danger zone. When cooling hot food, you must reduce the temperature as quickly as possible so that the food is in the danger zone for the shortest time possible. All food that is transported from home to a venue that requires refrigeration must be transported in a cool bag or cool box with frozen blocks inside them. Remember to avoid opening them too often. When displaying food, it must be protected from contamination as much as possible. Packaged foods must be securely wrapped and labelled. Open food should be covered by lids or domes. Always use separate tongs or utensils for each food item and avoid touching other foods with them.