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Shift workspaces trainer review8/17/2023 ![]() There are also specific requirements for the protection of ready-to-eat food that is on display. For example, minced meat and chickens must be cooked right through to the middle to kill food poisoning bacteria.įood must be protected from contamination. Where food must be cooked or otherwise processed to make it safe, food businesses must carry out this step correctly. Cooking or another processing step to make food safe.Temperature controls also apply to the receipt, storage, processing, display and transport of potentially hazardous food. To limit the growth of food poisoning bacteria in food, businesses must minimise the amount of time that potentially hazardous food is at temperatures between 5° C and 60° C. Maintaining potentially hazardous food at correct temperatures.Food handlers can also acquire skills and knowledge through, for example, ' in house' training, reading information provided by their employer, following specified operating procedures, or attending courses run by industry associations or a local council. Formal training is not necessarily required. What are the key provisions in this standard for food businesses?Ĭontact details and information on the nature of the business must be given to the local enforcement agency, unless this information is provided already under an existing food business registration system.įood businesses must make sure that people who carry out or supervise the handling of food have appropriate skills and knowledge in food safety and food hygiene matters. Temporary food businesses and businesses operating from a private home can ask their local enforcement authority for an exemption from some of the hand washing requirements. Standard 3.2.2 Food Safety Practices and General Requirementsincludes some exemptions for charities and community groups and also for temporary food businesses and businesses operating from a private home.Ĭharities and community groups that sell low risk food (such as cakes and jams) or hot food that is sold as soon as it is cooked (such as sausages and steaks) need not comply with the requirement that food handlers have skills and knowledge that apply to the work they are doing. See the Primary Production under “The Code” for more information on developments.įood handlers must also comply with the requirements that relate specifically to food handlers. FSANZ is developing Primary Production and Processing standards separately. Who must comply with this standard?įood businesses must comply with this standard unless they fall under the definition of 'primary food production'. If complied with, these requirements will ensure that food does not become unsafe or unsuitable. Other requirements relate to the skills and knowledge of food handlers and their supervisors, the health and hygiene of food handlers, and the cleaning, sanitising and maintenance of the food premises and equipment within the premises. Standard 3.2.2 Food Safety Practices and General Requirementssets out specific food handling controls related to the receipt, storage, processing, display, packaging, transportation, disposal and recall of food. The provisions of the food standards treaty between Australia and New Zealand do not include food hygiene standards. Note: The Food Safety Standards do not apply in New Zealand. ![]()
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