Food poisoning is a serious health concern, and it can cause severe illness and even death. Food poisoning can also seriously damage the reputation of a business, damage the reputation of the food industry and damage the jobs of many workers.
Any person that handles food has an important responsibility to food safety and the safety of the consumer. To do this you need to:
- Protect other people from getting sick,
- Protect our reputation in the food industry.
- Protect the business you work in.
- Protect your own and your co-workers’ jobs.
Food Handlers
Any person who works in a business and handles food is a Food Handler. As such you are governed by law to provide safe and suitable foods.
Food legislation
- Food Act 2006: ensure that food for sale is safe and suitable for human consumption to prevent misleading conduct relating to the sale of food and to apply the Australian New Zealand Food Safety Standards Code. Refer: www.legislation.qld.gov.au
- Food Safety Standards (Chapter 3 of the Australian New Zealand Food Standards Code): specific requirements for food businesses, handlers, premises and equipment to ensure that only safe and suitable food is sold in Australia. Refer: www.foodstandards.gov.au
Prevent food poisoning by practicing good personal hygiene:
- Thoroughly wash and dry hands before handling food and then again frequently during work
- Dry your hands on disposable one-use towel
- Never smoke, chew gum, spit or eat in a food handling and storage area
- Never cough or sneeze over food
- Wear clean protective clothing
- Ensure that hair is always covered with a hair net when in production facility, this includes any facial hair (beard net)
- Nails are to be kept neat – nail polish & fake fingernails are not permitted inside the factory
- Jewellery is not permitted, except for a plain gold or silver pattern-less wedding ring
- Cuts and wounds need to be completely covered by a waterproof strip or bandage. Use blue Band-Aids so they can easily be seen if they fall off & are metal detectable
- Change gloves regularly and ensure that they are disposed of into bins provided
- No items are to enter the factory in pockets. Mobile Phone, Headphones, etc
- Pop top water bottles only – to be stored in the water bottle station in each area
- Do not handle food if you feel unwell – report to your supervisor immediately, and
- Follow the business food safety program at all times
It is everyone’s responsible for the quality of the end product?
Hazards that can contaminate food
Types of common contaminants include:
- Physical: Wood, metal, glass, plastic, etc.
- Chemical: Cleaning chemicals, maintenance chemicals, pest control chemicals, etc.
- Biological: Bacteria, viruses, fungi, and parasites. All contaminants have the potential to cause illness or injury.
Food that is contaminated with any of these hazards is unsafe and unsuitable to eat.
Bacteria are single-celled living micro-organisms. The most common form of food poisoning is bacterial food poisoning. To survive and multiply, bacteria need:
- Water.
- Food.
- Correct temperatures.
- Time.
- Most, but not all, need oxygen.
Under these conditions, bacteria will multiply by dividing in two every 10-20 minutes. After 6 hours,1 bacterium can multiply into 262,144 bacteria, more than enough to cause food poisoning.
How does bacteria enter a food premises?
Food poisoning bacteria come from five main sources:
- Food handlers (especially their hands).
- Raw foods, such as meat, poultry, shellfish and vegetables.
- Pests and animals.
- Air and dust.
- Dirt and food waste.
Potentially hazardous foods
- Potentially hazardous foods support the growth of bacteria. They need to be kept at temperatures either below 5°C or above 60°C to prevent the growth of any food poisoning bacteria that may be present in the food.
Examples of potentially hazardous foods include meat, poultry, seafood, eggs, dairy foods, gravies and cooked rice.
You must not work when you are suffering with illnesses such as gastroenteritis (Gastro), hepatitis A and hepatitis E.
Returning to work after cases with vomiting and diarrhoea should wait for 48 hours or a doctor’s clearance should be obtained prior.
If you are unwell & cannot work – please call the office as soon as possible to advise.
