Best Food Safety Practices for Food Safety Supervisor NSW

Food Safety Supervisor NSW

Food safety is the practice of correctly handling, preparing, and storing food items to cut the risks of foodborne illnesses. Its primary goal is to prevent food contamination, which can result in various health risks.

Food poisoning refers to illnesses that are caused by drinking or eating contaminated beverages or food. Also called foodborne illness, this affects about 4.1 million Australians every year, which makes it a widespread concern. Indications of the ailment can range from mildly unpleasant to extremely serious, wherein some require medical attention.

With that in mind, food safety comes as the leading solution to prevent the occurrence of this issue.

Food safety covers many different aspects, including:

  •         Understanding food poisoning, food allergies, as well as food intolerance;
  •         Carrying out effective and safe pest control measures;
  •         Performing hygienic methods of sanitising and cleaning utensils, equipment, and all surfaces that come in contact with food;
  •         Keeping personal hygiene, such as hand-washing, is a high priority within the workplace;
  •         Observe correct food storage, cooling, and heating considering specific factors like equipment, temperature, and environment.

Especially when working in the food business, one must be aware of the best food safety practices to avoid any food hazards and health risks.

And with that, here are some critical pointers for food safety.

Label check

Before using or consuming, always check the food label first.

Note the “Best Before” and “Use by” dates, and never prepare food that’s past its expiry date.

Keeping food cold

When storing food to prepare for another time, remember to set the fridge to below 5 degrees (Celsius).

There are certain types of food, especially raw meats, that need to be kept in cold storage at all times, at least until they are required for preparation and cooking. If they have been left out in average temperatures for two hours or more, they are no longer suitable for consumption.

Leave food to marinate in the fridge.

Heating food

Reheat foods to a minimum of 60 degrees (Celsius) up until they are steaming hot.

Cook foods to a minimum of 60 degrees (Celsius). Some foods need to be cooked at a hotter temperature.

When cooking meats, especially chicken and pork, only serve food when it’s fully cooked or when there’s no pinkish colour in the meat. Before serving chicken, check for clear – and not pinkish – juices.

Bring all marinades with raw meat juices to a boil before serving.

Keeping the workspace clean

Avoid preparing or serving food when feeling under the weather to avoid contamination.

Separate cooked and raw foods, and never use the same cutlery and cutting boards for both when preparing them.

Thoroughly wash and dry hands before and after preparing foods.

Moreover, clean all kitchen equipment, tableware, and other surfaces before and after working with food.

If you wish to take one or more Food Safety and Food Safety Supervisor NSW courses, visit today to get all the information on course details, state requirements, and acquiring a nationally accredited certificate.