Businesses that serve food have an obligation under Australian government laws to comply with the food safety requirements. This entails employees practicing hygienic routines in the workplace where food is present in order to avoid the contamination of food. Food Safety Certificate can also assist you with these requirements.
Food safety standards have three primary measures for businesses that they must take note of to ensure that they not only obey the law but also abide by their duties as responsible food businesses. While companies cannot always control all individuals in the workplace (tradespeople, food handlers, members of the public, and visitors), they can practice preventive ways to lessen the risks to food safety.
With that said, here are the said measures:
Prevent food contamination
In workplaces where food is exposed or areas that can likely come into contact with food, prevent all individuals, except for the food handlers, from coming in. If the business is home-based, that should include family members and children.
In manufacturing locations, food handlers should wash their hands, shoe soles, and wear protective clothing, as well as a hair covering before entering the premises.
In situations where people, apart from handlers, have permission to enter, business should inform them that they are not permitted to touch surfaces that come into contact with food items. They are also not allowed to chew gum over food contact surfaces and unsealed food.
Learn more about food contamination by doing a Food Safety Certificate
Avoid unnecessary contact with cooked food items
Food that is the exposed and ready-to-eat kind involves specific care, as it’s one of the most easily contaminated foods when handled unhygienically.
If a business is displaying self-service, unpackaged ready-to-eat food, such as salads and sushi, bread, fruits, and dessert toppings, strict supervision is needed.
Customers should be discouraged from touching the food to avoid contamination. Separate utensils must be provided for them for each displayed food to prevent contamination from one item to another. Such utensils include serving spoons, tongs, plastic bags and wraps, and serving spoons and forks.
In the same way, food handlers must use gloves and hair nets or caps as a protective covering so they don’t spoil the exposed food.
Do not smoke or spit within or near the food premises or surfaces
Not only does smoking pose a health risk, but it also affects the exposed food in the area. Thus, smoking tobacco is prohibited within and near where food is stored and prepared and on surfaces that come into contact with food, like buffets, salad bars, and other self-service establishments.
Businesses have the responsibility to put up signs to notify people that smoking and spitting are not allowed. If one is found to be doing so in the workplace, they should be told to stop. Should they continue the act, they ought to be asked to leave the premises. And if the individual refuses to leave, businesses can call and ask for security assistance.
With all of this in mind, business owners should require their food handlers to go through training and complete their Food Safety Certificate before starting their duties. Holding this credential means they have acquired the skills needed to carry out safe methods to handle cooked and uncooked food items and hygienic ways to keep themselves and their workspace sanitary and germ-free.