A Food Safety Supervisor NSW is aware that food poisoning, also known as foodborne illness, is a critical issue in the country, with its outcomes significantly affecting both food business owners as well as consumers. In fact, according to Australia’s Department of Health, there are an estimated 4.1 million cases of food poisoning each year. Because of the alarming rate of productivity loss and medical expenses and the negative impact on one’s lifestyle, this becomes a heavy burden for the entire nation.
Not only that, but it also damages the reputation of the food business. At the very least, they are fined for failing to comply with the proper food handling practices. In graver circumstances, they could be sued or put out of business for causing such health risks.
To avoid situations like these, and help stop outbreaks of foodborne illnesses, a business owner has to appoint a Food Safety Supervisor NSW. A Food Safety Supervisor (FSS) is skilled in identifying these food hazards in the retail food industry and using precautionary methods to prevent their consumers from falling ill from poisoning because of inadequate food preparation and handling procedures.
Nominating an FSS provides businesses with all the benefits that come with correct food safety and food handling processes. It also gives customers the assurance that the food served or sold to them are safe to eat.
Not all food businesses, however, need an FSS. The conditions refer to businesses within the food retail service sector, wherein all the foods they sell or process require temperature management, are not provided and served in the original packaging, and are ready-to-eat. These businesses include cafes and restaurants.
To keep the workplace in tip-top shape, an FSS makes sure that food and beverages are prepared and served based on the food safety standards.
For instance, when handling meats, they must be cooked thoroughly, as eating undercooked food poses a health risk to the customer.
Different types of meats have their safe temperatures for cooking. Have a look at this list:
Ham – pre-cooked: 77°C, raw or fresh: 71°C
Poultry (turkey, duck, chicken): 74°C
Minced meat: 71°C
Veal, pork, beef, or lamb – well done: 77°C, medium: 71°C, medium rare: 63°C (then allow the meat to rest for at least three minutes)
When it comes to refrigerating foods, like pre-made sandwiches and bread rolls that contain meats and soft cheeses, they must be refrigerated at 5°C or lower. For focaccias, biscuits, and cakes, they should be refrigerated at 5°C.
Dry foods and ingredients ought to be sealed in air-tight containers to prevent from developing moisture, which then causes mould or fungus growth.
If the business serves brewed coffee, the aim is to store the ingredients to keep them fresh as they are prepared and served. Thus, it’s crucial to clean and replace the coffee maker filter regularly; store the coffee grounds in a dry and tightly sealed container; not use milk and milk substitutes that are past its expiry date; and wash and clean mugs and cups, all to avoid any harmful bacteria growth and contamination.
A restaurant or café owner is required by law to appoint at least one FSS to supervise all these practices. For small businesses, the owner can nominate him/herself as the Food Safety Supervisor. As owner and overseer of food safety procedures, they also have to make sure that all employees assigned in food handling are aware and able to perform them correctly.
There are other types of food businesses that need a Food Safety Supervisor NSW as well. They are takeaway shops; pubs; caterers; bakeries; food trucks; clubs; food stalls; hotels; mobile caterers; and supermarkets that are serving up hot meals, all of which are still required to carry out proper food safety practices.
If you wish to train to become a certified Food Safety Supervisor, go to www.clubtraining.com.au today and enroll in one of our online courses.
For QLD, WA, VIC, NT & SA, click here.
For NSW, click here.