Getting into the food industry can be an exciting prospect. The food industry is one of the most stable sectors – people will always need to eat, and often they will want to do so in a comfortable and clean environment. The Food Safety Supervisor role was created in part as a response to this desire by the consumer public. A Food Safety Supervisor is required to be assigned at any business or event that handles or serves food in any capacity. This is to ensure that all food items are processed and served in a sanitary and hygienic manner.
The Food Safety Supervisor QLD (FSS QLD) is an ideal qualification for people interested in working in the food industry. It is a training course and certification that educates food industry workers on their obligations and responsibilities with regards to food safety. The training and certification can be accessed through Registered Training Organisations (RTOs) all over the country.
The FFS QLD training course can take a week up to six weeks for completion, depending on the speed that you undertake the course. If you successfully pass the course, certificates are issued via email.
Part of the responsibilities of an FSS is ensuring that foodstuffs are stored correctly and safely. Correct and safe food storage is one of the best ways of reducing the risks of contamination and spoilage. Different storing methods are required for various foodstuffs, as not all are created equal or have the same composition.
For example, protein-rich foods require a storing method different from fibre-rich or carbohydrate-rich foods. Foodstuffs that are at high risk of spoilage are typically rich in protein. Dry foodstuffs, meanwhile, have comparatively lower risks of contamination.
Different temperatures can have varying effects on certain food types, as well. This means that meats, poultry, seafood, dairy products, and eggs, should be stored in cold temperatures if they’re not being served. Outside of cooking, always keep these foodstuffs frozen or chilled.
When cooking meats, make sure to keep the dishes hot. Keep the dishes at cooking temperature for at least two minutes after you’ve stopped cooking, and then allow the dish ample time to cool; do not immediately cool the food, as this will cause spoilage. When serving cooked food, serve the dishes while still hot. Allowing food dishes to cool to room temperature or lower encourages the growth of bacteria and other harmful contaminants, so it’s best to keep cooked food hot. When storing leftovers, give them time to cool before placing in the refrigerator, as drastic changes in temperature will also spoil cooked food.
Meanwhile, dry foods like rice, flour, cocoa, and sugars can be stored at room temperature with no problem, as long as their containers are air-tight and kept off the floor. Honey, sauces, oils, and other condiments can also be stored at room temperature; however, the expiration of these foodstuffs should be kept in mind, to be safe. Fruits and vegetables can be stored at room temperature or in a chilled environment.
Generally speaking, when it comes to food storage, ensure that they are stored in a clean and air-tight container. These containers should be kept off the floor, or from any space that experiences a lot of foot traffic. Do not store cooked food with uncooked food, especially not in the same container. If in doubt regarding the spoiled state of a food item, it’s better to throw it out than to risk consumption and end up with food poisoning or some other problem.
If this article has raised curiosity about food safety, consider enrolling in a Food Safety Supervisor training course. Get in touch with the team at CTA Training Specialists today.