How can I keep food safe in my food business?

Find out how to store food correctlyMany venues are required to take imported food, from either domestic or international locations, based on demand for the product.  As a Food Safety Supervisor, it is important to be aware of the following details.

Sound and reliable packaging is essential because:

  • Damaged or defective packaging can easily let pests into food items.
  • Some ingredients negatively react with and, additionally, can be contaminated by specific kinds of packaging material.

Transportation exposes food items to handling and prolonged period away from the most appropriate storage areas. Risks include:

  • Packaging may possibly be damaged during transfer, enabling produce to become contaminated.

  • Shipping high-risk food, through a supplier directly to your premises or to a different site, without having correct temperature management can easily allow bacteria to multiply during the course of transportation.

  • The organization or buyer might not accept high-risk food unless, of course, you are able to prove the time food has not been in the temperature danger zone of 5°C to 60°C.

  • Food-poisoning bacteria can be carried from unprocessed food to cooked or ready-to-eat food if transported improperly.

Tips on packaging food safely

  • Use only clean and uncontaminated product packaging supplies that are appropriate for the food items and any procedures that follow (with regard to, example: refrigeration, freezing or microwaving).  Follow the manufacturer’s instructions for use.

  • Store item packaging materials in initial storage containers when possible, in a space set or in place set aside for the purpose, away from chemical substances, allergens and other possible contaminants.

  • Clean and sanitise the food item packaging area and equipment prior to commencing work, and ensure the packaging area is free from elements which may possibly contaminate food (for example: dirt, dust, pests, glass, metal and plastic). Maintain food product packaging equipment together with food-grade lubricants, and ensure these kinds of products do not contaminate food.

  • Label food correctly within the time of packaging to meet the specifications of FSANZ Food Standards Code Part 1.2.

Tips on transportation

  • Use insulated containers to preserve food at safe temperatures, in the event that the food transportation vehicle does not have a refrigeration system. Avoid packing food into the transport vehicle until it is time to, and ensure that the food is delivered as quickly as possible.

  • If utilizing remote monitoring systems, you will need to confer with your environmental health officer precisely how you will verify and keep tabs on the operation of this system.

  • Ensure the transport vehicle and food storage containers are kept clean.

  • Keep all food covered with appropriate food grade covers (not kitchen towels or cloths).

  • Keep prepared or ready-to-eat food apart from uncooked food and foods that contain allergens.

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