Food Handlers have legal responsibilities According to Food Safety Standard 3.2.2 Food Safety Practices and General Requirements, a food handler is legally required to ensure their own personal hygiene practices and cleanliness must minimise the risk of food contamination. CTA delivers a nationally recognised training course called SITXFSA001 Use Hygiene Practices for Food Safety which […]
Cleaning and sanitising is important It is a legal requirement that a food premises, its fixtures, fittings and equipment, be maintained in a clean condition. Additionally, it is a requirement that all food contact surfaces be sanitised.
How thorough are you when ensuring your venue’s kitchens are kept in a hygienic manner? It is incredibly easy for food to become contaminated when it becomes exposed to a kitchen environment that is kept in an unfit state for food preparation.
All food handlers need to know how the work they do can affect the safety of the food. Australian Food Safety Standard 3.2.2 (Food Safety Practices and General Requirements) requires that people who handle food, and the people who supervise them, have the skills and knowledge in food safety and food hygiene for the work […]
This blog continues a series for Food Handlers ensuring that meat is prepared and cooled safely, by identifying the most appropriate methods to manage potential hazards related to vertical rotating spits.
This blog gives advice to Food Handlers on how to ensure meat is produced safely, by identifying the most appropriate methods to manage potential hazards associated with cooking meat from vertical rotating spits.
Cross contamination occurs when one type of food becomes contaminated by either direct or indirect contact with another item of food which is already contaminated. Cross contamination can cause food poisoning when bacteria are transferred onto food that is ready to eat. For example, if raw fish comes into contact with a fish burger, the […]
Sushi is a particular type of Japanese cuisine that combines vinegar seasoned rice with a variety of seafood, meats and vegetables. There are many different varieties of sushi arising from different fillings, toppings, condiments and presentation. Other names for sushi include nigiri, nigirizushi, nori rolls, Californian rolls, maki, makizushi, inari and inarizushi. Food Handlers should […]
Food handlers must ensure that Potentially Hazardous Food (PHF) is displayed and stored in a manner that minimises the growth of pathogenic bacteria, and any other bacteria, that can form toxins in food. Temperature control is the simplest and most effective way of controlling the growth of bacteria.
Food poisoning, with its symptoms of vomiting, diarrhoea and stomach cramps, is a very unpleasant illness from which most of us will recover. However, for some people, including young children and the frail elderly, it can be life threatening or can leave sufferers with serious health problems. Food that is not properly handled, including eggs, can […]