food handling policy and procedure nm 1

8/11/2019 Food Handling Policy and Procedure Nm 1

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Gymsports Management Pty Ltd Anke Moncur Current Version 2 Approved Oct 2011 Review March 2012

HS.S.5 Food Handling Policy & Procedure

PURPOSE &APPLICATION

The purpose of this policy is to outline our commitment toensuring and maintaining safe food handling inaccordance with the Food Act 2003.

POLICY STATEMENT We are committed to following all legalrequirements when we prepare and sell food.

GOAL OF THIS POLICY To ensure all food handled and sold throughKingborough Sports Centre Gymnastics is safelyprepared and all areas of the kitchen are safe foruse in accordance with the Food Act 2003.

SPECIFICOBJECTIVES OF THISPOLICY

To inform our customers that our procedures aresafe and regularly enforced.

To establish policies and procedures for handlingfood so all staff are aware of the requirements.

DEFINITIONS Safe food handling: Any aspect of theoperations in the preparation, transport, storage,packaging, wrapping, exposure for sale, service,or delivery of food.

Food: (a) any substance or thing of a kind used,or represented as being for use, for humanconsumption (whether it is live, raw, prepared or

partly prepared); or (b) any substance or thing of a kind used, orrepresented as being for use, as an ingredient oradditive in a substance or thing.

(c) any substance used in preparing a substanceor thing. (other than a substance used inpreparing a living thing) if it comes into directcontact with the substance or thing referred to inthat paragraph, such as a processing aid; or

(d) chewing gum or an ingredient or additive inchewing gum, or any substance used in preparingchewing gum; or

(e) any other substance or thing declared to befood under a declaration in force under section 3Bof the Australia New Zealand Food Authority Act1991 of the Commonwealth and prescribed by theregulations for the purposes of this paragraph

RESPONSIBILITIES Supervisor Rob Riddell is the supervisor. Ifanyone has any questions or queries with thepolicy or procedure they are to speak to thesupervisor.


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Food handlers comply with all food procedures

listed below to ensure no spread or creation ofbacteria and disease.


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PROCEDURES &

GUIDELINES

1. Correctly washingand sanitising

2. Hand washing

3. Cleaning tasks

All members to be advised of our Food Policy and

Procedure through information contained in ourOperations.

Note: The food handling in our area will be done with precooked foods. On the occasion we are handling raw meatsafe food handling techniques need to be followed, as therisks inherent in the product are high.

1. Washing and sanitisingBacteria and disease can be spread in a multitude ofways. To ensure cross contamination and spread ofgerms is minimal, these steps that must be taken tominimise issue.

All benches must be cleansed and then sprayedor wiped with a food grade sanitizer.

All utensils must be washed in hot water withdetergent and allowed to drip dry.

Anything dropped on the floor must be washed ordiscarded immediately.

2. Hand washingTouching foods and then touching other objects can bethe most effective way to spread germs and bacteria. Toavoid this there are some simple rules that must befollowed.

Always wash hands before food prep or puttinggloves on. Wash hands after using the toilet Wash hands after fixing your hair touching your

face or blowing your nose. Wash hands after picking up a foreign object. Wash hands at least every two hours. Use specific hand washing sink. After washing hands with soap apply an

antibacterial wipe e.g. debug

3. Cleaning tasks

To maintain a safe and healthy kitchen there are varioustasks that must be completed. These tasks must becompleted every week on their assigned days and thensigned off on.These tasks include

Floors mopped Fridge wiped out Coffee machine cleaned Microwave wiped Pie warmer wiped out


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4. Illness

5. Hygiene

6. Animals and pests

Sandwich toaster wiped out Walls/ cupboards wiped Shelves wiped Milk jugs sanitized Windows sills wiped Coffee grinder wiped

From Monday to Friday these tasks will be overseen anddelegated by reception staff. On Saturday the teamleader or appointed staff must ensure all tasks are done.On Sunday if there is a competition or event the hostmust be responsible for the checklist.

4. Illness If a food handler has an illness or disease they must: Immediately report it to his/ her supervisor.

Not engage in handling food If continuing work on the food premises they must

take all reasonable measure to avoidcontaminating any food. Or food handlingequipment

5. HygieneBefore a food handler begins work they must:

Remove all piercings and jewellery Cover any exposed wound with a water proof

dressing Never smoke or take medication in the food

preparation area.

6. Animals and pestsAnimals and pests can spread a variety of bacteria anddisease. To avoid contamination by animals and pestswe must:

Seal off the food prep area when food prep isunderway.

Keep all food products in seal bags or containerswith lids

Keep things in the cupboards or fridge not lyingexposed on the bench

Take all practical measures to ensure animalsand pests are kept out of the food prep area.

Not permit an assistance animal in the foodpreparation area while food preparation isunderway


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7. Deliveries

8. Raw foods

9. Policy Breaches andConsequencesLink:Counselling Policy andProcedure & DisciplinePolicy and Procedure

7. Deliveries All food that has the purpose to be sold must be

from a registered food business. If frozen food is delivered then it must be frozen

upon delivery. If it is not then it can be declined.

8. Raw foodsWhen handling raw meats e.g. chicken, fish, beef andegg products. There are a few key things that must beremembered.

Always wear gloves if directly touching raw foods. Never touch one meat type then touch another

meat type, change gloves in between. Never handle meat or eggs then touch another

food source. When cooking meat always test the product, to

test all you need to do is cut it open and check itlooks cooked. So no red raw parts in it. Then discard the first product cooked.

The main thing with raw meat handling is, if it is notright dont serve it.

9. Policy Breaches and Consequences

Sale of unsafe food A person must not sell food that the person knows is

unsafe.Penalty:In the case of

an individual, a fine not exceeding 1 000 penaltyunits or imprisonment for a term not exceeding 2years, or both;

a body corporate, a fine not exceeding 5 000penalty units.

A person must not sell food that the person oughtreasonably to know is unsafe.Penalty:

In the case of an individual, a fine not exceeding 750 penaltyunits;

a body corporate, a fine not exceeding 3 750penalty units.


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REFERENCES &

CONTACT

Relevant legislation, regulations orstandardsFood Act 2003http://www.thelaw.tas.gov.au/index.w3p http://www.foodstandards.gov.au

REVIEW OF POLICY The Club Development Officer will review withpolicy no later than 12 months from the date ofimplementation and yearly thereafter

All relevant parties including all members will beinformed of any changes in writing

Policy Acknowledgment:

Signing this form acknowledges that the undersigned have understood and agreewith the new/changed policy and implementation.

Employee name/signature :Tick Team Leader Area Date

Mars Moncur Manager, ED, GFA 06/10/11 Bond Larkin Assistant Manager, TRP 07/10/2011

LEAVE Katie Swift FinanceLEAVE Nicole Sorrentino CHR

Rob Riddell Cafe & MaintenanceKaren Swift EL

Kodee Voss MGAna McGoldrick Gym AbilityMardi Eaton RGAlison Morgan GP 06/10/11


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Document History:

Version ApprovingAuthority

ApprovalDate

Document LINK

2 Anke Moncur 15 th Dec2010

Current

1 Anke Moncur March 2010 Food Handling Policy and Procedure V1

food handling policy and procedure nm 1

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