Please Note:
If you require a Certificate you should:
- Select and complete ALL sections.
- If you wish to leave the session, you can save you progress and logout.
- You can log back in WITHIN 30 DAYS to complete the Session.
SELECT ALL (see notes)
1 - Overview
2 - Foodborne Illness
3 - Potentially Hazardous Food
4 - Contamination Of Food
5 - Temperature Control
6 - Food Handling Skills And Knowledge
7 - Food Receipt
8 - Food Storage
9 - Food Processing
10 - Food Display
11 - Food Packaging
12 - Food Transportation
13 - Food Disposal
14 - Food Recall
15 - Health Of Persons Who Handle Food
16 - Hygiene Of Food Handlers
17 - General Duties Of Food Businesses
18 - Cleanliness
19 - Cleaning And Sanitising Of Specific Equipment
20 - Structure, Design And Maintenance
21 - Temperature Measuring Devices
22 - Single Use Items
23 - Animals and Pests
24 - Management Control Techniques - HACCP, Food Safety Program
25 - Chopping Board
26 - Food Allergies
NOTES
Simply select the sections which are applicable to your workplace or in which you have an
interest. Some sections are followed by an interactive assessment which you are required to
complete.
As you select the various sections, an approximate viewing time for the total of the selected
sections will be displayed at the bottom of the page.
Once you have selected all the sections you wish to view, click on the start button.
Note 1: If all the sections are selected, you will download approximately 100MB of data.
Note 2: If all sections are selected and all interactive tasks are successfully completed, a
certificate will be produced in addition to the training acknowledgement form. You have 30 days
from your initial log in to complete all sections if you wish to receive a certificate.
Overview
Businesses selling food (including drinks) are subject to various Legislative, Approval, Registration,
Licensing, structural and/or operational requirements. Contact your Local Council for further
information on these requirements.
It is the responsibility of a food business to ensure that all food sold is safe and suitable. In general, by
keeping your food business in a clean and hygienic condition and handling your food safely it will help
reduce the risk of food borne illness to the community, and it will maintain a better standard of product
for your customers.
Foodborne Illness
This section will discuss foodborne illness - the symptoms, causes and how to prevent it.
Even food that looks, smells, and tastes good can make people sick. The food may contain
bacteria, toxins or chemicals at levels which, if consumed, can lead to illness.
Bacteria is the most common cause of foodborne illness. Bacteria is present in most foods and will
normally be harmless. However if bacteria are allowed to multiply to dangerous levels, people
consuming the food may get sick. In some cases, people may even die.
The most common types of bacteria present in foods include: Salmonella - this is normally associated
with food such as eggs, milk, chicken, and meat products.
Bacillus cereus - this can often be found in vegetables, flour, custard, and cooked rice.
Campylobacter - this can be found in poultry, milk, and contaminated water, especially tank water.
Listeria - Listeria can be found in dairy products such as milk, cream, pate, seafood and vegetables.
It is important to remember that these bacteria are present throughout the environment and therefore
appear naturally in foods.
It is necessary that all foods are prepared, processed, cooked, and stored, in a manner that does not
allow for these bacteria to remain in the foods or to grow to levels that lead to foodborne illness.
Throughout I'M ALERT Food Safety you will learn many ways in which food handling should be carried
out so as to ensure contamination of food does not occur. These include such measures as ensuring
good personal hygiene of staff - food handlers should be wearing clean clothing, should wash their
hands thoroughly prior to handling food, should not cough, sneeze or eat in or around food preparation
areas, and should not be handling food if they are ill, or suspect they are ill themselves.
The premises and equipment should be kept clean and items sanitised where necessary.
Food should be stored and displayed at appropriate temperatures and appropriate processing and
cooking procedures should be followed.
It is important to remember that many incidences of foodborne illness go unreported or undiagnosed.
Onset of symptoms (that is the time between a person eating the contaminated food and them getting
sick) can range from a few hours to ten days and therefore it can be difficult to pinpoint what caused the
illness.
Symptoms can include stomach pain, diarrhoea, vomiting, nausea, and fever, and some can lead to more
serious illness such as meningitis and even death. It is important therefore that food businesses take
food safety and hygiene seriously and that documentation on procedures is kept so that in the incidence
of a claim of foodborne illness by a customer, the food business can show that they are taking all
practicable measures to ensure only safe and suitable food is produced at the premises.
Potentially Hazardous Food
Throughout I'M ALERT Food Safety, potentially hazardous food will often be referred to.
Potentially hazardous food has certain characteristics that encourage the growth of bacteria. These
foods are to be kept at a certain temperature to minimise the growth of bacteria, or the formation of
toxins, that may lead to foodborne illness.
Examples of potentially hazardous food include: frozen foods; chilled foods; raw meat; small goods;
cooked meat products; fish and seafood, except for live seafood; dairy products; cooked pasta and rice;
eggs; and any foods that contain any of these products.
Non-potentially hazardous foods do not require storage at certain temperatures and include: fresh fruit
and vegetables; condiments; bread and bakery products (that do not contain fresh cream); canned
foods; and confectionary.
It is important to note though, that these foods may become potentially hazardous if they are opened,
moisture is added, or they are altered in some way. For example, many sauces require refrigeration
once they have been opened.
Contamination Of Food
This section will discuss ways in which food may become contaminated and how such contamination can
be avoided.
Food may become contaminated in a number of ways during transport, storage, handling, processing or
display. Such contamination may occur as a result of physical, chemical or microbiological
contamination. Physical contamination may result from foreign objects such as hair, fingernails,
bandaids, pins, thumbtacks, metal fragments, plastic, dust, insects or other objects that can find their
way into food. Such physical contamination occurs: when food packaging does not remain intact during
transport. When food handlers do not take appropriate precautions to ensure their body, or anything
from their body, does not contaminate food, when food processing and storage areas are not kept
clean, when non food items are not stored separate from food preparation areas, or when equipment is
not maintained. When food handlers do not take appropriate precautions to ensure their body, or
anything from their body, does not contaminate food, when food processing and storage areas are not
kept clean, when non food items are not stored separate from food preparation areas, or when
equipment is not maintained.
Chemical contamination occurs when chemicals come into contact with food. This may result from
chemicals such as cleaning products, sanitisers, or insect repellents being stored in close proximity to
food or food processing areas, or when food contact items are cleaned and not rinsed adequately.
Chemical contamination may also occur if chemicals are stored in old food containers and not
adequately labelled.
Microbiological contamination occurs from bacteria. At certain levels, bacteria may be harmless. But if
food is not stored correctly, or not cooked properly, such bacteria may multiply to dangerous levels.
Bacteria may also be passed from one food to another if appropriate separations of foods does not
occur, for example separating raw chicken (which naturally has a lot of bacteria which will be killed
during cooking) from salad ingredients which are ready-to-eat foods and therefore the bacteria will not
be killed prior to the food being consumed.
Throughout I'M ALERT Food Safety you will learn many ways in which food should be handled, stored,
and displayed so as to ensure physical, chemical, or microbiological contamination does not occur.
Temperature Control
This section will provide an overview of the requirements relating to temperature control of potentially
hazardous foods.
Potentially hazardous foods must be maintained at or below 5°C in the case of cold foods and at or
above 60°C in the case of hot foods.
When food is between 5°C and 60°C, harmful bacteria can multiply to levels that may lead to food
poisoning. This zone between 5°C and 60°C is often referred to as the temperature danger zone.
There are some exceptions to this where food has to be stored outside of the temperature control (that
is between 5°C and 60°C) however great care needs to be exercised when applying this exception.
The exception is referred to as the two hour four hour rule. If food has been outside of temperature
control for up to 2 hours then it must be either used immediately, or placed back into the refrigerator or
hot storage.
If the food has been outside of temperature control for between 2 and 4 hours, then it must be used
immediately. It cannot be placed back under temperature [Link] the food has been outside of
temperature control for more than 4 hours it must be thrown out. It cannot be used.
It is important to remember that when applying the two hour four hour rule, the time relates to the
total time that particular food items have been outside of temperature control. For example, some ham
has been purchased from a reputable supplier who proves their product has at all times been kept
below 5°C. It is then delivered to your premises in a refrigerated vehicle. The driver of the vehicle shows
you records indicating the ham has been kept below 5°C. The ham is then stored in your cold room at
less than 5°C (which you have taken daily temperature checks of and recorded these). You can then
apply the two hour four hour rule when using this ham.
You must provide written documentation when applying this rule - you must be able to prove how long
that product has been outside or inside of temperature control.
This would require written procedures. For example, if the ingredients for a ham salad were outside of
temperature control for 2 hours during preparation, this time frame would be recorded so the ham
salad could be placed back into the coolroom.
Remember, when applying this rule, you must be able to prove how long that product has been outside
or inside of temperature control; and
• You must provide written documentation.
• When the ham salad is taken out of the coolroom again it must be consumed within 2 hours.
• Once the time outside of temperature control has reached 4 hours, the food product must be thrown
out. In most circumstances therefore, it is most safe to simply ensure food is always under temperature
control, particularly where you cannot be sure of the handling of the food prior to its arrival at your
premises.
Food Handling Skills And Knowledge
his section will discuss requirements for food handlers to have skills and knowledge
Food businesses must ensure that persons undertaking or supervising food handling operations have the
relevant skills in food safety and food hygiene matters, as well as the knowledge in food safety and food
hygiene matters.
Such skills and knowledge must be appropriate for the work activities of the person involved in the food
business. That is, a kitchen hand will be required to possess a different level of skills and knowledge than
a head cook, or a cleaner.
An example of knowledge required in food safety is a food handler must be aware of the potential for
cross contamination between raw foods and ready-to-eat foods.
An example of a skill required in food safety is food handlers dealing with potentially hazardous food
must be able to accurately check the temperature using the appropriate thermometer.
An example of knowledge required in food hygiene is that the food handler must be aware of the
potential for contamination if they were to use unclean hands when handling ready-to-eat foods.
An example of a skill required in food hygiene is that the food handler must be able to
adequately wash their hands.
There are various ways in which skills and knowledge may be obtained. For example, formal training is
available through various training providers and some local Councils provide training for their local food
businesses. Training packages are available such as videos, workbooks or training programs such as this
one, as well as in-house training, particularly in large food businesses.
This requirement for skills and knowledge is to ensure that safe and suitable food is produced from your
business.
Food Receipt
This section will discuss food receipt and the requirements for receiving food into your premises in a
manner that ensures the safety and suitability of the food.
Every food business should:
• Only purchase food from reputable authorised food sources; and
• should know the food that is received
It is recommended that a supplier record list be kept detailing:
• the prescribed name of the food product.
• the business name of the vendor, manufacturer, or packer. Or, if imported into Australia, the details of
the importer.
• the business address of the vendor, manufacturer, or packer. Or, if imported into Australia, the details
of the importer. Ensure that a system is put in place to appropriately check receipt of food at your food
business. It is recommended that an incoming food checklist be implemented into the receival process.
Before accepting a food delivery the following checks should be made:
• Potentially hazardous foods are at or below 5°C, or, at or above 60°C
• Frozen foods are frozen hard and not showing signs of prior thawing
• Packaging is clean, intact, and undamaged
• The name and address of the manufacturer or packer has been provided
• The name of the food and lot/batch identification has been provided
• Date markings are within their 'best before' or 'use-by' date
• There is no evidence of physical, chemical, or pest contamination
• The delivery vehicle is clean with no other material in the same area as the food
The details of food receipt checks and rejected food should be recorded.
Food Storage
This section will discuss food storage and the requirements for storing food in your premises in a
manner that ensures the safety and suitability of the food.
Food storage areas include: dry storage, frozen storage and refrigerated storage. Food should be stored
in such a way that it is protected from the likelihood of contamination. Contamination may be a result of
microbiological contamination, chemical contamination, or contamination from foreign objects.
Microbiological contamination may occur when raw meat is stored next to or above ready-to-eat foods.
Juices containing bacteria from this meat may leach into the ready-to-eat food, potentially leading to
food poisoning if this contaminated ready-to-eat food is consumed.
To avoid such contamination raw meats should always be stored separate from and below ready-to-eat
foods.
Contamination may also be a result of chemicals coming into contact with food. This may occur if
chemicals are stored in close proximity to food.
Chemical contamination may also occur if food is stored in direct contact with non food-grade
containers. An example is where rice or flour is stored in direct contact with plastic garbage bins. These
bins may not be food-grade plastic and chemicals from the plastic may leach into the food.
To avoid chemical contamination always make sure that chemicals are stored separate to food storage
areas and that food is stored in appropriate food-grade containers.
Another source of contamination is from foreign objects. Foreign objects such as dirt, pests, hair, glass,
and plastic may contaminate food if the premises is not kept clean, well organised and if food is not
stored in vermin proof sealed containers.
To prevent contamination from foreign objects ensure:
food storage areas are clean and free from pests;
that non-food related items are stored separately such as admin items (for example pen lids or thumb
tacks that may fall into food);
and that food is stored in fully enclosed containers at all times.
Another way to protect food during storage is to ensure that food is stored off the floor. If necessary,
the only food to be stored on the floor is to be in bulk impervious containers that do not impede
cleaning of floor areas (that is, they should be able to be moved when cleaning).
Such containers must not be moved from the floor onto food preparation benches as this may cause
contamination of the food preparation bench.
Environmental conditions under which food is stored should not adversely affect the safety or suitability
of the food. Such conditions may relate to temperature, humidity, light, or atmosphere. You should refer
to manufacturer's specifications for any particular requirements regarding this.
Potentially hazardous food must be stored under temperature control. This means storing cold food at
or below 5°C and hot food at or above 60°C. When food is stored between 5°C and 60°C harmful
bacteria can multiply to levels that may lead to food poisoning. This zone between 5°C and 60°C is often
referred to as the temperature danger zone. So as to ensure food is stored at the correct temperature,
temperature checks should be carried out regularly and appropriate action taken if food is found to be
in the temperature danger zone. Such action may include moving the food into storage that will hold the
food at adequate temperatures or discarding the food if there is a chance that bacteria have multiplied
to dangerous levels. If the food is going to undergo a pathogen control step then it may not be necessary
to discard the food. Some process steps such as cooking the food at high temperatures may kill harmful
bacteria that developed whilst the food was stored outside of temperature control. You must be sure
however that this subsequent step has reduced the bacteria to non-harmful levels prior to offering this
food for sale. Frozen foods must be kept frozen during storage and in most cases, once thawed or
partially thawed, they should not be re-frozen. When placing stock in large display freezers ensure load
lines are complied with so that thawing does not occur. Also, foods stored in the freezer should be
sealed and where necessary should be date marked to ensure recommended storage times are not
exceeded.