1. Africultures Festival Pre- event food safety presentation AUBURN COUNCIL 9735 1222

2. Welcome  Who has been at this event or other events at this site in the past?  Do any of you have or work in restaurants or food businesses?

3. Food Regulation in NSW  Local Government (local level) –Retail outlets  NSW Food Authority (state level) –Primary producers –Manufactures –Butcher shops –Food bourne illness investigations (multiple cases)

4. Food Safety

5. Key food Safety Issues Cleanliness Food temperature controls Personal hygiene (Hand washing, cuts, abrasions) Food storage

6. Food Safety Hazards 1. Physical hazards 3. Microbiological Hazards 2. Chemical Hazards

7. What is Food Bourne Illness Food poisoning is defined as becoming ill as a result of eating contaminated food. Most food poisoning is caused by microbiological hazards - harmful bacteria and viruses.

8. Preventing Food Poisoning Maintain good personal hygiene Carry out good food hygiene Ensure clean equipment & premises

9. POTENTIALLY HAZARDOUS FOODS (PHF)  PHF foods such as –Meat –Poultry –Seafood –Dairy products (Milk, yoghurt etc) –Eggs –Cooked rice Must be kept under temperature control. This includes when transporting food.

11. Cooling Cooked Foods Hot foods – preparation and cooling Within 2 hours, 60 o C to 21 o C Within A further 4 hours from 21 o C to 5 o C

12. How do you defrost food

13. Is this the correct way to defrost?

14. So where should I defrost & how? 1.Plan Ahead – Defrost in the coolroom or refrigerator under temperature control 2.Microwave – A microwave can be used to defrost but only if the food is to be used immediately after 3.Cool running water – may be used but as a last resort, packaging must in tact and water must be flowing

15. TEMPERATURE CONTROL POINTS TO REMEMBER  The danger zone  Keep cold food below 5° Celsius  Keep hot food above 60° Celsius  Use an accurate probe thermometer

16. FOOD STORAGE

17. STORAGE  All foods must be stored so that it is protected from the likelihood of contamination. Food must: –Kept within the stall or in cool rooms –Stored in food grade containers –Kept covered –Not be stored on the ground  All PHF must be kept under temperature control: –Hot food above 60 ° Celsius –Cold food below 5° Celsius

18. SEPARATE RAW AND COOKED ✔ separate raw meat, poultry and seafood from other foods ✔ use separate equipment and utensils such as knives and cutting boards for handling raw foods ✔ store food in containers to avoid contact between raw and prepared foods

19. Health and Hygiene Requirements

20. A food business must:-  maintain easily accessible hand washing facilities;  maintain, at or near each hand washing facility, a supply of:  warm running water; and  soap; and  single use paper towels REQUIREMENTS FOR HAND WASHING FACILITIES

21. WHEN DO YOU WASH YOUR HANDS  A food handler must wash his or her hands: (a)whenever his or her hands are likely to be a source of contamination of food; (b)immediately before working with ready- to-eat food after handling raw food; and (c)immediately after using the toilet. During this event the food prep areas will have access to and washing facilities so please ensure all food handlers wash their hands regularly

22. Key Issues to Remember Cleanliness Food temperature controls Personal hygiene (Hand washing, cuts, abrasions) Food storage.

23. Additional Information  For a copy of the Food Standards Code (Chapter 3) go to www.foodstandards.gov.auwww.foodstandards.gov.au  NSW Food Authority website www.foodauthority.nsw.gov.au www.foodauthority.nsw.gov.au  Council’s Website www.auburn.nsw.gov.auwww.auburn.nsw.gov.au  Contact Councils Environmental Health Officers on 9735 1222

24. AUBURN COUNCIL “Many Cultures One Community”