Summer 2023 Edition
Cleaning versus Sanitising Cleaning and sanitising are different things. Cleaning refers to the removal of dirt, grease and food waste. Cleaning removes some microorganisms but does not destroy them. Sanitising reduces microorganisms to a safe level. Sanitisers will not work if the surface is not clean. You must clean first.
Disposable Food Handler Gloves Clean gloves may help prevent unnecessary contact with ready-to-eat food. However, if gloves become torn or contaminated and are continued to be used to handle food, they will contaminate food.
Legislation requires food premises including fixtures, fittings and equipment to be kept clean. Utensils, equipment and surfaces that come in contact with food must be sanitised. This may include equipment used to clean food contact surfaces, for example cleaning cloths. General steps to effectively clean and sanitise 1.
Gloves can be contaminated when food handlers wear the same pair of gloves for food handling, money handling, answering the phone, opening doors and even cleaning and putting out the garbage.
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Important Tips to Remember When Using Gloves Gloves: I should be changed regularly, e.g. every 30 minutes after continuous use on the same job I must be changed between jobs to reduce cross contamination risks I are to be disposed of once they are removed - they cannot be reused I are a disposable item and cannot be washed for further use and they must be thrown away I can break easily at thin pressure points; maintain short finger nails, as long nail can cut through the gloves rendering them ineffective I wear over jewellery on hands, if items cannot be removed I should be stored close to the hand wash basin to remind food handlers to wash their hands before and after using them.
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Pre-clean - remove dirt and food by sweeping, scraping, wiping or rinsing with water. Remember to disassemble all parts of any equipment Wash - use warm water and detergent; soak if necessary Rinse - rinse off detergents and any remaining food, oils or dirt Sanitise - sanitise to eliminate/reduce microorganisms on to safe levels Final rinse - rinse off sanitiser (if necessary) Dry - air dry, use a single use towel or clean tea towel
*Always read the label and follow manufacturing instructions for use* More information - (6) Cleaning and Sanitising a Cooking Area /How to clean and sanitise a kitchen? (Food Safety Training) - YouTube
Food Standards Code 3.2.2.A In December of 2022, Food Standards Australia New Zealand (FSANZ) added the new Standard 3.2.2A – Food Safety Management Tools into the existing Food Standards Code. The new Standard is an extension of existing requirements and introduces three food safety management tools for food service, caterers, and some retail businesses. These tools are: 1. making sure food handlers are appropriately trained; 2. appointing a food safety supervisor; 3. showing management of key food safety practices. Affected businesses can be categorised as either Category 1 or Category 2 by the new Standard. Category one businesses must implement all three tools. Category two businesses must implement only food handler training and food safety supervisor tools. Category one businesses are businesses which handle unpackaged potentially hazardous food (Food processing and potentially hazardous foods | SA Health) and produce potentially hazardous ready to eat food for their customers. Examples include restaurants, bakeries, caterers and cafes. Category 2 food premises minimally handle ready to eat food and can include businesses such as delis, market stalls and supermarkets. Link to Food Safety training for Food Handlers: Home DoFoodSafely (health.vic.gov.au) Link to Food Safety Supervisor Training Providers: Food Safety Supervisor Certification | SA Health Businesses that are affected must meet the new requirements by 08 December 2023. Here is a short video explaining the new standard.
Mug Library
In July 2022, the South Australia Civil Liability Act 1936 was changed to remove liability from food businesses such as café’s, restaurants and supermarkets when packaging and selling food to a customer in their own container. A mug library is a great way to encourage your community to embrace reusables. A collection of mugs, cups or jars for people to borrow and return (like a library), instead of using single-use. It's especially handy for those regulars who forget their own reusables. Tips for businesses • If BYO reusable containers are supplied to your business, check they are clean. • If you receive an unclean BYO reusable container, it’s considered reasonable to refuse the customer’s container. Tips for customers • Ensure your containers are clean, by washing them in soapy hot water, rinsing and drying thoroughly. • Make sure the containers are closed during storage and transport, so they do not get contaminated. For further information, please follow the links below: Bring your own (BYO) containers | SA Health
https://youtu.be/4Ts083ZwBDw Here is a link to frequently asked questions answered by SA Health Standard 3.2.2A frequently asked questions | SA Health. If you need more information, please contact the Environmental Health Team at the City of Charles Sturt.
How to start (and manage) a mug library (plasticfreeplaces.org)”