Transcript Week Eight

Implement
Food Safety
Procedures
SITXFSA001A
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DHS V2.2 2011
1
Revision from Lesson 7
 Any questions?
 Who is the only staff member allowed to complete an
internal audit?
 How long must you keep any food safety
documentation for and what is the exception?
 Name 10 different examples of records.
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Lesson 8 Outline
 Handouts: Labelling and the Australian 12 main areas.
 Slides:
- Storage and display of foods
- Single use items
- ‘Doggy bags’
- Packaging and labelling.
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4 Main Storage Areas in a Food Business
1.
Refrigerators (0C to 5C by law, 1C to 4C safer)
(4C to 10C for most fruit and vegetables)
2.
Freezer (-15C to -24C depending on food type)
3.
Dry Stores (10C to 21C by law, 10C to 17C safer)
4.
Chemical room / area (same as Dry Stores)
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Storage Conditions
1.
Refrigerators / Cool storage/rooms:

It is essential to cool foods quickly.
Split large volumes of hot food into shallow containers with larger
surface areas or divide into parts to cool faster.
Use a blast chiller. If not, stand over ice bath.
Hasten cooling by regularly stirring.
Cover, date and label all foods for storage.
Leftovers should be used as soon as possible.
Rotate stock (FIFO).
Store cooked foods above uncooked foods.
Separate foods into groups.
Do not over stock.
Keep clean and sanitised.
Check operating temperatures at least twice a day – by law.
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Some Storage Conditions Facts:
Note:
 try not to keep vegetables in plastic bags - many stay
fresher for longer in paper bags. If in plastic bags, make sure
they are perforated so that the air can circulate.
 many vegetables are sensitive to a chemical called ethylene,
which is emitted by some fruits and vegetables.
 Apples, bananas, pears, peaches, plums, melons, mushrooms,
and tomatoes emit ethylene.
 Aubergines, leafy greens, beans, carrots, cucumbers, peas,
peppers and potatoes absorb ethylene.
Ethylene can help in the ripening process, but it can also lead to
lettuce turning brown, carrots going limp and tomatoes losing
their flavour.
Keep the two types away from each other while storing.
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Some Storage Conditions Facts continued
Note:
 Do not store potatoes and onions together as they each give off
gases that can cause decay in the other. To keep potatoes from
sprouting, add a few apples to the potatoes.
 Never store apples and carrots together. Apart from the ethylene
emitted by the apples, they can also give carrots a bitter taste.
 Ginger keeps very well in the freezer. Grate and replace.
 To keep cheese fresh and free from mould, dampen a piece of
kitchen towel with vinegar and keep it in the colder part of your
refrigerator.
 When a game bird is hung, the enzymes in the flesh undergo a
chemical reaction, which tenderizes the meat. The longer it is
hung, the richer and more gamey the flavour. Most game birds are
hung for up to 10 days.
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Storage Conditions
2.
Freezers:
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Follow the previous guidelines for refrigeration.
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Foods must be securely wrapped to prevent freezer burn.
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Never freeze hot foods.
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Never re-freeze previously frozen and thawed foods.
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Never overload the freezer.
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Never store foods for excessive lengths of time.
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Never freeze foods which have begun to spoil
– be especially careful if you are using the ‘sous vide’ process.
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Frozen foods storage life:
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Storage Conditions
 Food products are stored according to their nature
(cooked, raw, ready-to-eat).
 To maximise shelf life, store foods correctly.
 Clean and sanitise storage areas regularly.
 Freezing and chilling does not kill bacteria.
The bacteria go to sleep and remain dormant until the
temperature goes back into the danger zone, when they
wake up and start growing again.
 Defrosting frozen food – plan ahead and leave time to
defrost foods in the fridge. Cold running water, under 20°C,
can be used in an ‘emergency’.
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Storage Conditions
3.
Dry Stores:
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Low humidity.
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Preferably no natural lighting – no windows.
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Rotate stock (FIFO).
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Check packaging and bulging, dented and/or rusty cans.
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Shelf life of cans should be no longer than 1 year.
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Check use-by and best before dates.
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Do not overstock.
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Ideal Storage Temperatures
• Meat:
2 - 4°C
• Fish:
0 - 2°C
• Dairy:
3 - 4°C
• Fruit:
6 - 8°C
• Eggs:
3 - 5°C
• Vegetables: 6 - 8°C
• Cooked foods: 2 - 4°C
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Storage Conditions
•
A food business must, when storing food,
store the food in such a way that:
• (a) it is protected from the likelihood of contamination; and
• (b) the environmental conditions under which it is stored will not
adversely affect the safety and suitability of the food.
• store potentially hazardous food under temperature control; and if it is
food that is intended to be stored frozen, ensure the food remains
frozen during storage.
An important rule: “If in doubt, throw it out”.
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Storage Conditions
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Food display:
- Protect food from any contamination
by wrapping or covering.
- Provide temperature control for high-risk foods.
- Supervise the service of the food on display
to prevent contamination.
- Serve food with service utensils and ensure there
are plenty, to stop cross-contamination.
- Wear disposable or food handler’s gloves.
- Wash hands regularly during service.
- Prevent customers from handling unwrapped food.
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Self Service

Food may be prepared, served and sold to customers
and their particular food safety hazards including:

Self service:
- buffets
- salad bars
- condiments
- tea and coffee

Providing drink dispensing equipment

Pre-packaging food items
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Displaying and selling pre-packaged food.
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Safe Food Service
 Workplace / organisation policies and procedures to ensuring the safety
of food served and sold to customers under a range of conditions
including:
 Supervising the display of food to prevent contamination by customers
 Removing contaminated food immediately
 Providing separate serving utensils for each dish
 Providing protective barriers
 Displaying food under temperature control
 Packaging:
- suitable for use on the particular foodstuff
- ensuring it is not damaged during packaging or display process
- ensuring that damaged packaging does not allow contamination.
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Storage Conditions
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Transporting food:
- Insulated or refrigerated containers should be used.
- The journey planned to be as short as possible.
- All foods must be covered.
Function catering:
- When catering for large numbers,
sufficient staff and equipment should be used
to ensure rapid service of foods.
Outside catering:
- This type of food service should only be
attempted if sufficient mobile, powered heating
and refrigeration units are available to keep
high-risk foods out of the temperature danger zone.
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Storage Conditions - Transport
 A food vehicle is required to be:
- built to the same standard as a permanent food premises
- sufficient in water supplies and waste disposal
- clean and sanitised
- equipped with equipment that meets legal obligations.
 If solely for transporting food, the vehicle must be:
- designed to protect the food being transported
- equipped with parts that facilitate easy cleaning
- equipped with surfaces (that come in contact with food)
that are able to be sanitised
- designed and constructed to protect food from air borne
contaminants, such as dust, insects and fumes
- food compartment separate from the driver and/or passenger
areas, to prevent contamination by micro-organisms or foreign objects.
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Bain maries and other holding equipment
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Check whether the bain marie is electrical or water-filled
before adding water!
Should not be used for heating foods. The food will heat
slowly and remain in the Temperature Danger Zone.
Pre-heat food to at least 75°C internal temperature before
placing into bain marie.
Bain maries need to operate at least 85°C to hot hold food
effectively.
Do not keep food in a bain marie for more than 1 hour.
Remove, clean and sanitise trays with each new batch of food.
Do not top-up trays mixing old food with new food,
throw away leftovers.
Keep lids on trays.
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Storage
 Kitchen supplies should be moved as quickly as
possible to their correct storage areas.
 Hazardous chemicals must be stored in a separate,
secure storage area.
They must always be clearly marked and be in
easily identifiable containers.
Note: never put a cleaning chemical in a food
container of any sort.
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Correct Storage of Supplies!
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A well-planned store should be:
 Well ventilated and free of dampness.
 Free of cracks on the walls, floors and ceiling
and easy to clean and sanitise.
 A location near to the receiving area
and have easy access to kitchens.
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A well planned store should also have:

Shelves easy to remove and clean.

Good lighting –natural and/or artificial.
 Ample
storage space for a variety
of different sized objects.
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Several scales, easy to use and clean.
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When using containers in your store
you must consider:

Size.
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Durability.
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Secureness.
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Ease of cleaning.
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Stacking ability.
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Mobility - wheels.
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Food-grade plastic or
stainless steel.
 Check packaged foods
for signs of damage,
chewing and/or puncture.
 Check cans and tins for
dents, splits, bulging
and best before dates.
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Single use items
 Examples are?
Items that should be used only once, such as:
 Disposable plastic or wooden cutlery, e.g. spoons and stirrers.
 Disposable napkins, serviettes and face wipes.
 Disposable cups, mugs, plates or bowls.
 Disposable straws.
 Plastic takeaway containers.
 Plastic bags.
 Disposable gloves.
 Alcohol swabs.
 Individually packaged salt, pepper, sugar, whitener, coffee, tea,
condiments, sauces, jams, spreads, etc.
 Note: You must ensure they are protected from damage and
contamination when stored, displayed and provided
to
a consumer.
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Single use items
 The Food Standard 3.2.2. requires that a business makes sure
that single use items: do not contaminate food; do not pass on
any illness; and are not reused.
 The main ways to make sure that food is kept safe using
single use items includes:
- protecting the single use item with packaging or a container;
- using dispensers that will allow only the customer who will use
the single use item to touch it;
- storing the single use item away from chemicals, in food
storage areas;
- throw away the single use item if it has been used, damaged,
touched or in any way contaminated.
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Single use items
 The revolution in plastics technology over the past 40 years
has resulted in a wide variety of healthcare items produced
as pre-sterilised "single use only" disposables.
 Many food businesses are reprocessing single use items
because staff feel this will result in substantial monetary savings.
 This may also include life expectancy, potential physical
or infection hazards after repeated use, or even a lack of
confidence in the capability of food businesses to reprocess
the item satisfactorily.
 Australia constitutes less than 1% of the world market
for single use products.
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‘Doggy Bags’
 ‘Doggy bags’ differ from normal take-away food. They are the
food left uneaten at a restaurant and then taken home for the
family pet. However a lot of customers will end up consuming
the food themselves and suffer from food poisoning!
 ‘Doggy bags’ are not illegal at present.
However it will soon be law (as in New Zealand)
that a food business that provides ‘doggy bags’ must provide
the consumer with written instructions on how to store
and reheat the food. Otherwise they may be prosecuted
and fined by their local council and/or the consumer who fell
ill with food poisoning.
 The best, safest business practice is not to provide ‘doggy bags’!
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Why Label Food?
 Protect public health and safety, e.g. allergen labelling.
 Provide adequate information for an informed choice,
e.g. country of origin.
 Prevent misleading or deceptive conduct,
e.g. description of the product.
Reference: Food Standards Australia New Zealand.
Note: refer to class handout: ‘Food Labelling Guide’ (ACCC)
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Acids, Antioxidants, Mineral Salts (296 – 385)
& Miscellaneous (900 – 1520) Research Class Activity
 In groups, you have 20 minutes to research the following additive numbers for main points /
information in the LRC (library).
For example find out if your specific additives:
• cause any allergic reactions
• have any fatal ingredients
• are banned in Australia and / or other countries
• have products associated with them
• have any side affects.
and any other relevant or interesting facts related to them.
1. 310 (E310) + 319 (E319)
2. 320 (E320) + 321 (E321)
3. 322 (E322) + 326 (E326)
4. 330 (E330) + 338 (E338)
5. 363 (E363) + 370 (E370) + 385 (E385)
6. E902 + 903 (E903) + 904 (E904) + E907
7. E910 + E912 + E914 + E920
8. E924 + 925 (E925) + E927(a) + 928 (E928)
9. 950 (E950) + 951 (E95) + E952 + 954 (E954) 10. 955 + 965 (E965) + 1202 (E1202)
 You will then present your findings to the rest of the class for discussion and feedback.
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Who makes the rules?
 FSANZ develops and reviews food standards
for Australia and New Zealand.
 Food Regulation Ministerial Council
provides broad policy on food issues and
reviews food standards approved by FSANZ.
 A variety of other state and commonwealth agencies
are involved in policy and regulation.
Reference: Food Standards Australia New Zealand.
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Who enforces the rules?
 NOT FSANZ!
 Australian Quarantine and Inspection Service
monitor and enforce imported foods.
 Authorities in Australian States and Territories
enforce the Code.
 New Zealand Food Safety Authority enforces
the Code in NZ.
Reference: Food Standards Australia New Zealand.
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Development of standards:
Introduction of mandatory nutrition labelling
 Before 2002, the Nutrition Information Panel (NIP) was
only required on food making a nutrition claim.
 Now mandatory on most packaged foods.
 Must show energy protein, fat, saturated fat, carbohydrate,
sugars and sodium.
 Quantity per serving column for information on the nutrient
content of the portion, per 100 g to compare products.
Reference: Food Standards Australia New Zealand.
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Foods that do NOT require
a nutrition information panel
 very small packages which are about the size of a matchbox or
larger chewing-gum packet (smaller than 100sq cm).
 foods with no significant nutritional value
(such as a single herb or spice), tea and coffee.
 foods sold unpackaged (unless a nutrition claim is made).
 foods made and packaged at the point of sale,
e.g. bread made in a local bakery.
Reference: Food Standards Australia New Zealand.
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Unlabelled foods
 Not all foods have to be labelled. The exceptions are:
 Unpackaged foods such as fresh meat, fruit, vegetables and nuts or
food sold in a restaurant.
 Food made or packaged on the premises from where it is sold
(e.g. at a bakers).
 Food packaged in the presence of the customer
(e.g. at a delicatessen or a take-away food shop).
 Packaged whole or cut fresh fruit and vegetables (but not bean sprouts)
where you can see the fruit or vegetables through the package.
 Food delivered packaged at the customer’s request
(e.g. home-delivered pizza).
 Food sold at a fundraising event for charitable purposes such as a school fete.
 Individual serve packages that are sold in a large package,
such as a 12-pack of corn chips, although the information has to be included
on the larger outer package.
Reference: Food Standards Australia New Zealand.
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Temporary Premises - labelling is different:
 Food sold at fundraising events do not need labelling
unless a customer requests information about the food.
 The label can be handwritten and should include:
 a description of the food
 list of ingredients
 best before or use by dates
 identification of the presence of allergens
 storage conditions, i.e. keep refrigerated
 the name of the person who made the food or an identification
of who made the food, i.e. the stall name or number, so that
it can be traced of there is a problem.
Reference: Food Standards Australia New Zealand.
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Country of Origin Labels in Australia previously:
 Always had to be stated on packaged food, but sometimes
this was only listed in the address of the manufacturer!
 Alternatively, the label could state that the product was
packaged in a particular country from local and
imported products.
 Some unpackaged food had to be labelled as ‘Imported’
but there was no requirement to state the actual country
or to label unpackaged local food as Australian!
Reference: Food Standards Australia New Zealand.
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Country of Origin Labelling - now:
 Note: this Standard applies only in Australia.
 Fresh or processed fruit, vegetable, nuts and seafood that are
unpackaged will have to state the country of origin of the food,
whether it is from Australia or another country.
 Unpackaged fresh pork and unpackaged preserved pork
products, such as ham and bacon, also have to have
country of origin labelling.
 Almost all packaged foods must make a clear country of origin
statement, the address is no longer good enough
(from December 2007).
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Country of Origin Labelling - now:
 Note: In New Zealand, country of origin requirements apply
only to wines.
 ‘Made in Australia’ means:
It is made in Australia with significant imported ingredients.
 ‘Product of Australia’ means:
it must be made in Australia from Australian ingredients.
 ‘Grown In Australia’ label joins the existing country of origin
‘Made in’ and ‘Product of’ and will provide consumers with
clearer advice about the source of many food products
(from January 2011).
Reference: FSANZ
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Questions asked when reviewing Labelling:
• Is there a substantial health/safety issue, who is at risk?
• What are the dietary intakes of nutrient or food chemical of
interest, what would happen if the intakes changed, what food
categories are important?
• Are consumers interested, do they understand the information,
will they change their behaviour, are there differences between
sub-groups, will it affect consumer confidence?
• What is the situation in the marketplace, what products are
effected, sales figures, trends, developments, practical restraints,
are there non-regulatory measures in place?
Reference: Food Standards Australia New Zealand.
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More Questions :
• What are the benefits, what are the costs, is there evidence of
market failure, does it effect competitiveness?
• Is there existing national and international regulation, is
existing regulation adequate, promoting consistency, are there
legal restraints, what is best practice?
• Is it enforceable, who enforces, how do we know it is working?
Are there potential barriers to trade?
• Is there any policy guidance?
• What do stakeholders think? What do YOU think?
Reference: Food Standards Australia New Zealand.
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Labelling - who is affected?
Consumers: different groups may be affected differently, choices,
costs, consumer interests, autonomy, confidence, behaviour.
Industry: costs and benefits, marketing, re-labelling,
reformulation, innovation, trade, training, monitoring.
Jurisdictions: enforcing the Code, training, application, costs and
Resources.
Regulators: education, review, monitoring, consumer confidence,
flow-on effects.
Health Professionals: education, recommendations,
practicalities.
Non-government organisations: costs, practicalities, education.
Government organisations: policy, education, review, regulatory
impact, consumer and industry interests.
Reference: Food Standards Australia New Zealand.
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Labelling - the test used:
• There is a clear direct or indirect benefit
• Consumers are not mislead, instead they are supplied enough
information to make an informed choice
• Labelling is an effective tool to address the issue
• There are no other measures that already address the issue
• Benefits outweigh the costs
• There is evidence to support the requirements
• The measure matches the risk
• The measure is practical and enforceable
• Consistent with FSANZ objectives
Reference: Food Standards Australia New Zealand.
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Labelling Standards
1.2.1 - Application of labelling (currently under review)
1.2.2 - Food identification
1.2.3 - Mandatory warning and advisory statements
1.2.4 - Labelling of ingredients
1.2.5 - Date marking
1.2.6 - Directions for use and storage
1.2.7 - Health, nutrition and related claims (current proposal)
1.2.8 - Nutrition information
1.2.9 - Legibility requirements (review planned)
1.2.10 - Characterising ingredients
1.2.11 - Country of origin
Reference: Food Standards Australia New Zealand.
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FSANZ’s Responsibilities
 FSANZ is required to set food standards for New
Zealand and Australia that:
- protect the public health and safety of food consumers;
- ensure consumers are informed about the food they
buy; and
- prevent deceptive and misleading conduct.
 Our food measures should also:
- support an innovative food industry; and
- ensure consistency with international obligations.
Reference: Food Standards Australia New Zealand.
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Food Labels - what do they mean?
 Consumers have information on food labels divided into 12
different sections - can you think of all 12?
1. Nutrition information panel.
2. Percentage labelling.
3. Name or description of the food.
4. Food recall information.
5. Information for allergy sufferers.
6. Date marking.
7. Ingredient list.
8. ‘Labels must tell the truth’.
9. Food additives.
10. Legibility requirements.
11. Directions for use and storage.
12. Country of origin.
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Food Labels Handout
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2. Percentage Labelling
 The label must show the key or ‘characterising’ ingredient.
 Some products like white bread or cheese have no
characterising ingredient.
 Sometimes it is a component of the food,
e.g. cocoa in chocolate.
 For this yoghurt it is the fruit which must be listed separately
(because of the pictures of fruit):
banana (8%), strawberry(8%), grape (4%), peach
(2%) and pineapple (2%).
Reference: Food Standards Australia New Zealand.
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6. Date Marking
 Only required if shelf life less than 2 years.
 Best before date – still safe to eat after this date but may
have lost quality and some nutrition.
 Use-by – cannot be legally sold nor should be consumed
after this date.
 Bread can have a ‘baked on’ or ‘baked for’ date.
Reference: Food Standards Australia New Zealand.
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7. Ingredient List
 Listed in descending order (by ingoing weight), so the
greatest amount is first.
 Look to see if fat, sugar or salt (sodium) are near the
beginning of this list.
 Water is also listed but allowance is made for processing,
e.g. evaporation or if lower than 5%.
 Compound ingredients do not need to be listed separately
if less than 5%, e.g. tomato sauce on a frozen pizza.
Reference: Food Standards Australia New Zealand.
CRICOS Provider Code: 01505M
RTO Number: 3045
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‘Labels must tell the truth’
 Fair trading and food laws require labels
to be truthful – labels must not misinform through
false, misleading or deceptive representations.
 For example, jam with a picture of strawberries
on the label must contain strawberries.
 Suppliers must label food products with accurate
weights and measures information.
Reference: Food Standards Australia New Zealand.
CRICOS Provider Code: 01505M
RTO Number: 3045
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Legibility Requirements
 Labelling requirements in the Food Standards
Code include that it must be legible, prominent,
distinct from the background and in English.
 Warning statements must be at least 3mm high
(except on very small packages).
Reference: Food Standards Australia New Zealand.
CRICOS Provider Code: 01505M
RTO Number: 3045
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Directions for Cooking and Storage
 Specific storage conditions must be on the label
so the product will keep until its best before or use-by
date, e.g. ‘keep refrigerated at or below 4C.
 Also follow any cooking instruction the manufacturer
has put on the label.
Reference: Food Standards Australia New Zealand.
CRICOS Provider Code: 01505M
RTO Number: 3045
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Food Additives
 Play an important role, e.g. preservatives, sweeteners. Used to:
 Improve the taste or appearance of processed food, e.g. beeswax – glazing
agent (901) is used to coat apples to improve their appearance.
 Improve the keeping quality or stability of a food, e.g. sorbitol humectant (420)
may be added to mixed dried fruit to maintain the moisture level and softness of
the fruit.
 Preserve food when this is the most practical way of extending its storage life,
e.g. sulphur dioxide – preservative (220) is added to some meat products such
as sausage meat to prevent microbial growth.
 Can only be used if approved by FSANZ.
 Must be listed in ingredients list by name or number (unless in a composite
food that is less than 5%), based on International system.
 Full list is on FSANZ website.
http://www.foodstandards.gov.au/foodmatters/foodadditives.cfm
CRICOS Provider Code: 01505M
RTO Number: 3045
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Examples of Food Additives’ Most
Common Functions (for your reference)
 Acids / Acidity regulators / Alkalis: help to maintain a constant acid level in
food. Important for taste, as well as influencing function of other substances in
the food, e.g. an acidified food can retard the growth of micro-organisms.
 Anti-caking agents: reduce tendency of individual food particles to adhere
and improve flow characteristics, e.g. seasoning which has an added anticaking agent flows freely and does not clump together.
 Antioxidants: retard or prevent oxidative deterioration of food, e.g. in fats or
oils, rancid flavours can develop when they are exposed to oxygen.
Antioxidants prevent this from happening.
 Bulking agents: contribute to volume of the food, without contributing
significantly to its available energy, e.g. sugar often contributes to volume of
lollies, while some low-kilojoule foods need bulking agents added to them to
replace the bulk normally provided by sugar.
CRICOS Provider Code: 01505M
RTO Number: 3045
DHS V2.2 2011
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Examples of Food Additives’
Most Common Functions continued
 Colourings: add or restore colour to foods, e.g. cherries turn a dull brown
when cooked and are coloured to make them more attractive.
 Emulsifiers: facilitate or maintain oil and water emulsions from separating
into layers, e.g. emulsifiers may be used in margarine to prevent oil forming a
layer on top of the margarine.
 Firming agents / Stabilisers: maintain the uniform dispersion of substances
in solid and semi-solid foods.
 Flavour enhancers: enhance the existing taste and / or odour of a food.
 Foaming agents: maintain the uniform dispersion of gases in aerated foods.
 Gelling agents: modify the texture of the food through gel formation.
 Glazing agents: impart a coating to the external surface of the food, e.g. a
wax coating on fruit to improve its appearance.
CRICOS Provider Code: 01505M
RTO Number: 3045
DHS V2.2 2011
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Examples of Food Additives’
Most Common Functions continued
 Humectants: reduce moisture loss in foods, e.g. glycerine may be added to
icing to prevent it from drying out.
 Preservatives: retard or prevent the deterioration of food by micro-organisms
- preventing spoilage of foods.
 Raising agents: liberate gases, thereby increasing the volume of a food –
often used in baked goods.
 Sweeteners: replace the sweetness of normal sugar but have fewer kilojoules
than sugar as less is used.
 Thickeners: increase the viscosity of a food, e.g. a sauce might contain a
thickener to give it the desired consistency.
Reference: Food Standards Australia New Zealand.
CRICOS Provider Code: 01505M
RTO Number: 3045
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Food Allergens
 Major allergens that can cause severe anaphylactic shock
must be listed however small the amount.
 These are: peanuts, tree nuts (e.g. almonds, cashews,
walnuts), shellfish, finned fish, milk, eggs, sesame and
soybeans.
 See Anaphylaxis Australia website
www.allergyfacts.org.au or Allergy New Zealand
www.allergy.org.nz
 Also listed are gluten for celiac disease and sulphites
(if more than 10mg per kg) as sulphites can trigger asthma
attacks in some asthmatics.
Reference: Food Standards Australia New Zealand.
CRICOS Provider Code: 01505M
RTO Number: 3045
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Food Allergen information
(for your reference)
 Fish and shellfish:
major groups which can trigger allergic reactions are:
- Cephalods (e.g. calamari, cuttlefish, octopus, squid)
- Crustaceans
(e.g. crab, crayfish, lobster, marron, prawns / shrimps, yabbies)
- Gastropods (e.g. sea slugs, snails)
- Molluscs (e.g. abalone, clams, mussels, oysters, snails)
- Scaly or finned fish (e.g. anchovies, cod, haddock, herring, John Dory,
mackerel, salmon, sardines, trout, tuna).
CRICOS Provider Code: 01505M
RTO Number: 3045
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Food Allergen information
 Fish and shellfish:
Note: people allergic to one type of finned fish are often allergic
to other types as well. Similarly, an allergy to one type of
crustacean usually means that all crustaceans and their products
are best avoided.
On the other hand, people who are allergic to seafood from one
group of seafood (e.g. finned fish) can usually tolerate those
from another group (e.g. shellfish.
Occasionally, intense cooking will partially or completely destroy
the triggering allergen. This may explain why some people who
are allergic to fresh fish are able to tolerate tinned salmon and
tuna.
Reference: Food Standards Australia New Zealand.
CRICOS Provider Code: 01505M
RTO Number: 3045
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Food Allergen information
 Milk products:
people allergic to milk products should avoid: butter; buttermilk;
casein; caseinate; cheese; cream; crème fraiche; cows’ or goats’
milk; ghee; milk powder; whey; and any margarine which
contains milk products.
Note: be aware of foods such as bakery items that have a shine
to them – egg and milk can be used to give glazed appearance.
Casein, a milk product, may be used as a binder in meat
products and ‘reconstructed’ salmon or imitation seafood.
Reference: Food Standards Australia New Zealand.
CRICOS Provider Code: 01505M
RTO Number: 3045
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Food Allergen information
 Eggs:
Most people allergic to hen eggs are also allergic to similar proteins in other
bird eggs such as duck or quail, so these are best avoided as well. Cooked
egg is sometimes better tolerated than raw egg, so some children with a mild
egg allergy seem to be able to tolerate small amounts in cakes or slices.
Common foods containing egg include: cakes; custards; dessert mixes such
as waffles; pavlova mix; confectionary; glazed rolls or pastries; malted drinks;
meringues; mousse; rissoles or meat loaf (where eggs may be used as a
binding agent); slices and macaroons, some soups and sauces (e.g.
hollandaise); souffles.
Use of terms such as egg yolk and egg white, albumen, egg powder or solids
on the label indicate the presence of egg in a food.
Reference: Food Standards Australia New Zealand.
CRICOS Provider Code: 01505M
RTO Number: 3045
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 Soy:
Food Allergen information
finds its way into many processed foods, including baked goods
such as batters, breads, cereals, sausages; as a binder in small
goods; and in salads and canned beans.
Other names for soy include: bean curd, hydrolysed vegetable
protein, lecithin, soya bean paste (miso, tempe), soy flour, soya
protein, textured vegetable protein (TVP), tofu, vegetable gum.
Soy lecithin is an emulsifier (additive number 322) found in many
foods such as chocolate, margarine and carob. Most commercial
lecithin is obtained from soybeans. Other sources of lecithin are
egg yolks and leguminous seeds, including peanuts and maize.
Reference: Food Standards Australia New Zealand.
CRICOS Provider Code: 01505M
RTO Number: 3045
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GM Food and Irradiated Foods
 GM food and irradiated food and food ingredients must go
through a safety assessment by FSANZ before being sold.
 Over 30 GM foods have been approved for sale so far. They
are ingredients derived from approved GM commodity crops of
canola, corn, cotton, potato, soybean and sugar beet.
 GM food must be labelled if there is altered DNA or protein
in the final product (or if it has altered characteristics).
 Irradiated food and food ingredients must also be labelled.
 Note: food irradiation can only be used if there is
no other safe method available.
Reference: Food Standards Australia New Zealand.
CRICOS Provider Code: 01505M
RTO Number: 3045
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Food Recall Information
 Labels must show:
 the name and business address in Australia or New Zealand of
the manufacturer or importer
as well as
 the lot identification of the food (or date coding).
 This assists in the rare occasion when there is a food recall.
Reference: Food Standards Australia New Zealand.
CRICOS Provider Code: 01505M
RTO Number: 3045
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Other Information on Labelling
 Much of the information on food labels is not regulated in the
Food Standards Code,
e.g. organic, kosher, halal, vegetarian labelling of foods.
 For full explanations of symbols commonly used on food labels
(e.g. glycemic index) see Nutrition Australia’s website
www.nutritionaustralia.org under food facts.
 Also for information on the food industry’s percentage daily
intake labelling scheme see:
http://www.afgc.org.au/index.cfm?id=436
Reference: Food Standards Australia New Zealand.
CRICOS Provider Code: 01505M
RTO Number: 3045
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Questions
• Any questions or clarification?
• Why is it worth labelling food?
• What are 6 of the 12 areas
covered by Australian labelling?
CRICOS Provider Code: 01505M
RTO Number: 3045
• What are 3 examples of
ingredients that are printed
in bold?
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Next week in Lesson 9
 Handouts: Food Recall Protocol.
 Slides - Overview of:
• Cleaning
• Food Recall
• Pest Control
• Maintenance
• Disposal (recycling)
- Which records do you complete for each?
 Class Activity - Cleaning Schedule Revision
CRICOS Provider Code: 01505M
RTO Number: 3045
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