Store, display and provide single use items

Follow instructions for items intended for single use
Single use items
In addition to the food that is prepared and handled in your role, you may also have responsibility for the safety of any single use items which you provide to your customers.
Single use items may include:
➢ Disposable items:
o cutlery
o crockery
➢ Face wipes and serviettes
➢ Individually packaged items:
o beverages
o condiments
o jams and spreads.
According to the Food Standards code, your organisation must take all practicable measures to ensure that single use items do not come into contact with food or the mouth of the customer if they are contaminated or reasonably suspected of being contaminated. The Code is very clear that single use items must not be reused.
Ensuring safety of single use items
Each organisation will have its own arrangements for ensuring the safety of single use items, however the following should apply in most cases:
➢ Single use items should be stored in clean, dry conditions, away from potential contaminants, for example:
o individually packaged foodstuffs (such as condiments) may be stored in the dining area rather than in the food preparation area
o single use items should not be stored with hazardous food items, such as raw meats or fish
➢ Care should be taken to prevent the seals on individually packaged items from being broken
➢ Single use items must be disposed of after use, or after they have been in contact with food or handled by customers.
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Instructions for single use items
Single use items may have special instructions regarding their use. For example, disposable cutlery and crockery may have an instruction that they are not to be exposed to heat (as the plastic may melt, etc.).
Individually packaged items such as beverages, condiments and jams and spreads will have dates by which they should be used, and it is important not to serve those items beyond those dates.
If you are unsure about your organisation’s procedures concerning single use items, you should check with your manager/supervisor. You may also wish to check the information in your organisation’s food safety program.
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Activity 4A
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5. Maintain a clean environment
   5.1. Clean and sanitise equipment, surfaces and utensils
   5.2. Use appropriate containers and prevent accumulation of garbage and recycled matter
   5.3. Identify and report cleaning, sanitising and maintenance requirements
   5.4. Dispose of or report chipped, broken or cracked eating, drinking or food handling utensils
   5.5. Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report incidents of animal or pest infestation
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   5.1 – Clean and sanitise equipment, surfaces and utensils
   Food hygiene and sanitised workspaces
   Your workplace must be an environment which is clean and ensures the safety of all food and equipment being used.
   The food handling area must be free from:
   ➢ Dirt
   ➢ Food waste
   ➢ Grease
   ➢ Pest waste.
   All of the above items are potentially hazardous and pose a risk to food safety.
   Utensils and surfaces
   The Food Standards Code specifies that eating and drinking utensils, and the surfaces with which the food can come into contact, must be in a ‘clean and sanitary condition’. This means that the utensil/surface must be clean and has been treated so that the number of micro-organisms present has been reduced to a safe level and will not enable the transmission of infectious disease.
   A number of processes can be used to ensure a clean and sanitary condition. These include:
   ➢ Application of heat
   ➢ Application of chemicals, e.g. bleach, disinfectants
   ➢ Application of heat and chemicals
   ➢ Other processes.
   Cleaning
   Cleaning is the process of removing visible dirt, leftover food spills, waste or other contamination from surfaces, tools and equipment.
   Surfaces, tools and equipment must be cleaned before being sanitised, as the sanitisation process can become ineffective if applied to surfaces that still contain dirt, leftover food spills, waste or other contamination.
   The cleaning process involves:
   ➢ Pre-scraping the utensil or surface to remove most of the food residue present
   ➢ Using warm water (see comments below), detergent and agitation to remove food
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   residue; and
   ➢ Rinsing the detergent and food residue away.
   The temperature of water used for cleaning should be no lower than 54°C. However, beware that water at temperature of more than 60°C can bake food residue on, so should also be avoided.
   Source: Guide to the Food Safety Standards (Second Edition, 2001), Appendix 4, Australia New Zealand Food Authority: Safe Food Australia
   Sanitisation guidelines
   The following steps give general guidelines on how to clean and sanitise equipment, surfaces and utensils, but you should check your organisation’s procedures:
   ➢ Step 1: Preparation
   o remove loose dirt and food particles.
   o rinse with warm (potable) water
   ➢ Step 2: Cleaning
   o wash with hot water (54-60°c) and detergent
   o rinse with clean (potable) water
   ➢ Step 3: Sanitising (bacteria killing stage)
   o treat with very hot clean (potable) water (77°c) for at least two minutes; or
   o apply sanitiser as directed on the label
   ➢ Step 4: Air Drying
   o leave benches, counters and equipment to air dry. The most hygienic way to dry
   equipment is in a draining rack.
   Cleaning and sanitising a temperature probe As the probe of the thermometer will be inserted into food, it must be cleaned and sanitised before it is used to measure the temperature of a different food. If the probe is not cleaned and sanitised, food poisoning bacteria may be transferred from one food to another. This is especially important when the thermometer will be used to measure the temperature of raw food and then cooked food.
   To clean and sanitise the temperature probe, you must:
   ➢ Wash the probe with warm water and detergent to remove any grease and food particles
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   ➢ Sanitise the probe using alcoholic wipes or very hot water
   ➢ Rinse the sanitiser away, if necessary
   ➢ Allow the probe to air dry or thoroughly dry it with a disposable towel.
   Maintenance
   You will need to maintain the thermometer in good working order. This means that you must replace batteries if they are flat and repair or replace the thermometer if it breaks.
   You will also need to maintain the accuracy of the thermometer. This means that you should make sure it is calibrated correctly on a regular basis.
   You should follow your organisation’s procedures which should state:
   ➢ When it should be calibrated
   ➢ How this should be done
   ➢ Who should do it.
   Depending on your organisation, the type of temperature probe and the requirements for calibrating, you can calibrate in the following ways:
   ➢ Ice water method – fill a container with ice, cover with cold water, stir and leave for 2 to 3 minutes, stir once more and place the temperature probe in to achieve a temperature of 0 degrees Celsius. If the temperature is different to this, adjust the probe to read correctly (remember to ensure the probe does not touch the sides of the container out of the water/ice so the temperature is not compromised.
   ➢ Boiling water method – this requires you to use a pot of boiling water, when the water comes to the boil the temperature probe should be placed in the water, taking care not to touch the sides or bottom of the pot (to avoid compromising the temperature). The reading should be 100 degrees Celsius, if not the probe should be adjusted accordingly. It should be noted that altitude can vary the temperature at which water will boil, a calculator to adjust this can be found at the following website link: http://www.csgnetwork.com/h2oboilcalc.html (access date: 09/03/17).
   ➢ Using a calibration service – i.e., sending temperature probes to a dedicated company
   that can provide this service.
   All calibration tests should be recorded so that accurate records are maintained as part of your HACCP controls.
   Checking all equipment
   All of your equipment should be checked on a regular basis to ensure all items remain fully functioning and are meeting the requirements for legal and food safety standards in the workplace. This will mean performing regular observations and working checks, as a part of your
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   job role, and recording results to maintain your workplace equipment records.
   Machinery or equipment that needs regular servicing or maintenance should be carried out by those that have the correct skills and knowledge to do so. Your organisation should provide you with training on these tasks if this is required of you. Any faults that are found should be reported to the relevant person(s) so these can be addressed promptly.
   Further information
   Further information for cleaning and sanitising surfaces and utensils can be found in the Guide to the Food Safety Standards (Second Edition, 2001), Appendix 4, Australia New Zealand Food Authority: Safe Food Australia. Accessible here: https://www.foodstandards.gov.au/publications/documents/Appendi3.pdf (07/06/17)
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   Activity 5A
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   5.2 – Use appropriate containers and prevent accumulation of garbage and recycled matter
   Legal requirements
   According to the Code, food businesses must ensure there is no accumulation of garbage or recycled matter, except in containers.
   Garbage and recycled matter can harbour contaminants and are therefore pose a risk to food safety.
   Garbage can consist of food waste:
   ➢ From food preparation processes
   ➢ From food that has not been served
   ➢ From food that has been served to customers
   ➢ That has become contaminated, or is suspected of
   being contaminated.
   Garbage can also consist of packaging materials which have been used to store and transport food.
   Garbage and recyclable materials
   It is entirely possible that the garbage container in a kitchen could contain vegetable peelings; off-cuts of raw meat, poultry or fish; food waste from customers’ plates; packaging from various foods; etc. Mixed together in a warm, moist environment, this collection of garbage provides excellent growing conditions for micro-organisms. It is therefore essential that garbage is kept away from food and food preparation areas.
   Similarly, recycled matter may be stored in different containers than garbage, but the same risks are present.
   It is important that garbage and recycling containers are emptied and cleaned frequently to prevent an accumulation of potentially hazardous waste.
   Waste management procedures
   Organisations will each have their own procedures for managing waste and recycling and it is important that you understand the processes in use at your workplace.
   Procedures for managing waste may include:
   ➢ Separate lined or unlined containers for different types of waste (including recycled waste)
   ➢ Lids and labels on waste and recycling containers
   ➢ Waste containers stored away from food and food preparation areas
   ➢ Frequent emptying of waste containers
   ➢ Frequent cleaning and sanitising of waste containers, etc.
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   Suitable garbage containers
   Suitable garbage containers for disposing food waste must:
   ➢ Be adequate to contain the amount and type of waste being thrown away
   o bins should not overflow
   o bins should not leak
   ➢ Be able to close completely
   o prevent overflow
   o prevent pests from infiltrating garbage
   ➢ Be easily cleaned and sanitised.
   Standard 3.2.3: Food Premises and Equipment
   Broken containers should be replaced immediately, and containers that are overflowing or leaking should also be immediately addressed to prevent contamination on the premises and to prevent pests from being able to access the garbage contents. Exposed food waste can attract pests such as insects and mice which are food safety hazards.

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