Wherever possible food should only be delivered when someone is at the business to assess and accept the items
Food deliveries must be checked randomly for signs of contamination
Packaging of food must be sound and undamaged
All foods must be protected from animals, dust etc
Food must be protected from cross contamination ie. raw and ready to eat foods stored separately
Food must be stored in contained suitable for food contact
Only accept food from an approved supplier
The following must be produced on request:
Name and business address in Australia air the vendor, manufacturer or packer (in the case of imported food, the name of e business address in Australia or importer)
The Following must be produced on request:
Prescribed name of the food (if no prescribed name, an appropriate designation of the food)
Foods that are intended to be received frozen, must be frozen when accepted ie. food not thawing
Potentially hazardous food must only be accepted at a temperature of 5 degrees or below or 60 degrees or above, or at another temperature if the delivery has been for a controlled period of time that has not affected the safety of the food (must be documented)
Food must be stored to protect from cross contamination ie. raw foods stored separately or kept away from ready to eat foods
Food must be covered to protect if from contamination
Food must be stored in food grade containers
Food must be stored off the floor
Unlabelled food must be date marked to assist with stock rotation
Food must be stored in such a way that the environmental conditions ie. heat, humidity, light, will not adversely affect the safety and suitability ofthe food.
Potentially hazardous foods must be stored at or below 5 degrees or at or above 60 degrees or at another temperature for a controlled period of time that will not affect the safety of e food (must be documented)
Potentially hazardous foods that are intended to be stored frozen must remain frozen during storage
Food must be checked prior and during processing for signs of contamination and deterioration
Sock must be rotated adequately so foods with expired use-by dates are not used
Preparation equipment and food must be effectively protected from contamination during preparation ie. people, dust, animals
Food handlers must be taking all reasonable measures to minimise handling food or food contact surfaces ie. minimising bare hand contact through use of tongs, gloves etc
Separate cutting boards, utensils and work surfaces us, must be washed and sanitised between USA, to prevent transfer of bacteria from raw to cooked food during preparation
Chemicals must be kept separate from food processing areas.
A process step must be used that is reasonably known to achieve microbiological safety of the food (cooking, pickling, fermenting)
When processing a potentially hazardous food that is not undergoing a pathogen control step, ensure that the time the food remains at temperatures that permit the growth of infectious or toxigenic microorganisms in the food is minimised
The business must demonstrate that it can achieve the cooling temperature/time requirements for cooked foods ie. from 60 degrees to 21 degrees within 2 hours, and from 21 degrees to 5 degrees within a further 4 hours
Large volumes of food must be divided into smaller portions to aid cooling.
Potentially hazardous foods that are being reheated to be held on hot display must be refrigerated rapidly to a temperature of 60 degrees or above.
Potentially hazardous food must only be reheated once.
When displaying food all practicable measures are taken to protect the food from the likelihood of contamination:
Packaging of foods on display must be intact
Separate utensils for each food are provided or other dispensing method that reduces likelihood of contamination
Display unit is provided with protective barriers
Ready to eat food on display that is not intended for self service must be enclosed, contained or wrapped (ie. cakes, biscuits on counter)