This document provides information on food safety and hygiene practices for food businesses. It outlines standards for personal hygiene including wearing clean uniforms, tying back hair, removing jewelry, keeping nails short and clean, and washing hands regularly. It also discusses proper handwashing technique, HACCP food safety plans, food storage temperatures, cross-contamination prevention, and the legal consequences of failing to follow food safety procedures.

1. Food Safety & Hygiene
Information relating to the
following units of competency:
SITXFSA201 Participate in safe food handling practices
SITXFSA101 Use hygienic practices for food safety

2. Personal Hygiene
It is essential that we maintain the following personal hygiene standards
when working in food businesses. This will help prevent the spread of
bacteria
 Wear a clean, neat uniform
 Tie long hair back and wear a hair net, hat or cap
 Remove jewellery before reporting to work
 Keep fingernails short and without artificial nails or polish
 Wash your hands regularly
 Report any sickness or illness immediately

3. Washing your hands
 Wet hands with warm water
 Wash with soap for 20 seconds
 Rinse with warm water
 Dry thoroughly with paper towel

4. Washing your hands
Click the link below for a tutorial on correct hand washing technique:
Hand Washing Technique

5. HACCP
Hazard Analysis & Critical Control Points
HACCP is a preventative approach to food safety
that helps to keep the finished product safe.
This refers to the Food Safety Program that your company has in place to
prevent the production and sale of unsafe foods.
To learn more about The HACCP Basics you
can watch the following video. This should
provide you with a basic knowledge of the
Hazard Analysis Critical Control Point system.
HACCP Video [4:52 mins]

6. Food businesses
 Please click the link below to watch a handy video on food safety in
food businesses…
Food Safety for Food Businesses

7. Correct food storage
Potentially hazardous foods Not potentially hazardous foods
Raw & cooked meat Dried fruit
Dairy products Hard cheeses
Seafood & seafood products Dried pasta
Processed fruits & veges (inc salads) Unopened canned and bottled food
Cooked rice and pasta Breads
Protein rich foods such as quiche, fresh
fresh pasta and soy bean products
Some sauces
According to the Food Safety Standards for Australia, there are number of
foods which must be cooled or heated in order to reduce or inhibit
potential bacteria growth. These foods are known as potentially
hazardous foods.

8. Food storage temperatures
 Potentially hazardous foods need to be kept
refrigerated at 5 degrees or lower to reduce
bacteria growth.
 A fridge thermometer should be used to check
the temperature at your fridge setting.
 Packing your fridge correctly without
overloading can also assist air circulation and
keeping your food cool.
 Hot foods need to be kept and served at 60
degrees or hotter .
 The ‘DANGER ZONE’ is the temperature range
between 5 degrees and 60 degrees where
Bacteria can grow rapidly.

9. 2 Hour / 4 Hour Rule
The length of time foods spend in the ‘Danger Zone’ should
be minimized in order to keep food safe. As a guide if a
refrigerated food or hot food has been in the temperature
danger zone, the 4 hour/2 hour rule can be used.
0-2 Hours
Use immediately, or
keep it stored below
5 or above 60
degrees
2-4 Hours
Use immediately
Over 4 Hours
Throw it away!

10. Cross Contamination
 Cross-contamination refers to the transference of bacteria from a
contaminated work surface to a non-contaminated work surface.
 Click the link below to watch this short video on how to reduce Cross-
Contamination
Preventing Cross Contamination

11. Consequences
 Failure to observe and follow these food safety and hygiene methods
can result in illnesses, fines or even imprisonment!
 Maximum penalties range from $50,000 to $500,000 for offences under
the WA Food Act 2008.
Useful Links
www.foodstandards.gov.au
www.foodsafety.asn.au
Tubal Food Safety