Any business serving food in Australia is legally required to implement some form of training for staff that are handling food. Food safety protocols are the backbone of any good food service business. Without proper management functions in place, there is ample opportunity to get customers and employees sick via foodborne illnesses.
According to the Australian Government, an estimated 4.1 million Australians are affected by food-related illnesses each year. Research by the NSW Food Authority found that retail food businesses play a big role in these numbers.
According to the Australian Government, an estimated 4.1 million Australians are affected by food-related illnesses each year.
Incorrect food handling practices in these establishments are responsible for more than 1/3 of foodborne illness outbreaks in NSW. These instances cost hundreds of millions of dollars each year in healthcare and lost revenue.
Luckily, a little education goes a long way. By studying up on your food safety basics, you can protect your customers AND your business.
Below are a couple of the most important things to remember when handling food in your retail business.
Follow the four C's above all else
There are four C's that dictate the bare minimum of effective food safety practices. Here is what you must remember about each one:
Clean: You need to wash your hands thoroughly every time you handle food. Proper hand washing is one of the best ways to prevent harmful pathogens from contaminating your food. This extends beyond clean hands though. You should also always make sure your cooking space and utensils are sanitised before preparing your dishes.
Cook: In order to kill any harmful bacteria food must be cooked at the right temperature and fully all the way through. Raw and cooked food should be stored separately and handled with completely different utensils
Cover: Whenever your food items are not being prepared or consumed they need to be covered properly. If you don't shield them, bacteria and other harmful germs can grow on the foods' surface.
Chill: Refrigerating your items is very important. Do not leave food at room temperature for over two hours. The warmer the room, the quicker the food should be stored in the refrigerator to avoid bacteria growth.
It should be standard procedure to label absolutely everything in your food storage area with the date it was opened and the date it will expire. This will give your team easy reference as to when they need to throw something out or when it's safe to use. Ensure there is masking tape and a sharpie on hand at all times to label everything in sight.
This practice is also extremely important when it comes to allergen management. Your staff must be able to recognise which products contain which potentially harmful ingredients so they can better serve customers' specific needs.
Brush up on your food safety skills with Barringtons
Food safety is what keeps your customers happy and healthy. If you're looking to ensure your staff is well-versed in food safety fundamentals, Barringtons' course is the ideal solution. During training participants will learn how to:
- Follow hygiene regulations and laws
- Clean and sanitise
- Use raw eggs
- Manage allergens
- How to prevent types of food hazards
- Identify and control bacteria/viruses/fungi
- Construct and implement a Hazard Analysis Critical Control Point (HACCP)
- Follow hygiene procedures and personal hygiene requirements
- Properly receive/store and prepare food and beverages
- Manage pest control
- Manage waste storage and disposal
The course is well-suited to hospitality employees of all backgrounds. To learn more or to sign up for the course, reach out to one of our team members today!