Good Hygienic Practices and a well organised stall/premise setup are still required for all groups participating in food activities to ensure food from your community group activity are safe to eat. This means: Hand washing facilities and good hand washing practices Equipment Requirements Preventing food contamination from physical, chemical and hand sanitiser (optional) biological sources disposable gloves (optional) Physical contamination: from protective covering for food materials such as pen lids, springs from equipment, glass and pests serving/food handling utensils Chemical contamination: from esky and ice/refrigeration use detergents and lubricants rubbish disposal receptacle apron/uniform/tea towels Biological contamination: from wash up bucket micro organisms including bacteria, viruses and protozoa that Thermometer accurate to +/- 1º C cause food poisoning illness such if required for record keeping as gastroenteritis. Hand Wash Food Training water container filled with warm Everybody that handles food, particularly potable water and with tap valve those without food handler training are strongly encouraged to take advantage of liquid soap free Food safety training provided by the waste water collection bucket Department of Health called Food “Do Safely’ program available on single use disposable paper towel . Food Safety Class Requirements Community groups may run any kind of activities as long as the legislative requirements of your Class are met. If
Good Hygienic Practices and a well organised stall/premise setup are still required for all groups participating in food activities to ensure food from your community group activity are safe to eat. This means: Hand washing facilities and good hand washing practices Preventing food contamination from physical, chemical and biological sources Physical contamination: from materials such as pen lids, springs from equipment, glass and pests Chemical contamination: from use detergents and lubricants Biological contamination: from micro organisms including bacteria, viruses and protozoa that cause food poisoning illness such as gastroenteritis. Hand Wash water container filled with warm potable water and with tap valve liquid soap waste water collection bucket single use disposable paper towel . Equipment Requirements hand sanitiser (optional) disposable gloves (optional) protective covering for food serving/food handling utensils esky and ice/refrigeration rubbish disposal receptacle apron/uniform/tea towels wash up bucket Thermometer accurate to +/- 1º C if required for record keeping Food Training Everybody that handles food, particularly those without food handler training are strongly encouraged to take advantage of free Food safety training provided by the Department of Health called “Do Food Safely’ program available on Food Safety Class Requirements Community groups may run any kind of activities as long as the legislative requirements of your Class are met. If