Trainer stresses the need for constant vigilance by all food handlers and presents additional hazards/situations they need to be aware of: Food contaminated by vermin through faeces, gnawing, their presence in it – Airborne dust either due to natural causes (dust storms, weather) or due to – internal causes (renovations) Contaminated items such as linen, tea towels contaminated with human waste – such as blood, secretions (sweat) or food Dirty equipment and utensils which can include: – Items not properly cleaned and sanitised after use Items dropped on the floor contaminated by clothing, coughing/sneezing, or cross contamination of any sort Garbage all garbage presents a potential hazard whether it is stored in bins – inside the premises or in containers outside the premises: remember must be washed after handing garbage and all garbage containers must be kept clean when not in use. Slide Slide No Trainer Notes Trainer continues to present additional hazards/situations they need to be of: Out-of-date food handling practices hazards can occur where: – The nature of the food operations undertaken have changed The food equipment being used has altered The food items being processed have changed and there is no subsequent and appropriate alteration to the previously existing food handling protocols Colleagues who require training even where staff have undertaken an approved – food safety course there is no guarantee they will apply, in the workplace, the lessons they have learned: where workers are using incorrect food service practices and/or failing to observe other safe food handling principles (especially in relation to personal hygiene, hand washing) there is a need for re-training Equipment not operating as intended this typically includes all food processing – and holding equipment (especially refrigerators/cool rooms, freezers, food warmers and bain-maries) as well as food thermometers. Slide No Trainer Notes
Trainer stresses the need for constant vigilance by all food handlers and presents additional hazards/situations they need to be aware of: Food contaminated by vermin – through faeces, gnawing, their presence in it Airborne dust – either due to natural causes (dust storms, weather) or due to internal causes (renovations) Contaminated items – such as linen, tea towels contaminated with human waste such as blood, secretions (sweat) or food Dirty equipment and utensils – which can include: Items not properly cleaned and sanitised after use Items dropped on the floor contaminated by clothing, coughing/sneezing, or cross contamination of any sort Garbage – all garbage presents a potential hazard whether it is stored in bins inside the premises or in containers outside the premises: remember must be washed after handing garbage and all garbage containers must be kept clean when not in use. Slide Slide No Trainer Notes Trainer continues to present additional hazards/situations they need to be of: Out-of-date food handling practices – hazards can occur where: The nature of the food operations undertaken have changed The food equipment being used has altered The food items being processed have changed and there is no subsequent and appropriate alteration to the previously existing food handling protocols Colleagues who require training – even where staff have undertaken an approved food safety course there is no guarantee they will apply, in the workplace, the lessons they have learned: where workers are using incorrect food service practices and/or failing to observe other safe food handling principles (especially in relation to personal hygiene, hand washing) there is a need for re-training Equipment not operating as intended – this typically includes all food processing and holding equipment (especially refrigerators/cool rooms, freezers, food warmers and bain-maries) as well as food thermometers. Slide No Trainer Notes