Pest control to control vermin – Waste disposal to enable the proper removal of waste from kitchens and from the – garbage storage area Food recalls to unsafe food to be recalled and safely disposed of. – In some cases, workplace policies and procedures will be more strict/severe than the legally imposed requirements for example, the law may require you to keep refrigerated – food 5°C or below’ but an enterprise policy may require the food be kept at 4°C or ‘at ‘at below’. Internal safe food handling systems Organisational requirements for safe food handling may (also) be contained within a system known as a Safety Plan’ or Safety Program’, or similar. ‘Food ‘Food This system may be legally imposed on the business and to all food premises in the country, or it may be a system the workplace voluntarily imposes on itself in order to optimise the safety of the food it serves/sells. Such a system will: Identify the workplace food safety hazards at each stage of the food handling – process and in all areas where food is handled Describe specific action you must take to keep food safe at the premises these are – known as food handling practices and procedures’ designed to keep food ‘safe ‘under control’ (meaning the food is always handled and stored within parameters [of time and temperature] to ensure it remains control’ and hence safe to eat) ‘under Describe specific action you must take if the food becomes unsafe such as recalling – the food from sale/consumption, disposing of it and investigating the cause of the ‘out
Pest control – to control vermin Waste disposal – to enable the proper removal of waste from kitchens and from the garbage storage area Food recalls – to unsafe food to be recalled and safely disposed of. In some cases, workplace policies and procedures will be more strict/severe than the legally imposed requirements – for example, the law may require you to keep refrigerated food ‘at 5°C or below’ but an enterprise policy may require the food be kept at ‘at 4°C or below’. Internal safe food handling systems Organisational requirements for safe food handling may (also) be contained within a system known as a ‘Food Safety Plan’ or ‘Food Safety Program’, or similar. This system may be legally imposed on the business and to all food premises in the country, or it may be a system the workplace voluntarily imposes on itself in order to optimise the safety of the food it serves/sells. Such a system will: Identify the workplace food safety hazards – at each stage of the food handling process and in all areas where food is handled Describe specific action you must take to keep food safe at the premises – these are known as ‘safe food handling practices and procedures’ designed to keep food ‘under control’ (meaning the food is always handled and stored within parameters [of time and temperature] to ensure it remains ‘under control’ and hence safe to eat) Describe specific action you must take if the food becomes unsafe – such as recalling the food from sale/consumption, disposing of it and investigating the cause of the ‘out
TM_Comply_with_workplace_hygiene_Proc_refined.docx