Trainer states staff must use waterproof bandages and dressing on exposed parts of the body where there are cuts or sores when handling food stressing practical measures in this regard include: Wear only coloured band-aids when handling food they are easier to identify if – they fall into food Wear a finger stall over a bandage or dressing on a finger to give extra protection – and security Wear a disposable glove over a band-aid, dressing or bandage that is on the hand. Slide No Trainer Notes Trainer advises safe food handling requirements in relation to accepting food (‘food receipt’) deliveries from suppliers into the premises are: Inspect the deliveries conduct a visual inspection of deliveries to make sure: – The food is free from visible contamination for example, frozen food must be – hard frozen; packaging and wrapping must not be torn; the integrity of tins and packets has not been compromised and they are not leaking; the food was not delivered amongst chemicals; the food does not smell cans are not ‘off’; ‘blown’ The delivery does not bring in pests or rodents spiders, cockroaches, mice – The use-by dates of the food are acceptable reject any food delivered beyond – its use-by date or where it is believed the premises will not be able to use the food delivered before it reaches its use-by date. Slide Slide No Trainer Notes Trainer continues to tell trainees about checks to be made when receiving food from suppliers in to the premises: Inspect the food delivery vehicle check it is clean and is a dedicated food delivery – vehicle. Food should not be delivered to food premises in private vehicles – dedicated food transport vehicles should be used Check the practices of the delivery driver check things such as: – Whether or not food is protected during the delivery process is the delivery – vehicle left unlocked during deliveries? Is food placed on the footpath? Are there chemicals mixed in amongst the food items? Personal hygiene of the delivery driver Check the temperature of the food is in accordance with the following using a properly calibrated thermometer:
Trainer states staff must use waterproof bandages and dressing on exposed parts of the body where there are cuts or sores when handling food stressing practical measures in this regard include: Wear only coloured band-aids when handling food – they are easier to identify if they fall into food Wear a finger stall over a bandage or dressing on a finger – to give extra protection and security Wear a disposable glove over a band-aid, dressing or bandage that is on the hand. Slide No Trainer Notes Trainer advises safe food handling requirements in relation to accepting food (‘food receipt’) deliveries from suppliers into the premises are: Inspect the deliveries – conduct a visual inspection of deliveries to make sure: The food is free from visible contamination – for example, frozen food must be hard frozen; packaging and wrapping must not be torn; the integrity of tins and packets has not been compromised and they are not leaking; the food was not delivered amongst chemicals; the food does not smell ‘off’; cans are not ‘blown’ The delivery does not bring in pests or rodents – spiders, cockroaches, mice The use-by dates of the food are acceptable – reject any food delivered beyond its use-by date or where it is believed the premises will not be able to use the food delivered before it reaches its use-by date. Slide Slide No Trainer Notes Trainer continues to tell trainees about checks to be made when receiving food from suppliers in to the premises: Inspect the food delivery vehicle – check it is clean and is a dedicated food delivery vehicle. Food should not be delivered to food premises in private vehicles – dedicated food transport vehicles should be used Check the practices of the delivery driver – check things such as: Whether or not food is protected during the delivery process – is the delivery vehicle left unlocked during deliveries? Is food placed on the footpath? Are there chemicals mixed in amongst the food items? Personal hygiene of the delivery driver Check the temperature of the food is in accordance with the following using a properly calibrated thermometer:
TG_Organise_food_service_operations_FN_030114.docx