Food
I Am Alert! Interactive Online Food Training.
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Where do I find a Registered Training Organisations?
Food industry 'Pantry List', advise on food safety in emergencies
All licensable food premises (including mobile food vehicles and temporary food stalls) must hold a current and valid licence to operate the business.
Please refer to the following for licensable food premises.
Licenses must be renewed before the expiry date.
Licensable Food Businesses:
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Manufacture of food: cannery or production of packaged ice.
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Sale of unpackaged food
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Non-profit organisation that involves the sale of meals on at least 12 days each financial year.
Food Businesses not required to hold a licence:
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The production of primary produce under an accreditation granted under the Food Production (Safety) Act 2000 (including meat, dairy, seafood and egg schemes)
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The handling or sale of fisheries resources under a buyer licence issued under the Fisheries Regulation 1995, except where the seafood is cooked.
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The sale of unpackaged snack food, such as biscuits, cakes, confectionary, nuts and potato chips that are not potentially hazardous food*.
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The Sale of whole fruit or vegetables.
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The sale of seeds, spices, dried or glazed fruits, dried herbs, tea leaves, coffee beans or ground coffee.
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The grinding of coffee beans.
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The sale of drinks (other than fruit or vegetable juice processed at the place of sale) including, for example, tea, coffee, soft drinks and alcohol.
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The provision of meals by a non-profit organisation in accordance with the directions of the meal’s manufacturer. (for example, the sale of a frozen meal that has been reheated at a canteen welfare organisation.)
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The sale of food, by a non-profit organisation, that is prepared as part of an educational or training activity conducted by the organisation involving food preparation, hospitality or catering.
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A food business prescribed by a regulation.
* Potentially Hazardous Food means food that has to be kept at certain temperatures to minimise the growth of any pathogenic micro-organisms that may be present in the food or to prevent the formation of toxins in the food. (For example, raw/cooked meat, dairy products, seafood, processed fruits and vegetables, cooked rice and pasta, processed foods containing eggs, nuts or other protein-rich food, or foods that contain any of the above ingredients.)
You may download the Application Form and related information below, or visit Queensland Health or FSANZ Website for more food safety related information.
You may also contact Mount Isa Institute of TAFE for Food Handler and Hygiene Courses information.
Food Safety Standards (Australia only)
Why were the Food Safety Standards developed?
The Food Safety Standards were developed:
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to provide more effective food safety regulations and reduce the level of food-borne illness in Australia;
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to provide nationally uniform food safety standards for Australia so businesses operating in more than one State or Territory have only one set of requirements;
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to replace existing food hygiene regulations that were sometimes significantly out-of-date; and
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to introduce less prescriptive regulations, that are simpler to comply with and give businesses more flexibility to determine the best way for them to comply with the requirements - providing food safety is not compromised.
There are a number of standards but Standard 3.1.1, 3.2.2 and 3.2.3 are mandatory for all food businesses. A guide to the three Standards, called Safe Food Australia is available. Click here to obtain a copy.
Standard 3.1.1 Interpretation and Application
This is the introductory standard which explains the terms used in the Standards. It includes the provisions that require food business and food handlers to comply with the standards. [more.. ]
Standard 3.2.2 Food Safety Practices and General Requirements
This standard sets out specific food handling controls related to the receipt, storage, processing, display, packaging, transportation, disposal and recall of food. Other requirements relate to the skills and knowledge of food handlers and their supervisors, the health and hygiene of food handlers and the cleaning and maintenance of food premises and equipment. [ more.. ]
Standard 3.2.3 Food Premises and Equipment
This standard sets out the requirements for food premises, fixtures, fittings, equipment and food transport vehicles. [more]
Standard 3.2.1 Food Safety Programs
Who must comply with Standard 3.2.1 and by when?
High-risk sectors
In addition to the above standards the following four food industry sectors were identified as being high risk and therefor need to implement a Food Safety Program:
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food service in which potentially hazardous food is served to vulnerable populations;
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the harvesting, processing and distribution of raw oysters and other bivalves;
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catering operations serving food to the general public; and
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the production of manufactured and fermented meat.
In accordance with the Ministerial Policy Guidelines, FSANZ has developed standards requiring food safety programs in three of the four high-risk sectors identified above. This standard sets out the requirements for the control of food safety hazards during the production, manufacture and handling of food. This Standard is not mandatory for all food businesses. It applies to certain industry sectors that have been identified as being high risk. More information on Standard 3.2.1 and the food businesses that must comply can be found [ more ]
A guide to this standard is now available.
The following Tools and Standards have been developed.
Tool for the development of a Food safety Program:
Tool for the development of a Food Safety Program for Private Hospitals
Standard 3.3.1 Food Safety Programs for Food Service to Vulnerable Persons [To commence on 5 October 2008]
Standard 331: This Standard requires food businesses that process food for service to vulnerable persons to implement a documented and audited food safety program, as defined.
Do you know you have to notify Mount Isa City Council before commencing the sale of food or handling any food for sale?
Under Food Safety Standard 3.2.2 Food Safety Practices and General Requirements, food businesses must notify the appropriate enforcement agency before commencing any food handling operations.
The notification requirement applies to almost every food business in Australia. A food business is any business or activity that involves the sale of food or the handling of any type of food for sale in Australia, with the exception of some primary food production activities.
This means that the notification requirement applies to activities undertaken for charitable or community reasons, as well as to commercial ventures and 'once-only' projects that involve the handling and sale of food. It includes businesses that may not think of themselves as food businesses, like chemists, cinemas, corner stores, petrol stations and swimming pools, if they sell packaged or any other type of food.
The exceptions are listed below.
Businesses like farms, vineyards, orchards or aquaculture farms, provided they do not sell or supply food directly to the public or process the food they produce.
Notification is not required for individual food vending machines or vehicles used only for the transport of food, but food businesses that operate food vending machines or food transport vehicles will have to provide the required notification for their business.
Food Safety Training
What staff and supervisors have to know to keep food safe:
Food Safety Supervisor
Under the Food Act 2006, every licensable food business in Queensland will be required to have a Food Safety Supervisor by 1 July 2008. New food businesses licensed after 1 July 2008 are required to notify their local government within 30 days of the issue of their licence.
Food Safety Supervisors within the Food, Processing, Retail & Hospitality sector will have to show competencies as described in the following table.
|
Food Sector |
Competency Code |
Competency Title |
|
Food Processing |
FDFCORFSY2A |
Implement food safety program & procedures |
|
Retail & Hospitality |
THHGHS01B |
Follow workplace hygiene procedures |
|
|
THHBCC11B / WRRLP6C |
Implement food safety procedures/Apply retail food safety practices |
To determine if you need Food Safety Supervisor, there role and training requirements, read the following information sheet 18
Food safety Supervisor Update Sheet 19 provides an update to information relating to Food Safety Supervisors and should be read in conjunction with Food Industry Fact Sheet 18
Food Safety Supervisor Fact Sheet
Where do I find a Registered Training Organisations?
The National Training Information Service website (www.ntis.gov.au) contains a national database of all RTOs in Australia and can be used to locate RTOs in your local area that offer the required competencies. A variety of delivery methods may be offered including on campus, online or part time. Alternatively, a search of the internet using a search engine and entering any of the descriptions below can provide a detailed list of RTOs who offer the required competencies in Queensland:
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Food Safety Supervisor online training
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Food Safety Supervisor training Queensland
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Any of the individual competency codes (eg THHGHS01B)
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Any of the individual competency codes with your area/town location (eg THHGHS01B Brisbane)
Food businesses are encouraged to seek the training most suited to their food business and individual requirements, ensuring that the training provider is a RTO and will provide a Statement of Attainment on successful completion of the required competencies.
Food Handler Training
Standard 3.2.2 Food Safety Practices and General Requirements, the owners of food businesses are responsible for making sure that people who handle food or food contact surfaces in their business, and the people who supervise this work, have the skills and knowledge they need to handle food safely.
The only exception to this requirement is for charitable or community fundraising events, which sell food that is not potentially hazardous or that will be properly cooked and then eaten straightaway.
The skills and knowledge requirement was included in the standard to ensure that staff handle food correctly and that it remains safe to eat.
Follow the following link to read the full explanation on the FSANZ website.
Sausage sizzles and Barbecues
Sausage sizzles and barbecues are a popular way to raise money for charities and community organisations. They are often held outdoors to take advantage of Australia's good weather and open spaces. Organisations who wants to organise these events must inform Council 15 days before the event will take place. Please remember non-prifable organisations who prepare food on site for sale of give-awayfor more than 12 days in a finansial year reqiare need to apply for a licence and will require a person on site who is a trained Food Safety Supervisor.
Provided you take some simple food safety precautions and sell freshly cooked food straight from the barbecue, the food should be safe. Charities and community organisations will find more information on the Food Standards Australia New Zealand website.
Food industry 'Pantry List' advises on food safety in emergencies.
Australia's Food Industry Working Group has launched a national plan to ensure people can find food and essential supplies in the event of an emergency or public health issue.
Part of the plan includes essential advice on how to keep food fresh and safe when power and other essential services are not available.
In co-operation with the Australian Government and the State and Territory governments, supermarket retailers and the food sector, the group has published a Pantry List - literally a list of essential items necessary for coping with an emergency - together with advice on how to prepare and deal with an emergency and be self-sufficient for long periods of confinement.
Use the pantry list as a guide to help you meet the needs of your household and prepare for an emergency - it is the smart thing to do!
Download your copy here!
Q. Can I reuse plastic drink bottles?
A. Yes, you can but used drink bottles can be contaminated from your mouth or touching the top with unwashed hands. So just refilling them can allow a range of harmful bugs to multiply in the water and give you gastroenteritis.
To avoid this, after every use, rinse out the bottle and leave to drain until completely dry.
Refill the bottle and, if you are not using it in the next 2 hours, refrigerate it under 5°C.
Q. Can you please advise how long cooked vegetables can be kept in the freezer?Also, how long cooked meats combined with vegetables can be frozen?
A. Storage life depends greatly on temperature.
From a microbiological safety point of view you can store frozen vegetables, meat and combinations of these for years without any problem. However, with time there will be a loss in nutrient value and sensory quality. If you have a freezer/fridge combination you can store product up to six weeks without any major quality effects. With a chest freezer which should be operating at minus 18o C, the time is longer - three months or more depending on the fat content.
The higher the fat content the shorter the shelf life.
See Food Science Australia web site (www.foodscience.csiro.au ) under consumer leaflets for more information.
Q. I am very unsure about the adequacy of any insulated thermos type containers to keep hot food hot. Can you advise?
A. Test the thermos by:
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Putting food in it as hot as possible
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Leave it for 6 hours (gives a built in safety factor)
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If it is still steaming hot (about 60 oC) after that time it is insulating well.
When using a thermos:
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Preheat it with boiling water for about 5 minutes before adding food
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Add the food as hot as possible.
Note: If heating food in a microwave, make sure that all the food is hot by stirring during heating and following the recommended standing time.
Q. The fridge at work is so scary I won't use it. Am I being overly cautious?
A. Workplace fridges are scary as far as food safety is concerned. They are often badly packed, rarely cleaned and the wrong temperature.
Fridges should be at or below 5° Celsius. Ask your OH&S officer to purchase a fridge thermometer.
All items should be covered, in separate containers and anything which may drip should be on the bottom shelf. Spills should be wiped up immediately and the entire fridge cleaned often. Add fridge sorting and cleaning to kitchen duties - someone needs to be responsible.
Q. How long after catered lunches are the leftovers safe to eat?
A. Out of the fridge for 2 hours and then in the bin!
Q. Whenever someone gets gastro at work we all seem to, how can I stop this?
A. Make sure everyone washes their hands with soap and dries them thoroughly after using the bathroom and before eating food. Make sure soap and paper towels are available and you'll find less gastro and even fewer colds and flu.
Q. Who is required to have a Food Safety Supervisor?
A. Any business that's activity involves handling food should have a Food Safety Supervisor on staff. However under the Food Act 2006, as of July 1, 2008 all licensable QLD food businesses are legally required to have a Food Safety Supervisor.
Q. Who can be a Food Safety Supervisor for my food business?
A. Anyone can be a Food Safety Supervisor providing they are reasonably available at all times the business is operating.
Q. What does a Food Safety Supervisor do?
A. He or she must know how to recognise, prevent and alleviate food safety hazards, have skills and knowledge in matters relating to food safety and have the authority to supervise and give directions about matters relating to food safety to those that handle food.
Q. What training does a Food Safety Supervisor need?
A. Food Safety Supervisor must have a statement of attainment issued by a Registered Training Organisation covering the required competencies. See the table to the left for a list of these competencies.
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