Commonwealth Home Support Programme Food Safety CALD Perspectives - - PowerPoint PPT Presentation

Although funding for this information session has been provided by the Australian Government, the material contained herein does not necessarily represent the views or policies of the Australian Government

Funded by the Department of Health

Commonwealth Home Support Programme Food Safety CALD Perspectives

2020

Kaurna Acknowledgement Adelaide and its surrounds are nestled within the lands traditionally owned and protected by the Kaurna people and their forebears for many thousands of years. Throughout the Adelaide Plains, the Kaurna people have performed age-old ceremonies of celebration, initiation and renewal. In convening this meeting, we take the opportunity to acknowledge and honour the Kaurna people’s traditional ownership of this land, their living culture and the unique role they have played in the life of this region.

What is the context for today

• CHSP and the Aged Care Quality Standards

compliance - understanding and managing Departmental systems’ requirements

• Quality Review process
• Continuous Improvement
• Dignity of Risk
• Wellness and Reablement

The Aged Care Quality Standards

CHSP Programme Manual 2018-2020

Quality Review

Food Services Provision

Photo by Jason Eppink from New York City, USA - NYC Pizza Expedition 2009 stop #7, CC BY 2.0, https://commons.wikimedia.org/w/ index.php?curid=35245548 Photo by Alexis Fam - Flickr: Tiramisu, CC BY 2.0, https://commons.wikimedia.org/w/ index.php?curid=18859011

Outcomes

Demonstrate understanding of the food handling fundamentals – how to:

• Maintain legal obligations and personal

hygiene

• Control the time and temperature of

potentially dangerous foods

• Conduct good food handling practices

Food safety means ensuring all food is safe to eat and does not cause any illness

By walimai73 - pasta e fagioli rapida, CC BY-SA 2.0, https://commons.wikimedia.org/w/ index.php?curid=4905148 By Paoletta S. - originally posted to Flickr as Gnocchi di ricotta burro e salvia, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=4245468

Reasons food might be unsafe

• Contamination
• Poor food handling practices
• Poor hygiene practices
• Incorrect storage
• Unknown allergens

Profile of a “Food Handler”

• Processes/prepares food
• Serves food
• Stores food
• Delivers and receives food
• Transports food
• Disposes of food

Photo by MarcoDoder - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=31473261

How is Food Handling regulated?

• Food Safety Act 2001
• Food Regulations 2002
• ANZFS Code
• Local councils
• Workplace Policies & Procedures

Information about

• Food Recalls
• Food standards
• Labelling

can be found at: www.foodstandards.gov.au

Contamination

• Micro-organisms
• Chemical hazards
• Physical hazards

Photo by Giovanni Dall'Orto - Self-photographed, Attribution, https://commons.wikimedia.org/w/index.php?curid=32326712

Where do bacteria come from?

• People
• Things people touch and use
• Animals
• Soil

Multiplication

• Temperature
• Moisture
• Time
• Exposure to air

One cell can multiply up to 2 million in 7 hours!

By hiro - originally posted to Flickr as Panna Cotta, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=10235132

Who is at risk

• Young children
• Elderly persons
• Pregnant women
• People whose immune systems are impaired

by chronic or acute illness

Most common allergies

• Gluten
• Eggs
• Milk
• Plants
• Tree nuts
• Soy
• Fish or shellfish

Photo by Popo le Chien - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=50369245

High Risk Foods

• Dairy foods & foods containing dairy
• Cooked meats & food containing meats
• Seafood & food containing seafood
• Cooked rice, pasta dishes & fresh pasta
• Prepared fruits & vegetables
• Foods containing eggs, beans or soy
• Gravies & sauces
• Ready to eat foods
• Texture modified foods

Food Handling Fundamentals

• 1. Control time & temperature
• 2. Maintain food handler health and hygiene
• 3. Good food handling practices

Photo by Rainer Zenz - Self-published work by Rainer Zenz, CC BY-SA 3.0, https://commons.wikimedia.org/w/ index.php?curid=1084109

Control Time & Temperature

• Food temperature danger zone 5 – 60°C
• Fridge temperatures should be < 5°C
• Freezer temperature should be < -15°C
• Cook food to 75°C
• 2 hour – 4 hour guide
• Use food thermometers (calibrated regularly)

2 hour – 4 hour guide

Total time between 5°C and 60°C Action Less than 2 hours Refrigerate

• r use immediately

Between 2 hours and 4 hours Use immediately only More than 4 hours Throw out

Food Handler Obligations

• Advise supervisor, if you are ill
• Handle food in a way that will not

contaminate it

• Keep food handling surfaces and utensils clean
• Wash hands
• Wear gloves and aprons

What to do, if you are ill

• Stay home
• Go home, if symptoms start at work
• Advise your supervisor
• See your doctor
• Do not return to work until you are cleared

by your doctor, or until 48 hours after your last symptom

Personal hygiene

• Fingernails
• Hair
• Jewellery
• Clothes
• PPE
• Cover cuts
• Eating while preparing food
• Personal belongings not stored in food prep area

Hand Hygiene

is Everyone’s Responsibility

What have your hands been up to today???

Reasons for not washing hands..

• I was in a hurry
• Skin irritation
• No hand basin or soap available
• I washed them before I came in
• I forgot
• My hands aren’t dirty
• I only touched it a little bit

Jewellery and nails should not inhibit good hand hygiene

Before Hand Hygiene

• Keep Nails short
• Look after your skin
• Remove rings, bracelets, wrist watches
• No chipped nail polish
• Roll up long sleeves or take off
• Cover cuts and abrasions with waterproof

dressing

Spread The Word

• Remind colleagues
• Remind residents
• Remind volunteers
• Remind the kids/family
• Remind yourself

Wash your hands

Good food handling practices

• Avoid cross contamination
• Avoid touching food with bare hands
• Cleaning utensils & surfaces
• Keeping raw & cooked foods separate
• Covering & labelling food
• Store food off the floor
• Store chemicals away from food & food

surfaces

Cleaning and sanitising

• 1. Pre-clean

Remove dirt and food

• 2. Wash

Use warm water and detergent

• 3. Rinse

Rinse off detergent and dirt

• 4. Sanitise

Eliminate/reduce micro-organisms

• 5. Final rinse,

if necessary To clean off sanitiser

• 6. Dry

Air dry or paper towel

Waste management

• Empty bins regularly
• Lids on bins to keep insects and vermin out
• Wash bins and keep lids clean
• Do not put bins on food prep surfaces
• Do not keep food scraps bins for staff to take

home for pets

Any questions

Thank you for completing your Evaluation Form – this will assist us to improve the quality of our service

Thank you for attending

If you have any further questions, CONTACT MAC by:

tel: 8241 9900 fax: 8352 1266 e-mail: macsa@mac.org.au