Commonwealth Home Support Programme Food Safety CALD Perspectives 2020 Funded by the Department of Health 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
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
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 Food Services Provision 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
By walimai73 - pasta e fagioli rapida, CC BY-SA 2.0, https://commons.wikimedia.org/w/ index.php?curid=4905148 is safe to eat and does not cause any illness Food safety means ensuring all food 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 Photo by MarcoDoder - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=31473261 • Disposes of food
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 By hiro - originally posted to Flickr as Panna Cotta, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=10235132 One cell can multiply up to 2 million in 7 hours!
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 Action between 5°C and 60°C Less than 2 hours Refrigerate or use immediately Between 2 hours and 4 Use immediately only hours 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, To clean off sanitiser if necessary 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
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