A – Z Hygiene Guide for Food Businesses

Most food businesses need to have in place food safety policies and provide adequate training and supervision for food handlers in order to fulfil legal requirements for food standards in your state or territory. Regular use of services for commercial cleaning in Sydney and elsewhere can also help with putting high hygiene standards into practice. Use this quick guide to develop great hygiene policies and practices in your business.

Food Safety Policies

Food can either delight and nourish us or make us sick, depending on how it’s handled and prepared. Develop clear guidelines for every stage of the process, including food preparation, storage, transport, and handling. Some key food safety policies may cover the following:

  • Appropriate cooking temperatures for foods, especially meat and seafood
  • Adequate storage temperatures
  • Storing raw and cooked foods separately to avoid cross contamination

Develop your food safety policies in accordance with the food safety laws and regulations that apply to your state and territory, particularly those that apply to your class of premises. You may be required to keep basic records about the food handling process. If in doubt, consult your council for specific instructions.

Personal Hygiene Practices

Food handlers can be encouraged to maintain personal hygiene practices. The more specific the guidelines are, the more likely staff will follow them.

Managers may consider distributing guidelines on the following areas:

  • Hand washing and drying procedures before and after a break or after handling food, raw food, money, or garbage.
  • The business’s policy on chewing gum, coughing, colds, cuts or wounds, or eating in food preparation zones.
  • Policy on nails, long hair or facial hair, where they may affect hygiene standards.

Managers can also find it helpful to provide the following equipment or materials to encourage good personal hygiene practice at work:

  • Clean towels or hand dryers.
  • Anti-bacterial wipes and hand washing solutions.
  • Protective clothing and items, such as disposable gloves, aprons, hair nets, and masks.
  • Different sets of preparation equipment for raw and cooked foods.

Training and Supervision for Food Handlers

Food handlers can be trained to ensure that they know how to handle food safely. For new staff, a good level of supervision may be essential. Managers may find it useful to develop policies with regard to the following areas:

  • Safe food preparation and personal hygiene practices
  • Identifying and reporting potential breaches of food safety procedures

Food Handling and Serving Zones

Good design of food handling zones can allow food handlers to work more hygienically. Good design can also support effective cleaning procedures, allowing staff to move around and quickly access cleaning equipment and materials. When it comes to hospitality and office cleaning, Sydney has a range of great service providers that can assist hospitality businesses achieve the best hygiene standards.

Food handling and serving zones should:

  • Contain adequate storage, washing, and preparation facilities
  • Be regularly cleaned to reduce build up of germs and food waste
  • Reflect the highest levels of hygiene and food safety policy, particularly food serving areas where customers are received

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