ECH130 Lecture Notes - Lecture 9: Red Meat, Anaphylaxis, Campylobacter
29 May 2018
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Food Handling and Preparation for Children (birth-5)
The NSW Food Act 2003 –
• The objects of the act are to:
o To ensure food for sale (and those who are served food as part of their
accommodation in a program) is both safe and suitable for human
consumption
o To prevent misleading conduct in connection with the sale of food
o To provide information for the application in this State of the Food
Standards Code – compliance
• Requires that the premises where food is prepared to be registered with the
Public Health Department
• The PHD conduct inspections of premises to ensure food handling, storage
and preparation are carried out routinely and hygienically → ensure utensils
and crockery are in good repair
• Unannounced spot visits – compliance notices issues and followed up
Food Authority NSW –
• A source of information
• Information sheets in English, Arabic, Mandarin, Korean, Thai, Turkish and
Vietnamese
• Information leaflets (7 different languages)
o Food business notification
o Food safety tips for early childhood centres e.g. eggs to be stamped
o Cleaning and sanitizing
o Pest control
o Protecting food from contamination
o Temperature danger zone
o Keep food separate and covered in refrigerator/freezer/pantry
o Hand washing
o Allergy Aware
o Fresh cut fruit and vegetables
o Taking food on excursions
o Food brought from home
o Cooking with kids
Food Safety and Food Hygiene –
• Food poisoning → particularly dangerous for the elderly and young children.
These two age groups are considered to be vulnerable or at risk (particularly in
care facilities and early childhood settings) – food poisonings can be fatal for
these age groups
• How food is transported, the temperature control and storage and preparation
can pose problems if strict guidelines are not followed
• Overall, basic hygiene practices have been the downfall in many early
childhood centres in both the old QIAS (Quality Improvement System)
accreditation process and in the current NQS accreditation process
Some Causes of Food Poisoning: NSW Food Authority –
• Undercooking = that does not kill bacteria in raw foods → fish, meat, poultry
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• Slow reheating and slow cooking = low heat below <50 degrees Celsius
provides the ideal temperatures for bacteria to GROW
• As well improper cooling that allows food to stay at temperatures that allow
bacteria to grow – food left out of controlled temperatures for two or more
hours (e.g. defrosting frozen foods on the benchtops)
• Transfer hot food into smaller containers to refrigerate immediately to allow
even cooling at the core in the refrigerator
• Inadequate transportation and storage temperatures that can allow the growth
of bacteria (in other words non-refrigerated transport) particularly important
for fish, poultry and meats/processed meats
• Cooking foods too far in advance which increases the chance of food
becoming contaminated with bacteria and food being stored at incorrect
temperatures
• Poor personal hygiene of food handlers → dirty hands, coughing, poor
personal hygiene, smoking, uncovered hair, handling money at same time as
preparing/handling food
• Unhygienic food preparation areas and cleaning
• Pests and vermin
Prevention of Food Poisoning –
• Appropriate food delivery, handing and storage
• Thaw food completely in fridge → important with large cuts of meat – food
must be fully thawed before cooking
• Cook food properly – at a high enough temperature to destroy bacteria – use
probe thermometer to check the correct temperatures are reached → wash and
sanitise probe after use
• Cooked food to be maintained at above 60 degrees Celsius or cooled below
5.C as soon as possible → ensure fridge and freezer temperatures and
thermometers are checked each day and dishwasher temperatures – above
75.C
• Unsafe cooking temperatures:
o Undercooking meat, poultry and other foods can be very dangerous
o Raw meat and poultry contain harmful bacteria including Salmonella,
Listeria, Campylobacter and E.coll that can cause food poisoning
o These harmful microorganisms can be destroyed by cooking food to
the correct temperature
• Cooking meat and poultry:
o Different meats require different cooking temperatures to destroy
harmful bacteria
o E.g. a steak need only be seared on the outside and can be rare inside,
while minced meat must be carefully cooked to destroy bacteria – that
is because minced meat has far greater surface area than steak and thus
greater risk of bacterial contamination
o One way is to simply cook minced meat, sausages and poultry right
through to the centre – no pink should be visible, juices should run
clear
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