Every day over 500 New Zealanders get food poisoning, with Campylobacter the most prevalent, powerful microbe of misery among at least 13 key hazards.
Food safety is an essential, legal requirement that requires constant vigilance to maintain public health, and the viability of your food service business. Regulations exist to protect consumers from poor practices and every food service provider is required to actively maintain a Food Control Plan under the Food Safety 2014 Act* and FSANZ rules. Councils grade your premises on hygiene and cleanliness – and it is imperative all employees are skilled and knowledgeable in the essential task of food safety compliance.
1. Importance of Food Safety
Food safety is a crucial aspect of any restaurant’s success and is essential for protecting the health and well-being of customers. The Ministry for Primary Industries (MPI) in New Zealand enforces food safety regulations that apply to all food businesses. As a restaurant employee, understanding these standards is part of your responsibility to keep food safe, prevent foodborne illnesses, and maintain the restaurant’s reputation.
2. Food Control Plan (FCP)
Food service providers must follow a Food Control Plan (FCP), which is a written document that outlines specific food safety practices. This plan is tailored to the business and covers aspects like food storage, handling, cleaning, and personal hygiene. It’s crucial for employees to familiarize themselves with their restaurant’s FCP and follow it meticulously. Any changes to the FCP must be reviewed and updated to stay compliant with New Zealand food safety laws.
3. Personal Hygiene and Health
Employees must prioritise personal hygiene to prevent contamination. Key aspects include:
- Handwashing: Wash hands thoroughly with warm water and soap before handling food, after using the restroom, touching face or hair, and after handling raw ingredients. Hands should be dried using single-use paper towels or air dryers.
- Health Checks: If you are unwell, especially with symptoms like vomiting, diarrhea, or fever, inform your manager and avoid handling food. Illnesses can be transmitted through food, and staying away from food preparation areas when sick is essential.
- Clothing and Protective Gear: Wear clean, appropriate clothing and hair coverings like hats or nets to avoid contaminating food. Avoid wearing jewelry, especially rings and watches, as these can harbour bacteria.
4. Food Storage and Temperature Control
Proper food storage and temperature control are essential for preventing the growth of harmful bacteria. Key practices include:
- Refrigeration and Freezing: Perishable items should be kept at safe temperatures to slow bacterial growth. Refrigerate foods at 5°C or below, and freeze items at -18°C. Regularly check and record the temperatures of refrigeration and freezer units to ensure they remain within safe ranges.
- Food Separation: Always store raw foods, like meat and seafood, separately from ready-to-eat items. Raw foods should be kept on lower shelves to prevent dripping onto cooked items and to avoid cross-contamination.
- First-In, First-Out (FIFO) System: Use older stock before newer stock to minimise waste and ensure freshness. Label and date food items when stored, and check expiration dates regularly to avoid using expired items.
5. Food Handling and Preparation
Safe food handling and preparation are vital to preventing contamination. Follow these practices:
- Avoid Cross-Contamination: Use separate cutting boards, utensils, and surfaces for raw and cooked foods. For instance, have designated boards for meat, seafood, and vegetables, and sanitize them after each use.
- Cook to Safe Temperatures: Cooking food to the correct internal temperature kills harmful bacteria. Use a food thermometer to ensure that meats, seafood, poultry, and other potentially hazardous items reach safe temperatures. For example, chicken should be cooked to an internal temperature of 75°C.
- Avoid Bare-Hand Contact: Use utensils, gloves, or deli paper when handling ready-to-eat foods. Bare-hand contact with food can introduce bacteria, so gloves should be changed frequently and hands washed in between glove changes.
6. Cleaning and Sanitizing
A clean environment is essential for safe food handling. New Zealand food safety standards require thorough cleaning and sanitizing of all equipment and surfaces. Important steps include:
- Regular Cleaning of Surfaces: Clean food preparation areas and equipment after each use. Sanitizers approved by the FCP should be used on surfaces that come into contact with food.
- Proper Dishwashing: Wash dishes, utensils, and equipment in hot, soapy water, rinse thoroughly, and sanitize. When using a dishwasher, ensure it reaches at least 60°C to effectively sanitize items.
- Pest Control: Keep food storage areas clean and free of clutter to prevent pests. Report any signs of pest activity to your supervisor immediately.
7. Record-Keeping and Documentation
Accurate record-keeping is essential for meeting food safety regulations. These records help track compliance with the FCP and may include temperature logs, cleaning schedules, and records of training. Proper documentation ensures the restaurant can demonstrate compliance with New Zealand’s food safety laws during inspections.
8. Training and Continuous Improvement
All staff should complete food safety training as outlined in the FCP. Regular training refreshers help reinforce best practices and keep up with any regulatory changes. Training topics may include personal hygiene, food storage, safe cooking temperatures, and sanitizing procedures.
9. Being Proactive in Food Safety
Employees should feel empowered to take action if they notice potential food safety risks. If you see something that could lead to contamination or illness, report it immediately. Maintaining a safe environment is a collective effort, and vigilance from all staff members helps ensure the restaurant provides safe, high-quality food to every customer.
By following these guidelines and adhering to the restaurant’s Food Control Plan, you contribute significantly to food safety, customer health, and the restaurant’s overall success.
