Empower Yourself and Your Business with Food Safety

All food handlers who handle high-risk foods must complete a food safety training course in, or show they understand the safe handling of food, food contamination, cleaning and sanitising equipment, and personal hygiene.

You might be wondering why you would need a food handler’s certificate.

Handling food is simple; normally, it is the first job that school kids get, you know, in takeaway restaurants.

How hard would it be to be a food handler?

When it comes down to handling food, there can be some part of the chain where it can break down and can drastically cause quite a few issues, make some people sick, or even cause death.

I don’t know about you, but if I go out to eat somewhere, I hope the people are looking after my meal/food so I stay well.

I have been unfortunate to suffer from a bad case of food poisoning. It was caused by a chicken schnitzel roll I ate in a food court late afternoon before I started my shift in the pub.

The food poisoning came on quickly; halfway through my shift, I was unwell and had to go home early, and I was sick for over a week! I was considered young and healthy, being 18 when it happened.

Have you ever experienced food poisoning before?

What was it that made you unwell?

I think everyone should have access to food safety knowledge because we all need to eat, and we all prepare food to eat ourselves or for a loved one. No one would want to cause anyone any harm by giving them potentially dangerous food to eat.

Would you like access to a free food safety handler course?

This will give you a certificate at the end.

Read all the topics on food safety and then complete the 30 multichoice Questions.

To pass and receive a downloadable certificate, you must score more than 90%.

What is a Food handler

A food handler is anyone involved in any activity involving food.

What is unsafe food

Food is said to be unsafe when it causes physical harm after consumption. However, food is not considered unsafe if its inherent nature causes adverse reactions only in persons with allergies or sensitivities that are not common to the majority of persons.

What is unsuitable food

unsuitable food is food that is damaged, deteriorated or perished to an extent that affects its reasonable intended use

Personal Hygiene

Good personal hygiene means ensuring you and your clothing and accessories are clean. It is very important as it helps to prevent food contamination from hands, clothes, jewellery, nails, and other personal items. Washing hands regularly and thoroughly is a vital element of personal hygiene. Good personal hygiene also means not working around food when you are sick.

Food Handling

Food Handling can include making, cooking, preparing, serving, packing, displaying, and storing food. It can also involve manufacturing, producing, collecting, extracting, processing, transporting, delivering, thawing, or preserving food.

There are rules that are required to be followed while actually handling food.

Examples of some of the rules and guidelines to follow

• how gloves should be used when handling food
• the rules for defrosting frozen food
• the correct cooking temperatures
• the rules for cooling food
• how to reheat food safely
• how to check for correct food temperatures
• the correct use of pie warmers and bain-maries

Food contamination

Food contamination occurs when something that shouldn’t be there is found in food. Contaminated food can be unsafe for consumption. If you don’t understand how food contamination occurs or how to avoid it, you cannot work safely with food.

Causes of food contamination

There are three ways that food can be contaminated:

• biological hazards (microorganisms)
  including bacteria, fungi, yeasts, mould and viruses
• chemical hazards
  including cleaning chemicals or foods with naturally occurring toxins, such as green potatoes
• physical hazards
  including dangerous physical objects such as plastic, glass, elastic bands, wood chips or bandages.

Beware! Selling contaminated food could lead to customer illness or injury, legal action taken by the local council and the customer, and bad publicity, including the closure of the premises or loss of your job.

Where do bacteria come from?

Food poisoning is most often caused by bacteria that have been able to multiply or form a toxin in the food.

Bacteria and other microorganisms can be found in soil, on animals, on people and on the things people touch and use.
One of the greatest threats to food safety is the fact that bacteria can multiply from just a few cells to millions in a very short period of time.

Some of the factors that affect the growth of bacteria include:

• the temperature of the food
• the moisture content of food
• the time they have to grow in food, particularly food kept in the danger zone of 5 °C to 60 °C.
• Exposure to air.

Bacteria will not grow quickly if these factors are controlled.

You must follow the correct food handling techniques to ensure that food is not contaminated.

• the three ways food can be contaminated
• the symptoms of food poisoning
• the role of bacterial contamination in food poisoning
• food spoilage
• the temperature danger zone
• different kinds of high-risk and low-risk foods
• the do’s and don’ts of cross-contamination

Food Poisoning

Anyone who eats contaminated food can get food poisoning; however, vulnerable people are at higher risk of developing severe symptoms from unsafe food.

Food poisoning symptoms

Food poisoning is quite common and can be very serious. It can cause severe illness and sometimes even death.

The symptoms of food poisoning can be mild to severe, and can include:

• diarrhea
• stomach cramps
• nausea
• vomiting
• fever
• headaches
• jaundice (yellowing of skin and eyes).

Food poisoning symptoms can appear within an hour or two but may take up to 36 hours to appear. Be aware that food intolerances or other illnesses can also cause these symptoms. It is best to seek medical advice if you have any of these symptoms.

Food poisoning bacteria

Food poisoning bacteria don’t affect the smell, taste or appearance of food.

• Food poisoning is caused by contaminated food that has been poorly handled, stored or not cooked properly
• you cannot tell just by looking at a food whether it has been affected by food poisoning bacteria
• you could easily transport, prepare or sell food without knowing that it could cause food poisoning.

It is important to take steps to prevent food from being contaminated in the first place.

Food spoilage

There is a difference between food that is spoiled and food that can cause food poisoning.

Food spoilage, such as sour milk, mouldy bread or soft, slimy fruit and vegetables, is obvious. As spoiled food is unfit to eat, it should be thrown out.

Food spoilage can be prevented by:

• rotating food using the first-in-first-out rule to ensure that the first item purchased is the first consumed
• storing food correctly, for example, storing meat in the refrigerator or freezer
• refrigerating, freezing, canning or vacuum packing food. 

What is the risk

A major cause of food contamination is bacteria, which can multiply quite quickly, given the right conditions.

Certain types of food allow quick growth of bacteria because they are generally moist and high in nutrients. These are called high-risk foods.

Low-risk foods are typically dry and do not need to be refrigerated. They are less able to support bacterial growth.

High-risk foods

High-risk foods in which bacteria grow quickly include:

• dairy products (such as custard and cream)
• meat
• poultry
• seafood
• cooked rice
• cooked pasta
• sliced delicatessen meats
• prepared salads, such as coleslaw, pasta salads and rice salads
• prepared fruit salads
• foods containing eggs (cooked or raw)
• Ready-to-eat foods containing any of the above foods, such as sandwiches and sushi.

Eggs and risk

Eggs, especially raw and lightly cooked eggs, have been associated with a large number of food poisoning outbreaks. Bacteria can be found on the shell or inside an egg, especially if it is cracked or dirty. Foods that contain raw or lightly cooked eggs are at higher risk of food contamination and food poisoning.

Menu items commonly associated with food poisoning are sauces such as mayonnaise, aioli and hollandaise; spreads, such as ‘egg butter’; desserts, such as mousse and tiramisu; and drinks, such as eggnog and high-protein smoothies.

To handle eggs safely:

• wash your hands after handling eggs
• do not use dirty or cracked eggs; these eggs should be thrown away
• do not wash eggs, as it makes it easier for bacteria to penetrate the shell
• refrigerate the egg product immediately after preparation, as refrigeration will slow the growth of bacteria
• keep egg-based foods refrigerated until just before they are to be consumed
• foods with egg sauces must be prepared just before service and held only for the service period
• prepare only enough product to be used on the same day
• thoroughly clean and sanitise stick blenders, mixers and other equipment.

Low-risk foods

Low-risk foods in which bacteria do not grow quickly include:

• cereal
• flour
• confectionery
• sugar
• dry biscuits
• spices
• uncooked grains.

Foods that are low risk do not support the growth of bacteria because they are dry and have often been processed, like being dried, salted, or acidified, which lowers or eliminates microorganisms in the food. They may also have had chemicals added to them or been packaged to minimise microorganisms.

Temperature Danger Zone

An important part of food safety is food temperature and storage.

Correct temperatures

Bacteria can grow on food that isn’t kept at the correct temperature.

• Keep hot food HOT at 60 °C/140°F or hotter.
• Keep cold food COLD at or below 5 °C/40°F.
• Keep frozen food FROZEN at or below -15 °C/5°F

Temperature danger zone

The ideal temperatures for bacteria to multiply is between 5 °C and 60 °C / 40°F – 140°F.

This is called the ‘temperature danger zone’. Food should be kept between these temperatures for as little time as possible.

Bacteria multiply quickly, especially in high-risk food.

Cross-contamination

Cross-contamination occurs when harmful bacteria or allergens spread to food from other food, surfaces, hands or equipment.

It can occur if raw food preparation equipment is used for cooked or ready-to-eat food or between foods that cause allergic reactions and other foods.

Food poisoning can occur when bacteria in raw food (such as meat juice) come in contact with cooked or ready-to-eat food, and the bacteria then have the chance to grow.

It is your responsibility as a food handler to prevent cross-contamination. 

Do

• keep raw meat, eggs and vegetables away from cooked food
• keep cooked meat above raw meat in the refrigerator
• keep food covered and protected
• clean and sanitise all equipment and benches
• store food at the right temperatures
• wear clean clothing
• wash hands before handling food
• wash your hands after handling raw meat, chicken, seafood and eggs
• Separate chopping boards for raw and cooked meats are also available if possible.

Don’t

• chop raw and cooked meat on the same chopping board without washing and sanitising the board between use
• handle raw and then cooked food without washing your hands
• use food-handling gloves for handling money
• store food uncovered in the fridge or cool room
• have uncovered foods on display where they may be handled, touched, coughed or sneezed on.

Food delivery, storage and display

When you work in the food industry, you may also be responsible for the delivery, storage, and display of food, in addition to cooking and serving it.

Food can easily get contaminated when doing these things.

Handling food correctly while it is being received, stored, prepared and served is extremely important.

There are also safety measures required when transporting food.

Remember, food must always be protected from contamination and be in temperature control. 

Cold food transport

• Use refrigerated transport to ensure that cold food is transported below 5 °C or colder and that frozen food is transported frozen solid.
• If the food transport vehicle does not have a cooling system, use insulated boxes with cooler bricks or sheets to maintain food at safe temperatures, but only if food is transported short distances.

Remember, food must be transported at the right temperature; otherwise, bacteria can grow.

Hot food transport

If the food transport vehicle does not have a heating system, use insulated boxes to maintain food at safe temperatures, but only if the food is transported short distances.

Ensure that hot food is transported at 60 °C or hotter.

Transport vehicles

To ensure safe transport and delivery of food, you should make sure:

• that the food is transported separately from any chemicals, animals or other objects that might contaminate the food
• the delivery vehicle and transport boxes are cleaned thoroughly prior to each delivery
• food is packed into the transport vehicle only when it is ready for delivery
• once the food has been loaded into the transport vehicle, deliver it as soon as possible
• keep ready-to-eat food items that are being transported separately from raw food that also needs to be transported
• ensure that all food items are correctly covered before being transported

Receiving food deliveries

You need to be confident about the safety of food from the moment of delivery.

The standard of food being received must be checked before being accepted.

You have the right to reject the delivery if you find the food unsafe.

Check that

• refrigerated food is received below 5 °C
• frozen foods are frozen hard
• the hot food delivered has been kept above 60 °C
• eggs are not cracked or dirty
• the food packaging isn’t damaged
• the food is within its ‘best-before’ or ’use-by’ date
• the foods are properly labelled
• the food storage area of the transport vehicle is clean
• there are no chemicals or anything other than food in the truck.

Do not accept the delivery if the food is not safe and suitable.

Food storage

Types of food storage

When you receive a delivery of food, you need to store it in the appropriate storage area to help prevent contamination.

You should always follow the food storage instructions on the labels.

Depending on the food being stored, there are several kinds of storage options available.

• Dry storage is for ‘dry’ foods that have a long shelf-life and can be kept at room temperature, such as flour, tea, coffee, dried pasta, sugar, canned food, biscuits, rice and other uncooked grains.
• Cold storage is for foods that must be kept in the refrigerator or cool room below 5 °C.
• Frozen storage is for foods that need to be kept frozen solid at -15 °C or colder.

Do

• Store-cooked food above raw food
• clean and defrost the refrigerator and freezer on a regular basis
• check the refrigerator, freezer and cool room temperatures regularly
• keep the opening and closing of the fridge or freezer to a minimum
• regularly check food, in particular packaged food items, for signs of dampness, expired use-by dates, dented or rusty cans, holes in packaging or signs of pest infestation
• cover, label and date the food on delivery
• rotate the food stock by using the first-in-first-out rule
• tell your supervisor or manager if you notice a pest problem in the storage area.

Don’t

• overload or over-stock the refrigerator, as the cold air won’t be able to circulate properly
• store food on the floor
• store food with items like chemicals, cleaning equipment, clothing and personal belongings
• store food in toilets or airlocks.

Self-service

A selection of foods displayed for customers to serve themselves is an efficient way of serving many people at once, but it can also increase the risk of food contamination.

The risks are often associated with customers’ hygiene. For example, touching, coughing, or sneezing on the food, mixing one type of food with another, foods being out of temperature control, foreign objects falling into the food, and unclean serving utensils and equipment. 

As a food handler, it is important to ensure that customers or staff do not contaminate the displayed food.

Rules for self-service foods

• Supervise the display when customers are accessing food from the display.
• Quickly remove the food if someone has contaminated the food.
• To avoid the temperature danger zone, food must be kept under 5 °C or above 60 °C.
• Always use a clean and sanitised thermometer to check the temperature at the centre of the food.
• Never use a pie warmer or bain-marie to heat up cold food. They are only designed to keep hot food hot.
• After using them once, throw away ’single-use’ items, such as gloves, straws, paper towels, cups, and plates.
• Refresh food displays with completely fresh batches of food. Food poisoning bacteria can be transferred from an old batch of food to a new batch if the container has not been cleaned properly first.
• Never reuse any self-service food.
• Make sure that each food item or dish has its serving utensil.
• Ensure that the handles of the serving utensils do not touch the food, as bacteria can be transferred from the customer’s hand to the utensil and then to the food.
• Always remove contaminated utensils from service and replace them with clean and sanitised ones. This is especially important to prevent the transfer of allergens from one food to another.

Ready-to-eat foods

Ready-to-eat foods do not require any further preparation and are eaten in the same state that they are sold in.

For example, hot pies, sandwiches, pastries and noodle dishes.

As a general rule, the total time a ready-to-eat and potentially hazardous food can be kept in the temperature danger zone is four hours. 

Do

• clean and sanitise utensils, like tongs, spoons and spatulas, before use
• hold the food using a piece of food-grade greaseproof paper, a paper serviette or a plastic bag turned inside-out
• cover or wrap ready-to-eat foods on display where people could handle, cough or sneeze on them
• be aware of how long the food has been on display and out of temperature control.

Don’t

• use tags or labels directly on the food items
• touch the food with your bare hands without thoroughly washing them first.

Remember the temperature danger zone! Keep hot food HOT at 60 °C or hotter and cold food COLD at or below 5 °C.

Cleaning and sanitising

Cleaning and sanitising are not tasks that most of us enjoy doing, but they are very important, along with other measures, to ensure food safety and prevention of food poisoning.

When you work in the food industry, you may also be responsible for certain cleaning and sanitising tasks, in addition to other food handling tasks.

You need to be aware of your role in the workplace and follow your supervisor or manager’s instructions. 

Reasons for cleaning and sanitising

A clean and sanitised food preparation area:

• helps to prevent disease and food poisoning
• will keep your customers satisfied with the quality and safety of the food that you serve
• helps prevent food from becoming contaminated
• ensures a safe and hazard-free work environment
• ensures that all your equipment remains clean and well–maintained
• helps to keep disease-spreading pests away.

Cleaning is about more than food safety.

It involves removing grease, food, dust, stains and other contamination from food preparation surfaces and equipment, including smells and tastes.

Your workplace will have cleaning schedules for who cleans what, when and how. Ensure you follow the instructions using the products and equipment listed in the schedule.

Never combine different chemicals; using more detergent or chemicals does not mean it will work better.

Detergents like soap remove grime, grease, food, dust, and stains, but they do not kill bacteria.

This is why, after cleaning, you must sanitise the food preparation surfaces and equipment.

Clean as you go, saving you time and effort in keeping food preparation areas and premises clean.

Sanitising

Sanitising is a necessary and required step to ensure that food is as free as possible from microorganisms that can cause foodborne illness.

When appropriately used, sanitisers will kill or reduce microorganisms to safe levels.

Sanitising can be achieved using hot water, chemicals or other processes.

Some examples are:

• soaking items in very hot water
• soaking items in diluted bleach
• Apply a commercial food-grade sanitiser, following the instructions, and leave it on for the required time period.

A sanitiser will only work if food preparation surfaces or equipment have been thoroughly cleaned first. 

It is important to

• Follow the instructions, as too little sanitiser will not reduce the level of harmful microorganisms to a safe level, and too much will leave residues that may be harmful
• check if using diluted sanitiser when the sanitiser batch was made up as it has a short shelf-life
• pay special attention to blenders, stab mixers, meat slicers and can openers – you may need to dismantle them to get access to properly clean and sanitise them
• leave equipment to thoroughly air dry (bacteria can be transferred from partially dried equipment to food)
• use clean, dry and ideally single-use towels because if they get contaminated, they may then transfer harmful microorganisms between items
• Do not repeatedly use tea towels without washing and drying them between uses.

Most food-poisoning bacteria are killed by exposure to chemical sanitisers, heat, or a combination of both.

Disinfectants

Disinfectants are very strong chemicals that are more suitable for toilets and floors than for food contact surfaces.

Description of Disinfectants:

• Often have a strong smell and should be used with caution
• They are designed for use in cleaning floors and toilets
• Must be used according to the manufacturer’s instructions. 

Helpful tips

• Prior to cleaning, ensure bowls, pans, and other utensils are not under work benches where water, cleaning chemicals, or food scraps can fall in during cleaning.
• Use food-safe detergents and sanitisers.
• Keep cleaning chemicals away from food storage areas.
• Check to see that all chemicals are labelled properly.
• Never use utensils, crockery or other chipped, cracked, torn, frayed or broken equipment.
• Replace and refill hand washing supplies, such as paper towels and liquid soap, so they are available when you need them.
• Keep the floor free of objects and spills to prevent falls.

How to use a dishwasher

Dishwashers have been shown to perform consistently better than hand-washing dishes.

Commercial dishwashers use hot water temperatures that sanitise the dishes. 

If using a dishwasher

• always follow the manufacturer’s instructions
• set the correct cycle; the longest hottest cycle is usually recommended
• scrape or rinse off excess food from utensils and dishes 
• load the dishwasher correctly, allowing space around each item for water to reach all surfaces
• use an appropriate detergent 
• use clean hands to unload the dishwasher
• visually check the utensils and dishes are clean and dry when unloading the dishwasher
• ensure the dishes and utensils are thoroughly dry before use.

Handling rubbish

Rubbish is an unavoidable by-product of working in the food industry.

It is important to learn how to handle and dispose of it correctly.

By doing this, you will minimise the risk of contamination, odour and pests.

In food preparation/service areas:

• Kitchen rubbish bins do not need lids. Lids can cause cross-contamination if a food handler touches the dirty lid and then the food.
• Kitchen rubbish bins must be emptied regularly, that is, after each meal service or more often if full.
• If required, wash out each kitchen bin with hot, soapy water, and line it with a plastic bin liner.

Always wash your hands after touching, emptying or washing out a bin.

Rubbish bins

• use rubbish bags and make sure they are tied when full before placing them in external rubbish bins
• make sure that the rubbish bin does not overflow – the bin lid must be able to be fully closed
• do not compress the rubbish
• hose down rubbish bins in designated bin wash areas
• wash out rubbish bins with hot, soapy water on a regular basis
• change gloves and wash your hands. 

Pest and animal control in food safety

Food preparation and storage areas are much less attractive to pests when they are kept clean.

This is important because pests spread disease and bacteria through physical contamination and droppings.

They can cause food poisoning and damage equipment.

Pests like to live in dark and undisturbed areas, where there is access to food and water.

You must ALWAYS keep pests out of food preparation and handling areas. 

Common pests

Some common pests that you need to watch out for are:

• flies
• moths
• cockroaches
• ants
• rats and mice
• weevils
• birds.

Preventing pests

Things you can do to prevent pests are:

• never permit animals, including pets, in any place where food is prepared, stored or transported
• report any signs of pest activity, such as droppings, fur or scratch marks
• remove rubbish regularly
• ensure bins do not overflow
• put lids on outside rubbish bins
• keep doors closed when not in use
• store food and equipment off the floor
• store food in sealed containers.

Getting rid of pests

If you notice pests in the food area or premises, you should:

• report the pest activity to your supervisor or manager
• follow instructions given by the supervisor or manager 
• if using sprays or baits, follow the instructions on the label
• remove dead pests 
• label bait stations with the date they were set
• remove any accumulated rubbish.

If a licensed pest controller is hired, ensure that food and surfaces are protected from chemical contamination.

Helpful tips

• Regularly check pest-prone hiding places, such as under sinks.
• Ensure that insect zappers, spray dispensers, and ultraviolet insect killers are not located above food preparation or packaging areas.
• Report any cracks or holes in floors, ceilings, walls and fly-screens

Food allergens

In Australia, allergies are very common. People can be allergic to a range of substances, such as pets, pollen, grasses, insects, or food.

As a food handler, it is important that you understand food allergies and intolerances.

What is a food allergy?

A food allergen is a substance present in some foods that can cause illness, or in serious cases, even death, when it is in contact with the skin or when it is eaten by people who are allergic to that substance.

What is a food intolerance?

Food intolerance is a reaction that some people have after eating or drinking some foods.

What is the difference?

An allergy is an overreaction by the body’s immune system to a normally harmless substance.

Food is a common cause of allergic reactions, and it is becoming more common in Australia.

The allergic reaction to food is caused by a protein in the food that the immune system mistakenly believes is harmful.

A food intolerance is easily confused with a food allergy, but they are different because food intolerances:

• do not involve the immune system
• are slower in onset
• are not life-threatening. 

Symptoms of allergic reactions

For some people, eating a food with an allergen present or even having their skin come in contact with the allergen is enough to cause an allergic reaction.

The allergen can cause the person’s immune system to overreact, causing symptoms that affect their breathing, stomach, gut, skin, heart, and blood pressure. 

Common symptoms are:

• swelling of the lips, face and eyes
• hives
• tingling mouth
• noisy or difficulty in breathing
• cough
• difficulty talking
• dizziness
• collapse.

Symptoms may be mild to severe. They may occur almost immediately after eating or, most often, within 20 minutes to two hours after eating.

Severe reactions, called anaphylaxis, are life-threatening and can result in death.

Common food allergies and intolerances

You must be able to advise customers of eleven food allergens if they ask if they are present in the food you sell.

They are:

• cereals containing gluten and their products – namely wheat, rye, barley, oats and spelt 
• shellfish, crustaceans and their products
• egg and egg products
• fish and fish products
• milk and milk products
• peanuts and peanut products
• tree nuts and tree nut products (this does not include coconut)
• sesame seeds and sesame seed products
• soybean and soybean products
• added sulphites in concentrations of 10mg/kg or more
• lupin and lupin products. 

Helpful tips

• Despite the name, peanuts are actually legumes and are also known as ‘ground nuts’ because they grow in soil. Nuts such as walnuts, almonds, and cashews are known as ‘tree nuts’.
• People who are allergic to peanuts are often allergic to tree nuts, too. 
• Many different food products contain these eleven allergens, and it can be surprising what they are found in.
• In addition to the eleven allergens listed above, many other foods, such as kiwi fruit, bananas, mustard, and celery, can cause allergic reactions.
• Listen to the customer, even if their allergy is not included in the list above, and treat their inquiries very seriously.
• Consult your supervisor or chef about the existence of allergens present in the food being sold.
• Your supervisor or chef should provide you with allergen advice and updates. 

Food handler responsibilities with food allergens

The law requires that you know what is in the food you sell as a food handler because some ingredients may cause an allergic reaction or illness in the person who eats it. 

Do:

• be absolutely sure you understand the customer’s needs and are giving them the correct information 
• ask your manager or chef if you don’t know or are unsure
• ask if your workplace has a way of identifying meals that are to be delivered to an allergic customer, such as using different coloured plates
• when delivering the meal, identify the allergen-free product to ensure it is given to the right customer
• use separate, clean utensils, cutting boards and kitchen equipment for customers with a food allergy
• Call an ambulance if a customer has trouble breathing, tightness, swelling of their throat and tongue, faintness, or collapses.

Don’t:

• Ever guess what is in a food. If you don’t know, ask – your guess could prove fatal to your customer
• removing an allergen from a finished meal. For example, take the nuts off a plate of food, thinking that this is a safe meal to provide to a customer with a nut allergy. It is not; even the smallest trace can cause anaphylaxis and death.

Remember

It is extremely important to use clean and sanitised or separate utensils, cutting boards and cooking equipment when making food for a customer with an allergy.

Even the smallest amount of the allergen on surfaces can cause an allergic reaction.

Cooking and heating do not destroy allergens in food.

Even cooking on the same grill or in a deep fryer may trigger an allergic reaction for the customer if the cooking equipment hasn’t been cleaned and sanitised and has previously been used to prepare food that was not allergen-free.

Food recalls

Food recalls occur because food has been found to be unsafe.

This could be due to contamination by microorganisms, chemicals, physical hazards or undeclared allergens.

Food products are required by law to list all of the ingredients they contain on the label.

Sometimes, an ingredient is missing from the label, which can harm people with a food allergy or intolerance who consume it.

This missing information is called an undeclared allergen.

In 2020, 48 per cent of food recalls in Australia occurred because of undeclared allergens. 

Recalls and your responsibilities.

Your workplace may be notified that a particular food is unsafe and has been recalled. 

It is a legal requirement to remove that food from sale and dispose of it as advised by the supplier or the council environmental health officer and by your supervisor or manager’s instructions.

Steps to take:

• act immediately by checking to see if you have the recalled food item
• take the recalled food item off the shelf, isolate it and clearly mark it not for sale
• ensure all staff members are aware of the food recall
• follow the instructions of your supervisor, manager or environmental health officer
• if the product is being re-labelled, do not return the recalled stock to the shelves until the new label is applied.
• Ensure the new label covers the old one and no old information can be seen.

*References: information taken from Do Food Safely and the SA Heath websites