Food safety and food hygiene have long been of paramount importance, and the wider focus on these has increased markedly over the last few years in response to the COVID-19 pandemic and its ongoing implications.

COVID-19 was a big wake-up call to all of us on a global scale. It not only brought a glaring, once-in-a-century awareness of our human vulnerability to harmful microorganisms such as viruses and bacteria, but it was also a stark reminder about how we maintain health and well-being across our daily lives. From rethinking hand washing and sanitisation to staying home if unwell (regardless of whether the illness is COVID-19 or not) to how we maintain a clean, safe environment, things may never be the same – at least, not for a very long time.

One aspect of this is how we practice food safety and hygiene.

 

What is Food Safety?

Food safety refers to safe practices for handling, preparing, storing, and serving food to minimise the risk of individuals becoming sick from contaminated foods and foodborne illnesses.

Foodborne illnesses are caused by the consumption of contaminated foods and beverages. Most of these are the direct result of contamination by bacteria, parasites, and viruses, though other toxins and chemicals may sometimes be responsible.

Most of these illnesses are acquired via drinking water, through animal or environmental contact, or from person-to-person spread. Often referred to as “food poisoning”, they can cause mild to severe symptoms including abdominal pain and cramping, nausea, vomiting, diarrhoea, fever, achiness, and fatigue. The illness may present within a few hours of eating or drinking the contaminated item or up to a week later. Some parasitic infections may last many months with intermittent symptoms.

 

Common foodborne infections include (but are not limited to) Campylobacteriosis, Giardiasis, E. coli, Listeriosis, Norovirus, Salmonellosis, and Toxoplasmosis. Hepatitis A can also be spread by an infected person via food or drink.

Foodborne illness is particularly associated with:

• Raw foods of animal origin – raw or partially cooked meat and poultry (especially chicken), unpasteurised milk, raw unpasteurised eggs, and raw shellfish.
• Raw sprouts
• Animal waste-contaminated fruits and vegetables (including from fertilisers)
• Unpasteurised cider and fruit juices
• Food items – especially raw – that have been touched by a person who is infected or has recently been unwell with vomiting or diarrhoea.

 

While there is currently no evidence that COVID-19 and other respiratory illnesses can be transmitted via food or food packaging, the importance of basic food safety and food hygiene practices can not be understated.

Basic Food Hygiene

• Regular handwashing
• Wearing non-powdered disposable gloves while preparing food
• Maintaining strict health and hygiene standards for all workers
• Workers must stay at home if they are unwell or have a fever or respiratory/gastrointestinal symptoms
• Cleaning and sanitising food preparation and service equipment and facilities
• Social distancing where possible/appropriate

 

The Importance of Food Safety

According to Food Standards Australia New Zealand, there are approximately 4.7 million reported cases of foodborne illness from unsafe food every year in Australia. This results in almost 50,000 hospital admissions and an average of 38 deaths. There is also an average of 80 food product recalls in Australia annually, the majority of which are caused either by disease-causing microorganism contamination or undeclared allergens.

These are all largely preventable.

Statistically, up to 50% of foodborne illness outbreaks in NSW arise due to incorrect or lax food handling practices. This not only has a direct human cost but also impacts the community in terms of lost revenue and healthcare costs.

Australian and NSW food legislation requires that there is at least one fully-trained Food Safety Supervisor (FSS) in settings where food is prepared and/or served. This relates to ready-to-eat food, requires temperature control, and/or is not sold and served in the supplier’s original packaging. It applies to a wide range of settings selling or serving food, including:

• Hospitality (restaurants, cafes, takeaways, fast-food venues, pubs, clubs, bars, motels, resorts)
• Retail food service (delicatessens, bakeries, butchers, greengrocers, supermarkets, etc)
• Mobile vendors
• Home-based food businesses
• Coffee vendors and service stations selling unpackaged, ready-to-eat, or potentially hazardous food
• Event/Festival/Corporate settings
• Childcare settings
• Out of School Hours care
• School canteens
• Boarding schools
• Hospitals
• Aged care facilities
• Correctional centres
• Airlines
• Food manufacturing entities

 

Food safety supervisor training ensures businesses meet their legal obligations under the Food Standards Code, NSW Food Act and Food Regulation. The FSS’s role is to mitigate the risk of customers, guests, or patrons becoming unwell from food poisoning resulting from incorrect food preparation and/or handling.

 

Food Safety Supervisor Course – Catch Training

Catch Training is a highly regarded RTO offering an array of in-person training courses including food safety training.

Our face-to-face Food Safety Supervisor Course is available in all of our Sydney training centres. (We also offer training for corporate and group bookings at your location.) This one-day course is Nationally Recognised, delivered by industry expert trainers, and covers all requirements of NSW Food Authority Food Supervisor Training, including:

• SITXFSA005 – Use Hygienic Practices for Food Safety
• SITXFSA006 – Participate in Safe Food Handling Practices
• Safe Handling
• Management of Allergens
• Cleaning & Sanitising Practices

You will receive your FSS Certificate on the same day upon completion of the course.

We also offer a 4-hour Food Hygiene Course recommended for anyone looking to commence working in a food business, including those business owners or managers who wish to have their food handlers trained appropriately in food safety practices to prevent contamination and illness from food-borne microorganisms. It is also highly recommended for people working or volunteering in bar or food preparation areas, including temporary kitchens.

Enrol Now!

Say hello to diverse career opportunities in tourism, hospitality, the food industry, childcare, and more – and ensure you have the knowledge and skills to prevent food contamination and food-borne illness at home.

Enrol now, email us or call 02 8007 3427 to learn more about our courses.