Course Hero Logo

You should not go work if you are vomiting or have

Course Hero uses AI to attempt to automatically extract content from documents to surface to you and others so you can study better, e.g., in search results, to enrich docs, and more. This preview shows page 49 - 51 out of 80 pages.

You should not go work if you are vomiting or have diarrhoea. Don’t return to work until yoursymptoms have stopped for 48 hours. If you are unsure, you should contact your doctor foradvice.Do not go to work if you sick with an illness that is likely to be transmitted through food. Suchillnesses include gastroenteritis (often called ‘gastro’) – including viral gastroenteritis (norovirusor rotavirus) – hepatitis A and hepatitis E, sore throat with fever, and fever with jaundice.You must advise your supervisor if you are feeling unwell, including when suffering from a cold,flu, and sties and other eye infections.Assessment TaskSubject Cluster: Food Safety and Inventory (Operations) (SITXMGT001, SITXFSA004 & SITXINV004)Page 48 of 80
Food Standards Australia New Zealand explains the requirements for food handlers and foodbusinesses.Food handlers – skills and knowledgeFood handlers need to know how their actions can affect the safety of the food they handle.Food handlers need to know:how to locate and follow workplace informationabout their own food handling operationshow to identify and correct (or report) situations or procedures that do not meet thebusiness' food safety obligationswho to report food safety issues to within the businesstheir responsibilities in relation to health and hygiene requirements.The Australian Food Safety Standard 3.2.2 (Food Safety Practices and General Requirements)requires that people who handle food must have the appropriate skills and knowledge for thework they do.3.7PRODUCT RECALL PROGRAMA written food recall system is essential to ensure unsafe food can be quickly removed from thefood supply chain. Clause 12 of Standard 3.2.2 – Food Safety Practices and GeneralRequirements, requires Australian food businesses engaged in food manufacture, importation orin the wholesale supply of food to have a written food recall system.FSANZ has recently produced a Food Recall Plan Template to help food businesses to developtheir own food recall systems, including:internal procedures and staff responsibilities for conducting a recallcontact details and procedures for notification (e.g. FSANZ and home state, distributors,wholesalers, retailers and consumers)distribution and other records that will help identify and retrieve the recalled foodProcedures for food retrieval and assessing any returned product.Distribution networks and trade customers need to be notified to stop distribution of the foodproduct. The sponsor is responsible for advising all direct customers that the food is beingrecalled. This may include notifying distributors, wholesalers, overseas importers and retailers.Notification should be made urgently by telephone and followed up in writing via e-mails, fax orthrough the use of rapid electronic systems such as GS1 Recallnet. The sponsor shouldconfirm with its customers that the notification has been received, for example, by requestingconfirmation of having received an e-mail and keep a record of this to satisfy the post recallreporting requirements.

Upload your study docs or become a

Course Hero member to access this document

Upload your study docs or become a

Course Hero member to access this document

End of preview. Want to read all 80 pages?

Upload your study docs or become a

Course Hero member to access this document

Term
Three
Professor
N/A
Tags

Newly uploaded documents

Show More

Newly uploaded documents

Show More

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture