SITXFSA001_Use_hygienic_practices_for_food_safety_LG_V2-0 (2).pdf

If food safety procedures are not followed you must

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If food safety procedures are not followed, you must report it to your team leader, supervisor, manager or food safety supervisor. When and how you report it may depend on the type and seriousness of the problem. Click on the tabs to find out how to report food safety issues. Verbal reporting If it is a minor breach, you could report it to your supervisor verbally when it occurs. If follow-up is required or a food poisoning incident has resulted from the incident, document it on an incident report. Food safety records Some food safety documents allow breaches to be recorded at the time of the incident. For example, a Goods Receiving Form records if an item is not delivered at the appropriate temperature or the packaging was damaged. It allows you to record what actions you took to resolve the situation. Incident report More serious breaches could be recorded on an incident report. Some workplaces require all breaches or incidents to be recorded, no matter how small or large. You must detail what happened, when, who was involved, what actions were taken at the time and any consequences. Most workplaces will have a formal, standardised document for recording the details of breaches or incidents. Food safety supervisor If your workplace is required to implement a food safety program, they will also have a food safety supervisor. Their role is to oversee the implementation of the food safety program and ensure procedures are followed correctly. If you see or know of a food hazard, unsafe work practices being used or a breach in food safety procedures, report it to your designated food safety supervisor for follow up. Hot tip Unsafe and unhygienic practices and food hazards should also be reported, as they increase the potential for food to become unsafe for consumption. Reporting procedures and recording of the actions taken are an integral part of a formalised food safety program. End of section You have reached the end of section 1. Click to the next section to continue.
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SITXFSA001 Use hygienic practices for food safety 2013 Edition 33 Section 2: Report any personal health issues In this section you’ll learn the following. How to report any personal health issues likely to cause a hygiene risk. How to report incidents of food contamination resulting from personal health issues. When to cease participation in food handling activities. Are you fit to work? How would you feel if you saw a person sneezing and blowing their nose while preparing your lunch-time chicken and salad wrap? Food handlers can easily contaminate food with viruses and bacteria if they are working when ill. Click on the icon to find out more. Food safety records maintained by state and federal health departments show one of the most common causes of cross-contamination and foodborne illness is from food handlers working when sick. As a result, the Food Standards Code has established clear guidelines for food handlers and employers.
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