This information summarises recommended practices that will assist schools in complying with food safety and food handling regulations.
This document is in the English language only, which language shall be controlling in all respects, and all versions hereof in any other language shall be for accommodation only.
Good personal hygiene is essential to ensure that:
Personal hygiene practices include:
Food naturally contains bacteria and some food may contain food poisoning bacteria. Foods need to be handled correctly to ensure that they do not become contaminated and that the bacteria already in the food do not have an opportunity to grow.
It is important to keep raw food totally separate from cooked or ready-to-eat foods.
If raw food is cooked thoroughly most of these bacteria will be killed. However, if raw food comes into contact with other food that has already been cooked, or is ready-to-eat, the bacteria can transfer to this food. This is called cross-contamination.
如果将生食彻底煮熟，这些细菌中的大多数将被杀死。 但是，如果生食与已经煮熟或可以即食的其他食物接触，细菌会转移到该食物中。 这称为交叉污染。
This following outlines key food preparation and storage considerations.
Important: If gloves are worn, they must be changed at least hourly or sooner if they become torn or if there is a change in task e.g. when changing from raw to ready-to-eat food. Always wash hands before putting on gloves. Never touch food with gloves that have been used for cleaning.
重要提示：如果戴上手套，必须至少每小时或更早更换一次，以防手套破损或任务发生变化，例如： 从生食改为即食时。 在戴手套之前，一定要洗手。 切勿使用用于清洁的手套接触食物。
Cooking and heating food
Storage and display
If food is not stored, displayed or transported correctly the naturally forming bacteria can multiply to dangerous levels. One of the most important factors for growth is temperature with the known danger zone being between 5° and 60°. High risk foods such as meat, dairy products and seafood must spend only the minimum possible time in this zone.
These same foods produced in the form of dried food powders in their original packaging, jars, cans and other containers of which have been processed by heat are not categorised as high risk foods.
Safety can be maintained by correctly storing food:
如果未正确存储，展示或运输食物，则自然形成的细菌可能繁殖到危险水平。 生长的最重要因素之一是温度，已知危险区在5°至60°之间。 高风险食品（例如肉类，奶制品和海鲜）必须仅在该区域花费最少的时间。