FeedbackCITY OF SWAN

FOOD SAFETY NEWSLETTER

MAYEDITION 2014

Nutrition Information Panel (NIP)Nutrition information panels (NIPs) provide information on the average amount of energy (in kilojoules), protein, fat, saturated fat, carbohydrate, sugars and sodium (salt) in the food, as well as any other nutrients about which a nutrition claim is made. For example, if a food had a ‘good source of fi bre’ claim then the amount of fi bre in the food must be shown in the NIP.

A NIP must also include the following details:(a) the number of servings of the food in the

package expressed as either:(i) the number of servings of the food; or (ii) the number of servings of the food per

kg, or other units as appropriate, for those packaged foods where the weight or volume of the food as packaged is variable; and

(b) the average quantity of the food in a serving expressed, in the case of a solid food, in grams or, in the case of a beverage or other liquid food, in millilitres; and

(c) the unit quantity of the food.

The NIP must be presented in a standard format which shows the average amount per serve and per 100 g (or 100 mL if liquid) of the food.

Welcome In this autumn edition of our Feedback newsletter we explain Nutrition Information Panels, what information they must contain and when they are not required on foods. We also unravel the mystery of how we obtain the risk rating that is listed on your Food Business Registration Certifi cate. A timely reminder about gas safety and the popular use of patio heaters is also included.

continued over…

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CITY OF SWANFOOD SAFETY NEWSLETTER

Which foods are exempt from the requirements to provide a NIP?Exemptions are:

Herbs or spices, mineral water, tea and coffee (because they have no signifi cant nutritional value).

Vinegar and related products, salt. Foods sold unpackaged. Food made and packaged at the point of sale

(e.g. bread made and sold in a local bakery). Prepared fi lled rolls, sandwiches, bagels and

similar products. Food in small packages (i.e. packages with a

surface area of less than 100cm2).

However, if a nutrition claim is made about any of these foods (e.g. ‘good source of calcium’, ‘low fat’) a NIP must be provided.

From: http://www.foodstandards.gov.au/consumer/labelling/panels/Pages/default.aspxhttp://www.comlaw.gov.au/Details/F2011C00537

From page 1… Gas safety and patio heatersWith cooler nights on the way it is timely to note the requirements in relation to portable patio heaters that may be used at your restaurant or café.Patio heaters have become very popular in recent years however they are designed for outdoor use only and are not approved for indoor use or for use in areas that are substantially enclosed.

Patio heaters should be serviced regularly and should only be used according to the manufacturer directions.

Hazards to consider with the use of a patio heater:

Risk of explosion in the event of a gas leak. Risk of burns. Risk of fi re if located too close to fl ammable

material. The heater will throw heat in all directions so fl ammable material should be kept away from all sides and overhead.

Make sure the ground underneath is stable. Obstruction of egress paths if located

inappropriately.

When storing LPG, there are strict rules governing how much LPG can be stored in different locations:

9 kg in a shed. 2 cylinders of 9 kg each in

a restaurant or café. Keep cylinders away

from heat and ignition sources (power boards, air conditioners, machinery).

All LPG cylinders must be used and stored upright at all times, full or empty.

When the LPG cylinder is connected to a heater, all joins must be leak tested before the heater is used.

From: http://www.kleenheat.com.au/gas/about-kleenheat/safety/using-patio-heaters-safely.aspx

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DailyPreparation benches *

Floors

Walls near preparation areas

Internal food waste bins

Stoves, fryers, cookers

Food warmers

Refrigerated display cabinets *

Hand basins and sinks *

Utensils, crockery, glassware, pots and pans *

Door handles e.g. on refrigerator/cool room *

Inside transport vehicle

WeeklyDry goods store

Toilets

Exhaust canopy

Cool rooms and refrigerators

Light fittings and fans

Insect zappers

MonthlyCupboards, cabinets

Freezers

Grease traps

Mechanical Ventilation filters

AAs requiredShelving

Cleaning Record

Display this chart and tick off or initial jobs as they are completed.

Items marked with a * require cleaning and sanitising. Month: __________________________________

Cleaning and sanitising are two separate processes. Cleaning is often achieved with detergent, water and agitation. The visible dirt and detergent are then rinsed with clean water. Detergents are chemicals that remove dirt and grease.

Detergents do not kill bacteria microorganisms. Sanitisers (also called disinfectants) are substances capable of destroying microorganisms

Items to Clean and Sanitise 1 2 3 4 5 6 7 8 9 10

11

12

13

14

15

16

17

18

19

20

21

21

23

24

25

26

27

28

29

30

31

Continuously

Preparation benches *

Slicers and mincers *

Utensils, crockery, glassware, pots and pans *

Daily

Preparation benches *

Floors

Walls near preparation areas

Internal food waste bins

Stoves, fryers, cookers

Food warmers

Refrigerated display cabinets *

Hand basins and sinks *

Utensils, crockery, glassware, pots and pans *

Door handles e.g. on refrigerator/cool room *

Inside transport vehicle

Weekly

Dry goods store

Toilets

Exhaust canopy

Cool rooms and refrigerators

Light fittings and fans

Insect zappers

Monthly

Cupboards, cabinets

Freezers

Grease traps

Mechanical Ventilation filters

As required

Shelving

Ceilings

All other areas

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CITY OF SWANFOOD SAFETY NEWSLETTER

What are we fi nding during our inspections?Since the last issue, quite a few follow-up inspections have been required where Improvement Notices were issued due to general cleaning being missed.

Places such as fl oor/wall junctions and shelving and fl oors of cool rooms, fridges and freezers are sometimes neglected. These things are all important and should be part of your normal cleaning schedule.

A cleaning schedule laminated and strategically placed will help avoid important parts of your cleaning regime being missed. We have attached an example, which should be modifi ed to meet your business requirements.

Managing the risk from cutsFrom time to time accidents will happen in a working kitchen and someone will cut themselves. It is important to be prepared for such events in order to not only reduce risk of contamination of your product, but also to reduce the risk of infection to the worker. Clearly any food that is suspected of being contaminated should be discarded.

After applying fi rst aid the wound should be covered with a waterproof bandaid and a disposable glove worn over the top. This double protection minimises risk to consumer and worker alike.

The use of coloured bandaids may assist the food handler to locate them in food, should they fall in.

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CITY OF SWANFOOD SAFETY NEWSLETTER

To send any comments or feedback regarding the newsletter please email: swan@swan.wa.gov.au

This newsletter is printed on recycled paper.

City of Swan2 Midland Square, Midland

PO Box 196, Midland WA 6936

t: 08 9267 9267f: 08 0267 9444

COS0

0995

S00

How do we work out your food business risk rating?

Are You Alert?

Have you ever wondered how we come up with the risk category stated on your Food Business Registration Certifi cate?

Food business risk profi ling is designed to classify food businesses into priority ratings based on the risk they present to public health and safety. The City uses a risk matrix based on Department of Health and FSANZ criteria for classifi cation.

A food business is required to provide information regarding the nature of their business in order to comply with the notifi cation requirements of Standard 3.2.2 Food Safety Practices and General Requirements of the Australia New Zealand Food Standards Code.

The classifi cation is determined after consideration of the following major risk factors:

FOOD TYPE AND INTENDED CUSTOMER USE: Some foods are more likely to be contaminated with pathogenic microorganisms and to support their growth.

ACTIVITY OF THE BUSINESS: The amount of handling and whether or not the food is intended to be ready-to-eat and whether or not the food is packaged is also considered.

METHOD OF PROCESSING: Processing steps that reduce the level of microorganisms through the application of a well-established pathogen reduction step (such as cooking and pasteurisation) reduces the risk of microbial hazards. Food businesses using a pathogen reduction step during processing receive a reduction in score.

CUSTOMER BASE: The number of individuals potentially exposed to a food hazard is an important determinant in assessing the severity of the risk presented by the food business. Food businesses catering directly to customers considered to be vulnerable to food-borne illness such as children under the age of fi ve, the elderly, pregnant women and people with an illness receive an additional score.

Risk categories for food businesses where more than one food-handling operation is carried out are based on the operation that presents the greatest hazard.

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PAPERTOWEL

Now available through the City of Swan Website.

The City of Swan takes food hygiene within our city very

seriously. All food businesses have obligations and the City of

Swan is assisting food businesses to meet these obligations

by providing free access to this exciting new training tool.

There is a high demand for training within the food sector. This

training will assist food handlers in developing the required

skills and knowledge to ensure food is handled in a safe and

hygienic manner.

The program is easy to follow, includes an entertaining

presentation as well as interactive quizzes. A training

acknowledgement form can be printed upon completion and

be kept as a part of your staff records.

Online Food Safety Training

Visit www.cityofswan.imalert.com.au to conduct the

FREE

Visit www.cityofswan.imalert.com.au to conduct the training now.

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