Prevention of Food Contamination

You must ensure food is protected from the likelihood of contamination at all times. Receiving - Randomly inspect food at the time of delivery. You have the right to refuse to accept food if it is damaged or delivered out of temperature control. Storage – Cover food with a food grade material such as a lid, plastic wrap or aluminium foil, store food off the floor and store raw meat separately or below readyto-eat foods. Preparation – Ensure the food preparation areas are maintained in a clean and sanitary condition, are in good repair and are free from pests, dirt and dust. Display – Ideally cover all food. If this is not possible then you must effectively supervise the display and provide protective barriers such as permanent sneeze guards. Packaging – Use food grade material to package foods and store packaging covered in a clean environment. Transport – Ensure the vehicles used are enclosed and maintained in a clean and sanitary condition and good repair. Any food transport vehicle should not also be used to transport pets and you must not smoke inside the vehicle.

Egg Safety

Egg safety is important because there is always a chance that eggs are contaminated by Salmonella when they are laid. If eggs are handled incorrectly, contamination can spread around the kitchen on hands and utensils and get into food, which can make you sick. If raw or partially cooked egg products are made, these should be handled in very specific ways. Examples of raw egg products can include: • sauces and dressings - such as mayonnaise, hollandaise, aioli and egg butter • desserts - such as tiramisu, mousse and fried-ice cream batter • drinks - such as raw egg protein drinks, egg nog • scrambled or other egg dishes that are not cooked thoroughly Minimising the risks

Raw egg products are high risk potentially hazardous foods, therefore food businesses and individuals need to be aware of appropriate preparation risks and controls. Controls include: • Don’t use eggs if they’re cracked or dirty or wash eggs to remove dirt • Store your eggs in the fridge away from other foods contamination. • Prepare fresh daily, consume within 24 hours and discard any left overs • Refrigerate raw egg products immediately after preparation until consumption • Always wash hands after handling these products • Always thoroughly clean and sanitise all surfaces and equipment used to prepare these foods