05/12/2008

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Kitchen Food Hygiene

Issue	Hazard	Possible solutions	Check it
Eating utensils	Spread of bacteria via food residues on dishes, food and drink containers, cooking pots, which have been inadequately washed after use.	If a dishwashing machine is installed, establish a roster system for daily washing of all dishes, glasses, cups, food containers. Ensure that staff rinse all personal dishes after use and place these in the dishwasher. Have the dish washing machine cleaned and all food residues removed at least weekly. Use a dish washing powder/liquid which kills harmful bacteria as part of the washing process. Where no dishwasher is installed, staff should wash and dry personal dishes after use, and remove/store these away from the sink area. Carry out regular inspections of the kitchen to ensure that staff are complying with sound hygienic practice.
Dish cloths tea towels	Sharing unclean dish cloths and tea towels.	Ensure that dish cloths and tea towels are laundered using a detergent which kills bacteria. Provide at least two changes of dish cloths and tea towels to ensure that these can be rotated when laundering becomes necessary.
Food contamination	Contamination by mould and bacteria from food left in the refrigerator or left uncovered.	Require staff to label any items which are to be stored in the fridge for any length of time, so that old food may be identified. Organise for the refrigerator to be emptied at regular intervals and the interior thoroughly washed and disinfected to remove bacteria.
Food handling	Poor standards of personal hygiene.	Actively promote the washing of hands as a hygiene precaution before handling food and after using the toilet. Place signs in kitchen area and in toilets to remind all employees to wash hands.

Further Information

Comcare Guidance Material
OHS Book 1 - Officewise

Other Guidance Material
ASCC Index of National Standards, Codes of Practice and related Guidance Notes

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Page last updated:August 29, 2008