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Food Hygiene

Virtual Office - Food Hygiene
Virtual Office Flash introduction – Food Hygiene
Objects Hazards Possible Controls
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 their dishes after use and place these in the dishwasher
  • Have the dishwashing machine cleaned, including filters, on a regular basis in line with the manufacturers instructions
  • Use a dishwashing powder / liquid which kills harmful bacteria as part of the washing process
  • Where no dishwasher is installed, staff should wash and dry their 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 and tea towels
  • Using unclean dish cloths and tea towels
  • Ensure that tea towels are laundered appropriately
  • Provide sufficient changes of dish cloths and tea towels to ensure that these can be rotated when laundering becomes necessary
  • Dispose of dishcloths as 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 cleaned on a regular basis in line with the manufacturers directions
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 workers to wash hands
Allergies
  • Workers in the workplace may have a range of allergic reactions to certain foods
  • Encourage workers with food allergies (e.g. anaphylaxis) to make the employer and other workers aware of their condition
  • Employer to implement appropriate exposure prevention measures (e.g. nut free policy or nut awareness policy) and response procedures (e.g. first aid officers trained for delivering epipens)
  • Make workers aware if they have colleagues who have allergies and what precautions or policies are in place (e.g. placing appropriate signs in kitchens)