Food Safety
The monitoring of food premises and food quality is undertaken. Food is sampled and sent for analysis to ensure that the product complies with standards and is safe for consumption.
Education and Training – Food Safe – Environmental Health Officers can assist with the FOODSAFE food handlers training program.
If you intend to operate a food premises or wish to make available food for the public at fund raisers of fetes please contact an Environmental Health Officer on (08) 9191 0999 or via eho@sdwk.wa.gov.au
Cleaning & Sanitising
Food premises must be kept in a ‘clean and sanitary’ condition to: - prevent the spread of disease by removing attractions for cockroaches, insects, rats, etc.,
- reduce the spread of food poisoning bacteria, and
- maintain a safe working environment by removing grease from floors, exhaust canopies, etc.
Food Poisoning
Food poisoning is any illness caused by eating food. Allergies, heavy metals, viruses and chemicals can all cause food poisoning. However, the main cause of food poisoning is bacteria. Not all bacteria are harmful: some are used to make foods such as cheese, yogurt and beer. Bacteria capable of causing serious illness grow best at body temperature (37ºC) but can grow at temperatures between 5ºC and 60ºC. This temperature range is known as the ‘temperature danger zone’.
Handwashing
Our hands collect bacteria from everything we touch and carry them to new places.
The thorough washing and drying of hands is an important activity in the prevention of food poisoning. - Wet
- Soap
- Rub hands thoroughly
- Rinse
- Dry
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