Health
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CHC
Foodsmart
Food

Food Practice Sections

This feature of the FoodSmart site allows you to view summary information about the various food practice sections.

Purchasing and receiving food

Goal: Ensure that food is safe when I purchase and receive it.
This section applies if you answer yes to any of the following questions:
  • Do you buy or receive food or ingredients?
The following record applies:
To check Record How often
All my suppliers Record 1: My food suppliers
(~2.43 MB, pdf)
It must be up to date. Ensure it includes current suppliers and also all your suppliers for the previous two years.

Storage

Goal: Ensure that stored food remains safe.
This section applies if you answer yes to any of the following questions:
  • Do you store dry, cold or frozen food?
  • Do you prepare food and store it to be used later that day or on another day?
The following record applies:
To check Record How often
Temperature of foods in cold storage Record 2: My temperature checks of food in cold or hot storage
(~4.65 MB, pdf)
Check and record the temperature at least once a day of high-risk food that is kept in each freezer, refrigerator and cool room.

Thawing frozen food

Goal: Ensure that food and is defrosted thoroughly before cooking, and that defrosting food does not contaminate other food.
This section applies if you answer yes to any of the following questions:
  • Do you thaw frozen food?

Preparation

Goal: Ensure food does not become contaminated during preparation and handling.
This section applies if you answer yes to any of the following questions:
  • Do you prepare food?

Cooking Food

Goal: Ensure that food is properly cooked.
This section applies if you answer yes to any of the following questions:
  • Do you cook food?
The following record applies:
To check Record How often
To check that cooking temperature reaches 75°C or above Record 3: My cooking temperature checks
(~2.44 MB, pdf)
At least once a month

Cooling and freezing food

Goal: Ensure cooked food is safely cooled or frozen.
This section applies if you answer yes to any of the following questions:
  • Do you cook food, then cool it and store it to be used later that day or on another day?

Reheating prepared food

Goal: Ensure food is reheated quickly and thoroughly
This section applies if you answer yes to any of the following questions:
  • Do you reheat food that has already been cooked?

Serving food and displaying food

Goal: Ensure food is displayed and served in a manner that keeps it safe.
This section applies if you answer yes to any of the following questions:
  • Do you serve hot or cold food?
  • Do you display prepared hot or cold food?
  • Can customers serve themselves? (For example, in a self-serve, smorgasboard or salad bar.)
The following records apply:
To check Record How often
Temperature of food kept in hot display Record 2: My temperature checks of food in cold or hot storage
(~4.65 MB, pdf)
Check and record the temperature at least once a day of one high-risk food in each hot holding unit (such as a bain-marie).
If food is on display or available for customers to serve themselves and the food is out of temperature control Record 4: How I use the 2 hour/4 hour rule for high-risk food
(~2.44 MB, pdf)
Write down your usual practice and make sure you and your staff understand the rule.

Packaging and transporting food

Goal: Ensure food is packaged and transported in a way that:
  • protects it from the likelihood of contamination
  • keeps it at a temperature to maintain safety and suitability
  • provides customers with accurate information about the food.
This section applies if you answer yes to any of the following questions:
  • Do you transport or deliver food?
  • Do you wrap or package food for customers to take away? (For example, take-away or home delivery.)

Food vans, stalls, events and off-site catering

Goal: Ensure that food provided at these activities is safe.
This section applies if you prepare, serve or sell unpackaged high-risk food as a class 2 premises:
  • at festivals, street festivals, markets or food exhibitions
  • from a portable stall, tent or marquee
  • from a van
  • as off-site catering.
It applies whether you:
  • prepare all of the food at these sites, or
  • part prepare food at a premises such as a cafĂ©, and reheat and serve that food at a stall, tent, marquee or van; or
  • are a caterer who part prepares food at your main kitchen and serves it off-site at a variety of functions.
This section applies if you answer yes to any of the following questions:
  • Do you provide food at festivals, street festivals, markets or food exhibitions?

Safe water and food

Goal: Ensure drinking water (potable water) and water used for food preparation is safe.
This section applies if you answer yes to any of the following questions:
  • Do you use water from a source other than a water authority for drinking or food preparation?

Sushi preparation and display

Goal: Ensure sushi dishes are safely prepared and displayed.
This section applies if you answer yes to any of the following questions:
  • Do you prepare or sell sushi? (For example, nori rolls and nigiri pieces.)
The following records apply:
To check Record How often
pH and temperature Record 6: Sushi preparation
(~2.56 MB, pdf)
Record per batch of rice made. Record at time of sushi manufacture
Temperature and time Record 7: Sushi display time log
(~2.55 MB, pdf)
Per batch displayed

Chinese-style roast meats

Goal: Ensure Chinese-style roast meats are safely prepared.
This section applies if you answer yes to any of the following questions:
  • Do you prepare and sell Chinese-style chicken, roast duck or BBQ pork?
The following records apply:
To check Record How often
Temperature and time Record 8: Drying log
(~2.56 MB, pdf)
All ducks and chickens
Type of meat and time on display Record 9: Chinese-style meats display time log
(~2.55 MB, pdf)
Per batch displayed

Acidification and Fermentation

Goal: Ensuring food is safe to consume when acidified or fermented.
This section applies if you answer yes to any of the following questions:
  • Do you acidify or ferment food or beverages? (For example, sauerkraut, kimchi, kombucha, and kefir.)
The following records apply:
To check Record How often
pH Measurement Record 12: My pH checks and meter accuracy
(~148 KB, pdf)
Validation and ongoing monthly checks
Alcohol strength in brewed soft drinks Record 13: Alcohol strength in my brewed soft drinks by batch
(~103 KB, pdf)
Per batch
Alcohol strength at end of shelf life Record 14: Alcohol strength in my brewed soft drinks for the duration of shelf life
(~116 KB, pdf)
Annually
Method of measurement for brewed soft drinks Record 15: How I measure the alcohol strength in my brewed soft drinks
(~68 KB, pdf)
Once
Ebulliometer accuracy Record 16: My ebulliometer accuracy checks for measuring alcohol strength in brewed soft drinks
(~104 KB, pdf)
Annually

Packaging for Manufacturers

Goal: Ensure food packaged at my business is safe.
This section applies if you answer yes to any of the following questions:
  • Does your business manufacture and package food?
The following records apply:
To check Record How often
Approved food suppliers list Record 1: My food suppliers
(~2.43 MB, pdf)
It must be up to date. Ensure it includes current suppliers and also all your suppliers for the previous two years
Manufacturing Internal review Record 17: Manufacturing internal review
(~43 KB, pdf)
Complete every 3 months