FREQUENTLY ASKED QUESTIONS

• Our business is registered with the local council. What staff need food safety training?

The nominated Food Safety Supervisor (FSS) for the food business requires accredited food safety training. The type of training required depends on the food industry sector for example food processing, health, hospitality, community services, and transport & distribution. Details of FSS competencies and training requirements for Victoria can be found on the Vic Dept of Human Services website: http://www.health.vic.gov.au/foodsafety/downloads/fss_comp_mar05.pdf

• Do all food handlers require accredited food safety training?

It is the responsibility of the FSS to ensure that all food handlers have the skills and knowledge for the work that they do. This may be on-the-job training or more formal training, depending on their needs.

• Do all food businesses need a thermometer?

All food businesses that handle potentially hazardous food require a thermometer to monitor the temperature of food and food storage units.

• What type of thermometer is suitable?

Probe-type thermometers are suitable for monitoring temperatures in a food business. The thermometer should be calibrated and have an accuracy of ±1°C. It must not contain glass or mercury.

• What foods are high-risk?

‘High-risk’ foods or ‘potentially hazardous’ food includes meat, seafood, poultry, eggs, dairy products & smallgoods, or foods containing these, such as sandwiches, prepared salads and quiche. Cooked pasta and rice are also considered to be high risk foods.

• What are safe temperatures for food?

High–risk food should be stored at safe temperatures. The refrigerator should be at 5°C or below and the freezer should be kept at -15°C or below (or the food is frozen hard.) Hot foods should be cooked to at least 75°C and kept hot at 60°C or above.

• What is a Food Safety Program?

A Food Safety Program is a documented program that helps a food business to maintain a high standard of food safety. The Food Safety Program outlines the food safety practices and procedures that staff need to follow. Record keeping is an important part of the Food Safety Program. The Food Safety Program helps to ensure that the food you sell is safe and not at risk of causing food poisoning. Food Safety Programs are currently required by all food businesses for registration in the State of Victoria. There are a number of Food Safety Program templates that are registered with the Victorian Department of Human Services and these are listed on the website

• What is a Class 1 business?

All food premises where food is handled prior to sale and is consumed by at risk or vulnerable populations such as hospitals, childcare centres, aged care facilities, and businesses who supply ready-to-eat food to these centres. These food businesses are required to write their own Food Safety Programs that are tailored to their food processes and are required to have an independent third party audit.

• How can frozen food be thawed safely?

Thaw frozen food in advance in the refrigerator. Place the food on a drip tray and thaw on the lower shelf of the refrigerator. Some frozen food can be reheated without thawing, check the directions on the label. The microwave on the defrost cycle can also be used to thaw frozen food. If this is used cook the food immediately after defrosting as the food is partially warmed. Food should not be thawed at room temperature as this provides ideal conditions for the growth of food poisoning bacteria.