Hospitality Exam Notes – Food and Beverage (Katie Rinos)

Resource Description

Use hygiene practices for food safety

Legislation:
⦁ National
⦁ Food Standards Australia New Zealand Act 1991
⦁ Food Standards Australia New Zealand Regulations 1994

THE STATE LEGISLATION IS
NSW Food Act 2003.
Main objective is to:
⦁ Ensure all food for sale is safe and suitable for human consumption
⦁ Prevent misleading conduct in connection with the sale of food
⦁ Provide for the application in this state of the Food Standards Code
NSW Food regulation 2015.

Food Standards Australia New Zealand (FSANZ) is a government appointed authority that works on behalf of the government.to develop and administer the FOOD STANDARDS CODE.
⦁ The Australian Food Safety Standards Code was developed to ensure that all food sold is safe and suitable to eat and provide useful and consistent food safety legislation in Australia.
⦁ This code is enforced by the Food Authority NSW.

Food Poisoning: Illness caused by pathogenic bacteria or other toxins in food.
Bacteria: Single celled micro-organisms. Some bacteria can cause food poisoning when in large numbers.
Micro-organisms: One celled organisms which are too small to be seen by the human eye. Pathogens are negative and are organisms that cause diseases. Other microorganisms are essential to human life in ways such as breaking down food.
Cross-contamination: The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.
Contagious: capable of being transmitted by bodily contact with an infected person or object.