Northern Territory School Canteen Guidelines - NT Health Digital ...
Northern Territory School Canteen Guidelines - NT Health Digital ... Northern Territory School Canteen Guidelines - NT Health Digital ...
Food safetyFood poisoningMost people at some time have eaten foods and later on become sick. This is called foodpoisoning and symptoms may include one or more or the following:• vomiting • stomach pains • diarrhoea• feeling weak • fever or chillsFood poisoning is caused by germs that have multiplied on the food.Food can become contaminated through:• people, working with food• dirty equipment and benches• other food that is already contaminated• animals and insects near food.In serious cases, especially with small children, food poisoning can kill. This is why it is veryimportant to look after the food properly. Below are some ways to stop the spread of germsand bacteria in the school canteen.Personal hygieneIf you have a cut on your hand, cover the cut with a waterproof dressing before touching food.If you are sick you should get medical advice before working, as some diseases can be spreadto other people. Keep long hair tied back or covered so that it does not fall in the food.In your canteenAlways wash your hands:• before touching food• after using the toilet• after smoking• after blowing your nose or sneezing into your hand• after touching your hair• after touching animals• after handling money.If possible, have a different person handling the money and the cash register. Wear a cleanapron when preparing food. Smoking in the kitchen is illegal and dangerous.20
Food hygiene• Pack foods carefully so as not to damage the packaging.• Do not use swollen cans or damaged food packets as the food inside may be “off”.• Use and store food so that the older products get used first.• Cover foods stored in the refrigerator with plastic wrap or foil to prevent food spillingover.• Do not overfill front-loading refrigeration display cabinets so the cold air can’t get to allfoods.• Check the food looks and smells good before using it – if in doubt, throw it out!• Wash fruit and vegetables carefully before using them, to remove dirt and germs.Cross contamination• Cooked foods and raw foods should be stored separately to make sure that crosscontamination does not occur. Cross contamination occurs when germs, which arenaturally found on raw food, move onto cooked food. It usually happens when:- raw food – especially blood and juice from meats – touches cooked food- preparation areas are not cleaned after preparing raw food and before cooked foods areput in the same area- the same cloths are used for cleaning up after both raw foods and cooked foods.• Careful cleaning helps to prevent germs from spreading by removing food pieces thatcould have germs on them. Some cleaning products can kill germs. Tips to stopcross contamination:- Keep all foods covered when stored – plastic wrap or airtight plasticcontainers.- Use separate areas and separate chopping boards for rawfoods and cooked foods. If you can’t have separate areas,make sure that the bench is washed with hot soapy waterafter preparing raw food (e.g. meat, vegetables) and beforepreparing cooked food.- Use separate cleaning cloths for raw and cooked food preparation areas.- Before cooking, wipe down benches and other equipment with hot soapy water andrinse.- Wear a clean apron or coverall.- After cooking, wash the benches and other equipment in hot soapy water – allow to airdry.- Store saucepans and containers upside down.- Place rubbish in the rubbish bin and empty the bin daily.- Clean the floors and walls regularly.- Have a regular cleaning roster/routine.21
- Page 2 and 3: The Northern Territory School Cante
- Page 4 and 5: Why have school canteen guidelines?
- Page 6 and 7: Australian Guide to Healthy EatingT
- Page 8 and 9: Vegetables, legumesVegetables come
- Page 13 and 14: Extra foods (those with limitednutr
- Page 15 and 16: General menu suggestionsHot foodsBu
- Page 17 and 18: How to market healthy foodsMake the
- Page 19: MythFactMythFactMythFactMythFactMyt
- Page 23 and 24: Storage temperature and timeFrozen
- Page 25 and 26: Where to get more informationNutrit
- Page 27: Useful websitesWA School Canteens A
- Page 30: NOTES30
Food hygiene• Pack foods carefully so as not to damage the packaging.• Do not use swollen cans or damaged food packets as the food inside may be “off”.• Use and store food so that the older products get used first.• Cover foods stored in the refrigerator with plastic wrap or foil to prevent food spillingover.• Do not overfill front-loading refrigeration display cabinets so the cold air can’t get to allfoods.• Check the food looks and smells good before using it – if in doubt, throw it out!• Wash fruit and vegetables carefully before using them, to remove dirt and germs.Cross contamination• Cooked foods and raw foods should be stored separately to make sure that crosscontamination does not occur. Cross contamination occurs when germs, which arenaturally found on raw food, move onto cooked food. It usually happens when:- raw food – especially blood and juice from meats – touches cooked food- preparation areas are not cleaned after preparing raw food and before cooked foods areput in the same area- the same cloths are used for cleaning up after both raw foods and cooked foods.• Careful cleaning helps to prevent germs from spreading by removing food pieces thatcould have germs on them. Some cleaning products can kill germs. Tips to stopcross contamination:- Keep all foods covered when stored – plastic wrap or airtight plasticcontainers.- Use separate areas and separate chopping boards for rawfoods and cooked foods. If you can’t have separate areas,make sure that the bench is washed with hot soapy waterafter preparing raw food (e.g. meat, vegetables) and beforepreparing cooked food.- Use separate cleaning cloths for raw and cooked food preparation areas.- Before cooking, wipe down benches and other equipment with hot soapy water andrinse.- Wear a clean apron or coverall.- After cooking, wash the benches and other equipment in hot soapy water – allow to airdry.- Store saucepans and containers upside down.- Place rubbish in the rubbish bin and empty the bin daily.- Clean the floors and walls regularly.- Have a regular cleaning roster/routine.21
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