Gymsports Management Pty Ltd Anke Moncur Current Version 2 Approved Oct 2011 Review March 2012

HS.S.5 Food Handling Policy & Procedure

Date of issue: March 2010
Date for planned review (1 year): March 2012

PURPOSE &
APPLICATION

The purpose of this policy is to outline our commitment to
ensuring and maintaining safe food handling in
accordance with the Food Act 2003.
POLICY STATEMENT We are committed to following all legal
requirements when we prepare and sell food.
GOAL OF THIS POLICY

To ensure all food handled and sold through
Kingborough Sports Centre Gymnastics is safely
prepared and all areas of the kitchen are safe for
use in accordance with the Food Act 2003.
SPECIFIC
OBJECTIVES OF THIS
POLICY

To inform our customers that our procedures are
safe and regularly enforced.
To establish policies and procedures for handling
food so all staff are aware of the requirements.
DEFINITIONS

Safe food handling: Any aspect of the
operations in the preparation, transport, storage,
packaging, wrapping, exposure for sale, service,
or delivery of food.
Food: (a) any substance or thing of a kind used,
or represented as being for use, for human
consumption (whether it is live, raw, prepared or
partly prepared); or
(b) any substance or thing of a kind used, or
represented as being for use, as an ingredient or
additive in a substance or thing.
(c) any substance used in preparing a substance
or thing. (other than a substance used in
preparing a living thing) if it comes into direct
contact with the substance or thing referred to in
that paragraph, such as a processing aid; or
(d) chewing gum or an ingredient or additive in
chewing gum, or any substance used in preparing
chewing gum; or
(e) any other substance or thing declared to be
food under a declaration in force under section 3B
of the Australia New Zealand Food Authority Act
1991 of the Commonwealth and prescribed by the
regulations for the purposes of this paragraph
RESPONSIBILITIES

Supervisor Rob Riddell is the supervisor. If
anyone has any questions or queries with the
policy or procedure they are to speak to the
supervisor.


Gymsports Management Pty Ltd Anke Moncur Current Version 2 Approved Oct 2011 Review March 2012

Food handlers comply with all food procedures
listed below to ensure no spread or creation of
bacteria and disease.

Gymsports Management Pty Ltd Anke Moncur Current Version 2 Approved Oct 2011 Review March 2012

PROCEDURES &
GUIDELINES







1. Correctly washing
and sanitising










2. Hand washing
















3. Cleaning tasks










All members to be advised of our Food Policy and
Procedure through information contained in our
Operations.

Note: The food handling in our area will be done with pre
cooked foods. On the occasion we are handling raw meat
safe food handling techniques need to be followed, as the
risks inherent in the product are high.

1. Washing and sanitising
Bacteria and disease can be spread in a multitude of
ways. To ensure cross contamination and spread of
germs is minimal, these steps that must be taken to
minimise issue.
All benches must be cleansed and then sprayed
or wiped with a food grade sanitizer.
All utensils must be washed in hot water with
detergent and allowed to drip dry.
Anything dropped on the floor must be washed or
discarded immediately.

2. Hand washing
Touching foods and then touching other objects can be
the most effective way to spread germs and bacteria. To
avoid this there are some simple rules that must be
followed.
Always wash hands before food prep or putting
gloves on.
Wash hands after using the toilet
Wash hands after fixing your hair touching your
face or blowing your nose.
Wash hands after picking up a foreign object.
Wash hands at least every two hours.
Use specific hand washing sink.
After washing hands with soap apply an
antibacterial wipe e.g. debug

3. Cleaning tasks
To maintain a safe and healthy kitchen there are various
tasks that must be completed. These tasks must be
completed every week on their assigned days and then
signed off on.
These tasks include
Floors mopped
Fridge wiped out
Coffee machine cleaned
Microwave wiped
Pie warmer wiped out

Gymsports Management Pty Ltd Anke Moncur Current Version 2 Approved Oct 2011 Review March 2012














4. Illness









5. Hygiene








6. Animals and pests
















Sandwich toaster wiped out
Walls/ cupboards wiped
Shelves wiped
Milk jugs sanitized
Windows sills wiped
Coffee grinder wiped
From Monday to Friday these tasks will be overseen and
delegated by reception staff. On Saturday the team
leader or appointed staff must ensure all tasks are done.
On Sunday if there is a competition or event the host
must be responsible for the checklist.

4. Illness
If a food handler has an illness or disease they must:
Immediately report it to his/ her supervisor.
Not engage in handling food
If continuing work on the food premises they must
take all reasonable measure to avoid
contaminating any food. Or food handling
equipment

5. Hygiene
Before a food handler begins work they must:
Remove all piercings and jewellery
Cover any exposed wound with a water proof
dressing
Never smoke or take medication in the food
preparation area
.

6. Animals and pests
Animals and pests can spread a variety of bacteria and
disease. To avoid contamination by animals and pests
we must:
Seal off the food prep area when food prep is
underway.
Keep all food products in seal bags or containers
with lids
Keep things in the cupboards or fridge not lying
exposed on the bench
Take all practical measures to ensure animals
and pests are kept out of the food prep area.
Not permit an assistance animal in the food
preparation area while food preparation is
underway



Gymsports Management Pty Ltd Anke Moncur Current Version 2 Approved Oct 2011 Review March 2012

7. Deliveries






8. Raw foods
















9. Policy Breaches and
Consequences
Link:
Counselling Policy and
Procedure & Discipline
Policy and Procedure
7. Deliveries
All food that has the purpose to be sold must be
from a registered food business.
If frozen food is delivered then it must be frozen
upon delivery. If it is not then it can be declined.

8. Raw foods
When handling raw meats e.g. chicken, fish, beef and
egg products. There are a few key things that must be
remembered.
Always wear gloves if directly touching raw foods.
Never touch one meat type then touch another
meat type, change gloves in between.
Never handle meat or eggs then touch another
food source.
When cooking meat always test the product, to
test all you need to do is cut it open and check it
looks cooked. So no red raw parts in it.
Then discard the first product cooked.
The main thing with raw meat handling is, if it is not
right dont serve it.

9. Policy Breaches and Consequences

Sale of unsafe food
A person must not sell food that the person knows is
unsafe.
Penalty:
In the case of
an individual, a fine not exceeding 1 000 penalty
units or imprisonment for a term not exceeding 2
years, or both;
a body corporate, a fine not exceeding 5 000
penalty units.
A person must not sell food that the person ought
reasonably to know is unsafe.
Penalty:
In the case of
an individual, a fine not exceeding 750 penalty
units;
a body corporate, a fine not exceeding 3 750
penalty units.

Gymsports Management Pty Ltd Anke Moncur Current Version 2 Approved Oct 2011 Review March 2012

REFERENCES &
CONTACT

Relevant legislation, regulations or
standards
Food Act 2003
http://www.thelaw.tas.gov.au/index.w3p
http://www.foodstandards.gov.au

REVIEW OF POLICY

The Club Development Officer will review with
policy no later than 12 months from the date of
implementation and yearly thereafter
All relevant parties including all members will be
informed of any changes in writing

Confidentiality Clause:
This policy and procedure and all information collected and disclosed in relation to the
same, will be administered in line with our Privacy Policy (Ref: SD.A.R.1 Privacy Policy
and Procedure).

Current Status:

Version Number 2
Approving Authority Anke Moncur
Approval Date 6
th
Oct 2011

Policy Acknowledgment:

Signing this form acknowledges that the undersigned have understood and agree
with the new/changed policy and implementation.

Employee name/signature:
Tick Team Leader Area Date
Mars Moncur Manager, ED, GFA 06/10/11
Bond Larkin Assistant Manager, TRP 07/10/2011
LEAVE Katie Swift Finance
LEAVE Nicole Sorrentino CHR
Rob Riddell Cafe & Maintenance
Karen Swift EL
Kodee Voss MG
Ana McGoldrick Gym Ability
Mardi Eaton RG
Alison Morgan GP 06/10/11





Gymsports Management Pty Ltd Anke Moncur Current Version 2 Approved Oct 2011 Review March 2012

Document History:

Version Approving
Authority
Approval
Date
Document LINK
2 Anke Moncur 15
th
Dec
2010
Current
1 Anke Moncur March 2010 Food Handling Policy and Procedure V1