Food Handler
Induction Program

All food businesses in Australia must comply with the Australia New Zealand Food Standards Code, enforced by Food Standards Australia New Zealand (FSANZ).

Personal hygiene is your first line of defence against food contamination. Poor hygiene is the leading cause of foodborne illness outbreaks in food production settings.

When to Wash Your Hands

• Before starting work and handling any food
• After using the toilet — always, no exceptions
• After sneezing, coughing, or blowing your nose
• After handling raw meat, poultry, eggs, or unwashed produce
• After touching bins, waste, or cleaning chemicals
• After using your mobile phone
• After eating, drinking, or smoking in designated areas
• After handling equipment, packaging, or non-food materials

How to Wash Hands Correctly (20 seconds)

1. Wet your hands

   Use warm running water.

2. Apply soap

   Use liquid soap — bar soaps can harbour bacteria.

3. Lather for at least 20 seconds

   Scrub palms, backs of hands, between fingers, under nails, and wrists.

4. Rinse thoroughly

   Rinse all soap away under running water.

5. Dry completely

   Use single-use paper towels. Wet hands spread bacteria faster.

Temperature is one of the most powerful tools for controlling bacterial growth. Bacteria multiply rapidly at certain temperatures — this is called the Temperature Danger Zone.

Key Temperature Requirements (Standard 3.2.2)

• Cold potentially hazardous food: store at 5°C or below
• Hot potentially hazardous food: hold at 60°C or above
• Food in the danger zone for more than 4 hours total must be discarded
• Food in the danger zone between 2–4 hours must be used immediately and not returned to storage
• Cooling cooked food: from 60°C to 21°C in 2 hours, then to 5°C within a further 4 hours
• Probe thermometers must be calibrated and sanitised before each use

Potentially Hazardous Foods (require strict temperature control)

• Raw and cooked meat, poultry, and seafood
• Dairy products: milk, cream, soft cheeses
• Eggs and egg products
• Cooked rice, pasta, and grains
• Cut fruits and vegetables
• Sprouts and seeds
• Processed foods with pasteurised ingredients

Cross-contamination occurs when harmful bacteria or allergens are unintentionally transferred from one surface, food, or person to another. It is a major cause of food recalls and foodborne illness.

Three Types of Cross-Contamination

Prevention Measures

1. Colour-coded equipment

   Use dedicated chopping boards, knives, and utensils for different food types (raw vs. cooked, meat vs. bakery). Never mix them.

2. Store raw below cooked

   In refrigerators, always store raw meat below ready-to-eat and cooked foods to prevent drip contamination.

3. Clean and sanitise between tasks

   Sanitise all surfaces, equipment, and utensils between different food types and tasks — not just at end of shift.

4. Separate production zones

   Follow your site's designated flow paths. Raw and cooked/ready-to-eat products must be processed in clearly separated areas.

5. Pest control

   Report any signs of pests (droppings, gnaw marks) to your supervisor immediately. Do not attempt to handle pest issues yourself.

Allergen cross-contact is a life-threatening risk. Australia's food recall list is dominated by undeclared allergens — many caused by production errors. You have a legal and moral duty to manage allergens correctly.

The 14 Major Allergens Regulated in Australia (FSANZ)

Your Allergen Responsibilities

• Know which allergens are present in the products you work with
• Read ingredient lists carefully — never assume a product is allergen-free
• Clean and sanitise equipment thoroughly when switching between allergen-containing and allergen-free runs
• Never substitute ingredients without supervisor approval — even minor swaps can introduce undeclared allergens
• Ensure correct labelling — packaging must match product contents exactly
• Report any suspected allergen mixing immediately to your line supervisor

Cleaning removes dirt and food residue. Sanitising kills bacteria. Both steps are required — sanitising a dirty surface is ineffective. Together they form the foundation of your site's hygiene program.

Cleaning vs. Sanitising — The Difference Matters

The 6-Step Clean-in-Place Process

1. Pre-rinse

   Flush away loose food debris with water before applying any chemicals.

2. Apply detergent

   Use the correct concentration. Follow your site's Chemical Safety Data Sheet (SDS/MSDS).

3. Scrub

   Mechanically remove all residues from all surfaces, including seams and joints.

4. Rinse

   Remove all detergent residue with clean water — chemical residue can inhibit sanitisers.

5. Sanitise

   Apply an approved sanitiser at the correct concentration and contact time.

6. Air dry

   Allow surfaces to air dry. Do not wipe with cloths — this can recontaminate.

Record Keeping — Legal Requirement (Standard 3.2.2A)

Your site must maintain records as part of its Food Safety Management System. These records must be available for inspection by your local council's environmental health officer.

• Temperature logs for refrigerators, freezers, and hot-holding equipment
• Cleaning and sanitising schedules and sign-off sheets
• Pest control inspection records
• Supplier and delivery records (including temperature on receipt)
• Food handler training records (including this induction)
• Corrective action records — what went wrong and what was done
• Allergen control records (production changeover sign-offs)