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Off side Events information

If your business is participating in local events, festivals or any food event away from your food premises, you need to be vigilant to ensure that the food you provide is safe. The food safety problems that may occur at an event will depend on the Food Handling Activities that you will have at this event.

Hazards

  • Poor storage facilities may cause food to spoil or become contaminated.
  • If equipment is unclean it could contaminate the food at the event and cause a food-borne illness.
  • Untrained staff may unknowingly contaminate food.
  • Waste food may contaminate the food being prepared or served.
  • Lack of temperature control in off site events may result in the growth of bacteria and lead to food-borne illness.

Hazard Control

  • For each event you should determine the Food Handling Activities that will happen at the event.
  • The food handling procedures used at the event should follow the instructions described in the relevant Food Handling Activities.
  • Before the event, check what facilities will be available at the venue or site for food storage, preparation, cooking, etc.
  • If facilities are not available at the site, you will need to make arrangements for appropriate equipment to be available. For example, will you need to have cold storage, cooking equipment, hot holding or cold holding food displays?
  • Before the event, check that all equipment is clean.
  • Review what food will be prepared/served at the event and decide what transport arrangements need to be made to get the food to the venue, particularly for frozen, chilled and hot foods.
  • Check that all food suppliers are included in. In case of a food recall, you need to include any additional food suppliers from whom you purchased food for the event, on.
  • Management should check what staff will be working for your business at this event. Have they all been trained to follow the Food Safety Program and do they have the appropriate skills and knowledge to prepare safe food?
  • You may need to make arrangements to collect waste food and water at the end of the event and also make provisions for the removal of waste during the event.
  • Check what hand washing facilities, cleaning facilities and cleaning materials are available at the event venue.
  • A food business must provide hand washing facilities within the areas where food handlers work and where the hands of food handlers are likely to become a source of contamination. A food business must use potable water for all activities that use water on food premises, unless it can be demonstrated that using non-potable water will not adversely affect the safety of food handled by the food business (for example, non-potable water used to fight fires).
  • Ensure your transport arrangements are adequate to prevent contamination of the food.
  • You may need to make provision for the equipment to be cleaned at the venue or removed from the venue and cleaned before the next day of the event. Alternatively only use disposable items.
  • Nominate an experienced staff member to supervise and keep the off site event records.
  • Temporary premises have specific exemptions from some of the requirements of the FoodSafety Standards.

Corrective actions

  • If equipment does not work appropriately at the event, have it fixed or replaced immediately, particularly if it is used to store or display hot or cold food. Only use equipment if it operates satisfactorily and check the temperatures regularly (e.g. at least daily).
  • Potentially hazardous food that has been kept between 5°C and 60°C for less than two hours (cumulative time) must be refrigerated or used immediately.
  • Potentially hazardous food that has been kept between 5°C and 60°C for longer than two hours but less than four hours (cumulative time) must be used immediately.
  • Potentially hazardous food that has been kept between 5°C and 60°C for longer than four hours (cumulative time) must be thrown out.
  • Dispose of ready-to-eat food that has become contaminated (e.g. by raw food).Note: The time that Potentially Hazardous Food has been kept between 5°C and 60°C should include the time kept between such temperatures in the transport vehicle and prior to transportation.
    

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