Thank you for your willingness to serve and be a part of such a great ministry. Please make sure you read and sign the document.
Burnie City Church
Food Safety Policy
1. Statement
Burnie City Church is committed to the well-being of all people who attend, work at, or access the services of our church. We will abide by food safety laws in federal, Tasmanian, and local council legislation.
2. Policy
By December 2023 it will be mandatory to have a trained Food Safety Officer. We will have multiple officers who will be available for events and for regular inspection of the kitchen and food areas.
Appropriate footwear must be worn, and hair must be covered or tied back to protect food from contamination.
Food Safety Training
Food handlers must have the skills and knowledge to do their job safely. They will complete the free online DoFoodSafely course (recognised in Tasmania) or be trained through in-house training or by reading food safety and hygiene information.
Training records will be held on the Burnie City Church database.
Food Handler Responsibilities
Food handlers are responsible for producing safe and suitable food.
Food handlers MUST:
Not handle food if they are ill, specifically with foodborne illness, and not handle food for 48 hours after symptoms cease; incidents must be reported to the supervisor.
Wash hands when they are a likely source of contamination.
Cover sores or cuts with a Band-Aid and a glove.
Not eat, drink, or smoke in food handling areas.
Not sneeze, cough, spit, or blow their nose over food or food contact surfaces.
Hand Washing
The hand wash basin must always be supplied with warm running water, soap, and single-use towels.
Hands must be washed:
Whenever contamination is likely (e.g., after handling raw eggs).
Before and after wearing gloves and between tasks.
Before commencing or recommencing food handling.
Immediately before working with ready-to-eat food after handling raw food.
After using the toilet.
After smoking, coughing, sneezing, using tissues, eating, or drinking.
After touching hair, scalp, body openings, or money.
Cleaning & Sanitising Food Areas and Surfaces
Cleaning chemicals must be stored away from food and used according to Safety Data Sheets (SDS).
Sanitisers must be used according to manufacturer instructions (correct concentration, contact time, rinsing/air drying if required).
Cleaning equipment (mops, cloths, containers, dishwashers) must be in good condition and properly cleaned.
Damaged food contact surfaces must not be used.
Purchasing & Receiving of Goods
Burnie City Church will not accept donations of potentially hazardous foods from people outside the church community.
All stock must be:
Checked for quality, suitability, and freshness.
Free from damaged packaging or contamination.
Within use-by dates.
Stored at safe temperatures (≤5°C for cold foods, ≥60°C for hot foods, frozen foods hard frozen).
Eggs must be:
Clean, unbroken, stamped, and from a reputable supplier.
Cool to the touch.
Food Preparation, Cooking & Reheating
Preparation:
Areas must be visually checked, cleaned, and sanitised before use.
Keep raw and ready-to-eat foods separate.
Wash fruit, vegetables, and salads eaten raw.
Minimise time food spends between 5°C and 60°C (danger zone).
Food left in the danger zone for more than 4 hours must be discarded.
Cooking:
Internal temperature of food must reach 75°C.
Juices must run clear in mince and sausages.
Fish must not be pink and must flake easily.
Reheating:
Potentially hazardous food must be reheated to 60°C or above within 2 hours.
Leftovers already reheated must not be reheated again.
Cold Food:
Must be refrigerated at ≤5°C.
Must be sealed, labelled, and date-marked.
Frozen Food:
Thaw completely at ≤5°C until required.
Thaw in microwave, under running water, or in refrigerator (never refreeze).
Cook immediately if thawed in microwave.
Use within 24 hours of thawing.
Food Storage
Storage areas must be kept clean.
Food must not be stored on the floor.
Food must be covered or resealed.
Keep raw and cooked foods separate.
Dispose of high-risk leftover foods after 24 hours.
Refrigerators: 1°C–5°C.
Freezers: –15°C or lower, food hard frozen.
Use an external thermometer for accuracy.
Storage of Personal Items
Personal items and chemicals must be stored away from food and food contact surfaces.
Equipment or Service Failure
Refrigerator/Freezer failure:
If food is above 5°C, transfer, cook, or discard.
Freezer food must remain frozen solid.
Power failure
Keep appliances closed.
If power outage >4 hours, use ice or transfer food.
Discard food above 5°C for more than 4 hours.
Water failure:
Assess impact on food preparation and notify staff.
If notified in advance, plan ahead and consider bottled water
Pest Control
All measures must be taken to prevent pests. If pests are detected, notify the Campus Leader, who will decide on action.
3. References & Resources
Australia New Zealand Food Standards Code
Tasmanian Legislation – Food Act 2003, Food Regulations 2012
Free Food Safety Course: DoFoodSafely
Nationally Recognised Courses:
https://www.foodsafety.com.au/courses
https://www.aia.edu.au/
https://www.accessallareastraining.com.au/courses/food-safety-training/tasmania
Public Health Hotline Tasmania – 1800 671 738 | public.health@dhhs.tas.gov.au
Agreement
I have read and understood the Food Safety Policy and agree to abide by the conditions.