Food Hygiene

The MAG food safety program includes a risk management system is used to identify potential hazards that may be reasonably expected to occur in all food handling operations

This system identifies;

where and how food handling hazard can be controlled and controls are monitored
appropriate corrective action for food handling hazards
a food handling system review cycle
records and documents are included in SOPs and Risk management documents

MAG food handling procedures meet the minimum food handling requirements of the Food Safety Practices and General Requirements Standard 3.2.2 - Food Standards Australia New Zealand, as far as possible within the constraints of an outdoor and camping environment

To ensure a high standard is maintained, at least one field staff member is qualified to Level 1 Food Handling (SITXFSA101 Use Hygiene Practices for Food Safety)

Pre-Activity Setup, Safety And Equipment Checks

All food handling areas are setup according to the images in the iMAG Base Camp.
Hand washing soap, hand sanitiser and related equipment is setup
Dishwashing equipment is setup and adequate amounts of potable water is available
Food preparation surfaces are cleaned before and after use.

Pre-Activity Safety Briefing

The Guide articulates relevant aspects of the pre-activity safety briefing from the Personal Hygiene SOP
The Guide articulates the requirements when participants engage in food handling
Food handling gloves are worn at all times when handling food
Staff or Clients who suffering (or suspected of suffering) from an illness do not assist with food handling or preparation.
Wounds on hands are covered with a waterproof occlusive dressing
Cross contamination is avoided by using colour coded chopping boards, separate hand washing facilities (for toilet and food areas) and clean serving/eating utensils
Surfaces used to prepare or handle raw meat products are cleaned before any further use.
Food, when being cooked, should reach a minimum temperature of 65 degrees.

Conduct And Supervise The Activity

The Guide supervises all aspects of food handling and serving
Participants are reminded of food handling procedures as appropriate
The Guide takes necessary action to reduce and/or eliminate food handing hazards
The Guide ensures that any perishable food is not allowed to remain within the Food Temperature Danger Zone (between 5 - 60 degrees C) for longer than necessary

Conclude The Activity And Return Equipment

Food handling equipment and facilities are thoroughly cleaned after use
Antibacterial biodegradable detergent is used for cleaning all Food Handling equipment
Hot soapy water followed by a hot clean rinse with a minimum temperature of 65 degrees C
Where possible Food Handling equipment is allowed to air dry either in a rack or suspended mesh bag
Used washing up water is strained to remove solids before the water is scattered over the ground 100m away from any watercourse.
Food handling equipment is stored dry and free from degrading influences or contamination risks
Damaged or unhygienic equipment is removed from use and reported to the Operations Manua

Food Temperature Guidelines

The food danger zone is between 5 and 60 degrees Celsius. This is the temperature range where bacteria are most active and will multiply rapidly with potentially sickening effects.
Keep perishables, such as unprocessed meat and dairy products below this temperature.
It is important that the temperature remain below 5 degrees from purchase to the time it is cooked or consumed. This is known as “cold chain maintenance”. This means taking coolers to the supermarket and preferably freezing meat before trips.
As a rule of thumb, if the centre of a thin cut of meat is still frozen then the outside should be below 5 degrees and safe to cook.

Food Packaging Guidelines

Appropriately package food to protect it from the elements before cooking or consumption.
In particular, do not transport or store raw meat above other foods. This is to prevent any leakage contaminating other food.
Package meat in a leak proof container and preferably freeze before departure where there is sufficient time for thawing before cooking.
Consider using different coolers for unprocessed meat and vegetables.
Recycle packaging wherever possible. Do not reuse containers without properly cleaning them between uses.

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