Food safety legislation
Summary
TLDRThis video from Harper Tech Academy delves into food safety legislation's impact on the hospitality industry, focusing on the food production cycle and its relation to regulations. It introduces Food Standards Australia New Zealand, discusses the Food Act 2003, and the Food Regulations 2015 of New South Wales, highlighting their roles in ensuring food safety, compliance, and hygiene standards in commercial kitchens across Australia and New Zealand.
Takeaways
- 📚 The video is part of a series on legislation, specifically focusing on food safety legislation and its impact on the hospitality industry.
- 🔍 The script builds upon previous content, emphasizing the importance of understanding food safety legislation for those working in commercial kitchens.
- 🔗 The food production cycle is discussed in relation to legislation, covering everything from purchasing to transportation, refrigeration, storage, preparation, cooking, and serving.
- 🛡️ Food safety legislation aims to protect customers, employees, and employers in hospitality establishments in New South Wales, Australia.
- 🏛️ Food Standards Australia New Zealand (FSANZ) is a federal legislation that sets policies for food labeling, additives, composition, food handler requirements, and primary production standards.
- 📜 The Food Act 2003, specific to New South Wales, enforces laws and regulates food safety and production, empowering local councils to inspect premises and audit food safety requirements.
- 👨⚕️ The Act outlines the responsibilities of environmental health officers who enforce hygiene laws within restaurants and other hospitality establishments.
- 📑 The Food Regulations 2015 complement the Food Act 2003, providing detailed rules for food transportation, storage, packaging, labeling, and reducing cross-contamination.
- 📐 The script highlights the importance of understanding the standards for environmental hygiene required in restaurants and other food service establishments.
- 📚 The video encourages viewers to refer to the provided document for more detailed information on food safety legislation and the role of environmental health officers.
- 👋 The video concludes with an invitation to continue learning in future videos at the Harper Tech Academy.
Q & A
What is the main focus of the video script provided?
-The main focus of the video script is to discuss food safety legislation and its impact on the hospitality industry, particularly in New South Wales, Australia.
Why is it important for those working in a commercial kitchen to understand the food production cycle?
-It is important because understanding the food production cycle helps ensure food safety from purchasing to delivery, including proper storage, preparation, and cooking practices to prevent foodborne illnesses.
What role does Food Standards Australia New Zealand play in food safety?
-Food Standards Australia New Zealand is an independent statutory agency that sets policies for food labeling, additives, composition, food handler requirements, temperature and hygiene standards, and primary production standards for processing agricultural goods.
What is the significance of the Food Act 2003 in New South Wales?
-The Food Act 2003 enforces laws and regulates food safety and food production in New South Wales, giving local councils the power to inspect food premises and audit food safety requirements.
What aspects of food safety are covered by the Food Regulations 2015 in New South Wales?
-The Food Regulations 2015 cover aspects such as food transportation, refrigeration requirements, crockery standards, packaging and labeling, and storage practices to minimize cross-contamination.
How does the Food Act 2003 ensure that food sold is safe for human consumption?
-The Food Act 2003 ensures food safety by setting minimum standards for establishments and food handlers, requiring training and compliance with environmental hygiene standards.
What is the purpose of the environmental health officers mentioned in the script?
-Environmental health officers are responsible for enforcing hygiene laws and ensuring food safety within restaurants and other hospitality establishments.
Why is it necessary to have different food safety legislation across various states and territories in Australia?
-Different states and territories may have specific needs and conditions that require tailored legislation to ensure food safety standards are met and adapted to local circumstances.
What does the term 'cross-contamination' refer to in the context of food safety?
-Cross-contamination refers to the unintentional transfer of harmful substances or pathogens from one food product to another, which can occur during food handling, preparation, or storage.
How does the script suggest one should approach learning about food safety legislation?
-The script suggests that learning about food safety legislation should be a step-by-step process, starting with understanding the basics, then moving on to specific acts and regulations, and finally focusing on practical application in the hospitality industry.
What is the intended audience for the video script?
-The intended audience for the video script is likely individuals working in or studying the hospitality industry, particularly those involved in food handling and preparation.
Outlines
🍽️ Food Safety Legislation in Hospitality
This paragraph introduces the second mix in the legislation series, focusing on food safety legislation and its impact on the hospitality industry. It emphasizes the importance of understanding the food production cycle in relation to legislation, including purchasing, transportation, refrigeration, and delivery. The speaker highlights the role of Food Standards Australia New Zealand in setting policy for food labeling, additives, composition, food handler requirements, and primary production standards. The Food Act 2003 and the Food Regulations 2015 are also mentioned, outlining their purpose in enforcing food safety laws and regulating food production in New South Wales, including the responsibilities of local councils and environmental health officers.
📚 Regulations and Standards for Food Handling
This paragraph delves deeper into the specifics of food safety regulations, focusing on the Food Standards Australia New Zealand, the Food Act 2003, and the Food Regulations 2015. It discusses the importance of labeling, food composition, and packaging standards. The Food Act 2003 is highlighted for its role in enforcing food safety laws and regulating food production in New South Wales, with a focus on the responsibilities of food handlers and the standards of environmental hygiene. The Food Regulations 2015 are noted for their detailed rules on food transportation, cold storage requirements, crockery standards, food packaging and labeling, and measures to reduce cross-contamination. The paragraph concludes by urging viewers to consult the provided document for more detailed information on these regulations.
Mindmap
Keywords
💡Food Safety Legislation
💡Food Production Cycle
💡Food Standards Australia New Zealand (FSANZ)
💡Food Act 2003
💡Food Regulations 2015
💡Commercial Kitchen
💡Environmental Health Officer
💡Cross Contamination
💡Food Handler
💡Hygiene
💡Relevant Legislation
Highlights
Introduction to the second mix in the legislation series focusing on food safety legislation and its impact on the hospitality industry.
Emphasis on the importance of understanding food safety legislation for those working in commercial kitchens.
Discussion on how the food production cycle relates to legislation, from purchasing to delivery.
Introduction to Food Standards Australia New Zealand, an independent statutory agency overseeing food policy.
Explanation of the Food Standards code, covering labeling, food additives, composition, food handler requirements, and primary production standards.
Highlighting the role of the Food Act 2003 in enforcing laws and regulating food safety in New South Wales.
Description of the local council's power to inspect food premises and audit food safety requirements under the Food Act.
Emphasizing the requirement for food to be safe for human consumption and the compliance of establishments and food handlers with minimum standards.
Discussion on the standards of environmental hygiene required in restaurants and the roles of environmental health officers.
Introduction to the Food Regulations 2015, complementing the Food Act 2003 with specific rules for food transportation, storage, and handling.
Detailing the regulations on food transportation in trucks, including refrigeration and cold storage requirements.
Explaining the standards for crockery use in restaurants and the importance of proper food packaging and labeling.
Highlighting the regulations on food storage, including how to reduce cross-contamination in restaurants.
Discussion on the role of environmental health officers in enforcing hygiene laws and food safety in hospitality establishments.
Summary of the three types of legislation discussed: Food Standards Australia New Zealand, Food Act 2003, and Food Regulations 2015.
Encouragement to review the provided document for more detailed information on environmental health officer responsibilities.
Closing remarks and a teaser for the next session at the Harper Tech Academy.
Transcripts
[Music]
welcome to the Harper Tech Academy this
is the second mix in the legislation
series if you haven't seen the ACT
regulation and codes of practice mix
please go back and watch that first
because this builds so we're going to
actually look at food safety legislation
and how it actually impacts the
hospitality industry I hope you enjoy
what you're going to learn today is very
very important so we're actually going
to look at food safety legislation first
of all we're going to discuss how the
food production cycle relates to the
legislation we're then going to have a
look at Food Standards Australia in New
Zealand followed by the food act 2003
and the food regulations 2015 so that
you have an understanding of how they
all work let's get going everyone that
works in a commercial kitchen must
understand the food production cycle so
we're actually looking at it from
purchasing through to the transportation
and the refrigeration making sure
everything is safe through to the
delivery where we actually check the
food then how do we store it in correct
storage is so important then when we're
preparing how long we leave meat out and
cross contamination and a whole range of
other things that we look at then how
hot do we cook it for how long can we
hold it for and then finally serving to
the customer so the food safety
legislation is here to protect the
customer the employees and the employer
of any hospitality establishment in New
South Wales in each state and territory
of Australia there are a certain
legislation that's administered to
actually regulate the hospitality
industry the one that is across the
whole of Australia in New Zealand is the
Food Standards Australia New Zealand
code it's base
an independent statutory agency and they
look at policy to maintain the labeling
and canning and storage of food so the
Food Standards code looks at general
labeling the substances that are added
to the food
it also looks at the composition of what
you can have and food what you can't
it also looks at food handler
requirements temperature and hygiene and
it also looks at the primary production
standards for processing of agricultural
Goods like meats and vegetables and how
they're packaged so we've looked at the
first federal legislation which is a
Food Standards Australia in New Zealand
so in essence it's actually looking at
labeling what you can put in food how
it's packaged the next act we're going
to look as Food Act 2003 now you'll
notice that it actually has in brackets
New South Wales so each state and
territory of Australia have legislation
which ties back to the federal so the
food act actually enforces laws and
regulates food safety and food
production in New South Wales it gives
the power to the local council to
inspect food premises and audits food
safety requirements so the key parts of
this legislation you're looking at food
must be sold must be safe for human
consumption the establishment and food
handlers must comply with minimum
standards and they look at training to
make sure that this is what you have to
be able to do before you're allowed to
go into the kitchen it looks at the
standards of environmental hygiene
that's actually required in a restaurant
it in this act it also states the roles
and responsibilities for an
environmental health officers who then
enforce these hygiene laws
food safety within restaurants and all
kinds of different hospitality
establishments if you remember the last
video we looked at the act being the law
passed in Parliament and a regulation is
the rules of conduct so in New South
Wales we have the food regulations 2015
this is the latest one in your textbook
that will show 2011 and basically this
is here to complement the food Act 2003
it looks at how food is actually
transported in trucks looking at the
refrigeration and those requirements for
cold storage
it also looks at the standard of
crockery that you can use in a
restaurant
it also looks at how you must package
and label correctly food where it goes
in the core room and trying to reduce
cross contamination in the restaurant it
also regulates how you must store food
and for how long
I think you'd agree there was a lot in
that mix we looked at three different
types of legislation first one was the
Food Standards Australia in New Zealand
and in essence that's looking at label
and composition of food and how its
packaged then we looked at the food Act
2003 which actually has all of the rules
and regulations for food handlers and
then finally the food regulations 2015
New South Wales which looks at the
transportation the specifications for
cold storage
it also looks at crockery and a whole
range of other things make sure you look
at that document that was sitting in
there because that has a lot more
information including what an
environmental health officer actually
does thanks for watching and I'll see
you next time at the Harper Tech Academy
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