Food safety legislation

Summary

This 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

00:00

🍽️ 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.

05:04

📚 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.

Keywords

💡Food Safety Legislation

Food Safety Legislation refers to the set of laws and regulations that govern the production, handling, and sale of food to ensure it is safe for consumption. In the video's context, this term is central to understanding how the hospitality industry must comply with these laws to protect customers, employees, and employers. The script discusses how food safety legislation impacts various stages of the food production cycle, from purchasing to serving.

💡Food Production Cycle

The Food Production Cycle encompasses all the stages involved in bringing food from its source to the consumer. The video script uses this term to highlight the importance of safety at each step, including purchasing, transportation, refrigeration, storage, preparation, cooking, and serving. It is a critical concept in the video as it underpins the need for comprehensive food safety legislation.

💡Food Standards Australia New Zealand (FSANZ)

Food Standards Australia New Zealand is an independent statutory agency responsible for developing and maintaining food standards in Australia and New Zealand. The script explains that FSANZ focuses on policy related to food labeling, additives, composition, food handler requirements, and primary production standards. It is a key player in the federal legislation that affects the entire food industry across both countries.

💡Food Act 2003

The Food Act 2003, specific to New South Wales as indicated in the script, is a state-level legislation that enforces food safety and regulates food production. It empowers local councils to inspect food premises and audit food safety requirements. The Act is integral to the video's theme as it outlines the legal framework that food businesses must adhere to, including the safety of food for human consumption and compliance with minimum standards.

💡Food Regulations 2015

The Food Regulations 2015, as mentioned in the script, complement the Food Act 2003 by providing detailed rules for food transportation, storage, packaging, labeling, and other operational aspects in New South Wales. These regulations are crucial for ensuring that food businesses follow specific safety standards, thus preventing foodborne illnesses and maintaining public health.

💡Commercial Kitchen

A Commercial Kitchen is a professional kitchen setup in restaurants, hotels, or other food service establishments. The script emphasizes that everyone working in a commercial kitchen must understand food safety legislation, as it is where food is prepared and cooked for customers. Compliance with these laws is essential to ensure the safety and quality of the food served.

💡Environmental Health Officer

An Environmental Health Officer, as referenced in the script, is a professional responsible for enforcing hygiene laws and regulations within food establishments. They play a critical role in ensuring that food safety standards are met, conducting inspections, and audits to maintain a safe food environment for consumers.

💡Cross Contamination

Cross Contamination is the transfer of harmful substances or pathogens from one food to another, which can occur during food preparation or storage. The script discusses the importance of preventing cross contamination in a commercial kitchen to avoid foodborne illnesses. It is a significant concept in the video as it relates to the safe handling of food.

💡Food Handler

A Food Handler is an individual involved in the preparation, cooking, or serving of food. The script mentions that food handlers must comply with minimum standards and undergo training to ensure they can work safely in a kitchen. The term is central to the video's message about the importance of trained personnel in maintaining food safety.

💡Hygiene

Hygiene in the context of the video refers to the cleanliness and sanitary practices required in food preparation and handling. It is a fundamental aspect of food safety legislation, as the script explains, to prevent contamination and ensure food safety. The term is used to describe the standards that must be met in both the preparation and serving of food.

💡Relevant Legislation

Relevant Legislation in the script refers to the specific laws and regulations that apply to the food industry, ensuring food safety and quality. The video discusses different levels of legislation, from federal standards set by FSANZ to state-specific acts and regulations like the Food Act 2003 and Food Regulations 2015 in New South Wales, illustrating the layered approach to food safety governance.

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