What do you need to know?
• Harmful bugs from food and allergens can be spread by contaminated food, dirt, hands, clothes and surfaces.
A dirty or badly-organised preparation space allows bugs to grow and spread quickly and easily.
• There are rules in the Australia New Zealand Food Standards Code (the Code) about the types of food additives (e.g. preservatives) you can add to some
foods. Food service businesses are unlikely to need to know about these rules. If you use food additives,
check the Code or ask your verifier for more information.
• There are composition rules in the Code that only apply to some foods you may make (e.g. sausages, meat pies etc.). Check the Code or ask your verifier for
more information.
What do you need to do?
• Design your workflow so you can safely move around your area (e.g. so you don’t carry raw chicken across areas where cooked/ready-to-eat food is being handled).
• Clean and sanitise your work areas as you go.
• Check additive requirements in the Code if you use food additives (e.g. preservatives) to make your foods.
• Check composition requirements in the Code are met (if applicable).
What do you need to show?
• Show or explain to your verifier how you work in your kitchen including:
◦◦ how you clean as you go,
◦◦ how your food preparation area flows to stop bugs from growing and spreading,
◦◦ your recipes to show how you meet additive and composition rules if they apply to you.
