How to Ensure Food Safety at a Sausage Sizzle

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How to Ensure Food Safety at a Sausage Sizzle

How to Ensure Food

Safety at a Sausage Sizzle

• To be used in conjunction with the

Events Food Safety Program Template

HOW TO SET UP FOR A SAUSAGE SIZZLE

Section C – Personal Hygiene

and Hand Washing

Section E – Preparing Food

Food handlers must

use soap and warm

water to wash their

hands.

• Single use paper towel

to be used to dry

hands.

Section H – Food Storage

Section J – Temperature, Time and Contamination

Section L – Temperature Checking

Section L (continued) – Using Digital Temperature Probes

Sausages & hamburgers must

be stored below 5 o C.

• This means that meat must be

kept in an esky with enough ice

to maintain this temperature.

Ensure that the thermometer is

sterilised before it comes into

contact with food.

• Use alcohol swabs or boiling

water to sterilise probe.


WHAT TO DO DURING THE SAUSAGE SIZZLE

Section F – Cooking and Heating

Section J – Temperature, Time and Contamination

Section L – Temperature Checking

Section L (continued) – Using Digital Temperature Probes

Section I – Displaying and Serving

• When cooking, make

sure that raw food does

not come into contact

with cooked food.

• Meat must be cooked

to 75 o C.

• Different utensils and

plates must be used when

handling raw meat and

cooked meat.

Food handlers must wash

their hands in between

handling raw and cooked

meat.

• Tongs or disposable

gloves must be used

when handling cooked

meat and ready to eat

food, such as bread.

• Disposable gloves must

be changed often or

immediately if they tear

or if the food handler

changes tasks.

I:\BUSINESS MANAGEMENT PLAN\Services Working Lists\Events Festiv oups Working Files\Temporary Food Permits\Admin\SausageSizzle\Sausage Siz

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