CBCC WH&S Policy & Procedures - Coolum Beach Christian College
CBCC WH&S Policy & Procedures - Coolum Beach Christian College
CBCC WH&S Policy & Procedures - Coolum Beach Christian College
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<strong>Policy</strong> Statement:<br />
<strong>Coolum</strong> <strong>Beach</strong> <strong>Christian</strong> <strong>College</strong> accepts it has a legal and moral obligation to ensure<br />
that risks of injury and work related illness to staff are minimised.<br />
To fulfil this obligation it is committed to providing the systems of work and the<br />
environment necessary to minimise the potential risk to health from food borne illness<br />
and diseases. All staff will be provided with the information and education in correct<br />
food hygiene and handling.<br />
Food Contamination:<br />
Food can be contaminated by:<br />
Germs: (Micro organisms, for example, bacteria)<br />
The three most common food poisoning bacteria are Staphylococcus aureas,<br />
Salmonella and Clostridium perfringens.<br />
Chemicals: (in soil, from spraying of pesticides)<br />
Foreign Objects: (hair, band-aids, glass etc.)<br />
Where do the food contaminants come from?<br />
Sources of food contaminants include:<br />
Humans (especially from the bodies of food handlers)<br />
Animals<br />
Insects<br />
Vermin<br />
Polluted water<br />
Soil<br />
Dirty utensils and equipment<br />
The food itself could be the source of contamination (e.g. raw meats)<br />
- 36 -T:\SAFE <strong>CBCC</strong>\SAFE\S.A.F.E.Risk Management Prog\<strong>CBCC</strong> WH&S <strong>Policy</strong> & <strong>Procedures</strong><br />
Manual.doc
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