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The Importance of Food Safety NSW Training

Taking proper food safety NSW training can prevent contamination, the spread of bacteria, and illness.

If you work in the food service industry in New South Wales, odds are you have frequently heard talk of food safety. Hopefully, you are aware of food safety practices as well. Even if you are familiar with food safety standards, however, you might not fully understand just how important food safety is. Many people think that these practices are in place as extreme but largely unnecessary precautions, but you would be surprised to find out just how easily food can become contaminated and harmful. Food safety NSW standards are in place for a reason, and you understand them a bit better once you find out just how easily food can become unsafe.

Food safety NSW guidelines cover a number of subjects. One of the subject areas you are likely to encounter is the importance of food temperature. If you work in the food service industry and are asked to follow proper refrigeration guidelines, it is for a good reason! As the temperature of food – both raw and cooked, but raw foods are especially susceptible – rise to around room temperature, the amount of bacteria that grows on the food grows exponentially. Room temperature is the ideal breeding condition for many harmful types of bacteria, and leaving food out even for a fairly short period of time can result in a bacteria infestation. Someone who eats food that is high in certain types of bacteria is likely to become very, very ill, and in extreme cases, the illness can even be fatal.

Cross contamination is another important aspect of food safety training, and will likely be included in the food safety NSW standards you must be familiar with to handle food professionally in the NSW region. Cross contamination can be defined as the transferring of bacteria, food particles, or other potential contaminants from one item to another. In the context of food handling and food safety NSW practices, cross contamination could take place between foot items, utensils and prep tools, food containers, food prep surfaces, and even human hands. Cross contamination takes place when prep surfaces and utensils are not properly cleaned, when food is left out instead of being stored properly, when raw food items come into contact with each other, and when food handling staff does not wash their hands properly. There are very clear guidelines that exist for properly cleaning, handling, and storage. These guidelines aren’t just there to make the kitchen look nice! They are in place to stop the spread of very harmful bacteria.

Before you pass off your food safety NSW training as simply a set of uptight, arbitrary rules and formalities, consider the logic and practicality behind the food safety standards. The spread of bacteria can have very harmful effects on human health, and your food safety training will help you to prevent that bacterium from spreading. Food safety procedures might seem complicated at first, but they ultimately come down to proper cleaning, storage, preparation, and temperature control. If that’s all it takes to keep food safe and people healthy, they are steps well worth taking!