A few things that you'll need to know
Food Safety
The safety of our patrons is of the upmost importance. We must therefore ensure we follow food safety standards at home, while preparing food for our patrons, and also whilst handling food at our services. Please ensure you understand and comply with the following guidelines.
Discuss any queries you may have with your Area Coordinator.
General
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Ensure food is thoroughly cooked
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Defrosting – Always defrost meats in the fridge
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Consider your travel time when making menu choices, and how well you’ll be able to keep food hot/cold
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Ensure food preparation surfaces and utensils are clean and dry prior to contact with food.
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Prevent cross-contamination between cooked and raw food (ie: separate utensils) - in the fridge store cooked foods above raw foods.
Hygiene
Hand washing is one of the most important actions you can take to prevent foodborne illness. Hands should be washed (with hot soapy water) and thoroughly dried prior to food handling and whenever they are likely to be a source of contamination (ie: after using the toilet, smoking, coughing, sneezing, eating, touching hair, scalp etc).
Gloves
Whilst not mandated by The Food Standards Code, One Meal requires all volunteers involved with the serving of food at our services to wear gloves. Gloves should be replaced whenever they are likely to be a source of contamination (refer hand washing for sources of contamination).
4-hour/2-hour rule
Studies have been done that show food can be safely held out of temperature control for short periods of time without significantly increasing the risk of food poisoning. The time for which food can be safely held between 5°C and 60°C is commonly referred to as the ‘4-hour/2-hour rule’ and is applied as follows:

‘Use immediately’ means that the food must be provided to patrons within that 2-hour period, or else cooked or processed to reduce or eliminate any pathogenic bacteria present in the food.
Take Away Food
Consideration should be given to the safety of any food provided to patrons to take away. The food must comply with the 4Hr / 2Hr rule when served.
Food Safety - It's in Your Hands