Safe Food Practice
Food Safety
Mandatory |All Team Members
SFP M
HAZARDS
PRESENT
DESCRIPTION BEFORE YOU START
As a food Safety retailer, food safety must be a priority. • Being clean and tidy applies to both you and the store
Effective Food Safety controls will help mitigate the risk of • ALWAYS follow the Jewellery, Hat/Hair Net, Protective
Coles selling unsafe food. Good Food Safety practices Clothing and Food Hygiene Policies
means: • ALWAYS Keep Jewellery and personal belongings away
• To deliver safe and stunning fresh food to our from food displays and food preparation areas - lock
customers them away or store them in a jewellery pouch
• Hygiene standards and practices ensure you do not • ALWAYS wash your hands before starting work, after
contaminate food going to the toilet, before entering a fresh food
• Keeping stores clean and hygienic is the highest department, after taking out rubbish, after eating,
priority to safe and stunning food drinking, smoking, blowing your nose, coughing,
• To comply with the requirements of the Food Safety handling cleaning chemicals and handling money
Standards and laws • If you are suffering from or have symptoms of food
poisoning, such as vomiting or diarrhea, notify your Store
WHAT COULD GO WRONG?
Manager immediately
Poor food safety controls can cause illness and result in
damage to our corporate brand. NEVER dry your hands on your apron
Food can be unsafe to sell and contaminated by: NEVER work with food if you have been ill until
• Chemical
your doctor tells you it is safe to return to work
• Physical
• Allergens
• Bacterial
Clean and Tidy:
• Minimize contamination of fresh food
• ALWAYS use only approved Jasol cleaning chemicals listed on your Jasol product
application chart
• Use Jasol cleaning chemicals through the dispensing system.
• Only use your own departments colour coded cleaning equipment
• ALWAYS use a different cleaning cloth whilst cleaning between raw and cooked
preparation areas
• ALWAYS start each day with fresh cleaning cloths, dispose of dirty cleaning cloths
and hang clean cloths to air dry.
• Follow your Department Cleaning Cards and ‘Clean as you go’ schedule in your
department planner, to keep your department spotlessly clean
NEVER use non approved chemicals
NEVER use Jasol products directly out of the bottle
NEVER take cleaning equipment out of the department to use in another
department
Product Complaints:
• Australian Competition and Consumer Commission (ACCC) legislation requires
retailers and suppliers to report within 2 days of notification, incidents relating to a
consumer good that has caused a serious injury, illness or death to a consumer.
Penalties may apply for each breach of the legislation
• Coles has a legal obligation to report serious customer complaints where a
customer alleges a serious illness or injury. If a customer states that they have sought
medical attention, then the complaint is deemed to fall into this category
• All serious illness and safety issues are to be submitted by stores via the online
Product Complaint Form IMMEDIATELY upon receiving the complaint, to ensure
Customer Care can meet the ACCC 48hr deadline
1 Previous Version: May 2018 Mandatory
of 2 Current Version: #7 August 2020 All MUST complete
Ref: SWPs 2020
Food Safety SFP
Preparing Food for Team Events:
• When preparing food for work events such as a morning tea in non-fresh prep areas
ie team room, ensure that you:
o Wear food handling gloves on both hands
o Wear a correct fitting slash proof knit glove under the food handling glove
on the hand not holding the knife when cutting
Stock management:
• ALWAYS check the quality and temperature of food and reject any that are not
stunning quality or not within correct temperatures
• When working with chilled or frozen products, make sure they’re not out of
refrigeration for more than 20 minutes
• The only exception to this is if you’re filling display cases from a roll cage – this must
be completed within a maximum of 1 hour
• Rotate stock (First in First Out)
o Use “use me first” and “process by” stickers, in cool rooms, to show which
product to use first
• Prevent cross contamination:
o In the Deli, use an inverted bag as first preferred method
o Dispose of food handling gloves after single use
NEVER use the same utensils for raw and cooked products
NEVER place raw products on a bench near cooked products in coolroom
NEVER store raw products above cooked products
NEVER store cleaning chemicals near food
Recalls and Withdrawals:
• ALWAYS follow the Store Actions (instructions) listed on the Recalls / Withdrawal
Details Notice, and apply to the affected stock
• If instructions on the Details Notice are to isolate stock:
o Isolate affected stock securely, attach the team member notice to prevent
it being placed back on show for sale, and store in a location segregated
from other stock. If stock is chilled or frozen produce, then it is still to be
stored in coolroom or freezer (away from other stock)
• Check with your Department Manager before returning stock to the shelf / filling
stock with a ‘Product Alert’ ticket – if some or all of the product has been recalled or
withdrawn
Temperature Management:
• ALWAYS keep hot food hot and cold food cold
• The ‘Danger Zone’ is above 5˚C for cold food and below 60˚C for hot food.
o All hot and cold products need to stay out of the danger zone to remain
safe to eat
• Use your senses to make sure the food you are selling is safe:
o Use your eyes to ensure product is stored within load limits in display cases
o Use your sense of touch to ensure cold products feel cold, and frozen
products feel hard
o Use your ears to ensure fans are working in display cases
Previous Version: May 2018
2 Current Version: #7 August 2020 Mandatory
of 2 Ref: SWPs 2020 All MUST complete
