FOOD HYGIENE AND SAFETY
Council employs a team of Environmental Health Officers (EHOs) to ensure that food is of the standard expected by consumers and that it has been prepared and sold to a high standard of hygiene. In order to achieve this, EHOs conduct regular food premises inspections and undertake sampling programs to test the microbiological and chemical standard of food.
New Food Legislation
In Western Australia, new food legislation, known as the Food Act 2008, came into operation on 23 October 2009.
The Food Act 2008 and its accompanying regulations will allow for a more consistent approach to food legislation throughout Australia and will enable the application of the Australia New Zealand Food Standards Code in WA.
Food Premises Guidelines
All food businesses operating within the City of Bayswater must ensure their premises are constructed in accordance with the following guidelines:
- Guidelines for Food Businesses
Food Business Application Forms
In accordance with the new Food Act 2008, it is now mandatory for all food businesses to notify and, if required, register with the City of Bayswater. A notification/registration form is available below. This form must be completed and returned to the City of Bayswater:
- Food Act - Notification / Registration Form
Applications for the operation of a temporary food business (eg. sausage sizzle) or food vending vehicle can be found below:-
- Application for Approval of a Temporary Food Business or Food Vending Vehicle
- Checklist for Temporary Food Business or Food Vending Vehicle
Food Premises Inspections
Food premises inspections are regarded as a core duty of Environmental Health Officers. The value of this function often cannot be measured; however anyone who has suffered the debilitating effects of food poisoning would know this function is extremely important.
Food poisoning is far more common than people realise and its incidence would be far higher if people did not attribute food poisoning symptoms to other causes (ie. stomach virus). Also, it should be kept in mind that correct food hygiene principles are equally as important in the home as they are in commercial food premises.
Food Sampling Program
A new state-wide food sampling program has been developed which focuses on each Local Government Authority (LGA) monitoring and sampling food products manufactured within their locality.
The food samples are analysed to determine whether the chemical or bacterial quality of the food complies with the requirements of the Australia New Zealand Food Standards Code.
In conjunction with the new food sampling program, the City’s Environmental Health Section is actively involved in the Metropolitan Food Monitoring Group. This group consists of representatives from metropolitan LGAs and it enables serious food issues and trends to be identified and further investigated where necessary.
Food poisoning results from the consumption of food that has been contaminated by microorganisms, toxins or chemicals.
Some of the most common symptoms of food poisoning include vomiting, headaches/nausea, diarrhoea and fever. In some cases, these symptoms may not appear for several hours, days or even weeks after food has been consumed.
The majority of food poisoning cases result from poor food-handling and hygiene practices. Therefore, if you suspect that food is substandard, it is better to not consume it, rather than run the risk of becoming sick or even worse.
If you experience any of the above-mentioned symptoms, it is important to seek medical attention. To enable the City’s Environmental Health Officers to further investigate a food poisoning incident, you will need to ensure that:
- A faecal sample has been submitted to a doctor. (The doctor will arrange for the sample to be analysed in order to identify what has caused the food poisoning).
- Any remaining suspect food has been immediately covered and refrigerated (at 5°C or below) or frozen, until collected by Environmental Health staff for analysis.
- Any food packages, receipts or other evidence have been retained, which identify the product and where it was purchased from.
The following information has been recorded:
- When was the suspect food purchased?
- How was the food stored or handled prior to consumption?
- When was it consumed?
- What were the symptoms and when did they first appear?
- Who else consumed the food and did they experience the same symptoms?