Food Safety Instructions Form

HEALTH STATUS: Workers and visitors must report to management: report gastric illness (e.g. vomiting and/or diarrhoea or fever) or communicable disease (e.g. influenza, hepatitis) and do not handle produce or enter food handling areas if suffering from or have signs of these illnesses.

PERSONAL HYGIENE: Workers and visitors must:

• Wear clean clothes at the beginning of each day. Personal clothing must be covered by protective clothing if there is a risk of contaminating produce
• Where protective clothing is used, it should be appropriate for the task, maintained, be kept clean and changed when damaged
• Not take personal items (e.g. pens, personal mobile phones) or wear jewellery (with the exception of a plain wedding band) into growing, packing, handling and storage areas. An exception is made for plastic drink bottles filled with water and phones required as part of their job
• Thoroughly wash and dry hands before handling produce (both in-field and in the packhouse) and after using the toilet, eating or smoking, handling animals, handling waste, or at any other time when there is a risk of contaminating produce
• Use hand sanitiser, where and when required
• Regularly change disposable gloves (if worn), whilst still maintaining handwashing practices
• Cover all wounds with a clean, plastic adhesive bandage and a glove if required. Workers and visitors with open cuts/lesions are prohibited from handling fresh produce
• Not smoke, eat or spit in growing, packing, handling and storage areas
• Report any situations that could affect food safety or produce quality to the relevant staff member

ALLERGENS: An allergen is a substance that can cause a hypersensitive immune response (allergic reaction) in some consumers. Food allergies are important to the food industry as they are becoming more common and are potentially life-threatening. The greatest risk to produce is from cross contamination from either workers or substances unintentionally introduced from other sources such as raw material inputs.

Allergens of concern include:

• Cereals containing gluten and their products (namely wheat, rye, barley, oats, spelt and their hybridized strains)
• Lupin
• Crustacea
• Eggs and egg products
• Fish and fish products
• Peanuts and tree nuts and their products
• Milk and milk products
• Sesame seeds and their products, soybeans and soy products
• Added sulphites (> 10mg/k)

We agree that we will:

• Follow personal hygiene instructions
• Keep food in designated areas and not eat near produce
• Follow site procedures and instructions at all times
• Tell management if an allergen is identified and likely to contaminate produce
• Only access property, growing sites and product handling areas where authorised