• Meat, poultry, fish, cheese, milk, cream, egg products and other perishable foods may be stored or displayed at room temperature for a maximum of 2 hours. If food is to be kept longer, it must be stored under refrigeration, or in a chilly bin with freezer packs. This will apply from the time of purchase or preparation until the time that the food is cooked or displayed.
   

• Products which are purchased frozen should be kept under deep freeze conditions for as long as possible until they are thawed out. Once defrosted they should be treated as if they were fresh produce. On no account must thawed foods be re-frozen. Defrosting is best carried out by leaving the food in the bottom of a refrigerator and leaving it for as long as it requires to reach the refrigerator’s temperature. Ideally the refrigerator will be operating at no more than 4⁰C.
  
   

• Products should only be transported within the original packaging or within clean, hygienic containers, which have first been thoroughly washed and sanitised. Food should only be transported within clean vehicles.
   

• Raw meat products must be kept under refrigeration or within chilly bins with freezer packs until required for cooking. Once cooked, keep them on the coolest part of the griddle so as to keep them piping hot. The art is not to cook too many or too few!
   

• If Barbeque sauce is to be added to the meat, make sure that it is applied using clean equipment. The use of animal drenching guns is most certainly not advisable!
   

• Cook slowly and turn regularly to make sure that the meat is properly cooked right through. This is especially important in chops and chicken portions. Sausages may also be purchased pre-cooked from your butcher.
   

• Food workers must ONLY wipe or dry their hands on clean, disposable paper towels or roller towels. Fabric towels will rapidly become soiled and damp and harbour germs.
   

• A supply of waterproof dressings must be provided in case of cuts or sores. If non-waterproof dressings are used (i.e. Band-Aids) then a disposable latex glove must be worn over the top, as ordinary dressings allow bacteria to pass through, placing food at risk of contamination.
   

• If suitable handwashing facilities are not available (i.e. running water, soap, a nailbrush and single use or disposable hand drying facilities) in the working area, it is important that no direct contact with food occurs. The use of tongs or other suitable implements and clean, disposable gloves is recommended. Latex gloves must be changed regularly, and are available at local pharmacies. Tongs and implements must be changed or washed regularly. Separate tongs must be used for raw and cooked foods. If handwashing facilities provided with soap, nailbrush and single use or disposable hand drying facilities are available, workers must be reminded to wash their hands thoroughly at regular intervals, and always after activities that will contaminate hands.
   

• Suitable surface must be provided for food preparation. These must be able to be readily cleaned, and must be sanitised before use. Branded kitchen sanitisers will suffice for this purpose.
   

• Separate cutting boards should be provided for handling cooked and raw foods. It may also be advisable for separate boards for such items as buttering bread and cutting up fresh onions. Not everyone likes a mixture of the flavours of both!
   

• Food must be protected from contamination at all times. This can be done by packaging food so it is protected from contamination [e.g. in plastic food wrap], or by using a cover, lid or similar to prevent food becoming contaminated.
   

• If possible, make sure that you have a supply of aprons, which can be worn by helpers. This will also present a very positive image to your customers.
   

• There are safety issues to consider with barbeques. The equipment that you use must be in good condition and properly maintained. Make sure that gas bottles are not leaking. Arrange for testing from the manufacturer or by the gas bottle re-filler to make sure. Recent surveys have found that as many as 1% of gas bottles fail due to leaks. Care must also be taken with the siting of the equipment to make sure that it is stable, that the public are not allowed to come in contact with it and that it is well away from sources of contamination and/or insects.
   

• Be sensible concerning the areas in which you choose to work. Remember that you are handling food products that people will eat, and make sure that the premises you use or the area that you set up your barbeque in, are clean and presentable. Your customers will judge you by these considerations even though you are not a full time food business.

Clutha District Council

Regulatory Services

1 Rosebank Terrace

P O Box 25

Balclutha 9240

Phone: 03 419 0200

Fax: 03 418 3185

Email: help.desk@cluthadc.govt.nz