Health and Environmental Services Information Sheet 19
Handling and display of smallgoods
Delicatessen smallgoods displays may comprise foods such as cooked and uncooked meats, cheeses, olives etc. As most of these foods are ready to eat they are at risk of cross-contamination which can ultimately cause food poisoning.
It is therefore important that food handlers follow appropriate food handling and hygiene standards when working with smallgoods.
Temperature
- All perishable foods, i.e. meats are to be kept below 5°C.
- The temperature of the foods needs to be checked at least twice daily with a hand held thermometer.
- The display cabinet temperature needs to be periodically checked by a refrigeration engineer.
- Cabinets should not be overloaded with stock as good airflow around products is required.
Labelling
- Foods should be correctly labelled with use by dates.
- Manufacturer or distributor information and use by dates should be recorded and displayed for staff.
Display and cabinet layout
All ready to eat products shall not be pierced with a label spike. Only raw meats, chicken, seafood may be pierced.
Foods should be kept in containers or trays and kept covered.
Containers are to be cleaned between replacing old stock with new stock.
Display cabinets should be cleaned and sanitised daily.
Display decorations are not be used as they can harbour bacteria.
The following products should be kept separate using dividers or separate containers:
- hard cheeses;
- soft cheeses, including feta;
- uncooked, fermented and comminuted meats;
- cooked meats;
- semi cooked meats;
- raw meats;
- pre-cooked pasta products;
- olives and pickled vegetables.
Product Slicing and Slicer Hygiene
Meat slicers are an important source of cross-contamination.
- Slicing should be done in the morning before trade begins. The slicer should be cleaned and sanitised regularly.
- Other equipment such as knives and tongs used for slicing should be cleaned after every use.
- Foods sliced to order are to be sliced onto the material they are to be wrapped in.
- When cleaning the slicer, all components must be cleaned, and the faceplate and blade must be removed to enable the underside and catcher to be cleaned.
The minimum daily cleaning method for all components of the machine is as follows:
- Make sure the blade is flush with the machine by setting the slice thickness to zero.
- Dismantle the machine to enable all components to be cleaned.
- With a dry brush, remove loose crumbs from all components.
- Clean the machine and parts in warm soapy water and rinse.
- Soak components in hot water.
- Apply sanitiser according to the manufacturer's instructions. Rinse if necessary, then reassemble machine.
Food handling hygiene
- Hands should be washed thoroughly or gloves changed between handling different foods.
- Tongs should be provided for each type of food (e.g. fermented, cheeses, raw, semi-cooked etc)
- Use separate utensils and cutting boards for different foods. If the same utensils or cutting boards are going to be used, wash them between using different products.
If you require further information please contact Health and Environmental Services on 9377 8000.
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