To ensure that all Food Program participants receive an induction to RMHC SEQ and in particular be provided with this procedure to ensure that the volunteers are able to work within the RMHC SEQ Workplace Health & Safety (WHS) guidelines and that the meals provided for the families are prepared and served using a safe and healthy method.

All new Food Program participants are asked to read and understand these guidelines set out in this document. All representatives will attend a full induction meeting prior to commencing their activities. During the induction, the representative will be shown the kitchen facilities and provided with instructions on how to use the kitchen equipment, as well as a review of our food safety procedures. The organisation is asked to provide a menu to RMHC SEQ at least fourteen (14) days prior to the assigned Food Program date. At this time, RMHC SEQ will provide any relevant additional information. All food MUST be prepared onsite in the RMHC SEQ kitchen with groceries ordered online and delivered to the house by a recognised supermarket chain.

There are an endless number of foods that may trigger an allergic reaction and we ask that you avoid using nuts and soya based products in particular.

The most common allergic reactions result from the use of:

• gluten (found in wheat, rye, barley, oats and spelt, hence present in foods made from these grains such as flour)

• fish and fish products o crustaceans (shellfish) and products

• egg and egg products o milk and milk products

• soy beans and products

• peanuts and products

• sesame seeds and products and other nuts and products

• sulphites (a preservative)

• royal jelly (secretion from the salivary glands of honey bees)

• bee pollen (pollen collected from the legs of bees)

• propolis (substance collected by bees). 

• Wash hands in hot soapy water for around 30 seconds before preparing food and after touching raw meats, fish or pets

• Dry hands thoroughly on a paper towel, paper towels are provided in our kitchen.

• Wash and dry hands frequently during work.

• Wear disposable gloves (supplied by RMHC SEQ) and change regularly or when moving from working with raw meats, seafood, poultry to preparing vegetables and other foods.

• Do not cough or sneeze or blow nose over food or where food is prepared/stored.

• Wear protective clothing, such as an apron.

• Keep personal items clear of food preparation areas.

• Tie back or cover long hair.

• Keep nails short and don’t wear nail polish that can chip into the food.

• Avoid wearing jewellery apart from plain banded rings.

• Cover cuts and wounds with a bright coloured waterproof strip or bandage and disposable gloves.

• Don’t handle food if you are feeling unwell.

• Do not eat over unprotected food or surfaces likely to come in contact with food; do not spit or smoke where food is handled.

• Avoid cross-contamination.

• Keep raw meat, poultry, fish and their juices away from other food.

• After cutting raw meats, wash cutting board, utensils, and counter tops with hot, soapy water.

• Raw food can be safely handled with washed bare hands but cooked food requires tongs, a spoon or a spatula to be used.

• It is important to thaw cooked or ready-to-eat food in the fridge unless the manufacturer directs otherwise.

• Refrigerate defrosted food if it is not to be used immediately.

• If using a microwave oven, speed up the defrosting process by separating defrosted portions from the still-frozen sections of food.

• Never refreeze thawed food.

• When cooking mince, sausages, hamburger patties, rolled or stuffed roasts, and chicken ensure they are cooked right through – chicken, sausages and hamburgers until juices run clear, beef steaks can be cooked to preference.

• It is very important that you do not keep food in the Temperature Danger Zone (5°C - 60°C) longer than absolutely necessary.

• Make sure all foods are cooked until the core temperature reaches 70°C. This will kill most bacteria.

• Always cook food thoroughly.

• Always reheat to steaming hot (above 75°C). This will kill bacterial cells and most viruses.

• When reheating in the microwave, make sure that food is steaming throughout and not just on the edges.

• Cool food as quickly as possible by placing into a shallow container and then into the fridge.

• Once lit, do not leave the BBQ unattended.

• Keep meat in the fridge until you are ready to barbecue it.

• Keep raw and cooked meat covered to protect it from flies and insects.

• Don't use the same plate for raw and cooked food.

• Keep perishable products in the fridge until needed.

• Don't mix the fresh nibbles with ones that have been outside for some time.

• Don't use excess barbecue marinade over cooked meat before serving, if you want to make a sauce separate desired amount before adding the meat or heat it before serving.

• Put leftover cooked meats and other perishables into the fridge immediately.

• Microwaves don't always cook food evenly, and bacteria and viruses in cold spots may survive the cooking process. To avoid possible contamination, carefully follow any instructions on microwave cooking supplied with the product.

• Stir food and turn large items over during cooking. Rotate the dish once or twice – even if you have a rotating turntable.

• Food continues to cook when the microwave is turned off. Always wait for 3-5 minutes, or for the recommended standing time, before testing that cooking is complete.

• Wash all work surfaces, dirty dishes and utensils well with warm soapy water, and dry them thoroughly.

• If you use a tea towel for drying, change it if it becomes dirty or wet.

• Bacteria can grow in wet dishcloths, sponges and dish-mops, so wring and spread them out to dry after each use.

• Never use the same dishcloths and sponges you use for food contact surfaces for cleaning floor.

• On conclusion of the event the RMHC SEQ kitchen should be left in a clean condition e.g. Kitchen benches should be cleared out with used ingredients and equipment and wipe out with soap water. Then spray with sanitiser provided from the house.

An WH&S briefing will be given on site, including:

      • Fire procedures

      • Fire extinguisher locations

      • Before commencing, all persons to take time to become familiar with the location of the nearest fire exit

      • First aid kits location.

•All incidents to be reported to RMHC SEQ staff immediately.

• Any hazards must be reported to RMHC SEQ staff immediately.

• Equipment and materials never to be left unattended.

• Another person should guard any spills until the spill is mopped up.

• Follow safe procedures when using knives, other sharp kitchen utensils and when handling items made of glass. Cut away from the body where possible.

• Always ensure that oil, water and other hot fluids are covered when not directly working with them.