Congratulations on your decision to start a food business from home! In Australia, this venture has grown consumer support for local products. Now is your chance to make a name with your cooking skills. However, before that, you must ensure you abide by a certain set of standards. So, how do you pass a home health and safety inspection? With the right knowledge and preparation, of course.
Food hygiene standards
In the home food business, you shouldn’t be a casual cleaner. You should be a clean freak. It’s not just about passing home health inspections. It’s about keeping your customers happy and not giving them diseases from bacteria, viruses, or parasites. Common foodborne pathogens include Salmonella, E. coli, and Listeria. Of course, nobody wants that. So, what are good food hygiene practices?
Cleanliness – To avoid bacteria growth, clean and sanitise all surfaces on a regular basis. Maintain cleanliness on worktops, chopping boards, sinks, and floors. Don’t forget to include utensils and equipment;
Proper storage – Proper storage involves keeping fresh goods at the proper temperatures. Set refrigerators at or below 5°C (41°F). Set freezers at -18°C (0°F) or lower. Keep raw meats separate from cooked foods to avoid cross-contamination. All food items should be covered and labelled;
Hand hygiene – Maintain good hand hygiene by washing your hands often and thoroughly;
Cooking temperatures – Cook foods to the right internal temperatures to kill harmful bacteria. For example, cook poultry to 75°C (165°F) and ground meats to 71°C (160°F);
Pest control – Pest management is preventing pest infestations by sealing entry points, keeping the area clean, and using traps or professional pest control services as needed.
What to expect during an inspection
First, let’s answer the following question. Who is responsible for inspecting food premises and enforcing legislative requirements in Australia? Why it’s none other than the council’s environmental health officers (EHOs). Under the Food Act 2001, they have the authority to check that all good food practices are followed to a T.
You can generally expect at least two home health inspections of your kitchen each year. About once every six months. However, you won’t get advance notice. If a customer files a complaint, you might get an extra visit. Try not to let your cleaning standards drop. Violations can lead to fines or even temporary or permanent closures. Treat every day like an inspection day. 3M even recommends using a HACCP plan and doing regular self-inspections on your own.
Initial walkthrough – The inspector will start with a general walkthrough of your kitchen and food preparation areas. They need to get an overview of the layout and cleanliness of the space;
Review of cleanliness and sanitation – The inspector will check if all surfaces, equipment, and utensils are clean and properly sanitised. They will look for evidence of regular cleaning practices and check for any buildup or contamination;
Food storage examination – The inspector will examine how food is stored. They’ll check that perishable items are kept at the correct temperatures. Also if raw and cooked foods are separated. Finally, they will verify that food is covered and labelled appropriately;
Personal hygiene inspection – The inspector will observe the personal hygiene of food handlers. The staff should follow proper handwashing techniques. Besides that, their clothing needs to be clean. Protective gear like gloves and hairnets are also mandatory;
Temperature checks – Inspectors use thermometers to check temperatures of refrigeration units, freezers, and cooked foods. It’s important for safe storage;
Pest control review – The inspector will look for signs of pest activity. They’ll examine areas where pests might gain entry and assess the cleanliness of waste management practices;
Documentation review – The inspector may review your records, including cleaning schedules, temperature logs, and food safety procedures. Everything needs to be up-to-date and followed strictly;
After the inspection, you will receive a report. It will contain found issues and actions to remedy them. A follow-up inspection may be scheduled depending on the results.
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Cleaning and sanitising your kitchen
If you thought you should only clean after you’ve used the kitchen, you’re wrong.
Daily cleaning routine
Clean and sanitise countertops and surfaces after each use. That does double after handling raw meat, to prevent cross-contamination;
Regularly wash sinks, utensils, and equipment to remove food residues and bacteria;
Keep floors clean by sweeping up crumbs and spills and mopping to eliminate dirt and germs;
Dispose of waste regularly and clean bins to avoid unpleasant odours;
Remove grease and food splatters by wiping down appliances;
Clean mixers, blenders, and other small equipment to remove residue.
Deep clean larger appliances. Examples include ovens, microwaves, and refrigerators. Wipe both the interior and exterior;
Sanitise high-touch areas like refrigerator handles, cabinet knobs, and light switches;
Inspect pantry and fridge contents. Check for expired items and reorganise for easy access;
Clean backsplash areas and walls to remove splatters and grease buildup;
Clean exhaust fans and vents to remove grease and dust, ensuring proper ventilation;
Wash and inspect kitchen towels and sponges. Replace them if worn or damaged.
Monthly tasks
Remove all items from shelves and drawers and thoroughly clean and organise storage areas;
Coffee makers and kettles have mineral deposits. Clean them;
Pull out large appliances to clean behind and underneath them.
Proper use of cleaning agents
Cleaning agents remove dirt and grime, but may not kill bacteria. Sanitising agents reduce harmful bacteria to safe levels. Always sanitise after cleaning to remove pathogens.
Good kitchen hygiene includes keeping yourself clean. Wash your hands before cooking, after touching raw meat or trash, and after using the restroom. Basically, anything that could contaminate them.
Then there’s the matter of how to wash your hands when you work in your home business kitchen.
Wet your hands with clean, running water;
Apply soap and lather well. Scrub all parts of your hands, including between your fingers and under your nails;
Scrub for at least 20 seconds;
Rinse your hands thoroughly under clean, running water;
Dry your hands using a clean towel or air dry them.
Proper attire is also of huge significance.
Aprons – Wear an apron to protect your clothing from spills. It also keeps any contaminants on your clothes from getting into the food;
Gloves – Use gloves when handling ready-to-eat foods to avoid direct contact with your hands. Change gloves between tasks to prevent cross-contamination;
Hairnets – Hairnets or hats are essential to keep hair out of food and prevent any stray hairs from falling into the dishes.
Last but definitely not least, is illness protocol. Never cook when you’re feeling even remotely sick. If you are feeling unwell, especially with symptoms like vomiting, diarrhoea, or a sore throat, it’s best to avoid cooking. Illness can lead to contamination of food and spread illness to others.
Safe food storage practices
Now that you know how to clean your home business kitchen, it’s time to talk about how to store food. Because if the food spoils, it doesn’t matter how clean you keep everything. And you certainly won’t pass the home health and safety inspection.
Refrigerator organisation
Always store raw meats, poultry, and seafood on the bottom shelves of your fridge. This prevents any drips or juices from contaminating ready-to-eat foods. Fruits, vegetables, and cooked dishes should be stored on higher shelves.
Expiry date management
Implement the first-in, first-out (FIFO) Principle. It’s very simple to follow. Place newer items behind older ones in your fridge, freezer, and pantry. This way, you’ll use the older items first. It reduces the risk of spoilage and also ensures the food is consumed before it expires. Plus, it reduces food waste.
Temperature control
Temperatures must be right to prevent microbe growth.
Refrigerators – Keep your refrigerator at or below 5°C to slow the growth of bacteria and keep perishable items fresh;
Freezers – Freezers should be set at -18°C or lower to keep food safe for long-term storage and prevent bacterial growth;
Pantry items – Store pantry items in a cool, dry place. The ideal temperature for pantry storage is between 10°C and 21°C. Ensure that dry goods are kept in sealed containers to prevent pests and moisture from spoiling them.
How you prepare the food is just as important as where you keep it. Always separate raw and cooked Items during preparation. That means you should use different cutting boards and utensils for raw meats and ready-to-eat foods. This prevents cross-contamination, where harmful bacteria from raw foods can be transferred to cooked or ready-to-eat items.
Then comes cooking food to the right internal temperature so it kills any harmful bacteria. Here are some guidelines:
Poultry (chicken, turkey): 75°C
Ground meats (beef, pork, lamb): 71°C
Whole cuts of meat (beef, pork, lamb): 63°C (allowing a rest time of three minutes before carving or consuming)
Fish and shellfish: 63°C
You are bound to have leftovers. There is a proper way to take care of them, too. If you want to store them, use shallow containers. This will speed up the cooling process. Put them in the fridge for two hours. Cool leftovers quickly. Reheat to at least 75°C to kill surface bacteria. Stir for even heating.
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Takeaways
In your home food business, cleanliness isn’t optional—it’s essential;
Expect at least two unannounced health inspections per year. If a customer reports you, you might get more;
Regularly clean and sanitise every surface as well as utensils, and pieces of equipment;
Keep raw meats separate from cooked foods;
Store perishables at the correct temperatures, and follow the FIFO principle;
We’d love to hear about your experiences with kitchen inspections. Leave a comment below!
