Assessment 2
Your task:
- There is legislation governing correct food handling processes in Australia and New Zealand through Food Standards Australia New Zealand (FSANZ). Who is in charge at the local government level and what powers does this authority have?
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Local authority in charge of food safety |
Executing person and their powers under the Health Act |
- Working in the TH&E industry requires that staff follow good personal hygiene to prevent contamination in accommodation, food and beverage areas and meet industry expectations for presentation. Provide 5 examples of good personal hygiene practices:
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Examples of good personal hygiene |
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1. 2. 3. 4. 5. |
- You have cut your finger during work. What do you need to do to prevent any potential contamination of food, or other items like linen in accommodation or food service areas? Why?
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Measure to prevent contamination |
- Number the steps for the Hand washing procedure in correct order:
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Step |
Action |
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Dry hands thoroughly using single use paper towels |
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Lather hands with an anti-bacterial liquid soap |
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Scrub hands thoroughly including between the fingers, the wrists, up to the elbows and under nails (use a brush to assist) |
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Apply a sanitiser |
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Rinse off hands under hot running water |
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1 |
Wet your hands under hot running water (don’t burn yourself!) |
- List 4 requirements for hand washing facilities to meet the legal requirements:
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Requirements/Provisions |
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1. 2. 3. 4. 5. |
- Provide 5 examples of instances which would require that you wash your hands:
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Examples of Instances |
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Hands need to be washed after: 1. 2. 3. 4. 5. |
- Food can become contaminated in 3 ways. Connect the correct cause for contamination to the relevant type of contamination:
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Contamination |
Caused through |
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Biological Contamination |
Food contains foreign matter such as glass, scourer shavings, wood or porcelain pieces. |
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Physical Contamination |
Food being in contact with pesticides, toxic material or chemicals, which may be either naturally occurring or manmade. |
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Chemical Contamination |
Arises from disease-causing microorganisms such as bacteria, moulds, yeasts, viruses or fungi. |
- Provide 5 examples of common sources of food contamination relevant to your area of training (for example food and beverage, cookery or accommodation services):
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Source of contamination |
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Example: 1. 2. 3. 4. 5. |
- Provide 4 examples of common causes of cross-contamination relevant to your area of training
(for example food and beverage, cookery or accommodation services)
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Source of cross-contamination |
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Example: handling cooked food after touching raw foods without washing hands 1. 2. 3. 4. 5. |
- On your rostered day off at Futura restaurant you suffered from diarrhoea and vomiting. In the morning you feel better and you decide to go work. What are your responsibilities under the Food Act?
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Responsibilities (What do you need to do when you arrive at work) |
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1. 2. 3. |
- List 2 examples of ramifications of poor hygiene standards in an establishment:
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Ramifications |
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1. 2. |
- Most food poisoning occurs through improper food safety practices. How could the following factors affect food safety?
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Factors affecting food safety |
How does this affect food safety? |
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Not washing fruit and vegetables |
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Improper temperature control |
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Cross-contamination |
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Pests |
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Improper cleaning |
- To ensure that all staff follow correct hygiene procedures, workplaces commonly have policies in place which need to be observed. Provide 1 example of what each policy and procedure for the following aspects should contain:
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Aspect |
Policies and procedures |
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Personal hygiene |
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Food safety |
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Cleaning |
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Training |
- Provide 5 examples of foods which are considered potentially hazardous according to Food Safety Standard 3.2.2:
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Examples for hazardous foods |
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1. 2. 3. 4. 5. |
- Which of the following occurrences would you need to report to a supervisor? Indicate true or false
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Occurrence |
True/False |
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Unsatisfactory personal hygiene standards of employees |
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Unsatisfactory practices that lead to contamination of food, e.g. hairclips, bandaids, chemicals |
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Unsafe food handling that may lead or has led to cross-contamination |
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Incorrect cleaning practices that are not in line with your organisation’s food safety program |
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Outdated practices that are not consistent with current requirements |
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Staff tasting and adjusting seasoning of food before service |
- List 5 hygiene requirements you must follow when handling raw egg or egg products to prevent cross contamination:
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Hygiene procedures to prevent cross contamination when handling eggs |
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1. 2. 3. 4. 5. |
- You are required to separate eggs for food preparation (for example sauce Mayonnaise, chocolate mousse or similar). What tool do you need to use to prevent cross contamination?
Response:
- A customer orders a meal and tells you that they suffer from gluten intolerance. List 5 aspects which must be considered when preparing the customer’s meal to prevent contamination with or through other foods?
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Aspects to consider to ensure safe food for special diet for allergies |
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1. |
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2. |
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3. |
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4. |
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5. |
- List 1 example of how each of the following health issues could cause a hygiene risk for food safety:
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Health Issue |
Example – Hygiene risk relevant to food safety |
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· airborne diseases |
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· food-borne diseases |
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· infectious diseases |
- List 8 hygienic work practices which apply for your job role (for example as an apprentice chef, waiter, housekeeper)
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Hygienic work practices and responsibilities for food safety which must be followed in your job role |
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1. |
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2. |
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3. |
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4. |
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5. |
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6. |
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7. |
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8. |
- List the basic aspects of hazard analysis and critical control points (HACCP) method of controlling food safety.
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Basic Aspects of HACCP method of controlling food safety |
Scroll down to “5 – Content of food safety programs”.
In your own words, explain what a food safety program must address:
A food safety program must –
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Example: (a) systematically identify the potential hazards that may be reasonably expected to occur in all food handling operations of the food business Your example could include: Monitoring of temperatures of food exposed to the Danger zone; temperatures for re-heating foods or food on hold; temperature check of e.g. fresh meat on delivery from a butcher or supplier |
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a) |
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b) |
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c) |
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d) |
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e) |
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f) |
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