Assessment 2
Your task:
Local authority in charge of food safety |
Executing person and their powers under the Health Act |
Examples of good personal hygiene |
1. 2. 3. 4. 5. |
Measure to prevent contamination |
Step |
Action |
|
Dry hands thoroughly using single use paper towels |
|
Lather hands with an anti-bacterial liquid soap |
|
Scrub hands thoroughly including between the fingers, the wrists, up to the elbows and under nails (use a brush to assist) |
|
Apply a sanitiser |
|
Rinse off hands under hot running water |
1 |
Wet your hands under hot running water (don’t burn yourself!) |
Requirements/Provisions |
1. 2. 3. 4. 5. |
Examples of Instances |
Hands need to be washed after: 1. 2. 3. 4. 5. |
Contamination |
Caused through |
Biological Contamination |
Food contains foreign matter such as glass, scourer shavings, wood or porcelain pieces. |
Physical Contamination |
Food being in contact with pesticides, toxic material or chemicals, which may be either naturally occurring or manmade. |
Chemical Contamination |
Arises from disease-causing microorganisms such as bacteria, moulds, yeasts, viruses or fungi. |
Source of contamination |
Example: 1. 2. 3. 4. 5. |
(for example food and beverage, cookery or accommodation services)
Source of cross-contamination |
Example: handling cooked food after touching raw foods without washing hands 1. 2. 3. 4. 5. |
Responsibilities (What do you need to do when you arrive at work) |
1. 2. 3. |
Ramifications |
1. 2. |
Factors affecting food safety |
How does this affect food safety? |
Not washing fruit and vegetables |
|
Improper temperature control |
|
Cross-contamination |
|
Pests |
|
Improper cleaning |
Aspect |
Policies and procedures |
Personal hygiene |
|
Food safety |
|
Cleaning |
|
Training |
Examples for hazardous foods |
1. 2. 3. 4. 5. |
Occurrence |
True/False |
Unsatisfactory personal hygiene standards of employees |
|
Unsatisfactory practices that lead to contamination of food, e.g. hairclips, bandaids, chemicals |
|
Unsafe food handling that may lead or has led to cross-contamination |
|
Incorrect cleaning practices that are not in line with your organisation’s food safety program |
|
Outdated practices that are not consistent with current requirements |
|
Staff tasting and adjusting seasoning of food before service |
Hygiene procedures to prevent cross contamination when handling eggs |
1. 2. 3. 4. 5. |
Response:
Aspects to consider to ensure safe food for special diet for allergies |
1. |
2. |
3. |
4. |
5. |
Health Issue |
Example – Hygiene risk relevant to food safety |
· airborne diseases |
|
· food-borne diseases |
|
· infectious diseases |
Hygienic work practices and responsibilities for food safety which must be followed in your job role |
1. |
2. |
3. |
4. |
5. |
6. |
7. |
8. |
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 –
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 |
a) |
b) |
c) |
d) |
e) |
f) |
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