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SITXFSA001 Assessment Task 1

Assessment Task 1

  1. 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?

Local authority in charge of food safety

Executing person and their powers under the Health Act

Local councils

Environmental Health Officers (EHOs)

The right of entry

The right of inspection

  1. 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:

Examples of good personal hygiene

1- Shower daily;

2- Tie up long hairs;

3- Keep short and clean nails;

4- Do not touch hair during work;

5- Do not wear make up and jewellery in the kitchen

  1. 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?

Measure to prevent contamination

1- Isolate the area.

2- Wear gloves, a plastic apron and eye protection;

3- Soak up the fluid with disposable paper towels and cover up the spill with a granular chlorine releasing agent for a minimum 10 min.

4- Dry and clean the area

  1. Number the steps for the Hand washing procedure in correct order:

Step

Action

6

Dry hands thoroughly using single use paper towels

2

Lather hands with an anti-bacterial liquid soap

3

Scrub hands thoroughly including between the fingers, the wrists, up to the elbows and under nails (use a brush to assist)

5

Apply a sanitiser

4

Rinse off hands under hot running water

1

Wet your hands under hot running water (don’t burn yourself!)

  1. List 4 requirements for hand washing facilities to meet the legal requirements:

Requirements/Provisions

1- Permanent fixtures;

2- Connected to or provided a supply of warm running potable water;

3- Of a size that allows easy and effective hand washing accessible;

4- Provided with soap and single use towels (or air drier) and container display for the used towels;

5- Clearly designated for the sole purpose of washing hands, arms and face

  1. Provide 5 examples of instances which would require that you wash your hands:

Examples of Instances

Hands need to be washed after:

1- Before eating

2- Before cooking

3- After using the toilet

4- After sneezing, coughing or blowing the nose

5- After taking out the rubbish

  1. Food can become contaminated in 3 ways. Connect the correct cause for contamination to the relevant type of contamination:

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.

  1. Provide 5 examples of common sources of food contamination relevant to your area of training (for example food and beverage, cookery or accommodation services):

Source of contamination

Example:

1- Storing chemicals in the dry food surface

2- Defrosting food in the hand washing basin

3- Not rinsing cleaning chemicals from equipment

4- Not storing the food in the appropriate, designated storage areas

5- A sick worker coughing or sneezing near food items

  1. Provide 4 examples of common causes of cross-contamination relevant to your area of training

(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- Lack of compliance with the proper hygiene and sanitation requirements

2- Using the same clottery in different types of food

3- Improperly cooking the food

4- Not storing the food properly

5- Unclean conditions in the kitchen

  1. 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?

Responsibilities (What do you need to do when you arrive at work)

1- Inform the manager about my condition

2- Be excluded from working in the establishment on that day

3- Wash hands regularly and seek doctor's assistance

  1. List 2 examples of what could happen to a business or restaurant that has poor hygiene standards in an establishment:

Ramifications

1- Be prosecuted in the local court

2- Have the food handler's license cancelled

  1. Most food poisoning occurs through improper food safety practices. How could the following factors affect food safety?

Factors affecting food safety

How does this affect food safety?

Not washing fruit and vegetables

They had been sprayed with insecticides and had been handled in the middle of dirty places

Improper temperature control

The danger zone is between 5ºC and 60ºC and pathogenic bacteria multiplies very quickly in this environment

Cross-contamination

Mixing different types of food as well as cooked with uncooked food can result in bacterias being served to customers, leading to food poisoning

Pests

Proper storage and regular pest controls are necessary since that they can transmit germs and spoil the food

Improper cleaning

In the case where sanitary procedures hadn't been complied with, the bacterias and other pathogens can multiply can lead the customer to food poisoning

  1. 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:

Aspect

Policies and procedures

Personal hygiene

Uniform, hand washing and PPE

Food safety

Food handling requirement, storage requirements and HACCP requirements

Cleaning

Providing and using the appropriate cleaning equipment and chemicals for each job and surface

Training

Properly provide training in order to ensure that the entire staff is properly trained on the correct procedures, regulatory requirements, food safety standards and organizational policies

  1. Provide 5 examples of foods which are considered potentially hazardous according to Food Safety Standard 3.2.2:

Examples for hazardous foods

1- Raw and cooked meat or foods containing meat

2- Dairy products 3- Processed fruits and vegetables

4- Foods containing eggs, beans, nuts and other protein rich foods

5- Foods containing those aliments such as sandwiches and rolls

  1. Which of the following occurrences would you need to report to a supervisor? Indicate true or false

Occurrence

True/False

Unsatisfactory personal hygiene standards of employees

T

Unsatisfactory practices that lead to contamination of food, e.g. hairclips, bandaids, chemicals

T

Unsafe food handling that may lead or has led to cross-contamination

T

Incorrect cleaning practices that are not in line with your organisation’s food safety program

T

Outdated practices that are not consistent with current requirements

T

Staff tasting and adjusting seasoning of food before service

F

  1. List 5 hygiene requirements you must follow when handling raw egg or egg products to prevent cross contamination:

Hygiene procedures to prevent cross contamination when handling eggs

1- Never use dirty, cracked or unstamped eggs

2- Visually inspect eggs before using them, in order to ensure that there aren't any hairline cracks

3- Do not wash eggs. Washing them makes it more succeptible for contamination

4- Use raw eggs pulp immediately

5- Regularly prepare fresh batches of raw egg mixtures

  1. 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: Spoon, egg skin and cleaned gloves

  1. 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?

Aspects to consider to ensure safe food for special diet for allergies

  1. Store gluten free products and ingredients in a separated sealed container, which must be properly labeled
  1. Separate the butter and condiment containers might be necessary if you find that gluten containing crumbs are being left in the condiment
  1. Throughly clean bread boards, knives and other cooking utensils used in food preparation
  1. Ensure that appliances such as toasters, sandwich markers and grills had been cleaned before preparing gluten free foods
  1. Use separate water in a clean pot for cooking or re-heating gluten free pasta. Use a separate strainer for gluten free pasta or strain it first
  1. List 1 example of how each of the following health issues could cause a hygiene risk for food safety:

Health Issue

Example – Hygiene risk relevant to food safety

● airborne diseases

Cold, chickenpox and mumps

● food-borne diseases

Vomiting, abdominal pain, chills and fever

● infectious diseases

Bronchitis, chlamydia, conjunctivities and diarrhoea

  1. List 8 hygienic work practices which apply for your job role (for example as an apprentice chef, waiter, housekeeper)

Hygienic work practices and responsibilities for food safety which must be followed in your job role

1- Do wathever is reasonable to prevent their body, anything from their body or anything they are wearing, coming to into contact with food or food contact surfaces

2- Do whatever is reasonable to stop unnecessary contact with ready-to-eat food

3- Wear clean outer clothing

4- Make sure that bandages or dressing on any exposed parts of the body are properly covered with a waterproof covering

5- Do not eat over unprotected food or surfaces likely to come in contact with food

6- Do not sneeze, blow or cough over unprotected food or surfaces likely to come into contact with food

7- Not spit, smoke or use tabaco

8- Not urinate or defecate in exception of a toilet

  1. List the basic aspects of hazard analysis and critical control points (HACCP) method of controlling food safety.

Basic Aspects of HACCP method of controlling food safety

Hazard analysis, critical control points, critical limits, critical control monitoring, implement corrective action, procedure and record keeping

  1. Go to https://www.legislation.gov.au/Details/F2011C00551

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) Undertake risk analysis

b) Identify the possible risks

c) Insert the risks on the risk matrix

d) Come up with possible contingency plans and actions

e) Monitoring

f) Make ongoing contingency changes

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