SITXFSA006 Assessment 1 -Assignment
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Australian Institute of Business *
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Course
SITHKOP005
Subject
Health Science
Date
Feb 20, 2024
Type
docx
Pages
13
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Assessment Tasks and Instructions
Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s)
SITXFSA006 Participate in safe food handling practices
Stream/Cluster
Trainer/Assessor
Assessment for this Unit of Competency/Cluster
Details
Assessment 1
Assignment
Assessment 2
Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3 Reasonable Adjustment
1.
Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 2. 2.
Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature
Date
2
nd
Assessor to complete
I agree the adjustments applied to this assessment are reasonable
Name
Signature
Date
Assessment Guidelines
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What will be assessed
The purpose of this assessment is to assess your underpinning knowledge to complete the tasks outlined in the elements and performance criteria for this unit of competency and relating to the following aspects:
key features of commonwealth, state or territory and local food safety compliance requirements as they impact workers at an operational level:
o
contents of national codes and standards that underpin regulatory requirements
o
reasons for food safety programs and what they must contain
o
local government food safety regulations and inspection regimes
o
consequences of failure to observe food safety policies and procedures
o
meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code
hazard analysis and critical control points (HACCP) or other food safety system principles, procedures and processes as they apply to particular operations and different food types:
o
critical control points for the specific food production system and the predetermined methods of control, especially time and temperature controls used in the receiving, storing, preparing, processing, displaying, serving, packaging, transporting and disposing of food
o
main types of safety hazards and contamination
o
conditions for development of microbiological contamination
o
environmental conditions and, temperature controls, for storage
o
temperature danger zone and the two-hour and four-hour rule
contents of organisational food safety program, especially procedures, associated requirements, and monitoring documents
food safety monitoring techniques
methods to ensure the safety of food served and sold to customers
safe food handling practices for the following different food types:
o
dairy
o
dried goods
o
eggs
o
frozen goods
o
fruit and vegetables
o
meat and fish
equipment operating procedures, especially how to calibrate, use and clean a temperature probe and how to identify faults
choice and application of cleaning, sanitising and pest control equipment and materials
cleaning, sanitising and maintenance requirements relevant to food preparation and storage:
o
cleaning
o
sanitising
o
maintenance
high risk customer groups
Place/Location where assessment will be conducted
Resource Requirements
Pen, Paper, internet access
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Instructions for assessment including WHS requirements
You are required to address all questions to achieve competence. Your trainer will provide you with instructions for time frames and dates to complete this assessment.
Once completed, carefully read the responses you have provided and check for completeness. Your trainer will provide you with feedback and the result you have achieved. Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201
This assessment:
First Attempt 2nd Attempt Extension –
Date: / / RESULT OF ASSESSMENT
Satisfactory Not Yet Satisfactory Feedback to Student:
Assessor(s) Signature(s):
Date:
/ /
Student Signature
Date:
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Assessment 1
Your task:
You have been appointed as chef de partie in the prestigious Futura Beach Hotel which will open its doors to the public late next month.
In order to conform to the latest requirements for food safety you are required to write a set of Standard Operating Procedures (SOPs) to meet all requirements outlined in the current legislation. You will also need to provide a reference manual for all relevant staff.
These will need to include:
1.
A reference to the current legislation. Where can this be accessed and what are the key requirements relating to (access this information on the website for specific details): a.
Food safety standards
There is legislation governing correct food handling processes in New Zealand and Australia. Food Standards Australia New Zealand (FSANZ) develops and administers the Australia New Zealand Food Standards Code, which sets out the requirement for food safety. Compliance with these standards is the minimum requirement within the establishment and all operational duties
should be planned based on the code. b.
Food safety plan
The food safety standards, which apply to Australia only, include requirements for the handling, storage, transport and display of food. Food standards are adopted automatically into state and territory food Acts. Food business is identified as a business, enterprise or activity (other than primary food production) that involves: -the handling of food for sale, or
-the sale of food
Food Safety Plan is a plan based on the concepts of Hazard Analysis and Critical Control Point (HACCP). The consumption of contaminated foods causes of foodborne illness each year. Most foodborne illness is caused by foods handled, prepared or stored improperly by food handlers in the food industry. www.foodsafety.govt.nz
c.
Documentation
The SOPs should outline the documentation requirements for the Futura Beach Hotel. This. includes maintaining records of temperature monitoring, cleaning and sanitation schedules, and staff training and certification
d.
Danger Zone
The SOPs should include information on the danger zone, which is the temperature range in which bacteria can grow rapidly in food. Staff should be trained on how to monitor temperatures and take corrective action if food is found to be in the danger zone.
e.
Critical Limits and Time Frames
The SOPs should establish critical limits and time frames for various stages of food handling and. preparation. For example, there should be specific time limits for how long food can be held in the danger zone, as well as critical limits for the temperature of cooked food and the acidity of certain foods.
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f.
The provisions for legislation and provisions at local government level
The SOPs should outline the provisions for complying with legislation and regulations at the local
government level. This includes obtaining necessary licenses and permits, as well as following local health and safety codes
g.
The implications for failing to comply with legislation
The SOPs should also outline the implications for failing to comply with legislation and regulations, which may include fines, legal action, or closure of the hotel. Staff should be trained
on the importance of compliance and the potential consequences of non-compliance
2.
The meaning of HACCP, the seven principles and the required procedures for each principle.
Hazard Analysis of Critical Control Points (HACCP) is a system that originated in the USA to prevent food poisoning of astronauts whilst in space
The seven principles and the required procedures for each principle: 1. Hazard Analysis: Hazards are any biological, chemical or physical property which could cause a
food safety problem. Hazards can occur at any part of the food production pathway. Hazard analysis involves identifying and assessing the seriousness and likelihood of the hazard occurring.
2. Critical Control Points: A point, step or procedure at which control can be applied so the hazard can be prevented, eliminated or reduced to an acceptable level.
3. Critical Limits: Maximum or minimum levels which ensure safety of the product. For example, if the number of bacteria in a sample is below a certain level, then the product is deemed acceptable; if the number of bacteria is above that level, the product is deemed unacceptable.
Minimum internal temperatures are critical limits for cooking.
4. Monitoring and sampling: The systems and procedures used in food production must be monitored to make sure they are being followed. Samples are taken at each step so they can be tested to see whether the critical limits have been breached.
5. Corrective Action: If the monitoring and sampling indicates an unacceptable level, then the processes and procedures must be adjusted to prevent it happening again
6. Verification: All businesses must make sure that their HACCP procedures are working correctly.
Thereis a variety of procedures that can be followed to verify the accuracy of the HACCP program.
7. Record keeping: All testing, monitoring and verification must be recorded and those records must be stored. This is so you can prove that your procedures meet the requirements
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Hygiene Standards for:
a.
Persons who handle and prepare foodstuffs
1. Personal hygiene: Wash hands thoroughly with soap and water before handling food. Keep hair tied back and wear clean clothing, including an apron. 2. Health: Food handlers must be free from any illness or infection that can be transmitted through food. 3. Training: Food handlers should be trained in food hygiene and safe food handling practices.
4. Food handling: Avoid touching ready-to-eat food with bare hands, use gloves, tongs, or other utensils. Do not taste food with your fingers and avoid sneezing or coughing near food.
5. Cleaning: Clean all surfaces that come into contact with food, including cutting boards, utensils, and equipment, before and after use. 6. Food storage: Store food at the correct temperature and keep raw and cooked foods separate to avoid cross-contamination.
b.
Premises
1. Cleanliness: The premises should be clean, well-maintained, and free of pests. 2. Waste management: Proper waste management should be in place to prevent the build up of garbage and
the attraction of pests. 3. Ventilation: Adequate ventilation should be in place to prevent the build up of moisture and reduce the risk of bacterial growth.
4. Lighting: Sufficient lighting should be provided to ensure that food is prepared and served in a well-lit environment. 5. Floors, walls, and ceilings: These surfaces should be easy to clean, non-absorbent, and in good condition
c.
Equipment
1.
Maintenance: Equipment should be well-maintained, serviced regularly, and in good working condition. 2. Cleaning: All equipment that comes into contact with food should be cleaned and sanitized after each use.
3. Storage: Store equipment in a clean and dry area when not in use.
d.
Cross-contamination risks in the 3 areas mentioned in a,b,c:
1. Separate storage: Store raw and cooked food separately to prevent cross-contamination. 2. Cleaning: Clean all surfaces, utensils, and equipment that come into contact with food to prevent cross-
contamination. 3. Personal hygiene: Food handlers should avoid touching ready-to-eat food with bare hands, and wear gloves, tongs, or other utensils. 4. Cook thoroughly: Cook all food thoroughly to kill any harmful bacteria. 5. Avoid contact: Avoid contact between raw and cooked food during preparation and serving
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3.
Provisions for cleaning regimes including cleaning procedures, sanitation and suitable chemicals or mechanical procedures (for example a dishwasher).
The maintenance of cleanliness in food handling and preparation areas is crucial for upholding hygiene standards. To ensure proper cleaning and sanitization, provisions for cleaning regimes must encompass cleaning procedures, sanitation, and appropriate chemicals or mechanical procedures. Cleaning procedures should be formulated clearly and concisely, specifying what, when, and how to clean. The creation of cleaning schedules is also necessary to ensure regular cleaning of all equipment and surfaces. The procedures should provide information on how to dismantle and reassemble equipment for cleaning and which chemicals to use. Sanitation, which refers to the reduction of harmful microorganisms to safe levels, should be incorporated into the cleaning procedures. Appropriate chemicals or mechanical procedures, such as disinfectants, hot water, or steam, can be used to sanitize. When selecting chemicals for cleaning and sanitizing, it is important
to choose those that are suitable for the equipment and surfaces being cleaned. Proper usage according to the manufacturer's instructions and safety measures during chemical handling should be observed. Mechanical procedures, such as dishwashers, can be used in conjunction with suitable chemicals to thoroughly clean and sanitize equipment and utensils. Staff members should be trained on the proper use of cleaning procedures, sanitation, and chemicals or mechanical procedures. The training should also emphasize the significance of maintaining cleanliness and sanitation and how to recognize and report equipment or surface-related problems
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4.
Each step of the catering cycle from ordering to distribution of foods, with the requirements and monitoring processes at each step clearly outlined, with applied examples. (For example it is insufficient to state “measure temperature” – you will need to explain how temperatures are measured; what the specific temperature must be according to the commodity you are inspecting; and what your corrective actions will need to include in case of any discrepancy – apply these at all steps.)
When purchasing and receiving goods, you should only buy from reliable suppliers. Here are somepoints
for ensuring a smooth transaction and gain high quality produce:
•Make sure you communicate to the seller about how you wish the products to be delivered, and what condition you expect to receive them in.
•Maintain a list of your approved food suppliers.
•Inspect all food deliveries and keep goods delivery records.
•Reject suppliers and deliveries that present goods in a damaged or unhygienic condition. Make sure that you inspect the delivery vehicle for traces of animal presence or chemical spillages.
•Ensure food is protected by proper packaging and/or containers, and be transferred into asuitable storage area as soon as possible.
•Make sure that products are properly labelled. This includes the product name, address of the
manufacturer, batch code or date code, ingredients list and allergen information
.•Check that ‘best before’ or ‘use-by’ dates are listed. Look for any visible signs of insects, insect eggs or other items that should not be with food, such as dirt, glass and rubbish.
5.
The meaning of hazardous foods, especially as described by local legislation and national food codes including typical examples for potentially hazardous foods across all food groups.
Hazardous foods are defined as foods that can potentially cause illness or disease due to the presence of harmful microorganisms, toxins, or other contaminants. The definition of hazardous foods may vary based on local legislation and national food codes, but typically includes examples from all food groups. In general, potentially hazardous foods are those that have a high moisture content and are capable of supporting the growth of harmful bacteria or other microorganisms. These foods must be kept at safe temperatures to prevent bacterial growth and minimize the risk of foodborne illness.
-Some typical examples of potentially hazardous foods include:
Meat and poultry:
raw or undercooked meat, poultry, and game meats, as well as deli meats and hot dogs Seafood:
raw or undercooked fish and shellfish Dairy: milk and dairy products such as cheese, yogurt, and cream
Eggs
: raw or undercooked eggs or foods containing raw eggs such as Caesar salad dressing or homemade mayonnaise
Fruits and vegetables:
cut fruits and vegetables, sprouts, and unpasteurized juices 8
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Grains and beans: cooked rice, pasta, and beans that have been held at room temperature for an extended period of time
6.
Instructions for the use, sanitation and calibration of food thermometers including the legally permitted tolerances for probe thermometers.
In order to correctly determine the internal temperature of a food item, a thermometer with a probe must be used. The surface temperature is often different to the internal temperature, so measuring the outside is not good enough. The probe thermometer must be accurate within 1°C, meaning that if the internal temperature is 4°C, the thermometer must display a temperature between 3°C and 5°C. The thermometer should be calibrated regularly by following the manufacturer's instructions. Its accuracy can be measured by placing the probe in a container of barely melted ice. The thermometer should read between -1°C and +1°C.
7.
The requirements for ensuring food safety for single use items.
Single-use items are items that are intended to be used only once and are usually in individual packets. Single-use items include:
•Disposable cutlery, including coffee stirrers
•Disposable plates, mugs, cups and bowls
•Individually packaged sugar, sweetener and whitener
•Individually packaged condiments, e.g. tomato sauce, soy sauce, wasabi•Individually packaged jams, spreads and butters
•Individually packaged tea, coffee and other drinks
•Face wipes and serviettes
•Straws
Whenever single-use items are available, it is essential that they are stored, displayed and packaged appropriately. For example, serviette and straw dispensers should be used to prevent customers touching more than 1 item at a time. Putting straws in a glass and allowing customers to touch them is unhygienic. Single-use items must not be reused and torn or damaged items must never be given out.
8.
The requirements for handling and disposing of damaged items, food that has been recalled, waste removal and vermin control.
A food business engaged in the wholesale supply, manufacture or importation of food must: (a) have in place a system to ensure the recall of unsafe food. (b) set out this system in a written document and make this document available to an authorisedofficer upon
request; and 9
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(c) comply with this system when recalling unsafe food.
9.
A list of examples for highly perishable foods from each food group, the specific storing requirements and special requirements for hygienic handling.
Foods Expected shelf life in the home
-Seafood -3 days
-Crustaceans and molluscs -2 days
-Meat -3-5 days
-Minced meat and offal -2-3 days
-Cured meat -2-3 weeks
-Poultry -3 days
-Fruit juices -7-14 days
-Milk -5-7 days
-Cream -5 days
-Cheese - variable (1-3 months)
-Soft cheeses - 2-3 weeks
-Cottage, ricotta, cream - 10 days
-Eggs - 3-6 weeks
-Butter - 8 weeks -Margarine -6 weeks
-Oil and fat -6 weeks
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10.
A cleaning and sanitising procedure for a mincer, blender and cool room or fridge. The cleaning procedure must take into account the critical areas of these pieces of equipment which could create potential breeding grounds for bacteria and how this can be effectively avoided.
Cleaning and sanitizing procedures for a mincer, blender, and coolroom/fridge are essential to prevent the growth and spread of harmful bacteria. Proper cleaning procedures should take into account the critical areas of the equipment that could potentially become breeding grounds for bacteria. For a mincer, the cleaning procedure should include the following steps:
-Disassemble the mincer and remove all parts that come into contact with food. -Wash all parts with hot, soapy water, using a brush to remove any food particles or debris.
-Rinse all parts thoroughly with hot water to remove any soap residue.
-Sanitize all parts by immersing them in a solution of water and a food-grade sanitizer.
-Allow all parts to air dry completely before reassembling the mincer.
For a blender, the cleaning procedure should include the following steps:
-Disassemble the blender and remove all parts that come into contact with food.
-Wash all parts with hot, soapy water, using a brush to remove any food particles or debris. -Rinse all parts thoroughly with hot water to remove any soap residue. -Sanitize all parts by immersing them in a solution of water and a food-grade sanitizer.
-Reassemble the blender and run it for a few seconds with hot water and sanitizer to clean the blender blades.
For a cool room or fridge, the cleaning procedure should include the following steps: -Remove all food and shelving from the cool room or fridge.
-Wash all surfaces with hot, soapy water, using a brush to remove any food particles or debris.
-Rinse all surfaces thoroughly with hot water to remove any soap residue.
-Sanitize all surfaces by spraying or wiping them with a food-grade sanitizer.
-Allow all surfaces to air dry completely before restocking the cool room or fridge with food.
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11.
An outline of all potential high risk customer groups and the implications of poor food standards for these groups.
Some customers are more at risk of food poisoning than others. People who are generally more at risk include:
•Elderly
•Pregnant women
•Children or babies
•People with immune deficiency
•People with food allergies
•People who are already unwell
Special care must be taken when serving these customers. For example, in a hospital or nursing home almost
all customers would be high-risk, so extreme care must be taken surrounding food safety. Likewise, people with allergies to certain foods, such as nuts, may react badly to the slightest contamination
12.
A general overview of common allergens and what needs to be considered in terms of:
a.
Ensuring suitable ingredients are selected
b.
Provisions to prevent any cross-contamination and hygiene issues
Food allergies occur when someone reacts badly to a particular type of food. Allergic reactions to nuts are common and severe enough for labelling requirements to be put in place forall foods that may have been in contact with nuts.
It is essential that you take this matter seriously as an allergic reaction may result in death! Always listen carefully to customers and fully understand what they can and can’t consume. If youare unsure of what would constitute a “safe” menu choice, always consult with a dietitian or other dietary expert.
Many customers with health issues may have a list that specifies what ingredients they can and cannot have.
Once again the chef should not dismiss this as the customer may face serious consequences if the recipe contains incorrect ingredients.
a. Ensuring suitable ingredients are selected :
Many customers with health issues may have a list that specifies what ingredients they can and cannot have.
Once again the chef should not dismiss this as the customer may face serious consequences if the recipe contains incorrect ingredients.
b. Provisions to prevent any cross-contamination and hygiene issues The Food Safety Standard 1.2.3 requires foods which contain or may potentially contain these constituents to be clearly labelled. If your business is involved in the production or sale of foods that could cause problems, it is essential to implement procedures for avoiding cross-contamination. To avoid cross-
contamination you must be vigilant:
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•Use separate utensils wherever possible
•Ensure all cooking surfaces and equipment are thoroughly cleaned and clear of breadcrumbs, crusted residue, nut residue, etc. •Utensils must not be shared between dishes
•Do not use serving utensils for more than 1 item
•Ensure grillers, sandwich, waffle and focaccia makers are clean before using with gluten-free breads and other foods
•Use gloves and change them between preparation tasks
13.
The provisions to ensure egg safety in an establishment, relevant to:
a.
Hygiene Requirements for handling, processing and storage
When storing food, it is essential to store items under the appropriate conditions and to separate types of items. This includes separation of: Cooked and uncooked food items Different types of fish, e.g. fresh and saltwater fish or molluscs. Washed and unwashed food items In general, items should be stored so that thereis low humidity and freely circulating air.
b.
4 examples of dishes using eggs that are considered high risk and how these risks can be avoided
or reduced
Raw Fish, Cheesecake, Raw Chicken, Cooked RiceRaw Fish, Cheesecake, Raw Chick
1. Avoid cracked and dirty eggs.
2. Take the same precautions with eggs as for meat or dairy.
3. Cook eggs until they are hot all the way through.
4. Avoid uncooked food that contains raw eggs.
5. Consider alternatives for vulnerable people.
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