20210517 1SITXFSA001 Assessment Task ON KIU LEUNG
docx
School
Australian Institute of Higher Education *
*We aren’t endorsed by this school
Course
COOKERY
Subject
Health Science
Date
Dec 6, 2023
Type
docx
Pages
7
Uploaded by CorporalEnergy11260
SITXFSA001
USE HYGIENIC PRACTICES
FOR FOOD SAFETY
Student Assessment Task
Student Name
On Kiu Leung
Student Id
SLB2000178
Course
Certificate IV in Commercial Cookery
Salisbury College Australia
V1.0
Page |16
RTO:45062 | CRICOS:03565E
SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY
ASSESSMENT TASK 1
Written Questions
This assessment task consists of 22 questions. You may use reference material to assist
you such as texts and the internet, but you must correctly reference your information.
You must answer all questions correctly and in accordance with the instructions given.
Answers should
between 50 to 100 words
for each question:
1.
Report
Please answer the following question:
a.
The meaning of contaminant, contamination and potentially hazardous foods as
defined by the Australia New Zealand Food Standards Code.
A contaminant is any substance that is found in food products that causes it to be no
longer fit for consumption.
Contamination is the process of a food product becoming unsuitable for consumption
through being exposed to one of these contaminants.
Potentially hazardous food – contaminated food that are in contact with other food
will create potentially hazardous food.
b.
Employee and employer responsibility to participate in hygienic practices.
and procedures.
Employers have the responsibility to ensure the building, and everything is
maintained, and they need to ensure that employees are following the policies and
regulations within the workplace at all time. All the hygienic policies and procedures
need to be gone through training before they start their employment, and they need to
always follow them to prevent contamination.
c.
Reasons for food safety programs and what they must contain.
A food safety program must contain information about each step in the food
production process that determines food safety hazards could occur in these steps.
For each step in the production process, procedures will be written to control
hazards, monitor food safety, and document actions taken.
The food safety program should also have documented procedures for corrective
Salisbury College Australia
RTO:45062 | CRICOS:03565E
V1.0
Page |2
SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY
actions if something goes wrong.
d.
Role of local government regulators.
Local governments are required to be regulators for their jurisdiction, in coordination
with state and territory governments, for the monitoring of food safety compliance of
businesses in their area.
e.
Ramifications of failure to observe food safety law and organisational policies
Heavy fines apply failing to comply and may face consequences including: litigation,
fines and loss of business. If there is an outbreak, there may be license issues,
damaged reputation, prosecution and no remorse. Health issues are most likely to
cause hygiene risks.
2.
Research
You need to research and briefly discuss health issues likely to cause a
hygiene risk relevant to food safety and hygiene actions that must be adhered
to in order to avoid food-borne illnesses.
This must include:
I.
Airborne diseases
II.
Food-borne diseases
III.
Infectious diseases
1.
Airborne diseases - sources of diseases and contaminants are those where the
bacteria, virus, parasites, or other contaminants can travel large distances
through the air on dust particles or, more commonly, through droplets from the
respiratory system of people.
2.
Food Borne diseases – it is an illness cause by consuming food and harmful for
our body/ organism, such as Salmonella, Gastroenteritis, E. coli, Botulism.
Shigellosis, Hepatitis A
3.
Infectious diseases – caused by the spread of microorganisms (bacteria, viruses,
fungi or parasites) or prions to humans from other humans, animals or the
environment, including food and water.
3.
Construct
Make an information poster for the workplace outlining hand washing practices and
Salisbury College Australia
RTO:45062 | CRICOS:03565E
V1.0
Page |3
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help
SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY
procedures. The poster can be in word, ppt, pdf and/or picture format.
Hans Washing Procedures
ASSESSMENT TASK 2
For this task you are to complete the following steps to demonstrate your use of
hygienic practices for food safety on at least 3 separate occasions of conducting
food handling activities.
Throughout each of the food handling work functions you need to ensure:
Salisbury College Australia
RTO:45062 | CRICOS:03565E
V1.0
Page |4
SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY
•
Prior to commencement of the food handling activity, report any personal
health issues that are likely to cause a hygiene risk, including any airborne,
food-borne or infectious diseases.
Provide evidence of this report to your
assessor.
1.
Airborne diseases are
caused by pathogenic microbes small enough to be
discharged from an infected person via coughing, sneezing, laughing and close
personal contact
. Airborne sources come into contact with another surface, such
as a bench, food item or person they will settle in and start to grow. That’s why
food must covered in storage and placed in proper place and shouldn’t be
working around food if we are unwell.
2.
Foodborne diseases is
caused by consuming contaminated foods or beverages
.
Serval disease-causing microbes or pathogens can contaminate foods, so there
are many different types of foodborne illnesses. Most foodborne diseases are
infections caused by a variety of bacteria, viruses, and parasites like: E.coli,
salmonella, gastroenteritis.Food borne diseases cause vomiting, headache,
abdomen cramp and diarrhea.
•
Wear the required personal protective clothing, and only use organisation-
approved bandages and dressings
The required personal protective clothing is:
1.
Wearing clean clothes.
2.
Food preparation clothes are not worn to the place of work but changed into at
the place of work.
3.
Protection clothing must not be worn outside the food preparation area.
4.
Caps should be washed regularly to remove skin cells and sweat.
•
At all appropriate times throughout the food handling, wash your hands using
the appropriate facilities and procedures, including at the following times:
1.
Before commencing or recommencing work with food.
2.
Immediately after:
3.
Handling raw food.
4.
Smoking, coughing, sneezing or blowing the nose.
5.
Eating or drinking.
6.
Touching the hair, scalp or any wound.
7.
Using the toilet.
Salisbury College Australia
RTO:45062 | CRICOS:03565E
V1.0
Page |5
SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY
•
Inspect food products to identify food hazards that may affect the health and
safety of customers, colleagues and self, and ensure to promptly report these
following workplace procedures.
Provide evidence of reporting to your
assessor.
•
Identify and promptly report unsafe practices that breach hygiene
procedures.
Provide all documentation of identified unsafe practices to
your assessor.
•
Report any incidents of food contamination that result from clothing or other
items worn or from personal health issues, and ensure to cease participation
in the task where these health issue may cause food contamination.
Provide
evidence of any completed reports to your assessor.
Need to ensure the clothing are clean, the PPE are not broken and if they are,
you need to ensure to report your the manager or person on duty to avoid any
disease or germs passing to others.
•
Throughout all food handling tasks, ensure to use hygienic cleaning practices
that prevent food-borne illnesses.
Ensure the hygiene practices are done and being followed.
After each separate occasion, you will need to sit down with your assessor and
discuss:
1.
Hygiene actions that must be adhered to in the workplace in order to avoid
food-borne illnesses.
P
reventing foodborne illness by following these four easy steps: Clean, Separate, Cook
and Chill.
Clean: Wash hands and surfaces often.
Separate: Don't cross-contaminate.
Cook: Cook to proper temperatures.
Chill: Refrigerate promptly.
2.
Major causes of food contamination and food-borne illnesses.
There are three ways that food can be contaminated and food-borne illnesses:
biological hazards (microorganisms)including bacteria, fungi, yeasts, mould, and
viruses
chemical hazardsincluding cleaning chemicals or foods with naturally occurring
toxins, such as green potatoes
physical hazardsincluding dangerous physical objects such as plastic, glass,
elastic bands, wood chips or bandages.
Salisbury College Australia
RTO:45062 | CRICOS:03565E
V1.0
Page |6
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help
SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY
4.
3. Hygienic work practices relevant to your individual job roles and responsibilities.
The roles and responsibilities for the Hygienic work practices
• do whatever is reasonable to prevent their body, anything from their body or anything
they are wearing, coming into contact with food or food contact surfaces.
• do whatever is reasonable to stop unnecessary contact with ready-to-eat food.
• wear clean outer clothing, depending on the type of work they do.
• make sure bandages or dressings on any exposed parts of the body are covered with a
waterproof covering.
• not eat over unprotected food or surfaces likely to come in contact with food.
• not sneeze, blow or cough over unprotected food or surfaces likely to come into
contact with food.
• not spit, smoke, or use tobacco or similar preparations where food is handled; and
• make sure need to follow the policies and procedures of the healthy hygiene practices
• follow the hand washing procedures to prevent cross contamination
Learners should provide copies of all documents that mention above in
blue.
Salisbury College Australia
RTO:45062 | CRICOS:03565E
V1.0
Page |7