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

Report

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