20210517 1SITXFSA001 Assessment Task ON KIU LEUNG

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Australian Institute of Higher Education *

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COOKERY

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Health Science

Date

Dec 6, 2023

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docx

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7

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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
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