Food Safety Assessment Guide: Short Answer & Practical Tasks

Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s) SITXFSA001 use hygienic practices for food safety Stream/Cluster Commercial cookery Trainer/Assessor Assessment for this Unit of Competency/Cluster Details Assessment 1 Short Answer Questions 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 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:  basic aspects of commonwealth, state or territory food safety laws, standards and codes as follows: o meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code o employee and employer responsibility to participate in hygienic practices o reasons for food safety programs and what they must contain o role of local government regulators o ramifications of failure to observe food safety law and organisational policies and procedures  health issues likely to cause a hygiene risk relevant to food safety: o airborne diseases o food-borne diseases o infectious diseases  hygiene actions that must be adhered to in order to avoid food-borne illnesses  hand washing practices  basic aspects of hazard analysis and critical control points (HACCP) method of controlling food safety  specific industry sector and organisation: o major causes of food contamination and food-borne illnesses o sources and effects of microbiological contamination of food o workplace hygiene hazards when handling food and food contact surfaces o basic content of organisational food safety programs o contents of organisational hygiene and food safety procedures o hygienic work practices for individual job roles and responsibilities. Place/Location where assessment will be conducted Resource Requirements Pen, Paper, internet access or a copy of “Australia New Zealand Food Standards Code - Standard 3.2.1 - Food Safety Programs (Australia Only)” or an organisational food safety plan as set out in the TP. 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.

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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: / /

Assessment 2 Your task: 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 preserves the public's health and safety by having the authority to modify laws and rules while taking both the short- and long-term effects into account while creating food standards. Under these authorities, he has the authority to alter the laws, with the understanding that both the short- and long-term effects must be considered. 2. 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. Before handling food, carefully wash and dry your hands, and do so again often. 2. Dry your hands with a fresh towel, disposable paper towels, or an air dryer while you're at work. 3. In a space where food is handled or stored, never smoke, chew gum, spit, change a baby's diaper, or eat. 4. Never sneeze or cough over food, or in areas where food is being cooked or kept. Wear sanitary protective clothes, like an apron. 3. 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. Use a waterproof dressing to cover the wound.

2. Change the dressing frequently. 3 3. Add a layer of protection by using gloves.

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4. Number the steps for the Hand washing procedure in correct order: Step Action 5 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) 6 Apply a sanitiser 4 Rinse off hands under hot running water 1 Wet your hands under hot running water (don’t burn yourself!) 5. List 4 requirements for hand washing facilities to meet the legal requirements: Requirements/Provisions 1.Levers or foot pedals ought to be used to actuate taps 2. Dispensers must have soap and hand sanitizer. 3. Water must be available and hot. 4. Only paper towels shall be utilised for drying purpose. 6. Provide 5 examples of instances which would require that you wash your hands: Examples of Instances Hands needs to be washed after: 1. Dealing with raw food. 2. Coughing, sniffling, or sneezing. 3. Rubbing bodily components. 4. Consuming or consuming. 5. Toilet

1. Food can become contaminated in 3 ways. Connect the correct cause for contamination to the relevant type of contamination: Contamination Caused through Physical contamination Food contains foreign matter such as glass, scourer shavings, wood or porcelain pieces. Chemical Contamination Food being in contact with pesticides, toxic material or chemicals, which may be either naturally occurring or manmade. Biological Contamination Arises from disease-causing microorganisms such as bacteria, moulds, yeasts, viruses or fungi. 2. 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. Handling food without properly washing one's hands ( e.g. food allergies ) 2. Using the same cutting board for different tasks without washing it ( cross - contamination ) 3. Food preparation that was careless resulted in plastic pieces in the food. 4. Chemical residue on kitchen tools as a result of improper washing. 5. Consumption of produce without first cleaning it 9. 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. Combining food that has been cooked and uncooked.

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2. Defrosting meat without a drip tray on a high shelf. 3. Failure to wash hands after each work. 4. Making several uses of the same knife without washing. 10. 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. Keep at home to prevent contaminating food and other workers. 2. Inform my boss about the state of my health. 3. Resuming work 48 hours after the onset of my symptoms. 11. List 2 examples of ramifications of poor hygiene standards in an establishment: Ramifications 1.Foodborne illness and foodborne disease transmission 2.Legal matters include violation notifications, fines, and prosecution 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 Insecticides and soil fragments that are still present could contaminate the food being prepared. Food held at uncontrolled temperatures can encourage bacterial growth, which can lead to food poisoning. Food held at uncontrolled temperatures can encourage bacterial growth, which can lead to food poisoning. the process of making a product that is ready to eat unsafe the process of making a product that is ready to eat unsafe Pests spreading pathogens and tainting food Improper cleaning If utensils and the location are not sterilised, bacteria and germs can proliferate and cause health issues.

2. 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 Requirements for hand washing Food safety Programme for food safety Cleaning Managing and removing waste Training Organization-wide rules 3. Provide 5 examples of foods which are considered potentially hazardous according to Food Safety Standard 3.2.2: Examples for hazardous foods 1. dairy items 2. Seafood 3. Meals that contain eggs, nuts. 4. Beans a cooked rice dish and pasta 5. Processed veggies and fruits 4. 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 TRUE Unsatisfactory practices that lead to contamination of food, e.g. hairclips, bandaids, chemicals TRUE Unsafe food handling that may lead or has led to cross-contamination TRUE Incorrect cleaning practices that are not in line with your organisation’s food safety program TRUE Outdated practices that are not consistent with current requirements TRUE Staff tasting and adjusting seasoning of food before service FALSE

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5. 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. Store raw egg products below 5 cents 2. 2. Following contact with eggs, wash and dry your hands. 3. De-ph-acidify raw egg products using vinegar or lemon juice (4.2) 4. Prepare items with fresh raw eggs every day and discard them after 24 hours. 5. Clean surfaces and appliances after using them with eggs. 17. 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: I will use an egg separator 18. 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. Use gloves and swap them out as you complete preparing tasks 2. When feasible, use different utensils. 3. Ensure that all cooking surfaces and apparatus are completely cleaned. 4. Dishes must use the same utensils. 5. Make sure to clean grills, sandwich makers, waffle irons, and other equipment before using them with meals like gluten-free bread. 19. 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 Airborne illnesses may spread if an affected employee coughs or sneezes in the kitchen. Airborne food contamination  food-borne diseases If foods are not properly cleaned or cooked, they may produce toxins that cause significant illnesses (such as mould) caused by food-borne diseases.  infectious diseases It's possible for parasites to go from a food handler's hands to the food being cooked if they haven't thoroughly cleaned them after using the "infectious diseases" bathroom.

20. 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. Using company t-shirts, aprons, and hats to adhere to uniform rules. 2. Keep cutting boards clean between jobs to prevent cross-contamination 3. Following the guidelines for hand washing, wash your hands properly before and after each task. 4. Always adhere to storage regulations by putting deliveries in the appropriate section (cold room, fridge, freezer) 5. Conduct adequate workstation cleaning and sanitation before and after the workday 6. Put on gloves to prevent biological contamination 7. Using a personal mug made of plastic to drink coffee and water helps prevent accidents and the spread of physical contamination 8. To prevent food contamination, maintain track of the temperature of delivery and merchandise that is on display. 21. 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 Anyone may effectively recognise risk through the use of the HACCP food safety plan, which enables them to manage it in order to prevent food contamination or other code violations that could endanger the consumer. 22. 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) Determine any threats to food safety to avoid any risk from biological or chemical contamination

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b) Recognize key control points and crucial limits that must be adhered to and handled in the event of any breaches. c) Verify all important control points. key parameters are documented and monitored for any changes that could pose a risk. d) To prevent any human harm or illness from the danger, prompt and targeted corrective measures must be implemented. e) Measures established to guarantee that the food safety programme is consistently observed and properly performed f) precise documents that contain information about the food safety programme and corrective measures, if any were implemented in the past.

12 SITXFSA001_Assessment 1 - Short answers

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