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SITXFSA001 Use Hygienic Practices for Food Safety

Assessment Tasks and Instructions

Course and Code
Unit(s) of Competency and Code(s)SITXFSA001 use hygienic practices for food safety


Assessment for this Unit of Competency/ClusterDetails
Assessment 1Short Answer Questions
Assessment 2Practical observation

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:
  • meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code
  • employee and employer responsibility to participate in hygienic practices 
  • reasons for food safety programs and what they must contain
  • role of local government regulators
  • 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:
  • airborne diseases
  • food-borne diseases
  • 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:
  • major causes of food contamination and food-borne illnesses
  • sources and effects of microbiological contamination of food
  • workplace hygiene hazards when handling food and food contact surfaces
  • basic content of organisational food safety programs
  • contents of organisational hygiene and food safety procedures
  • 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.

Assessment 2

Your task:

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 safetyExecuting person and their powers under the Health Act
Local council
  • Environmental health officers (EHOs)
  • Right of entry 


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. Covering hands with gloves
2. Before entering the kitchen wearing a toque is compulsory
3. Usage of a clean apron and wash every kitchenware after use.    
4. Tie up long hair
5. Do not wear any type of makeup or jewelry  

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

  • Clear the wound area and put medicine
  • Wear gloves that would prevent from contamination 
  • Soak up and dry it for curve 
        Reason: This can prevent food poisoning.

Number the steps for the Hand washing procedure in correct order:

 Step  Action
5Dry hands thoroughly using single use paper towels
2Lather hands with an anti-bacterial liquid soap
3Scrub hands thoroughly including between the fingers, the wrists, up to the elbows and under nails (use a brush to assist)
6Apply a sanitiser
4Rinse off hands under hot running water
1Wet your hands under hot running water (do not burn yourself!)

List 4 requirements for hand washing facilities to meet the legal requirements:

Requirements/Provisions

1.A sink with a tap
 2. A towel for single use
 3. A soap or a hand-washer
4. Water running system with both temperatures, warm and cold
5. Hand dryer beside the sink.

Provide 5 examples of instances which would require that you wash your hands:

Examples of Instances
Hands need to be washed after:
Coming from outside 
Wash cloths or utilise with soap or detergency 
Sneezing 
Infectious or wound of any person 
Handling in garbage

Food can become contaminated in 3 ways. Connect the correct cause for contamination to the relevant type of contamination:

ContaminationCaused through
Biological Contamination 1Food contains foreign matter such as glass, scourers shavings, and wood or porcelain pieces. (2)
Physical Contamination 2Food being in contact with pesticides, toxic material or chemicals, which may be either naturally occurring or manmade (3)
Chemical Contamination 3Arises from disease-causing microorganisms such as bacteria, moulds, yeasts, viruses or fungi  (1)

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. Raw meat 
2.  Pathogens      
3.  Chemicals 
4. Raw veggies        
5.   Pesticides      

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. By using unclean utensils or equipment  
 
2.  Using same cutting board and knife for every foods      
 
3.  While cooking touching of skin, face and hair      
 
4. Not washing hands after using toilet        
 
5.   Handling raw materials with wounded hands     

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. Need to use hand gloves.
  2. Wearing a mask when treating with food to prevent germs from coughing and sneezing
  3. Inform supervisor when feeling sick.

List 2 examples of ramifications of poor hygiene standards in an establishment:

Ramifications
  1. Not cleaning waste of food and other garbage
  2. Not washing and storing food at right place

Most food poisoning occurs through improper food safety practices. How could the following factors affect food safety

Factors affecting food safetyHow does this affect food safety?
Not washing fruit and vegetables

The fruits and vegetables not washed properly contain the germs and bacteria from where those come and get into various touches in mid-way and cause diseases.

Improper temperature control

At the time of cooking or storing food needs to be treated with proper temperature. Otherwise it can cause the growth of bacteria, On the contrary in that food cooked with higher temperature (what it actually needs) 30% to 50% minerals and vitamins cannot exist (Abdelhakim et al. 2018).
Cross-contaminationCross contamination means transferring of bacteria or germs from chopping board or utensils or other food associates to the food. It can cause various diseases like- vomiting, headache, stomach pain, nausea, feeling weak and so on.
PestsThis helps to control the germs and bacteria from contamination of the food (Rebouças et al. 2016). 
Pests such as flies, rodents, cockroaches carry various disease-causing germs such as- Salmonella, listeria, vibrio cholerae and so on.
Improper cleaningImproper cleaning of wastes of kitchen or other rooms can mainly cause food contamination and that affects food safety.

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:

AspectPolicies and procedures
Personal hygiene

Standards accounts 
Food safety

Food standards 3.2.2
CleaningHealth and safety 
TrainingOccupation and heath safety

Provide 5 examples of foods which are considered potentially hazardous according to Food Safety Standard 3.2.2:

Examples for hazardous foods
         1. The food contains meat, raw meat or cooked meat.
         2. Protein rich foods such as which contain egg, beans, nuts 
         3. All kind of dairy products, such as- milk, custard, and so on.
         4. Seafood
         5. Pasta, cooked rice

Which of the following occurrences would you need to report to a supervisor? Indicate true or false

 OccurrenceTrue/False
Unsatisfactory personal hygiene standards of employees True 
Unsatisfactory practices that lead to contamination of food, e.g. hairclips, bandaids, chemicalsTrue
Unsafe food handling that may lead or has led to cross-contaminationTrue
Incorrect cleaning practices that are not in line with your organisation’s food safety programFalse
Outdated practices that are not consistent with current requirements False
        Staff tasting and adjusting seasoning of food before serviceFalse

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.   Dirty, cracked, or unstamped eggs are not to be used.     
2.    No need of washing eggs as it makes them more contaminated.   
3.  Before using, check the eggs that they are cracked or not.      
4. Usage of egg separator need to be sanitized        
5. Raw egg pulp needs to be used (Department of Primary Industries Food Authority, 2016).      

You are required to separate eggs for food preparation (for example sauce Mayonnaise, chocolate mousseor similar). What tool do you need to use to prevent cross contamination?

Response:  ‘Pluck Yolk Extractor and separator’ is used to separate eggs for the prevention of cross-contamination.

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?

1. Foods contain gluten must be stored separately. 
       2.    All kind of wheat-based foods such as wheat flour, wheat bran, semolina, spelt, barley, rye and so on must be avoided as component.
       3.  Gluten free meal must be prepared first. So that it cannot get in touch with other foods.
      4. Utensils and other equipments need to be washed properly (Al-Shabib et al. 2015).
      5. Water or other things, already has been used for preparing meal contains gluten, must not be used for making gluten free meal.

List 1 example of how each of the following health issues could cause a hygiene risk for food safety:

Health IssueExample – Hygiene risk relevant to food safety
  • airborne diseases
Could cause contamination of germs and bacteria with foods
  • food-borne diseases
Due to intake of spoilage food 
  • infectious diseases
Caused by fungi, bacteria, virus and parasites (Kouabenan & Ngueutsa, 2016)

List 8 hygienic work practices which apply for your job role (for example as an apprentice chef, waiter, housekeeper)

1. Chef needs to use hand-gloves and toque
2.  The staff needs to inform the supervisor if he or she has any food borne disease
3.  A person needs to  have proper medication if he or she has any skin diseases
4.  Any injured part has to be covered with waterproof material 
5.  Food handlers are instructed to wash their hands with soap and warm water. 
6.   Sneezing, blowing or coughing are not to be done over unprotected foods
7.   Wear cleans outer clothing while working.
8.   Hands need to be washed after touching hair, scalp, or anybody opening.

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
1. Critical limits are to be established which must be met to ensure that the CCPs are under control.
2. After identification of hazards, appropriate measures are to be taken.      
  1. A system must be established to monitor control of CCPs by scheduled testing or observations (Food Safety Programs, 2007).
4. When monitoring indicates a particular CCP is not under control, a corrective action is to be taken.

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
1. To check all the potential hazards 
 
 2. Each of these hazards is controlled by supportive programs.

4. Systematically checking of these control

4. Take a proper action after finding the hazard. 

 5. Regular checking of the program by the food businesses    

6. Keeping of appropriate records by the food business      


Answer

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