Assessment Task 2

SITXFSA001 Use hygienic practices for food safety

Assessment Submission details:

1. Please include following details on the top of your assessment:

• Your Name: Yulius Birdi

• Your Student Id: 10913109
• Your Trainer’s name: Kumar Duet
• Title of your Assessment: Use hygienic practices for food safety
• Assessment Due Date: 14 Dec, 2020
• Actual Submission Date
Please Note: Any changes in the assessment due date must be approved by your trainer.

• This assessment can be hand written or in Microsoft word format. Following settings
should be made for this assignment to keep consistency among all the assessments:

Body Page setup

text
• Font: Times New Roman • Top: 2.54 cm
• • Font size: 12 point • • Bottom: 2.54 cm
• Line spacing: Double • Left: 3.17 cm
Text style: Normal Right: 3.17 cm
• Header: 1.25 cm
• Footer: 1.25 cm

• If hand written assessments are submitted, hand writing needs to be clear and legible.
• Do not forget to attach the Cover Sheet at the front of the assessment.
• Make sure you have signed the Cover sheet to declare this is your own work.
• You can e-mail this assessment to your trainer’s e-mail address with following details: In
‘subject’ mention your ‘student Id – Your name’.

Achieving Competence:

To be deemed competent in this assessment you must:

• Correctly address all of the assessment requirements as described in this task

• Correctly address all of the submission instructions
• Successfully complete the Assessment Questions
• Submit assessment on or before the due date with an assessment cover sheet
Performance objective:

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
demonstrate use of safe food handling practices in food handling work functions in line with
organisational hygiene procedures on at least three occasions
• demonstrate procedures to: o identify food hazards o report unsafe practices o report
incidents of food contamination

Assessment description:

You are required to complete Part A and Part B of assessment question section.

Assessment Questions:

Part A

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.

Question 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
Local councils are in charge of enforcing
building codes, supervising safe food
handling and conducting inspections of
food premises. A business owner must:
Notify the local council with subtleties of
their food business. Guarantee the business
conforms to the Food Standards Code.
Executing person and their powers under the
Health Act
Environmental Health Officers (EHOs),
commonly referred to as Health Inspectors,
have wide-reaching powers to conduct
checks of premises, compliance with
building codes and adherence to safe food
handling practices. It has two main rights:
The right of entry and The right of
inspection.

Question 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. Take a shower/bath everyday
2. Use essential deodorant or body spray regularly
3. Always clean hands, wash them with cleanser regularly and cut nails
4. Groom hair pleasantly and properly appropriate for the job
5. No jewelleries and nail polish

Question 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: Cover the cut with suitable dressing or with
waterproof bandages and waterproof fingerstalls or latex expendable gloves. Bandages or
dressing should be brightly coloured (blue) to be easily spotted and recovered on the off
chance that it falls off.

Question 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!)

Question 5: List 4 requirements for hand washing facilities to meet

the legal requirements?
Requirements/Provisions:
1. Taps should be switch or foot pedal operated to avoid
recontamination
2. Right size of sink that allows simple and proper hand
washing giving hot running potable water
3. Finished with cleanser, single utilized towels or air dryer,
garbage can for utilized towels and a sanitiser
4. An area obviously assigned for washing of hands, arms and
face only
Question 6: Provide 5 examples of instances which would require
that you wash your hands?
Hands need to be washed after:
1. After breaks and utilizing of toilet
2. After disposing of waste
3. In the wake of cleaning the work area
4. In the wake of touching your face, nose, mouth, scalp or hair,
or blowing the nose
5. After coughing, eating or drinking

Question 7: Food can become contaminated in 3 ways. Connect the correct cause for
contamination to the relevant type of contamination?

Contamination Caused through

1. Biological Contamination 3 Food contains foreign matter such as

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

Question 8: Provide 5 examples of common sources of food contamination relevant to

your area of training (for example food and beverage, cookery or accommodation
services)?
Sources of contamination:
Example:
1. Food handling with no proper hand washing (for example food allergies)
2. same chopping board utilized for various purposes with no washing (cross-
contamination)
3. food containing plastic pieces, because of careless food preparation
4. Chemical residue on kitchen tools, because of a terrible washing process
5. utilization of fruits and vegetables with no prior washing
Question 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. storing cooked and uncooked food together
2. defrosting meat on a high rack and without a trickle plate
3. not washing hands between undertakings
4. utilizing same knife for various purposes without washing
Question 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. should stay at home in order to avoid contaminating food and other workers
2. report my supervisor with respect to my wellbeing situation
3. re-visitation of work only 48h after my symptoms be over

Question 11: List 2 examples of ramifications of poor hygiene standards in an

establishment?

Ramifications:
1. food contamination and spread of food-borne illnesses
2. lawful issues, for example, break notification, fines and prosecution

Question 12: 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 Fruits and vegetables are regularly splashed
with bug sprays or are mostly dirty and thus
utilization of unwashed leafy foods may result
health issues.
Improper temperature control Fast increase of microbes if temperature
reaches danger zone for example somewhere in
the range of 5°C and 60°C.
Cross-contamination Cross Contamination facilities the exchange of
bacteria from crude to cooked food which may
wind up with dangerous results.
Pests Pests transmit germs and ruin food.
Improper cleaning Bacteria and other microorganisms can
increase in view of improper cleaning and
cause issues.

Question 13: 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 Uniform strategies, hand washing requirements,

Protective equipment and uniform requirement
Food safety Storage requirements, sanitation programs, safe
strategy of dealing with food and drink,
wellbeing code requirements.
Cleaning Giving and utilizing cleaning equipment and
chemicals assigned for each work, cleaning and
disinfection programs, trash taking care of and
disposal
Training Authoritative policy, food safety programs,
legitimate and regulatory requirements
Question 14: Provide 5 examples of foods which are considered potentially hazardous
according to Food Safety Standard 3.2.2?

Examples for hazardous foods: Potentially hazardous foods are commonly moist,
supplement rich food sources with an impartial pH Instances of foods that are ordinarily
considered potentially hazardous include:

 raw and cooked meat/poultry or foods containing crude or cooked meat/poultry;

for instance burgers, curries, kebabs and meat pies
 foods containing eggs (cooked or crude), beans, nuts or other protein-rich food, for
instance mousse, quiche and tofu
 dairy products and foods containing dairy items, for instance milk, dairy-based
sweets, bread shop items loaded up with fresh cream or with fresh custard (yogurt
is excluded here as it is a acidified item)
 seafood (barring live seafood) and foods containing fish, for instance sushi
 prepared fruits and vegetables , for instance cut melons, plates of mixed greens
and unpasteurised juices
 cooked rice and both fresh and cooked pasta

Question 15: 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,
band aids, 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
Question 16: 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. Acidify egg underneath 4.2 ph utilizing vinegar or lemon juice

2. Keep crude egg items under 5 degrees.
3. Prepare raw egg product fresh every day and consume within 24 hours in any case
dispose of it.
4. Clean and disinfect hardware and surfaces when utilizing with eggs.
5. Clean and sanitize holders between each utilization.

Question 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: Egg separator is needed to isolate eggs for food preparation (for instance sauce
Mayonnaise, chocolate mousse or similar) to prevent cross contamination.

Question 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 separate utensils if possible.
2. Ensure appropriate cleaning of all cooking equipment and surfaces.
3. Utensils must not be shared between dishes
4. Ensure grillers, sandwich, waffles and focaccia makers are cleaned completely
prior to utilizing gluten free breads and other foods.
5. Utilize different gloves for various food items.

Question 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 Bacteria, virus and parasites causing food poisoning
 • food-borne Bacteria, viruses, moulds, allergens
diseases
• infectious diseases Infected wound, flu, chickenpox, etc.
Question 20: List 8 hygienic work practices which apply for your job role (for example as
an apprentice chef, waiter, and housekeeper)?

Hygienic work practices and responsibilities for food safety which must be followed in
your job role:
1. Washing hand
2. Wearing gloves while handling and preparing food.
3. Wearing clean uniform
4. Keeping working place clean and sanitized
5. Using coloured chopping board
6. Temperature control for storing food
7. Wearing hat or bandanna
8. Cleaning list

Question 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:

 Each step associated with food planning and deals must be considered to diminish
the risk of cross contamination. This is referred as the cooking cycle.
 It is essential to recognize and remove possible cause of contamination at every
steps of food handling.
 Observing and recording of the temperatures of commodities, prepared food,
storage and display items must be done.

Part B

You are required to demonstrate use of safe food handling practices in food handling work
functions in line with organisational hygiene procedures on at least three instances and
procedures to identify food hazards, report unsafe practices & report incidents of food
contamination in a training Kitchen environment.

During 3 practical service instances in your training kitchen relevant to your area of training,
your trainer will observe you performing your typical workplace tasks and determine if you
are adhering to hygienic food safe practices under your trainer supervision and guidance.

Question 22: Go to
https://www.legislation.gov.au/Details/F2011C00551
HYPERLINK
"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) Checklist of temperature when delivery arrives
b) Agenda of temperature when cooking chicken, must to be more than 70° C, check
this during the day and night shifts
c) Agenda of equipment temperature control, day and night shift
d) At the point when a hazard is distinguished give the proper remedial activity
e) Observing food handling activity
f) Keep a refreshed cleaning list to maintain a strategic distance from cross-contamination
and prepare a list of chemicals for every kind of cleaning systems