Project 1 - Short Answer Questions: Benowa State High School

Benowa State High School
VET Assessment Tool
SITXFSA001 Use hygienic practices for food safety
SIT20316 Certificate II in Hospitality
Project 1 - Short Answer Questions

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NAME: Hannah Sibu
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
The local council is the authority in charge of the Environmental Health Officer, has the right to enter the
food safety. (GCCC is in charge of food safety premises at any time during normal operating hours. EHO
locally) also had the right to inspect any and all areas of your
business. This includes taking food samples from any area,
to test for bacteria.
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. Daily shaving and showering
2. Clean hands and fingernails
3. Short, clean nails
4. Deodorant
5. No Jewellery etc.
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
Firstly, the appropriate dressing must be applied for the wound depending on how severe the cut is.
Usually, a blue band aid is supplied. Then to prevent contamination, it is best to avoid either making food
or to handle food whether it is serving food. Additionally, it is also suitable to wear gloves for extra
protection either when working with cloths such as linen or when handling food. This is done to prevent
food contamination as well as cross contamination and infections.
Short course barista_SITXFSA001

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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. Hand washing should be carried out in a designated hand washing sink.
2. Taps should be lever or foot pedal operated to avoid recontamination
3. Use single use drying aids such as paper towels.
4. The water supply should be hot.
6. Provide 5 examples of instances which would require that you wash your hands:
Examples of Instances
Hands need to be washed after:
1. Handling Food
2. Preparing Food
3. Cleaning serving utensils/ tables.
4. Changing various parts of a coffee machine.
5. Eating Food

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

Biological Contamination Food contains foreign matter such as glass, scourer
shavings, wood or porcelain pieces.
Physical Contamination Food being in contact with pesticides, toxic material or
chemicals, which may be either naturally occurring or
manmade.
Chemical Contamination Arises from disease-causing microorganisms such as
bacteria, moulds, yeasts, viruses or fungi.
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):
Source of contamination
Example:
1. Not washing fruit and vegetables under running water to remove soil particles and residue
2. Defrosting food in the hand washing basin
3. Not rinsing cleaning chemicals from equipment.
4. Not storing food in appropriate, designated storage areas.
5. A sick worker coughing or sneezing on food.
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. Using the same utensils for preparing raw food, then cooked food without washing between tasks.
2. Defrosting meat without a drip tray and on a high shelf, so that the juices drip onto cooked food.
3. Using the same cloth to clean benches, cutlery, crockery and tables.
4. Storing cooked and uncooked food together.
5. Not washing hands when changing tasks.

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10. On your rostered day off at Benowa 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. Inform the supervisior that you had diarrhoea and vomiting on your off day.
2. Handle everything with extra-care, especially food.
3. Wash your hands before and after handling all food items.
11. List 2 examples of ramifications of poor hygiene standards in an establishment:
Ramifications
1. Failure to comply with food regulations can result in breach notices, fines and prosecution.
2. Business found to be in serious breach of food safety laws can be closed down, either temporarily or
permanently.
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 They have often been sprayed with insecticides or are dirty
since they have been sitting in the supermarket for prolonged
periods of time without proper
Improper temperature control the danger zone is between 5°C and 60°C and pathogenic
bacteria multiply very rapidly in this environment
Cross-contamination mixing different food types, as well as cooked and uncooked

food, can result in bacteria being served to a customer.
Proper storage, food handling and cleaning procedures must
be followed to prevent cross-contamination
Pests proper storage and regular pest controls are necessary

because pests transmit germs and spoil food
Improper cleaning if cleaning and sanitation processes are not done correctly,
bacteria and other pathogens will multiply and cause
problems

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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 policies, hand washing requirements, protective
equipment and clothing requirements
Food safety food safety program, safe food and beverage handling
procedures, storage requirements, avoiding cross-
contamination, HACCP and Food Safety Code requirements
Cleaning providing and using appropriate cleaning equipment and

chemicals for each job and surface, linen and laundry
cleaning procedures, cleaning and sanitation rosters, garbage
handling and disposal
Training all staff are trained on correct procedures, legal and

regulatory requirements, organisational policies, food safety
requirements
14. Provide 5 examples of foods which are considered potentially hazardous according to Food Safety
Standard 3.2.2:
Examples for hazardous foods

1. Smallgoods such as Strasbourg, ham and chicken loaf
2. Cooked rice and pasta
3. Processed fruits and vegetables such as salads and cut melons
4. Raw and cooked meat or foods containing them.
5. Foods such as sandwiches and rolls as well as cooked and uncooked pizza.
6. Dairy products and dairy based desserts such as cheesecakes and custard tarts.
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, 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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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 raw eggs below ph 4.2 with lemon juice or vinegar
2. Keep raw egg products below 5 degrees.
3. Make raw egg products fresh every day and discard within 24 hours.
4. Wash and dry hands before and after handling eggs.
5. Clean and sanitize equipment and surfaces before and after using 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?
I would use a sanitised egg separator to separate egg yolk from egg whites, then regularly change it in order to
avoid cross contamination.
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 wherever possible.
2. Ensure all cooking surfaces and equipment are thoroughly cleaned and clear of breadcrumbs,
crusted residue, nut residue etc.
3. Utensils must not be shared between dishes.
4. Do not use serving utensils for more than 1 item.
5. Use gloves and change them between preparation tasks.
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 Food handlers coughing or sneezing over food
 food-borne diseases Food not being protected during self-service.
 infectious diseases Food handlers not washing hands after eating or using the toilet.

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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. Clean the coffee machine before and after use.
2. Recognise any hazards to food safety in a particular manufacturing program.
3. Recognise critical control points in the manufacturing of the food that could pose the most risk.
4. Control limits that include both minimums and maximums must be followed.
5. Critical control monitoring is set into place to ensure all critical control points are noted and
watched for any changes that could lead to risk.
6. There need to be a plan for specific corrective actions should a hazars arise at a critical control
point.
7. A set of procedures should be set forth in order to ensure HACCP is always followed and
implemented correctly in the food manufacturing workplace.
8. Any food manufacturing or packaging facility should keep verifiable and accurate records which
includes details of their own HACCP plan as well as their own established critical control points +
critical limits.
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
Minimize the risk food contamination.
It is important to identify and remove the potential causes of contamination
monitor and record temperatures of commodities, prepared foods and storage + display areas.

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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) identify potential hazards that can occur when handling food at all times.
b) Identify how to control and the means of control when handling food.
c) Monitor controls in a systematic order.
d) Provide appropriate actions when hazards are not under control.
e) Provide a review of the program to ensure the rules regularly.
f) Ensure that appropriate records are made and kept by the business in order to take action when
regulations are breached.

Project 1 - Short Answer Questions: Benowa State High School

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Benowa State High School

VET Assessment Tool

SITXFSA001 Use hygienic practices for food safety

SIT20316 Certificate II in Hospitality