Part 1 

:
Identify Five (5) typical food safety hazards that you can identify in your
workplace, explain what they are and how your workplace prevents them
from endangering the food and what would result if these hazards were
not controlled.

Food Safety Hazard 1 : Biological Hazards. 

- A biological hazard is the presence of a harmful bacteria, viruses,
parasites, fungi or biological toxins in food. 
*How do you Control this hazard ?
*Purchase & delivery : use reputable suppliers, audit of suppliers and
correct temperature control.
*Storage: storage of foodstuffs at correct temperature under controlled
conditions. Cover/wrap foods, separate raw/cooked foods and stock
rotation.
*Preparation : limit the time food is at ambient temperatures during
preparation, use clean equipment, follow good personal hygiene
practices.
*Cooking : cook to centre of food, i.e. above 75°C.
*Cooling : cool food rapidly. Cool food to below 21°C within 2 hours
and then to below 5°C in a further 4 hours.Refrigerate when cooled
below 5°C and keep food covered where possible.
*Chilled storage : store at correct temperature, cover/wrap foods, good
stock rotation and separate raw and cooked foods. 
*Rethermalisation : reheat to centre temperature 70° - 75°C. 
*Hot holding & service : keep food above 60°C, use clean equipment
and keep food covered.
*Cold services : keep cool below 5°C, use clean equipment and keep
covered. 

*Consequences of NOT CONTROLLING this hazard:

→These organisms can affect human health, including infection, intoxication
and even death. Infection occurs when organisms invade the host and multiply
in the body. Intoxication occurs when bacteria produce toxins that affect the
body. They can cause illness and in some cases death. 
Food Safety Hazard 2: Chemicals transferred onto food.
*How do you Control this hazard? 
-Training of staff on how to use chemicals correctly, how to labeling and
storing chemicals far away from food, and NEVER use food containers to
store chemicals.
Consequences of NOT controlling this hazard: 
→Chemicals can cause food poisoning and life-threatening diseases. 
Food Safety Hazard 3 : Physical Hazards. 
-A physical hazard is any extraneous object or foreign matter in a food item
which may cause illness or injury to a person consuming the product 
*How do you Control this hazard?  
• Covering of food. 
• Removal of wood and glass from food areas. 
• Training of staff. 
• Food safety policy. 
• Active pest control system. 
• No smoking. 
• No eating. 
• Sieving 
• Use of food grade oil/grease. 
• Visual inspection of foods. 
• Decanting of foods away from food preparation area. 
• Thorough cleaning of work surfaces.
• Correct waste disposal. 
• Good personal hygiene - no jewellery, proper protective clothing/head
cover. 
• Use gloves and tongs to handle food. 
• Coloured band aids. 
• No temporary repairs to equipment. 
• Regular inspection and maintenance of equipment. .
*Consequences of NOT controlling this hazard: 
→ Any type of physical hazard, if eaten, can choke a customer. In addition,
physical hazards can cut or injure a customer. Naturally occurring hazards are
no exception to this; a customer, for example, may break a tooth on a bone or
pit that they did not know was in their food. This creates problems for your
customers and for your establishment. If your customers do not have a
pleasant experience, they are less likely to return to your establishment. 
Food Safety Hazard 4: Metal shavings accidentally fell into a food.
*How do you Control this hazard? 
- Do not wear jewelry when working in the kitchen and removal of wood,
metal and glass shavings from the food area as soon as possible.
Consequences of NOT controlling this hazard: 
→ Metal shavings can cause physical damage to the human body or inside the
intestinal tract, and this can be life-threatening. 
Food Safety Hazard 5: Bacteria transfer from waiter's hands to food.
*How do you Control this hazard? 
- All of the waiters have to wear gloves when they serving food to a customer.
*Consequences of NOT controlling this hazard: 
→ Bacteria will cause customers to be poisoned, and because of that, not only
worsens customer health, but the restaurant reputation will also be badly
affected or may be closed. 
Part 7:
Describe correct cooling methods that mean the Food Standards Code: 
→ Cool to food to below 21°C in 2 hours then to less than 5°C in another 4
hours. 
Part 8: 
Name two single use items that should not be re used: 
a. Individually jams and spreads. 
b. Individually packaged sugars.
Part 9:
How should food handling gloves be stored? 
→ Should be stored close to the hand wash basin to remind food handlers to
wash their hands before and after using them. 
Part 10: 
What should be done with damaged and chipped crockery? 
→ Wrapping the broken pieces into several sheets of paper (such as a
newspaper) and place them into a bin bag. The bin bag must then be places
directly into your outside waste store. This will help to avoid anyone
accidentally injuring themseleves on the broken pieces. 
Part 3: Show us completed records of your FSP in your workplace for at
least 4 days, Show where YOU have completed these records.
PLEASE ATTACH THESE RECORDS HERE