Assessment - 3: Participate in Safe Food Handling Practices

SITXFSA002 – Participate in Safe Food Handling Practices
Assessment - 3
SITXFSA002
Participate In Safe Food Handling Practices
Submitted by –
Fareeduddin Shakir Farooq
Student ID - SAE5380
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1. Name the acts that control the sale of food both federally and in your state, and the name
of the standards that apply to food safety in Australia.
 The Food Act 1984 is the key legislation that controls the sale of food in Victoria.
Local councils and the Department of Health & Human Services administer the Act.
Under the Act, food business owners are legally responsible for ensuring
that food sold to customers is safe and suitable to eat.
 Food Standards Australia New Zealand Act 1991 controls the sale of food in Australia
and the regulatory body is Food Standards Australia New Zealand.
 There are five food safety standards. The Australia New Zealand Food Authority
(ANZFA) developed these standards in consultation with State and Territory health
authorities, the food industry, and other interested organizations and individuals. The
five food safety standards are:
1) 3.1.1 Interpretation and Application
2) 3.2.1 Food Safety Programs
3) 3.2.2 Food Safety Practices and General Requirements
4) 3.2.3 Food Premises and Equipment
5) 3.3.1 Food Safety Programs for Food Service to Vulnerable Persons
2. List 6 aspects that relate to your personal hygiene requirements as set out in the food
safety standard 3.2.2, Division 4.18?
The personal hygiene practices of food handlers must be of a level that minimizes the
contamination of food. The 6 aspects that relate to the personal hygiene requirements as
set out in the food safety standard 3.2.2, Division 4.18 are:
1) A food handler must, when engaging in any food handling operation take all
practicable measures to ensure his or her body, anything from his or her body, and
anything he or she is wearing does not contaminate food or surfaces likely to
come into contact with food;
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2) On exposed parts of his or her body use only bandages and dressings that are
completely covered with a waterproofed covering.
3) Not sneeze, blow or cough over unprotected food or surfaces likely to come into
contact with food.
4) A food handler must wash his or her hands in accordance with sub clause (4):
whenever his or her hands are likely to be a source of contamination of food,
immediately before working with ready-to-eat food, after handling raw food; and
immediately after using the toilet.
5) A food handler must wash his or her hands when engaging in a food handling
operation that involves unprotected food or surfaces likely to come into contact
with food.
6) Whenever washing his or her hands a food handler must use the hand washing
facilities provided, thoroughly clean his or her hands using soap or other effective
means, and warm running water; and thoroughly dry his or her hands on a single
use towel or in another way that is not likely to transfer pathogenic micro-
organisms to the hands.
3. List 3 control measures that should be in place when using egg products.
1) Any food product manufactured using raw egg is disposed of if it has not been used
within 24 hours.
2) Products containing egg are stored below 5oC at all times or if this is not practical
(i.e. during food preparation), use alternative control methods such as recording
information detailing the length of time the product has been out of temperature
control to demonstrate compliance with the 2 hour/4 hour rule.
3) Sauces and dressings containing raw eggs should have a pH of 4.8 or less. The acid
present in vinegar or lemon juice will lower the pH which inhibits or slows the
growth of bacteria present but it will not KILL bacteria.
4. What is the main biological hazard involved with egg products?
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Salmonella is the main biological hazard involved with egg products that concerns
human health. While the frequency of Salmonella-contaminated eggs in Australia is
very low, there is a potential risk of illness from consumption of raw or lightly-cooked
eggs, or consumption of uncooked foods containing raw egg. Usually 10 2 to
103 organisms but sometimes as few as 15 to 20 organisms required to cause disease in
healthy adults.
5. According to the Food Safety Standards, what must a food business do when transport
food?
When a food business transport food, it should consider two main food safety issues:
keeping the food protected from contamination by keeping it covered at all times and,
using rigid, insulated food containers capable of maintaining food temperatures hot (60°C
or above) or cold (5°C or below) during the journey.
6. What do the food safety standards say in relation to cooling potentially hazardous food?
The food safety standards specify that potentially hazardous foods must be stored,
displayed and transported at safe temperatures and, where possible, prepared at safe
temperatures. However, you can also use time, rather than temperature, to keep food safe.
This method is explained under ' The 2 hour/4 hour guide.
Safe temperatures are 5°C or colder, or 60°C or hotter. Potentially hazardous food needs
to be kept at these temperatures to prevent food-poisoning bacteria, which may be present
in the food, from multiplying to dangerous levels. These bacteria can grow at
temperatures between 5°C and 60°C, which is known as the temperature danger zone.
The fastest rate of growth is at around 37°C, the temperature of the human body.
If potentially hazardous foods have to be cooled, their temperature should be reduced as
quickly as possible. The temperature should fall from 60°C to 21°C in less than two hours
and be reduced to 5°C or colder in the next four hours. It is difficult to cool food within
these times unless you put food into shallow containers.
When you are preparing food, make sure that you have enough refrigerator space or
insulated boxes with ice bricks to store the food. It is important to remember that
refrigerators do not work properly when they are overloaded or when food is packed
tightly, because the cold air cannot circulate.
If you are running out of room in your refrigerator, remove foods that are not potentially
hazardous, such as drinks. The temperature of these foods is not critical and they can be
kept cool in insulated containers with ice or ice blocks.
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7. Consider the following if a power failure occurs in your food premises.

a) Can food be re-frozen? If so, under what conditions?
b) Can hot food be re-heated? If so, under what conditions?
a) Yes, food can be re-frozen if a power failure occurs in food premises. Thawed or partially
thawed food in the freezer may be safely refrozen if it still contains ice crystals or is at 40
°F or below. Partial thawing and refreezing may affect the quality of some food, but the
food will be safe to eat. If you keep an appliance thermometer in your freezer, it’s easy to
tell whether food is safe. When the power comes back on, check the thermometer, if it
reads 40 °F or below, the food is safe and can be refrozen.
b) Yes, food can be re-heated. The food can be reheated when the temperature of food when
power returns is 135°F or above. And if the temperature of food is 134°F or below when
power returns and the duration of power outage was 0-2hrs then the food may be reheated
to 165°F and then held at 135°F or above.
8. What does HACCP stand for? What does it mean?
HACCP stands for Hazard Analysis at Critical Control Point. A HACCP system is based
on the idea that if significant biological, chemical, or physical hazards are identified at
specific points within a products flow through an operation, they can be prevented,
eliminated or reduced to safe levels.
9. What are the 7 principles of HACCP?
The 7 principles of HACCP are –
1) Conduct a hazard analysis.
2) Identify the critical control points.
3) Establish critical limits.
4) Establish monitoring procedures.
5) Identify corrective actions.
6) Verify that the system works.
7) Establish procedures for record keeping and documentation.
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10. List 3 objectives of the Food Standards Australia New Zealand Act 1991.
FSANZ operates under the Food Standards Australia New Zealand Act 1991. The main
objectives of this Act are to:
1) Protect public health and safety.
2) Provide enough information about food to help consumers make informed choices
and to prevent fraud and deception.
3) Prevent misleading and deceptive conduct.
11. How should meats be thawed? Explain why they must be thawed this way?
Leaving in the Fridge:
The absolute best way to thaw frozen meats is by leaving it in the fridge until it’s
completely thawed.
Under cool running water:
If you’re crunched for time, take the meat out of its package and place it under cool
running water in a plate. This carries away any bacteria that is already present or that
grows on the surface of the meat and gently thaws the meat in about 20 minutes (for
small cuts) or an hour or two (for large cuts).
Microwave Thawing: You can also safely thaw meat in the microwave, though be
careful since your microwave can actually start to cook the meat before it’s completely
thawed. After thawing in the microwave, always cook meat immediately, holding
partially cooked food is not recommended because any bacteria present wouldn't have
been destroyed and, indeed, the food may have reached optimal temperatures for bacteria
to grow.
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12. What temperatures should hot and cold food be stored at when on display?
When on display the hot food should be stored at 60°C or hotter and the cold food should
be stored at 5°C or colder. Food poisoning bacteria grow very slowly or do not grow at
all or will start to die at these temperatures.
13. Give an example of critical control point relating to poultry or fish in 10-30 words.
Examples of critical points in need of control for fish are:
 Parasite destruction records from supplier of raw fish
 Shell stock tags or labels from supplier of raw shell stock
 Storage cold-holding temperature
 Transport cold-holding temperature
 Final cooking temperature
 Final water activity level or water phase-salt concentration
 Cooling parameters for time and temperature
 Major allergen labeling
 Brine (salt) concentration
 Brine immersion holding time for product
14. What does the term ‘high risk’ customer group mean?
High Risk Customer Groups means people who are at higher risk for developing
significant food-borne illnesses are generally those who have compromised immune
systems. This can include people, who suffer with chronic illnesses or immune system
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disorders, as well as the elderly, pregnant women and young children under the age of
six.
15. Why are some customer groups more susceptible to food poisoning than others? Provide
a reason and examples of five high-risk customer groups.
Food poisoning or food borne illness can affect anyone who eats food contaminated by
bacteria, viruses, parasites, toxins, or other substances. But, certain groups of people are
more susceptible to food borne illness than others because of their compromised immune
systems. This means that they are more likely to get sick from contaminated food and, if
they do get sick, the effects are much more serious.
Reason and Examples of five high risk customer groups –
1) Cancer patients are at a greater risk of suffering from a food borne illness
because of their weakened immune systems. Cancer treatments, such as radiation
and chemotherapy, weaken the body’s immune system by affecting the blood cells
that protect against disease and germs.
2) Diabetes may cause the stomach to produce low amounts of digestive acid. In
addition, nerves may not move food through the GI tract as quickly as in non-
diabetic persons. When the stomach holds on to food longer than necessary,
bacteria start to multiply. If the amount of unhealthy bacteria in the stomach gets
too high, it can lead to food borne illness.
3) As we age, our digestive systems tend to become more sensitive. Older people
generally produce less stomach acid than when they were younger, and the
stomach lining becomes more delicate and sensitive to irritation. Subsequently,
bacteria can sneak past the stomach and into the digestive tract, where it can
evolve into food poisoning.
4) When pregnant, a woman’s immune system is reduced. This places her and her
unborn baby at increased risk of contracting the bacteria, viruses, and parasites
that cause food borne illness.
5) Children under the age of six are at an increased risk for food borne illness and
related health complications because their immune systems are still developing.
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Young children with developing immune systems cannot fight off infections as
well as adults can. Additionally, young children produce less stomach acid that
kills harmful bacteria, making it easier for them to get sick.
16. According to the ANZFS, what do the following words mean?
Contaminant: any biological or chemical agent, foreign matter, or other substances that
may compromise food safety or suitability.
Contamination: the introduction or occurrence of a contaminant in food.
Potentially Hazardous Foods: food that has to be kept at certain temperatures to

minimize the growth of any pathogenic microorganisms that may be present in the food
or to prevent the formation of toxins in the food.
17. List 6 types of potentially hazardous foods.
Potentially hazardous foods are generally moist, nutrient-rich foods with a neutral pH.
Examples of foods that are normally considered potentially hazardous include:
1) Raw and cooked meat/poultry or foods containing raw or cooked meat/poultry;

for example burgers, curries, kebabs, pâté and meat pies.
2) Foods containing eggs (cooked or raw), beans, nuts or other protein-rich food, for
example batter, mousse, quiche and tofu.
3) Dairy products and foods containing dairy products, for example milk, dairy-
based desserts, bakery products filled with fresh cream or with fresh custard
(yoghurt is not included here as it is an acidified product).
4) Seafood (excluding live seafood) and foods containing seafood, for example
sushi.
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5) Sprouted seeds, for example of beans and alfalfa.
6) Prepared fruits and vegetables, for example cut melons, salads and unpasteurized
juices.
18. List 4 practices that should be followed when preparing foods to prevent contamination?
1) Use separate cutting board for fresh produce, and for raw meat, poultry, or
seafood.
2) Use separate plates and utensils for cooked and raw foods.
3) Before using them again, thoroughly wash plates, utensils, and cutting boards that
held raw meat, poultry, seafood, or eggs.
4) Wash your hands thoroughly with soap and water (warm or cold) and dry them
before and after handling food, after touching the bin, going to the toilet, blowing
your nose or touching animals (including pets)
19. Give a detailed description of the 2hr/4hr rule (include the temperature range).
The 2/4 hour rule is a guide to how long high risk foods can be kept in the temperature
danger zone.
A temperature between 5°C and 60°C is termed as “Temperature Danger Zone”. As a

general rule, high-risk food has been at temperatures between 5°C and 60°C:
 For a total of less than two (2) hours — it must be refrigerated immediately, or
used immediately.
 For a total of longer than two (2) hours, but less than four hours — it must be
refrigerated or used immediately,
 For a total of four (4) hours or longer — it must be thrown out.
For example: If raw meat is cooked, count the total time the meat is in the danger zone
after cooking.
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20. Do freezing meat / fish / poultry products kill the bacteria? Explain your answer in 10-30
words.
Freezing does not kill bacteria in meat / fish/ poultry products; it simply stops their
multiplication. Bacteria will continue to grow and multiply after the frozen food has
thawed. Therefore, the number of bacteria in and on foods must be held at a minimum
before freezing. Cooking the food to the recommended temperature is the only way to
ensure that your food is safe.
21. List 2 CCP (Specifically time and / temperature controls) for:
Receiving Frozen Goods: Frozen food is still frozen hard. Refrigerated food needs to be
5 deg C or lower.
Cool Storage: Keep frozen food at minus 15 deg C or lower in a freezer. This will
prevent any bacteria from growing. For storing foods for shorter periods keep it in a
fridge at 5 deg C or lower.
Preparing: To kill all bacteria that may cause food poisoning, food must be cooked at at
least 75 deg C. The important thing to remember is that food that has solid portions like
some meats and chicken has to reach 75 deg C right through. So you will have to measure
the temperature inside the food.
Processing: If raw foods have to be processed prior to cooking then some precautions
apply. Don't leave the food out of the fridge for more than 4 hrs. After preparation return
the food to the fridge not the freezer.
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Displaying: Sometimes food is pre cooked and offered for sale hot. It has to be kept at 60
deg C or above to prevent bacteria from multiplying while it is on display or stored. It is
important to check that the food is at 60 deg C or above right through and not just on the
surface.
Serving: Hot food needs to be served at 60 deg C or over to prevent bacteria multiplying.
Frozen food needs to be served frozen at minus 15 deg C or below. Cold food needs to be
served at 5 deg C or below.
Packaging: Store and package food in food grade containers or packaging that is suitable
for the food and for any processes that follow (for example, refrigeration, freezing or
microwaving). Follow the manufacturer’s instructions for use.
Transporting: Use vehicles and equipment capable of maintaining food within

temperature danger zone of 5°C to 60°C.
Disposal of Food Waste: When food waste is removed from food preparation rooms
pending disposal, it must be placed in a tightly covered waste storage bin.
22. Consider the following situation: Your restaurant has a hot food self-service display that
you use for wet dishes (casseroles and similar foods), hot lunches and evening meals.
When food is placed in the self-service display unit it is hot (above 60 Degrees C).
However, the unit is set to hold the food at a temperature of 45 Degrees C to prevent the
food from drying out.
Discuss what procedures you could implement that would ensure the safety of the food.
To ensure the food safety in the above given situation 2/4 hour rule has to be followed.
The 2/4 hour rule is a guide to how long high risk foods can be kept in the temperature
danger zone. A temperature between 5°C and 60°C is termed as “Temperature Danger
Zone. Here in this case the unit is set to hold the food at a temperature of 45Degree C, it
has to be discarded / thrown out after four hours.
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Procedure:
Using Temperature:
One option is to make sure that the food in the display unit is held at a temperature of
60C or above by resetting the display unit and keep stirring the food frequently as this
temperature may dry the food.
Using time:
The other option is to use time to ensure food safety. Suppose if you place the freshly
cooked food for lunch in the display unit at 11:30 a.m. every day, the food can remain in
the display unit for next 4hours that is until 3.30 p.m., if the unit is set to hold the food at
a temperature of 45 Degree C, after this any leftover food has to be discarded because the
temperature between 5°C and 60°C is termed as “Temperature Danger Zone. Make sure
that time when the food was placed in the display unit and the time it was removed and
thrown out is recorded. In the evening, the same procedure needs to be followed and note
the time when the food is placed in and removed and thrown out from the display unit,
but make sure that the time does not exceed 4hours. No leftover food from the lunch
session should be re-used for the dinner session.
When the enforcement officer asks why the food in the display unit is at a temperature of
45C and not at a temperature of 60C or above, the written records of the time it is placed
in the display unit and the time it is removed and discarded can be shown, to show that
your process is safe.
23. Consider the following situation: You run a café and want to serve quiches made by
another food business. You want to ensure that the quiches are safe for human
consumption when they are received.
Discuss what procedures you could implement that would ensure the safety of the food.
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To ensure the food safety in the above given situation 2/4 hour rule has to be followed
and making sure that the food does not stay in temperature danger zone for more than
4hours. Any food that stays in temperature danger zone for more than 4hrs has to be
discarded.
Procedure:
Using temperature
One option is to ask the supplier to deliver the quiches at 5 Degree C in a refrigerated
truck and make sure after receiving they are kept chilled until use.
Using time
In case the supplier delivers the quiches unrefrigerated, then a written agreement can be
made with supplier that that the quiches will be made that morning and delivered within
one hour of cooking and when the quiches arrive refrigerate it immediately noting that
they have already been at room temperature for up to one hour, or place them in an
unrefrigerated display cabinet for lunch time trade. But make sure that they are used
within next 3 hours. Any remaining quiches must be thrown out after these 3 hours. Also
make sure that to collect the paperwork that indicates that the agreement has been
complied from the supplier while receiving the quiches.
When the enforcement officer asks why the quiche is delivered warm and is not
refrigerated, the written agreement with the business that makes the quiches can be
shown to demonstrate that the process is safe, and the paperwork that indicates that you
confirmed this when the quiches were delivered can also be shown.
24. What financial consequences may a business face for failing to observe food safety
policies and procedures? Mention at least one direct and one indirect cost to the business.
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The direct financial consequence a business face for failing to observe food safety
policies and procedures is Penalties. The penalties for infringements are expressed in
terms of penalty units, which are used to describe a fine. Penalty units are set and
calculated according to the Monetary Units Act 2004.
The indirect financial consequence a business face for failing to observe food safety
policies and procedures is Food premises – temporary closure. In case of serious
problems, council chief executive officers may temporarily close premises or stop
particular food handling activities where this is necessary to protect public health. In such
serious cases, the business may only resume operations once the problems have been
fixed.
25. Besides financial costs, what other consequences may be incurred by failing to observe
food safety procedures? Mention at least two.
Besides financial costs, the other consequences that may be incurred by failing to observe
food safety procedures are Infringement notice and On-spot fines
26. Describe / list the cleaning and sanitizing agents / other materials you would use for the
following items, and describe how and where you would store the items once cleaned.
Items Cleaning & Sanitizing Storage

Agents/ repellents
Cutlery
General-purpose detergents Air drying is best but tea

are mildly alkaline and can be towels can be used if they are
clean.
used as cleaning agent.
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Sanitization of cutlery can be

done in different ways like -
Dishwasher sanitizing
Hot water sanitizing
Chemical sanitizing (sodium

hypochlorite or quaternary
ammonium).
Stainless Steel Pot

clean.
Abrasive cleaners can also be

used some times to scrub off
hard-to-remove soil. But it has
to be used with caution since
they scratch the surfaces.
Food Processors

clean.
Oven
Solvent cleaners, often called Air drying

degreasers, are alkaline
detergents containing a
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grease-dissolving agent. These

cleaners work well in areas
where grease has been burned
on, such as grill backsplashes,
oven doors, and range hoods.
Crockery

clean.
Garbage Bins
General-purpose detergents Drain overnight.

are mildly alkaline and can be
Bleach or ammonia can be

used to sanitize the garbage
bins.
Floors
General-purpose detergents Air Drying

Abrasive cleaners contain a

scouring agent like silica that
helps scrub off hard-to-
remove soil can also be used
to clean the floors. But it has
to be used with caution since
they can scratch surfaces.
Walls
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General-purpose detergents Air Drying

Pest Control Different ways of pest

control:
Pest-proof doors and entrances

into the building with fly-
screen doors or self-closing
doors can be used for pest
control.
Mesh screens at opening

windows or other ventilation
openings can be installed.
A blue light zapper to keep

flies away can be installed.
Ensure drains, grease traps

and ventilation pipes are
sealed; seal openings where
pipes pass through external
walls to prevent pests such as
rats and mice entering food
handling areas
Install appropriate flashing to

the base of wooden doors if
there is a problem with mice
gaining access through
doorways.
Regular treatment by a
professional Pest control
operator is strongly
recommended as they are
skilled in the safe application
of pesticides in a food
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premises. There is no
prescribed frequency for
treatment, as this will vary
depending on the requirements
of the premises and the
product used by the Pest
control operator. And they will
fill out a Pest Control
monitoring record to identify
the number of applications
throughout the year.
27. What is a food safety plan? What information must be included in a food safety plan?
Explain in about 120-160 words.
A food safety program is a written document / plan indicating how a food business will
control the food safety hazards associated with the food handling activities of the
business.
Food safety plan must include:
 HACCP plans including corrective actions/preventative actions (CAPAs) with

related documentation
 Manufacturing operations management (MOM) to control all plant activities
 Instant traceability and recall management
 Single-source of data, accessible in real time
28. Give two reasons why every kitchen should have a food safety plan.
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Every kitchen should have a food safety plan because this is necessary to
maintain safe food handling practices and protect public health.
29. List three provisions which must be considered for food which is to be disposed due to
spoilage or product faults.
A food business must ensure that food for disposal is held and kept separate until it is:
1) Destroyed or otherwise used or disposed of so that it cannot be used for human

consumption;
2) Returned to its supplier;
3) Further processed in a way that ensures its safety and suitability; or
4) Ascertained to be safe and suitable.
30. What are your personal hygiene requirements as set out in Food Safety Standard 3.2.2,
Division 4.18? Mention at least 8 requirements.
The personal hygiene practices of food handlers must be of a level that minimizes the
contamination of food.
The personal hygiene requirements as set out in the food safety standard 3.2.2, Division
4.18 are:
1) A food handler must, when engaging in any food handling operation take all
practicable measures to ensure his or her body, anything from his or her body, and
anything he or she is wearing does not contaminate food or surfaces likely to
come into contact with food;
2) On exposed parts of his or her body use only bandages and dressings that are
completely covered with a waterproofed covering.
3) Not sneeze, blow or cough over unprotected food or surfaces likely to come into
contact with food.
4) A food handler must wash his or her hands in accordance with sub clause (4):
whenever his or her hands are likely to be a source of contamination of food,
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immediately before working with ready-to-eat food, after handling raw food; and
immediately after using the toilet.
5) A food handler must wash his or her hands when engaging in a food handling
operation that involves unprotected food or surfaces likely to come into contact
with food.
6) Whenever washing his or her hands a food handler must use the hand washing
facilities provided, thoroughly clean his or her hands using soap or other effective
means, and warm running water; and thoroughly dry his or her hands on a single
use towel or in another way that is not likely to transfer pathogenic micro-
organisms to the hands.
7) A food handler must take all practicable measures to ensure his or her body,
anything from his or her body, and anything he or she is wearing does not
contaminate food or surfaces likely to come into contact with food.
8) He must take all practicable measures to prevent unnecessary contact with ready-
to-eat food;
31. What are your legal requirements in regards to the reporting of health and illnesses whilst
working with food and beverages?
It is very important to report the health and illnesses of the food handler who is suffering
from the condition to his supervisor even if there is a very little chance of food
contamination as a result of his suffering condition. Because a person who is suffering
from a condition may pose an additional risk of contaminating the food with the food-
borne pathogens and when this contaminated food comes in contact with the healthy
individual it may lead to the food borne illnesses. It is therefore a legal requirement to
report the health and illnesses of the food handler to his supervisor.
The only exception to this is where it is not reasonably likely that food contamination
will occur as a result of the food handler suffering the condition. This would occur in the
following cases:
 The food handler does not have any direct contact with food, food contact
surfaces or eating and drinking utensils; or
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 An infected skin lesion is present on a part of the food handler’s body that is NOT
exposed and this skin lesion is covered so that the food handler cannot have
contact with it while handling food.
32. Describe 2 ways to calibrate a food temperature probe.
The calibration of thermometers is best performed by the supplier of the thermometer or

by a laboratory that is accredited to perform this task.
There are two methods for thermometer calibration - hot calibration and cold calibration.
Hot Calibration
The steps for hot calibration are as follows:
Step 1: Boil tap water and pour into a suitable container (such a mug or beaker)
Step 2: Place your thermometer into the container
Step 3: Wait for 2 minutes
Step 4: Check that the temperature is between 99°C and 101°C (210°F to 214°F)
Step 5: If the temperature isn't correct, adjust your thermometer to the correct
temperature whilst it's still in the water. If you can't manually adjust your thermometer,
arrange for professional re-calibration or a replacement.
Cold Calibration
The steps for cold calibration are as follows:
Step 1: Mix 50% crushed ice and 50% water in a container (such as a mug or beaker)
Step 2: Wait for 5 minutes so that the heat distributes evenly
Step 3: Place your thermometer into the container
Step 4: Wait a further minute
Step 5: Check that the temperature is -1°C to 1°C (30°F to 34°F)
Step 6: If the temperature isn't correct, adjust your thermometer to the correct
temperature whilst it's still in the water. If you can't manually adjust your thermometer,
arrange for professional re-calibration or a replacement.
Cold calibration is a safer method of thermometer calibration than hot calibration as there
is less risk of getting burnt.
33. Describe how to use a temperature probe.
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Insert the stem of a probe thermometer into the thickest part of the food, or in the centre
of the food if the food is even in thickness. If the food is liquid (e.g., stew or soup) stir it
to make sure the heat has been evenly distributed before inserting the thermometer in
order to get an accurate temperature reading. Wait at least 15 seconds for the reading to
steady and then record the reading.
Don’t let the probe touch the bottom or sides of the food containers, because you won’t
get an accurate temperature of your food.
34. Describe how to clean a temperature probe in 60-80 words.
Any part of a thermometer that is inserted into a food in order to record the temperature is
a food contact surface and to prevent food contamination it is necessary to clean and
sanitize the temperature probe between uses. If the probe is not cleaned and sanitized,
contamination may be transferred from one food item to the other.
Cleaning and sanitizing the probe component of a thermometer should be carried out by:
 wiping away any food waste or other visible contamination;
 washing the probe with warm water and detergent;
 sanitizing using an appropriate sanitizer (alcoholic swabs are often used) or by

using hot water (at least 77ºC or above);
 rinsing with water if a sanitizer is used and rinsing is necessary (refer to

instructions that accompany the sanitizer); and
 Allowing the probe to completely air dry or thoroughly drying with a single-use
towel before reusing it.
SAE5380 Page 23
35. What is your local government’s food inspection regime?
The Victorian Department of Health and Human Services (DHHS) is authorized to

oversee the Food Act 1984 (Victoria) – the standards currently in place to help make sure
that all food sold in Victoria is safe, suitable and complies with all of the national Food
Standards Australia New Zealand (FSANZ) Food Standard Codes requirements. All food
business in Victoria must comply with requirements of the national Food Standards
Australia New Zealand (FSANZ) Food Standard Codes. Surveillance of these
requirements will be performed by conducting regular food premises inspections or
regulatory audits (where required).
To assure the Victorian Public that food they sell is safe and suitable, all food businesses
are expected to comply with the requirements of the:
 Food Act 1984
 FSANZ Food Standards Code
 Food Safety Practices and General Requirements Standard 3.2.2.
Assessing compliance
Food premises inspections are mainly conducted by local government. Inspections

typically assess compliance with the Australia New Zealand Food Standards
Code particularly the Food Safety Requirements.
‘Food Safety Practices and General Requirements set out specific food handling controls
related to the receipt, storage, processing, display, packaging, transportation, disposal and
recall of food. Other requirements relate to the skills and knowledge of food handlers and
their supervisors, the health and hygiene of food handlers, and the cleaning, sanitizing
and maintenance of the food premises and equipment within the premises.’
SAE5380 Page 24
However, the actual day-to-day food safety requirements of Victorian food businesses
must comply with and are regulated by the 79 local councils across the state. According
to the DHHS, this usually involves:
 Food business registration
 Monitoring compliance
 Providing education and advice
 Taking enforcement action when necessary
Inspections are undertaken as part of a regular inspection program, or sometimes:
 During investigations of complaints.
 Due to food safety incidents.
 Response to surveys.
36. What is meant by the Temperature Danger Zone?
Time plays a critical role in food safety. Micro-organisms need both time and temperature
to grow. The temperature range in which food-borne bacteria can grow is known as the
danger zone. The temperature danger zone is between 5°C and 60°C, when it is easiest
for harmful bacteria to grow in food.
The longer food stays in the temperature danger zone, the more time micro-organisms
have to multiply and make food unsafe. To keep food safe throughout preparation, you
must minimize the amount of time it spends in the temperature danger zone.
When preparing food it should not remain in the zone for more than four hours.
SAE5380 Page 25
37. Describe the following main types of safety hazards and contamination that food
premises must deal with.
Physical Hazards:
A physical hazard is an item you can physically see in the food. It may enter the food at
any stage of the production, but most commonly found in the manufacturing or
preparation stage.
Physical hazards include items: such as hair, fingernails, metal staples, and broken glass,
as, well as naturally occurring objects, such as bones in fillets.
Chemical Hazards:
Chemical contamination occurs as a result of food coming into contact with chemicals.
Chemical hazards include pesticides, food additives, preservatives, cleaning supplies, and
toxic metals that leach from cookware and equipment. Chemical contamination can come
from solvents, detergents & sanitizers.
SAE5380 Page 26
Chemicals can leak, seep or give off toxic residues and potentially contaminate food.
Chemicals and cleaning equipment need to be stored separately from food and service
areas. They also need to be properly labelled.
As there is a risk of contamination from pesticides and fertilizers used on raw fruit &
vegetables, a food handler needs to ensure these items are washed before use.
Biological Hazards:
By far, biological hazards pose the greatest threat to food safety. Disease-causing micro-
organisms are responsible for the majority of food borne-illness outbreaks.
Biological hazards include certain bacteria, viruses, parasites, and fungi, as well as
certain plants, mushrooms, and fish that carry harmful toxins.
Food contaminated by bacteria may look completely normal. It cannot be tasted, smelt or
seen. However the consequences will be felt.
38. What are the required temperature / environmental conditions for each of the following
storage areas?
Refrigerator - To reduce the risk of bacterial contamination, many foods must be stored
in the refrigerator and thus kept below 5 degrees Celsius.
Dry Goods - Dry products include cereals, flour, rice and canned products. A dry store
should be a cool, dry area with ideal range temperatures between 15 Degree C – 25
Degree C. Food should be stored in clean, dry, sanitary containers that are airtight if
possible. This will help keep food for longer and reduce the risk of contamination. Food
SAE5380 Page 27
should also be stored off the floor when possible in order to help prevent against pests
and other contamination.
Freezer - The freezer temperature should be below -15 °C. Use a thermometer to check
the temperature in your fridge.
Always remember that it is better to be cautious when it comes to food safety and ‘if in
doubt, throw it out.’
39. Describe 3 safe food handling practices you use for each of the following food types.
Dairy:
1) Dairy products must be stored in the refrigerator at temperatures of 2°C to 4°C (36° to
39°F).
2) Store dairy products in their own area in protective coverings because the fat in dairy
products has a tendency to absorb strong odours from the storage surroundings.
3) Rotate dairy products when fresh product arrives. Dairy products should not be
ordered too far in advance of when they will be used. Ideally, such products should be
delivered on a daily basis.
Dried Goods:
1) The storeroom for dry foods should be located near the receiving area and close to
the main kitchen. The area should be dry and cool to prevent spoilage and the
SAE5380 Page 28
swelling of canned goods. The ideal temperature range is 10°C to 15°C (50°F to
59°F).
2) The storeroom should be easy to keep clean and free from rodents and vermin.
This means all wall, ceiling, and floor openings should be sealed and protected to
prevent access.
3) It should be designed so it is easy to arrange and rearrange supplies to facilitate

stock rotation. The best arrangement is to have shelves situated in the middle of
the room so they can be stocked from both sides. This allows you to rotate stock
by simply pushing out old stock by sliding new stock in from the other side of the
shelf. This guarantees that first items received will be the first items used, or the
“first in, first out” (FIFO) concept in stock rotation.
Eggs:
1) Store eggs in their carton at or below 5°C. This will prevent damage and cross
contamination during storage, and maintain their freshness.
2) Do not wash eggs. Washing makes them more susceptible to contamination.

Discard dirty, broken and cracked eggs.
3) Use eggs before their ‘best before’ date.
Frozen Goods:
1) Frozen foods should be stored at –18°C (0°F) or lower. If the temperature rises
above –18°C, food can become discolored and lose vitamin content. Lowering the
temperature after it has risen does not correct the damage.
2) All freezer products not properly wrapped will develop freezer burn, which is a
loss of moisture that affects both the texture and the flavour of the food. A
common sign of freezer burn is a white or grey dry spot developing on the surface
of the frozen product. Meat is particularly susceptible to freezer burn.
SAE5380 Page 29
3) Rotating stock is extremely important with frozen foods. Such rotation is difficult
in standard chest freezers as it often means that old stock must be removed before
new stock is added. The temptation with frozen foods is to develop the
unacceptable habit of using the last item bought first, instead of FIFO (first in,
first out).
Fruits and Vegetables:
1) Most produce is stored in the refrigerator at 2° to 4°C (36° to 39°F) to ensure

freshness and to prevent rapid deterioration. There are, however, a number of
exceptions, including potatoes and bananas, which should be stored at higher
temperatures.
2) The length of time produce can be stored varies widely. For example, hardy
vegetables such as carrots and cabbage will last for weeks, while delicate
vegetables such as lettuce should be bought as fresh as possible as they do not
keep for long.
3) Before storing and when rotating stock, it is important to remove rotting fruit
from cases as one piece can affect others. The chain reaction can quickly destroy
the quality of a whole case of fruit.
4) Soft fruits should not be stored too long. It is often best to buy soft fruit as you
need it, keeping very little on hand.
Meat & Fish
These items are the most difficult to store and the most expensive food items sold by the
restaurant. When storing meats, poultry, and seafood items, remember the critical control
point (4°C / 39°F or colder, the safe temperature for refrigerated storage).
Keep these factors in mind when storing fresh meats, poultry, and produce:
SAE5380 Page 30
1) All carcass meats should be unwrapped and hung so that air can circulate around
them. They should be stored at 1°C to 3°C (34°C to 37°F) in a walk-in
refrigerator. Place absorbent paper under the meats for quick cleanup of any
unwanted drips.
2) Fresh meat must not be kept too long. Boned meat should be kept no longer than
three days. Individual cuts should be used within two days, preferably on the day
they are cut.
3) Individual meat cuts such as steaks, chops, stewing meat, and ground meat should
be kept covered on plastic or stainless steel trays at 2°C to 4°C (36°F to 39°F).
4) Fresh seafood should be packed in ice, stored at –1°C to 2°C (30°C to 34°F) and
used as soon as possible.
40. What is the difference between cleaning and sanitizing?
Cleaning
Cleaning is designed to remove all visible dirt, soil, chemical residues and allergens from
equipment, utensils and work surfaces.
Sanitizing
Sanitizing is designed to reduce the number of microorganisms to a safe level. Sanitizing

is performed after cleaning. To be effective, cleaning and sanitizing must be a two-step
process. Surfaces must first be cleaned and rinsed before being sanitized. Unclean
surfaces will reduce the effectiveness of sanitizing. All surfaces that come into contact
with food must be cleaned and sanitized regularly.
As a general rule, everything that has had direct contact with food needs to be cleaned
and sanitized.
Examples of items that may have had direct contact with food include crockery,
glassware, cutlery, pots and pans, serving utensils, cooking equipment, chopping boards,
kitchen surfaces and counters.
SAE5380 Page 31
Other items – that have not had direct contact with food – must be cleaned, but not
necessarily sanitized. Such items may include chairs, tables, floors, doors, walls and
window
41. What are the six steps you should follow for proper cleaning?
Six steps to proper cleaning
1) Pre-clean: scrape/ wipe/ sweep away food scraps and any other physical matter
and rinse with water.
2) Wash: use hot water and detergent to take off any grease and dirt. Soak if needed.
3) Rinse: rinse off any loose dirt or detergent foam.
4) Sanitise: use a sanitiser to kill any remaining bacteria.
5) Final Rinse: wash off sanitiser (if necessary - read the instructions on the
sanitiser).
6) Dry: allow to drip-dry or dry using a disposable towel.
42. Describe the process you could follow to sanities equipment such as eating and drinking
utensil and food contact surfaces.
Sanitizing
Sanitizing is a more powerful process that destroys harmful bacteria. There are two
methods used to sanitize surfaces: heat sanitizing and chemical sanitizing. Which you use
depends on the application.
Heat Sanitizing
The higher the heat, the shorter the time required to kill micro-organisms.
The most common way to heat-sanitize tableware, utensils, or equipment is to immerse or

spray the items with hot water.
Use a thermometer to check water temperature when heat sanitizing by immersion.
SAE5380 Page 32
To check water temperature in a high-temperature ware washing machine, attach a

temperature sensitive label or tape, or a high-temperature probe to items being run
through the machine.
Chemical Sanitizing
Chemical sanitizers are widely used in establishments because they are effective,
reasonably priced, and easy to use.
The three most common types are chlorine, iodine and quaternary ammonium compounds
(Quats). It is important to read the application instructions before using any chemical
sanitizer.
43. Describe the following 6 methods you should use to ensure the safety of food served and
sold to customers.
Packaging Control:
Most displayed food is protected from contamination by packaging. Food businesses

should ensure packaging remains intact so that the protection offered by the packaging is
maintained. Food that may be contaminated due to damaged packaging must be removed
from display and is held and kept separate until it is:
 Destroyed or otherwise used or disposed of so that it cannot be used for human

consumption;
 Returned to its supplier;
 Further processed in a way that ensures its safety and suitability; or
 Ascertained to be safe and suitable.
Protective Barriers:
SAE5380 Page 33
The food business must provide protective barriers that minimize the likelihood of
contamination by customers. Physical barriers between customers and the food
discourage direct hand contact but also ensure that contamination from aerosols (from
customers’ coughs and sneezes) is minimized.
Ideally, a protective barrier should be provided by the use of permanent display units.
These permanent display units should protect the unpackaged food in the display by
providing a barrier between the customers’ breath and the food, by the use of guards. It is
suggested that permanent display units be provided where food is being displayed on a
regular basis from a permanent site.
However, it is recognized that for temporary displays, other mechanisms will need to be
used to protect the displayed food from contamination. For example, if food is being
displayed for self-service as part of an outdoor catered wedding, a permanent display unit
may not be available. In such situations, dishes with removable covers, for example
chafing dishes, need to be provided. These covers need to remain available so that they
can be placed back on the food when the customers have finished serving themselves.
Temperature Control:
Potentially hazardous food on display must be maintained either at or below 5ºC or at or

above 60ºC unless the food business displaying the food can demonstrate that the
microbiological safety of the food will not be adversely affected by displaying the food at
another temperature.
There will be circumstances in which it is difficult or impractical to maintain the

temperature of displayed potentially hazardous food either at or below 5ºC or at or above
60ºC. If the food is being displayed in an open hot or cold display unit, it is often difficult
for the food to be kept at a constant temperature. It may also be impractical for a food
business to display large amounts of displayed food at these temperatures if it has been
freshly prepared for immediate consumption or sale, for example pre-made sandwiches in
a coffee shop where the sandwiches have been freshly made and packaged for sale over
the lunch period.
SAE5380 Page 34
Potentially hazardous food can be safely displayed at temperatures between 5ºC and
60ºC, provided that the time that the food is at these temperatures is kept to a minimum.
Supervision of Food Displays:
Supervision of displayed unpackaged food is considered essential to discourage

consumers from handling and tampering with exposed food. Supervision also enables
action to be taken if food does become contaminated. The supervision of the service of
this food needs to be at a level that ensures that if a customer contaminates food or is
likely to have contaminated food, the business is aware of this and can remove the food
from display. The food business should determine how best to achieve this outcome.
Supervision may be achieved by requiring staff to monitor the display or by the use of
surveillance cameras. Note that supervision is only required when customers are
accessing food from the display.
Unpackaged food displayed for self-service in tamper-resistant equipment or containers

does not need to be supervised
Utensils / Board Control:
Separate Serving Utensils:
The food business must provide separate serving utensils for each food on display, or
other dispensing methods that minimize the likelihood of the food being contaminated.
Providing separate serving utensils has two main purposes:
 It encourages consumers not to handle the food and
 It prevents contamination from one food being transferred to another.
SAE5380 Page 35
Most food businesses will provide tongs, serving spoons or forks to comply with this
requirement.
44. Relating to food safety monitoring techniques, describe the following:
Bacterial swabs and counts:
Environmental swabbing can inform food business owners and food regulators about how
clean a food processing area is.
Environmental swabbing involves the microbiological testing of food preparation

surfaces, equipment and utensils using various swab techniques to find out if pathogens
are present.
It is used:
 To verify whether a food businesses’ cleaning and sanitation programs are

effective (known as cleaning verification)
 In a ‘seek and destroy’ mission when a food business is concerned that a food
borne illness pathogen is present in the food processing area.
Checking and recording food storage:
As part of a food safety system you are required to keep a record of your daily activities
to comply with food safety and food handling. By law, the following records must be
kept updated by the food safety supervisor or, if instructed, the food handler daily or
weekly:
 Approved suppliers list & purchasing supplies
 Incoming goods
 Food handling, preparation, cooking, holding & serving records
 Food recall
SAE5380 Page 36
 Customer complaints
 Temperature control log
 The 4 hour/ 2 hour guide
 Cleaning and sanitizing included waste disposal
 Equipment maintenance and calibration
 Pest control
 Staff illness/accident
 Staff instruction and training
 Food safety program review/ audit
Chemical tests:
Monitoring hot storage temperatures:
Companies need to monitor critical control points to make sure they don’t lose control.
Monitoring systems are a planned sequence of measurements used to demonstrate that a
CCP is under control. They determine whether a product is “safe” or “unsafe”. The
monitoring allows us to produce a record for future use. The monitoring may also
indicate that there is a trend towards loss of control and we can take action to bring the
process back into control. The monitoring process is done through the records which the
Food Safety supervisor will need to fill out on a daily bases. This process will help with
the control of the food born diseases which contribute to food poisoning.
Potentially hazardous, hot food must be held at an internal temperature of 60°C or higher.
You can also hold it at an even higher temperature than 60°C as an additional safeguard.
Reheat food to 74°C for fifteen seconds within two hours, and then transfer it to holding
equipment. Most hot-holding equipment is incapable of passing food through the
SAE5380 Page 37
temperature danger zone quickly enough during the reheating process to prevent the
growth of micro-organisms. Stir food at regular intervals to distribute heat evenly.
6 indicators of spoilage and contamination of perishable supplies:
1) Degradation of flavour, aroma, colour and texture.
2) Enzyme browning.
3) Drying and hardening.
4) Crystallization.
5) Infestation of animal and pest waste.
6) Mould.
7) Exposed packaged food through damaged packaging.
8) Odour.
SAE5380 Page 38

Assessment - 3: Participate in Safe Food Handling Practices

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SITXFSA002 – Participate in Safe Food Handling Practices

Participate In Safe Food Handling Practices

1) 3.1.1 Interpretation and Application

2) 3.2.1 Food Safety Programs

3) 3.2.2 Food Safety Practices and General Requirements

4) 3.2.3 Food Premises and Equipment

5) 3.3.1 Food Safety Programs for Food Service to Vulnerable Persons

4. What is the main biological hazard involved with egg products?

7. Consider the following if a power failure occurs in your food premises.

8. What does HACCP stand for? What does it mean?

9. What are the 7 principles of HACCP?

The 7 principles of HACCP are –

1) Conduct a hazard analysis.

2) Identify the critical control points.

3) Establish critical limits.

4) Establish monitoring procedures.

5) Identify corrective actions.

6) Verify that the system works.

7) Establish procedures for record keeping and documentation.

1) Protect public health and safety.

3) Prevent misleading and deceptive conduct.

Leaving in the Fridge:

Under cool running water:

Examples of critical points in need of control for fish are:

 Parasite destruction records from supplier of raw fish

 Shell stock tags or labels from supplier of raw shell stock

 Storage cold-holding temperature

 Transport cold-holding temperature

 Final cooking temperature

 Final water activity level or water phase-salt concentration

 Cooling parameters for time and temperature

 Major allergen labeling

 Brine (salt) concentration

 Brine immersion holding time for product

Reason and Examples of five high risk customer groups –

16. According to the ANZFS, what do the following words mean?

Contamination: the introduction or occurrence of a contaminant in food.

Potentially Hazardous Foods: food that has to be kept at certain temperatures to

17. List 6 types of potentially hazardous foods.

1) Raw and cooked meat/poultry or foods containing raw or cooked meat/poultry;

5) Sprouted seeds, for example of beans and alfalfa.

A temperature between 5°C and 60°C is termed as “Temperature Danger Zone”. As a

 For a total of four (4) hours or longer — it must be thrown out.

21. List 2 CCP (Specifically time and / temperature controls) for:

Transporting: Use vehicles and equipment capable of maintaining food within

Items Cleaning & Sanitizing Storage

General-purpose detergents Air drying is best but tea

Sanitization of cutlery can be

Hot water sanitizing

Chemical sanitizing (sodium

Stainless Steel Pot

General-purpose detergents Air drying is best but tea

Abrasive cleaners can also be

General-purpose detergents Air drying is best but tea

Solvent cleaners, often called Air drying

grease-dissolving agent. These

General-purpose detergents Air drying is best but tea

General-purpose detergents Drain overnight.

Bleach or ammonia can be

General-purpose detergents Air Drying

Abrasive cleaners contain a

General-purpose detergents Air Drying

Pest Control Different ways of pest