ASSESSMENT 1

Task 1

Ensure your personal hygiene is appropriate

The clothes you wear and your personal hygiene is just as important as keeping food outside the
temperature danger zone.
The cleanliness of your clothing has a direct impact not only on your workplace’s business image but
also on hygiene standards.
Keep it clean
Any clothing worn at work by a food handler must be cleaned regularly. You should be wearing freshly
laundered clothing at the start of every shift. If your workplace launders your uniforms, make sure you
hand it in for cleaning at the end of the shift.
Wash and wear
Personal clothing should be washed after use to remove any food residue. Shoes should preparation
area.
Get changed
Food handlers should not wear their uniforms to or from work. Contaminants such as dust, dirt, pet hair
or fabric fibres from home or from your journey to work can contaminate food, food surfaces,
equipment and utensils. Always change into a clean uniform at your place of work and change back into
casual clothes for your journey home.

Personal hygiene and food safety

Our own personal hygiene standards are as important as clean clothing. Things such as finger nails,
jewellery and hair can also contaminate food. These are all forms of physical contamination since
bacteria can be transmitted through these mediums.

Finger nails
The sight of a waiter serving your food with dirty finger nails will make you question the hygiene of the
whole establishment. Dirt and food build-up under nails is unhygienic and looks terrible. Finger nails
should be cleaned regularly, both before and during work.
Nail polish may or may not be permitted in your workplace. Check with your supervisor if you are not
sure. It is often not allowed as it chips easily and can fall unnoticed into food.
If you do wear nail polish, check it regularly for chips, or wear gloves while handling food.

Jewellery
Individual establishments will generally set their own standards for compliance. Many establishments
limit the type of jewellery that you wear to plain banded rings, sleepers for pierced ears, plain and
simple watches, and minimal or no visible body piercings. Avoid wearing jewellery (such as watches,
rings) with stones as they may fall into food.
Make sure you clean watch bands regularly as perspiration and food can build up between metal links or
soak into leather bands. When washing your hands, clean under and around any rings thoroughly.
Hair
Did you know that we lose about 100 hairs each day? To prevent hair from contaminating food or falling
on utensils or people, long hair should be tied back when handling or serving food. This prevents you
from wanting to touch it and contaminate your hands, and it is safer.
In a food preparation area, regardless of its length, hair should be covered with a chef’s hat, cap or
hairnet.
If wearing hair accessories such as pins, clips, elastic bands or decorative items, make sure they are
firmly secured to your hair so they won’t fall out. Shampoo hair regularly, as clean hair is also a sign of
good personal health.

Skin
Skin particles carry bacteria and, because we shed skin all the time, the bacteria can easily be
transferred. Make sure you bathe daily and look after your skin.
If wearing personal clothing at work, consider how much uncovered skin is exposed to food and food
contact surfaces. This is both a hygiene and a safety issue.

Oral hygiene
The smell of bad breath from your waiter, bar attendant or tour leader will put you off your food. Most
of us have had bad breath, whether we were aware of it or not. Clean your teeth and tongue twice a day
and use a breath freshener, especially after smoking, eating and drinking beverages such as coffee.

Bandages
One of your responsibilities, discussed in the previous section, was to cover or protect any wounds such
as cuts or abrasions. You must use organisation-approved bandages and dressings. This means, for
example, using blue coloured waterproof Band-Aids. If a Band-Aid falls off while preparing or serving
food, it can be seen easily.

Workplace’s first aid kit should stock these brightly coloured dressings. Make sure you remove any flesh-
coloured one you may have put on at home, and replace it with an organisation-approved one while at
work.

Egg & Lettuce Sandwiches

Serves: 1
Preparation time:  5 minutes
Ingredients:
 2 slices Burgen® Wholemeal & Seeds
 1 1/2 hard-boiled eggs, chopped
 ¼ cup reduced fat mayonnaise
 shredded cos lettuce
Method:
1. Combine mayonnaise and garam masala or curry powder and mix well.
2. Gently combine with eggs.
3. Spread egg mixture over 1 side of bread and sprinkle of shredded lettuce.
4. Top with the other piece of bread and slice as desired.

Meat + Salad Sandwich

Total: 15 mins
Yield: 4 servings

Ingredients
 1 cup chopped cooked beef
 2 stalks celery, chopped
 1 carrot, diced
 ¼ cup chopped onion
 3 tablespoons mayonnaise
 ¼ teaspoon salt
 ⅛ teaspoon ground black pepper
 ⅛ teaspoon garlic powder
Directions
Step 1
Stir beef, celery, carrot, onion, mayonnaise, salt, black pepper, and garlic powder in a bowl until
thoroughly combined.

Fresh Orange Juice

Total time: 5 mins

Yield: 1 cups

Ingredients

• 4 oranges

Directions

Step 1
Lightly smack each orange on the counter. Cut each one in half. Squeeze into a glass. You may
also use a citrus reamer to do this. If you want less pulp, use a hand juicer with a strainer.
 Cup of tea

Total:20 mins
Prep:5 mins
Cook:15 mins
Servings:4 servings

Ingredients
 2 cups milk (or milk substitute)
 2 cups water
 4 whole cloves
 2 pods green cardamom (crushed)
 2 peppercorns (crushed)
 1 cinnamon stick
 1 1/2-inch piece ginger (peeled and chopped or grated)
 2 tablespoons sugar
 2 tablespoons black tea leaves (preferably Assam tea)
Steps to Make It
1. Gather the ingredients.
2. In a medium saucepan, combine the milk, water, and spices. Simmer over medium heat
for 10 minutes, stirring occasionally.
3. Add the sugar and tea leaves. Stir, and then simmer for 5 minutes.
4. Strain into glasses or mugs and serve.
 Task 2

Returning all usable food to storage

Cover leftovers, wrap them in airtight packaging, or seal them in storage containers. These
practices help keep bacteria out, retain moisture, and prevent leftovers from picking up odors
from other food in the refrigerator. Immediately refrigerate or freeze the wrapped leftovers for
rapid cooling.
Store Leftovers Safely
Leftovers can be kept in the refrigerator for 3 to 4 days or frozen for 3 to 4 months. Although
safe indefinitely, frozen leftovers can lose moisture and flavor when stored for longer times in
the freezer.

 Keep clean. Wash your hands thoroughly with soap before handling food.
 Separate raw and cooked foods. Do not use the same knife or any other utensil for raw
and cooked foods.
 Cook foods thoroughly.
 Keep food at safe temperatures.
 Use safe water and raw materials when preparing food.

Cleaning and sanitising your work station, tools and equipment

Utensils, equipment and food contact surfaces must be kept in a clean and sanitary condition.
Food businesses must ensure eating and drinking utensils and food contact surfaces of
equipment:
 are clean
 have had heat and/or chemicals, or other processes applied to them so that the number
of microorganisms on the surface or utensil is reduced to a level that does not:
o compromise the safety of the food with which it may come into contact
o permit the transmission of infectious disease.
Clean and sanitary premises that comply with the relevant requirements of the Australian New
Zealand Food Standards Code can demonstrate to the appropriate enforcement agency that a
food business is serious about producing high quality, safe and suitable food.

Disposing of any waste / garbage hygienically

Recycling and composting are a couple of the best methods of waste management. Composting

is so far only possible on a small scale, either by private individuals or in areas where waste can
be mixed with farming soil or used for landscaping purposes.
Businesses that prepare and/or sell food have a responsibility to dispose of food waste
appropriately. It is illegal to provide a person with, or access to prohibited food waste to feed
pigs or ruminants.
Prohibited food waste should be placed in a garbage bin for collection by your local council or
commercial waste service for disposal in landfill or composting at a recycling facility.

Various Methods of Waste Disposal

 Landfills
 Incineration/Combustion
 Recovery and Recycling
 Plasma gasification
 Composting
 Waste to Energy (Recover Energy)

Preparing yourself to serve food.

It's very important to prepare food safely to help stop harmful bacteria from spreading and
growing. You can take some steps to help protect yourself and your family from the spread of
harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It's important to
always wash your hands thoroughly with soap and warm water:

 before starting to prepare food

 after touching raw food such as meat, poultry and vegetables
 after going to the toilet
 after touching the bin
 after touching pets
 Don't forget to dry your hands thoroughly as well, because wet hands spread bacteria
more easily.

Keep worktops clean

Before you start preparing food, it’s important worktops, kitchen utensils and chopping boards
are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you'll need to wash
them thoroughly.
You should change dish cloths and tea towels regularly to avoid any bacteria growing on the
material.

Separate raw food from ready-to-eat food

Raw foods such as meat, fish and vegetables may contain harmful bacteria that can spread very
easily by touching:
 other foods
 worktops
 chopping boards
 knives
You should keep raw foods away from ready-to-eat food, such as salad, fruit and bread. This is
because these types of food won't be cooked before you eat them, so any bacteria that get
onto the food won't be killed.

To help stop bacteria from spreading:

 don't let raw food such as meat, fish or vegetables touch other food
 don't prepare ready-to-eat food using a chopping board or knife that you have used to
prepare raw food, unless they have been washed thoroughly first
 wash your hands thoroughly after touching raw meat, fish or vegetables and before you
touch anything else
 cover raw meat or fish and store on the bottom shelf of the fridge where they can't
touch or drip onto other foods
 don’t wash raw meat before cooking
 wash, peel or cook vegetables unless these are described as 'ready-to-eat' on the
packaging

Check the label

It's important to read food labels to make sure everything you’re going to use has been stored
correctly (according to any storage instructions) and that none of the food is past its ‘use by’
date.
Food that goes off quickly usually has storage instructions on the label that say how long you
can keep the food and whether it needs to go in the fridge.
This sort of food often has special packaging to help keep it fresh for longer. But it will go off
quickly once you’ve opened it. This is why the storage instructions also tell you how long the
food will keep once the packaging has been opened. For example, you might see ‘eat within
two days of opening’ on the label.

Use by dates
You will also see ‘use by’ dates on food that goes off quickly. You shouldn’t use any food after
the ‘use by’ date even if the food looks and smells fine, because it might contain harmful
bacteria.

Best before dates

The 'best before' dates marked on most foods are more about quality than safety. When this
date runs out, it doesn't mean that the food will be harmful, but its flavour, colour or texture
might begin to deteriorate.
An exception to this is eggs, which have a best before date of no more than 28 days after they
are laid. After this date the quality of the egg will deteriorate and if any salmonella bacteria are
present, they could multiply to high levels and could make you ill.

Task 3

HACCP is all about identifying food safety hazards that may occur in your workplace, and determining
which of those hazards present a risk to customers. A HACCP plan details how those hazards are to be
controlled, and what to do in the event of loss of control.
There are seven principles or stages in a HACCP Plan.

Conduct a hazard analysis : This involves taking a close look at how food is produced within the
business. from initial delivery to storage, preparation, cooking and cooling of food, display, service or
transportation. You are looking out for any hazards that may occur at any point in the process.
For example, a potential hazard may be growth of bacteria in a carton of raw chickens when delivered to
the loading dock.

Identify the Critical Control Points (CCP) : A Critical Control Point (CCP) is a step in the production
process where control can be applied to eliminate or prevent a food safety hazard, or reduce it to an
acceptable level. If a hazard is likely to cause illness or injury, then you must address it at this point.
Is the raw chicken in the delivery dock a CCP? Yes, it is. It is a point where we can take action to control
the hazard.

Establish critical limits for each CCP : A critical limit is a cut-off point after which food can no longer be
deemed safe. Each CCP must have critical limits set in order to keep the system working within safe
limits.
For example, a critical limit could be that the delivery of raw chickens must be placed in the refrigerator
within 15 minutes of delivery.

Monitoring is the scheduled measurement or observation of a Critical Control Point relative to its critical
limits. In simpler terms, we are checking that the system is safe and it is working. If it is not, then we do
not have control of the hazard and further action must be taken.
The store person may have to keep a log of all deliveries: when they arrived, the time they were placed
into storage, and where they were stored. This will document if the chickens were stored within the
specified time.

Establish corrective actions : When establishing your procedures, you must also consider what to do if
the system breaks down. What action(s) do you take to correct the situation?
For example, must the chickens be thrown out if they are not stored quickly enough? Must they be used
within a specified period (eg. 24 hours)?

Establish record keeping and documentation procedures : Accurate and efficient record keeping is
essential for a food safety program. The extent of recording will vary according to the type of business,
customer base and legislative requirements.
Examples of records include approved suppliers list, goods received forms, cool room temperature logs
and hot/cold food display logs.

Establish procedures for verification of the effectiveness of the HACCP plan : This principle involves
verifying whether the HACCP plan is operating effectively. Verifying can take the form of procedures and
tests, including random sampling and analysis. The most common forms of verification are internal and
external audits.