Assessment Tasks and Instructions

Student Name David Ezekiel A. Obias

Student Number RC00002703
Course and Code Cert of Commercial
Cookery IV, Diploma of Hospitality.
Unit(s) of Competency and Code(s) SITXFSA006 Participate in safe food handling
practices
Stream/Cluster
Trainer/Assessor Naru Ramhan

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Assignment
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name

Signature Date

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Assessment Guidelines

What will be assessed

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 relating to the following aspects:
 key features of commonwealth, state or territory and local food safety compliance requirements as they impact
workers at an operational level:
o contents of national codes and standards that underpin regulatory requirements
o reasons for food safety programs and what they must contain
o local government food safety regulations and inspection regimes
o consequences of failure to observe food safety policies and procedures
o meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New
Zealand Food Standards Code
 hazard analysis and critical control points (HACCP) or other food safety system principles, procedures and
processes as they apply to particular operations and different food types:
o critical control points for the specific food production system and the predetermined methods of control,
especially time and temperature controls used in the receiving, storing, preparing, processing, displaying,
serving, packaging, transporting and disposing of food
o main types of safety hazards and contamination
o conditions for development of microbiological contamination
o environmental conditions and, temperature controls, for storage
o temperature danger zone and the two-hour and four-hour rule
 contents of organisational food safety program, especially procedures, associated requirements, and monitoring
documents
 food safety monitoring techniques
 methods to ensure the safety of food served and sold to customers
 safe food handling practices for the following different food types:
o dairy
o dried goods
o eggs
o frozen goods
o fruit and vegetables
o meat and fish
 equipment operating procedures, especially how to calibrate, use and clean a temperature probe and how to
identify faults
 choice and application of cleaning, sanitising and pest control equipment and materials
 cleaning, sanitising and maintenance requirements relevant to food preparation and storage:
o cleaning
o sanitising
o maintenance
 high risk customer groups
Place/Location where assessment will be conducted

Resource Requirements
Pen, Paper, internet access

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Instructions for assessment including WHS requirements
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.
Once completed, carefully read the responses you have provided and check for completeness. Your trainer
will provide you with feedback and the result you have achieved.

Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201

This assessment: First Attempt 2nd Attempt Extension – Date:    /    /   

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:

Assessor(s) Signature(s): Date:    /    /     

Student Signature David Ezekiel Obias Date: 08 / 03 / 2023

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Assessment 1
Your task:

You have been appointed as chef de partie in the prestigious Futura Beach Hotel which will open its doors to
the public late next month.

In order to conform to the latest requirements for food safety you are required to write a set of Standard
Operating Procedures (SOPs) to meet all requirements outlined in the current legislation. You will also need
to provide a reference manual for all relevant staff.

These will need to include:

1. A reference to the current legislation. Where can this be accessed and what are the key
requirements relating to (access this information on the website for specific details):

a. Food safety standards

 Businesses that serve or process potentially hazardous food for service to vulnerable people.
This includes businesses providing food to hospital patients, aged care residents and children in
child care centers.
 Delivered meal organisations that prepare food for delivery to vulnerable people.
 Seafood businesses that engage in the primary production or processing of seafood.
 Businesses producing manufactured and fermented meats.
 All other food businesses must comply with food standards determined by their local council.
b. Food safety plan
 Systematically identify the potential hazards that may be reasonably expected to occur in all
food handling operations of the food business;
 Identify where, in a food handling operation, each hazard identified under paragraph (a) can be
controlled and the means of control;
 Provide for the systematic monitoring of those controls;
 d. Provide for appropriate corrective action when that hazard, or each of those hazards, is
found not to be under control;
 e. Provide for the regular review of the program by the food business to ensure its adequacy;
and
 f. Provide for appropriate records to be made and kept by the food business demonstrating
action taken in relation to, or in compliance with, the food safety program
c. Documentation
 Record of goods received
 Cool room and Freezer temperature record
 Cleaning schedule
 Health Monitoring
 Cooling-Heating log
 Internal audit checklist
 Training register etc
d. Danger Zone
The temperature range where bacteria multiplies rapidly between +5C and +60C. Items to be
cooled should be placed in shallow trays on shelves within the fridge, to allow air circulation.
Alternatively, food items may be quickly cooled using a blast chiller or freezer.
It is also important to thaw food correctly to avoid the danger zone. Food for thawing should be
placed on trays which are covered and clearly labelled. The trays should be placed on a low shelf
in the cool room so that any drips or juices do not contaminate other items. Never run hot/warm

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 water over food to thaw it! When reheating food, you must ensure that it rapidly reaches 60°C
or more. Ideally all food items would be brought to the boiling point for a short period of time. If
you let the food remain in the danger zone for very long, the microorganisms that have been
dormant will quickly begin to multiply. The longer food is left in the danger zone, the higher the
chance of poisoning your customers.
e. Critical Limits and Time Frames
Critical limits – maximum or minimum levels which ensure safety of the product. For example, if
the number of bacteria in a sample is below a certain level, then the product is deemed
acceptable; if the number of bacteria is above that level, the product is deemed unacceptable.
Minimum internal temperatures are critical limits for cooking. Do not leave food in the danger
zone (between 5 and 60°C) for more than 1 hour. To maintain shelf life, cook-chill items have to
be cooked at safe temperatures and then chilled within specific timeframes. The food safety
standards require the internal temperature of food to be reduced from 60°C to 21°C in
a maximum of 2 hours and from 21°C to 5°C within a further maximum period of 4 hours. Blast
chillers or freezers are used for this process in commercial situations.
f. The provisions for legislation and provisions at local government level
In Australia, local councils are in charge of enforcing building codes, supervising safe food
handling and conducting random inspections of food premises. They can also establish grading
systems for premises that comply with the food safety standards. The Food Acts outline basic
hygiene and temperature requirements for food handling. They also detail the role of
Environmental Health Officers (EHOs). The EHOs play an important role in keeping our industry
safe for both customers and workers. 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.
g. The implications for failing to comply with legislation
Failure to comply with food legislation can result in breach notices, fines and court proceedings.

2. The meaning of HACCP, the seven principles and the required procedures for each principle.

Hazard Analysis of Critical Control Points (HACCP) is a system that originated in the USA to prevent
food poisoning of astronauts whilst in space. It incorporates general hygiene requirements into the
daily operational processes of an establishment and is used to minimise the risk of food poisoning,
by analysing possible points of contamination. Good mise en place and workflow will help to
perform the required duties of monitoring and record keeping.

 Hazard analysis – hazards are any biological, chemical or physical property which could cause a food
safety problem. Hazards can occur at any part of the food production pathway. Hazard analysis
involves identifying and assessing the seriousness and likelihood of the hazard occurring.
 Critical control point – a point, step or procedure at which control can be applied so the hazard can
be prevented, eliminated or reduced to an acceptable level.
 Critical limits – maximum or minimum levels which ensure safety of the product. For example, if the
number of bacteria in a sample is below a certain level, then the product is deemed acceptable; if
the number of bacteria is above that level, the product is deemed unacceptable. Minimum internal
temperatures are critical limits for cooking
 Monitoring and sampling – the systems and procedures used in food production must be monitored
to make sure they are being followed. Samples are taken at each step so they can be tested to see
whether the critical limits have been breached.
 Corrective action – if the monitoring and sampling indicates an unacceptable level, then the
processes and procedures must be adjusted to prevent it happening again.

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 Verification – all businesses must make sure that their HACCP procedures are working correctly.
There is a variety of procedures that can be followed to verify the accuracy of the HACCP program
 Record keeping – all testing, monitoring and verification must be recorded and those records must
be stored. This is so you can prove that your procedures meet the requirements.

3. Hygiene Standards for:

a. Persons who handle and prepare foodstuffs

Personal hygiene includes all aspects of hygiene related to your person. It includes your body,
clothes, jewellery and the way you handle and care for these things with relation to contaminants.
When handling food constantly, it is extremely important to have high levels of personal hygiene:
 Shower daily
 Shave (if required) and wash your hair
 Do not touch your hair during work
 Use shampoo and conditioner for cleaner, healthier hair
 Brush your hair prior to service to look neat and professional
 Tie back long hair or cover it with a hairnet or hat
 Never brush your hair in a food area
 Do not wear makeup or jewellery in the kitchen. Food items can get stuck under jewellery and let
bacteria grow, which can contaminate other food.
Makeup can stain your uniform and contaminate food
 Keep your nails short and clean, as dirt and bacteria can thrive under them
 Nail polish is not to be worn by food handlers, as it can chip and contaminate food. Artificial nails can
fall off into food without you realising
 Cuts, abrasions and open sores harbour bacteria and bodily fluid and must be prevented from
coming into contact with food. This also prevents bacteria from food entering the wound and
causing infection. Bright waterproof dressings can be detected easily if they come off. You may want
to wear gloves as added protection.

b. Premises
Good hygiene assists a business as it helps minimise waste. For example, if food is stored correctly it
will last longer and less will need to be discarded. Clean kitchens will harbour fewer pests and
bacteria, which means less contamination and reduced waste. Keeping equipment well-cleaned and
maintained also assists in lowering maintenance and replacement costs, as it lasts longer.
It is also important to remember that hygiene is a legal requirement and noncompliance can cost the
business a great deal in fines or even result in closure.
Because of this, many large establishments employ independent food auditors to regularly inspect
premises, conduct audits and take food samples for further testing by laboratories.

c. Equipment
It is important to identify and report any maintenance or equipment cleaning needs that you
cannot immediately handle yourself. All equipment must be included in the cleaning schedule so
that it is cleaned periodically. However, some equipment may need to be cleaned between the
regular cleanings, especially if it is used often, or for messy tasks. If equipment is broken or does

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 not meet food safety requirements for some reason, it must be taken out of use and repaired as
quickly as possible.
d. Cross-contamination risks in the 3 areas mentioned in a,b,c:
Cross-contamination is one of the most frequent causes of food poisoning, yet it is easily
preventable. A typical example of cross-contamination is when raw chicken is handled and the
juices are then transferred to lettuce. The bacteria transferred to the lettuce do not get cooked,
so they are allowed to multiply and are then ingested by the customer.

This is easy to prevent:

 Colour-coded chopping boards will mean that a different board is used for the chicken and lettuce.
 Washing your hands between tasks means that you will not transfer the bacteria.
 Wearing gloves and replacing them between tasks will help prevent cross-contamination.
 Knives and other utensils must be cleaned and sanitised before using them for a different item.
 All preparation areas and surfaces must be cleaned and sterilised between tasks.

4. Provisions for cleaning regimes including cleaning procedures, sanitation and suitable chemicals or
mechanical procedures (for example a dishwasher).
Every establishment should have a cleaning plan/schedule to ensure proper hygiene.
Floors, walls, equipment and benches should be cleaned on a regular basis. This will prevent accumulation of
dirt and also prevents pests from breeding.
Areas that require special attention are:
 Fridge seals
 Slicing machines (inside of blade)
 Blenders (especially under the centre part of the blade)
 Mincers (disassemble after use and wash thoroughly)
Once equipment has been cleaned it must be sanitised. Using commercial dishwashers can assist in kitchen
hygiene, as pots, ladles and other kitchen utensils, cutlery, crockery and glasses can all be washed at the
correct temperature. Make sure that the dishwasher reaches the required temperature during the wash and
rinse cycle, as temperatures over 80°C will kill many harmful microorganisms. Specific student answers for
chemicals and procedures may vary and should be evaluated accordingly.

5. Each step of the catering cycle from ordering to distribution of foods, with the requirements and monitoring processes

at each step clearly outlined, with applied examples. (For example it is insufficient to state “measure temperature” – you

will need to explain how temperatures are measured; what the specific temperature must be according to the

commodity you are inspecting; and what your corrective actions will need to include in case of any discrepancy – apply

these at all steps.)

Ordering – ensure that you have clear product specifications and good standards for quality, as well as
delivery and hygiene procedures. Only use suppliers with appropriate accreditation, who meet food safety
requirements.
Receiving – ensure that deliveries are systematically checked on arrival:
 Use a data logger in transit and check the temperature of refrigerated items

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  Check for any signs of deterioration, such as frozen food starting to thaw
 Food items should have no obvious contamination
 Packaging needs to be in its original condition with each food item separated from others
 Canned foods must not have dents or protrusions
 Milk products must be the normal shape, e.g. yoghurt containers are not bloated
 Ensure separation of cooked and raw foods to prevent cross-contamination
Storing – ensure food is stored according to relevant requirements:
 Cold and frozen food must be stored in the appropriate storage facility at the correct temperature, e.g.
frozen food in a sealed freezer below -18°C
 Keep items separated and stored according to their potential for crosscontamination, e.g. cooked foods
on the top shelf, raw foods below, all food to be covered
 Keep main food groups separate in cool room, e.g. dairy, meat and vegetables on different shelves at the
appropriate temperature, i.e. below 5°C
 Store dry foods in a cool, dry location, on shelves with even temperature and good ventilation
 Regularly check use-by dates and quality indicators such as freezer burn
Preparing – keep preparation of different food items separate wherever possible:
 Keep raw and cooked ingredients apart and do not use the same tools or cutting boards for different tasks
 Wash, peel and rewash (WPRW) items in clean water to prevent contamination from chemicals and
bacteria. Do not store vegetables in water for extended time periods, as this affects their nutritional value
 Wash all equipment and tools used for raw food prior to using them for cooked food
 Clean and sanitise benches and cutting boards in between production steps
 Do not leave food in the danger zone (between 5 and 60°C) for more than 1 hour
Processing, packaging and holding – par-cooking, precooking and cook-chill:
 When filleting fish or boning meat or poultry, only do small amounts at a time to minimise bacterial
growth
 Return prepared goods to the correct storage conditions immediately, e.g. seafood on drip trays covered
with ice, meat separated on trays and covered, poultry trussed or cut and covered on trays
 High risk items which are below 70°C, e.g. custard sauce and hollandaise, need to be used quickly
 Most pathogens are destroyed during cooking when the internal temperature exceeds 70°C. Spores and
viruses, as well as toxins, can withstand heat and will still lead to food poisoning
 Packaged processed food must be in sealed sterile packaging with appropriate labelling, such as use-by
date and nutritional information
 Keep storage containers sealed and prevent any physical contamination prior to adding food
 To maintain shelf life, cook-chill items have to be cooked at safe temperatures and then chilled within
specific timeframes. The food safety standards require the internal temperature of food to be reduced from
60°C to 21°C in a maximum of 2 hours and from 21°C to 5°C within a further maximum period of
4 hours. Blast chillers or freezers are used for this process in commercial situations
 You need a thermometer that can be inserted into food via a probe. The thermometer must be accurate
to +/-1°C of the actual temperature. Laser thermometers can also be used to take the surface temperature
 Vacuum packaging extends the lifespan of food products, however if food items were affected prior to
packaging they will still deteriorate, so you need to check for quality indicators
 Use a spoon to taste food and never double-dip. Always use a fresh, clean spoon for each taste test. Do
not dip your fingers in the sauce as this will cause contamination
Transporting – minimise any adverse effects on food:
 Prevent any cross-contamination and apply general food handling principles
 Transport food at the correct temperature
 Ensure that frozen food remains frozen while in transit
 Use a data logger to record food temperatures during transport

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  Do not cause any damage to packaging during transport
 Check portable food storage equipment regularly for temperature compliance
Selling and displaying – minimise waste and contamination:
 Prevent any cross-contamination and apply general food handling principles
 Sell and display food at the correct temperature, i.e. internal temperature of cold food below 4°C and hot
food above 65°C
 High risk food items must not be held or displayed for long periods
 Any damaged food cannot be sold
 Wash your hands thoroughly prior to handling food that will not be reheated.
Use gloves, palette knives, meat forks or tongs to minimise contamination
 Separate serving utensils must be provided for each food item
 Sneeze guards or other protective barriers must be placed on all display items
 Food cannot be sold beyond the expiry date
 Customers must be supervised and food safety maintained at all times. This is the responsibility of
staff/supervisor.
Disposing – separate and store appropriately:
 Items for disposal or return must be segregated and clearly labelled. E.g. Out of date, inferior quality,
delivered in error, spoilage etc.
 Food for disposal must not be resold to customers
 Food for disposal must be stored under appropriate temperature conditions
6. The meaning of hazardous foods, especially as described by local legislation and national food codes
including typical examples for potentially hazardous foods across all food groups.
Microorganisms require moisture, food, warmth, correct pH and time to grow. Some foods are more
susceptible to spoilage than others. Foods that are high in moisture, protein and fat promote bacterial
growth and are, therefore, referred to as high risk foods. These foods need to be handled and stored
correctly.
According to the Food Safety Standard 3.2.2, potentially hazardous foods are foods that meet both the
criteria below:
 They might contain the types of food-poisoning bacteria that need to multiply to large numbers to cause
food poisoning; and
 The food will allow the food-poisoning bacteria to multiply
The following foods are examples of potentially hazardous foods:
 Raw and cooked meat (including poultry and game) or foods containing raw or cooked meat such as
casseroles, curries and lasagne
 Smallgoods such as Strasbourg, ham and chicken loaf
 Dairy products, for example, milk, custard and dairy-based desserts such as cheesecakes and custard tarts
 Seafood (excluding live seafood) including seafood salad, patties, fish balls, stews containing seafood and
fish stock
 Processed fruits and vegetables, for example salads and cut melons
 Cooked rice and pasta
 Foods containing eggs, beans, nuts or other protein-rich foods such as quiche, fresh pasta and soy bean
products
 Foods that contain these foods, for example sandwiches and rolls; cooked and uncooked pizza
7. Instructions for the use, sanitation and calibration of food thermometers including the legally permitted
tolerances for probe thermometers.

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In order to correctly determine the internal temperature of a food item, a thermometer with a probe must
be used. The surface temperature is often different to the internal temperature, so measuring the outside is
not good enough.
The probe thermometer must be accurate within 1°C, meaning that if the internal temperature is 4°C, the
thermometer must display a temperature between 3°C and 5°C. The thermometer should be calibrated
regularly by following the manufacturer’s instructions. Its accuracy can be measured by placing the probe in
a container of barely-melted ice. The thermometer should read between -1°C and +1°C.
Before the thermometer is used it must be cleaned and sanitised. There is no point testing for a safe internal
temperature if you introduce bacteria on the probe itself! Use detergent and an appropriate sanitiser, then
rinse or air-dry (depending on the thermometer and sanitiser used).
8. The requirements for ensuring food safety for single use items.
Whenever single-use items are available, it is essential that they are stored, displayed and packaged
appropriately. For example, serviette and straw dispensers should be used to prevent customers touching
more than 1 item at a time. Putting straws in a glass and allowing customers to touch them is unhygienic.
Single-use items must not be reused and torn or damaged items must never be given out.
9. The requirements for handling and disposing of damaged items, food that has been recalled, waste
removal and vermin control.
In many situations, food that needs to be disposed of can simply be thrown into the bin. However, there are
some situations which require food to be stored prior to it being disposed of. Reasons for storing food for
disposal include:
 Food is subject to recall – if the business is on-selling manufactured food, the manufacturer may issue a
recall for the food items. This can occur when the manufacturer has identified dangerous levels of pathogens
or contaminants; faulty packaging or incorrect labelling; or incorrect processing
 Food has been returned – a customer or business that has purchased food from you may return items due
to a fault, e.g. torn packaging or contamination
 Food is not safe to eat – food items may become contaminated with microorganisms or physical
contaminants; become damaged; or deteriorate in quality
 Food is suspected of not being safe to eat – you might suspect that food is unsafe, even though you are
not sure. For example, the food may have stayed in the danger zone for too long. Although you cannot tell if
the food is unsafe, you can assume it is unsafe and therefore dispose of it. If in doubt, throw it out!
If food is not immediately thrown out, it must be separated and stored appropriately, until it can be disposed
of. A separate storage facility is not necessary; however it is good practice to keep food for disposal as far
away from other food as possible. Food for disposal may be kept in sealed containers, clearly labelled so that
it is easily identifiable. Large establishments may have separate facilities, such as a freezer, for storing food
for disposal.
The rubbish container should be covered to prevent flies and other vermin from feeding on the scraps.
Because garbage attracts pests, it should be placed as far away from building entrances as possible.
Good cleaning regimes and pest control management are the best ways to contain pests. Cockroaches breed
in cracks and warm, moist areas. They can be a major problem if good sanitation regimes are not
implemented. Flies and cockroaches feed in a similar manner: they partly digest food and vomit the juices on
food. Because flies breed in animal waste and decaying organic material, they pick up bacteria and viruses
and transfer them to whatever they land on.
UV lights, fly strips and fly spray are ways of controlling adult insects, however it is important to consider the
regulations. Fly zappers and fly strips are prohibited in many food preparation areas due to the risk of

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carcasses contaminating food. Aerosols must not be used in food production areas. Flyscreens and plastic
curtains help to keep out adult insects.
Other pests, such as rats, need to be kept under control using barriers or poisoning. Make sure you prevent
contact between food and rat poison. Pets are also carriers of bacteria and are never allowed in a food
establishment. Birds need to be prevented from entering premises as they harbour bacteria and
contaminate food. Ensure that pest inspections and control measures are carried out frequently.
10. A list of examples for highly perishable foods from each food group, the specific storing requirements
and special requirements for hygience handling.
Microorganisms require moisture, food, warmth, correct pH and time to grow. Some foods are more
susceptible to spoilage than others. Foods that are high in moisture, protein and fat promote bacterial
growth and are, therefore, referred to as high risk foods. These foods need to be handled and stored
correctly.
According to the Food Safety Standard 3.2.2, potentially hazardous foods are foods that meet both the
criteria below:
 They might contain the types of food-poisoning bacteria that need to multiply to large numbers to cause
food poisoning; and
 The food will allow the food-poisoning bacteria to multiply
The following foods are examples of potentially hazardous foods:
 Raw and cooked meat (including poultry and game) or foods containing raw or cooked meat such as
casseroles, curries and lasagne
 Smallgoods such as Strasbourg, ham and chicken loaf
 Dairy products, for example, milk, custard and dairy-based desserts such as cheesecakes and custard tarts
 Seafood (excluding live seafood) including seafood salad, patties, fish balls, stews containing seafood and
fish stock
 Processed fruits and vegetables, for example salads and cut melons
 Cooked rice and pasta
 Foods containing eggs, beans, nuts or other protein-rich foods such as quiche, fresh pasta and soy bean
products
 Foods that contain these foods, for example sandwiches and rolls; cooked and uncooked pizza
When storing food, it is essential to store items under the appropriate conditions and to separate types of
items. This includes separation of:
a) Cooked and uncooked food items
b) Different types of fish, e.g. fresh and saltwater fish, molluscs
c) Washed and unwashed food items
In general, items should be stored so that there is low humidity and freely circulating air. Appropriate
storage temperatures for food items are:

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11. A cleaning and sanitizing procedure for a mincer, blender and coolroom or fridge. The cleaning
procedure must take into account the critical areas of these pieces of
equipment which could create potential breeding grounds for bacteria and how this can be effectively
avoided.
These need to include WHS aspects like switching the appliance off, unplugging at the power point where
applicable. Correct disassembling, correct cleaning procedures including suitable chemicals – knives are hand
washed and/or not placed in sinks filled with water, critical areas are identified e.g., mincer housing, holes in
cutter, thread of mincer housing, rubber seals and under these, connection between blender knives, seal and
basement of blender bowl, cool room door seals, underside of shelving, areas around condenser and fan
guards, plumbing etc.
Correct sanitation applications and requirements identified.
12. An outline of all potential high risk customer groups and the implications of poor food standards for
these groups.
Some customers are more at risk of food poisoning than others. People who are generally more at risk
include:
 Elderly
 Pregnant women
 Children
 People with immune deficiency
 People with food allergies
 Unwell people
Special care must be taken when serving these customers. For example, in a hospital or nursing home almost
all customers would be high-risk, so extreme care must be taken surrounding food safety. Likewise, people
with allergies to certain foods, such as nuts, may react badly to the slightest contamination.
13. A general overview of common allergens and what needs to be considered in terms of:
a. Ensuring suitable ingredients are selected
Always listen carefully to customers and fully understand what they can and can’t consume. If you are
unsure of what would constitute a “safe” menu choice, always consult with a dietician or other dietary
expert.
Many customers with health issues may have a list that specifies what ingredients they can and cannot have.
Once again the chef should not dismiss this as the customer may face serious consequences if the recipe
contains incorrect ingredients.
The following table is a quick reference:

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b. Provisions to prevent any cross-contamination and hygiene issues
The Food Safety Standard 1.2.3 requires foods which contain or may potentially contain these constituents
to be clearly labelled. If your business is involved in the production or sale of foods that could cause
problems, it is essential to implement procedures for avoiding cross-contamination.
To avoid cross-contamination you must be vigilant:
 Use separate utensils wherever possible
 Ensure all cooking surfaces and equipment are thoroughly cleaned and clear of breadcrumbs, crusted
residue, nut residue, etc.
 Utensils must not be shared between dishes
 Do not use serving utensils for more than 1 item
 Ensure grillers, sandwich, waffle and focaccia makers are clean before using with gluten-free breads and
other foods
 Use gloves and change them between preparation tasks
14. The provisions to ensure egg safety in an establishment, relevant to:
a. Hygiene Requirements for handling, processing and storage
1. Use an egg separator when separating eggs
2. Acidify raw egg products below pH 4.2 with lemon juice or vinegar
3. Keep raw egg products below 5°C
4. Make raw egg products fresh every day and discard within 24 hours
5. Wash and dry your hands before and after handling eggs
6. Clean and sanitise equipment and surfaces before and after using with eggs
7. Clean and sanitise containers between each use
8. Use separate containers for each batch

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b. 4 examples of dishes using eggs that are considered high risk and how these risks can be avoided or
reduced
 Egg dressings, sauces and spreads (e.g. mayonnaise, aioli, hollandaise, egg butter)
 Desserts made without an effective cooking step (e.g. tiramisu, mousse, fried ice cream)
 Drinks containing raw eggs (e.g. eggnog, egg flip, raw egg high protein smoothies)
 Uncooked pancake batter, cake mix, pastry or biscuit dough
Risks can be avoided by using convenience egg products e.g. pasteurised products and reduced by following
correct hygiene procedures, limited time for use of such products, e.g. hollandaise and temperature control
for e.g. custards when preparing these products.

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