1.1.

Explain why it is necessary, when designing and developing a food safety plan, to evaluate the
characteristics of the enterprise including:

The size and nature of organisation.

Layout.

Menu.

Production equipment.

Facilities.

Service requirements.

it is necessary, when designing and developing a food safety plan, to evaluate the characteristics of the
enterprise including:

The size and nature of organisation.

> influenced food handling practices and the food safety program's achievements

Layout.

> have an impact on the implementation of food safety programs In each organization, the design of
space and equipment allocation in the production area may vary, influencing the production work flow.

Menu.

> The primary determinant of the operation's budget, as well as a significant part of its identity.

Production equipment.

> the food available or to be serve in a restaurant.

Facilities.

>a location, amenity, or piece of equipment set aside for a specific purpose

Service requirements.

> It is the things that are related to the service that are required for its growth and delivery.

Answered 12 days ago by L. Liwanen

1.1.b

All staff must be given information on the plan, its intended objectives and where the plan is kept. Why?

All staff must be given information on the plan, its intended objectives and where the plan is kept to
encourage workers to follow safe food handling procedures.

Answered 14 days ago by L. Liwanen

Question 1.2

1.2.a

Why is it necessary to regularly evaluate the enterprise’s existing policies, procedures, practices and
product specifications?

Any organization's policies and practices are important. Policies and processes work together to provide
a road map for day-to-day activities. They ensure that rules and rules are followed, that decision-making
is guided, and that internal procedures are streamlined.

Answered 14 days ago by L. Liwanen

1.2.b

List six criteria which might be used to evaluate an organisation’s policies and procedures.

Define the policies of your business.

Carry out a policy evaluation.

Define the procedures for your company.

Perform a procedure evaluation

Job descriptions and information about the organization will be mailed to all interested parties.

All paid job openings will be advertised in local and state newspapers.

Answered 12 days ago by L. Liwanen

1.2.c

Why must product specifications be monitored and evaluated?

Monitoring and assessment aid in determining the most beneficial and effective use of resources.
Monitoring and assessment work together to provide the information needed to guide strategic
planning, devise and develop programs and projects, and better allocate and re-allocate resources.
Also we know when will the product expire.

Answered 12 days ago by L. Liwanen

Question 1.3

1.3.a

In the context of food handling and food safety, what is meant by the term hazard?

> A hazard is an event or situation that has the potential to cause harm to a person. Hazards are
situations or things that can cause harm to a person.

> HAZARDS CAN MAKE FOOD UNSAFE AND/OR unpalatable might be biological, physical or chemical

Answered 14 days ago by L. Liwanen

1.3.b

Before a food safety plan can be developed, it is necessary to identify any hazards associated with the
food handling chain. Make a list of eight points where hazards are most likely to occur and which should
be closely observed.

-cross-contamination from various protein types

-physical pollutants introduced during product delivery

-the kinds of food and beverages handled by the organization, especially perishable foodstuffs

- that require temperature-controlled storage and are particularly susceptible to food poisoning bacteria

-procedures and techniques for food handling at all levels of the supply chain

-food storage equipment, policies, and temperature controls

-cleaning and sanitization processes followed in all food and beverage handling zones

-any points in the chain where food/ drinks would be exposed to either direct or cross-contamination

Answered 13 days ago by L. Liwanen

1.3.c

Once a hazard has been identified, it is necessary to determine the type and degree of risk associated
with the hazard. Explain, in a sentence, what this means.
>the hazard's nature (type) and severity the probability that the hazard would cause dangerous levels of
illness >the most effective solutions to problems—to remove or avoid the issue

>the specifications of the law and the common standards

>the most effective strategy for putting solutions into action

>Control measures may be devised, evaluated, and implemented based on these observations or tests.

>To ensure that control is maintained, it is enforced and controlled.

Answered 13 days ago by L. Liwanen

1.3.d

What is a Critical Control Point (CCP)?

Critical Control Point (CCP)- The point at which a failure of a standard operating procedure will damage
consumers and the business, or even result in the company's closure.

Answered 12 days ago by L. Liwanen

Question 1.4

Why is it necessary to monitor food safety processes and complete documents as outlined in the food
safety program?

>The monitoring of a CCP in relation to its vital limits is done on a regular basis. The monitoring systems
must be able to detect a loss of control at the CCP and, preferably, provide this information in time for
modifications to be made to maintain process control and avoid breaking critical limits. These practices
help to keep risks under control. If tracking reveals a loss of control, make a decision.

>Also it determines where and how each danger can be controlled, defines how these controls are to be
monitored, the corrective action expected if control conditions are not met, and information to be
documented, it is critical to monitor food safety procedures and complete documents as outlined in the
food safety program. The food safety program must adhere to all applicable federal, state, and industry
regulations.

Answered 13 days ago by L. Liwanen

Question 1.5

List five types of implementation problems which could occur when applying the food safety program in
a workplace.

The following are some of the issues that can arise when developing a food safety program:
- There aren't any prerequisite programs (PRPs)

- Overly complex and unmanageable systems with an excessive number of critical control points (CCPs),
which is partially due to a misconception of the role of prerequisite programs and an inability to do
proper hazard analysis.

- Inadequate monitoring and corrective measures as a result of inadequate management.

Poor training and verification practices result in ineffective monitoring and corrective actions.

- Over-complex systems lead to excessive paperwork and a lack of focus. - Inadequate validation and
verification due to a lack of knowledge

- HACCP implementation that is overly complicated

Answered 13 days ago by L. Liwanen

Question 1.6

1.6.a

Read the scenario and answer the questions.

On a hot Saturday afternoon two of the kitchen staff in an aged care facility called in sick. One of them
was a kitchen hand and the other was a cook.

As they gave such short notice the kitchen supervisor, Beryl, had difficulty finding replacement staff. She
decided to cope without the kitchen hand, but was finally able to contact a cook. The cook (Ben) had
been out fishing and would not have time to go home and clean up before the meals needed to be
prepared. The supervisor told the cook not to bother going home or to worry about changing clothes.
There was only time for a quick clean up once Ben arrived in the workplace. His clothing was still damp
and smelly from the fishing gear he had been using.

The menu for that evening’s meal included a choice of roast chicken and vegetables or a beef stew.
Dessert was soft-serve ice-cream with a warm bread and butter pudding.

As there was so little preparation time and the kitchen hand had not been at work to attend to the
necessary preparation, the chickens were not properly thawed out. The cook ran them under warm
water to finish the thawing process so they could be cooked quickly. He turned the temperature of the
ovens up higher than usual to reduce the cooking time.
The thermostat in the soft-serve ice-cream machine stopped working properly and some of the ice-
creams were softer than usual, however, the kitchen staff decided that they would be okay and served
them anyway.

Late that night a number of clients in the facility complained that they were feeling nauseous and had
stomach cramps. The next day some complained of flu-like symptoms. Those who were feeling ill
required medical attention from the facility’s doctors.

Family members of some of the clients contacted the local health service and an environmental health
officer was sent to investigate.

What do you think might be responsible for these illnesses? Can they be attributed to specific causes and
to specific microorganisms?

What actions can or will the environmental health officer take and what are the likely results of these
illnesses—for management and the cook?

Who held the duty of care in this situation?

A) Beryl, the kitchen supervisor, had trouble finding replacement personnel due to the over-complex
and unmanageable system with too many crucial control points (CCPs), partially due to a lack of
knowledge of the role of prerequisite programs and the inability to perform adequate hazard analysis-
ineffective monitoring and corrective actions due to poor training and verification procedures-ineffective
monitoring and corrective actions due to poor training and verification procedures.

B) investigate complaints about product misinformation and labeling; educate and advise businesses on
how to comply with food safety laws and standards; and provide advice on how to develop and improve
food safety systems in compliance with food production and labeling requirements. To finish the thawing
process, the cook ran them under warm water and to shorten the cooking time, he raised the oven
temperature higher than normal can cause food born illness.

C) An obligation to refrain from acts or omissions that could reasonably be expected to injure or harm
others. This means you must predict risks to your customers and take precautions to keep them safe.
Always act or fail to act in the best interests of people and others, rather than acting or failing to act in a
manner that leads to arm. Act within your abilities and don't take on something you don't think you can
handle.

Answered 13 days ago by L. Liwanen

1.6.b
What action would you take if you considered any of the food and beverages produced by an
organisation for which you worked, for consumption by the general public, were unsuitable due to
possible bacterial infection?

Use clean utensils, wash your hands, and cook thoroughly; you should also wash the washable
ingredients, as extreme cases can result in death. Restaurant with a professional front. dinners, and so
on This may have further ramifications. If any of your food is treated incorrectly, whether in storage,
preparation, or cooking, and someone becomes ill or worse, one of the following situations may occur:
Breach of proper health and safety standards will result in a black mark on your company's reputation, as
well as fines.

Answered 13 days ago by L. Liwanen

Question 2.1

2.1.a

List three things that need to be considered when storing foods.

Food can be refrigerated for up to 2 hours before cooking or serving.

Food should be eaten within 2 to 4 hours of preparation.

Food must be thrown away and not used in any preparation if it has been left out for more than 4 hours.

Answered 13 days ago by L. Liwanen

2.1.b

Write a short sentence to explain why it is important for all employees to know the storage temperatures
for the specific foods and beverages which they are handling.

Even if food is properly frozen or refrigerated, bacteria will still be present, so heating it to a safe
temperature would reduce the risk of food poisoning. To limit the number of bacteria to a safe level for
consumption, high-risk meals must be cooked to at least 75 degrees Celsius.

Answered 13 days ago by L. Liwanen

Question 2.2

2.2.a

Describe the warning signs that tell you that:

The foodstuffs or beverages you are handling or processing have been spoiled.

The food you are handling is contaminated by bacterial toxins.

A) Food spoilage can manifest itself in a variety of ways, including a change in color, texture, odor, or
flavor that differs from the food in its original state. It's possible that the item will become softer than
usual. If mold grows on an item, it is also visible from the outside.

B)The food you are handling is contaminated by bacterial toxins, Nausea, stomach cramps, diarrhea,
fever, and headache are some of the symptoms, which can last anywhere from 3 to 21 days. It can kill
very young, frail, or elderly individuals.

Answered 13 days ago by L. Liwanen

2.2.b

List five conditions which should be monitored when food is being transported.

1.Prevent cross-contamination by following standard food handling procedures.

2.Ensure that food is transported at the proper temperature.

3.Make sure that chilled food stays frozen during transportation.

4.Check the temperature conformity of portable food storage facilities once a year.

5.Use a data logger to keep track of food temperatures when it's being transported.

Answered 13 days ago by L. Liwanen

Question 2.3

Give two reasons why the temperatures in all storage areas should be regularly checked and monitored.

> Reducing food spoilage and waste.

> Quicker detection of refrigeration problems, allowing problems to be resolved without disrupting daily
operations.

Answered 13 days ago by L. Liwanen

Question 3.1

3.1.a

What is re-thermalisation and under what circumstances might specialised re-thermalised systems be
used?
Re-thermalisation is the system used to heat a food before serving it to consumers.

Re-thermalisations is the technique often used to serve meals in large retail outlets

such as catering, hospitals, canteens, airline meals.

The equipment for rethermalisation is infrared red units, microwave, water baths, kettles, convection
ovens

or combination conventions ovens, steaming ovens, conduction heaters, induction

heaters. the equipment for re-thermalisation can be mobile or fixed and the use in the

heating process of food must be included in the food safety plan. the foods are

prepared in advance, transported to the place of service and heated when they are

served.

Answered 7 days ago by L. Liwanen

3.1.b

Make a list of six foods that might be classified as perishable.

> All food that contain milk, meat, poultry, fish, eggs, fruit and vegetable must be

considered as perishable after two hours in room temperature.

> Dairy and egg products. Creams, yoghurts, butter, and other dairy products are examples of dairy
products that are made from or based on milk.

>ice cream and cheese

> Seafood

>Meat and Poultry

> Foods that have been cooked and leftovers

> Vegetables and fruits.

Answered 7 days ago by L. Liwanen

Question 3.2

3.2.a

List three temperature devices that might be used when preparing food.
When you preparing food, you have to use:

a) thermometer with penetration tip;

b) infrared thermometer;

c) thermometer that can be positioned inside the equipment.

Answered 7 days ago by L. Liwanen

3.2.b

How can a HACCP or other food safety plan aid in protecting food from contamination?

HACCP is the way to avoid and minimise risks of food contamination. Apply a good

food safety program to ensure that hygiene hazards and risks are under control.

Food safety plan aid workers to identified before the possibility of risk with specific

procedure and system. Health and safety legislation requires to identify and report

any food hazards and food safety plan explain the procedure for reporting hazard. To

follow HACCP system is the procedure that explain how every tasks must be done

for prevent contamination when handling food.

Answered 7 days ago by L. Liwanen

Question 3.3

3.3.a

Explain how you can ensure the following:

that food is safely prepared

that food is safely served

that food is safely sold to customers.

To ensure that the food is safely prepared, served and sold to customers needs follow

each step of product chain, applying HACCP or food safety plan to prevent or avoid

contamination, to maintain the right temperature during the storage, the processing

and the selling of food

Use hygienic practice handling food, wash hands, benches, chopping boards, knives
and sanitise every tools used ensure that the food is avoid from contamination.

One more best practice is cooking the food at the adequate temperature, which is

different for any kind of it; specially for meat, poultry and fish.

After cooked meat and poultry must be maintained the storage temperature above

60°C or cooled to below 5°C as soon as possible and maintain separated and correctly

wrapped each food in the cabinet.

Answered 7 days ago by L. Liwanen

3.3.b

What action should you take if you observe food handling practices that are inconsistent with the
organisation’s food safety plan and with relevant hygiene legislation?

If food handling procedures are not in compliance with the organization's food safety strategy or
applicable sanitation regulations, the supervisor or manager must be alerted. To solve the dilemma, they
must take corrective action.

State and territory government health departments or administrative bodies must be notified if
disciplinary action were not taken.

Answered 7 days ago by L. Liwanen

Question 4.1

List 10 single use items.

List 10 single use items.

a) Paper napkins;

b) Disposable cutlery;

c) Plastic glasses;

d) Plastic dishes;

e) Plastic container for take away;

f) Foil containers and lids

g) Paper bags, wrapping and packaging products.

h) Cardboard container;
i) Plastic drink straw;

j) Individually package for sugar, sauce, butter, coffee, ecc.

Answered 7 days ago by L. Liwanen

Question 4.2

How can single use items be protected from damage and contamination?

Single use items must be protected from damage and contamination stored in

cupboard and shelves to ensure that they are free from dust and dirty to prevent cross-contamination.
Also the single serve food items should be wasted if not used fully

after opened

Answered 7 days ago by L. Liwanen

Question 5.1

5.1.a

Why is it necessary to clean and sanitise equipment, surfaces and utensils used during food handling
process?

It is necessary to clean and sanitise equipment, surface and utensil used during food

handling process to prevent risk of contamination.

Cleaning and sanitising equipment, surface and utensil need to eliminate conditions

to grow for bacteria and to kill them.

Answered 7 days ago by L. Liwanen

5.1.b

What are four advantages of using hot water as a sanitiser?

When you use hot water as a sanitiser, you can:

a) Reduce the level of microorganisms responsible of cross-contamination

harmful to health;

b) Make easy cleaning surface from dirty and fat;

c) Destroy bacteria, virus, yeast and fungi;

d) Destroy spores.

Answered 7 days ago by L. Liwanen

5.1.c

How and how often should refrigerators/ cold rooms be cleaned?

Refrigerators and cold rooms must be cleaned Daily. weekly and frequently to maintain high level of

hygiene to prevent cross-contamination of food. The walls can be cleaned weekly and

shelves and floor daily. Sweep and mop the floor with hot water and detergent; wash the walls with
soapy hot water, scrub, and sanitizer; wash the help plans with clean clothes and detergent when
needed.

Answered 7 days ago by L. Liwanen

5.1.d

Write a short sentence to define each of these terms: sanitise, disinfect and sterilise.

Sanitise: refers to the reduction of micro organism to levels considered safe from a public health
viewpoint.

Disinfect: refers to the use of chemical, heat or steam to remove bacteria, viruses, yeast and fungi but no
their spores.

sterilise : refers to the destruction of bacteria, viruses, yeast and fungi, plus their spores.

Answered 7 days ago by L. Liwanen

5.1.e

List six characteristics that a good chemical sanitiser will have. Where might you need to compromise?

A decent chemical sanitiser would have the following features:

a) Be approved for food contact surface application;

b) Have a wide range of activity;

c) Destroy microorganism rapidly;

d) Be tolerant of a broad range of environmental condition;

e) Be ready to use;

f) Be low in toxicity and corrosively.

If the chemical sanitiser isn't ready to use but the price is lower, you'll have to make a choice.

Answered 7 days ago by L. Liwanen

Question 5.2

5.2.a

Why is it necessary to have regular waste management processes in place to prevent the build-up of
waste?

To maintain a normal waste management process and avoid waste build-up, it is important to reduce the
chance of food cross-contamination and keep rodents and mice out.

Separate food waste, packets, documents, and plastic into a separate garbage bin or jar, and put it in the
bin area, leaving the container and the room tidy and safe.

Answered 7 days ago by L. Liwanen

5.2.b

Suggest six types of recyclable waste.

six types of recyclable waste:

a) Food waste

b) Paper;

c) Cardboard;

d) Plastic

e) Glass;

f) Can.

Answered 7 days ago by L. Liwanen

5.2.c

Why must internal bins be emptied, cleaned and sanitised every night?
To avoid the growth of bacteria and reduce the chance of cross-contamination, internal bins must be
drained, washed, and sanitized. Reduce gross odors by keeping trash bins tidy and sanitized.

Answered 7 days ago by L. Liwanen

Question 5.3

5.3.a

Write a short sentence to explain why it is important that equipment faults be reported as soon as
possible.

It's crucial to notify equipment issues as soon as possible to reduce downtime, accidents, and injury.

Prepare a briefing for the boss or superior, as well as informed coworkers.

Answered 7 days ago by L. Liwanen

5.3.b

Who should carry out the testing and tagging of electrical equipment?

testing and tagging of electrical equipment must be checked and tagged by trained persons.

Answered 7 days ago by L. Liwanen

5.3.c

Why is a preventative maintenance schedule necessary?

Preventive maintenance schedule is necessary to ensure that the equipment and

machinery are in prime operating condition and lengthen the operating life.

This may prevent injuries for workers and major costly repairs.

Answered 7 days ago by L. Liwanen

Question 5.4

5.4.a

Why should cracked or chipped glassware and crockery be disposed of?

Cracked or chipped glassware and crockery should be disposed off because these are

dangerous and could injure who use it (customer and also workers).
If a customer pay for a drink or food and the crockery or glassware is chipped, broken

or crocked they have the right to return the drink or food for free and this is last on

money for the business (bad feedback)).

Brocken or cracked utensils aren’t hygienic and bacteria find place to grow.

Answered 7 days ago by L. Liwanen

5.4.b

How should you dispose of cracked or chipped glassware and crockery?

Cracked or chipped glassware and crockery must be thrown out in separate bins to avoid user injuries,
and disposed of properly since they are made of recyclable material.

Answered 7 days ago by L. Liwanen

Question 5.5

5.5.a

List 10 signs of pest infestation.

10 signs of pest infestation:

a) Look for holes through your insulation and nests in roofing spaces;

b) Chewed food packaging and food container;

c) Small foot prints in dust;

d) Holes in walls and skirtings;

e) Presence of egg cases;

f) Faecal pallets;

g) Boo lies of insect;

h) Nests;

i) Drawing or buzzing;

j) Live insect.

Answered 7 days ago by L. Liwanen

5.5.b
Outline vermin control procedures that should be followed and explain why an intensive vermin control
program is necessary.

Vermin control procedure should be followed on preventing the entry of vermin are:

> screen doors

> fly screens on all windows,

> wall and skirtings with no entry holes,

> seals around doors and windows.

Vermin can be repelled by well organized and used capacity territories and techniques, as well as
consistent and regular sanitation, waste management, and transition.

Preventive measures are efficiently but needs to maintain a monitoring plan.

It is necessary an intensive vermin control program because when handling food must

to ensure food safety. Vermin can contaminate food with harmful bacteria such as salmonella, which can
cause dysentery, typhoid, hepatitis, and tuberculosis, both of which are extremely detrimental to human
health.

Answered 7 days ago by L. Liwanen

Question 6.1

6.1.a

List five reasons why food might be identified for disposal.

Five reasons why food might be identified for disposal:

a) It’s past their utilisation by or best before by date;

b) They are not appropriate or safe, or suspected for utilisation;

c) Sustenance which has been contaminated by physical, chemical or

biological contaminates;

d) Food with damage packing;

e) Shading and smell are not normal.

Answered 7 days ago by L. Liwanen

6.1.b

Why must contaminated food be disposed of promptly?

> To prevent cross-contamination, tainted food must be disposed of as quickly as possible.

> Contaminated food must not be permitted to come into contact with other food as this will prompt
cross-contamination.

> To prevent the possibility of airborne contamination contaminating other food, noticeable spoilage
should be safely contained.

Answered 7 days ago by L. Liwanen

Question 6.2

Explain three ways that food identified for disposal can be disposed of.

> Destroyed if it is not suited to consumption.

> Reused after specific treatment. If the food is dangerous for humans and

animals must be destroyed, otherwise can be used in agricultural as a fertiliser.

> Returned to the supplier which credit note or refund of money. Food not

suitable to consumption can be collect by contractor and reprocessing for other

use. For example, exhausted oil are treated and transformed into fuels or

animal fest are used for making soap.

Answered 7 days ago by L. Liwanen

Question 7.1
7.1.a

Briefly explain two types of Commonwealth or state/ territory legislations in Australia with which
employers and employees in food handling businesses must comply. Explain the purpose of these.

Commonwealth and state /territory regulatory authorities can help associations with

data about their food wellbeing plan necessities: the administrative condition under

which the association works incorporating commitments depicted in enactment,

directions, industry codes of training and guidelines. All of the information gathered must be reliable,
recent, accurate, relevant, and obvious. Its aim is to provide quick and convenient access to current
government records, processes, administrations, and administrative specifications through their
websites or offices.

Answered 7 days ago by L. Liwanen

7.1.b

What is the purpose of food safety plans/ programs?

The purpose of food safety plans/ programs is to limit the rate and effect of food borne disease by
setting up, advancing and following safe food dealing with methods techniques in consistence with flow
sustenance taking care of enactment.

Answered 7 days ago by L. Liwanen

7.1.c

What is the role of local government regulators in relation to food safety in Australia?

The role of local government regulators in relation to food safety in Australia is to develops food
standards to cover the food industry in Australia and New Zealand developed food standards code.
ANZFSC is a non-profit organization that works with food producers to develop safe and affordable food.
The code established benchmarks for food sustenance additives, food additives, labeling, and pre-
endorsement sustenance. This requires legislative provisions for proper cleaning procedures.
Administrative professionals from the state or a country track the code.

Answered 7 days ago by L. Liwanen

7.1.d

Explain the consequences of failing to observe food safety policies and procedures in Australia.
Any businesses and individuals who fail to object to the passage of food security legislation and the
requirements of the code will be penalized if necessary.

Offenses include, but are not limited to:

o Failure to store, process, show and transport sustenance securely and

cleanly;

o Lack of tidiness and ampleness of food premises;

o Failure to clean and sterilize sustenance gear;

Workers who are found to be reckless in not practicing higher standards of personal and food cleanliness
can face disciplinary actions such as fines, directing, or the termination of their jobs.

Answered 7 days ago by L. Liwanen

7.1.e

Go on to the Food Standards Australia and New Zealand website and research Chapter 3 (Food Safety
Standards (Australia Only) of the Food Standards Code and write a short definition of each of these
terms:

Contaminant (Hint: search Preliminary, Interpretation and Application)

Contamination (Hint: search Preliminary, Interpretation and Application)

Potentially hazardous foods (Hint: search Food Safety Requirements, Food Safety Practices and General
Requirements)

1. Contaminant (hint: search preliminary, interpretation and application)

2. Contamination (hint: search preliminary, interpretation and application)

3. Potentially hazardous foods (hint: search food safety requirements, food

safety practices and general requirements)

> 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 must 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.

Answered 7 days ago by L. Liwanen

Question 7.2
7.2.a

What is meant by the term Critical Control Points (CCPs) in a HACCP program and what methods of
control could be used?

Critical Control Points (CCPs) in a HACCP program is a step that may be used to apply supervision that is
necessary to avoid or minimize a food safety threat to an appropriate level. Identify any steps of the food
handling process where there is a chance or possible risk that the food may be infected.

Answered 7 days ago by L. Liwanen

7.2.b

List three hazards that can contaminate food.

1) Biological hazards such as bacteria, fungi, yeast and molds;

2) Chemical hazards such cleaning chemicals or pesticides;

3) Physical hazards such as hair, fingernails, band aids, nails, screws, glass, flies

or maggots.

Answered 7 days ago by L. Liwanen

7.2.c

Explain the conditions for the development of microbiological contamination.

Presentation to microorganisms, People, bacteria, infections, and their normal consequences, for
example, may trigger illness and unfavorably susceptible reactions in building occupants. In an indoor
environment, humans are usually exposed to pathogenic microorganisms and their effects by inhalation
and interaction with mucous films. So as to accomplish worthy indoor air quality, airborne presentation
to parasites and different pathogens ought to be limited as could be expected under the circumstances.

A few events must occur for airborne microorganism exposure to occur.

1. there must be a repository;

2. the microorganisms must be permitted to duplicate;

3. good conditions to duplicate.

In an indoor climate, these factors lead to microbial pollution:

> Location of outside air admissions contiguous open air microbial supplies;

> Excessive indoor relative mugginess levels (more prominent than 60 percent);

> Stagnant water in air-taking care of units or other HVAC segments;

> Wet building materials, for example, cover, gypsum board, protection, or roof tiles;

> Wet furniture;

> Recent flooding inside a building;

> Inadequate building vapour boundaries that permit passage of dampness into the building;

> Voids in outside protection or splits in structures that enable chilly open air to enter the building and
cool inside surfaces, which make build-up and advance microbial development.

Answered 7 days ago by L. Liwanen

7.2.d

What is the 2 hour/4 hour rule?

It tells us how long perishable foods like cooked meat and meat-based dishes, dairy products, prepared
foods grown from the ground, cooked rice, and pasta can be safely stored at temperatures in the danger
range, which is between 5 and 60 degrees.

Answered 7 days ago by L. Liwanen

7.2.e

Write a short paragraph to explain each of the seven principles of a HACCP food safety plan.

Guideline 1 - First and foremost, perform a threat study. The application of this standard entails
constantly publishing the means and identifying areas where major hazards are likely to occur. The
HACCP team would focus on hazards that the HACCP strategy should prevent, eliminate, or monitor. A
defense for adding or excluding the peril is presented, as well as possible control steps.

Guideline 2 - Identify the Critical Control Points A basic control point (CCP) is a

point, step or method at which control can be connected and a food security peril can

be forestalled, killed or diminished to adequate dimensions.

Guideline 3 - Establish Critical Limits A basic limit (CL) is the greatest or potentially

least incentive to which an organic, concoction, or physical parameter must be

controlled at a CCP to avoid, kill, or decrease to a worthy dimension the event of a

sustenance security risk. As far as possible is normally a measure, for example, time,

temperature, water action (Aw), pH, weight, or some other measure that depends on

logical writing or potentially administrative gauges.

Guideline 4 - Monitor CCP The HACCP group will portray checking strategies for the

estimation of as far as possible at each basic control point. Observing techniques

ought to portray how the estimation will be taken, when the estimation is taken, who

is in charge of the estimation and how as often as possible the estimation is taken

amid creation.

Guideline 5 - If a divergence in a simple limit exists, correction actions are the techniques followed. The
HACCP party will isolate the measures that will be taken to discourage potentially harmful food from
accessing the advanced way of life from the steps that will be taken to fix the procedure.

Guideline 6 – Verification Those exercises, other than checking, that decide the

legitimacy of the HACCP plan and that the framework is working as indicated by the

arrangement. The HACCP group may distinguish exercises, for example, inspecting

of CCP's, record survey, earlier shipment audit, instrument adjustment and item

testing as a component of the check exercises.

Guideline 7 - Keeping note of things Recording evidence that can be used to show that a food was made
safely is an important aspect of the HACCP programme. The documents must also contain information
about the HACCP programme. The HACCP Team, item depiction, stream diagrams, the risk investigation,
the CCPs identified, Critical Limits, Monitoring System, Corrective Actions, and Recordk should all be
included in the record.

Answered 7 days ago by L. Liwanen

Question 7.3

List five examples of food safety monitoring techniques.

Five examples of food safety monitoring techniques:

1) bacterial swabs and counts;

2) checking and recording that food is stored in appropriate time frames;

3) chemical tests;

4) monitoring and recording temperature of cold and hot storage equipment;

5) visually examining food for quality review.

Answered 7 days ago by L. Liwanen

Question 7.4

Explain the purpose of controls food handlers and food businesses should put in place to serve, display
and package food safely. Include 10 examples of methods they can use.

The aim is to ensure that all food sold and served to customers is safe. The following are important
conditions:

– making beyond any doubt that show cupboards are perfect and, constantly,

clean;

– wrapping showed sustenance so it is shielded from sullying;

– facing up stock in showcases and guaranteeing that any stale, tainted or harmed

stock is evacuated;

– displaying sustenances in temperature-controlled cupboards;

– ensuring that diverse sorts of food are isolated in presentations;

- supervise the showcase of food to anticipate pollution by clients;

– remove any polluted sustenance immediately;

– provide separate serving utensils for each dish;

– provide defensive hindrances;

– display sustenance under temperature control.

A showcase is a feature that is designed to make the brand more appealing to customers and encourage
them to purchase. They won't buy whether goods aren't well shown or are too wrapped.
Both packaging and bundling products must be clean and appropriate for the item being sold. Consider
the following example:

> Takeaway dinners such as schnitzel, fries, tomatoes, and sauce can be served on foil plates and
holders;.

> Roasted chickens may be packaged in thwart-lined bags.

> hot chips may be packaged in paper sacks or cardboard glasses.

> For plates with mixed greens, plastic holders may be used.

> Pizza is stored in level cardboard boxes on a daily basis.

These holders demonstrate how to keep food hot or cold while still protecting it from contamination and
damage. It's important to:

– use cost-effective bundling products.

– Make certain that the bundling is not affected during the bundling or reveal process.

– make certain the harmed bundling would not encourage emissions.

Answered 7 days ago by L. Liwanen

Question 7.5

Conduct independent research on safe food handling practices for each of these food types. Write a
short summary of the recommended food handling practices for each one.

Dairy.

Meat and fish.

Fruit and vegetables.

Frozen goods.

Eggs.

Dried goods.

1. Dairy.

• Stay out of the danger zone: Bacteria that causes food poisoning grows and multiplies the most quickly
in temperatures ranging from 5 to 60 degrees Celsius.
• Never consider a deadline for termination: Both dairy products have an expiration date imprinted on
the holder – ALWAYS verify this date before purchasing dairy items and before using them!

• Remove dairy goods from the refrigerator: (See the threat zone above) The common misconception is
that the cooler makes things fresh. While it is effective for certain dietary groups, dairy is not one of
them! Solidifying dairy products creates a desert spring for microscopic insects, allowing them to travel
at the food holder's foundation.

2. Meat and fish.

> When cooking beef, seafood, or poultry, wash your hands regularly. Microbes will easily spread
between your hands and the meat you're consuming.

When handling beef, wash your hands repeatedly with cleanser and water for at least 20 seconds,
regardless of whether the meat is raw or fried. Set up the meat on a surface that is separated from all
other surfaces, since microscopic organisms can quickly scatter. Ward off vegetables and different fixings
from meat, particularly on the off chance that you aren't cooking them together in a similar dish.
Attempt to utilize separate cutting sheets, clean all cooking utensils after they contact crude meat, and
utilize distinctive utensils to serve sustenance after you've set it up.

3. Fruit and vegetables.

> Removing or stripping external leaves can reduce the amount of pesticide build-up or harmful
organisms on foods grown from the ground.

> To remove earth and build-ups, wash all leafy foods with cool faucet water. A few businesses market
"build cleaning" facilities, but these have not been shown to be more efficient than normal water in
eliminating microorganisms.

> With a spotless distribution brush, scrub a firm create. Melons and melons have been linked to a
number of cases of food poisoning. Prior to cutting these natural goods, the skin must be carefully
scoured to prevent microscopic species from being transported to the cut surface by the cutter.

> Do not use kitchen cleaners and cleaners to disinfect soil products. These products have not been
approved for use in waffles.

4. Frozen goods.

Food that can be kept for a long time should be stored in the refrigerator. At a temperature of - 18
degrees Celsius, it's time to put it away. In any situation, it's important to take action. Recognize that
certain home coolers cannot maintain temperatures this mild, so don't store solidified food for an
extended period of time. The solidifying method would not destroy dangerous microorganisms and
other entities that were found in the food until it was solidified. Nonetheless, microscopic species
populaces do not begin to grow when solidified, despite the fact that they will until your food is
defrosted.
5. Eggs.

> Thoroughly spotless your hands, food zones, work surfaces, dishes, cleaning

fabrics and utensils in the wake of working with eggs and particularly after egg spills.

> Serve hot dishes containing eggs straight away or cool them rapidly in the ice

chest and keep them refrigerated until the point that they are eaten.

6. Dried goods.

> Turn, pivot, turn is the perfect advice for making the most of a dry goods storage facility. Both food and
sustenance keepers should be up to date. Put away foods shouldn't match what was originally prepared,
but they can undeniably deteriorate. Storerooms should be kept calm, dry, and well-ventilated. The
temperature should be between 50 and 70 degrees Fahrenheit. The lower the temperature, the
healthier. Temperature has a greater impact on how many dry food stores all over than anything else.
Every 18°F (10°C) increase in temperature cuts the capacity lives of most foods in half. To reduce the
chances of build-up accelerated by temperature contrasts between the comparators, store dry food six
crawls off the floor and no less than 18 inches from exterior dividers.

Answered 7 days ago by L. Liwanen

Question 7.6

Write a set of instructions for cleaning and calibrating handheld thermometers from ice point and from
boiling water point.

Instructions for cleaning and calibrating handheld thermometers from ice point and from boiling water
point:

Ice point (0°C)

1)fill a small container with crushed ice.

2)Add a little water to the container to make an ice slurry.

3)place the thermometer in the centre of the container so that the point of the

probe is in contact with the ice.

4)allow the temperature reading of the thermometer to reach a steady reading.

5)record the reading and calculate the difference from 0°C.

6)thermometers with a deviation of more than1°C should be discarded.

Boiling water point (100°C)

1)fill a small container with boiling water.

2)immediately place the thermometer in the centre of the container so that the

point of the probe is in the centre.

3)allow the temperature reading of the thermometer to reach a steady reading

record the reading and calculate the difference from 100°C

Answered 7 days ago by L. Liwanen

Question 7.7

List two pieces of cleaning/ sanitising equipment or aids suitable for each of these work surfaces or food
preparation tools.

Surface/ food preparation tools

Cleaning equipment/ aids

Floors

broom and dustpan; detergent; sanitiser

Crockery

dish washing machine, draining rack; detergent, chlorine

Rubbish bins

bin liners; sanitiser, soap

Food preparation benches

sponge, clean cloth; hand scraper; sanitiser

Refrigerators and cool rooms

brum, mop and bucket; detergent; sanitiser

Dry food storage areas

brum, cleaning cloths; sanitiser, soap

Answered 7 days ago by L. Liwanen

Question 7.8

7.8.a

What is the difference between cleaning and sanitising?

The difference between cleaning and sanitising is:

Soil is removed from the surface by cleaning. Cleaning typically entails removing messes, removing
residue, polishing items, or making them attractive to look at, whereas disinfecting is more frequently
used in clinics and other health-related establishments to remove germs that may cause medical issues
while Sanitation includes eliminating microscopic organisms and microorganisms. To be purified 99.9% of
microorganisms must be slaughtered or they should be diminished to a dimension they can't replicate.

Answered 7 days ago by L. Liwanen

7.8.b

Why should food handling businesses implement regular cleaning schedules in food preparation and
service areas?

Cleaning schedules are followed to ensure that all food preparation zones are kept spotless and
disinfected. A maintenance strategy is an easy and efficient way to demonstrate that all machinery is
washed on a daily basis. It consists of a number of instructions that outline all that must be done to keep
the grounds clean and sterile.

Answered 7 days ago by L. Liwanen

7.8.c

Why must food contact surfaces be regularly cleaned and sanitised?

Food contact surfaces must be regularly cleaned and sanitised because any location where food is
prepared, stored, displayed, or sold. It must be kept in immaculate and spotless condition. The aim of
cleaning and sterilization is to reduce the number of bacteria in the workplace. This practice reduces the
risk of waste and damage to the environment.

Answered 7 days ago by L. Liwanen

Question 7.9

In relation to food safety, what is meant by the term vulnerable populations? Give three examples of
general population groups that fit that description.

To diminish the danger of nourishment harming (otherwise called sustenance related

ailment or foodborne sickness), it is fundamental to pursue safe sustenance dealing

with and cooking rehearses. Realizing how to appropriately cook, clean, chill and

separate nourishments while dealing with and setting them up can assist you with

avoiding intricacies from sustenance harming.

– pregnant ladies

– people with a debilitated invulnerable framework

– children and newborn children

Answered 7 days ago by L. Liwanen