Assessment Tasks and Instructions

Student Name Sonam Choden

Student Number
Course and Code
Unit(s) of Competency and Code(s) SITXFSA002 Participate in safe food handling practices
Stream/Cluster
Trainer/Assessor

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
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

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 Date:    /    /     

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 provide vulnerable customers with potentially harmful food. This comprises
companies that serve food to people residing in nursing homes, hospitals, and child care
facilities.
 Groups that prepare meals to be delivered to the disadvantaged.
 Companies that produce or prepare seafood in their principal operations.
 Companies that produce fabricated and fermented meats.
 All other food establishments are required to adhere to the food standards set by their local
government.

b. Food safety plan:

 Systematic identification of possible risks that may reasonably be anticipated to arise in all
food handling processes;
 Determine the locations and methods for controlling each danger listed in paragraph (a) in a
food handling activity;
 Make provisions for the regular observation of those controls;
 When it is determined that this danger, or any of those hazards, is not under control, make
provisions for the necessary remedial action;
 Verify that the food industry regularly evaluates the program to verify its sufficiency;
 Make provisions for the food company to create and maintain documents proving actions
performed in connection with or in accordance with the food safety program.

c. Documentation:
 Record of the items acquired.
 Plan for cleaning.
 Health surveillance.
 Log of cooling-heating.
 A list of internal audits.
 Training log, etc.
 d. Danger Zone:
 The temperature range between +5 C and +60 C when bacteria multiply quickly. To allow for air
circulation, items to be chilled should be put in shallow trays on shelves within the refrigerator.
Alternately, using a blast chiller or freezer, food products can be speedily chilled.
 In order to stay out of the danger zone, it's crucial to properly defrost food. Food that needs to
defrost should be put on covered trays with labels that are obvious. To prevent juices or drips
from contaminating other goods, the trays should be set on a low shelf in the cold room. Never
defrost food by pouring hot or warm water over it! You must make sure that food quickly
reaches 60°C or above while reheated. All food products should ideally be heated briefly to the
point of boiling. The latent microorganisms will immediately start to grow if the food is left in
the danger zone for a very long time. The potential of poisoning your clients’ increases the
longer food is left in the danger zone.

e. Critical Limits and Time Frames

 Critical limits are the highest or lowest values that guarantee the product's safety. For instance,
if a sample's amount of bacteria is below a specific point, the product is considered acceptable;
if it is over that point, the product is considered undesirable. For cooking, minimum internal
temperatures are crucial boundaries. Food should not be kept in the danger zone (between 5
and 60°C) for longer than an hour. Cook-chill products must be cooked at acceptable
temperatures and then cooled within predetermined times in order to retain shelf life. The
internal temperature of food must be lowered from 60°C to 21°C in a maximum of 2 hours and
from 21°C to 5°C in a further maximum of 4 hours, per the food safety requirements. In
industrial settings, this procedure is carried out using blast chillers or freezers.

f. The provisions for legislation and provisions at local government level:

 Local governments are in responsible of enforcing construction standards, monitoring safe food
handling, and doing sporadic inspections of food establishments in Australia. They can also
create grading systems for establishments that adhere to the rules for food safety. The Food
Acts specify the minimal standards for temperature control and hygienic handling of food. The
function of Environmental Health Officers (EHOs) is also discussed. The EHOs are crucial to
maintaining the safety of both consumers and employees in our sector. EHOs, also known as
health inspectors, have extensive authority to perform examinations of the premises, ensure
that construction rules are being followed, and enforce proper food handling procedures.

g. The implications for failing to comply with legislation:

 Food-related law violations may result in violation notifications, penalties, and legal action.

2. The meaning of HACCP, the seven principles and the required procedures for each principle.
The Hazard Analysis of Critical Control Points (HACCP) system was developed in the USA to protect
astronauts from food poisoning while they were in space. It reduces the danger of food poisoning by
analysing potential points of contamination and integrates general hygiene standards into an
establishment's daily operating activities. Monitoring and record-keeping tasks may be completed
more easily with a good setup and procedure.
 1) Hazard analysis-
Hazards are any biological, chemical, or physical characteristics that might lead to an issue with
food safety. At each stage of the food manufacturing process, hazards might happen. Analysis of
potential hazards entails determining their existence and evaluating their significance and chance
of happening.

2) Critical Control Point-

A stage, process, or method when controls may be implemented to minimize, eliminate, or
decrease the risk to a manageable level.

3) Critical limits-
Maximum or minimal values that guarantee the product's safety. For instance, if a sample's
amount of bacteria is below a specific point, the product is considered acceptable; if it is over that
point, the product is considered undesirable. For cooking, minimum internal temperatures are
crucial boundaries.

4) Monitoring and sampling-

To ensure they are being followed, it is necessary to monitor the systems and practices employed
in food production. At each stage, samples are obtained so that they may be examined to see
whether the critical limits have been exceeded.

5) Corrective actions-
In order to prevent it from happening again, systems and procedures must be changed if
monitoring and sampling reveal an undesirable level.

6) Verification-
Every company has to confirm that their HACCP protocols are operating properly. There are several
methods that may be used to check the HACCP program's accuracy.

7) Record keeping-
Every test, check, and verification must have a record, and that record must be kept. This will allow
you to demonstrate that your practices are in compliance.

3. Hygiene Standards for:

a. Persons who handle and prepare foodstuffs:

All parts of hygiene that are relevant to your person are considered personal hygiene. It involves
how you handle and care for your body, clothes, jewelry, and other belongings in connection to
pollutants.

High standards of personal cleanliness are crucial when working with food frequently:
 Daily showering.
 Wash your hair and shave if necessary.
  Avoid touching your hair while working.
 For cleaner, healthier hair, use shampoo and conditioner.
 Before the service, brush your hair to seem put together and professional.
 Put long hair in a bun or a hairnet, or cover it with a hat.
 Never comb your hair near a restaurant.
 In the kitchen, avoid wearing jewellery or cosmetics. Food items that become caught under
jewellery may allow germs to thrive, contaminating other food. Makeup may contaminate
meals and damage your outfit.
 Keep your nails short and tidy since they can harbor dirt and bacteria.
 Food workers shouldn't wear nail paint since it might chip and contaminate food. Without your
knowledge, artificial nails can come off and land in food.
 Cuts, abrasions, and open wounds can harbor germs and body fluid and need to be kept away
from food. Additionally, this stops food-borne germs from infecting the wound. If bright
waterproof dressings slip off, they can be quickly found. You might wish to put on gloves for
additional protection.

b. Premises:
A firm benefits from good cleanliness because it reduces waste. For instance, properly stored food
will keep longer and need less disposal. Less germs and pests will be harbored in clean kitchens,
reducing waste and contamination. Equipment that is kept clean and well-maintained lasts longer,
which lowers maintenance and replacement expenses.

It's also crucial to keep in mind that hygiene is a legal obligation, and failure to comply can result
in heavy penalties or even the closing of the firm.

As a result, a lot of big businesses use independent food auditors to frequently audit their
operations, examine their facilities, and collect food samples for laboratory testing.

c. Equipment:
Any maintenance or equipment cleaning requirements that you are unable to address right away
must be noted and reported. To ensure that it is cleaned on a regular basis, every equipment must
be included in the cleaning plan. However, if a piece of equipment is used often or for dirty jobs, it
might need to be cleaned between routine cleanings. Equipment must be removed from service
and repaired as soon as possible if it is damaged or does not, for whatever reason, satisfy the
standards for food safety.

d. Cross-contamination risks in the 3 areas mentioned in a,b,c:

One of the most common causes of food illness, cross-contamination is also one of the most
readily avoidable. When raw chicken is handled and the juices are subsequently transferred to
lettuce, this is an example of cross-contamination. The germs that are introduced to the lettuce
are not cooked, which allows them to grow and be consumed by the client.

It's simple to avoid this:

 A distinct board will be used for the chicken and lettuce if the chopping boards are color-coded.
  By washing your hands in between jobs, you may avoid spreading germs.
 Cross contamination can be avoided by using gloves and changing them between jobs.
 Before utilizing those for something else, knives and other utensils need to be cleaned and
sanitized.
 Between jobs, all prep areas and surfaces need to be cleaned and sterilised.

4. Provisions for cleaning regimes including cleaning procedures, sanitation and suitable chemicals or
mechanical procedures (for example a dishwasher).
To guarantee adequate hygiene, every institution should have a cleaning schedule or plan. Regular
cleaning of the equipment, seats, walls, and floors is advised. This will stop dirt from building up and
stop bugs from reproducing.

The following areas need extra attention:

 Freezer seals.
 Machinery for slicing (within the blade).
 Blenders, especially the area under the blade's centre.
 Mincers (after usage, dismantle and thoroughly wash).

Equipment has to be sanitized once it has been cleaned. As pots, ladles, and other cooking utensils,
cutlery, crockery, and glasses can all be washed at the proper temperature, using industrial
dishwashers may help maintain good kitchen cleanliness. During the wash and rinse cycle, make sure
the dishwasher achieves the necessary temperature since temperatures above 80°C will destroy many
hazardous germs. For chemicals and methods, particular student responses may differ, and they
should be evaluated as such.

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- Make sure your product specs, quality standards, delivery protocols, and hygiene practices
are all clear. Use only vendors that adhere to the standards for food safety and have the relevant
accreditation.

Receiving- make sure that deliveries are routinely inspected when they arrive:
 Use a data recorder while traveling and monitor the temperature of objects meant to be kept cold.
 Look for any degradation indicators, such as frozen food that has begun to defrost.
 Food products shouldn't be visibly contaminated in any way.
 Each food item must be kept away from other foods and the packaging must be in its original state.
 Foods in cans cannot have dings or protrusions.
 Milk products must be in their typical form; for instance, yoghurt containers must not be bloated.
 To avoid cross-contamination, keep cooked and raw foods separate.

Storing- Ensure that food is stored in accordance with applicable regulations:

 Foods that need to be kept cold or frozen must be kept there at the proper temperature, for
example, frozen foods need to be kept in sealed freezers below -18°C.
 Maintain goods' separation and storage in accordance with their risk of cross-contamination, such
as placing cooked foods on the top shelf and raw foods below, and covering all food.
 Main food types should be kept apart in a cold area; for example, dairy, meat, and vegetables
should all be kept on separate shelves at the proper temperature, which is below 5°C.
 Dry foods should be kept on shelves with consistent temperature and excellent ventilation in a
cold, dry environment.
 Check expiration dates and quality indications like freezer burn on a regular basis.

Preparing- if feasible, keep the preparation of various food products separate.

 Separate raw components from cooked ones, and never use the same cutting boards or knives for
multiple jobs.
 To avoid bacterial and chemical contamination, wash, peel, and rewash (WPRW) objects in clean
water. Vegetables shouldn't be kept in water for a long time because this reduces their nutritional
content.
 Before utilizing them for cooked food, all utensils and instruments used for raw food must be
washed.
 Cutting boards and benches should be cleaned and sanitized between manufacturing stages.
 Food should not be kept in the danger zone (between 5 and 60°C) for longer than an hour.

Processing, packaging and holding- Cook-chill, par-cook, and precook:

 To minimize bacterial development, only fillet fish or debone meat or poultry in tiny amounts at
once.
 As soon as possible, return prepared foods to the proper storage conditions, such as shellfish on
drip trays covered with ice, beef divided on trays and covered, and poultry trussed or sliced and
covered on trays.
 Custard sauce and hollandaise, which are high risk foods and below 70°C, need to be consumed
right away.
 When the internal temperature is higher than 70°C during cooking, the majority of bacteria are
killed. Toxins, spores, and viruses may tolerate heat and still cause food poisoning.
 Processed food that has been packaged must be in sealed, sterile packaging with the necessary
labelling, such as the use-by date and nutritional data.
 Suitable labelling, including the use-by date and nutritional information, must be present on
packaged processed food that is sealed in sterile packaging.
 In order to prevent physical contamination before adding food, keep storage containers sealed.
 Items that require both cooking and chilling must be cooked to safe temperatures and cooled
within predetermined time limits in order to retain shelf life. According to the food safety
requirements, food must be cooled internally from 60°C to 21°C in no more than 2 hours and from
21°C to 5°C in no more than 4 hours. In industrial settings, this procedure is carried out in blast
freezers or chillers.
  You require a thermometer with a probe that can be placed into food. The thermometer must
accurately reflect the temperature to within +/-1°C. The surface temperature can also be measured
using laser thermometers.
 Vacuum packing increases the shelf life of food goods, but if the food was contaminated before it
was packaged, it will still decay, and therefore you should look for quality indications.
 To taste food, use a spoon, and never double-dip. For each tasting test, make sure to use a brand-
new, clean spoon. Avoid dipping your fingers in the sauce since doing so will contaminate it.

Transporting - reduce any negative impacts on food:

 Apply normal food handling guidelines to avoid cross-contamination.
 Food must be transported at the proper temperature.
 Make sure that any frozen food you are transporting stays frozen.
 To keep track of food temperatures while being transported, use a data logger.
 Don't mistreat the packing when it's being transported.
 Check the temperature compliance of portable food storage equipment often.

Selling and displaying- minimize infection and waste:

 Apply normal food handling guidelines to avoid cross-contamination.
 Food should be sold and displayed at the proper temperature, which is below 4°C for cold items
and over 65°C for hot items.
 High risk foodstuffs shouldn't be kept or exhibited for extended periods of time.
 Food that is ruined cannot be sold.
 Before handling food that won't be heated up again, properly wash your hands.
 To reduce contamination, use gloves, palette knives, meat forks, or tongs.
 Every food item must have its own serving utensil.
 On all display products, sneeze shields or other safety obstacles must be installed.
 Food that is past its expiration date cannot be sold.
 Food safety must always be maintained when customers are being watched over. The staff or
supervisor is in charge of this.

Disposing- Separate and properly store:

 Items that need to be thrown out or returned must be separated and properly labelled. For
instance, expired, of poor quality, delivered incorrectly, spoilt, etc.
 Food intended for trash cannot be sold to customers again.
 Food that is intended for disposal must be stored at the proper temperature.

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.

Moisture, food, temperature, the right pH, and time are all need for microorganisms to proliferate.
Certain foods are more likely to deteriorate than others. High risk foods are those that are wet,
protein-rich, and fat-rich because they encourage bacterial development. These foods require proper
handling and storage.
 Foods that fulfil both of the following criteria are considered potentially harmful according to Food
Safety Standard 3.2.2:
They may have the kinds of food-poisoning bacteria that must grow in great numbers in order to
induce food poisoning; the food will promote the growth of the germs.

Examples of food items that might be dangerous include:

 Foods like casseroles, curries, and lasagne that incorporate raw or cooked meat, including chicken,
game, and other types of meat.
 Smallgoods like chicken loaf, ham, and Strasbourg.
 Dairy items, such as milk, custard, and sweets made with dairy ingredients like cheesecakes and
custard tarts.
 Seafood, includes seafood salad, patties, fish balls, seafood stews, and fish stock, but excludes live
seafood.
 Fruits and vegetables that have been processed, such salads and sliced melons cooked pasta and
rice.
 Meals like quiche, fresh pasta, and soy bean products that contain eggs, beans, almonds, or other
protein-rich ingredients.
 Items including sandwiches and bread, cooked and uncooked pizza that contain these ingredients.

7. Instructions for the use, sanitation and calibration of food thermometers including the legally permitted
tolerances for probe thermometers.

A thermometer with a probe must be used to accurately measure the interior temperature of a food
item. Measuring the exterior is insufficient since the surface temperature frequently differs from the
inside temperature. If the interior temperature is 4°C, the probe thermometer must show a
temperature between 3°C and 5°C in order to be accurate to 1°C. Regular calibration of the
thermometer should be performed in accordance with the manufacturer's recommendations. By
submerging the probe in a container of slightly melted ice, its accuracy may be evaluated. Between -
1°C and +1°C should appear on the thermometer.

The thermometer has to be cleaned and sanitized before use. If you place germs on the probe itself,
checking for a safe internal temperature is useless! Use a suitable sanitizer and detergent, then rinse
or air-dry the dish (depending on the thermometer and sanitizer used).

There are two techniques to check a food thermometer's accuracy:

a. Ice water technique

 Add ice to a large glass.
 Pour water over the ice, then thoroughly whisk. Observe for three minutes.
 Insert the thermometer stem into the mixture at least 2 inches.
 After 30 seconds, the thermometer should register 32 degrees.
 b. Boiling-water technique
 Deep pan of water should be heated to a full rolling boil.
 Put the thermometer's stem 2 inches deep into the boiling water.
 After 30 seconds, the thermometer should register 212 degrees.

8. The requirements for ensuring food safety for single use items.

When single-use goods are offered, it is crucial that they are properly packaged, displayed, and
preserved. For instance, serviette and straw dispensers have to be employed to stop clients from
handling many items at once. It's unsanitary to put straws in glasses and let people touch them.
Single-use things shouldn't be recycled, and you should never provide tattered or broken items.

9. The requirements for handling and disposing of damaged items, food that has been recalled, waste
removal and vermin control.

Food waste may frequently be disposed of by simply tossing it in the trash. However, there are
specific circumstances when food must be preserved before being thrown away. The following
justifications for preserving food for disposal:

 Food is subject to recall – The manufacturer may announce a recall for the food products if the
company is selling produced food. This could happen if the producer detects harmful
concentrations of pathogens or pollutants, if the packing or labelling is flawed, or if the
processing is done incorrectly.
 Food has been returned – Customers or businesses who have purchased food from you may
return things if there is a problem, such as contamination or torn packaging.
 Food is not safe to eat – Food products can be harmed, develop physical or microbial
contamination, or have their quality decline.
 Food is suspected of not being safe to eat – Even when you are unsure, you can have a
suspicion that the meal is hazardous. For instance, the meal could have spent too much time
in the danger area. You can presume that the food is harmful even if you cannot determine for
sure, therefore you should throw it away. Throw it out if you're unsure! If food is not thrown
out right away, it has to be divided and properly preserved until it can be thrown away.
Although it is not required to store food for disposal in a separate location, it is still a good
idea to keep it as far away from other foods as you can. Food that has to be thrown out can be
stored in sealed containers with prominent labels. Large enterprises could have distinct spaces
for holding food for disposal, such a freezer.
 To stop flies and other critters from consuming the leftovers, cover the trash can. Garbage
should be kept as far away from building entrances as you can since it attracts bugs.
 The greatest methods for containing pests are effective cleaning routines and pest control
management. Cracks and warm, wet places are where cockroaches breed. If proper sanitation
practices are not followed, they might become a significant issue. Similar to cockroaches, flies
consume food by partially digesting it and then spitting forth the digestive secretions. Flies
carry diseases and viruses to everything they settle on because they reproduce in animal
excrement and decomposing organic matter.
  Adult insects can be controlled with UV lamps, fly strips, and fly spray, but it's vital to take the
laws into account. Due of the possibility of corpses contaminating food, fly zappers and fly
strips are often forbidden in locations where food is prepared. In regions where food is
produced, aerosols are not allowed. Adult insects can be kept out with the use of flyscreens
and plastic drapes.
 Rats, for example, need to be contained with the use of poison or barriers. Make careful to
keep food and rat poison separate. Pets are bacterial vectors as well and are never permitted
in a restaurant. Birds should not be allowed into buildings because they carry bacteria and
contaminate food. Make sure you do routine pest inspections and control procedures.

10. A list of examples for highly perishable foods from each food group, the specific storing requirements
and special requirements for hygienic handling.

Moisture, food, temperature, the right pH, and time are all need for microorganisms to proliferate.
Certain foods are more likely to deteriorate than others. High risk foods are those that are wet,
protein-rich, and fat-rich because they encourage bacterial development. These foods require proper
handling and storage.
Foods that fulfil both of the following criteria are considered potentially harmful according to Food
Safety Standard 3.2.2:
They may have the kinds of food-poisoning bacteria that must grow in great numbers in order to
induce food poisoning; the food will promote the growth of the germs.

Examples of food items that might be dangerous include:

 Foods like casseroles, curries, and lasagne that incorporate raw or cooked meat, including chicken,
game, and other types of meat.
 Smallgoods like chicken loaf, ham, and Strasbourg.
 Dairy items, such as milk, custard, and sweets made with dairy ingredients like cheesecakes and
custard tarts.
 Seafood, includes seafood salad, patties, fish balls, seafood stews, and fish stock, but excludes live
seafood.
 Fruits and vegetables that have been processed, such salads and sliced melons cooked pasta and
rice.
 Meals like quiche, fresh pasta, and soy bean products that contain eggs, beans, almonds, or other
protein-rich ingredients.
 Items including sandwiches and bread, cooked and uncooked pizza that contain these ingredients.

It is crucial to segregate different types of things and preserve them in the proper conditions while
preserving food. This comprises the division of:

1) Foods both cooked and raw.

2) Several fish species, including mollusks and freshwater and saltwater fish.
 3) Foods both cleaned and unclean In general, things should be stored where there is less
dampness and air that is moving freely. Food products should be stored at the following
temperatures:

Frozen goods -18°C to -24°C

Fresh seafood 0°C to 2°C
Fresh poultry 1°C to 2°C
Fresh meat 1°C to 4°C
Fresh fruit and vegetables 6°C to 8°C
Fresh dairy 2°C to 4°C
Fresh juices 1°C to 4°C
Dry goods 14°C to 20°C

11. A cleaning and sanitising 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 must incorporate WHS elements, such as turning off the equipment and, if necessary,
disconnecting at the power outlet. Correct disassembly, proper cleaning techniques using the right
chemicals—knives are hand washed or not put in water-filled sinks, critical areas are identified, such
as the mincer housing, holes in the cutter, thread of the mincer housing, rubber seals and the spaces
beneath them, the connection between blender knives, seal and bottom of blender bowl, cool room
door seals, the underside of shelving, the areas around condenser and fan guards, plumbing, etc.

Applications and needs for proper sanitation have been recognized.

For instance, sterilizing and cleaning a cool room.
Daily inspections and cleanings of the cold room.

 Spillages need to be cleaned up right away.

 Verify that the temperature in the cold room is suitable for your items.
 Check the evaporator for ice buildup.
 In the walk-in cold room, look for oil leaks in the compressors.
 Check the cold storage room's Freon levels.

12. An outline of all potential high risk customer groups and the implications of poor food standards for
these groups.

Food poisoning is more likely to affect some clients than others. Those who are typically more
vulnerable include:
 Elderly.
 Pregnant women.
  Children.
 Those with weakened immune systems.
 Those who have food sensitivities.
 Sick folks.

Serving these clients requires extra caution. For instance, the majority of patrons at a hospital or
nursing home would be considered high-risk, necessitating the use of extreme caution when it comes
to food safety. Similarly, those who have food allergies, such as those to nuts, may suffer from even
minor contamination.

13. A general overview of common allergens and what needs to be considered in terms of:

a. Ensuring suitable ingredients are selected

Always pay close attention to what clients have to say and thoroughly comprehend what they can
and cannot ingest. Always seek the advice of a dietician or other nutritional specialist if you are
unclear of what would be considered a "safe" meal option.

Many clients with medical conditions could have a list of products they can and cannot consume.
Once more, the chef should not ignore this as the client can suffer major repercussions if the meal
uses the wrong components.

b. Provisions to prevent any cross-contamination and hygiene issues

Foods that contain or may possibly include these ingredients must be properly labelled, according
to Food Safety Standard 1.2.3. It is crucial to have policies in place to prevent cross-contamination
if your company produces or sells goods that may create issues.

Cross-contamination must be avoided at all costs:

 When possible, use unique serving utensils.
 Ascertain that all cooking surfaces and apparatus are well cleaned and free of debris such as
crusted residue, nut residue, etc.
 There is no sharing of utensils between dishes.
 Never serve more than one item using the same serving utensil.
 Before using with gluten-free breads and other items, ensure sure grillers, sandwiches, waffle
makers, and focaccia makers are clean.
 Use different pairs of gloves for each preparatory job.

14. The provisions to ensure egg safety in an establishment, relevant to:

a. Hygiene Requirements for handling, processing and storage

 When separating eggs, use an egg separator.
 Use lemon juice or vinegar to acidify raw egg products whose pH is lower than 4.2.
 Keep items made with raw eggs below 5°C.
 Every day, prepare items using fresh raw eggs and discard them after 24 hours.
 Before and after handling eggs, wash and dry your hands.
 Before and after usage with eggs, clean and sanitize all surfaces and equipment.
 Containers should be cleaned and sanitized after each use.
 For every batch, utilize different containers.

b. 4 examples of dishes using eggs that are considered high risk and how these risks can be avoided or
reduced
 Dressings, sauces, and spreads made from eggs (such hollandaise, aioli, mayonnaise, and egg
butter).
 Desserts (such as tiramisu, mousse, and fried ice cream) that lack a useful cooking step.
 Beverages made with raw eggs, such as raw egg high protein smoothies, eggnog, and egg flip.
 Unbaked cake mix, biscuit, pastry, or pancake batter.

Risks can be avoided by utilizing convenience egg goods, such as pasteurized products, and decreased
by adhering to proper hygiene measures, setting a time restriction on the use of such products, such
as hollandaise, and controlling the temperature while making these products, such as custards.