Question 1.

1.1.a

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.

Submitted answer:

A. because it will have an impact on food handling process and the food safety program's success

B. it will have a negative impact on the execution of food safety initiatives Each organization's space
design and equipment distribution for a certain region will differ, influencing work production.

C. it is critical in restaurants and other culinary establishments. Food menu items can be prepared on
time if the menu is planned ahead of time. It allows chefs to manage their kitchen personnel in the most
efficient way possible when preparing standard restaurant dishes as well as specialties and innovative
things.

D. Because equipment is easier to clean, more durable, and less likely to contain contamination, it is
critical for assuring safe and high-quality food items.

E. when food production is taking place in a crisis, hygiene has always been a top priority. The
significance of biofilm prevention cannot be overstated, and it should be addressed as part of
comprehensive sanitation programs.

F. to ensure that the management and capabilities of the organization's service requirements
capabilities are regulated, balanced, and aligned with the mission and demands of the entire enterprise
Restaurants must follow strict standards, laws, and regulations to ensure that food is cooked and served
without contamination, ensuring the safety of their patrons.

Satisfactory Marked 11 months ago by L. Alcala

1.1.b

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

Making sure your policies and processes are clearly conveyed is crucial to their success. Because the
workplace is ever-changing, regulations and processes must adapt as well. Your employees will be aware
and on board if you communicate your policies and processes on a regular basis. They must follow all
safety and health regulations that apply to this organization. Risk assessments were conducted in all of
our controlled workplaces for all of our core operations and processes. We shared these Risk
Assessments with all relevant personnel and collaborated on this Safety Statement with the safety
committee.

Satisfactory Marked 11 months ago by L. Alcala

Question 1.2

1.2.a

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

Submitted answer:

Every policy and procedure management strategy should include regular policy review and amendment,
and your organization should devote time, attention, and resources to it. Out-of-date policies can put
your company at risk. It's possible that old policies won't comply with new rules and regulations. They
may fail to address new systems or technologies, leading to inconsistencies in practice. Regularly
assessing your policies and processes ensures that your company is current with the latest rules and
technology, as well as following industry best practices. Your policies are more consistent and effective,
and they aid in the protection of the company, its employees, and the people it serves.

Satisfactory Marked 11 months ago by L. Alcala

1.2.b

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

Submitted answer:

1. meet the legislation requirement

2. are clearly underhand by the staff?

3. are archiving what they were intended to achieve?

4. are being correctly added by staff

5. require improvement / updating

6. are monitored regularly?

Satisfactory Marked 11 months ago by L. Alcala

1.2.c

Why must product specifications be monitored and evaluated?

Submitted answer:

Monitoring and evaluation aid in the identification of the most beneficial and effective use of resources.
Monitoring and evaluation work together to provide the data needed to inform strategy planning,
design and implement programs and projects, and better allocate and re-allocate resources.

Satisfactory Marked 11 months ago by L. Alcala

Question 1.3

1.3.a

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

Submitted answer:

A "hazard" in the context of food safety can be defined as a material or agent present in food that has
the power or potential to harm the consumer's health. A biological, chemical, or physical agent can be
used. - a biological, chemical or physical agent that is reasonably likely to cause illness or injury in the
absence of its control. In the context of food safety, hazards can make food unsafe.

Satisfactory Marked 11 months ago by L. Alcala

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.

Submitted answer:

-cross-contaminate from different types of proteins

-physical contaminants through delivery the products.

-the types of food and beverages handled in the organization, particularly perishable

foodstuffs - that require temperature controlled storage and which are particularly

susceptible to contamination by food poisoning bacteria

-food handling procedures and practices - at all stages in the chain

-staff practices and training in food hygiene

-food storage facilities, procedures and temperature controls

-cleaning and sanitization procedures followed in all food and beverage handling areas

-any points in the chain at which food/ beverages might be subject to either direct or

cross-contamination

Satisfactory Marked 11 months ago by L. Alcala

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.

Submitted answer:

it means before deciding how to best minimize the risk, the likelihood and degree of injury or harm must
be assessed. Hazards that pose a high danger must be addressed more quickly than those that pose a
low risk.

the nature (type) and severity of the hazard the likelihood of the hazard

causing dangerous levels of illness

the best solutions to the problems-to eliminate or prevent the problem

the common standards and legislative requirements the best method for implementing solutions From
these observations or tests, control measures can be designed, tested, implemented and monitored to
ensure control is maintained.

Satisfactory Marked 11 months ago by L. Alcala

1.3.d

What is a Critical Control Point (CCP)?

Submitted answer:

is a stage in the food production process where preventative measures can be used to decrease or
eliminate a food safety risk, such as bacterial growth or chemical contamination. From the time the
components are purchased to the time the result is consumed, there are critical control points at every
stage of the process.