ANZ Hygienic Practices for Food Safety

Hygiene Hazard Hunt

Project 1
STUDENT NAME: KEITH BABYNHEL C MADALANG
BATCH: 3-Y1-1
TEACHER: SHIRBENLY GARCIA

eVersity
Simulated Kitchen Environment: The Rustic Bistro Kitchen

Scenario Description:

Welcome to the Rustic Bistro Kitchen, a medium-sized establishment known for its farm-to-table approach and bustling atmosphere. The kitchen is open from

early morning until late at night, catering to a clientele that expects both quality and safety in their dining experience.

Layout Description:

 The kitchen is divided into several sections: the cold storage area, dry storage, the preparation area, the cooking line, the dishwashing station, and the

waste disposal area.

 The cold storage area has two industrial refrigerators and a walk-in freezer.

 Dry storage shelves line one wall, stocked with various ingredients, including canned goods, spices, and cooking oils.

 The preparation area includes multiple cutting stations, each with cutting boards and knives. There's also a handwashing sink at one end of the prep area.

 The cooking line features a range of equipment: stovetops, ovens, a grill, and a deep fryer.

 The dishwashing station has a commercial dishwasher and a three-compartment sink for manual washing.

 Waste disposal includes bins for recycling, compost, and trash, located at the back of the kitchen near the staff exit.

Operational Description:

 It's mid-service, and the kitchen is in full swing. Chefs are busy preparing dishes, line cooks are manning their stations, and kitchen porters are bustling

about cleaning and carrying supplies.

 The recent rush has left little time for cleaning, and some areas are showing signs of neglect.

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  A new special on the menu has increased the use of the deep fryer, which is now surrounded by splatters of oil.

Potential Hazards to Identify:

 Check for proper food storage, especially the separation of raw and cooked ingredients.

 Inspect hygiene practices at the preparation stations, including the handling and cleanliness of utensils and surfaces.

 Assess the cooking line for any safety risks, like spills or dangerously placed equipment.

 Evaluate the dishwashing station for cleanliness and proper sanitation procedures.

 Observe the waste disposal area for signs of overflow or improper sorting of waste.

Task for Students:

 Conduct a thorough hazard hunt using the provided audit checklist.

 Identify any hygiene hazards based on the scenario descriptions.

 Document each hazard with a note on its location, potential risk, and suggest practical remediation measures.

 Consider the flow of the kitchen and how staff interact with each area to identify any potential cross-contamination risks.

Important Note for Students:

For a clearer understanding and to enhance your practical learning experience, you are encouraged to create a visual representation of the kitchen layout by
drawing a floor plan. This exercise will aid in visualizing the workflow, identifying potential hygiene hazards more effectively, and developing a more tangible sense
of the kitchen's design and safety features. Your floor plan can be as simple or as detailed as you like; the goal is to represent the spatial arrangement of the
kitchen to support your audit process. If you're more comfortable with digital tools, feel free to use any online floor planning tool. Otherwise, a hand-drawn sketch
using graph paper can be just as effective.

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 HAZARD IDENTIFICATION AUDIT CHECKLIST

TASK 1

Hazard Identified Location Potential Risk Suggested Remediation Photographic Evidence

Example: Spilled oil on floor Kitchen near fryer Slip hazard leading to Clean immediately and
potential injury implement regular cleaning
schedule

Improper storage of raw and Kitchen area Mixing raw and cooked Clearly label sections. Keep
cooked ingredients. ingredients leading to food raw and cooked foods
contamination: foodborne separate.
illnes

Cleanliness problems at cutting Preparation area Dirty cutting boards and Set up regular cleaning
stations knives leading to food schedules. Train staff on
contamination hygiene practices

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 Improper storage of cleaning
chemicals.
Dishwasher malfunction
Overflow Waste
Malfunctioning cooking
equipment
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Storage area. Accidental ingestion or
chemical burns
Dishwashing station Inadequately cleaned dishes,
leading to hygiene issues.
Waste disposal site Overflowing bins attracting
vermin and creating an
unsightly mess.
Cooking line. Inconsistent cooking
temperatures and safety
hazards
PAGE 4
Store chemicals in designated
areas away from food and
cooking equipment. Ensure
proper labeling and staff
training on handling chemicals
safely.
Regular maintenance of
dishwasher machinery. Provide
thorough training on
dishwashing procedures.
Increase frequency of waste
disposal. Educate staff on
proper waste segregation
practices.
Schedule regular maintenance
checks for all cooking
equipment. Replace or repair
faulty equipment promptly.
 This template was provided by eVersity for the purpose of this project. All entries and content are the responsibility of the student.

Note:

Hazard Identification Audit Checklist: This blank template is what students will initially use as a guide during their simulated inspection. It helps systematically
identify and note down potential hazards.

AUDIT CHECKLIST FOR HYGIENE HAZARD HUNTTEMPLATE

TASK 2

AUDITOR: GERSAN L. DOZA DATE: APRIL 6, 2024

Suggested
Description of Action Priority
Item No. Area/Section Hazard Identified Potential Risk Remediation
Hazard (High/Medium/Low)
Measures
1 Refrigeration Units Temperature The fridge Food spoilage and Adjust and regularly High
Irregularities temperature is risk of foodborne monitor the fridge's
above the illness. thermostat. Ensure
recommended proper maintenance
range, potentially and servicing of the
allowing bacterial unit.
growth.
2. Kitchen area Improper storage of Risk of cross- Mixing raw and Set up regular High
raw and cooked contamination cooked ingredients cleaning schedules.
ingredients. between raw and leading to food Train staff on
cooked ingredients. contamination: hygiene practices
foodborne illnesses
3. Preparation area Cleanliness problems Cutting boards and Dirty cutting boards Set up regular High
at Cutting Stations knives not properly and knives leading cleaning schedules.
sanitized to food Train staff on
contamination hygiene practices
4. Storage area Improper storage of Improper storage and Accidental ingestion Store chemicals in Medium
cleaning chemicals. labeling of cleaning or chemical burns designated areas
chemicals. away from food and
cooking equipment.

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 Ensure proper
labeling and staff
training on handling
chemicals safely.
5. Dishwashing station Dishwasher Dishwasher not Inadequately cleaned Regular maintenance Medium
malfunction effectively cleaning dishes, leading to of dishwasher
dishes. hygiene issues. machinery. Provide
thorough training on
dishwashing
procedures.
6. Waste disposal site Overflow Waste Waste bins not Overflowing bins Increase frequency of Medium
emptied regularly. attracting vermin and waste disposal.
creating an unsightly Educate staff on
mess. proper waste
segregation
practices.
7. Cooking line. Malfunctioning Equipment not Inconsistent cooking Schedule regular High
cooking equipment functioning properly. temperatures and maintenance checks
safety hazards for all cooking
equipment. Replace
or repair faulty
equipment promptly.
This template was provided by eVersity for the purpose of this project. All entries and content are the responsibility of the student.

Guidance:

Completed Audit Checklist for Hygiene Hazard Hunt: After the inspection, students will submit the completed checklist. It will detail the specific hazards
identified, where they were found, the risks associated with each hazard, and the recommended actions to address these risks. This document should show
thework and findings.

General Comments/Findings: [Provide any additional observations made during the audit that may not be covered by the specific items listed above.]

Overall Assessment: [Summarize the overall condition of the simulated food service area, including any general recommendations for improving hygiene and
safety.]

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This template is designed to be comprehensive yet flexible, allowing students to adapt to different scenarios they may encounter in their simulated environments.
The 'Action Priority' column helps prioritise which actions need to be taken first based on the level of risk presented by each identified hazard.

Case Study 1: "The Slippery Slope"

Background: A bustling downtown restaurant, known for its fast service and high customer turnover, experienced a significant safety incident. A grease spill in the

kitchen, during peak hours, was not immediately attended to, leading to a kitchen assistant slipping, resulting in a broken arm and severe burns.

Evidence Provided:

 Incident Report: Detailed account of the incident, including time and cause.

 Witness Statements: Accounts from the staff present during the incident.

 Photographic Evidence: Images showing the spill and lack of warning signage.

 Cleaning Protocol: Document outlining the cleaning schedule before and after the incident.

 Action Plan: Steps the restaurant took post-incident to prevent future occurrences, including staff retraining and revised cleaning schedules.

Case Study 2: "Cross-Contamination Calamity"

 Background: A café was the source of a foodborne illness outbreak due to poor storage practices.

 Evidence Required:

 Health Department Report: Summarise the findings of the outbreak investigation.

 Staff Interviews: Create simulated responses from employees on their daily practices.

 Storage Layout Photographs: Simulate or sketch improper storage practices.

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  Temperature Logs: Create sample logs showing temperature inconsistencies.

 Remedial Measures: Document the new procedures and staff training implemented.

COMPREHENSIVE REPORT TEMPLATE FOR "HYGIENE HAZARD HUNT" PROJECT 1

TASK 3

Introduction
Objectives and Importance:

Imagine the "Hygiene Hazard Hunt" team as guardians of your health, working tirelessly to ensure that every meal you enjoy is prepared
and served in a safe environment. Here's what they strive to achieve:

Identify Hazards:
Just like detectives combing through clues, the team carefully inspects every corner of hospitality establishments to uncover any potential hygiene
hazards. From kitchen cleanliness to food storage practices, they leave no stone unturned in their quest to keep you safe.

Mitigate Risks:
When they spot a potential hazard, the team doesn't just stop there. They work with restaurant staff to develop strategies to mitigate these risks.
Whether it's improving cleaning procedures, providing extra training, or implementing new protocols, their goal is to ensure that your food is always
served safely.

Enhance Compliance:
Think of the "Hygiene Hazard Hunt" team as ambassadors of food safety regulations. By ensuring that hospitality establishments comply with local
health regulations and industry standards, they help maintain a level playing field where everyone follows the rules to keep you safe.

Purpose of the Audit and Relevance to Food Safety:

Now, let's take a closer look at how the audit conducted by the "Hygiene Hazard Hunt" team contributes to your safety and well-being:

Risk Assessment:
Just like a doctor diagnosing an illness, the audit helps assess the level of risk associated with food handling and preparation. By identifying potential

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 areas of concern, the team can take proactive measures to prevent foodborne illnesses and contamination, ensuring that every meal you enjoy is
worry-free.

Compliance Verification:
Imagine the audit as a health check-up for hospitality establishments. It verifies whether they're following the right protocols and guidelines to keep
you safe. By ensuring compliance with food safety regulations, the team provides peace of mind that your favorite eateries are doing everything they
can to protect your health.

Continuous Improvement:
The audit isn't just about finding problems—it's also about finding solutions. By identifying areas for improvement and working with establishments
to implement changes, the team helps raise the bar for food safety standards across the industry. It's all about making sure that every dining
experience is better and safer than the last.

Customer Confidence:
Ultimately, the "Hygiene Hazard Hunt" team's efforts are all about you—the customer. By ensuring that hospitality establishments maintain high
standards of hygiene and food safety, they help build trust and confidence in the dining experience. So, the next time you sit down for a meal, you
can relax knowing that your health is in good hands.
Methodology

Creating the Simulated Kitchen Environment and Audit Process

Picture stepping into a kitchen that feels just like the ones you see in your favorite restaurants. This simulated kitchen was meticulously crafted to mirror the hustle
and bustle of a real hospitality kitchen. From the sizzling stovetops to the gleaming countertops, every detail was designed to make you feel like you were in the heart of a
busy eatery.
Our team of auditors, much like detectives solving a mystery, embarked on a journey through this simulated kitchen. They moved through each section
methodically, keeping their eyes peeled for anything that might pose a risk to hygiene and food safety. It was like going on a scavenger hunt, but instead of searching for
hidden treasures, they were on the lookout for potential hazards.

Using the Hazard Identification Audit Checklist

Think of the Hazard Identification Audit Checklist as their trusty roadmap on this adventure. This checklist was like a recipe for success, outlining all the key
ingredients they needed to look for to ensure a safe kitchen environment. It covered everything from how food was stored to how surfaces were cleaned, leaving no stone
unturned in their quest for cleanliness.
As they worked their way through the checklist, the auditors made notes of anything that raised a red flag. Maybe they spotted a cutting board that hadn't been
properly sanitized, or perhaps they noticed food being stored at the wrong temperature. Each observation was like a clue in the investigation, helping them piece together

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 the puzzle of food safety.

Drawing Insights from Case Studies

To add a human touch to their audit, the team turned to real-life stories from the hospitality industry. These case studies were like cautionary tales, showing the
potential consequences of lapses in hygiene and food safety practices. By learning from the mistakes of others, the auditors gained valuable insights that informed their
decision-making process.
For example, they might discuss a case where a restaurant experienced a foodborne illness outbreak due to cross-contamination. This story served as a reminder of
the importance of proper food handling techniques and reinforced the need for meticulous attention to detail during the audit.
By incorporating these case studies into their process, the auditors were able to connect the dots between theory and practice. They understood that behind every
checklist item was a real-life scenario where food safety was put to the test, and they were determined to ensure that the kitchens they audited were up to the challenge.

Findings and Analysis

Findings from Completed Audit Checklist

Spilled oil on floor

Location: Kitchen near fryer
Hazard: Slip hazard leading to potential injury
Risk: Risk of slips, trips, and falls for kitchen staff, potentially resulting in injuries such as sprains or fractures.
Recommendation: Clean immediately and implement a regular cleaning schedule to prevent future spills.

Improper storage of raw and cooked ingredients:

Location: Kitchen area
Hazard: Mixing raw and cooked ingredients leading to food contamination and foodborne illness
Risk: Cross-contamination between raw and cooked foods can lead to foodborne illnesses such as salmonella or E. coli.
Recommendation: Clearly label sections and keep raw and cooked foods separate to prevent cross-contamination.

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 Cleanliness problems at cutting stations
Location: Preparation area
Hazard: Dirty cutting boards and knives leading to food contamination
Risk: Contaminated cutting surfaces can transfer harmful bacteria to food, increasing the risk of foodborne illness.
Recommendation: Set up regular cleaning schedules and train staff on proper hygiene practices for cutting equipment.

Improper storage of cleaning chemicals

Location: Storage area
Hazard: Accidental ingestion or chemical burns
Risk: Improper storage of cleaning chemicals near food or cooking equipment can lead to accidental ingestion or exposure, resulting in health hazards.
Recommendation: Store chemicals in designated areas away from food and cooking equipment. Ensure proper labeling and provide staff training on handling chemicals
safely.

Dishwasher malfunction
Location: Dishwashing station
Hazard: Inadequately cleaned dishes, leading to hygiene issues
Risk: Inadequately cleaned dishes can harbor harmful bacteria, posing a risk of foodborne illness to customers.
Recommendation: Schedule regular maintenance checks for all dishwasher machinery and provide thorough training on dishwashing procedures to ensure effective
cleaning.

Overflowing Waste
Location: Waste disposal site
Hazard: Overflowing bins attracts vermin and create an unsightly mess
Risk: Overflowing waste bins can attract pests such as rodents and insects, posing sanitation and hygiene risks.
Recommendation: Increase the frequency of waste disposal and educate staff on proper waste segregation practices to prevent overflow.

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 Malfunctioning cooking equipment
Location: Cooking line
Hazard: Inconsistent cooking temperatures and safety hazards
Risk: Malfunctioning cooking equipment can lead to undercooked or overcooked food, compromising food safety and quality. It can also pose safety hazards to kitchen staff.
Recommendation: Schedule regular maintenance checks for all cooking equipment and promptly replace or repair faulty equipment to ensure consistent cooking
temperatures and safe operation.

Integration of Case Studies

Case Study 1: "The Slippery Slope"
 The case study serves as a real-life example of the consequences of a slip hazard in the kitchen, caused by a grease spill. This incident directly informed the audit by
highlighting the importance of identifying and responding to similar slip hazards during the inspection. The response effectively captures this by describing how the
audit process was informed by the scenario from the case study, emphasizing the need for proactive measures to prevent slip hazards and ensure the safety of
kitchen staff.
 Our audit uncovered a situation that hit close to home—the presence of spilled oil on the floor near the fryer, just like in the case study. This finding resonated with
us because it mirrored the slip hazard described in the case study, reminding us of the potential risks kitchen staff face on a daily basis. We recognized the urgency
of addressing this hazard to prevent injuries like the one described in the case study. That's why our audit recommended immediate action to clean up the spill and
establish a regular cleaning schedule to prevent future incidents. By humanizing our audit findings and relating them to the experiences of kitchen staff, we hope to
drive home the importance of prioritizing their safety in every aspect of kitchen operations.
Case Study 2: "Cross-Contamination Calamity"
 This case study sheds light on the critical importance of proper storage practices in our audit process. It serves as a stark reminder of how easily cross-
contamination can occur when food items are not stored correctly. The potential for harmful bacteria to spread from raw to cooked foods is a serious concern—one
that demands immediate attention.
 In our audit, we identified similar concerns regarding the mixing of raw and cooked ingredients in the kitchen area. Just like in the case study, improper storage
practices were observed, increasing the risk of cross-contamination and potential foodborne illness outbreaks. This finding underscores the critical importance of
proper storage practices in maintaining food safety standards.To address these concerns, our audit recommended clearly labeling sections and implementing
measures to keep raw and cooked foods separate. By drawing from the lessons learned in the case study, we aim to prevent similar incidents and ensure the safety
of both staff and customers.

Photographic Evidence/Diagrams

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 Spilled oil on floor: This refers to the accidental leakage or spillage of
cooking oil onto the floor in a kitchen or food preparation area, which can
create safety hazards such as slips and falls if not promptly cleaned up.

Improper storage of raw and cooked ingredients: This indicates storing

raw and cooked ingredients in a manner that doesn't meet food safety
standards. For instance, raw meats should be stored separately from
cooked foods to prevent cross-contamination and the risk of foodborne
illnesses.

Cleanliness problems at cutting stations: This refers to issues with

maintaining cleanliness and sanitation at cutting or food preparation
stations. It could include not properly cleaning cutting boards, knives, or
work surfaces, leading to the risk of bacterial contamination of food.

Improper storage of cleaning chemicals: This indicates storing cleaning

chemicals in a way that poses a risk to food safety. For example, storing
chemicals near food preparation areas or improperly labeled containers can
lead to accidental contamination of food.

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 Dishwasher malfunction: This refers to a dishwasher not functioning
correctly, which can result in dishes, utensils, and equipment not being
properly cleaned and sanitized. This poses a risk of contamination and
foodborne illness if dirty dishes are reused.

Overflowing waste: This describes waste containers or trash bins becoming

too full, causing waste to overflow onto floors or surfaces. Overflowing
waste can create sanitation issues, attract pests, and pose a hazard to food
safety if waste contaminates food preparation areas.

Malfunctioning cooking equipment: This indicates cooking equipment,

such as stoves, ovens, or fryers, not functioning as intended. Malfunctioning
equipment can lead to improperly cooked food, uneven temperatures, or
safety hazards like fires or electrical hazards.

Suggested Remediation Measures

Here are the proposed remediation measures for each identified hazard, along with their prioritization based on the level of risk

Refrigeration Units
Hazard: Temperature Irregularities
Remediation:Adjust and regularly monitor the fridge's thermostat to ensure it stays within the recommended temperature range.
Ensure proper maintenance and servicing of the unit to address any issues contributing to temperature irregularities.

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 Priority: High

Kitchen area
Hazard: Mixed raw and cooked ingredients
Remediation:Set up regular cleaning schedules to ensure thorough cleaning and sanitation of food preparation areas.
Train staff on proper hygiene practices, emphasizing the importance of segregating raw and cooked ingredients.
Priority: High

Preparation area
Hazard: Dirtiness at Cutting Stations
Remediation:Implement regular cleaning schedules specifically targeting cutting boards and knives to ensure they are properly sanitized after each use.
Provide staff with training on proper cleaning and sanitation procedures for cutting equipment.
Priority: High

Cooking line
Hazard: Malfunctioning cooking equipment
Remediation: Schedule regular maintenance checks for all cooking equipment to ensure proper functioning and consistent temperatures.
Promptly replace or repair faulty equipment to mitigate safety hazards and ensure food quality.
Priority: High

Storage area
Hazard: Improper storage of cleaning chemicals
Remediation:Store cleaning chemicals in designated areas away from food and cooking equipment to prevent contamination.
Ensure proper labeling of chemicals and provide staff training on safe handling procedures.
Priority: Medium

Dishwashing station
Hazard: Dishwasher malfunction
Remediation: Schedule regular maintenance checks for dishwasher machinery to ensure it operates effectively.
Provide thorough training to staff on proper dishwashing procedures to maximize cleaning efficiency.
Priority: Medium

Waste disposal site

Hazard: Overflow Waste
Remediation:Increase the frequency of waste disposal to prevent bins from overflowing.

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 Educate staff on proper waste segregation practices to minimize waste volume and maintain cleanliness.
Priority: Medium

Conclusion
Summary of the overall condition of the simulated kitchen environment based on the audit

 The kitchen we audited had some serious issues that could put people's health at risk. We found problems like fridges not keeping food cold enough, mixing raw
and cooked ingredients, and dirty cutting stations. There were also issues with how cleaning chemicals were stored and equipment not working properly. But, we
didn't just point out the problems—we came up with practical solutions to fix them and make the kitchen safer for everyone.

Reflection on the importance of regular hygiene hazard audits in preventing foodborne illnesses:

 Doing regular checks on hygiene hazards is super important in keeping people from getting sick from the food they eat. These audits help us spot any potential
problems before they cause harm. By staying on top of things and making sure everything is clean and safe, we can stop foodborne illnesses from happening in the
first place. It's all about keeping people healthy and making sure they can trust the food they're eating.

Conclusion on the valuable knowledge and skills acquired during this project in a real-world hospitality setting:

 The things we learned during this project are going to make a big difference in real-life kitchens. We now know how to spot and fix problems that could make
people sick. Whether it's making sure food stays at the right temperature, keeping things clean, or properly storing chemicals, we're ready to keep kitchens safe
and healthy. Our goal is to create environments where everyone—staff and customers alike—can feel confident that the food they're enjoying is safe to eat
Appendix
 Include the Completed Audit Checklist for Hygiene Hazard Hunt as an appendix to the report.
AUDIT CHECKLIST FOR HYGIENE HAZARD HUNTTEMPLATE

TASK 2

AUDITOR: GERSAN L. DOZA DATE: APRIL 6, 2024

Item No. Area/Section Hazard Identified Description of Potential Risk Suggested Action Priority
Hazard Remediation (High/Medium/Low)

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 Measures
1 Refrigeration Units Temperature The fridge Food spoilage and Adjust and regularly High
Irregularities temperature is risk of foodborne monitor the fridge's
above the illness. thermostat. Ensure
recommended proper maintenance
range, potentially and servicing of the
allowing bacterial unit.
growth.
2. Kitchen area Mixed raw and Risk of cross- Mixing raw and Set up regular High
cooked ingredients contamination cooked ingredients cleaning schedules.
between raw and leading to food Train staff on
cooked ingredients. contamination: hygiene practices
foodborne illnesses
3. Preparation area Dirtyness at Cutting Cutting boards and Dirty cutting boards Set up regular High
Stations knives not properly and knives leading cleaning schedules.
sanitized to food Train staff on
contamination hygiene practices
4. Storage area. Improper storage of Improper storage and Accidental ingestion Store chemicals in Medium
cleaning chemicals. labeling of cleaning or chemical burns designated areas
chemicals. away from food and
cooking equipment.
Ensure proper
labeling and staff
training on handling
chemicals safely.
5. Dishwashing station Dishwasher Dishwasher not Inadequately cleaned Regular maintenance Medium
malfunction effectively cleaning dishes, leading to of dishwasher
dishes. hygiene issues. machinery. Provide
thorough training on
dishwashing
procedures.
6. Waste disposal site Overflow Waste Waste bins not Overflowing bins Increase frequency of Medium
emptied regularly. attracting vermin and waste disposal.
creating an unsightly Educate staff on
mess. proper waste
segregation
practices.

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 7. Cooking line. Malfunctioning Equipment not Inconsistent cooking Schedule regular High
cooking equipment functioning properly. temperatures and maintenance checks
safety hazards for all cooking
equipment. Replace
or repair faulty
equipment promptly.
This template was provided by eVersity for the purpose of this project. All entries and content are the responsibility of the student.

This template was provided by eVersity for the purpose of this project. All entries and content are the responsibility of the student.

Note:

This template guides the student through the process of documenting their audit from start to finish, ensuring they cover all necessary components in their report.
The inclusion of case studies helps students to draw parallels between the simulated audit and real-life scenarios, enhancing their learning experience and
providing a context for their findings and recommendations.

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