Reference no: EM133785025
Participate in safe food handling practices
Assessment Task 1: Knowledge questions
Questions
Provide answers to all of the questions below.
Explain the purpose of the Food Standards Code and a sentence or two about what it includes.
Summarise the requirements of the Food Safety Standards.
List two reasons for having a food safety program.
List the six key areas of a food safety program.
Explain the role a local council has in enforcing food safety.
List three consequences of failing to follow food safety policies and procedures.
Explain the terms:
contaminant
contamination
potentially hazardous foods.
Complete the table giving two examples of control methods that can be used for each critical control point. Ensure that you refer to relevant time and temperature controls.
Complete the table by filling in the three main types of food contaminants and how they occur.
Describe two conditions which can mean microbiological contamination occurs.
List two conditions that should be in place for storage to ensure that there is no cross contamination of food allergens.
List two conditions that should be in place for the storage of dry foods.
Explain the temperature danger zone.
Explain what the two-hour and four-hour storage rule means.
Explain what the two-hour and four-hour cooling rule means.
Answer the following questions about food safety monitoring techniques:
How is a bacterial swab and count used to monitor food safety?
What is a chemical test and when might it be used in the food business industry?
List two ways that a thermometer can be used to monitor and record food temperatures.
What temperature should dry goods be stored at?
What temperature should chilled goods be stored at?
Why is it important to examine frozen goods before they go into the freezer?
List one way you can make sure food is displayed/served in a safe way.
Complete the table by giving an appropriate packaging type for each food item.
Food item Packaging
Salad
Smoothie
Meat slices
Muffin
Explain why it is important to check for packaging damage.
List a method for protecting displayed food.
Explain how potentially hazardous food should be displayed to ensure food safety.
Explain why a customer should not be allowed to access food displays.
Explain two ways to control utensils so they are hygienic.
Complete the table by giving an example of a safe food practice for each food type.
Food type Safe food handling practice
Dairy
Dried goods
Eggs including raw egg foods
Frozen goods
Fruit and vegetables
Meat and poultry
Fin-fish and shellfish
Answer the following questions in relation to thermometers:
Briefly explain one way to calibrate a temperature probe.
Explain how to look after and clean a temperature probe.
How should a thermometer be used correctly when cooking meat?
How do you know if the thermometer is not working correctly or has a fault?
Complete the table by providing the cleaning material or equipment and an action that you would take to clean the item listed.
Item Cleaning material or equipment Action
Dirt
Food waste
Grease
Pest waste removal
Complete the table by providing an action that you would take to sanitise the item listed.
Item Action
Cutlery
Glass or cup
Kitchen bench
Complete the table below about maintenance and recalibrating measurement and temperature controls and minor faults.
Maintenance item Action
Broken mop
Frayed cord
Recalibrating thermometer
Review the table below. Which groups are at higher risk of safe food handling practices?
Customer group At higher risk. Indicate yes or no.
Children or babies
Pregnant women
Women
People with immune deficiencies or allergies
Unwell persons.
Athletes
The elderly
African people
Assessment Task 2: Safe food handling observations
Activities
Complete the following activities.
Carefully read the following information.
Prior to commencing these three observations, review the kitchen's food safety program. You will be required to follow these procedures throughout the entire task and you will be assessed on this.
This task is to be completed in the kitchen environment. Your assessor will ensure you have access to all the relevant equipment and resources. Completion of this assessment will ensure that you demonstrate safe handling food procedures and practices and follow the kitchen's policies and procedures and their food safety program. You will demonstrate this on three different occasions:
Occasion 1: receiving and storing food and calibrating temperature probe
Occasion 2: preparing/processing, displaying, serving, packaging and transporting food
Occasion 3: cleaning up and disposing of food.
These tasks may be assessed in conjunction with one or more of the practical units you are completing and your assessor will advise you of this if this will be the case.
What do I need to demonstrate?
During your practical assessments you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:
access and use organisational information from the organisations food safety program
follow policies and procedures in food safety program
control food hazards at the critical control points
monitor food safety processes
complete required documentation
identify and report unsafe practices or incidents of food contamination
take actions to fix incidents when within job role
store food safety
store food in appropriate conditions that protect against contamination and maximise freshness, quality and appearance
protect supplies from damage of cross-contamination and pests
use cooling and heating processes that support safety of food
monitor food temperature during preparation using required temperature measuring device
ensure safety of food prepared, served and sold to customers
prepare food to meet customer requirements, including actions to address allergen requests by customers
store, display and provide single use items so they are protected from damage and contamination
follow instructions for items intended for single use
clean and sanitise equipment, surfaces and utensils
use appropriate storage containers
do not let garbage build up and recycled where required
identify and report cleaning, sanitising and maintenance requirements
dispose of, or report damaged or unsafe utensils
ensure food handling areas are free from animals and pests and report incidents of animal or pest infestation
mark and separate from other foodstuffs any food identified for disposal
follow procedures and dispose of food promptly to avoid cross-contamination
use appropriate documentation to record disposed food items
follow procedures to calibrate temperature probes to make sure it is accurate
use appropriate forms to report food hazards
How will I provide evidence?
Your assessor will observe you as you handle food safely during the storage, preparation, display, service and disposal of food and complete the required forms from the food safety program.
Observation 1: Receive and store food.
During this observation you need to:
receive the ingredients for the dishes you are required to prepare
store the ingredients received
calibrate the temperature probe using the ice point check.
Using the order form you have been provided with, check the food items to make sure all items ordered are included in the delivery. There will also be single use items included in the order. Follow all of the procedures as per the Food Safety Program.
Complete the goods receiving form that is included with the food safety program taking action to control the hazards identified. The form must include details of the hazards you have identified and the action you take.
After the goods have been received, you are required to store the ingredients received. You will be required to demonstrate that you can correctly store dry, chilled and frozen goods.
Store all of the food items following your Food Safety Program. You are also required to use a digital thermometer and record the temperature for chilled goods. Write them down on the temperature log.
Re-calibrate the digital thermometer to ensure it is working correctly using the ice point check.
During the storage process you are required to explain to your assessor at least two food hazards that can occur during the storage process and demonstrate how you address each of these to ensure the food hazard is controlled.
Submit the completed goods receiving form and temperature log to your assessor.
Observation 2: Prepare and process food.
During this observation you need to:
prepare your dishes
process / cook your dishes
calibrate temperature probe using the boiling point check
package your dishes
serve and/or display your dishes
transport your dishes.
As part of your preparation, carry out the activities that are required as part of preparing to make the dish.
As you prepare your dish, explain to your assessor at least two food hazards that can occur during the preparation of food and demonstrate how you control them. You will also be required to explain, as well as demonstrate the cooling/heating processes you use to ensure food safety.
Use a digital thermometer to measure the temperature throughout the preparation process and complete the temperature control log.
Re-calibrate the digital thermometer to ensure it is working correctly using the boiling point check. You need to identify and report any faults. If the thermometer is working correctly, explain to your assessor the process as if the thermometer is not accurate
Following the preparation of the food, you are required to serve and/or display the food you have made.
As you serve and/or display the food you have made, explain to your assessor at least two food hazards that can occur during serving/displaying food and demonstrate how you control them. One of the dishes that you are making will involve the use of single use items. Show your assessor how to correctly use single use items.
Part of the serving/displaying process involves the transportation of the food. Explain to your assessor at least two food hazards that can occur during transporting food and demonstrate how you control them.
You will be required to transport at least one of the dishes you have prepared either using a trolley or tray as appropriate.
Submit the completed temperature control log to your assessor.
Observation 3: Clean up and disposal.
The final part of this task requires you to demonstrate safe working practices when cleaning up and disposing of items from the food preparation activity you completed prior to this.
As a minimum you must:
clean and sanitise all surfaces, equipment and utensils used in making the dishes you prepared
use the appropriate receptacles for food waste, rubbish and recycling
check the bins for overflow and action accordingly
dispose of broken or cracked items
check for animal or pest infestation and record your findings in the pest log
separate the food items that cannot be immediately disposed of and label and store
dispose of all food items promptly and correctly
dispose of any food contamination following organisational procedures
complete appropriate form for reporting hazards, including actions taken to resolve
complete the cleaning log at the end of the process, ensuring you report any maintenance issues.
Your assessor will set up some hazards for you to identify, report and act on.
Your assessor will provide you with:
a cleaning log
a pest log
a hazard report form.
Your assessor will observe you completing these tasks and you will be required to complete the cleaning log, pest log, hazard report from.