Reference no: EM133785031
Use hygienic practices for food safety
Assessment Task 1: Knowledge questions
Questions
Provide answers to all of the questions below.
Write the definition of the following words as outlined in the Food Safety Standards:
Contaminant
Contamination
Potentially hazardous foods
List three responsibilities an employer has in relation to food safety.
List three responsibilities that you have as an employee in relation to food safety.
List three consequences of unsafe food handling practices for a business.
List three powers that Environmental Health Officers (Health Inspectors) have.
Complete the table by providing an example of how each of the following hygiene hazards can be a risk and a way the risk can be controlled.
List ten occasions that you need to wash your hands.
Mark the correct sequence for effective handwashing.
List one way to ensure personal health and hygiene practices for the following:
List five personal hygiene and grooming practices you need to follow when working with food.
List the seven categories of potentially hazardous foods.
List four common symptoms of food poisoning.
Complete the table by filling in the three main types of food contaminants, how they occur and the result of contamination.
List five food storing principles.
Complete the table by providing a description of the problem and the correct procedure.
A pizza is reheated to 70°C
Raw chicken was stored in the fridge above the cooked meat stored in a container
Lasagne has been in the hotbox for five hours
The bins are overflowing so someone place rubbish in an open box next to the bins
The same knife to cut the raw chicken is used to cut the cooked chicken breast in half
Someone has the flu and has come to work
Someone is drying their hands on a kitchen cloth
Briefly describe what the procedure would be for the following situations.
Situation Procedure
You observe a hygiene risk or an unsafe work practice
You are sick (personal illness) and you have a shift
Assessment Task 2: Safe food handling observations
Activities
Complete the following activities.
This task is to be completed in the kitchen environment. Your assessor will ensure you have access to all the relevant equipment and resources. You are required, on three different occasions to demonstrate that you can use safe food handling practices and follow the kitchen's policies and procedures and their food safety program. Therefore, you will repeat these tasks three times.
What do I need to demonstrate?
During your practical assessment you are required to use hygienic food handling practices in line with organisational procedures, including each of the following on at least three occasions:
hazard identification
correct hand-washing procedures
appropriate use of uniform and personal protective equipment
effective personal health and hygiene practices
hygienic food service.
Follow hygiene procedures.
In line with your assessor's instructions you are to complete a food preparation task such as making a sandwich or preparing ready-made food for serving.
Prior to commencing the task, review the kitchen's hygiene procedures. You will be required to follow these procedures throughout the task and you will be assessed on this. You must also demonstrate that you can work safely and hygienically at all times in accordance with kitchen procedures.
For each of the three food preparation activities you are required to:
Identify hazards in the food preparation area and either remove or minimise these hazards. Explain to your assessor what the hazards are and demonstrate their removal or minimisation.
Apply the correct hand washing procedure prior to commencing the food preparation task.
Ensure personal presentation and grooming is in line with kitchen procedures.
Wear the correct PPE.
Clean and sanitise benchtops, items and utensils prior to commencing the food preparation task.
Prepare/dish up the food items using correct implements, plates and serving utensils.
Clean and tidy up after food preparation.
Apply correct handwashing procedures and remove PPE.