Reference no: EM133785033

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.

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.

Prepare dishes using basic methods of cookery

Assessment Task 1 - Knowledge Questions

Questions
Provide answers to all of the questions below.

Describe each of the following cookery methods and how they impact different types of food.

Cookery method Description Impact on food
Baking
Blanching
Boiling
Braising
Deep frying
Grilling

Cookery method Description Impact on food
Poaching
Roasting
Shallow frying
Sous vide
Steaming
Stewing

Gather recipes that include the following food types (the number of recipes you gather is up to you, but you must make sure you have addressed all food types):
dairy products
dry goods
fruit

vegetables
meat
poultry
seafood.
Now answer the following. Your answers should refer to all recipes.

Dairy products:
What dairy products are used in the recipes you found?
What are the cookery methods used for the dairy products?
What effect do these cooking methods have on the dairy products?
What is the desired outcome of using these cooking methods with dairy products?
Dry goods:
What dry goods are used in the recipes you found?
What are the cookery methods used for the dry goods?

What effect do these cooking methods have on the dry goods?
What is the desired outcome of using these cooking methods with dry goods?
Fruit:
What fruit is in the recipes you found?
What are the cookery methods used for the fruit?
What effect do these cooking methods have on the fruit?
What is the desired outcome of using these cooking methods with fruit?
Vegetables:
What vegetables are used in the recipes you found?

What are the cookery methods used for the vegetables?
What effect do these cooking methods have on the vegetables?
What is the desired outcome of using these cooking methods with vegetables?
Meat:
What meat is used in the recipes you found?
What are the cookery methods used for the meat?
What effect do these cooking methods have on the meat?
What is the desired outcome of using these cooking methods with meat?

Poultry:
What poultry is used in the recipes you found?
What are the cookery methods used for the poultry?
What effect do these cooking methods have on the poultry?
What is the desired outcome of using these cooking methods with poultry?
Seafood:
What seafood is used in the recipes you found?
What are the cookery methods used for the seafood?
What effect do these cooking methods have on the seafood?

What is the desired outcome of using these cooking methods with seafood?

Describe the meaning and role of mise en place in relation to preparing, cooking and presenting food.

What types of labels are found in kitchen stores and what is included on the labels?

List five safe operational practices that must be followed when using equipment required for the various cooking methods.

Assessment Task 2

Activities
Complete the following activities.

Carefully read the following information.

Successful completion of this unit requires that you complete the range of cooking tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided a Student Logbook to help you.
Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Student Logbook.

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:
interpreting standard recipes and food preparation lists
confirming food production requirements
calculating ingredient amounts
identifying and selecting ingredients from stores according to quality, freshness and stock rotation requirements
following procedures for portion control
producing the required quantities
checking perishable supplies for spoilage
checking perishable supplies for contamination
selecting the type and size of equipment required
ensuring that food preparation equipment safely assembled, clean and ready for use
using equipment safely and hygienically
using equipment according to the manufacturer's instructions
weighing and measuring ingredients accurately
creating portions according to the recipe
preparing and cutting ingredients according to recipe and cooking style
minimising waste to maximise profitability
following standard recipes accurately
adding garnishes and accompaniments as per the standard recipe

identifying problems with cooking processes and taking action to address them
working effectively as part of a team
presenting dishes using appropriate service-ware
storing dishes in appropriate environmental conditions
following organisational policies and procedures
maintaining a clean work area
disposing of or storing surplus products
working safely and hygienically
working sustainably
working efficiently
working within commercial time constraints and deadlines
responding to special customer requests and dietary requirements.

How will I provide evidence?
In your Student Logbook you will find some detailed information about providing evidence, the preparation and planning documents you must complete each time you cook, a logbook summary and a Reflective journal. Each time you prepare a dish for assessment of this unit, you will need to:
complete a Service planning document
complete a Reflective journal (a reflective journal provides an opportunity for you to think about the processes you undertook - what went well, what you would do differently next time); it also helps you to provide evidence for your assessment
ask your supervisor/assessor to sign the Supervisor Declaration section at the end of the Reflective journal.
Your assessor will also observe some of your cooking and food preparation and complete an observation checklist.

Tips for completing your Student Logbook
Read through this assessment and your Student Logbook before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor.
Stay up to date! Complete a logbook entry at the end of each time you cook and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment.
Stay in touch with your assessor. Ask questions, raise issues, check in, communicate.
Most importantly, ask for help if you are having trouble!

Determine production requirements.

To ensure you have everything you need to prepare the standard recipe, you will need to:
interpret the standard recipe and associated food preparation list which you will be working from and:
confirm the food production requirements
calculate the number of portions and the amount of each ingredient that you require
select the relevant cookery method
determine the cooking times and temperatures
select the garnishes and accompaniments which you will add to the dish
select the ingredients from stores
check all perishable supplies for spoilage or contamination
identify the food preparation equipment that you require
ensure the appropriate food preparation equipment is ready for use
take any customer requirements or special dietary needs into consideration.
A Service Planning Template has been provided to help you.

Prepare dishes using basic methods of cookery.

Now it's time to put all of that planning and organising to work. Prepare the dish or dishes as per the standard recipe and food preparation list. Ensure that:
all food is prepared safely and hygienically
you follow portion control procedures
you manage your own speed, timing, sequencing and productivity to ensure efficiency
all stages of preparation and cooking are completed in a way which ensures:
quality of food items
consistency of food items
organisational standards are met
waste is minimised to maximise the profitability of dishes.
you assemble and use equipment safely and hygienically
the required quantities of food are produced
you take action to any issues you identify related to food production (such as the taste, texture and appearance of food products)

you present dishes attractively on appropriate service-ware
you add garnishes and accompaniments as required
you work within commercial time constraints and deadlines
you store food safely and in appropriate environmental conditions
you respond to any special customer requests or dietary requirements
you maintain a clean and tidy work area
you dispose of or store surplus products effectively
you work sustainably.