Reference no: EM132815734

SITXFSA002 Participate in safe food handling practices - Apex Institute of Education

Knowledge Assessment 1:
You have been appointed as chef de partie in the prestigious Futura Beach Hotel which will open its doors to the public late next month.

In order to conform to the latest requirements for food safety you are required to write a set of Standard Operating Procedures (SOPs) to meet all requirements outlined in the current legislation. You will also need to provide a reference manual for all relevant staff.

These will need to include:

1. A reference to the current legislation. Where can this be accessed and what are the key requirements relating to (access this information on the website for specific details):

a. Food safety standards

b. Food safety plan (30 - 40 words)

c. Documentation (at least 6 - 7)

d. Danger Zone (30 - 40 words)

e. Critical Limits and Time Frames (30 - 40 words)

f. The provisions for legislation and provisions at local government level (30 - 40 words)
g. The implications for failing to comply with legislation (10 - 15 words)

2. The meaning of HACCP, the seven principles and the required procedures for each principle. (50 - 90 words)

3. Hygiene Standards for:

a. Persons who handle and prepare foodstuffs (30 - 50 words)

b. Premises (30 - 50 words)

c. Equipment (30 - 50 words)

d. Cross-contamination risks in the 3 areas mentioned in a,b,c (40 - 60 words)

4. Provisions for cleaning regimes including cleaning procedures, sanitation and suitable chemicals or mechanical procedures (for example a dishwasher). (30 - 50 words)

5. Each step of the catering cycle from ordering to distribution of foods, with the requirements and monitoring processes at each step clearly outlined, with applied examples. (80 - 120 words)

(For example it is insufficient to state "measure temperature" - you will need to explain how temperatures are measured; what the specific temperature must be according to the commodity you are inspecting; and what your corrective actions will need to include in case of any discrepancy - apply these at all steps.)

6. The meaning of hazardous foods, especially as described by local legislation and national food codes including typical examples for potentially hazardous foods across all food groups. . (60 - 100 words)

7. Instructions for the use, sanitation and calibration of food thermometers including the legally permitted tolerances for probe thermometers. (50 - 70 words)

8. The requirements for ensuring food safety for single use items. (20 - 40 words)

9. The requirements for handling and disposing of damaged items, food that has been recalled, waste removal and vermin control. (80 - 120 words)

10. A list of examples for highly perishable foods from each food group, the specific storing requirements and special requirements for hygienic handling. (50 - 70 words)

11. A cleaning and sanitising procedure for a mincer, blender and coolroom or fridge. The cleaning procedure must take into account the critical areas of these pieces of equipment which could create potential breeding grounds for bacteria and how this can be effectively avoided. (40 - 70 words)

12. An outline of all potential high risk customer groups and the implications of poor food standards for these groups. ( 30 - 50 words)

13. A general overview of common allergens and what needs to be considered in terms of: (30 - 40 words each)

a. Ensuring suitable ingredients are selected

b. Provisions to prevent any cross-contamination and hygiene issues

14. The provisions to ensure egg safety in an establishment, relevant to:
(30 - 40 words each)

a. Hygiene Requirements for handling, processing and storage

b. 4 examples of dishes using eggs that are considered high risk and how these risks can be avoided or reduced

Knowledge Assessment 2:

The purpose of this assessment is to assess your ability to:
• demonstrate use of safe food handling practices in food handling work functions on at least three (3) occasions
• demonstrate the correct methods of controlling food hazards at each of the following critical control points:
o receiving
o storing
o preparing
o processing
o displaying and/or serving
o packaging
o transporting
o disposing.
• calibrate and use a thermometer
• coordinate different food handling tasks to take account of food safety issues
• complete documentation for monitoring food safety.

Instructions
• Your personal presentation must reflect the standards typically expected and acceptable in the hospitality industry.
• You will be observed on three (3) separate occasions undertaking a variety of tasks relevant to the training.
• You are encouraged to clarify any tasks, requirements or questions you may have with your trainer/assessor.
• During the three (3) practical service instances in the training kitchen, your assessor will observe you coordinating and performing your typical workplace tasks. You will be observed incorporating the use of safe food handling practices, and using the correct methods of controlling food hazards at each of the critical control point of the catering cycle as listed in the instructions.
• You are required to perform the following tasks outlined below for each of the three (3) service instances.
• The checklist below provides a guideline for aspects, which will be included for each observation instance.
• You must participate in ALL practical instances and demonstrate satisfactory performance (see checklists below) to achieve satisfactory result for this assessment.
• Any misbehaviour by students during practicals will not be tolerated and students will be asked to leave the kitchen immediately. You will also be deemed "Not Satisfactory" for the assessment as a result and may also be refused to participate in further kitchen practicals.

Attachment:- Participate_in_safe_food_handling_practices.rar