SITXFSA002 Participate in safe food handling practices Assignment Sample 2024

Assessment 1

Your task:

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:

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):

Food safety standards
Food safety plan
Documentation
Danger Zone
Critical Limits and Time Frames
The provisions for legislation and provisions at local government level
The implications for failing to comply with legislation

Ans:

Food safety standards

Standard 3.2.2 – Food Safety Practices and General Requirements Sets Out Specific Food Handling Controls Related to the Receipt, Storage, Processing, Display, Packaging, Transportation, Disposal and Recall of Food. Other Requirements Relate to the Skills and Knowledge of Food Handlers and Their Supervisors, the Health and Hygiene of Food Handlers, and the Cleaning, Sanitising and Maintenance of the Food Premises and Equipment Within the Premises. If Complied with, These Requirements Will Ensure That Food Does Not Become Unsafe or Unsuitable

Food safety plan- Food Safety Plan is a plan based on the concepts of Hazard Analysis and Critical Control Point (HACCP). The consumption of contaminated foods causes many cases of foodborne illness each year. Most foodborne illness is caused by foods handled, prepared or stored improperly by food handlers in the food industry

The food you prepare and serve will be safe for your customers to eat.
It helps to build a good reputation for your business.
It saves money by using sound stock control procedures.
It helps to minimize wastage which results in fewer food costs.
It improves staff morale because staffs are working together for a common cause.
Customers will have greater confidence in the quality of your food

Documentation-Accurate and efficient record keeping is essential for a food safety program. The extent of recording will vary according to the type of business, customer base and legislative requirements.

Approved suppliers list
Goods receiving form
Cool room temperature log
Hot/cold food display log
Corrective actions record
Employee training record.
Record keeping and documentation is vital to the successful implementation of HACCP into your operation. Documentation will enable you to compare and update results, monitor progress and determine where Critical Control Points are in your operation

Danger Zone

The total time that a ready-to-eat, potentially hazardous food can be at temperatures between 5 ºC and 60 ºC is four hours. After this time the food must be discarded. Total time includes any time food has been in the danger zone during receive, storage and preparation as well as from when the food has completed cooking or otherwise processed to make it safe. The temperature ranges where bacteria multiplies rapidly between +50C and +600C

Critical Limits and Time Frames

Critical limits-maximum or minimum levels which ensure safety of the product. For example, if the number of bacteria in a sample is below a certain level, then the product is deemed acceptable; if the number of bacteria is above that level, the product is deemed unacceptable. Minimum Internal temperatures are critical limits for cooking. Do not leave food in the danger zone (between 5 and 60degrees C) for more than 1 hour. To maintain shelf life, cook-chill items have to be cooked at safe temperatures and then chilled within specific timeframes. The food safety standards require the internal temperature of food to be reduced from 60 ° C to 21 C in a maximum of 2 hours and from21°Cto 5 ° C within a further maximum period of 4 hours. Blast chillers or freezers are used for this process in commercial situations

The provisions for legislation and provisions at local government level

In Australia, local councils are in charge of enforcing building codes, supervising safe food handling and conducting random inspections of food premises. They can also establish grading systems for premises that comply with the food safety standards. The Food Acts outline basic hygiene and temperature requirements for food handling. They also detail the role of Environmental Health Officers (EHOs). The EHOs play an important role in keeping our industry safe for both customers and workers. EHOs, commonly referred to as Health Inspectors, have wide-reaching powers to conduct checks of premises, compliance with building codes and adherence to safe food handling practices

The implications for failing to comply with legislation

customer get an illness by allergies or bacteria. Owner pay penalty to government and restaurant can be closed during penalty period
Failure to comply with food legislation can result in breach notices, fines and court proceedings.

The meaning of HACCP, the seven principles and the required procedures for each principle.

Hazard Analysis of Critical Control Points (HACCP) is a system that originated in the USA to prevent food poisoning of astronauts whilst in space. In incorporates general hygiene requirements into the daily operational processes of an establishment and is used to minimise the risk of food poisoning, by analysing possible points of contamination. Good workflow will help to perform the required duties of monitoring and record keeping.

Principle 1 – Conduct a Hazard Analysis- Hazards are any biological, chemical or physical property which could cause a food safety problem. Hazards can occur at any part of the food production pathway. Hazard analysis involves identifying and assessing the seriousness and likelihood of the hazard occurring

Principle 2 – Identify the Critical Control Points- A point, step or procedure at which control can be applied so the hazard can be prevented, eliminated or reduced to an acceptable level

Principle 3 – Establish Critical Limits- Maximum or minimum levels which ensure safety of the product. For example, if the number of bacteria in a sample is below a certain level, then the product is deemed acceptable; if the number of bacteria is above that level, the product is deemed unacceptable. Minimum internal temperatures are critical limits for cooking

Principle 4- Monitoring and Sampling: The systems and procedures used in food production must be monitored to make sure they are being followed. Samples are taken at each step so they can be tested to see whether the critical limits have been breached

Principle 5 – Establish Corrective Action- If the monitoring and sampling indicates an unacceptable level, then the processes and procedures must be adjusted to prevent it happening again

Principle 6 – Verification- All businesses must make sure that their HACCP procedures are working correctly. There is a variety of procedures that can be followed to verify the accuracy of the HACCP program

Principle 7 – Recordkeeping- All testing, monitoring and verification must be recorded and those records must be stored. This is so you can prove that your procedures meet the requirements

Hygiene Standards for:

Persons who handle and prepare foodstuffs
Premises
Equipment
Cross-contamination risks in the 3 areas mentioned in a,b,c:

Ans:

Persons who handle and prepare foodstuffs

Personal hygiene includes all aspects of hygiene related to your person. It includes your body, clothes, jewellery and the way you handle and care for these things with relation to contaminants

Premises

Good hygiene assists a business as it helps minimise waste. For example, if food is stored correctly it will last longer and less will need to be discarded. Clean kitchens will harbour fewer pests and bacteria, which means less contamination and reduced waste. Keeping equipment well-cleaned and maintained also assists in lowering maintenance and replacement costs, as it lasts longer. Itis also important to remember that hygiene is a legal requirement and non- compliance can cost the business a great deal in fines or even result in closure. Because of this, many large establishments employ independent food auditors to regularly inspect premises, conduct audits and take food samples for further testing by laboratories

Equipment

It is important to identify and report any maintenance or equipment cleaning needs that you cannot immediately handle yourself. All equipment must be included in the cleaning schedule so that it is cleaned periodically. However, some equipment may need to be cleaned between the regular cleanings, especially if itis used often, or for messy tasks. If equipment is broken or does not meet food safety requirements for some reason, it must be informing to supervisor

Cross-contamination risks

Whether you are working in a sandwich shop, bistro, restaurant or function area, the basic hygiene requirements are the same. There may be small differences depending on the type of cooking or style of service. For example, there are stronger demands placed on the preparation and cooking processes for function service, due to the large scale. Bulk cooking means that more food could be contaminated, which means that more customers are at risk

Provisions for cleaning regimes including cleaning procedures, sanitation and suitable chemicals or mechanical procedures (for example a dishwasher).

Ans:

Cleaning is removing general dirt, grease and food waste. Sanitising destroys microorganisms. You need to clean items before you sanitise them.

Tips for using your dishwasher

follow the manufacturer’s instructions and use the right detergent or sanitising chemical
scrape or rinse excess food off before placing in the dishwasher
place items in a way so that water can reach all surfaces
use the longest, hottest cycle (or the program designed for sanitation)
check that items are clean and dry when the cycle ends
use clean hands to unpack the dishwasher
clean and service the dishwasher regularly (including filters)

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.

(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.)

Ans:

When purchasing and receiving goods, you should only buy from reliable suppliers. Here are some points for ensuring a smooth transaction and gain high quality produce:

Make sure you communicate to the seller about how you wish the products to be delivered, and what condition you expect to receive them in.
Maintain a list of your approved food suppliers.
Inspect all food deliveries and keep goods delivery records.
Reject suppliers and deliveries that present goods in a damaged or unhygienic condition. Make sure that you inspect the delivery vehicle for traces of animal presence or chemical spillages
Ensure food is protected by proper packaging and/or containers, and be transferred into a suitable storage area as soon as possible.
Make sure that products are properly labelled. This includes the product name, address of the manufacturer, batch code or date code, ingredients list and allergen information.

Check that ‘best before’ or ‘use-by’ dates are listed. Look for any visible signs of insects, insect eggs or other items that should not be with food, such as dirt, glass and rubbish

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.

Ans: Everyone should be aware of potentially hazardous foods as well as behaviours that can help minimise the risk of food poisoning. This applies to consumers at home, as well as food handling businesses and those coordinating fundraising or non-profit activities involving food in any way.

Potentially hazardous foods are foods that must be kept at a particular temperature to minimise the growth of food poisoning bacteria that may be in the food, or to stop the formation of toxins. Examples of potentially hazardous foods include: raw and cooked meat, or foods containing meat such as casseroles, curries and lasagne. dairy products such as milk, custard and dairy‐based desserts cooked rice and pasta

Instructions for the use, sanitation and calibration of food thermometers including the legally permitted tolerances for probe thermometers.

Ans: In order to correctly determine the internal temperature of a food item, a thermometer with a probe must be used. The surface temperature is often different to the internal temperature, so measuring the outside is not good enough. The probe thermometer must be accurate within 1°C, meaning that if the internal temperature is 4°C, the thermometer must display a temperature between 3°C and 5°C. The thermometer should be calibrated regularly by following the manufacturer’s instructions. Its accuracy can be measured by placing the probe in a container of barely-melted ice. The thermometer should read between -1°C and +1°C.

The requirements for ensuring food safety for single use items.

Ans: Single-use items are items that are intended to be used only once and are usually in individual packets. Single-use items include:

Disposable cutlery, including coffee stirrers
Disposable plates, mugs, cups and bowls
Individually packaged sugar, sweetener and whitener
Individually packaged condiments, e.g. tomato sauce, soy sauce, wasabi
Individually packaged jams, spreads and butters
Individually packaged tea, coffee and other drinks
Face wipes and serviettes
Straws

Whenever single-use items are available, it is essential that they are stored, displayed and packaged appropriately. For example, serviette and straw dispensers should be used to prevent customers touching more than 1 item at a time. Putting straws in a glass and allowing customers to touch them is unhygienic. Single-use items must not be reused and torn or damaged items must never be given out.

The requirements for handling and disposing of damaged items, food that has been recalled, waste removal and vermin control.

Ans: A food business engaged in the wholesale supply, manufacture or importation of food must:

have in place a system to ensure the recall of unsafe food;
set out this system in a written document and make this document available to an authorised officer upon request; and
comply with this system when recalling unsafe food.

Editorial note: Food businesses that are not engaged in the wholesale supply, manufacture or importation of food are not required to have a food recall system. However, all food businesses should note that food that is subject to recall is ‘food for disposal’ and hence all food businesses must comply with the requirements of Clause 11 in relation to recalled food

A list of examples for highly perishable foods from each food group, the specific storing requirements and special requirements for hygienic handling.

Ans: Refrigerating products

This table displays the storage life of some chilled food in the coldest part of a refrigerator

Food Expected shelf life in the home

Seafood 3 days
Crustaceans and molluscs 2 days
Meat 3-5 days
Minced meat and offal 2-3 days
Cured meat 2-3 weeks
Poultry 3 days
Fruit juices 7-14 days
Milk 5-7 days
Cream 5 days
Cheese variable (1-3 months)
Soft cheeses (camembert, brie) 2-3 weeks

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.

Ans: Your establishment should have a cleaning plan/schedule to ensure proper hygiene. Floors, walls, equipment and benches should be cleaned on a regular basis. This will prevent accumulation of dirt and also prevents pests from breeding

First remove all loose dirt and food particles under warm potable water
Wash with hot water and detergent and rinse with clean potable water
During the sanitising process, treat with very hot, clean, potable water (75 °C) for at least 2 minutes and apply sanitiser as directed on the label
Finally Leave equipment to air dry. The most hygienic way to dry equipment is in a draining rack

An outline of all potential high risk customer groups and the implications of poor food standards for these groups.

Ans: Some customers are more at risk of food poisoning than others. People who are generally more at risk include:

Elderly
Pregnant women
Children or babies
People with immune deficiency
People with food allergies
People who are already unwell

Special care must be taken when serving these customers. For example, in a hospital or nursing home almost all customers would be high-risk, so extreme care must be taken surrounding food safety. Likewise, people with allergies to certain foods, such as nuts, may react badly to the slightest contamination

A general overview of common allergens and what needs to be considered in terms of:

Ensuring suitable ingredients are selected

Provisions to prevent any cross-contamination and hygiene issues

Ans:

Food allergies occur when someone reacts badly to a particular type of food. Allergic reactions to nuts are common and severe enough for labelling requirements to be put in place for all foods that may have been in contact with nuts.

It is essential that you take this matter seriously as an allergic reaction may result in death! Always listen carefully to customers and fully understand what they can and can’t consume. If you are unsure of what would constitute a “safe” menu choice, always consult with a dietitian or other dietary expert.

Many customers with health issues may have a list that specifies what ingredients they can and cannot have. Once again the chef should not dismiss this as the customer may face serious consequences if the recipe contains incorrect ingredients.

Ensuring suitable ingredients are selected

Provisions to prevent any cross-contamination and hygiene issues

The Food Safety Standard 1.2.3 requires foods which contain or may potentially contain these constituents to be clearly labelled. If your business is involved in the production or sale of foods that could cause problems, it is essential to implement procedures for avoiding cross-contamination. To avoid cross-contamination you must be vigilant:

Use separate utensils wherever possible
Ensure all cooking surfaces and equipment are thoroughly cleaned and clear of breadcrumbs, crusted residue, nut residue, etc.
Utensils must not be shared between dishes
Do not use serving utensils for more than 1 item
Ensure grillers, sandwich, waffle and focaccia makers are clean before using with gluten-free breads and other foods
Use gloves and change them between preparation tasks

The provisions to ensure egg safety in an establishment, relevant to:

Hygiene Requirements for handling, processing and storage

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

Ans:

Hygiene Requirements for handling, processing and storage

When storing food, it is essential to store items under the appropriate conditions and to separate types of items. This includes separation of: Cooked and uncooked food items Different types of fish, e.g. fresh and saltwater fish or molluscs Washed and unwashed food items In general, items should be stored so that there is low humidity and freely circulating air