ASST002 Task 2: Take control! Read the case study and answer the questions.

Stephanie and
Jack are concerned the pre‐prepared chickens they purchased from a supplier could have
already been contaminated when they were delivered. They want to have more control over the
production process to reduce the risk of another food‐poisoning outbreak. One option is to cook
their own Chickens on the premises rather than buying them pre prepared. They have
researched purchasing a small chicken rotisserie.

Q1: How and where should fresh raw chickens be stored on delivery?
 Chilled foods being served cold should be kept under refrigeration at specied
temperature. Where should fresh raw chicken should be stored on delivery. It
should be stored in refrigerator at 40ºf or lower. It should be used within two days
of the date the package. If it’s not going to be used within that time, it should be
frozen with that temperature.

Q2: How can the raw chickens be protected against contamination while they are stored in the
refrigerator?

 How can I prevent the chickens against the contamination while stored in the
refrigerator, You should always put the raw food in sealed or covered containers at the
bottom of It. And remember raw foods always below cooked foods, to avoid liquids such
as meat juices when melting it and contaminating the other foods.

Q3: Once the chickens are cooked, they must be cooled before they can be used to prepare rolls and
sandwiches. What are the time and temperature requirements for cooling food under the Food
Standards Code and local legislation?

 The time and temperature need for cooling food under the FSC and legislation, what I’ve been
read on the lecture that you gave me. The standard temperature of the food must be cooled at
60ºC to 21ºC, you can only do it within maximum period of four hours that the rule of
4hours/2hour rule.

Q4: How can the temperature of the chickens be monitored during the cooling period?
How can we check the temperature of the chickens be monitored during the cooling
period. You can also use probe thermometer. There are display built into refrigerators,
chills cold display in freezers indicated the air temperature within the appliance. But you
must always checked it regularly.

Q5: Where would the temperatures from monitoring processes be recorded?

Where would the temperature should be start recording, there a case to case basis. If
your not the who started in maybe in the activity log. There’s a record for sure. Just
follow what they’ve started.
Q6: You have taken the temperature of the chickens three times in a row and are getting
different results each time. You think the thermometer is not working correctly and needs to be
recalibrated. Briefly describe the steps to recalibrate a probe thermometer using the boiling
point method.
Step 1: Boil a pot with distilled water
Step 2: once the water is boiling, put your thermometer
Step 3: after least a minute read The temperature should be 212ºF.
Step 4: while thermometer is in the boiling water, adjust the thermometer to 100ºc.
Q7: After the chickens are cooked, all equipment, surfaces and utensils must be cleaned.
Describe the steps you would follow to manually clean the tongs, knives, chopping boards and
other utensils used during the preparation and processing of the chickens.
Step 1: Preparation ( remove loose dirt and particles)
Step 2: Cleaning with warm water with detergent
Step 3: sanitizing (killing bacteria) used very clean hot water
Step 4: Air drying

Q8: Should the benches and other surfaces be sanitized after cleaning? Why/why not?

 The benches and other surfaces be sanitized after cleaning.? Yes, and it’s a must
to make sure your workplace are sanitized to make sure your food is safe and
prevent bacteria.

Q9: The dishwasher is not working properly. Dishes are coming out with food still attached to
them and the plates are cold. Is this a food safety issue or a maintenance problem? What
should you do?

> Is this a food safety issue or maintenance problem? Yes, and what should I do is I will
report it according to the rules or procedures of the organization. To make it sure it will
not happened again.

Task 3: Expanding the menu.

Read the case study and answer the questions. In addition to cooking chickens for their rolls
and sandwiches, purchasing the rotisserie could create new items for them to sell: whole or
segmented hot chicken. Stephanie and Jack are considering installing a small self‐service
section that offers a daily hot roast. A hot display cabinet would hold pre‐cooked chicken or
meat, chips, vegetables and gravy. Customers purchase a plate and serve themselves from the
display case.

Q1: The chips and vegetables will be purchased frozen. What are the correct storage
conditions for frozen products?

If the vegetable and chips purchased frozen. Then it is correct put in the freezer at -18ºc
and I will also remain safe.

Q2: What two techniques can be used to ensure the frozen vegetables remain frozen during
storage?

>The two techniques is freezing and chilling.

Q3: You are setting up the hot display by stocking crockery and eating and service utensils. A
number of the plates have small chips on the rim. Based on food safety principles, what should
you do?

>The thing that would I do is first to report it to my supervisor, then I would separate the
plates that has a chip and never served it.

Q4: It’s lunchtime and the new hot display is popular. How can you ensure the safety of food
sold to customers in this format?

>I’ll make it sure I’ll follow the 4hour/2 hour rule. For the safety of the customers.

Q5: Due to the popularity of the hot display, Stephanie cooks more chickens the next day but
they won’t all fit in the hot display. Based on the two‐hour/four‐hour rule, how long can
Stephanie keep the excess chickens sitting on the kitchen bench before she must either
refrigerate them, sell them or throw them out?

Based on the 4hour/ 2 hour rule, how long the chicken will be ok. The chicken is cooked
already In the period of 0 to 2 hours you can display it on the kitchen, or in the period of
0-2 hours if the fridge has space. You can put it. And then on the next 2 to 4 hours the
chicken must be served or throw it away. That’s what I’ve understand in that rule.
Q6: Customers have asked if the roast chicken meal can be placed in takeaway containers for
them to take home or back to the office. What must they do to keep the hot food safe from
contamination if they decide to offer this service?

 If the customers have asked if the roast chicken meal can be placed in takeaway
containers for take outs. For them to take home or back to the office. First of all
the food must be wrapped properly so the food is safe. Food that has been in the
danger zone for less than 2 hours can be returned to the fridge at below 5ºc or
reheated to above 60ºc. when they got home or back to the office. And if its
longer than 4 hours they must throw it.

Q7: Stephanie and Jack don’t want another food‐poisoning incident. At what stages of the food
production process should they conduct temperature checks on the chickens being cooked and cooled
for sandwiches and cooked and held in the display for sale?

 To prevent another food food-poisoning incident again, they needed to check the food they
must follow the 4 hour and 2 hour rule. Safe temperature for sandwiches are 5ºc or colder
while for the hot like chicken it must be 60ºc or hotter.

Q8: Other than physical measurements such as temperature checks, what are two other
methods they could use to monitor the safety of the chickens being served and sold to
customers?
 The other methods could use to monitor the safety of the chickens being served
and sold to the customers is fork indicator, pop up indicators.

Task B: Knowledge Activity (Q & A)

Objective: To provide you with an opportunity to show you have the required knowledge f
or this unit.

At an operational level in your own job role, how does each of the following impact you?
 Contents of national codes and standards that underpin regulatory requirements
 It widened my thoughts and I’ve learned a lot about for the food safety programs
that I can use in my workplace and can apply also to my small business.
 Reasons for food safety programs and what they must contain.
 To prevent contamination of the food. And make sure your workplace has a
clean environment, proper hygiene so that your customers are safe.

 Local government food safety regulations and inspection regimes.

 It is very important, so the customers are prohibited from the bacteria or
micro-organisms, special those who has high at risks like pregnant woman,
Infants.
 Consequences of failure to observe food safety policies and procedures
 Consequences of failure to observe food safety policies and procedures has
a lot of problem may cause you. The customer might ill and food poisoned
and your business might be shut down. So make it sure you observed proper
hygiene.

Meaning of contaminant, contamination and potentially hazardous foods as defined by the

Australia New Zealand food standards code.
 For me the meaning of contaminant is “SAFE DRINKING WATER” while
CONTAMINATION is the introduction or occurrence of a contaminant food. Or infects,
occur the food.
2.
Identify and summarise each of the following as they relate to your own organisation and
specific work practice.
Critical control points for the specific food production system and the predetermined metho
ds of control, especially time and temperature controls used in
 The receiving this steps you received the raw materials, you must record delivery.
 Storage after the receiving you should put it on the storage or containers freezer to
ensure there is no cross contamination. Separate hot cold and dry storage.
 Preparing this concerns the handling and preparation of the food. Separates area
of preparation of foods that should not cross contaminates.
 Processing this process take into consideration of cleanliness of food preparation.
Cleaning procedures.
 Displays for managing service of food. It should be provided to protect display
food. Hot or cold, frozen have their specific temperature requirements. That should
be detailed.
 Serving make it sure that it was properly cooked and safe. Hot food and cold food
specified to their temperature needs.
 Packaging to ensure the food is well secured about food air-born and sealed.
 If the food is more than 2 hours disposed it.
 Main types of safety hazards and contamination
 Microbiological
 Chemical
 Physical
 Allergens

 Conditions for development of microbiological contamination

 Microbiological contamination is a major problem including waste and
product with odor.

 Environmental conditions and, temperature controls, for storage

 Foods should be kept either at 5ºc or below at 60ºc or above while the frozen
goods should kept below -18ºc.

 Temperature danger zone and the two‐hour and four‐hour rule.

 What is Temperature danger zone, it is a phrase used to describe the
temperature which foodborne micro-organisms can grow. And applying the 4
hour/ 2 hour rule. In the 0 to 2 hours you can use it or can put it on the fridge.
 On the other hand 2 to 4 hours in this rule, you must serve it within 2 hours
cooked or processed. When its period time became 4 hours you should
throw it.

3. In your own organisation’s food safety program, identify each of the following:
 Food safety procedures and associated requirements
 Received or purchased food choose the fresh, storage it always refrigerate
the food within 2 hours, preparation always wash hand and don’t cross
contaminate, thawing make sure thawing meats and poultry juices, cooking
make it sure you follow the procedure given by the organization by cooking
the food, serving serve it hot or cold according to their temperature required.
 Monitoring documents that must be completed.
 It is very important, documents to prevent the hazards. The date, time,
relevant, the results is being recorded for any corrective action take.

4. Describe the correct procedure for each of the following:

 Bacterial swabs and counts
Moistened swab should be for all sampling of surfaces, used to moisten swab should
neutralize any detergents and sanitized, swab moisturizer solution must preserves the
integrity of sample. Wherever possible size of the area sample greater than 100cm. the
analysis of samples for specific pathogens Is achieved by transferring swabs into a
broth. After enriching it will transfer a sample to medium target organism sought. Next is
report the target micro-organism as present or absent. The lastly the contact method
shall not use specific pathogens.

 Checking and recording that food is stored in appropriate timeframes

 In the 2hour/4 hour rule. Food less than 2 hours can put on fridge or use
immediately, between 2 hours and above use immediately and served while
more than four hours throw it.
 Chemical tests
 The main step is sampling next field sample pretreatment third laboratory
treatment. Laboratory assay after that they will calculate it lastly the
presentation.

Monitoring and recording food temperatures using a temperature measuring device accura
te to plus or minus one degree Celsius
 Food temperature must be tested at the center using temperature probe, it must
be accurate to +/-1ºc, make sure the device is clean and dry and sanitized. While
the thermometer is boiling adjust it to 100 degrees.
 Monitoring and recording temperature of cold and hot storage equipment
 Monitoring the temperature cold method put some ice and water on a container
mixed it and stir place the probe thermometer wait for two minutes then while the
thermometer is in the water adjust it to zero degrees. In the boiling point heat the
container with water, place the stem dial thermometer after a minute read the
temperature without removing it from boiling container while in the container adjust
it to 100 degrees.
 Visually examining food for quality review.

 Receiving > storing, preparing, processing, displaying and/or serving, packaging,

transporting disposing.

5. Describe your food safety requirements in relation to each of the following:

 Packaging control: o using packaging materials suited to foods or
monitoring of packaging damage
 Protective barriers wrapping plastic so it will sealed the food properly.
 Temperature control to make it sure that the food is safety and follow the 4hour/2hour
rule.
 Supervision of food displays to prevent from food borne microorganisms.
 Utensil control single use only and disposable.
 Providing separate serving utensils for each dish. To prevent cross contamination.

6.Which practices must be implemented for the safe handling of each of the following food types
?
 Dairy  Dried goods  Eggs  Frozen goods  Fruit and vegetables  Meat and fish.
 Practices must be implemented for the safe of handling each was the foods
that is needed to be refrigerated, foods with use by date, food that will not be
served immediately. Ready to eat foods. Store dry gods, above level out of
pests. Keep fod covered at all times. Throw away dented cans. Fruits and
vegestables should be kept in a cool room and away from ready to eat
foods.

7.
Outline the operating procedures for all equipment that you use to ensure food safety, including
those for temperature probes.
 work benches
 fridge
 cutting boards
 containers
 knives
 packaging materials
 sink
 pots and pans
 tongs
 small untensils
 towels
8.How do you make appropriate choices for cleaning and sanitising work areas, utensils and
other equipment?

 Clean and sanitize equipment, surfaces utensils use appropriate containers and
prevent accumulation of garbage, identify report cleaning, proper hygiene
maintenance, dispose of report chipped cracked eating, drinking. Lastly take measures
within scope of responsibility to ensure handling areas are free from animals pests and
other pest infestations.

9. What are your requirements in relation to each of the following?  Cleaning: of dirt o
food waste o grease o pest waste removal  Sanitising: o eating and drinking utensils o
food contact surfaces  Maintenance: o recalibrating measurement and temperature controls o
minor faults.

 Cleaning of dirt of tools, should be and must be cleaned before being sanitized. Must
be used a hot water. Step 1: Preparation o remove loose dirt and food particles. Step
two: Cleaning o wash with hot water and detergent Step three: Sanitizing bacteria
killing treat with very hot clean water (77°c) Step 4: Air Drying o leave benches,
counters and equipment to air dry. For maintenance make sure the thermometer is
accurate the battery is new or working well. Monitoring the temperature cold method
put some ice and water on a container mixed it and stir place the probe thermometer
wait for two minutes then while the thermometer is in the water adjust it to zero
degrees. In the boiling point heat the container with water, place the stem dial
thermometer after a minute read the temperature without removing it from boiling
container while in the container adjust it to 100 degrees.

10. Which groups of customers are at a high‐

risk of suffering from the effects of food safety issues? Answers:

 children/infants
 aged persons
 pregnant woman
 people with low deficiencies
 Unwell persons.
1.
The learner must show a breadth of knowledge with relevant depth. For example, the learner should be
able to broadly determine the impact of each of the criteria, i.e. ‘food safety programs are in place to red
uce the risk associated with hazardous foods’, and also determine how these requirements may be appli
ed more specifically to their own job role, i.e. ‘the food safety program
in my organisation lays out procedures which I must follow to ensure that food remains safe for
consumption. This includes….’ They may make reference to the relevant legislation.

2. The learner must demonstrate a knowledge that is specific to the context of their own
organisation and own work practise. This includes knowing food safety requirements for specific
ood types, including temperature control requirements, proper storage conditions, food safety risks parti
cular to their organisation and other relevant food safety procedures and requirements.

3.
The learner must identify the food safety procedures and associated requirements that are included in t
he contents of their own food safety program. These may relate to any of the critical control points of ha
ndling food: receiving, storing, preparing, processing, displaying, serving,
packaging, transporting, disposing.
Additionally, the learner must identify which monitoring documents are requirements of their
role.

4. The learner must describe the correct procedure for each food safety monitoring technique which
they must use in their own job role. This includes knowledge of how to use specialist equipment
and maintain sanitary conditions of equipment.

5. The learner’s answer must demonstrate knowledge that is appropriate for their own job role.
This includes a range of knowledge that covers each criteria in the question to a sufficient level for the le
arner’s role.

6. The learner must demonstrate that they know how to handle each of the specified food types
safely. This may include knowledge of safe hygiene and sanitation practises (e.g. how to avoid
contamination), proper temperature control, safe cooling and heating requirements, proper
storage condition and proper packaging.

7.
The learner must demonstrate proper knowledge of how to calibrate, use and clean a temperature prob
e. The process may differ slightly between particular thermometers. Accuracy is important.

8.
The learner should describe appropriate reasons for choosing particular materials for cleaning, sanitising
and pest control equipment. This may take into consideration things such as food
safety issues when using certain chemicals or which materials are most effective at sanitising
work spaces and equipment.
9.
The learner must demonstrate that they are aware of their own requirements in relation to each of the c
riteria in the question. This includes knowledge of their requirements as outlined in their
own organisation’s food safety program, as well as a broader knowledge of general food safety requirem
ents. Answers should be contextualised to the learner’s own job role.

10. Answers may include:  Children or babies  Pregnant women  Aged persons 
People with immune deficiencies or allergies  Unwell persons.

Task C: Performance
Activity Objective: To provide you with an opportunity to demonstrate the required performance elment
s for this unit. This activity will enable you to demonstrate the following performance evidence:
Demonstrate use of safe food handling practices in food handling work functions on at
least three occasions Demonstrate the correct methods of controlling food hazards at each of the followi
ng critical control points: receiving storing preparing processing displaying and/or serving packaging
transporting disposing.
Answer the activity in as much detail as possible, considering your organisational requirements.
All activity answers will vary but the learner should be able to demonstrate their competency in the unit
requirements.

1. Demonstrate use of safe food handling practices in food handling work functions on at least
THREE occasions.

 Avoid cross contamination, Use different colors for chopping boards, so you won’t be confused.

 Food hygiene and sanitised, train always your staff regularly in food safety, proper
hygiene cleaning. Proper cleaning the utensil and foods before you cook it cleaning the
surface to remove food residue. Some of them forget it. To avoid serving utensils like
spoon with food residue.
  Maintaining Clean clothes, wear required personal protective clothing dressings.

2. Demonstrate the correct methods of controlling food hazards at each of the following critical con
trol points:  Receiving  Storing  Preparing  Processing  Displaying and/or serving 
Packaging Transporting Disposing.

> The following CCP process for example of making Maki rolls, first of all the receiving which you
buy the goods on the market or the food is delivered. Next is storing, on this process the raw
food or goods you purchased must put to their separate storage and required temperature to
avoid cross contamination. Then mixing the ingredients, making the form of maki rolls, some
Maki rolls needs to cook. When it’s done forming, put it on the take out box, distribute it. Reheat
for the hot Maki rolls, or put it on the fridge. Lastly serve it.

Receiving,or purchasing the ingredients

Storing, put them on their respective storage and their needed temperature.

Preparing, clean the good and slice it.

Displaying and serving the food, Packaging the food.

Delivering the food

Disposing of food waste

The learner musts demonstrate that they have a breadth of knowledge of food safety practices.
This may cover:
1.  Food hygiene and sanitation, Wash hands appropriately and the knives,

Food hygiene is very important in

the food industry, In this incident the trainee slice a spicy food, then he forgot to use another
knife or clean what he used before, then he used it again to another food. Now the knife has a
taste of spicy. He slice again a fruits. Then he gave it to the server served it. When it finally
served to the customer, then ate it. And the customer has an allergy with spicy. And now that’s a
big problem. If he does proper hygiene and sanitized it won’t happened.

2.  Waste Management,Frequent emptying of waste containers and cleaning sanitizing the waste
containers, to make it sure it will not overlap to the trash bin, that may cause airborne. So you
must clean it frequently after it’s full.

Clean change properly the plastic when its full

 3 Proper food storage conditions for different food types
Select food storage to their respective and specific type.
 Dairy
 Dried goods
 Eggs
 Frozen goods & veggies
 Meat and sea foods
All this food is required to put on Freezer and refrigerators.

Freezer must be above -18ºc

3.  Temperature control requirements

Foods should be kept either 5ºC or at 60ºC above while frozen food should be kept at below
-18ºC.

4.  Food safety monitoring processes

The temperature of food must be frequently monitored your thermometer that is accurate.
Thermometer is needed to be insert to the foods to know if it’s accurate temperature internally.

5.  Controlling food hazards, including contamination, separate them individually.

6.  Proper environmental conditions for food
Keep high risk food at 5 ºC or below above to avoid danger zone, store raw food below cooked
foods and also avoid used foods. Monitor high risk foods.

7.  Safe cooling and heating processes, including the two‐hour/four‐hour rule

 Potentially hazardous foods can be safely held of temperature control for short time, it
may increase risk of food contaminated. You must remember this after 2 hours the
food must be either used up within 2 hours or thrown out. While within 2 hours there
three options for the food. It can be used immediately or returned it again in fridge.
And lastly to reheat to 60ºC above.

8.  Pest control
Clean all grease, sweep and mop to remove food debris, wipe up spill splashes, seal up any
entryways for pest to get in using expanding foams. Keep windows and door closed. Disposed
any expired food.
 9.  Ensuring safety of high‐risk customer groups
Packaging control, temperature control

9.  Ensuring safety and hygiene of single use items.

Single items must be disposed after used.

All actions taken by the learner must be in accordance with their own organisation’s food safety program
and other governing regulations for the food industry.

2.
The learner must demonstrate that they are able to prevent food hazards using appropriate control mea
sures, as outlined in their organisation’s food safety program. This includes preventing contamination an
d microbacterial growth by using safe food handling practices and proper sanitation at every control poin
t.

Frequently wash your hands and often,

Also wash the fruits and veggies before thoroughly.

Separately the raw and finished product

Remember always the 4hour/ 2hour rule.

Always clean your workplace.

This requires the learner has a strong knowledge of the requirements of specific food types and ensure p
roper environmental and storage conditions at every control point.
Note: Student must submit evidence (photo evidence/documentary evidence) in Moodle Trainer/assesso
r must complete the observation checklist in Moodle .