Professional Documents
Culture Documents
SITXFSA002 Assessment 1
SITXFSA002 Assessment 1
SITXFSA002 Assessment 1
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date
Signature Date
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your underpinning knowledge to complete the tasks outlined in the elements
and performance criteria for this unit of competency and relating to the following aspects:
key features of commonwealth, state or territory and local food safety compliance requirements as they impact
workers at an operational level:
o contents of national codes and standards that underpin regulatory requirements
o reasons for food safety programs and what they must contain
o local government food safety regulations and inspection regimes
o consequences of failure to observe food safety policies and procedures
o meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New
Zealand Food Standards Code
hazard analysis and critical control points (HACCP) or other food safety system principles, procedures and processes
as they apply to particular operations and different food types:
o critical control points for the specific food production system and the predetermined methods of control,
especially time and temperature controls used in the receiving, storing, preparing, processing, displaying,
serving, packaging, transporting and disposing of food
o main types of safety hazards and contamination
o conditions for development of microbiological contamination
o environmental conditions and, temperature controls, for storage
o temperature danger zone and the two-hour and four-hour rule
contents of organisational food safety program, especially procedures, associated requirements, and monitoring
documents
food safety monitoring techniques
methods to ensure the safety of food served and sold to customers
safe food handling practices for the following different food types:
o dairy
o dried goods
o eggs
o frozen goods
o fruit and vegetables
o meat and fish
equipment operating procedures, especially how to calibrate, use and clean a temperature probe and how to
identify faults
choice and application of cleaning, sanitising and pest control equipment and materials
cleaning, sanitising and maintenance requirements relevant to food preparation and storage:
o cleaning
o sanitising
o maintenance
high risk customer groups
Place/Location where assessment will be conducted
Resource Requirements
Pen, Paper, internet access
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201
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.
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):
c. Documentation
Record of goods received
Cool room and Freezer temperature record
Cleaning schedule
Health Monitoring
Cooling-Heating log
Internal audit checklist
Training register etc
d. Danger Zone
The temperature range where bacteria multiplies rapidly between +5 C and +60 C. Items to be
cooled should be placed in shallow trays on shelves within the fridge, to allow air circulation.
Alternatively, food items may be quickly cooled using a blast chiller or freezer. It is also important to
thaw food correctly to avoid the danger zone. Food for thawing should be placed on trays which are
covered and clearly labelled. The trays should be placed on a low shelf in the cool room so that any
drips or juices do not contaminate other items. Never run hot/warm water over food to thaw it.
When reheating food, you must ensure that it rapidly reaches 60°C or more. Ideally all food items
would be brought to the boiling point for a short period of time. If you let the food remain in the
danger zone for very long, the microorganisms that have been dormant will quickly begin to
multiply. The longer food is left in the danger zone, the higher the chance of poisoning your
customers
2. 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. It 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 mise en place and workflow will help to perform the
required duties of monitoring and record keeping.
1. 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.
2. Critical control point – a point, step or procedure at which control can be applied so the hazard can
be prevented, eliminated or reduced to an acceptable level.
3. 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
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.
5. Corrective action – if the monitoring and sampling indicates an unacceptable level, then the
processes and procedures must be adjusted to prevent it happening again.
6. Verification – all businesses must make sure that their HACCP procedure working correctly. There is
a variety of procedures that can be followed to verify the accuracy of the HACCP program.
7. Record keeping – 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.
b. 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. It is 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.
c. 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 it is used often, or for messy tasks. If equipment
is broken or does not meet food safety requirements for some reason, it must be taken out of use
and repaired as quickly as possible.
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.
(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.)
Ordering – ensure that you have clear product specifications and good standards for quality, as well
as delivery and hygiene procedures. Only use suppliers with appropriate accreditation, who meet
food safety requirements.
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.
Microorganisms require moisture, food, warmth, correct pH and time to grow. Some foods are more
susceptible to spoilage than others. Foods that are high in moisture, protein and fat promote bacterial
growth and are, therefore, referred to as high-risk foods. These foods need to be handled and stored
correctly.
According to the Food Safety Standard 3.2.2, potentially hazardous foods are foods that meet both the
criteria below:
They might contain the types of food-poisoning bacteria that need to multiply to large numbers
to cause food poisoning
The food will allow the food-poisoning bacteria to multiply
7. Instructions for the use, sanitation and calibration of food thermometers including the legally
permitted tolerances for probe thermometers.
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 and5°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.Before the thermometer is used it must be cleaned and sanitised. There is no
point testing for a safe internal temperature if you introduce bacteria on the probe itself. Use detergent
and an appropriate sanitiser, then rinse or air-dry (depending on the thermometer and sanitiser used)
8. The requirements for ensuring food safety for single use items.
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
9. The requirements for handling and disposing of damaged items, food that has been recalled, waste
removal and vermin control.
.In many situations, food that needs to be disposed of can simply be thrown into the bin. However,
there are some situations which require food to be stored prior to it being disposed of. Reasons for
storing food for disposal include:
Food is subject to recall – if the business is on-selling manufactured food, the manufacturer may
issue a recall for the food items. This can occur when the manufacturer has identified dangerous
levels of pathogens or contaminants; faulty packaging or incorrect labelling; or incorrect
processing
Food has been returned – a customer or business that has purchased food from you may return
items due to a fault, e.g. torn packaging or contamination
Food is not safe to eat – food items may become contaminated with microorganisms or physical
contaminants; become damaged; or deteriorate in quality
Food is suspected of not being safe to eat – you might suspect that food is unsafe, even though
you are not sure. For example, the food may have stayed in the danger zone for too long.
Although you cannot tell if the food is unsafe, you can assume it is unsafe and therefore dispose
of it. If in doubt, throw it out!
If food is not immediately thrown out, it must be separated and stored appropriately, until it can be
disposed of. A separate storage facility is not necessary; however, it is good practice to keep food for
disposal as far away from other food as possible. Food for disposal may be kept in sealed containers,
clearly labelled so that it is easily identifiable. Large establishments may have separate facilities, such as
a freezer, for storing food for disposal. The rubbish container should be covered to prevent flies and
other vermin from feeding on the scraps. Because garbage attracts pests, it should be placed as far away
from building entrances as possible. Good cleaning regimes and pest control management are the best
ways to contain pests. Cockroaches breed in cracks and warm, moist areas. They can be a major
problem if good sanitation regimes are not implemented. Flies and cockroaches feed in a similar
manner: they partly digest food and vomit the juices on food. Because flies breed in animal waste and
decaying organic material, they pick up bacteria and viruses and transfer them to whatever they land on.
UV lights, fly strips and fly spray are ways of controlling adult insects, however it is important to consider
the regulations. Fly zappers and fly strips are prohibited in many food preparation areas due to the risk
of carcasses contaminating food. Aerosols must not be used in food production areas. Flyscreens and
plastic curtains help to keep out adult insects. Other pests, such as rats, need to be kept under control
using barriers or poisoning. Make sure you prevent contact between food and rat poison. Pets are also
carriers of bacteria and are never allowed in a food establishment. Birds need to be prevented from
entering premises as they harbour bacteria and contaminate food. Ensure that pest inspections and
control measures are carried out frequently.
10. A list of examples for highly perishable foods from each food group, the specific storing requirements
and special requirements for hygienic handling.
Microorganisms require moisture, food, warmth, correct pH and time to grow. Some
foods are more susceptible to spoilage than others. Foods that are high in moisture,
protein and fat promote bacterial growth and are, therefore, referred to as high risk
foods. These foods need to be handled and stored correctly.
According to the Food Safety Standard 3.2.2, potentially hazardous foods are foods
that meet both the criteria below:
They might contain the types of food-poisoning bacteria that need to multiply
to large numbers to cause food poisoning; and
The food will allow the food-poisoning bacteria to multiply
The following foods are examples of potentially hazardous foods:
Raw and cooked meat (including poultry and game) or foods containing raw or
cooked meat such as casseroles, curries and lasagne
Smallgoods such as Strasbourg, ham and chicken loaf
Dairy products, for example, milk, custard and dairy-based desserts such as
cheesecakes and custard tarts
Seafood (excluding live seafood) including seafood salad, patties, fish balls,
stews containing seafood and fish stock
Processed fruits and vegetables, for example salads and cut melons
Cooked rice and pasta
Foods containing eggs, beans, nuts or other protein-rich foods such as quiche,
fresh pasta and soy bean products
Foods that contain these foods, for example sandwiches and rolls; cooked and
uncooked pizza
When storing food, it is essential to store items under the appropriate conditions and
to separate types of items. This includes separation of:
a) Cooked and uncooked food items
b) Different types of fish, e.g. fresh and saltwater fish, molluscs
c) Washed and unwashed food items
In general, items should be stored so that there is low humidity and freely circulating
air. Appropriate storage temperatures for food items are:
11. A cleaning and sanitising procedure for a mincer, blender and cool room 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.
These need to include WHS aspects like switching the appliance off, unplugging at the
power point where applicable. Correct disassembling, correct cleaning procedures
including suitable chemicals – knives are hand washed and/or not placed in sinks
filled with water, critical areas are identified e.g., mincer housing, holes in cutter,
thread of mincer housing, rubber seals and under these, connection between blender
knives, seal and basement of blender bowl, cool room door seals, underside of
shelving, areas around condenser and fan guards, plumbing etc.
Correct sanitation applications and requirements identified.
12. An outline of all potential high risk customer groups and the implications of poor food standards for
these groups.
Some customers are more at risk of food poisoning than others. People who are generally more at risk
include:
Elderly
Pregnant women
Children
People with immune deficiency
People with food allergies
Unwell people
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.
13. A general overview of common allergens and what needs to be considered in terms of:
b. 4 examples of dishes using eggs that are considered high risk and how these risks can be avoided
or reduced
Egg dressings, sauces and spreads (e.g. mayonnaise, aioli, hollandaise, egg butter)
Desserts made without an effective cooking step (e.g. tiramisu, mousse, fried ice cream)
Drinks containing raw eggs (e.g. eggnog, egg flip, raw egg high protein smoothies)
Uncooked pancake batter, cake mix, pastry or biscuit dough
Risks can be avoided by using convenience egg products e.g. pasteurised products and reduced by
following correct hygiene procedures, limited time for use of such products, e.g. hollandaise and
temperature control for e.g. custards when preparing these products.