Task A:

Your friend is opening a restaurant in West Melbourne. His restaurant will be serving mainly modern
French cuisine. He has appointed 2 new apprentice cooks. He is well experienced in management and
coordination but does not have the time to train the new staff in food safety standard, policies and
procedures. He also feels that the existing staff members may need refresher training.

As you are from hospitality background, he has asked you for your help to create a presentation on a
food safety program for his staff members along with policies and procedures for managing food safety.

In your staff presentation you need to cover the following content:

1. Clarify the need of a food safety program, what it must contain and the content of the National
Codes and Standards and regulatory requirements.

2. Discuss the rules of local government food safety regulations and inspections and the outcomes
in case detection of failure in food safety procedures and policies is found.

3. Explain in a brief, Hazard Analysis and Critical Control Points (HACCP) principles and
procedures/processes which must include:

• 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.

• The main different types of safety hazards and contamination.

• Conditions for development of microbiological contamination.

• Environmental conditions and temperature controls for storage.

 Temperature danger zone and the two-hour and four-hour rule.

4. Outline the contents of organisational food safety programs, with a focus on ensuring the safety
of food served/sold to customers, especially procedures, associated requirements, and
monitoring documents. Also, discuss different food monitoring techniques and procedures to
certify the safety of food which is served and sold. This should include:

• Bacterial swabs and counts

• Checking and recording that food is stored in appropriate timeframes

• Chemical tests

• Monitoring and recording food temperatures using a temperature measuring device

accurate to plus or minus one-degree Celsius

• Monitoring and recording temperature of cold and hot storage equipment

• Visually examining food for quality review

• Packaging control:

➢ Using packaging materials suited to foods

➢ Monitoring of packaging damage

• Protective barriers
• Temperature control

• Supervision of food displays

• Utensil control

• Providing separate serving utensils for each dish

5. Explanation to staff regarding equipment operating procedures, especially how to calibrate, use
and clean a temperature probe and how to identify faults. Along with it you also need to discuss
the high-risk customer groups.
Task B:

This task requires you to demonstrate the use of safe food handling practices to handle food safely
during the storage, preparation, display, service and disposal of food for the following three (3)
different occasions.

 Occasion 1: Serving food or displaying food

 Occasion 2: Packaging and transporting food

 Occasion 3: Cooling and freezing food

At every occasion, you will deal with different types of food including high-risk foods.

To handle food safely, you must:

 Follow predetermined procedures as outlined in a food safety program. (This food

safety program is provided along with the assessment).

 Comply with the requirements contained within the Australia New Zealand Food
Standards Code. Please refer to the following link to download the file.
(http://www.foodstandards.gov.au/code/changes/Documents/A-Handbook-1Sep2013.pdf)

This task is to be completed in a commercial kitchen. The RTO will either arrange a simulated
commercial kitchen for you or take you to a restaurant, cafe, club, and hotel; function, event, exhibition
and conference catering; or cafeterias, kiosks, canteens and fast food outlet where you will have access
to a commercial kitchen.

At the commercial kitchen, you are required to demonstrate the correct methods of controlling food
hazards at each of the following critical control points:

 receiving

 storing

 preparing

 processing

 displaying and/or serving

 packaging

 transporting

 disposing.

To demonstrate the use of safe food handling practices and correct methods of controlling food hazards,
you must complete the following subtasks for each three (3) occasions:
Subtask 1.1: Use safe food handling practices and correct methods of controlling food hazards when receiving foods items

In this subtask, you are required to use safe food handling practices and correct methods of controlling
food hazards when receiving foods items.

To do so, you must:

 Use relevant information from the organisational food safety program.

 Follow policies and procedures in the food safety program.

When receiving food, you must take all practicable measures to ensure that the received food is safe
and suitable for human consumption. This means that you must ensure that:

 Food is not contaminated with bacteria, chemicals or other things that should not be in food.

 Is at the correct temperature when it arrives and identify if it is potentially hazardous.

o if it is chilled – at a temperature of 5°C or below;

o if it is hot – at a temperature of 60°C or above;

o if it is frozen – frozen hard and not partly thawed;

 Complete food safety monitoring processes. Complete the checklist given below.

Checks Yes No

Check that the temperature of potentially hazardous foods received

from all suppliers is 5°C orbelow for cold food and 60°C or above for
hot food;

Check that frozen food is received frozen hard (not partially thawed);

Check that packaging isn’t damaged and that food has no immediate
signs of contamination;

Check that all products are within their ‘best before’ or ‘use by’ date;
Occasion 1: Serving food and displaying food
Hazards
Mixing of food poisoning
bacteria
Uncleaned food display
Non-conforming Controls Corrective actions
practices
Slow down food It can be controlled Do not waste time
serving and by preparing food in after preparing the
displaying system time. food and deliver it to
the respective
customer as soon as
possible.
Improper Keep the food in use a clean
temperature setting danger free zone thermometer to
temperature check temperature.
Temperature should
be 60ºC or hotter
and 5ºC or colder.
Mixing of old and Do not make food Do not mix that old
fresh food more than the food with the fresh
requirement one that may contain
food poising
bacteria. If there is
any doubt through it
out instead of using
it.
Bad food handling It can be controlled People who are
system by giving trainings preparing and
to employees or serving food should
people who are know the basic
working over there. knowledge of food
handling. They must
have gloves in their
hands.
 Not covering food It can be controlled Use sanitized dishes
properly by putting proper with proper glass
covers on food covers on them so
dishes and cabinets. that you don’t have
to uncover them
every single time of
displaying.

Reuse the single use Do no reuse single Always use newly

items use items, for purchased items for
example straws and each and every food
papers towels. delivery.

Occasion 2: Packaging and transporting food.

Hazards Non-conforming Controls Corrective actions

practices

Inappropriate food Use of bad quality Temperature, size of Use high PDI pellets
packaging pellets particles and to improve food
moisturization packaging process.
effects the pellets.
So, the qualitative
factors must be
considered while
using these pellets.

Incorrect packaging Always use the It needs regular

material packaging material monitoring and
as per demand. trained staff while
Follow the rule of packaging the food
“right packaging for for delivery.
right product”

Pathogens hazards Separate the cooked Pack the food in

food with raw separate containers
material otherwise instead of packing all
cross contamination in one.
can happen.
ccasion 3: Cooling and freezing food

Hazards Non-conforming Controls Corrective actions

practices

Freezing hazards Unwrapped freezing Always wrap the food Divide food into
before putting it in portions and then put
freezer. them in vacuum bags
or wrap them.

Delay in freezing Do not waste time by Freeze fresh food as

putting food outside soon as possible.
the freezer.

Incorrect freezing Freezing temperature Temperature should

temperature should be not rise than the 18
appropriate and degree Celsius.
according to the
demand.
Cooling hazards Inappropriate time Using 4 hour/2-hour
frame rule that means six Correct way to cool
hours to cool food. food.

From 60°C to 21°C

within two hours; and

From 21°C to 5°C within

a further four hour

Putting liquids Always cover liquid The correct way is to

without covering before put covered food and
refrigerating it. specially liquids
otherwise it may
affect the
compressor.

Putting food in Do not use display Use refrigerator that

display refrigerator refrigerator for this has freezer storage
for cooling purpose as the hot for cooling food.
food can destroy all
the food.
Subtask 1.2: Use safe food handling practices and correct methods of controlling food to store food safely.

In this subtask, you are required to use safe food handling practices and correct methods of controlling
food hazards when storing food.

Before storing the food, you must wash your hands thoroughly.

When storing the food, you must:

 Select food storage conditions for specific food type. Store food in accordance with the
manufacturer’s instructions. Check if the food requires:

o Dry storage

o Cold storage

o Frozen storage

 Store food in environmental conditions that protect against contamination and maximise
freshness, quality and appearance.

o Check food storage area for contamination. Contamination can be the result of pests
(cockroaches, rats, flies, weevils etc.); cleaning chemicals stored above or next to foods;
or from excessive humidity.

 Store food at controlled temperatures considering the type and ensure that frozen items remain
frozen during storage.

 Complete the templates provided below:

o Food storage sheet

o Hazard identification form

Occasion 1: Food storage sheet template

Food and its category Storage type Storage temperature

Egg Put them in cartoons Below or at 5 degree Celsius

Cheese Wrap them Temp should be below than 5 °C

Meat Wrap it before refrigerating Below 4 °C

Fruit Clean it and avoid any leave Below 12 °C

Creams Putting them after wrapping Below than 5 °C

Milk Covered vessel 45 °C

Vegetables Avoid any destroyed vegetable Below 13 °C

Yogurt Must be covered 34 °C to 40 °C

Occasion 1: Food identification form

Hazards Checks Controls and Corrective actions
implemented monitoring

Mixing of food I thoroughly

poisoning bacteria cleaned the fruits  Cleaned fruits
Fruits before putting it  Throw out the rotten fruit.
in refrigerator.

I wrapped it
properly. And  Wrapped it
Cheese check the  5-degree Celsius temp
temperature
regularly.

Bad food handling I put it in a

temperature as  Covered it
per demand.

Yogurt

I did not take the

eggs out of the  At 3 degree Celsius
 Egg carton.
 In cartons

Occasion 2: Food storage sheet template

Food and its category Storage type Storage temperature

Meat Packaged in boxes or crates 4 °C

Cheese Packed in wrappers 1.66 °C

Egg In cartons 32 °C – 37 °C

Milk In containers 4.4 °C

Vegetable Plastic bags / baskets 0 °C – 1.44 °C

Ice cream Packed in cartons (freezing) -120 °C

Fruits Packed in cartons 2 °C

Fishery product Metal, wooden containers -12 °C

Occasion 2: Food identification form

Hazards Checks Controls and Corrective actions

implemented monitoring

Inappropriate food Checked the

packaging temperature  Used cartons for packaging
regularly.  32– 37 degrees
temperature
Egg

Was very
conscious about  Appropriate packaging
temperature there should not be any
settings and leakage
Ice cream physical  It should be freeze through
measurements out the journey.
Improper loading Fruits Packaging of food
and unloading should be very  It should be loaded and
process correct otherwise unloaded in a manner that
it may damage no other carton should
the fruit. damage the any carton.
 Milk has been
taken into  Temperature should not
Milk containers so the exceed 4.4°C
physical
measurements
should be correct.

Hazards Checks Controls and Corrective actions

implemented monitoring

Incorrect freezing I cleaned the fruit

conditions properly and  Cleaned the fruit
Fruit separate the  Proper care of fruit like bananas
rotten pieces from  Appropriate temperature
the fresh one.  Proper pattern of putting the
Fruit

Boiled the milk

and then put it in  Boiled
Milk refrigerator. I also  Stained
overed it so that  Covered
It can not affect
the compressor.

Occasion 3: Food storage sheet template

Food and its category Storage type Storage temperature

Vegetable Cleaned and no extra leave in plastic -1.5°C

jars

Ice cream Packed in plastic jars -18°C

Fruit Cleaned and no rotten part -1.5°C

Sea food Polythene bags -17°C

Cheese Wrapped -23°C

Egg In carton 5°C

Milk In a covered vessel 4.4°C

Cream In a covered jar 4 °C

Occasion 3: Food identification form

 Delay in freezing I put it in plastic
jars and also very  Put it plastic jars
Ice cream conscious about  No delay times
the air tight.  Air tight

Cheese Wrap it in a
polythene bag,  Wrapped
 No delay times
 Required temperature

Subtask 1.3: Use safe food handling practices and correct methods of controlling food to prepare food for cooking, packaging,
reheating, serving or sale.

In this subtask, you are required to use safe food handling practices and correct methods of controlling
food to prepare food for cooking, packaging, reheating, serving or sale.

When preparing food, you must:

 Ensure that the following hazards are prevented:

o Biological - in the right conditions, bacteria will multiply;

o Physical - caused by things that should not be in food, like dirt, hair, glass or stones;

o Chemical - caused by chemicals, such as cleaning agents, detergents and fly sprays.

 Use cooling and heating processes that support the microbiological safety of food.

o Use 2-hour/4-hour rule: Use time and temperature control to keep food safe during
preparation.
  Monitor food temperature during preparation using thermometer to achieve microbiological
safety

 Complete the temperature control template provided

Occasion 1: Temperature control template

Probe Calibration Probe Unit Temperature Legal Corrective

Thermometer Method i.e. Temperature Difference Tolerance Action
Type Ice or +/- 1°C Met
Boiling (Y/N)
Water

Thermocouple Boiling water Celsius +1 +/- 1 This error

thermometer can be
Tolerated
Otherwise
correct it
manually.
Thermometer Ice Celsius 0 +/- 1 No correction
fork combination is required

Thermistors Ice Celsius -2 +/- 1 Correct the

thermometer
error
manually.

Bimetallic Ice Celsius +1.5 +/- 1 Correct the

thermistors thermometer
error
manually.

Pop up timers Boiling water Celsius +1 +/- 1 This error

can be
tolerated
otherwise
correct it
manually.

Oven probe cord Boiling water Celsius 0 +/- 1 No correction

is required
Occasion 2: Temperature control template

Probe Calibration Probe Unit Temperature Legal Corrective

Thermometer Method i.e. Temperature Difference Tolerance Action
Type Ice or +/- 1°C Met
Boiling (Y/N)
Water

Thermistor Ice Celsius -2 +/- 1 Correct the

thermometer
error
manually.

Oven probe code Boiling water Celsius +1 +/- 1 This error

can be
tolerated
otherwise
correct it
manually.

Pop up timer Boiling water Celsius +1 +/- 1 This error

can be
tolerated
otherwise
correct it
manually.

Bimetallic Ice Celsius +0.25 +/- 1 Correct it

thermometer manually,
and this is
bearable

Thermocouple Boiling water Celsius 0 +/- 1 No correction

thermometer is required

Thermometer Ice Celsius -1.3 +/- 1 Correct the

fork combination thermometer
error
manually.

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Occasion 3: Temperature control template

Probe Calibration Probe Unit Temperature Legal Corrective

Thermometer Method i.e. Temperature Difference Tolerance Action
Type Ice or +/- 1°C Met
Boiling (Y/N)
Water

Pop up timer Boiling water Celsius 0 +/- 1 No correction

is required

Thermocouple Boiling water Celsius +1 +/- 1 This error

can be
tolerated
otherwise
correct it
manually.

Thermistors Ice Celsius 0 +/- 1 No correction

is required

Bimetallic Ice Celsius -2 +/- 1 Correct the

thermometer
error
manually.

Oven probe code Boiling water Celsius +1 +/- 1 This error

can be
tolerated
otherwise
correct it
manually.

Thermometer Ice Celsius 0 +/- 1 No correction

fork combination is required

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Subtask
Occasion1.4: Use safe foodcontrol
3: Temperature handling practices and correct methods of controlling food to process/cook food.
template

In this subtask, you are required to use safe food handling practices and correct methods of controlling
food to process/cook food to achieve the microbiological safety of the food cooked for the following
three (3) occasions:

 Occasion 1: Serving food and displaying food

 Occasion 2: Packaging and transporting food

 Occasion 3: Cooling and freezing food

When processing/cooking food, you must:

 Wash ready-to-eat fruit and vegetables on the day you intend to use them

 Wash equipment and utensils before preparing dishes

 Keep food ingredients covered

 Check that the cooking temperature reaches 75°C or above to ensure the safety of food
prepared, served and sold to customers

 Mark and separate from other foodstuffs any food identified for disposal until disposal is
complete

 Dispose of food promptly to avoid cross-contamination

After processing/cooking food, you must complete the template provided below.

Occasion 1: Food processing/cooking template

Dish cooked Cooking Time Food marked for Food items

temperature disposal disposed

Beef (ribs) 325°F oven cooked 2-2.5 hours Over cooked beef Beef ribs
ribs

Improper B.B.Q sauce

ingredients ratio

When it is delayed
for 1 day.

Occasion 2: Food processing/cooking template

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Dish cooked
Occasion Cooking
3: Temperature control template Time Food marked for Food items
temperature disposal disposed

boneless chilli 275°F 55 minutes Over cooked Onion

chicken chicken

Improper Meat
ingredients ratio

When it is delayed Fried oil

for 1 day.

Occasion 3: Food processing/cooking template

Dish cooked Cooking Time Food marked for Food items

temperature disposal disposed

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Parmesan
Occasion 400 Ftemplate
3: Temperature control /200 C (pre 10-12 Improper Parsley
Crusted Tilapia heated oven) minutes ingredients ratio
Fillets

When it is delayed Used olive oil

for 1 day.

Over cooked food tilapia fillets

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Occasion 3: Temperature control template

Subtask 1.4: Use safe food handling practices and correct methods of controlling food to display and/or serving,
pack and transport food.

In this subtask, you are required to use safe food handling practices and correct methods
of controlling food to process/cook food to display and/or serving, pack and transport
food.

Occasion 1: Serving food and displaying food

At this occasion, you need to:

 Serve food as quickly as possible after preparation.

 Ensure that people who serve food or supervise self-service food displays have
appropriateskills and knowledge for the tasks that they do;

 Ensure that if staff serving food are using gloves that they understand how to use
glovessafely;

 Provide separate clean utensils for each food on display, or provide other
methods ofdispensing food that minimises food becoming contaminated;

 Throw away single-use items after using them, including straws, paper towels,
cups andplates;

 Ensure that protective barriers (for example, sneeze-guards) are installed to

protect food indisplay cabinets;

 Use a clean and sanitised thermometer to check the temperature of potentially

hazardous foodon display. (You do not need to check the temperature of every
dish, just a representative sample);

 Make sure that all potentially hazardous foods arethrown out if kept between 5°C
and 60°C for four hours or more.

Occasion 2: Packaging and transporting food.

At this occasion, you need to:

 List any allergens on the label of packaged products;

 Identify foods containing allergens on menus;

 Prepare special meals separately from normal meals;

 Advise staff serving food of special requirements;

 Check the packaging for damage and use only clean, uncontaminated packaging
materials;

 Store packaging material in a designated area, away from cleaning chemicals,

and othermatter that might cause contamination;

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Occasion 3: Temperature control template

 Check that materials being used for packaging are appropriate to the food being
packed, forexample: some packaging materials may not be appropriate for acidic
foods, refrigeration, freezing or microwaving;

 Make sure that the packaging material being used will not contaminate the food
being packed,including physical and chemical contamination;

 Make sure that the area used for packing is clean and sanitary before starting and
duringwork;

 Ensure that food packaging machinery is maintained in satisfactory working

condition,including the use of appropriate lubricants and make sure these
products do not contaminate food;

 Label food in accordance with the FoodStandards Australia New Zealand Food
Standards Code.

 Dispose of or report chipped, broken or cracked eating, drinking or food-handling

utensils.

 Check that cold food is transported at 5°C or colder;

 Check that frozen food is transported frozen hard (not partially thawed);

 Check that hot food is transported at 60°C or above;

Occasion 3: Cooling and freezing food

At this occasion, you need to:

 use a probe thermometer, check that the temperature at the centre of potentially
hazardousfood reduces from 60°C to 21°C within two (2) hours and from 21°C to
5°C within a further four (4) hours;

 Check that the potentially hazardous food is being cooled in an appropriately

clean,uncontaminated storage container;

 Protect storage containers from contamination and label with the type of food
and the date before placing into the cold-room or freezer;

 Follow instructions for items intended for single use.

 Put cooked food in the refrigerator after 20-30 minutes.

 Check that the temperature inside the freezer does not rise higher than 5°C while
coolingfood;

 Make sure there is adequate air circulation around containers by not overloading
refrigerators,cold-room or freezers;

 Separate raw and cooked foods.

 Ensure food handling areas are free from animals and pests and report incidents
of animal or pest infestation.

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