Assessment Tasks and Instructions

Student Name Santosh Shah

Student Number RC00002684
Course and Code
Unit(s) of Competency and Code(s) SITXFSA006 Participate in safe food handling
practices
Stream/Cluster
Trainer/Assessor

Assessment for this Unit of Details

Competency/Cluster
Assessment 1 Assignment
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

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

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name

Signature Date

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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

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Instructions for assessment including WHS requirements
You are required to address all questions to achieve competence. Your trainer will provide you with
instructions for time frames and dates to complete this assessment.
Once completed, carefully read the responses you have provided and check for completeness. Your
trainer will provide you with feedback and the result you have achieved.

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: Santosh Shah Date: 26 / 02 /2023

This assessment: First Attempt 2nd Attempt Extension – Date:    /    /   

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:

   /    /
Assessor(s) Signature(s): Date:     
   /    /
Student Signature Date:     

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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:

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

 Businesses that provide vulnerable customers with potentially harmful food. This
comprises companies that serve food to people residing in nursing homes, hospitals, and
child care facilities.
 Meal delivery services that prepare food and distribute it to the needy.
 Companies involved in the main production or processing of seafood.
 Companies that make fermented and produced meats.
 All other food establishments are required to adhere to local council-established food
standards.

b. Food safety plan

 Systematically identify any dangers that could reasonably be expected to arise during
any aspect of the food business's food handling operations.
 Determine the locations and methods for controlling each danger mentioned in
subparagraph (a) in a food handling operation.
 Make provisions for the regular observation of those controls.
 When it is discovered that this danger, or any of those hazards, is not under control,
make provisions for the necessary corrective action.
 Provide provisions for the food industry to regularly evaluate the programme to ensure
its suitability.
 Make provisions for the food business to create and maintain documents proving actions
taken in connection with or in compliance with the food safety programme.

c. Documentation
 Record of received items,
 Temperature records for the freezer and chiller rooms. 
 Cleaning schedules.
 Health monitoring logs.
 Cooling-heating logs.
 Internal audit checklists.
 Training registers, etc.

d. Danger Zone

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 the temperature range between +5°C and +60°C when bacteria multiply quickly. To allow for air
circulation, items to be chilled should be put in shallow trays on shelves inside the refrigerator.
Alternately, using a blast chiller or freezer, food items can be speedily cooled.

In order to stay out of the danger zone, it's crucial to properly defrost food. Food that needs to
defrost should be put on covered trays with labels that are obvious. To prevent juices or drips
from contaminating other goods, the trays should be set on a low shelf in the cold room. Never
defrost food by pouring hot or warm water over it! You must make sure that food quickly
reaches 60°C or higher when reheated. All food products should ideally be heated briefly to the
point of boiling. The dormant microorganisms will immediately start to grow if the food is left in
the danger zone for a very long time. The potential of poisoning your clients increases the longer
food is left in the danger zone.

e. Critical Limits and Time Frames

Critical limits are the highest or lowest values that guarantee the product's safety. For instance,
if a sample's level of bacteria is below a specific point, the product is considered acceptable; if it
is above that point, the product is considered undesirable. For cooking, minimum internal
temperatures are crucial boundaries. Food should not be kept in the danger zone (between 5
and 60°C) for longer than an hour. Cook-chill products must be cooked at safe temperatures and
then cooled within predetermined times in order to retain shelf life. The internal temperature of
food must be lowered from 60°C to 21°C in a maximum of 2 hours and from 21°C to 5°C in a
further maximum of 4 hours, per the food safety requirements. For this procedure, blast freezers
or chillers are employed in commercial settings.

f. The provisions for legislation and provisions at local government level

Local governments are in responsible of enforcing construction standards, monitoring safe food
handling, and doing sporadic inspections of food establishments in Australia. They can also
create grading systems for establishments that adhere to the rules for food safety. The Food Acts
specify the minimal standards for temperature control and hygienic handling of food. These
describe the function of environmental health officers as well (EHOs). The EHOs are crucial to
maintaining the safety of both customers and employees in our sector. EHOs, also known as
Health Inspectors, have extensive authority to perform examinations of the premises, ensure
that building codes are being followed, and enforce proper food handling procedures.

g. The implications for failing to comply with legislation

Food-related law violations may result in violation notifications, fines, and legal action.

2. The meaning of HACCP, the seven principles and the required procedures for each principle.
The Hazard Analysis of Critical Control Points (HACCP) system was developed in the USA to protect
astronauts from food poisoning while they were in space. It reduces the danger of food poisoning by
analysing potential points of contamination and incorporating general hygiene criteria into an
establishment's daily operational activities. Monitoring and record-keeping tasks can be completed
more easily with a good setup and procedure.

1. Hazard analysis. A hazard is any biological, chemical, or physical characteristic that has the
potential to compromise food safety. At each stage of the food production process, hazards
might happen. Analysis of potential hazards entails determining their existence and evaluating
their significance and chance of happening.
2. A Critical Control Point is a point, phase, or procedure where controls can be implemented to
prevent, eliminate, or decrease the risk to a level that is acceptable.

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 3. Critical limits are the highest or lowest values that guarantee the product's safety. For instance,
if a sample's level of bacteria is below a specific point, the product is considered acceptable; if it
is above that point, the product is considered undesirable. For cooking, minimum internal
temperatures are crucial boundaries.
4. Monitoring and sampling - It's important to check that the systems and practises employed in
food production are being followed. At each stage, samples are obtained so that they may be
examined to see whether the critical limits have been exceeded.
5. Corrective action: If monitoring and sampling reveal an inappropriate level, then methods and
procedures must be changed to ensure that it doesn't happen again.
6. Verification - Every organisation must confirm that its HACCP procedures are operating as
intended. There are numerous methods that can be used to check the HACCP program's
accuracy.
7. Maintaining records: Every test, check, and verification must be documented, and those records
must be kept. This will allow you to demonstrate that your practises are in compliance.

3. Hygiene Standards for:

a. Persons who handle and prepare foodstuffs

All parts of hygiene that are relevant to your person are considered personal hygiene. It involves
how you handle and care for your body, clothes, jewellery, and other belongings in connection
to pollutants.

High standards of personal cleanliness are crucial when working with food frequently:

o Shower each day

o If necessary, shave, and wash your hair
o Avoid touching your hair while working.
o For cleaner, healthier hair, use shampoo and conditioner.
o To look presentable and professional, brush your hair before the appointment.
o Put long hair in a bun or bonnet or in a hairnet.
o Never style your hair near food.
o In the kitchen, avoid donning jewellery or makeup. Food items can become trapped under
jewellery and allow bacteria to thrive, contaminating other food. Makeup can contaminate
meals and damage your outfit.
o Maintain your nails short and tidy since they can harbour dirt and bacteria.
o Food handlers should not wear nail paint since it can chip and contaminate food. Artificial
nails may contaminate food without your knowledge.
o Cuts, abrasions, and open wounds can harbour bacteria and bodily fluid and need to be kept
away from food. Moreover, this stops food-borne bacteria from infecting the wound. If
bright waterproof dressings slip off, they can be quickly found. You might wish to put on
gloves for additional defence.

b. Premises
A firm benefits from good cleanliness because it reduces waste. For instance, properly stored
food will keep longer and require less disposal. Less bacteria and pests will be harboured in clean
kitchens, reducing waste and contamination. Equipment that is kept clean and well-maintained
lasts longer, which lowers maintenance and replacement expenses. It's also crucial to keep in

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 mind that hygiene is a legal requirement, and failure to comply can result in heavy fines or even
the closing of the firm.

As a result, a lot of big businesses hire independent food auditors to frequently audit their
operations, examine their facilities, and collect food samples for laboratory testing.

c. Equipment
Any maintenance or equipment cleaning requirements that you are unable to address right away
must be noted and reported. To ensure that it is cleaned on a regular basis, all equipment must
be included in the cleaning schedule. However, if a piece of equipment is used frequently or for
messy jobs, it might need to be cleaned between routine cleanings. Equipment must be removed
from service and repaired as soon as possible if it is damaged or does not, for whatever reason,
satisfy the standards for food safety.

d. Cross-contamination risks in the 3 areas mentioned in a,b,c:

One of the most common causes of food illness, cross-contamination is also one of the most
readily avoidable. When raw chicken is handled and the juices are then transferred to lettuce,
this is an example of cross-contamination. The bacteria that are introduced to the lettuce are not
cooked, which allows them to grow and be consumed by the customer.

It's simple to avoid this:

o A different cutting board will be used for the chicken and lettuce if the chopping boards are
color-coded.
o By washing your hands after each task, you can prevent the spread of bacteria.
o Gloves should be used, and they should be changed between tasks, to avoid cross-
contamination.
o All preparation locations and surfaces need to be cleaned and sterilised between jobs, and
knives and other utensils need to be sanitised before being used for something else.

4. Provisions for cleaning regimes including cleaning procedures, sanitation and suitable chemicals or
mechanical procedures (for example a dishwasher).
To ensure adequate hygiene, every establishment should have a cleaning schedule or plan.

Regular cleaning of the equipment, seats, walls, and floors is advised. This will stop dirt from building
up and stop pests from reproducing.

The following areas need extra attention:

o Seals for refrigerators.

o Slicing equipment (inside of blade).
o A blender (especially under the centre part of the blade).
o The Mincers (disassemble after use and wash thoroughly).
Equipment needs to be sanitised after it has been cleaned. Although pots, ladles, and other cooking
utensils, cutlery, crockery, and glasses can all be washed at the proper temperature, using industrial
dishwashers can help maintain good kitchen hygiene. During the wash and rinse cycle, make sure
the dishwasher achieves the necessary temperature because temperatures above 80°C will kill many
hazardous germs.

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 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.)
Before ordering, be sure to have precise product details, high standards for quality, and policies for
delivery and hygienic practises. Use only vendors who adhere to the standards for food safety and have the
relevant accreditation.

Receiving: Ensure that packages are routinely inspected as they arrive.

o Use a data recorder while travelling and monitor the temperature of objects meant to
be kept cold.
o Look for any degradation indicators, such as frozen food that has started to defrost.
o Food products shouldn't be visibly contaminated.
o Each food item needs to be kept apart from other foods and packaged in its original
condition.
o Foods in cans cannot have dings or protrusions.
o Milk products must be in their typical form; for instance, yoghurt containers must not be
bloated.
o Keep cooked and uncooked food separate to avoid cross-contamination.

Storing: Food should be stored in accordance with any applicable regulations.

o Foods that need to be kept cold or frozen must be kept there at the proper temperature, such as
frozen foods kept in sealed freezers below -18°C.
o Maintain products' separation and storage in accordance with their risk of cross-contamination, e.g.,
place cooked foods on the top shelf and raw foods below, and cover all food.
o Keep the major food groups apart in a cold environment; for example, keep dairy, meat, and
vegetables on separate shelves and at the proper temperature, which is below 5°C.
o Keep dry goods on shelves that are evenly heated and ventilated in a cold, dry place.
o Check use-by dates and quality indications like freezer burn on a regular basis.

Preparing: Wherever feasible, separate the preparation of several food elements when cooking:

o Separate raw components from cooked ones, and avoid using the same cutting boards or utensils for
multiple jobs.
o Items should be washed, peeled, and rewashed (WPRW) in clean water to avoid bacterial and
chemical contamination. Vegetables lose nutritional value when kept in water for extended periods
of time.
o Prior to utilising them to prepare prepared food, all instruments and equipment must be washed.
Cutting boards and benches should also be cleaned and sanitised between production stages.
o Food shouldn't be left out in the danger zone (between 5 and 60°C) for more than an hour.

Par-cooking, pre-cooking, and cook-chill are all forms of processing, packaging, and holding.

o Return prepared goods to the proper storage conditions right away, such as seafood on drip trays
covered with ice, beef separated on trays and covered, and poultry trussed or sliced and covered on
trays. When filleting fish, just do tiny portions at a time to reduce bacterial development.

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o Items that pose a high danger and are below 70°C, such as hollandaise and custard sauce, must be
consumed right away.
o When the interior temperature hits 70°C during cooking, the majority of bacteria are eliminated.
Heat doesn't affect the ability of spores, viruses, or poisons to cause food poisoning.
o Packaged processed food needs to be in hygienic, sealed packaging with the necessary information
on the label, like the use-by date and nutritional facts.
o Prior to adding food, keep storage containers sealed and guard against physical contamination.
o Cook-chill products must be cooked to safe temperatures and then cooled within predetermined
times in order to retain shelf life. The internal temperature of food must be lowered from 60°C to
21°C in a maximum of 2 hours and from 21°C to 5°C in a further maximum of 4 hours, per the food
safety requirements. In industrial settings, this procedure is carried out using blast chillers or
freezers.
o You require a thermometer with a probe that can be placed into food. The thermometer must
accurately reflect the temperature to within +/-1°C. The surface temperature can also be measured
using laser thermometers.
o Vacuum packaging increases the shelf life of food items, but if those items were harmed before
packaging, they will still degrade, thus you must look for quality indicators.
o Use a spoon to sample food, and avoid doing so more than once. During each tasting test, make sure
to use a brand-new, clean spoon. Avoid dipping your fingers in the sauce because doing so will
contaminate it.

Transporting Minimize any negative effects on food when transporting:

o Avoid cross-contamination at all costs and follow standard food handling guidelines.
o Provide food at the appropriate temperature.
o Make sure that any frozen food you transport stays that way.
o Keep track of the temperature of the food being transported using a data logger.
o Do not mistreat the packing while it is being transported.
o Regularly check whether temperature compliance is present in portable food storage
equipment.

Reduce waste and contamination when selling and exhibiting:

o Avoid cross-contamination at all costs and follow standard food handling guidelines.
o Sell and display food that is at the proper temperature, which is for cold food to be below
4°C and for hot food to be over 65°C.
o High-risk foodstuffs shouldn't be kept or displayed for extended periods of time.
o Food that has been harmed cannot be sold.

To minimise contamination, use gloves, palette knives, meat forks, or tongs.

o For each meal item, separate serving utensils must be given.

o All display objects must be covered with sneeze shields or other safety obstacles.
o Food that has passed its expiration date cannot be sold.
o Food safety must always be upheld when customers are being watched. The staff or supervisor is in
charge of this.

Separating waste and properly storing it:

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 o Things that are meant for recycling or disposal need to be separated and clearly marked. For
instance, expired, of poor quality, delivered incorrectly, spoilt, etc.
o Food intended for disposal may not be sold to customers again.
o Food that is intended for disposal must be kept at the proper temperature.

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.
Moisture, food, temperature, the right pH, and time are all need for microorganisms to proliferate.
Foods that are more likely to deteriorate than others include. High risk foods are those that are
moist, protein-rich, and fat-rich because they encourage bacterial development. Some foods require
proper handling and storage.
Foods that meet both of the following criteria are considered potentially harmful according to Food
Safety Standard 3.2.2:

o These might contain the kinds of food-poisoning bacteria that require a huge number of
reproductions before they can result in food poisoning.
o The food will promote the growth of the bacteria that cause food poisoning.

Examples of food items that could be dangerous include:

o Foods like casseroles, curries, and lasagne that feature raw or cooked meat (including chicken, game,
and seafood).
o Smallgoods like chicken loaf, ham, and Strasbourg.
o Dairy-based sweets like cheesecakes and custard tarts, as well as dairy-based staples like milk and
custard.
o Seafood, such as seafood salad, patties, fish balls, and stews made with fish stock but excluding live
seafood.
o Fruits and vegetables that have been processed, such as salads and chopped melons.
o cooked pasta and rice.
o Products made from soy beans, fresh pasta, quiche, or other foods high in protein that contain any
of these ingredients.
o Items containing these ingredients, such as pizza both cooked and uncooked; sandwiches; and rolls.

7. Instructions for the use, sanitation and calibration of food thermometers including the legally
permitted tolerances for probe thermometers.
A thermometer with a probe must be used to accurately measure the interior temperature of a food
item. Measuring the outside is insufficient since the surface temperature frequently differs from the
interior temperature.

If the interior temperature is 4°C, the probe thermometer must show a temperature between 3°C
and 5°C in order to be accurate to 1°C. Regular calibration of the thermometer should be performed
in accordance with the manufacturer's instructions. By submerging the probe in a container of barely
melted ice, its accuracy can be evaluated. Between -1°C and +1°C should appear on the
thermometer.

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 The thermometer needs to be cleaned and sanitised before use. If you introduce germs onto the
probe itself, there is no point in testing the interior temperature to be safe. Employ a suitable
sanitizer and detergent, then rinse, and air-dry (depending on the thermometer and sanitiser used).

8. The requirements for ensuring food safety for single use items.
When single-use items are offered, it is crucial that they are properly packaged, displayed, and
preserved. For instance, serviette and straw dispensers ought to be employed to stop clients from
handling many items at once. It's unhygienic to put straws in glasses and let people touch them.

Single-use things shouldn't be recycled, and you should never distribute tattered or broken items.

9. The requirements for handling and disposing of damaged items, food that has been recalled,
waste removal and vermin control.
Food waste can frequently be disposed of by simply tossing it in the trash. Nonetheless, there are
specific circumstances where food must be preserved before being thrown away. the following
justifications for preserving food for disposal:

o Food can be recalled; if a company is selling manufactured food, the manufacturer might issue a
recall for the particular food products. This might happen if the producer detects harmful
concentrations of pathogens or pollutants, if the packing or labelling is flawed, or if the processing is
done incorrectly.
o Food has been returned: A consumer or business who purchased food from you may return it if
there is a problem, such as contamination or torn packaging.
o Food is not safe to consume since it could get destroyed, pick up physical or microbial
contamination, or lose quality.
o Suspicion that food is unsafe to consume - Even if you are unsure, you may harbour a suspicion that
food is unsafe. For instance, it's possible that the food lingered too long in the danger area. Even if
you are unable to determine whether the food is harmful, you can still make the assumption that it
is and should be thrown away. Delete it if you're unsure! Food must be segregated and properly
stored until it can be disposed of if it is not immediately thrown out. Although it is not required to
store food for disposal in a separate location, it is still a good idea to keep it as far away from other
foods as you can. Food that needs to be thrown out can be stored in sealed containers with
prominent labels. Big establishments might have distinct spaces for holding food for disposal, such a
freezer.

To stop flies and other critters from consuming the leftovers, cover the trash can.
Garbage should be kept as far away from building entrances as you can because it attracts bugs.

The greatest methods for containing pests are effective cleaning routines and pest control
management. Cracks and warm, wet places are where cockroaches breed. If proper sanitation
practises are not followed, they could become a serious issue. Similar to cockroaches, flies consume
food by partially digesting it and then spitting forth the digestive secretions. Flies carry diseases and
viruses to whatever they settle on because they breed in animal excrement and decomposing
organic matter.

Adult insects can be controlled with UV lights, fly strips, and fly spray, but it's vital to take the laws
into account. Because of the possibility of carcasses contaminating food, fly zappers and fly strips
are often forbidden in locations where food is prepared. In regions where food is produced,
aerosols are not allowed. Adult insects can be kept out with the use of flyscreens and plastic drapes.

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 Rats, for example, need to be contained with the use of poison or barriers. Make sure to keep food
and rat poison separate. Pets are bacterial vectors as well and are never permitted in a restaurant.
Birds should not be allowed into buildings because they carry bacteria and contaminate food. Make
sure to do routine pest inspections and control procedures.

10. A list of examples for highly perishable foods from each food group, the specific storing
requirements and special requirements for hygienic handling.
Moisture, food, temperature, the right pH, and time are all need for microorganisms to proliferate.
Foods that are more likely to deteriorate than others include. High risk foods are those that are
moist, protein-rich, and fat-rich because they encourage bacterial development. Some foods require
proper handling and storage.

Foods that meet both of the following criteria are considered potentially harmful according to Food
Safety Standard 3.2.2:

o These might contain the kinds of food-poisoning bacteria that require a huge number of
reproductions before they can result in food poisoning.
o The food will promote the growth of bacteria that might cause food poisoning.

Examples of food items that could be dangerous include:

o Foods like casseroles, curries, and lasagne that feature raw or cooked meat (including
chicken, game, and seafood).
o Smallgoods like chicken loaf, ham, and Strasbourg.
o Dairy-based sweets like cheesecakes and custard tarts, as well as dairy-based staples like
milk and custard.
o Seafood, such as seafood salad, patties, fish balls, and stews made with fish stock but
excluding live seafood.
o Fruits and vegetables that have been processed, such as salads and chopped melons.
o cooked pasta and rice.
o Products made from soy beans, fresh pasta, quiche, or other foods high in protein that
contain any of these ingredients.
o Items containing these ingredients, such as sandwiches and bread; both cooked and
uncooked pizza
o It is crucial to segregate different types of things and preserve them in the proper conditions
while preserving food. This comprises the division of:
a) Food products, both cooked and raw
b) A variety of fish species, including freshwater and saltwater fish and molluscs
c) Food items, both washed and unwashed
In general, things should be stored where there is less dampness and air that is moving freely.

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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.
They must incorporate WHS elements, such as turning off the equipment and, if necessary,
disconnecting at the power outlet. Correct disassembly, proper cleaning techniques, use of
appropriate chemicals, and identification of critical areas, such as mincer housing, holes in cutters,
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.

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12. An outline of all potential high risk customer groups and the implications of poor food standards
for these groups.
Food poisoning is more likely to affect some clients than others. Those who are typically more
vulnerable include:

o old people.
o Expectant ladies.
o Little ones.
o Immune system deficiencies.
o Those who have food allergies.
o Those who are ill.

Serving these clients requires extra caution. For instance, the majority of patrons in a hospital or
nursing home would be considered high-risk, necessitating the use of extreme caution when it
comes to food safety. Similarly, those who have food allergies, such as those to nuts, may suffer
from even minor contamination.

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

a. Ensuring suitable ingredients are selected

Always pay close attention to what clients have to say and thoroughly comprehend what they
can and cannot ingest. Always seek the advice of a dietician or other nutritional specialist if you
are unsure of what would be considered a "safe" menu option.

Many clients with medical conditions might have a list of products they can and cannot
consume. Once more, the chef should not ignore this since the client can suffer major
repercussions if the meal uses the wrong ingredients.

For easy reference, refer to the table below:

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.
a. Provisions to prevent any cross-contamination and hygiene issues
Foods that contain or may potentially include these ingredients must be clearly labelled,
according to Food Safety Standard 1.2.3. It is crucial to put policies in place to prevent cross-
contamination if your company produces or sells goods that may cause issues.

Cross-contamination must be avoided at all costs:

o Wherever possible, use distinct utensils.
o Make sure all cooking surfaces and apparatus are completely cleaned and free of debris
such as crusted food particles, nut shells, etc.
o Utensils must not be used to serve more than one dish.
o Never use a serving tool for more than one item.
o Make sure to clean grills, sandwich makers, waffle makers, and focaccia makers before
using them with items like gluten-free bread.
o Wear gloves, and swap them out as you complete each preparation activity.

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

a. Hygiene Requirements for handling, processing and storage

o When separating eggs, use an egg separator.
o Add vinegar or lemon juice to raw egg products with a pH lower than 4.2.
o Maintain raw egg products at or below 5 °C
o Always use fresh raw eggs in products and dispose of them after 24 hours.
o After handling eggs, wash and dry your hands.
o Before and after utilising equipment and surfaces with eggs, clean and sanitise them.
o After each usage, wash and sanitise the containers.
o Separate each batch into its own container.

b. 4 examples of dishes using eggs that are considered high risk and how these risks can be
avoided or reduced
Egg sauces, spreads, and dressings (e.g. mayonnaise, aioli, hollandaise, egg butter).
Desserts prepared without a sufficient cooking process (e.g. tiramisu, mousse, fried ice cream).
Beverages made with uncooked eggs (e.g. eggnog, egg flip, raw egg high protein smoothies).
Pancake batter, cake mix, pastry, or biscuit dough that has not been baked.
Hazards can be avoided by utilising convenience egg goods, such as pasteurised products, and
decreased by adhering to proper hygiene measures, setting a time limit on the use of such
products, such as hollandaise, and controlling the temperature when making these products,
such as custards.

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