SITXFSA006 - Written Assessment.docx

SITXFSA006 - Participate in safe food handling practices Assessment 2 – Written Assessment Trainee Name Gayathri Arutla Trainee ID Number 61074 Trainer/ Assessor Name Karin Singh Submission Attempt Attempt 1 - ☐ Attempt 2 - ☐ Attempt 3 - ☐ Trainee Declaration : "I hereby certify that: ● This assessment is my own work based on my personal study/research, in my own words. ● I have cited all sources and material used to assist my research for this assessment. ● I have not copied or plagiarized any part of this assessment from another student. ● I or any other student has not submitted this assessment previously. ● I have kept a copy for my own records. ● I am aware of the availability of reassessment consistent with the Institute’s Reassessment Policy. ● I understand my right to appeal the assessment or reassessment outcome, as per the Institute’s Complaints and Appeals Policy. Trainee Initials Date GA 22/03/2024

Page 2 of 9 Questions 1 What is the principle state Act that controls the sale of food in your state? The Principle that controls the sales of the Food Act 1984 (the Act), which controls the sale of food in Victoria, and is enforced principally by local councils. reporting of activities under the Act. 2 According to the dairy food standards Australia (FSANZ) what temperature must dairy products be stored at and why? The temperature of dairy products when stored is 5 degree Celsius to 60 degree Celsius. This method explains Hazardous food needs to be kept at these temperatures to prevent food-poisoning bacteria, which may be present in the food, from multiplying to dangerous levels. 3 List 3 control measures that should be in place when using egg products: 1. While taking eggs, choose a good one, eggs are clean and uncracked before purchasing. 2. Keep cool and store eggs in the fridge in their cartons. 3. Cook well and cook eggs until they are hot all the way through. 4 What is the main biological hazard involved with egg products? Salmonella is the principal microorganism of human health concern associated with the consumption of egg and egg products. There is a potential risk of illness from consumption of raw or lightly-cooked eggs, or consumption of uncooked foods containing raw egg . 5 What laws are involved with ‘Doggy Bags’ in restaurants? What steps can be taken to minimise risks associated with this practice? Thee law. The Victorian Food Act 1984 does not prohibit restaurants and cafes from giving doggy bags to customers, but this food become unsafe for human consumption. It is the discretion of the food business whether they provide this service or not . 6 Can dogs or other animals be taken on to food premises by customers? Give an example of a department / legislative body that would cover this? No Dogs or other animals are allowed inside the food premises except Fish and seafood are allowed where food is handled. However, you must protect all food from becoming contaminated by these animals. For example, when cleaning fish tanks you must not contaminate any food or food handling areas.Pet dogs may be permitted only in outdoor dining areas that are not enclosed. If you enclose an outdoor open dining area, Disability Discrimination. An assistance animal is a guide dog or other animal trained to help a person with a disability (in Section 9 of the n Act 1992). 7 Consider the following if a power failure occurs in your food premises a) Can food be re-frozen? If so, under what conditions? b) Can hot food be re-heated? If so, under what conditions? a) Opening and closing the doors will reduce the time the contents will remain at safe temperatures. Foods that have partly defrosted or defrosted but remain very cold below 5 degree celsius can be refrozen a) Once cold or frozen food is no longer cold, it can be kept and eaten for up to four hours and then it must be thrown away or, if it is raw meat, it should be cooked and eaten. Eat hot food within four hours of it being hot. 8 What does HACCP stand for? What does it mean? HACCP stand for Hazard Analysis Critical Control Point, its an internationally recognized method of identifying and managing food safety related risk and, when central to an active food safety program, the public and regulatory agencies assurance that a food safety program is well managed.

Page 4 of 9 16 Define the following: A) Contaminant B) Potentially hazardous food C) Contamination a ) Contaminant means any biological or chemical agent, foreign matter, or other substances that may compromise . food safety or suitability . ( Standard 3.1.1) Contamination means the introduction or occurrence of a contaminant in food. b) Potentially hazardous foods (PHFs) are foods that must be kept at certain temperatures to minimise the growth of pathogenic microorganisms that may be present in the food or to prevent the formation c) The act of contaminating, or of making something impure or unsuitable by contact with something unclean, bad, etc . the act of contaminating, or of rendering something harmful or unusable by the addition of radioactive material: the contamination of food following a nuclear attack. 17 List 4 hazardous foods as per current legislation: The following are examples of potentially hazardous foods: 1. Raw and cooked foods containing meat, such as casseroles, curries and lasagne. 2. Dairy products, for example, milk, custard and dairy based desserts. 3. Seafood excluding live seafood. 4. Processed fruits and vegetables for example salads. 18 List 4 practices that should be followed when preparing foods to prevent contamination? Four Steps to Food Safety when preparing foods to prevent contamination are: 1. Clean - keep your hands clean and even your surroundings as well. 2. Separate - Don’t contaminate any food products, keep seperate. 3. Cook - should maintain the correct temperature while cooking. 4. Chill - it is to cool down the food in the freezer or refrigrator. 19 Give a detailed description of the 2h / 4h rule (include the temperature range)? What is the 2-4 hour rule also known as? Food in between 5 degree celsius and 60 degree celsius for less than 2 hours can be used, or put back in the refrigerator to use later. Food in between 5 degree celsius and 60 degree celsius for 2hrs-4hrs can be used or sold, but can't be put back into the fridge. Food in between 5 degree celsius and 60 degree celsius for 4 hours or more must be thrown away . Start timing of food when it is brought out of the refrigerator (below 5 degree celsius). Keep track of how long the food is out of the refrigerator,so you can be sure when the 2-hour and 4-hour time limit will reach, write down each time food is brought out of the refrigerator and put it back, so you know when they have to be sold. Remember to add all time periods of the food that have been between temperatures to work out the total time. If in doubt, throw immediately. It is commonly referred to as the (2-hour–4-hour) rule and is applied as follows. Total time of food is between 5 degree celsius and 60 degree celsius. 'Use immediately' means that food must be sold within that 2-hour period, cooked or processed to reduce or eliminate any bacteria present in the food. 20 Does freezing meat / fish / poultry products kill the bacteria? Explain your answer: F reezing to 0 degree celsius inactivates any microbes, bacteria, yeasts and molds present in food . Once thawed however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness. bact eria can survive in freezing temperatures . Freezing isn’t a method for making food safe to eat. When food is thawed, bacteria can still be present and may begin to multiply . 21 Discuss what conditions or standards that could influence the risks of contamination of meat: Generally, improper cooking or inadequate processing of meat products, cross-contamination, and subsequent poor handling of already cooked products are responsible for meat- associated foodborne disease outbreaks. The cooking of unprocessed meat is very important in order to ensure its safety.

Page 5 of 9 22 Consider the following situation: Your restaurant has a hot food self-service display that you use for wet dishes (casseroles and similar foods), hot lunches and evening meals. When food is placed in the self-service display unit, it is hot (above 60 ° C). However, the unit is set to hold the food at a temperature of 45 ° C to prevent the food from drying out. a) Discuss the steps you could take to eliminate conditions for the development of microbiological contaminants. b) Discuss what procedures you could implement that would ensure the safety of the food and include the type of documentation that would be required to be filled out? A. The best way to avoid microbial contamination is to practice proper food hygiene practices and to keep the environment sanitized as intervention strategies. Foodborne pathogens can spread fast through dirty hands, utensils, equipment, and food.Store foods at the correct keeping temperature. Keep foods away from the temperature danger zone. B. If you're a food business that displays food, it's important to protect it from contamination and keep it at the right temperature so it stays safe to eat . t horoughly clean, sanitise and dry cutting boards, knives, pans, plates, containers and other utensils after using them. thoroughly rinse all fruit and vegetables in clean water to remove soil, bacteria, insects and chemicals. make sure food is thoroughly cooked and check it. 23 Consider the following situation: You run a café and want to serve quiches made by another food wholesale business. You want to ensure that the quiches are safe when they are received. a) Discuss ways you could eliminate conditions for the development of microbiological contaminants. b) Discuss what procedures you could implement that would ensure the safety of the food: a) Practice proper hand washing, Wash hands only in appropriate areas. Wear appropriate clothes in food service. Cook foods thoroughly to the recommended internal temperature. Store foods at the correct keeping temperature. Keep foods away from the temperature danger zone. Separate raw foods and ready-to-eat food products inside the refrigerator. Use a fridge organization chart to guide food handlers. b) keep raw foods and ready-to-eat foods separate, to avoid cross-contamination. store food in clean, food-grade storage containers. don't store food in opened cans. make sure food storage containers have not been used to store things other than food, and wash and sanitise them before use 24 What financial consequences may a business face for failing to observe food safety policies and procedures? Financial consequences may face for failing to observe food safety policies and procedures. Establishments, employers and employees who are found guilty of failing to observe food safety regulations may face the following consequences: ● litigation. ● fines. ● loss of business. 25 Besides financial costs, what other consequences may be incurred by failing to observe food safety procedures? Consequences could include a greater risk of contamination, a higher rate of food poisoning incidents, bad publicity and the possibility of prosecution

Page 7 of 9 The three primary types of testing that are performed to ensure product safety include pH (a measure of acidity), water activity (a measure of water available to microorganisms) and nutritional analyses (for nutrition label) . Food products that are prepared to be shelf stable require pH testing. 31 What are your legal requirements in regards to the reporting of health and illnesses whilst working with food and beverages according to FSANZ 3.2.2? Food handlers must tell their supervisor if they are suffering from diarrhoea, vomiting, a sore throat with fever, fever or jaundice unless they know their symptoms or symptoms do not relate to a food-borne illness. 32 Describe 2 ways to calibrate a food temperature probe? Explain how you would identify faults in the temperature probe. Where would record your calibration results? There are two ways to check the accuracy of a food thermometer. One method uses ice water, the other uses boiling water . Many food thermometers have a calibration nut under the dial that can be adjusted. Check the package for instruction The equipment is experiencing intermittent thermocouple failure. 1. Instruments are showing “Open Circuit”. 2. The temperature gauge on your equipment isn't reading accurately. 3. The equipment stops heating or cooling properly. 4. The equipment is overheating Use: Indicate whether the probe is used for Hot or Cold temperature readings. Reference Temperature This is the temperature of the calibration device or water / system you're using to calibrate the probe. Difference from Reference: The difference between the reference temperature and what your probe . 33 Describe how to use a temperature probe? Where would you record your temperatures? Insert the stem of a probe thermometer into the thickest part of the food, or in the centre of the food if the food is even in thickness . If the food is liquid (e.g., stew or soup) stir it to make sure the heat has been evenly distributed before inserting the thermometer in order to get an accurate temperature reading 34 Describe how to clean a temperature probe? washing the probe with warm water and detergent ; sanitising the probe in an appropriate way for your thermometer alcoholic swabs are often used rinsing the sanitiser away if necessary refer to the instructions on the sanitiser and. allowing the probe to air dry or thoroughly drying it with a disposable towel . 35 What is your local government’s food inspection regime? Food standards are enforced by government agencies at local, state and national level. These authorities regularly check food products for compliance with the Food Standards Code. 36 What should you do before and after having checked the temperature of your refrigerated items for storage. The temperature in a refrigerator should be 40 °F or below throughout the unit , so that any place is safe for storage of any food. Raw meat, poultry, and seafood should be in a sealed container or wrapped securely to prevent raw juices from contaminating other foods

Page 8 of 9 37 Describe the following hazards as they relate to food contamination Physical Hazards Physical hazards are foreign objects that are found in food products. They are either naturally found in the specific item, such as stems in fruit, or not normally part of the food item, such as hair or plastic. Unnatural physical hazards are generally more dangerous to health, whereas natural physical hazards can be harmless. Chemical Hazards Chemical hazards are identified by the presence of harmful substances that can be found in food naturally, or unintentionally added during processing. Some chemical hazards include naturally occurring chemicals, such as mycotoxins, intentionally added chemicals, including the preservative sodium nitrate, and unintentionally added chemicals, like pesticides. Biological Hazards the contamination of food by microorganisms. Found in the air, food, water, animals, and in the human body, these incredibly tiny organisms are not inherently unsafe – many provide benefits to our anatomy. Despite this, foodborne illness can occur if harmful microorganisms make their way into the food we eat. There are several types of microorganisms, each of which can negatively impact health: bacteria, viruses, and parasites . 38 What are the correct conditions for dry storage. Please explain why these temperatures are important . The ideal temperature for dry storage areas is between 10°C (50°F) and 21°C (70°F) - keeping food items in this range and following other guidelines will ensure that the shelf life of dry food items is extended for as long as possible. 39 What monitoring documents would you use in your food safety program? List 4 and explain what they are and what information would you include? On an ongoing basis, perform measures to control those hazards Document those measures within the Food Safety Program Keep comprehensive, legible records to demonstrate that the business complies with its Food Safety Program 1. First, inspect the food business’ current operations 2. Second, identify potential food safety hazard and risk that will inform the Food Safety Plan 3. Prepare a written Food Safety Program that outlines how the food business will proactively control the identified hazards 4. Arrange to have the Food Safety Program audited and verified by the local council before implementing it within the business 40 Where would you store Meat, fish and fruit to explain why? Raw food and cooked food should be stored separately in the fridge . Bacteria from raw food can contaminate cold cooked food, and the bacteria can multiply to dangerous levels if the food is not cooked thoroughly again. Always store raw food in sealed or covered containers at the bottom of the fridge 41 Answer the following: a) Define what a single use item is and give three examples and how to use them. b) How would you store single use items to avoid damage and contamination including time, temperature and environmental conditions?