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recognize and get rid of harmful germs as well as they once did. People with immune Adults age 65 and older. Children younger than 5 years. deficiencies and People whose immune systems are weakened due to allergies jliness or medical treatment. People with medical High-risk groups People who are at higher risk for conditions developing significant food-borne illnesses are generally those who have compromised immune. Question 13d: Standard 3.2.2 - Food Safety Practices and General Requirements clause 8 (2) | Satisfactory states - “provide separate serving utensils for each dish". Briefly explain why. (Max 50 response na Yes (] No | O The food business must provide separate serving utensils for each food on display, or other dispensing methods that minimise the likelihood of the food being contaminated. An inadequate number of utensils are supplied for the number of food types in the self- service bar. E.g. pair of tongs used to serve a chocolate cake and also a cake containing nuts, serving spoon used for a beef dish and shellfish dish causing an allergic reaction Question 13e: Regarding the safety of food sold to customers, discuss at least two ways to | Satisfactory ensure the food safety for the provided terms in the table below: response 1. Yes No 0O [m} 2. Yes No [m} [} 3. Yes No O [m} 4. Yes No O O Terms Ways Clean These requirements apply to all ready-to-eat foods on display (e.g.self- service salad bars, bread, buffets and smorgasbords). However, these requirements do not apply to self-service nuts in the shell and whole, raw fruits and vegetables that are intended to be hulled, peeled or washed beforeconsumption Protective barriers are not provided to protect food from the likelihood of contamination E.g. salad bar does not have an appropriate sneeze guard ko protect food from contamination from coughing, sneezing or 38/359 talking over the food. Separate The food business must provide separate serving utensils for eachfood on display, or other dispensing methods that minimise the likelihood of thd food beingcontaminated. An inadequate number of utensils are supplied for the number of food types in the self- service bar. E.g. pair of tongs used to serve a chocolate cake and also a cake containing nuts, serving spoon used for a beef dish and shellfish dish causing an allergic reaction. Cook Food should be cooked to a temperature of 75 degree celsiusor above. Cooked food must be consumed immediately kept hotter than 60 degreecelsiusorchilled,covered,andstoredintherefrigeratoror freezer Chill Food must be chilled from 60°C to 21°C in no more than two hours Food workers have the remaining 4 hours to chill the food across the remaining temperature danger zone, from 21°C to 5°C Question 14a: Answer the following questions Satisfactory 1) What are allergen requests? (50-100words) response 2) What are the four objectives of food allergendeclarations? Yes O Nr O