AIC23340_WT_Assessment2_Kotchakhon.docx
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Australian Institute of Business *
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Course
SITHCCC006
Subject
Computer Science
Date
Jan 9, 2024
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56
Uploaded by ProfessorFangBadger35
ASSESSMENT COVERSHEET
Student name:
Kotchakhon Sriyawong
Student
number:
AIC23340
Assessor name:
Date
submitted:
Qualification:
SIT40521 Certificate IV in Kitchen Management
Unit of competency
CLUSTER
SITXFSA006 Participate in safe food handling practices
SITXINV006 Receive, store and maintain stock
The following questions are to be completed by the assessor:
Has the student completed adequate training?
Yes
No
Has the assessment process been explained?
Yes
No
Does the student understand which evidence is to be collected and how?
Yes
No
Have the student’s rights and the appeal system been fully explained?
Yes
No
Have you discussed any special needs to be considered during assessment?
Yes
No
The following documents may be completed and attached:
Comments:
☒
Written Assessment
The student will answer a range of multiple choice,
short answer and/or extended response questions.
S
NYS
☐
Practical Observation / Demonstration
The student will demonstrate a range of skills and the
assessor will observe where appropriate to the unit.
The Observation Checklist will be completed by the
assessor.
S
NYS
STUDENT DECLARATION
☒
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:
Kotchakhon Sriyawong
Date:
28/7/2023
SITXFSA006 Participate in safe food handling practices / SITXINV006 Receive, store and maintain stock v3.0 (Updated on 14 April 2023)
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ASSESSMENT GUIDELINES
Qualification:
SIT40516 Certificate IV in Commercial Cookery
Unit of Competency:
SITXFSA006 Participate in safe food handling practices
SITXINV006 Receive, store and maintain stock
Assessment 1
Written Assessment
Assessment 2
Practical Observation
Assessment 3
Assessments to be completed for this unit:
Your trainer/ assessor would have told you when the assessments will take place on the first day of training
delivery for this unit.
●
The written assessment (Assessment 1) will assess your knowledge and is one part of the assessment
tool for these two units of competency.
●
The practical assessment (Assessment 2) will assess your knowledge and practical skills through
practical observation/s. This will take place in the College’s commercial kitchen. Your assessor will
record behaviours they have observed to confirm competency against each Performance Criteria.
Reasonable Adjustment
1.
Has reasonable adjustment been applied to this assessment?
No
☐
Skip question 2
Yes
☐
Proceed to question 2
2.
Provide details for the requirements and provisions for adjustment of assessment:
What will be assessed
The purpose of this assessment is to confirm that you have the knowledge required to complete the tasks
outlined in elements and performance criteria of this unit:
SITXFSA006 Participate in safe food handling practices
SITXFSA006 Participate in safe food handling practices / SITXINV006 Receive, store and maintain stock v3.0 (Updated on 14 April 2023)
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●
key features of commonwealth, state or territory and local food safety compliance requirements as they
impact workers at an operational level:
●
contents of national codes and standards that underpin regulatory requirements
●
reasons for food safety programs and what they must contain
●
local government food safety regulations and inspection regimes
●
meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia
New Zealand Food Standards Code
●
ramifications of failure to observe food safety law and organisational policies and procedures
●
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:
●
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
●
main types of safety hazards and contamination
●
conditions for development of microbiological contamination
●
cross contamination of food allergens
●
environmental conditions and temperature controls, for storage
●
temperature danger zone and the two-hour and four-hour rule
●
temperature control for cooling and storing of processed food
●
contents of organisational food safety program, including procedures, associated requirements, and
monitoring documents
●
food safety monitoring techniques:
●
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
●
methods to ensure the safety of food served and sold to customers:
●
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
●
safe food handling practices for the following different food types:
●
dairy
●
dry goods
●
eggs including raw egg foods
●
frozen goods
●
fruit and vegetables
●
meat and poultry
●
fin-fish and shellfish
●
operating procedures for temperature probe:
●
calibration
●
correct use
●
cleaning methods
●
identifying faults
●
choice and application of cleaning, sanitising and pest control equipment and materials following
manufacturers advice
●
cleaning, sanitising and maintenance requirements relevant to food preparation and storage:
●
cleaning:
●
dirt
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●
food waste
●
grease
●
pest waste removal
●
sanitising:
●
eating and drinking utensils
●
food contact surfaces
●
maintenance:
●
minor faults
●
high risk customer groups:
●
children or babies
●
pregnant women
●
aged persons
●
people with immune deficiencies
●
people with allergies
●
people with medical conditions.
The following Foundation Skills are also being assessed:
●
Reading skills to:
o
Read and interpret food safety programs, policies, procedures and flow charts that identify control
points
●
Writing skills to:
o
Complete documentation for monitoring food safety
SITXINV006 Receive, store and maintain stock
●
principles of stock control:
●
rotation of stock
●
product life cycle
●
minimising wastage of stock
●
key functions of stock control systems
●
organisational procedures for:
●
order and delivery documentation
●
receiving and recording incoming stock
●
reporting on discrepancies or deficiencies
●
stock security
●
safe manual handling techniques for the receipt, transportation and storage of stock
●
contents of date codes and rotation labels for stock
●
meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia
New Zealand Food Standards Code
●
reasons for protecting food from contamination
●
different types of contamination:
●
microbiological
●
chemical
●
physical
●
methods of rejecting contaminated food
●
potential deficiencies of delivered stock:
●
contaminated stock
●
stock that is intended to be:
●
frozen but has thawed
●
chilled but has reached a dangerous temperature zone
●
packaged stock that is exposed through damaged packaging
●
correct environmental storage conditions for each of the main food types specified in the performance
evidence:
●
correct humidity and temperature
●
correct ventilation
●
protecting perishables from exposure to:
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●
heating or air conditioning
●
accidental damage through people traffic
●
environmental heat and light
●
sanitary cleanliness and hygiene
●
storing stock:
●
in dry stores
●
in cool rooms or refrigerators
●
in freezers
●
food safety procedures and standards for storage of stock:
●
appropriate containers
●
avoiding allergen contamination
●
labelling and coding
●
first in first out methods
●
product life of stock
●
quarantining the storage of items that are likely to be the source of contamination of food:
●
chemicals
●
clothing
●
personal belongings
●
indicators of spoilage and contamination of stock
●
correct and environmentally sound disposal methods for spoilt stock.
Tasks instructions:
●
Your assessor will explain the assessment process and your rights if you are unhappy with the outcome
of your assessment.
●
Your trainer will also ask you if you have any special needs to complete the assessment.
●
You will have a chance to ask questions.
●
You must answer all questions correctly to be deemed Satisfactory for this assessment.
●
Make sure you complete the assessment cover sheet and sign the student declaration
●
This written assessment consists of 40 question items.
●
You have 180 minutes (3 hours) to complete this task.
●
Read the instructions for each question carefully.
●
You should write full sentences. For example, if you are asked to explain a word or topic, this means that
you must write down enough information to show your assessor that you have the required knowledge.
●
You may use sources such as websites to complete your assessment. If you use information from other
sources, then you
must
reference the source.
●
DO NOT
copy and paste responses from other sources. If you do so, it is plagiarism and your trainer will
mark you NYS.
●
Formatting requirements:
o
Font: Arial with size of 11 or 12 for ease of reading
o
Include a footer on each page with your name, unit code and date.
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Place/Location where assessment will occur, recording and reporting requirements
●
This written assessment will be completed under supervised conditions and in the presence of your
trainer/ assessor at the College premises on Level 2, 38 College Street, Darlinghurst 2010.
●
Your trainer/ assessor will have notified you of the date of the assessment date on the first day of
training delivery for these two units. Your trainer will also have told you that attendance on assessment
day is compulsory.
●
Assessments are completed on the College’s Moodle platform.
●
Your trainer/ assessor will open up the assessment for you at the start of the assessment session.
●
Your trainer/ assessor is available to assist you if you have any questions while completing this
assessment.
●
When you have completed your assessment, you must save and convert the document to a PDF file.
●
Upload your PDF file to your Moodle account.
●
You must digitally record your signature and the date on the assessment cover sheet.
●
Your assessor will mark the assessment within 7 working days from the date that you submitted your
assessment.
●
Both you and your assessor must complete the Assessment Outcome Record at the end of this
assessment booklet.
Resource Requirements
●
The primary resource you require to complete this assessment is access to your Moodle account.
●
Laptops are available for all students completing the assessment at the College Street campus. You must
complete your assessment in MS Word document format.
●
Written questions may ask you to view a website. Laptops will provide you access to the Internet so
that you can view such websites.
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Assessment 1 – Written Assessment
1.
Go to the following website:
https://www.foodstandards.gov.au/Pages/default.aspx
Find the part about the Food Standards Code.
Answer the following questions:
a) Which Standards are about Food Safety?
-
Standard 3.1.1
-
Standard 3.2.1
-
Standard 3.2.2
-
Standard 3.2.3
-
Standard 3.3.1
b) How many parts are in the Food Safety Standard?
-
3 Parts
c)
Which standard/ sub-standard is about Food Safety Programs?
-
Standard 3.2.1
2.
Go to the website
https://www.legislation.gov.au/Details/F2011C00551
You will see information about
Food Safety Programs. Look at the ‘Purpose’ section of the document.
Answer the following questions:
a) What system is a key part of a Food Safety Program?
-
Hazard Analysis and Critical Control Point (HACCP) system
b) Look at Section 5 of the document. In your own words, write down the 6 parts that must be
included in a Food Safety Program.
-
Expect the Hazards.
-
Location of hazards.
-
Systematic observation.
-
Correct way to handle the hazards.
-
Regular review of the program.
-
Providing regular records.
c)
In your own words, give 2 reasons why a food business should have a food safety program.
-
Ensuring public health. A food safety plan prevents foodborne illness, a critical public health
concern. About 600 million people globally are affected annually, causing 420,000 deaths, as
per WHO. Adhering to sound food safety practices can lower these risks, safeguarding
customer well-being.
-
Meeting regulations. Businesses must adhere to food safety rules in most nations. Such a
program ensures compliance, preventing fines and penalties.
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3.
The State of NSW has its own Food Safety regulations. Go to
https://www.foodauthority.nsw.gov.au/
Go to the ‘About us’ tab.
What are the three main pieces of legislation (laws) used by the NSW Food Authority?
-
Australia New zealand food standards code
-
Food act 2003 NSW
-
Food regulation 2015
4.
You have a restaurant in Sydney. You receive a letter to say that someone will come next week to do an
inspection on your restaurant.
a) What government authority will this person come from if your business is in Sydney?
-
Local council
b) What is the title of the person who will come to inspect your restaurant (Hint: 3 words)?
-
Environmental Health Officers (ECHOs)
c)
Give two things this person can do when visiting your restaurant.
-
Gain access to and inspect any location or food transport vehicle suspected of being used for
selling food products.
-
Access and assess any equipment.
-
Manage pests.
d) The person finds evidence that there are mice in your restaurant! Write down 3 things that he/
she can do because you did not follow food safety regulations.
-
Warnings
-
Improvement notices
-
Name and shame
5.
Go to Standard 3.1.1 of Australia New Zealand Food Standards Code at
https://www.legislation.gov.au/Details/F2009C00816
a) Find the definition of contaminant’. Now write it in your own words.
-
Contaminant is a substance that is not normally found in food, but can be present in small
amounts due to environmental factors, production practices, or other causes. Contaminants
can be harmful to human health, and can cause a variety of symptoms, including illness,
allergic reactions, and even death.
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b) Find the definition of ‘contamination’. Now write it in your own words.
-
Contamination is the presence of something that is not supposed to be there. It can be a
physical object, a chemical, or a biological agent. Contamination can be harmful to human
health, the environment, or both.
c)
Find the definition of a ‘hazard’. Now write it in your own words what a hazard means with food.
-
Hazards can be introduced into food at any point in the food production chain, from
harvesting to processing to storage to preparation to cooking to serving. It is important to
identify and control hazards in order to prevent foodborne illness.
6.
In the table below, there are 6 examples of contamination in the left column. In the right column, write if
these are examples of microbiological/ biological, chemical or physical contamination.
Examples of contamination
Type of contamination
a) A sick cook not washing his/ her handling before handling
food
Biological Contamination
b) Pesticides from unwashed vegetables
Chemical Contamination
c)
Hair in food dish
Physical Contamination
d) Fly spray used near food preparation area
Chemical Contamination
e) Milk turning sour because it was not refrigerated
Biological Contamination
f)
Kitchen clearing agents stored near food preparation area
Chemical Contamination
7.
Hazard Analysis of Critical Control Points (HACCP) is a system that is used to keep food safe at every stage of
food production.
Answer the following questions about HACCP.
a) There are 7 principles of HACCP. What are they?
-
Conduct a hazard Analysis.
-
Determine Critical Control Points.
-
Establish Critical Limits.
-
Monitoring & Sampling procedures.
-
Corrective Action.
-
Establish Verification procedures.
-
Record Keeping and documentation procedure.
b) Now think about the second principle of HACCP. Explain it in your own words.
-
One of steps in food production which helps to prevent, reduce or minimize any food hazards
c) Now explain the sixth principle of HACCP in your own words.
-
Make sure that the HACCP system work in a proper way.
8.
Your ae a restaurant manager. You have been hired to provide food for a function. One of the food items is to
provide 60 portions of fried chicken thighs for the function.
Look at the HACCP template below. You need to complete the HACCP template below for receipt of the raw
meat at your restaurant to the transport of the food to the venue.
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Do not forget to think about:
o
conditions where contamination can occur from microbes
o
suitable environmental conditions and temperature controls for storage
o
temperature danger zone
o
the two-hour and four-hour rule
Process
Step / Critical
control points
(CCPs)
Possible
Hazards/
sources of
contamination
Critical
Limits
Monitoring:
What/How
Monitoring:
Frequency
Monitoring:
Who
Corrective
Action
Verification
Record-
keeping
Receiving
Microbial
contamination
, temperature
Temperatu
re below
40°F
Temperatu
re
measurem
ent
Upon
arrival
Staff
Adjust
temperature
Visual
inspection
Temperatu
re logs
Storing
Microbial
growth,
temperature,
cross-contami
nation
Temperatu
re below
40°F
Temperatu
re checks
Regularly
Staff
Adjust
temperature
Temperatu
re checks
Temperatu
re logs
Preparing
Cross-contami
nation,
temperature
Thaw in
fridge at
40°F or
lower
Visual
inspection,
temperatur
e
measurem
ent
Before
prep
Staff
Move to
fridge
Visual
inspection
Preparatio
n logs
Processing
Undercooked
meat
Internal
temperatur
e of 165°F
Temperatu
re
measurem
ent
During
cooking
Staff
Extend
cooking time
Temperatu
re checks
Cooking
logs
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Displaying
Contaminatio
n,
temperature
Temperatu
re above
140°F
Temperatu
re
measurem
ent
Regularly
Staff
Adjust
temperature
Visual
inspection
Display
logs
Serving
Cross-contami
nation,
temperature
Temperatu
re above
140°F
Temperatu
re
measurem
ent
Throughou
t service
Staff
Replace with
fresh
Visual
inspection
Service
logs
Packaging
Contaminatio
n,
temperature
Temperatu
re below
40°F
Temperatu
re
measurem
ent
Before
packaging
Staff
Adjust
temperature
Visual
inspection
Packaging
logs
Transporting
Temperature,
contamination
Temperatu
re below
40°F
Temperatu
re
measurem
ent
During
transport
Driver
Adjust
temperature
Temperatu
re checks
Transport
logs
Disposal
Contaminatio
n
Prompt
disposal
Visual
inspection
As needed
Staff
Dispose
properly
Visual
inspection
Disposal
logs
9.
In Question 2, you wrote down the 6 parts that must be included in a Food Safety Program. Look at the list
below. Tick other parts that should be in a Food Safety Program
Work instructions or procedures
X
The years of work experience of each person working on the premises
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A process flowchart
X
Recipes for all poultry dishes
Personal hygiene instructions/ procedure
X
Procedures for monitoring temperature gauges on cool rooms, freezers and ice
rooms
X
10. Write down three different worksheets or checklists that you might use to monitor and record critical
controls as part of a Food Safety Program.
1. Temperature Monitoring Checklist:
●
Date & Time
●
Location/Area
●
Item/Ingredient
●
Target Temperature
●
Actual Temperature
●
Action Taken (if needed)
2. Hygiene Inspection Sheet:
●
Date & Time
●
Staff Name
●
Personal Hygiene (Yes/No)
●
Handwashing Compliance (Yes/No)
●
Uniform/Clothing Cleanliness (Yes/No)
●
Hair Restraints (Yes/No)
●
Action Taken (if needed)
3. Cleaning Schedule Record:
●
Date & Time
●
Area/Equipment
●
Cleaning Task
●
Cleaning Agent Used
●
Responsible Staff
●
Inspection (Clean/Not Clean)
●
Action Taken (if needed)
11. There are many techniques (ways) to monitor food safety in a commercial kitchen.
Look at the table below. In the left column, there is a list of different food safety monitoring techniques. In
the right column, give one example of when you would use each technique.
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a)
Use a thermometer to monitor and record
food temperature
cooking poultry dishes
b)
Chemical test
When testing for the presence of harmful
bacteria in food, such as Salmonella or E. coli.
c)
Bacterial swabs
When taking samples of food to test for the
presence of harmful bacteria.
d)
Food storage checklists
When checking to ensure that food is being
stored properly, such as at the correct
temperature and humidity.
e)
Smell test
When checking food for spoilage, such as a sour
odor in milk.
f)
Visual inspection
When checking food for signs of spoilage, such
as mold or discoloration.
12. You are preparing food at a takeaway venue. In the table below, there are different kinds of food that
customers can buy. In the right column write the correct packaging materials to make sure the food sold to
customers stays safe.
Food type
Packaging material
a) 2 servings of Pad Thai
Heat resistant container
b) 1 serving of Caesar salad
Plastic Container
c)
1 serving of vegetable soup
Pager cup
d) 2 servings of chocolate chip ice-cream
Plastic Container
e) 2 x servings of prawn crackers
Paper bag
f)
1 x 2 litre bottle of Coca Cola
Plastic bottle
13. For each of the items in the food order, what serving utensils (spoon, forks, etc.) would you use for each
item?
Food type
Serving utensil
g) 2 servings of Thai Pad Thai
Chopsticks
h)
1 serving of Caesar salad
Fork
i)
1 serving of vegetable soup
Spoon
j)
2 servings of chocolate chip ice-cream
Spoon
k) 2 x servings of prawn crackers
Hand
l)
1 x 2 litre bottle of Coca Cola
Plastic Cup
14. You would like to cut down on your costs. One of your employees suggests that you should only give one
fork and spoon with each food order.
Answer the following questions:
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Do you agree or disagree with your employee?
Give two reasons why you agree or disagree:
Reason 1: Customer dissatisfaction and decreased return rate. Customers may feel dissatisfied and
inconvenienced if they are given only one utensil to eat their food. Certain dishes, such as salads or
foods with different textures, may require specific utensils like forks and knives or forks and spoons.
If customers do not have access to the appropriate utensils, they may find it difficult to enjoy their
meals fully, leading to a negative dining experience. This dissatisfaction can discourage them from
returning to your restaurant in the future.
Reason 2: Increased risk of cross-contamination and health hazards Providing customers with a
single utensil might lead to a higher likelihood of cross-contamination between different food items.
Customers might end up using the same utensil for multiple dishes, potentially transferring harmful
pathogens from one dish to another. This situation poses health risks to the customers, as it
increases the chances of foodborne illnesses. Consequently, an outbreak of illnesses linked to your
restaurant could severely damage its reputation and lead to legal issues.
15. Think of the example in question 12. There are hot and cold food types.
How would you pack 6 items?
List some protective barrier materials that you could use to ensure the food stays safe for eating.
Packing method:
1.
Separating Hot and Cold Foods: I would pack the hot food items separately from the cold food
items. This segregation will prevent any temperature transfer and help maintain the quality
and safety of each type of food.
2.
2.Heat-Resistant Containers for Hot Food: To keep the hot food items at a safe temperature, I
would use heat-resistant containers that can retain the heat and prevent any potential
spoilage during delivery. 3
3.
Insulated Containers for Cold Food: For the cold food items, I would opt for insulated
containers to maintain their chill and freshness throughout the delivery process.
4.
4.Protective Barrier Materials: To ensure a hygienic packing, I would place protective barrier
materials between the food and the containers. This will prevent any direct contact and
potential contamination.
5.
Proper Labelling: Each container will be clearly labeled with the name of the food item and
the recommended storage temperature. This information will help the customer handle the
food appropriately to avoid any risks of foodborne illnesses.
Examples of protective barriers:
1.
Foam: Foam is a good insulator and can help to keep food hot or cold.
2.
Paper: Paper can help to absorb moisture and can also be used to label containers.
3.
Plastic wrap: Plastic wrap can help to keep food fresh and can also be used to seal containers.
4.
Aluminum foil: Aluminum foil can help to keep food hot or cold and can also be used to seal
containers.
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16. Think of the example in Question 12 again. You have the order ready to be picked up.
The customer calls you to say that she cannot arrive for 30 minutes because there is heavy traffic on her
route.
Write down how you would monitor the temperature of the food order you have prepared.
-
Since I'm using insulated food-grade Styrofoam containers, half an hour shouldn't pose a
problem. However, if plastic or cardboard containers are employed, I'll ensure that hot food
maintains its temperature and cold food remains adequately chilled, all within the
appropriate hygiene guidelines.
17. In your take-away, you also have food display area that has a range of hot foods that drop-in customers can
purchase.
Describe four ways that you and/ or your employees would use to ensure the display area stays a safe area
for food.
1. Keep the food display area clean and tidy. This means sweeping and mopping the floor regularly,
wiping down surfaces, and removing any food debris.
2 .Keep the food display area free of pests. This means using traps and baits to control pests, and
keeping the area clean and free of food scraps.
3. Keep the food display area at a safe temperature. This means keeping hot food hot (above 60°C)
and cold food cold (below 4°C).
4. Use proper food handling procedures. This means washing your hands thoroughly before and
after handling food, and using clean utensils and equipment.
18. There are different safe food handling practices you need to think about for different food types.
In the table below, there are 8 food types (a to f) in the left column.
In the right column, write down one example of a safe food handling method you would use with this food.
Food type
Example of safe food handling method for this food
a)
Dairy products
Refrigerate dairy products promptly after purchase. This will help
to slow the growth of bacteria.
b)
Dry good, e.g. rice or pasta
Store dry goods in a cool, dry place. This will help to prevent the
growth of mold and other bacteria.
c)
eggs
Refrigerate eggs after purchase. This will help to slow the growth
of bacteria.
d)
Frozen foods
Do not thaw frozen foods at room temperature. Thaw frozen foods
in the refrigerator or in the microwave.
e)
Fruit
Wash fruit thoroughly before eating. This will help to remove any
dirt or bacteria that may be present.
f)
Vegetables
Wash vegetables thoroughly before eating. This will help to remove
any dirt or bacteria that may be present.
g)
chicken
Cook chicken to an internal temperature of 165°F (74°C). This will
kill any harmful bacteria that may be present.
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h)
fish
Cook fish to an internal temperature of 145°F (63°C). This will kill
any harmful bacteria that may be present.
19. Equipment to measure temperature is important for food safety. In the box below, write about a
temperature probe.
Temperature probe
a) Explain how to calibrate it
-
Gather all the necessary materials, including a temperature probe, a calibration solution, and
a thermometer.
-
Take a container and fill it with the calibration solution. Ensure that the calibration solution's
temperature matches the specific temperature you want to calibrate the probe to.
-
Carefully insert the temperature probe into the calibration solution.
-
Allow some time for the temperature probe to stabilize and reach the temperature of the
calibration solution.
-
Compare the temperature reading displayed on the temperature probe to the reading on the
thermometer. In case of any variance in the temperature readings, make necessary
adjustments to the calibration of the temperature probe until both readings match.
b) Explain how to use it
-
Collect all the materials required, including the temperature probe, the food item, and a
container.
-
Gently insert the temperature probe into the food item at its thickest part.
-
Allow sufficient time for the temperature probe to register and stabilize at the desired
temperature.
-
Carefully remove the temperature probe from the food item once the reading stabilizes.
-
Read and note the temperature displayed on the temperature probe.
c)
Explain how to clean it
-
After using the temperature probe on the food item, gently remove it.
-
Rinse the temperature probe thoroughly with cold water to eliminate any residue.
-
Wipe the temperature probe with a clean, damp cloth to remove any remaining debris.
-
Finally, ensure the temperature probe is thoroughly dried with a clean, dry cloth before
storing it.
20. What the difference between cleaning and sanitizing?
Difference:
-
Cleaning is the physical removal of dirt and debris from surfaces.
-
Sanitizing involves reducing harmful bacteria and pathogens to a safe level using chemicals or
heat treatments. Cleaning removes visible impurities, while sanitizing targets
microorganisms for a hygienic environment.
21. Think about the cleaning (and sanitising) equipment and products you would use in a commercial kitchen.
Now complete the table below.
(
Cleaning products mean chemical products
)
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Cleaning problem
What equipment would you
use?
What products would you use?
a) Cooking oil spill on
kitchen floor
Mop, bucket, paper towels, cleaning
solution
Detergents, Bleach, Hot water
b) Blockage in kitchen
sink
Plunger, drain snake, bucket,
cleaning solution
Detergents, Bleach, Hot water
c)
Mouse droppings
under kitchen
cabinets
Vacuum cleaner, dustpan, paper
towels, cleaning solution
Bleach, Hot water
d) Milk spill inside a
fridge
Paper towels, cleaning solution
Bleach, Hot water
e) Baked on grease in an
oven
Oven cleaner, sponge, gloves, mask
Oven cleaner
f)
A sick worker has
sneezed on a worktop
Paper towels, cleaning solution,
disinfectant
Disinfectant
g) Dirty glassware and
plates
Dishwasher, detergent, sanitizer
Dishwasher detergent, Sanitizer
22. Maintenance of kitchen equipment is also important for food safety.
Complete the following table for 4 examples of kitchen equipment.
Name of equipment
How often should it be
checked?
How would you check it?
a) Refrigerator
Daily
Check the temperature of the
refrigerator. The temperature should be
between 34°F and 40°F (1°C and 4°C).
b) Freezer
Daily
Check the temperature of the freezer.
The temperature should be between 0°F
and 4°F (-18°C and -20°C).
c)
Cooking
equipment
After each use
Check for any signs of damage or wear.
Make sure that the equipment is clean
and free of food debris.
d) Cutting boards
After each use
Wash cutting boards with hot, soapy
water. Rinse them thoroughly and
air-dry them.
23. Some kitchen equipment has temperature controls. This equipment needs to be recalibrated now and then.
Think of 2 examples and complete the table below.
Equipment name
How it is recalibrated
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a) Refrigerator
Use a thermometer to check the temperature of the refrigerator. If
the temperature is not within the safe range, you can recalibrate the
refrigerator by following the manufacturer's instructions.
b) Oven
Use a thermometer to check the temperature of the oven. If the
temperature is not within the safe range, you can recalibrate the
oven by following the manufacturer's instructions.
24. Think about minor faults (problems) that can happened with kitchen equipment. Complete the table below
for 3 examples.
Equipment name
Describe the minor fault
Describe how you can fix the
fault
a) Toaster
Uneven toasting - one side darker
than the other
Rotate the bread midway through
toasting
b) Blender
Blades not spinning properly
Check for food blockage and clean
blades
c)
Stove Burner
Low flame or uneven heating
Clean the burner ports or adjust
gas flow
25. When we think about safe food, some groups of customers can be high-risk of getting sick.
Write down 4 high-risk groups.
1.
Infants: Underdeveloped immune systems and susceptibility to infections.
2.
Elderly: Weakened immune systems and reduced ability to fight off illnesses.
3.
Pregnant women: Vulnerable to foodborne pathogens that may harm both mother and baby.
4.
Immunocompromised individuals: Weak immune systems, making them more susceptible to
foodborne illnesses.
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Question 26
Read the scenarios below. Answer the questions that follow about the principles of
stock rotation.
Scenario 1
John works as kitchen attendant for one of the restaurants at The Continent Hotel. It is
part of his job to ensure that the restaurant’s stock of condiments is well-maintained.
This means that John must make sure that the condiments are always at their best
quality and there is no backstock.
To do that, he needs to the apply the principles of stock control:
▪
Stock rotation
▪
Product life cycle
▪
Minimising stock wastage
Answer the questions below based on the scenario.
a.
In your own words, briefly describe how John can apply the principle of stock rotation
in managing the quality and supply of condiments in their kitchen.
Your response must be in 30 words or more.
-
Stock Rotation: John can apply stock rotation by organizing the condiments based on
their expiration dates. He should use the older condiments first, ensuring fresher ones
are used later, reducing waste and maintaining quality.
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b.
Today, John is checking the condiments and found some that are close the end of their
life cycle. In your own words, briefly describe how John can apply the principle of
product life cycle to these condiments.
Your response must be in 30 words or more.
-
Product Life Cycle: For condiments close to their end of life cycle, John should
prioritize their use in recipes or specials. By doing so, he avoids wastage and ensures
customers receive the best quality products.
c.
In your own words, briefly describe how John can apply the principle of minimising
stock wastage to ensure that the condiments are used efficiently.
Your response must be in 30 words or more.
-
Minimizing Stock Wastage: John can monitor condiment usage regularly, avoiding
overstocking and ordering only what is needed. This way, he reduces wastage, saves
costs, and maintains efficient kitchen operations.
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Question 27
In your own words, briefly describe the role of each function of stock control system
below in maintaining stocks.
Each response must be 30 words or more.
Stock control systems are digitals solutions used to manage the entry and exit of stocks
in the organisation. This includes the stock control systems used to manage the stocks
used in a restaurant’s kitchen.
Functions of Stock
Control Systems
Role of Each Function in Maintaining Stock
a.
Ordering
The ordering function ensures the right amount of
stock is requested, preventing overstocking or shortages,
maintaining efficient inventory levels.
b.
Tracking
Tracking monitors stock movement, providing
real-time updates on stock availability and identifying
potential issues like theft or spoilage.
c.
Receiving
Receiving function checks and records incoming stock
quantities and quality, ensuring accuracy and detecting any
discrepancies.
d.
Storing
Storing involves organizing stock in proper locations,
maintaining cleanliness, and using appropriate storage
methods to preserve product quality.
e.
Working out turn
over
This function calculates how quickly stock is used or
sold, aiding in inventory management and preventing
excess stock or stockouts.
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Question 28
Access your workplace procedures for documenting the following:
▪
Ordering stocks
▪
Stock delivery
Answer the questions below based on the procedures you accessed.
Ordering Stocks
a.
Outline
the
guidelines you must follow when recording stock orders in your
workplace.
●
Collect necessary details: Gather product name, quantity, unit price, and
delivery date.
●
Create a stock order form: Include all information and the order placer's
signature.
●
Submit the form to the appropriate person.
●
Follow up on the order to ensure timely delivery.
Stock Delivery
a.
Outline the guidelines you must follow when completing delivery documentation in
your workplace.
●
Check the delivery manifest for listed products and quantities.
●
Inspect the products for quality and condition.
●
Sign the delivery receipt as the receiver.
●
Properly store products in a cool, dry place.
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Question 29
Access your workplace procedures for the following:
▪
Receiving incoming stocks
▪
Recording incoming stocks
Answer the questions below based on the procedures you accessed.
Receiving Incoming Stocks
a.
Outline the guidelines you must follow when receiving delivered stocks in your
workplace.
●
Check the delivery manifest for listed products and quantities.
●
Inspect products for quality and condition.
●
Compare the manifest to actual products to ensure quantity accuracy.
●
Sign the delivery receipt as the receiver.
●
Report any discrepancies to the appropriate person, like the manager or
buyer.
Recording Incoming Stocks
a.
Outline the guidelines you must follow when recording delivered stocks in your
workplace.
●
Create a stock record with product name, quantity, unit price, and total
cost.
●
Update the inventory system to reflect new stock levels.
●
Store products properly in a cool, dry place.
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Question 30
Access your workplace procedures for reporting the following:
▪
Stock discrepancies
▪
Stock deficiencies
Answer the questions below based on the procedures you accessed.
Reporting Stock Discrepancies
a.
Outline the guidelines you must follow when reporting discrepancies with the stocks
in your workplace.
●
Identify the discrepancy, such as differences between actual stock and
inventory system or stock received and delivery manifest.
●
Gather evidence like delivery manifest and inventory records.
●
Report to the relevant person, like the manager or buyer.
●
Collaborate to investigate, which may include counting stock and
supplier contact.
●
Take corrective action, like adjusting inventory or placing a new order.
Reporting Stock Deficiencies
a.
Outline the guidelines you must follow when reporting deficiencies with the stocks in
your workplace.
●
Identify the deficiency, like stock shortage or quality issues.
●
Gather evidence from the inventory system, inspection reports, and
customer complaints.
●
Report to the appropriate person, such as the manager or quality
control department.
●
Collaborate to investigate, which may involve counting stock and
reviewing reports.
●
Take corrective action, like placing new orders or addressing
manufacturing defects.
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Question 31
Access your workplace procedures for securing stored stocks.
Based on the procedures you accessed, outline the guidelines you must follow when
securing stored stocks in your workplace.
●
Store stocks in a locked and restricted access location.
●
Use security measures like cameras, alarms, and guards to protect against theft
and damage.
●
Properly label stocks with product name, quantity, and expiration date.
●
Regularly rotate stocks to use older ones first.
●
Dispose of expired stocks safely without harm to the environment or health.
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Question 32
Complete the table below about the three stages of manual food stock handling.
a.
Identify at least two safety techniques for each listed stage of manually handling food
stocks
b.
Identify at least one example of a situation where each identified safety technique can
be used.
Stages of Manual
Food Stock Handling
Safety Technique
Situation Where Each
Technique Can Be Applied
i.
Receiving stock
Inspect the stock for
signs of damage or
contamination before
accepting it from the
supplier.
Checking the condition of
the stock before signing the
delivery receipt.
Use personal
protective equipment (PPE)
such as gloves and face
masks when handling the
stock.
Ensure that the stock is
properly secured and will not
fall during transportation. -
Transporting a large order of
canned goods from the delivery
area to the storage area using a
trolley.
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ii.
Transporting
stock
Ensure that the stock is
properly secured and will
not fall during
transportation. -
Transporting a large order
of canned goods from the
delivery area to the storage
area using a trolley.
Use trolleys or other
appropriate equipment to
transport heavy or bulky items.
Packaging materials
Securing boxes of fragile
items with packaging materials
to prevent breakage during
transportation.
iii.
Storing stock
FIFO - Store stock in
designated areas and
ensure that it is properly
labelled and dated.
Use FIFO (first in, first
out) method to ensure that the
oldest stock is used first. -
Labelling and dating a box of
fresh vegetables before storing
it in the walk-in refrigerator.
FIFO
Moving older stock to the
front of the shelf to ensure it is
used first.
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Question 33
Answer the questions below about stock rotation labels used in a commercial kitchen.
a.
Below are two of the common types of stock rotation labels used in a commercial
kitchen.
i.
In your own words, describe the use of each type of rotation label
Each response must be in 30 words or more.
ii.
Identify at least one example of stock item that uses each type of rotation label
Types of Rotation
Labels
Description of Each Type
of Rotation Label
Stock Items that Use Each
Type of Rotation Label
1.
Use first
"Use First" labels are
used to indicate that certain
stock items need to be used
before others to prevent
wastage and ensure
freshness.
Perishable food items
like fruits, vegetables, and
dairy products use "Use First"
labels.
2.
Day/date
label
Day/Date labels
display the specific date
when a stock item was
prepared or received. They
help monitor freshness and
identify expiry dates.
Prepared or packaged
food items like sauces, soups,
and deli meats utilize
Day/Date labels.
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Question 34
Answer the questions below about the meaning of the following terms according to
the Australia New Zealand Food Standards Code:
▪
Contaminant
▪
Contamination
▪
Potentially hazardous food
a.
Access
Standard 3.1.1 - Interpretation and Application
of the Australia New
Zealand Food Standards Code below.
https://www.legislation.gov.au/Series/F2008B00575
Make sure to access the latest version of the standard from the link.
Define each term below based on their definition from the standard identified.
i.
Contaminant
A contaminant refers to any substance or
impurity that is unintentionally present in food
and may render the food harmful or unsuitable
for consumption. Contaminants can arise from
various sources, including environmental factors,
processing, or packaging materials.
ii.
Contamination
Contamination refers to the process by
which harmful or undesirable substances or
agents are introduced into food, making it unsafe
or unsuitable for consumption. Contamination
can occur through physical, chemical, or
biological means.
a.
Access
Standard 3.2.2 - Food Safety Practices and General Requirements
of the
Australia New Zealand Food Standards Code below.
https://www.legislation.gov.au/Series/F2008B00576
Make sure to access the latest version of the standard from the link.
Define the term
potentially hazardous food
based on its definition from the standard
identified.
Potentially hazardous food includes any food that has the capability to
support the growth of pathogenic microorganisms or produce toxins if not
stored, handled, or cooked properly. Such foods are typically high in protein
and moisture, providing an environment favorable for bacteria to multiply and
cause foodborne illnesses.
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Question 35
Answer the questions below about food contamination.
a.
In your own words, describe each type of food contamination below.
Each response must be in 30 words or more.
Types of Contamination
Description of Each Type of Contamination
i.
Microbiological
Microbiological contamination involves the
presence of harmful microorganisms like bacteria,
viruses, and parasites in food, which can cause foodborne
illnesses if ingested.
ii.
Chemical
Chemical contamination occurs when harmful
chemicals or toxins are introduced into food, either
through direct contact or from contaminated utensils,
surfaces, or ingredients.
iii.
Physical
Physical contamination refers to the presence of
foreign objects or substances in food, such as metal
fragments, glass, hair, or other non-edible items, which
can pose a risk to consumers if consumed accidentally.
b.
Identify at least two reasons to protect foods/beverages from contamination.
i.
Contamination of foods with harmful microorganisms, chemicals, or
foreign objects can lead to foodborne illnesses when consumed. Keeping food
uncontaminated reduces the risk of sickness and potential outbreaks.
ii.
Contamination can negatively impact the taste, appearance, and texture
of food items. By safeguarding against contamination, the overall quality and
appeal of the products can be preserved, leading to customer satisfaction and
loyalty.
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c.
In your own words, describe how to apply each method of rejecting contaminated food below.
Each response must be in 30 word or more.
Methods of Rejecting
Contaminated Food
Description of Each Type of Method
i.
Check the
temperature
Use a food thermometer to ensure that perishable foods are
stored at safe temperatures below 5°C (41°F) for refrigerated items
and above 60°C (140°F) for hot foods.
ii.
Check the
packaging
Examine food packaging for signs of damage, leaks, or
tampering. Reject any items with compromised packaging to avoid
potential contamination.
iii.
Check food quality
Inspect food items for signs of spoilage, off-odors, or abnormal
appearance. Reject any food that appears to be of poor quality or has
expired to prevent health risks.
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Question 36
In your own words, describe how each potential stock deficiency below will affect
the quality of delivered food stock.
Each response must be in 30 words or more.
Potential Deficiencies in
Delivered Stock
How Each Deficiency Affects Stock Quality
a.
Contaminated food
Contamination can lead to foodborne illnesses,
compromising the safety and quality of the delivered
stock, risking customer health and satisfaction.
b.
Frozen food that has
thawed
Thawed frozen food may suffer from spoilage,
loss of texture, and reduced taste, affecting its overall
quality and appeal.
c.
Food that is chilled at
temperature higher than
accepted range
Food that is chilled at a temperature higher than
the accepted range: Improper chilling can lead to
bacterial growth, reducing the freshness and safety of
the delivered stock.
d.
Food with damaged
packaging
Food with damaged packaging: Damaged
packaging can expose the food to potential
contaminants, leading to spoilage, odors, and a
decreased shelf life, impacting the quality of the stock.
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Question 37
Listed below are the main types of food.
Complete the table by identifying the following:
▪
Correct humidity to store each identified food type
▪
Correct temperature to store each identified food type
▪
Correct ventilation required for storing each identified food type
Main Food Types
Humidity
Temperature
Ventilation
a.
Dairy products
40-45%
0-4°C (32-39°F)
Good ventilation to prevent
moisture buildup
b.
Dry goods
10-15%
Room temperature
(around 20-25°C or 68-77°F)
Adequate ventilation to
prevent staleness and humidity
c.
Eggs
70-75%
0-4°C (32-39°F)
Moderate ventilation to prevent
condensation and spoilage
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d.
Frozen goods
<10%
-18 to -15°C (0 to 5°F)
Proper ventilation to prevent
frost accumulation and maintain
quality
e.
Temperate fruits and vegetables
85-95%
10-15°C (50-59°F)
Adequate ventilation to
prevent wilting and ethylene
buildup
f.
Tropical fruits and vegetables
85-90%
8-13°C (46-55°F)
Proper ventilation to prevent
mold and maintain freshness
g.
Meat
85-90%
0-4°C (32-39°F)
Good ventilation to prevent
bacterial growth and spoilage
h.
Poultry
85-90%
0-4°C (32-39°F)
Good ventilation to prevent
bacterial growth and spoilage
i.
Seafood
90-95%
-1 to 2°C (30-36°F)
Proper ventilation to prevent
fishy odor and maintain quality
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Question 38
In your own words, describe how each food type below can be protected from exposure to the following conditions:
▪
Indoor heating
▪
Air conditioning
▪
Damage caused by people traffic
▪
Environmental heat
▪
Environmental light
Each response must be in 30 words or more.
Main Food Types
Indoor Heating
Air Conditioning
Damage Caused by
People Traffic
Environmental Heat
Environmental Light
a.
Dairy
products
Store away from direct
heat sources to avoid
spoilage
Ensure stable and
moderate temperatures to
prevent curdling or
separation
Keep in an area with
limited access to
minimize handling and
contamination
Shield from excessive heat
to maintain quality
Store in dark or opaque
containers to prevent
light-induced degradation
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b.
Dry goods
Store in a cool area away
from heaters to prevent
staleness
Keep in controlled humidity to
avoid drying or clumping
Store in closed cabinets or
shelves to prevent spills or
crushing
Shield from high temperatures
to maintain quality and
prevent spoilage
Store in opaque packaging to
protect from light exposure
c.
Eggs
Keep in a cool place to
avoid rapid degradation
Maintain moderate
temperatures to prevent
excessive chilling
Handle eggs gently to avoid
cracks or breakage
Protect from high heat to
prevent spoiling
Store in cartons to block light
and maintain quality
d.
Frozen
goods
Store in freezers to
maintain low temperatures
Keep in a controlled
environment to prevent
thawing
Minimize freezer door
openings to maintain
consistent temperatures
Shield from heat sources to
avoid thawing and spoilage
Store in opaque containers to
protect from light-induced
damage
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e.
Temperate
fruits and
vegetables
Keep in cool areas away
from heating vents to avoid
wilting or spoilage
Maintain moderate
temperatures to prevent
wilting or chilling injuries
Store in closed containers to
minimize handling and
bruising
Protect from high
temperatures to avoid
spoilage
Store in dark areas or use
opaque packaging to prevent
light-induced deterioration
f.
Tropical
fruits and
vegetables
Keep in cool areas to
prevent wilting or
premature ripening
Maintain moderate
temperatures to avoid chilling
injuries
Minimize handling to
prevent bruising and damage
Shield from high
temperatures to maintain
freshness
Store in dark or opaque
containers to protect from
light-induced damage
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g.
Meat
Keep in a cool
environment to
prevent spoilage and
bacterial growth
Maintain moderate
temperatures to avoid
freezing or thawing
Store in closed
containers to prevent
contamination
Shield from high
temperatures to
prevent spoilage
Store in opaque
packaging to protect
from light exposure
h.
Poultry
Store in cool
areas to avoid spoilage
and bacterial growth
Maintain moderate
temperatures to prevent
freezing or thawing
Handle poultry
with care to avoid
contamination
Shield from high
temperatures to
maintain freshness
Store in opaque
packaging to protect
from light-induced
degradation
i.
Seafood
Store in cool
environments to avoid
spoilage and bacterial
growth
Maintain moderate
temperatures to prevent
freezing or thawing
Handle seafood
carefully to avoid
contamination and
damage
Shield from high
temperatures to
maintain freshness
Store in opaque
containers to protect
from light-induced
damage
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Question 39
In your own words, briefly describe how to maintain the following conditions when storing the
main food types below:
▪
Sanitary cleanliness
▪
Proper hygiene
Main Food Types
How to Maintain Sanitary
Cleanliness
How to Maintain Proper Hygiene
a.
Dairy
products
Regularly clean and sanitize
storage containers and equipment
to prevent bacterial growth.
Ensure employees follow proper
handwashing procedures before
handling dairy products to avoid
contamination.
b.
Dry goods
Store dry goods in sealed
containers to prevent pests and
contamination.
Employees should use clean
utensils and gloves when handling dry
goods to maintain hygiene.
c.
Eggs
Store eggs in clean and
dedicated containers to prevent
cross-contamination.
Employees should wash hands
thoroughly before and after handling
eggs to maintain hygiene.
d.
Frozen goods
Regularly clean and defrost
freezers to prevent buildup of ice
and contaminants.
Ensure employees wear clean
gloves when handling frozen goods to
maintain hygiene.
e.
Fruit and
vegetable
Wash fruits and vegetables
thoroughly before storage to
remove dirt and contaminants.
Employees should handle fruits
and vegetables with clean hands or
gloves to maintain hygiene.
f.
Meat
Store meat in separate
containers and keep it covered to
prevent cross-contamination.
Employees should use separate
cutting boards and utensils for raw and
cooked meat to maintain hygiene.
g.
Poultry
Store poultry in sealed
containers and separate from other
foods to prevent contamination.
Employees should use separate
utensils and wash hands properly when
handling poultry to maintain hygiene.
h.
Seafood
Store seafood in clean and
covered containers to prevent
contamination.
Employees should handle seafood
with clean hands or gloves and avoid
cross-contamination to maintain
hygiene.
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Question 40
In your own words, describe how to store the main food types below in their corresponding storage
areas.
Main Food Types
Storage Area
How to Store Each Food Type in the
Identified Storage Area
a.
Dairy products
Cool rooms or refrigerators
Store dairy products in sealed
containers to maintain freshness and hygiene.
b.
Dry goods
Dry stores
Store dry goods in sealed containers or
packaging to prevent pests and
contamination.
c.
Eggs
Cool rooms or refrigerators
Store eggs in dedicated containers to
prevent cross-contamination and maintain
freshness.
d.
Frozen goods
Freezer
Store frozen goods in closed, labeled
containers to maintain quality and prevent
freezer burn.
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e.
Fruit and
vegetable
Cool rooms or refrigerators
Store fruits and vegetables in separate
containers to avoid cross-contamination and
maintain freshness.
f.
Meat
Freezer
Store meat in sealed containers or
packaging to prevent contamination and
maintain quality.
g.
Poultry
Freezer
Store poultry in separate containers to
avoid cross-contamination and prevent
freezer burn.
h.
Seafood
Freezer
Store seafood in closed containers to
avoid contamination and maintain freshness.
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Question 41
Access your workplace procedures on maintaining food safety when storing stocks.
Answer the questions below based on the procedures you accessed.
a.
Outline the guidelines you must follow to store food stock in the appropriate container.
1.
Only order from approved suppliers.
2.
Check current stock levels and order the correct quantity.
3.
Record the order details in the specified form or software.
4.
Get approval from authorized personnel before sending the order.
5.
Keep a copy of the order for reference and tracking.
b.
Outline the guidelines you must follow to avoid allergen contamination in stored food stock.
1.
Verify the delivery matches the order in terms of items and quantities.
2.
Inspect the items for any damage or expiration.
3.
Sign and date the delivery document to confirm receipt.
4.
Inform the supplier and authorized personnel promptly if any discrepancies are
found.
5.
Record the delivery details in the designated form or software for tracking and
reference.
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c.
Outline the guidelines you must follow when doing the methods listed below to categorise food stock.
Methods to Categorise Stock
Guidelines to Follow for Each Method
i.
Labelling stocks
●
Use clear and concise labels. The label should include
the name of the food, the date it was received, the
expiration date, and any allergens that the food
contains.
●
Label the food in a way that is easy to read and
understand. The label should be placed in a location
where it will not be obscured or damaged.
●
Use a consistent labelling system. This will help to
ensure that all of the food in your stock is labelled in
the same way.
ii.
Coding stocks
●
Use a coding system that is easy to understand and
track. The coding system should be unique to your
business and should be based on factors such as the
type of food, the date it was received, and the
expiration date.
●
Use a coding system that is easy to implement and
maintain. The coding system should be simple enough
that it can be easily understood by all of your staff and
should be easy to update as needed.
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d.
Outline the guidelines you must follow when doing the procedures under the First In, First Out
method of storing food stocks listed below.
Procedures Under FIFO
Method
Guidelines to Follow for Each Procedure
i.
Locating items
1.
Ensure stock is organized for easy access.
2.
Staff should know how to identify the oldest items.
ii.
Removing
items
1.
Remove items with expiration dates or those that have gone
bad.
2.
Discard any damaged or contaminated items safely.
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iii.
Placing items
1.
Position the newly received stock towards the back of the
storage area.
2.
Ensure all stock is visible and easy to reach for efficient
rotation.
iv.
Using stored
items
1.
Prioritize the use of the oldest items first.
2.
Always inspect the item's quality before use.
e.
Outline the guidelines you must follow to ensure that stored food stocks are still within their expected
shelf lives.
Shelf life is the length of time that a food item can still be consumed or used.
1.
Keep track of the receipt and usage dates for all food stock, and maintain records.
2.
Apply the FIFO method to rotate stock regularly.
3.
Give priority to using the oldest items before newer ones.
4.
Provide staff with training on recognizing and managing food that has exceeded its
shelf life
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f.
Outline the guidelines you must follow when quarantining the items listed below separate from food
stocks.
Items for Quarantine
Guidelines to Follow to Quarantine Each Item
i.
Chemicals
1.
Keep chemicals separate from food stock.
2.
Store chemicals in a different area.
3.
Clearly label all chemicals.
4.
Train staff on safe handling of chemicals.
ii.
Clothing
1.
Store staff clothing separately from food stock.
2.
Use a designated area for clothing storage.
3.
Ensure clothing is clean and laundered.
iii.
Personal
belongings
1.
Store personal belongings away from food stock.
2.
Use a designated area for personal belongings.
3.
Ensure personal belongings don't touch food stock.
Question 42
Answer the questions below about the standards to follow storing stocks.
Using the Appropriate Container
Access link below for the standard to follow when storing food stock in appropriate
containers and packaging
https://www.foodstandards.gov.au/foodsafety/standards/Pages/Foodpackaging.aspx
Answer the questions that follow.
a.
Identify the three requirements to follow when packing food stock items
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i.
The packaging must be clean and free of any contamination.
ii.
The packaging must be strong enough to protect the food from damage.
iii.
The packaging must be labeled with the correct information, such as the
name of the food, the ingredients, the weight, and the expiration date.
b.
Identify the four requirements to follow when choosing the right packaging.
i.
The packaging must be appropriate for the type of food being packaged.
For example, you would not use glass packaging for a food that is highly acidic,
as the acid could react with the glass and cause it to break.
ii.
The packaging must be able to protect the food from contamination. For
example, you would not use a porous packaging for a food that is highly
perishable, as the food could spoil if it comes into contact with air.
iii.
The packaging must be able to maintain the quality of the food. For
example, you would not use a packaging that allows the food to dry out, as this
would make the food taste bad.
iv.
The packaging must be cost-effective.
c.
Identify the six requirements to follow to use packaging correctly.
i.
The packaging must be used in accordance with the manufacturer's
instructions.
ii.
The packaging must be stored in a clean and dry place.
iii.
The packaging must be inspected regularly for signs of damage or
contamination
iv.
The packaging must be disposed of properly.
v.
The packaging must not be reused for any other purpose.
vi.
The packaging must not be used if it is damaged or contaminated.
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Labelling and Coding Food Stock Items
Access link below from about the standards to follow when labelling and coding food
stock items.
https://www.foodstandards.gov.au/consumer/labelling/dates/Pages/default.aspx
Answer the questions that follow.
a.
Complete the table below.
i.
Identify the two date codes that food items must be labelled with.
ii.
In your own words, describe each date code
Each response must be in 30 words or more.
Types of Date Code
Description of Each Type of Date Code
1.
Date Codes
Food items require two date codes: the
use-by date and the best before date.
2.
Use by date
The use-by date signifies the last safe
consumption date, while the best before date
indicates the peak quality duration of the food.
b.
Complete the table below.
i.
Identify the type of date marking that can be placed on bread aside from the
two identified above.
ii.
Identify when the identified date mark can be placed on bread.
Date Marking for Bread
When Identified Date Mark Can Be Used
Best before date
Used to indicate when the bread is at its
best quality. It is not a safety date, but it is a
guide to when the bread will start to lose its
flavor and texture.
c.
Identify the reason why foods with shelf-life of two years or longer do not need a
best-before date.
Foods with a shelf-life of two years or more do not require a best-before date since
they are considered stable and safe to consume for an extended duration. These foods
are usually stored in a cool, dry environment and are less susceptible to spoilage
compared to those with shorter shelf-lives.
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Storing Stock Based on Product Life
a.
Access the link below for standards to follow when storing food based on their
shelf-life.
https://www.foodstandards.gov.au/foodsafety/standards/Pages/Storing-food-safely.a
spx
Identify the three requirements to follow when storing food based on their shelf-life.
i.
Store food in the correct environment. This means storing food in a cool,
dry place that is free of pests and contaminants.
ii.
Store food in the correct container. This means storing food in a
container that is airtight and that will protect the food from damage or
contamination.
iii.
Rotate stock regularly. This means storing food in a way that ensures
that the oldest stock is used first.
Quarantining Potential Contaminants
a.
Access
Standard 3.2.3 – Food Premises and Equipment
of the Australia New
Zealand Food Standards Code below.
https://www.legislation.gov.au/Series/F2008B00577
Make sure to access the latest version of the standard from the link.
Identify the two requirements that storage facilities of food premises must meet to
prevent contamination of food items.
i.
Storage facilities must be designed and constructed to prevent the entry
of pests and contaminants. This includes having adequate seals on doors and
windows, and having a pest control program in place.
ii.
Storage facilities must be kept clean and sanitary. This includes cleaning
and sanitizing surfaces regularly, and removing any food waste or debris.
b.
Access link below on standards to follow when storing chemicals.
https://www.safeworkaustralia.gov.au/safety-topic/hazards/chemicals/storing-hazar
dous-chemicals
Identify the four requirements to follow when storing chemicals in safe containers
i.
The containers must be labeled clearly and accurately. The label should
include the name of the chemical, the hazard rating, and the date of purchase.
ii.
The containers must be closed tightly when not in use. This will help to
prevent the chemicals from leaking or evaporating.
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iii.
The containers must be stored in a cool, dry place. This will help to
prevent the chemicals from becoming unstable or hazardous.
iv.
The containers must be stored away from food, heat, and open flames.
This will help to prevent the chemicals from reacting with other substances or
from catching fire.
Question 43
Outline at least three industry best practices to follow to prevent allergen
contamination when storing stock.
a.
Store allergen-containing foods in separate containers. This will help to prevent
cross-contamination between different types of foods.
b.
Label containers with the allergens that they contain. This will help to ensure
that people who are allergic to certain foods do not consume them.
c.
Clean and sanitize all surfaces that come into contact with allergen-containing
foods. This will help to prevent the spread of allergens.
Question 44
Outline at least three industry best practices to follow when using the First In, First
Out method in storing stock.
a.
Label all stock with the date it was received. This will help you to track the age of
the stock and to ensure that the oldest stock is used first.
b.
Store stock in a way that allows you to easily see the oldest stock. This will help
you to ensure that the oldest stock is used first.
c.
Rotate stock regularly. This means moving the oldest stock to the front of the
storage area so that it is used first.
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Question 45
In your own words, explain how the indicators below help detect spoilage of food
stocks.
Indicators of Spoilage
How Each Indicator Help Detect Food Spoilage
a.
Degradation of flavour
The flavor of food is determined by a complex
combination of chemicals. When food spoils, these
chemicals break down and the flavor changes. For
example, fresh milk has a sweet, milky flavor. As it
spoils, the flavor becomes sour and off-putting.
b.
Degradation of aroma
The aroma of food is also determined by a
complex combination of chemicals. When food spoils,
these chemicals break down and the aroma changes.
For example, fresh fruit has a sweet, fruity aroma. As it
spoils, the aroma becomes sour and unpleasant.
c.
Degradation of colour
The color of food is also determined by a
complex combination of chemicals. When food spoils,
these chemicals break down and the color changes.
For example, fresh meat is red. As it spoils, the color
becomes brown or gray.
d.
Degradation of texture
The texture of food is also determined by a
complex combination of chemicals and physical
properties. When food spoils, these chemicals and
physical properties break down and the texture
changes. For example, fresh fruit is firm. As it spoils,
the texture becomes soft and mushy.
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e.
Change in odour
The odor of food can change as it spoils. This is
due to the production of gases and other compounds
by bacteria and other microorganisms. For example,
spoiled milk has a sour odor.
f.
Drying
Food can dry out as it spoils. This is due to the
loss of moisture. For example, dried fruit is a type of
spoiled food.
g.
Hardening
Food can harden as it spoils. This is due to the
production of acids and other compounds by bacteria
and other microorganisms. For example, hard cheese
is a type of spoiled food.
h.
Appearance of mould
Mold is a type of fungus that can grow on food.
Mold can produce toxins that can make people sick.
For example, blue cheese is a type of spoiled food that
contains mold.
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Question 46
In your own words, explain how the indicators below help detect contamination in food stocks.
Indicators of Contamination
How Each Indicator Help Detect Food
Contamination
a.
Enzymic browning
Enzymic browning is a chemical reaction that
occurs when enzymes in food react with oxygen. This
reaction can cause food to turn brown, and it can also
produce off-odors. Enzymic browning is a common
indicator of contamination in food stocks, as it can be
caused by the presence of bacteria, mold, or other
microorganisms.
b.
Crystallisation
Crystallisation is the process by which a
substance forms crystals. This can occur in food stocks
when sugars or other soluble solids are present.
Crystallisation can be a sign of contamination, as it
can be caused by the presence of bacteria or other
microorganisms.
c.
Infestation of animal waste
nfestation of animal waste is a common
indicator of contamination in food stocks. This can
occur when insects, rodents, or other animals come
into contact with food. Animal waste can contain
bacteria, parasites, and other harmful
microorganisms.
d.
Exposure
of
food
through
damaged
packaging
Exposure of food through damaged packaging is
another common indicator of contamination in food
stocks. This can occur when packaging is torn or
punctured, allowing bacteria or other microorganisms
to enter the food.
SITXFSA006 Participate in safe food handling practices / SITXINV006 Receive, store and maintain stock v3.0 (Updated on 14 April 2023)
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Question 47
Complete the table below about methods to dispose of spoilt stock.
▪
Identifying at least one disposal method appropriate to be used for the spoilt items below
▪
In your own words, explain why the identified method is appropriate to be used for each spoilt item.
▪
Outline the guidelines to follow when using each disposal method.
Spoilt Food Items
Appropriate Disposal Method
Why Method is Appropriate
Steps for Using the Identified Method
a.
Spoilt meat
Landfill
Landfill is a safe and
environmentally friendly way to
dispose of spoilt meat. It is also a
relatively inexpensive option.
Place the spoilt meat in a sealed bag
or container and place it in the garbage. Do
not put the spoilt meat in the compost bin,
as it can attract pests and can contaminate
other compostable materials.
b.
Spoilt dairy products
Landfill
Landfill is a safe and
environmentally friendly way to
dispose of spoilt dairy products. It is
also a relatively inexpensive option.
Place the spoilt dairy products in a
sealed bag or container and place it in the
garbage. Do not put the spoilt dairy
products in the compost bin, as they can
attract pests and can contaminate other
compostable materials.
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c.
Spoilt
fruits
and
vegetables
Compost
Composting is a great way to
dispose of spoiled fruits and
vegetables. It is also a sustainable
way to dispose of food waste, as it
can be used to enrich soil.
Place the spoilt fruits and vegetables
in a compost bin or pile. The compost bin
or pile should be located in a shady area
and should be kept moist. The spoilt fruits
and vegetables will break down over time
and will become compost.
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ASSESSMENT OUTCOME RECORD
Assessor to complete
Assessment outcome
Satisfactory
□
Not Yet Satisfactory
□
Feedback to student
REASONABLE ADJUSTMENT
Has reasonable
adjustment been applied
to this assessment?
Yes
□
No
□
If yes, provide details of
adjustments
Student signature:
Kotchakhon Sriyawong
Date: 28/7/2023
Assessor signature:
Date:
Student to complete
☒
My assessor has provided me with feedback about my assessment
☒
My assessor has discussed the adjustments with me
☒
I agree to the adjustments applied to this assessment
Student signature:
Kotchakhon Sriyawong
Date: 28/7/2023
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