20220609 Class Activities SITXFSA005

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The University of Sydney *

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SITXINV008

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Health Science

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Jun 14, 2024

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SITXFSA005 USE HYGIENIC PRACTICES FOR FOOD SAFETY Class Activities

Version: 3.0 RTO No. 41297 CRICOS Provider No. 03444C P a g e | 2 Choice Business College Pty Ltd trading as Choice Business College ABN: 28 130 302 000 | ACN: 130 302 000 TABLE OF CONTENTS TABLE OF CONTENTS ..................................................................................................................................... 2 CLASS ACTIVITIES .......................................................................................................................................... 3 CLASS ACTIVITIES .......................................................................................................................................... 4 CLASS ACTIVITIES CHECKLIST ......................................................................................................................... 9

Version: 3.0 RTO No. 41297 CRICOS Provider No. 03444C P a g e | 3 Choice Business College Pty Ltd trading as Choice Business College ABN: 28 130 302 000 | ACN: 130 302 000 C L A S S A C T I V I T I E S This formative assessment is to be used during your learning for the unit SITXFSA005 - Use Hygienic Practices for Food Safety. Formative assessments are designed for learning. Rather than assessing the learning itself, it is used to assist your learning. They are designed as a practice for you similar to homework. They assist you to learn. Formative assessments can be done either as an:  Individual  In a group  With a partner  With the whole class There are a few different methods of formative assessment. These include:  Summaries and Reflections - Learners stop and reflect, make sense of what they have heard or read, derive personal meaning from their learning experiences, and/or increase their metacognitive skills. These require that the learner use content-specific language.  Lists, Charts, and Graphic Organisers - Learners will organise information, make connections, and note relationships through the use of various graphic organisers.  Visual Representations of Information - Learners will use both words and pictures to make connections and increase memory, facilitating retrieval of information later on. This "dual coding" helps trainers address classroom diversity, preferences in learning style, and different ways of "knowing."  Collaborative Activities - Learners have the opportunity to move and/or communicate with others as they develop and demonstrate their understanding of concepts. As you work through these assessments, think about how each question or activity helps you to understand the concepts and learning more effectively.

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Version: 3.0 RTO No. 41297 CRICOS Provider No. 03444C P a g e | 4 Choice Business College Pty Ltd trading as Choice Business College ABN: 28 130 302 000 | ACN: 130 302 000 C L A S S A C T I V I T I E S Learners should answer the following or perform the tasks using the skills and knowledge being taught during class presentations. Answers should reflect their understanding of the learning. Answers have no word limit, and each learner should provide their own information even when group or class activities are performed. 1. What is the meaning of contaminant and contamination? A contaminant is any substance that can make food unsafe to eat, such as bacteria, chemicals, or foreign objects. Contamination is the presence of these harmful substances in food, making it unsafe for consumption. 2. What is HACCP? HACCP stands for Hazard Analysis Critical Control Points. It is a systematic approach to food safety that identifies, evaluates, and controls hazards that could pose a risk to food safety. 3. Why should you have HACCP food safety programs? HACCP programs help prevent foodborne illnesses by identifying potential hazards and implementing controls to mitigate them. They ensure food safety and compliance with regulatory requirements. 4. What must a food safety program contain? A food safety program must include procedures for hazard identification, risk assessment, control measures, monitoring procedures, corrective actions, verification processes, and record-keeping. 5. What is food safety handling? Food safety handling involves practices and procedures that ensure food is stored, prepared, and served in a manner that prevents contamination and reduces the risk of foodborne illness.

Version: 3.0 RTO No. 41297 CRICOS Provider No. 03444C P a g e | 5 Choice Business College Pty Ltd trading as Choice Business College ABN: 28 130 302 000 | ACN: 130 302 000 6. What are the three (3) main types of contamination? The three main types of contamination are biological (e.g., bacteria, viruses), chemical (e.g., pesticides, cleaning agents), and physical (e.g., hair, glass). 7. How can cross-contamination occur? Cross-contamination can occur when harmful bacteria or substances are transferred from one surface or food item to another, often through improper handling, unclean equipment, or direct contact. 8. What are bacteria? Bacteria are microscopic organisms that can cause food spoilage and foodborne illnesses. They thrive in certain conditions and can multiply rapidly, leading to contamination. 9. What are the symptoms of food poisoning? Symptoms of food poisoning include nausea, vomiting, diarrhea, stomach cramps, fever, and headaches. These symptoms can vary in severity depending on the type of contaminant. 10. What is the danger zone? The danger zone is the temperature range between 5°C (41°F) and 60°C (140°F), where bacteria can grow rapidly. Food should be kept out of this temperature range to prevent bacterial growth. 11. What are some types of high-risk food? High-risk foods include meat, poultry, seafood, dairy products, cooked rice and pasta, and ready-to-eat foods like salads and sandwiches, which are prone to bacterial growth

Version: 3.0 RTO No. 41297 CRICOS Provider No. 03444C P a g e | 6 Choice Business College Pty Ltd trading as Choice Business College ABN: 28 130 302 000 | ACN: 130 302 000 12. What are the consequences of breaching the Food Safety Act and its laws and regulations? Breaching food safety laws can result in severe consequences, including fines, business closure, legal action, and damage to reputation. It can also lead to foodborne illness outbreaks. 13. When does poor practice occur? Poor practice occurs when food safety guidelines are not followed, such as improper hand washing, incorrect food storage, cross-contamination, and failure to maintain cleanliness. 14. What are the most common methods of corrective actions? Common corrective actions include discarding contaminated food, re-cleaning and sanitizing equipment, retraining staff, and revising procedures to prevent recurrence. 15. What are some food-borne diseases? Food-borne diseases include salmonellosis, E. coli infection, listeriosis, and norovirus infection, all caused by consuming contaminated food. 16. What are some physical hazards? Physical hazards in food can include foreign objects like hair, glass, metal shavings, plastic pieces, and stones, which can cause injury or illness if ingested. 17. How can pathogens be controlled? Pathogens can be controlled through proper cooking, maintaining clean and sanitized surfaces and equipment, proper hand washing, avoiding cross-contamination, and following food safety guidelines.

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Version: 3.0 RTO No. 41297 CRICOS Provider No. 03444C P a g e | 7 Choice Business College Pty Ltd trading as Choice Business College ABN: 28 130 302 000 | ACN: 130 302 000 18. What are some common hygiene hazards? Common hygiene hazards include improper hand washing, dirty uniforms, unclean equipment, improper storage of food, and not following personal hygiene practices. 19. What issues should be reported? Issues that should be reported include illness, injuries, food contamination incidents, equipment malfunctions, and breaches of food safety protocols. 20. What are some symptoms for personal health issues that can cause food contamination? Symptoms include vomiting, diarrhea, fever, sore throat with fever, and any skin infections or wounds. These can lead to contamination if the person handles food. 21. What are some bad personal habits to avoid when working with food? Bad habits to avoid include not washing hands, touching face or hair, smoking, eating or drinking while handling food, and not wearing appropriate protective clothing. 22. What are some of the key hygiene actions that must be adhered to in order to avoid food- borne illnesses? Key hygiene actions include regular hand washing, wearing clean uniforms, sanitizing surfaces and equipment, proper food storage, and avoiding cross-contamination.

Version: 3.0 RTO No. 41297 CRICOS Provider No. 03444C P a g e | 8 Choice Business College Pty Ltd trading as Choice Business College ABN: 28 130 302 000 | ACN: 130 302 000 23. What PPE should be worn in a kitchen or a food environment? PPE should include aprons, gloves, hairnets or caps, and sometimes face masks, depending on the task and level of exposure to food. 24. What items on a person can harbour bacteria? Items that can harbor bacteria include jewelry, watches, mobile phones, pens, and clothing, especially if not regularly cleaned. 25. Why should you prevent unnecessary contact with ready-to-eat food? Preventing unnecessary contact reduces the risk of contamination from hands, clothing, or other surfaces that may carry harmful bacteria. 26. What is a standard cleaning process for pack down? A standard cleaning process includes removing food debris, washing surfaces with soap and water, sanitizing with a suitable disinfectant, and ensuring all equipment is clean and dry before storage. 27. When should you wash your hands? You should wash your hands before handling food, after using the restroom, after touching raw meat or poultry, after coughing or sneezing, and after handling garbage. 28. How should appropriate hand washing facilities be designed, constructed, and located? Hand washing facilities should be easily accessible, have clean running water, soap, and disposable paper towels or hand dryers. They should be designed to ensure hands-free operation, if possible, and located close to food preparation and serving areas.

Version: 3.0 RTO No. 41297 CRICOS Provider No. 03444C Choice Business College Pty Ltd trading as Choice Business College ABN: 28 130 302 000 | ACN: 130 302 000 P a g e | 9 C L A S S A C T I V I T I E S C H E C K L I S T Class Activities Checklist For this assessment, the learner must complete the formative activities. The formative activity is a stand-alone activity that will allow the learner to identify the concepts and knowledge being taught and guide their learning in preparation for summative assessment. Learner Name: Subhanshi Dhami Assessor Name: Patrick Has the learner satisfactorily completed the formative activities? Yes No Did the Learner understand the concepts and knowledge being presented? What is the meaning of contaminant and contamination? □ □ What is HACCP? □ □ Why should you have HACCP food safety programs? □ □ What must a food safety program contain? □ □ What is food safety handling? □ □ What are the three (3) main types of contamination? □ □ How can cross-contamination occur? □ □ What are bacteria? □ □ What are the symptoms of food poisoning? □ □ What is the danger zone? □ □ What are some types of high-risk food? □ □ What are the consequences of breaching the Food Safety Act and its laws and regulations? □ □ When does poor practice occur? □ □ What are the most common methods of corrective actions? □ □

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Version: 3.0 RTO No. 41297 CRICOS Provider No. 03444C Choice Business College Pty Ltd trading as Choice Business College ABN: 28 130 302 000 | ACN: 130 302 000 P a g e | 10 What are some food-borne diseases? □ □ What are some physical hazards? □ □ How can pathogens be controlled? □ □ What are some common hygiene hazards? □ □ What issues should be reported? □ □ What are some symptoms for personal health issues that can cause food contamination? □ □ What are some bad personal habits to avoid when working with food? □ □ What are some of the key hygiene actions that must be adhered to in order to avoid food-borne illnesses? □ □ What PPE should be worn in a kitchen or a food environment? □ □ What items on a person can harbour bacteria? □ □ Why should you prevent unnecessary contact with ready-to-eat food? □ □ What is a standard cleaning process for pack down? □ □ When should you wash your hands? □ □ How should appropriate hand washing facilities be designed, constructed, and located? □ □ Feedback to Learner: Result  Satisfactory  Not Yet Satisfactory Assessor’s Signature: Date:

20220609 Class Activities SITXFSA005

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