SITXFSA001 Student Pack ....,,,,,,,,,,,,,

This form is to be completed by the assessor and used as a final record of student competency. All student submissions including any associated checklists are to be attached to this cover sheet before placing on the students file. Student results are not to be entered onto the Student Database unless all relevant paperwork is completed and attached to this form. ASSESSMENT COVER SHEET // Date: Assessor Signature: Assessor Feedback: // Date: Student Declaration: I acknowledge the assessment process has been explained and agree to undertake assessment. I am aware of NIT’s appeals process, should the need arise. I also understand that I must be assessed as ‘satisfactory’ in all parts of the assessment to gain a competent result for this unit of competency. I declare that the work contained in this assessment is my own, except where acknowledgement of sources is made. I understand that a person found responsible for academic misconduct will be subject to disciplinary action (refer to Enrolment Acceptance Agreement). I give permission for a copy of my marked work to be retained and reproduced for the purpose of review and validation. Student Signature: ASSESSMENT COVER SHEET SITXFSA001 Use hygienic practices for food safety Nova Institute of Technology RTOID: 21984 CRICOS: 02856B Student Name Student ID Assessor Name Completion Date Course Name Certificate III in Commercial Cookery Course Code SIT30816 Unit Name Use hygienic practices for food safety Unit Code SITXFSA001 FIRST ATTEMPT:  SECOND ATTEMPT:  Please attach the following student evidence to this form Result S = Satisfactory NS = Not Yet Satisfactory DNS = Did Not Submit Assessment 1  Written Assessment S | NYS | DNS Assessment 2  Practical Observation S | NYS | DNS Assessment 3  Written Quiz S | NYS | DNS Final Assessment Result for this unit C = Competent / NYC = Not Yet Competent C / NYC Administrative use only Entered onto Student Management Database  Date Initials

SITXFSA001 Use hygienic practices for food safety © Nova Institute of Technology 1 | P a g e SITXFSA001 – QUIZ 1. The Danger Zone refers to the temperature zone where bacteria multiply rapidly. It ranges from: (Please Tick the correct answer) A. -4°C to +2°C B. +3°C to +65°C C. +5°C to +60°C  D. +10°C to +88°C 2. Workplace hygiene procedures encompass: (Please Tick the correct answers) Personal Hygiene  ISO Certification Food Safety  Staff Debriefs Cleaning  Training  HACCP Qualifications 3. The authority governing correct food handling processes in Australia and New Zealand is: (Please Tick the correct answer) A. Food Standards New Zealand Australia B. OZ Food Standards C. Food Standards Australia New Zealand  D. Commonwealth Food Standards 4. The following statements are: (Tick the correct box indicating true or false) True False The food acts outline basic hygiene and temperature requirements for food handling.  FSANZ details the role of Environmental Health Officers (EHOs) in Australia.  Each state and territory in Australia has its own legislation which governs food safety.  An EHO has the right to enter food premises at any time during operating hours.  An EHO can only inspect food production and storage areas of a business.  5. An Environmental Health Officer has the right to take food samples from any area on premises for the purposes of testing for bacteria. (Tick the correct box indicating true or false) True  False 6. The following sources could provide you with information relating to food safety, legislation and common procedures in the workplace: (Please Tick the correct answers) The FSANZ website  The Food Standards website  Your local council  Major Newspapers Unions Department of Industrial Relations Standard Operating Procedures  Food legislation at state levels  7. Identify the hygiene hazards: (Please Tick the correct answers)

SITXFSA001 Use hygienic practices for food safety © Nova Institute of Technology 3 | P a g e 2. Bandaids on hands or fingers must be covered with a glove, where direct contact with food is likely.  3. Gloves will ensure that no cross-contamination occurs.  4. Bacteria from food could enter wounds and cause infections.  5. Bandaids in food preparation areas are coloured to aid detection in foods if a bandaid is accidentally lost.  14. A food handler who has a symptom that indicates the handler may be suffering from a food-borne disease, or knows he or she is suffering from a food-borne disease, must, if at work – (Tick the correct box indicating true or false) True False 1. Report that he or she is or may be suffering from the disease, to his or her supervisor.  2. Not engage in any handling of food where there is a reasonable likelihood of food contamination as a result of the disease.  3. Immediately book a medical examination including blood tests.  4. Report any incidents of or potential food contamination as a result of the disease to their supervisor.  5. Take all practicable measures to prevent food from being contaminated as a result of the disease.  15. Common causes of cross-contamination would include: (Tick the correct box indicating true or false) True False 1. Using the same utensils for preparing raw food, then cooked food without washing between tasks.  2. Defrosting meat on a high shelf without a drip tray so that the juices drip onto cooked food.  3. Washing hands when changing tasks.  4. Storing washed and unwashed foods together.  5. Separating cooked and raw food in storage.  16. Food can be contaminated in 3 ways. Select the correct forms of contamination: (Please Tick the correct answers) Biomechanical Chemical  Psychological Physical  Commercial Biological  17. Pathogenic bacteria in the danger zone will double every: (Please Tick the correct answer) A. 5 minutes B. 20 minutes  C. 40 minutes D. hour 18. Which of the following are catering cycle steps where correct food handling applies? (Please Tick the correct answers) 1. Writing a menu 2. Yield testing the ingredients

SITXFSA001 Use hygienic practices for food safety © Nova Institute of Technology 4 | P a g e 3. Receiving the foods  4. Costing the menu 5. Preparing the dishes  6. Holding and serving meals  19. Tick the correct box indicating true or false True False 1. Food can become contaminated through contact with clothing such as an apron or parts of the chef’s jacket.  2. If a food handler washes their hands in the toilet facilities they do not need to wash their hands again when they return to the kitchen.  3. Raw vegetables from a coolroom must be washed before placing them on any food preparation areas.  4. Hand washing facilities need to include bar soap, deodorant, cloth towels and a hairbrush.  5. Pest control is part of a maintenance regime and inspections should be done annually.  20. Tick the correct box indicating true or false True False Screens, cracks, holes and damp spots are not important for keeping vermin out of premises, providing you spray pesticide regularly. Access for pests and lack of sanitation in garbage storage areas are the major contributors to pest problems. 21. Most food poisoning cases are the result of mishandling food – storing it at the wrong temperature, cross-contamination and incorrect reheating. (Tick the correct box indicating true or false) True  False 22. Some viruses are transmitted when workers do not wash their hands properly after going to the toilet. (Tick the correct box indicating true or false) True  False 23. Match the correct definitions Cleaning means that heat and/or a chemical sanitisation product is applied to kill/reduce the amount of bacteria Sanitation is the act of removing of dirt, food particles, grease, grime, scum, etc. from a surface

SITXFSA001 Use hygienic practices for food safety © Nova Institute of Technology 6 | P a g e 28. Because of the severe consequences of mishandling eggs, it is essential to ensure excellent hygiene and prevent cross- contamination. To maintain safety of eggs you should do the following: (Please Tick the correct answers) 1. Use an egg separator when separating eggs  2. Acidify raw egg products below pH 4.2 with lemon juice or vinegar 3. Keep raw egg products below 5°C  4. Store eggs in their original packaging in a dry store below 20°C 5. Make raw egg products fresh every day and discard within 24 hours  6. Wash and dry your hands before and after handling eggs  7. Clean and sanitise equipment and surfaces before and after using with eggs  8. Use separate containers for each batch.  29. A food safety program acts as a preventative measure for health and safety, by setting out the processes that staff must follow. According the Food Safety Standard 3.2.1 a food business must: (Please Tick the correct answers) a) Systematically examine all of its food handling operations in order to identify the potential hazards that may reasonably be expected to occur;  b) If one or more hazards are identified in accordance with paragraph (a), develop and implement a food safety program to control the hazard or hazards;  c) If one or more hazards are identified in accordance with paragraph (a), close the business until all hazards are rectified; d) Set out the food safety program in a written document and retain that document at the food premises;  e) Comply with the food safety program;  f) Conduct a review of the food safety program at least annually to ensure its adequacy  30. As part of HACCP at each step of the food handling cycle, it is important to identify and remove potential causes of contamination. Match the general, preventative action with the relevant step of the catering cycle: Ordering Par-cooking, precooking and cook-chill. 5 Receiving Minimise any adverse effects on food. 6. Storing Minimise waste and contamination. 4. Preparing Separate and store appropriately. 3. Processing, packaging and holding Ensure that you have clear product specifications and good standards for quality, as well as delivery and hygiene procedures. 1. Transporting Ensure that deliveries are systematically checked on arrival. 2. Selling and displaying Ensure that food is stored according to requirements. 7. Disposing Separate food items and avoid the danger zone wherever possible. 8.

Assessment Activity 1 SITXFSA001 Use hygienic practices for food safety © Nova Institute of Technology V1.0 July 20 1 | P a g e Assessment Task 1 SITXFSA001 Use hygienic practices for food safety Written Test Assessment Submission details : 1. Please include following details on the top of your assessment:  Your Name  Your Student Id  Your Trainer’s name  Title of your Assessment  Assessment Due Date  Actual Submission Date Please Note: Any changes in the assessment due date must be approved by your trainer. 2. This assessment can be hand written or in Microsoft word format. Following settings should be made for this assignment to keep consistency among all the assessments: Body text Page setup  Font: Times New Roman  Font size: 12 point  Line spacing: Double  Text style: Normal  Top: 2.54 cm  Bottom: 2.54 cm  Left: 3.17 cm  Right: 3.17 cm  Header: 1.25 cm  Footer: 1.25 cm 3. If hand written assessments are submitted, hand writing needs to be clear and legible. 4. Do not forget to attach the Cover Sheet at the front of the assessment. 5. Make sure you have signed the Cover sheet to declare this is your own work. 6. You can e-mail this assessment to your trainer’s e-mail address with following details: In ‘subject’ mention your ‘student Id – Your name’. Achieving Competence: To be deemed competent in this assessment you must:  Correctly address all of the assessment requirements as described in this task  Correctly address all of the submission instructions  Successfully complete the Assessment Questions  Submit assessment on or before the due date with an assessment cover sheet

Assessment Activity 1 SITXFSA001 Use hygienic practices for food safety © Nova Institute of Technology V1.0 July 20 3 | P a g e thoroughly before consumption, there is a risk of ingesting pathogens that can cause foodborne illnesses. 2. Temperature Control: Temperature control is crucial in preventing the growth of harmful bacteria in food. Improper temperature control, such as failing to keep perishable foods at the appropriate temperatures, can lead to bacterial growth and increase the risk of food poisoning. When foods are stored in the temperature danger zone (between 40°F to 140°F or 4°C to 60°C), bacteria can multiply rapidly, potentially producing toxins that cause foodborne illnesses when consumed. 3. Cross Contamination: Cross contamination occurs when harmful microorganisms from one food item are transferred to another, typically through direct contact or the use of contaminated utensils, surfaces, or hands. Improper food safety practices, such as using the same cutting board or knife for raw meat and ready-to-eat foods without proper cleaning and sanitation in between, can lead to cross contamination. 4. Pests: Improper food storage, inadequate pest control measures, and poor sanitation can attract pests such as rodents, insects, and birds to food establishments. Pests can contaminate food and food preparation surfaces with their droppings, urine, and hair, which may harbor harmful bacteria or other pathogens. 5. Cleaning Procedures: Proper cleaning procedures are crucial for maintaining a hygienic food preparation environment. Inadequate or improper cleaning practices can leave behind food residues, grease, dirt, and other contaminants on surfaces, equipment, utensils, and food contact areas. These residues can serve as a breeding ground for bacteria and contribute to the spread of pathogens.

Assessment Activity 1 SITXFSA001 Use hygienic practices for food safety © Nova Institute of Technology V1.0 July 20 4 | P a g e Question 4: Which legislation governs correct food handling processes in Australia and New Zealand and how can you access information related to this legislation? In Australia, the correct food handling processes are governed by the Food Standards Code, specifically the Food Safety Standards. The Food Standards Code is enforced by the state and territory health departments, as well as local government authorities. The Food Safety Standards outline the requirements for food businesses in areas such as food handling, storage, temperature control, hygiene practices, and premises design. In New Zealand, the correct food handling processes are governed by the Food Act 2014 and its associated regulations. The Ministry for Primary Industries (MPI) is the regulatory authority responsible for overseeing food safety in New Zealand. The Food Act 2014 sets out the requirements for food businesses in terms of food safety and suitability, registration and verification, and the responsibilities of food operators. To access information related to the legislation governing correct food handling processes in Australia, you can visit the website of the Food Standards Australia New Zealand (FSANZ) at www.foodstandards.gov.au . FSANZ provides comprehensive information about the Food Standards Code, including the specific requirements for food safety and handling. In New Zealand, you can access information related to the Food Act 2014 and food safety regulations through the MPI website at www.mpi.govt.nz . The MPI website provides detailed guidance and resources for food businesses to comply with food safety requirements and ensure correct food handling practices. Question 5: What do the food acts outline and how is this governed at state and territory and local government levels? In Australia, the Food Acts at the federal level provide a framework for food regulation, while the implementation and enforcement of these acts occur at the state and territory levels. Each state and territory has its own legislation and regulations that align with the national Food Standards Code. State and territory health departments are responsible for the enforcement of food safety standards within their jurisdictions. Local government authorities, such as councils or shire councils, also play a role in enforcing food safety regulations at a local level, including conducting inspections and issuing permits. In New Zealand, the Food Act 2014 establishes the regulatory framework for food safety. The act sets out the requirements for food businesses regarding registration, food control plans, national programmes, and food safety practices. The Ministry for Primary Industries (MPI) is the regulatory authority responsible for overseeing and enforcing the Food Act. Local authorities, such as city or district councils, also have a role in monitoring and enforcing food safety standards within their areas. At state, territory, and local government levels, regulatory authorities carry out inspections and audits of food businesses to ensure compliance with food safety standards. They may issue permits, licenses, or certificates to food businesses, conduct investigations in response to complaints or foodborne illness outbreaks, and take enforcement actions for non-compliance, such as issuing fines, improvement notices, or even prosecution in serious cases. Checkpoint 2 Question 6: Workplace hygiene procedures encompass four main areas. What are the key requirements for the following aspects to meet typical requirements in an organisation? Personal hygiene:  Regular handwashing with soap and warm water for at least 20 seconds before handling food, after using the restroom, after handling raw food, and after touching any potentially contaminated surfaces.  Proper grooming, including wearing clean clothing, tying back long hair, and keeping nails short and clean. Food safety: Proper storage of food at appropriate temperatures to prevent bacterial growth. This includes refrigeration of perishable foods and proper heating of cooked foods. Preventing cross-contamination by using separate cutting boards and utensils for raw and cooked foods, and avoiding contact between raw foods and ready-to-eat foods. Cleaning: Regular and thorough cleaning of all surfaces, equipment, and utensils used in food preparation, including countertops, cutting boards, knives, and food contact surfaces. Using appropriate cleaning agents and sanitizers to eliminate bacteria and ensure proper hygiene. Training:

Assessment Activity 1 SITXFSA001 Use hygienic practices for food safety © Nova Institute of Technology V1.0 July 20 6 | P a g e Question 7: What do the food acts outline and how is this governed at state and territory and local government levels? Food acts are the laws that regulate food standards and safety in Australia. There are two levels of legislation: federal and state. The federal legislation is governed by Food Standards Australia New Zealand (FSANZ), which was established by the National Food Authority Act in 1991. FSANZ develops and manages standards for food, called the Food Standards Code, which covers labelling, additives, contaminants, nutrition and health claims, and more The state legislation is based on each state’s own Food Safety Act, which outlines the responsibilities of food businesses, enforcement agencies and consumers to ensure food is safe and suitable for human consumption. The state acts also set out provisions for food monitoring, auditing, reporting and recalling The local government levels are responsible for implementing and enforcing the food acts within their jurisdictions. They conduct inspections, issue licences, investigate complaints and take action when food safety breaches occur Question 8: Provide five (5) examples for poor organisational hygiene practices?  Not providing adequate hand-washing facilities or sanitizers. This can increase the risk of spreading germs and infections through direct or indirect contact, especially in food-related businesses  Not cleaning and disinfecting spills, surfaces or equipment regularly. This can create a breeding ground for bacteria and viruses, and contaminate food or other products  Not practising cough etiquette or disposing of tissues properly. This can expose others to airborne infections, especially in enclosed spaces or shared areas  Not providing personal protective equipment (PPE) or enforcing its use. This can expose workers to harmful substances, fluids or materials, and increase the risk of injury or illness.  Not carrying out regular pest control. This can attract rodents, insects or other animals that can carry diseases, damage property or spoil food Question 9: List three (3) Actions you must take once you have identified a hygiene hazard?  Report the hazard to the appropriate person or authority. This could be your supervisor, manager, health and safety representative, or regulatory body. Reporting the hazard is important to ensure that it is documented and addressed as soon as possible  Eliminate or minimize the hazard using the hierarchy of controls. The hierarchy of controls is a system that ranks the most effective ways to prevent or reduce exposure to hazards. The preferred order of controls is: elimination, substitution, engineering, administrative and personal protective equipment (PPE) For example, if the hazard is a spill of a hazardous substance, you could eliminate it by cleaning it up immediately, substitute it with a less hazardous substance, engineer a spill containment system, implement safe handling procedures, or wear gloves and goggles4.  Monitor and evaluate the effectiveness of the controls. After implementing the controls, you should check if they are working properly and if they have reduced or eliminated the hazard. You should also monitor the health and well-being of the workers and customers who may have been exposed to the hazard.  Question 10: List three (3) hygiene hazards which typically could occur in Tourism and Hospitality?  Food-borne illnesses. These are caused by consuming food that is contaminated by bacteria, viruses, parasites, or toxins. Food-borne illnesses can cause symptoms such as nausea, vomiting, diarrhea, fever, and abdominal cramps. They can also lead to serious complications such as dehydration, kidney failure, or death. Food-borne illnesses can be prevented by following proper

Assessment Activity 1 SITXFSA001 Use hygienic practices for food safety © Nova Institute of Technology V1.0 July 20 7 | P a g e food handling, storage, preparation, and serving practices  Exposure to hazardous chemicals. These are substances that can cause harm to the health or well- being of workers or customers due to their physical or chemical properties. Hazardous chemicals can include cleaning agents, disinfectants, pesticides, solvents, and gases. Exposure to hazardous chemicals can cause irritation, burns, allergies, poisoning, or cancer. Hazardous chemicals can be controlled by following the COSHH regulations, using appropriate PPE, and storing and disposing of them safely  Infections from biological agents. These are living organisms that can cause disease or illness in humans or animals. Biological agents can include bacteria, fungi, viruses, parasites, and allergens. Infections from biological agents can cause symptoms such as fever, cough, rash, itching, or swelling. 

Assessment Activity 1 SITXFSA001 Use hygienic practices for food safety © Nova Institute of Technology V1.0 July 20 9 | P a g e  Improper cooking or storage of food . This can allow bacteria or other microorganisms to grow and multiply in food. For example, if you don’t cook food to the right temperature, you can leave some harmful bacteria alive in the food. If you don’t store food at the right temperature, you can create conditions for bacteria to grow rapidly 1 2 .  Mixing raw and cooked food . This can transfer bacteria or other microorganisms from raw food to cooked food. For example, if you use the same cutting board or knife for raw meat and cooked meat, you can contaminate the cooked meat with bacteria from the raw meat 1 2 .  Using contaminated water or ice . This can introduce chemicals, toxins, or microorganisms into food or drinks. For example, if you use water that is not safe for drinking to wash or prepare food, you can contaminate the food with harmful substances or germs 1 3 .  Contact with pests or animals . This can bring bacteria, viruses, parasites, or fungi from pests or animals into food or surfaces. For example, if you have rodents, insects, or birds in your kitchen, they can leave droppings, saliva, or feathers on food or surfaces that can contaminate them

Assessment Activity 1 SITXFSA001 Use hygienic practices for food safety © Nova Institute of Technology V1.0 July 20 10 | P a g e Checkpoint 4 Question 15: What is food poisoning? What are its common causes?  Bacteria . These are microscopic organisms that can grow and multiply in food, especially if the food is not cooked, stored, or handled properly. Some examples of bacteria that cause food poisoning are E. coli, Salmonella, Campylobacter, Listeria, and Staphylococcus 1 2 .  Viruses . These are tiny particles that can infect cells and cause disease. They can be spread through food or water that is contaminated by human or animal feces, or by contact with an infected person. Some examples of viruses that cause food poisoning are norovirus, rotavirus, hepatitis A, and astrovirus 1 2 .  Parasites . These are organisms that live on or in another organism and feed on it. They can be transmitted through food or water that is contaminated by human or animal feces, or by contact with an infected person or animal. Some examples of parasites that cause food poisoning are Giardia, Cryptosporidium, Cyclospora, and Toxoplasma 1 2 .  Toxins . These are poisonous substances that can be produced by microorganisms, plants, animals, or chemicals. They can be present in food naturally or added intentionally or accidentally. Some examples of toxins that cause food poisoning are botulinum toxin, aflatoxin, ciguatoxin, and mercury 1 3 .  Allergens . These are substances that can trigger allergic reactions in some people who are sensitive to them. They can be present in food naturally or added intentionally or accidentally Question 16: Name 5 different causes for food-borne illnesses”?  Bacteria. These are microscopic organisms that can grow and multiply in food, especially if the food is not cooked, stored, or handled properly. Some examples of bacteria that cause food-borne illnesses are E. coli, Salmonella, Campylobacter, Listeria, and Staphylococcus12.  Viruses. These are tiny particles that can infect cells and cause disease. They can be spread through food or water that is contaminated by human or animal feces, or by contact with an infected person. Some examples of viruses that cause food-borne illnesses are norovirus, rotavirus, hepatitis A, and astrovirus12.  Parasites. These are organisms that live on or in another organism and feed on it. They can be transmitted through food or water that is contaminated by human or animal feces, or by contact with an infected person or animal. Some examples of parasites that cause food-borne illnesses are Giardia, Cryptosporidium, Cyclospora, and Toxoplasma12.  Toxins. These are poisonous substances that can be produced by microorganisms, plants, animals, or chemicals. They can be present in food naturally or added intentionally or accidentally. Some examples of toxins that cause food-borne illnesses are botulinum toxin, aflatoxin, ciguatoxin, and mercury13.  Allergens. These are substances that can trigger allergic reactions in some people who are sensitive to them. They can be present in food naturally or added intentionally or accidentally. Question 17: Food allergies occur when someone reacts badly to a particular type of food. List 3 aspects which must be considered to ensure that the correct foods are prepared and served to persons with allergies and describe what could potentially happen if a customer has an allergic reaction? Some aspects that must be considered to ensure that the correct foods are prepared and served to persons with allergies are:  Identifying and declaring allergenic ingredients. This means that food business operators should know which ingredients in their food may cause allergic reactions and inform customers about them clearly and accurately. This can be done by using labels, menus, signs, or verbal communication  Avoiding cross-contact. This means that food business operators should prevent the transfer of allergenic substances from one food or surface to another. This can be done by using separate utensils, equipment, and workspaces for preparing allergen-free food, or by cleaning them thoroughly before use. Food handlers should also wash their hands properly and wear gloves when handling allergenic food  Training staff. This means that food business operators should educate their staff about food allergies and how to prevent and manage them. Staff should be able to identify allergenic ingredients, communicate with customers, prepare and serve allergen-free food safely, and respond to emergencies  a customer has an allergic reaction, it can potentially be life-threatening if not treated quickly. An allergic reaction can cause symptoms such as:  Mild symptoms. These include itching, redness, hives, swelling of the lips, tongue, or face, sneezing, runny nose, or stomach pain  Severe symptoms.  These include difficulty breathing, wheezing, coughing, chest tightness, throat closure, low blood pressure, dizziness, fainting, or anaphylaxis

Assessment Activity 1 SITXFSA001 Use hygienic practices for food safety © Nova Institute of Technology V1.0 July 20 12 | P a g e Question 18: The Food Safety Standard 1.2.3 requires foods which contain or may potentially contain any allergens to be clearly labelled. List 4 procedures which should be implemented if a business is involved in the production or sale of foods that could cause problems? Hello, this is Bing. I’m happy to help you with your question.😊 The Food Safety Standard 1.2.3 of the Australia New Zealand Food Standards Code (the Code) requires foods which contain or may potentially contain any allergens to be clearly labelled. This is to help consumers with food allergies or intolerances to make informed and safe food choices12. Some procedures that should be implemented if a business is involved in the production or sale of foods that could cause problems are:  Identifying and declaring allergenic ingredients. This means that food business operators should know which ingredients in their food may cause allergic reactions and inform customers about them clearly and accurately. This can be done by using labels, menus, signs, or verbal communication13. The Code specifies 11 foods or substances that require mandatory declaration on the label of packaged foods or with the food display. These are: cereals containing gluten, crustacea, egg, fish, milk, peanuts, sesame seeds, soybeans, tree nuts, lupin, and sulphites  Avoiding cross-contact. This means that food business operators should prevent the transfer of allergenic substances from one food or surface to another. This can be done by using separate utensils, equipment, and workspaces for preparing allergen-free food, or by cleaning them thoroughly before use. Training staff. This means that food business operators should educate their staff about food allergies and how to prevent and manage them. Staff should be able to identify allergenic ingredients, communicate with customers, prepare and serve allergen-free food safely, and respond to emergencies13 .  Reviewing and updating procedures. This means that food business operators should regularly monitor and evaluate their allergen management practices and make improvements as needed. They should also keep up to date with any changes in the Code or other regulations regarding allergen labelling  Question 19: List 3 examples for food and beverage categories which are potentially at risk from contamination due to the use of eggs?  Dairy-based desserts. These include products such as pudding, custard, ice cream, mousse, tiramisu, and cheesecake that may contain raw or lightly cooked eggs. These products can be contaminated by bacteria from the eggs or from cross-contact with other foods or surfaces. They should be cooked to a safe temperature, stored in the refrigerator, and consumed within a short time123.  Sauces and dressings. These include products such as mayonnaise, aioli, hollandaise, béarnaise, and Caesar salad dressing that may contain raw or lightly cooked eggs. These products can be contaminated by bacteria from the eggs or from cross-contact with other foods or utensils. They should be prepared with pasteurized eggs, stored in the refrigerator, and used within a few days123.  Baked goods. These include products such as cakes, pies, pastries, cookies, breads, and muffins that may contain raw or lightly cooked eggs. These products can be contaminated by bacteria from the eggs or from cross-contact with other foods or surfaces Question 20: Because of the severe consequences of mishandling eggs, it is essential to ensure excellent hygiene and prevent cross-contamination. List 6 actions which you must follow to maintain the safety of eggs when handling and preparing eggs and dishes containing raw egg products?

Assessment Activity 1 SITXFSA001 Use hygienic practices for food safety © Nova Institute of Technology V1.0 July 20 13 | P a g e Eggs are a nutritious and versatile food that can be used in many dishes. However, eggs can also be a source of food-borne illnesses if they are contaminated with bacteria such as Salmonella or Campylobacter, or if they are not cooked or handled properly Some actions that you must follow to maintain the safety of eggs when handling and preparing eggs and dishes containing raw egg products are:  Buy clean and uncracked eggs. This means that you should choose eggs that have been refrigerated, have clean shells, and have no cracks or leaks. Cracked or dirty eggs can be contaminated by bacteria from the environment or from the hen’s intestines  Store eggs in the refrigerator. This means that you should keep eggs in their original carton and place them in the coldest part of the refrigerator, not in the door. Eggs should be stored at 40 °F or below and used within 3 to 5 weeks for best quality  Wash your hands and utensils. This means that you should wash your hands with soap and water before and after handling eggs or egg-containing foods. You should also wash and sanitize any utensils, equipment, or surfaces that come in contact with raw eggs or egg-containing foods to prevent cross- contamination