Whs safety
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School
Royal Melbourne Institute of Technology *
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Course
1A
Subject
Information Systems
Date
Jan 9, 2024
Type
Pages
5
Uploaded by DukePowerFly31
Assessment activity task 2
Aveta café
safety program is communication to other kitchen staff
also daily records which helps to shows that measurement and observation of each
controls, likewise, which helps to identify for controlling hazards. After we study the
activity task 1 case of food safety program. All class 1 and 2 food premises need a
food safety program.
This is required to ensure safe food handling procedures and safeguard public
health. Whenever we buy food from a vendor, we must pay close attention to
the temperature, amount, and quality of the food.
Appropriate training
If a supplier transports animal and chemical
products with food on the same board, there is a risk of contamination, and
we must reject the shipment.
Also, ensure that food is properly packed
and/or stored. We received stored food items as quickly as possible and
placed them in an appropriate location. Keep chilled foods at 5 degrees Celsius
or below, and frozen foods at -15
degrees Celsius or below. To reduce waste, always use the FIFO approach (first in,
first out). Check for contamination on a regular basis to ensure that stored foods are
safe. It is always necessary to eat so we must reject it. And make sure food is
protected by proper packing and/or containers. As soon as possible we received
storage food stuff in suitable area. Store cold food at or below 5 degree Celsius and
frozen food at or below -15 degree Celsius. Always follow the FIFO (first in first out)
method to reduce the waste. Regular check that stored foods are not at risk of
contamination. Always need to check that food, utensils, equipment, and tableware
are clean and stored away from chemicals.
If you run a restaurant, following the 2-hour / 4-hour rule is a smart approach to
keep food safe after it's been taken out of the fridge. Even if food has been out of
refrigeration for two hours or four hours, the 2-hour/4-hour rule is a solid strategy to
ensure that potentially hazardous food is safe. The rule is based on how quickly
microbes grow in food at temperatures ranging from 5°C to 60°C and has been
scientifically validated. Food that is tested on a regular basis is not at risk of
contamination. Any unlabelled food that you can't recognise or that you fear is
tainted should be thrown away. If non allergenic food has been contaminated with
an allergy, it should not be used to prepare food that is supposed to be allergen-free.
If you suspect food has been tainted, throw it out. Refer to Support programme 1:
Food allergens, intolerances, and general information if food may contain allergens.
However, the notion is not new. The technology was created by NASA researchers
and vendors to avoid the potentially fatal effects of failure above the earth's
atmosphere. The approach is now used as the foundation for many of the world's
leading manufacturers and vendors' quality management programmes. hazard. A
specification contains standards pertaining to the product's quality, appearance, and
delivery, as well as the conditions under which it is to be grown, produced, packed,
stored, and transported. It also includes explicit descriptions of the product's size,
weight, colour, and nutrient content, as well as information on the inspection
process and specific packing. The goal of the food safety policy and procedure is to
ensure the safety of all children and adults who attend the service by taking all
possible precautions to minimise potential hazards. To ensure that proper health and
hygiene protocols are in place at the service, including safe techniques for handling,
preparing, and storing food, among other things.
The report for food safety program is following ,
1.
Responding to incidents of uncontrolled food hazards and oversee
implementation of corrective action: They place obligations on Australian food
business to produce as a supervisor I saw one of the kitchen staff mix the new sauce
with old sauce. I tell him about the food contamination, hygiene and sanitary
practices be aware for the next time.
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2. Ensuring that your food safety program is audited with other kitchen staff: for
evaluating revising and monitoring a food safety program manager need to review
it properly recorded were store in complete record file with date. Food safety
program is available to all the staff to read thoroughly which helps to understand
to everyone for safety and follow with this. Aveta food safety program is written
clearly with having rule of government safety and procedures that food is safe to
eat for customer
3. Participating in food safety program audits and aid inspectors: class 1 and 2
premises that have independent food safety programs need to be audited as a
fundamental part of Victoria food safety program. The food safety audit system
provides assurance that food safety auditors certified under food act 1984 are
working in a consistent and reliable manner.
4.Retaining records of food audits according to legislative requirements: a food
safety audit be conducted at declared interval to determine whether a food safety
program has been complied with during the period covered by the audit. The
business has addressed non-conformances identified previously. The audit of a food
safety program must be conducted by a department
approved food safety auditor certified as competent to conduct an audit of
such premises.
5. Communicating these changes and monitoring inclusion in production: by
providing regur review of the program for the food business to ensure correctly,
also daily records which helps to show that measurement.