SITXFSA005 - Written Assessment copy

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Apr 3, 2024

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SITXFSA005 - Use hygienic practices for food safety Assessment 3 – Written Assessment Trainee Name Gayathri Arutla Trainee ID Number 61074 Trainer/ Assessor Name Karin Singh Submission Attempt Attempt 1 - ☐ Attempt 2 - ☐ Attempt 3 - ☐ Trainee Declaration : "I hereby certify that: ● This assessment is my own work based on my personal study/research, in my own words. ● I have cited all sources and material used to assist my research for this assessment. ● I have not copied or plagiarized any part of this assessment from another student. ● I or any other student has not submitted this assessment previously. ● I have kept a copy for my own records. ● I am aware of the availability of reassessment consistent with the Institute’s Reassessment Policy.

● I understand my right to appeal the assessment or reassessment outcome, as per the Institute’s Complaints and Appeals Policy. Trainee Initials Date GA 15/03/2024 Questions 1 What is the correct dress code for food handling staff in a food business? The correct dress code for food handling staff in a food business are : Using protective and uncontaminated clothes like Chef jacket, Pants, Appropriate shoes, Hair nets and Apron. 2 Why is it important to maintain your personal hygiene when working with food? Maintaining personal hygiene when working with food is important to prevent contamination, comply with regulations and ensure the safety of consumers and food handlers. It prevents food poisoning ,bacterial contamination by reducing the risk of spreading bacteria from various sources, such as hair, mouth, cuts, jewelry, and clothing, to the food. 3 What is the Food Safety Act in Victoria called? What does this act cover? The Food Act in Victoria is called as Food Act 198 This act cover wide range of areas related to food safety,to the Law relating to the Preparation and Sale of Food, to make Provision for securing and Purity of fixing Standards for Food, to preventfalse or misleading packaging and labelling of Food and false or misleading advertising in connection with food. 4a List 6 of your personal hygiene requirements as set out in the Food Safety Act. Standard 3.2.2, Division 4.15 1. Following all workplace hygiene procedures as instructed. 2. Using hand wash basins correctly as provided. 3. Practicing good personal hygiene at work and before coming to work. 4. Wearing proper and clean uniform. 5. Do not handle food directly with hands, use gloves. 6. Reporting all food safety hazards. 4b When are you required to wash your hands to prevent cross contamination when handling food? Please explain. To prevent cross contamination, we need to wash hands before handling food, after touching raw food like meat,eggs,seafood after using bathroom, after smoking, after sneezing, coughing, after touching any body part like, nose, ear, mouth, and hair too, after handling money and waste food or any objects. 5 What is the role of the environmental health officer? The role of an Environmental Health Officer is to safeguard public health by promoting and enforcing food safety standards, conducting inspections, providing education and training, responding to incidents and complaints to ensure a safe and healthy environment forboth consumers and food handlers

6 What are the likely repercussions to your organisation if you were to sell contaminated food or beverages to your customers? The likely repercussions to the organisation to selling of contaminated food or beverages to customers is loss of business and reputation as well as emotional loss, health risks and illness, ranging from the loss of wages, cost of medical cover, increased insurance, product recall, loss of legal consequences etc. 7 What is the likely or possible effect to your customer if they areto consumecontaminate food or beverages? The likely possible effect to the customer if they consumed contaminated food or beverages can cause nausea,stomach cramps, diarrhea, vomiting, fever and etc 8 Why is it important for employees to know the storage temperature for food and beverages in a food business? The employee need to know the storage temperatures for food to prevent contamination, as well as for beverages also, it helps to ensure food safety, and to maintain quality, compels with regulations, reducing waste, satisfying customers and protect the business's reputation. 9 How should storage temperatures to be monitored in a kitchen? To monitor storage temperatures in a kitchen, Use a reliable thermometer. Check temperatures regularly. Put thermometers in refrigerators, freezers, and storage areas. Know the safe temperature range of different foods,and Keep a record of temperatures. Take action if temperatures are incorrect. 10 Detail 6 foods that are likely to require temperature control: 1. Dairy Products (0°C to 5°C ) 2. Eggs (0°C to 5°C ) 3. Raw Meat (0°C to 5°C) 4. Leftover Food (0°C to 5°C ) 5. Perishable Fruits and Vegetables (0°C to 5°C ) 6. Ready-to-Eat-Foods (0°C to 5°C) 11 Explain the difference between cleaning, sanitising? Cleaning is an essential process that involves the use of detergent and water to eliminate visible dust, grease, dirt, stain from various surface, fixtures like benches and sinks, utensils, and equipment. It focuses on removing the visible contaminants. Sanatizing is crucial step that goes beyond cleaning. It targets elimination of harmful bacteria that cannot be seen with the naked eye. Sanitizing is applying heat or chemicals to effectively kill these bacteria. It is important to note that using either a detergent or a sanitizer alone is not sufficient; both cleaning and sanitizing processes should ensure optimal cleanliness and safety.

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12 Describe the warning signs that tell you that your food / beverages are spoiled or contaminated by bacterial toxins? Thewarning signs of contaminated or spoiled food by bacterialtoxins; Bad smell or taste, Mold or fungus growth, Unusual texture or appearance, and Physical symptoms after consumption. 13 Describe a typical vermin control procedure that should be used in your workplace? The typical vermin control procedure that should be used in workplace are, Liquid spills should be cleaned up right away, Hire professional licensed pest control, Dispose waste properly, Make sure all of the food at your desk is sealed in zip lock bags or airtight container, Keep the workplace clean and tidy, Inspect regularly food store. 14 How may food contamination occur? Food contamination may occur through microorganisms, cross- contamination, chemicals, physical objects, temperature issue,poor hygiene practices. 15 Apart from bacterial contaminants that cause food beverage -borne illness, what other contaminants should you aware of? Apart from the bacteria, be aware of other contaminants like; viruses, toxins, physical contaminants, chemical contaminants, Parasites etc. 16 What is HACCP? HACCP stands for Hazard Analysis and Critical Control Points,preventive approach to food safety.It addresses biological, chemical, and physical hazards in food production processes that can make the final product unsafe.HACCP focuses on identifying and reducing these risks to a safe level, emphasizing prevention rather than inspection.It can be applied throughout the food chain, including production, preparation, packaging, and distribution stage. 17 What is a Critical Control Point? The critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable levels. 18 How should critical control points be managed? Who should be responsible for monitoring them? Critical control points should be managed through monitoring and control measures to ensure food safety.Monitoring of critical control points should be the responsibility of trained personnel 19 Why are Critical Control Points so important? Critical Control Points are important to prevent or eliminate a food safety hazard or reduce it to an acceptable or tap here to enter text.

20 What is a food safety program and what areas must it cover? ood safety program is simply a written plan that shows whata business does to ensure that the food it sells is safe for human consumption. A covering areas such as good manufacturing practices, hazard analysis, allergen management, supplier control, employee training, cleaning and sanitation, temperature control, pest control, and record-keepinClick or tap here to enter text. 21 Why should every kitchen have a food safety program? ood safety program is important for helping businesses that handle, process or sell potentially hazardous foods to maintain safe food handling practices and protect public healtClick or tap here to enter text. 22 What would you do if you discovered a potentially dangerous situation related to a critical control point? I found a potentially dangerous situation related to a control point; 1. I would stop activity immediately to prevent further risk. 2. I would inform to supervisor about the situation. 3. I would take necessary steps to minimize hazards. 4. I would follow procedures for reporting critical control pointsClick or tap here to enter text. 23 Describe the following hazards as they relate to food contamination Physical Hazards contaminated by physical hazardous sources like glass, hair, insects, metal shavings, and wood shavings. Hair in food carries a stigma and poses risks of choking, vomiting, and potential contamination. Different views exist regarding the level of risk and the reasons for objection, including cultural taboos and digestion difficulties. Hair in food may also indicate hygiene issues. The use of complete-capture hairnets has reduced incidents of this contaminationClick or tap here to enter text. Chemical Hazards Chemical hazards can occur due to factors like fertilizers, cleaning chemicals, and incorrect use of chemicals, including insecticides. To minimize the risk of chemical poisoning, it is recommended to wash fruits and vegetables before consumption. The impact of chemical contaminants on health may become evident after long-term exposure, such as an increased risk of cancer. Unlike microbiological agents, chemical contaminants are often unaffected by thermal processing. They can originate from various sources and enter food products through different mechanismClick or tap here to enter text.

Biological Hazards iological hazards in food refer to the presence of harmful microorganisms or biological substances that can cause illness or infection. They include bacteria, viruses, parasites, and toxins produced by these organisms. Biological hazards can contaminate foodduring production, handling, storage, or preparation. Consuming contaminated food can lead to foodborne illnesses, such as gastrointestinal infections, food poisoning, or even severe health complications. Proper hygiene practices, thorough cooking, and adequate storage temperatures are crucial in minimizing the risk of biological hazards in foClick or tap here to enter text. 24 What is meant by the term - food contaminant when referring to food safety? presence of dangerous chemicals and microbes in food, which can cause illness in consumers, is referred to as food contamin Click or tap here to enter text. 25 What is meant by the term - food contamination when referring to food safety? he presence of dangerous chemicals and microbes in food, which can cause illness in consumers, is referred to as food contaminant Click or tap here to enter text. 26 List 6 different hygiene hazards that may occur when handling food and food contact surfaces in your work environment. 1. Cooked Pasta Rice2. Dairy Porducts3. Raw Uncooked Meat4. Foods containing eggs, beans, nuts5. Seafood (excluding live seafood)6. Processed fruit and vegetablesContaminated food2. Contaminated garbage3. Equipment like; fridges, temperature probes not working properly4. Dirty equipment and utensils5. Lack of staff training and understanding of hygiene practices6. Airborne 27 List 6 potentially hazardous foods as defined by the Food Standards Code FSANZ Code? Cooked Pasta Rice2. Dairy Porducts3. Raw Uncooked Meat4. Foods containing eggs, beans, nuts5. Seafood (excluding live seafood)6. Processed fruit and vegetables1.

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28 What are employer responsibilities in regard to food safety? 1. Providing handwashing facilities with warm running water, sanitizing soap, and paper towels. 2. Prohibiting smoking and spitting in food areas and displaying "no smoking" signs. 3. Restricting access to food preparation areas to authorized personnel only. 4. Prohibiting individuals with foodborne illnesses from handling food. 5. Providing handwashing facilities, soap, warm water, and single-use towels. 6. Providing adequate toilet facilities. 7. Designating an area for storing personal items. 8. Maintaining a separate area for office equipment. 9. Having a dedicated area for chemical storage.These measures help preventcontamination of food and maintain a safe and hygienic workingClick or tap here to enter text. 29 What are employee’s responsibility’s when following food safety? Employees' responsibilities in regard to food safety include: 1. Following all workplace hygiene procedures as instructed; 2. Using hand wash basins correctly as provided; 3. Practicinggood personal hygiene at work and before coming to work; 4. Wear correct and clean uniform; 5. Do not handle food directly with bare hands 6. Reporting all notifiable symptoms and illnesses and conditions to a Supervisor 7.Reporting all food safety hazard 30 What are your legal requirements in regard to the reporting of health and illnesses whilst working with food and beverages according to FSANZ clause 3.2.2? According to FSANZ clause 3.2.2, the legal requirements regarding the reporting of health and illnesses while working with food and beverages are as follows: A) An employeemust report to their supervisor if they are or may be suffering from a disease or if they are aware thatthey are carrying a disease. B) If there is a reasonable likelihood of food contamination due to the disease, the employee should refrain from handling food. C) If the employee continues to work in other areas of the food premises, they must take all practical measures to prevent food contamination as a result of the diseas

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