SITXFSA002 Participate in safe food handling practices

Task Number: AT1 Task Name: Knowledge Test (KT)

Provide your responses in the boxes below each question.

Task Number: AT2

Task Name: Skills Test (ST)

Task A:

Your friend is opening a restaurant in West Melbourne. His restaurant will be serving mainly modern French cuisine. He has appointed 2 new apprentice cooks. He is well experienced in management and coordination but does not have the time to train the new staff in food safety standard, policies and procedures. He also feels that the existing staff members may need refresher training.

As you are from hospitality background, he has asked you for your help to create a presentation on a food safety program for his staff members along with policies and procedures for managing food safety.

In your staff presentation you need to cover the following content:

1. Clarify the need of a food safety program, what it must contain and the content of the National Codes and Standards and regulatory requirements.
2. Discuss the rules of local government food safety regulations and inspections and the outcomes in case detection of failure in food safety procedures and policies is found.
3. Explain in a brief, Hazard Analysis and Critical Control Points (HACCP) principles and procedures/processes which must include:

• 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.
• The main different types of safety hazards and contamination.
• Conditions for development of microbiological contamination.
• Environmental conditions and temperature controls for storage.
• Temperature danger zone and the two-hour and four-hour rule.

1. Outline the contents of organisational food safety programs, with a focus on ensuring the safety of food served/sold to customers, especially procedures, associated requirements, and monitoring documents. Also, discuss different food monitoring techniques and procedures to certify the safety of food which is served and sold. This should include:

• 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 review

• 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

1. Explanation to staff regarding equipment operating procedures, especially how to calibrate, use and clean a temperature probe and how to identify faults. Along with it you also need to discuss the high-risk customer groups.

Task B:

This task requires you to demonstrate the use of safe food handling practices to handle food safely during the storage, preparation, display, service and disposal of food for the following three (3) different occasions.

• Occasion 1: Serving food or displaying food
• Occasion 2: Packaging and transporting food
• Occasion 3: Cooling and freezing food

At every occasion, you will deal with different types of food including high-risk foods.

To handle food safely, you must:

• Follow predetermined procedures as outlined in a food safety program. (This food safety program is provided along with the assessment).
• Comply with the requirements contained within the Australia New Zealand Food Standards Code.

This task is to be completed in a commercial kitchen. The RTO will either arrange a simulated commercial kitchen for you or take you to a restaurant, cafe, club, and hotel; function, event, exhibition and conference catering; or cafeterias, kiosks, canteens and fast food outlet where you will have access to a commercial kitchen.

At the commercial kitchen, you are required to demonstrate the correct methods of controlling food hazards at each of the following critical control points:

• receiving
• storing
• preparing
• processing
• displaying and/or serving
• packaging
• transporting

To demonstrate the use of safe food handling practices and correct methods of controlling food hazards, you must complete the following subtasks for each three (3) occasions:

Subtask 1.1: Use safe food handling practices and correct methods of controlling food hazards when receiving foods items

In this subtask, you are required to use safe food handling practices and correct methods of controlling food hazards when receiving foods items.

To do so, you must:

• Use relevant information from the organisational food safety program.
• Follow policies and procedures in the food safety program.

When receiving food, you must take all practicable measures to ensure that the received food is safe and suitable for human consumption. This means that you must ensure that:

• Food is not contaminated with bacteria, chemicals or other things that should not be in food.
• Is at the correct temperature when it arrives and identify if it is potentially hazardous.
• if it is chilled – at a temperature of 5°C or below;
• if it is hot – at a temperature of 60°C or above;
• if it is frozen – frozen hard and not partly thawed;
• Complete food safety monitoring processes. Complete the checklist given below.

• Use the template provided and document:
• Food hazards
• Non-conforming practices
• Controls implemented
• Corrective actions for incidents where food hazards are not controlled

Occasion 1: Serving food and displaying food

Occasion 2: Packaging and transporting food.

Occasion 3: Cooling and freezing food

Subtask 1.2: Use safe food handling practices and correct methods of controlling food to store food safely.

In this subtask, you are required to use safe food handling practices and correct methods of controlling food hazards when storing food.

Before storing the food, you must wash your hands thoroughly.

When storing the food, you must:

• Select food storage conditions for specific food type. Store food in accordance with the manufacturer’s instructions. Check if the food requires:
• Dry storage
• Cold storage
• Frozen storage
• Store food in environmental conditions that protect against contamination and maximise freshness, quality and appearance.
• Check food storage area for contamination. Contamination can be the result of pests (cockroaches, rats, flies, weevils etc.); cleaning chemicals stored above or next to foods; or from excessive humidity.
• Store food at controlled temperatures considering the type and ensure that frozen items remain frozen during storage.
• Complete the templates provided below:
• Food storage sheet
• Hazard identification form

Occasion 1: Food storage sheet template

Occasion 1: Food identification form

Occasion 2: Food storage sheet template

Occasion 2: Food identification form

Occasion 3: Food storage sheet template

Occasion 3: Food identification form

Subtask 1.3: Use safe food handling practices and correct methods of controlling food to prepare food for cooking, packaging, reheating, serving or sale.

In this subtask, you are required to use safe food handling practices and correct methods of controlling food to prepare food for cooking, packaging, reheating, serving or sale.

When preparing food, you must:

• Ensure that the following hazards are prevented:
• Biological - in the right conditions, bacteria will multiply;
• Physical - caused by things that should not be in food, like dirt, hair, glass or stones;
• Chemical - caused by chemicals, such as cleaning agents, detergents and fly sprays.
• Use cooling and heating processes that support the microbiological safety of food.
• Use 2-hour/4-hour rule: Use time and temperature control to keep food safe during preparation.

• Monitor food temperature during preparation using thermometer to achieve microbiological safety
• Complete the temperature control template provided

Occasion 1: Temperature control template

Occasion 2: Temperature control template

Occasion 3: Temperature control template

Subtask 1.4: Use safe food handling practices and correct methods of controlling food to process/cook food.

In this subtask, you are required to use safe food handling practices and correct methods of controlling food to process/cook food to achieve the microbiological safety of the food cooked for the following three (3) occasions:

• Occasion 1: Serving food and displaying food
• Occasion 2: Packaging and transporting food
• Occasion 3: Cooling and freezing food

When processing/cooking food, you must:

• Wash ready-to-eat fruit and vegetables on the day you intend to use them
• Wash equipment and utensils before preparing dishes
• Keep food ingredients covered
• Check that the cooking temperature reaches 75°C or above to ensure the safety of food prepared, served and sold to customers
• Mark and separate from other foodstuffs any food identified for disposal until disposal is complete
• Dispose of food promptly to avoid cross-contamination

After processing/cooking food, you must complete the template provided below.

Occasion 1: Food processing/cooking template

Occasion 2: Food processing/cooking template

Occasion 3: Food processing/cooking template

Subtask 1.4: Use safe food handling practices and correct methods of controlling food to display and/or serving, pack and transport food.

In this subtask, you are required to use safe food handling practices and correct methods of controlling food to process/cook food to display and/or serving, pack and transport food.

Occasion 1: Serving food and displaying food

At this occasion, you need to:

• Serve food as quickly as possible after preparation.
• Ensure that people who serve food or supervise self-service food displays have appropriate skills and knowledge for the tasks that they do;
• Ensure that if staff serving food are using gloves that they understand how to use gloves safely;
• Provide separate clean utensils for each food on display, or provide other methods of dispensing food that minimises food becoming contaminated;
• Throw away single-use items after using them, including straws, paper towels, cups and plates;
• Ensure that protective barriers (for example, sneeze-guards) are installed to protect food in display cabinets;
• Use a clean and sanitised thermometer to check the temperature of potentially hazardous food on display. (You do not need to check the temperature of every dish, just a representative sample);
• Make sure that all potentially hazardous foods are thrown out if kept between 5°C and 60°C for four hours or more.

Occasion 2: Packaging and transporting food.

At this occasion, you need to:

• List any allergens on the label of packaged products;
• Identify foods containing allergens on menus;
• Prepare special meals separately from normal meals;
• Advise staff serving food of special requirements;
• Check the packaging for damage and use only clean, uncontaminated packaging materials;
• Store packaging material in a designated area, away from cleaning chemicals, and other matter that might cause contamination;
• Check that materials being used for packaging are appropriate to the food being packed, for example: some packaging materials may not be appropriate for acidic foods, refrigeration, freezing or microwaving;
• Make sure that the packaging material being used will not contaminate the food being packed, including physical and chemical contamination;
• Make sure that the area used for packing is clean and sanitary before starting and during work;
• Ensure that food packaging machinery is maintained in satisfactory working condition, including the use of appropriate lubricants and make sure these products do not contaminate food;
• Label food in accordance with the Food Standards Australia New Zealand Food Standards Code.
• Dispose of or report chipped, broken or cracked eating, drinking or food-handling utensils.
• Check that cold food is transported at 5°C or colder;
• Check that frozen food is transported frozen hard (not partially thawed);
• Check that hot food is transported at 60°C or above;

Occasion 3: Cooling and freezing food

At this occasion, you need to:

• use a probe thermometer, check that the temperature at the centre of potentially hazardous food reduces from 60°C to 21°C within two (2) hours and from 21°C to 5°C within a further four (4) hours;
• Check that the potentially hazardous food is being cooled in an appropriately clean, uncontaminated storage container;
• Protect storage containers from contamination and label with the type of food and the date before placing into the cold-room or freezer;
• Follow instructions for items intended for single use.
• Put cooked food in the refrigerator after 20-30 minutes.
• Check that the temperature inside the freezer does not rise higher than 5°C while cooling food;
• Make sure there is adequate air circulation around containers by not overloading refrigerators, cold-room or freezers;
• Separate raw and cooked foods.
• Ensure food handling areas are free from animals and pests and report incidents of animal or pest infestation.