SITXFSA002 Assessment 1

1. A reference to the current legislation. Where can this be accessed and what are the key requirements relating to (access this information on the website for specific details):

1. Food safety standards
2. Food safety plan
3. Documentation
4. Danger Zone
5. Critical Limits and Time Frames
6. The provisions for legislation and provisions at local government level
7. The implications for failing to comply with legislation

2. The meaning of HACCP, the seven principles and the required procedures for each principle.

3. Hygiene Standards for:

1. Persons who handle and prepare foodstuffs
2. Premises
3. Equipment
4. Cross-contamination risks in the 3 areas mentioned in a,b,c:

4. Provisions for cleaning regimes including cleaning procedures, sanitation and suitable chemicals or mechanical procedures (for example a dishwasher).

5. Each step of the catering cycle from ordering to distribution of foods, with the requirements and monitoring processes at each step clearly outlined, with applied examples.

(For example it is insufficient to state “measure temperature” – you will need to explain how temperatures are measured; what the specific temperature must be according to the commodity you are inspecting; and what your corrective actions will need to include in case of any discrepancy – apply these at all steps.)

6. The meaning of hazardous foods, especially as described by local legislation and national food codes including typical examples for potentially hazardous foods across all food groups.

7. Instructions for the use, sanitation and calibration of food thermometers including the legally permitted tolerances for probe thermometers.

8. The requirements for ensuring food safety for single use items.

9. The requirements for handling and disposing of damaged items, food that has been recalled, waste removal and vermin control.

10. A list of examples for highly perishable foods from each food group, the specific storing requirements and special requirements for hygienic handling.

11. A cleaning and sanitising procedure for a mincer, blender and coolroom or fridge. The cleaning procedure must take into account the critical areas of these pieces of equipment which could create potential breeding grounds for bacteria and how this can be effectively avoided.

12. An outline of all potential high risk customer groups and the implications of poor food standards for these groups.

13. A general overview of common allergens and what needs to be considered in terms of:

1. Ensuring suitable ingredients are selected
2. Provisions to prevent any cross-contamination and hygiene issues

14. The provisions to ensure egg safety in an establishment, relevant to:

1. Hygiene Requirements for handling, processing and storage
2. 4 examples of dishes using eggs that are considered high risk and how these risks can be avoided or reduced