<p> </p>
<h3>Assessment 1</h3>
<p><strong><em>1. What is the legislation that governs the preparation and sale of food in your state or territory?</em></strong></p>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>Food Act 2006 is the primary food safety legislation in Queensland and is applicable to all food businesses of Queensland. The main aim of the objective is to make sure that the food which is for sale is safe for the consumption of human. Food safety legislation in Queensland makes food safety at different level of the supply of the food chain:</p>
<p>·         Food regulation 2016</p>
<p>·         Food Production Act 2000</p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="2">
<li><em><strong>Each Food Safety Program must comply with state or territory legislation.</strong></em><br /><em><strong> Describe 2 procedures a food business must implement according to the legislation of your state or territory.</strong></em></li>
</ol>
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<tbody>
<tr>
<td width="518">
<p>·         Differentiate the potential dangers that might be expected to happen in the dealing of food.</p>
<p>·         In food taking care activity is recognized under passage and can be controlled.</p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="3">
<li><em><strong>Indicate whether the following statements are true or false.</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<thead>
<tr>
<td width="387">
<p><strong>Statement</strong></p>
</td>
<td width="65">
<p><strong>True</strong></p>
</td>
<td width="65">
<p><strong>False</strong></p>
</td>
</tr>
</thead>
<tbody>
<tr>
<td width="387">
<p>The state government sends officers to inspect local food premises.</p>
</td>
<td width="65">
<p> </p>
</td>
<td width="65">
<p>False</p>
</td>
</tr>
<tr>
<td width="387">
<p>The local council enforces food safety in a food premises.</p>
</td>
<td width="65">
<p> </p>
</td>
<td width="65">
<p>False</p>
</td>
</tr>
<tr>
<td width="387">
<p>Local government councillors are personally responsible for inspecting food premises.</p>
</td>
<td width="65">
<p> </p>
</td>
<td width="65">
<p>False</p>
</td>
</tr>
<tr>
<td width="387">
<p>The Environmental Health Officer (EHO) is responsible for inspecting a food business and enforcing legislative requirements.</p>
</td>
<td width="65">
<p>True</p>
</td>
<td width="65">
<p> </p>
</td>
</tr>
<tr>
<td width="387">
<p>All businesses preparing and selling food need a Food Safety Program.</p>
</td>
<td width="65">
<p>True</p>
</td>
<td width="65">
<p> </p>
</td>
</tr>
<tr>
<td width="387">
<p>Staff skills and knowledge must include food safety and food hygiene matters.</p>
</td>
<td width="65">
<p>True</p>
</td>
<td width="65">
<p> </p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="4">
<li><em><strong>Multiple choice question: What does an Environmental Health Officer do? </strong></em><br /><em><strong> (Circle one answer).</strong></em></li>
<ol>
<li>Health and safety, food hygiene is inspected.</li>
<li>Food safety plans for business is written</li>
<li>Staff inspection is made</li>
<li>Enforcement of industrial relation law</li>
</ol>
</ol>
<ol start="5">
<li><em><strong>Describe 3 possible consequences to a food business if food safety requirements are not met.</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>·         A notice for amending the break inside a set timeframe.</p>
<p>·         There is a fine for neglecting to consent to security pre-requisites.</p>
<p>·         There is quick closure of the business in view of the concern of the security.</p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="6">
<li><em><strong>Describe 3 possible consequences for employees or food handlers if food safety and hygiene requirements are not met.</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="555">
<p>Business and workers are seen blameworthy for neglecting the guidelines of food handling that might confront the accompanying results:</p>
<p>·         litigation</p>
<p>·         fines</p>
<p>·         loss of business</p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="7">
<li><em><strong>What are food safety procedures?</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>The safe method is incorporated for each cycle. For example: getting, re-pressing, food stockpiling, arrangement and cooking, cooling and yet again warming, showing items, taking care of items when serving clients, bundling, cleaning and disinfecting, bug control, ship and convey</p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="8">
<li><em><strong>Multiple choice question: Who is responsible for food safety in a food service business? (Circle one answer).</strong></em>
<ol>
<li>the local council</li>
<li>the supplier</li>
<li>everyone who works with food</li>
<li>the cleaning staff.</li>
</ol>
</li>
</ol>
<ol start="9">
<li><em><strong>What specific responsibilities do you and your fellow workers have in relation to food safety? Identify 4 different responsibilities or obligations. </strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<ul class="unordered-listing">
<li>Sensible consideration are taken for their own well-being and security</li>
<li>Sensible consideration are taken for the well-being and security of others</li>
<li>Wash Hands and surfaces frequently</li>
<li>Directions, strategies and methods should be complied by the manager, business or the regulator of the work environment.</li>
</ul>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="10">
<li><em><strong>What specific responsibilities does your employer have in relation to food safety? </strong></em><br /><em><strong> List 3 of these responsibilities.</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>·         Make sure that businesses agree with the food standard code.</p>
<p>·         Make sure that the food safety supervisor secures the food business who is sensibly accessible consistently</p>
<p>·         Food safety supervisor should be named from the time the food is first dealt and sold.</p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="11">
<li><em><strong>Provide 3 examples of organisational food hygiene procedures you must follow as a food handler.</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<ul class="unordered-listing">
<li>Food safety supervisor has set the conventions, follow them</li>
<li>Keep up with the food respectability and guard client, take all the sensible means into consideration</li>
<li>Have abilities and information pertinent to their food obligations</li>
</ul>
<p> </p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="12">
<li><em><strong>Multiple choice question: What should you do if you notice a potential hygiene hazard, an unsafe hygiene practice or breach of food safety procedures?</strong></em> <br /> (Circle one answer).
<ol>
<li>For reporting braches, the health and safety officer is responsible</li>
<li>Complete an incident report as evidence and report immediately to the manager or supervisor</li>
<li>Fill in the incident form</li>
</ol>
</li>
</ol>
<ol start="13">
<li><em><strong>Complete the table below by listing 2 examples of each type of contaminant and 3 ways you can prevent the hazards from occurring.</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<thead>
<tr>
<td width="142">
<p><strong>Type of contaminant</strong></p>
</td>
<td width="180">
<p><strong>Examples</strong></p>
</td>
<td width="197">
<p><strong>Prevention</strong></p>
</td>
</tr>
</thead>
<tbody>
<tr>
<td width="142">
<p>Physical</p>
</td>
<td width="180">
<p>Jewellery, hair extensions</p>
</td>
<td width="197">
<p>·         Adornments, piercing, hair augmentations should be removed.</p>
<p>·         Hair restrictions should be worn by the employees.</p>
<p>·         Representatives should keep the fingernails short and unpolished.</p>
<p> </p>
</td>
</tr>
<tr>
<td width="142">
<p>Microbiological</p>
</td>
<td width="180">
<p>high-risk foods are left in the Temperature Danger Zone and Norovirus</p>
</td>
<td width="197">
<p>                                              i.        Heat</p>
<p>                                              ii.       Radiation</p>
<p>                                             iii.      Restriction of oxygen.</p>
</td>
</tr>
<tr>
<td width="142">
<p>Chemical</p>
</td>
<td width="180">
<p>Kitchen cleaning agents And Unwashed fruits and vegetables</p>
</td>
<td width="197">
<p>·         Never keep the food in a similar spot as cleaning synthetic compound are used consistently.</p>
<p>·         Pesticides are leafy foods can be unsafe whenever it is ingested. Appropriately wash all the products.</p>
<p>·         Customary oiling can be required by the equipment with moving parts like slicers and blenders.</p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="14">
<li><em><strong>For each of the given scenarios, identify the types of micro biological contamination and the effects on the consumer.</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="173">
<p><strong>Scenario</strong></p>
</td>
<td width="173">
<p><strong>Type of bacteria</strong></p>
</td>
<td width="173">
<p><strong>Effects/symptoms</strong></p>
</td>
</tr>
<tr>
<td width="173">
<p>Sneezing and coughing when preparing food products</p>
</td>
<td width="173">
<p>Staphylococcus aureus</p>
</td>
<td width="173">
<p>Lungs or circulation system is contaminated.</p>
<p> </p>
</td>
</tr>
<tr>
<td width="173">
<p>Not washing vegetables properly</p>
</td>
<td width="173">
<p>Listeria monocytogenes</p>
</td>
<td width="173">
<p>Food borner</p>
</td>
</tr>
<tr>
<td width="173">
<p>Using food products that have damaged packaging</p>
</td>
<td width="173">
<p>Campylobacter jejune</p>
</td>
<td width="173">
<p>Stomach torment, fever, cerebral pain, queasiness, as well as spewing.</p>
</td>
</tr>
</tbody>
</table>
<ol start="15">
<li><em><strong>Describe how cross-contamination can occur.</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>When micro-organisms from messy items comes in contact with cooked food then cross-contamination happens.</p>
<p> </p>
<p>There are three fundamental sorts of cross defilement: food-to-food, hardware to-food, and individuals to-food. In all of these three, micro-scopic organisms are moved from a sullied source uncontaminated food.</p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="16">
<li><em><strong>Identify 3 causes of food contamination.</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>The various causes of food contamination are:</p>
<p>·         Bacteria</p>
<p>·         Virus</p>
<p>·         Parasitic protozoa</p>
<p>·         Mold toxins</p>
<p>·         Poisonous mushrooms</p>
<p>·         Pesticides</p>
<p>·         Pollutants</p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="17">
<li><em><strong>How can you, as an employee, avoid contaminating food products? </strong></em><br /><em><strong> List 4 personal hygiene requirements.</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>·         Hand gloves</p>
<p>·         Apron</p>
<p>·         Head cover</p>
<p>·         Protection masks</p>
<p>·         Rubber footwear without opening</p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="18">
<li><em><strong>Match the disease to its definition by drawing a line connecting each box on the left with the correct answer on the right.</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="208">
<p><strong>Disease</strong></p>
</td>
<td width="66">
<p> </p>
</td>
<td width="244">
<p><strong>Definition</strong></p>
</td>
</tr>
<tr>
<td width="208">
<p>A food-borne disease is:</p>
</td>
<td width="66">
<p> </p>
</td>
<td width="244">
<p>Infection the is caused by the miro-organism and is communicated through the air</p>
<p> </p>
</td>
</tr>
<tr>
<td width="208">
<p>An airborne disease is:</p>
</td>
<td width="66">
<p> </p>
</td>
<td width="244">
<p>Brought by pathogenic miniature like infection, micro-organism. The illness can be spread from one individual to other.</p>
<p> </p>
</td>
</tr>
<tr>
<td width="208">
<p>An infectious disease is:</p>
</td>
<td width="66">
<p> </p>
</td>
<td width="244">
<p>Sickness is an outcome of burning through defiled food.</p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<ol start="19">
<li><em><strong>Name the 3 types of hazards that are most likely to contaminate food products. Give an example of each hazard.</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>·         Microbes, organisms, yeasts, shape and infections are included in biological perils</p>
<p>·         Food varieties with poisons like green potatoes are included in chemical perils.</p>
<p>·         Plastic, glass, versatile group are actual perils.</p>
</td>
</tr>
</tbody>
</table>
<ol start="20">
<li><em><strong>In a Food Safety Program, you are required to follow procedures which will help prevent food poisoning. List 3 procedures you must follow to remove or minimise any potential hazards that could cause food poisoning.</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>·         Clean and disinfect food-contact surfaces that touch tainted food before they interact with cooked or prepared to-eat food.</p>
<p>·         Do not permit crude food to contact or trickle liquids onto cooked or prepared to-eat food.</p>
<p>·         Ensure representatives clean up every now and again when working with crude food. They ought to never contact crude food and afterward contact prepared to-eat food without cleaning up. Hands should likewise be washed consistently to forestall cross-pollution.</p>
</td>
</tr>
</tbody>
</table>
<ol start="21">
<li><em><strong>Bacteria needs a number of conditions to multiply. List 6 conditions bacteria need for growth.</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p><strong>Warm Temperature:</strong>In warm temperature illness causing micro-organisms flourishes.</p>
<p><strong>Moisture:</strong>Water is needed by moisture bacteria for development</p>
<p><strong>Environmental Oxygen:</strong>Development of micro-organisms can be influenced in the presence of oxygen.</p>
<p><strong>Darkness: </strong>Warm and dull climate is required</p>
<p><strong>Reservoir</strong>: Environment where most organisms develop</p>
</td>
</tr>
</tbody>
</table>
<ol start="22">
<li><em><strong>Indicate whether the following statements about hand washing procedures are true or false.</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="350">
<p><strong>Correct handwashing procedures include these steps:</strong></p>
</td>
<td width="84">
<p><strong>True</strong></p>
</td>
<td width="84">
<p><strong>False</strong></p>
</td>
</tr>
<tr>
<td width="350">
<p>Use handwashing facilities designated for handwashing only.</p>
</td>
<td width="84">
<p>True</p>
</td>
<td width="84">
<p> </p>
</td>
</tr>
<tr>
<td width="350">
<p>Clean hands thoroughly using soap or other effective means.</p>
</td>
<td width="84">
<p>True</p>
</td>
<td width="84">
<p> </p>
</td>
</tr>
<tr>
<td width="350">
<p>Only use cold running water.</p>
</td>
<td width="84">
<p> </p>
</td>
<td width="84">
<p>False</p>
</td>
</tr>
<tr>
<td width="350">
<p>Rinse hands under water first before soaping.</p>
</td>
<td width="84">
<p>True</p>
</td>
<td width="84">
<p> </p>
</td>
</tr>
<tr>
<td width="350">
<p>Dry hands on tea towel or other cloth.</p>
</td>
<td width="84">
<p> </p>
</td>
<td width="84">
<p>False</p>
</td>
</tr>
<tr>
<td width="350">
<p>Wash hands in closest sink for speed and efficiency.</p>
</td>
<td width="84">
<p> </p>
</td>
<td width="84">
<p>False</p>
</td>
</tr>
<tr>
<td width="350">
<p>Dry hands thoroughly on a single-use towel or paper towel, or in another way that is not likely to transfer disease-causing organisms onto the hands.</p>
</td>
<td width="84">
<p>True</p>
</td>
<td width="84">
<p> </p>
</td>
</tr>
</tbody>
</table>
<ol start="23">
<li><em><strong>Food handlers are expected to wash their hands whenever their hands are likely to contaminate food. Provide 8 different circumstances that would require a food handler to wash their hands.</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>·         Before beginning your shift</p>
<p>·         Using the bathroom</p>
<p>·         Touching your attire, cover, hair, face, or some other spot on your body</p>
<p>·         Handling cash</p>
<p>·         Sneezing, hacking, or utilizing a tissue</p>
<p>·         After smoking</p>
<p>·         After eating</p>
<p>·         In the wake of utilizing the phone</p>
</td>
</tr>
</tbody>
</table>
<ol start="24">
<li><em><strong>Describe a personal health issue that requires you to cease working with food and report it to the appropriate person.</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>·         Infected bruises on your hands, arm or face; or</p>
<p>·         Any releases from your ear, nose or eyes (like a virus)</p>
</td>
</tr>
</tbody>
</table>
<ol start="25">
<li><em><strong>Your badly cut finger has become infected and the adhesive bandage you used to cover it has fallen off since you started work. What should you do?</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>On whatever the one was chipping away, quit working on that and illuminate about the circumstances to the director and cook for the specialist while the chief should dispatched the food.</p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<ol start="26">
<li><em><strong>Multiple choice question: Which of the following is both an item of personal protective clothing and a method of protecting food from contamination from your clothing?</strong></em> (Circle one answer).
<ol>
<li>A chef’s hat</li>
<li>An apron</li>
<li>Enclosed shoes</li>
<li>A hairnet.</li>
</ol>
</li>
</ol>
<ol start="27">
<li><em><strong>Describe 2 ways that a food handler can ensure hygienic personal contact with food or food contact surfaces.<br /></strong></em></li>
</ol>
<br />
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>·         Don’t deal with prepared to eat food.</p>
<p>·         Clean external dresses should be worn.</p>
<p>·         Make sure gauzes and dressings on uncovered pieces of the body.</p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<p> </p>
<p> </p>
<h3>Assessment 2</h3>
<p><em><strong>1. Personal protective equipment</strong>:</em></p>
<p>Complete the table below by describing the tasks and reasons for using the pictured examples of personal protective equipment (PPE).</p>
<table class="table table-bordered" width="518">
<thead>
<tr>
<td width="173">
<p><strong>PPE</strong></p>
</td>
<td width="173">
<p><strong>Example task</strong></p>
</td>
<td width="173">
<p><strong>Reason for using PPE</strong></p>
</td>
</tr>
</thead>
<tbody>
<tr>
<td width="173"> </td>
<td width="173">
<p>Using of share knifes</p>
</td>
<td width="173">
<p>It avoids the slicing of skin from the sharp knives.</p>
</td>
</tr>
<tr>
<td width="173"> </td>
<td width="173">
<p>Cooking or cleaning dishes</p>
</td>
<td width="173">
<p>A barrier should be provided between employer’s body and dangerous chemicals and uniform of the worker’s should be cleaned.</p>
</td>
</tr>
<tr>
<td width="173"> </td>
<td width="173">
<p>Cooking</p>
</td>
<td width="173">
<p>For preventing the food contamination from hair, head wear is used.</p>
</td>
</tr>
</tbody>
</table>
<ol start="2">
<li><em><strong>Answer the following questions regarding HACCP</strong></em>.</li>
</ol>
<ul class="unordered-listing">
<li>What do the letters HACCP stand for?</li>
</ul>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>The full form of HACCP is Hazard Analysis and Critical Control Point. It is a internationally recognized system that reduce the risk of safety hazards in food. Potential hazards are identified and controlled the specific point in the process. Biological, chemical and physical hazard are included.</p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<ul class="unordered-listing">
<li>Name the seven principles of HACCP and explain how each principle contributes to the safety and hygiene of food.</li>
</ul>
<table class="table table-bordered" width="518">
<thead>
<tr>
<td width="94">
<p><strong>Principle</strong></p>
</td>
<td width="132">
<p><strong>Name of principle</strong></p>
</td>
<td width="291">
<p><strong>Meaning of principle</strong></p>
</td>
</tr>
</thead>
<tbody>
<tr>
<td width="94">
<p>Principle 1</p>
</td>
<td width="132">
<p>Conduct a hazard analysis</p>
</td>
<td width="291">
<p>This is where the process is evaluated and identified where the hazards can be introduced. Hazards can be physical, chemical or biological.</p>
</td>
</tr>
<tr>
<td width="94">
<p>Principle 2</p>
</td>
<td width="132">
<p>Identify the critical control points</p>
</td>
<td width="291">
<p>In what step the process can control be applied for the prevention or elimination of the hazard these are the critical points.</p>
<p> </p>
</td>
</tr>
<tr>
<td width="94">
<p>Principle 3</p>
</td>
<td width="132">
<p>Establish critical limits</p>
</td>
<td width="291">
<p>The next step is establishment of criteria for each critical control point.</p>
</td>
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<td width="94">
<p>Principle 4</p>
</td>
<td width="132">
<p>Establishing monitoring procedures</p>
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<p>Monitoring must be done to make sure that food will remain within the critical limit that</p>
</td>
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<td width="94">
<p>Principle 5</p>
</td>
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<p>Establish corrective actions</p>
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<p>Remedial activities are the moves that should be made if a deviation from a satisfactory basic cutoff happens.</p>
</td>
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<p>Principle 6</p>
</td>
<td width="132">
<p>Establish record keeping procedures</p>
</td>
<td width="291">
<p>Record keeping is crucial for the compelling activity of your Food Safety Plan</p>
</td>
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<td width="94">
<p>Principle 7</p>
</td>
<td width="132">
<p>Establish verification procedures</p>
</td>
<td width="291">
<p>Developing the Food Safety Plan is just the initial move towards sanitation.</p>
</td>
</tr>
</tbody>
</table>
<ol start="3">
<li><em><strong>Visit <a href="http://www.foodstandards.gov.au/Pages/PageNotFoundError.aspx?requestUrl=http://www.foodstandards.gov.au/consumer/safety/faqsafety/pages/%20foodsafetyfactsheets/foodsafetystandardst857.aspx">http://www.foodstandards.gov.au/consumer/safety/faqsafety/pages/<br /> foodsafetyfactsheets/foodsafetystandardst857.aspx</a>and answer the following questions.</strong></em>
<ul class="unordered-listing">
<li>Why must businesses comply with temperature controls?</li>
</ul>
</li>
</ol>
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<tbody>
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<td width="517">
<p>Unsafe food should be kept at these temperature to forestall food contamination micro-organism, this can be available in the food.</p>
</td>
</tr>
</tbody>
</table>
<ul class="unordered-listing">
<li>How are these temperatures controlled?</li>
</ul>
<table class="table table-bordered" width="518">
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<td width="517">
<p>Temperature control guarantees that food varieties that are to be served hot should be kept at an appropriate temperature and food that is to be served cold are not forgotten at a risky temperature. By heat the microbes can be killed.</p>
</td>
</tr>
</tbody>
</table>
<ul class="unordered-listing">
<li>What are potentially hazardous foods according to Food Standards Australia New Zealand?</li>
</ul>
<table class="table table-bordered" width="518">
<tbody>
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<p>The following are examples of potentially hazardous foods:</p>
<ul class="unordered-listing">
<li>raw and cooked meat or food varieties containing meat, like dishes, curries and lasagne;</li>
<li>dairy items, for instance, milk, custard and dairy based treats;</li>
<li>seafood (barring live fish);</li>
<li>processed leafy foods, for instance, mixed greens;</li>
<li>cooked rice and pasta;</li>
<li>foods containing eggs, beans, nuts or other protein rich food varieties, like quiche and soy items;</li>
<li>foods that contain these food varieties, for example, sandwiches and rolls.</li>
</ul>
</td>
</tr>
</tbody>
</table>
<ul class="unordered-listing">
<li>Explain why the above foods are considered potentially hazardous.</li>
</ul>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>Hazardous food varieties are the food that contains food contamination micro-organisms. Poisons are compounds that are created by certain microbes.</p>
</td>
</tr>
</tbody>
</table>
<ol start="4">
<li><em><strong>Number the steps for handwashing in the correct order, from 1 to 7.</strong></em></li>
</ol>
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<td width="453">
<p><strong>Step</strong></p>
</td>
<td width="65">
<p><strong>Number</strong></p>
</td>
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<tr>
<td width="453">
<p>Apply soap and develop a thick lather by rubbing your hands together.</p>
</td>
<td width="65">
<p>3</p>
</td>
</tr>
<tr>
<td width="453">
<p>Rinse the soap with warm or hot running water.</p>
</td>
<td width="65">
<p>6</p>
</td>
</tr>
<tr>
<td width="453">
<p>Wash palms, fingers, thumb, wrist and fingernails. Use a nail brush if necessary.</p>
</td>
<td width="65">
<p>4</p>
</td>
</tr>
<tr>
<td width="453">
<p>Use the designated handwashing sink, not the preparation sink in the kitchen or bar.</p>
</td>
<td width="65">
<p>1</p>
</td>
</tr>
<tr>
<td width="453">
<p>Dry your hands with single use paper towels or hot air dryer.</p>
</td>
<td width="65">
<p>7</p>
</td>
</tr>
<tr>
<td width="453">
<p>Wet your hands with clean, running water (warm or cold), turn off the tap, and apply soap.</p>
</td>
<td width="65">
<p>2</p>
</td>
</tr>
<tr>
<td width="453">
<p>Scrub your hands for at least 20 seconds.</p>
</td>
<td width="65">
<p>5</p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="5">
<li><em><strong>Answer the following questions about Food Safety Programs. Use the link:</strong></em> <a href="http://www.foodstandards.gov.au/industry/safetystandards/documents/Guide%20321%20FoodSafetyPrograms-WEB.pdf"><em>http://www.foodstandards.gov.au/industry/safetystandards/documents/Guide%20321%20FoodSafetyPrograms-WEB.pdf</em></a><em>.</em>  </li>
</ol>
<ul class="unordered-listing">
<li>Briefly describe what a Food Safety Program is:</li>
</ul>
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<tbody>
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<td width="518">
<p>A food safety programme is a report that demonstrates how a food business is controlled. High risk food organizations needs to have sanitation programme:</p>
<p>·         Business that creates aged and produced meats needs sanitation.</p>
</td>
</tr>
</tbody>
</table>
<ul class="unordered-listing">
<li>A food safety program must include specific content. List the 6 legal requirements that must be included in a Food Safety Program.</li>
</ul>
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<tbody>
<tr>
<td width="518">
<p>·         Differentiate where in food dealing activity risk can be controlled and also the method for control.</p>
<p>·         Observing of those controls should be accommodated.</p>
<p>·         Customer survey needs to be accommodated.</p>
<p>·         Suitable record should be accommodated</p>
<p>·         Distinguish the potential risk that is expected to happen in all food taking care activity</p>
<p>·         Observing of those controls should be accommodated</p>
</td>
</tr>
</tbody>
</table>
<ul class="unordered-listing">
<li>List 6 supporting documents of a Food Safety program and explain the purpose of each one.</li>
</ul>
<table class="table table-bordered" width="518">
<thead>
<tr>
<td width="29%">
<p><strong>Document</strong></p>
</td>
<td width="70%">
<p><strong>Purpose</strong></p>
</td>
</tr>
</thead>
<tbody>
<tr>
<td width="29%">
<p>HACCP document</p>
</td>
<td width="70%">
<p>HACCP plan make sure that the HACCP framework is followed at each basic control point.</p>
</td>
</tr>
<tr>
<td width="29%">
<p>Record keeping</p>
</td>
<td width="70%">
<p>The food safety supervisor must keep record to show the consistence with the programme of food safety</p>
</td>
</tr>
<tr>
<td width="29%">
<p>Hazard identification</p>
</td>
<td width="70%">
<p>The first necessity of food safety supervisor is to recognize all the potential risk that could happen</p>
</td>
</tr>
<tr>
<td width="29%">
<p>Corrective action</p>
</td>
<td width="70%">
<p>The restorative activities include illustrating answers for remedying a risk</p>
<p> </p>
</td>
</tr>
<tr>
<td width="29%">
<p>Hazard control</p>
</td>
<td width="70%">
<p>Food safety supervisor should distinguish between where at each phase of food readiness.</p>
</td>
</tr>
<tr>
<td width="29%">
<p>Monitoring</p>
</td>
<td width="70%">
<p>Food safety supervisor should give the proof that food business is performing normally.</p>
</td>
</tr>
</tbody>
</table>
<ol start="6">
<li><em><strong>Interpret organisational documents or diagrams:</strong></em></li>
</ol>
<p>Look at the images in the table below and explain their meanings.</p>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="259">
<p><strong>Image</strong></p>
</td>
<td width="259">
<p><strong>Meaning</strong></p>
</td>
</tr>
<tr>
<td width="259"> </td>
<td width="259">
<p>Wash hands</p>
</td>
</tr>
<tr>
<td width="259"> </td>
<td width="259">
<p>No smoking</p>
</td>
</tr>
<tr>
<td width="259"> </td>
<td width="259">
<p>Wear gloves</p>
</td>
</tr>
<tr>
<td width="259"> </td>
<td width="259">
<p>Apron required</p>
</td>
</tr>
</tbody>
</table>
<ol start="7">
<li><em><strong>Follow the link to access the Food Standards Australia New Zealand Code definitions: <a href="https://www.foodstandards.gov.au/publications/documents/Glossary.pdf">https://www.foodstandards.gov.au/publications/documents/Glossary.pdf</a>.</strong></em>
<ul class="unordered-listing">
<li>In your own words, what does <em>contaminant </em>mean?</li>
</ul>
</li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>The substance that is presently not reasonable for use: something that sullies a spot. Synthetic, physical and organic are the three sorts of food tainting</p>
</td>
</tr>
</tbody>
</table>
<ul class="unordered-listing">
<li>In your own words, what does <em>contamination</em> mean?</li>
</ul>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>The presence of undesirable materials, for example, residue and particles during the assembling and transportation time is called tainting. The term pollutants incorporate any undesirable matter that is found in the item. These pollutants influence the nature of the item or the cycle.</p>
</td>
</tr>
</tbody>
</table>
<p> </p>