<br />
<h3>Assessment 1</h3>
<ol>
<li><em><strong>Answer the following questions about food safety standards, legislation and practices.</strong></em>
<ul class="unordered-listing">
<li>Where can you go to find out more information about current food safety legislation? Provide at least 2 websites.</li>
</ul>
</li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="555">
<p><a href="https://foodsafety.asn.au/">https://foodsafety.asn.au/</a></p>
<p><a href="https://www.foodstandards.gov.au/">https://www.foodstandards.gov.au/</a></p>
</td>
</tr>
</tbody>
</table>
<ul class="unordered-listing">
<li>Research the FSANZ Food Standards Code and provide the names for the following Food Safety Standards.</li>
</ul>
<ol style="list-style-type: upper-alpha;">
<li>3.1.1</li>
<li>3.2.1</li>
<li>3.2.2</li>
<li>3.2.3</li>
<li>3.3.1</li>
</ol>
<br />
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="517">
<p>3.1.1 = Interpretation and application</p>
<p>3.2.1 = Food safety programs</p>
<p>3.2.2 = Food safety practices and general requirements</p>
<p>3.2.3 = Food premises and equipment</p>
<p>3.3.1 = Food safety programs for food service to vulnerable persons</p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<ul class="unordered-listing">
<li>Which standards are mandatory for all food businesses?</li>
</ul>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>Standard 3.2.1 Food Safety Programs</p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="2">
<li><em><strong>Answer the following questions about food safety programs using the document at the following 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/<br /> Guide%20321%20FoodSafetyPrograms-WEB.pdf</em></a>.
<ul class="unordered-listing">
<li>What is the purpose of a food safety program?</li>
</ul>
</li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>The identification of the food safety hazards during the process of production of food is the purpose of the food safety program. For helping the business to identify and manage food safety, Food safety programs are designed.</p>
</td>
</tr>
</tbody>
</table>
<ul class="unordered-listing">
<li>Is a food safety program needed for all food businesses in your state or territory? Identify when a food safety program is required.</li>
</ul>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="517">
<p>Food safety programme is required for only certain high risk food businesses: hazardous food that is served to vulnerable people by the business are required to comply with Standard 3.2.1</p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<ul class="unordered-listing">
<li>A food safety program must include specific content. According to the Food Standards Code, what are 6 legal requirements a food safety program must contain?</li>
</ul>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="517">
<p>(a) identification of the potential hazards that is expected to occur in all food handling operations</p>
<p>(b) identifying each hazard in food handling operation that can be controlled </p>
<p>(c) providing the systematic monitoring of the controls</p>
<p>(d) provide corrective action</p>
<p>(e) Regularly review the program by the food business to ensure the adequacy.</p>
<p>(f) Provide appropriate record by food business for taking action in relation to the food safety programme.</p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<ul class="unordered-listing">
<li>List 5 specific procedures and associated requirements that must be included in a food safety program.</li>
</ul>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>·         Conducting hazard analysis</p>
<p>·         Determination of the critical control points</p>
<p>·         Establishment of critical limit</p>
<p>·         Establishing a system to monitor control of the CCP</p>
<p>·         Establishment of the corrective action to be taken when CCP is not under control</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="23%">
<p>Document</p>
</td>
<td width="76%">
<p>Purpose</p>
</td>
</tr>
</thead>
<tbody>
<tr>
<td width="23%">
<p>HACCP document</p>
</td>
<td width="76%">
<p>HACCP plans provide the documents and records that is needed to make sure that at each critical control point, HACCP system is followed.</p>
</td>
</tr>
<tr>
<td width="23%">
<p>Record keeping</p>
</td>
<td width="76%">
<p>Records should be kept by the Food Safety Supervisor for compliancing with the Food Safety Program.</p>
</td>
</tr>
<tr>
<td width="23%">
<p>Hazard identification</p>
</td>
<td width="76%">
<p>Food safety supervisor needs to identify the potential hazards in order to prevent hazards from occurring.</p>
</td>
</tr>
<tr>
<td width="23%">
<p>Corrective action</p>
</td>
<td width="76%">
<p>Outlining the solution to correcting a hazard involves development of a corrective action.</p>
</td>
</tr>
<tr>
<td width="23%">
<p>Hazard control</p>
</td>
<td width="76%">
<p>Food safety supervisor is required to control the hazard. Consider generic food safety and site specific hazard to the business.</p>
</td>
</tr>
<tr>
<td width="23%">
<p>Monitoring</p>
</td>
<td width="76%">
<p>Food safety supervisor needs to provide the evidence that food business is performing regularly.</p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="3">
<li><em><strong>Research and review your local government food safety regulations, requirements and legal obligations and answer the following questions.</strong></em>
<ul class="unordered-listing">
<li>What is the legislation that governs the preparation and sale of food in your state or territory?</li>
</ul>
</li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>Food Act 2006 is the food safety legislation in Queensland is applicable to the Queensland food businesses. The major objective of the of the legislation is to make sure that food for sale is safe and is suitable for human consumption and prevent misleading conduct</p>
<p>·         Food regulation 2016</p>
<p>·         Food Production Act 2000</p>
</td>
</tr>
</tbody>
</table>
<ul class="unordered-listing">
<li>Explain the role of local councils and environmental health officers (EHOs) in the supervision of food safety.</li>
</ul>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p> </p>
<p>Implementation of legislation is being handled by Local councils and it is being done at the local level through registration and it also the monitors and do inspection of food at the premises. The Important activities is to include the education and enforcement, and the taking of food samples. Local employs EHO who are responsible for inspecting food premises and enforcing legislative requirements. A local council can issue warnings and fines or undertake initial criminal proceedings for those businesses and individuals who break food safety laws</p>
</td>
</tr>
</tbody>
</table>
<ul class="unordered-listing">
<li>How often should you expect an EHO to inspect your premises?</li>
</ul>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="517">
<p>If the business is perceived as high risk, inspection will be done every 6 months by the officer but if the risk is low then in every 5 years EHO Officer may visit.</p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="4">
<li><em><strong>Research the FSANZ Code and answer the following questions:</strong></em> <a href="https://www.foodstandards.gov.au/publications/documents/Glossary.pdf"><em>https://www.foodstandards.gov.au/publications/documents/Glossary.pdf</em></a><em>.</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> </p>
<p>There are various substance which is not suitable for longer period of time; There can be contamination which can be occurred with them which includes air, water, and many other things which can easily contaminate the food.</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="517">
<p>Unwanted material such as dust and particles during the manufacturing time as well as transportation time is known as contamination. Unwanted matter that is found in the product, it is included in the term contaminants. This affect the quality of the product or the process.</p>
</td>
</tr>
</tbody>
</table>
<ul class="unordered-listing">
<li>In your own words, what are potentially hazardous foods?</li>
</ul>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>Potentially hazardous food might contain bacteria and are capable of supporting the growth of the bacteria. If the food is stored in correct temperature. Toxins are poisonous which is produced by some bacteria.</p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="5">
<li><em><strong>Answer the following questions regarding HACCP.</strong></em>
<ul class="unordered-listing">
<li>What do the letters HACCP stand for?</li>
</ul>
</li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>HACCP means Hazard Analysis and Critical Control Point. It is a system that reduce the risk of safety hazard in food. Potential hazards are identified and controlled at some points in the process. Biological, chemical or physical hazards are included. HACCP is used by the company that involves manufacturing, processing and handling of the food products.</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>Principle</p>
</td>
<td width="132">
<p>Name of principle</p>
</td>
<td width="291">
<p>Meaning of principle</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>Evaluation of the process and identification of hazards can be introduced. Hazards can be physical, chemical and biological as well.</p>
<p> </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>There are critical control points. Identification of preventive measures is required to control 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 establishment criteria for each critical control point. To control the hazard what criteria needs to be followed.</p>
<p> </p>
</td>
</tr>
<tr>
<td width="94">
<p>Principle 4</p>
</td>
<td width="132">
<p>Establishing monitoring procedures</p>
</td>
<td width="291">
<p>Monitoring is done to make sure that food remains within the critical limits.</p>
</td>
</tr>
<tr>
<td width="94">
<p>Principle 5</p>
</td>
<td width="132">
<p>Establish corrective actions</p>
</td>
<td width="291">
<p>Corrective actions needs to be taken if acceptable critical limit occurs.</p>
</td>
</tr>
<tr>
<td width="94">
<p>Principle 6</p>
</td>
<td width="132">
<p>Establish record keeping procedures</p>
</td>
<td width="291">
<p>It is essential to keep the records for effective operation of the safety plan of the food and should not include analysis of hazard</p>
</td>
</tr>
<tr>
<td width="94">
<p>Principles 7</p>
</td>
<td width="132">
<p>Establish verification procedures</p>
</td>
<td width="291">
<p>The first step towards the food safety is development of food safety plan. Consider a blueprint that requires the real world testing.</p>
</td>
</tr>
</tbody>
</table>
<ul class="unordered-listing">
<li>For each critical control point below, describe at least 2 ways you can control hazards and ensure food safety. Explain in detail and provide examples. For example, just saying ‘Measure temperature’ is not enough – explain how the temperature is measured and what the temperature of the food product should be.</li>
</ul>
<table class="table table-bordered" width="518">
<thead>
<tr>
<td width="20%">
<p>Catering cycle CCP</p>
</td>
<td width="79%">
<p>Control the hazards</p>
</td>
</tr>
</thead>
<tbody>
<tr>
<td width="20%">
<p>Ordering</p>
</td>
<td width="79%">
<p>1. Food business commences the operation of food handling, appropriate enforcement agency should be notified the following information: (a) food business includes the name of the food business. (b) food business’s nature, and (c) the location of food premises of the of the food business</p>
</td>
</tr>
<tr>
<td width="20%">
<p>Receiving</p>
</td>
<td width="79%">
<p>       1.       When receiving potentially hazardous food, take all practicable measures to ensure that food which is intended to be received frozen, is frozen when it is accepted.</p>
<p> </p>
</td>
</tr>
<tr>
<td width="20%">
<p>Storing</p>
</td>
<td width="79%">
<p>       1.       Under the temperature control, Store it</p>
<p>       2.       Make sure that food remains frozen during the storage.</p>
</td>
</tr>
<tr>
<td width="20%">
<p>Preparing</p>
</td>
<td width="79%">
<p>       1.       To reduce the safe level, a process step is needed to any pathogens that may be present in the food.</p>
</td>
</tr>
<tr>
<td width="20%">
<p>Processing, packaging and holding</p>
</td>
<td width="79%">
<p>       1.       When cooked, cool the food within two hours, from 60 degree Celsius to 21 degree Celsius. The cooling process that is used will not affect the microbiological safety of the food.</p>
</td>
</tr>
<tr>
<td width="20%">
<p>Transporting</p>
</td>
<td width="79%">
<p>       1.       Under the temperature control, transport the hazardous food.</p>
<p>       2.       Make sure that the remains frozen during the transportation.</p>
</td>
</tr>
<tr>
<td width="20%">
<p>Selling and displaying</p>
</td>
<td width="79%">
<p>       1.       Make sure that the food is displayed effectively so that if any food is contaminated by the customer is removed from the display.</p>
</td>
</tr>
<tr>
<td width="20%">
<p>Disposing</p>
</td>
<td width="79%">
<p>       1.       Food which is been already served to person unless the food is totally wrapped by the food business</p>
</td>
</tr>
</tbody>
</table>
<ul class="unordered-listing">
<li>For each critical control point, explain in detail the corrective action you would take if the food hazards identified in Question 5c cannot be controlled. Be as detailed as possible for all steps.</li>
</ul>
<table class="table table-bordered" width="518">
<thead>
<tr>
<td width="20%">
<p>Catering cycle CCP</p>
</td>
<td width="79%">
<p>Corrective action</p>
</td>
</tr>
</thead>
<tbody>
<tr>
<td width="20%">
<p>Ordering</p>
</td>
<td width="79%">
<p>Check the item leftover in the stock at store, before ordering goods</p>
</td>
</tr>
<tr>
<td width="20%">
<p>Receiving</p>
</td>
<td width="79%">
<p>Always check the packaging whether it is done properly or not. While receiving the goods, check the temperature of goods.</p>
<p> </p>
</td>
</tr>
<tr>
<td width="20%">
<p>Storing</p>
</td>
<td width="79%">
<p>After receiving the goods, make sure that the goods are stored at a particular room with the appropriate temperature.</p>
</td>
</tr>
<tr>
<td width="20%">
<p>Preparing</p>
</td>
<td width="79%">
<p>Make sure that the food is cooked in a particular temperature for killing the bacteria.</p>
<p> </p>
</td>
</tr>
<tr>
<td width="20%">
<p>Processing, packaging and holding</p>
</td>
<td width="79%">
<p>During the packaging make sure that the container is clean and tidy</p>
</td>
</tr>
<tr>
<td width="20%">
<p>Transporting</p>
</td>
<td width="79%">
<p>Make sure the food is transported in a correct required temperature, while transporting the food and make sure no damage occurs to the food.</p>
</td>
</tr>
<tr>
<td width="20%">
<p>Selling and displaying</p>
</td>
<td width="79%">
<p>Take care extra in the temperature at which food is displayed.</p>
<p> </p>
</td>
</tr>
<tr>
<td width="20%">
<p>Disposing</p>
</td>
<td width="79%">
<p>In the garbage bin dispose the food and make sure that both fresh and dispose food does not come in contact.</p>
</td>
</tr>
</tbody>
</table>
<p> </p>
<p> <br /><br /></p>
<h3>Assessment 2</h3>
<ol>
<li><em><strong>Identify 6 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>·         Fines may be applied by the government</p>
<p>·         There will be a bad impact on the name and fame of the business</p>
<p>·         Government can blacklist the business</p>
<p>·         Due to bad fame there can be a fall down in business</p>
<p>·         If there is a risk to the lives of the consumer, then the proprietor if business can be charged criminal</p>
<p>·         Business can be closed</p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="2">
<li><em><strong>Identify 4 possible consequences to a food handler if food safety policies and procedures are not followed.</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="555">
<p>·         Fines by the government</p>
<p>·         One can be imprisoned</p>
<p>·         There will be a bad impact on the career.</p>
<p>·         Government can cancel the food handling certificate.</p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="3">
<li><em><strong>Explain when a bacterial swab test would be conducted in a food business.</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="517">
<p>Food business owners and food regulators can be informed by the environmental swabbing about how clean a food processing area is environmental swabbing which involves the testing of the surfaces where the food is prepared.</p>
<p> </p>
<p>It is used for verifying whether the food business cleaning and sanitization process is effective.</p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="4">
<li><em><strong>Complete the table below by listing 2 examples of each type of contaminant and 3 ways you can prevent these from coming into contact with food.</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<thead>
<tr>
<td width="107">
<p>Type of contaminant</p>
</td>
<td width="110">
<p>Examples</p>
</td>
<td width="300">
<p>Prevention</p>
</td>
</tr>
</thead>
<tbody>
<tr>
<td width="107">
<p>Physical</p>
</td>
<td width="110">
<p>Insects, hair and finger nails,</p>
</td>
<td width="300">
<p>·         During food preparation, wear hats, gloves and protective clothes to make sure that food is not contaminated by hair, fingernails and jewelry.</p>
<p>·         To make sure that there is no loose nuts and balls that can fall into the food, regularly maintain the machinery.</p>
</td>
</tr>
<tr>
<td width="107">
<p>Microbiological</p>
</td>
<td width="110">
<p>Salmonella, trichinellaspiralis</p>
</td>
<td width="300">
<p>·         Before handling the food, always wash the hands with soap and hot water</p>
<p>·         At the temperature of 5 degree Celsius or below 60 degree Celsius or above, store the food.</p>
</td>
</tr>
<tr>
<td width="107">
<p>Chemical</p>
</td>
<td width="110">
<p>Hand sanitizer, dishwashing liquid</p>
</td>
<td width="300">
<p>· Always store the food away from the chemicals</p>
<p>·         Food grade plastic container should be used.</p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="5">
<li><em><strong>Bacteria can cause microbiological contamination of food. What are the ideal conditions for bacteria to grow?</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p><strong>Warm Temperature:</strong>In warm temperature most disease causing  bacteria can thrive</p>
<p><strong>Moisture</strong>: water is needed by the moisture bacteria to grow and die. Bacterial growth takes place in moist area. Such as kitchen and bathrooms.</p>
<p><strong>Darkness</strong>: there is need of warm and dark environment.</p>
<p><strong>Reservoir</strong>: it is the environment where moist microbes can grow.</p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="6">
<li><em><strong>What are the appropriate storage temperatures for the following types of food, and where should they be kept?</strong></em></li>
</ol>
<table class="table table-bordered" width="519">
<tbody>
<tr>
<td width="173">
<p>Food type</p>
</td>
<td width="173">
<p>Storage temperature</p>
</td>
<td width="173">
<p>Location</p>
</td>
</tr>
<tr>
<td width="173">
<p>Frozen goods</p>
</td>
<td width="173">
<p>-18 º C</p>
</td>
<td width="173">
<p>Freezer</p>
</td>
</tr>
<tr>
<td width="173">
<p>Fresh seafood</p>
</td>
<td width="173">
<p>packed in ice, stored at −1°C to 2°C (30°C to 34°F)</p>
</td>
<td width="173">
<p>Freezer</p>
</td>
</tr>
<tr>
<td width="173">
<p>Fresh poultry</p>
</td>
<td width="173">
<p>4°C (39°F) or colder</p>
</td>
<td width="173">
<p>Cool room</p>
</td>
</tr>
<tr>
<td width="173">
<p>Fresh meat</p>
</td>
<td width="173">
<p>4°C (39°F) or colder</p>
</td>
<td width="173">
<p>Cool room</p>
</td>
</tr>
<tr>
<td width="173">
<p>Fresh fruit and vegetables</p>
</td>
<td width="173">
<p>2° to 4°C (36° to 39°F)</p>
</td>
<td width="173">
<p>Cool room</p>
</td>
</tr>
<tr>
<td width="173">
<p>Fresh dairy</p>
</td>
<td width="173">
<p>2°C to 4°C (36° to 39°F)</p>
</td>
<td width="173">
<p>Cool room</p>
</td>
</tr>
<tr>
<td width="173">
<p>Cooked rice</p>
</td>
<td width="173">
<p>2°C to 4°C (36° to 39°F)</p>
</td>
<td width="173">
<p>Cool room</p>
</td>
</tr>
<tr>
<td width="173">
<p>Dry goods</p>
</td>
<td width="173">
<p>10°C to 15°C (50°F to 59°F)</p>
</td>
<td width="173">
<p>Dry store</p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="7">
<li><em><strong>Answer the following questions about the usage and maintenance of food thermometers.</strong></em>
<ul class="unordered-listing">
<li>Describe when you must use a thermometer.</li>
</ul>
</li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="517">
<p>To avoid food poisoning, minimum internal temperature must be reached. To make sure that temperature does not fall into the danger zone of cooked food, a food thermometer is needed.</p>
</td>
</tr>
</tbody>
</table>
<ul class="unordered-listing">
<li>How do you clean and sanitise a thermometer?</li>
</ul>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="517">
<p>To sanitize the thermometer simply wash it with hot, soapy water. If the water isn’t accessible wipe the thermometer with clean alcohol swab.</p>
</td>
</tr>
</tbody>
</table>
<ul class="unordered-listing">
<li>How do you calibrate a thermometer?</li>
</ul>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="517">
<p>·         Glass should be filled with ice-cubes then top with cold water</p>
<p>·         Water should be stir and sit for 3 minutes</p>
<p>·         In the water insert the thermometer and make sure to not touch the sides.</p>
</td>
</tr>
</tbody>
</table>
<ul class="unordered-listing">
<li>What actions are you required to take if you identify a fault in a thermometer; for example, the temperature variance during calibration is more than 1°C?</li>
</ul>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="517">
<p>·         Conduct testing in hot and cold temperature.</p>
<p>·         Make sure that calibration is included in service agreement if auto mated system is used.</p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="8">
<li><em><strong>Answer the following questions about the danger zone.</strong></em>
<ul class="unordered-listing">
<li>What is the temperature danger zone?</li>
</ul>
</li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="517">
<p>The term is used to describe the range of the temperature where the food is at risk of developing the harmful bacteria. The food in the danger zone can cause illness.</p>
</td>
</tr>
</tbody>
</table>
<ul class="unordered-listing">
<li>How you would prevent food being left in the danger zone when storing, thawing and reheating food?</li>
</ul>
<table class="table table-bordered" width="518">
<thead>
<tr>
<td width="16%">
<p>Process</p>
</td>
<td width="83%">
<p>Prevention method</p>
</td>
</tr>
</thead>
<tbody>
<tr>
<td width="16%">
<p>Storing</p>
</td>
<td width="83%">
<p>The temperature of the freezer should be below -15 degree Celsius. For checking the temperature of the fridge, use thermometer.</p>
</td>
</tr>
<tr>
<td width="16%">
<p>Thawing</p>
</td>
<td width="83%">
<p>In frozen food the food poisoning bacteria can grow, it is thawing. </p>
</td>
</tr>
<tr>
<td width="16%">
<p>Reheating</p>
</td>
<td width="83%">
<p>Reheat the hazardous food that is to be hold hot.</p>
</td>
</tr>
</tbody>
</table>
<ul class="unordered-listing">
<li>For each of the following situations, explain the corrective action you would take in case these food hazards cannot be controlled.</li>
</ul>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="180">
<p>Situation</p>
</td>
<td width="338">
<p>Corrective action</p>
</td>
</tr>
<tr>
<td width="180">
<p>Food has not cooled from 21°C to 5°C within 4 hours in the cool room</p>
</td>
<td width="338">
<p>·         For dividing the food into smaller container, reduce the bulk of the food.</p>
<p>·          Before cooling the meat and poultry cut it into large joints</p>
<p>·         Make sure that there is space in the container so that the air can circulate.</p>
</td>
</tr>
<tr>
<td width="180">
<p>Food is ready to serve to the customer when you notice that food has not reached 60°C or higher</p>
</td>
<td width="338">
<p>Increase thermostat on holding out, If critical limit has not been met</p>
</td>
</tr>
<tr>
<td width="180">
<p>Food for thawing has been placed in the coolroom above ready-to-eat or cooked food</p>
</td>
<td width="338">
<p>Don’t refreeze the thawed food. There is higher risk of food poisoning bacteria in the food that is frozen.</p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="9">
<li><em><strong>What is the 2-hour/4-hour rule and how do you apply it?</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="555">
<p>The Rule tells how long  conceivably unsafe foods*, food sources like cooked meat and food varieties containing meat, dairy items, arranged products of the soil, cooked rice and pasta is held at temperatures in the peril zone; that is between 5° C and 60° C.</p>
<p>How to apply 2-hour/4-hour rule:</p>
<p>·         Food can be used, sold if the food is held between 5°C and 60°C.</p>
<p>·         Food should be thrown away if the food held between 5°C and 60°C for 4 hours.</p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="10">
<li><em><strong>How do you monitor and record the temperature of storage equipment such as the coolroom and freezer?</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="555">
<p><strong>Chilled Storage (&lt;8°C).</strong>  Cold rooms and refrigerators should be kept clean and tidy. Catering manager is responsible to raise the request if the refrigerated space is inadequate.</p>
<p><strong>Frozen Storage (-18 to -21°C).</strong> The operating temperature of a freezer is between –18°C to –21°C.To be sure about the maximum operating efficiency of a freezer it is to be regularly defrosted.</p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="11">
<li><em><strong>When chemical testing is conducted on food products?</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="517">
<p>Foodborne illness can be traced of unhealthy level of chemical residues that is contaminated from soil, water, virus and microbiological contaminants. Therefore, the first line of defence is effective chemical and microbiological testing.</p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="12">
<li><em><strong>Describe the safe food-handling practices for the following food items. Include storage and temperature requirements.</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<thead>
<tr>
<td width="113">
<p>Food item</p>
</td>
<td width="405">
<p>Safe food-handling practices</p>
</td>
</tr>
</thead>
<tbody>
<tr>
<td width="113">
<p>Dairy</p>
</td>
<td width="405">
<p>Store Dairy products at the temperature of 2°C to 4°C (36° to 39°F).</p>
</td>
</tr>
<tr>
<td width="113">
<p>Dried goods</p>
</td>
<td width="405">
<p>Store Dried good at temperature of 10°C to 15°C (50°F to 59°F).</p>
</td>
</tr>
<tr>
<td width="113">
<p>Eggs</p>
</td>
<td width="405">
<p>Store Eggs at the temperature of 2°C to 4°C (36° to 39°F).</p>
</td>
</tr>
<tr>
<td width="113">
<p>Frozen goods</p>
</td>
<td width="405">
<p>Store Frozen goods at freezer at the temperature of -18ºC (0°F).</p>
</td>
</tr>
<tr>
<td width="113">
<p>Fruit and vegetable</p>
</td>
<td width="405">
<p>Store Fruit and vegetable at the temperature of 2°C to 4°C (36° to 39°F).</p>
</td>
</tr>
<tr>
<td width="113">
<p>Meat and fish</p>
</td>
<td width="405">
<p>Store Meat items at the temperature of 4°C (39°F) or colder</p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="13">
<li><em><strong>List 3 risks associated with packaging of food products and describe what can be done to minimise these risks.</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>• due to dirty or damaged packaging the harmful microorganisms get into food</p>
<p>• Chemicals leach from packaging into food.</p>
<p>• the break off food due to the parts of the packaging</p>
<p>Following measures can be taken for risk minimizing:</p>
<p>• if it is safe for the food only then reuse packaging or other materials</p>
<p>• use cleaning and sanitising methods</p>
<p>• if there is a risk of chemical leaching into food, use food safe inner liner</p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="14">
<li><em><strong>Answer the following questions about displaying food</strong></em>.
<ul class="unordered-listing">
<li>Why are protective barriers used when displaying food?</li>
</ul>
</li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>The barriers are used to be sure that contamination is minimised. For the use of permanent display units, Protective barrier should be provided</p>
</td>
</tr>
</tbody>
</table>
<ul class="unordered-listing">
<li>What are the temperature requirements for displaying hot and cold foods?</li>
</ul>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>At the temperature of 60 degree Celsius or warmer the hot foods should be kept.</p>
<p>At 5 °C or below, cold food should be stored.</p>
<p>To check, use a food thermometer</p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<ul class="unordered-listing">
<li>What are the monitoring requirements when displaying hot and cold foods?</li>
</ul>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>2 hours/ 4 hours rule can be used, While monitoring the displayed hot and cold foods for ensuring the safety of food and food products.</p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="15">
<li><em><strong>List 6 examples of non-conforming practices that you would need to report to a supervisor or manager.</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="555">
<p>·         The working of equipment is not proper.</p>
<p>·         The Signs of pests are noticeable.</p>
<p>·         Critical limits are not reached and there is a need of corrective action</p>
<p>·         In order to reduce the safety hazard, Supplies of equipment is needed</p>
<p>·         There is ignorance in the hygiene policy which lead to contamination of food.</p>
<p>·         Lights are not working in food preparation and storage.</p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="16">
<li><em><strong>List all of the high-risk customer groups. Why are food standards especially important when catering for high-risk customers?</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>Those who have compromised immune system are at higher risk for developing significant foodborne illnesses. This includes people with chronic illness or immune system disorder, pregnant women.</p>
<p>The higher risk group is the elderly people. As people age, the digestive system becomes sensitive.  As compared to the young people, older people produce less stomach acid.</p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="17">
<li><em><strong>Describe how cross-contamination occurs.</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>When bacteria and viruses are transferred from contaminated food or surfaces such as chopping board, utensils, then there is cross contamination</p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="18">
<li><em><strong>Identify 4 ways you can prevent cross-contamination.</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p><strong>Use separate equipment:</strong> Each food type should be prepped and handled with a separate piece of equipment.</p>
<p><strong>Clean and sanitize all work surfaces: </strong>After each task clean all work surfaces, equipment and utensils.</p>
<p><strong>Implement a personal hygiene program:</strong> To lessen the possibility of food handlers contaminating food, institute a good personal hygiene program that includes policies addressing critical hand practices like proper hand washing, hand care and glove use.</p>
<p><strong>Purchase prepared food:</strong>Cross-contamination can beprevented by purchasing food that doesn’t require much prepping.</p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="19">
<li><em><strong>What is the difference between cleaning and sanitising?</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<thead>
<tr>
<td width="113">
<p>Process</p>
</td>
<td width="404">
<p>Explanation</p>
</td>
</tr>
</thead>
<tbody>
<tr>
<td width="113">
<p>Cleaning</p>
</td>
<td width="404">
<p>Cleaning is the removal of food particles, grease, dirt, chemical residues. It should be removed using hot water, scrubbers, and detergent</p>
</td>
</tr>
<tr>
<td width="113">
<p>Sanitising</p>
</td>
<td width="404">
<p>Sanitizing is the way that reduce the number of harmful germs and contaminants down to a safe, acceptable level.</p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="20">
<li><em><strong>Name and describe the 7 steps for effectively cleaning and sanitising crockery.</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<thead>
<tr>
<td width="113">
<p>Name</p>
</td>
<td width="405">
<p>Description</p>
</td>
</tr>
</thead>
<tbody>
<tr>
<td width="113">
<p>1. Scrape</p>
</td>
<td width="405">
<p>Scraping removes all dirt, grease and food particles from the item that is to be cleaned.</p>
</td>
</tr>
<tr>
<td width="113">
<p>2. Rinse</p>
</td>
<td width="405">
<p>After removing all food particles from the item, rinse it under clean, warm to hot water.</p>
</td>
</tr>
<tr>
<td width="113">
<p>3. Detergent</p>
</td>
<td width="405">
<p>Clean the item with warm or hot water and detergent. This will remove remaining food grease or food particles.</p>
</td>
</tr>
<tr>
<td width="113">
<p>4. Rinse again</p>
</td>
<td width="405">
<p>Rinse the item by using warm to hot water is important as it will remove any detergent or leftover food particles.</p>
</td>
</tr>
<tr>
<td width="113">
<p>5. Sanitise</p>
</td>
<td width="405">
<p>Always read the product instruction, When using a chemical sanitiser, to ensure the correct amount of time and sanitiser is used.</p>
<p> </p>
</td>
</tr>
<tr>
<td width="113">
<p>6. Final rinse</p>
</td>
<td width="405">
<p>Rinsing the item, use warm to hot running water is important as it will remove the chemical sanitiser and prevents the risk of chemical contamination.</p>
<p> </p>
</td>
</tr>
<tr>
<td width="113">
<p>7. Dry</p>
</td>
<td width="405">
<p>Always let items air-dry</p>
<p> </p>
<p> </p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="21">
<li><em><strong>Explain the requirements for providing single-use-items safely.</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>·         Dispose the damaged eating utensils</p>
<p>·         Clean environment should be maintained</p>
<p>·         Clean the equipment and sanitize as well.</p>
<p>·         Identify and report the equipment that requires cleaning or maintenance</p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="22">
<li><em><strong>Describe the cleaning and sanitising procedures for a food premises. For the following items, choose 2 examples of that item and explain how you would clean and sanitise them.Include your choice of chemicals or mechanical procedures (for example, a dishwasher) in your answer.</strong></em></li>
</ol>
<table class="table table-bordered" width="518">
<thead>
<tr>
<td width="18%">
<p>Item to be cleaned</p>
</td>
<td width="18%">
<p>Examples</p>
</td>
<td width="63%">
<p>Cleaning and sanitising procedures</p>
</td>
</tr>
</thead>
<tbody>
<tr>
<td rowspan="2" width="18%">
<p>Equipment</p>
</td>
<td width="18%">
<p>1. Blenders</p>
</td>
<td width="63%">
<p>1.       Blend dish soap</p>
<p>2.       Use a lemon to remove stains</p>
<p>3.       Scrub stubborn stains</p>
<p>4.       Soak a very blender overnight</p>
</td>
</tr>
<tr>
<td width="18%">
<p>2. Knifes</p>
</td>
<td width="63%">
<p>To clean a high-quality chef’s knife is to wash it by hand with soap and water.</p>
<p> </p>
</td>
</tr>
<tr>
<td rowspan="2" width="18%">
<p>Surfaces</p>
</td>
<td width="18%">
<p>1. Food preparing desks</p>
</td>
<td width="63%">
<p>Food preparing desks should be cleaned with soap and warm water and wipe it with a dry clean cloth then sanitize it with a neutral sanitizer and wipe all the surfaces with clean and tidy cloth.</p>
</td>
</tr>
<tr>
<td width="18%">
<p>2. Customer tables</p>
</td>
<td width="63%">
<p>Wipe the customer table after every use</p>
</td>
</tr>
<tr>
<td rowspan="2" width="18%">
<p>Eating and drinking utensils</p>
</td>
<td width="18%">
<p>1. Plates, cutleries</p>
</td>
<td width="63%">
<p>Wash it in a dishwasher</p>
<p> </p>
<p> </p>
</td>
</tr>
<tr>
<td width="18%">
<p>2. Cups, Glasses</p>
</td>
<td width="63%">
<p>Cups and glasses should be washed use different chemicals than dishwashing</p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<br />
<ol start="23">
<li><em><strong>Answer the following questions about handling and disposing of waste and pest control.</strong></em>
<ul class="unordered-listing">
<li>Why might you need to store food that is meant for disposal?</li>
</ul>
</li>
</ol>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>We need to store the food which is meant for disposal of chemical testing for knowing the reason of food poisoning or contamination.</p>
<p> </p>
</td>
</tr>
</tbody>
</table>
<ul class="unordered-listing">
<li>How should you safely store food meant for disposal?</li>
</ul>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>Make sure the food is wrapped and keep it away from the fresh food. This is how food can be stored which is meant for disposal.</p>
</td>
</tr>
</tbody>
</table>
<ul class="unordered-listing">
<li>Identify 4 actions you must take for preventing pest and animal infestation.</li>
</ul>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="517">
<p>·         Any source of food, water or shelter should be removed.</p>
<p>·         In safe and enclosed container, Store the items.</p>
<p>·         With tightly closed lid, dispose of garbage regularly.</p>
<p>·         Reduce the area where pests can hide.</p>
<p>·         To eliminate the outside entry close off any cracks.</p>
</td>
</tr>
</tbody>
</table>
<ul class="unordered-listing">
<li>What should you do if you see a rat or cockroach during service?</li>
</ul>
<table class="table table-bordered" width="518">
<tbody>
<tr>
<td width="518">
<p>Don’t serve such food to customer. Report immediately to the manager or the supervisor and to control the pest, let the pest control work.</p>
</td>
</tr>
</tbody>
</table>
<p> </p>