Assessment Tasks and Instructions

Student Name Paul Lee

Student Number 0000011137
Course and Code SIT31016
Unit(s) of Competency and Code(s) SITXFSA002 Participate in safe food handling practices
Stream/Cluster Certificate III in patisserie
Trainer/Assessor Harvinder Bath

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Assignment
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
√ My assessor has discussed the adjustments with me
√ I agree to the adjustments applied to this assessment
Signature Paul Lee Date 25/02/2021

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
 Name

Signature Date
Assessment Guidelines

What will be assessed

The purpose of this assessment is to assess your underpinning knowledge to complete the tasks outlined in the elements
and performance criteria for this unit of competency and relating to the following aspects:
 key features of commonwealth, state or territory and local food safety compliance requirements as they impact
workers at an operational level:
o contents of national codes and standards that underpin regulatory requirements
o reasons for food safety programs and what they must contain
o local government food safety regulations and inspection regimes
o consequences of failure to observe food safety policies and procedures
o meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand
Food Standards Code
 hazard analysis and critical control points (HACCP) or other food safety system principles, procedures and processes as
they apply to particular operations and different food types:
o 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
o main types of safety hazards and contamination
o conditions for development of microbiological contamination
o environmental conditions and, temperature controls, for storage
o temperature danger zone and the two-hour and four-hour rule
 contents of organisational food safety program, especially procedures, associated requirements, and monitoring
documents
 food safety monitoring techniques
 methods to ensure the safety of food served and sold to customers
 safe food handling practices for the following different food types:
o dairy
o dried goods
o eggs
o frozen goods
o fruit and vegetables
o meat and fish
 equipment operating procedures, especially how to calibrate, use and clean a temperature probe and how to identify
faults
 choice and application of cleaning, sanitising and pest control equipment and materials
 cleaning, sanitising and maintenance requirements relevant to food preparation and storage:
o cleaning
 o sanitising
o maintenance
 high risk customer groups
Place/Location where assessment will be conducted

Resource Requirements
Pen, Paper, internet access

Instructions for assessment including WHS requirements

You are required to address all questions to achieve competence. Your trainer will provide you with instructions
for time frames and dates to complete this assessment.
Once completed, carefully read the responses you have provided and check for completeness. Your trainer will
provide you with feedback and the result you have achieved.

Statement of Authenticity
√
I acknowledge that I understand the requirements to complete the assessment tasks

The assessment process including the provisions for re-submitting and academic appeals were explained
√
to me and I understand these processes
√ I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: 25/02/2021

This assessment: First Attempt 2nd Attempt Extension – Date:    /    /   

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:
Assessor(s) Signature(s): Date:    /    /     

25/02/202
Student Signature Paul Lee Date:
1
Assessment 1
Your task:

You have been appointed as chef de partie in the prestigious Futura Beach Hotel which will open its doors to the
public late next month.

In order to conform to the latest requirements for food safety you are required to write a set of Standard
Operating Procedures (SOPs) to meet all requirements outlined in the current legislation. You will also need to
provide a reference manual for all relevant staff.

These will need to include:

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):

a. Food safety standards

Food safety standards (www.foodstandards.gov.au/) stipulate that Australian food companies are
obliged to produce safe and edible food. These standards also include the health and hygiene
obligations of food workers, aiming to reduce the incidence of food borne diseases.
Food safety has five standards of legislation:
• 3.1.1 Interpretation and Application
• 3.2.1 Food Safety Programs
• 3.2.2 Food Safety Practices and General Requirements
• 3.2.3 Food Premises and Equipment
• 3.3.1 Food Safety Programs for Food Service to Vulnerable Persons

b. Food safety plan

A Food Safety Plan (FSP) consists of the primary documents in a preventive controls food safety
system that provides a systematic approach to the identification of food safety hazards that must be
controlled to prevent or minimize the likelihood of foodborne illness or injury. It is designed and
managed by the food safety supervisor on behalf of the food company.
The food safety plan includes a documented mechanism that outlines basic food safety procedures
in the absence of a food safety supervisor, including daily records to demonstrate that each control
is regularly measured and observed

c. Documentation
The food safety plan is a written document based on HACCP, which contains the written principles of
the procedures and the monitoring records to ensure safety. These steps detail your work in your
business to meet current legal requirements. All of these must be stored and it can be used to prove
that the businesses comply with legislation requirement.
Including:
 Record of goods received
 Cool room and Freezer temperature record
 Cleaning schedule
  Health Monitoring
 Cooling-Heating log
 Internal audit checklist
 Training register etc

d. Danger Zone
Food safety standards stipulate that potentially dangerous food must be stored, displayed and
transported at a safe temperature, and prepared at a safe temperature as much as possible. The
safe temperature is 5°C or lower, or 60°C or higher. Bacteria can grow at a temperature of 5°C to
60°C, which is called a temperature danger zone.

e. Critical Limits and Time Frames

The critical limit is the limit of acceptable hazards without compromising food safety. For example,
the critical limit in the cooking phase includes a specific time and temperature for cooking the
product. A critical limit (CL) is the maximum and/or minimum value to which a biological, chemical
or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable
level the occurrence of a food safety hazard.

f. The provisions for legislation and provisions at local government level

In Australia, local councils are responsible for enforcing building codes, supervising safe food
handling and conducting random inspections of food premises. They can also establish a grading
system for places that meet food safety standards. The Food Law outlines the basic hygiene and
temperature requirements for food handling. Companies should take it seriously and don't violate
the law.

g. The implications for failing to comply with legislation

Failure to comply with food legislation can result in breach notices, fines and court proceedings or
even closure.
https://www.foodstandards.gov.au/foodsafety/standards/Pages/Food-Safety-Standards-(Chapter-
3).aspx

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

HACCP is preventive food safety and management system. In this system, each step of food production,
storage and distribution is scientifically analysed for the presence of microbial, physical and chemical
hazards, and possible contamination points are analysed to the greatest extent Reduce the risk of food
poisoning.
The 7 principles of HACCP should be:

1. Hazard Analysis
Listing the steps in the process as hazards can occur at any part of the food production pathway and
identifying where significant hazards are likely to occur.

2. Critical Control Point

A critical control point (CCP) is a point, step or procedure at which control can be applied and a food
safety hazard can be prevented, eliminated or reduced to acceptable levels

3. Critical Limits
A critical limit (CL) is the maximum and/or minimum value to which a biological, chemical or physical
parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level the
occurrence of a food safety hazard.

4. Monitoring and Sampling

The HACCP team will describe monitoring procedures for the measurement of the critical limit at
each critical control point, taking a sample of each step so they can be tested to see whether the
critical limits have been breached.

5. Corrective Action
Corrective actions are the procedures that are followed when the monitoring and sampling indicates
an unacceptable level.

6. Verification
The HACCP team may identify activities such as auditing of record review and product testing as part
of the verification activities.
 7. Record keeping
The record should include information on product description, flow diagrams, hazard analysis,
Critical Limits, Monitoring System, Corrective Actions, Recordkeeping Procedures, and Verification
Procedures.

3. Hygiene Standards for:

a. Persons who handle and prepare foodstuffs

b. Premises
c. Equipment
d. Cross-contamination risks in the 3 areas mentioned in a,b,c:

A. Food handlers
Food handlers must have good personal hygiene habits to prevent food poisoning. When handling food,
clean and dry your hands frequently and thoroughly. Do not cough or sneeze in food or where food is
prepared or stored. Do not go to work if you are sick because you can more easily contaminate food and
report it to your supervisor. If there is a wound on your hand, please wear disposable gloves to reduce food
contact. Wear a tie or cover your long hair and shower every day.

B. premises

According to food safety standard 3.2.3, most establishments must comply with this standard. Ensure that the
workplace has a wash basin in the work area so that employees can wash their hands with warm water if they
may contaminate food. Have different storage areas for different purposes. Personal belongings and clothing, as
well as office equipment and any chemicals used by businesses, should be kept away from food storage and
preparation locations. A cleaning plan/schedule should be established to ensure proper hygiene and staff should
be trained in the correct way, And always follow the rule. Shelves, floors, walls and equipment should be
cleaned and disinfected regularly.

C. Equipment

All equipment must be effectively cleaned and disinfected. If the equipment is damaged for some reason or does
not meet the food safety requirements, it must be taken out of service and repaired as soon as possible. Wash
with hot water and detergent, and then rinse with clean drinking water. After the cleaning process is completed,
it must be disinfected to kill bacteria. Treat with very hot, clean drinking water for at least 2 minutes, and then
follow the label instructions for disinfection. Finally, let the equipment air dry.
D. Cross contamination

Food handlers should not use the same utensils (knife, cutting board) to prepare raw food and then wash
cooked food between tasks. Wash your hands when changing tasks to prevent cross contamination. Chemicals
must be stored separately from food to avoid accidental spillage or steam contamination of food.

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

The company should develop a cleaning plan/timetable to ensure proper hygiene, and the staff should
take it seriously and always follow it. Shelves, floors, walls and equipment should be cleaned and
disinfected regularly.
The areas that require special attention are
 Refrigerator seal
 Slicing machine (inside the blade)
 Agitator (especially the central part of the blade)
 Shredder (disassembles and clean thoroughly after use)
It must be disinfected to kill harmful microorganisms. The use of commercial dishwashers can help
kitchen hygiene; temperatures above 80°C will kill many harmful microorganisms.

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.)

Ordering
In order to minimize the risk of food contamination, please understand the background of the selected
company. Only use reputable and appropriately certified suppliers to ensure that you have clear product
specifications, good quality standards, delivery and sanitary procedures.

Receiving
When you receive a product from a supplier, it is important that you monitor the delivery process. Strengthen
the reception time limit and ensure that all foods are under good quality standards. Reject products of poor
quality, such as incomplete packaging, dented cans or frozen foods that start to melt.
 Storing
Product critical limit: 5°C / 41°F. Make sure that there are different types of storage rooms for storing food
and storing it at the correct temperature. For example, frozen food must be stored below -18°C. Store dry
food in a cool, dry place, and place it on a shelf with uniform temperature and good ventilation. The
temperature of the storage facility is displayed from the outside, and the temperature is recorded regularly to
ensure that the food does not deteriorate due to the wrong storage temperature.

Preparing
Before preparation, put on gloves and use a cotton swab to determine the degree of bacterial contamination
if the number of bacteria exceeds the threshold, the meat must be discarded. Never use the same tools or
cutting boards to prepare different foods, and always wash them when changing tasks. Clean and sanitize
workbenches and cutting boards between production steps. Reuse or refrigerate within 2 hours, or use within
4 hours

Processing, packaging and storage

When you are handling food, please wear gloves and remove only a few items from the refrigerator or freezer
to prevent the food from spoiling easily. Ensure that the correct internal temperature is reached during
cooking. Maintain good hygiene habits. When packaging food, please use materials suitable for its purpose,
and choose the correct, clean, intact packaging that meets the food safety requirements. In addition, if you
use a machine to package food, you need to sterilize it. If an unacceptable level is detected, the process and
steps must be adjusted to prevent recurrence.

Transporting
Before putting food in the car, you need to consider food safety issues and protect the food from
contamination. Make sure to clean the car thoroughly to prevent any contamination. Make sure to keep the
food at the correct temperature and use a data logger to record the temperature of the food during
transportation. If the food is potentially dangerous, it should be kept cold (5°C or lower) or high temperature
(60°C or higher). Remember to always cover food to prevent food from being contaminated. Do not open the
packaging of the goods during transportation.

Selling and Displaying

According to standard 3.2.2 of food safety regulations and general requirements, you need to ensure that food,
especially potentially hazardous food, is displayed in a safe and appropriate manner to prevent it from being
contaminated and kept at the correct temperature so that it can be eaten safely. Must Provide sneezing
guards, separate edible utensils and barriers on all display items to protect the food to prevent people from
contaminating the food with their hands, sneezing, and coughing. If you find any food that has expired or is
damaged, you must not sell it to customers.

Disposing
The items must be handled or returned separately, and clearly marked and stored under appropriate
temperature conditions. Not to be resold to customers. If a customer complains about food safety issues, the
reason must be investigated, for example, the employee did not receive the correct training to prevent the
same thing from happening again.
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.
Dangerous foods are more prone to spoilage and promote the growth of bacteria than other foods. For
example, milk, raw meat, rice, and eggs are all considered dangerous foods. According to "Food Safety
Standard 3.2.2", dangerous foods may contain food-poisoning bacteria that need to multiply to cause
food poisoning and the reproduction of food-poisoning bacteria.

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

Before using a food thermometer, it must be cleaned and disinfected. The surface of the thermometer
can be cleaned with warm water with detergent and appropriate disinfectant, and then rinsed or air-
dried. Please follow the manufacturer’s instructions for regular calibration of the food thermometer,
and it must be accurate within 1°C. It can be measured by placing the probe in a container with almost
no melting ice and checking that the temperature is between -1°C and + 1 °C. After adjusting the
thermometer correctly, push the probe into the food, and then wait another minute for the reading to
stabilize to obtain the internal temperature.

8. The requirements for ensuring food safety for single use items.
The standard requires companies to ensure that disposable items:
 Don't contaminate food;
 Don't spread any diseases; and
 Do not reuse.
 Must be properly stored, displayed and packaged.
Put single-use items in separate packaging and use them only once. Using the dispenser can prevent
customers from touching disposable items such as napkins and straws at one time.

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

Damaged items that are disposed of or returned must be isolated and clearly marked. Food recalled or
disposed of must not be resold to customers. Keep food to be disposed of as far away as possible from
other foods. The food to be handled must be stored under proper temperature conditions.
The waste should be placed in the trash bin, with the lid tightly lined with a plastic bag. Remember to
remove the garbage from the kitchen regularly, and the garbage should be as far away as possible from the
entrance of the building to prevent the garbage from attracting pests.
 Maintain a clean environment to prevent pollution such as pests. Good cleaning procedures and pest
control management are the best ways to contain pests (such as rats), and barriers or poisoning are needed
to keep them under control. Pets are not allowed to enter the room because they are carriers of bacteria.

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.

1. When starting to clean, please disassemble the equipment.

2. Use clean water to remove all visible contaminants

3. Wash with hot water and detergent, and then rinse with clean water.

4. After disinfection, treat with hot water (over 80°C) and soak the item for 2 minutes or longer.

5. Place the equipment in the drain rack to dry.

Effective cleaning must be done before disinfection. When disinfecting, please make sure to use hot water
(over 80°C). It will kill many harmful microorganisms and effectively avoid the risk of food poisoning.
12. An outline of all potential high risk customer groups and the implications of poor food standards for
these groups.

Food standard deviations can lead to serious consequences. This puts these groups at risk of the
immune system and suffers contamination. All potentially high-risk customer groups include:
•Elderly
•Pregnant women
• Children or babies
• People with immunodeficiency
• People with food allergies
• People who are already unwell

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

a. Ensuring suitable ingredients are selected

It is important to ensure that people who are allergic to food choose the right ingredients, because
allergic reactions can kill someone. If you have any questions, please consult a nutritionist or diet
expert.

b. Provisions to prevent any cross-contamination and hygiene issues

According to the requirements of food safety standard 1.2.3, procedures to prevent cross-
contamination must be implemented. Do not share utensils between utensils, wear gloves and
change gloves, and wash hands between tasks. Make sure to perform proper cleaning procedures
on cooking surfaces and equipment, and maintain a clean environment.

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

a. Hygiene Requirements for handling, processing and storage

• When separating eggs, use an egg separator. Don't do it by hand.
• Ensure that the temperature of storing raw egg products is below 5°C
• Keep raw egg products fresh every day and throw them away within 24 hours. Do not provide
customers with poor-quality dishes.

b. 4 examples of dishes using eggs that are considered high risk and how these risks can be avoided or
reduced
Caesar sauce, tiramisu, eggnog, raw egg protein smoothes, etc. are considered high-risk foods. In
order to avoid or reduce risks, it is essential to ensure good hygiene and prevent cross
contamination. For example, wash your hands and dry them when handling eggs. Clean and
disinfect equipment and surfaces when using eggs. Comply with hygiene requirements for handling,
processing and storing eggs.