Assignment Task

Part A 

Question 1.

What could happen to the business if it fails to observe proper hygiene legislation, policies and procedures?

Question 2.

How does hygiene affect the image of the business, the service areas and the staff in general? 

Question 3.

Explain how improper food safety practices pose a potential risk for food poisoning for the following areas.

1. Fruit and vegetables:

2. Temperature controls:

3. Cross-contamination:

4. Pests:

5. Cleaning procedures:

Question 4.

What is the name of the Code which governs correct food handling processes in Australia and New Zealand and how can you access information related to it?

Question 5.

Each State and Territory has their own Food Act based on the Code in Question 4. Outline how this is governed at State, Territory and Local government levels.

Question 6.

Workplace hygiene procedures encompass four main areas. What are the key requirements for the following aspects to meet typical requirements in an organisation?

1. Personal hygiene

2. Food safety

3. Cleaning

4. Training

Question 7.

Provide five (5) examples for poor organizational hygiene practices?

Question 8.

Once you have identified a hygiene hazard, what three (3) actions you must take?

Question 9.

What are three (3) hygiene hazards which typically could occur in Tourism and Hospitality?

Question 10.

Provide six (6) examples for personal hygiene requirements?

Question 11.

Food handling staff who are suffering from illnesses such flu, diarrhoea or vomiting are required by law to do what?

a) When they are already at work?

b) If they have not yet gone to work?

Question 12.

There are three (3) common ways food can become contaminated. What are they and provide three (3) examples for each type?

Question 13.

What is meant by contaminant? Cross-contamination can occur easily in the kitchen if care is not taken. What are five (5) common ways thiscan occur? Name three hygiene related causes of food contamination and food borne illnesses?

Question 14.

(a)What is food poisoning? What are its common causes?

(b) What are airborne diseases? Give two examples?

(c) What are infectious diseases? Give two examples?

Question 15.

Food-borne illnesses can be spread easily. Name 5 different causes of food borne illnesses.

Question 16.

The symptom of Food allergies are that someone reacts badly to a particular type of food. List 3 aspects which must be considered to ensure that the correct foods are prepared and served to persons with allergies and briefly describe what could potentially happen if a customer has an allergic reaction?

Question 17.

The Food Safety Standard 1.2.3 requires foods which contain or may potentially contain any allergens to be clearly labelled. What 4 procedures which should be implemented if a business is involved in the production or sale of foods that could cause problems?

Question 18.

State 3 examples for food and beverage categories which are potentially at risk from contamination due to the use of eggs?

Question 19.

Because of the severe consequences of mishandling eggs, it is essential to ensure excellent hygiene and prevent cross-contamination. List 6 actions which you must follow to maintain the safety of eggs when handling and preparing eggs and dishes containing raw egg products?

Question 20.

A food safety program acts as a preventative measure for health and safety, by setting out the processes that staff must follow. What are the requirements for a food business according to the Food Safety Standard 3.2.1?

Question 21.

Where did HACCP originate from? What is the purpose of a Hazard Analysis of Critical Control Points (HACCP) system?

Question 22.

As part of HACCP at each step of the food handling cycle, it is important to identify and remove potential causes of contamination. List a general preventative action which could be applied for each of the following steps of the catering cycle?

1. Ordering

2. Receiving

3. Storing

4. Preparing

5. Processing, packaging and holding

6. Transporting

7. Selling and displaying

8. Disposing

Question 23.

State 5 examples for general, personal and equipment hygiene requirements during food preparation?

Question 24.

State seven instances, upon which you must wash your hands before engaging in any tasks?

Question 25.

Briefly explain the five (5) essential steps for correctly washing your hands.

Question 26.

The Food Act specifies several requirements for an appropriate hand washing facility. What four (4) things must a hand washing facility include?

Question 27.

You will rarely see vermin but what signs are evidence of vermin being present? How can vermin be controlled?

Question 28.

What are the legal requirements for a food business according to the Food Safety Standard 3.2.2 – Food Safety Practices?

Question 29.

What are the basic rules for effectively maintaining rubbish areas?

Question 30.

What are the hygiene requirements for handling linen in order to prevent cross contamination?

Question 31.

Briefly explain the different outcomes of the processes of cleaning and sanitizing. What is their purpose?

Question 32 .

In order, what are the six steps required for effective cleaning?

Question 33.

What is a cleaning schedule? What should be specified in a cleaning schedule?

Part B

Question 34.

Your local council employs environmental health officers (EHOs) who play a role in regulating safety in food businesses Describe two (2) ways EHOs are involved with monitoring and regulating food safety practices including what they may do if a food business breached food safety regulations.

Question 35.

briefly describe the term, HACCP based Food Safety Programs

Question 36.

List the seven (7) principles of HACCP, and provide a brief description of the requirements for each one

Question 37.

What is the legal definition of the term, Critical Control Point? Provide an example for a critical limit during the cooking process?

Question 38.

Explain the procedure required for monitoring processed foods to ensure they are stored in appropriate time frames

Question 39.

List three (3) implications for a business who fails to comply with food safety legislation, policies and procedures.

Question 40.

Briefly define the word contamination and the causes of contamination, in food safety terms.

Question 41.

Briefly define the term, potentially (high-risk) hazardous foods and provide five (5) examples.

Question 42.

What are five (5) requirements for the correct and safe storage of foods?

Question 43.

What are the five (5) rules to ensure food safety during the preparation of food?

Question 44.

According to the Food Standards code, what are the labelling requirements for packaged processed foods?

Question 45.

Briefly explain the “2 Hour/4 Hour” rule.

Question 46.

What are the five (5) essential requirements for foods which are transported including the requirements for packaging?

Question 47.

Briefly explain the general, personal and equipment hygiene requirements for foods for selling and displaying?

Question 48.

What three (3) provisions which must be considered for food which is to be disposed of due to spoilage or product faults?

Question 49.

What are the five (5) common monitoring procedures to ensure safe food at critical control points?

Question 50.

What are the five (5) documents which are essential for correct recording mechanisms under HACCP?

Question 51.

Provide five (5) examples for food safety incidences which would require urgent implementation of an investigation or corrective action?

Question52.

There are three (3) common ways food can become contaminated. For each type, provide two (2) examples of measures to prevent contamination from occurring? 

Question 53.

Briefly explain 3 food safety provisions you should put in place when handling food which will be served to customers.

Question 54. Food handling staff who are suffering from illnesses such flu, diarrhoea or vomiting are required by law to do what?

a) When they are already at work?

b) If they have not yet gone to work?

Question 55. What are five (5) aspects which must be considered when handling and preparing specific ingredients and foods to avoid allergic reactions in customers?

Question 56.

a. What are the four (4) main conditions microbiological contaminants especially bacteria need to grow and multiply?

b. Describe the temperature range of the Temperature Danger Zone and its meaning?

Question 57.

What 5 procedures must be followed to prevent cross-contamination when preparing food or beverages for customers with allergic reactions?

Question 58.

a. For each of the following food types, describe safe food handling practices which will assist in the prevention of contamination and food poisoning.

Food types

1. Frozen goods

2. Fresh seafood; including Finfish & Shellfish

3. Fresh meat and poultry

4. Fresh fruit and vegetables

5. Fresh dairy and eggs (including raw egg foods)

6. Dry goods

b. List three (3) actions which you would take to maintain the safety of eggs when handling and preparing eggs and egg dishes.

Question 59.

Complete the table below. Describe the cleaning, sanitising and maintenance requirements in relation to food preparation and storage for a cleaning schedule.

Food Preparation and Storage Cleaning, Sanitising and Maintenance Requirements

Cleaning:

• dirt
• food waste
• grease
• pest waste removal

Sanitizing:

• eating and drinking utensils
• food contact surfaces

Maintenance:

• recalibrating measurement and temperature controls
• minor faults

Question 60.

What are potential hazards relating to utensils and equipment during the preparation and service of food?

Question 61.

What four (4) aspects must you consider to prevent food safety issues when cleaning utensils which come in direct contact with customers? What does this need to include in terms of maintenance?

Question 62.

When storing food, it is essential to store items under the appropriate conditions and to separate types of items. Provide 3 examples of how you store food appropriately stating what this would involve.

Question 63.

What are the correct storage temperatures for the following food categories?

Food types

1. Frozen goods

2. Fresh seafood; including Finfish & Shellfish

3. Fresh meat and poultry

4. Fresh fruit and vegetables

5. Fresh dairy and eggs (including raw egg foods)

6. Dry goods

Question 64

There are five (6) groups of people who are generally considered more at risk to suffer from food poisoning. Who are they and explain possible reasons for this based on what you have learnt in this unit of competency? Group of people Possible reasons

Question 65

. What are the legal requirements for food thermometers? Briefly explain the 2 methods for calibrating a thermometer.

Question 66.

What five (5) provisions must be in place to ensure food safety when displaying or selling food to customers? What is your legal responsibility to prevent breaches in food safety practices?

Question 67.

What are the general requirements for foods which are to be disposed of or returned to a supplier?

Question 68.

What are the requirements for “single-use items”?