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Avail SITXFSA001 Use hygienic practices for food safety Assignment
- September 18, 2021
- Posted by: admin
- Category: Diploma in Hospitality
| SITXFSA001 Use hygienic practices for food safety |
Assessment 1 – Questions
Your task:
1. There is legislation governing correct food handling processes in Australia and New Zealand through Food Standards Australia New Zealand (FSANZ). Who is in charge at the local government level and what powers does this authority have?
| Local authority in charge of food safety | Executing person and their powers under the Health Act |
| Local Council | Environmental Health Officers (EHOs) 1. supervising safe food handling 2. conducting inspections of food premises 3. establishing grading systems for compliance with food safety standards and adherence to safe food handling practices |
2. Working in the TH&E industry requires that staff follow good personal hygiene to prevent contamination in accommodation, food and beverage areas and meet industry expectations for presentation. Provide 5 examples of good personal hygiene practices:
| Examples of good personal hygiene |
| 1. washing and sanitizing hands properly 2. taking shower on daily basis 3. keeping uniform clean and tidy 4. using deodorant 5. shaving (if necessary) |
3. You have cut your finger during work. What do you need to do to prevent any potential contamination of food, or other items like linen in accommodation or food service areas? Why?
| Measure to prevent contamination |
| 1. cover the wound with waterproof dressing 2. use gloves in order to add a protection layer 3. change the dressing frequently |
4. Number the steps for the Hand washing procedure in correct order:
| Step | Action |
| 5 | Dry hands thoroughly using single use paper towels |
| 2 | Lather hands with an anti-bacterial liquid soap |
| 3 | Scrub hands thoroughly including between the fingers, the wrists, up to the elbows and under nails (use a brush to assist) |
| 6 | Apply a sanitizer |
| 4 | Rinse off hands under hot running water |
| 1 | Wet your hands under hot running water (don’t burn yourself!) |
5. List 4 requirements for hand washing facilities to meet the legal requirements:
| Requirements/Provisions |
| 1. taps should be operated by lever or foot pedal 2. soap and sanitizer must be put in dispensers 3. water supply must be hot 4. paper towels must be used for drying purpose |
6. Provide 5 examples of instances which would require that you wash your hands:
| Examples of Instances |
| Hands need to be washed after: 1. handling raw food 2. coughing, sneezing or blowing my nose 3. scratching body parts 4. eating or drinking 5. toilet |
7. Food can become contaminated in 3 ways. What are the correct causes for this type of contamination?
| Contamination | Caused through |
| Biological Contamination | microorganisms (bacteria, moulds, viruses, fungi) |
| Physical Contamination | foreign matter (glass, wood, porcelain pieces) |
| Chemical Contamination | chemicals or pesticides in contact with food |
8. Provide 5 examples of common sources of food contamination relevant to your area of training (for example food and beverage, cookery or accommodation services):
| Source of contamination |
| Example: 1. food handling with no proper hand washing (e.g. food allergies) 2. same chopping board used for multiple purposes with no washing (cross-contamination) 3. food containing plastic pieces, due to reckless food preparation 4. chemical residue on kitchen tools, due to a bad washing process 5. use of fruits and vegetables with no prior washing |
9. Provide 4 examples of common causes of cross-contamination relevant to your area of training
(for example food and beverage, cookery or accommodation services)
| Source of cross-contamination |
| Example: handling cooked food after touching raw foods without washing hands 1. storing cooked and uncooked food together 2. defrosting meat on a high shelf and without a drip tray 3. not washing hands between tasks 4. using same knife for multiple purposes without washing |
10. On your rostered day off at Imagine restaurant you suffered from diarrhea and vomiting. In the morning you feel better and you decide to go work. What are your responsibilities under the Food Act?
| Responsibilities (What do you need to do when you arrive at work) |
| 1. should stay at home in order to avoid contaminating food and other employees 2. report my supervisor regarding my health situation 3. return to work just 48h after my symptoms cease |