SITXFSA001– USE HYGIENIC PRACTICES FOOD SAFETY PDF

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Summary

Assessment Task - PROJECTSAFETYASSESSMENT TASK – HACCP applicationCandidate Name(s):Student Number:Assessor Name:Date:Instructions to LearnerThis assessment activity will contribute towards the assessment of your overall competency for this unit.The purpose of this assessment activity is for you to ...

Description

SITXFSA001– USE HYGIENIC PRACTICES FOOD SAFETY ASSESSMENT TASK – HACCP application Assessment Task - PROJECT

Candidate Name(s): Student Number: Assessor Name: Date: Instructions to Learner This assessment activity will contribute towards the assessment of your overall competency for this unit. The purpose of this assessment activity is for you to demonstrate an understanding required to (SITXFSA001) The unit integrates key technical and organisational skills required by industry. It brings together the skills and knowledge covered in this unit. You must answer all questions for each table. You will receive feedback for your submissions. You will receive a satisfactory result S for this task. If your submission is not satisfactory NS you will be asked to resubmit. Failure to complete this task may result in an NC result for this unit. Receiving an NC result requires you to re-enrol for the whole unit. There are fees to re-enrol.

RESULTS / GRADING: This unit is not graded and your result will be reported as a S (SATISFACTORY ) / NS (Not Satisfactory) In order to be competent / pass for the whole unit of competency you will be required to complete and pass other assessments eCoach quiz, Projects, etc…. Furthermore this detailed feedback sheet has been designed to give you a comprehensive and relevant feedback / comment(s) on your submitted assignment / work. FEEDBACK FORM / MARKING SHEET:

Achieved

S - Satisfactory

□

NS- Not satisfactory

□

Resubmission Required:

Yes

Date of resubmission:

No

SITXFSA001 – Assessment Task PROJECT (HACCP Application)

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Training Doc: 1175/2016 Initials: MZ Date: JAN.18 Version: 2 Page 1 of 14

SITXFSA001– USE HYGIENIC PRACTICES FOOD SAFETY ASSESSMENT TASK – HACCP application Assessment Task - PROJECT

ASSESSMENT CRITERIA A. Identified three potential hazards for all production steps

Unsatisfactory

Satisfactory

Good

Very Good

Excellent

B. Described (EXPLAINED) why each of the three is a potential hazards for all production steps C. Has identified three potential control measures for seven steps of HACCP D. Has identified all CCP’s (Critical Control Points) Candidate Signature:

Date:

Note to Candidate – By signing this document you are verifying the assessment tasks you are submitting are your own work. I hereby declare that this work attached is my own and not the work of others. I declare that no part of my evidence has been copied from any other person’s work nor has been written for me by any other person.

Assessor Signature: FEEDBACK / COMMENTS:

Date:

SITXFSA001 – Assessment Task PROJECT (HACCP Application)

Training Doc: 1175/2016

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Initials: MZ Date: JAN.18 Version: 2 Page 2 of 14

SITXFSA001– USE HYGIENIC PRACTICES FOOD SAFETY ASSESSMENT TASK – HACCP application Assessment Task - PROJECT

SCENARIO Please read the scenario below and answer the related questions over the next few pages. You may refer to your resource to help you complete this assessment task. A minimum of 3 answers is required for each production step. You work at a restaurant. You have just received a delivery of fresh chicken pieces that you will be cooking that evening to put on pre-cooked pizzas (pizza bases). Using the process flow template provided below (production steps): -describe the critical control points -potential hazards and -possible corrective actions from the delivery of the chicken until it is displayed / served as a pizza topping.

HACCP Application RECEIVING POTENTIAL HAZARDS IDENTIFIED

Biological hazards:

WHY IS THIS A HAZARD

CORRECTIVE ACTIONS

Can lead to Bacterial growth and the danger zone may end up with food poisoning.

Wash hands at appropriate times and follow hand washing procedures consistently. 2)Frozen goods should still be frozen - not thawed 3) Keep records of suppliers

Removing the contaminated food products and either making them safe for use again, or disposing of them.  Wearing clean clothes.

Hygiene hazard

 Maintenance of equipment or facilities.

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SITXFSA001– USE HYGIENIC PRACTICES FOOD SAFETY ASSESSMENT TASK – HACCP application Assessment Task - PROJECT

STORING

POTENTIAL HAZARDS IDENTIFIED

Biological hazards:

WHY IS THIS A HAZARD

CORRECTIVE ACTIONS

High‐risk foods are the types of food that are affected by food poisoning bacteria far more easily than other food types, and as such will need to be taken care of

All cold storage food should be kept at 5*C or below or if in the freezer at ‐15*C or colder. When using cold food try to keep it in the fridge as much as possible, this will keep it in the right temperature area and out of the danger zone. Refrigerators or cool rooms maintained at a temperature of 5oC or below  Having frozen goods are stored at no less than -18oC  Having food kept off the floor- on shelves, cover and label food  Keeping food in foodgrade containers with a lid  Not leaving food in cans -place in a container  Keeping floors and walls clean  Having raw foods kept on the bottom shelf in refrigerator– with a tray, covered and labeled or in a separate refrigerator  Having each food group that is stored in separate areas of the cool room where possible  Having areas clean and free from pests  Having stock rotated-first in first out  Checking use by dates  Monitoring and recording

Cross contamination can occur if food is incorrectly stored so it is important to ensure potentially hazardous foods are stored correctly.

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SITXFSA001– USE HYGIENIC PRACTICES FOOD SAFETY ASSESSMENT TASK – HACCP application Assessment Task - PROJECT

temperature of refrigerator  Having ready to eat foods away from raw foods  Throwing out potentially hazardous foods within 7 days that are kept at 5oC  Foods stored below 5oC may kept longer than 7 days if it can be proven the items stored will not support the growth of bacteria  Not overfilling the cool room and stacking items on top of each other, preventing the items being kept at the correct temperature

Hygiene hazard

Health issues that can cause food safety risks are bacteria or pathogens that are transmitted to People

SITXFSA001 – Assessment Task PROJECT (HACCP Application)

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SITXFSA001– USE HYGIENIC PRACTICES FOOD SAFETY ASSESSMENT TASK – HACCP application Assessment Task - PROJECT

PREPARATION

POTENTIAL HAZARDS IDENTIFIED

WHY IS THIS A HAZARD

Jewellery, hair extensions Physical

Hygiene hazard

Food can be contaminated when food is prepared in an unhygienic manner

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CORRECTIVE ACTIONS 1) Remove jewellery, piercings, hair extensions and anything else loose on your person. 2) Employees should wear a hair restraint 3) Insist that employees keep their fingernails short, clean and unpolished. 1) Use gloves and change them often- also, wash hands. 2) Use utensils when not using gloves 3) Use colour coded chopping boards. 4) Not use utensils on raw foods then touch cooked food 5) Keep chemicals away food areas 6) Keep all benches and floors clean- change or wash chopping boards between using raw and cooked food 7) Not mix old and new food together 8) Minimise the time that potentially hazardous foods are kept out of the coolroom –do not exceed the safe time limits 9) Use time control for potentially hazardous foodspotentially hazardous foods kept in the danger zone for less than 2 hours should be refrigerated. Between 2 and 4

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SITXFSA001– USE HYGIENIC PRACTICES FOOD SAFETY ASSESSMENT TASK – HACCP application Assessment Task - PROJECT

hours, items to be used straight away, more than 4 hours items to be thrown away 10) Avoid touching ready to eat foods with your handsbar staff cutting garnishes to place in beverages

Chemical

Kitchen cleaning agents And Unwashed fruits and vegetables

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1) Never keep food stored in the same place as your cleaning chemicals, and always use cleaning products designed especially for kitchen use. 2) Pesticides and fungicides on fruits and vegetables can be harmful if ingested, so it’s important to properly wash all fruits and vegetables before preparing them. 3) Equipment with moving parts, such as slicers and mixers, may need regular oiling. Always use food-safe oil to prevent chemical residues from contaminating food.

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SITXFSA001– USE HYGIENIC PRACTICES FOOD SAFETY ASSESSMENT TASK – HACCP application Assessment Task - PROJECT

COOKING

POTENTIAL HAZARDS IDENTIFIED

WHY IS THIS A HAZARD growth of food borne bacteria.

Biological hazards:

Hygiene hazard

CORRECTIVE ACTIONS When cooking foods it is important to cook foods above 75οC to minimise the growth of food borne bacteria. To check the temperature it is best to use a probe thermometer

Poor Grooming Open cuts or wounds Not washing hands appropriately

SITXFSA001 – Assessment Task PROJECT (HACCP Application)

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SITXFSA001– USE HYGIENIC PRACTICES FOOD SAFETY ASSESSMENT TASK – HACCP application Assessment Task - PROJECT

COOLING (Followed by Storage)

POTENTIAL HAZARDS IDENTIFIED

WHY IS THIS A HAZARD growth of food borne bacteria.

Biological hazards:

SITXFSA001 – Assessment Task PROJECT (HACCP Application)

CORRECTIVE ACTIONS Place food into smaller containers- allowing air to circulate •Cool food below 5oC quickly •Food items to be cooled from 60oC to 21oC within 2 hours and then from 21oC to 5oC within 4 hours •Food to be cooled at room temperature till it reaches 60oC then items should be refrigerated- cover food •Use a probe thermometer to check the temperature of foods •Only place cool food in the refrigerator as warm food will raise the temperature and place other food in the danger zone allowing bacteria to multiply Fruit and Vegetables Raw Meat Cooked Meat Bakery and Dairy Poultry Seafood Figure 1 Use colour coded chopping boards 26

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SITXFSA001– USE HYGIENIC PRACTICES FOOD SAFETY ASSESSMENT TASK – HACCP application Assessment Task - PROJECT

REHEATING / COOKING

POTENTIAL HAZARDS IDENTIFIED

Biological hazards:

WHY IS THIS A HAZARD

CORRECTIVE ACTIONS

When reheating potentially hazardous food it is important to reheat correctly. Food not reheated correctly could harbour the bacteria staphylococcus aureus causing your customers to become ill.

Food to be held hot should be reheated quickly to above 60oC – it should take no more than 2 hours  It is also recommended, reheating to 70oC for 2 minutes  Do not reheat potentially hazardous foods previously reheated  If food is to be eaten without delay there is no requirement to reheat the food to a certain temperature

SITXFSA001 – Assessment Task PROJECT (HACCP Application)

Training Doc: 1175/2016

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SITXFSA001– USE HYGIENIC PRACTICES FOOD SAFETY ASSESSMENT TASK – HACCP application Assessment Task - PROJECT

DISPLAYING / SERVICE (a la carte / Hot Hold)

POTENTIAL HAZARDS IDENTIFIED

WHY IS THIS A HAZARD

CORRECTIVE ACTIONS

possibility of contamination

Temperature control– cold food under 5oC and hot food above 60oC  Packaging  Separate serving utensils for each item. If serving utensils are stored in containers of water, the water must be under 5oC or above 60oC and the water be changed at least hourly  Physical barriers- if the display unit is not permanent chafing dishes could be used  Supervision- so customers do not contaminate food  When displaying hot food in a bain-marie, all food must heated before hand  Do not overfill display

Biological hazards

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SITXFSA001– USE HYGIENIC PRACTICES FOOD SAFETY ASSESSMENT TASK – HACCP application Assessment Task - PROJECT

units  Do not place pies and sausage rolls into a pie warmer without heating them first  Use a thermometer to check the temperature of the food displayed

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SITXFSA001– USE HYGIENIC PRACTICES FOOD SAFETY ASSESSMENT TASK – HACCP application Assessment Task - PROJECT

DISPOSING / DISCARD (Including Cleaning / Washing up)

POTENTIAL HAZARDS IDENTIFIED

WHY IS THIS A HAZARD

SITXFSA001 – Assessment Task PROJECT (HACCP Application)

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CORRECTIVE ACTIONS

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SITXFSA001– USE HYGIENIC PRACTICES FOOD SAFETY ASSESSMENT TASK – HACCP application Assessment Task - PROJECT

SITXFSA001 – Assessment Task PROJECT (HACCP Application)

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