use hygienic practices for food safety set 2

| NSW Department of Education

education.nsw.gov.au

Resource Disclaimer This resource was developed to support learning for remote mode students normally enrolled in distance education.

Resources are updated by the teacher to ensure currency and are not designed to be stand alone, but integrated into a blended learning environment where students’ learning is supported with a range of peer to peer and teacher to student interactions. These can include interactive and collaborative technologies as well as a range of traditional communication methods such as email, phone and learning management processes.

This resource may contain distance education specific content / instructions and should be adapted and differentiated by the class teacher before distributing to meet the needs of their students and recognise their students’ context.

These documents have been harvested from distance education resources on March 12, 2020 to support all teachers in providing a continuity of learning for their students in the event of student absence during this difficult time.

The following copyright statement supersedes any reference in this document to the Part VB of the Copyright Act 1960:

Some of this material may have been copied and communicated to you in accordance with the statutory licence in section 113P of the Copyright Act. Any further reproduction or communication of this material by you may be the subject of copyright protection under the Act. Do not remove this notice. 24/03/2020

Updated – 24 March 2020

Hospitality Preliminary Certificate II in Kitchen Operations SIT20416

Use hygienic practices for food safety: SITXFSA001 Set 2

Sydney Distance Education High School

Acknowledgments Sydney Distance Education High School gratefully acknowledges the following owners of copyright material.

The following copyright notice refers to literary, dramatic and musical works only. If other material is used, insert appropriate copyright notice.

NOTICE ON MATERIAL REPRODUCED OR COMMUNICATED UNDER STATUTORY TEXT AND ARTISTIC LICENCE FORM OF NOTICE FOR PARAGRAPH 135ZXA(a) OF COPYRIGHT ACT 1968 COMMONWEALTH OF AUSTRALIA Copyright Regulations 1969 WARNING This material has been reproduced and communicated to you by or on behalf of Sydney Distance Education High School pursuant to Part VB of the Copyright Act 1960 (the Act). The material in this communication may be subject to copyright under the Act. Any further reproduction or communication of this material by you may be subject to copyright protection regulation under the Act. Do not remove this notice.

Writer:

Editor:

Version date:

Produced by:

Telephone:

Email:

Website:

Kim McJannett

Ruth Griffiths

2020

Sydney Distance Education High School, Locked Bag 5000, Potts Point, NSW, 1335

[email protected]

sydneyh-d.schools.nsw.edu.au

Copyright of this material is reserved to the Crown in the right of the State of New South Wales. Reproduction or transmittal in whole, or in part, other than in accordance with provisions of the Copyright Act 1968 is prohibited without the written authority of Sydney Distance Education High School.

© Sydney Distance Education High School, Department of Education and Communities, NSW, 2013

SITXFSA001 Use hygienic practices for food safety. Set 2.SIT20416. v 2020 Sydney Distance Education High School3

mailto:[email protected]

Contents

Resources ................................................................................................................................................. 4

Elements and Performance Criteria ...................................................................................................... 5

Activity 1- Requirements for growth of bacteria .................................................................................. 6

Activity 2 - Food poisoning ..................................................................................................................... 9

Activity 3 - The role of food handlers ................................................................................................ 10

Activity 4- Food hygiene laws .............................................................................................................. 10

Activity 5 - Food safety programs ...................................................................................................... 11

Resources

1. A reference book titled “SITXFSA001 Use hygienic practices for food safety” has been provided with this Unit and is to be used to source answers to the activities Sets 1-3 “SITXFSA001 Use hygienic practices for food safety”.

2. Unit 1 - Use hygienic practices for food safety: SITXFSA001, Cambridge Hospitality fourth edition.

3. Additional resources are also available Week 5 on the e-learning course and the text can also be used.


Elements and Performance Criteria

Elements describe the essential outcomes of a unit of competency. Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Follow hygiene procedures and identify food hazards.

1.1 Follow organisational hygiene procedures. 1.2 Promptly report unsafe practices that breach hygiene procedures promptly. 1.3 Identify food hazards that may affect the health and safety of customers, colleagues and

self. 1.4 Remove or minimise the hygiene hazard and report to appropriate person for follow up.

2. Report any personal health issues.

2.1 Report any personal health issues likely to cause a hygiene risk. 2.2 Report incidents of food contamination resulting from personal health issues. 2.3 Cease participation in food handling activities where a health issue may cause food

contamination.

3. Prevent food contamination.

3.1 Maintain clean clothes, wear required personal protective clothing and only use organisation-approved bandages and dressings.

3.2 Prevent food contamination from clothing and other items worn. 3.3 Prevent unnecessary direct contact with ready to eat food. 3.4 Ensure hygienic personal contact with food and food contact surfaces 3.5 Use hygienic cleaning practices that prevent food-borne illnesses.

4. Prevent cross contamination by washing hands.

4.1 Wash hands at appropriate times and follow hand washing procedures consistently. 4.2 Wash hands using appropriate facilities.


Activity 1- Requirements for growth of bacteria Refer to the reference book chapter 4: Food poisoning and Unit 1 Cambridge Hospitality fourth edition Unit 1 and unit 12 to complete the following questions:

1. Identify the requirements for bacteria togrow:

______________________

______________________

______________________

______________________

______________________

______________________

2. Identify 6 foods that are highlysusceptible to bacterial growth:

1 4

2 5

3 6

3. Identify the pH levels that bacteria prefer: -

________________________________________________________________

4. Which foods have an ideal pH level for bacterial growth?

________________________________________________________________

5. What is binary fission?

_____________________________________

_____________________________________

_____________________________________

_____________________________________ Binary Fission

6. Identify the temperatures for :

slow growth-

optimal growth-

Bacteria are killed

Spores die above

_______________ of bacteria.

_____________of bacteria.

_______________

_______________


Bacteria are dormant _______________

7.

a. Bacteria that require oxygen are known as:- _______________________

b. Bacteria that do not require oxygen are known as:- _______________________

8. What happens to dry food once water is added?

_________________________________________________________________

e.g. ________________________________

Activity 2 - Safe food handling practices Refer to the reference book chapter 5: Food handling procedures to complete the following questions:

1. Colour coded chopping boards help to prevent Cross-contamination.

Label the chopping boards with what they should be used for in the commercial kitchen:

PoultryRaw meatCooked meatSeafoodBread/ DairyFruit & Vegetable


2. How else can cross contamination be prevented in the following instances-

Preparing Food

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

Cooking Food

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

Cooling Food

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

Labelling/covering

_____________________________________________________________________________

_____________________________________________________________________________

_____________________________________________________________________________

3. Why should hot food not be placed in the fridge?

_________________________________________________________________

4. Why should the probe be placed in the centre of the food when testing the temperature?

______________________________________________________________________________

______________________________________________________________________________

5. How should food be reheated?

______________________________________________________________________________

______________________________________________________________________________

6. How should food be thawed?

______________________________________________________________________________

______________________________________________________________________________


Activity 2 - Food Poisoning TYPES OF FOOD BORNE ILLNESS THAT CAUSE FOOD POISONING

Refer to the reference book chapter 4: Food poisoning and Unit 1 Cambridge Hospitality fourth edition to complete the following table:

Bacteria Examples of foods affected Symptoms Preventative measures

Staphylococcus Aureus

Clostridium Botulinum

Salmonella

Camphylobacter

Listeria Monocytogenes


Activity 3 - The role of Food Handlers Refer to the reference book chapter 1: Hygiene laws to complete the following question:

1. Explain the role of ‘Food Handlers’ play in putting hygiene practices into place.

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

Activity 4 - Food hygiene laws Refer to the reference book chapter 1 “Hygiene laws” to complete the following questions:

1. Who must hold a NSW Food Authority licence?

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

2. How does the NSW Food Authority enforce food safety and hygiene?______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

3. Give 2 examples for each of the following food safety concerns:

a. Food Safety & Hygiene

______________________________________________________________________________

______________________________________________________________________________

b. Adulteration of food

______________________________________________________________________________

______________________________________________________________________________

c. Labelling

______________________________________________________________________________

______________________________________________________________________________

4. Explain the role of the Environmental Health Officer.

______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________

SITXFSA001 Use hygienic practices for food safety. Set 2.SIT20416. v 2020 Sydney Distance Education High School 10

Activity 5 - Food Safety Programs Refer to the reference book chapter 6: HACCP & food safety plans to complete the following questions:

1. Explain the aim of a food safety plan.

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

2. For the scenarios below identify and recommend preventative workplace procedures which will reduce the risk of poor hygiene and contamination and cause he kitchen minimal disturbance and cost.

Hospitality workplace scenarios Preventative procedures

The room service attendant is feeling feverish and unwell. He sneezes as he picks up a room service tray for delivery.

The kitchen hand is asked to thoroughly rinse the spinach leaves as they are sandy and gritty.

Floor cleaner seeps into the bottom of the box of tomatoes which are sitting on the floor of the cool room.

A glass breaks in the bar area.

Two kilos of frozen raw chicken breasts which have been left in the cool room overnight to thaw are stored above a tray of sliced salami and ham.

A rubber band is found in a container of chopped parsley.

Large joints of meat are thawed overnight in the sink.

The dessert display cabinet doors are left open for easy access in busy times.


use hygienic practices for food safety set 2

Documents