Task Number: AT1         Task Name: Knowledge Test (KT)

Provide your responses in the boxes below each question.

 

Q1:	a) Why is it important to have a food safety program? Write your answer in 100-150 words. b) How do you access and use information from organisational food safety programs? Write your answer in 50-100 words.	Satisfactory response
		Yes ☐	No ☐
Q2:	Write six (6) methods to ensure the safety of served and sold food.	Satisfactory response
		Yes ☐	No ☐
Q3:	List six (6) policies and six (6) procedures that can be included in a food safety program?	Satisfactory response
		Yes ☐	No ☐
Q4:	a) How will you control food hazards at critical control points? Write your answer in 50-100 words. b) What do hotels and restaurants need to do to avoid accumulation of garbage and recycle materials and how can these businesses organise their garbage storage and disposal? Answer in 100-150 words.	Satisfactory response
		Yes ☐	No ☐
Q5:	Explain briefly what steps need to be taken in a food safety monitoring process. Write your answer in 100-150 words.	Satisfactory response
		Yes ☐	No ☐
Q6:	How will you identify and report non-conforming practices? Write your answer in 100-150 words.	Satisfactory response
		Yes ☐	No ☐
Q7:	List seven (7) actions must be considered and implemented correctly, to avoid incidents where food hazards are not controlled.	Satisfactory response
		Yes ☐	No ☐
Q8:	Write down the appropriate food storage conditions for each specific food type listed in the table.	Satisfactory response
		Yes ☐	No ☐
No. Food Item Storage Condition 1. Natural peanut butter   2. Chicken breast   3. Flours   4. Sliced vegetables   5. Onion   6. Prepared fruit salads   7. Fish   8. Winter squash   9. Sweet potatoes   10. Cheeses
Q9:	a) Discuss which environmental conditions can be detrimental to the storage of food and how food should be stored for quality purposes. Write your answer in 100-150 words. b) What is the importance of a controlled temperature, for storing food? Write your answer in 50-100 words.	Satisfactory response
		Yes ☐	No ☐
Q10:	a) Explain the meaning of contaminant, contamination and potentially hazardous foods, according to Australia and New Zealand food standards code, in 50-100 words. b) Write the reasons for why you need food safety programs and what they must contain? List five (5) for each. c) What are two (2) consequences of failure to observe food safety policies and procedures.	Satisfactory response
		Yes ☐	No ☐
Q11:	a) How can you ensure items remain frozen during storage? Write your answer in 50-100 words. b) How can you maintain the food handling areas safely from animals and pests, to prevent any damage to the food or equipment? Write your answer in one (1) or two (2) sentences.	Satisfactory response
		Yes ☐	No ☐
Q12:	Briefly explain the cooling and heating processes, that support microbiological safety of food. Write your answer in 100-150 words.	Satisfactory response
		Yes ☐	No ☐
Q13:	a) How can you monitor food temperature during preparation, using an appropriate temperature measuring device? Write your answer in 50-100 words. b) Mention six (6) food safety monitoring techniques.	Satisfactory response
		Yes ☐	No ☐
Q14:	What are the six (6) steps taken, to protect food from any contamination, ensuring safety during food preparation?	Satisfactory response
		Yes ☐	No ☐
Q15:	How will you store, display and provide single use items, to protect them from damage and contamination? List any four (4) methods.	Satisfactory response
		Yes ☐	No ☐
Q16:	a) List any seven (7) single use items. b) Food contaminations is a serious problem and can have bad outcomes. List any five (5) customer groups, who could be generally considered as being at high risk? For each justify why this might be the case. Write your answer in  100-150 words.	Satisfactory response
		Yes ☐	No ☐
Q17:	a) Briefly define the terms cleaning, sanitising and pest control and list two (2) piece of equipment and/or materials that may be used in such processes. Write your answer in 100-150 words. b) List at least two (2) aspects for each cleaning, sanitising and maintenance relevant to food preparation and storage.	Satisfactory response
		Yes ☐	No ☐
Q18:	a) What are the seven (7) principles of HACCP? b) Explain HACCAP and what does it stands for in 40-50 words. What are the five (5) aspects HACCP method of controlling food safety?	Satisfactory response
		Yes ☐	No ☐
Q19:	Write the critical control points for the specific food products given in the table.	Satisfactory response
		Yes ☐	No ☐
Food item Receiving Storing Preparing Displaying Serving Packaging Transporting Disposing Dry products     Refrigerated Products                 Frozen Foods
Q20:	a) Discuss the procedure of disposing and reporting damaged food handling utensils in 50-100 words b) Explain briefly two (2) methods for disposing of food promptly to avoid cross-contamination. c) Write down any five (5) different steps that can be taken when disposal food is identified.	Satisfactory response
		Yes ☐	No ☐
Q21:	a) Mention three (3) main types of safety hazards and contamination. b) Write four (4) conditions for the development of microbiological contamination. c) Explain the meaning of the temperature danger zone and provide an explanation of the two-hour and four-hour rule?	Satisfactory response
		Yes ☐	No ☐
Q22:	a) List five (5) food safety standards and four (4) chapters of food standard codes. b) Mention five (5) local government food safety regulations and five (5) food safety inspection rules.	Satisfactory response
		Yes ☐	No ☐

Task Number: AT2         Task Name: Skills Test (ST)

Task A:

Your friend is opening a restaurant in West Melbourne. His restaurant will be serving mainly modern French cuisine. He has appointed 2 new apprentice cooks. He is well experienced in management and coordination but does not have the time to train the new staff in food safety standard, policies and procedures. He also feels that the existing staff members may need refresher training.

As you are from hospitality background, he has asked you for your help to create a presentation on a food safety program for his staff members along with policies and procedures for managing food safety.

In your staff presentation you need to cover the following content:

1. Clarify the need of a food safety program, what it must contain and the content of the National Codes and Standards and regulatory requirements.
2. Discuss the rules of local government food safety regulations and inspections and the outcomes in case detection of failure in food safety procedures and policies is found.
3. Explain in a brief, Hazard Analysis and Critical Control Points (HACCP) principles and procedures/processes which must include:

• 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.
• The main different types of safety hazards and contamination.
• Conditions for development of microbiological contamination.
• Environmental conditions and temperature controls for storage.
• Temperature danger zone and the two-hour and four-hour rule.

1. Outline the contents of organisational food safety programs, with a focus on ensuring the safety of food served/sold to customers, especially procedures, associated requirements, and monitoring documents. Also, discuss different food monitoring techniques and procedures to certify the safety of food which is served and sold. This should include:

1. • Bacterial swabs and counts
   • Checking and recording that food is stored in appropriate timeframes
   • Chemical tests
   • Monitoring and recording food temperatures using a temperature measuring device accurate to plus or minus one-degree Celsius
   • Monitoring and recording temperature of cold and hot storage equipment
   • Visually examining food for quality review

• Packaging control:
• Using packaging materials suited to foods
• Monitoring of packaging damage

• Protective barriers
• Temperature control
• Supervision of food displays
• Utensil control

1. • Providing separate serving utensils for each dish

 Explanation to staff regarding equipment operating procedures, especially how to calibrate, use and clean a temperature probe and how to identify faults. Along with it you also need to discuss the high-risk customer groups.

Task B:

This task requires you to demonstrate the use of safe food handling practices to handle food safely during the storage, preparation, display, service and disposal of food for the following three (3) different occasions.

1. • Occasion 1: Serving food or displaying food
   • Occasion 2: Packaging and transporting food
   • Occasion 3: Cooling and freezing food

At every occasion, you will deal with different types of food including high-risk foods.

To handle food safely, you must:

• Follow predetermined procedures as outlined in a food safety program. (This food safety program is provided along with the assessment).
• Comply with the requirements contained within the Australia New Zealand Food Standards Code. Please refer to the following link to download the file. (http://www.foodstandards.gov.au/code/changes/Documents/A-Handbook-1Sep2013.pdf)

This task is to be completed in a commercial kitchen. The RTO will either arrange a simulated commercial kitchen for you or take you to a restaurant, cafe, club, and hotel; function, event, exhibition and conference catering; or cafeterias, kiosks, canteens and fast food outlet where you will have access to a commercial kitchen.

At the commercial kitchen, you are required to demonstrate the correct methods of controlling food hazards at each of the following critical control points:

• receiving
• storing
• preparing
• processing
• displaying and/or serving
• packaging
• transporting

To demonstrate the use of safe food handling practices and correct methods of controlling food hazards, you must complete the following subtasks for each three (3) occasions:

Subtask 1.1: Use safe food handling practices and correct methods of controlling food hazards when receiving foods items

In this subtask, you are required to use safe food handling practices and correct methods of controlling food hazards when receiving foods items.

To do so, you must:

• Use relevant information from the organisational food safety program.
• Follow policies and procedures in the food safety program.

When receiving food, you must take all practicable measures to ensure that the received food is safe and suitable for human consumption. This means that you must ensure that:

• Food is not contaminated with bacteria, chemicals or other things that should not be in food.
• Is at the correct temperature when it arrives and identify if it is potentially hazardous.
  • if it is chilled – at a temperature of 5°C or below;
  • if it is hot – at a temperature of 60°C or above;
  • if it is frozen – frozen hard and not partly thawed;
• Complete food safety monitoring processes. Complete the checklist given below.

Checks	Yes	No
Check that the temperature of potentially hazardous foods received from all suppliers is 5°C or below for cold food and 60°C or above for hot food;
Check that frozen food is received frozen hard (not partially thawed);
Check that packaging isn’t damaged and that food has no immediate signs of contamination;
Check that all products are within their ‘best before’ or ‘use by’ date;
Check that all products are properly labelled with the name and address of the manufacturer and a batch code or a date code. A label will help you identify the food in case it is recalled;

• Use the template provided and document:
  • Food hazards
  • Non-conforming practices
  • Controls implemented
  • Corrective actions for incidents where food hazards are not controlled

Subtask 1.2: Use safe food handling practices and correct methods of controlling food to store food safely.

In this subtask, you are required to use safe food handling practices and correct methods of controlling food hazards when storing food.

Before storing the food, you must wash your hands thoroughly.

When storing the food, you must:

• Select food storage conditions for specific food type. Store food in accordance with the manufacturer’s instructions. Check if the food requires:
  • Dry storage
  • Cold storage
  • Frozen storage
• Store food in environmental conditions that protect against contamination and maximise freshness, quality and appearance.
  • Check food storage area for contamination. Contamination can be the result of pests (cockroaches, rats, flies, weevils etc.); cleaning chemicals stored above or next to foods; or from excessive humidity.
• Store food at controlled temperatures considering the type and ensure that frozen items remain frozen during storage.
• Complete the templates provided below:
  • Food storage sheet
  • Hazard identification form

Subtask 1.3: Use safe food handling practices and correct methods of controlling food to prepare food for cooking, packaging, reheating, serving or sale.

In this subtask, you are required to use safe food handling practices and correct methods of controlling food to prepare food for cooking, packaging, reheating, serving or sale.

When preparing food, you must:

• Ensure that the following hazards are prevented:
  • Biological – in the right conditions, bacteria will multiply;
  • Physical – caused by things that should not be in food, like dirt, hair, glass or stones;
  • Chemical – caused by chemicals, such as cleaning agents, detergents and fly sprays.
• Use cooling and heating processes that support the microbiological safety of food.
  • Use 2-hour/4-hour rule: Use time and temperature control to keep food safe during preparation.

• Monitor food temperature during preparation using thermometer to achieve microbiological safety
• Complete the temperature control template provided

Subtask 1.4: Use safe food handling practices and correct methods of controlling food to process/cook food.

In this subtask, you are required to use safe food handling practices and correct methods of controlling food to process/cook food to achieve the microbiological safety of the food cooked for the following three (3) occasions:

• Occasion 1: Serving food and displaying food
• Occasion 2: Packaging and transporting food
• Occasion 3: Cooling and freezing food

When processing/cooking food, you must:

• Wash ready-to-eat fruit and vegetables on the day you intend to use them
• Wash equipment and utensils before preparing dishes
• Keep food ingredients covered
• Check that the cooking temperature reaches 75°C or above to ensure the safety of food prepared, served and sold to customers
• Mark and separate from other foodstuffs any food identified for disposal until disposal is complete
• Dispose of food promptly to avoid cross-contamination

After processing/cooking food, you must complete the template provided below.

Subtask 1.4: Use safe food handling practices and correct methods of controlling food to display and/or serving, pack and transport food.

In this subtask, you are required to use safe food handling practices and correct methods of controlling food to process/cook food to display and/or serving, pack and transport food.

Occasion 1: Serving food and displaying food

At this occasion, you need to:

• Serve food as quickly as possible after preparation.
• Ensure that people who serve food or supervise self-service food displays have appropriate skills and knowledge for the tasks that they do;
• Ensure that if staff serving food are using gloves that they understand how to use gloves safely;
• Provide separate clean utensils for each food on display, or provide other methods of dispensing food that minimises food becoming contaminated;
• Throw away single-use items after using them, including straws, paper towels, cups and plates;
• Ensure that protective barriers (for example, sneeze-guards) are installed to protect food in display cabinets;
• Use a clean and sanitised thermometer to check the temperature of potentially hazardous food on display. (You do not need to check the temperature of every dish, just a representative sample);
• Make sure that all potentially hazardous foods are thrown out if kept between 5°C and 60°C for four hours or more.

Occasion 2: Packaging and transporting food.

At this occasion, you need to:

• List any allergens on the label of packaged products;
• Identify foods containing allergens on menus;
• Prepare special meals separately from normal meals;
• Advise staff serving food of special requirements;
• Check the packaging for damage and use only clean, uncontaminated packaging materials;
• Store packaging material in a designated area, away from cleaning chemicals, and other matter that might cause contamination;
• Check that materials being used for packaging are appropriate to the food being packed, for example: some packaging materials may not be appropriate for acidic foods, refrigeration, freezing or microwaving;
• Make sure that the packaging material being used will not contaminate the food being packed, including physical and chemical contamination;
• Make sure that the area used for packing is clean and sanitary before starting and during work;
• Ensure that food packaging machinery is maintained in satisfactory working condition, including the use of appropriate lubricants and make sure these products do not contaminate food;
• Label food in accordance with the Food Standards Australia New Zealand Food Standards Code.
• Dispose of or report chipped, broken or cracked eating, drinking or food-handling utensils.
• Check that cold food is transported at 5°C or colder;
• Check that frozen food is transported frozen hard (not partially thawed);
• Check that hot food is transported at 60°C or above;

Occasion 3: Cooling and freezing food

At this occasion, you need to:

• use a probe thermometer, check that the temperature at the centre of potentially hazardous food reduces from 60°C to 21°C within two (2) hours and from 21°C to 5°C within a further four (4) hours;
• Check that the potentially hazardous food is being cooled in an appropriately clean, uncontaminated storage container;
• Protect storage containers from contamination and label with the type of food and the date before placing into the cold-room or freezer;
• Follow instructions for items intended for single use.
• Put cooked food in the refrigerator after 20-30 minutes.
• Check that the temperature inside the freezer does not rise higher than 5°C while cooling food;
• Make sure there is adequate air circulation around containers by not overloading refrigerators, cold-room or freezers;
• Separate raw and cooked foods.
• Ensure food handling areas are free from animals and pests and report incidents of animal or pest infestation.