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Assessment Task 1: Knowledge questions

Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:  review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide  comply with the due date for assessment which your assessor will provide  answer all questions completely and correctly  submit work which is original and, where necessary, properly referenced  submit a completed cover sheet with your work  avoid sharing your answers with other students. Assessment information Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide. Refer to the appendix for information on:  where this task should be completed  the maximum time allowed for completing this assessment task  whether or not this task is open-book. Note : You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix C of the Student User Guide. i

Questions

1. Explain the purpose of the Food Standards Code and a sentence or two about what it includes. Ans; The FSANZ regulates all ingredients, processing aids, colorants, additives, vitamins, and minerals. A few goods, like dairy, meat, and drinks, as well as foods produced utilising new technology, like genetically modified foods, are also covered by the Food Standards Code. The main objective is to give the food business better guidance in understanding and following food regulations. It specifies the obligations of companies who produce, manufacture, or distribute food and products related to food. 2. Summarise the requirements of the Food Safety Standards. Ans;

• A health, safety, and security procedure is included.
• Each employment role must adhere to safe work procedures.
• Workplace risks and the associated health, safety, and security measures
• The use of sample report templates for dangers and incidents
• Techniques for putting WHS management practises into practise 3. List two reasons for having a food safety program. Ans;
  • To preserve the public's health and lower the incidence of food borne illnesses;
• To detect potential dangers in every food handling procedure carried out in the company. 4. List the six key areas of a food safety program. Ans;
• Identifying hazards.

order to address all substances that can affect the safety or appropriateness of food, additional compounds have been added.  Contamination Contamination is the introduction or presence of a contaminant in food. If any of the aforementioned contaminants are found in the food, it has been contaminated. Pathogenic bacteria in raw food, dirty dishes and utensils, unwashed hands, chemicals migrating from non-food-grade packaging or other contact surfaces, or food that has been spilled or sprayed by mistake are just a few of the sources that might contaminate food.  Potentially hazardous foods Natural or artificial food or food item that can promote the rapid proliferation of germs is regarded as potentially dangerous. those of animal origin, such as meat, chicken, milk, fish, shellfish, crabs, and lobster, as well as those of plant origin that have undergone heat treatment, are considered potentially dangerous.

8. Complete the table giving two examples of control methods that can be used for each critical control point. Ensure that you refer to relevant time and temperature controls. Critical control point Control method examples Receiving When receiving, always check the temperature. Fruits and vegetables should be free of any packaging, including cardboard and plastic, and should be put in a cool container. Storing Store below 5 °C. Separately store cooked food from raw food. Preparing and processing Always keep your workspace tidy, and always clean your tools after each activity. Clean and sanitise the utensils before using them.

Critical control point Control method examples Displaying Display piping hot (above 60°C) and ice-cold (below 5°C) food. Serving All serving utensils need to be sanitised and cleaned. Packaging Make careful to use sterile containers and to include labels. Transporting Make sure the interior of the vehicle is pest- free and clean. Disposing Place the leftover food right away in the trashcan.

9. Complete the table by filling in the three main types of food contaminants and how they occur. Type of contaminant How can it occur? Chemical Is used to describe food that has been tainted with a chemical. Chemicals can readily contaminate food, despite being quite useful for cleaning in the kitchen. Chemicals must be stored apart from food and properly labelled to lower the potential of contamination. Physical Refers to food that, at some time during the

10. Describe two conditions which can mean microbiological contamination occurs.

• Cross-contamination can occur when high-risk raw foods are prepared and stored close to ready- to-eat items.
• The bacteria campylobacter can grow on undercooked chicken.
• When animals are raised and killed, the salmonella that resides in animal
• The bacteria campylobacter can grow on undercooked chicken. 11. List two conditions that should be in place for the storage of dry foods. Ana; Dry storage spaces should be kept tidy and well-ventilated to regulate humidity and stop the formation of mould and germs. Dry foods should be kept at a temperature of 50°F to ensure the longest possible shelf life. But most goods can be kept dry at 70 degrees. Install a thermometer on the wall of the dry storage space. 12. Explain the temperature danger zone. Ans; The Temperature Danger Zone is defined as the range of temperatures between 5°C and 60°C. This is due to the fact that food poisoning germs can develop here to dangerously high levels, which can sicken you. 13. Explain what the two-hour and four-hour rule means. Ans;
• The 2 Hour/ 4 Hour Rule establishes the recommended storage times for fresh potentially hazardous foods*, including cooked meat and foods containing cooked meat, dairy products, prepared fruits and vegetables, cooked rice and pasta, and cooked or processed foods.
• Items containing eggs can be safely stored in the danger zone at temperatures between 5 and 60 degrees Celsius. 14. Answer the following questions about food safety monitoring techniques:  How is a bacterial swab and count used to monitor food safety? They are especially helpful when the target audience is particularly at risk, when foods and food preparation methods lead to risks, and when cleaning or sanitization is essential, like following periods of inactivity over the holidays. They are also helpful in places where

sanitization may be a problem, like hand washing stations or refrigerators and freezers. Swabs should also be used on some equipment.  What is a chemical test and when might it be used in the food business industry?  Sampling is the process of removing minute amounts of a prepared good for chemical analysis. Modern food service currently includes access to laboratories, which may be used to assess the nutritional worth and overall health of products and meals as well as to develop more efficient or effective processes. If you're in charge of preparing or serving food, you should consider employing this kind of sampling to safeguard vulnerable individuals.

15. List two ways that a thermometer can be used to monitor and record food temperatures. Ans; one uses hot water, the other icy water Under the dial of many thermometers is a calibration nut that can be changed. Verify the directions on the packaging. A thermometer is attached to the inside of a saucepan or the wall of a hallway in a cool room. 16. What temperature should dry goods be stored at? Ans; In order to regulate humidity and stop the development of mould and bacteria, keep dry storage facilities tidy and well-ventilated. Keep dry foods refrigerated at 50°F to extend shelf life. For the majority of items, dry storage at 70°F is sufficient. 17. What temperature should chilled goods be stored at? Ans; the ideal temperature for a refrigerator is 4°C, whereas the ideal temperature for a freezer is just below 0°C. 18. Why is it important to examine frozen goods before they go into the freezer? Ans; Food that has been frozen cannot possibly be superior to what it was before freezing. In contrast to canning, freezing does not sterilise food. It merely slows down chemical changes and microbial development that degrade food and cause spoiling. 19. List one way you can make sure food is displayed/served in a safe way. Keep food out of children's reach; • cover potentially dangerous food with food-grade cling wrap, bags, paper strips, or containers; • keep food away from open windows, doors, fans, insect sprays, or zappers;

• Use disposable dishcloths or wash dishcloths at the highest setting on your washing machine. 26. Complete the table by giving an example of a safe food practice for each food type. Food type Safe food handling practice Dairy Store below 5°C, even during transportation. dairy items must be sealed. Dried goods Maintain cool, dry, and well-ventilated storerooms. It should be between 50°F and 70°F outside. Eggs Always keep chilled, at or below 5°C. Maintain it in cartoons. Frozen goods Store below 5 °. Wrap products to keep them secure and aesthetically pleasing. Fruit and vegetables Keep in a dry, cool place. Clear it of any extra leaves. Meat and fish Store below 5 °C. Meat wrapped properly can survive three days. 27. Answer the following questions in relation to thermometers:  Explain how to calibrate and clean a temperature probe?  Wash the probe in warm water with dish detergent to get rid of any oil or food debris.  Sanitize the probe with alcohol wipes or very hot water.  Rinse the sanitizer away as required.  Dry the probe completely with a disposable cloth or let it air dry.  How should a thermometer be used correctly when cooking meat? The thermometer probe should be inserted through the thickest section of the meat, away from any bones, fat, or gristle, to determine the temperature of a large piece of meat. Allow the thermometer to remain in the meat for approximately 10 seconds for the temperature to be recorded.  How do you know if the thermometer is not working correctly or has a fault? Without letting the stem touch the glass, submerge the thermometer stem at least an inch deep in the icy water. A minute or less is normally needed for the thermometer to register. If the thermometer reads 32° F or 0° C, it is accurate.

Ice cubes should be added to a glass before adding cold water on top.  After giving the water a stir, wait three minutes.  Stir the mixture once more, then place your thermometer inside the glass without touching the sides.  The thermometer ought to read 32°F (0°C). Keep track of the difference and adjust your thermometer as necessary.

28. Complete the table by providing the cleaning material or equipment and an action that you would take to clean the item listed. Item Cleaning material or equipment Action Dirt Chemical cleaner Dry towel Wet cloth Wipe with a clean, dry cloth to get rid of large, loose, and dry amounts of dirt. Spray a chemical solvent after that, and then use a clean, moist cloth to remove any filth that remains Food waste Sponge, Brush, Grabber, and Chemical Solvent enormous volumes of rubbish by sweeping, brushing, scraping, and grabbing them, then putting them in the trash, Use a sponge to scrub away sticky substances. Use a solvent to get rid of any leftover oiliness. Grease Chemical solvent Sponge Dry cloth Apply a clean, dry cloth to any large amounts or loose grease to remove it. Then, apply a solvent at as many different temperatures as necessary to completely eliminate all grease traces. Pest waste removal Sponges Buckets Brooms cleans more medical equipment To get rid of bulk garbage, employ disposable things. Utilize all cleaning supplies to prevent food surfaces from being contaminated. Items

29. Complete the table by providing an action that you would take to sanitise the item listed. Item Action Cutlery Use detergent and 45°C water to wash your items. Rinse in boiling water after that. After that, sanitise for 30 seconds at 77°C in hot water, OR use a chemical sanitizer. Glass or cup Use detergent and 45°C water to wash your items. Rinse in boiling water after that. After that, sanitise for 30 seconds at 77°C in hot water, OR use a chemical sanitizer. Launder items in detergent and 45°C water. After that, sanitise in hot water at 77°C for 30 seconds, OR use a chemical sanitizer. Kitchen bench Use detergent and 45°C water to wash your items. Rinse in boiling water after that. After that, sanitise for 30 seconds at 77°C in hot water, OR use a chemical sanitizer. - Clean it off with a cloth to get rid of any apparent dirt and grime. - Use detergent to clean it. - Wipe it off with a fresh cloth. - Clean it in accordance with your workplace's policies. - Use a fresh, unused cloth to dry it. 30. Complete the table below about maintenance and recalibrating measurement and temperature controls and minor faults. Maintenance item Action Broken mop For reasons of cleanliness and safety, change the mop. Frayed cord Change the cord for safety's sake. Recalibrating thermometer Reset the digital thermometer or check the button's calibration 31. Review the table below. Which groups are at higher risk of safe food handling practices? Customer group At higher risk. Indicate yes or no.

Children or babies Yes Pregnant women Yes Women No People with immune deficiencies or allergies Yes Unwell persons. Yes Athletes No The elderly Yes African people No

Task outcome:  Satisfactory  Not satisfactory

Assessor signature: Assessor name:

• Introduction........................................................................................................................................
• Assessment for this unit.....................................................................................................................
• Preparing for assessment..................................................................................................................
• Assessment Task 1: Knowledge questions.......................................................................................
  • Information for students.................................................................................................................
  • Questions......................................................................................................................................
  • Assessment Task 1: Checklist.....................................................................................................
• Assessment Task 2: Safe handling observations............................................................................
  • Information for students...............................................................................................................
  • Activities......................................................................................................................................
  • Assessment Task 2: Checklist.....................................................................................................
• Final results record..........................................................................................................................
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Assessment Task 2: Safe handling observations Information for students This task requires you to demonstrate safe food handling practices on three occasions during the storage, preparation, display, service and disposal of food. You will need access to:  your learning resources and other information for reference  food order  work benches, refrigeration unit, sink, storage facilities, pots and pans, storage containers, glassware, crockery and cutler, cutting boards and knives, food handling gloves, packaging materials e.g. gladwrap, display dishes, tongs and serving spoons, digital thermometer, and washing sink with warm running water, antiseptic liquid soap and single-use towels  food ingredients and ready to eat items e.g. sandwiches and cakes  food safety regulations issued by government food safety authority  Australia New Zealand Food Standards Code  kitchen’s policies and procedures and food safety program including: o goods receiving form o temperature log o cleaning log and pest log. Ensure that you:  comply with the due date for assessment which your assessor will provide  answer all questions completely and correctly  submit work which is original and, where necessary, properly referenced  submit a completed cover sheet with your work  avoid sharing your answers with other students. Assessment information Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide. Refer to the appendix for information on:  where this task should be completed  how your assessment should be submitted. Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. i