SITXFSA002 – Safe Food Handling Practices & Hazard Analysis And Critical Control Points (HACCP) - Nutrition Assignment Help

Assignment Task -                 
 

This unit describes the performance outcomes, skills, and knowledge required to handle food safely during the storage, preparation, display, service, and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.

The unit applies to all organizations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centers; hospitals; defense forces; cafeterias, kiosks, canteens, and fast food outlets; residential catering; in-flight and other transport catering.

Safe food handling practices are based on an organization’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems.

It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands, and food and beverage attendants.

Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.

Some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organization.

Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers, and assessors.

To demonstrate your competency in this unit you will need to provide evidence of your ability to:

• Follow food safety program.

• Store food safely.

• Prepare food safely.

• Provide safe single-use items.

• Maintain a clean environment.

• Dispose of food safely.

Part 1 FAQ Fact Sheet

Your simulated restaurant establishment is inducting new chefs. In order to ensure that they are aware of how to participate in safe food handling practices at your establishment, you have been directed by your supervisor to complete the FAQ Fact Sheet by close of business.

(Appendix 1) 

Your fact sheets contain 16 sections. You must complete all questions relating to all 16 sections (Appendix 1). Sections are outlined as follows:

Section 1 – 1.1 – 1.24 

What are the key features of the commonwealth, state or territory and local food safety compliance requirements as they impact workers at an operational level relating to contents of national codes and standards that underpin regulatory requirements and the meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code?   

Section 2 – 2.1 -2.10 

What are the key features of the commonwealth, state, or territory and local food safety compliance requirements as they impact workers at an operational level relating to reasons for food safety programs and what they must contain?

Section 3 – 3.1 – 3.5 

What are the key features of the commonwealth, state, or territory and local food safety compliance requirements as they impact workers at an operational level relating to local government food safety regulations and inspection regimes What are the key features of commonwealth, state or territory, and local food safety compliance requirements as they impact workers at an operational level relating to consequences of failure to observe food safety policies and procedures?

Section 5 -5.1 – 5.14

What are the key features of the commonwealth, state or territory, and local food safety compliance requirements as they impact workers at an operational level relating to the meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code?

Section 6 - 6.1-6.21 

Hazard analysis and critical control points (HACCP) or other food safety system principles, procedures and processes as they apply to particular operations and different food types relating to 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

Section 7- 7.1 

Hazard analysis and critical control points (HACCP) or other food safety system principles, procedures, and processes as they apply to particular operations and different food types relating to main types of safety hazards and contamination 

Section 8 – 8.1-8.5

Hazard analysis and critical control points (HACCP) or other food safety system principles, procedures, and processes as they apply to particular operations and different food types relating to conditions for the development of microbiological contamination

Section 9 – 9.1-9.5

Hazard analysis and critical control points (HACCP) or other food safety system principles, procedures, and processes as they apply to particular operations and different food types relating to environmental conditions and, temperature controls, for storage.

Section 10 – 10.1 -10.6 

Hazard analysis and critical control points (HACCP) or other food safety system principles, procedures, and processes as they apply to particular operations and different food types relating to the temperature danger zone and the two-hour and four-hour rule.

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