Participate in safe food handling practices | My Assignment Tutor

Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s)SITXFSA002 Participate in safe food handling practicesStream/Cluster Trainer/Assessor  Assessment for this Unit of Competency/ClusterDetailsAssessment 1AssignmentAssessment 2Practical ObservationAssessment 3 Assessment conducted in this instance: Assessment 1      2      3  Reasonable AdjustmentHas reasonable adjustment been applied to this assessment?No         No further information required   Yes        Complete 2.Provide details for the requirements and provisions for adjustment of assessment:       Student to completeMy assessor has discussed the adjustments with meI agree to the adjustments applied to this assessment Signature Date  2nd Assessor to completeI agree the adjustments applied to this assessment are reasonable Name     Signature Date  Assessment Guidelines What will be assessedThe purpose of this assessment is to assess your underpinning knowledge to complete the tasks outlined in the elements and performance criteria for this unit of competency and relating to the following aspects: key features of commonwealth, state or territory and local food safety compliance requirements as they impact workers at an operational level:contents of national codes and standards that underpin regulatory requirementsreasons for food safety programs and what they must containlocal government food safety regulations and inspection regimesconsequences of failure to observe food safety policies and proceduresmeaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Codehazard 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: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 foodmain types of safety hazards and contaminationconditions for development of microbiological contaminationenvironmental conditions and, temperature controls, for storagetemperature danger zone and the two-hour and four-hour rulecontents of organisational food safety program, especially procedures, associated requirements, and monitoring documentsfood safety monitoring techniquesmethods to ensure the safety of food served and sold to customerssafe food handling practices for the following different food types:dairydried goodseggsfrozen goodsfruit and vegetablesmeat and fishequipment operating procedures, especially how to calibrate, use and clean a temperature probe and how to identify faultschoice and application of cleaning, sanitising and pest control equipment and materialscleaning, sanitising and maintenance requirements relevant to food preparation and storage:cleaningsanitisingmaintenancehigh risk customer groupsPlace/Location where assessment will be conducted       Resource RequirementsPen, Paper, internet access      Instructions for assessment including WHS requirementsYou are required to address all questions to achieve competence. Your trainer will provide you with instructions for time frames and dates to complete this assessment. Once completed, carefully read the responses you have provided and check for completeness. Your trainer will provide you with feedback and the result you have achieved.     Statement of Authenticity   I acknowledge that I understand the requirements to complete the assessment tasksThe assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes  I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessmentStudent Signature:                                                                                                             Date:     /      /201 This assessment:First Attempt 2nd Attempt Extension  – Date:     /    /   RESULT OF ASSESSMENTSatisfactory               Not Yet Satisfactory    Feedback to Student:          Assessor(s) Signature(s): Date:   /    /     Student Signature Date:   /    /      Assessment 1 Your task: You have been appointed as chef de partie in the prestigious Futura Beach Hotel which will open its doors to the public late next month. In order to conform to the latest requirements for food safety you are required to write a set of Standard Operating Procedures (SOPs) to meet all requirements outlined in the current legislation. You will also need to provide a reference manual for all relevant staff. These will need to include: A reference to the current legislation. Where can this be accessed and what are the key requirements relating to (access this information on the website for specific details): Food safety standardsFood safety planDocumentationDanger ZoneCritical Limits and Time FramesThe provisions for legislation and provisions at local government levelThe implications for failing to comply with legislation The meaning of HACCP, the seven principles and the required procedures for each principle.  Hygiene Standards for: Persons who handle and prepare foodstuffsPremisesEquipmentCross-contamination risks in the 3 areas mentioned in a,b,c: Provisions for cleaning regimes including cleaning procedures, sanitation and suitable chemicals or mechanical procedures (for example a dishwasher). Each step of the catering cycle from ordering to distribution of foods, with the requirements and monitoring processes at each step clearly outlined, with applied examples. (For example it is insufficient to state “measure temperature” – you will need to explain how temperatures are measured; what the specific temperature must be according to the commodity you are inspecting; and what your corrective actions will need to include in case of any discrepancy – apply these at all steps.) The meaning of hazardous foods, especially as described by local legislation and national food codes including typical examples for potentially hazardous foods across all food groups. Instructions for the use, sanitation and calibration of food thermometers including the legally permitted tolerances for probe thermometers.  The requirements for ensuring food safety for single use items. The requirements for handling and disposing of damaged items, food that has been recalled, waste removal and vermin control. A list of examples for highly perishable foods from each food group, the specific storing requirements and special requirements for hygienic handling. A cleaning and sanitising procedure for a mincer, blender and coolroom or fridge. The cleaning procedure must take into account the critical areas of these pieces of equipment which could create potential breeding grounds for bacteria and how this can be effectively avoided. An outline of all potential high risk customer groups and the implications of poor food standards for these groups. A general overview of common allergens and what needs to be considered in terms of: Ensuring suitable ingredients are selected Provisions to prevent any cross-contamination and hygiene issues The provisions to ensure egg safety in an establishment, relevant to: Hygiene Requirements for handling, processing and storage 4 examples of dishes using eggs that are considered high risk and how these risks can be avoided or reduced

QUALITY: 100% ORIGINAL PAPER – NO PLAGIARISM – CUSTOM PAPER

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