Use hygienic practices for food safety You work in a café in a shopping centre. You prepare and serve sandwiches, rolls, wraps, hot and cold meals, snacks, pastries, cakes and desserts. Some items are...

Use hygienic practices for food safety

You work in a café in a shopping centre. You prepare and serve sandwiches, rolls, wraps, hot and cold meals, snacks, pastries, cakes and desserts. Some items are purchased pre-prepared, partially or fully cooked. Others, especially sandwiches, rolls and wraps, are prepared fresh every day. Your local food safety legislation requires the business to have a food safety program.

Q1: What are three of your legal responsibilities as a food handler in this workplace?

Q2: What is the overall purpose of your business’s food safety program?

Q3: What are three types of information contained in the food safety program?

Q4: Where are the step-by-step instructions on how to implement the requirements of the food safety plan detailed?

Q5: The food safety program is developed using the principles of the HACCP system. What is the basic aim of the HACCP system?

Q6: What are four hygiene procedures the café expects you to follow?

Q7: Are the following situations hygiene hazards? If yes, what can you do to remove or minimise them? If no, why isn’t it?

· There is food debris and some dirt on the floor of the walk-in cool room where all the perishable stock is stored.

· You notice one of your colleagues is washing her chopping board, knives and other preparation utensils in a sink of hot, soapy water.

· The paper towel dispenser at the hand-wash basin has run out and everyone is drying their hands on a tea towel.

Q8: You can’t find an appropriate solution to the lack of paper towels to dry hands on. What should you do?

Q9: You’ve been told the Environmental Health Officer (EHO) is coming in to inspect the café tomorrow. Who is this person employed by and what is their role?

Q10: What are three potential ramifications to the business if the EHO finds it is not meeting food safety standards?

Q11: The EHO has noticed that the fly screen door on the back door of the café is damaged with several holes in it. It is a potential source of contamination. How does the Food Standards Code define contamination?

Q12: How could food become contaminated as a result of the holes in the screen door?

Q13: The café provides you with an apron and a cap to wear when preparing and serving food. What is the food safety role of these items?

Q14: As part of the café’s dress code, you are expected to wear rubber-soled, enclosed shoes at work.

Is this a food safety or WHS requirement?

Why is it a requirement?

What is this type of clothing called?

Q15: What are two techniques you can use to minimise contact, and therefore cross-contamination, between the ready-to-eat items stored in the refrigerated display cabinet? Include techniques the café might already be using in your response.

Task 2:

Kings Arms Hotel

Read case study and answer the questions.

You work as a kitchen hand in the Kings Arms Hotel. You clean all the crockery and cutlery from the bistro and all equipment and utensils used by the cooks in the kitchen. You use an automatic dishwasher for most items. Some larger or heavily soiled items, or preparation equipment parts such as the blades from the slicer, have to be washed by hand. You also empty the garbage bins in the kitchen during and after service and remove them to the external bulk waste bin.

Are these statements True or False? Circle the correct answer.

Q1: Your workplace’s food hygiene procedures don’t apply to you because you are not handling food, only cleaning up afterwards.

True False

Q2: You don’t need to wash your hands after handling the rubbish, going to the toilet or using chemicals as your hands are in hot water all the time.

True False

Q3: The dishwasher is an effective way of both cleaning and sanitising items.

True False

Q4: As the hot soapy water you are hand-washing items in is not hot enough, you need to sanitise the items afterwards.

True False

Q5: As you work in the kitchen and are never seen by customers, your personal hygiene standards and cleanliness of your uniform are not important.

True False

Q6: You are mainly responsible for cleaning dishes and food preparation equipment and don’t come into contact with food other than to dispose of it. As a result, you couldn’t possibly contaminate food.

True False

Q7: One of your responsibilities after service is over is to clean and sanitise all benches and surfaces. It is not a food safety requirement that you wear rubber gloves when completing these tasks.

True False

Task 3: Rio restaurant

Read case study and answer the questions.

It’s Thursday evening and the restaurant is busy. You feel awful. You think you have a cold as you have been sneezing all day and you must blow your nose regularly. You’re about to start work in the cold larder section of the kitchen, preparing cold salads, entrées and sauces.

Q1: What should you do?

Q2: What are the risks associated with your working if you have an infectious disease?

Q3: Should you be working in the cold larder preparing food tonight? Why/why not?

Q4: You know it’s very important to wash your hands correctly. What are the steps you should follow to make sure your hands are thoroughly clean?

Q5: The chef has asked you to continue working but to wear disposable gloves at all times. You are already behind in your work tasks so you are rushing to catch up. You realise you have sneezed several times and blown your nose without changing the gloves. Food may have become contaminated.

What should you do?

What are the potential consequences on your customers?

Q6: If you have contaminated food, what conditions will the bacteria need to grow to cause illness?

Q7: The risk of infecting customers is increased as you are working with potentially hazardous foods. What does the term ‘potentially hazardous foods’ mean?

Participate in environmentally sustainable work practices

Workplace/training environment observation

Task 1: Question and answer

· Walk around your workplace or training environment to observe workplace efficiency.

Q1: Record four environmental or resource efficiency issues you identify in the table provided. For each issue you identify, make one suggestion for improvement. An example has been provided for you.

Task 2: Inspection checklist

.Complete Inspection checklist below

· Briefly describe your job role.

· List six tasks you’re required to perform on a regular basis.

· Alongside each task, list the renewable and non-renewable resources you use to complete each task.

· List any policies, procedures or legislation you must adhere to, to perform the task.

· If you’re not currently employed, complete this assessment task based on the activities you perform in your training environment.

· Submit the checklist to your assessor once completed.

Task 3: Question and answer

Q1: In task 1 you conducted an analysis of the resources used in your work role. List any resource efficiency issues or environmental breaches you observed when conducting the analysis.

Task 4: Resource usage log and report

· Choose three resource efficiency issues you identified in question 1 and measure the resource usage over a period.

· You can use any format suitable for the type of issue you’ve identified.

· Write a brief report on the results you obtained. Your report should contain the following information.

· Brief description of the resource efficiency issue you identified

· The cause of the issue

· An outline or list of the resources measured

· The method and technology used to measure usage

· The results obtained over the period

Task 5: Question and answer

Q1: Based on the results of your monitoring in Task 4, what suggestions would you make for improvements to work practices?

Q2: Speak to the relevant person in your workplace or training environment about implementing your suggestions for improvement in question 1.

Comment on the outcomes of your discussion and any changes that have been made to work practices as a result of your research.

ð Name of person consulted

ð Position

ð Outcome of consultation including any changes made to existing work practices

SECTION 1: select food preparation equipment

Q1: What information should you confirm prior to starting food preparation? Give three examples.

Q2: What knife would you select to chop julienne carrots?

Q3: What knife would you select to remove meat from around the bones of a raw leg of meat?

Q4: What items of equipment could you select to whip egg whites?

Q5: You are preparing a basic vinaigrette dressing. The recipe requires 250 ml of vinegar and 500 ml of oil. What items of equipment could you use to measure these ingredients?

Q6: What are three things you should look for when checking the cleanliness of equipment prior to u

SECTION 2: use equipment to prepare food

Q1: You are about to use the mechanical slicer to slice cold meats. What are two safety checks you should complete before you turn the slicer on and start to prepare food?

Q2: List five tips for safely using knives.

Q3: What are two hygienic practices you should follow when operating equipment and preparing food?

Q4: List the tool and describe the technique for chopping small bones (for example, poultry legs)when preparing them for cooking.

Tool required

Technique

Q5: List four types of equipment you might use when preparing bacon for a potato salad.

Q6: List five precision cuts used in a commercial kitchen and one type of food or dish prepared using each cut.

Q7: What are two food safety practices you should follow when preparing poultry?

SECTION 3: Clean and maintain food preparation equipment

Q1: Briefly describe how to maintain the cleanliness of small items of hand-held equipment and utensils (e.g., graters, measures and whisks).

Q2: Briefly describe how to maintain the cleanliness of pots and pans.

Q3: List five things you can do to use water efficiently and reduce negative environmental impacts.

Q4: Briefly describe how to safely hone a knife using a cook’s steel.

Q5: List one task or minor adjustment that is required to maintain the condition of your thermometers.

Q6: List one task or minor adjustment that is required to maintain the condition of your knives.

Q7: When assembling the meat slicer, you notice that the blade is loose and cannot be tightened any further to secure it. What would you do?

Control stock

Your work area is running out of essential stock items on a regular basis. There is a reorder cycle in place for most of the stock items, but the stock is being used more rapidly than usual.Staff are constantly telling customers that certain items are temporarily unavailable. This has led to an increase in customer complaints.

Q1: What do you do to address the problem?

Scenario 2

The gaming lounge has recently introduced free snack food for patrons between 7 to 8 pm. You notice kitchen and waiting staff are helping themselves to food on the platters of finger food before taking them into the gaming room for the patrons.

Q1: What is the problem?

Q2: You are the gaming room manager. What options are available to you to address the problem?

Q3: Describe how you implement one or more of the solutions you described in question 2.

Scenario 3

It’s 10am and the kitchen staff adviseyouthey are short 10 kg of fresh prawns for tonight’s dinner service. They were ordered yesterday from the regular supplier but the prawns were rejected on delivery due to poor quality and insufficient quantity.

Q1: What documentation or agreements influence how you resolve this issue?

Q2: The supplier is a preferred supplier. What does this mean?

Q3: The preferred supplier agreement contains clauses that require the business to obtain their seafood from the supplier unless they clearly state they are unable to fulfilan order. The preferred supplier is required to use all possible measures to fulfil the business’s orders to the agreed product specification standards.

How do you resolve this supply problem? Describe the steps you take, and who you communicate with and why.

Q4: During discussions, the supplier states they have fresh prawns but they do not meet the business’s product specifications. Does this change the method of resolution outlined in question 3? Explain why/why not.

Scenario 4

You have been monitoring stock levels and obtained the following results.

Q1: Based on this information, what are your fastest and slowest selling items?

Task 1: Stock-ordering flow chart

Design a flow chart of the stock-ordering process in your workplace or training environment.

The flow chart should commence with how or when the need to order stock is identified and finish with the receipt, storage and allocation of stock within the organisation.

Your flow chart should follow the organisation’s steps and procedures for purchasing, receiving and distributing stock. It should include the following processes and information.

Identification of the need to order stock

Ordering process

Delivery and receipt process

Allocation and distribution processes

Documentation to be completed

Any reporting processes to be completed

The flow chart can be hand-drawn or prepared using an appropriate computer software program.

The flow chart can be one continuous chart or broken down into key stages of the stock control process, for example, ordering, receipt and storage, allocation and distribution.

The format, symbols and text used in the flow chart to represent the sequence of events and tasks completed must be clear and easy to understand.

If desired, use basic flow chart symbols to aid clarity when preparing the flow chart.

If you are planning to use a specialised computer software program to draw or generate your flow chart, make sure your assessor is able to access and open files in that format prior to starting this project.

Save the completed document as
Task 1 Flow chart.

Submit your manual or computer-generated flow chart to your assessor. Make sure your name is clearly written on any paper-based submissions.

Task 2: Question and answer

Answer all the questions.

Q1: What type of stock control systems does your organisation or training environment use?

Q2: Briefly explain how stock movement is recorded in this system. How are increases and decreases of stock levels for individual items recorded?

Q3: How do you determine that stock levels are low? Describe the manual or computerised systems used and what triggers the need to order more stock.

Response should reflect organisational procedures, work practices and types of manual or computerised equipment available.

Q4: List and describe the equipment used in the ordering process, for example, to identify stock levels, and to enter, process or communicate orders.

Q5: List the people or job roles responsible for determining stock requirements, preparing orders and making purchases. Briefly describe their responsibilities in the ordering process.

Q6: Describe how you identify, record and report stock losses. What techniques, processes or systems are used to identify stock losses, what are your responsibilities, who must be informed, what documentation (if any) is completed?

Q7: Complete the table by listing six types of stock purchased by the organisation, its normal life span and a brief description of the storage conditions required to maintain quality, hygiene and safety. A sample response is provided.

Task 3: Plan and organise a stocktake

You have to plan and organise a stocktake for one area of your establishment.

Your plan must include the following information.

· Day, date and time when the stocktake will be completed.

· All stocktaking tasks to be performed in your chosen work area.

· Which job role or person is responsible for completing each task.

· Equipment required to complete the tasks (if relevant).

·
Stocktake plan template. Alternatively, create your own format, or use your organisation’s template.

· Submit the completed plan to your assessor.

Task 4: Question and answer

Answer all the questions.

Q1: Explain why you chose to organise the stocktake at this particular time, day of the week and date. What organisational factors influenced your decision?

Q2: How often is this stocktake completed: daily, weekly, monthly, annually? Explain why you selected this interval.

Q3: How do you inform relevant staff and management about the stocktake? Describe who you need to communicate with, what you must tell them, and when and how you will do this. A sample response has been provided.

Job roles or people listed and information shared should reflect contents of stocktake plan.

Q4: Describe how the results of this stocktake are used once it is completed. How is the information collated and/or analysed, what reports are developed, who are they distributed to?

Q5: Describe how stocktake procedures enhance the security of stock.

Q6: What other techniques are used by the organisation to maintain security of their stock and reduce losses on a daily basis?

Q7: What techniques do you use to reduce stock losses from contamination, deterioration of quality and spoilage, especially perishable foods? Name at least three techniques.

Participate in safe work practices

Task 1 Safety checklist

· Using the table provided, you are required to identify and briefly describe the safety and emergency procedures you follow in your workplace or training environment.

· Write your procedures into the ‘Procedures followed’ column. The topic/areas have been provided but you can modify them to suit your workplace environment.

· After conducting an inspection of your work or training area, identify any safety issues caused by unsafe work practices or non-compliance with legislative requirements or organisation procedures. Write this information into the ‘Issues identified’ column

· Outline the steps you have followed to resolve or report the situation in the ‘Reporting or resolution procedures’ column

To gather the information for this task, you may use some or all of these sources of information.

· Refer to your workplace’s health and safety policies and procedures manual and emergency procedures manual.

· Consult with your health and safety representative, manager or supervisor.

· Research relevant legislative requirements on government health and safety websites.

WORKPLACE OR TRAINING AREA INSPECTION CHECKLIST

Task 1: Take delivery of stock

· Read the case study information.

· Read the delivery invoice and hotel’s internal order.

· Answer the questions.

Q1: Check the delivery invoice against the hotel’s internal order form and what was actually delivered to the delivery dock (provided in the case study information). What actual deliveries match the delivery docket and internal order form?

Q2: Are there any discrepancies? If yes, what are they?

Q3: Where and how do you record these discrepancies?

Q4: What checks would you complete on each of the food items in this delivery?

ð Flathead tails and salmon fillets

ð Prawns

Q5: Record the details of the delivery on the goods receiving form based on the information provided.

Q6: Other than on the goods receiving form, how and where do you record discrepancies and issues with deliveries?

Q7: Who should you report the issue with the type and quantity of prawns delivered to? How would you report it?

Q8: Choose the appropriate storage conditions for all delivered supplies (deliveries 1 to 4). List four supplies you would place in the refrigerator (1 to 2 °C).

Q9: Choose the appropriate storage conditions for all delivered supplies (deliveries 1 to 4). List four supplies you would place in the refrigerator 2 (3 to 4 °C).

Q10: Choose the appropriate storage conditions for all delivered supplies (deliveries 1 to 4). List four supplies you would place in the freezer.

Q11: Choose the appropriate storage conditions for all delivered supplies (deliveries 1 to 4). List four supplies you would place in the dry store.

Q12: Why should potentially hazardous items, such as toilet disinfectant, be segregated and stored separately from food supplies?

Q13: What are two safe manual handling tips you should use when handling, transporting and storing these deliveries?

Q14: The kitchen needs 1 kg of ricotta cheese immediately. You open the packaging, issue 1 kg to the kitchen. What information should you put on a date code label for the remaining ricotta to be stored in the refrigerator?

Q15: When you are storing the feta cheese you see there are already two 2 kg tubs in the refrigerator. You know from experience that the kitchen only uses two, occasionally three, tubs a week. You now have four tubs in stock. What do you do?

Q16: Over the next few days you have received deliveries of dairy items such as milk, cream and ricotta. Describe how you store that stock.

Q17: What is this method of stock rotation called?

Q18: What signs of quality or deterioration do you look for when checking stock?

ð Dairy items, for example, milk, cream, ricotta, feta

ð Canned goods

ð Linen

Q19: You are cleaning the refrigerator and find the quality of some fruits and vegetables has deteriorated and they are no longer usable. How do you safely dispose of them?

Q20: What techniques can you use to keep the walk-in refrigerator clean?

Q21: How can you keep stock handling equipment clean?

Q22: How can you safely dispose of any dangerous goods in a way that minimises negative environmental impact?

Q23: What stock control techniques could you have used to ensure the excess feta situation in Q15 does not occur again?

Q24: Describe how to conduct a stocktake using a computerised point-of-sale system, and EDI and barcode scanning equipment.

Q25: The hotel has a separate dry store area for storage of their alcohol, such as wine and spirits. What are three security procedures and systems they can use to protect their valuable stock?