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| NSW Department of Education
education.nsw.gov.au
Resource Disclaimer This resource was developed to support learning for remote mode students normally enrolled in distance education.
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Some of this material may have been copied and communicated to you in accordance with the statutory licence in section 113P of the Copyright Act. Any further reproduction or communication of this material by you may be the subject of copyright protection under the Act. Do not remove this notice. 24/03/2020
Updated – 24 March 2020
Hospitality Preliminary Certificate II in Kitchen Operations SIT20416
Use hygienic practices for food safety: SITXFSA001 Set 2
Sydney Distance Education High School
Acknowledgments Sydney Distance Education High School gratefully acknowledges the following owners of copyright material.
The following copyright notice refers to literary, dramatic and musical works only. If other material is used, insert appropriate copyright notice.
NOTICE ON MATERIAL REPRODUCED OR COMMUNICATED UNDER STATUTORY TEXT AND ARTISTIC LICENCE FORM OF NOTICE FOR PARAGRAPH 135ZXA(a) OF COPYRIGHT ACT 1968 COMMONWEALTH OF AUSTRALIA Copyright Regulations 1969 WARNING This material has been reproduced and communicated to you by or on behalf of Sydney Distance Education High School pursuant to Part VB of the Copyright Act 1960 (the Act). The material in this communication may be subject to copyright under the Act. Any further reproduction or communication of this material by you may be subject to copyright protection regulation under the Act. Do not remove this notice.
Writer:
Editor:
Version date:
Produced by:
Telephone:
Email:
Website:
Kim McJannett
Ruth Griffiths
2020
Sydney Distance Education High School, Locked Bag 5000, Potts Point, NSW, 1335
sydneyh-d.schools.nsw.edu.au
Copyright of this material is reserved to the Crown in the right of the State of New South Wales. Reproduction or transmittal in whole, or in part, other than in accordance with provisions of the Copyright Act 1968 is prohibited without the written authority of Sydney Distance Education High School.
© Sydney Distance Education High School, Department of Education and Communities, NSW, 2013
SITXFSA001 Use hygienic practices for food safety. Set 2.SIT20416. v 2020 Sydney Distance Education High School3
Contents
Resources ................................................................................................................................................. 4
Elements and Performance Criteria ...................................................................................................... 5
Activity 1- Requirements for growth of bacteria .................................................................................. 6
Activity 2 - Food poisoning ..................................................................................................................... 9
Activity 3 - The role of food handlers ................................................................................................ 10
Activity 4- Food hygiene laws .............................................................................................................. 10
Activity 5 - Food safety programs ...................................................................................................... 11
Resources
1. A reference book titled “SITXFSA001 Use hygienic practices for food safety” has been provided with this Unit and is to be used to source answers to the activities Sets 1-3 “SITXFSA001 Use hygienic practices for food safety”.
2. Unit 1 - Use hygienic practices for food safety: SITXFSA001, Cambridge Hospitality fourth edition.
3. Additional resources are also available Week 5 on the e-learning course and the text can also be used.
SITXFSA001 Use hygienic practices for food safety. Set 2.SIT20416. v 2020 Sydney Distance Education High School4
Elements and Performance Criteria
Elements describe the essential outcomes of a unit of competency. Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Follow hygiene procedures and identify food hazards.
1.1 Follow organisational hygiene procedures. 1.2 Promptly report unsafe practices that breach hygiene procedures promptly. 1.3 Identify food hazards that may affect the health and safety of customers, colleagues and
self. 1.4 Remove or minimise the hygiene hazard and report to appropriate person for follow up.
2. Report any personal health issues.
2.1 Report any personal health issues likely to cause a hygiene risk. 2.2 Report incidents of food contamination resulting from personal health issues. 2.3 Cease participation in food handling activities where a health issue may cause food
contamination.
3. Prevent food contamination.
3.1 Maintain clean clothes, wear required personal protective clothing and only use organisation-approved bandages and dressings.
3.2 Prevent food contamination from clothing and other items worn. 3.3 Prevent unnecessary direct contact with ready to eat food. 3.4 Ensure hygienic personal contact with food and food contact surfaces 3.5 Use hygienic cleaning practices that prevent food-borne illnesses.
4. Prevent cross contamination by washing hands.
4.1 Wash hands at appropriate times and follow hand washing procedures consistently. 4.2 Wash hands using appropriate facilities.
SITXFSA001 Use hygienic practices for food safety. Set 2.SIT20416. v 2020 Sydney Distance Education High School5
Activity 1- Requirements for growth of bacteria Refer to the reference book chapter 4: Food poisoning and Unit 1 Cambridge Hospitality fourth edition Unit 1 and unit 12 to complete the following questions:
1. Identify the requirements for bacteria togrow:
______________________
______________________
______________________
______________________
______________________
______________________
2. Identify 6 foods that are highlysusceptible to bacterial growth:
1 4
2 5
3 6
3. Identify the pH levels that bacteria prefer: -
________________________________________________________________
4. Which foods have an ideal pH level for bacterial growth?
________________________________________________________________
5. What is binary fission?
_____________________________________
_____________________________________
_____________________________________
_____________________________________ Binary Fission
6. Identify the temperatures for :
slow growth-
optimal growth-
Bacteria are killed
Spores die above
_______________ of bacteria.
_____________of bacteria.
_______________
_______________
SITXFSA001 Use hygienic practices for food safety. Set 2.SIT20416. v 2020 Sydney Distance Education High School6
Bacteria are dormant _______________
7.
a. Bacteria that require oxygen are known as:- _______________________
b. Bacteria that do not require oxygen are known as:- _______________________
8. What happens to dry food once water is added?
_________________________________________________________________
e.g. ________________________________
Activity 2 - Safe food handling practices Refer to the reference book chapter 5: Food handling procedures to complete the following questions:
1. Colour coded chopping boards help to prevent Cross-contamination.
Label the chopping boards with what they should be used for in the commercial kitchen:
PoultryRaw meatCooked meatSeafoodBread/ DairyFruit & Vegetable
SITXFSA001 Use hygienic practices for food safety. Set 2.SIT20416. v 2020 Sydney Distance Education High School7
2. How else can cross contamination be prevented in the following instances-
Preparing Food
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
Cooking Food
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
Cooling Food
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
Labelling/covering
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
3. Why should hot food not be placed in the fridge?
_________________________________________________________________
4. Why should the probe be placed in the centre of the food when testing the temperature?
______________________________________________________________________________
______________________________________________________________________________
5. How should food be reheated?
______________________________________________________________________________
______________________________________________________________________________
6. How should food be thawed?
______________________________________________________________________________
______________________________________________________________________________
SITXFSA001 Use hygienic practices for food safety. Set 2.SIT20416. v 2020 Sydney Distance Education High School8
Activity 2 - Food Poisoning TYPES OF FOOD BORNE ILLNESS THAT CAUSE FOOD POISONING
Refer to the reference book chapter 4: Food poisoning and Unit 1 Cambridge Hospitality fourth edition to complete the following table:
Bacteria Examples of foods affected Symptoms Preventative measures
Staphylococcus Aureus
Clostridium Botulinum
Salmonella
Camphylobacter
Listeria Monocytogenes
SITXFSA001 Use hygienic practices for food safety. Set 2.SIT20416. v 2020 Sydney Distance Education High School9
Activity 3 - The role of Food Handlers Refer to the reference book chapter 1: Hygiene laws to complete the following question:
1. Explain the role of ‘Food Handlers’ play in putting hygiene practices into place.
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
Activity 4 - Food hygiene laws Refer to the reference book chapter 1 “Hygiene laws” to complete the following questions:
1. Who must hold a NSW Food Authority licence?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
2. How does the NSW Food Authority enforce food safety and hygiene?______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
3. Give 2 examples for each of the following food safety concerns:
a. Food Safety & Hygiene
______________________________________________________________________________
______________________________________________________________________________
b. Adulteration of food
______________________________________________________________________________
______________________________________________________________________________
c. Labelling
______________________________________________________________________________
______________________________________________________________________________
4. Explain the role of the Environmental Health Officer.
______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________
SITXFSA001 Use hygienic practices for food safety. Set 2.SIT20416. v 2020 Sydney Distance Education High School 10
Activity 5 - Food Safety Programs Refer to the reference book chapter 6: HACCP & food safety plans to complete the following questions:
1. Explain the aim of a food safety plan.
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
2. For the scenarios below identify and recommend preventative workplace procedures which will reduce the risk of poor hygiene and contamination and cause he kitchen minimal disturbance and cost.
Hospitality workplace scenarios Preventative procedures
The room service attendant is feeling feverish and unwell. He sneezes as he picks up a room service tray for delivery.
The kitchen hand is asked to thoroughly rinse the spinach leaves as they are sandy and gritty.
Floor cleaner seeps into the bottom of the box of tomatoes which are sitting on the floor of the cool room.
A glass breaks in the bar area.
Two kilos of frozen raw chicken breasts which have been left in the cool room overnight to thaw are stored above a tray of sliced salami and ham.
A rubber band is found in a container of chopped parsley.
Large joints of meat are thawed overnight in the sink.
The dessert display cabinet doors are left open for easy access in busy times.
SITXFSA001 Use hygienic practices for food safety. Set 2.SIT20416. v 2020 Sydney Distance Education High School 11