Cleaning and sanitising food premises and food equipment
| Assessment Outcome | ||||
| Assessor Name: | ||||
| Attempt | Competent | Not Yet Competent | Date | Assessor Signature |
| Initial attempt | | | ||
| 2nd attempt/Re-assessment | | | ||
Comments/ feedback to student:
| Assessment Task 1: Written questions |
Task summary
Access to Microsoft Word (or a similar program).
When and where is this task to be completed?
Student instructions for task 1
This is an open book test – you can use your learning materials as reference.
The following written questions may use a range of ‘instructional words’, such as ‘identify’ or ‘explain’. These words will guide you as to how you should answer the question. Some questions will also tell you how many answers you need to give – for example, ‘Describe three strategies…’.
Describe – when a question asks you to ‘describe’, you will need to state the most noticeable qualities or features. Generally, you are expected to write a response of two or three sentences in length.
Purpose- The purpose of food safety program refers to the routine in preparation, handling and storage of the food to prevent food borne illness and injuries (Sesotec, 2020).
Content- Contents of the food safety program are repacking, food storage, preparation and cooking, cooling and re- heating (Motarjemi, 2016).
Spreadsheet filled by the employees for checking food temperature twice a day.
Spreadsheet that contains all the information of the nutrient value of the ingredients.
Four safety procedures of the food safety program are-
Clean-Wash your hands with warm soapy water for 20 seconds to avoid chances of food contamination and infection.
What document provides the basis for food safety requirements for Australian businesses?
The Australia New Zealand Food standards Code ensures the food safety requirements for the Australian business (Department of Health. Victoria, 2021).
b. Fines
c. Loss of the business (Implementfoodsafety.com, 2021).
What is the definition of ‘contaminant’ in the food standards?
Contamination is the term used in the food safety standards according to which the food is considered as contaminated which is either spoiled or tainted due to micro organisms such as bacteria, parasites or virus (Hussain, 2016).
The role of local councils regarding food business and food safety is to investigate and respond to complaints related to food items and dishes. They also inspect the food business which are licensed or not (Queensland;, 2021).
Question 7
Describe the requirements of the ‘2/4 Rule’.
According to this rule, the food that has been under the conditions of temperature danger zone for less than two hours has been returned to the refrigerator to reach the temperature range of the food below 5 degree Celsius or heated it at 60 degree Celsius or above and brought out again at later use (Foodsafetyauthoritynsw.gov.au., 2021).
Question 8
List the three types/classifications of food contamination.
During the growth period and at the time of harvesting the crop.
During storage of the food and transportation to the industries.
Monitoring.
Corrective action (Foodsafetymonitoring.com, 2016).
| Peas | |
| Chips | |
| Ice cream (Reporter, 2018) | |
| Fruits | |
| Vegetables | |
| Fresh meat (Csiro.au.com, 2021). | |
|
Potato |
| Onion | |
| Pumpkin (Conserveaciondealimentos.com, 2018). | |
|
Dried and canned beans |
| Nut butters | |
| Dried fruits and vegetables (Kubala, 2020). |
In the table below, list the Critical Control Points for food production systems. For each point, List three methods you could use to control food hazards at that critical control point.
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| Identify the hazard of the food safety procedure. | |
| Analyse the likelihood of the food safety procedure that can occur more frequently. | 1. After analysing the hazard, note down the hazards in a proper documentation form. 2. Check that if the identified hazard has occurred in the organisation in the previous times. |
| Check whether the hazard is how much dangerous to the workplace and the staff members. | |
| Provide a solution to reduce or eliminate the risk identified. | 1. Discuss with the staff members about the hazard identified in the workplace and provide solution accordingly. 2. Make alternates to reduce the impact the hazard on the organisation. |
| Implement the risk solution procedures to the workplace in the organisation properly. | |
| Monitor the results through trained staff and trainers. | 1. Monitor the results under the supervision of the trainers and staff members. 2. Report the results in a proper form in the spreadsheets in the Microsoft excel and save and regularly update it. |
| Report the outcomes of the procedure applied. |
(Center for Food Safety and Applied Nutrition, 1997)
Question 11
After it gets completely dissolved, insert the thermometer into it and check the temperature. If the temperature is near -1 to 1 degree Celsius than the calibration is done.
If the temperature is not in the range of -1 to 1 degree Celsius than again calibrate the thermometer manually or through the addition of ice or water into it (Foodsafetycalibration.com, 2017).
If the thermometer gives the reading of the 32 degree Fahrenheit than it is correct and if not than it needs calibration (Amanda Blair Professor & SDSU Extension Meat Science Specialist, 2020).
How should a food thermometer be cleaned?
Describe three ways that you could confirm the cleaning and sanitising requirements of kitchen equipment and surfaces.
There are three ways to ensure the cleaning and sanitising the kitchen requirements-
List three actions that should be used to control pests in a kitchen environment.
Heat treatment.
Adults age 65 and older.
Children younger than 5 years.
Describe three ways to ensure that hot and cold foods kept on display are safely sold to customers.
Use cabinets or wind shields on the food.
Check that if all the food is properly sealed and covered with the lamination paper and boxes.
Check for the false odour if coming from the food.
Question 17
What are the four basic steps to cleaning?
For each of the following cleaning agents, provide a description of what they are used for in a commercial kitchen.
Complete the maintenance request form, describing what happened. Use today’s date and your training organisation’s location.
| MAINTENANCE REQUEST FORM No: 2458 | ||
| Date: | ||
| Item: | ||
| Reported by: | ||
| Location: | ||
| Problem: | ||
| Assigned to: | ||
| Date completed: | ||
| Completed by: | ||
| Comments: | ||
Question 19
Explain what a ‘barquette’ is and how it can be used.
Explain what a ‘bouchee’ is and how it can be used.
What is the name given to an emulsion of egg yolk, oil with vinegar commonly applied as a salad dressing?
What is ‘French dressing’ made from and what is another name for it?
Why should a kitchen worker would check the contents of stock date codes and rotation labels?
Describe what the acronym FIFO stands for and how it helps in controlling stock.
Question 6
List five examples of cookery methods that you may use when preparing of appetisers and salads.
Question 9
Provide a description of each of the precision vegetable cuts, including approximate measurement sizes.
| Julienne | |
| Brunoise | |
| Gros Brunoise | |
| Jardinière | |
| Macedoine | |
| Paysanne | |
| Mirepoix | |
| Parisienne | |
| Noisette | |
| Tourne |
Name the appropriate knife to use when making precision cuts of fruit and vegetables.
What is the name of a multipurpose knife that is designed to perform a range of kitchen tasks rather than specialise in one particular task?
Provide a basic description of how to sharpen a knife with a steel.
Question 12
Complete the following weight conversion table:
Question 13
Olives
Feta cheese
Your answers to each question. |
| Assessment Task 1: Written questions | |||
|---|---|---|---|
| Part A: Food safety | Yes | No | |
| Did the student answer all questions correctly? (Please note which questions were answered incorrectly, if applicable.) | |||
| If ‘no’ to the above, did you identify gaps in the student’s understanding and knowledge? | |||
| If ‘yes’ to the above, have arrangements have been made for reassessment? | |||
| Part B: Preparing appetisers and salads | Yes | No | |
| Did the student answer all questions correctly? (Please note which questions were answered incorrectly, if applicable.) | |||
| If ‘no’ to the above, did you identify gaps in the student’s understanding and knowledge? | |||
| If ‘yes’ to the above, have arrangements have been made for reassessment? | |||
| Please note any reasonable adjustments for this task below. | |||
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| Where any items above are marked ‘No’, please provide comments and outline the gaps below. Ensure feedback is provided to the student on their Assessment Task Cover Sheet. Note actions that will be taken to correct the gaps. | |||
| Date: | |||
| Student name: | |||
| Assessor name: | |||
| Assessor signature: | |||
References
29, J., 2016. Food Safety Supervisor Guide to Building A Food Safety Program. Australian Institute of Food Safety. Available at: https://www.foodsafety.com.au/blog/food-safety-supervisor-guide-to-building-a-food-safety-program [Accessed December 29, 2021].
Center for Food Safety and Applied Nutrition, 2021. Refrigerator thermometers - cold facts about food safety. U.S. Food and Drug Administration. Available at: https://www.fda.gov/food/buy-store-serve-safe-food/refrigerator-thermometers-cold-facts-about-food-safety#:~:text=Chilling%20foods%20to%20proper%20temperatures,be%20at%200%20%C2%B0F. [Accessed December 30, 2021].
Conserveaciondealimentos.com, 2018. Food preservation - semi-perishable foods. Food Conservation. Available at: https://conservaciondealimentos.com/en/food-purchase/semi-perishable-foods-2/ [Accessed December 30, 2021].
Foodsafetycalibration.com, 2017. Calibrating probe thermometers in a commercial kitchen. Australian Institute of Food Safety. Available at: https://www.foodsafety.com.au/blog/calibrating-probe-thermometers-in-a-commercial-kitchen [Accessed December 30, 2021].
Foodsafetychecklist.com, 2017. Checklist for receiving Food Deliveries. Canadian Institute of Food Safety. Available at: https://www.foodsafety.ca/blog/checklist-receiving-food-deliveries [Accessed December 30, 2021].
Fsisthaw food.gov.com, 2021. Food Safety and Inspection Service. The Big Thaw - Safe Defrosting Methods | Food Safety and Inspection Service. Available at: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/big-thaw-safe-defrosting-methods [Accessed December 30, 2021].
Fsis.usda.gov.com, 2021. Food Safety and Inspection Service. "Danger Zone" (40 °F - 140 °F) | Food Safety and Inspection Service. Available at: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/danger-zone-40f-140f#:~:text=Bacteria%20grow%20most%20rapidly%20in,called%20the%20%22Danger%20Zone.%22&text=Never%20leave%20food%20out%20of%20refrigeration%20over%202%20hours. [Accessed December 30, 2021].
Legislation.gov.au, 2021. Australia New Zealand Food Standards Code - standard 3.1.1 - interpretation and application (Australia only). Australia New Zealand Food Standards Code - Standard 3.1.1 - Interpretation and Application (Australia Only). Available at: https://www.legislation.gov.au/Details/F2009C00816#:~:text=clean%20means%20clean%20to%20touch,of%20a%20contaminant%20in%20food. [Accessed December 29, 2021].
Meatsafety.org.com, 2021. Meat safety. meatsafety.org. Available at: http://www.meatsafety.org/ht/d/sp/i/26023/pid/26023#:~:text=Wash%20hands%20thoroughly%20in%20hot,held%20fresh%20meats%20or%20poultry. [Accessed December 30, 2021].
Oregon.gov.com, 2021. Food code fact sheet #13 - oregon.gov : State of Oregon. Available at: https://www.oregon.gov/oha/PH/HEALTHYENVIRONMENTS/FOODSAFETY/Documents/FactSheet13ProbeThermometers.pdf [Accessed December 30, 2021].
Queensland;, c=A.U.o=T.S.of, 2021. Potentially hazardous foods. Queensland Government. Available at: https://www.qld.gov.au/health/staying-healthy/food-pantry/food-safety-for-consumers/potentially-hazardous-foods-processes/hazardous-foods#:~:text=Examples%20of%20potentially%20hazardous%20foods,seafood%20(excluding%20live%20seafood) [Accessed December 29, 2021].
Valero, A. et al., 2016. Risk factors influencing microbial contamination in food service centers. IntechOpen. Available at: https://www.intechopen.com/chapters/50077 [Accessed December 30, 2021].
Webstaurantstore.com, 2020. The danger zone: Following food safety temperatures. WebstaurantStore. Available at: https://www.webstaurantstore.com/article/29/following-food-safety-temperatures.html#:~:text=Bacteria%20can%20multiply%20at%20any,will%20grow%20on%20the%20food. [Accessed December 30, 2021].
