1) List three things that need to be considered when storing foods.

When you storing food you have to:

a) Check temperatures on the transport vehicle; b) Maintain food storage area cleaned; c) Control
packages.

2) Write a short sentence to explain why it is important for all employees to know the storage
temperatures for the specific foods and beverages which they are handling. It is important that all
workers who handle food know the storage temperatures to maintain food safety and thus avoid or
reduce any contaminations throughout the food production chain.

3) the warning signs that tell you that: a. The foodstuffs or beverages you are handling or processing
have been spoiled. The warning sign that worn us if the food or drinks that we are handling has been
spoiled may be visible in the change of colour and smell, temperature and alteration or breakage of the
package. b. The food you are handling is contaminated by bacterial toxins. For the control of bacteria
that are toxic to human health, laboratory tests must be performed.

4)List five conditions which should be monitored when food is being transported. When you transport
the food, you have to: a) Check the temperature inside the vehicle; b) Package to avoid cross
contaminations; c) Have a clean vehicle; d) Check the temperature of food when receiving; e) Check the
packaging integration.

Give two reasons why the temperatures in all storage areas should be regularly checked and monitored.

The temperatures in all storage areas must be checked regularly to ensure that the food is kept at the
right temperature to avoid risks of deterioration of the goods and cross-contamination. Keeping food at
the right temperature decreases the possibility of bacteria multiplying so that the goods are safe for
health and don’t became waste with loss of money for the company.

What is re-thermalisation and under what circumstances might specialised re-thermalised systems be
used? Re-thermalisation is the system used to heat a food before serving it to consumers. Re-
thermalisations is the technique often used to serve meals in large retail outlets such as catering,
hospitals, canteens, airline meals. The equipment for rethermalisation is infrared red units, microwave,
water baths, kettles, convection ovens or combination conventions ovens, steaming ovens, conduction
heaters, induction heaters. the equipment for re-thermalisation can be mobile or fixed and the use in
the heating process of food must be included in the food safety plan. the foods are prepared in advance,
transported to the place of service and heated when they are served. 2) Make a list of six foods that
might be classified as perishable. All food that contain milk, meat, poultry, fish, eggs, fruit and vegetable
must be considered as perishable after two hours in room temperature.

3) List three temperature devices that might be used when preparing food. When you preparing food,
you have to use: a) thermometer with penetration tip; b) infrared thermometer; c) thermometer that
can be positioned inside the equipment.

4) How can a HACCP or other food safety plan aid in protecting food from contamination?). HACCP is the
way to avoid and minimise risks of food contamination. Apply a good food safety program to ensure
that hygiene hazards and risks are under control. Food safety plan aid workers to identified before the
possibility of risk with specific procedure and system. Health and safety legislation requires to identify
and report any food hazards and food safety plan explain the procedure for reporting hazard. To follow
HACCP system is the procedure that explain how every tasks must be done for prevent contamination
when handling food.

Explain how you can ensure that food is safely prepared, served and sold to customers. To ensure that
the food is safely prepared, served and sold to customers needs follow each step of product chain,
applying HACCP or food safety plan to prevent or avoid contamination, to maintain the right
temperature during the storage, the processing and the selling of food Use hygienic practice handling
food, wash hands, benches, chopping boards, knives and sanitise every tools used ensure that the food
is avoid from contamination. One more best practice is cooking the food at the adequate temperature,
which is different for any kind of it; specially for meat, poultry and fish. After cooked meat and poultry
must be maintained the storage temperature above 60°C or cooled to below 5°C as soon as possible and
maintain separated and correctly wrapped each food in the cabinet.

2) What actions should you take if you observe food handling practices that are inconsistent with the
organisation’s food safety plan and with relevant hygiene legislation?

If food handling practices are inconsistent with the organisation’s food safety plan and with relevant
hygiene legislation must be inform the supervisor or manager. They must take corrective measure to
solve the problem. If corrective measures were not applied, state and territory government health
departments or regulatory authorities, must be informed.

List 10 single use items. a) Paper napkins; b) Plastic cutlery; c) Plastic glasses; d) Plastic dishes; e) Plastic
container for take away; f) Gloves; g) Paper bags; h) Cardboard container; i) Plastic drink straw; j)
Individually package for sugar, sauce, butter, coffee, ecc.

2) How can single use items be protected from damage and contamination? (2040 words). Single use
items must be protected from damage and contamination stored in cupboard and shelves to ensure that
they are free from dust and dirty to prevent crosscontamination. Also the single serve food items should
be wasted if not used fully after opened.

Why is it necessary to clean and sanitise equipment, surfaces and utensils used during food handling
process? (30-50 words). It is necessary to clean and sanitise equipment, surface and utensil used during
food handling process to prevent risk of contamination. Cleaning and sanitising equipment, surface and
utensil need to eliminate conditions to grow for bacteria and to kill them.

2) What are four advantages of using hot water as a sanitiser? When you use hot water as a sanitiser,
you can: a) Reduce the level of microorganisms responsible of cross-contamination harmful to health; b)
Make easy cleaning surface from dirty and fat; c) Destroy bacteria, virus, yeast and fungi; d) Destroy
spores.

3) How and how often should refrigerators/ cold rooms be cleaned? (80-100 words). Refrigerators and
cold rooms must be cleaned frequently to maintain high level of hygiene to prevent cross-contamination
of food. The walls can be cleaned weekly and shelves and floor daily. Sweep and mop with hot water
and detergent for floor wash with soapy hot water, rinse and sanitiser for walls; wash the support plans
with cleaned clothes and detergent every time is need.

4) Write a short sentence to define each of these terms: sanitise, disinfect and sterilise. Sanitise: make
clean and hygienic something. Disinfect: clean something wish a disinfectant to destroy bacteria.
Sterilise: cleaning something to free from bacteria and other living microorganisms. 5) List six
characteristics that a good chemical sanitiser will have. Where might you need to compromise? A good
chemical sanitiser will have: a) Be approved for food contact surface application; b) Have a wide range of
activity; c) Destroy microorganism rapidly; d) Be tolerant of a broad range of environmental condition; e)
Be ready to use; f) Be low in toxicity and corrosively. You need to compromise if the chemical sanitiser
isn’t ready to use but the price is cheaper.

Why is it necessary to have regular waste management processes in place to prevent the build-up of
waste? (20-40 words). To have a regular waste management process, to prevent the build-up of waste
production, it is necessary to reduce the risk of cross-contamination of food, to keep out pests and mice.
To separe wastage of food, packages, papers, plastic in specific garbage bin or container, into the bin
area maintaining tidy and clean the container and the space.

2) Suggest six types of recyclable waste. a) Food; b) Paper; c) Cardboard; d) Plastic container; e) Glass; f)
Can.

3) Why must internal bins be emptied cleaned and sanitized every night? (30-50 words). Internal bins
must be emptied, cleaned and sanitised to prevent the grow of bacteria and to reduce the risk of cross-
contamination. To maintain garbage bin cleaned and sanitised reduce unpleasant odour.

Write a short sentence to explain why it is important that equipment faults be reported as soon as
possible. It is important that equipment faults be reported as soon as possible to minimise down-time,
prevent injuries and damage. Write a report to manager or supervisor and informed colleagues.

2) Who should carry out the testing and tagging of electrical equipment? Testing and tagging of
electrical equipment must be carried out by qualified people.

3) Why is a preventative maintenance schedule necessary?). Preventive maintenance schedule is

necessary to ensure that equipment and machinery are in prime operating condition and lengthen the
operating life. This need to prevent injuries for workers and major costly repairs.

Why should cracked or chipped glassware and cookery be disposed of?

Cracked or chipped glassware and crockery should be disposed off because are dangerous and could
injure who use it (customer and also workers). If a customer pay for a drink or food and the crockery or
glassware is chipped, broken or crocked they have the right to return the drink or food for free and this
is last on money for the business (bad feedback)). Brocken or cracked utensils aren’t hygienic and
bacteria find place to grow.

2) How should you dispose of cracked or chipped glassware and crockery? (5070 words). The damage or
broken tools must be throw away, in special containers to prevent accidents to the operators and
disposed of in the correct way as they are made of recyclable material.

) List 10 signs of pest infestation. a) Look for holes through your insulation and nests in roofing spaces; b)
Chewed food packaging and food container; c) Small foot prints in dust; d) Holes in walls and skirtings; e)
Presence of egg cases; f) Faecal pallets; g) Boo lies of insect; h) Nests; i) Drawing or buzzing; j) Live
insect.
2) Outline vermin control procedures that should be followed and explain why an intensive vermin
control program is necessary.

. vermin control procedure that should be followed on preventing the entry of vermin are: screen doors,
fly screens on all windows, wall and skirtings with no entry holes, seals around doors and windows.
Legitimately structured and used capacity territories and strategies, steady and routinely cleaning, filling
waste control and transfer will counteract invasion of vermin. Preventive measures are efficiently but
needs to maintain a monitoring plan. It is necessary an intensive vermin control program because when
handling food must to ensure food safety. Vermin could contaminate food with dangerous bacteria
including salmonella that causing dysentery, typhoid, hepatitis and tuberculosis very dangerous for the
human health.

List five reasons why food might be identified for disposal.

a) It’s past their utilisation by or best before by date; b) They are not appropriate or safe, or suspected
for utilisation; c) Sustenance which has been contaminated by physical, chemical or biological
contaminates; d) Food with damage packing; e) Shading and smell are not normal.

2) Why must contaminated food be disposed of promptly?

. Contaminated food must be disposed of promptly to avoid risk of crosscontamination. Contaminated

food must not be permitted to come into contact with other food as this will prompt cross-
contamination.

Visibly spoilt ought to be safely contained to avoid the danger of air-borne contaminants ruining other
food.

3) Explain three ways that food identified for disposal can be disposed of.

.  Destroyed if it is not suited to consumption.  Reused after specific treatment. If the food is
dangerous for humans and animals must be destroyed, otherwise can be used in agricultural as a
fertiliser.  Returned to the supplier which credit note or refund of money. Food not suitable to
consumption can be collect by contractor and reprocessing for other use. For example, exhausted oil are
treated and transformed into fuels or animal fest are used for making soap.

What is the purpose of food safety plans/ programs?

. Plan to limit the rate and effect of food borne disease by setting up, advancing and following safe food
dealing with methods techniques in consistence with flow sustenance taking care of enactment.

What is the role of local government regulators in relation to food safety?

. FSANZ develops food standards to cover the food industry in Australia and New Zealand developed
food standards code. ANZFSC which places commitments on sustenance business to create food that is
sheltered and reasonable to eat. The code set up benchmarks for food sustenance added substances,
food added substances, marking, pre-endorsement sustenance. This incorporate lawful necessities for
safe cleanliness rehearses. The code is observed by state/an area administrative experts.

Explain the consequences of failing to observe food safety policies and procedures.
. All the business and people who neglect to grumble with food security enactment and the necessities
of the code will be punished as needs be.

Offenses included, yet not restricted to:

o Failure to store, process, show and transport sustenance securely and cleanly;

o Lack of tidiness and ampleness of food premises;

o Failure to clean and sterilize sustenance gear;

Staff discovered careless of not rehearsing elevated requirements of individual and sustenance
cleanliness can confront disciplinary activities, for example, fines, guiding, or end of their business.

Go on to the food standards Australia and new Zealand website and research chapter 3 (food safety
standards (Australia only) of the food standards code and write a short definition of each of these terms:
1. Contaminant (hint: search preliminary, interpretation and application) 2. Contamination (hint: search
preliminary, interpretation and application) 3. Potentially hazardous foods (hint: search food safety
requirements, food safety practices and general requirements)

 Contaminant: any biological or chemical agent, foreign matter, or other substances that may
compromise food safety or suitability. (Standard 3.1.1);  Contamination: the introduction or occurrence
of a contaminant in food. (Standard 3.1.1);  Potentially hazardous foods: food that must be kept at
certain temperatures to minimise the growth of any pathogenic microorganisms

that may be present in the food or to prevent the formation of toxins in the food. (Standard 3.2.2).

What is meant by the term critical control points (CCPs) in a HACCP program and what methods of
control could be used? (50-80 words). Distinguish any phases of the food handling process where there
is a hazard or potential hazard that sustenance may be tainted.

List three hazards that can contaminate food. 1) Biological hazards such as bacteria, fungi, yeast and
moulds; 2) Chemical hazards such cleaning chemicals or pesticides; 3) Physical hazards such as hair,
fingernails, band aids, nails, screws, glass, flies or maggots.

Explain the conditions for the development of microbiological contamination. (140-170 words).
Presentation to microorganisms, for example, organisms, microbes, infections, and their natural results,
may cause sickness and unfavourably susceptible reactions in building inhabitants. Human presentation
to pathogenic microorganisms and their results in an indoor situation ordinarily happens by inward
breath and contact with the mucous films. So as to accomplish worthy indoor air quality, airborne
presentation to parasites and different pathogens ought to be limited as could be expected under the
circumstances.

For airborne exposures to microorganisms to happen, a few occasions must occur.

1. there must be a repository;

2. the microorganisms must be permitted to duplicate;

3. good conditions to duplicate.

Certain conditions add to microbial pollution in an indoor domain:  Location of outside air admissions
contiguous open air microbial supplies;  Excessive indoor relative mugginess levels (more prominent
than 60 percent);  Stagnant water in air-taking care of units or other HVAC segments;  Wet building
materials, for example, cover, gypsum board, protection, or roof tiles;  Wet furniture;  Recent flooding
inside a building;  Inadequate building vapour boundaries that permit passage of dampness into the
building;  Voids in outside protection or splits in structures that enable chilly open air to enter the
building and cool inside surfaces, which make build-up and advance microbial development.

What is the 2 hour/4 hour rule?

It reveals to us to what extent crisply perilous food like cooked meat and sustenance containing meat,
dairy item, readied foods grown from the ground, cooked rice and pasta can be securely held at
temperatures in the risk zone that is between 5 degree to 60 degree.

Write a short paragraph to explain each of the seven principles of a HACCP food safety plan.

Guideline 1 - Conduct a Hazard Analysis The use of this standard includes posting the means all the
while and recognizing where huge dangers are probably going to Occur. The HACCP group will
concentrate on dangers that can be averted, wiped out or controlled by the HACCP plan. A defense for
including or barring the peril is accounted for and conceivable control measures are distinguished.

Guideline 2 - Identify the Critical Control Points A basic control point (CCP) is a point, step or method at
which control can be connected and a food security peril can be forestalled, killed or diminished to
adequate dimensions. The HACCP group will utilize a CCP choice tree to help distinguish the basic
control focuses all the while. A basic control point may control more than one food wellbeing risk or at
times more than one CCP is expected to control a solitary danger. The quantity of CCP's required relies
upon the preparing steps and the control expected to guarantee food security.

Guideline 3 - Establish Critical Limits A basic limit (CL) is the greatest or potentially least incentive to
which an organic, concoction, or physical parameter must be controlled at a CCP to avoid, kill, or
decrease to a worthy dimension the event of a sustenance security risk. As far as possible is normally a
measure, for example, time, temperature, water action (Aw), pH, weight, or some other measure that
depends on logical writing or potentially administrative gauges.

Guideline 4-Monitor CCP The HACCP group will portray checking strategies for the estimation of as far as
possible at each basic control point. Observing techniques ought to portray how the estimation will be
taken, when the estimation is taken, who is in charge of the estimation and how as often as possible the
estimation is taken amid creation.

Guideline 5 - Establish Corrective Action Corrective activities are the strategies that are pursued when a
deviation in a basic limit happens. The HACCP group will distinguish the means that will be taken to keep
conceivably risky food from entering the evolved way of life and the means that are expected to address
the procedure. This normally incorporates distinguishing proof of the issues and the means taken to
guarantee that the issue won't happen once more.

Guideline 6 – Verification Those exercises, other than checking, that decide the legitimacy of the HACCP
plan and that the framework is working as indicated by the arrangement. The HACCP group may
distinguish exercises, for example, inspecting of CCP's, record survey, earlier shipment audit, instrument
adjustment and item testing as a component of the check exercises.

Guideline 7 – Recordkeeping A key part of the HACCP plan is recording data that can be utilized to
demonstrate that a sustenance was created securely. The records likewise need to incorporate data
about the HACCP plan. Record ought to incorporate data on the HACCP Team, item depiction, stream
graphs, the risk

investigation, the CCP's distinguished, Critical Limits, Monitoring System, Corrective Actions,
Recordkeeping Procedures, and Verification Procedures.

List five examples of food safety monitoring techniques.

1) bacterial swabs and counts; 2) checking and recording that food is stored in appropriate time
frames; 3) chemical tests; 4) monitoring and recording temperature of cold and hot storage equipment;
5) visually examining food for quality review.