SITXFSA008 - Develop and Implement a Food Safety Program

Assessment Task 1 – Knowledge

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STUDENT NAME Gursharan singh STUDENT ID S9999415

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Document Name: SITXFSA008 - AT1 Knowledge Questions RTO Code: 52010 CRICOS Code: 03548F
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Assessment Task 1: Knowledge Questions
Assessment task instructions:

Please answer the following questions. You may reference the learning content and/or conduct your own
research.
You must answer all of the questions ensuring sufficient responses to demonstrate reflection and
knowledge of each question.
Responses that are too short or do not sufficiently demonstrate knowledge or genuine reflection will be
marked as incorrect.
You should attempt every question and review your answers, before submitting your work for marking.
Each question is graded out of 1 mark.
When you have completed all questions, you will need to press “Save and Submit” to send through for
grading.
By submitting your work, you are declaring that the material contained within your submissions is your
own material, written and developed by no other person except where due reference is made. False
declarations may lead to withdrawal of any qualification or subject.

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Q1a. What are the seven (7) Principles of HACCP?

i) Conduct a Hazard Analysis

ii) Determine Critical Control Points (CCPs)

iii) Establish Critical Limits

Iv) Establish Monitoring Procedures

v) Establish Corrective Actions

vi) Establish Verification Procedures

vii) Establish Record-Keeping and Documentation Procedures

Q1b. What are the twelve (12) steps in the logical sequence of developing a HACCP food safety
system: what are they?

1. Assemble the HACCP Team

2. Describe the Product

3. Identify the Intended Use and Consumers

4. Construct a Flow Diagram of the Process

5. Verify the Flow Diagram On-Site

6. Conduct a Hazard Analysis

7. Determine the Critical Control Points (CCPs)

8. Establish Critical Limits for Each CCP

9. Establish Monitoring Procedures for Each CCP

10. Establish Corrective Actions for Deviations at Each CCP

11. Establish Verification Procedures

12. Establish Documentation and Record-Keeping Procedures

Q2. What are the eleven (11) ‘Support Programs’ contained in most Food Safety Programs that
are based on HACCP principles?

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Q2. What are the eleven (11) ‘Support Programs’ contained in most Food Safety Programs that
are based on HACCP principles?

1. Prerequisite Programs

2. Good Manufacturing Practices (GMPs)

3. Traceability and Recall Procedures

4. Labeling

5. Transportation

6. Warehousing

7. Water Quality Control

8. Waste Management

9. Product Specifications

10. Management Commitment

11. Internal Audits

Q3. Identify the basis of a food safety program structured using the HACCP method.
The basis of a food safety program structured using the HACCP method is preventative control.

HACCP focuses on identifying potential hazards throughout the food production process and implementing
control measures at critical points to prevent those hazards from occurring. This proactive approach ensures
food safety throughout the entire chain, from receiving ingredients to consuming the final product.

Q4. What are the two (2) basic options for structuring a food safety program for a venue?

i) Operational Prerequisite Program (OPP)

ii) HACCP-based Food Safety Program

Q5. Identify three (3) examples of consultative and communication mechanisms used by
organisations to develop and implement procedural systems relating to their food safety
program.

i) Food Safety Committees

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 Q5. Identify three (3) examples of consultative and communication mechanisms used by
organisations to develop and implement procedural systems relating to their food safety
program.

ii) Staff Training and Communication

iii) Internal Audits and Feedback Mechanisms

Q6. Identify four (4) roles of the food safety team in the development of a food safety plan.

i) Hazard Analysis and Risk Assessment

ii) Developing and Implementing Control Measures

iii) Training and Communication

iv) Monitoring, Verification, and Record-Keeping

Q7. Explain the difference in roles of the department heads and procurement team in
the development of a food safety plan.
Key Differences:

Focus: Department heads focus on the overall framework and implementation of the food safety plan within
their departments. The procurement team focuses on sourcing safe ingredients from qualified suppliers.

Expertise: Department heads bring expertise in their specific areas (production, quality) to develop relevant
procedures. The procurement team leverages expertise in sourcing, negotiation, and supplier assessment.

Decision-Making: Department heads make strategic decisions about resource allocation and policy
development. The procurement team makes decisions about supplier selection, contract terms, and ensuring
adherence to specifications.

Q8. In your own words describe the key features of the national code that underpins the
regulatory requirements for food safety in venues.

The key player is the Australia New Zealand Food Standards Code (the Code). This code sets the legal
requirements for food businesses in Australia to ensure food safety from farm to fork.

Q9. Outline the components of a food safety program.

1. Foundational Programs:

1. Prerequisite Programs (PRPs): These establish the basic conditions for food safety throughout the
operation. This might include:
o Sanitation Standard Operating Procedures (SSOPs): Define cleaning and sanitizing

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 Q9. Outline the components of a food safety program.
procedures for equipment, utensils, and food contact surfaces.
Pest Control: Establish a plan for regular monitoring and prevention of pests.
o
Allergen Control: Outline procedures to identify, handle, and label allergens to prevent
o
cross- contamination.
o Calibration of Equipment: Ensure equipment used for temperature control and other
critical functions is regularly calibrated for accuracy.
2. Good Manufacturing Practices (GMPs): These cover proper procedures for:
o Personnel Hygiene: Handwashing protocols, proper attire, and overall cleanliness of
food handlers.
o Cleaning and Sanitizing: Methods and frequency for cleaning and sanitizing
surfaces, equipment, and utensils.
o Maintaining a Hygienic Environment: Waste management procedures, proper ventilation, and
overall cleanliness of the food preparation area.

2. HACCP-Based System (or OPP for low-risk venues):

1. Hazard Analysis: Identify potential biological, chemical, and physical hazards at each step of the
food production process.
2. Critical Control Points (CCPs): Pinpoint the steps where control can prevent, eliminate, or
reduce hazards to safe levels. (HACCP)
3. Operational Prerequisite Program (OPP): For low-risk venues with minimal food preparation, an
OPP focuses on essential hygiene and sanitation practices to minimize contamination risks.
(Alternative to HACCP)
4. Critical Limits: Set specific and measurable values for each CCP to ensure food safety. (HACCP)
5. Monitoring Procedures: Design procedures to continuously monitor CCPs to ensure they stay
within critical limits. (HACCP)
6. Corrective Actions: Develop plans to take immediate action if monitoring reveals a deviation
from critical limits. (HACCP)
7. Verification Procedures: Regularly evaluate the effectiveness of the food safety program through
independent activities. (HACCP)
8. Documentation and Record-Keeping: Maintain accurate records of monitoring data, corrective
actions taken, and verification procedures. (Both HACCP and OPP)

3. Supportive Programs:

1. Traceability and Recall Procedures: Define methods to track ingredients and finished products
to identify and remove potential hazards from the market.
2. Labeling: Ensure accurate and complete information on product labels, including allergens
and handling instructions.
3. Transportation: Outline safe handling practices for transporting food products to maintain quality
and safety.
4. Warehousing: Establish procedures for proper storage conditions (temperature, humidity) to prevent
spoilage or contamination.
5. Water Quality Control: Ensure a safe and reliable water supply for food preparation and cleaning.
6. Waste Management: Outline proper disposal of food waste and other materials to
prevent contamination.
7. Product Specifications: Define the expected characteristics (microbiological, chemical, sensory) of
the finished product.
8. Management Commitment: Demonstrate leadership's dedication to food safety and
providing resources for program implementation.
9. Internal Audits: Conduct regular assessments of the food safety program's effectiveness and
identify areas for improvement.

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 Q10. Name three (3) examples of monitoring documents a food business may establish and maintain
as part of its food safety program.

i) Temperature Log: This document records the temperature of potentially hazardous foods (PHFs) at
critical control points (CCPs) throughout the process.

ii) Cleaning and Sanitization Log: This document records the cleaning and sanitizing
procedures performed on equipment, utensils, and food contact surfaces.

iii) Chemical Safety Log: This document tracks the use and storage of cleaning chemicals and sanitizers.

Q11. What are three (3) examples of generic local Council involvement in regulations relating to food
safety?

i) Food Business Licensing and Inspections

ii) Food Safety Education and Training

iii) Responding to Foodborne Illness Outbreaks

Q12. How frequently will local Councils audit a food safety establishment?

High-Risk Businesses: Inspections might be conducted every 3-6 months.

Medium-Risk Businesses: Inspections might occur every 6-12 months.
Low-Risk Businesses: Inspections might be conducted every 12-24 months.

Q13. What are three (3) examples of possible enforcement ramifications for a business of failure to
observe food safety policies and procedures?

i) Fines and Penalties

ii) License Suspension or Revocation

iii) Public Notification and Damage to Reputation

Q14. What is the meaning of ‘contaminant’ under the Australia New Zealand Food Standards Code?

The Australia New Zealand Food Standards Code (the Code) defines a contaminant in Standard 3.1.1 -
Interpretation and Application as:
Contaminant means any biological or chemical agent, foreign matter, or other substances that may compromise
food safety or suitability.

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 Q15. How does the Australia New Zealand Food Standards Code define ‘potentially hazardous
foods’?

Potentially hazardous food means food that has to 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.

Q16. Complete the table below by explaining five (5) policy and procedure requirements that may apply
under a food safety program for the listed activities.

Activity Your explanation of FSP Policy and Procedure requirements

a) Internal audits i) Predefined Schedule: Establish a schedule for conducting internal

audits of the food safety program. This might be quarterly, biannually, or
more frequently depending on risk factors

ii) Defined Scope: Outline the scope of the internal audits, specifying
which areas of the program will be assessed (e.g., HACCP plan
implementation, sanitation procedures, temperature control).

iii) Trained Auditors: Identify qualified personnel to conduct internal

audits. These individuals should have a thorough understanding of the
food safety program and relevant regulations.
iv) Non-Conformance Reporting: Develop procedures for documenting
any non-conformances (deviations from food safety procedures) identified
during audits.

v) Corrective Action Plan: Establish a process for developing and

implementing corrective action plans to address identified non-
conformances and ensure timely resolution.

i) Cleaning Schedules and Procedures: Define specific cleaning

b) Cleaning and sanitation schedules and procedures for all equipment, utensils, food contact
surfaces, and the overall food preparation area.

ii) Chemical Selection and Use: Specify the types of cleaning and
sanitizing chemicals approved for use in the establishment. Instructions for
proper dilution, application, and safe handling should be included.

iii) Sanitization Methods: Outline the methods for sanitizing food contact
surfaces to ensure they meet the required level of cleanliness. This might
involve high-temperature sanitization or the use of approved chemical
sanitizers.
iv) Monitoring and Verification: Establish procedures for monitoring the
effectiveness of cleaning and sanitation practices. This might involve
testing the sanitizer concentration or inspecting surfaces for visible
residue.

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 Q16. Complete the table below by explaining five (5) policy and procedure requirements that may apply
under a food safety program for the listed activities.

Activity Your explanation of FSP Policy and Procedure requirements

v) Employee Training: Train all food handlers on proper cleaning and

sanitization procedures to ensure consistent and effective implementation.

i) Incident Reporting: Establish clear procedures for reporting any food

c) Communication
safety incidents, such as near misses, contamination events, or customer
complaints.

ii) Corrective Action Communication: Ensure clear communication of

corrective actions taken in response to incidents or identified non-
conformances.

iii) Training Materials and Records: Maintain readily accessible food

safety training materials and records of employee training completion.

iv) Meeting Schedules: Hold regular staff meetings to discuss food safety
procedures, address any concerns, and promote a culture of food safety
awareness.

v) External Communication: Define procedures for communication with

regulatory authorities in case of serious food safety incidents or product
recalls.

d) Food safety contingency i) Hazard Identification: Identify potential food safety hazards that could
management disrupt operations (e.g., power outage, equipment failure, water supply
disruption).
ii) Predefined Actions: Develop predefined actions or contingency plans
to address identified hazards. This might include alternative methods for
food preparation, communication protocols, and procedures for
maintaining safe food handling in case of disruptions.

iii) Recall Procedures: Establish clear procedures for product recall in

case of contaminated food or other situations requiring the removal of
products from the market. This should include communication strategies
and steps for notifying relevant authorities and customers.

i) Identification and Documentation: Define procedures for identifying

e) Corrective actions
and documenting any deviations from food safety procedures or
established critical limits.

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 Q16. Complete the table below by explaining five (5) policy and procedure requirements that may apply
under a food safety program for the listed activities.

Activity Your explanation of FSP Policy and Procedure requirements

ii) Root Cause Analysis: Establish a process for investigating the root
cause of identified non-conformances to prevent them from recurring.

iii) Corrective Action Development: Develop and implement corrective

actions to address the identified non-conformances and ensure food safety
is restored.

iv) Verification of Effectiveness: Verify the effectiveness of the

implemented corrective actions to ensure they resolve the issue and
prevent recurrence.

v) Record Keeping: Maintain records of all corrective actions taken,

including the identified problem, implemented solution, and verification
results.

i) Maintenance Schedule: Establish a preventive maintenance schedule

f) Equipment maintenance
for all critical equipment used in food preparation and storage. This might
include regular cleaning, calibration, and service by qualified technicians.

ii) Maintenance Procedures: Define specific procedures for conducting

maintenance tasks on different equipment types.

iii) Spare Parts Inventory: Maintain an inventory of essential spare parts

to minimize downtime in case of equipment malfunctions.

iv) Temperature Monitoring Equipment: Ensure proper calibration and

verification of thermometers and other temperature monitoring
equipment used for CCPs.

v) Documentation: Maintain records of all equipment maintenance

activities, including dates, procedures performed, and service

g) Evaluation i) Data Analysis: Regularly analyze data collected through monitoring

procedures (e.g., temperature logs, cleaning records) to identify trends and
potential issues

ii) Program Effectiveness Review: Conduct periodic reviews of the

overall food safety program's effectiveness in preventing foodborne
illness.

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 Q16. Complete the table below by explaining five (5) policy and procedure requirements that may apply
under a food safety program for the listed activities.

Activity Your explanation of FSP Policy and Procedure requirements

iii) Continuous Improvement: Implement a process for continuous

improvement of the food safety program based on data analysis
and program reviews

iv) Management Review: Conduct regular management reviews of the

food safety program to ensure ongoing commitment and allocation of
resources.

v) Record Keeping: Maintain records of all program evaluations,

including data analysis, program reviews, and continuous improvement
actions.

Q17. Complete the table below by explaining five (5) policy and procedure requirements that may apply
under a food safety program for the listed food activities.

Food activity Your explanation of FSP Policy and Procedure requirements

a) Supplying Establish criteria for approving food suppliers based on their food safety
practices and quality control procedures.

Require proper documentation (e.g., certificates of analysis, temperature

logs) to accompany deliveries.

Conduct inspections upon receiving deliveries to check for damaged

packaging, spoilage, or temperature deviations.

Implement procedures for tracing the origin and movement of food

products throughout the supply chain.

Define clear procedures for rejecting deliveries that do not meet food
safety or quality standards.

b) Receiving Verify that delivered food products are at the proper temperatures (e.g.,
cold food below 5°C, hot food above 60°C).

Follow a designated storage plan to ensure proper segregation of raw,

cooked, and ready-to-eat foods.

Label all received food items with the product name, receiving date, and
any necessary use-by or expiry dates.

Implement a FIFO (First-In-First-Out) stock rotation system.

Maintain records of all received food items, including supplier information,

product details, receiving temperatures, and storage locations.

c) Storing Allocate designated storage areas for different food categories (dry goods,
refrigerated, frozen) to maintain proper temperature control.

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 Q17. Complete the table below by explaining five (5) policy and procedure requirements that may apply
under a food safety program for the listed food activities.

Food activity Your explanation of FSP Policy and Procedure requirements

Monitor and record storage temperatures regularly to ensure they stay

within the required safe ranges for each food type.

Maintain a FIFO (First-In-First-Out) stock rotation system to use older

stock first and prevent expired products from being used.

Ensure proper labeling and packaging of stored food items to maintain

product identification and prevent contamination.

Implement procedures to control stock levels and minimize the risk of

overstocking or running out of essential ingredients.

d) Preparing Establish strict procedures for handwashing and personal hygiene

practices for all food handlers to minimize contamination risks.

Define safe thawing procedures for frozen foods (under refrigeration, in a

microwave using the defrost setting, or under cold running water) to
prevent bacterial growth.

Ensure proper cooking temperatures are reached and maintained for all
foods, especially meats and poultry, to destroy harmful bacteria.

Implement measures to prevent cross-contamination between raw and

cooked foods (separate utensils, chopping boards, and work surfaces).

Establish procedures for rapid cooling of cooked foods (e.g., using blast
chillers or shallow containers) to minimize the growth of bacteria in the
temperature danger zone (4°C to 60°C).

e) Displaying Maintain displayed food items (hot or cold) at the appropriate temperatures
using appropriate equipment (heated cabinets, refrigerated displays) to
prevent foodborne pathogens from multiplying.

Implement measures to protect displayed food from airborne contaminants

(sneeze guards, lids, display cases).

Clearly label displayed food items with product names and any allergens
present to inform customers and prevent allergic reactions.

Maintain a FIFO (First-In-First-Out) system for displayed foods to ensure

older products are sold first and minimize waste.

Define maximum holding times for displayed foods to ensure they remain
safe for consumption and maintain their quality.

f) Servicing Food handlers serving food must maintain proper hygiene practices.

Use appropriate utensils (e.g., tongs, spoons) to avoid bare-hand contact

with ready-to-eat foods.

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 Q17. Complete the table below by explaining five (5) policy and procedure requirements that may apply
under a food safety program for the listed food activities.

Food activity Your explanation of FSP Policy and Procedure requirements

Replenish serving dishes frequently to minimize the time food spends in

the temperature danger zone.

Follow procedures for handling customer returns or discarded food to

prevent contamination.

Maintain proper sanitation of serving stations and equipment.

g) Disposing of waste food Implement designated procedures for the safe disposal of food waste.

Segregate food waste from other types of waste to prevent contamination.

Use appropriate designated bins and liners for food waste.

Dispose of food waste in a timely manner to prevent pest attraction and

odors.

Maintain records of food waste disposal, if required by regulations.

Q18. Explain what is meant by a “critical control point”?

A critical control point (CCP) in a food safety program refers to a specific point or step in the food handling
process where controlling a food safety hazard is essential to prevent, eliminate, or reduce it to an
acceptable level. These points are critical because if control is lost at a CCP, there's a high risk of
foodborne illness.

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Q19. Complete the table below by listing two (2) examples of a critical limit that could be set for the listed CCPs, a control method that could be applied and
the corrective action to be taken in each instance.

CCP Critical Limits Possible Control Methods Corrective Action

Food receiving into the Temperature: Cold food below 5°C, Hot food
premises above 60°C
Temperature probe thermometer for Reject delivery if temperatures are outside limits
verification.. or spoilage is evident

Spoilage: No visible signs of spoilage (e.g., Visual inspection for spoilage Trace back to supplier and investigate cause.
discoloration, off-odors)

Storage of food prior to Temperature: Refrigerator 4°C or below, Temperature monitoring and recording device Investigate and adjust storage temperature if
use Freezer -18°C or below (e.g., thermometer with data logger). outside limits.

Use-by/Expiry Dates: Not past the labeled Regular stock rotation (FIFO system). Re-label or discard food past the use-by/expiry
date date.

Preparation of food Cooking Temperatures: As per safe internal

temperatures for specific foods (e.g., Food thermometer for internal temperature Recook product to reach safe internal
poultry 165°F) verification. temperature if undercooked.

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Q19. Complete the table below by listing two (2) examples of a critical limit that could be set for the listed CCPs, a control method that could be applied and
the corrective action to be taken in each instance.

CCP Critical Limits Possible Control Methods Corrective Action

Thawing methods: Under refrigeration, cold Designated thawing containers and Discard product if thawed improperly.
running water, or defrost setting in procedures.
microwave

Cooking/processing of Time-temperature recorders or data loggers Extend cooking time or re-cook product if
food Time and Temperature combinations for monitoring. time/temperature parameters are not met.

As per established safe cooking parameters Calibrated thermometers for verification. Investigate and adjust cooking process if
for specific foods. necessary.

Packaging of food Intact and undamaged packaging material Repackage food in suitable material if damaged.
suitable for the food type. Visual inspection of packaging integrity. Withdraw affected product from use.

Cooling of cooked, hot Extend cooling time or utilize alternative cooling

food Blast chillers, shallow containers, rapid methods if rate is not achieved. Discard product if
Cooling Rate: 4°C within 2 hours, then cooling procedures. Temperature monitoring safe temperatures are not reached within the
maintain below 5°C during cooling. recommended timeframe.

Reheating of Food thermometer for internal temperature

previously cooked food Reheating Temperature: Reach 74°C verification. * Reheating procedures with Reheat product to 74°C if not reached initially.
throughout the food specific time-temperature parameters. Discard product if reheated multiple times.

Transporting of cooked Extend transport time or utilize alternative

food, hot food insulated containers if temperature drops below
Food Temperature: Maintain above 60°C Insulated containers or transport vehicles. 60°C. Discard product if held at unsafe
throughout transport. *Temperature monitoring during transport. temperatures for extended periods.

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 Q20. Complete the below by listing the type of food safety record/document you might fill in after
monitoring the listed CCPs.

CCP FSP Record/Document

Food receiving into the premises Receiving Temperature Log

Storage of food prior to use Storage Temperature Log

Preparation of food Cooking Log (may include details like food item, cooking method, time,
and internal temperatures)

Cooking/processing of food Cooking Process Log (may include details like food item, cooking
method, time-temperature data)

Packaging of food Packaging Inspection Record

Cooling of cooked, hot food Cooling Log (may include details like food item, start and end temperature,
cooling method, and time taken to reach 5°C)

Reheating of previously cooked Reheating Log (may include details like food item, start and end
food temperature, reheating method, and time)

Transporting of cooked food, hot

food Food Transport Temperature Log

Q21. Complete the table below by providing three (3) requirements for listed ‘personal considerations’
in a FSP.

Type of personal consideration Overview of requirements in FSP

Workplace dress Clean and suitable clothing: Food handlers must wear clean clothes
suitable for food preparation. This typically excludes street clothes that
may have come in contact with contaminants

Hair restraints: Long hair must be tied back or secured to prevent hair
from falling into food.

Jewelry restrictions: Minimize jewelry worn during food handling.

Personal hygiene Handwashing: Frequent and thorough handwashing is essential. This

should be done before starting work, after using the restroom, handling
raw food, touching garbage, or blowing your nose.

No uncovered coughing or sneezing: Cover your mouth and nose

with a tissue when coughing or sneezing, and wash hands immediately
afterward.

Reporting illness: Food handlers must report any illness that could
potentially contaminate food to a supervisor and refrain from working

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 Q21. Complete the table below by providing three (3) requirements for listed ‘personal considerations’
in a FSP.

Type of personal consideration Overview of requirements in FSP

with food until they are symptom-free.

Use of PPE and clothing Gloves: Disposable gloves should be worn when handling ready-to-
eat foods or whenever there's a risk of contaminating food with bare
hands. Gloves should be changed frequently, especially after handling
raw food or touching contaminated surfaces.

Aprons and protective gear: Use aprons or other protective clothing

to minimize contamination of clothing from food or cleaning chemicals.

Footwear: Wear closed-toe, non-slip shoes to prevent slipping and

potential contamination from footwear.

Q22. What are three (3) examples of ‘pest control’ requirements in a FSP?

i) Exclusion Measures

ii) Monitoring and Inspection

iii) Corrective Actions

Q23. What are three (3) examples of ‘record maintenance’ requirements in a FSP?

i) Documentation of Monitoring Activities

ii) Retention Periods

iii) Accessibility and Traceability

Q24. What are three (3) examples of ‘training’ requirements in a FSP?

i) Initial Training for All Food Handlers

ii) Ongoing Training

iii) Training Based on Job Duties

Q25. How can you measure levels of bacteria on work surfaces and work areas?

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Q25. How can you measure levels of bacteria on work surfaces and work areas?

ATP Bioluminescence Testing

Traditional Plate Count Methods

Q26. Complete the table below by explaining the role/purpose of the listed food safety management
documents.

Food Safety Management Role/Purpose

Documents

a) Audit reports Document the findings of internal or external audits conducted to assess
the effectiveness of the Food Safety Management System (FSMS). These
reports identify areas of compliance, non-compliance, and corrective
actions needed to improve the system.

b) Audit tables
Summarize audit findings in a structured format, often listing identified non-
compliances, corrective actions assigned, and deadlines for completion.
These tables facilitate tracking progress on addressing audit findings.

c) Customer complaints Provide valuable information about potential food safety issues that may
not be identified through internal monitoring procedures. Analyzing
customer complaints can help identify trends and areas for improvement in
food safety practices.

d) Food flow diagram Visually map the movement of food products through all stages of the
operation, from receiving to storage, preparation, cooking, cooling,
packaging, and distribution. This helps identify potential CCPs (Critical
Control Points) where food safety hazards need to be controlled.

e) Food production records Document specific details about food production activities, such as cooking
times and temperatures, cooling rates, and quantities of ingredients used.
These records provide evidence of adherence to established procedures
and can be used for traceability purposes in case of a foodborne illness
outbreak.

f) Hazard analysis table This core document of a HACCP (Hazard Analysis and Critical Control
Point) plan identifies potential food safety hazards associated with each
step in the food production process. It also defines CCPs, critical limits,
monitoring procedures, corrective actions, and verification methods to
ensure control of these hazards.

g) Incident reports where food Document instances where deviations from established procedures occur,
hazards are found not to be or monitoring results indicate a loss of control over a food safety hazard.
under control These reports trigger corrective actions to address the incident, prevent
recurrence, and minimize potential risks.

h) Policies and procedures Outline the overall principles and specific steps for implementing the
FSMS. These documents define the required behaviors, responsibilities,
and actions expected from personnel at all levels to ensure food safety
compliance.

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Q26. Complete the table below by explaining the role/purpose of the listed food safety management
documents.

Food Safety Management Role/Purpose

Documents

i) Food specifications Define the acceptable quality and safety standards for ingredients, finished
products, and packaging materials used in food production. These
specifications help ensure consistency and minimize the risk of
contamination from unsuitable ingredients.

j) Verification records Document the results of activities conducted to confirm that the FSMS is
functioning effectively. Verification activities may include reviewing
records, conducting internal audits, and calibrating monitoring equipment.
These records provide evidence that the system is working as intended.

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Q27. Complete the table below by explaining the contents of the listed hazard control monitoring
records that are part of a food safety program.

Record Type Content

a) Illness Register This record documents any reported illnesses among food handlers. It
should typically include the following information: * Date of illness report *
Name of the food handler * Symptoms reported * Date the food handler
last worked * Any actions taken based on the report (e.g., excluding the
employee from food handling duties, seeking medical clearance)
Maintaining an illness register helps identify potential sources of
contamination and prevent the spread of foodborne illnesses through
infected food handlers.

b) List of Suppliers This record provides details about approved suppliers of food ingredients
and other materials used in the operation. It should typically include: *
Supplier name and contact information * Products supplied * Certificates of
analysis (if required) * Details of past performance (e.g., any history of
product recalls or quality issues) This record helps ensure that food
products are sourced from reputable suppliers who adhere to food safety
standards. Evaluating supplier performance allows you to identify potential
risks associated with the incoming materials.

c) Temperature Control Data This record documents the temperature of food products at various stages
of the food handling process, focusing on critical control points (CCPs) like
receiving, storage, cooking, cooling, and reheating. The specific
information recorded will vary depending on the CCP but may include: *
Date and time of temperature measurement * Location of measurement
(e.g., receiving dock, refrigerator, during cooking) * Product temperature *
Identity of the person conducting the measurement * Corrective actions
taken if temperatures fall outside the established critical limits Monitoring
and recording temperature data allows you to verify that food products are
maintained at safe temperatures to prevent the growth of foodborne
pathogens.

Q28. Explain what is meant in terms of food safety by the term ‘Temperature Danger Zone’?

The term "Temperature Danger Zone" in food safety refers to the temperature range between 40°F (4°C) and
140°F (60°C) where bacteria in food can multiply rapidly. This is a critical zone because most foodborne
pathogens (harmful bacteria) can grow and reproduce quickly within this temperature range.

Q29. At what temperature must refrigerators, cold display units or food transport vehicles operate to
keep high risk food out of the Temperature Danger Zone?
In terms of food safety, refrigerators, cold display units, and food transport vehicles should operate at a
temperature of 40°F (4°C) or below to keep high-risk food out of the Temperature Danger Zone.

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Q30. At what temperature must hot display units operate to keep high risk food out of the Temperature
Danger Zone?

Hot display units must operate at a temperature of 140°F (60°C) or above to keep high-risk food out of the
Temperature Danger Zone.

Q31. How must frozen food be kept in order to keep it safe?

key points to remember for safe frozen food storage:

 Temperature
 Monitoring
 Packaging
 Storage Time
 Minimize Temperature Fluctuations
 First In, First Out (FIFO)
 Thawing Methods

Q32. What is the internal temperature that high risk food must reach to make it safe?

75 °C

Q33. Explain the operation of the ‘2-hour/4-hour rule’ in food safety.

The 2-hour/4-hour rule is a simplified guideline used in food safety to manage potentially hazardous foods
(PHFs) that are kept at room temperature. It helps minimize the growth of harmful bacteria in these foods
by controlling the total amount of time they spend outside of safe refrigeration temperatures (below 5°C or
41°F).

Q34. Explain the 2-step process for cooling hot food in order to protect its safety.
Step 1: Rapid Cooling (From 135°F to 70°F)

The goal of this step is to cool the food from its initial cooking temperature (typically around 135°F) down to 70°F
(21°C) within 2 hours. This significantly reduces the time food spends in the temperature danger zone.
Here are some effective methods for rapid cooling:
Divide large quantities: Separate hot food into smaller, shallower containers (e.g., metal pans) to increase
surface area and promote faster heat transfer.
Ice bath: Place containers of hot food in a sink or basin filled with ice water. Stir the water occasionally to
ensure even cooling.
Blast chillers: For large volumes of food, consider using specialized blast chillers that rapidly cool food using
forced cold air.

Step 2: Final Cooling (From 70°F to 41°F or below)

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Q34. Explain the 2-step process for cooling hot food in order to protect its safety.

Once the food reaches 70°F, it is still considered potentially hazardous. This step involves further cooling the
food to a safe storage temperature of 41°F (5°C) or below within an additional 4 hours.
The most common method for final cooling is to transfer the food containers to a properly functioning refrigerator

Q35. What is the protocol for re-heating previously cooked potentially hazardous food that is to be held
hot in a takeaway shop.
Reheat to Safe Temperature: The primary goal is to ensure the food reaches a safe internal temperature
throughout to kill any harmful bacteria that may have grown during storage.
Rapid Reheating: Reheat food as quickly and uniformly as possible to minimize the time spent in the
temperature danger zone (40°F - 140°F).
Safe Holding Temperature: Once reheated, maintain the food at a safe holding temperature (typically 140°F or
above) until it is served to customers.

Q36. What are the three (3) main types of food contamination.

i) Biological contamination

ii) Chemical contamination

iii) Physical contamination

Q37. Briefly explain how food handlers can be a type of food safety hazard or contamination.
1. Biological: People carry bacteria and viruses on their skin and in their respiratory systems.
Without proper hygiene practices, like handwashing and avoiding touching food with bare hands,
these pathogens can be transferred to food, causing foodborne illnesses.
2. Chemical: Improper use of cleaning products or storing them near food can lead to
chemical contamination. Food handlers need to be aware of safe chemical handling
practices.
3. Physical: Hair, jewelry, or other objects worn by food handlers can fall into food, causing physical
hazards. Following proper food hygiene protocols like wearing gloves and hair restraints helps prevent
this.

Q38. What factors do bacterial require for growth?

Bacteria need two main things to grow: the right environment and the right nutrients.

Environment:

1. Temperature: Most bacteria prefer warm temperatures, but some like it hot or cold.
2. Moisture: Bacteria need water to survive and function.
3. Oxygen: Some bacteria need oxygen, some don't, and some can handle either.
4. pH: Most bacteria prefer a slightly acidic to slightly basic environment.

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 Q38. What factors do bacterial require for growth?
Nutrients:

1. Energy source: Bacteria need energy to grow, like sugar or sunlight.

2. Carbon source: Bacteria need carbon for building blocks, like from organic matter or CO2.
3. Macronutrients: These are needed in large amounts, like nitrogen and phosphorus.
4. Micronutrients: These are needed in small amounts for various functions.

Q39. What are the general requirements for the storage of food as required by the Code?

Temperature control: The code emphasizes the importance of temperature control for potentially hazardous
foods (PHFs). These typically need to be stored below 5°C (41°F) to minimize bacterial growth. Frozen foods
should be stored at -15°C (5°F) or colder.
Refer to manufacturer's instructions: The code advises following the specific storage instructions on
food packaging, as some products may have different requirements.
Minimise time in the temperature danger zone: The "danger zone" is between 5°C and 60°C (41°F and
140°F), where bacteria multiply rapidly. Refrigerate or freeze PHFs as soon as possible after purchase and
minimize the time they spend at room temperature.
Separation: Store raw foods, particularly meat, poultry, and seafood, below or separately from cooked or
ready- to-eat foods to prevent cross-contamination. This includes avoiding contact between raw juices and
cooked or ready-to-eat items.
Use designated areas: Store food in designated areas away from walls to allow for proper air circulation and
cleaning. Avoid storing food near chemicals, cleaning products, or other potential contaminants.
Proper containers: Keep food in covered containers or use food-grade wrapping to protect it from
contamination by dust, insects, or other sources. Damaged packaging should be replaced or the food
discarded.

Q40. What does the Code say about ‘humidity’ and the storage of food?

High humidity: Can create a moist environment that can accelerate spoilage of some food items like dried
goods (cereals, pasta, flour) by promoting mold growth. It can also affect the crispness of some foods like
crackers or cookies.
Low humidity: Can dry out some foods prematurely, impacting their texture and quality. For example, fruits and
vegetables can lose moisture and become wilted in very dry conditions.

Q41. What does the Code say about ‘heat’ and the storage of food?

Temperature control is emphasized: The code highlights the critical role of temperature control in preventing
bacterial growth in potentially hazardous foods (PHFs). These foods typically require storage below 5°C
(41°F) to minimize the risk of foodborne illness.
Focus on avoiding the ‘temperature danger zone’: The code indirectly refers to heat by mentioning the
"danger zone" for bacterial growth. This zone is between 5°C and 60°C (41°F and 140°F). The code
emphasizes minimizing the time PHFs spend in this temperature range to prevent rapid bacterial multiplication.

Q42. What does the Code say about ‘light’ and the storage of food?

Degradation of nutrients: Light, especially ultraviolet (UV) light, can degrade certain vitamins in food,
particularly vitamins A, C, E, and B vitamins. This reduces the nutritional value of the food over time.
Fading of color: Light exposure can cause some foods to lose their vibrant colors and appear dull. This is more
of an aesthetic issue but can affect the perceived freshness of the food.
Oxidation: Light can accelerate the oxidation of fats in some foods, leading to rancidity and off-flavors. This is a

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 Q42. What does the Code say about ‘light’ and the storage of food?
concern for oils, nuts, and fatty fish.

Q43. What is the difference between cleaning and sanitising?

Cleaning:

1. Removes visible dirt, dust, debris, and some germs from surfaces or objects.
2. Uses water, soap or detergent, and friction (scrubbing, wiping).
3. Does not necessarily kill germs, but reduces their number by physically removing them.

Sanitizing:

1. Reduces the number of germs (bacteria, viruses) on a surface to a safe level, as set by public
health standards.
2. Uses sanitizing solutions or chemicals (often alcohol-based).
3. Does not eliminate all germs, especially spores.
4. Is typically done after cleaning to ensure the sanitizer makes proper contact with the surface.

Q44. What are three (3) examples of the contents of the Pest Control Program in a FSP?

i) Monitoring Procedures

ii) Corrective Actions

iii) Preventative Measures

Q45. List the five (5) high-risk customer groups who are more susceptible to harm from food
contamination.
i) Infants and young children (under 5 years old): Their immune systems are still developing, making them
less able to fight off foodborne illnesses. Even mild food poisoning can be severe for young children.

ii) Pregnant women and unborn babies: Pregnant women have a weakened immune system and
are more susceptible to foodborne illnesses. These illnesses can also harm the developing fetus, leading to
miscarriage, premature birth, or birth defects.

iii) Older adults (over 65 years old): As people age, their immune systems become weaker, making them
more likely to get sick from foodborne illnesses. They may also have underlying health conditions that can
make them more susceptible to complications from food poisoning.

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Q45. List the five (5) high-risk customer groups who are more susceptible to harm from food
contamination.
iv) People with weakened immune systems: This includes people with chronic illnesses like
HIV/AIDS, diabetes, or cancer, as well as people undergoing medical treatments like chemotherapy or
radiation therapy. Their weakened immune systems make them less able to fight off infections caused by
foodborne pathogens.

v) People with chronic illnesses: Certain health conditions can increase the risk of complications from
foodborne illnesses. For example, people with liver disease or kidney disease may have difficulty clearing
toxins from their bodies, making them more susceptible to severe illness.

This is the end of the document

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