ASSESSMENT 2 – Assignment – case studies

This cover sheet is to be completed by the assessor and used as a record of outcome of this
assessment task.
Student Name:

Student ID No:

Unit Code: SITXFSA002

Unit Title: Participate safe food handling practices

Date of submission:

Student Declaration I declare that:

• These tasks are my own work, and none of • I have read and understood the policy on
this work has been completed by any other Plagiarism, cheating and collusion and
person. understand that if I am found to be in breach
• These tasks are not plagiarised or colluded of this policy, disciplinary action may be taken
with any other student/s. against me.
• I have correctly referenced all resources • I have a copy of my assessment work with
and reference texts throughout these me, which I can produce if the original is
assessment tasks. lost.
Student name: Signature:
Date: / /

If Not
Assessment Satisfactor
Satisfactory,
Criteria y
please
comment
Access and use relevant information from a food safety program
 Yes  No
in
their job role.
Follow policies and procedures in a food safety program in their
 Yes  No
day-
to-day job role.
Control food hazards at critical control points.  Yes  No
Complete food safety monitoring processes and associated
 Yes  No
documents.
Identify and report non-conforming practices.  Yes  No
Take corrective actions, within scope of job responsibility, if there
 Yes  No
is an
instance when a food hazard is not controlled.
Select appropriate food storage conditions for a range of food  Yes  No
types.
Store food in correct environmental conditions so it is
protected against contamination, and freshness, quality and  Yes  No
appearance are
maximised.
Store food at controlled temperatures and ensure frozen food
 Yes  No
remains
frozen.
Use correct cooling and heating processes to support
 Yes  No
microbiological
safety of food.
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Use a temperature measuring device to monitor the temperature
 Yes  No
of
food during preparation.
Ensure safety of food prepared, served and sold to customers.  Yes  No
Store displays and provide single use items, so they are protected
 Yes  No
from damage and contamination.

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Follow instructions for items intended for single use.  Yes  No
Follow workplace procedures to clean and sanitise equipment,
 Yes  No
surfaces and utensils.
Use appropriate containers to dispose of garbage and recycled  Yes  No
matter.
Identify and report cleaning, sanitising and maintenance
 Yes  No
requirements.
Dispose of or report chipped, broken or cracked eating, drinking
 Yes  No
or
food handling utensils.
Take measures to ensure food handling areas are free from
 Yes  No
animals
and pests and promptly report incidents of animal or pest
infestation.
Mark and keep any food identified for disposal separate from  Yes  No
other
foodstuffs.
Dispose of food promptly to avoid cross-contamination.  Yes  No
Follow equipment operating procedures to calibrate and use a
 Yes  No
temperature probe correctly and calculate timings.
Read and interpret food safety programs, policies, procedures
 Yes  No
and
flow charts that identify critical control points.
Printed copy of responses to all the questions in the case studies
 Yes  No
1, 2
and 3 in form of a word document
 Satisfactory  Not Yet If Not Yet Satisfactory – Please identify the re-assessment
arrangements:
Satisfactory (Please tick the assessment
result for this task)
Comments/ Feedback (If the student is deemed Not Satisfactory the Assessor MUST state the
circumstances and reasons why this judgment has been made):

Assessor Declaration:

I declare that I have conducted a fair, valid, reliable, and flexible assessment with this student, and I have provided
appropriate feedback.
Assessor Name: Signature:
Date: / /

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Assessment Guidelines for Student:
Conditions of assessment:
• This assessment requires you to read the case studies provided and answer the questions.
• Your assessor will advise you the Dates and timing for this assessment as per the timetable.
• Your evidence submitted for this Assessment Task will be graded as either S – Satisfactory
or NS – Not Satisfactory. Your Assessor will provide you with feedback.
• If the evidence is graded as NS – Not Satisfactory you will be required to re-submit the
evidence. In this case you will be provided with clear and constructive feedback based on the
assessment decision so that you can improve your skills / knowledge prior to reassessment.
• If you require an allowable adjustment to this assessment procedure you should discuss this
with your assessor
• If you are dissatisfied with an assessment decision you should make an appeal to Glen
Institute in writing no longer than 10 days following advice of the assessment decision

Context of and specific resources for assessment

• Access to office equipment and learning resources, access to computer with internet, printer,
projector, and other office facilities.

Tasks to be completed by the student

This assessment requires you to read case studies 1, 2 and 3 and answer the questions
following the case studies

For this Assessment your Assessor Will Assess you against the
criteria listed in the Assessment cover sheet

Evidence to be collected for this assessment:

• Printed copy of responses to all the questions in the case studies 1, 2 and 3 in form
of a word document

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Case study 1
Stephanie and Jack own a gourmet sandwich bar and have always been meticulous about their
hygiene procedures and personal hygiene standards. They were astounded when told that
several customers had been sick. Over the past 24 hours customers had been vomiting and had
severe headaches and diarrhoea after eating pre-prepared chicken and salad rolls from the
sandwich bar.
Stephanie and Jack could not understand why the food poisoning had occurred. The chicken was
delivered pre-cooked and always kept in the refrigerator when not in use. The rolls are prepared
in the morning around 10 am. They are wrapped in cling film and stacked on a stainless-steel tray
on top of the counter. They are held there at room temperature until sold at some stage during the
busy lunch period from 12.30 to 2.30 pm. If they are not sold by 4 pm, they are thrown out.
Stephanie and Jack and the rest of the staff always wear a pair of protective rubber gloves when
preparing all rolls and sandwiches prior to service, as they can prepare items faster using their
hands than when using tongs and other utensils.
The local Environmental Health Officer (EHO) visited the restaurant and found bacterial
growth in the chicken. Stephanie and Jack had to close their business while a complete
investigation took place.

Question 1: The food poisoning outbreak could have occurred due to a loss of control of a food
safety hazard at one or more stages of the chicken’s food production process. Identify one
potential food safety issue at each stage that could have contributed to the food poisoning
outbreak.

Stages Food safety issue

Delivery Delivery should be done hot and fresh food not stored
Storage Should not preserve unwanted food in fridge for long time so that excess of bacteria occurs
Preparation Should always use fresh stock while preparing, Changes in the tests that analyze food borne
sickness.
Processing • Abuse of synthetic substances
• Polluted crude materials, fixings and water
• Deficient or ill-advised capacity
Display and/or service With in time
Packaging Should be done neatly by cleaning respective covers

Question 2: Holding the prepared item on the service counter within the temperature danger
zone for a long period of time prior to selling it is one potential cause of the microbiological
contamination. Why this temperature and length of time a food hazard?

Ans: Albeit conceivably risky food ought to be kept at 5°C or colder or 60°C or more sweltering at
every possible opportunity, this food can be securely somewhere in the range of 5°C and 60°C
gave it is between these temperatures for under four hours. This is on the grounds that it requires
over four hours for food contamination microscopic organisms to develop too risky levels.
Question 3: How can you control this hazard?
Ans: Techniques, for example, lessening segment size, spreading food on an open plate or utilizing ice can
assist with cooling food rapidly before it is refrigerated, and you should mean to cool food sources to
beneath 8ºC inside an hour and a half.

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Question 4: How and when should the temperature of the chicken and prepared rolls be monitored?
Ans: Be certain chicken is cooked totally to dispense with the opportunity of foodborne disease. Check the
inside temperature with a meat thermometer in a few areas to guarantee doneness. Inward temperature
ought to be at least 170°F when checked around there and at least 175°F when checked in the thigh
region.
Rolls-Never utilize hot holding hardware to warm food. Food sources ought to be warmed to safe
temperatures preceding holding
Question 5: Where should details about how to control this hazard be documented for employees
to access and follow?

Ans:

Stage 1-Identify perils

• Discover what could cause hurt.

Stage 2 Assess hazards

• This progression may not be essential on the off chance that you are managing a known
danger, with known controls.

Stage 3-Control chances

• Carry out the best control measure that is sensibly practicable in the conditions and
guarantee that it stays compelling over the long haul.
Question 6: One of the other issues identified by the EHO was staff were not changing their
disposable gloves often enough. Where could Stephanie and Jack place instructions for staff on
how to use and dispose of gloves?
Ans:
Stephanie and Jack can put directions on; notice board
• To utilize promptly wear before work each day wear new glove
• To discard your filthy gloves securely, put them in the garbage bin and quickly wash your
hands again with cleanser
Question 7: Some of the people who were made ill by the contaminated chicken are classified as
vulnerable or high-risk persons. In food safety terms, what is a vulnerable person?
Ans: Serving food to individuals securely is of most extreme significance for food organizations.
This is especially evident when serving individuals who are important for the weak populace. This
is on the grounds that weak individuals are more vulnerable to irresistible sicknesses than the
normal individual, and bound to endure with extreme side effects or to kick the bucket from a food-
borne disease.

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Question 8: The EHO has asked that all chicken currently held in storage be disposed of as it
may be contaminated. You are in the process of emptying the fridges, cleaning them and
returning safe food to their correct storage areas. How do you make sure the potentially
contaminated food does not become mixed up with the safe food?
Ans: By putting forth the attempt to isolate your food varieties while putting away and setting
them up, cleaning your kitchen surfaces and hardware, and rehearsing appropriate individual
cleanliness, you can establish a kitchen climate that follows sanitation rules.

• Supplies ought to be spotless on routinely premise.

• Food ought to be put away at right temperature and ideal spot.
• Ensure you don't contact the debased food item with your exposed hands
• Continuously wash hands with cleanser and warm water prior to taking care of food.
Question 9: When should you dispose of the potentially contaminated food?
Ans: You ought to immediately discard any tainted food by dealing with defiled food items and in the wake
of cleaning possibly. When discarding ruined food or items conceivably defiled with botulism, place the
food, swollen metal jars or suspect glass container in a substantial obscure or dark trash container. Close
and spot the sack in a normal garbage can or cover it in a close by landfill.
Question 10: What are four examples of other food safety procedures you and the other sandwich
bar staff should follow on a daily basis?
Ans: This incorporates safe techniques for each Interaction, for example, accepting, re-pressing,
food stockpiling, planning and cooking, cooling and re-warming, showing items, taking care of
items when serving clients, bundling, cleaning and disinfecting, bother control, transport and
conveyance
Question 11: The sandwich bar contains a wide range of potentially hazardous foods, such as cold
processed meats, dairy products, sliced or grated fruits and vegetables, and eggs or egg-based
products. What are two work practices you can use to handle these foods safely and prevent
contamination?
Ans:
• Limit contact with food any place conceivable by utilizing utensils or single-use gloves.
• Don't store crude food varieties above cooked food varieties.
• The Food Standards Code contains the lawful necessity that food controllers should keep
tainting from anything on their bodies.
• Store crude meat on the base rack.
• Keep your cooler beneath 5C.

Case study 2
Stephanie and Jack are concerned the pre-prepared chickens they purchased from a supplier
could have already been contaminated when they were delivered. They want to have more control
over the production process to reduce the risk of another food poisoning outbreak. One option is to
cook their own chickens on the premises rather than buying them pre-prepared. They have
researched purchasing a small chicken rotisserie.
Question 1: How and where should fresh raw chickens be stored on delivery?
Ans: Chicken ought to be put away at a temperature outside of the temperature zone in which microbes,
that causes food borne ailment, develops rapidly. The peril temperature zone is a reaches somewhere in
the range of 40°F and 140°F. Crude chicken can be put away in a cooler for a few days. On the off chan ce
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that it won't be utilized inside the suggested time, it ought to be frozen to keep from dying. Extra cooked
chicken ought to be wrapped firmly and refrigerated quickly. Try not to leave the chicken at room
temperature for over two hours. Whenever cooked chicken won't be utilized inside four days of cooking, it
ought to be frozen.
Question 2: How can the raw chickens be protected against contamination while they are stored in
the refrigerator?
Ans: Store crude-meat, poultry and fish on the base rack of the cooler so squeezes don't trickle
onto different food sources and cause cross-pollution. When defrosting meat in the fridge meat
ought to be set on a plate or in a compartment to keep juices from polluting different food varieties.
Question 3: Once the chickens are cooked, they must be cooled before they can be used to
prepare rolls and sandwiches. What are the time and temperature requirements for cooling food
under the Food Standards Code and local legislation?
Ans: TCS food should be cooled from 135°F to 70°F inside 2 hours and totally cooled to 41°F or
beneath inside 61 hours. TCS food arranged from fixings at room temperature should be cooled to
41°F or underneath inside 4 hours. Reheat food rapidly, within 2 hours.
Question 4: How can the temperature of the chickens be monitored during the cooling period?
Ans: Be certain chicken is cooked totally to wipe out the opportunity of food borne ailment. Check the
inside temperature with a meat thermometer in a few areas to guarantee doneness. The inside temperature
ought to be at least 170°F when checked around there and at least 175°F when checked in the thigh
region.
Question 5: Where would the temperatures from monitoring processes be recorded?
Ans: Food handling includes observing temperatures of capacity units-normally coolers and coolers. This is
typically done physically by checking the temperature of food with a test thermometer two times every day.
Far off observing of temperatures is an elective consistence strategy.
Question 6: You have taken the temperature of the chickens three times in a row and are getting
different results each time. You think the thermometer is not working correctly and needs to be
recalibrated. Briefly describe the steps to recalibrate a probe thermometer using the boiling point
method.
Ans:
Stage 1: Boll faucet water and fill a reasonable holder ffsuch a mug or container)
Stage 2: Place your thermometer into the compartment
Stage 3: Walt for 2 minutes
Stage 4: Check that the temperature is somewhere in the range of 99°C and 101°C ff210°F to
214°F)
Stage 5: If the temperature isn't right, change your thermometer to the right temperature while it's
as yet in the water. In the event that you can't physically change your thermometer, orchestrate
proficient re-alignment or a substitution.
Question 7: After the chickens are cooked, all equipment, surfaces and utensils must be
cleaned. Describe the steps you would follow to manually clean the tongs, knives, chopping
boards and other utensils used
Ans:
• Pre-clean: scratch or wipe away food scraps and other matter and flush with water.
• Wash: utilize boiling water and cleanser to remove any oil and earth. Drench If necessary.
• Flush: wash off the cleanser and any extricated build-up.
• Disinfect: utilize a sanitizer to obliterate any leftover microscopic organisms.
• Last Rinse: wash off sanitizer if vital ffallude to maker's guidelines).
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 • Dry: permit to trickle dry or dry utilizing single-use towels.
Question 8: Should the benches and other surfaces be sanitised after cleaning? Why/why not?
Ans: Cleaning is a cycle that eliminates noticeable defilement, for example, food waste, soll and oil from a
surface, ordinarily utilizing water and cleanser. During the cleaning cycle, microorganisms will be eliminated
however the cleaning cycle isn't intended to annihilate microorganisms. Disinfecting is an interaction that
obliterates microorganisms, decreasing the numbers present on a surface to a protected level. This is
typically accomplished by the utilization of both warmth and water, or by explicit cleaning synthetic
compounds ficleansers are by and large not sanitizers)
Question 9: The dishwasher is not working properly. Dishes are coming out with food still attached
to them and the plates are cold. Is this a food safety issue or a maintenance problem? What should
you do?
Ans: Maintenance problem- Your dishwasher ought to have a screen or channel situated close to
the lower part of the dishwasher over the food channel to get any enormous food or flotsam and
jetsam; they should be cleaned consistently to keep away from stops up ffsomething like each and
every other week).if maintenance is not done regularly then that leads to food safety issue.

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Case study 3
In addition to cooking chickens for their rolls and sandwiches, purchasing the rotisserie could create
new items for them to sell: whole or segmented hot chicken. Stephanie and Jack are considering
installing a small self-service section that offers a daily hot roast. A hot display cabinet would hold
pre-cooked chicken or meat, chips, vegetables and gravy. Customers purchase a plate and serve
themselves from the display case

Question 1: The chips and vegetables will be purchased frozen. What are the correct storage
conditions for frozen products?
Ans: Frozen food varieties ought to be put away at 18°C ff0°F) or lower. On the off chance that the
temperature transcends - 18°C, food can get stained and lose nutrient substance. Bringing down
the temperature after it has risen doesn't right the harm. Frozen food should be kept at -18°C or
lower to keep up its quality.

Question 2: What two techniques can be used to ensure the frozen vegetables remain frozen during
storage?
Ans: Wrap sack and store food sources appropriately for the cooler. Utilize just uniquely planned cooler
packs or plastic compartments to freeze food sources and stay away from void spaces inside. Air caught
inside the pack or that gets into the sack or compartment, is the thing that makes frozen food sources
weaken. The best strategy for packing food varieties is with a vacuum fixing framework it pulls out the most
air from the cooler sack. These are exorbitant apparatuses, yet on the off chance that you freeze food
sources frequently, you'll get your cash back in diminished food squander. Less productive yet at the same
time. Successful are hand siphon air evacuation frameworks, however the air they pull out of the sack is
restricted, it's superior to no air drawn out.
Question 3: You are setting up the hot display by stocking crockery, eating and service utensils.
Several the plates have small chips on the rim. What should you do?
Ans: On the off chance that the plates have little chips on the edge, the should fix if not they ought
to be arranged.
Question 4: It’s lunchtime and the new hot display is popular. How can you ensure the safety of food sold
to customers in this format?
Ans:
 Safe food stockpiling and show
 Cross-pollution
 Gloves.
 Temperature peril zone.
 Cold food stockpiling.
 Hot food readiness and show
 Cooling food
Question 5: They run out of chickens and must reheat some of the cooked and cooled chickens
held in the refrigerator. What’s the maximum amount of time you can take to reheat potentially
hazardous foods like chicken?
Ans: Warm food quickly. The prescribed greatest chance to warm food is 2 hours. The Food Safety
Standards expect you to warm possibly risky food that you will hold hat for example in a bain marie,
quickly to 60°C or more blazing and show or store it at that temperature or more smoking.
• Conceivably unsafe food ought to be disposed of and never warmed a subsequent time, try not to
over-burden hat holding gear. On the off chance that conceivably risky food is to be cooled
subsequent to cooking, it should be cooled to 5°C or colder as fast as could be expected.

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Question 6: Customers have asked if the roast chicken meal can be placed in takeaway containers
for them to take home or back to the office. If Stephanie and Jack decide to offer this service, how
must these single use containers be stored?
Ans: Put away from synthetic substances and residue.
Question 7: The new chicken menu item is creating more waste as the chickens are delivered in
cardboard boxes. How can you prevent the accumulation of waste and cardboard in the preparation
area?
Ans: Reuse. Recyclable materials like paper, cardboard, jars, battles and different compartments,
are time and again found in café junk receptacles. By placing these materials in the right reusing
receptacles, your food business can help the climate and get a good deal on squander assortment.
Question 8: How can the accumulation of cardboard boxes lead to an increase of the risk of pest invasion?
Ans:
 Irritation control is a fundamental piece of Good Manufacturing Practice in food preparing from
cleanliness, financial and administrative perspective.
 Nuisances can convey a wide scope of infections causing life forms, including microbes, infections.
Protozoa and helminthes that can make hurt customers and staff of organizations preparing and dealing
with food. They can likewise cause actual tainting of fixings and prepared items from, for instance,
droppings, shed hide and quills, body parts, settling material and harmed bundling.
Question 9: How can you reduce the risk of an invasion?
Ans:
• Keep stockpiling regions, storm cellars and unfinished plumbing spaces very much ventilated and
dry
• Discard trash in an ideal way.
• Search for rat droppings in undisturbed zones, including storerooms, lofts and along wood planks,
which indicate an irritation issue.
• Ensure representatives keep food fixed and put away appropriately
• Dean high-volume territories day by day, where scraps and waste are bound to develop
Question 10: You’ve observed your colleagues using following work practices. Are they complying
with food safety procedures and regulations or are they not conforming?
Sarah ties her long hair up before starting work.
(She needs to tie it in her home and come to the work)

Jess never washes the bins after emptying them.

(He need to wash bins after emptying otherwise bacteria grows and bad smell comes from the bin)

Matt regularly leaves the egg mayonnaise out on the workbench in the morning while preparing rolls and
sandwiches.
(The dust and other substances fall on mayonnaise or any other reactions happen so it should be places in
fridge)

Question 11: What should you do if you think they are not conforming to food safety procedures
and standards?
Ans: food may be gotten from providers that are not rehearsing food handling This can cause a
food bore ailment episode, the quantity of clients at high danger for getting a food borne ailment
is on the ascent.
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