Assessment Tasks and Instructions
Assessment for this Unit of Competency/Cluster Details
Assessment 1 Assignment
Assessment 2 Practical Observation
Assessment conducted in this instance: Assessment 1 2 3
Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 2.
Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
2nd Assessor to complete
I agree the adjustments applied to this assessment are reasonable
What will be assessed
The purpose of this assessment is to assess your underpinning knowledge to complete the tasks outlined in the elements and performance criteria for this unit of competency and relating to the following aspects:
key features of commonwealth, state or territory and local food safety compliance requirements as they impact workers at an operational level:
contents of national codes and standards that underpin regulatory requirements
reasons for food safety programs and what they must contain
local government food safety regulations and inspection regimes
consequences of failure to observe food safety policies and procedures
meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code
hazard analysis and critical control points (HACCP) or other food safety system principles, procedures and processes as they apply to particular operations and different food types:
critical control points for the specific food production system and the predetermined methods of control, especially time and temperature controls used in the receiving, storing, preparing, processing, displaying, serving, packaging, transporting and disposing of food
main types of safety hazards and contamination
conditions for development of microbiological contamination
environmental conditions and, temperature controls, for storage
temperature danger zone and the two-hour and four-hour rule
contents of organizational food safety program, especially procedures, associated requirements, and monitoring documents
food safety monitoring techniques
methods to ensure the safety of food served and sold to customers
safe food handling practices for the following different food types:
fruit and vegetables
meat and fish
equipment operating procedures, especially how to calibrate, use and clean a temperature probe and how to identify faults
choice and application of cleaning, sanitizing and pest control equipment and materials
cleaning, sanitizing and maintenance requirements relevant to food preparation and storage:
high risk customer groups
Place/Location where assessment will be conducted
Pen, Paper, internet access
Instructions for assessment including WHS requirements
You are required to address all questions to achieve competence. Your trainer will provide you with instructions for time frames and dates to complete this assessment.
Once completed, carefully read the responses you have provided and check for completeness. Your trainer will provide you with feedback and the result you have achieved.
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201
This assessment: First Attempt 2nd Attempt Extension – Date: / /
RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory
Feedback to Student:
Assessor(s) Signature(s): Date: / /
Student Signature Date: / /
You have been appointed as chef de partie in the prestigious Futura Beach Hotel which will open its doors to the public late next month.
In order to conform to the latest requirements for food safety you are required to write a set of Standard Operating Procedures (SOPs) to meet all requirements outlined in the current legislation. You will also need to provide a reference manual for all relevant staff.
These will need to include:
A reference to the current legislation. Where can this be accessed and what are the key requirements relating to (access this information on the website for specific details):
Food safety standards-The food safety standard describes the requirements for food and related business. They ensure the food and related goods of food are safe for the consumer for consuming the food. They have to make sure to provide a better level of food quality (Benito, 2019).
Food safety plan- A food safety plan is the procedure that will set documents. These are the procedures that is preventing the bacteria and calculate the form of bacteria in the different types of food.
Documentation- Documents in the food safety procedures will describe the food and taste. Also, this will give the surety to the food and bacteria-free food containment (Benito, 2019).
Danger Zone- Various types of food contain chemicals and they have their expiry date at a fast level. This may cause a risk for the people before using the product and food. These are the danger zone in the food section.
Critical Limits and Time Frames- The critical limits and time frames will do the maximum and minimum level of insurance for the safety of the product.
The provisions for legislation and provisions at the local government level- The provision for legislation is established by the local government for the food safety. procedure in the restaurants must provide better safety in food under the rules and regulations of the government.
The implications for failing to comply with legislation- If the food safety procedure is not able to comply with the legislation. then it will be described that the food safety procedure is failing in its implications.
The meaning of HACCP, the seven principles, and the required procedures for each principle.
HACCP is the hazard analysis and critical control points the real meaning of this procedure is to take the food and establish also ensure their food safety and hygiene process. while eating the food or cooking the food (Tian, 2017).
Hygiene Standards for:
Persons who handle and prepare foodstuffs- The food hygiene standards will be maintained by the person who handles the food and prepaid the foodstuff is they have to control the hygiene process and take the measurements of the safety (Gaglio, et al., 2021).
Premises- Premises have to take the permission to take care of the food and the safety procedure while cooking the food in the kitchen.
Equipment- Before cooking the food the person should sanitize the equipment .which is going to be used while cooking the food such as knife containers and the other dishwashers should be clean perfectly.
Cross-contamination risks in the 3 areas mentioned in a,b,c:- All the three points in the safety measurements of hygiene standards .while cooking the food will play an important role because they have to cook the food in a safe and hygiene process environment.
Provisions for cleaning regimes including cleaning procedures, sanitation and suitable chemicals or mechanical procedures (for example a dishwasher).
According to the details of cooking procedures. the cleaning procedures have to take into account and also analyze the critical areas of the types of equipment. these are the equipment that is used for cooking the food. as they have to create potential breeding Grounds and rid of the bacteria which stay remain on the containers after cooking the food (Tian, 2017).
Each step of the catering cycle from ordering to distribution of foods, with the requirements and monitoring processes at each step clearly outlined, with applied examples.
(For example it is insufficient to state “measure temperature” – you will need to explain how temperatures are measured; what the specific temperature must be according to the commodity you are inspecting; and what your corrective actions will need to include in case of any discrepancy – apply these at all steps.)
The catering cycle consisted of:
storing and issuing
The food also has to maintain the food procedure according to the time and order requirement to monitor the process.
The meaning of hazardous foods, especially as described by local legislation and national food codes including typical examples for potentially hazardous foods across all food groups.
The real meaning and potential of hazardous food are they have the duty to keep the temperature of particular food according to the food taste and requirement of the food. the reason behind this is that they have to minimize the growth of food poisoning and bacteria in the cooking food (Gaglio, et al., 2021).
Instructions for the use, sanitation and calibration of food thermometers including the legally permitted tolerances for probe thermometers.
The instruction for using sanitization and calibration of a food thermometer is to maintain the food temperature and also make sure to maintain food safety procedures with sanitization.
The requirements for ensuring food safety for single use items.
While cooking the food if the food requirement insured the food safety as the use the item for a single time. this will describe as they are taking care of the safety measurement .as they are not willing to use those items again while cooking the food.
The requirements for handling and disposing of damaged items, food that has been recalled, waste removal and vermin control.
The requirement for handling and disposing of damaged items the waste and removal also the vermin control should be maintained in the food they cook have to measure to not using the disposing and damage damaged item while cooking the food (Nayik, et al., 2015).
A list of examples for highly perishable foods from each food group, the specific storing requirements and special requirements for hygienic handling.
Various types of perishable foods would be stored according to their requirement in the specific condition the products are such as dairy products seafood and vegetable fruits meat cooked food and root vegetables and also uncooked meat will be perishable
A cleaning and sanitising procedure for a mincer, blender and coolroom or fridge. The cleaning procedure must take into account the critical areas of these pieces of equipment which could create potential breeding grounds for bacteria and how this can be effectively avoided.
During the cleaning of mind sir and blender, the person should maintain and follow the safety procedure. Also, they have to use the safety equipment before cleaning the electronics and Gadgets .they have to unplug them to avoid such types of risky appearance while cleaning the types of equipment.
An outline of all potential high risk customer groups and the implications of poor food standards for these groups.
The potential risk and the high risk will occur in the customer groups because of the poor food standards for these groups. they have some kinds of disease and also get infected because of the poor food services which make them ill and create a problem for their health.
A general overview of common allergens and what needs to be considered in terms of:
Ensuring suitable ingredients are selected- There is the person who has some kinds of allergies which will occur due to some specific ingredients. that the cook will use while cooking the food. during the cooking of the food, they have to make assure to ask the customer. if they have any kind of allergies to any kind of ingredients make sure to avoid such kinds of risks (Nayik, et al., 2015).
Provisions to prevent any cross-contamination and hygiene issues- The provision to prevent any cross contaminations and hygiene issues to avoid such type of contamination. while cooking the food they have to clean the utensils use the spread utensils and also handle the different types of foods and equipment while cooking the food to maintain the safety measures in the kitchen.
The provisions to ensure egg safety in an establishment, relevant to:
Hygiene Requirements for handling, processing, and storage- During handling the eggs and storing them safely they have to store the egg in their cartoon at or below 5 degrees Celsius. this will help to prevent damage and cross-contamination during the storage, and also this will maintain the freshness in the egg for a long time (Nayik, et al., 2015)..
4 examples of dishes using eggs that are considered high risk and how these risks can be avoided or reduced
They should not wash the egg and clean them while putting them into the cartoon. Also, they have to remove the egg which is cracked and dirty out of the Other this will not infect. The Other eggs into the tray. the four examples of dishes using the eggs that are considered the high risk and the cook have to make the assure to avoid or reduce types of risk while cooking them are:
Raw egg mayonnaise
Raw cake mix and biscuit dough
health shakes which use raw egg
Raw egg sandwich
Benito, S. (2019). The management of compounds that influence human health in modern winemaking from an HACCP point of view. Fermentation, 5(2), 33.
Gaglio, R., Todaro, M., & Settanni, L. (2021). Improvement of raw milk cheese hygiene through the selection of starter and non-starter lactic acid bacteria: The successful case of PDO Pecorino Siciliano cheese. International Journal of Environmental Research and Public Health, 18(4), 1834.
Kamboj, S., Gupta, N., Bandral, J. D., Gandotra, G., & Anjum, N. (2020). Food safety and hygiene: a review. International Journal of Chemical Studies, 8(2), 358-368.
Nayik, G. A., Muzaffar, K., & Gull, A. (2015). Robotics and food technology: a mini review. J. Nutr. Food Sci, 5(4), 1-11.
Tian, F. (2017, June). A supply chain traceability system for food safety based on HACCP, blockchain & Internet of things. In 2017 International conference on service systems and service management (pp. 1-6). IEEE.