Assessment Task 1

Question 1

Contaminant:

Food contaminant is a part of food that is damaged or wastes including microorganisms and toxic substances such as parasites, and bacteria which makes them no longer use for consumption. The nature of the contaminant can be physical, chemical, and biological (Rahman et al, 2016).

Contamination:

Food contamination is a process by which it has been contaminated. It can be based on different factors like cooking and storage temperature, not washing hands properly, and waste of animals. Microorganism passes from animal to human.

Potentially hazardous foods:

Potentially hazardous means those foods that should be kept or stored at a particular level of temperature to prevent or reduce the growth of bacteria in the food. Temperature range from -5 degree to 60 degrees C

Some examples are:

Cuts vegetables & foods or processed food.

Milk & dairy products such as Dairy desserts & custards etc

Seafood, cooked and raw meat (Samapundo et al, 2015)

Question 2

Three responsibilities related to employers based on food safety are:

Put a Food safety guidelines, plans, and processes at that place.

Ensure that all employees follow proper hygiene processes in terms of cleanliness & washing utensils & food items.

Provide guidance related to handling the equipment of food

Question 3

Three responsibilities related to employees based on food safety are:       

Do not wear any ornaments and jewellery during the handling and processing of food.

Wash hands properly before and after handling or processing the food.

Wear clean gloves & face mask and cover your head in the food area.

Question 4

Chance of food poising: Improper preparation, handling & storage of food increase the chances of food poisoning.

 Ruin Company image & goodwill:  Unsafe practices of food handling will impact the quality of food and can affect the goodwill of the company in customers’ minds.

Paying Fines & Penalties:  Breaching the law or not following the health & safety guidelines will lead to paying the fines or penalties

Question 5

Three powers that Environmental Health Officers are:

Conducting inspections and investigating the complaints.

Ensure the work area properly follow the health & safety guidelines related to food.

Provide training to employees related to food safety.

Question 6

A food safety program is a process of systematic documents which describe the safety procedure about how to handle the food operation, identify the hazards & how to control these hazards.

Question 7

Six key areas of the food safety program are:

Identification of the Risk or hazard: We need to identify the potential area of risk in which it can occur like Receiving & handling, Storage, Cooking, Serving, and Chilling & Reheating.

Controlling the Risk & hazard: This is the second step after identifying the risk In which we need to measure about reducing & controlling the hazard like first we need to check the property of hazard whether it is chemical, biological or physical & take the necessary action accordingly.

Monitoring the hazard:  In this process of the food & safety program we need to monitor the risk to ensure that it would not be happening in the future this step includes tasks like (Taylor et al, 2012).

Measuring, Inspecting, Checking & Observing

Question 8

Hygiene hazard	Example of hazard	Control
Airborne disease	The airborne disease includes the microorganism virus & bacteria that flows in the air and spread through people by sneezing, coughing, etc. Example: Influenza, chickenpox, coronavirus etc.	Follow proper guidelines, always cover your face with a mask & wear clean hand gloves in the food area.
Food borne disease	Food borne disease occurs when we eat or consume contaminant food: which includes viruses or bacteria Example: Stomach pain, vomiting, fever & abdominal cramp	Wash your hands properly, and cover your face & head with a mask, before handling the food. Keep & store food in a clean area at a certain temperature.
Infectious disease	Infectious diseases are those that includes harmful viruses, parasites and fungi. Example: Fungal infection, Transmissible diseases like Cold, Flu, Strep throat, etc.	Ensure that food storage area are properly clean, & sanitized, Segregate the infected or smashed food away from fresh food. Properly cover the food items & keep stored in a freezer to avoid the chances of disease.

Question 9

Following occasions we need to wash our hands are:

Before preparing any food, during the process &after preparing it

Before and after handling the raw meat, seafood & poultry items

Before eating food

After sneezing, coughing, blowing.

After using the gloves of food processing

Question 10

HACCP (Hazard Analysis, Critical Control Points) is a kind systematic procedure or approach through which we can Identify, Evaluate and control the hazard related to food & safety. The Seven Principles of hazard analysis are as follows:

1 Analysing of a hazard: In this process, we need to identify and analyze the type of hazard whether it is Chemical, Biological or physical.

2 Control & determine the critical point:  This is the second principals who include how to recognize the critical points of control. In this process, we need to find the hazard area to manage it.

3 Prepare Critical limits: Every control point’s need a critical limit can be a maximum or minimum.

4 Establish Monitoring control: In this process, we need to observe & monitor the critical control points should be noted for any changes.

5 Take correct action: After monitoring the control, we need to check the situation & take the necessary action according to the hazard to reduce or stop the risk of any injury or illness.

6 Establish a procedure:  In this process, we need to establish a set of procedures to ensure that HACCP should be followed properly in the Food workplace. Ensure that all employees will follow the procedure.

7 Record-Keeping:  In this process, we should keep accurate & variable records including the detail of potential hazards and their critical control points. This may help in future to take the correct & necessary action against potential risk or hazard.

Question 11

Five personal hygiene and grooming practices are as follows:

1 Clean & wash your body every day.

2 Brushing your teeth before and after the meal

3 Washing your hands before and after the meal

4 Cover your mouth and nose while coughing & sneezing.

5 Washing your hands properly after use of the toilet

6 Always cover your mouth while talking to someone.

7 Properly clean & cut the nails for personal hygiene.

Question 12

Seven categories of potentially hazardous food are:

1 Fruits and vegetables

2 Dairy and milk products like yogurt, butter and cream

3 Raw and processed meat and seafood

4 Oil Based Food

5 Poultry foods

6 Bakery foods

7 Eggs Foods & pizza etc

Question 13

Common symptoms of food poisoning are:,

Vomiting

Diarrheal

Fever

Stomach pain

Nausea

Itching

Body infection

Question 14

Type of contaminant	How can it occur?	How can it make you ill?
Chemical Contaminant	A chemical contaminant occurs when food comes in the contact with harmful chemicals & produced toxic chemicals that calla food chemical contaminant. The chemical contaminant has lots of reasons like Pesticides, Natural occurring toxins and toxic chemicals of metal & plastic, etc.	It can make you ill by so many reasons like: A)    By not properly washing &  cleaning surfaces, cutlery, dishes B)    Use plastic containers or materials for storing food that is not suitable for food. C)    Improperly use of paste control products like poisonous bait & spray
Physical Contaminant	A physical contaminant occurs when a physical object or thing enters in the food. The physical contaminant may lead to choking hazards or it can be dangerous by entering the microorganism in food.	Some of the common examples of physical contaminants are : A)    BY fingernails B)    Through human hair C)    Jewellery D)    Piece of broken glasses E)     Packing or plastic wrapping F)     Dirt on unwashed vegetables & fruits
Biological Contaminant	A biological contaminant occurs when food contaminants through substances and living organisms they produced. It includes insects, microorganisms, and biological objects produced by humans. Which may lead to several illnesses.	A)    By not storing the food at required temperature. B)    By not handling, storing & cooking food properly. C)    By not maintaining the hygiene or cleanliness.

Question 15

A Separately store the raw food from cooked & processed food

B Ensure to keep the temperature below 5 degrees to 60 degrees C of high-risk food items.

C Store & keep the food in a tight & suitable container

D Check the manufacturing & expiry date of food before storing (Manning et al, 2013).

E Freezing &cover properly the raw food & non veg

Question 16

Scenario	What is the problem?	What should have been done?
A pizza is reheated to 70°C	When we heated it more than once it can cause of bad taste and issue of bacteria.	We need to refrigerate pizza once it prepared that decrease the chances of bacteria.
Raw chicken was stored in the fridge above the cooked meat stored in a container	It can be mixed with cooked food through bacteria & microorganisms will enter in the processed food	We need to separate the storage of raw chicken and cooked meat.
Lasagne has been in the hotbox for five hours	It can be no longer use lasagne for consumption	We need to cool down it first at room temperature before consumption.
The bins are overflowing so someone place rubbish in an open box next to the bins	It can be generated or produce several bacteria & microorganisms. That can be mixed & flow in the air will dangerous for food consumption	We need to cover all bins properly. & dump out all rubbish at the garbage. To make sure it has been clean all time.
The same knife to cut the raw chicken is used to cut the cooked chicken breast in half	It can lead to several biological contaminants. That can mix with other food. Which can be toxic and lead to food poisoning	We need to wash all knives & kitchen utensils before and after processing the food
Someone has the flu and has come to work	If Someone has flu it can be lead to a physical contaminant. The bacteria from that person will  flow through air into the food	We need to cover the face with a mask all-time in the food processing area. Always use neat & clean hand gloves
Someone is drying their hands on a kitchen cloth	Bacteria from used kitchen cloth will transfer from one person to another person.	All people need to clean and wash their hands properly before and after handling the food. Also, use the separate clean kitchen cloth for drying

Assessment Task 2

Occasion 1 (Corporate party)

Organizational hygiene procedures need to follow when preparing the food:

1 Identifying potential hazards in the food preparation area and how to remove or minimize these hazards

Manager:  Before the preparation of food, we need to identify the potential hazard in the food preparation area. Food hazards can be Biological, Physical, and Chemical

Biological hazard: It includes bacteria, fungi, and viruses. It can occur when we do not handle & caring about the foods properly.

Prevention: We need to handle food items carefully at the time of receiving. We need to check the quality & expiry of food, it should not be smashed or damaged.

Physical hazard: It can be passed from man to food like jewellery, hair, and other objects like pieces of glass and metal.

Prevention: We need to cover all body parts before entering the food processing area. We need to cover the head & face. Ensure that person should not wear any kind of jewellery or ornaments.

Chemical hazard: It can occur through pesticides, and toxic chemicals like machines and other chemical-based oil contacts with food.

Prevention: We need separate storage for chemicals, and properly cover the food with good packing.

Chef:  Ok sir, we will take care of these hazards.

2 Always follow the right &correct hand washing procedure

Manager:  Ensure that all time when we handle the food. We need to clean our hands properly with soap & sanitize our hands before & after food processing. It should befollowed by every employee.

 Chef:  Ok sir.

3 Follow Personal presentations and grooming in food kitchen procedure

Manager: Ensure that every employee must follow the personal hygiene and grooming in terms of washing and cleaning your body daily, well shaved, cut nails, and always wearing neat and clean clothes at the workplace.

Chef: Ok sir.

4 Always wear the Personal protective equipment

Manager:  Ensure that all employees must wear the PPE kit to prevent and reduce accidents like cuts, burns, and other injuries while preparing & processing the food. PPE kit includes (Safety gloves, safety gowns, mask, shoe, and head cover)

 Chef:  Ok

5 Cleaning and sanitizing benches and utensils for the preparation of food

Manager: We need to ensure that all utensils should be clean properly before and after use.

Clean all areas of food storage properly that reduce the chance of food contamination. Clean and sanitize the food processing area before and after use.

Chef:  We are lack of cleaner & sanitizers

Manager:  Provide the requisition list of cleaning items. I will make it arrange as soon as possible

6 Prepare the food items using the correct implements of plates and serving utensils

Manager:  we need to check the basic utensils of tools which can be used for preparing the foods like: Saucepan, Non-stick frypan, Knives, Measuring spoons, Glass baking dish, Measuring cups, Tongs, Whisk, wooden spoons for serving, Peeler, Cutting & chopping board, Colander etc.

Chef:  Yes sir,

7 Food areas should be tidy and clean

Manager:  We need to ensure that the food area should be tidy and clean before and after the use of food preparation.

 Chef: Yes sir, we will be doing the same.

Manager:  You need to put the guidelines near the food processing area related to hand washing procedures and the use of PPE.

 Chef: Ok Sir, Thanks for the guidance (Sylvia et al, 2015)

Occasion 2 (Get-together party)

Manager:  We need to identify the potential hazard in the food preparation area. Food hazards can be Biological, Physical, and Chemical.

Chef:  Ok sir, we will take care of these hazards.

Manager:  Ensure that all time when we handle the food. We need to clean our hands properly with soap & sanitize our hands before & after food processing.

 Chef:  Ok sir.

Manager: Ensure that every employee must follow the personal hygiene and grooming in terms of washing and cleaning your body daily, well shaved, cut nails, and always wearing neat and clean clothes at the workplace.

Chef: Ok sir

Manager: We need to ensure that all utensils should be clean properly before and after use.

Chef:  Yes sir.

Manager:  Provide the requisition list of cleaning items. I will make it arrange as soon as possible

Manager:  we need to check the basic utensils of tools which can be used for preparing the foods like: Saucepan, Non-stick frypan, Knives, Measuring spoons, Glass baking dish, Measuring cups, Tongs, Whisk, wooden spoons for serving, Peeler, Cutting & chopping board, Colander etc.

Chef:  Yes sir,

Manager:  We need to ensure that the food area should be tidy and clean before and after the use of food preparation.

 Chef: Yes sir, we will be doing the same

Occasion 3 (Birthday party)

Manager:  We need to identify the potential hazard in the food preparation area. Food hazards can be Biological, Physical, and Chemical.

We need to handle food items carefully at the time of receiving. We need to check the quality & expiry of food; it should not be smashed or damaged.

We need to cover all body parts before entering the food processing area. We need to cover the head & face. Ensure that person should not wear any kind of jewellery or ornaments.

We need separate storage for chemicals, and properly cover the food with good packing.

Chef:  Ok sir,

Manager:  Ensure that all time when we handle the food. We need to clean our hands properly with soap & sanitize our hands before & after food processing.

 Chef:  Ok sir.

Manager: Ensure that every employee must follow the personal hygiene and grooming in terms of washing and cleaning your body daily, well shaved, cut nails, and always wearing neat and clean clothes at the workplace.

Chef: Ok sir.

Manager:  Ensure that all employees must wear the PPE kit to prevent and reduce accidents like cuts, burns, and other injuries while preparing & processing the food.

 Chef:  Ok

Manager: We need to ensure that all utensils & food processing area should be clean properly before and after use.

Chef:  Yes sir

Manager:  Provide the requisition list of cleaning items. I will make it arrange as soon as possible

Manager:  we need to check the basic utensils of tools which can be used for preparing the foods like: Saucepan, Non-stick frypan, Knives, Measuring spoons, Glass baking dish, Measuring cups, Tongs, Whisk, wooden spoons for serving, Peeler, Cutting & chopping board, Colander etc.

Chef:  Yes sir, 

Activity 2

 Right procedures for own illness and the risk of food contamination

Manager: During the observation, I noticed that we need to take care of some following points as follows:

We need to take care of high-risk items that may increase the chances of food contamination. We need to store the food below 5 degrees C.

We need to cover raw food items & raw meat in tight clean bags &containers to minimize the chances of food contamination.

We need to keep clean & dry the food storage area.

Always check the quality of foods in terms of freshness & condition at the time of storing & processing.

 Chef: Yes sir, we will follow all these procedures

The correct procedure for hygiene hazards and unsafe practices

Manager: We need to follow the safe hygiene practices and safety of food.

We need to ensure that all employees follow the cleaning and grooming procedure and personal hygiene

We need to follow the hazard analysis critical control point to minimize the risk of flood hazards.

We need to follow some points like Washing and cleaning the hands properly before and after handling the food

We need to wash & sanitize the utensils properly before and after food processing.

We need to store & cover properly of high-risk items like Milk & dairy product, raw meat, eggs, and poultry items.

We need to cover our faces & head in the food processing area

Ensure that all clothes & towels should be neat and clean (Evans et al, 2018)

References

Evans, E. W., & Redmond, E. C. (2018, September). Food Safety Knowledge and Self-Reported Food-Handling Practices in Cancer Treatment. In Oncology Nursing Forum (Vol. 45, No. 5).

Lazou, T., Georgiadis, M., Pentieva, K., McKevitt, A., &Iossifidou, E. (2012). Food safety knowledge and food-handling practices of Greek university students: A questionnaire-based survey. Food Control, 28(2), 400-411.

Manning, L., & Soon, J. M. (2013). Mechanisms for assessing food safety risk. British Food Journal, 115(3), 460-484.

Manning, L., & Soon, J. M. (2013). Mechanisms for assessing food safety risk. British Food Journal, 115(3), 460-484.

Rahman, M. M., Arif, M. T., Bakar, K., & bt Talib, Z. (2016). Food safety knowledge, attitude and hygiene practices among the street food vendors in Northern Kuching City, Sarawak. Borneo Science.

Rahman, M. M., Arif, M. T., Bakar, K., & bt Talib, Z. (2016). Food safety knowledge, attitude and hygiene practices among the street food vendors in Northern Kuching City, Sarawak. Borneo Science.

Samapundo, S., Climat, R., Xhaferi, R., & Devlieghere, F. (2015). Food safety knowledge, attitudes and practices of street food vendors and consumers in Port-au-Prince, Haiti. Food control, 50, 457-466.

Samapundo, S., Climat, R., Xhaferi, R., & Devlieghere, F. (2015). Food safety knowledge, attitudes and practices of street food vendors and consumers in Port-au-Prince, Haiti. Food control, 50, 457-466.

Sylvia, A. B., RoseAnn, M. I. L. L. E. R., & John, B. K. (2015). Hygiene practices and food contamination in managed food service facilities in Uganda. African Journal of food science, 9(1), 31-42.

Taylor, A. W., Coveney, J., Ward, P. R., Dal Grande, E., Mamerow, L., Henderson, J., & Meyer, S. B. (2012). The Australian Food and Trust Survey: Demographic indicators associated with food safety and quality concerns. Food Control, 25(2), 476-483

Taylor, A. W., Coveney, J., Ward, P. R., Dal Grande, E., Mamerow, L., Henderson, J., & Meyer, S. B. (2012). The Australian Food and Trust Survey: Demographic indicators associated with food safety and quality concerns. Food Control, 25(2), 476-483

Tessema, A. G., Gelaye, K. A., &Chercos, D. H. (2014). Factors affecting food handling Practices among food handlers of Dangila town food and drink establishments, North West Ethiopia. BMC public Health, 14(1), 1-5.