Assessment Task 1
Local authority in charge of food safety |
Executing person and their powers under the Health Act |
Local councils |
Environmental Health Officers (EHOs) The right of entry The right of inspection |
Examples of good personal hygiene |
1- Shower daily; 2- Tie up long hairs; 3- Keep short and clean nails; 4- Do not touch hair during work; 5- Do not wear make up and jewellery in the kitchen |
Measure to prevent contamination |
1- Isolate the area. 2- Wear gloves, a plastic apron and eye protection; 3- Soak up the fluid with disposable paper towels and cover up the spill with a granular chlorine releasing agent for a minimum 10 min. 4- Dry and clean the area |
Step |
Action |
6 |
Dry hands thoroughly using single use paper towels |
2 |
Lather hands with an anti-bacterial liquid soap |
3 |
Scrub hands thoroughly including between the fingers, the wrists, up to the elbows and under nails (use a brush to assist) |
5 |
Apply a sanitiser |
4 |
Rinse off hands under hot running water |
1 |
Wet your hands under hot running water (don’t burn yourself!) |
Requirements/Provisions |
1- Permanent fixtures; 2- Connected to or provided a supply of warm running potable water; 3- Of a size that allows easy and effective hand washing accessible; 4- Provided with soap and single use towels (or air drier) and container display for the used towels; 5- Clearly designated for the sole purpose of washing hands, arms and face |
Examples of Instances |
Hands need to be washed after: 1- Before eating 2- Before cooking 3- After using the toilet 4- After sneezing, coughing or blowing the nose 5- After taking out the rubbish |
Contamination |
Caused through |
Biological Contamination |
Food contains foreign matter such as glass, scourer shavings, wood or porcelain pieces. |
Physical Contamination |
Food being in contact with pesticides, toxic material or chemicals, which may be either naturally occurring or manmade. |
Chemical Contamination |
Arises from disease-causing microorganisms such as bacteria, moulds, yeasts, viruses or fungi. |
Source of contamination |
Example: 1- Storing chemicals in the dry food surface 2- Defrosting food in the hand washing basin 3- Not rinsing cleaning chemicals from equipment 4- Not storing the food in the appropriate, designated storage areas 5- A sick worker coughing or sneezing near food items |
(for example food and beverage, cookery or accommodation services)
Source of cross-contamination |
Example: handling cooked food after touching raw foods without washing hands 1- Lack of compliance with the proper hygiene and sanitation requirements 2- Using the same clottery in different types of food 3- Improperly cooking the food 4- Not storing the food properly 5- Unclean conditions in the kitchen |
Responsibilities (What do you need to do when you arrive at work) |
1- Inform the manager about my condition 2- Be excluded from working in the establishment on that day 3- Wash hands regularly and seek doctor's assistance |
Ramifications |
1- Be prosecuted in the local court 2- Have the food handler's license cancelled |
Factors affecting food safety |
How does this affect food safety? |
Not washing fruit and vegetables |
They had been sprayed with insecticides and had been handled in the middle of dirty places |
Improper temperature control |
The danger zone is between 5ºC and 60ºC and pathogenic bacteria multiplies very quickly in this environment |
Cross-contamination |
Mixing different types of food as well as cooked with uncooked food can result in bacterias being served to customers, leading to food poisoning |
Pests |
Proper storage and regular pest controls are necessary since that they can transmit germs and spoil the food |
Improper cleaning |
In the case where sanitary procedures hadn't been complied with, the bacterias and other pathogens can multiply can lead the customer to food poisoning |
Aspect |
Policies and procedures |
Personal hygiene |
Uniform, hand washing and PPE |
Food safety |
Food handling requirement, storage requirements and HACCP requirements |
Cleaning |
Providing and using the appropriate cleaning equipment and chemicals for each job and surface |
Training |
Properly provide training in order to ensure that the entire staff is properly trained on the correct procedures, regulatory requirements, food safety standards and organizational policies |
Examples for hazardous foods |
1- Raw and cooked meat or foods containing meat 2- Dairy products 3- Processed fruits and vegetables 4- Foods containing eggs, beans, nuts and other protein rich foods 5- Foods containing those aliments such as sandwiches and rolls |
Occurrence |
True/False |
Unsatisfactory personal hygiene standards of employees |
T |
Unsatisfactory practices that lead to contamination of food, e.g. hairclips, bandaids, chemicals |
T |
Unsafe food handling that may lead or has led to cross-contamination |
T |
Incorrect cleaning practices that are not in line with your organisation’s food safety program |
T |
Outdated practices that are not consistent with current requirements |
T |
Staff tasting and adjusting seasoning of food before service |
F |
Hygiene procedures to prevent cross contamination when handling eggs |
1- Never use dirty, cracked or unstamped eggs 2- Visually inspect eggs before using them, in order to ensure that there aren't any hairline cracks 3- Do not wash eggs. Washing them makes it more succeptible for contamination 4- Use raw eggs pulp immediately 5- Regularly prepare fresh batches of raw egg mixtures |
Response: Spoon, egg skin and cleaned gloves
Aspects to consider to ensure safe food for special diet for allergies |
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Health Issue |
Example – Hygiene risk relevant to food safety |
● airborne diseases |
Cold, chickenpox and mumps |
● food-borne diseases |
Vomiting, abdominal pain, chills and fever |
● infectious diseases |
Bronchitis, chlamydia, conjunctivities and diarrhoea |
Hygienic work practices and responsibilities for food safety which must be followed in your job role |
1- Do wathever is reasonable to prevent their body, anything from their body or anything they are wearing, coming to into contact with food or food contact surfaces |
2- Do whatever is reasonable to stop unnecessary contact with ready-to-eat food |
3- Wear clean outer clothing |
4- Make sure that bandages or dressing on any exposed parts of the body are properly covered with a waterproof covering |
5- Do not eat over unprotected food or surfaces likely to come in contact with food |
6- Do not sneeze, blow or cough over unprotected food or surfaces likely to come into contact with food |
7- Not spit, smoke or use tabaco |
8- Not urinate or defecate in exception of a toilet |
Basic Aspects of HACCP method of controlling food safety |
Hazard analysis, critical control points, critical limits, critical control monitoring, implement corrective action, procedure and record keeping |
Scroll down to “5 – Content of food safety programs”.
In your own words, explain what a food safety program must address:
A food safety program must –
Example: (a) systematically identify the potential hazards that may be reasonably expected to occur in all food handling operations of the food business Your example could include: Monitoring of temperatures of food exposed to the Danger zone; temperatures for re-heating foods or food on hold; temperature check of e.g. fresh meat on delivery from a butcher or supplier |
a) Undertake risk analysis |
b) Identify the possible risks |
c) Insert the risks on the risk matrix |
d) Come up with possible contingency plans and actions |
e) Monitoring |
f) Make ongoing contingency changes |
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