SITXFSA001.docx - SITXFSA001-USE HYGIENIC PRACTICES FOR FOOD SAFETY-ASSESSMENTS Assessment 1 Your Task Answer the following questions below All question


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SITXFSA001-USE HYGIENIC PRACTICES FOR FOOD SAFETY -ASSESSMENTS Assessment 1 Your Task: Answer the following questions below. All question must be answered. Question 1 There is legislation governing correct food handling processes in Australia and New Zealand through Food Standards Australia New Zealand (FSANZ). Who is in charge at the local government level and what powers does this authority have? Responses: Local authority in charge of food safety Executing person and their powers under the Health Act NSW Food Authority The NSW Food Authority officers enforce the Food Act 2003 (NSW) and the Food Regulation 2015 relating to food production and point of sale. The Act and Regulation: set out the legal obligations of owners and employees engaged in the food industry set out the Food Authority’s functions and responsibilities describe the legislative objectives and outcomes and set out the maximum penalties for non compliance assign various powers to the Authority and its authorised officers to administer and enforce the law. References: - compliance/powers-of-authorised-officers viewed on 19 September 2017. Question 2 Working in the TH&E industry requires that staff follow good personal hygiene to prevent contamination in accommodation, food and beverage areas and meet industry expectations for presentation. Provide 5 examples of good personal hygiene practices: Responses: Examples of good personal hygiene 1.Shower daily 1
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SITXFSA001-USE HYGIENIC PRACTICES FOR FOOD SAFETY -ASSESSMENTS 2.Sjave (if required) and wash your hair 3.Use shampoo and conditioner for cleaner, healthier hair 4.Do not touch your hair during work 5.Never brush your hair in a food area References: The page 15 of textbook <USE HYGIENIC PRACTICES FOR FOOD SAFETY > viewed on 19 September 2017. Question 3 You have cut your finger during work. what do you need to do to prevent any potential contamination of food, or other items like linen in accommodation or food service areas? Why? Responses: Measure to prevent contamination Cuts, abrasions and open sores must be covered up. I’ll cover any injuries, preferably with brightly coloured dressings. Bright waterproof dressings can be detected easily if they com off. If the wound is on my hand I’ll wear gloves as added protection. and I ‘ll change the dressing frequently, disposing of the used bandage appropriately. This prevents bodily fluids and bacteria coming into contact with food and, equally, prevents infection as a result of bacteria from food entering the wound. References: The page 17 of textbook <USE HYGIENIC PRACTICES FOR FOOD SAFETY > viewed on 19 September 2017. Question 4 Number the steps for the Hand washing procedure in correct order: Responses: Step Action 5 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) 6 Apply a sanitiser 4
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