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SITXFSA001_Assessment 2 - Written Assessment.docx -...

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Assessment Tasks and InstructionsAssessment 2Your task:1.There is legislation governing correct food handling processes in Australia and New Zealand through FoodStandards Australia New Zealand (FSANZ). Who is in charge at the local government level and what powersdoes this authority have?
2.Working in the TH&E industry requires that staff follow good personal hygiene to prevent contamination inaccommodation, food and beverage areas and meet industry expectations for presentation. Provide 5examples of good personal hygiene practices:
3.You have cut your finger during work. What do you need to do to prevent any potential contamination offood, or other items like linen in accommodation or food service areas? Why?
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4.Number the steps for the Hand washing procedure in correct order:StepAction5Dry hands thoroughly using single use paper towels2Lather hands with an anti-bacterial liquid soap3Scrub hands thoroughly including between the fingers, the wrists, up to the elbows and under nails (usea brush to assist)6Apply a sanitiser4Rinse off hands under hot running water1Wet your hands under hot running water (don’t burn yourself!)5.List 4 requirements for hand washing facilities to meet the legal requirements:Requirements/Provisions1.Proper Hand washing sink2.Taps should be operated by lever or foot pedal3.Soap and Sanitizer should be contained in dispensers.4.The water supply should be hot5.Use single use drying aids such as paper towels

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Term
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Professor
david
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