Australia New Zealand Food Standards Code hazard analysis and critical control

Australia new zealand food standards code hazard

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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: o 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 o main types of safety hazards and contamination o conditions for development of microbiological contamination o environmental conditions and, temperature controls, for storage o temperature danger zone and the two-hour and four-hour rule contents of organisational 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: o dairy o dried goods o eggs o frozen goods o fruit and vegetables o 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, sanitising and pest control equipment and materials cleaning, sanitising and maintenance requirements relevant to food preparation and storage: o cleaning o sanitising o maintenance o high risk customer groups New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 14
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NEW YORK COLLEGE Resource Requirements Pen, Paper, internet access New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 15
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NEW YORK COLLEGE Assessment 1 Your task: 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: 1. 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): a. Food safety standards b. Food safety plan c. Documentation d. Danger Zone e. Critical Limits and Time Frames f. The provisions for legislation and provisions at local government level g. The implications for failing to comply with legislation 2. The meaning of HACCP, the seven principles and the required procedures for each principle.
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