Australia New Zealand Food Standards Codehazard 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:ocritical 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 foodomain types of safety hazards and contaminationoconditions for development of microbiological contaminationoenvironmental conditions and, temperature controls, for storageotemperature danger zone and the two-hour and four-hour rulecontents of organisational food safety program, especially procedures, associated requirements, and monitoring documentsfood safety monitoring techniquesmethods to ensure the safety of food served and sold to customerssafe food handling practices for the following different food types:odairyodried goodsoeggsofrozen goodsofruit and vegetablesomeat and fishequipment operating procedures, especially how to calibrate, use and clean a temperature probe and how to identify faultschoice and application of cleaning, sanitising and pest control equipment and materialscleaning, sanitising and maintenance requirements relevant to food preparation and storage:ocleaningosanitisingomaintenanceohigh risk customer groupsNew York College Pty Ltd trading as New York College V1.0 December 2018ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 43541009 Ipswich Road, Moorooka, QLD 4105 14
NEW YORK COLLEGEResource RequirementsPen, Paper, internet accessNew York College Pty Ltd trading as New York College V1.0 December 2018ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 43541009 Ipswich Road, Moorooka, QLD 4105 15
NEW YORK COLLEGEAssessment 1Your 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 standardsb.Food safety planc.Documentationd.Danger Zonee.Critical Limits and Time Framesf.The provisions for legislation and provisions at local government levelg.The implications for failing to comply with legislation2.The meaning of HACCP, the seven principles and the required procedures for each principle.