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Sample Solution forSITXFSA008 - Develop and implement a food safety

Preliminary Task

Questions 1, 2 and 3 of this Knowledge Assessment require you to refer to the state/territory-specific requirements, such as food safety requirements and legislations of your state/territory.

For your assessor’s reference, indicate below which state/territory you are currently based or located in by ticking the box that corresponds to your answer.

When answering Questions 24, 25 and 26, you must refer to the food safety requirements and legislation of the state/territory you ticked below.

QUESTION 1

Access the local community food safety requirement applicable to your organisation.

Local community food safety requirement refers to standards or guidance set out by your local council to maintain the handling of food of the neighbouring residents in your area.

Where possible, refer to a current plain English version of this document.

Answer the questions below about local community food safety regulations that must be met by food-related organisations based on the local community food safety requirement you accessed.

  1. 1
  2. 2

Cookery Assignment Sample

Q1:

Answer :

Identify the link to the summary document of the local community food safety requirement you accessed.

 

Food standards 
  • Identify at least two health requirements that any food handler must comply to.
  • Food handlers must not engage in food handling if they are suffering from illnesses that can be transmitted via food, such as gastroenteritis.
  • Food handlers must notify their employer if they have symptoms of an infectious disease, such as diarrhea or vomiting.

 

Identify at least two hygiene requirements that food handlers must comply to.
  • Food handlers must wash hands thoroughly using soap and water before handling food and after handling raw food, using the toilet, or touching their face.
  • Food handlers must wear clean clothing and ensure that any cuts or wounds are properly covered to avoid contamination.

Identify at least two employer responsibilities that food businesses must comply to.
  • Employers must ensure that all food handlers receive adequate training in food safety, hygiene, and safe food handling practices.
  • Employers must implement regular inspections and audits of their food handling practices and facilities to ensure compliance with food safety regulations.

Identify at least two requirements that must be observed when checking safe food handling practices of organisations.
  • Safe food handling practices must include proper temperature control during the storage, preparation, and display of food, ensuring that food is kept out of the "danger zone."
  • There must be clear separation of raw and cooked food to prevent cross-contamination.

Q1: Access the local community food safety requirement applicable to your organisation. Where possible, refer to a current plain English version of this document. Answer the questions below about audit frequencies that must be considered during food safety program development based on the local community food safety requirement you accessed.

Answer :

Identify the link to the summary document of the local community food safety requirement you accessed.

 

Food safety website: Food hygiene Australia
Food safety link - https://foodhygieneaustralia.com.au/

Identify three considerations that decide the organisation’s audit frequency.
  • Risk classification of the business
  • Compliance history
  • Nature of food operations

Identify at least three elements the audit officer will check during an audit.

Food handling and hygiene practices

  • Temperature control
  • Documentation and records

Q1: Access your organisational policies and procedures on food safety. Identify at least two consequences your organisation will face if food safety procedures are not followed. The consequences identified must be applicable to your workplace identified in the preliminary task.

Answer :
  • Legal Penalties: Violations can result in fines, legal actions, or even closure of the establishment.
  • Health Risks to Customers: Failure to ensure food safety can lead to foodborne illnesses, harming customers and damaging the hotel’s reputation