SITXFSA001A Implement food safety procedures WEB Assessment

Transcription

1 Stage 2 Assessment QUESTION 2.1 All businesses that prepare and serve food products must comply with the standards as set out in the Food Safety Code 2001, except for those businesses exempt under the code? (TRUE or FALSE) TRUE 1 FALSE 0 QUESTION 2.2 What is cross-contamination? When a biological, physical or chemical is transferred from one product to another. 1 When a food handler gets angry with a contaminant 0 When a food is crossed with a contaminant 0 N:\RTO\Training Programs\SIT07 Hospitality Training Package\SITXFSA001A Implement food safety procedures\development Page 1

2 QUESTION 2.3 Please mark all possible ways in which food may be contaminated? (Please select 5 responses) Employee was sick 1 Not washing hands 1 Pests (rats or insects) 1 Poor storage 1 Poor hygiene in the workplace 1 Following proper hygiene practices 0 QUESTION 2.4 Why do we regulate for food safety? (Please select 3 responses) Consumers want confidence in the food we buy and eat 1 Businesses want to gain and maintain consumer confidence 1 Governments want the best possible food practices in public health interest 1 Because we have to have something to regulate 0 N:\RTO\Training Programs\SIT07 Hospitality Training Package\SITXFSA001A Implement food safety procedures\development Page 2

3 QUESTION 2.5 Which of the following meet the definition of a food under the Model Food Act 1999? (Please select 6 responses) Drinks 1 Food additives 1 Processing aids 1 Ingredients 1 Substance that is intended for food preparation 1 Any substance regulated by the Food Standards Code 1 Fish food 0 Glassware 0 Shampoo 0 N:\RTO\Training Programs\SIT07 Hospitality Training Package\SITXFSA001A Implement food safety procedures\development Page 3

4 QUESTION 2.6 Food Poisoning is typically caused by which of the following? (Please select 3 responses) Contamination in the air 0 Biological contamination 1 Physical contamination 1 Chemical contamination 1 QUESTION 2.7 The Food Standards Code 2001 was developed by which independent agency? Food Standards Australia (FSA) 0 Food Standards New Zealand (FSNZ) 0 Food Standards Australia New Zealand (FSANZ) 1 Food Standards International (FSI) 0 QUESTION 2.8 N:\RTO\Training Programs\SIT07 Hospitality Training Package\SITXFSA001A Implement food safety procedures\development Page 4

5 Food Safety Standard only applies in those states where a food safety program is required for some or all classes of businesses. TRUE 1 FALSE 0 QUESTION 2.9 Food Safety Standard sets out specific food handling controls which all businesses in Australia must comply with. Which of the following statements are covered under this standard? (Please select 8 responses) Storage of food 1 Receipt of food 1 Processing of food 1 Display of food 1 Packaging of food 1 Transportation of food 1 Disposal of food 1 Recall of food 1 N:\RTO\Training Programs\SIT07 Hospitality Training Package\SITXFSA001A Implement food safety procedures\development Page 5

6 Eating of food 0 Drinking of food 0 QUESTION 2.10 Food Safety Standard requires food businesses and food handlers in Australia to comply with the Food Standards Code TRUE 1 FALSE 0 QUESTION 2.11 Food Safety Standard sets out requirements for the food premises, fixtures, fittings, equipment and food transport vehicles under the Food Safety Code TRUE 1 FALSE 0 QUESTION 2.12 N:\RTO\Training Programs\SIT07 Hospitality Training Package\SITXFSA001A Implement food safety procedures\development Page 6

7 Which of the following are responsibilities of food businesses under the Food Standards Code 2001 (Please select 8 responses) Must have a copy of Food Act on site 1 Staff must be trained appropriately 1 Ensure all equipment meets required temperature for use 1 Buy only from reputable suppliers 1 Control pests and vermin in the property 1 Control and provide proper storage areas 1 Make a profit 0 Serve more customers 0 Comply with requests from Environmental Health Officers 1 Meet building regulations and all food regulations form local councils 1 N:\RTO\Training Programs\SIT07 Hospitality Training Package\SITXFSA001A Implement food safety procedures\development Page 7

8 Question: 2.13 Instructions to Participant Food may be contaminated at any stage in the food production cycle. It is important that we are aware of how and when a food safety hazard may occur and affect the products we use to feed our patrons. Please place the pictures below in the correct sequence to demonstrate the food production cycle. Drop 1 Drop 2 Drop 3 Drop 4 Drop 5 Drop 6 Drop Pic 1 Pic 2 Pic 3 Pic 4 Pic 5 Pic 6 Pic 7 Text 1 Text 1 Text 1 Text 1 Text 1 Text 1 Text 1 PRODUCTION: Agricultural or pesticidal contamination due to chemicals entering the food cycle of the animal or plant. TRANSPORT: Dust and particles are able to transfer from vehicle to product or from product to product if the storage is not adequate. STORAGE: Incorrect storage procedures can be a likely source of contamination through transfer of bacterial cross contamination or incorrect storage temperature. RE- THERMALSATION: Incorrect procedures when defrosting or preparing high risk foods can cause many forms of food poisoning. PREPARATION: Poor hygiene practices of food handlers can cause bacterial contamination during the preparation stage. COOKING: Improperly cooked food can lead to high growth of bacteria in the right circumstances. HOLDING (Hot and Cold): Food that has been cooked may be held in a Bain Marie at a temperature of above 63⁰C for up to 4 hours. N:\RTO\Training Programs\SIT07 Hospitality Training Package\SITXFSA001A Implement food safety procedures\development Page 8

9 QUESTION 2.14 What are the safe temperatures for holding food in a display cabinet? Between 5⁰C and 63⁰C 0 Above 63⁰C 1 Below 0⁰C 1 Below 5⁰C 0 QUESTION 2.15 Which groups of customers are more susceptible to harm from food contamination?(please select 6 responses) Aged persons 1 People with allergies 1 Environmental Health Officers 0 Children 1 People with immune deficiencies 1 N:\RTO\Training Programs\SIT07 Hospitality Training Package\SITXFSA001A Implement food safety procedures\development Page 9

10 Policemen 0 Babies 1 Chefs 0 Pregnant women 1 N:\RTO\Training Programs\SIT07 Hospitality Training Package\SITXFSA001A Implement food safety procedures\development Page 10

11 Stage 3 Assessment QUESTION 3.1 What are the three major sources of contamination? (select all correct answers) Biological 1 Physical 1 Chemical 1 Natural 0 Artificial 0 Regulated 0 N:\RTO\Training Programs\SIT07 Hospitality Training Package\SITXFSA001A Implement food safety procedures\development Page 11

12 QUESTION 3.2 What are the 3 major sources of bacterial food poisoning? Unwashed hands 1 Insects or rodents 1 Cross contamination 1 Using plastic gloves 0 Air drying crockery 0 QUESTION 3.3 How could you eliminate or reduce the risk of food poisoning? (Select 9 Responses) Cook all cooked foods above 75⁰C. 1 Store all chilled foods below 5⁰C. 1 Follow personal hygiene standards. 1 Do not cut cooked and uncooked food on the same chopping board. 1 Store all foods at the correct temperature. 1 N:\RTO\Training Programs\SIT07 Hospitality Training Package\SITXFSA001A Implement food safety procedures\development Page 12

13 Check and inspect all incoming goods. 1 Ensure proper food handling practices. 1 Store hot food in a Bain Marie at 45⁰C so it doesn t dry out. 0 Dispose of waste promptly to reduce cross-contamination 1 Follow appropriate cleaning procedures 1 Use leftovers for staff meals 0 QUESTION 3.4 Contamination due to physical objects, can be eliminated in which of the following ways? (select all correct answers) Ensure all surfaces are clean 1 Ensure walls, ceilings, fans, stove hoods are clean and free from oil, grease, cobwebs, rust etc. 1 Ensure preparation area is free from foreign objects such as pens, pins, papers etc 1 Inspect all produce during preparation process 1 Wash all vegetables to remove dust and dirt, insects etc. 1 Use inedible decorations in the food such as plastic animals or coins. 0 N:\RTO\Training Programs\SIT07 Hospitality Training Package\SITXFSA001A Implement food safety procedures\development Page 13

14 Ensure all equipment, machinery and utensils are maintained, clean, free from rust and paint chips, not broken or cracked etc. 1 QUESTION 3.5 What is the temperature danger zone for bacteria growth? below minus 18 degrees Celsius 0 between 6 and 10 degrees Celsius 0 between 0 and 6 degrees Celsius 0 between 5 and 60 degrees Celsius 1 between 63 and 75 degrees Celsius 0 N:\RTO\Training Programs\SIT07 Hospitality Training Package\SITXFSA001A Implement food safety procedures\development Page 14

15 Question: 3.6 You have just received a delivery of some supplies for your business. You have been given the task of placing all the items in the correct storage areas at the correct storage temperatures. Drag the picture of the items onto their correct storage temperature? All photos are in Assessment Flash Photos N:\RTO\Training Programs\SIT07 Hospitality Training Package\SITXFSA001A Implement food safety procedures\development Page 15

16 Text: Picture: Text: Picture: Text: Picture: Text: Picture: Text: Picture: 3-6 C Fruit & Vegetables 6-10 C Dry Goods 1-3 C Dairy Products & Eggs 0-2 C Meat & Poultry, Fish & Seafood Below -18⁰C Frozen Chicken N:\RTO\Training Programs\SIT07 Hospitality Training Package\SITXFSA001A Implement food safety procedures\development Page 16

17 QUESTION 3.7 What rules should you follow for single use items?(please select 2 responses) Save money by reusing single use items 0 Never recycle a used item 1 Always wash condiments in soapy water 0 Do not reuse a single use item already used by a customer 1 QUESTION 3.8 What steps should you follow to clean and sanitise your thermometer? (Please select 4 responses) Place probe under an open flame 0 Rinsing the sanitiser away if necessary (refer to the instructions on the sanitiser) 1 Allowing the probe to air dry or thoroughly drying it with a disposable towel 1 Use a solution of Hydrochloric Acid 0 Sanitising the probe in an appropriate way for your thermometer (alcohol swabs are often used) 1 Washing the probe with warm water and detergent 1 N:\RTO\Training Programs\SIT07 Hospitality Training Package\SITXFSA001A Implement food safety procedures\development Page 17

18 QUESTION 3.9 What steps should you follow to use your thermometer properly? (Please select 3 responses) Wave it around in the air to sanitise it 0 place the probe into the food and wait until the temperature reading has stabilised before reading the temperature 1 make sure that the thermometer is clean and dry 1 After dropping it don t worry about calibrating it 0 measure different parts of a food as the temperature may not be the same, for example, if food is being cooled in a refrigerator the top of the food may be cooler than the middle of the food 1 QUESTION 3.10 You should always sanitise your thermometer in between uses? TRUE 1 FALSE 0 N:\RTO\Training Programs\SIT07 Hospitality Training Package\SITXFSA001A Implement food safety procedures\development Page 18

19 QUESTION 3.11 What are three methods to calibrate your thermometer? Dip in luke warm water 0 Use a calibration thermometer 1 Use the Ice point method 1 Place under your armpit 0 Use the Boiling point method 1 N:\RTO\Training Programs\SIT07 Hospitality Training Package\SITXFSA001A Implement food safety procedures\development Page 19

20 Stage 4 Assessment QUESTION 4.1 A Hazard Analysis is used to identify potential hazards in a system or process? TRUE 1 FALSE 0 QUESTION 4.2 What is a food safety control measure? A procedure or system to control a food safety hazard 1 A way of measuring the control a safety plan will have 0 A way of safely measuring food 0 A process of controlling measurement of food 0 N:\RTO\Training Programs\SIT07 Hospitality Training Package\SITXFSA001A Implement food safety procedures\development Page 20

21 QUESTION 4.3 What details of a food are required to properly identify hazards relating to a product? (Select all correct answers) Production treatments 1 Packaging 1 Durability Shelf life 1 Storage conditions 1 Handling procedures 1 Source 1 Taste 0 Colour 0 QUESTION 4.4 What is a Critical Control Point? A step in a process at which a food safety control measure is crucial to the safety of the food. 1 A control which is critical at a point in a system. 0 The point at which a control may cause a critical problem. 0 N:\RTO\Training Programs\SIT07 Hospitality Training Package\SITXFSA001A Implement food safety procedures\development Page 21

22 The point at which a control will not cause a critical problem. 0 QUESTION 4.5 A frozen product arrives and you notice that the temperature is -15⁰C and the packaging is damaged due to water. Water is dripping from the delivery van. What do you do? Store the product in the refrigerator immediately. 0 Store the product in the freezer. 0 Continue to defrost the product because you can use it tonight. 0 Reject the product and return to supplier. 1 N:\RTO\Training Programs\SIT07 Hospitality Training Package\SITXFSA001A Implement food safety procedures\development Page 22

23 QUESTION 4.6 What does the acronym HACCP stand for? (Select all correct answers) Hazard 1 Analysis 1 Critical 1 Control 1 Point(s) 1 Crucial 0 Procedure 0 N:\RTO\Training Programs\SIT07 Hospitality Training Package\SITXFSA001A Implement food safety procedures\development Page 23

24 QUESTION 4.7 A food safety control measure can be put in place to control a food safety hazard? (TRUE/FALSE) TRUE 1 FALSE 0 QUESTION 4.8 A critical limit is an acceptable control measure? (TRUE/FALSE) TRUE 1 FALSE 0 QUESTION 4.9 Which of the following are effective control measures? (Select all correct answers) Ensuring refrigeration temperature of 1⁰C -4⁰C 1 Ensuring frozen products are below -18⁰C 1 Ensuring food in a hot display are kept above 63⁰C 1 Ensuring cooked and raw foods are always separated 1 N:\RTO\Training Programs\SIT07 Hospitality Training Package\SITXFSA001A Implement food safety procedures\development Page 24

25 Cutting cooked and raw foods with the same knife to save time. 0 Keeping chemicals in separate storage areas 1 Conducting product inspections upon arrival to ensure quality standards. 1 N:\RTO\Training Programs\SIT07 Hospitality Training Package\SITXFSA001A Implement food safety procedures\development Page 25

26 QUESTION: Instructions to Participant Implementing a HACCP system is based on the seven principles. Please drag each picture into the correct sequence needed to effectively implement a HACCP system. Drop 1 Drop 2 Drop 3 Drop 4 Drop 5 Drop 6 Drop Pic 1 Pic 2 Pic 3 Pic 4 Pic 5 Pic 6 Pic 7 Insert Picture Here Insert Picture Here Insert Picture Here Insert Picture Here Insert Picture Here Insert Picture Here Insert Picture Here Text 1 Text 1 Text 1 Text 1 Text 1 Text 1 Text 1 Conduct a Hazard Analysis Determine Critical Control Points (CCP). Establish critical limit(s). Establish a system to monitor control of the CCP. Establish corrective actions Establish Documentation Verification and Audit of Food Safety Plan N:\RTO\Training Programs\SIT07 Hospitality Training Package\SITXFSA001A Implement food safety procedures\development Page 26

27 Instructions to Participant You have just received a frozen chicken carcass from your supplier for a dish you will prepare in four days time. Drag the pictures into the correct sequence you will use to prepare and cook your chicken dish? Drop 1 Drop 2 Drop 3 Drop 4 Drop 5 Drop 6 Drop Pic 1 Pic 2 Pic 3 Pic 4 Pic 5 Pic 6 Pic 7 Insert Picture Here Insert Picture Here Insert Picture Here Insert Picture Here Insert Picture Here Insert Picture Here Insert Picture Here Use photo in Assessment Flash Photo TO BE TAKEN TO BE TAKEN Use photo in Assessment Flash Photo TO BE TAKEN Use photo in Assessment Flash Photo TO BE TAKEN Text 1 Text 1 Text 1 Text 1 Text 1 Text 1 Text 1 Check Temperature on receipt of goods. Store in freezer Remove from Freezer and place in Refrigerator to defrost. Prepare chicken from your recipe. Cook at temperature above 75⁰C. Store ready for Service at a temperature of between 63 ⁰C and 75⁰C. After 4 hours if unused throw it out. N:\RTO\Training Programs\SIT07 Hospitality Training Package\SITXFSA001A Implement food safety procedures\development Page 27