Written Activity

The following table shows you how to achieve a satisfactory result against the criteria for each type of assessment task. The following is a list of assessment methods that are used in assessing this unit of competency.

Name

1. List at least four (4) sources of information and people you might ask to help identify the procedures and responsibilities of your own work which relate to food safety.

1

2

3

4

2. What does HACCP-stand for?

H

A

C

P

3. What food safety legislation applies to your workplace?

1

2

4. What is the Food Standards Code?

Untitled

Australia New Zealand Food Standards Code

United Kingdom Food Standards

New Zealand Australian Food Safety Council

Australasian Food Safety Legislation

5. Why does the Food Standards Code exist?

Untitled

6. What is the relationship between the quality system and food safety program?

Untitled

7. What role do internal and external auditors play in relation to food safety?

Internal Auditor

External Auditor

8. Briefly outline the procedures which are used to investigate contamination events .

Untitled

9. From the major types of ingredients listed, identify for each their handling and storage requirements.

Rice

Pasta

Fresh Vegetables

Tomato Passata

Bread

Herbs & spices

Condiments

10. What are the methods which should be used in the workplace to monitor that food safety is under control?

Untitled

11. List at least one (1) action that could be taken in an identified event of non-compliance.

Question 2

12. What are the requirements you need to ensure are met when keeping food safety program records?

Untitled

13. Identify two (2) methods that are used in the workplace to isolate or quarantine food which may be unsafe.

1

2

14. Briefly outline the product and ingredient traceability procedures at your workplace.

Untitled

15. Identify the clothing and footwear requirements you need to adhere to when working in and moving between food handling areas.

Untitled

16. What do you need to do to maintain your personal clothing?

Untitled

17. What bandages and dressings should be used to cover wounds when undertaking food handling?

Untitled

18. From which workplace documentation can you determine the housekeeping requirements and responsibilities at work?

Untitled

19. What procedures should you follow if you see pests or an infestation in your workplace?

Untitled

20. Briefly explain the purpose and importance of cleaning and sanitation procedures, and outline the procedure used in your workplace.

Untitled

21. Outline six (6) of the requirements for safe food handling.

1

2

3

4

5

6

22. What is a food safety program?

Untitled

23. What are four (4) examples of food safety information accurately recorded for a food safety program?

1

2

3

4

24. What methods could you use to report any processes, practices or conditions you identify that could result in a food safety breach?

Untitled

25. List five (5) ways you can ensure that your personal hygiene meets the requirements of the food safety program.

1

2

3

4

5

26. Identify two (2) of the health conditions/illnesses which need to be reported for a food safety program.

1

2

27. What hazards should you consider when moving around the workplace?

Untitled

Project Instructions

In a group work through and complete the following table. Using your Learner Resource book to guide your answers. Briefly describe the common microbiological, physical and chemical hazards related to the foods handled in your workplace.

Make sure you outline:

A. Type of hazard likely to occur

Chemical

Physical

Microbiological

B. Condition under which they can occur

Chemical

Untitled

C. Consequences

Untitled

D. Control Methods

Untitled

Please provide your complete name for the signature

Name

FBP20122 APPLY FOOD SAFETY PROCEDURES

Written Activity

The following table shows you how to achieve a satisfactory result against the criteria for each type of assessment task. The following is a list of assessment methods that are used in assessing this unit of competency.

1. List at least four (4) sources of information and people you might ask to help identify the procedures and responsibilities of your own work which relate to food safety.

2. What does HACCP-stand for?

3. What food safety legislation applies to your workplace?

4. What is the Food Standards Code?

5. Why does the Food Standards Code exist?

6. What is the relationship between the quality system and food safety program?

7. What role do internal and external auditors play in relation to food safety?

8. Briefly outline the procedures which are used to investigate contamination events .

9. From the major types of ingredients listed, identify for each their handling and storage requirements.

10. What are the methods which should be used in the workplace to monitor that food safety is under control?

11. List at least one (1) action that could be taken in an identified event of non-compliance.

12. What are the requirements you need to ensure are met when keeping food safety program records?

13. Identify two (2) methods that are used in the workplace to isolate or quarantine food which may be unsafe.

14. Briefly outline the product and ingredient traceability procedures at your workplace.

15. Identify the clothing and footwear requirements you need to adhere to when working in and moving between food handling areas.

16. What do you need to do to maintain your personal clothing?

17. What bandages and dressings should be used to cover wounds when undertaking food handling?

18. From which workplace documentation can you determine the housekeeping requirements and responsibilities at work?

19. What procedures should you follow if you see pests or an infestation in your workplace?

20. Briefly explain the purpose and importance of cleaning and sanitation procedures, and outline the procedure used in your workplace.

21. Outline six (6) of the requirements for safe food handling.

22. What is a food safety program?

23. What are four (4) examples of food safety information accurately recorded for a food safety program?

24. What methods could you use to report any processes, practices or conditions you identify that could result in a food safety breach?

25. List five (5) ways you can ensure that your personal hygiene meets the requirements of the food safety program.

26. Identify two (2) of the health conditions/illnesses which need to be reported for a food safety program.

27. What hazards should you consider when moving around the workplace?

Project Instructions

In a group work through and complete the following table. Using your Learner Resource book to guide your answers. Briefly describe the common microbiological, physical and chemical hazards related to the foods handled in your workplace.

Make sure you outline:

A. Type of hazard likely to occur

B. Condition under which they can occur

C. Consequences

D. Control Methods

Please provide your complete name for the signature