CHCECE004 Childcare Assessment 1: National Quality Framework, Food Handling and Safety, Healthy Eating Guidelines

Unit Code: CHCECE004
Assessments 1:
Question 1 A
Question
Identify the organisation responsible for each document below and write the web address for
accessing the following documents:
National Quality Framework (NQF)
National Quality Standard (NQS)
Approved learning framework
Answer
The Australian Children's Education and Care Quality Authority (ACECQA) is responsible for the
National Quality Framework, National Quality Standard and approved learning framework. With all
these frameworks it aims at providing better development and educational outcomes for children's
using care services. Theses frameworks aims at driving the organisation towards raising their quality
in providing their care services with these national frameworks and standards. The National Quality
Standards helps the organisation in providing beats level of early childhood care and education by
supporting the development of the children's. Also, it provides education about the high quality
services required for child development to families and educators (National Quality
Framework/National Quality Standard, 2021 ).
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Your explanations are correct, please add the web addresses for each.
Answer
National Quality Framework/National Quality Standard, 2021. Online, available through<
http://noughttofive.com.au/program/nqf/>
Question 2 A
Question
Identify and summarise the quality area within the National Quality Standards that
addresses a healthy lifestyle. Explain in a maximum of 50 words. You may need to
access the National Quality Standards as well as your Learner Guide to respond.

Answer
The National Quality Standard have set high quality standards doe the early child care and
education in Australia. It includes seven quality areas which are important for children
development. These areas consists of health and safety, education programs, physical
environment,relationships with child, collaboration with communities, governance and leadership
and staffing arrangements (National Quality Standard, 2021).
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Which quality area have you identified?
Answer
The quality that I have identifed is the health and safety whichis considered one of the most
imprtant quality area that should be followed by everyone. As it one of the basic quality to provide
healthy and effective safety to the individuals and childrens for their development and growth.
Question 3 A
Question
Research and summarise in a maximum of 60 words:
a. One article within the United Nations Convention on the Rights of the Child that
relates to providing healthy food and drinks.
Answer
A child is a person who is up to age of 18 years. It is the right of every children to
safe, nutritious and affordable food. In the best interest of children it is very important
that they given due consideration in all their decision and actions which are related to
their nutrition. Thus, it is very important that government develops appropriate action
plans (Protecting Children’s Right to a Healthy Food Environment, 2021).
Question 3 B
Question
Research and summarise in a maximum of 60 words:
b. The application of a code of ethics to promoting and providing healthy food and
drinks to children.
Answer
Code of ethics is a framework which provides a critical way of thinking about the ethical issues
encountered by the professional and educators is early childhood services. Its an inspirational

document rather than a set of rules which encompasses ethics (Grady and et.al., 2019). It helps
in providing and promoting healthy safe food without any discrimination on the basis of age, sex ,
religion etc.
Question 4 A
Question
The following questions relate to food handling and food safety:
a. What are six conditions that microorganisms could grow and cause
food poisoning? What three things must you do to ensure that
microorganisms are not offered the opportunity to grow in food?
Answer
The six conditions in which the microorganism could grow and may cause food
poisoning are:
1. FOOD- There are enough nutrients available which promotes growth of
microorganism.
2. ACIDITY- According to FDA acidity ph level should be below 4.5 so that
microorganism cannot grow.
3. TIME- food should be removed from danger zone within two four hours so that
is is not contaminated.
4. TEMPERATURE- It must be between 41°-135°F so that microorganism
cannot grow (Spence and et.al., 2020).
5. OXYGEN- Almost every pathogens are aerobic.
6. MOISTURE- Water is essential for growth of microorganism.
Three to be ensured for hindering the growth of microorganism are:
 Maintaining the ph level so that acidity level can be measured.
 Avoid food from getting moist.
 Timely measuring the temperature and oxygen level.
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Question 4 B

Question
a. What are three (3) personal hygiene requirements you must follow
when handling and preparing food to minimise contamination?
Answer
while preparation and handling of food it is very important that personal hygiene
requirements are met such as:
1. Always wash my hands- It is very important that before handling the food
items, after blowing my nose or going to the toilet, after touching my hair, I
wash my hand properly with hot water and thoroughly rub my hand with a
decent soup and dry my hand with paper towels.
2. Wearing protective clothing- it includes overalls, A hat, hairnet, gloves etc.
That is with protective clothes it helps in protecting the food from being
contaminated and help in protecting the food from any bacteria which are
carried by my hands or clothes or my loose hair.
3. No accessories- It includes lockets, necklace, or earrings, a watch. These item
can easily harbour dirt which my result in growing bacteria.
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Question 4 C
Question
Name three (3) indicators of food intolerance.
Answer
food intolerance is mostly common in individuals with digestive system disorders.
That is an individual with food intolerance will experience often discomfort after eating
particular food items (Love and Campbell, 2020). The common indicators of food
intolerance are:
1. Stomach pain
2. Diarrhoea
3. Runny nose
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