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Safe Food Handling Practices Essay

   

Added on  2020-07-23

14 Pages3610 Words60 Views
Safe Food HandlingPractices

Table of ContentsINTRODUCTION...........................................................................................................................1TASKS ........................................................................................................................................11.How food act is governed at state and territory and local government levels?.......................12.Role of Environmental health officer and their two main rights............................................13. Processes and procedures for a hazard analysis .....................................................................16. Procedures for monitoring and sampling................................................................................27. Legal requirements for record keeping and verification of HACCP procedures....................28. How can correct ordering procedures contribute to good HACCP standards?.......................39. What are the procedures for systematically checking deliveries on arrival?..........................310. Listing five requirement for the correct and safe storage of foods......................................312. Explain two(2) Hour/ four (4) Hour rule...............................................................................413.Five requirements for food which are transported including the requirements for packaging.....................................................................................................................................................414. General, personal and equipment hygiene requirements for food........................................415. Labelling requirements for packaged processed foods.........................................................516. Five common monitoring procedures to ensure safe food at critical control points.............517. List five documents which are essential for correct recording mechanisms under HACCP518.Examples for food safety incidences which would require urgent implementation..............619.Three ways food can be contaminated and provide three examples of each type.................620. Provide two examples of how you can prevent foods becoming contaminated...................621. Reporting requirements for food handling staff who suffer from illness..............................722. Potential hazards relating to utensils and equipment............................................................723. What are evident signs of vermin? How can these be controlled?........................................724.Five group of people who are generally more at risk of food poisoning...............................825.Two legal requirements for food thermometers and procedures for calibrating it...............826. General requirement for foods which are to be disposed of or returned to the supplier.......9CONCLUSION................................................................................................................................9REFERENCES .............................................................................................................................10

INTRODUCTIONFood safety can be simply defined as a scientific discipline explaining management,planning and keeping of food in such a way that provide prevention against food-borne illness(Spaargaren ,Oosterveer and Loeber, 2013). This consist of number of routines that can beadopted for avoiding potential health hazards. Handling food properly in the kitchen is verynecessary in order to avoid food poisoning. This project is based on the safe food handlingpractices. In this project, role of environmental health officer and their rights are explained.Additionally, the procedures and processes for the analysis of hazards are also described here. TASKS 1.How food act is governed at state and territory and local government levels?The food act 2006 is a special legislation in food safety in Queensland and are applicablefor all businesses of Queensland. The aims and objectives of this act are:Ensuring food which is getting sale are safe for human consumption.It is applicable to the Australia New Zealand Food standards code.The state and territory governments are developing and administering food legislation which isgiving legal forces to the needs of Food standard code. State or territory food acts are generallycovering requirements of food processing. Local governments are also having the duty tomonitor the compliances of food in their jurisdiction. 2.Role of Environmental health officer and their two main rightsEnvironmental health officer are responsible of monitoring and enforcing public healthand safety regulations. Their task is to carry out inspections to those areas where food is storedfor ensuring that is handled and kept in a safe and hygienic-al way (Powell, Jacob andChapman, 2011). They are also having the responsibility for testing drinking water andmonitoring the quality of water of lakes, rivers and pools in order to assure that those are freefrom harmful bacteria. They are also responsible to monitor concerns related to health as diverseas noise pollution, pest controls and air pollution.3. Processes and procedures for a hazard analysis Hazard analysis can be defined as a process of determining hazards that might rises froma system or environment and recognizing their potential causes. A PHA (Process Hazard

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