SIT60316 Advanced Diploma of Hospitality Management

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SIT60316
Advanced
Diploma of
Hospitality
Management

SITXFSA001 USE HYGIENIC PRACTICES
FOR FOOD SAFETY
Follow hygiene procedures
and identify food hazards
Report any personal health
issues
Prevent food contamination
Prevent cross contamination
by washing hands
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TOPIC 1 - FOLLOW HYGIENE PROCEDURES
AND IDENTIFY HYGIENE HAZARDS
FOLLOW ORGANISATIONAL HYGIENE
PROCEDURES
The main law on food safety is the Food
Standards Australia New Zealand Act 1991 The laws are different in different states, and local councils also make food safety
laws
In every organisation there are policies and procedures which are the guide that the
organisation and all employees need to follow
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WHAT IS HAZARD ANALYSIS CRITICAL
CONTROL POINT? (HACCP)
HACCP (Hazard Analysis Critical Control
Point) is the systematic preventative
approach to food safety It addresses physical, chemical, and biological hazards as a means of prevention
rather than finished product inspection
This approach has significant benefits to organisations operating within the food supply
chain as it enables them to determine key controls over processes and concentrate
resources on activities that are critical to ensuring safe food
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WHAT IS A HAZARD?
A Hazard is any biological, chemical, or
physical agent in, or condition of, food with
the potential to cause an adverse health
effect Biological:
Macro biological
Microbiological
Physical:
Glass, Wood, Stones, Sticks, Insects
Chemical
Agricultural
Food Additives
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WHAT IS SAFE FOOD HANDLING AND HOW
DO YOU IMPLEMENT IT?
Food safety is the utilization of various
resources and strategies to ensure that all
types of foods are properly stored, prepared,
and preserved so they are safe for
consumption One of the most important aspects of practicing food safety involves preventing
foods from becoming contaminated
Basic kitchen sanitation guidelines are also an important component of any food safety
strategy
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