SITXFSA001: Use Hygienic Practices for Food Safety Assignment

This assignment comprehensively covers the essential aspects of food safety and hygiene, focusing on the SITXFSA001 unit. It begins by outlining organizational hygiene procedures and introduces the Hazard Analysis Critical Control Point (HACCP) system, emphasizing the identification of physical, chemical, and biological hazards. The document then delves into safe food handling practices, cross-contamination prevention, and the dangers of bacterial growth and food poisoning. It highlights the importance of temperature control, explaining the 4-hour/2-hour rule for food storage and identifying high-risk foods. Furthermore, the assignment emphasizes reporting unsafe practices, maintaining personal hygiene, and implementing cleaning procedures. It also covers the use of Personal Protective Equipment (PPE) and proper handwashing techniques to prevent cross-contamination. The document concludes with a summary of the skills and knowledge required to control food contamination effectively.

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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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CROSS-CONTAMINATION
Cross contamination is what happens when
bacteria from one food item are transferred
to another food item
 Cross contamination can in turn lead to food poisoning
 Preventing cross contamination requires good food safety habits such as frequent
washing of hands, utensils, cutting boards and work surfaces
 There are three main types of contamination:
 Physical
 Biological
 Chemical
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BACTERIAL GROWTH AND THE DANGER
ZONE
Bacteria are microorganism’s that is found on
every single exposed surface
 It is a simple thing that can expand at a rapid rate to create a larger problem
 Bacteria have a number of certain elements that will excel in their growth:
 Time
 Temperature – bacteria is best grown between
 5*C - 60*C. This is known as the danger zone
 Nutrients
 Water
 Light
 PH
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FOOD POISONING
Food poisoning occurs between 1 and 72
hours after consuming the contaminated
food or drink
 Symptoms may include:
 Stomach pain
 Cramps
 Nausea
 Vomiting
 Fever
 Headache
 Diarrhoea
 So what can us, as food handlers do in the prevention of food poisoning?
 We can take a few simple steps and these are:
 Always maintain personal hygiene
 Keep the kitchen clean
 Handle food safely
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TEMPERATURE STORAGE AND CONTROL
Although everything we have discussed so far
is relevant to the safe handling of food the
temperature at which we store things makes
a huge difference
 The danger zone is a major temperature gauge, anyone handling food should know
about
 It is the measure of temperature at which bacteria thrives, between 5*C - 60*C
 The time for which food can be safely held between 5°C and 60°C is commonly referred
to as the ‘4-hour/2-hour
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INTRODUCING THE 4-HOUR/2-HOUR RULE:
Studies have been done that show food can be
safely held out of temperature control for
short periods of time without significantly
increasing the risk of food poisoning
 The time for which food can be safely held between 5°C and 60°C is commonly
referred to as the ‘4-hour/2-hour rule’ and is applied as follows:
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0 to 2 hours
Use immediately
or refrigerate ≤
5°C or keep hot
≥ 60°C
2 to 4 hours
Use immediately
After 4 hours
Throw away

HIGH RISK FOODS
When we talk about high risk foods we are
talking about foods that can spoil easily or
becomes contaminated when not handled
properly
 Food-poisoning bacteria can grow and multiply on some types of food more easily
than others
 Correct procedures must be followed at all times when handling them
 Food that comes in packages, cans and jars can become high-risk foods once opened,
and should be handled and stored correctly
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