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Updated – 12 March 2020

Hospitality Preliminary Certificate II in Kitchen Operations SIT20416

Participate in safe food handling practices: SITXFSA002 Set 2

Sydney Distance Education High School

Acknowledgments Sydney Distance Education High School gratefully acknowledges the following owners of copyright material.

NOTICE ON MATERIAL REPRODUCED OR COMMUNICATED UNDER STATUTORY TEXT AND ARTISTIC LICENCE FORM OF NOTICE FOR PARAGRAPH 135ZXA(a) OF COPYRIGHT ACT 1968 COMMONWEALTH OF AUSTRALIA Copyright Regulations 1969 WARNING This material has been reproduced and communicated to you by or on behalf of Sydney Distance Education High School pursuant to Part VB of the Copyright Act 1960 (the Act). The material in this communication may be subject to copyright under the Act. Any further reproduction or communication of this material by you may be subject to copyright protection regulation under the Act. Do not remove this notice.

Writer: Kim McJannett

Version date: May 2017

Produced by: Sydney Distance Education High School, Locked Bag 5000, Potts Point, NSW, 1335

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© Sydney Distance Education High School, Department of Education and Communities, NSW, 2013


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Contents

Elements and Performance Criteria ................................................................................................. 5

Review ................................................................................................................................ .............7

Activity 1: Take corrective action ......................................................................................... ............7

Activity 2: Single use items ............................................................................................................. 16

Activity 3: Cleaning Kitchen Equipment ..........................................................................................17

Activity 4- eLearning ....................................................................................................................... 19


Elements and Performance Criteria

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements describe the essential outcomes of a unit of competency.

1.Follow food safety program.

1.1 Access and use relevant information from organisational food safety program.

1.2 Follow policies and procedures in food safety program.

1.3 Control food hazards at critical control points.

1.4 Complete food safety monitoring processes and complete documents as required.

1.5 Identify and report non-conforming practices.

1.6 Take corrective actions within scope of job responsibility for incidents where food hazards are not controlled.

2.Store food safely. 2.1 Select food storage conditions for specific food type.

2.2 Store food in environmental conditions that protect against contamination and maximise freshness, quality and appearance.

2.3 Store food at controlled temperatures and ensure that frozen items remain frozen during storage.

3.Prepare food safely.

3.1 Use cooling and heating processes that support microbiological safety of the food.

3.2 Monitor food temperature during preparation using required temperature measuring device to achieve microbiological safety.

3.3 Ensure safety of food prepared, served and sold to customers under other conditions.

4.Provide safe single use items.

4.1 Store, display and provide single use items so they are protected from damage and contamination.

4.2 Follow instructions for items intended for single use.


5.Maintain a clean environment.

5.1 Clean and sanitise equipment, surfaces and utensils.

5.2 Use appropriate containers and prevent accumulation of garbage and recycled matter.

5.3 Identify and report cleaning, sanitising and maintenance requirements.

5.4 Dispose of or report chipped, broken or cracked eating, drinking or food handling utensils.

5.5 Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report incidents of animal or pest infestation.

6.Dispose of food safely.

6.1 Mark and keep separate from other foodstuffs any food identified for disposal until disposal is complete.

6.2 Dispose of food promptly to avoid cross contamination.

Resources for this week:-

1. Book “Participate in safe food handling procedures: SITXFSA002”.

2. Hospitality the essentials Chapter 9. (Implement food safety procedures)


Review Before you start work this week, please view -

Video - “Implementing a Food Safety Program” week 17 ELearning.

Activity 1: Take corrective action Reference – Text pg. 222-23

1. List the verification procedures that may be undertaken to ensure that HACCAP is working

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2.

a) Discuss the reasons why immediate corrective action needs to be taken where food hazards are not under control:-_____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________

b) Identify the action that would probably be taken following a deviation at a CCP.

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3. Case Studies

For each incident, identify at what stage an incorrect action took place and the corrective action that should have taken place to avoid food contamination. Examples of ‘Corrective action’ can be found from page 18 in your resource

SITSFSA002 Participate in Safe Food Handling

Case Study Action

A caterer prepared a meatloaf and stored it overnight in the refrigerator.

The next day he delivered it to a nursing home for the aged. He then warmed it up, but allowed it to cool back to room temperature before placing it in a bain marie. The meatloaf was served for lunch to the residents. The next day, 25 residents became ill and one man died

A food handler suffering from a heavy cold, prepared a variety of sandwiches at 7.00 am to be sold over the lunch time period. The fillings were placed on the bread by hand and during the preparation the food handler rubbed her running nose on the back of her hand.

The sandwiches were covered and left in the display case of a hot kitchen during a tropical summer day until sold. Numerous customers required hospitalisation due to food poisoning.

Cream cakes were held in a refrigerated display case over a period of several days due to poor stock rotation procedures. Some of the cream cakes were not sold and instead of being discarded were held over for the next days sale.

During the day some of the cakes were purchased and consumed later that evening. Several hours later people started to complain of severe stomach pains with one pregnant woman being rushed to hospital with fear of miscarriage.


A dish containing rice, chicken and nuts was prepared early in the morning at a private home for a lunchtime function at a local community hall. The dish was allowed to stand at room temperature for some hours and was not reheated before serving.

The temperature that day was 36OC. Guests at the function became violently ill several hours after consuming the dish.

Remember-

1. Businesses must make sure that when processing food:

• Only safe and suitable food is processed• Food must be protected from contamination• There are no organisms present that can cause illness when the food is ready to eat.• That potentially hazardous food is keep out of the ‘danger zone’ - temperatures between 5°C and

60°C as much as possible.2. Some processing steps have clear requirements for example:

Cooking- Food must be cooked correctly and thoroughly to make sure that the food poisoning bacteria is killed and the food is safe to eat. Food that is cooked must be cooked to a temperature of at least 75°C.

Cooling- Any potentially hazardous food that is hot must be cooled to 5°C as quickly as possible to ensure that the food is safe. Cool food within two hours from 60°C to 21°C and within a further four hours from 21°C to 5°C.

Thawing-When thawing frozen food make sure that the food does not reach 5°C or warmer. The ideal method of thawing food is in the refrigerator.

Reheating- Reheating of potentially hazardous food must be done quickly. Use a method that rapidly heats the food to 60°C or above.


Maintain a Clean Environment The only way to prepare clean, safe food is in a clean premise. If you do not maintain a high standard of cleanliness and sanitation, food can easily become contaminated. No matter how carefully you prepare and cook food, without a clean and sanitary environment, bacteria and viruses-such as those that cause salmonellosis and Hepatitis A, can spread quickly to both cooked and uncooked food. Cleaning and sanitising must be done carefully and correctly and in accordance with a cleaning schedule.

However, if not used properly, cleaning and sanitising chemicals, cleaning tools and equipment, can be just as harmful to customers and employees as the illnesses they help prevent.

Difference between cleaning & sanitising

It is important to understand the difference between and cleaning and sanitising.

Cleaning is the process of removing food and other types of soil from a surface, such as a counter top or

plate.

Sanitising is the process of reducing the number of micro-organisms on that surface to safe levels. To be effective, cleaning and sanitising must be a two-step process.

Surfaces must first be cleaned and rinsed before being sanitised

When do I clean & sanitise?

Everything in your operation must be kept clean; however, any surface that comes in contact with food must be cleaned and sanitised.

All food-contact surfaces must be washed, rinsed, and sanitised after each use.

Any time you begin working with another type of food.

Any time you are interrupted during a task and the tools or items you have been working with may

have been contaminated.

At four-hour intervals, if the items are in constant use.

Cleaning

Most food contact items and surfaces should be cleaned using the following basic steps.

Pre- clean – remove excess dirt & food scraps

Wash – remove grease and dirt using hot water and detergent Rinse – remove loose dirt & detergent with hot water

Dry – buff dry with a clean cloth or drip dry. Some items require both cleaning & sanitising.


Using the dishwasher?

Most tableware, utensils, and even pots and pans can be cleaned and sanitised in a warewasher (dishwasher) machines. Warewashing machines sanitise by using either hot water or a chemical sanitising solution.

High-temperature machines rely on hot water to clean and sanitise. Water temperature is critical and may vary by model. The temperature of the final sanitising rinse must be at least 82°C.

For stationary-rack, single-temperature machines, the temperature of the final sanitising rinse must be at least 74°C.

Water that is too hot might vaporize before sanitising items, or might bake food onto tableware and utensils, making it even harder to get them clean. You may need a booster heater to provide enough hot water to sanitise a high volume of tableware. Make sure your warewasher has a built-in thermometer to measure the temperature of water at the manifold, where it sprays into the tank.

All warewashing machines should be operated according to manufacturers' instructions. These instructions will typically be located on the machine. No matter what type of machine you use, listed below are general procedures to follow to clean and sanitise tableware, utensils, and related items.

Check the machine for cleanliness at least once a day, cleaning it as often as needed. Fill tanks with clean water. Clear detergent trays and spray nozzles of food and foreign objects. Use an acid cleaner on the machine whenever necessary to remove mineral deposits caused by hard water.

Make sure detergent and sanitiser dispensers are properly filled.

Scrape, rinse, or soak items before washing. Pre-soak items containing dried-on food.

Load warewasher racks correctly and use racks designed for the items being washed. Make sure all surfaces are exposed to the spray action. Never overload racks.

Check temperatures and pressure. Follow manufacturers' recommendations.

Check each rack as it comes out of the machine for soiled items. Run dirty items through again until they are clean. Most items will need only one pass if the water temperature is correct and proper procedures are followed

Air-dry all items. Towels can re-contaminate items. Keep your warewashing machine in good repair.


Cleaning Agents Cleaning agents work best when used as directed. Instructions on how to use the chemicals correctly (to ensure your safety) including the right PPE(Personal Protective Equipment) to be worn are found on the Safety Data Sheet (SDS) on the chemical container. They can also be found in your establishment’s Food Safety Manual.

Cleaning agents can be ineffective and even dangerous if misused. Follow manufacturers' instructions carefully. Employees should never combine compounds or attempt to make up their own cleaning agents.

Detergents There are different types of detergents for different types of cleaning jobs. All detergents contain surfactants (surface acting agents) that reduce surface tension between the soil and the surface, so the detergent can quickly penetrate and soften the soil.

General-purpose detergents are mildly alkaline and are used to clean fresh soil from floors, walls, ceilings, prep surfaces, and most equipment and utensils.

Heavy-duty detergents are highly alkaline. In food service areas these are effective in removing grease.

Solvent cleaners, often called degreasers, are alkaline detergents containing a grease-dissolving agent. These cleaners work well in areas where grease has been burned on, such as grill backsplashes, oven doors, and range hoods.

Acid cleaners are used on mineral deposits and other soils that alkaline cleaners cannot remove. These cleaners are often used to remove scale in warewashing machines and steam tables, as well as rust stains and tarnish on copper and brass. The type and strength of the acid varies with the cleaner's purpose. Follow the instructions carefully and use acid cleaners with caution.

Abrasive cleaners contain a scouring agent like silica that helps scrub off hard-to-remove soil. These cleaners are often used on floors or to remove baked-on food in pots and pans. Use abrasives with caution since they can scratch surfaces.

Sanitising Sanitising is a more powerful process that destroys harmful bacteria. There are two methods used to sanitise surfaces: heat sanitising and chemical sanitising. Which you use depends on the application.

Heat Sanitising

The higher the heat, the shorter the time required to kill micro-organisms.

The most common way to heat-sanitise tableware, utensils, or equipment is to immerse or spray the items with hot water.

Use a thermometer to check water temperature when heat sanitising by immersion.

To check water temperature in a high-temperature warewashing machine, attach a temperature sensitive label or tape, or a high-temperature probe to items being run through the machine.


Chemical Sanitising

Chemical sanitisers are widely used in establishments because they are effective, reasonably priced, and easy to use. The three most common types are chlorine, iodine and quaternary ammonium compounds (Quats). It is important to read the application instructions before using any chemical sanitiser.

Effectiveness of Sanitisers The 3 factors that affect the effectiveness of sanitisers are: contact time, temperature, concentration.

Contact Time In order for a sanitising solution to kill micro-organisms, it must make contact with the object for a specific amount of time. Since minimum times may differ for each sanitiser, check with your supplier.

Temperature

Generally, sanitisers work best at temperatures between 13°c and 49°c. Some may not be effective at temperatures lower than 13°c, while others may corrode metals or evaporate at temperatures higher than 49°c.

Concentration

Chemical sanitisers are mixed with water until the proper concentration-ratio of sanitiser to water-is reached. Concentration is measured using a sanitiser test kit and is expressed in parts per million (ppm). The test kit should be designed for the sanitiser being used and is usually available from the manufacturer or supplier.

Concentrations below either that required in your jurisdiction or recommended by the manufacturer could fail to sanitise objects. Concentrations higher than recommended can be unsafe, leave an odour or bad taste on objects, and might corrode metals.

Pest control A pest is any animal that could contaminate food, either directly or indirectly. It includes, but is not limited to, birds, rodents, insects and arachnids (spiders).

You must prevent pests, to the extent that it is practicable, from entering your premises and eradicate any pests that enters. Eliminating pests reduces the opportunities for contamination of food. Pests transmit spoilage and food poisoning micro-organisms, damage food and food packaging and might contaminate food with their bodies, faeces, urine and hair. In addition to contaminating food, rats and mice might nest in roof spaces and damage cables and pipes by gnawing.

Flies & cockroaches spread disease by cross-contamination. They have bacteria on their feet and other parts of their bodies and as they touch food, spread bacteria.

Rats & mice carry salmonella bacteria in their stomach. The bacteria is transferred onto food and surfaces in their urine and faeces.


How do I keep pests away?

The type of pest-proofing measures required will vary across Australia. However, there are many well-known measures that will limit access by pests, such as:

Pest-proof doors and entrances into the building with flyscreen doors or self-closing doors

Install mesh screens at opening windows or other ventilation openings

Install a blue light zapper to keep flies away

Ensure drains, grease traps and ventilation pipes are sealed; seal openings where pipes pass through external walls to prevent pests such as rats and mice entering food handling areas

Install appropriate flashing to the base of wooden doors if there is a problem with mice gaining access through doorways.

It is not intended that premises be pest-proofed when there is no likelihood of pests gaining access.

In some instances the exclusion measures may be more appropriate to the whole complex, as in the case of a shopping mall containing a food hall.

The provision of harbourage for pests must also be prevented. Places in the premises that may provide harbourage should be eliminated. For example, where practicable, boxed-in areas those are difficult to completely seal should be opened up or provided with access for inspection and cleaning. Due to the nocturnal habits of most pests, contamination of food may go unnoticed for some time until the infestation is large enough for pests to be spotted.

In addition, it is difficult to eliminate large infestations.

How often do I need to spray?

Regular treatment by a professional Pest control operator is strongly recommended as they are skilled in the safe application of pesticides in a food premises. There is no prescribed frequency for treatment, as this will vary depending on the requirements of the premises and the product used by the Pest control operator. And they will fill out a Pest Control monitoring record to identify the number of applications throughout the year


Safe Waste Disposal

Garbage & waste areas provide the perfect environment for bacteria to breed and multiply, and hospitality establishments produce a lot of waste everyday!

The following guidelines will help prevent the spread of bacteria in the garbage area.

Waste and rubbish bins must be clearly identifiable from storage containers

Waste disposable bins are to have tight fitting lids and should be durable fly-proof and rodent proof containers that do not leak or absorb odours.

Place waste disposable bins conveniently around the work area of the premises

Use plastic liners in waste disposal bins

Empty waste disposal bins on a regular basis to avoid overfilling

Clean and sanitize bins daily and drain overnight

Regularly clear waste pits or grease traps of any build up

Provide a separate area for garbage storage and ensure regular collection of refuse.

Contaminated food must be disposed promptly and in the appropriate bins to lower the risk of cross contamination with other food staff.

Wash your hands after handling garbage

Bacteria grows readily on humans, therefore it is paramount staff and workers practice exceptional personal hygiene.

Safe Food Disposal There will always be some waste products that cannot be utilised, no matter how cost conscience a business may be. These include product packaging, rotted foodstuffs, fats and some trimmings.

These waste products need to be disposed of in a safe and environmentally responsible manner to prevent pests, unwanted odours and bacterial growth.

Dispose of food items as quickly as possible.

Ensure food to be disposed is not exposed to or stored with uncontaminated food; for example in the same area of the fridge or in food preparation areas.

Place food items in the appropriate lined rubbish bin or disposal area such as a food recycling container for later composting, food disposal units or incinerators

Remove any packaging which may tear bin liners, hurt staff when removing rubbish bags or cannot be processed by the designated disposal method (for example a waste disposal unit).

When appropriate, label foods ‘Not fit for human consumption’; for example if food past its use-by date must be stored for a period of time before disposal


Activity 2: Single use items

1. Define single use items.

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2. List 6 examples of a single use item.

3. Why must ‘single use’ items that have been handled by customers be disposed of?

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

Participate in safe food handling practices: SITXFSA201 Set 2 Sydney Distance Education High School

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Activity 3: Cleaning Kitchen Equipment

1. Distinguish between cleaning and sanitising.

2. Identify the cleaning, sanitising and maintenance requirements of the following pieces ofequipment including any safety precautions that need to be considered:-

Food Processor

Cleaning requirements

Maintenance requirements

Safety information


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Salamander

Cleaning requirements

Maintenance requirements

Safety information

3. Investigate and outline the correct cleaning procedure for the following kitchen equipment andsurfaces: ceilings, bench tops, walls/floors, fridge. Identify how often they should be cleaned, andthe chemicals that are required.


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4. Identify five different types of cleaning equipment used in hospitality, and give an example of theuse of each in a hospitality enterprise.

5. Imagine you found a dead mouse or rat in the dry-store. What action would you take to removethis problem in the workplace? Create a list of steps to solve this problem including to whom thisfeedback would need to be communicated with

Activity 4- eLearning

Task 17.1: Case Study – Beef Curry

Record your Mark ______ / 10

Remember-

• Animals and pests- Premises and vehicles must be kept free of animals and pests. No animals areallowed in food handling areas apart from live seafood. Assistance animals, such as guide dogs, arethe only animals allowed in dining and drinking areas.

• The premises, fittings and equipment must be kept clean and in a state of good repair. Chipped,cracked or broken utensils must not be used. Garbage must not be left to build up and must beremoved regularly

• Food display- Businesses must make sure that when displaying food: Food must be protected fromcontamination, for example barriers, covering ready to eat foods such as cakes and muffins that areon counters and supervision. That potentially hazardous food is either kept under temperaturecontrol or time is used as the control to keep the food safe.


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