Assessment Answers for SITXFSA002 - Participate in Safe Food Handling Practic­es

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Ques 1: Explain why having a food safety program is essential.

Ans: A food safety program is a documented system that identifies the hazards to food within a business and describes the actions that need to be taken by the business to control and manage these hazards.

Ques 2: What document provides the basis for food safety requirements for Australian businesses?

Ans: The Australia New Zealand Food Standards Code provides the basis for food safety requirements for Australian businesses. All food businesses operating in Australia must follow the Code to be allowed to operate. The Code states that all food businesses must be equipped with practicable measures to protect food from contamination.

Ques 3: Write six (6) methods to ensure the safety of served and sold food.

Ans: 

• Eradicate Common Causes of Food Safety Hazards
• Set Strict Personal Hygiene Standards
• Implement Food Safety Plans
• Monitor Your Suppliers
• Adhere to Temperature Control When Needed
• Follow Proper Sanitation Methods

Ques 4: Explain briefly what steps must be taken in a food safety monitoring process.

Ans: 

• What - Describe what will be monitored?
• Where - Specify where the food safety monitoring will take place.
• How - Specify how the monitoring is to be performed.
• When - Specify when the monitoring is to occur.

Ques 5: How will you identify and report non-conforming practices?

Ans: 

• Identification of the source or root cause of the failure.
• Documentation of the nonconformance, such as the responsible person's content, problem, nature, and signature.
• Evaluate the nonconformance and determine if the investigation is required.

Ques 6: What is the definition of ‘clean’ regarding food safety?

Ans: The definition of 'clean' regarding food safety is free of soil, impurities, food residues, dung, dirt, grease or other contaminants.

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Ques 7: Describe the role of local councils regarding food businesses and food safety.

Ans: Local councils play an important role in ensuring food businesses comply with food safety regulations. They are responsible for monitoring and enforcing compliance with the Food Standards Code. 

Ques 8: Describe three ways to confirm kitchen equipment and surfaces' cleaning and sanitizing requirements.

Ans: 

1. Visual inspection: One way to confirm kitchen equipment and surfaces' cleaning and sanitizing requirements is through a visual inspection.
2. ATP testing: Adenosine Triphosphate (ATP) testing is a method used to measure the cleanliness and sanitation of surfaces.
3. Microbiological testing: Another way to confirm the effectiveness of cleaning and sanitizing in a kitchen is through microbiological testing.

Ques 9: What is the importance of a controlled temperature for storing food?

Ans: It is essential to control the temperature of food to ensure that it is safe to eat, and you must ensure that the food you sell is stored at room temperature to reduce the risk of harmful levels of bacteria. Always be appropriately cooked, cooled, cooled or reheated.

Ques 10: Mention six (6) food safety monitoring techniques

Ans: 

• Conduct a hazard analysis.
• Identify critical control points.
• Establish critical limits.
• Establish monitoring procedures.
• Establish corrective actions.
• Establish verification procedures

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