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SITXFSA005 - Use Hygienic Practices For Food Safety instructions plagiarism guide assessment

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Added on: 2023-02-20 12:19:19
Order Code: SIT30821
Question Task Id: 0
  • Subject Code :

    SITXFSA005

  • Country :

    Australia

1. All national, state and territory laws are based on the Australia New Zealand Food Standards Code. Chapter Three of the Co standards. List at least four basic principles outlined in Chapter Three.

2. How does the Food Standards Code define the following terms? (in about 10-20 words)

3. Provide at least five examples of foods, which are considered potentially hazardous or high risk foods. Answer Here

4. List any three types of microbiological contamination that can spoil the food.

5. What are the three consequences to you and the business for not complying with food safety legislative requirements? Answer Here

6.List any three employee responsibilities under food safety legislation.

7. Describe the responsibilities of employer under food safety legislation (at least five (5)).

8. What are the hygiene requirements that a food handler must follow while engaging in food operations? List at least four (4) Answer Here

9. Briefly describe the purpose of a food safety program. (40-60 words)

10. What are the roles and responsibilities of the local council regarding food safety? (In 30-50 words)

11. Who is responsible for inspecting food premises and what powers do they have regarding breaches in food safety procedur Answer Here

12. You are an Environmental Health Officer. You have come across a complaint that a particular restaurant is not following food What penalties would you impose?
Go through the options below and select all that is applicable.

  • Fines
  • Business closure
  • Criminal charges in extreme cases

13. List any two common methods through which airborne diseases are transferred.

14. What will you do to prevent airborne transmission of diseases while preparing food in the restaurant? Go through the option are applicable.

  • Wear safety masks
  • Wear safety shield
  • Wash hands before cooking or handling food products
  • All the above

15. Name any three causes for food-borne illnesses.

16. Other than pathogenic bacteria, what are the two examples of infectious diseases a food handler may carry that can contam

17. How does personal protective clothing such as a chef&39;s uniform pants, jacket and apron assist a business in meeting food h standards? Provide two reasons.

18. What personal hygiene standards would you maintain when handling food to reduce the risk of food contamination? List thr always do.

19. List the six-step hygiene process you would follow to clean a re-useable kitchen item or piece of equipment. Answer Here

20. List the four steps you would follow to wash hands effectively.

21. When do the Food Safety Standards guidelines indicate you should wash your hands? Give at least two examples.

22. You must wash your hands using appropriate facilities. What does &39;appropriate facilities&39; mean?

a) Your workplace must have a designated hand-wash basin

b) The hand-washing facility must have soap and an air dryer.

c) The facility must have a foot-operated system so you don&39;t have to touch the tap handles.

d) You must have a hand-washing facility in a separate area to the kitchen.

23. Read the statements given below and select the correct response from the options.

a. Hand washing should be done before entering the serving area to prevent transfer of pathogens 

b. Hand washing should be done before entering the serving area to prevent transfer of pathogens 

c. Food might get contaminated if the server is serving food without washing hands

d. Food might get contaminated if the server is serving food without washing hands - False

e. Is it just enough to sanitise hand rather than washing before entering a food service area

f. Is it just enough to sanitise hand rather than washing before entering a food service area  

24. Go through the scenario given below and choose a suitable response from the given options.
You are a chef at &39;XYZ&39; restaurant. You are cooking a dish and suddenly the restaurant manager has convened a meeting. T minutes. After this, you should again recommence the cooking process.

a. Wash hands thoroughly and dry it before recommencing cooking

b. Try to cover the hands with gloves and do not wash the hands again.

25. Why is it necessary to wash hands immediately after handling raw food? Explain in about 50-70 words. Answer Here

26. Read the statements given below and state true or false
Although currency notes or coins circulate among a lot of people, it is difficult for pathogens or microorganisms to b it is not necessary to wash hands after handling them.

27. Briefly describe how you could contaminate a food surface by unhygienic personal contact. (In about 60-80 words) Answer Here

28. Read the statements given below and answer true or false.

a. After eating or drinking, it is necessary to wash hands to prevent contamination.

b. After eating or drinking, it is necessary to wash hands to prevent contamination.

c. After eating, wipe the hands in a tissue paper and commence the cooking process.

d. After eating, wipe the hands in a tissue paper and commence the cooking process.

29. Why should you wash hands after touching hair, scalp or wound? (In about 60-70 words) Answer Here

30. Go through the statements given below and select the one that is correct from the options given below.

a) After using toilet, it is enough to sanitise the hands with a sanitiser. It is not necessary to wash hands perfectly.

b) It is mandatory to wash the hands perfectly after using toilets.

Statement A is correct
Statement B is correct
Both the statements are correct
None of the statements are correct

31. Why is it necessary to wash hands after using cleaning chemicals? (In about 50 - 70 words)

32. Read the statements given below about point-of-sale terminals and choose the correct answer from the list of given option

A) Lot of people will be touching Point of Sale terminals; hence microorganisms can easily transfer and contaminate food. wash hands after using it.
B) Point of Sale terminals will be made of metal or plastic. It is easy for pathogens to live on the surface. Hence it is necess using it.

Statement A is correct
Statement B is correct

Both the statements are correct
None of the statements are correct

33. Explain the role of each of the following personal health and hygiene practices in about 20 - 40 words.

Practices

a. Skin clean and no body odour
b. Non-excessive make-up
c. Hair clean and long hair tied back or in hair net
d. Nails clean and appropriate length
e. Clean-shaven or beard trimmed
f. Clean uniform or clothing and enclosed shoes
g. Piercings removed or covered
h. Use of appropriate food-grade bandages where required

34. What are five unhygienic personal habits that could lead to unhygienic contact with food? Answer Here

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  • Posted on : February 20th, 2023
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