Assessment Criteria: For this task you are to demonstrate your ability to use safe food handling practices, including the correct methods of controlling food hazards at critical control points, in food handling work functions on at least three occasions. Throughout each of the food handling work functions you will need to apply all of the following to appropriately follow the food safety program, and to maintain a clean environment throughout food handling activities: Access and use all relevant information from the organisational food safety program. Provide a copy of the food safety program and use this throughout the assessment. At all times while working, follow the policies and procedures in the food safety program. Demonstrate the correct methods off controlling food hazards at the critical control points. Provide a copy of, or discuss the critical control points used for the task you are performing. Complete all food safety monitoring processes, and ensure to complete all associated documents as required. Discuss the monitoring methods used and outline what the purpose of each one is. Provide a copy of the documentation completed to your assessor. Identify non-conforming practices, and report them to the appropriate personnel. Discuss at least one non-conforming practice with your assessor and outline why you would report it. Take appropriate corrective actions within the scope of your job responsibility for incidents where food hazards are not controlled. Identify two food hazards and outline to your assessor, what corrective actions should be taken. Clean and sanitise all equipment, surfaces and utensils before use. Demonstrate how you would clean and sanitise at least one piece of equipment, one surface and two utensils. Use appropriate containers. Discuss two containers and why they are appropriate for food storage. Prevent the accumulation of garbage and recycled matter in the kitchen. Demonstrate your ability to ensure waste does not build up and is removed from food handling areas at appropriate times. Identify any cleaning, sanitising and maintenance requirements, and report them as required. Discuss with your trainer, what your requirements are and what you would do if you could not complete your requirements within designated timelines. According to scope, dispose of or report chipped, broken or cracked eating, drinking or food handling utensils. Discuss with your trainer, what you would do if you identified broken or damaged food handling materials. Within the scope of your responsibilities, take measures to ensure that the food handling areas are free from animals and pests, and report any identifiedincidents of animal or pest infestation. Discuss with your trainer what you would do if you identied any pests or infestations. I Store. display and provide single use items in a manner so they are protected from damage and contamination. Demonstrate your ability to store and present food safely. I Follow all instructions for items that are intended for single use. Discuss with your trainer; the purpose and use of single use items. {Iomplete each of the following steps to receive and store food safely for each of the three food handling work functions: I Demonstrate the correct methods of controlling food hazards whilst handling and inspecting received goods. I Select the appropriate food storage conditions for the specic food types received. I Follow appropriate methods of controlling food hazards when processing and packaging food for storage. I Store the received food in the environmental conditions that protect against contamination and maximise the freshness. quality and appearance of the food items. I Store all food at the required controlled temperatures, and ensure that frozen items remain frozen during storage. For each of the three food handling work functions. perform the following steps. demonstrating the correct methods of controlling food hazards to prepare the food safely: I Select and use cooling and heating processes that support microbiological safety of the food. I During food preparation. monitor the food temperature using the required temperature measuring device to achieve microbiological safety. I Ensure the safety offood prepared. served and sold to customers. Complete the subsequent steps following the correct methods of controlling food hazards as required for the tasks: I As required. transport stock safely and as outlined in the organisational food safety program. Discuss with your assessor how food could be transported safely or alternately. demonstrate the safe transportation of food. I Safely and appropriately display and serve food as required. Perform the following steps to dispose of food safely. ensuring to control food hazards: I For any food identied for disposal. marl: and separate them from other foodstuffs until disposal is complete. I Promptly dispose of food to avoid cross-contamination. {llnce you have demonstrated your ability to use safe food handling practices. including the correct methods of controlling fond hazards at critical control points. in food handling work functions on at least three occasions. you will need to sit down with your assessor and discuss: Briey discuss the contents of the organisational food safety program used for the tasks. including the associated procedures. associated requirements. and monitoring documents. ldentify and discuss the critical control points for the food preparation system used. The main types of safety hazards and contamination considered for each work function. The process for any of the following food safety monitoring techniques used throughout tasks completed: n Bacterial swabs and counts. n Eheclcing and recording that food is stored in appropriate timeframes. n Ehemical tests. n Monitoring and recording food temperatures using a temperature measuring device accurate to plus or minus one degree Celsius. Monitoring and recording temperature of cold and hot storage equipment. Visually examining food for quality review. III III Types of packaging materials selected to suit the foods packaged. Methods used tn monitor packaging damage. utline the operating procedures and how to identify faults for at least two pieces of equipment used. including a temperature probe. Cleaning. sanitising and pest control equipment and materials used throughout the task. including how they were used. Local government food safety regulations and inspection regimes. and the consequences of failing these inspections. The temperature danger zone. The two-hour and four-hour rule