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Hospitality Preliminary Certificate II in Kitchen Operations SIT20416
Use hygienic practices for food safety: SITXFSA001 Set 1
Sydney Distance Education High School
Acknowledgments Sydney Distance Education High School gratefully acknowledges the following owners of copyright material.
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Kim McJannett
Ruth Griffiths
2020
Sydney Distance Education High School, Locked Bag 5000, Potts Point, NSW, 1335
sydneyh-d.schools.nsw.edu.au
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© Sydney Distance Education High School, Department of Education and Communities, NSW, 2013
SITXFSA001 Use hygienic practices for food safety. SIT20416 .v 2020 Sydney Distance Education High School3
Contents
Resources ................................................................................................................................................ 4
Elements and Performance Criteria ..................................................................................................... 5
Activity 1- The Chef's uniform ................................................................................................................ 6
Activity 2 - Hygiene Risks ....................................................................................................................... 8
Activity 3 - Personal Hygiene ................................................................................................................. 9
Activity 4 - Environmental Hygiene ....................................................................................................... 10
Activity 5 - Food Poisoning .................................................................................................................. 12
Activity 6- Food Hygiene ...................................................................................................................... 14
Activity 7- E-Learning ............................................................................................................................ 14
Resources
1. A reference book titled “SITXFSA001 Use hygienic practices for food safety” has been provided with this Unit and is to be used to source answers to the activities Sets 1-3 “SITXFSA001 Use hygienic practices for food safety”.
2. Unit 1, Use hygienic practices for food safety, unit code: SITXFSA001, Cambridge Hospitality, fourth edition.
3. Additional resources are also available Week 5 on the e-learning course and the text can also be used.
SITXFSA001 Use hygienic practices for food safety. SIT20416 .v 2020 Sydney Distance Education High School4
Elements and Performance Criteria Elements describe the essential outcomes of a unit of competency. Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Follow hygiene procedures and identify food hazards.
1.1 Follow organisational hygiene procedures. 1.2 Promptly report unsafe practices that breach hygiene procedures promptly. 1.3 Identify food hazards that may affect the health and safety of customers, colleagues and
self. 1.4 Remove or minimise the hygiene hazard and report to appropriate person for follow up.
2. Report any personal health issues.
2.1 Report any personal health issues likely to cause a hygiene risk. 2.2 Report incidents of food contamination resulting from personal health issues. 2.3 Cease participation in food handling activities where a health issue may cause food
contamination.
3. Prevent food contamination.
3.1 Maintain clean clothes, wear required personal protective clothing and only use organisation-approved bandages and dressings.
3.2 Prevent food contamination from clothing and other items worn. 3.3 Prevent unnecessary direct contact with ready to eat food. 3.4 Ensure hygienic personal contact with food and food contact surfaces 3.5 Use hygienic cleaning practices that prevent food-borne illnesses.
4. Prevent cross contamination by washing hands.
4.1 Wash hands at appropriate times and follow hand washing procedures consistently. 4.2 Wash hands using appropriate facilities.
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Activity 1- The Chef's uniform Read the following information about the uniform that you will need to wear when participating in practical lessons and while on workplace for hospitality.
The traditional chef's uniform, including toque (traditional hat), white double breasted jacket, and checked pants are instantly recognized by most members of the Western world, especially in this day of television's celebrity chefs. What isn't obvious is the origins, generally for practical reasons, of each item.
Chefs jacket is double breasted jacket can be reversed to hide stains. It’s thick cotton cloth protects from the heat of stove and oven and protects from splattering of boiling liquids. Traditionally knotted cloth buttons were used because they could stand up to the frequent washing and survive contact with hot items without melting.
Chef’s pants - The hound's tooth checked pattern frequent on trousers serves to camouflage minor stains. The use of white for other pieces of clothing, especially by highly visible head chefs, is intended to denote cleanliness.
An apron is an obviously useful piece of equipment used to shield the rest of the wearer's garments from food splatters and stains.
The toque (chef's hat) dates back to the 16th century when hats were common in many trades. Different heights of hats indicate rank within a kitchen. The symbolism of the 100 folds of the toque are said to represent the many different ways a chef knows to cook an egg.
A neckerchief is tied around the chef’s hat and absorbs sweat to prevent it dripping into food. In winter it keeps the chef warm.
An apron sits below the knee and provides added protection from burns and spills. Remember to prevent cross contamination, a fresh apron can be used when one becomes soiled.
Footwear consists of heavy duty leather closed shoes to protect feet from falling objects. Steel capped boots may be worn or clogs. They should be comfortable as chef’s are on their feet all shift.
Some modern chefs have put their own distinct spin on the traditional uniform. Colour, pattern and design changes all contribute to the unique personality of these chefs. But the traditional, practical, clothing of the chef still remains a standard in the food industry.
A chef should not wear jewellery as it could become caught in machinery and harbours food poisoning bacteria.
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SITXFSA001 Use hygienic practices for food safety. SIT20416 .v 2020 Sydney Distance Education High School7
1. Use the information provided on the previous page and label the chef’s uniform below:
2. Hand washing:-
Wash your hands before starting work, after cleaning, using the bathroom, smoking or between different jobs.
List the steps required when washing your hands when working in a commercial kitchen.
Reference - Information Sheet ‘Hand Washing’ on e-learning and the reference book – Chapter 2: Health & hygiene.
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Activity 2 - Hygiene Risks Refer to the reference book – Chapter 2: Health & hygiene and unit 1, Use hygienic practices for food safety, Cambridge Hospitality fourth edition to complete the following questions.
1. List three people a hygiene risk should be reported to:
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2. Identify three categories that hygiene risks fall into:
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3. It’s an employee responsibility to report any personal health issues likely to cause hygiene
risks such as skin diseases and colds. Identify five other responsibilities:
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4. List five employers responsibilities associated with eliminating hygiene risks:
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Activity 3 - Personal HygieneRefer to the reference book – Chapter 2: Health & hygiene and Unit 1, Use hygienic practices for food safety, Cambridge Hospitality fourth edition to complete the following questions.
1. Identify some personal hygiene risks that may arise: -
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2. Why is it important to notify yoursupervisor if you are ill?
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3. Under each heading, identify some personalhygiene guidelines that apply to each of the following:
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Oral Hygiene
Hair
Skin
Nails
Body odor
Hands
Activity 4 - Environmental Hygiene Refer to the reference book Chapter 3: Environmental Hygiene and and Unit 11 Cambridge Hospitality fourth edition to complete the following questions. Complete the following sentence:
Environmental hygiene refers to the ____________________ of the work area. It includes:
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1. What should be included in a cleaning roster?
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2. Why is the layout of your premises important?
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3. How can the vehicle used to transport food be kept clean?
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4. How can you effectively clean?
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6. What are three examples of poor cleaning standards that could contaminate food?
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7. A common problem with garbage disposal is the overflow of industrial bins.What hazards doesthis present?
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8. How can you minimise pests in your establishment.
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5. How do you sanitise?
Activity 5 - Food Poisoning Refer to the reference book Chapter 4: Food Poisoning and Unit 1 Cambridge Hospitality fourth edition to complete the following questions. Read the section before attempting to answer the questions
1. Why is it possible for people to consume contaminated food and not know?
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2. How can food poisoning be caused by chemicals?
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3. What is the most common cause of food poisoning? _______________________________
4. Are all bacteria harmful? ____________________________________________________
Explain -
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5. What are harmful bacteria referred to as? _______________________________________
6. Explain how can food poisoning be caused by bacteria?
i._____________________________________________________________________________
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ii._____________________________________________________________________________
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iii._____________________________________________________________________________
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7. Recreate the chain of events that lead to food poisoning by explaining what occurs at each step:
8. Identify the symptoms of food poisoning:
Step 1
Step 2Step 3
Step 4
Symptoms of food
poisoning
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Activity 6 - Food Hygiene View the video “Key food safety tips” e-learning and refer to the reference book – Chapter 5: Food Handling Procedures and and unit 1 Cambridge Hospitality fourth edition to complete the following questions.
1. Give examples of food from the following categories:
Perishable
Semi-perishable
Non-perishable
2. Food Hygiene risks:
List 5 food hygiene risks:
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3. Hazards are divided into 3 categories.
Identify these:
B_______________________ example_______________________
C_______________________ example______________________
P_______________________ example______________________
Activity 7- E-Learning Complete e-learning task 1.1 and record your result here. Keep re-doing the task until you score above 70%.
1.1 /10
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