SITXFSA002

Participate in safe food handling practices

 Follow food
safety
program
1.1 Access and use relevant
information from organisational
food safety program
 Definitions
‘Contaminant’ means any biological or chemical
agent, physical matter, or other substances that may
compromise food safety or suitability.
‘Biological agents’ include micro-organisms such as
bacteria, viruses and moulds.
‘Chemical agents’ include any chemicals, liquid solid
or gas that may contaminate food and make it toxic
for consumption.
‘Physical matter’ includes physical objects that may
be in food, such as string, paperclips and glass.
 Definitions
‘Contamination’ means the introduction or
occurrence of a contaminant in food.
‘Potentially hazardous food’ means food that has to
be kept at certain temperatures to minimise the
growth of any pathogenic micro-organisms that may
be present in the food or to prevent the formation of
toxins in the food.
Hazard Analysis and Critical
Control Points (HACCP)
Identify any hazards that must be avoided,
removed or reduced
Identify and monitor the critical control
points
Procedures in place to put things right if there
is a problem with a critical control point
Put checks in place to make sure your plan is
working
Record food monitoring activity.
HACCP – the seven principles
Conduct a hazard analysis Identify the critical control points Establish critical limits

Monitor CCP Establish corrective action Verification

More information on these points can be

found at:
Recordkeeping
https://www.foodsafety.com.au/blog/the-s
even-principles-of-haccp
 Organisational food safety
program
A food safety program may cover:

Potential hazards
Possible control measures
Monitoring of control measures
Responding to hazards
Program review
Record keeping.
Activity 1A
Follow food safety program

1.2 Follow policies and

procedures in food
safety program
 Food safety policies and
procedures
Cleaning and sanitation
Hazards
Equipment maintenance
Food
Personal considerations
Pest control
Record maintenance
Training.
Activity 1B
Follow food safety program

1.3 Control food hazards

at critical control points
 Food hazards
Actual or potential
Chemical
Insects and vermin
Microbiological
Physical
Process-related where food is
vulnerable to contamination.
Critical Control Points
Receiving
Storing
Preparing
Processing
Displaying
Serving
Packaging
Transporting
Disposing.
 Methods of ensuring food
safety
Packaging control
Protective barriers
Temperature control
Supervision of food displays
Utensil control
Providing separate serving utensils for
each dish.
Activity 1C
Follow food safety program

1.4 Complete food

safety monitoring
processes and complete
documents as required
 Food safety monitoring
Bacterial swabs and counts
Checking and recording that food is stored in
appropriate timeframes
Chemical tests
Monitoring and recording food temperatures
Monitoring and recording temperature of cold
and hot storage equipment
Visual examination of food for quality review.
 Monitoring checks
This will require you to be familiar with:

The types of food you are responsible for monitoring

How often you should conduct the monitoring
What monitoring procedures you should follow
 What monitoring
equipment you need to
use
 What documentation
you need to complete.
Activity 1D
Follow food safety program

1.5 Identify and report

non-conforming
practices
 Implementing food safety
practices
Staff can sometimes forget the procedures or
haven’t been properly trained in them
Staff can sometimes choose not to follow the
procedures
Equipment and resources sometimes don’t
allow procedures to be implemented fully
and/or correctly, etc.
 Reporting non-conformance
You should ensure you know:

How to submit a report

When to submit a report
The correct report format
What must be included in a report
To whom to submit a report.
Activity 1E
Follow food safety program

1.6 Take corrective

actions within scope of
job responsibility for
incidents where food
hazards are not
controlled
 Identifying food hazards
Customer complaints
Existence of pests and vermin
Food not under temperature control
Food poisoning
Misuse of single use items
Spoilt or contaminated food
Stocks of out‑of‑date foodstuffs
Unclean equipment.
 Scope of own responsibility
Depending on the scope of your own responsibility, corrective action
may involve:

 Reporting issues to more

senior members of staff
 Sanitising areas and/or
equipment
 Implementing pest control
 Reviewing control measures
 Throwing out unsafe
foodstuffs.
Activity 1F
Store food safely

2.1 Select food storage

conditions for specific
food type
Food types
Key food types include:

Dairy
Dried goods
Eggs
Frozen goods
Fruit and vegetables
Meat and fish.
Storage conditions for specific
food types
When storing food, you must ensure that:

 Food is protected from

contamination and stored
in sanitary conditions
 Food is stored under
correct environmental
conditions
 Potentially hazardous food
is stored at the correct
temperature.
Activity 2A
Store food safely

2.2 Store food in

environmental
conditions that protect
against contamination
and maximise freshness,
quality and appearance
 Refrigerators
Foods with a “use by date”
Foods that state “keep refrigerated “ on the
label
Foods that state “once open keep
refrigerated” on the label
Cooked foods that will not be served
immediately
Ready to eat foods such as salads and
desserts.
 Freezers
Frozen foods should be transferred to the freezer straight after delivery
The temperature of the freezer should not rise above –18 C.
All food should be wrapped
Do not overcrowded

 Use old stock before new

and check date codes
 Defrost and clean freezers
regularly.
 Dry stores
Store dry goods above floor level
Ensure that food is date coded and rotated
Store food in a tidy fashion
Keep food covered at all times
Throw away swollen packs or badly dented cans
Check tops on bottles and jars to ensure they are secure and seals are
unbroken

 Fruit and vegetables should be

kept in a cool room and stored off
the floor, away from ready to eat
food.
Activity 2B
Store food safely

2.3 Store food at

controlled
temperatures and
ensure that frozen
items remain frozen
during storage
 Temperature control
Foods should be kept either at 5˚C or below,
or at 60˚C or above
Frozen foods should be kept below -18˚C.
Monitoring temperature
The temperature of food must be monitored using a thermometer that
is accurate to +/-1˚C.
The thermometer may need to be inserted into food products to
ensure that they are at a correct temperature internally, and not just on
the surface.
Thermometers must be sanitised between uses.

+/-1˚C
Activity 2C
Prepare food safely

3.1 Use cooling and

heating processes that
support microbiological
safety of food
4 hour / 2 hour rule
“Studies show potentially hazardous food can be safely held out of
temperature control for short periods of time without significantly
increasing the risk of food poisoning. The time for which food can be
safely held between 5°C and 60°C is commonly referred to as the '4-
hour/2-hour rule'.”
Applying the 4 hour / 2 hour
rule
Time food is in the ‘danger zone’ (5°C to 60°C)

2 to 4 hours
0 to 2 hours Use immediately After 4 hours
Use immediately or (either served within 2 Throw away
refigerate at ≤5° hours or cooked or
processed)
4 hour / 2 hour rule
 Evidence of correct
application
For the 4 hour/ 2 hour rule to be applied correctly, it must be ensured that:
The Food Standards Code requirements are followed at all times, including
during the receival, storage, and preparation of food products
Cold foods are not displayed in direct sunlight or temperatures above 25°
There is a documented system in place for monitoring how long foods have
been in the danger zone, ensuring food is properly identified, and ensuring
that food is disposed of after 4 hours.
 Methods of cooling and
chilling food
Blast chilling
Dividing food into smaller portions so that it
cools quicker
Placing pans of hot food in cold water
Stirring liquid foods to cool more evenly
Placing food in a cold area (e.g. larder).
 Heating food
Food that is reheated must be heated to 75˚C in the centre, unless a
safe alternative is possible
If intending to reheat food to be served hot for a continuous period,
then the reheating process (up to 75˚C) should take a maximum of two
hours in order to prevent bacteria growing

 Food must not

be reheated
more than once.
Activity 3A
Prepare food safely

3.2 Monitor food

temperature during
preparation using
required temperature
measuring device to
achieve microbiological
safety
 Temperature probe
Food temperature must be tested at the
centre of the food item using a
temperature probe
The temperature probe must be accurate
to +/-1˚C
Certain equipment will have a
thermometer installed, although a probe
may also need to be used.
 Using a temperature probe
Make sure that the temperature probe is clean and dry
Measure different parts of a food as surface reading may not
be accurate
Clean and sanitise the probe between uses
Wait for the thermometer to return to room temperature
between measurements
Measure the temperature of packaged chilled food by
placing the length of the thermometer between two
packages.
Thermometer calibration
You need to recalibrate a food thermometer after an
extreme temperature change, or if it’s dropped.

Ideally, you should check thermometer calibration once

a day, with an annual calibration by the manufacturer.

Use the ice point method for cold foods and the boiling
point method for hot foods.
 Ice point method

Fill a plastic or metal Stir the ice and water Place the stem of the Wait two minutes until While the
container with then wait a minimum dial thermometer or the indicator stops thermometer is in the
chipped/crushed ice; of two minutes the probe of the changing. ice water adjust the
add clean water to a electronic thermometer to zero
depth of at least ten thermometer in the degrees C (32
cm (four inches) so the ice slurry. Fahrenheit), if
mix is 50/50 ice to necessary, by following
water the manufacturer's
instructions.
Thermometers are
usually adjusted with a
zeroing screw.
 Heat a pot of water until a boiling is achieved.
Place the stem of the dial thermometer or
the probe of the electronic thermometer in
the boiling water.
Boiling point After at least one minute, read the
method temperature on the thermometer without
removing it from the boiling water.
While thermometer is in the boiling water
adjust the thermometer to 100 degrees C
(212 Fahrenheit), if necessary, by following
the manufacturer's instructions.
Thermometers are usually adjusted with a
zeroing screw.
Activity 3B
Prepare food safely

3.3 Ensure safety of

food prepared, served
and sold to customers
 Ensuring food safety
Packaging control
Protective barriers
Temperature control
Supervision of food displays
Utensil control - providing separate serving
utensils for each dish.
 Packaging control
Protective barriers
Temperature control
Supervision of food displays
Utensil control.
 High risk groups
Children or babies
Pregnant women
Aged persons
People with immune deficiencies
or allergies
Unwell persons.
Allergen management
Customers may present with:
Food allergies
Food intolerances
Coeliac disease.
Key food allergens
Sesame
Wheat
Tree nuts
Milk
Peanuts
Fish
Egg
Crustacea
Soy.
 The spread of allergens
This can occur, for example:
If the allergen is present in the raw materials
If processing aids are used
Through cross-contamination with other products and/or instruments
Improper cleaning and sanitation of surfaces and instruments.
 Know your ingredients
Only accept correctly labelled foods
Check all ingredients even in sauces, spices, garnish, oils, dressings, etc.
for allergens
Avoid ingredient substitution
Be familiar with all ingredients as some may be derived from one or
more of the food allergens which may not be obvious from their name.
Avoid cross contamination
Always double check the ingredients with the chef
Handle food safely
Start fresh for meals that must be allergen free
Clean and sanitise work surfaces, utensils and other food-contact items
between foods. Even very small amounts can be harmful. (e.g. 1000th
of a peanut).
Avoid cross contamination
Store food safely
Have a dedicated area for preparing allergen free meals (be aware that
food that is safe for one person with a food allergy may be unsafe for
another person with food allergy)
Whenever possible, prepare foods for people with food allergy first
Have some way of identifying the meal for the person with food allergy.
Avoid cross contamination
Always take the meal to the customer with a food allergy separately, not
whilst carrying other meals
Check the allergen free meal is given to the person with the food
allergy.
Listen to your customers
Take customer requests about allergens seriously
Listen carefully
Give customers accurate information about the content of meals when
they ask
Have a specific protocol to follow if a customer says they have a food
allergy.
Listen to your customers
Place the name of known allergens next to menu items, if possible
Include a note on all menus asking customer’s to ALWAYS disclose their
food allergy when ordering from the menu.
 Educate your staff
Ensure your Food Safety Supervisor’s training is up-to-date.
Recertification now includes Allergen Management as a required unit
of competency
Train and test all staff regularly in food safety, hygiene and allergen
awareness.
Teach staff of their obligation to declare certain allergens.
Display The Usual Suspects poster in your kitchen.
Egg risks - salmonella
The most at-risk groups for salmonella poisoning are:
Infants
The elderly
Pregnant women
People with reduced immunity.
Raw egg risk
Examples of foods containing raw eggs include:
Mayonnaise
Aioli
Salad dressings
Hollandaise sauces
Egg nog
Health shakes with added raw egg
Chocolate mousse, tiramisu and other desserts.
 To prevent and/or reduce the risk of
spreading salmonella through raw egg
products, your organisation can opt for
commercially produced raw-egg products,
rather than making these products from
Raw egg risk scratch
Using pasteurised egg products instead of
actual raw eggs, wherever possible, can also
reduce the risk of salmonella.
 Safe practices
Never buy or use cracked, damaged or dirty
eggs
Always store eggs in the fridge in their own
cartons/ packaging
When storing and handling eggs take the same
precautions as you would when handling and
preparing raw chicken, meat, seafood or dairy
products.
 Safe practices
Cook eggs and foods containing eggs until they
are hot all the way through
Use pasteurised egg products in foods that will
not be cooked, or will only be lightly cooked.
Alternatively, change to recipes that do not
require raw eggs as an ingredient
Include egg safety messages in food hygiene
training for staff.
Activity 3C
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
 Single use items
Disposable items:
o cutlery
o crockery

Face wipes and serviettes

Individually packaged items:
o beverages
o condiments
o jams and spreads.
 Ensuring safety of single use
items
Single use items should be stored in clean, dry conditions, away from potential
contaminants, for example
Care should be taken to prevent the seals on individually packaged items from
being broken

 Single use items must be

disposed of after use, or
after they have been in
contact with food or
handled by customers.
Activity 4A
Maintain a clean environment

5.1 Clean and sanitise

equipment, surfaces and
utensils
 Food hygiene and sanitised
workspaces
The food handling area must be free
from:

Dirt
Food waste
Grease
Pest waste.
Cleaning
The cleaning process involves:
Pre-scraping the utensil or surface to remove most of the food residue
present
Using warm water (see comments below), detergent and agitation to
remove food residue; and
Rinsing the detergent and food residue away.
Sanitisation guidelines
Step 1: Preparation
o remove loose dirt and food particles.
o rinse with warm (potable) water

Step 2: Cleaning
o wash with hot water (54-60°c) and detergent
o rinse with clean (potable) water
Sanitisation guidelines
Step 3: Sanitising (bacteria killing stage)
o treat with very hot clean (potable) water (77°c) for at least two minutes; or
o apply sanitiser as directed on the label

Step 4: Air Drying

o leave benches, counters and equipment to air dry. The most hygienic way to
dry equipment is in a draining rack.
 Cleaning and sanitising a
temperature probe
Wash the probe with warm water and detergent to
remove any grease and food particles
Sanitise the probe using alcoholic wipes or very hot
water
Rinse the sanitiser away, if necessary
Allow the probe to air dry or thoroughly dry it with a
disposable towel.
Activity 5A
Maintain a clean environment

5.2 Use appropriate

containers and prevent
accumulation of garbage
and recycled matter
Garbage can consist of food
waste:
From food preparation processes
From food that has not been served
From food that has been served to customers
That has become contaminated, or is suspected
of being contaminated.
 Waste management
procedures
Separate lined or unlined containers for different types of waste (including
recycled waste)
Lids and labels on waste and recycling containers
Waste containers stored away from food and food preparation areas

 Frequent emptying of
waste containers
 Frequent cleaning and
sanitising of waste
containers, etc.
 Suitable garbage containers
Be adequate to contain the amount and type of waste being thrown
away
o bins should not overflow
o bins should not leak

 Be able to close completely

o prevent overflow
o prevent pests from
infiltrating garbage
 Be easily cleaned and
sanitised.
Activity 5B
Maintain a clean environment

5.3 Identify and report

cleaning, sanitising and
maintenance
requirements
Identify cleaning, sanitising and
maintenance requirements

Visibly see a need for equipment, surfaces or

utensils to be cleaned, sanitised or
maintained
Check records
Flaws or malfunctions (e.g. a device may
require recalibration or repair, etc.), or
required resources are unavailable.
Activity 5C
Maintain a clean environment

5.4 Dispose of or report

chipped, broken or
cracked eating, drinking
or food handling utensils
 Dangerous utensils
Chipped, broken or cracked utensils pose a number of potential
hazards. They can:

 Cause injury to the

person using them
(e.g. a chipped glass
can cut the person
drinking from it;
etc.)
 Harbour
contaminants.
Activity 5D
Maintain a clean environment

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
 Legal requirements
Not permit live animals in areas where food is
handled (other than seafood or other fish or
shellfish)
Only permit assistance animals in areas used by
customers
Take all practicable measures to prevent pests
entering the food premises, and eradicate and
prevent the harbourage of pests.
 Common animals and pests
Cockroaches
Ants
Flies
Moths
Weevils
Birds
Rodents.
Activity 5E
Dispose of food safely

6.1 Mark and separate

from other foodstuffs
any food identified for
disposal until disposal is
complete
 Food for disposal
Food for disposal may include food that:
Is subject to recall
Has been returned having previously served to a customer

 Is not safe or suitable, e.g. expired

or showing signs of being spoiled,
has not been stored properly, etc.
 Is reasonably suspected of not
being safe or suitable (e.g.
suspected animal contamination).
Activity 6A
Dispose of food safely

6.2 Dispose of food

promptly to avoid
cross-contamination
 Food disposal
This may involve:
Scraping leftover food from plates, etc. into
appropriate garbage receptacle as it enters the
kitchen
Taking out garbage at regular intervals to
appropriate disposal point, e.g. outside dumpster
Recycling waste that is suitable for recycling
Using food disposal systems, if installed.
Activity 6B
Summative Assessments
Summative assessments consist of:
Skills assessment
Knowledge assessment
Performance assessment.

Your assessor will provide you with further guidance on how and where
to complete these assessments.
 Summary and
Feedback
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