Académique Documents
Professionnel Documents
Culture Documents
Assessment 2
Assessment Method / Conditions:
Please provide detailed answers to the questions in this assessment.
Assessment Venue:
Online, Blackboard assignment
Due Date: Tuesday 18 August 2015
Which part of the unit is being assessed?
All elements
Assessment Instructions:
Download and save a copy of this assessment. As you work through the required knowledge theory,
answer the questions appropriately
All questions must be answered correctly in order to meet assessment requirements;
Results and Appeals:
Please refer to the Central Institute of Technology website for information about the assessment
process. The information can be found at www.central.wa.edu.au. The path is; Current Students Student Portal: Your Student Handbook - Your Studies, Assessments page 19.
/var/www/apps/conversion/tmp/scratch_4/321785281.doc
complies with Standard 1 Standards for RTOs 2015
Date:
Class:
Assessment 2
Assignment
Following your successful completion of a certificate in hospitality operations you have been recently
employed at the newly opened Hotel Futura as a trainee.
To ensure that you are familiar with the basic requirements of workplace hygiene procedures in line
with the hotels standard operating procedures, your supervisor has provided you with a list of key
aspects which you need to address in detail for this purpose:
1. The legislation which governs food safety in Australia and at local and state levels.
Food standars Australia New Zealand Act 1991
Food standards Australia new lealand regulation 1994
Food Act 2008
Food Regulation 2009
Health act
Food act
2. Personal hygiene issues and dress codes including the requirements in instances of
cuts, open wounds, etc.
Wear PPE
Bed sheet with blood, put it in plastic bag
6. Sources and effects of microbiological contamination of food and other items that
would require protection in your industry sector and business.
Unclean workplace
Food left for too long
7. The potential causes of food spoilage at each point of the food handling cycle.
Delivery
Storage
handling
Food preparation
cooking
serving
eating
8. Safe food handling activities what does this entail (must include correct PPE and
utensils).
Wear hair net when preparing food
Wear glove when your hand is wound
Dont handle when you are sick
9. Premises hygiene issues.
Food contamination refers to foods that are spoiled or tainted because they either
contain microorganisms, such as bacteria or parasites, or toxic substances that
food)
Physical contamination- foreign objects fall or mixed into food (eg.pest)
10. Correct storage procedures and temperatures for all food groups and commodities.
Dry storage should be off the ground and in a sealable container. The temperature
temperatures of 1C and 5C
Frozen food should be store at 18C or cooler
11. The reasons for potential cross-contamination and how to eliminate these risks.
Dont use the same equipment when cooking different things
Academic Quality Assured 2015
F04A25
This document complies with Standard 1, Standards for RTOs 2015
Have colour coded equipment so you can differentiate which items youve been