EXERCISE FOR HOME CLASS 5 HOURS FRIDAY 16/10/2020 SITXFSA002 – Participate in safe food handling practices EXERCISE FOR HOME CLASS 5 HOURS FRIDAY 16/10/2020 SITXFSA002 – Participate in safe food...

Completion of HACCP plan for Chicken


EXERCISE FOR HOME CLASS 5 HOURS FRIDAY 16/10/2020 SITXFSA002 – Participate in safe food handling practices EXERCISE FOR HOME CLASS 5 HOURS FRIDAY 16/10/2020 SITXFSA002 – Participate in safe food handling practices APPLYING HACCP PRINCIPLES Complete the following charts for the foods you have been given. Once completed, please upload this to Didasko along with your completed assessment. Or send to [email protected] We have given you an example as a guideline how to complete, giving you the worst case scenario, which of course is chicken. EXAMPLE: HACCP Principle Task Outcome / Workplace procedure Principle 1: Conduct a hazard analysis Identify hazards which could occur. Potential hazard: food poisoning bacteria is not killed during the cooking process Principle 2: Identify Critical Control Points (CCP) Is this a critical control point? Can we apply controls to resolve the potential hazard? Yes. We can apply controls during the cooking process Principle 3: Establish critical limits for each CCP What are the maximum or minimum limits we want to apply to control the hazard? All juices must run clear without any trace of pink/red colour when the chicken is pierced. The internal temperature of the chicken must be above 75 ºC for at least 10 minutes Principle 4: Establish a monitoring system for each CCP How do we monitor the cooking process to make sure the critical limits have been reached? Observation of juices when the chicken is tested. Internal temperature of the chicken is checked 10 minutes prior to, and at completion of, the nominal cook time. Principle 5: Establish corrective actions What are we going to do if monitoring establishes the chicken is not adequately cooked? Potential hazard: food poisoning bacteria is not killed during the cooking process. Principle 6: Establish record-keeping processes What records should we/could we keep to document the process? Record temperature checks on a cooking process temperature log. Develop feedback processes for adjustment of recipes cooking temperatures and weight to cooking time ratios. Principle 7: Establish procedures for verification of effectiveness of the HACCP plan. How can we verify the recipe and procedures for cooking a chicken are appropriate and effective? Regular observation of cooked chicken to verify adequate cooking. Send random samples of cooked chicken to a laboratory for testing food poisoning bacteria levels. The above example was on cooking a chicken. We will now look at a chicken again to establish a HACCP program for storing of the goods. All you need to do is fill in the blanks using the following hazards: READ SLIDES 4 TO 47 TO HELP YOU COMPLETE THE TABLE Microbiological contamination: This is contamination that can be transferred to food from air, skin, hair, nose, mouth and intestinal tract of humans and animals, soil, contaminated food, equipment, surfaces, plants and water. Chemical contamination: Is direct chemical contamination. This occurs when food comes into contact with cleaning chemicals such as solvents, detergents, degreasers and sanitisers. Examples are pesticides or herbicides found on fruits and vegetables, food cooked or stored in metal containers such as lead or copper, or high levels of food additives. Physical contamination: This is when a physical contaminant may enter food at any stage of production. Examples broken glass, metal, dirt or soil, hair, finger nails, adhesive bandages, plastic from packaging and jewellery. People can choke or injure their mouth, teeth, throat or stomach. this also covers pests and vermin such as rats, mice, flies HACCP Principle Task Outcome / Workplace procedure Principle 1: Conduct a hazard analysis Identify hazards which could occur when storing a chicken. Microbiological: 1: Putting into a container that had some water in it. 2: A food safety handler did not wear gloves 3: The temperature in the delivery area was 35 degrees Celsius Chemical: 1: the raw chicken was unwrapped and placed on the bench that had just been washed with detergent 2: The only place in the cool room available is below the fruit and veg. Physical: 1: The fly zapper has not been working for a couple of days and there are flies in the kitchen 2: The chef putting away the food is wearing false nails with diamonds stuck to them. Principle 2: Identify Critical Control Points (CCP) Is this a critical control point? Can we apply controls to resolve the potential hazard? Microbiological: 1: Yes: Make sure the containers are clean and dry before putting chicken in How? 2: Yes: How? 3: Yes: How? Chemical: 1: Yes: How? 2: Yes: How? Physical: 1: Yes: How? 2: Yes: How? Principle 3: Establish critical limits for each CCP What are the maximum or minimum limits we want to apply to control the hazard? Microbiological: 1: 2: 3: Chemical: 1: 2: Physical: 1: 2: Principle 4: Establish a monitoring system for each CCP How do we monitor the storing process to make sure the critical limits have been reached? Microbiological: 1: 2: 3: Chemical: 1: 2: Physical: 1: 2: Principle 5: Establish corrective actions What are we going to do if monitoring to establish the chicken is stored correctly? Microbiological: 1: 2: 3: Chemical: 1: 2: Physical: 1: 2: Principle 6: Establish record-keeping processes What records could we keep so you can document the process? Microbiological: 1: 2: 3: Chemical: 1: 2: Physical: 1: 2: Principle 7: Establish procedures for verification of effectiveness of the HACCP plan. How can we verity the procedures for storing a chicken are appropriate and effective? Microbiological: 1: 2: 3: Chemical: 1: 2: Physical: 1: 2: Produced by: Mandy 22.03.2020 Produced by: Mandy 22.03.2020 SITXFSA001 Use hygienic practices for food safety Learner guide Use hygienic practices for food safety SITXFSA001 Disclaimer While every effort has been made to ensure that the information contained in this product is free from errors and omissions and is not misleading in any way, Didasko Digital makes no representations or warranties and is not liable for any loss or damage or injury of any kind (however caused) under any theory of law including negligence resulting from or in any way connected with the use of its products. Version number 2.0 Copyright 2016 © This product and the concepts, information and material contained in it are the copyright of Didasko Digital ACN 167 648 062 and may not be used or reproduced in whole or in part without the prior written consent of Didasko. All rights reserved. © 2016 Didasko Digital. All Rights Reserved. Contents Overview ........................................................................................................ 3 Section 1: Follow hygiene procedures and identify food hazards .................. 3 Section 2: Report any personal health issues .............................................. 33 Section 3: Prevent food contamination ........................................................ 37 Section 4: Prevent cross-contamination by washing hands ......................... 49 Glossary ....................................................................................................... 53 Please note the following condition This Didasko learning resource should be used as a training tool for students and trainers. While the information contained within addresses the elements and performance criteria, and the knowledge and performance evidence of individual competencies it remains the responsibility of the training organisation to ensure it meets training framework requirements and to provide additional documentation where necessary. This page has been intentionally left blank. SITXFSA001 Use hygienic practices for food safety 2016 Edition 3 Overview Have you woken in the middle of the night and experienced stomach cramps, diarrhoea or vomiting? It’s very unpleasant, isn’t it? Often, this pain and discomfort can be traced back to food we have eaten. Quite rightly, we believe the food may be contaminated with food poisoning bacteria, and our suffering is caused by poor hygiene standards at the establishment where we purchased the food. Food hygiene procedures were established and are enforced to prevent these situations. If you fail to use good food hygiene practices, you jeopardise the health of your customers and place your workplace and yourself in danger of serious consequences. Let’s look at what you will learn on completion of this unit. Section 1: Follow hygiene procedures and identify food hazards Section 2: Report any personal health issues Section 3: Prevent food contamination Section 4: Prevent cross-contamination by washing hands Section 1: Follow hygiene procedures and identify food hazards In this section you’ll learn how to follow organisational hygiene procedures and report unsafe work practices that breach these procedures. You’ll also learn how to identify food hazards and remove or minimise hygiene hazards. 1 SITXFSA001 Use hygienic practices for food safety 2016 Edition 4 Why is it necessary to have food hygiene procedures? There have been more than a few horror stories in the media in recent years about serious illness, and even deaths, caused by food poisoning. Click on the icon to find out more. In an