Assignment Task: Food handling practices
Part 1: Purchasing and receiving food
Issue 1: Contamination of food with bacteria, chemicals or other things that should not be in food.
Issue 2: Growth of bacteria in food that spends too long in the temperature danger zone of 5 °C to 60 °C.
Part 2: Thawing frozen food
Issue 1: Growth of food poisoning bacteria.
Issue 2: Defrosting raw meat and seafood can cross contaminate cooked and ready-to-eat foods.
Part 3: Reheating prepared food
Issue 1: Food poisoning bacteria can survive if food is not properly reheated.
Issue 2: Cross-contamination of food through poor personal hygiene or from raw food to reheated food, or allergenic to non-allergenic foods.
Part 4: Packaging
Issue 1: Contamination of food from inappropriate or damaged containers or packaging.
Issue 2: Cross-contamination of food with food poisoning bacteria or foreign matter or allergens in the packaging area or by equipment.
Misleading or causing harm to customers due to incorrect labels or information
Part 5: Transporting food
Issue 1: Contamination of food with food poisoning bacteria, non-food contaminants or allergens during transport.
Issue 2: Growth of food poisoning bacteria from food being transported in the temperature danger zone of 5
°C to 60 °C.
Part 6: Food vans, stalls, events and off-site catering
Issue 1: Growth of food poisoning bacteria from food being in the temperature danger zone of 5 °C to 60 °C while in transit and/or at the event or function.
Issue 2: Cross-contamination of food with food poisoning bacteria.
Issue 3: Growth of food poisoning bacteria when food is not cooled appropriately.
Issue 4: Growth of bacteria in dirty water.
Part 7: Packaging for Manufacturers
Issue 1: Contamination of food with bacteria, chemicals or other non-food material, such as dirt or glass or pests.
Issue 2: Jars, bottles or other containers made of glass risk being chipped or cracked.
Issue 3: Incorrect labeling
Support programs:
- Food allergens, intolerances and general information for customers
- Cleaning and sanitizing
- Supervision of food handlers
- Food handlers' responsibilities
- Thermometers and equipment
- Pest control
- Food recalls
- Time control
- Waste disposal
Records (attached)
Record 0: Foodsmart Food Safety Program Records
Record 1: My food suppliers
Record 4: How I use the 2 hour/4 hour rule for high-risk foo
How I use the 2 hour/4 hour rule for high-risk food
Write down your usual practice here for using the 2 hour/4 hour rule. Update it if your practice changes. (Add new pages if you need to.)
Record 5: My probe thermometer accuracy checks
Record 17: Manufacturing internal review
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Download:- Records.rar