HSC Hospitality (Cookery) Preliminary Examination Study Guide

HSC Hospitality (Cookery) Preliminary Examination Study Guide

HSC Hospitality (Cookery) Preliminary Examination Study GuideContents

1. Hospitality Preliminary Focus Areas - Mind Maps and Revision Notes
2. Understanding and answering short and extended response questions
3. HSC Verbs for Key Terms

In addition to these resources you should be using your class notes, and practice papers to assist in consolidation of knowledgeHospitality Preliminary Focus Areas - Mind Maps and Revision Notes

Hospitality Curriculum Framework - HSC Content

HYGIENE (Part 1)

definition hazard analysis determine critical control points (CCPs) establish critical limits of CCPs monitoring key principles taking corrective actions verification documentation/keeping records high-risk and potentially hazardous foods actual or potential biological chemical types food hazards physical causes of contamination potential food safety hazards where each hazard can be controlled and the means of control Hazard Analysis and Critical Control Points (HACCP) customer consequences of poor practice colleagues workplace clean skin and non-excessive makeup no body odour clean hair and tied back or contained in net clean shaven or trimmed beard personal health and hygiene nails clean and appropriate length clean uniform and enclosed shoes body piercings removed or covered hygienic work practices related to food preparation and storage 'ready to eat' food items hygienic service of food and beverages handling money linen cleaning and sanitising waste disposal pest control reasons for potential food safety hazards procedure where each hazard can be controlled and the means of control monitor the means of control essential elements corrective action when the hazard identified is not under control review ofprogram food safety program appropriate records Hazard Analysis and Critical Control Points (HACCP) plan components support programs workplace policy, procedures and flowcharts importance of Hygiene (Part 1) from 'paddock to plate' storage preparation safe food handling work practices during display service disposal act regulation vulnerable customer groups code of practice difference between Australian industry standard workplace Food Act 2003 (NSW) (as amended) Food Regulation 2015 (NSW) (as amended) including Australia New Zealand Food Standards (ANZFS) Code ("the Code') national and state/territory food safety laws, standards and codes, intent and purpose for industry workplaces and workers related to food contact surfaces reasons for essential components food safety program basic content hygiene food safety related to appropriate control measures to eliminate or minimise hazards and their associated risk(s) cleaning consequences of failure to observe food safety supervisor responsibilities, according to food safety laws, standards and codes, of. food handler provide notification of operation nominate food safety supervisor implement food safety program businesses preparing and serving food must: allow inspections for food and premises NSW Food Authority local government regulator role of local government food safety regulations and inspection regimes operational impact on workers owner manager/supervisor/team leader food safety supervisor responsibilities of food handler kitchen staff other staff to a workplace and job role in the hospitality industry into daily work activities application of workplace policies and procedures and food safety regulatory requirements handling food and beverages food hazards affect the health and safety of customers, colleagues and the worker personal health issues hazards impacting food safety including environmental hygiene work practices compliance importance of worker monitoring the means of control orrective action when the hazard identified is not under control CCPs where there is a high risk to food safety review of program appropriate records packaging food transporting food service of food and beverages disposal of food appropriate wound dressings implementing HACCP through operational policy and procedures to a hospitality workplace application of HACCP practices integration into daily work activities when hand washing facilities needed for various job roles and responsibilities monitoring food safety product specifications associated documentation legislative and regulatory requirements and ramifications of ailure to observe personal hygiene workplace policy and proceduresSITXFSA001 Use hygienic practices for food safety

Hazard Analysis Critical Control Point (HACCP) Principles

H Hazard Analysis Critical (Control HACCP Point P Principles

1. Identify potential hazards
2. Identify CCP's (Critical Control Points)
3. Establish critical limits (Temps, packaging)
4. Identify monitoring procedures (What, Who, How and When)
5. Establish corrective procedures
6. Record Keeping
7. Verification (Is it working?)

Critical Limits & Critical Control Points

A critical control point (CCP) occurs where there is a high risk of contamination or food spoilage, this can occur at any stage of the Food Production Cycle (FPC). If a hazard is not controlled at that stage then an unacceptable health risk arises. CCP's may be controlled by time and temperature as well as other procedures. If products do not fall within the critical limit, procedures will need to be reviewed and the product discarded so that it is not consumed as it will cause a health risk.

Appropriate Control Measures to Eliminate/Minimise Hazards and Risks

Appropriate control measures to eliminate/ minimise hazards and risk(s) - Thermometer checks - Avoid temperatures in danger zones - Check and use food prior to expiry date - Correct labelling and dating - Correct packaging/containers - Stock rotation - Manufacturer labels

Food Production Cycle

Storing Receiving Preparing Disposing C Transporting Processing Display and/or service Packaging

Outcomes from NESA Syllabi

3.1.1 Outcomes | The student: (From NESA Syllabi) · considers the importance of hygiene in the hospitality industry . demonstrates an understanding of compliance with laws, standards and codes relevant to hygienic work practices and food safety for the hospitality workplace · explains how to prevent food contamination that might cause food-borne illnesses · proposes hygienic work procedures and practices for food safety in a hospitality work environment.

Food Safety Program (FSP)

A Food Safety Program (FSP):

• Identifies where and how each hazard can be controlled;
• Describes how these controls are to be monitored;
• Describes the corrective action required if control conditions are not met; and
• Identifies records that must be kept.

Importance of Hygienic Food Practices

Importance of hygienic food practices - Maintains a clean appearance of the workplace - Produces better processes and less waste

Cross-contamination

Cross-contamination bacteria and viruses are transferred from a contaminated surface to one which is not contaminated. This can be from people, work surfaces or equipment and or other food.

Contaminant

Contaminant a physical, microbiological or chemical substance that renders food unsuitable for consumption

Contamination

® Contamination the exposure of food to a physical, microbiological or chemical substance.

Potentially Hazardous Foods

Potentially hazardous foods - any food item that is highly susceptible to the growth of microorganisms that may lead to food-borne illnesses.

HAZARDS

Physical - glass pieces, metal pieces or shavings Chemical - cleaning detergents, pesticides or insecticides Microbiological - bacteria, mould virus, yeast and fungi

Hand Washing Procedure

Regularly washing hands is an important part of personal hygiene. eg start of shift, after toilet, touching face, changing between raw and cooked food.

1. Wet hands with warm water
2. Dry hands with clean paper towel or air dryer

Use soap - a quality antimicrobial handwash

1. Rinse hands with warm water

3. Wash hands for 20 seconds.

Consequences of Failing to Observe Food Safety Procedures

- Workplace - customer complaints and loss of business due to bad reputation, bad media publicity and loss of income and legal action. - Worker/colleague - Loss of jobs

Types of Hygiene

ENVIRONMENTAL Hygiene

ENVIRONMENTAL Food prep areas - maintained & cleaned to protect from contamination. Scheduled cleaning of all surfaces using appropriate chemicals. Waste must be disposed of regularly and properly. Garbage area kept clean Food storage areas - MUST be kept clean & vermin free. Pests (Vermin) should be eradicated and controlled. Dirty linen needs to be handled with gloves and laundered to prevent contamination. . .

Food Hygiene

TYPES OF HYGIENE Food Temperature testing of food and equipment. Chef to utilise coloured chopping boards to Regular hand washing procedures. Clean body, hair, hands & nails. avoid cross contamination. and during food service. Uniform clean & ironed. Clean hair tied back or under hat. stations. Trimmed & clean facial hair. Good dental care (clean teeth, mouthwash). Food safety book filled in accurately prior to Minimum jewellery. Washing hands (toilet, smoking, eating & changing PERSONAL Consequences of failing to observe food safety procedures - Customer - illness, or even death

Training Package Elements

Training Package Elements | 1. Follow hygiene procedures and identify food hazards | 2. Report any personal health issues | 3. Prevent food contamination | 4. Prevent cross-contamination by washing hands. - Prevents the outbreak of food borne illnesses - It is a legal requirement

Legislative and Regulatory Requirements

What's the difference?

·What's the difference? Act - is a bill passed through parliament to become a law Regulation - is a government law detailing the precise behaviour or practices needed to comply with the Act. Code of practice - include written details on how to meet minimum standards within an industry or enterprise. Industry/workplace standards - quality assurance principles followed by workers and owners in the hospitality industry to ensure hygiene standards are met and rules are followed.

Food Act 2003 (NSW) (as amended)

Act Food Act 2003 (NSW) (as amended) This is the primary law governing food for human consumption in NSW. The main aims of this Act are to :-

• Ensure food for sale is both safe and suitable for human consumption.
• Provide misleading conduct in connection with the sale of food.
• Provide for the application in NSW of the Food Standards Code.

Food Regulation 2015 (NSW) (as amended)

Regulation Food Regulation 2015 (NSW) (as amended) This regulation supports the regulatory work of the NSW Food Authority and its aim to reduce food-borne illnesses. This regulation provides more detailed information regarding the guidelines hospitality establishments must follow to ensure high levels of food safety. The regulation sets the minimum standards the food industry must adhere to for food safety. It specifically focuses on susceptible foods and groups of people who are at high risk of food-borne illnesses.

Australia New Zealand Food Standards (ANZFS) Code

Code Australia New Zealand Food Standards (ANZFS) Code ('the Code') Ensures that food produced in Australia and New Zealand is safe and suitable for consumers to eat. It includes standards for food additives, food safety and labelling, and foods that need pre-approval, such as genetically- modified foods. The enforcement of the Code is the responsibility of state and territory departments and other food enforcement agencies.

Local Council Role in Food Safety

Local councils are required to provide food business with information regarding food safety and their responsibilities. Also to regularly inspect food premises for compliance with legislation, regulations and the Food Standards Code. They provide licences to food premises according to the Food Standards Code. The NSW Food Authority has partnerships with local councils which allow council officers to :-

• Check that each food business has a trained food safety supervisor (FSS) and clearly visible FSS certification.
• Inspect food handling controls, including storage, display, transport and processing.
• Evaluate the risk of cross-contamination.
• Check pest control practices.
• Check that there's sufficient and appropriate food labelling.

Consequences of Failing to Observe Legislative and Regulatory Requirements

Failure to observe legislative and regulatory requirements Can see a business receive poor word-of-mouth, a drop in customers, loss of revenue, increased wastage of stock, increased costs, the possibility of being 'named and shamed' and fines, litigation and closure. SITXFSA001 Use hygienic practices for food safety

Role of the NSW Food Authority

Nutrition Facts The role of the NSW Food Authority The NSW Food Authority was established in 2004 with the aim of providing NSW with an integrated food regulation system. It is responsible for food safety across all areas of the food industry, from primary producers to point of sale, by applying the Food Standards Code and enforcing the Food Act 2003 (NSW) (as amended). The NSW Food Authority works to ensure all food in NSW is safe and correctly labeled and advertised so that consumers are able to make informed decisions about the food they are eating.

Food Allergies

Food allergies! PEANUT BUTTER

Common Types of Food Allergies

Common types - Shellfish - Eggs - Fish - Peanuts or tree nuts - Soy beans - Sesame seeds

Symptoms of Food Allergies

Symptoms · Tingling or itching in the mouth. · Hives, itching or eczema. · Swelling of the lips, face, tongue and throat or other parts of the body. · Wheezing, nasal congestion or trouble breathing. · Abdominal pain, diarrhea, nausea or vomiting. · Dizziness, light headedness or fainting.

Considerations for Food Allergies

Considerations - Trace elements of nuts in a product - Important to read food labels - Important to have separate equipment and utensils to serve gluten free or nut free items etc.

Causes of Food Poisoning

1. Microorganisms, eg bacteria, yeast, mould, parasites or viruses 2. Naturally poisonous foods, eg mushrooms, green potatoes 3. Cross contamination, eg transfer of bacteria from one food to another, person to food or equipment to food. 4. Spoiled foods, eg poorly stored, past used by date 5. Incorrect storage and food handling, eg follow correct food safety procedures at all stages - from receiving stock to serving the meal.

Bacteria and Foodborne Illnesses

Salmonella

Bacteria Foods commonly found in Symptoms Salmonella Animal & human intestines, poultry, eggs, raw vegetables, seafood, meat products Abdominal pain, fever, vomiting & diarrhoea.

Campylobacter

Campylobacter Raw & undercooked poultry, water (contaminated), unpasteurized milk Fever, nausea, abdominal cramps, diarrhea.

E Coli

E Coli Unpasteurised milk and juice, sprouts, contaminated water, raw and undercooked poultry Abdominal cramps, diarrhea

Listeria

Listeria Soil, ready-to-eat mildly acid foods eg soft or unripened cheeses Fever, meningitis, sepsis, miscarriage

Toxins and Foodborne Illnesses

Staphylococcus Aureus

Toxins Foods commonly found in Symptoms Staphlococcus Human nose/throat/skin lesions, poultry, fish, gravies, protein rich dishes, milk & milk products Cramps, diarrhoea, vomiting and nausea. aureus

Bacillus Cereus

Bacillus Cereus Under cooked and refrigerated rice and pasta. Severe nausea and vomiting, abdominal cramps, watery diarrhoea

Clostridium Perfringens

Clostridium perfringens Dust, insect animal droppings, unwashed vegetables, raw meat, cooked meat and poultry. Nausea, abdominal pain and diarhoea

Clostridium Botulinum

Clostridium botulinum Seafood from contaminated water, soil, dust and canned food Breathing difficulty, affected vision & speech, nausea & vomiting. Can be fatal.

Viruses and Foodborne Illnesses

Hepatitis A

Viruses Foods commonly found in Symptoms Hepatitis A Ready to eat foods contaminated by handler raw/under cooked seafood from contaminated water. Nausea, fatigue, appetite loss, Jaundice.

Rotavirus

Rotavirus Under cooked shellfish, read to eat food contaminated by employee Nausea, vomiting, abdominal cramps, fever, diarhoea, headache.

Reporting Unhygienic Practices and Hazards

Reporting Workers should always report unhygienic practices, hazards, personal health issues, allergic reactions to their supervisor immediately. Types of reports include: formal and informal, written and verbal to appropriate persons.

Food Amendment (Food Safety Supervisors) Act 2009 (NSW)

Food Amendment (Food Safety Supervisors) Act 2009 (NSW) (as amended) This amendment to the Food Act 2003 (NSW) (as amended) was put in place by the NSW Parliament in 2009. to regulate the need for a food safety supervisor (FSS) in all businesses which process and sell food. Their role is to prevent customers from becoming ill/food poisoning as a result of poor food preparation and handling. Businesses are required to appoint a FSS and notify relevant enforcement agencies of the appointment. Training in food safety, through a RTO eg, TAFE. Failure to appoint a FSS leaves the business at risk of incurring fines. Causes of food poisoning meat, stews, gravies.