HSC Assessment 2029
Meet food safety requirements when providing food and drink.
1. List potential hazards when preparing, serving, cleaning away or storing food and drink. Be careful not to cut yourself with sharp knives, or burn yourself with hot oil or hot water. Keep chemicals stored in separate area from foods.
Keep the date opened on containers or leftovers, do not use past safe date (varies by type of foods). Ensure food is covered to prevent pests such as flies and cockroaches from getting on it. Food preparation surfaces must be kept sanitary to avoid contamination of food. Contact between food (particularly raw meat) should be avoided to avoid cross contamination. Don’t store meats above other food. It can drip onto the other foods. Keep foods at proper temperatures, to avoid bacterial growth and the possibility of food poisoning.
1.2 What procedures do you follow for providing food and drink Hand hygiene involves not only washing your hands, but also drying them thoroughly. Damp hands attract germs. Alcohol hand gels can also be used as an alternative to hand washing. Use separate boards and utensils for different types of food e.g. raw meats and vegetables Make sure that food is thoroughly cooked according to guidelines e.g. not reheated more than once Keep hot food hot and cold food cold.
Follow microwave instructions to ensure frozen meats and poultry are thawed before cooking Wash ready-to-eat produce.
1.3 Why do you wear PPE when handling food and drink?
I wear PPE (disposable plastic gloves and aprons) to ensure I comply with procedures, policies and protocols. The PPE must be worn and removed in the correct sequence e.g. remove the apron and roll it etc. to prevent contamination. It is also to prevent contamination and food poisoning.
Disposable gloves are worn if you're performing or assisting in a procedure that involves a risk of contact with body fluids, broken skin, dirty instruments and...