SITXFSA006 - Self study guide.docx

Self-study guide SITXFSA006 Participate in safe food handling practices

Website Title: Food safety regulations in Australia and New Zealand Food Standards Website Link: Answer the following questions: Question 1: Fill in the blanks. The Food Standards Australia New Zealand (FSANZ)aims to ensure a high standard of public health protection. This protection is maintained throughout Australia and New Zealand Question 2: True or False To improve trade and food safety, New Zealand and Australia work together through Food Standards Australia New Zealand (FSANZ) and other co-operative agreements. True Website Title: Introduction to HACCP & Food Safety Plan Website Link: Answer the following questions: Question 1: Fill in the blanks. HACCPis a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material, procurement and handling, to manufacturing, distribution and consumption of the finished product. Question 2: True or False Food handling isn’t crucial because improper food handling can cause outbreaks of foodborne diseases. True Website Title: HACCP Principles & Application Guidelines (critical control points) Website Link: RTO ID: 30743 CRICOS ID: 02403J 2 | P a g e Chapter 1: Follow food safety program. 1.1Access and use relevant information from organisational food safety program. 1.2Follow policies and procedures in food safety program. 1.3Control food hazards at critical control points.

Website Title: New Strategies for Food Safety Monitoring Website Link: . Answer the following questions: Question 1: Fill in the blanks. Monitoringis the system that routinely examines safety threats, oversees compliance adherence, and verifies that processes are being followed correctly. Question 2: True or False The HACCP system has been recognized as an international standard for safe food production and the WHO has adopted it as the most effective means for ensuring food safety. True Website Title: Insight on Non-Conformity in Food Industry Website Link: Answer the following questions: Question 1: Fill in the blanks. Non-conformitiesoccur when a process, service, or product fails to meet regulations and standards defined for that particular industry. Question 2: True or False A non-conformance report (NCR) addresses the non-conforming practices. The primary aim of the NCR is to highlight the problem that has occurred logically and concisely. True RTO ID: 30743 CRICOS ID: 02403J 3 | P a g e 1.4Complete food safety monitoring processes and complete documents as required. 1.5Identify and report non-conforming practices. Answer the following questions: Question 1: Fill in the blanks. A Critical Control Point (CCP) is defined as a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. Question 2: True or False To prevent hazards, a Food Safety Supervisor must first systematically identify all potential hazards that could reasonably occur and note them in the Food Safety Program. True

Website Title: Nonconformity and corrective action Website Link: Answer the following questions: Question 1: Fill in the blanks. Corrective actionis an activity that is implemented to eliminate the cause of a detected non- conforming practice or other undesirable situation. Question 2: True or False Implementing a HACCP plan increase consumer risk by preventing the presence of potential hazards in food. False RTO ID: 30743 CRICOS ID: 02403J 4 | P a g e 1.6Take corrective actions within scope of job responsibility for incidents where food hazards are identified.

Website Title: Food Handling Website Link: Answer the following questions: Question 1: True or False As a potential hazard to public health and safety, government authorities around the world regularly monitor food handling. True Question 2: True or False Training food handlers on personal hygiene and sanitation, preparing and storing food at suitable temperatures, and other safe food handling techniques is essential for implementing safe food handling. True Website Title: How to Store Foods Safely in the Kitchen Website Link: Answer the following questions: Question 1: True or False Food storage in food businesses is vital for food safety. Food quality can be affected by a variety of circumstances, including storage space, delivery, and the cleanliness of colleagues. True Question 2: Fill in the blanks. But keeping foods in the fridge is not just about temperatureand keeping to the cold chain. It is also about storing foods in a way that prevents contaminationand food poisoning. Website Title: Why is temperature control important in food safety? Website Link: RTO ID: 30743 CRICOS ID: 02403J 5 | P a g e Chapter 2: Store food safely. 2.1Select food storage conditions for specific food type. 2.2Store food in environmental conditions that protect against contamination and maximise freshness, quality and appearance. 2.3Store food at controlled temperatures and ensure that frozen items remain frozen during storage.

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