[FOOD AND SAFETY IN CATERING]

Each and every member of the food industry, from farm to fork, must create a
culture where food safety and nutrition is paramount.
. –Bill Marler, Food Safety Attorney & Advocate

Done by: Hananiah Jules

Table of Contents

Task 1
Outline the importance of food safety procedures and risk assessment when handling food and be-
havior ........................................................................................................................................................ 3
Describe how to report food safety hazards ............................................................................................ 3
Outline the legal responsibility for food handlers and food business operators ..................................... 4

Task 2
Explain the importance of personal hygiene in food safety including its role in reducing the risk of
contamination ........................................................................................................................................... 5
Demonstrate effective personal hygiene practices, example washing of hands , dressing cut etc and
highlight the proper gears to be worn in the food and beverage department .................................... 6

Task 3
Explain how to keep the work area and equipment clean to include cleaning and disinfection meth-
ods, safe use and storage of cleaning chemicals and materials, and waste disposal............................... 7
State how work flow, work surfaces and equipment can reduce contamination risks and aid cleaning 7
Outline the importance of pest control .................................................................................................... 7

Task 4
State the sources and risks to food safety from contamination and cross contamination to include mi-
crobial, chemical, physical and allergenic hazards ................................................................................... 8
Explain how to deal with food spoilage including recognition, reporting and disposal ........................... 8
Describe safe food handling practices and procedures for storing, preparing, cooking, chilling, reheat-
ing, holding, serving and transporting food .............................................................................................. 9
Explain the importance of temperature controls when storing, preparing, cooking, chilling, reheating,
holding, serving and transporting food................................................................................................... 10
Describe stock control procedures including deliveries, storage, date marking and stock rotation State
the sources of contamination; and the conditions that will encourage cross contamination ............... 10

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 Task 1
Outline the importance of food safety procedures and risk assessment when handling food
and behavior

Safety procedures may be implemented on a departmental,

organizational or governmental level. Employees have an
obligation to observe legislation and comply with any legal
requirements implemented by all levels of authority. Risk
assessment must also be conducted regularly; thereafter,
actions must be taken to prevent incidents from occurring
or mitigation if they do occur. This decreases potential or
actual harm to customers as well as employees. It also
provides protection from civil liability i.e. lawsuits being
made against an individual or the establishment for negligence/ malpractice. Lawsuits have the
potential to severely damage the reputation and image of an establishment. Good personal
hygiene is also important when handling food in the hospitality industry. Frequent hand washing
and using gloves when appropriate such as when disposing garbage, handling raw meat,
changing soiled table cloths etc. is recommended. Sneeze and cough etiquette and abstaining
from work when ill also protects customers and other employees from contacting illnesses.

Describe how to report food safety hazards

Potential hazards which employees should be

on the lookout for include faulty or broken
equipment and tools, incorrect storage of or
expired foods, unsafe working practices or
any behavior which is not in conformity to
established health, safety and organizational
guidelines. Any such activities or hazards
should immediately be reported to the
supervisor or manager and to the health and
safety officer if such a one is employed or
affiliated with the establishment. A written
report can also be written for official record to
ensure that the hazard does not recur.

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 Outline the legal responsibility for food handlers and food business operators

Food handlers: firstly, good personal

hygiene must be maintained at all times.
Correct attire must also be worn at all times
e.g. hair net, gloves, aprons etc. Cuts or
burns sustained on duty must be reported to
management and treated correctly. Ill
employees should refrain from coming to
work. A knowledge of food hygiene and
food poisoning prevention must be acquired
by all employees. This includes correct
storage, handling, preparation and serving of foods as well as checking for and appropriately
discarding of expired foods.

Legal responsibilities of food business operators: all food business operators must be registered
with appropriate credentials. They must adhere at all times to legislation regarding food hygiene
regulations. Correct storage, handling and shipping of foods must be observed.

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 Task 2
Explain the importance of personal hygiene in food safety including its role in reducing the
risk of contamination

Personal hygiene includes wearing appropriate attire/ uniform neatly. Hair should be tidy, tied
back and hair nets used when appropriate; nails should be neatly trimmed; minimal or no
jewelry; discreet or no make-up. Hand washing should be practiced after using the washroom,
after sneezing or coughing, before and after handling food products. This prevents cross-
contamination as well as transmission of germs from one surface to another. It also prevents
physical and chemical contamination. Cuts, burns and wounds sustained on duty should be
covered with blue plaster or otherwise treated appropriately and reported.

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 Demonstrate effective personal hygiene practices, example washing of hands , dressing cut
etc and highlight the proper gears to be worn in the food and beverage department

Hand-washing Technique

Blue Plaster used for covering cuts and

Appropriate attire for food handling wounds

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 Task 3
Explain how to keep the work area and equipment clean to include cleaning and
disinfection methods, safe use and storage of cleaning chemicals and materials, and waste
disposal

The correct cleaning chemicals should be used based on the

circumstance e.g. bleach, detergents, dish-washing liquids etc. with
correct disinfection methods, dilution and storage of chemicals. Signs
should be erected when cleaning is in progress to prevent accidents
such as slips and falls. The manufacturer’s instructions should be
followed when using cleaning equipment to ensure optimal clean and
prevent accidents. Cleaning schedules should be followed regularly.
Disposal of waste should be done whenever deemed necessary; for
example garbage should not be allowed to reach the brim of the bin
before disposal. Durable disposable bags should be used and gloves
worn in the process. Health and organizational sanitary regulations/ guidelines must be adhered
to whenever washing, wiping, sanitizing or sterilizing.

State how work flow, work surfaces and equipment can reduce contamination risks and aid
cleaning

All equipment and work surfaces must be properly cleaned or sanitized before use. The correct
equipment must be used at all times e.g. chopping
boards, cleaning cloths, knives etc. Correct cleaning
chemicals should be used for different work surfaces
and equipment and should be diluted properly and
used at the correct temperature. Different techniques
can be employed to maximize time, energy and
chemicals whilst simultaneously reducing risk of re-
contamination or cross-contamination e.g. tables and
counters can be cleaned with a cyclical motion whilst floors can be cleaned using a linear
motion.

Outline the importance of pest control

It prevents pest infestation which can in turn lead to food contamination

or poisoning. It also ensures compliance with food hygiene and health
and safety regulations. In addition, it allows a good business reputation to
be maintained and increases customer repatriation.

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 Task 4
State the sources and risks to food safety from contamination and cross contamination to
include microbial, chemical, physical and allergenic hazards

Biological Chemical Physical Allergens

bacteria, yeasts, cleaning dirt from all nuts, gluten,
molds, viruses, materials, unclean produce dairy products,
parasites poisons and or production shellfish
insect area, food
repellent/treat packaging, hair,
ment insects, broken
glass, metal
shavings

Explain how to deal with food spoilage including recognition, reporting and disposal

Expiry dates of food items should always be checked before

use and discarded appropriately if past the expiry date. Stock
items should be arranged with newer products behind and
older products in front to prevent spoilage and wastage.
When new items arrive, check delivery against order and
ensure that it is of the required quality standard. Inspect for
signs of spoilage e.g. consistency, odor, color, damaged
packaging etc. damaged packaging or food items arriving
spoilt should be reported to the manager and the
supplier/manufacturer should be informed.

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 Describe safe food handling practices and procedures for storing, preparing, cooking,
chilling, reheating, holding, serving and transporting food

Storage
Practice safe storage according to legislation e.g. meats and fresh produce should be stored
separately to prevent cross-contamination; store according to expiry dates i.e. place items
which will expire first in the front; ensure packaging is not damaged; store at correct
temperatures.

Preparation
Use appropriate methods according to organizational standards and health legislation;
ensure prep surfaces are cleaned appropriately before use; personal hygiene should be
employed by everyone involved in food prep e.g. handwashing; equipment and utensils
should be cleaned and used correctly.

Chilling
Correct temperature must be used and items chilled within a suitable timeframe.
Refrigerate or freeze meat, poultry, eggs, seafood, and other perishables within 2
hours of cooking or purchasing.

Cooking
Correct temperatures and cooking time must be used; food should not be burnt or
undercooked. Foods must be cooked to a safe minimum internal temperature to
destroy any harmful bacteria.

Reheating
Correct temperature and reheating time must be used; Never thaw food at room
temperature, such as on the counter top

Holding
Correct temperature must be used, monitor length of time for hold.

Serving
Appropriate attire must be worn e.g. hair net, gloves, overalls etc. service area must
be cleaned before and after service; cutlery, crockery and serving utensils must be
clean and stain free.

Transporting
Correct temperature must be maintained when transporting, monitor temperature,
correct storage while transporting. Separate raw meats from other food items
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Explain the importance of temperature controls when storing, preparing, cooking, chilling,
reheating, holding, serving and transporting food

Constantly maintaining the correct temperature for various food

items will minimize bacteria growth and prevent cross-
contamination. For example, fruits stored at too high a
temperature can become damaged whereas meats stored at too
low a temperature can breed germs and become rancid.
Overall, this reduces the risk of a customer becoming ill from
the food e.g. vomiting, diarrhea, `and allergic reaction.

Describe stock control procedures including deliveries, storage, date marking and stock
rotation. State the sources of contamination; and the conditions that will encourage cross
contamination

When new items arrive, check delivery against order and ensure that it is
of the required quality standard and the ordered quantity. Inspect for
signs of spoilage e.g. consistency, odor, color, damaged packaging etc.
Store items immediately in appropriate storage units at the correct
temperatures. Place items which will expire first in the front to minimize
wastage and spoilage. Follow all other organizational guidelines and
health and safety legislation for storage of items. Contamination and
cross contamination can occur as a result of improper storage e.g. at
wrong temperature, damaged packaging, presence of pests in storage
unit, storage unit not regularly cleaned.

. . .

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 References

Australian Institute of Food Safety. (2016, June 29). A Food Handlers Guide to Personal
Hygiene. Retrieved August 16, 2020, from https://www.foodsafety.com.au/blog/a-food
handlers-guide-to-personal-hygiene

Center for Food Safety and Applied Nutrition. (2017, November 30). Safe Food Handling.
Retrieved August 16, 2020, from https://www.fda.gov/food/buy-store-serve-safe
food/safe-food-handling

Collier, E. (2019, November 05). What Are The 4 Types Of Food Contamination? Retrieved
August 16, 2020, from https://www.highspeedtraining.co.uk/hub/four-types
contamination/

Ross, N. (2020, August 17). 8 Best food preservation tips: Stop food spoiling. Retrieved August
16, 2020, from https://www.goodgearguide.com.au/article/602129/sharp-8-tips-storing
foods-fridge-actually-quite-useful/

USDA. (2015, March 24). Basics for Handling Food Safely. Retrieved August 16, 2020, from
https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food
safety-fact-sheets/safe-food-handling/basi cs-for-handling-food-safely/ct_index

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