What are four examples of other food safety procedures you and the other sandwich bar staff should follow on a daily basis?

Q7:Some of the people who were made ill by the contaminated chicken are classified as vulnerable orhigh-risk persons. In food safety terms, what is a vulnerable person?

ASSESSMENT 2 – Assignment –case studiesThis cover sheet is to be completed by the assessor and used as a record of outcome of this assessment taskStudent Name:Student ID No:Unit codeSITXFSA002Unit TitleParticipate safe food handling practicesDate of submission:Student Declaration: CHEATING & PLAGARISMIn accordance with Glen Institute’s Plagiarism Policy and Procedure, I hereby acknowledge by signing thisdeclaration that I have not cheated or plagiarised any work in all the assessment tasks undertaken in this unit ofcompetency except where the work has been correctly acknowledged or as per the specific assessment taskinstructions.Student name:_________________________Signature:____________________________Assessment CriteriaSatisfactoryIf Not Satisfactory,please commentAccess and use relevant information from a food safety programin their job role.YesNoFollow policies and procedures in a food safety program in theirday-to-day job role.YesNoControl food hazards at critical control points.YesNoComplete food safety monitoring processes and associateddocuments.YesNoIdentify and report non-conforming practices.YesNoTake corrective actions, within scope of job responsibility, ifthere is an instance when a food hazard is not controlled.YesNoSelect appropriate food storage conditions for a range of foodtypes.YesNoStore food in correct environmental conditions so it is protectedagainst contamination, and freshness, quality and appearanceare maximised.YesNoStore food at controlled temperatures and ensure frozen foodremains frozen.YesNoUse correct cooling and heating processes to supportmicrobiological safety of food.YesNoUse a temperature measuring device to monitor thetemperature of food during preparation.YesNoEnsure safety of food prepared, served and sold to customers.YesNoStore displays and provide single use items, so they areprotected from damage and contamination.YesNoFive Diamonds Group Pty Ltd T/A Glen InstituteCRICOS Code:03632KRTO Code:41380Version:1.0Page1of 7SITXFSA002 Participate safe food handling practices

Following four simple steps at home—Clean, Separate, Cook, and Chill—can help protect you and your loved ones from food poisoning.

Clean: Wash your hands and surfaces often.

Germs that cause food poisoning can survive in many places and spread around your kitchen.
Wash hands for 20 seconds with soap and water before, during, and after preparing food and before eating.
Wash your utensils, cutting boards, and countertops with hot, soapy water after preparing each food item.
Rinse fresh fruits and vegetables under running water.

Raw meat, poultry, seafood, and eggs can spread germs to ready-to-eat foods—unless you keep them separate.
- Use separate cutting boards and plates for raw meat, poultry, and seafood.
- When grocery shopping, keep raw meat, poultry, seafood, and their juices away from other foods.
- Keep raw meat, poultry, seafood, and eggs separate from all other foods in the refrigerator.

Food is safely cooked when the internal temperature gets high enough to kill germs that can make you sick. The only way to tell if food is safely cooked is to use a food thermometer. You can’t tell if food is safely cooked by checking its color and texture (except for seafood).
Use a food thermometer to ensure foods are cooked to a safe internal temperature. Check this chart for a detailed list of temperatures and foods, including shellfish and precooked hamexternal icon.
- Whole cuts of beef, veal, lamb, and pork, including fresh ham (raw): 145°F (then allow the meat to rest for 3 minutes before carving or eating)
- Fish with fins: 145°F or cook until flesh is opaque
- Ground meats, such as beef and pork: 160°F
- All poultry, including ground chicken and turkey: 165°F
- Leftovers and casseroles: 165°F
- Microwave food thoroughly:
  - Know your microwave’s wattage. Check inside the door, owner’s manual, or manufacturer’s website. Lower wattageexternal icon means longer cooking time.
  - Follow recommended cooking and standing times, to allow for additional cooking after microwaving stops. Letting food sit for a few minutes after microwaving allows cold spots to absorb heat from hotter areas and cook more completely.
  - When reheating, use a food thermometer to make sure that microwaved food reaches 165°F.

Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F.

Keep your refrigerator at 40°F or below, your freezer at 0˚F or below, and know when to throw food outexternal icon.
Divide warm foods into several clean, shallow containers so they will chill faster.
Refrigerate perishable food within 2 hours. If the food is exposed to temperatures above 90°F (like a hot car or picnic), refrigerate it within 1 hour.
Thaw frozen food safely in the refrigerator, in cold waterexternal icon, or in the microwave. Never thaw foods on the counter because bacteria multiply quickly in the parts of the food that reach room temperature.

Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F. Never leave perishable food out for more than 2 hours (or 1 hour if exposed to temperatures above 90°F).