Assessment Tasks and Instructions

Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s)
Stream/Cluster
Trainer/Assessor

Assessment for this Unit of Details

Competency/Cluster
Assessment 1 Assignment
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name

Signature Date
Assessment Guidelines

SIT Version 1 1 of 17
©Futura Group 2020
What will be assessed
The purpose of this assessment is to assess your underpinning knowledge to complete the tasks outlined
in the elements and performance criteria for this unit of competency and relating to the following
aspects:
 key features of commonwealth, state or territory and local food safety compliance requirements as
they impact workers at an operational level:
o contents of national codes and standards that underpin regulatory requirements
o reasons for food safety programs and what they must contain
o local government food safety regulations and inspection regimes
o consequences of failure to observe food safety policies and procedures
o meaning of contaminant, contamination and potentially hazardous foods as defined by the
Australia New Zealand Food Standards Code
 hazard analysis and critical control points (HACCP) or other food safety system principles,
procedures and processes as they apply to particular operations and different food types:
o critical control points for the specific food production system and the predetermined methods
of control, especially time and temperature controls used in the receiving, storing, preparing,
processing, displaying, serving, packaging, transporting and disposing of food
o main types of safety hazards and contamination
o conditions for development of microbiological contamination
o environmental conditions and, temperature controls, for storage
o temperature danger zone and the two-hour and four-hour rule
 contents of organisational food safety program, especially procedures, associated requirements,
and monitoring documents
 food safety monitoring techniques
 methods to ensure the safety of food served and sold to customers
 safe food handling practices for the following different food types:
o dairy
o dried goods
o eggs
o frozen goods
o fruit and vegetables
o meat and fish
 equipment operating procedures, especially how to calibrate, use and clean a temperature probe
and how to identify faults
 choice and application of cleaning, sanitising and pest control equipment and materials
 cleaning, sanitising and maintenance requirements relevant to food preparation and storage:
o cleaning
o sanitising
o maintenance
 high risk customer groups
Place/Location where assessment will be conducted

Resource Requirements
Pen, Paper, internet access

SIT Version 1 2 of 17
©Futura Group 2020
Instructions for assessment including WHS requirements
You are required to address all questions to achieve competence. Your trainer will provide you
with instructions for time frames and dates to complete this assessment.
Once completed, carefully read the responses you have provided and check for completeness.
Your trainer will provide you with feedback and the result you have achieved.

Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201

Extension – Date:    /    /
This assessment: First Attempt 2nd Attempt
  
RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory
Feedback to Student:

Date    /    /
Assessor(s) Signature(s):     
:
Date
Student Signature
:

SIT Version 1 3 of 17
©Futura Group 2020
Assessment 1
Your task:

You have been appointed as chef de partie in the prestigious Futura Beach Hotel which will
open its doors to the public late next month.

In order to conform to the latest requirements for food safety you are required to write a set
of Standard Operating Procedures (SOPs) to meet all requirements outlined in the current
legislation. You will also need to provide a reference manual for all relevant staff.

These will need to include:

1. A reference to the current legislation. Where can this be accessed and what are the
key requirements relating to (access this information on the website for specific
details):

a. Food safety standards: Food safety standards impose obligations on Australian

food companies to produce food that is safe and suitable for consumption. A food
business is any business or activity that involves the handling of any type of food
for sale or the sale of food in Australia such as: Companies that serve or process
potentially hazardous food to serve vulnerable people, meal delivery organizations
that prepare food for delivery, seafood companies that are engaged in primary
production or processing of seafood, companies that produce manufactured and
fermented meats.
The standards, which also contain health and hygiene obligations for food
handlers, aim to decrease the incidence of foodborne illness.
Charitable and community groups, temporary events and home businesses are
exempt from some of the requirements of food safety regulations. These groups
and businesses must comply with food standards set by the local council.

b. Food safety plan: Identify potential hazards that may occur in all food
handling operations by a food company.

Identify where in a food handling operation each identified hazard can be controlled
and the means of control.

Provide systematic monitoring of these controls.

When this or each of these hazards is not under control, it will be necessary to provide
appropriate corrective actions.

To ensure its suitability, it is necessary to arrange for regular review of the program by
the food company.

It will be necessary that appropriate records be made and maintained by the food
company demonstrating actions taken in connection with or in compliance with the
food safety program.

SIT Version 1 4 of 17
©Futura Group 2020
c. Documentation:

- Record of goods received

- Coolroom and Freezer temperature record
- Cleaning schedule
- Health Monitoring
- Cooling Heating log
- Internal audit checklist
- Training register

d. Danger Zone: Food must be cooled from 60°C to 21°C within 2 hours and
from 21°C to 5°C within 4 hours. The temperature range where bacteria
multiplies rapidly is between 5°C and 60°C.

Items to be cooled should be placed in shallow trays on shelves within the fridge, to
allow air circulation. Alternatively, food items may be quickly cooled using a blast
chiller or freezer.

It is also important to thaw food correctly to avoid the danger zone. Food for thawing
should be placed on trays which are covered and clearly labelled. The trays should be
placed on a low shelf in the coolroom so that any drips or juices do not contaminate
other items. Never run hot/warm water over food to thaw it.

When reheating food, you must ensure that it rapidly reaches 60°C or more. Ideally all
food items would be brought to the boiling point for a short period of time. If you let
the food remain in the danger zone for very long, the microorganisms that have been
dormant will quickly begin to multiply. The longer food is left in the danger zone, the
higher the chance of poisoning your customers.

e. Critical Limits and Time Frames: Critical limits are the maximum or minimum
levels that guarantee the safety of the product, for example if in a sample the
number of bacteria is below a certain level, the product will be considered
acceptable, but if in a sample the number of bacteria is above that level, the
product will be considered unacceptable.
Minimum internal temperatures are critical limits for cooking. Do not take food at
temperatures between 5°C and 60°C for more than an hour. To maintain shelf life,
cook-chill items must be cooked to safe temperatures and then cooled within
specified timeframes.
Food safety regulations require the internal temperature of food to be reduced
from 60°C to 21°C in a maximum of 2 hours and from 21°C to 5°C in a maximum
period of 4 hours. Chillers or freezers are used for this process in commercial
situations.

SIT Version 1 5 of 17
©Futura Group 2020
f. The provisions for legislation and provisions at local government level: In
Australia, local councils are in charge of enforcing building codes,
supervising safe food handling and conducting random inspections of food
premises. They can also establish grading systems for premises that comply
with the food safety standards. The Food Acts outline basic hygiene and
temperature requirements for food handling. They also detail the role of
Environmental Health Officers (EHOs). The EHOs play an important role in
keeping our industry safe for both customers and workers. EHOs, commonly
referred to as Health Inspectors, have wide-reaching powers to conduct
checks of premises, compliance with building codes and adherence to safe
food handling practices.

g. The implications for failing to comply with legislation: Failure to comply

with food legislation can result in breanch notices, fines and court
proceedings.

2. The meaning of HACCP, the seven principles and the required procedures for each
principle.

Hazard Analysis of Critical Control Points (HACCP) is a system that originated in the USA to
prevent food poisoning of astronauts whilst in space. It incorporates general hygiene
requirements into the daily operational processes of an establishment and is used to minimise
the risk of food poisoning, by analysing possible points of contamination. Good mise en place
(food preparation tasks) and workflow will help to perform the required duties of monitoring
and record keeping.

a. Hazard Analysis
Hazards are any biological, chemical or physical property which could cause a food safety
problem. Hazards can occur at any part of the food production pathway. Hazard analysis involves
identifying and assessing the seriousness and likelihood of the hazard occurring.

b. Critical Control Points

A point, step or procedure at which control can be applied so the hazard can be prevented,
eliminated or reduced to an acceptable level.

c. Critical Limits
Maximum or minimum levels which ensure safety of the product. For example, if the number of
bacteria in a sample is below a certain level, then the product is deemed acceptable; if the
number of bacteria is above that level, the product is deemed unacceptable. Minimum internal
temperatures are critical limits for cooking.

d. Monitoring and Sampling

SIT Version 1 6 of 17
©Futura Group 2020
The systems and procedures used in food production must be monitored to make sure they are
being followed. Samples are taken at each step so they can be tested to see whether the critical
limits have been breached.

e. Corrective Action
If the monitoring and sampling indicates an unacceptable level, then the processes and
procedures must be adjusted to prevent it happening again.

f. Verification
All businesses must make sure that their HACCP procedures are working correctly. There is a
variety of procedures that can be followed to verify the accuracy of the HACCP program.

g. Record Keeping
All testing, monitoring and verification must be recorded and those records must be stored. This is
so you can prove that your procedures meet the requirements.

3. Hygiene Standards for:

a. Persons who handle and prepare foodstuffs: Personal hygiene includes all
aspects of hygiene related to your person. It includes your body, clothes,
jewellery and the way you handle and care for these things with relation to
contaminants.

When handling food constantly, it is extremely important to have high

levels of personal hygiene.

Shower daily

Shave (if required) and wash your hair

Keep your nails short and clean, as dirt and bacteria can thrive under them

Cuts, abrasions and open sores harbour bacteria and bodily fluid and must be
prevented from coming into contact with food. This also prevents bacteria from food
entering the wound and causing infection. Bright waterproof dressings can be detected
easily if they come off. You may want to wear gloves as added protection

Do not touch your hair during work.

Use shampoo and conditioner for cleaner, healthier hair.

Brush your hair prior to service to look neat and professional.

Tie back long hair or cover it with a hairnet or hat.

Never brush your hair in a food area.

SIT Version 1 7 of 17
©Futura Group 2020
Do not wear makeup or jewellery in the kitchen. Food items can get stuck under
jewellery and let bacteria grow, which can contaminate other food. Makeup can stain
your uniform and contaminate food.

Nail polish is not to be worn by food handlers, as it can chip and contaminate food.
Artificial nails can fall off into food without you realising.

b. Premises: Good hygiene and food safety assists a business as it helps

minimise waste. For example, if food is stored correctly it will last longer
and less will need to be discarded. Clean kitchens will harbour fewer pests
and bacteria, which means less contamination and reduced waste. Keeping
equipment well-cleaned and maintained also assists in lowering
maintenance and replacement costs, as it lasts longer.

It is also important to remember that hygiene is a legal requirement and

non-compliance can cost the business a great deal in fines or even result in
closure. Because of this, many large establishments employ independent
food auditors to regularly inspect premises, conduct audits and take food
samples for further testing by laboratories.

c. Equipment: It is important to identify and report any maintenance or

equipment cleaning needs that you cannot immediately handle yourself. All
equipment must be included in the cleaning schedule so that it is cleaned
periodically. However, some equipment may need to be cleaned between
the regular cleanings, especially if it is used often, or for messy tasks. If
equipment is broken or does not meet food safety requirements for some
reason, it must be taken out of use and repaired as quickly as possible.

d. Cross-contamination risks in the 3 areas mentioned in a,b,c: Cross-

contamination is the transfer of bacteria and viruses from a contaminated
surface or food item to food that is ready to eat. This is particularly
dangerous, because if the food has been cooked and ready to serve, then it
should be safe to eat. However, if bacteria and/or viruses are transferred to
the ready-to-eat food, it is no longer safe. If this happens, the food must not
be used!

Common causes of cross-contamination include:

 Using the same utensils (knives, cutting boards) for preparing raw food, then
cooked food without washing between tasks
 Defrosting meat without a drip tray and on a high shelf, so that the juices drip
onto cooked food

SIT Version 1 8 of 17
©Futura Group 2020
 Using the same cloth to clean benches, cutlery, crockery and tables
 Storing cooked and uncooked food together
 Not washing hands when changing tasks

4. Provisions for cleaning regimes including cleaning procedures, sanitation and suitable
chemicals or mechanical procedures (for example a dishwasher).

Every establishment should have a cleaning plan/schedule to ensure proper hygiene is

maintained, especially in food service areas.

Regular attention should be paid to:

 Benches
 Floors
 Walls
 Utensils
 Crockery and cutlery
 Equipment and machines
 Store rooms
 Refrigerators and freezers
 Wash basins
 Fixtures and fittings

All surfaces within the food storage, preparation and service area need to be cleaned regularly.
This also applies to the front-of-house and room service divisions. This includes all small and
large equipment, especially in hard to reach places. Items like blenders can develop mould or
bacteria if not cleaned properly.

All equipment must be included in the cleaning schedule so that it is cleaned periodically.

After cleaning, the equipment must be sanitized. The use of commercial dishwashers can help
with kitchen hygiene, as pans, ladles and other kitchen utensils, cutlery, crockery and glasses
can be washed at the correct temperature. Make sure the dishwasher reaches the required
temperature during the wash and rinse cycle.

SIT Version 1 9 of 17
©Futura Group 2020
5. Each step of the catering cycle from ordering to distribution of foods, with the
requirements and monitoring processes at each step clearly outlined, with applied
examples.
(For example it is insufficient to state “measure temperature” – you will need to
explain how temperatures are measured; what the specific temperature must be
according to the commodity you are inspecting; and what your corrective actions
will need to include in case of any discrepancy – apply these at all steps.)

a. Ordering
Ensure that you have clear product specifications and good standards for quality, as well as
delivery and hygiene procedures. Only use suppliers with appropriate accreditation, who meet
food safety requirements.

b. Receiving
Ensure that deliveries are systematically checked on arrival:
 Check for any signs of poor quality, such as frozen food starting to thaw, cans with dents
or yoghurts with bloated lids
 Food items should have no obvious contamination and packaging must be intact and in
good condition
 Ensure that cooked and raw foods are separated to prevent cross-contamination

c. Storing
Ensure that food is stored according to relevant requirements:
 Cold food must be stored below 5°C, frozen food must be stored below -18°C
 Store dry foods in a cool, dry location, on shelves with even temperature and good
ventilation
 Keep food groups separate
 Store items to prevent cross-contamination, e.g. cooked foods on the top shelf, raw foods
below, all food to be covered
 Regularly check use-by dates and quality indicators such as freezer burn

d. Preparing
Keep preparation of different food items separate wherever possible:
 Keep raw and cooked ingredients apart
 Do not use the same tools or cutting boards for different tasks and always wash them
when changing tasks
 Wash, peel and rewash (WPRW) vegetables in clean water
 Clean and sanitise benches and cutting boards in between production steps
 Reuse or refrigerate within 2 hours, or use within 4 hours

e. Processing, Packaging and Holding

Par-cooking, pre-cooking and cook-chill:
 Only take small amounts out of the fridge or freezer and return prepared goods to the
correct storage conditions immediately, e.g. seafood on drip trays covered with ice, meat
separated on trays and covered, poultry trussed or cut and covered on trays

SIT Version 1 10 of 17
©Futura Group 2020
 Use high risk items quickly, e.g. custard sauce and hollandaise
 Ensure appropriate internal temperatures are reached when cooking
 Keep storage containers sealed and prevent any physical contamination prior to adding
food
 When cooling food ensure that the internal temperature is reduced from 60°C to 21°C in
a maximum of 2 hours and from 21°C to 5°C within a further maximum period of 4 hours
 Use a probe thermometer that is accurate to +/- 1°C of the actual temperature. Laser
thermometers can also be used to take the surface temperature
 Use a spoon to taste food and never double-dip. Always use a fresh, clean spoon for each
taste test. Do not dip your fingers in the sauce as this will cause contamination

f. Transporting
Minimise any adverse effects on food:
 Prevent any cross-contamination and apply general food handling principles
 Transport food at the correct temperature
 Ensure that frozen food remains frozen while in transit
 Use a datalogger to record food temperatures during transport
 Do not cause any damage to packaging during transport
 Check portable food storage equipment regularly for temperature compliance

g. Selling and Displaying

Minimise waste and contamination:
 Adhere to two-hour and four-hour rule
 Prevent any cross-contamination and apply general food handling principles
 Sell and display food at the correct temperature, i.e. internal temperature of cold food
below 4°C and hot food above 65°C
 High risk food items must not be held or displayed for long periods
 Any damaged food cannot be sold
 Wash your hands thoroughly prior to handling food that will not be reheated. Use gloves,
palette knives, meat forks or tongs to minimise contamination
 Separate serving utensils must be provided for each food item
 Sneeze guards or other protective barriers must be placed on all display items
 Food cannot be sold beyond the expiry date

h. Disposing
Separate and store appropriately:
 Items for disposal or return must be segregated and clearly labelled
 Food for disposal must not be resold to customers
 Food for disposal must be stored under appropriate temperature conditions

6. The meaning of hazardous foods, especially as described by local legislation and

national food codes including typical examples for potentially hazardous foods across
all food groups.

SIT Version 1 11 of 17
©Futura Group 2020
Microorganisms require moisture, food, warmth, correct pH and time, to grow. Some foods
are more susceptible to spoilage than others. Foods that are high in moisture, protein and fat
promote bacterial growth and are, therefore, referred to as high risk foods. These foods need
to be handled and stored correctly.

According to the Food Safety Standard 3.2.2, potentially hazardous foods are foods that
meet both the criteria below:

 They might contain the types of food-poisoning bacteria that need to multiply to large
numbers to cause food poisoning; and
 The food will allow the food-poisoning bacteria to multiply

The following foods are examples of potentially hazardous foods:

 Raw and cooked meat (including poultry and game) or foods containing raw or cooked
meat such as casseroles, curries and lasagne
 Smallgoods such as Strasbourg, ham and chicken loaf
 Dairy products, for example, milk, custard and dairy-based desserts such as
cheesecakes and custard tarts
 Seafood (excluding live seafood) including seafood salad, patties, fish balls, stews
containing seafood and fish stock
 Processed fruits and vegetables, for example salads and cut melons
 Cooked rice and pasta
 Foods containing eggs, beans, nuts or other protein-rich foods such as quiche, fresh
pasta and soy bean products
 Foods that contain these foods, for example sandwiches and rolls; cooked and
uncooked pizza

7. Instructions for the use, sanitation and calibration of food thermometers including the
legally permitted tolerances for probe thermometers.

In order to correctly determine the internal temperature of a food item, a thermometer with a
probe must be used. The surface temperature is often different to the internal temperature, so
measuring the outside is not good enough.

The probe thermometer must be accurate within 1°C, meaning that if the internal temperature
is 4°C, the thermometer must display a temperature between 3°C and 5°C. The thermometer
should be calibrated regularly by following the manufacturer's instructions. Its accuracy can be
measured by placing the probe in a container of barely-melted ice. The thermometer should
read between -1°C and +1°C.

Before the thermometer is used it must be cleaned and sanitised. There is no point testing for
a safe internal temperature if you introduce bacteria on the probe itself! Use detergent and an
appropriate sanitiser, then rinse or air-dry (depending on the thermometer and sanitiser used).

8. The requirements for ensuring food safety for single use items.

SIT Version 1 12 of 17
©Futura Group 2020
Whenever single-use items are available, it is essential that they are stored, displayed and
packaged appropriately. For example, serviette and straw dispensers should be used to
prevent customers touching more than 1 item at a time. Putting straws in a glass and allowing
customers to touch them is unhygienic.

Single-use items must not be reused and torn or damaged items must never be given out.

9. The requirements for handling and disposing of damaged items, food that has been
recalled, waste removal and vermin control.

In many situations, food that needs to be disposed of can simply be thrown into the
bin. However, there are some situations which require food to be stored prior to it
being disposed of. For example:

a. Food is subject to recall - If the business is on-selling manufactured food, the

manufacturer may issue a recall for the food items. This can occur when the
manufacturer has identified dangerous levels of pathogens or contaminants; faulty
packaging or incorrect labelling; or incorrect processing.
b. Food has been returned - A customer or business that has purchased food from you
may return items due to a fault, e.g. torn packaging or contamination.
c. Food is not safe to eat - Food items may become contaminated with microorganisms
or physical contaminants; become damaged; or deteriorate in quality.
d. Food is not safe to eat - Food items may become contaminated with microorganisms
or physical contaminants; become damaged; or deteriorate in quality.

If food is not immediately thrown out, it must be separated and stored appropriately, until it
can be disposed of. A separate storage facility is not necessary, however it is good practice to
keep food for disposal as far away from other food as possible. Food for disposal may be kept
in sealed containers, clearly labelled so that it is easily identifiable. Large establishments may
have separate facilities, such as a freezer, for storing food for disposal.

10. A list of examples for highly perishable foods from each food group, the specific
storing requirements and special requirements for hygienic handling.

Microorganisms require moisture, food, warmth, correct pH and time, to grow. Some foods
are more susceptible to spoilage than others. Foods that are high in moisture, protein and fat
promote bacterial growth and are, therefore, referred to as high risk foods. These foods need
to be handled and stored correctly.

According to the Food Safety Standard 3.2.2, potentially hazardous foods are foods that
meet both the criteria below:

 They might contain the types of food-poisoning bacteria that need to multiply to large
numbers to cause food poisoning; and
 The food will allow the food-poisoning bacteria to multiply

The following foods are examples of potentially hazardous foods:

 Raw and cooked meat (including poultry and game) or foods containing raw or cooked
meat such as casseroles, curries and lasagne
 Smallgoods such as Strasbourg, ham and chicken loaf

SIT Version 1 13 of 17
©Futura Group 2020
 Dairy products, for example, milk, custard and dairy-based desserts such as
cheesecakes and custard tarts
 Seafood (excluding live seafood) including seafood salad, patties, fish balls, stews
containing seafood and fish stock
 Processed fruits and vegetables, for example salads and cut melons
 Cooked rice and pasta
 Foods containing eggs, beans, nuts or other protein-rich foods such as quiche, fresh
pasta and soy bean products
 Foods that contain these foods, for example sandwiches and rolls; cooked and
uncooked pizza.

When storing food, it is essential to store items under the appropriate conditions and to
separate types of items. This includes separation of:

 Cooked and uncooked food items

 Different types of fish, e.g. fresh and saltwater fish or molluscs
 Washed and unwashed food items

In general, items should be stored so that there is low humidity and freely circulating air.

According to Storing Food Safely appropriate storage Temperature for food items are:

Frozen goods
-18°C to -24°C
Fresh seafood
0°C to 2°C
Fresh poultry
1°C to 4°C
Fresh meat
1°C to 4°C
Fresh juices
1°C to 4°C
Fresh dairy
2°C to 4°C
Dry goods
14°C to 20°C
Fresh fruit and vegetables
6°C to 8°C

11. A cleaning and sanitising procedure for a mincer, blender and coolroom or fridge. The
cleaning procedure must take into account the critical areas of these pieces of
equipment which could create potential breeding grounds for bacteria and how this
can be effectively avoided.

All equipment must be included in the cleaning schedule so that it is cleaned

periodically. However, some equipment may need to be cleaned in addition to regular

SIT Version 1 14 of 17
©Futura Group 2020
cleaning, especially if used frequently or for messy tasks. Items such as blenders can
develop mold or bacteria if not cleaned properly so you need to perform correct
cleaning procedures to prevent bacteria or mold from developing. To clean the
chopper, blender and cold room or refrigerator, it is necessary to include aspects such
as turning off the device, unplugging it from the socket, when applicable. Correct
disassembly, correct cleaning procedures including proper chemicals, knives are hand
washed and not placed in water-filled sinks, critical areas are identified e.g. chipper
housing, holes in cutter, chipper housing thread, seals rubber and under these,
connection between the blender knives, blender bowl seal and basement,
refrigeration room door seals, lower shelf area around the condenser and fan guards,
plumbing, etc.
Correct sanitation applications and requirements identified.

12. An outline of all potential high risk customer groups and the implications of poor food
standards for these groups.

Some customers are more at risk of food poisoning than others. People who are generally
more at risk include:

 Elderly
 Pregnant women
 Children or babies
 People with immune deficiency
 People with food allergies
 People who are already unwell

Special care must be taken when serving these customers. For example, in a hospital or
nursing home almost all customers would be high-risk, so extreme care must be taken
surrounding food safety. Likewise, people with allergies to certain foods, such as nuts, may
react badly to the slightest contamination.

13. A general overview of common allergens and what needs to be considered in terms of:

a. Ensuring suitable ingredients are selected:

Always listen carefully to customers and fully understand what they can and
can’t consume. If you are unsure of what would constitute a “safe” menu
choice, always consult with a dietitian or other dietary expert.

Many customers with health issues may have a list that specifies what ingredients they can
and cannot have. Once again the chef should not dismiss this as the customer may face serious
consequences if the recipe contains incorrect ingredients.

The following table is a quick reference:

Diet Considerations
Gluten No wheat, rye, barley – beware of hidden gluten, e.g. in beer
MSG Is part of many stock powders and flavourings
Nuts Traces can be found in many products – read labels carefully

SIT Version 1 15 of 17
©Futura Group 2020
Eggs Dried egg can be used in convenience products, e.g. pavlova powder
Lactose Convenience products can contain milk powder, etc.
Salicylates Preparation steps required and recipe modification, e.g. spice substitutes
Histamine Recipe modification to exclude any products containing histamine 
Sulphites Dried fruit and potato, pickled radish and wine often contain sulphite
Fish and shellfish Consider hidden seafood, e.g. anchovy paste, fish sauce

b. Provisions to prevent any cross-contamination and hygiene issues

The Food Safety Standard 1.2.3 requires foods which contain or may potentially contain these
constituents to be clearly labelled. If your business is involved in the production or sale of
foods that could cause problems, it is essential to implement procedures for avoiding cross-
contamination.

To avoid cross-contamination you must be vigilant:

 Use separate utensils wherever possible

 Ensure all cooking surfaces and equipment are thoroughly cleaned and clear of
breadcrumbs, crusted residue, nut residue, etc.
 Utensils must not be shared between dishes
 Do not use serving utensils for more than 1 item
 Ensure grillers, sandwich, waffle and focaccia makers are clean before using with
gluten-free breads and other foods
 Use gloves and change them between preparation tasks

14. The provisions to ensure egg safety in an establishment, relevant to:

a. Hygiene Requirements for handling, processing and storage

Use an egg separator when separating eggs

Acidify raw egg products below ph 4.2 with lemon juice or vinegar

Keep raw egg products below 5°c

Make raw egg products fresh every day and discard within 24 hours

Wash and dry your hands before and after handling eggs

Clean and sanitise equipment and surfaces before and after using with eggs

Clean and sanitise containers between each use

Use separate containers for each batch

SIT Version 1 16 of 17
©Futura Group 2020
b. 4 examples of dishes using eggs that are considered high risk and how these risks
can be avoided or reduced

 Egg dressings, sauces and spreads (e.g. mayonnaise, aioli, hollandaise, egg butter)
 Desserts made without an effective cooking step (e.g. tiramisu, mousse, fried ice
cream)
 Drinks containing raw eggs (e.g. eggnog, egg flip, raw egg high protein smoothies). 
 Uncooked pancake batter, cake mix, pastry or biscuit dough

Risk can be avoided by using convenience egg products( pasteurized products) and reduced by
following correct hygiene procedures, limited time for use of such products( Hollandaise) and
temperature control for( Custards) when preparing these products.

SIT Version 1 17 of 17
©Futura Group 2020