CHCECE002 - Tools For Developing A Food Safety Program

[Ronnie77]

Additional info - Food and fire safety website research
"Identify your role in the following based on the information in 'Tool for the development of a Food Safety Program for Childcare facilities' http://www.health.qld.gov.au/ph/documen ... re_fsp.pdf
A) food handling requirements, such as: dry storage, cold storage, food preparation, reheating food
B) preventing microorganism contamination
C) allergic reactions
I am stuck on these questions - which is really frustrating because I have the website I am supposed to look at for assistance and apparent answers right in front of me! I think I am reading too much into the question - do I answer with every requirement regarding hazards, controls and monitoring and corrective actions in regards to it or -
simply read it as "Identify your role in food handling requirements", "Identify your role in preventing microorganism contamination" and "Identify your role in allergic reactions"??
I just need to be pointed in the right direction please!! and thanks!!

Also as a quick footnote, because this assessment is about web research, I am a bit concerned with the fact that I did not find the answers to the first part of this assessment on the websites that were recommended of use, I found the answers on an alternate website that was not listed at all! Is that ok or should I have only used the recommended websites? Bearing in mind that the recommended websites didn't have the answers I was looking for! Those questions were in regards to fire safety. Thanks again for any help!

[Lorina]

I just had a look at the pdf you have attached and from what I understood from this question you just need to write the details under each of the questions asked which is in the pdf. So, for example: dry storage (activity 3, page 14) the first 2 paragraphs it says:

Food must be stored in an appropriate environment to protect it from contamination and to maintain the safety and suitability of the food. Contamination can be the result of pests(cockroaches, rats, flies, weevils etc); cleaning chemicals stored above or next to foods; or from excessive humidity. Food in dry storage areas also needs to be rotated by applying the principle of first in first out. This ensures that you are not left with old supplies of food at the back of shelves or cupboards. Examples of dry products include cereals, flour, rice and canned products.

You can also include corrective measures:

Corrective actions
- discard food that has signs of pest infestation (for example droppings, eggs, webs or odours);
- discard contaminated food or food that has been identified as unsafe or unsuitable;
- discard food with damaged packaging;
- if there are signs of pest infestation contact your Pest control operator specialist and arrange a
treatment;
- thoroughly clean the dry storage area if unclean.

I think that's pretty much all you need to do for each point mentioned in the questions...

Hope this helps,

,
Lorina

[Ronnie77]

Yes this is a great help thank you so much Lorina!