SITXFSA001 Hygienic Practices For Food Safety

Basic Nutrients and Their Functions in Human Body

Following are the five basic nutrients and their functions in human body:

Basic nutrients	Functions in human body
Carbohydrates	Carbohydrates provide energy to the muscles and brain. Save Time On Research and Writing Hire a Pro to Write You a 100% Plagiarism-Free Paper. Get My Paper It lowers the blood cholesterol and help in maintaining blood sugar levels.
protein	Proteins used for building and repairing muscles, red blood cells, etc. It is also necessary for healthy immune system.
fat	Fat is important for maintaining the skin and hair of human body. It is also necessary for the absorption of particular proteins and vitamins.
vitamins	It helps in regulating the chemical reactions in the body. It also provides energy to the humans.
Minerals	Minerals are very important for bone structuring. It is also necessary for red blood cells to transport oxygen.

Answer 2

Following are the five recommendations provided by the Australian guide for healthy eating:

• Children and adults must eat food which had sufficient nutritious for normal growth and development.
• Older people must eat nutritious foods and keep physically active for the purpose of maintaining muscle strength and healthy weight.
• Adults can enjoy different nutrients from different groups of food such as plenty of vegetables, fruits, grains, etc.
• Must limit the intake of foods which contains saturated fat, salt, added sugars and alcohol.
• Must care for their food and prepare and stored it safely.

Answer 3

Following are the two implications of Australian guide of healthy eating which must be adopted by chef:

• Food must be prepared with proper care and safety. In other words, while preparing the food, chef must ensure that food is prepared in safe manner and also it is stored in safe manner.
• Food prepared by chef must contain necessary nutrition’s and must be prepared from fresh vegetables and other fresh ingredients.

Answer 4

Patients who have coeliac disease must avoid gluten free food for life, because the only treatment for this condition is gluten free food. Food which includes gluten is dangerous for the health of patient. Following precautions must be taken by the chefs for preparing the food for such patients:

• Chefs must use only those ingredients which are completely gluten free such as barley, beer, bread flour, cake flour, etc.
• Must use rice, wheat flour, corn flakes, etc for preparing the food because these foods contain adequate nutrition’s.

Answer 5

Dietary need	Requirements
Lactose intolerance	Person must avoid dairy products if they are suffering from the lactose intolerance. Dairy products such as milk, cheese, cream, yoghurt contain lactose, because of which doctors suggest to avoid dairy products.
Low sodium	Person must avoid salt shaker, and also avoid use of garlic salt, onion salt, Chinese food, soy sauce, barbeque sauce, etc.
Coeliac	Person suffered from coeliac must avoid food which contains gluten. In other words, person must consume gluten free food.
Diabetic mellitus	Person must include food with low carbohydrates in their diet.

Answer 6

Breakfast	Morning tea	Lunch	Afternoon tea	Dinner
Poached eggs on sour dough with ham and spinach	Assorted sweet muffins	Pork Piccatta, mushroom risotto,  ratatouille Tropical fruit salad	Mini Danish, assorted tea sandwiches	Caesar salad, Sole fillets with beurre blane, steamed asparagus Chocolate raspberry, Mille Feuille

Gluten Free:

Breakfast	Morning tea	Lunch	Afternoon tea	Dinner
Ham must not be used in the breakfast because it contains gluten.	Assorted sweet muffins contain gluten. Therefore chef must serve muffins which are gluten free.	Both pork piccatta and mushroom risotto contain gluten. Therefore, chef must make both the recipes gluten free.	Chef must use natural teas for avoiding the gluten, and bread use in sandwich must be gluten free.	Chocolate raspberry & Mille Feuille contains gluten.

Diabetes:

Breakfast	Morning tea	Lunch	Afternoon tea	Dinner
Sourdough is not good for diabetic patients and ham also contains carbohydrates. Therefore, chef must change these ingredients.	Assorted sweet cookies are harmful for the diabetic patients. Chef must provide option of sugar free cookies.	Mushroom risotto also contains carbohydrates which is not good for diabetic patient.	Assorted tea is also harmful for the diabetic patients.	Chocolate raspberry is not good diabetic patients.

Answer 7

Breakfast	Morning tea	Lunch	Afternoon tea	Dinner
Ham must not be used in the breakfast because it contains gluten.	Assorted sweet muffins contain gluten. Therefore chef must serve muffins which are gluten free.	Both pork piccatta and mushroom risotto contain gluten. Therefore, chef must make both the recipes gluten free.	Chef must use natural teas for avoiding the gluten, and bread use in sandwich must be gluten free.	Chocolate raspberry & Mille Feuille contains gluten.

Following are the three diseases which directly linked to the diet:

1. Heart disease- the basic reason behind heart disease is known as “arteriosclerosis,” which cause because of the cholesterol, fatty deposits, and other substances. In other words, high fat diet increase the risk related to heart attack.
2. Cancer- this disease also happens because of the high fat diet. Obesity is the basic reason because of which breast cancer happen the most.
3. Cholesterol-it is generally made in liver and sent through blood cells in every part of the body. Change in diet plan directly affects the cholesterol level in the body.

Answer 8

Customers	Requirements
Jewish customers	There are number of Jews who follow kashrut partially, and in this they refrains pork or shellfish. They also not drink milk with the meat.
Muslim customers	Muslim does not eat the food which haram. In other words, Muslim prefers the food which is halal.
Hindu customers	Hindus prefer the food which is not halal, and generally Hindus does not eat beef. There are number of Hindus who prefer complete vegetarian food.
Others	Generally, customers prefer food which is made with cleanliness and safety.

Answer 9

Food must be of mashed potato consistency, which means not too runny or liquid. Pureed foods must be seasoned in the similar way as regular foods. A blender or food processor is used for achieving proper consistency. Generally, blenders and mixtures are used for preparing food textured preparations.

Answer 10

Itching and tangling are the most common food allergies reactions, and the most severe allergic reaction is the anaphylaxis, which is considered as life-threatening whole-body allergic reaction that can impair your breathing and this can cause dramatic drop of blood pressure which directly affects the heart rate. Proper framework must be set by the restaurant for ensuring prevention of negligence and legal consequences.

Answer 11

Food additives are those substances which are added in food for the purpose of enhancing the taste and flavor of the food. It also preserves the other qualities of the food. Some examples of food additives are:

• Trans fat
• Common food dyes
• Artificial sweeteners

Chefs must take proper measures while using the food additives in the food, because some food additives may cause headaches or alter the energy level. Those with long term effect increase the risk of cancer cardiovascular disease and other degenerative conditions.

Answer 12

Following are some guidelines which must be followed by the chef for maintaining the maximum nutrition value in the food:

• Cook the food with the less water.
• Must not wash the green veggies again and again.
• Chef must prepared food at low temperature. In other words, both water and heat are considered as biggest destruction of nutrients. Therefore food must be prepared with less water and at low temperature.
• In case, it is not possible to cook the food at low temperature then food must be cooked quickly. In other words, food must be cooked in shorter period of time.

Answer 13

Following are the key features of below stated diets:

Diet	Requirement
vegan	Vegan diet must include proper nutrition’s and it is necessary to include some calories and variety of foods.
Lacto vegetarian	Lacto vegetarian is a diet which includes vegan and dairy both. This diet includes all plant based foods, fruits, vegetables, and dairy products.
Ovo vegetarian	It includes that person who does not eat meat but include eggs in their diet. Diet of ovo vegetarian includes fruits, vegetables, eggs, etc.
Ovo lacto vegetarian	This diet is the combination of vegan, eggs, and dairy products and it mainly includes fruits, vegetables, etc.
Pesco vegetarian	Pesco vegetarian is a vegetarian who also include fish and seafood in their type. In is generally known as semi vegetarian diet.
Semi vegetarian	Semi vegetarian also includes meat and other non-vegetarian food.

Answer 14

Processing and storing stage of food preparation removes nutrition’s such as vitamins, minerals, iron, etc from the food and this also reduce the necessary proteins from fruits and vegetables. Following are some guidelines which must be used in this context:

• Store the foods in proper manner such as cold foods must kept in refrigerator and remaining foods must be sealed in airtight container.
• Vegetables must be kept in crisper section of the fridge.
• Food must be cooked with less water and at high temperature.

Answer 15

For the purpose of answering this question following three recipies are selected:

• Chocolate raspberry mouse
• Mushroom risotto
• Cheesy vegetable

Quality and presentation standard	Requirement
Taste	· Chocolate raspberry mouse is sugar free and contain mild taste of chocolate and raspberry. · Mushroom risotto is spicy and also contain mild flavor of natural herbs. · Cheesy vegetable includes the strong flavor of cheese and green vegetables.
Balance of dish	· Chocolate raspberry mouse is balanced with sweet raspberry sauce. · Mushroom risotto mainly reflects the Italian taste. · Cheesy vegetable is not spicy and it contains very mild flavors.
Color	· Chocolate raspberry moose is purple in color. · Mushroom risotto is dark brown in color. · Cheesy vegetable is colorful and covered with the white layer of cheese.
Contrast	All three dishes are the perfect combination and accompanied each other in taste.
Texture	· Chocolate moose is soft textured like butter. · Risotto includes rice which are hard to eat. · Cheesy vegetables are pureed dish.
Garnish	· Chocolate moose is garnished with cream ad raspberry sauce. · Risotto is garnished with basil leaves and cheese. · Cheesy vegetables are garnished with coriander leaves and herbs.
Cleanliness	Place at which food is prepared must be clean and sanitized.
Service aware	Food must be served with proper care.

Answer 16

Food safe storage requirements:

• Food must be stored after cooling it down. In other words, food must be kept in refrigerator after cooling it down.
• Food must be reheated only once after storage.

Cleaning and sanitation:

• Cleaning and sanitation are completely different with each other, and proper equipment’s must be used for each process.
• Must be done on continuous basis.

Specific areas which must be cleaned:

• Corners of the kitchen.
• Slab on which food is prepared.
• Places where utensils are kept.

Location	Date	Duration from day to night	Task to be completed?
Queensland	27th February 2018	11: A.M. to 11:00 P.M.	Prepare food for kids party

Food hygiene legislation at Federal level:

Food safety practices and general requirements is the legislation which spread awareness for food safety and hygiene in Australia.

Food hygiene legislation at local level:

Australian institute of food safety is the organization which spread awareness at local level.

Personal hygiene standards:

Hygiene is the most important factor in this event because food is served to the kids.

Examples	Actions
Hand washing procedures	Hands must be washed with liquid soap and there must be use and throw tissue.
Instances for hand washing	Sanitizers can also be used
Touching skin	Servers must wear hand gloves and hair cap.
Grooming	They must be well groomed
Uniform	Uniform must be clean and colorful.

Cleaning and sanitizing materials:

Equipment/area	Cleaning equipment	Chemicals used
Slab	Must be cleaned with hard brush and mild chemical.	Bleach
utensils	Must be cleaned with hard brush and mild chemical.	Blue concentrate
Doors	Soft brush with strong chemicals.	Comet

Uses cleaning equipment’s:

Cleaning equipment’s must be used as per the instructions of the manufacturer; otherwise they will destroy or harm the utensils or area of the kitchen. Chemicals used for cleaning purpose must be used in adequate and instructed quantity. Excess use of chemicals can cause harm to the kids.

Show acceptable level of food hygiene practices:

Level	Practiced
Preparation for cooking	Food must be properly washed.
Cooking	Food must be cooked in clean vessels
Serving	Food must be served by wearing hand gloves and with clean serving spoons.

Actions related to cross contamination of food:

example	Action taken
While chopping	Food must be chopped on different chopping boards.
Raw food	Raw food must be processed and stored in proper manner.

Hygiene hazards in context of training:

Hazard	Action taken
While cooking	Food must be cooked in utensils which are properly sanitized.
Raw food	Raw food must be processed and stored in proper manner and must not be reheat again and again.

Acceptable hygiene standards:

Equipment hygiene	Equipment must be washed and sanitized before making food and must be covered with clean cloth.
Correct storage of cleaned equipment	Can be covered in white clean cloth or in butter paper.
Pest control	Must be done by professionals and on continuous basis.
Cleaning standards	Restaurant must set proper standards of cleaning and these standards must be communicated to all the employees.
Rubbish removal	Must be removed on daily basis and in proper manner.
areas	Must be cleaned on continuous basis with strong chemicals.

Cross contamination of uniform:

Uniform must be cleaned and sanitized in proper manner and in continuous basis.

Employee’s obligation:

Employees of restaurant must ensure that they are complied with all leaning standards.

Reporting personal health issues:

Organization must communicate proper guidelines to the employees and guests for reporting any personal health issues, and kept that issue confidential.

References:

Successful aging, Six Basic Nutrients Required for Good Health, https://www.successfulaging.ca/programs/nutrition/04.html, accessed on 27^th February 2018.

Eat for health, Australian Dietary Guidelines 1 – 5, < https://www.eatforhealth.gov.au/guidelines/australian-dietary-guidelines-1-5>, accessed on 27^th February 2018.

Joy Bauer, Foods to Avoid for Celiac Disease, https://www.joybauer.com/celiac/foods-to-avoid-list/, accessed on 27^th February 2018.

Cynthia Reyes, The Healthiest Diet for Lactose Intolerance, https://www.everydayhealth.com/digestive-health/best-diet-for-lactose-intolerance.aspx, accessed on 27^th February 2018.

Hiroshi Kajinuma, guidelines for diet control in diabetes mellitus —Importance of Food Exchange Lists and Perspectives for the Future—*, https://www.med.or.jp/english/pdf/2001_02/057_063.pdf, accessed on 27^th February 2018.

Foodworks, Diet-Related Diseases, < https://www.four-h.purdue.edu/foods/Diet-Related%20Diseases.htm>, accessed on 27^th February 2018.

Giora Shimoni, Jewish Dietary Laws, < https://www.thespruce.com/jewish-dietary-laws-2121753>, accessed on 27^th February 2018.

NHS, (2011), Dysphagia Diet Food Texture Descriptors, < https://www.thenacc.co.uk/assets/downloads/170/Food%20Descriptors%20for%20Industry%20Final%20-%20USE.pdf>, accessed on 27^th February 2018.

ACAAI, Food Allergy, < https://acaai.org/allergies/types/food-allergy>, accessed on 27^th February 2018.

Natural news blogs, 3 Cooking Rules for Maintaining Nutritional Value in Vegetables,

https://www.naturalnewsblogs.com/3-cooking-rules-maintaining-nutritional-value-vegetables-2/, accessed on 27^th February 2018.

Vegetarian nutrition, What is a Vegetarian Diet?, < https://vegetariannutrition.net/vegetarian-diets/>, accessed on 27^th February 2018.

Jolinda Hackett, (2018), What Is Lacto-Vegetarian? A Definition, < https://www.thespruce.com/what-is-lacto-vegetarian-3376831>, accessed on 27^th February 2018.

Jolinda Hackett, Definition of Ovo-Vegetarian, < https://www.thespruce.com/what-is-an-ovo-vegetarian-3376816>, accessed on 27^th February 2018.

Better health, Food processing and nutrition, < https://www.betterhealth.vic.gov.au/health/healthyliving/food-processing-and-nutrition>, accessed on 27^th February 2018.