As you work your way through each unit, you will encounter self-assessment activities designed to help you check your own progress. Each activity should be completed before moving on, to ensure you have understood the material. Answers are also provided within the unit. Do not send in these answers.
You should notify OTEN immediately if you wish to discontinue your studies.
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When you send the assignment back to OTEN, make sure you attach the Marks Record Slip to your work (see Attachment 1).
The assignment provides you with a great opportunity to research your interests and at the same time get an opinion on your ideas from the teacher. However, in all cases make sure your answers are easy to read, are related to the topic and cover only points relevant to the question. It may be useful to copy the specific part of the question onto the page first, then write your answer. This will help you focus and your answer to remain relevant to the question.
Remember to give examples from your own experience where possible and to use your own words when answering. This will not only make the subject more useful to you, it will also allow the teacher to be more helpful and make suggestions and comments which will have greater meaning to you personally.
The specific questions and details of the assignment is included at the end of the Learners Guide however, the criteria for presentation is as follows:
Answers to check your progress questions
This subject is designed to improve your understanding of hygienic food handling. Applying your knowledge of hygiene helps to ensure that you and the food handlers with whom you work can confidently prepare food in a safe, healthy, high quality way for the consumer.
Food handling hygiene applies to everyone who handles or prepares food in the
home, food factories, restaurants, hotels, clubs, commercial catering, bars,
takeaways and food stores.
Health: Poor handling can lead to spread of disease or food poisoning.
Financial: Mishandled food deteriorates quickly in quality. It may spoil and be lost or be less attractive to consumers. Unclean and pest ridden places are unattractive to eat in.
Legal: If you prepare food for sale obey the requirements set out under the various government regulations and Acts such as the Food Act 1989.
Just as you trust your mechanic, plumber or doctor to do a professional job for you, people who eat food trust the food handler to have a professional approach when preparing food.
There are certain rules of hygiene we have all followed since we were young. These common sense rules are:
An improvement on learning rules is understanding the reasoning behind rules. We can then apply rules logically and make our own rules for a particular situation. This is the reason for learning hygiene in detail.
you identify the problems contributing to poor hygiene or working conditions in
a dirty kitchen?
Study the picture below and see what you come up with.
All foods can become contaminated. Good food can become dangerous or unpleasant as a result of contamination. It's your job as a food handler to ensure contamination is minimised, thus reducing the likelihood of the food causing illness when consumed.
|Check your progress 1|
1 Which of the following are not food handlers?
(a) processors in a chocolate factory
(b) service staff in a fruit and vegetable shop
(c) employees in a bakery
(d) silver-service waiters in a restaurant
(e) staff in a takeaway food outlet in a shopping centre
(f) the local butcher
(g) a person preparing a meal in their home.
2 Why is some food potentially dangerous?
3 Give an example of visible contamination.
4 Give an example of `invisible' contamination.
Check your answers with those at the end of this unit.
Just as large organisms can be grouped (mammals, reptiles, birds), so can micro-organisms. Listed below are the main types of micro-organisms which cause problems with food.
These are the small and simple micro-organisms. They're also the most important group. Most bacteria are harmless but some cause food spoilage. Some cause food poisoning such as the bacteria you may have heard of called Salmonella. Some diseases are caused by bacterial infections such as cholera and tuberculosis.
Viruses are the smallest, simplest micro-organisms. Scientists argue about whether or not to call them micro-organisms because they don't have the same characteristics as other living organisms and can only grow by infecting living things.
Different viruses affect plants, animals and people. Some viral diseases, in particular hepatitis A and gastroenteritis, can be passed from an infected food handler via food to a person eating food.
Mould is large enough to be visible and has a furry or cotton wool appearance. Mouldy food is usually inedible and sometimes poisonous.
Some mould is useful for making blue vein cheese or antibiotics (eg penicillium).
Yeasts are used to make bread and alcoholic drinks. Yeasts spoil a few foods, especially juices.
These are single-celled animals which are larger than bacteria. They are quite common in nature but few are involved in food handling. One type - giardia - causes a type of gastroenteritis.
We measure the size of micro-organisms in units that are one thousandth of a millimetre! These units are called micrometres or microns for short.
To give you some idea of the size scale of micro-organisms, consider the following comparisons:
1 millimetre (1000 microns)--the head of a pin
0.1 millimetre (100 microns)--a speck of sand or pollen
0.001 millimetre (1 micron)--a typical bacterium (a micro-organism we will study in much more detail later).
In summary then:
1 m (metre) = 1000 mm (millimetre)
1 mm = 1000 um (micrometres or microns)
1 mm = 0.001 m
1 um = 0.001 mm
Very small living things (micro-organisms) are common even though we can't see them. It's important to consider them in hygienic food handling practice.
This is the end of the first portion of your learning material. Please contact us if you have not received the printed version of your material within a couple of weeks of enrolment.