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SIT50416 Diploma of Hospitality Management
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6. You must attempt all questions.
7. You must pass all assessments in order to pass the subject.
8. All assessments are to be completed in accordance with WHS regulatory requirements.
You are the newly appointed Assistant Manager of a new licensed bar and restaurant called Depot. Depot is open for lunch and dinner, mostly serving families. They have a children’s play area and also cater for children’s parties Depot also operates an adjoining bar in the evening and on weekends, serving a range of alcoholic beverages and light snacks for 18+ patrons.
Depot’s menu consists of a number of fresh food items, seafood, salads, bought-in frozen products, cakes and pastries, and also serves coffee.
The kitchen has a large range of commercial equipment including ovens, blast chiller, refrigerator, freezer, dishwasher, stove-top and range hood. Patrons enter the restaurant through the main entrance. Staff enter the premises through a designated staff entrance and have a staff locker/change facility on-site. Deliveries are received through the loading dock at the rear of the
kitchen.
As part of your responsibilities as assistant manager, you are responsible for food safety for the business. Answer the following questions based on your knowledge of food safety.
1. What food standards are compulsory for this business? Name three.
2. What qualification will you have to gain in order to fulfil your food management responsibilities, and why?
3. If there is no food safety supervisor on-site, what law will be breached?
4. Give three examples of staff who are considered food handlers in this scenario and explain two food-handling tasks each role may be involved in.
5. How will you ensure that all food handlers are aware of company policies and procedures regarding food hygiene prior to starting work at Depot?
6. As part of a Personal Hygiene Policy you are developing for the new restaurant, what are some of the guidelines a staff member should follow when arriving to or commencing work? Name eight.
7. Give examples of what an Environmental Health Officer will be looking for when inspecting a hand wash facility within the restaurant kitchen? Name five.
8. As part of a new staff induction, you will need to train all staff on hand washing procedures.
a. What will you tell your staff about the importance of washing their hands?
b. Give five examples of when the staff should wash their hands.
9. You have a staff member who has called one hour before shift starts, saying that she has food poisoning, vomiting and diarrhea. You suspect the staff member is giving you false information but you cannot be certain. What guidelines should you give the staff member about their health and their ability to come to work? (For the purpose of this question, you are only required to provide three suggestions.)
10. As outlined by the Australia & New Zealand Food Standards Code, define the following terms and give two examples of each:
a. Contaminant
b. Contamination
c. Potentially hazardous food.
11. You are preparing a training session on safe food handling for your staff What will you define as the most common types of food contaminants?
12. What are the most likely causes of contamination in the following scenarios?
a. Food has been left uncovered on a kitchen bench underneath where a maintenance worker is drilling a concrete wall to install a new knife rail.
What type of contaminant is the food susceptible to? Why? How could this be rectified?
b. At night, in the alfresco bar area, scented candles and incense is burnt to create a nice ambience. The candles and incense are stored in the same cupboard as the complimentary crisps and nuts that are served to bar patrons. What type of contaminant is the food susceptible to? Why? How could this be rectified?
c. Today, there is a large function in the main restaurant, but the kitchen hand has turned up to work with a terrible flu. He is coughing and sneezing, and has a runny nose. He is a risk to food hygiene, but if you send him home, there will be no one to assist the chefs with food preparation and no one to wash the dishes during the function. What type of contaminant is food susceptible to? Why? Should he be sent home?
SIT50416 Diploma of Hospitality Management
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