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question:I am a student of diploma of hospitality and need to complete a assessment task

question:Attachment 3: Aust & NZ Food Standards Code and Fixture Listing Aust & NZ Food Standards Code AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE The Code contains food standards which have been developed, approved and gazette by FSANZ. The Code applies to all food sold or prepared for sale in Australia and New Zealand (except where specified ‘Australia only’). Any agency, body or person can make an application to vary the Code. In accordance with State, Territory and New Zealand food legislation, it is an offence to supply food that does not comply with the Code. The Structure of the Code is as follows: • General Food Standards – labelling requirements, permissions for use of substances added to food, permissions for use of new foods, maximum limits for chemical and microbiological contaminants, maximum residue limits for pesticides (Australia only), food processing requirements (Australia only). • Food Product Standards – composition of cereals, fruits, vegetables, dairy products, beverages and special purpose foods. • Food Safety Standards (Australia only) – food safety programs, food premises and equipment. • Primary Production Standards (Australia only) – production and processing of seafood, poultry meat, meat and specific cheeses and other commodities. Fixture Listing Fixtures: • Work benches • Refrigeration unit • Sink • Storage facilities Small equipment: • Assorted pots and pans • Containers for hot and cold storage • Crockery • Cutting boards • Food handler gloves • Knives • Packaging materials • Receptacles for presentation and display purposes • Small utensils: • Tongs • Serving utensils • Temperature monitoring device Appropriate facilities for handwashing: • Designated hand washing sink • Antiseptic liquid soap • Single use towels • Warm running water You need to refer the relevant attachments and follow the organisational food safety program along with the policies and procedures to control food hazards at the critical control points of: Receiving Storing Preparing Processing Displaying and/or serving Packaging Transporting Disposing Task 1: You have started working in preparing for the event and the first 2 days went well. Days 3 you were awaiting a large delivery of food and supplies. The staff on shift with you are, John; Zara, Rahesh and Angelica. These 4 staff members are close friends and get on very well as a group. However, at times this affects their focus on the tasks at hand. As the delivery arrives, you ask Zara and Rahesh to assist you in receiving and inspecting the required items. The delivery is massive for the event as is a 3 day Wedding Celebration for over 200 guests. You allocate one staff member to each specific delivery for the particular days of the event. The receiving and confirmation of stock takes over 3 hours. You note the following when receiving of stock: Rahesh has stopped to have a cigarette outside of the receiving dock. Whilst this is not an issue, he fails to wash his hands prior to returning to his duty. He and Zara are laughing together about something that happened on the weekend when Zara trip and drops a box of eggs (containing 216 eggs) 6 trays of 36. These eggs were a key ingredient in one of the wedding cakes. On entering the refrigerator to put stock away you note the following: Raw beef is sitting on the top shelf 2 x 10kg bags of flour sitting on the floor – one is now wet from the condensation There is a container with a prepared dish that is still hot sitting on the side shelf and is not labelled Rahesh then calls you back to the receiving dock to advise you that there is an issue. On returning to the dock he has a bag of raw chicken wings in his hand – and then puts his hand in the hole in the bag to show you the bag is compromised. He then proceeds to try and check the rest of the bags before you stop him. Complete the template supplied and outline how you would rectify the issues indentified as per an academic hospitality student: CRUST CATERING HAZARD CONTROL Table: 1.Problem 2.Corrective Action Taken 3.Person Responsible 4.Date Actioned