Crust Catering is a nation-wide catering company. They specialise in whole of event catering and venue catering.

The company provides all catering services, including on site and pre-prepared meals, all staff (both kitchen and serving), set and clean-up of site. Events such as large Weddings, Festivals, Conferences, and Concerts are the types of events they do.

The company is doing very well and has just set up a centralised call centre to handle the number of inquiries coming through for bookings.

This call centre is currently based in the Canberra suburb of Braddon and is a short-term lease arrangement only.

The current building is old (more then 50 years since being build).

The company needs to review and consider sustainability strategies at this location, whilst looking for a more permanent location.

The call centre or ‘Communications Hub’ as it is known is of vital importance.

Taking over 300 calls a day from existing and potential clients across the Nation means that it is a very busy operation and at times will remain open for up to 15-16 hours per day to accommodate time differences in the States of Australia.

The company is currently worried about the increase in the electricity bills and office supplies expenses since opening the Communications Hub in Braddon.

The Board of Directors have highlighted these areas to be reviewed:

The monthly electricity bill at the Hub had an increase of 80% over the budgeted electricity expense expected
There has been a 24% increase in office supplies expense
An increase in rubbish pickups being requested for 3 times per week instead of the normal 1
The company have set goals of being a sustainable and energy efficiency organisation.

The Board now wants to review how to comply with the environmental and sustainable regulations and how to become more sustainable both at the current location.

They have approached you to conduct an audit of the Braddon Communications Hub and to understand why there is the increase in costs and service needs listed above.

You are then to collate information and recommendations on how to reduce these costs.

You have been able to review the purchasing strategies and workplace practices and procedures and the following were the key outcomes:

Key outcomes after reviewing purchasing strategies:

The company buys the computers used for their operational bookings and client interaction based on their efficiency, the green ratings/energy consumption is not considered.
They buy the essentials for staff to use in the kitchen, but they buy this weekly through their stationary order


Key outcomes after reviewing procedures and workflow practices:

The Braddon building is over 50 years old, wiring is older and not energy efficient
50-60% of all desktop PCs in the Braddon building remain fully powered-on during nights and weekends
No established automated processes for shutting down computers after hours.
Live screen savers that have logos of company are used on the computers.
The brightness of the screens is not regulated.
Some of the computers are used for a very short regular bursts throughout the day.
Printing is done on one-side.
Computers are not unplugged after shutting down.
There is only one recycle bin in the kitchen
Use of disposable cups is occurring by all staff members
Heaters are being used by all staff under their desks as the building is consistently cold due to its age
The operational hours of the building can exceed 16 hours per day 6 days per week
The hot water system in the current premises is old and only a small capacity
Scenario Update:

Crust Catering has a large even booked and have booked Marcus as the Head Chef and 4 part time and casual staff to commence the preparation for the event.

Crust Catering prides itself on avoiding wastage of food and the food which is not consumed is either used in the next event or it is donated to the homeless.

Marcus have been working in this organisation as a chef for three years and has a reputation for strictly adhering to food safety guidelines during preparation of food.

Your prime duties in preparation for the upcoming event will be to store and prepare food safely, follow food safety program guidelines, provide safe single use items, maintain clean environment and dispose of food items according to food safety as well as supervise the staff allocated to you for the duration of the event preparation and finalisation.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  

SITXFSA001 – Assessment 5 Attachment 1
Attachment 1: Policy and Procedure:
Policies:
Effective food safety practices:
• reflect the Food Safety Standards for Australia in relation to safety practices, premises
and equipment standards;
• reinforce consistent food safety practices in the service;
• reduce the risk of potential food-borne illnesses;
• identify potentially hazardous foods;
• are regularly reviewed; and
• comply with legislative requirements whilst maintaining a flexible approach to meet
best practice.
• Wash hands before food preparation
• Cleaning food preparation area before, during and after use.
• Using colour-coded chopping boards in order to prevent cross contamination of raw
food.
• Avoiding the contamination of one work area to another by having specific cleaning
implements for a specific area.
• Ensuring food is always served in a hygienic way for example, washing hands prior to
serving
• food, using tongs and serving utensils.
• Clean tables with detergent and warm water and dry after meal times.
Procedures:
• Don’t leave perishable foods in the temperature danger zone for longer than 2 hours.
• Keep cold food in a fridge, freezer, below 5°C until you are ready to cook or serve, eg if you are
serving salads keep them in the fridge until ready to serve.
• Keep hot food in an oven or on a stove, above 60 °C until you are ready to serve.
• Never defrost hazardous foods on the bench top. Foods should be defrosted overnight in the
fridge or in the microwave.
• Use a thermometer to make sure your fridge is below 5°C
• Don’t overload refrigerators, as this reduces cooling efficiency.
• Store dry foods in sealed, air-tight containers.
• Any food removed from its original container must be stored in a container with the used by date
of the food written on it.
• Ensure the food storage area is well cleaned, ventilated, dry, pest free and not in direct sunlight.
• Prevent pests by cleaning spills as quickly as possible and removing garbage/waste frequently.
• All foods are wrapped, covered, dated (used by date and open date) and labeled.
• Store foods on shelves, never on the floor.
• Store raw and cooked foods separately. Never store raw foods on top of cooked foods as juices
may drip down and contaminate the cooked food.
• Store food once it has sufficiently cooled down. Foods cool quicker in smaller, shallow containers.
• Fridges and freezers need to be cleaned regularly and fridge door seals checked to be in good
repair.
• The operating temperature of the fridge and freezer need to be checked regularly and a record
kept of this.

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SITXFSA001 – Assessment 5 Attachment 2
Attachment 2: Flow Charts for process HACCP:
Flow Charts for Process HACCP
1. No Cook Process
Definition:
All menu items in this process category lack a cooking step thus the item does not go through the
temperature danger zone (41oF to 140oF). Foods that are in this category include foods that are
received cold and served cold or foods that are received at room temperature and served at room
temperature.
Example Flow Chart
Receive ® Store ® Prepare ® Hold ® Serve
Examples of Food Items (menu items with an “PHF” are potentially hazardous)
• Apple sauce cake (commercially prepared)
• Brownies (commercially prepared)
• Fruit (cut or whole)
• Egg salad sandwich (commercially prepared egg salad mixture) PHF
• Macaroni salad (commercially prepared) PHF
• Milk PHF
• Pumpkin pie (commercially prepared)
• Rice pudding (commercially prepared) PHF
• Tuna salad prepared in-house
• White bread
Critical Control Points for Potentially Hazardous Foods Hazard
Cooked and/or ready-to-eat foods above raw foods in the refrigerator.
Foods are stored in this order:
• Prepared or ready-to-eat food (top shelf)
• Fish, seafood items, eggs
• Whole cuts of raw beef and pork
• Ground or processed meats
• Raw and ground poultry (bottom shelf)
Bacteria
Cold-holding at 41o F or colder or using time alone (less than 4 hours).
Bacteria
Date marking ready-to-eat food that is prepared in the operation,
refrigerating, and using within seven days from the time of preparation.
Listeria
monocytogenes
Cooling potentially hazardous foods from room temperature to 41o F or
colder within four hours.
Spore-forming and
toxin-forming bacteria
No bare-hand contact of any cooked or ready-to-eat food. Viruses and bacteria
Critical Control Point for Non-Potentially Hazardous Foods Hazard
No bare-hand contact of any cooked or ready-to-eat food. Viruses and bacteria
SITXFSA001 – Assessment 5 Attachment 2
2. Same Day Service Process
Definition:
All menu items in this process category typically pass through the temperature danger zone (41oF to
140oF) only once before serving.
Food can be cooked and held until served or cooked and served immediately. Other food items that
are included in this category are non-potentially hazardous foods that are reheated, baked, fried, or
undergo a heat treatment. Menu items that result in leftovers are not included in this category.
Example Flow Chart
Receive ® Store ® Prepare ® Cook ® Hold ® Serve
Examples of Food Items (menu items with an “PHF ” are potentially hazardous)
• Apple sauce cake (prepared in the operation)
• Brownies (prepared in the operation)
• Baked beans PHF
• Bean burrito (prepared with commercially precooked ground beef or raw ground
beef and served the same day) PHF
• Chicken tomato bake (made with commercially precooked chicken or raw chicken
prepared and served the same day) PHF
• Orange glazed carrots PHF
• Pizza with cheese topping PHF
• Toasted cheese sandwich PHF
Critical Control Points for Potentially Hazardous Foods Hazard
Cooking to recommended temperatures. Bacteria and parasites
Hot-holding at 140o F or hotter or using time alone (less than 4 hours).
Spore-forming bacteria
No bare-hand contact of any cooked or ready-to-eat food. Viruses and bacteria
Critical Control Point for Non-Potentially Hazardous Foods Hazard
No bare-hand contact of any cooked or ready-to-eat food. Viruses and bacteria
SITXFSA001 – Assessment 5 Attachment 2
3. Complex Food Preparation Process
Definition:
Menu items prepared in advance for next day service or items that are cooked, cooled, and served the
same day are defined as a complex food preparation processes. These foods pass through the
temperature danger zone (41oF to 140oF) more than one time. Leftovers of foods that are typically
prepared using same day service are not assigned to this category.
Example Flow Charts
Receive ® Store ® Prepare ® Cook ® Cool ® Hold ® Serve
Receive ® Store ® Prepare ® Cook ® Cool ® Reheat ® Hold ® Serve
Examples of Food Items (menu items with an “PHF ” are a potentially hazardous food)
• Bean burrito (made with ground beef cooked and cooled in the operation) PHF
• Beef stew (made one or more days in advance, cooled, and then reheated) PHF
• Egg salad sandwich (prepared fresh from raw eggs) PHF
• Macaroni salad (prepared fresh in the operation) PHF
• Minestrone (made one or more days in advance, cooled, and then reheated) PHF
• Taco salad (made with ground beef that is cooked and cooled in the operation) PHF
Critical Control Points for Potentially Hazardous Foods Hazard
Cooking to safe temperatures. Bacteria and parasites
Cooling to 41o F within four to six hours. Spore-forming and
toxin-forming bacteria
Hot-holding at 140o F or hotter, cold-holding at 41o F or colder, or using time
alone (less than four hours).
Bacteria and their
toxins
Date marking ready-to-eat food that is prepared in the operation,
refrigerating, and using within seven days from the time of preparation.
Listeria
monocytogenes
No bare hand contact of any cooked or ready-to-eat food. Viruses and bacteria
Critical Control Points for Non-Potentially Hazardous Foods Hazard
No bare hand contact of any cooked or ready-to-eat food. Viruses and bacteria
For more information refer to
http://www.almonds.com/sites/default/files/content/attachments/haccp-forms.pdf (Accessed on
17/8/2017)

SITXFSA001 – Assessment 5 Attachment 3
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.
For further information refer to:
• http://www.foodstandards.gov.au/code/changes/Documents/A-Handbook-
1Sep2013.pdf
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 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 in detail how you would rectify the issues indetified: CRUST CATERING HAZARD CONTROL Table:
1. Problem 2.Corrective Action Taken 3. Person Responsible 4. Date Actioned