Practise food safety methods in a food business under supervision
What this domain tests
This domain assesses whether you can work under supervision in a New Zealand food business and apply food safety controls in everyday tasks. It covers recognising contamination hazards, practising personal hygiene, preventing cross-contamination, controlling temperature, cleaning and sanitising, and following the business's food control plan, national programme, or food safety programme. You must know what to do and when to report a problem to your supervisor.
Core rules and concepts
- Hazards: biological (Campylobacter, Salmonella, Listeria, viruses, toxins), chemical (cleaning agents, allergens), and physical (glass, metal, pests).
- High-risk foods: raw and cooked meat, poultry, seafood, dairy, eggs, cooked rice or pasta, and cut fruit or vegetables. Keep them out of the danger zone between 4°C and 60°C; keep cold food at 4°C or below and hot food at 60°C or above.
- Personal hygiene: wear a clean uniform, restrain hair, remove jewellery, do not eat, drink, or smoke in food areas, and wash hands with soap and warm water for at least 20 seconds, then dry thoroughly.
- Cross-contamination: separate raw and ready-to-eat foods, use separate boards and utensils, store raw food below cooked or ready-to-eat food, and clean and sanitise surfaces between tasks.
- Cleaning and sanitising: cleaning removes dirt; sanitising reduces bacteria. Use the correct chemical dose and contact time.
- Waste and pests: cover bins, remove waste often, and report signs of pests.
Worked example
A supervised worker handles raw chicken, then makes a salad. The worker uses a separate raw-meat board, washes hands and changes gloves, cleans and sanitises the bench, then uses a clean board and knife for the salad and keeps it at 4°C or below. Reasoning: raw chicken juice can transfer Campylobacter to the salad, which is ready-to-eat and will not be cooked. If contamination occurs, reheating is not an option, so the salad must be discarded and the incident reported.
Traps that cost marks
- Freezing does not kill bacteria; it only stops them growing.
- A dirty wiping cloth spreads bacteria; use a clean cloth and sanitiser.
- Storing raw meat above cooked food allows drip contamination.
- Tasting food with the same spoon, or using a probe without cleaning and sanitising it, contaminates food.
- Assuming food is safe because it looks and smells fine; pathogens may not change appearance or smell.