Task 2 Portfolio- SITXFSA201

Receiving

Q1.
While you will not always be able to tell if the food coming into your business is
contaminated, you must take practical steps to reduce the possibility of
contamination.
Check that food is covered or packaged when it arrives and that the packaging or
covering is not damaged, and check the ‘best before’ or ‘use by’ date – if the ‘use
by’ date has passed the food must be rejected.

Q.2
 If food should be delivered within safe time limits, you check the records
of delivery departure and arrival times to ensure that the delivery took
place within the agreed time limit.
 You need not check every food item or relevant delivery record but you
should check some items to make sure that your suppliers are doing the
right thing.

Q3.

Food businesses must do all they practically can to make sure that people on
their premises do not contaminate food. This includes food handlers but it also
includes other people who visit the premises, such as tradespeople and members
of the public. In areas where food is exposed, such as the kitchen, practical steps
the business can take include:
← restricting people who are not food handlers from food
handling areas; and
← where other people have legitimate reasons for being in
these areas, supervising these people to make sure that they do not
handle, sneeze, blow, cough or eat over exposed food or surfaces likely to
come into contact with food.
A food business must also take practical steps to stop people from smoking or
spitting in food preparation areas or in areas where there is unprotected food.
Practical steps include:
← putting ‘No Smoking’ signs on the walls and, if spitting is a
problem, putting up signs to say that this is also prohibited; and
making sure that there are no ashtrays in these areas.