SITXFSA005 Hygienic Practices For Food Safety :

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SITXFSA005 – Use hygienic practices for food safety

Assessment Tool
Mode | Classroom Delivery

Assignment Cover Sheet

Student ID
Student Name
Unit	SITXFSA005 – Use hygienic practices for food safety
Assessment Task – Title/Number
Trainer/Assessor
Date Submitted

Note: Plagiarism/Cheating is a serious offence. If a student is found plagiarising/cheating, it may result in a penalty of suspension/cancellation of student’s enrolment. In submitting their work, students must be aware of college’s Plagiarism and Academic Misconduct Policy available in student handbook, college’s website and student administration.

Declaration of Originality:

By submitting this SITXFSA005 hygienic practices for food safety assignment for assessment, I acknowledge and agree that:

• This assessment task/work is submitted in accordance with the college’s Plagiarism and Academic Misconduct Policy. I also understand the serious nature of academic dishonesty (such as plagiarism) and the penalties attached to being found guilty of committing such offence
• No part of this assessment task/work has been copied from any other source without acknowledgement of the source
• No part of this assessment task/work has been written by any other person, except to the extent of team and/or group work as defined in the unit/assessment task
• A copy of the original assessment task/work is retained by me and that I may be required to submit the original assignment to the trainer/assessor upon request
• The trainer/assessor may, for the purpose of assessing this assessment task/work:
  • Provide a copy of this assignment to another member of the faculty for review and feedback; and/or
  • Submit a copy of this assignment to a plagiarism checking service. I acknowledge that a plagiarism checking service provider may then retain a copy of this assessment task/work on its database for the purpose of future plagiarism checking

Late submission: Late submission without a prior approval of the trainer/assessor will not be accepted and may delay the assessment outcome. You may also need to resubmit work as per college’s Reassessment Policy.

I declare that this assessment is my own work.

Student signature:

Date:

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Received | Date Stamp   Comments (if any)

Assessment Summary
Read all the instructions below before attempting the SITXFSA005 hygienic practices for food safety assessment task. Assessment tasks are tools used to determine if you have the knowledge and skills to complete tasks to industry standards within the workplace. Your trainer/assessor will help you throughout this task and it is your responsibility to provide enough evidence to justify a competent decision by the trainer/assessor. If you do not understand the questions or what is required, ask your trainer/assessor for assistance. For group assessments, all students are to contribute to the assessment tasks. You can work in groups up to a maximum of four people.

You are to complete all tasks by the due date and assessments must have a coversheet attached. If you think you do not have enough time to complete the tasks by the due date, discuss with the trainer/assessor the reasons of why you cannot submit on time.

Writing your responses

When answering questions, ensure that your answers are detailed enough to so the assessor can draw a conclusion that you have the knowledge and/or skills to demonstrate competency. Handwritten answers must be written in blue or black pen. When producing reports, ensure that your project has a title page, table of contents, page numbers, reference list, ensuring that your answers thoroughly match the questions asked.

Answer all questions in your own words to avoid plagiarism. Plagiarism is copying someone else’s work or ideas and saying that it your own work. Sources of work must be properly referenced, outlining the source of your ideas. Penalties may include having to resubmit the assessment task again, repeating the Unit of competency, or for repeat plagiarism, expulsion from Australian College of Hospitality & Business Management.

Marking of Assessments

On submission of your SITXFSA005 hygienic practices for food safety assessment will be marked for a result of either Satisfactory (S) or Not Yet Satisfactory (NYS). If you receive a NYS result, you will be asked to redo the tasks again. To achieve a competent result with this unit, all tasks need to be completed and marked as satisfactory. Your trainer/assessor will provide feedback to you on each task, outlining where you must improve to achieve a Satisfactory (S) result. When all tasks are marked as Satisfactory (S), you will receive a result of Competent (C) for this unit otherwise, you will be marked Not Yet Competent (NYC). Assessments submitted to the trainer/assessor after the due date may not be accepted, and you may have to pay a resubmission fee / adjustment may apply.

Students with Special Needs

If leaners/learners have any special needs (e.g. physical disability, learning difficulty) regarding assessment, they should be directed to discuss these with the Course Coordinator. The college will endeavour to make all possible and reasonable adjustments to any aspect of assessment in order to address those needs. Some examples of additional support could include:

Reasonable adjustment

Reasonable adjustment refers to any modification made to the learning environment, certification requirements, training delivery or SITXFSA005 hygienic practices for food safety assessment method to help learners with a disability access and participate in education and training on the same basis as those without disability (IBSA, 2015). The Disability Standards for Education 2005 were formed under the Disability Discrimination Act 1992. They clarify the obligations of training providers to ensure that learners who have a disability are able to access and participate in education and training on the same basis as those without disability.

Some examples of reasonable adjustments could include:

The determination of “reasonableness” requires judgement that must take into account the impact on the RTO and the need to maintain the integrity of the qualification. While reasonable adjustments can be made to the ways in which evidence of performance is gathered and demonstrated, the criteria for making Competent/Not Yet Competent decisions (and/or awarding grades) should not be altered in any way. That is to say, the standards expected should be the same irrespective of the group and/or individual being assessed (Disability Standards for Education 2005).

Skill Recognition and Credit Transfer

Appropriate credit(s) may be granted to eligible students against each unit of competency on presentation of evidence of successful completion of the same unit in an equivalent or higher qualification. Under the Australian Qualifications Framework, this qualification recognises competencies achieved as part of a Nationally Recognised Qualification from other institutes or universities.

Students may also apply for Recognition of Prior Learning (RPL) by providing evidence that they have the required skills and knowledge in the specific areas of competency through work/industry experience and/or completed eligible assessments in equivalent or higher qualification. 

Please refer to college’s RPL/Credit Transfer Policy for more information and applicable procedures. The policy is available either through the faculty coordinator or college’s website

Academic Policies and Procedures

Applicable policies and procedure related to this course including plagiarism, SITXFSA005 hygienic practices for food safety assessments, appeals and complaints, can be found with the course coordinator as well as in the “Policies and Procedures” section of the college’s website.

Submission of Work

All the written works must be submitted in a hard copy, and an additional soft/electronic copy if required by the trainer/assessor, with an accompanying “Assessment Cover Sheet”. Each Assessment Cover Sheet should be signed by the student and must contain student details and date of submission.

Material submitted for assessment—Word processed assignments, reports, essays, projects, etc. must contain student’s name, ID (if available). Within the context of these assessment tasks, the assessor fulfils the role of client, manager or supervisor, as applicable. Work submitted for “approval” within this context must demonstrate care and attention to detail, such that the student inspires confidence that the work is being undertaken competently.

Where soft copy/electronic files are submitted, students are encouraged to name the files according to established procedure. This would typically include a course or unit code, assessment or submission code, and in the case of multiple files an alphanumeric identifier. Multiple files may also be required to be submitted within an enclosing folder (with similar, appropriate naming conventions) or archive format—e.g. zip. Follow submission guidelines in each assessment task for specific instructions.

Unit Overview

This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.

The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.

This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.

It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.

Learning Outcomes

On successful completion of this unit, the learner/trainee will be able to;

• Follow hygiene procedures and identify food hazards.
• Report any personal health issues.
• Prevent food contamination.
• Prevent cross-contamination by washing hands.

As well as demonstrating the performance criteria, to be assessed as competent, the learner must demonstrate their ability to apply the required knowledge and skills in a range of situations.  These are summarised in the Competency Standards section below.

Prerequisite Requirements

This unit does not have a pre-requisite. 

Performance Criteria

The following performance criteria specify the required level of performance for each of the elements of competency:

Element	Performance Criteria
1. Follow hygiene procedures and identify food hazards.	1.1. Follow organisational hygiene procedures. 1.2. Report unsafe practices that breach hygiene procedures promptly. 1.3. Identify food hazards that may affect the health and safety of customers, colleagues and self. 1.4. Remove or minimise the hygiene hazard and report as appropriate for follow-up.
2. Report any personal health issues.	2.1. Report personal health issues likely to cause a hygiene risk. 2.2. Report incidents of food contamination resulting from personal health issues. 2.3. Cease participation in food handling activities where own health issue may cause food contamination
3. Prevent food contamination.	3.1. Maintain clean clothes and use required personal protective equipment, including appropriate bandages and dressings where required. 3.2. Prevent food contamination from clothing and other personal items. 3.3. Prevent unnecessary direct contact with ready to eat food. 3.4. Ensure hygienic personal contact with food and food contact surfaces. 3.5. Use hygienic cleaning and sanitising practices that prevent food-borne illnesses.
4. Prevent cross-contamination by washing hands.	4.1. Wash hands at appropriate times and follow hand washing procedures consistently. 4.2. Wash hands using appropriate facilities.

Performance Evidence

The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including evidence of the ability to:

• use hygienic food handling practices in line with organisational procedures, including each of the following on at least three occasions:

• correct hand-washing procedures
• appropriate use of uniform and personal protective equipment
• effective personal health and hygiene practices
• hygienic food service
• use procedures to:
• report unsafe hygiene practices.

Knowledge Evidence

The following knowledge must be assessed as part of this unit:

• basic aspects of commonwealth, state or territory food safety laws, standards and codes as follows:

• meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code
• employee and employer responsibility to participate in hygienic practices
• role of local government regulators
• ramifications of failure to observe food safety law and organisational policies and procedures
• health issues likely to cause a hygiene risk relevant to food safety:

• airborne diseases
• food-borne diseases
• infectious diseases

• hygiene actions that must be adhered to in order to avoid food-borne illnesses
• effective hand washing procedures
• when hand-washing is required:

• upon entering a food service area
• before commencing or recommencing work with food
• immediately after:

• handling raw food
• handling money
• smoking, coughing, sneezing or blowing the nose
• eating or drinking
• touching the hair, scalp or any wound
• using the toilet
• using cleaning products or chemicals
• using point of sale terminals
• effective personal health and hygiene practices:

• skin clean and no body odour
• non-excessive make-up
• hair clean and long hair tied back or in hair net
• nails clean and appropriate length
• clean-shaven or beard trimmed
• clean uniform or clothing and enclosed shoes
• piercings removed or covered
• use of appropriate food-grade bandages where required
• for specific industry sector and organisation:

• major hygiene-related causes of food contamination and food-borne illnesses
• workplace hygiene hazards when handling food and food contact surfaces
• contents of organisational hygiene and food safety procedures
• hygienic work practices for individual job roles and responsibilities
• procedures for reporting hygiene risks and unsafe work practices, including personal health issues.

Introduction

Welcome to the Student SITXFSA005 hygienic practices for food safety Assessment Tasks for SITXFSA005 Use hygienic practices for food safety. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.

Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.

Assessment for this unit

For you to be assessed as competent, you must successfully complete two assessment tasks:

	Kitchen time required
You will require time in the kitchen to complete SITXFSA005 hygienic practices for food safety Assessment Task 2. You will find more information about the requirements for training/commercial kitchens in the Hospitality Works Student User Guide.

Assessment Task 1

Assessment Task	Knowledge questions
Schedule
Outcomes Assessed	Performance Criteria 1.1, 1.3,2.1,2.3,3.2 Knowledge & Performance Evidence   Addresses some elements of required foundation skills, Knowledge skills and Performance Evidence as shown in the Assessment Mapping documents

Instructions for answering written questions:

• Student must have to complete a written assessment consisting of a series of questions.
• It is expected from students to correctly answer all the questions.
• Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good writing skills.
• Student must concise to the point and write answers according to the given word-limit or provide enough evidences to each question and do not provide irrelevant information.
• Student must not use non-discriminatory language. The language used should not devalue, demean, or exclude individuals or groups based on attributes such as gender, disability, culture, race, religion, sexual preference or age. Gender inclusive language should be used.
• Assessor should not accept answers copied directly from texts without acknowledgement of the text
• Trainer/Assessor will provide student further information regarding the location of completing this assessment task.

Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:

i

Assessment information

Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide.Refer to the appendix for information on: Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that.

Provide answers to all of the questions below.

1. write the definition of the following words as outlined in the food safety standards.

Contaminant

Contamination

Potential hazardous foods

2. Complete the table by providing an example of how each of the following hygiene hazards can be a risk and a way the risk can be controlled.

Hygiene hazard	Example of hazard	Control
Airborne disease
Foodborne disease
Infectious disease

Skin
Body odour
Hair
Nails
Facial hair
Clothes
Wounds
Piercings
Make-up

4. List four common symptoms of food poisoning.

5.Complete the table by filling in the three main types of food contaminants how they occur and the result of contamination.

Type of contaminant	How can it occur?	How can it make you ill?
Physical Contaminants
Chemical Contaminants
Biological Contaminants

Scenario	What is the problem?	What should have been done?
A pizza is reheated to 70°C
Raw chicken was stored in the fridge above the cooked meat stored in a container
Lasagne has been in the hotbox for five hours
The bins are overflowing so someone place rubbish in an open box next to the bins
The same knife to cut the raw chicken is used to cut the cooked chicken breast in half
Someone has the flu and has come to work
Someone is drying their hands on a kitchen cloth

7.Complete the table below by providing description below.

Situation	Procedure
You observe a hygiene risk or an unsafe work practice
You are sick (personal illness) and you have a shift

Assessment Task 1: Checklist

Student’s name:
Did the student provide a sufficient and clear answer that addresses the suggested answer for the following?	Completed successfully?		Comments
	Yes	No
Question 1
Question 2
Question 3
Question 4
Question 5
Question 6
Question 7
Question 8
Question 9
Question 10
Question 11
Question 12
Question 13
Question 14
Question 15
Question 16
Task outcome:
Assessor signature:
Assessor name:
Date:

Assessment Task 2

Assessment Task	Safe food handling observations
Schedule
Outcomes Assessed	Performance Criteria 1.1, 1.2, 1.3, 1.4, 2.1,2.2,2.3, 3.1,3.2,3.3,3.4,3.5,4.1,4.2 Knowledge & Performance Evidence   Addresses some elements of required foundation skills, Knowledge skills and Performance Evidence as shown in the Assessment Mapping documents

Information for students

This unit of competency requires that you:
Instructions for how you will complete these requirements are included below.

Activities

Complete the following activities.

This task is to be completed in the kitchen environment. Your assessor will ensure you have access to all the relevant equipment and resources. You are required, on three different occasions to demonstrate that you can use safe food handling practices and follow the kitchen’s policies and procedures and their food safety program. Therefore, you will repeat these tasks three times. What do I need to demonstrate? During your practical assessment you are required to use hygienic food handling practices in line with organisational procedures, including each of the following on at least three occasions:

In line with your assessor’s instructions you are to complete a food preparation task such as making a sandwich or preparing ready-made food for serving. Prior to commencing the task, review the kitchen’s hygiene procedures. You will be required to follow these procedures throughout the task and you will be assessed on this. You must also demonstrate that you can work safely and hygienically at all times in accordance with kitchen procedures. For each of thethree food preparation activities you are required to: Apply correct handwashing procedures and remove PPE.

Immediately after your observations, your assessor will provide you with two scenarios and you will need to demonstrate the correct procedures to respond to these. This will be done verbally and forms part of your assessment. Tell and show your assessor the correct procedures.

Assessment Task 2: Checklist

Did the student:		Completed successfully?		Comments
		Yes	No
Occasion 1
Follow organisational hygiene procedures when preparing food:
Identify food hazards, remove or minimise them and report to assessor?
Follow correct hand washing procedure?
Wash hands at all required times?
Ensure personal presentation and grooming is in line with procedures?
Wear correct PPE?
Clean and sanitise benchtops, items and utensils?
Prepare/dish up the food items using correct implements, plates and serving utensils?
Work safely and hygienically at all times?
Clean and tidy up after food preparation?
Occasion 2
Follow organisational hygiene procedures when preparing food:
Identify food hazards, remove or minimise them and report to assessor?
Follow correct hand washing procedure?
Wash hands at all required times?
Ensure personal presentation and grooming is in line with procedures?
Wear correct PPE?
Clean and sanitise benchtops, items and utensils?
Prepare/dish up the food items using correct implements, plates and serving utensils?
Work safely and hygienically at all times?
Clean and tidy up after food preparation?
Occasion 3
Follow organisational hygiene procedures when preparing food:
Identify food hazards, remove or minimise them and report to assessor?
Follow correct hand washing procedure?
Wash hands at all required times?
Ensure personal presentation and grooming is in line with procedures?
Wear correct PPE?
Clean and sanitise benchtops, items and utensils?
Prepare/dish up the food items using correct implements, plates and serving utensils?
Work safely and hygienically at all times?
Clean and tidy up after food preparation?

Activity 2
Demonstrate the correct procedures for reporting own illness and the risk of food contamination from own illness?
Demonstrate the correct procedure for reporting hygiene hazards and unsafe practices?
Task outcome:
Assessor signature:
Assessor name:
Date:

Student Feedback Form
Unit	SITXFSA005 Use hygienic practices for food safety
Student Name:			Date
Assessor Name:
Please provide us some feedback on your assessment process. Information provided on this form is used for evaluation of our assessment systems and processes. This information is confidential and is not released to any external parties without your written consent. There is no need to sign your name as your feedback is confidential.
		Strongly Agree		Agree	Average		Disagree	Strongly Disagree
I received information about the assessment requirements prior to undertaking the tasks		5		4	3		2	1
The assessment instructions were clear and easy to understand		5		4	3		2	1
I understood the purpose of the assessment		5		4	3		2	1
The assessment meets your expectation		5		4	3		2	1
My Assessor was organised and well prepared		5		4	3		2	1
The assessment was Fair, Valid, Flexible and Reliable		5		4	3		2	1
My Assessor’s conduct was professional		5		4	3		2	1
The assessment was an accurate reflection of the unit requirements		5		4	3		2	1
I was comfortable with the outcome of the assessment		5		4	3		2	1
I received feedback about assessments I completed		5		4	3		2	1
The pace of this unit was:		Too Slow			Great Pace			Too Fast
Comments:

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