SITXFSA005 Use Hygienic Practices For Food Safety :

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UNIT RESULT SHEET

This form is used to record the student assessment Outcome/result for each assessment task in the Unit of Competency. Student must complete the first section before submitting the assessment. Students must complete all assessment tasks satisfactorily to be Competent (C) in the Unit of Competency. The results will be updated within twenty-eight (28) days from your final submission date. Please check your student portal regularly to make sure that your results are updated. If there are any discrepancies, please discuss with the Trainer/Student Support Officer.
Student Use (Must Complete this section before complete assessment submission)
Student ID No
Student Name
Trainer / Assessor Name
Unit Code		SITXFSA005
Unit Title		Use hygienic practices for food safety
Assessor Use Only			First Submission	Re-Assessment/ Late Submission
Assessment Task	Assessment Method		Assessment Outcome
Assessment 1	Knowledge test		S	NYS
Assessment 2	Safe food handling observations		S	NYS
Final Assessment Result for this unit:   C     /   NYC
Assessor Comments:
Assessor: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback. Assessor Name:                                                 Signature: Date:        /       /

For electronic submissions only: By typing your name in the name / signature field, you are confirming the information as being accurate.

ASSESSMENT 1 – COVER SHEET

This cover sheet is to be completed by the assessor and used as a record of the outcome of this SITXFSA005 Use hygienic practices for food safety assessment task.
Student Name:
Student ID No:
Unit Code:	SITXFSA005
Unit Title:	Use hygienic practices for food safety
Assessment Task No:	1
Assessment Type:	Knowledge test
Date of Submission:
Student Declaration
By signing below, I acknowledge that I have been advised of the assessment requirements, choose to be assessed and am aware of my rights and responsibilities. The work submitted here is my own and does not include work that has been copied from another student or plagiarized except where the work has been correctly acknowledged or as per the specific assessment task instructions.
Student Signature:                                                                              Date:              /            /
For electronic submissions only: By typing your name in the name / signature field, you are confirming the information as being accurate.
Assessment Outcome
RESULT: S | NYS   S= Satisfactory | NYS= Not Yet Satisfactory

Assessment 1 – Written Questions

Instructions:

This is an individual SITXFSA005 Use hygienic practices for food safety assessment.   To ensure your responses are satisfactory, consult a range of learning resources and other information such as handouts, textbooks, learner resources etc.To be assessed as Satisfactory in this assessment task, all questions must be answered correctly.   Complete a written assessment consisting of a series of questions.   You will be required to answer all the questions correctly.   Do not start answering questions without understanding what is required. Read the questions carefully and critically analyse them for a few seconds; this will help you to identify what information is needed in the answer.Your answers must demonstrate an understanding and application of the relevant concepts and critical thinking.Be concise, to the point and write answers within the word-limit given to each question. Do not provide irrelevant information. Remember, quantity is not quality.You must write your responses in your own words.   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.When you quote, paraphrase, summarise or copy information from other sources to write your answers or research your work, always acknowledge the source.

Assessment Task 1: Knowledge questions

Provide answers to all of the questions below.

1. Write the definition of the following words as outlined in the Food Safety Standards:
   1. Contaminant

• Contamination

• Potentially hazardous foods

• List three responsibilities an employer has in relation to food safety.

• List three responsibilities that you have as an employee in relation to food safety.

• List three consequences of unsafe food handling practices for a business.

• List three powers that Environmental Health Officers (Health Inspectors) have.

• 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

• List ten occasions that you need to wash your hands.

• Mark the correct sequence for effective handwashing.

	Rub palms together for 20-30 seconds
	Apply soap/detergent
	Interlace fingers and include under the nails and the back of the hands
	Dry hands with a paper towel
	Wet hands under running water
	Rinse soap from hands under running water

• List one way to ensure personal health and hygiene practices for the following:

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

1. List five personal hygiene and grooming practices you need to follow when working with food.

1. List the seven categories of potentially hazardous foods.

1. List four common symptoms of food poisoning.

1. 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?

1. List five food storing principles.

1. Complete the table by providing a description of the problem and the correct procedure.

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

1. Briefly describe what the procedure would be for the following situations.

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

ASSESSMENT 2 – COVER SHEET

This cover sheet is to be completed by the assessor and used as a record of outcome of this assessment task.
Student Name:
Student ID No:
Unit Code:	SITXFSA005
Unit Title:	Use hygienic practices for food safety
Assessment Task No:	2
Assessment Type:	Safe food handling observations
Date of Submission:
Student Declaration
By signing below, I acknowledge that I have been advised of the assessment requirements, choose to be assessed and am aware of my rights and responsibilities. The work submitted here is my own and does not include work that has been copied from another student or plagiarized except where the work has been correctly acknowledged or as per the specific assessment task instructions.
Student Signature:                                                                       Date:             /           /
For electronic submissions only: By typing your name in the name / signature field, you are confirming the information as being accurate.
Assessment Outcome
RESULT: S | NYS     S= Satisfactory | NYS= Not Yet Satisfactory

Assessment Task 2: Safe food handling observations

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 SITXFSA005 Use hygienic practices for food safety 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:

• hazard identification
• correct hand-washing procedures
• appropriate use of uniform and personal protective equipment
• effective personal health and hygiene practices
• hygienic food service.

1. Follow hygiene procedures.

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 the three food preparation activities you are required to:

• Identify hazards in the food preparation area and either remove or minimise these hazards. Explain to your assessor what the hazards are and demonstrate their removal or minimisation.
  • Apply the correct hand washing procedure prior to commencing the food preparation task.
  • Ensure personal presentation and grooming is in line with kitchen procedures.
  • Wear the correct PPE.

• Clean and sanitise benchtops, items and utensils prior to commencing the food preparation task.
  • Prepare/dish up the food items using correct implements, plates and serving utensils.
  • Clean and tidy up after food preparation.

Apply correct handwashing procedures and remove PPE.

• Report unsafe hygiene practices.

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

Student’s name:
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?
Always work safely and hygienically.
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:	Satisfactory				Not satisfactory

Assessor signature:
Assessor name:
Date:

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