SITXFSA005 USE HYGIENIC PRACTICES FOR FOOD

SITXFSA005 USE HYGIENIC PRACTICES FOR FOOD :

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Student Assessment Task

SITXFSA005 USE HYGIENIC PRACTICES FOR FOOD SAFETY

Contents

Introduction  3

Assessment for this unit 4

Assessment Task 1: Knowledge questions  4

Information for students  4

Questions  5

Assessment Task 1: Checklist 14

Assessment Task 2: Safe food handling observations  15

Information for students  16

Activities  17

Assessment Task 2: Checklist 18

Final results record  21

Introduction

Welcome to the Student 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 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: Knowledge questions

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:

• review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide
• comply with the due date for assessment which your assessor will provide
• adhere with your RTO’s submission guidelines
• answer all questions completely and correctly
• submit work which is original and, where necessary, properly referenced
• submit a completed cover sheet with your work
• avoid sharing your answers with other students.

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: where this task should be completedthe maximum time allowed for completing this assessment taskwhether or not this task is open-book. 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.

Questions

Provide answers to all of the questions below.

1. Write the definition of the following words as outlined in the Food Safety Standards:
2. 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

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:	Satisfactory			Not satisfactory
Assessor signature:
Assessor name:
Date:

Assessment Task 2: Safe food handling observations

Information for students

Tasks required for this unit 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:

Final results record

Student name:
Assessor name:
Date:
Unit name:	SITXFSA005 Use hygienic practices for food safety
Qualification name:

Final assessment results

Task	Type	Result
		Satisfactory	Unsatisfactory	Did not submit
Assessment Task 1	Knowledge Questions	S	U	DNS
Assessment Task 2	Safe Food Handling Observations	S	U	DNS
Overall unit results		C	NYC

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Assessor signature:   __________________________________________   Date:  _________________

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