SITXFSA006 Participate In Safe Food Practices

SITXFSA006 Participate In Safe Food Practices :

SITXFSA006 Participate In Safe Food Practices Unit Result Sheet

Student Use (Must Complete this section before complete assessment submission)
Student ID No
Student Name
Trainer / Assessor Name
Unit Code		SITXFSA006
Unit Title		Participate in safe food handling practices
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
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

Safe Food ASSESSMENT 1 – 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:	SITXFSA006
Unit Title:	Participate in safe food handling practices
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 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. Explain the purpose of the Food Standards Code and a sentence or two about what it includes.

• Summarise the requirements of the Food Safety Standards.

• List two reasons for having a food safety program.

• List the six key areas of a food safety program.

• Explain the role a local council has in enforcing food safety.

• List three consequences of failing to follow food safety policies and procedures.

• Explain the terms:
  • contaminant

• contamination

• potentially hazardous foods.

• Complete the table giving two examples of control methods that can be used for each critical control point. Ensure that you refer to relevant time and temperature controls.

Critical control point	Control method examples
Receiving
Storing
Preparing and processing

Critical control point	Control method examples
Displaying
Serving
Packaging
Transporting
Disposing

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

Type of contaminant	How can it occur?

1. Describe two conditions which can mean microbiological contamination occurs.

1. List two conditions that should be in place for storage to ensure that there is no cross contamination of food allergens.

1. List two conditions that should be in place for the storage of dry foods.

1. Explain the temperature danger zone.

1. Explain what the two-hour and four-hour storage rule means.

1. Explain what the two-hour and four-hour cooling rule means.

1. Answer the following questions about food safety monitoring techniques:
2. How is a bacterial swab and count used to monitor food safety?

• What is a chemical test and when might it be used in the food business industry?

1. List two ways that a thermometer can be used to monitor and record food temperatures.

1. What temperature should dry goods be stored at?

1. What temperature should chilled goods be stored at?

• Why is it important to examine frozen goods before they go into the freezer?

• List one way you can make sure food is displayed/served in a safe way.

• Complete the table by giving an appropriate packaging type for each food item.

Food item	Packaging
Salad
Smoothie
Meat slices
Muffin

• Explain why it is important to check for packaging damage.

• List a method for protecting displayed food.

• Explain how potentially hazardous food should be displayed to ensure food safety.

• Explain why a customer should not be allowed to access food displays.

• Explain two ways to control utensils so they are hygienic.

• Complete the table by giving an example of a safe food practice for each food type.

Food type	Safe food handling practice
Dairy

Food type	Safe food handling practice
Dried goods
Eggs including raw egg foods
Frozen goods
Fruit and vegetables
Meat and poultry

Food type	Safe food handling practice
Fin-fish and shellfish

• Answer the following questions in relation to thermometers:
• Briefly explain one way to calibrate a temperature probe.

• Explain how to look after and clean a temperature probe.

• How should a thermometer be used correctly when cooking meat?

• How do you know if the thermometer is not working correctly or has a fault?

• Complete the table by providing the cleaning material or equipment and an action that you would take to clean the item listed.

Item	Cleaning material or equipment	Action
Dirt
Food waste
Grease
Pest waste removal

• Complete the table by providing an action that you would take to sanitise the item listed.

Item	Action
Cutlery

Glass or cup
Kitchen bench

• Complete the table below about maintenance and recalibrating measurement and temperature controls and minor faults.

Maintenance item	Action
Broken mop
Frayed cord
Recalibrating thermometer

• Review the table below. Which groups are at higher risk of safe food handling practices?

Customer group	At higher risk. Indicate yes or no.
Children or babies

Pregnant women
Women
People with immune deficiencies or allergies
Unwell persons.
Athletes
The elderly
African people

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:	SITXFSA006
Unit Title:	Participate in safe food handling practices
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

Information for students

Tasks required for this unit This unit of competency requires that you: use safe food handling practices including the correct methods of controlling food hazards at each of the following critical control points:
receivingstoringpreparingprocessingdisplaying	servingpackagingtransportingdisposing.
follow procedures to calibrate temperature probe to ensure accuracy
follow procedures to report incidents of food contamination.
Instructions for how you will complete these requirements are included below.

Activities

Complete the following activities.

1. Carefully read the following information.

Prior to commencing these three observations, review the kitchen’s food safety program. You will be required to follow these procedures throughout the entire task and you will be assessed on this.

This task is to be completed in the kitchen environment. Your assessor will ensure you have access to all the relevant equipment and resources. Completion of this assessment will ensure that you demonstrate safe handling food procedures and practices and follow the kitchen’s policies and procedures and their food safety program. You will demonstrate this on three different occasions:

• Occasion 1: receiving and storing food and calibrating temperature probe
  • Occasion 2: preparing/processing, displaying, serving, packaging and transporting food
  • Occasion 3: cleaning up and disposing of food.

These tasks may be assessed in conjunction with one or more of the practical units you are completing and your assessor will advise you of this if this will be the case.

What do I need to demonstrate?

During your practical assessments you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:

• access and use organisational information from the organisations food safety program
  • follow policies and procedures in food safety program
  • control food hazards at the critical control points
  • monitor food safety processes
  • complete required documentation
  • identify and report unsafe practices or incidents of food contamination
  • take actions to fix incidents when within job role
  • store food safety
  • store food in appropriate conditions that protect against contamination and maximise freshness, quality and appearance
  • protect supplies from damage of cross-contamination and pests
  • use cooling and heating processes that support safety of food

• monitor food temperature during preparation using required temperature measuring device
  • ensure safety of food prepared, served and sold to customers
  • prepare food to meet customer requirements, including actions to address allergen requests by customers
  • store, display and provide single use items so they are protected from damage and contamination
  • follow instructions for items intended for single use
  • clean and sanitise equipment, surfaces and utensils
  • use appropriate storage containers
  • do not let garbage build up and recycled where required
  • identify and report cleaning, sanitising and maintenance requirements
  • dispose of, or report damaged or unsafe utensils
  • ensure food handling areas are free from animals and pests and report incidents of animal or pest infestation
  • mark and separate from other foodstuffs any food identified for disposal
  • follow procedures and dispose of food promptly to avoid cross-contamination
  • use appropriate documentation to record disposed food items
  • follow procedures to calibrate temperature probes to make sure it is accurate
  • use appropriate forms to report food hazards

How will I provide evidence?

Your assessor will observe you as you handle food safely during the storage, preparation, display, service and disposal of food and complete the required forms from the food safety program.

• Observation 1: Receive and store food.

During this observation you need to: receive the ingredients for the dishes you are required to preparestore the ingredients receivedcalibrate the temperature probe using the ice point check.

Using the order form you have been provided with, check the food items to make sure all items ordered are included in the delivery. There will also be single use items included in the order. Follow all of the procedures as per the Food Safety Program.

• Observation 2: Prepare and process food.

• Observation 3: Clean up and disposal.

The final part of this task requires you to demonstrate safe working practices when cleaning up and disposing of items from the food preparation activity you completed prior to this.

As a minimum you must:

• clean and sanitise all surfaces, equipment and utensils used in making the dishes you prepared
  • use the appropriate receptacles for food waste, rubbish and recycling
  • check the bins for overflow and action accordingly
  • dispose of broken or cracked items
  • check for animal or pest infestation and record your findings in the pest log
  • separate the food items that cannot be immediately disposed of and label and store
  • dispose of all food items promptly and correctly
  • dispose of any food contamination following organisational procedures
  • complete appropriate form for reporting hazards, including actions taken to resolve
  • complete the cleaning log at the end of the process, ensuring you report any maintenance issues.

Your assessor will set up some hazards for you to identify, report and act on. Your assessor will provide you with:

• a cleaning log
  • a pest log

Assessment Task 2: Checklist

Student’s name:
Has the following been completed?		Completed successfully?		Comments
		Yes	No
Observation 1: Receive and store food
The student has satisfactorily accessed and used relevant information from food safety program.
The student has satisfactorily followed policies and procedures in the food safety program.
The student has satisfactorily controlled all food hazards at all of the critical control points.
The student has satisfactorily monitored food safety and completed logs.
The student has satisfactorily identified and reported food safety hazards.
The student has satisfactorily taken corrective actions for incidents where food hazards are not controlled.
The student has satisfactorily placed food items into the correct food storage area and checked conditions are correct.
The student has satisfactorily stored food items in suitable environmental conditions to ensure food does not become contaminated and to maximise freshness, quality and appearance.
The student has satisfactorily stored food at required temperatures.

The student has satisfactorily checked that all chilled and frozen items from delivery are within correct temperatures.
The student has satisfactorily stored single use items correctly.
The student has satisfactorily calibrated temperature probe using ice point method correctly.
The student has satisfactorily identified and corrected temperature probe faults (if required).
Observation 2: Prepare and process food
The student has satisfactorily accessed and used relevant information from food safety program.
The student has satisfactorily followed policies and procedures in the food safety program.
The student has satisfactorily controlled all food hazards at all of the critical control points.
The student has satisfactorily monitored food safety and completed logs.
The student has satisfactorily identified and reported food safety hazards.
The student has satisfactorily cleaned and sanitised equipment, surfaces and utensils as required prior to commencement of food preparation.
The student has satisfactorily prepared food, monitoring the food temperature using a digital thermometer.

The student has satisfactorily cooled food following procedures to ensure microbiological safety of food.
The student has satisfactorily heated food following procedures to ensure microbiological safety of food.
The student has satisfactorily followed food safety procedures for displaying and serving food items prepared.
The student has satisfactorily followed instructions for single use items.
The student has satisfactorily displayed and provided single use items correctly.
The student has satisfactorily transported the food items safely.
The student has satisfactorily calibrated temperature probe using boiling point method correctly.
The student has satisfactorily identified and corrected temperature probe faults (if required).
Observation 3: Clean up and disposal
The student has satisfactorily accessed and used relevant information from food safety program.
The student has satisfactorily followed policies and procedures in the food safety program.
The student has satisfactorily controlled all food hazards at all of the critical control points.
The student has satisfactorily monitored food safety and completed logs.

The student has satisfactorily identified report and acted on food safety hazards.
The student has satisfactorily cleaned and sanitised equipment, surfaces and utensils.
The student has satisfactorily used appropriate containers for food items, rubbish and recycling.
The student has satisfactorily prevented accumulation of garbage and recycled matter.
The student has satisfactorily identified and reported cleaning, sanitising and maintenance requirements.
The student has satisfactorily identified and then disposed of chipped, broken or cracked eating, drinking or food handling utensils.
The student has satisfactorily checked food handling areas for animals and pests and reported incidents of animal or pest infestation.
The student has satisfactorily labelled food waste and separated from other foodstuffs until it can be disposed of.
The student has satisfactorily disposed of food promptly to avoid cross- contamination.

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