SITXFSA001 Use hygienic practices for food safety

SITXFSA001 Use hygienic practices for food safety :

Assessment cover sheet

Unit:		SITXFSA001 Use hygienic practices for food safety
Course Name:		Certificate IV in Commercial Cookery– SIT40516
Training Package:		SIT
Assessment type:		Written questions, Role Play
Student Must Fill this Section
Student Name:
Student ID:			Term:	Year:
Privacy Release Clause:	“I give my permission for my assessment material to be used in the auditing, assessment validation & moderation Process”.
Authenticity Declaration:	“I declare that: The material I have submitted is my own work;I have given references for all sources of information that are not my own, including the words, ideas and images of others”.
Student Signature:			Date:

Assessment Outcome
Assessor Name:
Attempt and Tasks		Satisfactory		Not Yet Satisfactory		Date		Assessor Signature
Initial attempt				
Re- attempt/Re- assessment				
Assessment Task 1				
	Assessment Task 2				

Assessor Feedback to Students

Assessment Outcome:	Competent	Not yet Competent
Assessor Name:
Assessor Signature:

Information for Student:

All work is to be entirely of the student.

General Information for this assessment:   Read the instructions for each question very carefully.Be sure to PRINT your FIRST name & LAST name in every place that is provided.For those activities requesting extra evidence such as: research reports, essay reports, etc. The student must attach its own work formatted in double space, Calibri 12 pts.All activities must be addressed correctly in order to obtain a competence for the unit of competency.If the student doesn’t understand the assessment, they can request help from the assessor to interpret the assessment.Re-submission of assessment after the term will incur additional fees.

Re-assessment of Result & Academic Appeal procedures:

If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the grounds of appeal to the Chief Executive Officer. This should be submitted after completion of the subject and within fourteen days of commencement of the new term. Re-assessment Process: An appeal in writing is made to the Academic Manager providing reasons for re- assessment /appeal.Academic Manager will delegate another member to review the assessment.The student will be advised of the review result done by another assessor.If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in charge and the Academic Manager or if need be an external assessor.The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel will be deemed to be final.If the student is still not satisfied with the result, he / she has the right to seek independent advice or follow external mediation option with nominated mediation agency.Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject. The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment. These principles require assessment to be reliable, fair, practical and valid. Academic Appeals: If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic appeals handling protocol.To appeal a decision, the person is required to complete the TKL- Request for Appeal of a Decision form with all other supporting documents, if any. This form is available via our website. The completed Request for Appeal form is to be submitted to the Student Support Officer either in hard copy or electronically via the following contact details: Student Support Officer, TKL College Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 , Email: [email protected] The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted within seven days of notification of the outcome of the re-evaluation process.If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit.In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate in support of a deferred appeal. The notice of appeal

Assessment Requirements

You are required to complete and pass every task in the assessment in order to be deemed competent.

Assessment Schedule

Task	Due Date	Student Signature	Trainer Signature	Comments
Assessment Task 1- 2	Week 1

Introduction

Welcome to the Student Assessment Tasks for SITXFSA001 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.

SITXFSA001 Use hygienic practices for food Assessment for this unit

SITXFSA001 Use hygienic practices for food safety 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.

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

• Assessment Task 1: Knowledge questions – You must answer all questions correctly.
• Assessment Task 2: Safe food handling – You are required to demonstrate safe food handling practices on three occasions when preparing food.

Preparing for hygienic practices assessment

Please read through all of the assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions.

Once you have read through the assessment tasks and are satisfied that you are clear on the requirements and submission dates, complete and sign a Student Assessment Agreement. Your assessor will countersign the agreement and keep it on file. You will find a Student Assessment Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide you with one.

Remember to check your Hospitality Works Student User Guide for information about:

• submitting assessments
• assessment appeals

• re-assessment guidelines
• responding to written questions.

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 C of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that.

Questions

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

• What is a food safety program?

• What are the six key areas of a food safety program?

• 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 all of the occasions that you need to wash your hands.

1. What are the seven principles of the Hazard Analysis Critical Control Points (HACCP) system?

1. List five personal hygiene and grooming practices you need to follow.

1. List the seven categories of potentially hazardous foods.

1. What are the 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

Assessment Task 1: Checklist

Did the student provide a sufficient and clear answer which met the requirements of the assessor marking guide?	Completed successfully?
	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
Trainers Feedback:
Signature and Date:

Assessment Task 2: Safe food handling observations

Information for students

This task requires you to demonstrate safe food handling practices on three occasions when preparing food.

You will need access to:

• your learning resources and other information for reference
• work benches
• refrigeration unit
• sink
• storage facilities
• pots and pans, storage containers, glassware, crockery and cutlery
• cutting boards and knives
• food handling gloves
• packaging materials e.g. gladwrap
• display dishes
• tongs and serving spoons
• handwashing sink with warm running water, antiseptic liquid soap and single-use towels
• food ingredients and ready to eat items e.g. sandwiches and cakes
• food safety regulations issued by the local government food safety authority
• Australia New Zealand Food Standards Code
• kitchen’s policies and procedures and food safety program. Ensure that you:
• review the advice to students regarding responding to written tasks 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 completedhow your assessment should be submitted. 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.

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.

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.

• Respond to unsafe 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?
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?

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?
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?
Trainer feedback :
Signature and Date:

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