SITXFSA002 Participate in safe food handling practices :
| Unit: | SITXFSA002 Participate in safe food handling practices | |||
| Course Name: | Certificate IV in Commercial Cookery– SIT40516 | |||
| Training Package: | SIT | |||
| Assessment type: | Knowledge Questions, Practical Activities | |||
| 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 must be made within three working days of the concluding date shown on the medical certificate.The decision of Chief Executive Officer will be final. |
- Student would then have the right to pursue the claim through an independent external body as detailed in the students’ complaint / grievance policy.
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 3 |
SITXFSA002 Participate in safe food handling practices Introduction
Welcome to the Student Assessment Tasks for SITXFSA002 Participate in safe food handling practices. 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.
Participate in safe food Assessment for this unit
SITXFSA002 Participate in safe food handling practices describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.
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 observations – You must complete a range of activities to demonstrate your ability to safely handle food.
Preparing for 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
- 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 |
| Critical control point | Control method examples |
| Preparing and processing | · |
| 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? |
- Describe two conditions which can mean microbiological contamination occurs.
- List two conditions that should be in place for the storage of dry foods.
- Explain the temperature danger zone.
- Explain what the two-hour and four-hour rule means.
- Answer the following questions about food safety monitoring techniques:
- 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?
- List two ways that a thermometer can be used to monitor and record food temperatures.
- What temperature should dry goods be stored at?
- 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 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 | |
| Dried goods | |
| Eggs | |
| Frozen goods | |
| Fruit and vegetables | |
| Meat and fish |
- Answer the following questions in relation to thermometers:
- Explain how to calibrate 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 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 | ||
| Question 17 | ||
| Question 18 | ||
| Question 19 | ||
| Question 20 | ||
| Question 21 | ||
| Question 22 | ||
| Question 23 | ||
| Question 24 | ||
| Question 25 | ||
| Question 26 | ||
| Question 27 | ||
| Question 28 | ||
| Question 29 | ||
| Question 30 | ||
| Question 31 | ||
| Trainers Feedback: | ||
| Signature and Date: | ||
Assessment Task 2: Safe handling observations
Information for students
This task requires you to demonstrate safe food handling practices on three occasions during the storage, preparation, display, service and disposal of food.
You will need access to:
- your learning resources and other information for reference
- food order
- work benches, refrigeration unit, sink, storage facilities, pots and pans, storage containers, glassware, crockery and cutler, cutting boards and knives, food handling gloves, packaging materials e.g. gladwrap, display dishes, tongs and serving spoons, digital thermometer, and washing 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 government food safety authority
- Australia New Zealand Food Standards Code
- kitchen’s policies and procedures and food safety program including:
- goods receiving form
- temperature log
- cleaning log
- pest log. 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. Carefully read the following:
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
- Occasion 2: preparing/processing, displaying, packaging and transporting food
- Occasion 3: cleaning up and disposing of food.
These tasks will be assessed in conjunction with one or more of the practical units you are completing and your assessor will advise you of this.
Complete the following activities
- Observation 1: Receive and store food
During this observation you need to:
- receive the ingredients for the dishes you are required to prepare
- store the ingredients received.
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.
Complete the good receiving form that is included with the food safety program taking action to control the hazards identified. The form must include details of the hazards you have identified and the action you take.
After the goods have been received, you are required to store the ingredients received. You will be required to demonstrate that you can correctly store dry, chilled and frozen goods.
Store all of the food items following your Food Safety Program. You are also required to use a digital thermometer and record the temperature for chilled goods. Write them down on the temperature log.
During the storage process you are required to explain to your assessor at least two food hazards that can occur during the storage process and demonstrate how you address each of these to ensure the food hazard is controlled.
- Observation 2: Prepare and process food
During this observation you need to:
- prepare your dishes
- process / cook your dishes
- package your dishes
- serve and/or display your dishes
- transport your dishes.
As part of your preparation, carry out the activities that are required as part of preparing to make the dish.
As you prepare your dish, explain to your assessor at least two food hazards that can occur during the preparation of food and demonstrate how you control them. You will also be required to explain, as well as demonstrate the cooling/heating processes you use to ensure food safety.
Use a digital thermometer to measure the temperature throughout the preparation process and complete the temperature control log.
Following the preparation of the food, you are required to serve and/or display the food you have made.
As you serve and/or display the food you have made, explain to your assessor at least two food hazards that can occur during serving/displaying food and demonstrate how you control them. One of the dishes that you are making will involve the use of single use items. Show your assessor how to correctly use single use items.
Part of the serving/displaying process involves the transportation of the food. Explain to your assessor at least two food hazards that can occur during transporting food and demonstrate how you control them.
You will be required to transport at least one of the dishes you have prepared either using a trolley or tray as appropriate.
Observation 3: Clean up and disposal
The final part of this task requires you to demonstrate safe working practices when cleaning up and disposing 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
- 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 and report on.
Your assessor will observe you completing these tasks and you will be required to complete the cleaning and pest log.
Assessment Task 2: Checklist
| Student’s name: | |||
| Did the student: | Completed successfully? | Comments | |
| Yes | No | ||
| Observation 1: Receive and store food | |||
| Access and use relevant information from food safety program? | |||
| Follow policies and procedures in the food safety program? | |||
| Control all food hazards at all of the critical control points? | |||
| Monitor food safety and complete logs? | |||
| Identify and report food safety hazards? | |||
| Take corrective actions for incidents where food hazards are not controlled? | |||
| Place food items into the correct food storage area and check conditions are correct? | |||
| Store food items in suitable environmental conditions to ensure food does not become contaminated and to maximise freshness, quality and appearance? | |||
| Store food at required temperatures? | |||
| Check that frozen items from delivery are still frozen on storage? | |||
| Store single use items correctly? | |||
| Observation 2: Prepare and process food | |||
| Access and use relevant information from food safety program? | |||
| Follow policies and procedures in the food safety program? | |||
| Control all food hazards at all of the critical control points? | |||
| Monitor food safety and complete logs? | |||
| Identify and report food safety hazards? | |||
| Clean and sanitise equipment, surfaces and utensils as required prior to commencement of food preparation? | |||
| Prepare food, monitoring the food temperature using a digital thermometer? | |||
| Cool food following procedures to ensure microbiological safety of food? | |||
| Heat food following procedures to ensure microbiological safety of food? | |||
| Follow food safety procedures for displaying and serving food items prepared? | |||
| Follow instructions for single use items? | |||
| Display and provide single use items correctly? | |||
| Transport the food items safely? | |||
| Observation 3: Clean up and disposal | |||
| Access and use relevant information from food safety program? | |||
| Follow policies and procedures in the food safety program? | ||||
| Control all food hazards at all of the critical control points? | ||||
| Monitor food safety and complete logs? | ||||
| Identify and report food safety hazards? | ||||
| Clean and sanitise equipment, surfaces and utensils? | ||||
| Use appropriate containers for food items, rubbish and recycling? | ||||
| Prevent accumulation of garbage and recycled matter? | ||||
| Identify and report cleaning, sanitising and maintenance requirements? | ||||
| Identify and then dispose of chipped, broken or cracked eating, drinking or food handling utensils? | ||||
| Check food handling areas for animals and pests and report incidents of animal or pest infestation? | ||||
| Label food waste and separate from other foodstuffs until it can be disposed of? | ||||
| Dispose of food promptly to avoid cross- contamination? | ||||
| Trainers Feedback: | ||||
| Signature and Date: | ||||
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