SITXFSA006 – Participate In Safe Food Handling Practices

Aussienment

14 May 2023 13:04 PM | UPDATED 1 year ago

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SITXFSA006 – Participate In Safe Food Handling Practices :

Assignment Cover Sheet

Student ID
Student Name
Unit	SITXFSA006 – Participate in food handling practices
Assessment Task – Title/Number
Trainer/Assessor
Date Submitted

Note: Plagiarism/Cheating is a serious offence. If a student is found plagiarising/cheating, it may result in a penalty of suspension/cancellation of student’s enrolment. In submitting their work, students must be aware of college’s Plagiarism and Academic Misconduct Policy available in student handbook, college’s website and student administration.

Declaration of Originality:

By submitting this assignment for assessment, I acknowledge and agree that:

This assessment task/work is submitted in accordance with the college’s Plagiarism and Academic Misconduct Policy. I also understand the serious nature of academic dishonesty (such as plagiarism) and the penalties attached to being found guilty of committing such offence
No part of this assessment task/work has been copied from any other source without acknowledgement of the source
No part of this assessment task/work has been written by any other person, except to the extent of team and/or group work as defined in the unit/assessment task
A copy of the original assessment task/work is retained by me and that I may be required to submit the original assignment to the trainer/assessor upon request
The trainer/assessor may, for the purpose of assessing this assessment task/work:
- Provide a copy of this assignment to another member of the faculty for review and feedback; and/or
- Submit a copy of this assignment to a plagiarism checking service. I acknowledge that a plagiarism checking service provider may then retain a copy of this assessment task/work on its database for the purpose of future plagiarism checking

Late submission: Late submission without a prior approval of the trainer/assessor will not be accepted and may delay the assessment outcome. You may also need to resubmit work as per college’s Reassessment Policy.

I declare that this assessment is my own work.

Student signature:

Date:

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Admin Use Only

Received | Date Stamp Comments (if any)

Assessment Summary
Read all the instructions below before attempting the assessment task. Assessment tasks are tools used to determine if you have the knowledge and skills to complete tasks to industry standards within the workplace. Your trainer/assessor will help you throughout this task and it is your responsibility to provide enough evidence to justify a competent decision by the trainer/assessor. If you do not understand the questions or what is required, ask your trainer/assessor for assistance. For group assessments, all students are to contribute to the assessment tasks. You can work in groups up to a maximum of four people.

You are to complete all tasks by the due date and assessments must have a coversheet attached. If you think you do not have enough time to complete the tasks by the due date, discuss with the trainer/assessor the reasons of why you cannot submit on time.

Writing your responses

When answering questions, ensure that your answers are detailed enough to so the assessor can draw a conclusion that you have the knowledge and/or skills to demonstrate competency. Handwritten answers must be written in blue or black pen. When producing reports, ensure that your project has a title page, table of contents, page numbers, reference list, ensuring that your answers thoroughly match the questions asked.

Answer all questions in your own words to avoid plagiarism. Plagiarism is copying someone else’s work or ideas and saying that it your own work. Sources of work must be properly referenced, outlining the source of your ideas. Penalties may include having to resubmit the assessment task again, repeating the Unit of competency, or for repeat plagiarism, expulsion from Australian College of Hospitality & Business Management.

Marking of Assessments

On submission of your assessment will be marked for a result of either Satisfactory (S) or Not Yet Satisfactory (NYS). If you receive a NYS result, you will be asked to redo the tasks again. To achieve a competent result with this unit, all tasks need to be completed and marked as satisfactory. Your trainer/assessor will provide feedback to you on each task, outlining where you must improve to achieve a Satisfactory (S) result. When all tasks are marked as Satisfactory (S), you will receive a result of Competent (C) for this unit otherwise, you will be marked Not Yet Competent (NYC). Assessments submitted to the trainer/assessor after the due date may not be accepted, and you may have to pay a resubmission fee / adjustment may apply.

Students with Special Needs

If leaners/learners have any special needs (e.g. physical disability, learning difficulty) regarding assessment, they should be directed to discuss these with the Course Coordinator. The college will endeavour to make all possible and reasonable adjustments to any aspect of assessment in order to address those needs. Some examples of additional support could include:

Reasonable adjustment

Reasonable adjustment refers to any modification made to the learning environment, certification requirements, training delivery or assessment method to help learners with a disability access and participate in education and training on the same basis as those without disability (IBSA, 2015). The Disability Standards for Education 2005 were formed under the Disability Discrimination Act 1992. They clarify the obligations of training providers to ensure that learners who have a disability are able to access and participate in education and training on the same basis as those without disability.

Some examples of reasonable adjustments could include:

The determination of “reasonableness” requires judgement that must take into account the impact on the RTO and the need to maintain the integrity of the qualification. While reasonable adjustments can be made to the ways in which evidence of performance is gathered and demonstrated, the criteria for making Competent/Not Yet Competent decisions (and/or awarding grades) should not be altered in any way. That is to say, the standards expected should be the same irrespective of the group and/or individual being assessed (Disability Standards for Education 2005).

Skill Recognition and Credit Transfer

Appropriate credit(s) may be granted to eligible students against each unit of competency on presentation of evidence of successful completion of the same unit in an equivalent or higher qualification. Under the Australian Qualifications Framework, this qualification recognises competencies achieved as part of a Nationally Recognised Qualification from other institutes or universities.

Students may also apply for Recognition of Prior Learning (RPL) by providing evidence that they have the required skills and knowledge in the specific areas of competency through work/industry experience and/or completed eligible assessments in equivalent or higher qualification.

Please refer to college’s RPL/Credit Transfer Policy for more information and applicable procedures. The policy is available either through the faculty coordinator or college’s website

Academic Policies and Procedures

Applicable policies and procedure related to this course including plagiarism, assessments, appeals and complaints, can be found with the course coordinator as well as in the “Policies and Procedures” section of the college’s website.

Submission of Work

All the written works must be submitted in a hard copy, and an additional soft/electronic copy if required by the trainer/assessor, with an accompanying “Assessment Cover Sheet”. Each Assessment Cover Sheet should be signed by the student and must contain student details and date of submission.

Material submitted for assessment—Word processed assignments, reports, essays, projects, etc. must contain student’s name, ID (if available). Within the context of these assessment tasks, the assessor fulfils the role of client, manager or supervisor, as applicable. Work submitted for “approval” within this context must demonstrate care and attention to detail, such that the student inspires confidence that the work is being undertaken competently.

Where soft copy/electronic files are submitted, students are encouraged to name the files according to established procedure. This would typically include a course or unit code, assessment or submission code, and in the case of multiple files an alphanumeric identifier. Multiple files may also be required to be submitted within an enclosing folder (with similar, appropriate naming conventions) or archive format—e.g. zip. Follow submission guidelines in each assessment task for specific instructions.

Unit Overview

This unit 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.

The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.

Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems.

It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants.

Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.

In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.

Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

Learning Outcomes

On successful completion of this unit, the learner/trainee will be able to;

Follow food safety program.
Store food safely.
Prepare food safely.
Provide safe single use items.
Maintain a clean environment.
Dispose of food safely.

As well as demonstrating the performance criteria, to be assessed as competent, the learner must demonstrate their ability to apply the required knowledge and skills in a range of situations. These are summarised in the Competency Standards section below.

Prerequisite Requirements

This unit does not have a pre-requisite.

Performance Criteria

The following performance criteria specify the required level of performance for each of the elements of competency:

Element	Performance Criteria
1. Follow food safety program	1.1. Access and use relevant information from organisational food safety program. 1.2. Follow policies and procedures in food safety program. 1.3. Control food hazards at critical control points. 1.4. Complete food safety monitoring processes and complete documents as required. 1.5. Identify and report non-conforming practices. 1.6. Take corrective actions within scope of job responsibility for incidents where food hazards are identified.
2. Store food safely	2.1. Select food storage conditions for specific food type. 2.2. Store food in environmental conditions that protect against contamination and maximise freshness, quality and appearance. 2.3. Store food at controlled temperatures and ensure that frozen items remain frozen during storage. 2.4. Ensure food is stored to avoid cross-contamination of ingredients.
3. Prepare food safely	3.1. Use cooling and heating processes that support microbiological safety of food. 3.2. Monitor food temperature during preparation using required temperature measuring device to achieve microbiological safety. 3.3. Ensure safety of food prepared, served and sold to customers. 3.4. Prepare food to meet customer requirements, including actions to address allergen requests by customers.
4. Provide safe single use items	4.1. Store, display and provide single use items so they are protected from damage and contamination. 4.2. Follow instructions for items intended for single use.
5. Maintain a clean environment	5.1. Clean and sanitise equipment, surfaces and utensils. 5.2. Use appropriate containers and prevent accumulation of garbage and recycled matter. 5.3. Identify and report cleaning, sanitising and maintenance requirements. 5.4. Dispose of, or report damaged or unsafe eating, drinking or food handling utensils. 5.5. Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report incidents of animal or pest infestation.
6. Dispose of food safely	6.1. Mark and separate from other foodstuffs any food identified for disposal until disposal is complete. 6.2. Dispose of food promptly to avoid cross-contamination. 6.3. Use appropriate documentation to record disposed food items.

Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

use safe food handling practices including the correct methods of controlling food hazards at each of the following critical control points:
receiving
storing
preparing
processing
displaying
serving
packaging
transporting
disposing
follow procedures to calibrate temperature probe to ensure accuracy
follow procedures to report incidents of food contamination.

Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

key features of commonwealth, state or territory and local food safety compliance requirements as they impact workers at an operational level:
contents of national codes and standards that underpin regulatory requirements
reasons for food safety programs and what they must contain
local government food safety regulations and inspection regimes
meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code
ramifications of failure to observe food safety law and organisational policies and procedures
hazard analysis and critical control points (HACCP) or other food safety system principles, procedures and processes as they apply to particular operations and different food types:
critical control points for the specific food production system and the predetermined methods of control, especially time and temperature controls used in the receiving, storing, preparing, processing, displaying, serving, packaging, transporting and disposing of food
main types of safety hazards and contamination
conditions for development of microbiological contamination
cross contamination of food allergens
environmental conditions and temperature controls, for storage
temperature danger zone and the two-hour and four-hour rule
temperature control for cooling and storing of processed food
contents of organisational food safety program, including procedures, associated requirements, and monitoring documents
food safety monitoring techniques:
bacterial swabs and counts
checking and recording that food is stored in appropriate timeframes
chemical tests
monitoring and recording food temperatures using a temperature measuring device accurate to plus or minus one degree Celsius
monitoring and recording temperature of cold and hot storage equipment
visually examining food for quality
methods to ensure the safety of food served and sold to customers:
packaging control:
using packaging materials suited to foods
monitoring of packaging damage
protective barriers
temperature control
supervision of food displays
utensil control
providing separate serving utensils for each dish
safe food handling practices for the following different food types:
dairy
dry goods
eggs including raw egg foods
frozen goods
fruit and vegetables
meat and poultry
fin-fish and shellfish
operating procedures for temperature probe:
calibration
correct use
cleaning methods
identifying faults
choice and application of cleaning, sanitising and pest control equipment and materials following manufacturers advice
cleaning, sanitising and maintenance requirements relevant to food preparation and storage:
cleaning:
dirt
food waste
grease
pest waste removal
sanitising:
eating and drinking utensils
food contact surfaces
maintenance:
minor faults
high risk customer groups:
children or babies
pregnant women
aged persons
people with immune deficiencies
people with allergies
people with medical conditions.

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

Assessment Task	Knowledge questions
Schedule
Outcomes Assessed	Performance Criteria Knowledge & Performance Evidence Addresses some elements of required foundation skills, Knowledge skills and Performance Evidence as shown in the Assessment Mapping documents

Instructions for answering written questions:

Student must have to complete a written assessment consisting of a series of questions.
It is expected from students to correctly answer all the questions.
Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good writing skills.
Student must concise to the point and write answers according to the given word-limit or provide enough evidences to each question and do not provide irrelevant information.
Student must not 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.
Assessor should not accept answers copied directly from texts without acknowledgement of the text
Trainer/Assessor will provide student further information regarding the location of completing this assessment task.

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:

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: 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.

Provide answers to all of the questions below.

Critical control point	Control method examples
Receiving
Storing
Preparing and processing
Displaying
Serving
Packaging
Transporting
Disposing

Type of contaminant	How can it occur?
Physical Contaminants
Chemical Contaminants
Biological Contaminants

Food item	Packaging
Salad
Smoothie
Meat slices
Muffin

Food type	Safe food handling practice
Dairy
Dried goods
Eggs including raw egg foods
Frozen goods
Fruit and vegetables
Meat and poultry
Fin-fish and shellfish

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

Item	Action
Cutlery
Glass or cup
Kitchen bench

Maintenance item	Action
Broken mop
Frayed cord
Recalibrating thermometer

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

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	Comments
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 16a
Question 16b
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 29a
Question 29b
Question 29c
Question 29d
Question 30
Question 31
Question 32
Question 33
Task outcome:
Assessor signature:
Assessor name:
Date:

Assessment Task 2

Assessment Task	Safe food handling observations
Schedule	1.1,1.2,1.3,1.4,1.5,1.6,2.1,2.2,2.3,2.4,3.1,3.2,3.3,3.4,4.1,4.2, 5.1,5.2,5.3,5.4,5.5,6.1,6.2,6.3
Outcomes Assessed	Performance Criteria Knowledge & Performance Evidence Addresses some elements of required foundation skills, Knowledge skills and Performance Evidence as shown in the Assessment Mapping documents

Information for students

This unit of competency requires that you:


	.
Instructions for how you will complete these requirements are included below.

Activities

Complete the following activities.

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: 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: 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.