Cookery

SITXFSA005 Use hygienic practices for food safety

01 June 2023 12:30 PM | UPDATED 12 months ago

SITXFSA005 Use hygienic practices for food safety :

SITXFSA005 Use hygienic practices for food safety
SITXFSA005 Use hygienic practices for food safety

CONTENTS

UNIT OVERVIEW……………………………………………………………………………………………………………………… 3

Unit Description………………………………………………………………………………………………………………………………………………………….. 3

AQF SPECIFICATIONS FOR ASSESSMENTS………………………………………………………………………………………………………………………………. 6

Knowledge………………………………………………………………………………………………………………………………………………………………….. 6

Skills…………………………………………………………………………………………………………………………………………………………………………….. 6

Application………………………………………………………………………………………………………………………………………………………………….. 6

ACSF SPECIFICATIONS AND FOUNDATION SKILLS…………………………………………………………………………………………………………………….. 6

SUBMITTING ASSESSMENTS……………………………………………………………………………………………………………………………………………….. 6

TRAINING RESOURCES……………………………………………………………………………………………………………………………………………………….. 7

UNIT ASSESSMENT PLAN……………………………………………………………………………………………………………. 8

UNIT ASSESSMENT 1………………………………………………………………………………………………………………… 9

UNIT KNOWLEDGE ASSESSMENT (UKA)………………………………………………………………………………………….. 9

STUDENT TO COMPLETE AND SUBMIT……………………………………………………………………………………………. 9

STUDENT INSTRUCTIONS:………………………………………………………………………………………………………………………………………………… 10

UNIT ASSESSMENT 2……………………………………………………………………………………………………………….. 15

UNIT SKILLS ASSESSMENT (USA)…………………………………………………………………………………………………. 15

STUDENT TO COMPLETE AND SUBMIT………………………………………………………………………………………….. 15

OBSERVATION……………………………………………………………………………………………………………………………………………………………. 16

APEX AUSTRALIA VOCATIONAL EDUCATION | SITXFSA005 Learner Assessment Pack v1.0 – October 2022 | CRICOS: 03156M RTO Code: 91606           

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SITXFSA005 Use hygienic practices for food safety UNIT OVERVIEW

SITXFSA005 Use hygienic practices for food safety

hygienic practices for food UNIT DESCRIPTION

This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause foodborne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.

The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.

This includes restaurants, cafes, clubs, hotels, and bars; 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.

It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.

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.

ElementPerformance Criteria
1. Follow hygiene procedures and identify food hazards.  1.1. Follow organisational hygiene procedures.  
1.2. Report unsafe practices that breach hygiene procedures promptly.  
1.3. Identify food hazards that may affect the health and safety of customers, colleagues and self.  
1.4. Remove or minimise the hygiene hazard and report as appropriate for follow-up.
SITXFSA005 Use hygienic practices for food safety

APEX AUSTRALIA VOCATIONAL EDUCATION | SITXFSA005 – Learner Assessment Pack v1.0 – October_2022 | CRICOS: 03156M RTO Code: 91606           

2. Report any personal health issues.2.1. Report personal health issues likely to cause a hygiene risk.                  
2.2. Report incidents of food contamination resulting from personal health issues.  
2.3. Cease participation in food handling activities where own health issue may cause food contamination.  
3. Prevent food contamination.3.1.Maintain clean clothes and use required personal protective equipment, including appropriate bandages and dressings where required.
3.2.Prevent food contamination from clothing and other personal items.
3.3. Prevent unnecessary direct contact with ready to eat food.
3.4. Ensure hygienic personal contact with food and food contact surfaces.
3.5. Use hygienic cleaning and sanitising practices that prevent foodborne illnesses.
4. Prevent crosscontamination by washing hands.4.1. Wash hands at appropriate times and follow hand washing procedures consistently.
4.2. Wash hands using appropriate facilities.
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 hygienic food handling practices in line with organisational procedures, including each of the following on at least three occasions: correct hand-washing procedures appropriate use of uniform and personal protective equipment effective personal health and hygiene practices hygienic food service use procedures to: report unsafe hygiene practices.  
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
basic aspects of commonwealth, state or territory food safety laws, standards and codes as follows: meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code employee and employer responsibility to participate in hygienic practices role of local government regulators ramifications of failure to observe food safety law and organisational policies and procedures
health issues likely to cause a hygiene risk relevant to food safety: airborne diseases food-borne diseases infectious diseases
hygiene actions that must be adhered to in order to avoid food-borne illnesses
effective hand washing procedures when hand-washing is required:
SITXFSA005 Use hygienic practices for food safety

upon entering a food service area before commencing or recommencing work with food immediately after: handling raw food handling money smoking, coughing, sneezing or blowing the nose eating or drinking touching the hair, scalp or any wound using the toilet using cleaning products or chemicals using point of sale terminals  
effective personal health and hygiene practices: skin clean and no body odour non-excessive make-up hair clean and long hair tied back or in hair net nails clean and appropriate length clean-shaven or beard trimmed clean uniform or clothing and enclosed shoes piercings removed or covered use of appropriate food-grade bandages where required  
for specific industry sector and organisation: major hygiene-related causes of food contamination and food-borne illnesses workplace hygiene hazards when handling food and food contact surfaces contents of organisational hygiene and food safety procedures hygienic work practices for individual job roles and responsibilities procedures for reporting hygiene risks and unsafe work practices, including personal health issues.  
Assessment conditions 
Skills must be demonstrated in an operational food preparation or service environment. This can be: an industry workplace; or an industry-realistic simulated environment.  
Assessment must ensure access to all fixtures and equipment required in the specific industry environment. This includes: food handler gloves receptacles for storage and display purposes serving utensils appropriate changing facilities personal protective equipment relevant to job role appropriate facilities for handwashing: designated hand washing sink antiseptic liquid soap single use towels warm running water first aid kit ready to eat food items
SITXFSA005 Use hygienic practices for food safety

• current plain English regulatory documents distributed by the commonwealth, state, territory or local government food safety authority •             Australia New Zealand Food Standards Code current organisational hygiene and food safety policies and procedures.

AQF SPECIFICATIONS FOR ASSESSMENTS

This assessment is set in accordance with the criteria for AQF Level 4. As stated in the AQF specification for the Diploma qualifications must be designed and accredited to enable graduates to demonstrate the learning outcomes expressed as knowledge, skills and the application of knowledge and skills specified in the level 5 criteria and the Diploma descriptor.

Students at this level will have specialised knowledge and skills for skilled/paraprofessional work and/or further learning.

KNOWLEDGE 

Students at this level will have technical and theoretical knowledge in a specific area or a broad field of work and learning.

SKILLS

Students at this level will have a broad range of cognitive, technical and communication skills to select and apply methods and technologies to:

  • analyse information to complete a range of activities
  • provide and transmit solutions to sometimes complex problems
  • transmit information and skills to others

APPLICATION 

Students at this level will apply knowledge and skills to demonstrate autonomy, judgement and defined knowledge responsibility in known or changing contexts and within broad but established parameters

ACSF SPECIFICATIONS AND FOUNDATION SKILLS

The term ‘Foundation Skills’ is currently used to include the core skills defined in the Australian Core Skills Framework (ACSF) as well as the employability skills identified by employers as critical for effective performance in the workplace. The core skills of the ACSF include reading, writing, oral communication, numeracy and learning. 

Foundation skills encompass the core skills of reading, writing, oral communication, numeracy and learning as described by the Australian Core Skills Framework (ACSF), and the Employability Skills/Core Skills for Work. They exist on a continuum from very basic skills to highly-developed and specialist skills. The foundation skills have been addressed in the assessment as part of the performance criteria for this unit.  

Should the student still be deemed ‘Not Competent’, the student should be offered the opportunity to undertake a supplementary assessment or appeal the result. 

SUBMITTING ASSESSMENTS

Students should submit assessment tasks with the provided cover sheet.

Assessments should be submitted on or before their due date. Extensions for individual assessment tasks may be negotiated in specific circumstances. Consultation on this must occur prior to the due date and extensions due to illness will require a medical certificate. Extensions must be confirmed by the Academic Manager in writing.

TRAINING RESOURCES

The student will have access to the following: 

  • AIE Student Workbook
  • PowerPoint presentation
  • Learner Assessment Pack (LAP) 
  • Access to a computer, the Internet and word-processing system such as MS Word. 

UNIT ASSESSMENT PLAN

To demonstrate competence in this unit, you must be assessed as satisfactory in each of the following assessment part.

Evidence recorded  Evidence Type/ Method of assessmentEvidence Submitted 
Unit Assessment 1Unit Knowledge Assessment (UKA)Yes / No  
Unit Assessment 2Unit Skills Assessment (USA)Yes / No  

UNIT ASSESSMENT 1

UNIT KNOWLEDGE ASSESSMENT (UKA)

STUDENT TO COMPLETE AND SUBMIT

STUDENT INSTRUCTIONS:

You are required to demonstrate the knowledge you have gained from undertaking SITXFSA005 Use hygienic practices for food safety unit of competency.

  • All questions must be answered correctly to be completed satisfactorily. 
  • All knowledge assessments are untimed and are conducted as open book (this means student can refer to textbooks or any resources).
  • Student may handwrite/use computers to answer the questions.
  • This assessment task may be completed in a classroom, at home, learning management system (i.e. Moodle), or independent learning environment. 
  • You must complete all questions unassisted by the assessor or other personnel but may refer to reference material as needed.

Submission details

  • The Assessment Task is due on the date specified by your trainer. Any variations to this arrangement must be approved in writing by your trainer.
  • Fill out and attach the Assessment Submission form to the documents you are submitting to be marked.
  • Please answer each question on a separate page provided and clearly indicate the question number at the top of the page.
  • The Trainer/Assessor may further prompt and question in order to receive answers of appropriate quality or if further clarification is required and to validate authenticity of your submitted work.

Answer the questions given below:

  1. There is legislation governing correct food handling processes in Australia and New Zealand through Food Standards Australia New Zealand (FSANZ). Who is in charge at the local government level and what powers does this authority have?      
    LOCAL AUTHORITY IN CHARGE OF FOOD SAFETYEXECUTING PERSON AND THEIR POWERS UNDER THE HEALTH ACT
    

    LOCAL AUTHORITY IN CHARGE OF FOOD SAFETYEXECUTING PERSON AND THEIR POWERS UNDER THE HEALTH ACT
  
  

  • Working in the TH&E industry requires that staff follow good personal hygiene to prevent contamination in accommodation, food and beverage areas and meet industry expectations for presentation. Provide 5 examples of good personal hygiene practices.
  • You have cut your finger during work. What do you need to do to prevent any potential contamination of food, or other items like linen in accommodation or food service areas? Why? (20 – 40 words)
  • Number the steps for the Hand washing procedure in correct order:
STEPACTION
 Dry hands thoroughly using single use paper towels
 Lather hands with an anti-bacterial liquid soap
 Scrub hands thoroughly including between the fingers, the wrists, up to the elbows and under nails (use a brush to assist)
 Apply a sanitiser
 Rinse off hands under hot running water
 Wet your hands under hot running water (don’t burn yourself!)

  • List 4 requirements for hand washing facilities to meet the legal requirements.
  • Provide 5 examples of instances which would require that you wash your hands. 
  • Food can become contaminated in 3 ways. Connect the correct cause for contamination to the relevant type of contamination:
ContaminationCaused through
Biological Contamination 
Physical Contamination 
Chemical Contamination 

  • Provide 5 examples of common sources of food contamination relevant to your area of training (for example food and beverage, cookery or accommodation services)
  • Provide 4 examples of common causes of cross-contamination relevant to your area of training (for example food and beverage, cookery or accommodation services)

Example: handling cooked food after touching raw foods without washing hands

  1. On your rostered day off at Futura restaurant you suffered from diarrhoea and vomiting. In the morning you feel better and you decide to go work. What are your responsibilities under the Food Act?  
  1. List 2 examples of ramifications of poor hygiene standards in an establishment:
  1. Most food poisoning occurs through improper food safety practices. How could the following factors affect food safety?
Factors affecting food safetyHow does this affect food safety?
Not Washing Fruit and Vegetables 
Improper Temperature Control 
Cross-contamination 
Pests 
Improper Cleaning 

  1. To ensure that all staff follow correct hygiene procedures, workplaces commonly have policies in place which need to be observed. Provide 1 example of what each policy and procedure for the following aspects should contain:
AspectPolicies and procedures
Personal HygieneExample Policy: All staff members must adhere to strict personal hygiene practices to maintain a safe and sanitary work environment.
Example Procedure: Staff should regularly wash their hands with soap and warm water for at least 20 seconds, including before and after handling food, after using the restroom, and after coughing or sneezing. They should also wear clean and appropriate attire, including hairnets or caps, and maintain clean nails without nail polish or extensions. 
Food SafetyExample Policy: The establishment is committed to ensuring food safety and preventing foodborne illnesses. All staff members must comply with relevant food safety regulations and guidelines.
Example Procedure: Staff should follow proper food handling and storage practices, including maintaining proper temperature control, avoiding cross-contamination between raw and cooked foods, labeling and dating perishable items, and regularly monitoring and documenting food safety logs. They should also report any incidents or concerns related to food safety immediately to management. 

  1. Provide 5 examples of foods which are considered potentially hazardous according to Food Safety Standard 3.2.2
  1. Which of the following occurrences would you need to report to a supervisor? Indicate true or false
        OccurrenceTrue/False
Unsatisfactory personal hygiene standards of employees  
Unsatisfactory practices that lead to contamination of food, e.g. hairclips, bandaids, chemicals 
Unsafe food handling that may lead or has led to cross-contamination 
Incorrect cleaning practices that are not in line with your organisation’s food safety program 
Outdated practices that are not consistent with current requirements  
        Staff tasting and adjusting seasoning of food before service 

  1. List 5 hygiene requirements you must follow when handling raw egg or egg products to prevent cross contamination:
  1. You are required to separate eggs for food preparation (for example sauce Mayonnaise, chocolate mousse or similar). What tool do you need to use to prevent cross contamination? (10 – 30 words)
  1. A customer orders a meal and tells you that they suffer from gluten intolerance. List 5 aspects which must be considered when preparing the customer’s meal to prevent contamination with or through other foods? 
  1. List 1 example of how each of the following health issues could cause a hygiene risk for food safety:
Health IssueExample – Hygiene risk relevant to food safety
Airborne diseases 
Food-borne diseases 
Infectious diseases 
  • List 8 hygienic work practices which apply for one of the following job role 
    • an apprentice chef 
    • waiter
    • housekeeper
  • List the basic aspects of hazard analysis and critical control points (HACCP) method of controlling food safety. 

In your own words, explain what a food safety program must address:

A food safety program must –

 
 
 
 
 
 
 

OBSERVATION

The purpose of this assessment is to assess your ability to:

  • demonstrate use of safe food handling practices in food handling work functions in line with organisational hygiene procedures on at least three (3) instances
  • demonstrate procedures to: o identify food hazards o report unsafe practices o report incidents of food contamination.

Before your assessment, you must:

  • Come in regulation chef’s uniform and with a complete set of well-maintained tools. 
  • Follow instructions given by your assessor to ensure that you understand the requirements of the assessment 

Instructions 

  • To undertake this assessment, you must have been instructed how to use each piece of equipment in training kitchen
  • Your personal presentation must reflect the standards typically expected and acceptable in the hospitality industry. 
  • You will be observed on three (3) separate occasions undertaking a variety of tasks relevant to your level of training
  • You are encouraged to clarify any tasks, requirements or questions you may have with your trainer/assessor.
  • During the three (3) practical service instances in the training kitchen, your assessor will observe you performing your typical workplace tasks and determine if you are adhering to hygienic food safe practices.
  • You are required to perform the following tasks outlined below for each of the three (3) service instances.  
  • The checklist below provides a guideline for aspects, which will be included for each observation instance. 
  • You must participate in ALL practical instances and demonstrate satisfactory performance (see checklists below) to achieve satisfactory result for this assessment. 
  • Any misbehaviour by students during practicals will not be tolerated and students will be asked to leave the kitchen immediately. You will also be deemed “Not Satisfactory” for the assessment as a result and may also be refused to participate in further kitchen practicals.

Resources

  • Fully equipped commercial kitchen with appropriate facilities for handwashing
  • Food ingredients and ready to eat food items
  • Current plain English regulatory documents distributed by the commonwealth, state, territory or local government food safety authority
  • Australia New Zealand Food Standards Code
  • Food safety programs, policies and procedures used for managing food safety.

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