Use hygienic practices for food safety

 
 
 
 
 
 
STUDENT ASSESSMENT BOOKLET

SIT40516

CERTIFICATE IV IN COMMERCIAL COOKERY

SITXFSA001 Use hygienic practices for food safety

 

 

Student first name: __________________________________________________________________________

Student last name: __________________________________________________________________________

 

 

 

  • Darwin City College
  • 1/48 Woods St,
  • Darwin, NT 0800
  • Parap College
  • 37 Gregory St, Parap, NT 0820
  • Sydney College
  • 586-590 Parramatta Road, Petersham, NSW 2049

 

 

 

 

Contents

Assessment overview. 4

Assessment plan. 5

Assessment Task Cover Sheet – Assessment Task 1. 7

Assessment Task 1: Written questions. 9

Assessment Task Cover Sheet – Assessment Task 2. 13

Assessment Task 2: Workplace check. 15

Assessment Task 3: Role plays. 19

Assessment Task 4: Observations. 21

Assessment overview
  • This Student Assessment Booklet includes all your tasks for assessment of SITXFSA001 Use hygienic practices for food safety.

About your assessments

  • This unit requires that you complete 4 assessment tasks. You must complete all tasks to achieve competency for this unit.
Assessment Task About this task
Assessment Task 1: Written questions You must correctly answer all questions in this task to show that you understand the knowledge required of this unit/topic.
Assessment Task 2: Safety Check You are required to use the attached checklist to check your workplace or training kitchen for hygiene and food safety hazards and discuss your findings with your supervisor.
Assessment Task 3: Role plays You are required to participate in four role plays with your assessor in a commercial kitchen. The assessor will play the role of a workplace colleague and will act out four different food safety situations, in which you must respond.
Assessment Task 4: Observations You will be observed in the workplace or training kitchen on three separate occasions as you demonstrate safe food handling procedures and follow hygiene procedures.

How to submit your assessments

  • When you have completed each assessment task you will need to submit it to your assessor.
  • Instructions about submission can be found at the beginning of each assessment task.
  • Make sure you photocopy your written activities before you submit them – your assessor will put the documents you submit into your student file. These will not be returned to you.

Assessment Task Cover Sheet

  • At the beginning of each task in this booklet, you will find an Assessment Task Cover Sheet. Please fill it in for each task where you need to submit items for assessment, making sure you sign the student declaration.
  • Your assessor will give you feedback about how well you went in each task, and will write this on the back of the Task Cover Sheet.

Assessment appeals

  • You can make an appeal about an assessment decision by putting it in writing and sending it to us. Refer to your Student Handbook for more information about our appeals process.
Assessment plan
  • The following outlines the requirements of your final assessment for this unit. You are required to complete all tasks to demonstrate competency for the unit.
  • Your assessor will provide you with the due dates for each assessment task. Write them in the table below.
Assessment Requirements Due date
1.     Written questions  
2.     Workplace check  
3.     Role plays  
4.     Observations  
Agreement by the student
Read through the assessments in this booklet before you fill out and sign the agreement below. Make sure you sign this before you start any of your assessments.
Have you read and understood what is required of you in terms of assessment? ¨   Yes ¨ No
Have you read and understood the RTO’s policies and procedures related to reassessment? ¨   Yes ¨ No
Do you understand the requirements of this assessment? ¨   Yes ¨ No
Do you agree to the way in which you are being assessed? ¨   Yes ¨ No
Do you have any special needs or considerations to be made for this assessment? If yes, what are they?

_____________________________________________________________________________________________

¨  Yes ¨ No
Do you understand your rights to appeal the decisions made in an assessment? ¨   Yes ¨ No
  • Student name: ________________________________________________________________________________
  • Student signature: _________________________________________________ Date: _____________________
  • Assessor name: ______________________________________________________________________________
  • Assessor signature: ________________________________________________ Date: _____________________

 

 

Assessment Task Cover Sheet – Assessment Task 1
  • Students: Please fill out this cover sheet clearly and accurately. Make sure you have kept a copy of your work.
Name:
Date of submission:
Unit: SITXFSA001 Use hygienic practices for food safety
  Assessor to complete
Assessment Task Satisfactory/
Not satisfactory
Date Was this a resubmission? Y/N
       
  • STUDENT DECLARATION
  • I ____________________________________________________ declare that these tasks are my own work.
  • None of this work has been completed by any other person.
  • I have not cheated or plagiarised the work or colluded with any other student/s.
  • I have correctly referenced all resources and reference texts throughout these assessment tasks.
  • I understand that if I am found to be in breach of policy, disciplinary action may be taken against me.
  • Student signature: _____________________________________________________________________________
  • Student name: ________________________________________________________________________________

 

  • ASSESSOR FEEDBACK
  • Assessors: Please return this cover sheet to the student with assessment results and feedback.
  • A copy must be supplied to the office and kept in the student’s file with the evidence.
  • _____________________________________________________________________________________________
  • _____________________________________________________________________________________________
  • _____________________________________________________________________________________________
  • _____________________________________________________________________________________________
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  • _____________________________________________________________________________________________
  • Assessor signature: ___________________________________________________________________________
  • Assessor name: ______________________________________________________________________________
  • Date: _______________________________________________________________________________________
Assessment Task 1: Written questions

Task summary

You must answer all questions below correctly.

Resources and equipment required to complete this task:

  • Access to textbooks and other learning materials
  • Access to a computer, printer, Internet and email software (if required)
  • Access to Microsoft Word (or a similar program)
  • Workplace food safety program
  • Safe Food Australia: A Guide to the Food Safety Standards, Chapter 3 of the Australia New Zealand Food Standards Code (Australia only) – Access this document at: http://www.foodstandards.gov.au/publications/Documents/Safe%20Food%20Australia/FSANZ%20Safe%20Food%20Australia_WEB.pdf
  • Infringement Offences under the Food Act 1984
  • Victorian Consolidated Acts – Food Act 1984, Section 19
  • Occupational Health and Safety Act 2004 – Victorian Legislation

When and where is this task to be completed?

  • This task may be done in your own time as homework or you may be given time to do this task in class (where applicable).
  • Your assessor will provide you with the due date for this assessment.

What happens if I get something wrong?

  • If your assessor marks any of your answers as incorrect, they will make arrangements with you about resubmission. Your assessor may ask you some questions verbally to check your understanding, or you may need to provide new written responses to the questions that were answered incorrectly. Your assessor will give you a due date by which this must be provided.

Student instructions for Task 1

  • This is an open book test – you can use your learning materials as reference.
  • You must answer all questions in this task correctly.
  • You must answer the questions by typing your answers in Microsoft Word or a similar program – your assessor will advise as to whether you must email them your completed assessment, submit the file on a USB drive or hand in a hard copy. If there are tables included in your task that you need to fill out, you may choose to recreate them in a word processing application. If you have been provided with an electronic version of this booklet, you may prefer to type your answers directly into the document.

Written answer question guidance

  • The following written questions may use a range of ‘instructional words’, such as ‘identify’ or ‘explain’. These words will guide you as to how you should answer the question. Some questions will also tell you how many answers you need to give – for example, ‘Describe three strategies…’.
  • Describe – when a question asks you to ‘describe’, you will need to state the most noticeable qualities or features. Generally, you are expected to write a response of two or three sentences in length.
  • Explain – when a question asks you to ‘explain’, you will need to make clear how or why something happened or the way it is. Generally, you are expected to write a response of two or three sentences in length.
  • List – when a question asks you to ‘list’, this means you will need to briefly state information in a list format, often with a specific number of items indicated.

Question 1

Refer to the Safe Food Australia: A Guide to the Food Safety Standards document and write down the definitions of the following terms:

  1. Contaminant
  2. Contamination
  3. Potentially hazardous foods

Question 2

  • List three hygiene actions a business must take to ensure food-borne illnesses are avoided.

Question 3

Explain what a food safety program is, and what is included in one.

Question 4

  • Describe three reasons why it is important to have a food safety program?

Question 5

  • Eric runs a fruit stall that sells cut fruit. By law, does he need a food safety program? Explain your answer.

Question 6

  • Access a copy of your workplace or training kitchen’s Food Safety Program and answer the following questions:
  1. List the food safety hazards that are reasonably expected and outlined in the food safety program.
  2. For each hazard, describe the solution for controlling the hazard, as outlined in the Food safety program.
  3. List the records that are kept to measure and observe each of the controls.
  4. How often is the food safety program reviewed?

Question 7

  • List three responsibilities you have as an employee in regards to hygienic food practices.

Question 8

  • Explain the role of local councils regarding food safety in food businesses.

Question 9

  • What is the penalty unit for infringements related to food safety?

 

Question 10

  • Research the Internet and find the Guidelines on infringement notices under the Food Act 1984 (Vic). Write down the penalty units for each of the following:
Offence Penalty units
A food business must provide, to the reasonable satisfaction of an authorised officer upon request, the following information relating to food on the food premises: the prescribed name of the food or, if there is no prescribed name, an appropriate designation of the food.  
A food business must, when displaying food, take all practicable measures to protect the food from the likelihood of contamination.  
A food business must, when displaying unpackaged ready-to-eat food for self-service, provide protective barriers that minimise the likelihood of contamination by customers.  
A food business must not display for sale on any counter or bar, any ready-to-eat food that is not intended for self-service unless it is enclosed, contained or wrapped so that the food is protected from likely contamination.  
A food business must, when displaying potentially hazardous food, if it is food that is intended to be displayed frozen, ensure the food remains frozen when displayed. The freezer used for this purpose must keep the food frozen while it is being displayed.  
A food business must not use any chipped, broken or cracked eating or drinking utensils for handling food.  
Failure by the proprietor of a food business to ensure that his, her or its name is prominently displayed on any food premises used in connection with the food business.  

Question 11

  • What is HACCP? List the principles of HACCP.

Question 12

Think about your workplace/industry and answer the following questions:

  1. List three major causes of food contamination and food-borne illnesses.
  2. What hygiene hazards can be identified when handling food and placing food on food contact surfaces?
  3. Describe your workplace’s policies and procedures related to hygiene and food safety
  4. Describe the things you must do in your job role to work hygienically and ensure food safety.

Question 13

  • List three unsafe hygiene practices that you must report.

Question 14

  • List three types of food hazards that could affect the health and safety of customers.

Question 15

  • List three items you might wear that could cause contamination of food.

Question 16

  • What types of bandages or dressings should be used while handling food? What is the reason for them to be brightly coloured?

Question 17

  • List all the things that may occur in the workplace that would require you to wash your hands immediately.

Question 18

  • Describe the correct step-by-step procedure for effective hand washing.
Submission requirements for Task 1:

Your answers to each question.

 

Assessment Task Cover Sheet – Assessment Task 2
  • Students: Please fill out this cover sheet clearly and accurately. Make sure you have kept a copy of your work.
Name:
Date of submission:
Unit: SITXFSA001 Use hygienic practices for food safety
  Assessor to complete
Assessment Task Satisfactory/
Not satisfactory
Date Was this a resubmission? Y/N
       
  • STUDENT DECLARATION
  • I ____________________________________________________ declare that these tasks are my own work.
  • None of this work has been completed by any other person.
  • I have not cheated or plagiarised the work or colluded with any other student/s.
  • I have correctly referenced all resources and reference texts throughout these assessment tasks.
  • I understand that if I am found to be in breach of policy, disciplinary action may be taken against me.
  • Student signature: _____________________________________________________________________________
  • Student name: ________________________________________________________________________________

 

  • ASSESSOR FEEDBACK
  • Assessors: Please return this cover sheet to the student with assessment results and feedback.
  • A copy must be supplied to the office and kept in the student’s file with the evidence.
  • _____________________________________________________________________________________________
  • _____________________________________________________________________________________________
  • _____________________________________________________________________________________________
  • _____________________________________________________________________________________________
  • _____________________________________________________________________________________________
  • _____________________________________________________________________________________________
  • _____________________________________________________________________________________________
  • _____________________________________________________________________________________________
  • _____________________________________________________________________________________________
  • _____________________________________________________________________________________________
  • _____________________________________________________________________________________________
  • _____________________________________________________________________________________________
  • _____________________________________________________________________________________________
  • _____________________________________________________________________________________________
  • _____________________________________________________________________________________________
  • _____________________________________________________________________________________________
  • Assessor signature: ___________________________________________________________________________
  • Assessor name: ______________________________________________________________________________
  • Date: _______________________________________________________________________________________
Assessment Task 2: Workplace check

Task summary

  • For this task you are required to use the attached checklist to check your workplace or training kitchen for hygiene and food safety hazards and discuss your findings with your supervisor.

Resources and equipment required to complete this task:

  • Workplace Safety Inspection Checklist (attached)
  • Pen
  • Access to your workplace
  • Access to your workplace supervisor or assessor

When and where is this task to be completed?

  • Classroom based students will need to complete this task their training kitchen. This task may be assessed in conjunction with other observation tasks throughout your course.
  • Workplace based students will need to complete this task in the workplace.

What happens if I get something wrong?

If your assessor identifies that you have completed any part of this incorrectly and/or have not submitted all items required, you will be given feedback and a date for resubmission. Your assessor will provide you with guidance as to what needs to be resubmitted and how.

Student instructions for Task 2

  • Workplace based students will complete this task in their workplace with real colleagues and their supervisor.
  • Classroom based students will complete this task in their training kitchen during cooking session. Their assessor will play the role of their supervisor and other students will play the role of colleagues.

You will need to watch others working while you fill out the attached Workplace Safety Inspection Checklist.

  • The purpose of the inspection is to check how your workplace and colleagues meet food safety/hygiene requirements.
  • Write down comments about what you see. For example, you might notice that someone hasn’t washed their hands when they should have.
  • At the end of the checklist you will need to refer to your comments and list anything you saw that could be a hazard and how it should be addressed. For example, maybe this employee who did not wash their hands is new to the workplace (perhaps induction and training needs to be improved). Maybe the hand washing sign has fallen down off the wall or it has disappeared (put it back up or get a new one).
  • When you have completed your checklist, make a time with your supervisor to report your findings. You will need to do this in a face-to-face meeting, not simply hand in your checklist for them to look at.
  • Write down your assessor/supervisor’s comments about your findings.
Note: If you are unable to find any issues during your inspection, you will need to do the following:

Pick three items in the checklist (for example, ‘Rubbish bins are provided and emptied on a regular basis’).

Assume that each of the three items you have chosen were an issue in your workplace.

Write down how you would fix these issues.

Discuss with your supervisor.

 

 

Submission requirements for Task 2:

¨  Your completed Workplace Safety Inspection Checklist.

 

Workplace Safety Inspection Checklist
Your name: Date:
Name of workplace:
Item Yes No Comments
Rubbish bins are provided and emptied on a regular basis      
Equipment is serviced/inspected regularly      
There are no food hazards that could affect customers      
Staff wear gloves when handling food      
Staff working with food are not suffering from illnesses      
Staff follow workplace safety and hygiene signage      
Staff wash hands at appropriate times      
Staff use correct hand washing procedures and facilities      
Staff wear appropriate clothing      
Staff presentation/grooming is appropriate      

 

Item Yes No Comments
Staff avoid unhygienic personal contact with food and food contact surfaces      
Staff are wearing workplace-approved bandages and dressings      
Description of hazards identified through observation: Rectifications
   
Comments/outcomes from discussion
Supervisor signature:

 

 

 

Assessment Task 3: Role plays

Task summary

  • For this task you are required to participate in four role plays with you assessor in a real or simulated commercial kitchen. Your assessor will play the role of your colleague and will act out four different food safety situations, in which you must respond.

Resources and equipment required to complete this task:

  • Your assessor to play the role of your colleague.
  • A workplace (commercial kitchen) or training kitchen
  • Work benches
  • Refrigeration unit
  • Sink
  • Storage facilities
  • Containers for hot and cold storage
  • Cutting boards
  • Food handler gloves
  • Knives
  • Serving utensils
  • Designated hand washing sink
  • Antiseptic liquid soap
  • Warm running water
  • Food ingredients and food items
  • Workplace hygiene policies and procedures
  • First aid kit

When and where is this task to be completed?

  • Classroom based students will need to complete this task their training kitchen.
  • Workplace based students will need to complete this task in the workplace.
  • Your assessor will advise you of the date and time of the role plays.

What happens if I get something wrong?

  • If you do not correctly or adequately demonstrate the skills and knowledge required of this task, your assessor will provide you with feedback. Depending on the level of your performance and the types of areas in which you have not demonstrated competence, you may:
  • redo the task during the same role play session once you have considered the feedback
  • undertake further learning and redo the task at a later date – your assessor will provide you with a new date for observation.

 

Student instructions for Task 3

  • For this task your assessor will play the role of your colleague in the workplace.
  • Your assessor will act out four different food safety situations.
  • You will need to observe what they do and how they act.
  • At the end of each role play, you will need to talk to your ‘colleague’ about what they were doing wrong, and what they need to do to make sure that your workplace’s procedures are followed.

This will include:

  • Telling your ‘colleague’ what they are doing wrong
  • Explaining why it is wrong
  • Explain how the food safety hazard should be removed or minimised.

After this part of each role play, your assessor will change roles to become your supervisor. You will need to have a discussion with your assessor in which you are required to verbally report:

  • What you saw
  • Why you think your colleague’s behaviour was unsafe/unhygienic
  • What the risks were.
Submission requirements for Task 3:

You are not required to submit anything for this task.

 

Assessment Task 4: Observations

Task summary

For this task you will be observed in the workplace or training kitchen on three separate occasions as you demonstrate safe food handling procedures and follow hygiene procedures.

Resources and equipment required to complete this task:

  • Commercial Cookery Observation Booklet (if applicable)
  • A workplace (commercial kitchen) or training kitchen
  • Work benches
  • Refrigeration unit
  • Sink
  • Storage facilities
  • Assorted pots and pans
  • Containers for hot and cold storage
  • Crockery
  • Cutlery
  • Cutting boards
  • Food handler gloves
  • Glassware
  • Knives
  • Packaging materials
  • Receptacles for presentation and display purposes
  • Tongs
  • Serving utensils
  • Designated hand washing sink
  • Antiseptic liquid soap
  • Single-use towels
  • Warm running water
  • Food ingredients and food items
  • Food safety regulations issued by government food safety authority
  • Australia New Zealand Food Standards Code

When and where is this task to be completed?

  • Classroom based students will need to complete this task their training kitchen.
  • Workplace based students will need to complete this task in the workplace.
  • Your assessor will advise you of the date and time that each observation will take place.
  • This task may be assessed in conjunction with other observation tasks throughout your course.

 

 

What happens if I get something wrong?

If you do not correctly or adequately demonstrate the skills and knowledge required of this task, your assessor will provide you with feedback. Depending on the level of your performance and the types of areas in which you did not show competence, you may:

  • Redo the task during the same observation session once you have considered the feedback
  • Attempt to demonstrate competence during other observation tasks throughout the course
  • Undertake further learning and redo the task at a later date – in this case your assessor will provide you with a new date for observation.

Student instructions for Task 4

  • For this task you will be observed by your assessor as you work in a commercial kitchen.
  • The purpose of this task is to demonstrate your ability to follow hygiene procedures, prevent food hazards and prevent cross-contamination as you work.
  • Your assessor will observe you doing the above three times. You may be assessed on this unit of competency in conjunction with other observation assessments throughout your course.
  • Your assessor will be looking to see that you:
  • Follow the workplace’s food safety procedures and standards
  • Follow the workplace’s food safety program
  • Identify any unsafe food practices in the workplace
  • Report any unsafe food practices and hygiene hazards
  • Avoid contact as much as possible with ready-to-eat foods to ensure there is no contamination
  • Avoid unhygienic personal contact with food or food surfaces
  • Keep food preparation areas clean and sanitised
  • Follow hand washing procedure.
Submission requirements for Task 4:

You are not required to submit anything for this task.