Assessment Tasks and Instructions

Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITXFSA001 use hygienic practices for food safety
Stream/Cluster
Trainer/Assessor

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Short Answer Questions
Assessment 2 Practical observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable

Name
Signature Date
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your underpinning knowledge to complete the tasks outlined in
the elements and performance criteria for this unit of competency and relating to the following aspects:
 basic aspects of commonwealth, state or territory food safety laws, standards and codes as follows:
o meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New
Zealand Food Standards Code
o employee and employer responsibility to participate in hygienic practices
o reasons for food safety programs and what they must contain
o role of local government regulators
o 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:
o airborne diseases
o food-borne diseases
o infectious diseases
 hygiene actions that must be adhered to in order to avoid food-borne illnesses
 hand washing practices
 basic aspects of hazard analysis and critical control points (HACCP) method of controlling food safety
 specific industry sector and organisation:
o major causes of food contamination and food-borne illnesses
o sources and effects of microbiological contamination of food
o workplace hygiene hazards when handling food and food contact surfaces
o basic content of organisational food safety programs
o contents of organisational hygiene and food safety procedures
o hygienic work practices for individual job roles and responsibilities.
Place/Location where assessment will be conducted

Resource Requirements
Pen, Paper, internet access or a copy of “Australia New Zealand Food Standards Code - Standard 3.2.1 - Food
Safety Programs (Australia Only)” or an organisational food safety plan as set out in the TP.

Instructions for assessment including WHS requirements

You are required to address all questions to achieve competence. Your trainer will provide you with
instructions for time frames and dates to complete this assessment.
Once completed, carefully read the responses you have provided and check for completeness. Your trainer
will provide you with feedback and the result you have achieved.
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201

This assessment: First Attempt 2nd Attempt Extension – Date:    /    /   

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:

Assessor(s) Signature(s): Date:    /    /     

Student Signature Date:    /    /     

Assessment 2

Your task:

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 safety Executing person and their powers under the Health Act
Enforcement of the nutrition standards, Usual the foodstuff specialist function must be arrange with
safety certain offence provisions and lie duties. The requirements of authorized action should be deal
sensing of food business. with staff holders and owners engaged in the food industry.
(page Ref 2)

2. 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:

Examples of good personal hygiene

1. The Nails of fingers should be small and clean.

2. The staff need to use perfume for decent smell.

3. The hairs must be small and polished with oil or cream.

4. Don’t use untidy stuff in professional work place.

5. Take a bath daily for better health.

(page Ref 5)

3. 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?

Measure to prevent contamination

Initially cover the wound to stop the bleeding, then apply anti-bacterial chemical on it and avoid any kind of
impurity of foodstuff. It is important because contamination of food can cause serious illness and dangerous
viruses.
(page Ref 3)
4. Number the steps for the Handwashing procedure in the correct order:
Step Action
6 Dry hands thoroughly using single-use paper towels

3 Lather hands with an anti-bacterial liquid soap

4 Scrub hands thoroughly including between the fingers, the wrists, up to the elbows and under nails (use
a brush to assist)
2 Apply a sanitizer

5 Rinse off hands under hot running water

1 Wet your hands under hot running water (don’t burn yourself!)

5. List 4 requirements for hand washing facilities to meet the legal requirements:
Requirements/Provisions
1. Liquid soap must be as compared to the usual soap.

2. Wash your dirty hands with warm water.

3. Every employee should have its own soap.

4. Sanitizers should be used regularly.

(page Ref 18)

6. Provide 5 examples of instances which would require that you wash your hands:
Examples of Instances
Hands need to be washed after:
1. Once using the commode.

2. When blowing sneeze or nose.

3. Later washing anything dirty and can cause damage to health.

4. Before cooking.

5. Before eating and also after eating.

(page Ref 21)

7. Food can become contaminated in 3 ways. Connect the correct cause for contamination to the relevant type
of contamination:

Contamination Caused through

Biological Contamination The food contains foreign matter like Scoured shavings, glass
or wood
Physical Contamination Food makes contact with chemical or toxic material or
pesticides, which maybe naturally occurring or can also be
manmade.
Chemical Contamination Make an appearance from micro-organisms which causes
diseases like fungi, bacteria, virus, moulds or yeasts. (page
Ref 28)

8. Provide 5 examples of common sources of food contamination relevant to your area of training (for example
food and beverage, cookery or accommodation services):

Source of contamination
Example:

1. Raw mutton.

2. Air.

3. Food handler’s Clothing.

4. Human body.

5. Dust.

(page Ref 31)

9. Provide 4 examples of common causes of cross-contamination relevant to your area of training

(For example food and beverage, cookery or accommodation services)

Source of cross-contamination
Example: handling cooked food after touching raw foods without washing hands

1. Pests.

2. Dirty Cloths.

3. Food handler’s sneeze or cough.

4. Not using proper precaution of cleaning on the cooking field.

(page Ref 34)

10. 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?

Responsibilities (What do you need to do when you arrive at work)

1. Take stick precautions and take medicine.

2. Tell your supervisor about health.

3. Try to keep yourself away from the other staff.

(page Ref 44)

11. List 2 examples of ramifications of poor hygiene standards in an establishment:

Ramifications
1. It can cause dangerous bacterial growth.

2. There can also be food poising and vomiting.

(page Ref 42)

12. Most food poisoning occurs through improper food safety practices. How could the following factors affect
food safety?

Factors affecting food safety How does this affect food safety?
Not washing fruit and vegetables Bacteria and germs make them unhealthy.

Improper temperature control It can damage the proteins of the food and make them
unhealthy.
Cross-contamination
Food poising.
Pests

Cross-pollution.
Improper cleaning

Be able to be a reason for vomiting. (page Ref 49)

13. 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:

Aspect Policies and procedures

Personal hygiene
Sanitizing the hands, and uniform.

Food safety

Loading of food supplies, HACCP requirements, and Food

handling necessities.
Cleaning
In case them and also by washing chemicals and tools for all
surface and job.

Training
Proper training should be provided to make sure that the
whole staff is properly trained on the right procedures, food
safety standards, policies of the organisation and regular
requirements.
(page Ref 55)

14. Provide 5 examples of foods which are considered potentially hazardous according to Food Safety Standard
3.2.2:

Examples of hazardous foods

1. Beans, nuts, protein-rich foods and food congaing eggs.
2. Dairy products and 3-processed fruits.
3. Food having those aliments like rolls and sandwiches.
4. Vegetables.
5. Food having meat or Raw and cooked meat.
(page ref 44)

15. Which of the following occurrences would you need to report to a supervisor? Indicate true or false

Occurrence True/False
Unsatisfactory personal hygiene standards of employees True
Unsatisfactory practices that lead to contamination of food, e.g. hairclips, bandaids, chemicals True
Unsafe food handling that may lead or has led to cross-contamination True
Incorrect cleaning practices that are not in line with your organisation’s food safety program True
Outdated practices that are not consistent with current requirements True
Staff tasting and adjusting seasoning of food before service False
16. List 5 hygiene requirements you must follow when handling raw egg or egg products to prevent cross
contamination:

Hygiene procedures to prevent cross contamination when handling eggs

1. Eat raw eggs pulp regularly.
2. Often cook the new bunches of egg mixtures.
3. Should not wash-down eggs, by washing them, creates it more vulnerable for contamination?
4. Never ever usage cracked unlabeled or dirty eggs.
5. In order to make sure that there are not any hairline cracks, you should visually inspect the eggs before
using them.
(page Ref 56)

17. 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?

Response:

18. 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?

Aspects to consider to ensure safe food for special diet for allergies
1. Don’t mix his order with any other order for safety.
2. Keep food simple.
3. When serving glutton-free bread or cake, be ensured to use separate chopping boards.
4. Glutton-free products should be prepared in separate pots or pans.
5. Keep the used plates separate and clean them properly. (page Ref 51)

19. List 1 example of how each of the following health issues could cause a hygiene risk for food safety:

Health Issue Example – Hygiene risk relevant to food safety.

 airborne diseases Cold, smallpox, and chickenpox.
 food-borne diseases Bacterial infection, food poison, etc.
 infectious diseases Infection of norovirus. (page Ref 58)
20. List 8 hygienic work practices which apply for your job role (for example as an apprentice chef, waiter,
housekeeper)

Hygienic work practices and responsibilities for food safety which must be followed in your job role
1. Hand washes.
2. Dresses should be clean.
3. Wear a hat.
4. A workplace should be clean.
5. Cleaning list.
6. Fever control checker.
7. Uncooked stuff, fresh for vegetables.
8. No bad smell. (page Ref 53)

21. List the basic aspects of hazard analysis and critical control points (HACCP) method of controlling food
safety.

Basic Aspects of HACCP method of controlling food safety

1. The major work of the risky inquiry is to know the list of dangers that causes mostly in illness or injury.
if we are not taking action against it properly. The facts which are to be deliberated now on the
investigation will include, transport of sick, foodstuff is dangerous for skillful employee and volume of
cooling.
The serious point of control in any stage that can stop risks, reduced, or eliminated to a satisfactory
level.
(page Ref 54)

22. Go to https://www.legislation.gov.au/Details/F2011C00551

Scroll down to “5 – Content of food safety programs”.

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

A food safety program must –

Example: (a) systematically identify the potential hazards that may be reasonably expected to occur in all food
handling operations of the food business

Your example could include: Monitoring of temperatures of food exposed to the Danger zone; temperatures
for re-heating foods or food on hold; temperature check of e.g. fresh meat on delivery from a butcher or
supplier
a) Equipment temperature control should have a checklist of day and night shift.

b) Food handling operation should be observed.

c) Provide a correction action when hazards identified.
d) Update the cleaning list to avoid any kind of cross-contamination.
e) We should have a chemical for each kind of cleaning.

f) The temperature should be monitored when chicken is cooking, it has to be in excess of 70 C, and this
should be monitored in both day and night shifts.
(page Ref 56)