SITXFSA001 - V1.0 - Assessment ToolMuhammad JAHANZEB

SIT30816 Certificate III in Commercial

Cookery
Assessment Tasks

Unit of Competency SITXFSA001 Use hygienic practices for food safety

This is a summative assessment. The learners need adequate

Assessment Type
practice prior to undertaking the assessment.
Assessment Tasks Task 1 Knowledge Questions
Task 2 Safe food handling observations
Assessment Tool – SITXFSA001 Use hygienic practices for food safety | Page 1 of 30 V1.0: May 2021, Approved:
QAC
International College of Tasmania Pty Ltd trading as: TasCollege
RTO Code: 45352 | CRICOS Code: 03683K
SIT30816 Certificate III in Commercial Cookery
Introduction
The assessment tasks for SITXFSA001 Use hygienic practices for food safety are outlined in the
assessment plan below. 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 Student User Guide. The Student Guide provides important
information for you relating to completing assessment successfully.
Assessment Requirements
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:
• demonstrate use of safe food handling practices in food handling work functions in line with
organisational hygiene procedures on at least three occasions
• demonstrate procedures to:
• identify food hazards

• report unsafe practices
• report incidents of food contamination.
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
QAC

• reasons for food safety programs and what they must contain
• 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
• hand washing practices:
• before commencing or recommencing work with food

• immediately after:
• handling raw food
• smoking, coughing, sneezing or blowing the nose
• eating or drinking
• touching the hair, scalp or any wound
• using the toilet
• basic aspects of hazard analysis and critical control points (HACCP) method of controlling food
safety
• specific industry sector and organisation:
• major causes of food contamination and food-borne illnesses

• sources and effects of microbiological contamination of food
• workplace hygiene hazards when handling food and food contact surfaces
• basic content of organisational food safety programs
• contents of organisational hygiene and food safety procedures
• hygienic work practices for individual job roles and responsibilities.
QAC
Assessment Conditions
Skills must be demonstrated in an operational food preparation area. This can be:
• an industry workplace
• a simulated industry environment.
Assessment must ensure access to:
• fixtures:
• work benches
• refrigeration unit
• sink
• storage facilities
• small equipment:
• 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
• small utensils:
• tongs
• serving utensils
QAC
• appropriate facilities for handwashing:
• designated hand washing sink

• antiseptic liquid soap
• single use towels
• warm running water
• 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
• current commercial food safety programs, policies and procedures used for managing food safety.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.
QAC
Version history
Version Date Changes / Updates Approved

1.0 May 2021 Contextualized and formatted assessment tool
CEO
Assessment Tool – SITXFSA001 Use hygienic practices for food safety | Page 6 of 30 V1.0: May 2021, Approved: QAC
Assessment details
There are two assessment tasks/methods of evidence gathering. You are required to complete it. Your
trainer /assessor will advise when assessments are due.
SITXFSA001 Use hygienic practices for food safety describes the performance outcomes, skills and
knowledge required to use personal hygiene practices to prevent contamination of food that might
cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures
and to identify and control food hazards.
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 – You are required to demonstrate safe food handling
practices on three occasions when preparing 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.
QAC
Assessment Task 1: Knowledge Questions
Task Summary
 This is an open book test – you can use a various learning resources including online materials,
student guide and other reference resources available at the TasCollege to complete your task if
required.
 You must answer all the 16 questions correctly and sufficiently.
 You must complete and submit an Assessment Cover Sheet with your assessment submission.
 Write your answers in the space provided or you need to type and print a hard copy to submit
(as per your trainer /assessor advice).
 The assessment task is due on the date specified by your trainer/assessor.
 Any variations to this arrangement must be approved in writing by your trainer/assessor.
What do I need to complete this assessment task?
 Access to Student Guide, Reference Text Books, and other learning materials
 Access to the computer and the internet if you prefer to submit printed copy
If I get something wrong, what do I need to do?
 Consult with your trainer /assessor if your answers are marked unsatisfactorily and plan to
resubmit as per their feedback – either in writing or verbally.
What do I need to submit for this task?
 A complete file of all questions’ answers
QAC
Assessment submission
You must complete and submit an Assessment Cover Sheet with your work.
The assessment task is due on the date specified by your trainer/assessor. Any variations to this
arrangement must be approved in writing by your trainer/assessor.
Instructions
 Read through all of the assessment task 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.
 In this task, you are required to demonstrate the knowledge which you have acquired during the
learning phase of this unit
 Ensure that you:

o review the advice to students regarding answering knowledge questions in the Student
User Guide o comply with the due date for assessment which your trainer / assessor will
provide o adhere with TasCollege’s assessment submission guidelines o answer all questions
completely and correctly o submit work which is original and, where necessary, properly
referenced o submit a completed assessment cover sheet with your work o 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 Student User Guide. Refer to the appendix for information on:
• where this task should be completed
• the maximum time allowed for completing this assessment task  whether or not this
task is open-book.
QAC
Note: You must fill up and submit the Assessment Coversheet with your assessment tasks submission.
A template is provided as a separate document packed in the Student Resources Pack.
Your assessor will provide you with these documents before you begin your assessment tasks.
QAC
Question 1: Write the definition of the following words as outlined in the Food Safety Standards:
• Contaminant
• Contamination
• Potentially hazardous foods
There are four definitions you need to know when thinking about food safety:
 Contaminant: any biological or chemical agent, foreign matter, or other substances that may compromise
food safety or suitability.
 Contamination: the introduction or occurrence of a contaminant in food.
 Potentially hazardous food: food that has to be kept at certain temperatures to minimise the growth of any
pathogenic microorganisms that may be present in the food or to prevent the formation of toxins in the food.

Question 2: List three responsibilities an employer has in relation to food safety.
All employees must be provided with the necessary training and information to ensure they can work safely
(aside from the ‘standard’ WHS training, this will include food safety and chemical safety).
 To provide the staff with all the necessary equipment for example PPE for cleaning, cleaning materialsto
maintain the hygienic environment and to sanitize properly.
 To provide staff with the materials and equipment to maintain personal hygiene for example sanitizing
sprays, hand sanitizers and washing facilities.
 Maintaining the cleanliness and fixture of the hygiene equipment, for example keeping track of hand washing
and drying machine.
Question 3: List three responsibilities that you have as an employee in relation to food safety.
 To have a responsibility towards not letting food to be contaminated by wearing PPE and cook food
at the optimum temperature to kill bad bacteria.
 To report the supervisor if they are suffering from a viral or transferable disease.
 To make sure that their hair and wounds if any are not exposed to the food.
Question 4: List three consequences of unsafe food handling practices for a business.
Without a doubt food poisoning is the one of the key consequences that comes from improper food handling.
 A question mark on your business's reputation.
 Fines for breaching of proper health and safety practices.
 A significant drop in number of visitors and customers.
Question 5: List three powers that Environmental Health Officers (Health Inspectors) have.
Environmental Health Officers (EHO) can also be called Health Inspectors, Health and Building Inspectors,
Health Surveyors, Health and Building Surveyors or Food Surveillance Officers.
They are employed at each level of government and have powers to do the following:
 Enter a property at any time without the owner’s permission. This is called ‘right of entry’.
 Go into any area of a hospitality establishment or shop that sells food or beverage.
 Go through the property and check that all obligations under the food act are being met. This is called ‘power
to inspect’.
 Collect samples of food and beverage from any area of the establishment and send them to the
Commonwealth laboratories for testing. The owner of the establishment can be charged the cost of these
actions.
 Provide warnings with time limits for changes or improvements to practices.
 Fine an owner or have them charged for infringement of the law; and
 Close a business on the spot.

Question 6: What is a food safety program?
A food program is a written document indicating how a food business will control the food
safety hazards associated with the food handling activities of the business. ... Businesses that serve
or process potentially hazardous food for service to vulnerable people are required to comply with
Standard.
Question 7: What are the six key areas of a food safety program?
Hazard identification.
Hazard control.
Monitoring.
Corrective action.
Review.
Record keeping.
Question 8: Complete the table by providing an example of how each of the following hygiene hazards
can be a risk and a way the risk can be controlled.
Hygiene hazard Example of hazard Control
Airborne disease  cough

Cover your mouth when you cough or
 chill sneeze. Use a tissue or your elbow to cut
down on the possibility of transmitting
 muscle and germs on your hands. Wash your hands
body aches thoroughly (at least 20 seconds) and
often, especially after sneezing or
coughing. Avoid touching your face or
other people with unwashed hands.
Foodborne disease  Biological hazards

include bacteria,
Control of foodborne is based on
parasites, fungi and avoidance of contaminated food,
viruses. destruction of contaminants,
 Chemical hazards are and prevention of further spread of
harmful substances contaminants. prevention is dependent
such as pesticides or upon proper cooking and storing
machine oils. . practices, and personal hygiene of food
 Physical hazards are handlers.
objects which
contaminate your
foods such as pieces
of glass or metal,
toothpicks, jewelry or
hair.
Infectious disease SARS, influenza, the Infectious disease can be controlled by

common cold, tuberculosis taking precautionary measures and opting
(TB), Hepatitis A and B.
for the procedures of decontamination,
These diseases can be
transmitted through direct or getting proper treatment, quarantine,
wearing mask, getting vaccinated,
indirect contact with the wearing gloves and PPE.
infected person in form of
viruses and bacteria.

Question 9: List all of the occasions that you need to wash your hands.
Before, during, and after preparing food.

Before and after eating food.
Before and after caring for someone at home who is sick with vomiting or diarrhea.
Before and after treating a cut or wound.
After using the toilet.
Question 10: What are the seven principles of the Hazard Analysis Critical Control Points (HACCP)
system?
Principle 1 - Conduct a Hazard Analysis

Principle 2 - Identify the Critical Control Points
Principle 3 - Establish Critical Limits
Principle 4- Monitor CCP
Principle 5 - Establish Corrective Action
Principle 6 – Verification
Principle 7 - Recordkeeping

Question 11: List five personal hygiene and grooming practices you need to follow.
Wear a hair restraint
Wear a clean uniform, preferably a PPE set

Avoid to wear any watched or jewellery
Prevent food contamination by having regular health check-ups and vaccinations
Wash your hands to prevent cross-contamination
Question 12: List the seven categories of potentially hazardous foods.

Potentially hazardous foods include:
• Milk and dairy products
• Eggs and egg products
• Raw and cooked meat and chicken
• Processed or cut foods such as vegetable, fruits and salads
• Raw and cooked fish and seafood
• Other ingredients such as oils, butter, herbs mixed in oil etc
• Pre-prepared food
Question 13: What are the common symptoms of food poisoning?
Food poisoning can cause the following symptoms:

• stomach cramps
• nausea/vomiting
• cramps
• fever
• diarrhoea
• headaches.
Question 14: Complete the table by filling in the three main types of food contaminants, how they
occur and the result of contamination.
Type of contaminant How can it occur? How can it make you ill?
chemical Chemical contamination occurs

when food is contaminated by
Certain amount of a
chemicals. Some of the most
harmful chemical must enter your
common causes of chemical body to make you sick.
contamination are cleaning Harmful chemicals can get into
products or pesticides and your body if you breathe, eat, or
herbicides from unwashed fruit and drink them. They may cause
vegetable. hepatic diseases such as hepatitis
and skin conditions as well.
Biological Biological contamination is

when bacteria or other harmful
microorganisms contaminate Food poisoning, is the result of
food; it is a common cause of food eating biologically contaminated
poisoning and food spoilage. Food food. The most common
poisoning can happen when disease- symptoms of food poisoning
causing bacteria or other germs for include nausea, vomiting, and
example botulinum causes most diarrhoea.
potent natural poison.
physical Physical contamination

happens when a food has been
contaminated by a foreign object.  Hair: Always wear
It can occur at any stage of food
hair neatly tied
delivery and preparation. Physical
contamination can cause serious back and wear a
harm to the consumer such as hairnet if possible.
choking or internal bleeding due to
sharp object swallowed.  Glass or metal:
Cracked or broken
crockery and
utensils should be
thrown away, as
well as any food
that might have
come into contact
with it.
 Pests: Pests —
such as mice, rats
and cockroaches
— leave droppings
(urine, saliva, fur,
faeces) that can
contaminate food.
Pests themselves
can also make
their way into food.
It can cause
serious diseases
like food
poisoning, pest
infestation and
choking etc.

Question 15: List five food storing principles.
• Don’t refreeze food.

• Look at the life expectancy of a product – check dates!
• Store foods according to their nature.
• Regularly clean food storage areas.
•Use correct stock rotation procedures to reduce waste.
• Dry food generally lasts much longer than refrigerated products
Question 16: Complete the table by providing a description of the problem and the correct procedure.
Scenario What is the problem? What should have been done?
A pizza is reheated to 70°C Pizza is not heated well Its should be above 75c
Raw chicken drop water Put it on bottom

Raw chicken was stored in the
fridge above the cooked meat
stored in a container
Lasagne has been in the hotbox for Food and have been store Throw away the food
five hours for 5 hours
Pest insects come in the Cover the bin

The bins are overflowing so bin and that will spread
someone place rubbish in an open the diseases
box next to the bins
When chicken is cold there Wash knife then use

The same knife to cut the raw
is multiple bacteria their
chicken is used to cut the cooked
chicken breast
in half
Someone has the flu and has come People who go to work who have flu symptoms upon
to work while they are infected arrival to work or become ill during
with cold and flu may the day should promptly separate
expose their colleagues themselves from other workers
and workplace visitors to and go home until at least 24
their virus, for example if hours after their fever is gone
they cough or sneeze at without the use of fever-
work. Colds and flu cause reducing medications,
employees to take more
time off work overall and
reduce their productivity
when they go to work but
are unwell.
Someone is drying their hands on a Transfering the germs in the Use another cloth
kitchen cloth food

Assessment Task 2: Safe food handling observations
Task Summary
 You are required to demonstrate safe food handling practices on three occasions when
preparing food.
 This task requires you to demonstrate safe food handling practices on three occasions when
preparing food.
 You will need access to:

o your learning resources and other information for reference o work benches
o refrigeration unit o sink o storage facilities o pots and pans, storage containers,
glassware, crockery and cutlery o cutting boards and knives o food handling
gloves o packaging materials e.g. gladwrap o display dishes o tongs and serving
spoons o handwashing sink with warm running water, antiseptic liquid soap and
single-use towels o food ingredients and ready to eat items e.g. sandwiches and
cakes o food safety regulations issued by the local government food safety
authority o Australia New Zealand Food Standards Code o kitchen’s policies and
procedures and food safety program.
 Ensure that you:

o review the advice to students regarding answering knowledge questions in the Student User
Guide
QAC
o comply with the due date for assessment which your trainer / assessor will provide o
adhere with TasCollege’s assessment submission guidelines o answer all questions
completely and correctly o submit work which is original and, where necessary, properly
referenced o submit a completed assessment cover sheet with your work o 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 Student User Guide. Refer to the appendix for information on:
• where this task should be completed
• the maximum time allowed for completing this assessment task
• whether or not this task is open-book.
Note: You must fill up and submit the Assessment Coversheet with your assessment tasks submission.
A template is provided as a separate document packed in the Student Resources Pack.
Your assessor will provide you with these documents before you begin your assessment tasks.
QAC
Activities Complete
the following activities:
This task is to be completed in the kitchen environment. Your assessor will

ensure you have access to all the relevant equipment and resources.
You are required, on three different occasions to demonstrate that you can use
safe food handling practices and follow the kitchen’s policies and procedures
and their food safety program.
Therefore, you will repeat these tasks three times.
1. Follow hygiene procedures
In line with your assessor’s instructions you are to complete a food

preparation task such as making a sandwich or preparing ready-
made food for serving.
Prior to commencing the task, review the kitchen’s hygiene procedures.
You will be required to follow these procedures throughout the task and you will
be assessed on this.
You must also demonstrate that you can work safely and hygienically at all times in
accordance with kitchen procedures.
For each of the three food preparation activities you are required to:
 Identify hazards in the food preparation area and either remove or minimise these
hazards. Explain to your assessor
QAC
what the hazards are and demonstrate their removal or minimisation.
• Apply the correct hand washing procedure prior to commencing the food preparation
task.
• Ensure personal presentation and grooming is in line with kitchen procedures.
• Wear the correct PPE.
• Clean and sanitise benchtops, items and utensils prior to commencing the food
preparation task.
• Prepare/dish up the food items using correct implements, plates and serving utensils.
• Clean and tidy up after food preparation.
• Apply correct handwashing procedures and remove PPE.
2. Respond to unsafe practices
Immediately after your observations, your assessor will provide you

with two scenarios and you will need to demonstrate the correct
procedures to respond to these.
This will be done verbally and forms part of your assessment. Tell and show your
assessor the correct procedures.
QAC

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SIT30816 Certificate III in Commercial

Unit of Competency SITXFSA001 Use hygienic practices for food safety

This is a summative assessment. The learners need adequate

Assessment Tasks Task 1 Knowledge Questions

Task 2 Safe food handling observations

• identify food hazards

• meaning of contaminant, contamination and potentially hazardous foods as defined by the

• employee and employer responsibility to participate in hygienic practices

SIT30816 Certificate III in Commercial Cookery

• before commencing or recommencing work with food

• major causes of food contamination and food-borne illnesses

Assessment must ensure access to:

• assorted pots and pans

• designated hand washing sink

Version Date Changes / Updates Approved

Preparing for assessment

What do I need to complete this assessment task?

If I get something wrong, what do I need to do?

What do I need to submit for this task?

 A complete file of all questions’ answers

 Ensure that you:

SIT30816 Certificate III in Commercial Cookery

SIT30816 Certificate III in Commercial Cookery

SIT30816 Certificate III in Commercial Cookery

Hygiene hazard Example of hazard Control

Airborne disease  cough

Foodborne disease  Biological hazards

Infectious disease SARS, influenza, the Infectious disease can be controlled by

SIT30816 Certificate III in Commercial Cookery

Before, during, and after preparing food.

Principle 1 - Conduct a Hazard Analysis

SIT30816 Certificate III in Commercial Cookery

Wear a hair restraint

Wear a clean uniform, preferably a PPE set

Question 12: List the seven categories of potentially hazardous foods.

SIT30816 Certificate III in Commercial Cookery

Question 13: What are the common symptoms of food poisoning?

Food poisoning can cause the following symptoms:

SIT30816 Certificate III in Commercial Cookery

chemical Chemical contamination occurs

Biological Biological contamination is

physical Physical contamination

SIT30816 Certificate III in Commercial Cookery

• Don’t refreeze food.

SIT30816 Certificate III in Commercial Cookery

Scenario What is the problem? What should have been done?

Raw chicken drop water Put it on bottom

Pest insects come in the Cover the bin

When chicken is cold there Wash knife then use

SIT30816 Certificate III in Commercial Cookery

 You will need access to:

procedures and food safety program.

 Ensure that you:

adhere with TasCollege’s assessment submission guidelines o answer all questions

your answers with other students.

This task is to be completed in the kitchen environment. Your assessor will

1. Follow hygiene procedures

In line with your assessor’s instructions you are to complete a food