SITXFSA002 - V1.0 - Assessment Tool.v1.0

SIT30816 Certificate III in Commercial Cookery

Assessment Tasks
Unit of Competency SITXFSA002 Participate in safe food
handling practices

Assessment Type This is a summative assessment. The learners need

adequate practice prior to undertaking the
assessment.
Assessment Tasks Task 1 Knowledge Questions
Task 2 Safe food handling observations
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V1.0: May 2021, Approved: QAC
International College of Tasmania Pty Ltd trading as: TasCollege
RTO Code: 45352 | CRICOS Code: 03683K

Introduction
The assessment tasks for SITXFSA002 Participate in safe food handling practices 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 on at least
three occasions
∙ demonstrate the correct methods of controlling food hazards at each of the following critical
control points:
∙ receiving
∙ storing
∙ preparing
∙ processing
∙ displaying and/or serving
∙ packaging
∙ transporting
∙ disposing.

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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 ∙ consequences of failure to observe food safety
policies and procedures ∙ meaning of contaminant, contamination and potentially
hazardous foods as defined by the Australia New Zealand Food Standards Code
∙ 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 ∙

environmental conditions and, temperature controls, for storage ∙
temperature danger zone and the two-hour and four-hour rule
∙ contents of organisational food safety program, especially procedures, associated

requirements, and monitoring documents
∙ food safety monitoring techniques:

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∙ 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 review
∙ 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
∙ dried goods
∙ eggs
∙ frozen goods
∙ fruit and vegetables
∙ meat and fish
∙ equipment operating procedures, especially how to calibrate, use and clean a temperature
probe and how to identify faults

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∙ choice and application of cleaning, sanitising and pest control equipment and materials
∙ 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:
∙ recalibrating measurement and temperature controls
∙ minor faults
∙ high risk customer groups:
∙ children or babies
∙ pregnant women
∙ aged persons
∙ people with immune deficiencies or allergies
∙ unwell persons.

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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:
∙ commercial grade work benches
∙ refrigeration unit
∙ sink
∙ storage facilities
∙ small equipment:
∙ assorted pots and pans
∙ containers for hot and cold storage
∙ crockery
∙ cutting boards
∙ food handler gloves
∙ knives
∙ packaging materials
∙ receptacles for presentation and display purposes
∙ small utensils:
∙ tongs
∙ serving utensils
∙ temperature monitoring device
∙ appropriate facilities for handwashing:

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∙ 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 national, state, territory or local
government food safety authority
∙ Australia New Zealand Food Standards Code

∙ current organisational food safety programs, policies and procedures used for managing
food safety.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements
for assessors.
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Version history
Versio Date Changes / Updates Approved
n
1.0 May 2021 Contextualized and formatted assessment tool CEO

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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.
SITXFSA002 Participate in safe food handling practices 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.
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 observations – You must complete a range of
activities to demonstrate your ability to safely handle 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.
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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 31 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
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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.

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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.

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Question 1: Explain the purpose of the Food Standards Code and a sentence or two about
what it includes.
Food Standard code develops standards that regulate the use of ingredients, processing aids,
colorings, additives, vitamins and minerals. The Food Standards Code also covers the
composition of some foods, such as dairy, meat and beverages as well as foods developed
by new technologies such as genetically modified foods.
The Food Standards Code includes standards for food safety, food additives, labelling and
foods that need pre-approval.
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Question 2: Summaries the requirements of the Food Safety Standards.

Food Safety Practices and General Requirements sets out specific food handling controls
related to the receipt, storage, processing, display, packaging, transportation, disposal and
recall of food. In NSW, food safety requirements are set by the Food Act 2003 (NSW) and the
Food Regulation 2015 (NSW). These Acts require that food sold in NSW is safe and suitable
for human consumption and meets all standards set out in the Food Standards Code.

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Question 3: List two reasons for having a food safety program.

1. To outline the risky foods so the food-bourne illnesses can be avoided.
2. To identify potential hazards that may occur in all food handling operations carried out
in the business.

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Question 4: List the six key areas of a food safety program.

Hazard identification.
Hazard control.
Monitoring.
Corrective action.
Review.
Record keeping.

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Question 5: Explain the role a local council has in enforcing food safety.
Local councils implement the legislation at the local level through registration and the
monitoring and inspection of food premises. Important activities include education and
enforcement, and the taking of food samples.

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Question 6: List three consequences of failing to follow food safety policies and
procedures.
 Litigation.
 Fines.
 Loss of business.

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Question 7: Explain the terms:

∙ 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.

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Question 8: Complete the table giving two examples of control methods that can be used for
each critical control point. Ensure that you refer to relevant time and temperature controls.
Critical control point Control method examples
Receiving Practical steps must be taken while receiving

potentially hazardous food that is not at the correct
temperature or that has been outside temperature
control for longer than safe time limits. For example
frozen food should be delivered in refrigerators to keep
it thawed.
If food should be chilled or hot, you check the
temperature of the food when it is delivered to your
business and make sure that it is at or below 5 ° C or at
or above 60 ° C.
Storing The ability to store supplies reduces the cost and time
needed to order supplies and handle them upon
delivery.
The length of time produce can be stored varies widely.
For example, hardy vegetables such as carrots and
cabbage will last for weeks, while delicate vegetables
such as lettuce should be bought as fresh as possible
as they do not keep for long.
Frozen food must be kept at −18°C or lower to
maintain its quality.
Preparing and processing Microbial spoilage of food products is controlled by

using temperature control and chemical preservatives.
For example Food temperatures should be checked
using a bi-metallic food thermometer. Remember,
when cooling food, time is critical. The food needs to
be cooled to 40° F in no more than two hours.
Chemically preserved squashes and crushes can be
kept for a fairly long time even after opening the seal of
the bottle.
Displaying It’s important to protect food from contamination and

keep it at the right temperature so it stays safe to eat.
Potentially hazardous food is displayed at a safe
temperature for example, baked goods are displayed at
5°C to keep the whipped cream from melting. Similarly
hot curries should be kept at 40°C-60°C over the food
warmers.

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Critical control point Control method examples
Serving Food is placed in the serving platters by the chef and

transferred on to the plate to the guest by the waiter.
Waiters should follow proper hygiene. For example,
follow proper hand washing procedures. Provide
sanitized utensils for serving.
Packaging Vacuum, gas flushing or controlled permeability of the

pack are valid techniques to control biochemical,
enzymatic and microbial degradations so as to avoid or
decrease the main degradations that might occur in
food.
Allergens: When packaging is labeled or decorated
(which may include food ingredients statements) it is
critical for packaging suppliers to have controls in place
to use the most current version of the ingredients
statement.
Metal: When there is a risk of metal contamination

packaging suppliers may have a CCP for metal
detection where products would pass through a case
pack metal detector
Transporting Transportation processes need to be

planned. Implementation strategies
focused on reducing risk to prevent
adulteration when transport
temperatures go out of control, humidity
goes too high or low or cross-
contamination occurs needs to be
developed. For example taking smallest
route to deliver the frozen meat etc.
Disposing Food waste that contains material derived

from any vertebrate animal, including fish
(e.g. blood bone, egg, feces, meat), or that
may have been in contact with material
derived from any vertebrate animal, is
restricted animal material (RAM) and must not
be feed to ruminants.
For example, food or food scraps from a

restaurant, a hotel or domestic premises that
may have been in contact with meat is both
RAM and prohibited feed for pigs and poultry
and must not be fed to ruminants, pigs or
poultry.
Waste should be disposed of into the disposal
system set up by the owners of the camping
ground.

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Question 9: Complete the table by filling in the three main types of food
contaminants and how they occur.
Type of contaminant How can it occur?
chemical Chemical contamination occurs when food is

contaminated by chemicals. Some of the most
common causes of chemical contamination are
cleaning products or pesticides and herbicides
from unwashed fruit and vegetable.
Biological Biological contamination is when bacteria or other

harmful microorganisms contaminate food; it is
a common cause of food poisoning and food
spoilage. Food poisoning can happen when
disease-causing bacteria or other germs for
example botulinum causes most potent natural
poison.
physical Physical contamination happens when a food has
been contaminated by a foreign object. It can
occur at any stage of food delivery and preparation.
Physical contamination can cause serious harm to
the consumer such as choking or internal bleeding
due to sharp object swallowed.

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Question 10: Describe two conditions which can mean microbiological

contamination occurs.
1. Exposure of products without any wrappings is an excellent condition for attacks by
insects, especially flies, and rodents, making it improper for human consumption by
making it contaminated.
2. Unhygienic favorable environmental conditions are a medium for the growth of
etiological agents.

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Question 11: List two conditions that should be in place for the storage of dry foods.
1. Dry food should be stored at 50°F for maximum shelf life.
2. Temperature of store room should be monitored daily.

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Question 12: Explain the temperature danger zone.

The temperature danger zone for food is the term used to describe the temperature range
where food is most at risk of developing harmful bacteria. This refers to the temperature range
between 5°C and 60°C where food poisoning bacteria multiply best.

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Question 13: Explain what the two-hour and four-hour rule means.
The 2-hour/4-hour rule is a good way to make sure potentially hazardous food is safe even if
it's been out of refrigeration. The rule has been scientifically checked and is based on how
quickly microorganisms grow in food at temperatures between 5°C and 60°C.

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Question 14: Answer the following questions about food safety monitoring
techniques:
∙ How is a bacterial swab and count used to monitor food safety?
∙ What is a chemical test and when might it be used in the food business industry?
Environmental swabbing can inform food business owners and food regulators about how
clean a food processing area is. Environmental swabbing involves the microbiological testing
of food preparation surfaces, equipment and utensils using various swab techniques to find
out if pathogens are present.
Food chemistry testing can do anything from telling us how much sugar, protein,
carbohydrates or fat are in a certain serving of food to alerting us to the possible presence of
foodborne-illness-causing pathogens in food products.

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Question 15: List two ways that a thermometer can be used to monitor and record food
temperatures.
1. Place the probe into the food and wait until the temperature reading has stabilised
before reading.
2. If using the thermometer to measure hot and cold food, wait for the thermometer to
return to room temperature between measurements.

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Question 16: What temperature should dry goods be stored at?

70°F is adequate for dry storage of dry products.

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Question 17: What temperature should chilled goods be stored at?

Chilled food must be kept at 8°C or below.

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Question 18: Why is it important to examine frozen goods before they go into the
freezer?
It is important so the food can be stored for a longer time without being spoiled, freezer
burned or rotten. All the frozen items should be examined thoroughly. To keep food safe, cool
freshly cooked dishes quickly before freezing. Putting foods that are still warm in the freezer
can raise the temperature, causing surrounding frozen items to partially thaw and refreeze,
which can alter the taste and texture of some foods.

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Question 19: List one way you can make sure food is displayed/served in a safe way.
Food should be protected with food-grade cling wrap, bags, paper strips or containers.

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Question 20: Complete the table by giving an appropriate packaging type for each food
item.
Food item Packaging
Salad Salad pouch with a salad sleeve.
Smoothie Three most popular packaging for smoothies, and

fruit-based beverages are glass, carton, and PET.
Meat slices POLYESTER-based films (PET) are ideal for sliced

meat.
Muffin Muffins are packed individually in plastic wrap.

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Question 21: Explain why it is important to check for packaging damage.

There are some material tests applied to packaging in order to protect the products being
packaged. These tests can help make sure the product maintains its freshness, and often
dictate the ‘use by’ day that is commonly included on packaging.

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Question 22: List a method for protecting displayed food.

Cabinets or wind shields are used to protect the displayed food from the pesticide sprays and
the insects.

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Question 23: Explain how potentially hazardous food should be displayed to ensure food
safety.
Potentially hazardous foods is displayed at temperatures between 5 C and 60 C are safe.
Food businesses are encouraged to keep potentially hazardous foods either 5C or colder or
60C or hotter. This may not be possible all the time for all your potentially hazardous foods.
For example, you may be unable to display the foods at these temperatures. You are
permitted to have foods at other temperatures only if you can demonstrate to the enforcement
agency that the system you have for controlling the time your foods are at these temperatures
is safe.

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Question 24: Explain why customer should not be allowed to access food displays.
The risks are often associated with customer’s hygiene. For example, touching, coughing or
sneezing on the food, mixing of one type of food with another, foods being out of temperature
control, foreign objects falling into the food, and unclean serving utensils and equipment.

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Question 25: Explain two ways to control utensils so they are hygienic.
1. Make sure all utensils and equipment are clean and sterilized before use.
2. Regularly clean and disinfect things that people often touch, such as tables, handles
and counters etc.

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Question 26: Complete the table by giving an example of a safe food practice for each
food type.
Food type Safe food handling practice
Dairy Dairy products should be stored in

refrigeration as a perishable product and kept
separate from other food products to avoid
cross-contamination. Once opened, they
should be covered and sealed against
possible cross-contamination. Use-by dates
also need to be observed.
Dried goods As the dry goods are shelf-stable, they are

able to last for an extended period of time, but
it is important to apply the first-in, first-out
storage rules. Care must be taken if these
foods are stored in a refrigerator or cool room
after cooking, as bacteria spores may have
germinated. They must be covered and
disposed of within three days.
Eggs Keep eggs in the refrigerator at a temperature

of 4°C / 40℉ or less. Keep eggs in the carton
so that you will not miss the best before date.
If required, eggs can be broken out of their
shells and frozen. Whole eggs and egg whites
freeze easily. Yolks can become gelatinous if
frozen alone – to prevent this, add salt or
sugar. Always follow FIFO (First In, First Out)
principles for storing eggs. In other words,
use the eggs that you received earliest first,
and then use eggs that you received later.
Frozen goods Frozen products should be well-wrapped or

sealed in airtight plastic containers to prevent
freezer burn. All containers must be labelled
with the date, quantity and product, as frozen
goods cannot be frozen indefinitely. On
receipt, frozen foods must be stored
immediately to prevent thawing and should be
checked to be frozen solid. If there are signs
of defrosting, the items must be sent back.
Fruit and vegetables Fruit and vegetables need to be stored and

handled correctly to avoid them being
damaged or spoiled by cuts and bruises,
which can encourage the growth of molds and
fungi. Some foods, such as potatoes, are
light-sensitive and should be stored in dark
areas or away from natural light. Stone fruit,
such as peaches and plums, and tropical fruit
are sensitive to cold temperatures. They
should not be stored below 5°C unless they
have been cut up.
Meat and fish Keep raw meat, poultry, fish, and their juices
away from other food. After cutting raw
meats, wash hands, cutting board, knife, and
counter tops with hot soapy water. Marinate
meat and poultry in a covered dish in the
refrigerator.

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Question 27: Answer the following questions in relation to thermometers: ∙

Explain how to calibrate and clean a temperature probe.
∙ How should a thermometer be used correctly when cooking meat?
∙ How do you know if the thermometer is not working correctly or has a fault?
Fill a cup with crushed ice and add just enough water to barely float the ice. The temperature
of the ice water will always be 0°C (32°F). This is the temperature that you use as a guide to
calibrate your probe thermometer. Place the stem of the thermometer in the mixture, making
sure it doesn’t touch the sides or the bottom of the cup. Wait until the needle stops moving. If
the needle is not pointing at 0°C (32°F), it needs to be adjusted. Probe thermometers must be
cleaned and sanitized by using alcohol swabs or a sanitizing solution after each use.
For the most accurate reading, place the thermometer into the thickest portion of meat,
avoiding fat and bone. You're looking to find the lowest internal temperature—that's the most
accurate temperature for the core of the meat.
Insert the thermometer stem at least an inch deep in the ice water without letting the stem
touch the glass. Wait for the thermometer to register; this usually takes a minute or less. The
thermometer is accurate if it registers 32° F or 0° C.

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Question 28: Complete the table by providing the cleaning material or equipment and an
action that you would take to clean the item listed.
Item Cleaning material or Action
equipment
Dirt Cleaning products This is done by combining
include liquid soap, the cleaning product with
enzymatic cleaners, and water and using mechanical
detergents. They action (i.e., scrubbing and
remove organic friction).
material e.g., dirt.
Food waste Acid cleaners dissolve The action of the detergent

alkaline soils (minerals) solution is to suspend this soil
and alkaline cleaners and bacteria mixture away from
dissolve acid soils and the surface and allow for it to be
food wastes. rinsed off to the drain
Grease Surfactants can be used These deposits (insoluble in

to emulsify the residue to water, alkali, or acid) can often
make it suspend able in be melted with hot water or
water and flushable steam, but often leave a residue
Pest waste removal Pest Control is the Pest control can be effectively
reduction or eradication accomplished by proper visually
of pests (macro- and free from excessive levels
organisms). of harmful bacteria (disinfection

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Question 29: Complete the table by providing an action that you would take to sanitize
the item listed.
Item Action
Cutlery Place items in a wire basket or other container
and immerse them in a sanitizing solution.
Sanitizing solution can be prepared by mixing 1
tablespoon unscented chlorine bleach in 1
gallon of warm (not hot) water. Hot water
causes the bleach to dissipate, weakening the
solution.
Glass or cup Using a chemical agent or hot water between 170-

180° to reduce the number of bacteria to safe levels
on food-contact surfaces
Kitchen bench Use a solution recommended by local health

authorities or use 1 cup chlorine bleach to 1
gallon of water plus nonphosphate detergent
for cleaning and disinfecting.

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Question 30: Complete the table below about maintenance and recalibrating
measurement and temperature controls and minor faults.
Maintenance item Action
Broken mop Broken mops should be labelled, tagged
and kept away from the working stations to
avoid injuries.
Frayed cord Using Heat shrink tubing is an easy, cheap,

and effective way to fix, repair, or protect
your cables from harm.
Recalibrating thermometer Fill a cup with crushed ice and add just
enough water to barely float the ice. The
temperature of the ice water will always be
0°C (32°F). This is the temperature that
you use as a guide to calibrate your probe
thermometer. Place the stem of the
thermometer in the mixture, making sure it
doesn’t touch the sides or the bottom of the
cup. Wait until the needle stops moving. If
the needle is not pointing at 0°C (32°F), it
needs to be adjusted. Probe thermometers
must be cleaned and sanitized by using
alcohol swabs or a sanitizing solution after
each use.

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Question 31: Review the table below. Which groups are at higher risk of safe food
handling practices?
Customer group At higher risk. Indicate yes or no.
Children or babies Yes
Pregnant women Yes
Women No
People with immune deficiencies or Yes

allergies
Unwell persons. Yes
Athletes No
The elderly Yes
African people No

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Assessment Task 2: Safe food handling observations

Task Summary
▪ This task requires you to demonstrate safe food handling practices on three occasions
during the storage, preparation, display, service and disposal of food.
▪ You will need access to:
o your learning resources and other information for reference
o food order
o work benches, refrigeration unit, sink, storage facilities, pots and pans, storage
containers, glassware, crockery and cutler, cutting boards and knives, food
handling gloves, packaging materials e.g. gladwrap, display dishes, tongs and
serving spoons, digital thermometer, and washing 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 government food safety authority o Australia
New Zealand Food Standards Code
o kitchen’s policies and procedures and food safety program including: ✔
goods receiving form
✔ temperature log
✔ cleaning log
✔ pest log.
▪ 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

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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.

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Activities
Complete the following activities:
Carefully read the following:

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:
∙ Occasion 1: receiving and storing food
∙ Occasion 2: preparing/processing, displaying, packaging and
transporting food
∙ Occasion 3: cleaning up and disposing of food.
These tasks will be assessed in conjunction with one or more of the
practical units you are completing and your assessor will advise you
of this.
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.
You must also demonstrate that you can work safely and hygienically at all
times in accordance with the kitchen’s procedures. This means correctly
demonstrating methods of controlling food hazards at each critical control
point.
By completing the activities below, you will demonstrate your ability to safely
handle food for all of the critical control points on three occasions.

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Your assessor will have pre-ordered the food required for the recipes you have
discussed in preparation for this task.
1. Observation 1: Receive and store food
During this observation you need to:

∙ receive the ingredients for the dishes you are required to prepare
∙ store the ingredients received.
Using the order form you have been provided with, check the food
items to make sure all items ordered are included in the delivery.
There will also be single use items included in the order. Follow all of
the procedures as per the Food Safety Program.
Complete the good receiving form that is included with the food
safety program taking action to control the hazards identified. The
form must include details of the hazards you have identified and the
action you take.
After the goods have been received, you are required to store the
ingredients received.
You will be required to demonstrate that you can correctly store dry,
chilled and frozen goods.
Store all of the food items following your Food Safety Program. You
are also required to use a digital thermometer and record the
temperature for chilled goods.
Write them down on the temperature log.
During the storage process you are required to explain to your
assessor at least two food hazards that can occur during the storage
process and demonstrate how you address each of these to ensure
the food hazard is controlled.
2. Observation 2: Prepare and process food

48 of 50
During this observation you need to:

∙ prepare your dishes
∙ process / cook your dishes
∙ package your dishes
∙ serve and/or display your dishes
∙ transport your dishes.
As part of your preparation, carry out the activities that are required
as part of preparing to make the dish.
As you prepare your dish, explain to your assessor at least two food
hazards that can occur during the preparation of food and
demonstrate how you control them.
You will also be required to explain, as well as demonstrate the
cooling/heating processes you use to ensure food safety.
Use a digital thermometer to measure the temperature throughout
the preparation process and complete the temperature control log.
Following the preparation of the food, you are required to serve
and/or display the food you have made.
As you serve and/or display the food you have made, explain to your
assessor at least two food hazards that can occur during
serving/displaying food and demonstrate how you control them. One
of the dishes that you are making will involve the use of single use
items. Show your assessor how to correctly use single use items.
Part of the serving/displaying process involves the transportation of
the food. Explain to your assessor at least two food hazards that can
occur during transporting food and demonstrate how you control
them.
You will be required to transport at least one of the dishes you have
prepared either using a trolley or tray as appropriate.

49 of 50
3. Observation 3: Clean up and disposal
The final part of this task requires you to demonstrate safe working
practices when cleaning up and disposing items from the food
preparation activity you completed prior to this.
As a minimum you must:
∙ clean and sanitise all surfaces, equipment and utensils used in
making the dishes you prepared
∙ use the appropriate receptacles for food waste, rubbish and
recycling
∙ check the bins for overflow and action accordingly
∙ dispose of broken or cracked items
∙ check for animal or pest infestation and record your findings in the
pest log
∙ separate the food items that cannot be immediately disposed of and
label and store
∙ dispose of all food items promptly and correctly
∙ complete the cleaning log at the end of the process, ensuring you
report any maintenance issues.
Your assessor will set up some hazards for you to identify and report
on.
Your assessor will observe you completing these tasks and you will
be required to complete the cleaning and pest log.

50 of 50

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SIT30816 Certificate III in Commercial Cookery

Assessment Type This is a summative assessment. The learners need

Assessment Tasks Task 1 Knowledge Questions

Task 2 Safe food handling observations

Assessment Tool – SITXFSA002 Participate in safe food handling practices | Page 1 of

SIT30816 Certificate III in Commercial Cookery

∙ displaying and/or serving

Assessment Tool – SITXFSA002 Participate in safe food handling practices | Page 2 of

SIT30816 Certificate III in Commercial Cookery

∙ contents of national codes and standards that underpin regulatory requirements

∙ main types of safety hazards and contamination

∙ conditions for development of microbiological contamination ∙

∙ contents of organisational food safety program, especially procedures, associated

∙ food safety monitoring techniques:

Assessment Tool – SITXFSA002 Participate in safe food handling practices | Page 3 of

SIT30816 Certificate III in Commercial Cookery

∙ bacterial swabs and counts

∙ checking and recording that food is stored in appropriate timeframes ∙

∙ monitoring and recording food temperatures using a temperature measuring device

∙ methods to ensure the safety of food served and sold to customers: ∙

∙ using packaging materials suited to foods

∙ monitoring of packaging damage

∙ supervision of food displays

∙ providing separate serving utensils for each dish

∙ fruit and vegetables

∙ meat and fish

Assessment Tool – SITXFSA002 Participate in safe food handling practices | Page 4 of

SIT30816 Certificate III in Commercial Cookery

∙ pest waste removal

∙ eating and drinking utensils

∙ food contact surfaces

∙ recalibrating measurement and temperature controls

∙ high risk customer groups:

Assessment Tool – SITXFSA002 Participate in safe food handling practices | Page 5 of

SIT30816 Certificate III in Commercial Cookery

∙a simulated industry environment.

Assessment must ensure access to:

∙ commercial grade work benches

∙ assorted pots and pans

∙ containers for hot and cold storage

∙ food handler gloves

∙ temperature monitoring device

∙ appropriate facilities for handwashing:

Assessment Tool – SITXFSA002 Participate in safe food handling practices | Page 6 of

SIT30816 Certificate III in Commercial Cookery

∙ designated hand washing sink

∙ antiseptic liquid soap

∙ single use towels

∙ warm running water

∙ food ingredients and ready to eat food items

∙ Australia New Zealand Food Standards Code

SIT30816 Certificate III in Commercial Cookery

1.0 May 2021 Contextualized and formatted assessment tool CEO

Assessment Tool – SITXFSA002 Participate in safe food handling practices | Page 8 of

SIT30816 Certificate III in Commercial Cookery

SITXFSA002 Participate in safe food handling practices describes the performance

Preparing for assessment

SIT30816 Certificate III in Commercial Cookery