SITXFSA006 SITXFSA002 Participate in safe food handling practices

SITXFSA006 SITXFSA002

Participate in safe food handling practices

Student Assessment Tasks

STUDENT NAME*

STUDENT ID*

Assessment Start Date*

Date

Email*

example@example.com

Location*

Brisbane campusSydney campus

Introduction

Welcome to the Student Assessment Tasks for SITXFSA006 Participate in safe food handling practices. 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 Gamma Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.

You are to keep a copy of your assessment answers in case of submission error.

Assessment for this unit

SITXFSA006 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: Observation You must complete a range of activities to demonstrate your ability to safely handle food.

You will be provided feedback on your assessment tasks through your learner portal

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.

Once you have read through the assessment tasks and are satisfied that you are clear on the requirements and submission dates, complete and sign a Student Assessment Agreement. Your assessor will countersign the agreement and keep it on file. You will find a Student Assessment Agreement in Appendix B of your Gamma Student User Guide, or your RTO will provide you with
one.
Remember to check your Gamma Student User Guide for information about:
• submitting assessments
• assessment appeals
• re-assessment guidelines
• responding to written questions.

Student assessment agreement

Make sure you read through the assessments in this booklet before you fill out and sign the agreement below.
If there is anything that you are unsure of, consult your assessor prior to signing this agreement.

Have you read the assessment requirements for this unit?*

YesNo

Do you understand the requirements of the assessments for this unit?*

YesNo

Do you agree to the way in which you are being assessed*

YesNo

Do you have any specific needs that should be considered*

YesNo

If so, explain these in the space below.

Do you understand your rights to reassessment?*

YesNo

Do you understand your right to appeal the decisions made in an assessment?*

YesNo

Assessment Task 1: Written Questions

Assessment Task 1 Instructions

Provide answers to all of the questions below:

1. Explain the purpose of the Food Standards Code and a sentence or two about what it includes.*

2. Summarise the requirements of the Food Safety Standards.*

3. List two reasons for having a food safety program.*

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

5. Explain the role a local council has in enforcing food safety.*

6. List three ramifications for failing to observe food safety law and organisational policies and procedures.*

7. Explain the terms: • Contaminant*

• Contamination*

Potentially hazardous foods*

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
a. Receiving
b. Storing
c. Preparing and processing
d. Displaying
e. Serving
f. Packaging
g. Transporting
h. Disposing

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?
1
2
3

10. Describe two conditions which microbiological contamination can occur.*

11. List two conditions that should be in place for the storage of dry foods.*

12. Explain the temperature danger zone*

13. Explain what the two-hour and four-hour rule means*

14. Answer the following questions about food safety monitoring techniques: a) How is a bacterial swab and count used to monitor food safety?*

b) What is a chemical test and when might it be used in the food business industry?*

15. List two ways that a thermometer can be used to monitor and record food temperatures?*

16. What temperature should dry goods be stored at?*

17. What temperature should chilled goods be stored at?*

18. Why is it important to examine frozen goods before they go into the freezer?*

19. List one way you can make sure food is displayed/served in a safe way.*

20. Complete the table by giving an appropriate packaging type for each food item.

Food item*

	Packaging
a. Salad
b. Smoothie
c. Meat slices
d. Muffin

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

22. List a method for protecting displayed food.*

23. Explain how potentially hazardous food should be displayed to ensure food safety*

24. Explain why customer should not be allowed to access food displays*

25. Explain two ways to control utensils so they are hygienic.*

26. Complete the table by giving an example of a safe food practice for each food type.

Food type*

	Safe food handling practice
a. Dairy
b. Dried goods
c. Eggs
d. Frozen goods
e. Fruit and vegetables
f. Meat and fish

27. Answer the following questions in relation to thermometers: a) Explain how to calibrate and clean a temperature probe.*

b) How should a thermometer be used correctly when cooking meat?*

c) How do you know if the thermometer is not working correctly or has a fault?*

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 equipment	Action
a. Dirt
b. Food waste
c. Grease
d. Pest waste removal

29. Complete the table by providing an action that you would take to sanitise the item listed.

Item*

	Action
a. Cutlery
b. Glass or cup
c. Kitchen bench

30. Complete the table below about maintenance and recalibrating measurement and temperature controls and minor faults

Maintenance item*

	Action
a. Broken mop
b. Frayed cord
c. Recalibrating thermometer

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.
a. Children or babies
b. Pregnant women
c. Women
d. People with immune deficiencies or allergies
e. Unwell persons
f. Athletes
g. The elderly
h. African people
i. People with medical conditions

32. List three (3) scenarios where cross contamination of allergens can occur within an industrysetting?*

Assessment Task 1 Cover Sheet

Student declaration

To be filled out and submitted with assessment responses*

I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any other studentsI understand that if am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained to me.I have correctly referenced all resources and reference texts throughout these assessment tasks.

Assessment Task 2: Safe handling observations

Task summary

In this assessment task, you are required to demonstrate safe food handling practices on three occasions during the storage, preparation, display, service and disposal of food.

This assessment is to be completed in the simulated work environment in the RTO.

Required

• Access to textbooks and other learning materials
• Food order
• Work benches
• Refrigeration unit
• Sink
• Storage facilities
• Pots and pans, storage containers, glassware, crockery and cutlery
• Cutting boards and knives
• Food handling gloves
• Packaging materials e.g. gladwrap
• Display dishes
• Tongs and serving spoons
• Digital thermometer
• Handwashing sink with warm running water, antiseptic liquid soap and single-use towels
• Food ingredients and ready to eat items e.g. sandwiches and cakes
• Food safety regulations issued by government food safety authority
• Australia New Zealand Food Standards Code
• Kitchen’s policies and procedures and food safety program including:
• Goods receiving form
• Temperature log
• Cleaning log
• Pest log

Timing

Your assessor will advise you of the due date of these submissions.

Contribute to the populating of

• Goods receiving form
• Temperature log
• Cleaning log
• Pest log
• Wastage log
• Equipment calibration log

Assessment Task 2 Instructions

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: and
• 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. 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; and
• 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
During this observation you need to:
• prepare your dishes;
• process / cook your dishes;
• package your dishes;
• serve and/or display your dishes; and
• 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.

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.

ASSESSMENT SUMMARY SHEET

After the assessment, the Assessment Summary Sheet should be signed the Assessor, Student and the Academic Manager. If a Not Competent, has been achieved then strategies to address the gaps in the performance should be have been identified and a time for reassessment organised on the attached resubmission / feedback sheet.

Student Declaration I declare that*

The Trainer/assessor advised me of the date and time of the assessmentThe Trainer /assessor explained appropriate evidence required to complete assessmentThe Trainer/assessor explained the purpose and the consequence of assessmentI was provided with any special needs required relating to the assessment processThe Trainer/assessor explained my rights regarding the appeals processThis assignment is my own work and that I have correctly acknowledged the work of othersThis assignment is in accordance with Gamma Education & Training guidance on good academic conduct (and how to avoidplagiarism and other assessment irregularities)

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