SITXFSA002

Student Assessment Booklet

SITXFSA002 - Participate in safe

food handling practices.

Student Assessment Booklet

Page: 1 of 58

Version: 3.0 Responsibility: Course Coordinator Last Reviewed: July 2020

Verison 3.0
SITXFSA002
Student Assessment Booklet

This page is intentionally left blank

Page: 2 of 68
SITXFSA002
Student Assessment Booklet
ASSESSMENT RECEIPT FORM
STUDENT NAME: VICKY KUSHWAHA

STUDENT ID: GT07552

COURSE CODE: SIT30816

COURSE TITLE: CERT III in Commercial Cookery

ISSUE DATE: 09/02/2021

TRAINER’S/ASSESSOR’S NAME: Effie

DUE DATE 02/03/2021

UNIT CODE AND DESCRIPTION SITXFSA002 – Participate in safe food handling practices.

NOTE:
1. This form must be stapled on top of the Assessment Workbook upon submission.
2. This Assessment Receipt Form must be dated and signed in.

DECLARATION

1. I am aware that penalties exist for plagiarism and academic dishonesty.

2. I am aware of the requirements set by my Trainer/Assessor.
3. I have retained a copy of my Assessment.

Student Signature: VICKY Date: 24/02/21

ASSESSMENT RECEIVED BY RGIT Staff

Name:

Date:

Signature:

================================= Tear Here ===========================

Students must retain this as a Record of Submission.
Assessment Handed On:
Unit Code & Description: SITXFSA002 – Participate in safe food handling practices.

Page: 3 of 68
SITXFSA002
Student Assessment Booklet
RGIT Student

Assessment Received by

RGIT Staff Name: …………...……......…... Student ID: ..GT07552.....................................

Signature: ………………………..…..…... Student Signature: ….VICKY……………….

This page is intentionally Left Blank

Page: 4 of 68
SITXFSA002
Student Assessment Booklet
ABOUT THIS BOOKLET
This assessment booklet and tools has been designed for students undertaking face to face mode
of study to provide information before students take assessments and contains assessment tools to
assess the skills and knowledge required from students to be deemed competent in this unit. This
booklet might not be suitable for students taking other modes of study e.g. online or work based.
Please read all the information given to you when you receive this assessment booklet. If you do
not understand any part of this booklet, please inform your assessor/trainer.
The assessment booklet contains three (2) parts:

PART 1: Assessments information: This part contains information on assessments for this unit of
competency and how assessment will be conducted throughout unit to achieve the
competency.
It includes:
• Application of the unit of competency
• Purpose of assessment
• Elements, performance evidence and knowledge evidence requirements of the unit
• Conditions, context, required resources and location of the assessment.
• Assessment tasks.
• Outline of evidence to be collected.
• Administration, recording and reporting the requirements including special adjustments,
appeals, reasonable adjustments and assessors’ intervention.

PART 2: Assessment tasks: This part contains the information to successfully undertake the
assessment task. In each assessment task, students will find the following information:
• Task instructions.
• Role play / Practical Demonstration information.
• Information on resources required, where applicable

PART 1 - Assessment Information

Application of the unit of competency:

This unit 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.
The unit applies to all organisations with permanent or temporary kitchen premises or smaller food
preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions;
function, event, exhibition and conference catering; educational institutions; aged care facilities;
correctional centers; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets;
residential catering; in-flight and other transport catering.

Page: 5 of 68
SITXFSA002
Student Assessment Booklet
Safe food handling practices are based on an organisation’s individual food safety program. The
program would normally be based on the hazard analysis and critical control points (HACCP)
method, but this unit can apply to other food safety systems.
It applies to food handlers who directly handle food during the course of their daily work
activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants.
Food handlers must comply with the requirements contained within the Australia New Zealand
Food Standards Code.
In some States and Territories businesses are required to designate a food safety supervisor who is
required to be certified as competent in this unit through a registered training organisation.
Food safety legislative and knowledge requirements may differ across borders. Those developing
training to support this unit must consult the relevant state or territory food safety authority to
determine any accreditation arrangements for courses, trainers and assessors.

Purpose of assessment:
The purpose of assessment is to determine competency in the unit SITXFSA001-Participate in safe
food handling practices.

Elements
1. Follow food safety program.
2. Store food safely.
3. Prepare food safely.
4. Provide safe single use items.
5. Maintain a clean environment.
6. Dispose of food safely.

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.

Page: 6 of 68
SITXFSA002
Student Assessment Booklet
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 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:
• 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

Page: 7 of 68
SITXFSA002
Student Assessment Booklet
• fruit and vegetables
• meat and fish
• equipment operating procedures, especially how to calibrate, use and clean a
temperature probe and how to identify faults
• 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.

Context and conditions for assessments:

To comply with the assessment condition of this unit:
• RGIT will conduct practical assessment for this unit in its Commercial Kitchen Located
either at Level 1, 28-32 Elizabeth Street Melbourne VIC 3000 or Level 3, 162 Macquarie
Street Hobart, TAS 7000, Australia.
• You will have access to suitable facilities, equipment and resources.
• Kitchen has access to RGIT Kitchen food safety program and wide range of ingredients
including food types for session menu to participate in safe food handling practice
mentioned in this unit and access to Access to range of documents and equipment found
in commercial Kitchen (Please refer Appendix1 at the end of this assessment tool for
detailed list of assessment resources)
• Knowledge assessment for this unit will be conducted at RGIT classroom at location
identified at timetable.
• All RGIT assessor those are assessing this unit will satisfy the requirements specified in
Standards for Registered Training Organisations’ requirements for assessors.
• To read and comply with COVID-19 regulations http://dhhs.vic.gov.au

Page: 8 of 68
SITXFSA002
Student Assessment Booklet

Resources Required:
The assessor will ensure that assessment is conducted in a safe environment and you have access
to the following resources for the unit.
- Computers with access to internet and printers
- DIDASKO learner guide for unit SITXFSA002
- Access to RGIT training Kitchen with access to equipment and documents defined in
conditions of assessment above and in Appendix at the end of the guide.

Clustering/holistic assessment:
There is no provision for clustering of assessments in this unit.
Competency Requirements:
To be judged competent in this unit, you will be required to demonstrate all indicators which are
shown in the Marking Guide (assessor’s document).
You must satisfactorily complete all assessment tasks to be Competent (C) in the unit. Students
with unsatisfactory completion of any of the assignment tasks will be deemed Not Yet Competent
(NYC).
Assessors will ensure that the evidence collected meets the requirements of the Rules of Evidence
(authentic, current, sufficient and valid) prior to entering results into the competency record
sheet.
Students unsuccessful at achieving “Satisfactory” for any assessment at the first attempt will be
given two opportunities for reassessment. If the student is still deemed Not Yet Competent (NYC)
after two reassessments in a unit of competency student will be required to repeat the unit as per
the scheduled delivery of the course. For further details, refer to RGIT Re-Assessment Policy and
RGIT Course Progress Policy.
Assessment Assessment description Due date Location of
tasks assessment

Assessment You are required to choose the correct Needs to be

Task 1 (AT1) – option(s) from the choices given for the completed in
Knowledge questions and present your assignment in a the online
Test clear and professional manner. classroom
during Covid19

Assessment This assessment task is short answer question Needs to be

Task 2 (AT2) – which demonstrate that you have required completed in
Worksheets knowledge to participate in safe food the online
handling practices. classroom
during Covid19

Page: 9 of 68
SITXFSA002
Student Assessment Booklet
Assessment This is Practical Demonstration in RGIT kitchen Needs to be
Task 3 (AT3) – demonstrating safe food handling practices. completed in
Practical You are required to demonstrate use of safe RGIT Kitchen
Demonstration food handling practices in work functions in
line with RGIT kitchen food safety program, on
at least three occasions during these sessions
and you are also required to identify and
control food at various critical control points in
catering control cycle from receiving till
disposing.

Assessment Task:
To achieve competency in this unit, you must satisfactorily complete all the following assessment
tasks within the date and time specified in the session plan. This will demonstrate that you have all
the required skills and knowledge for this unit.

Outline of evidence to be collected:

You must submit the following evidence to be marked competent for this unit. Your assessor will
ensure that the evidence submitted meets the Rules of Evidence which are valid, sufficient,
current and authentic.
Assessment Task 1  Completed knowledge test with questions answered and
(AT1) – Knowledge Test submit to your assessor electronically or paper-based.
 Complete and sign the cover sheet for assessment task

Assessment Task 2  Answer all questions correctly in the Written Knowledge

(AT2) – Worksheets Questions and submit to your assessor electronically or
paperbased.
 Complete and sign the cover sheet for assessment task

Assessment Task 3  Demonstration of participating in safe food handling for all

(AT3) – Practical three sessions.
Demonstration  Demonstration of the correct methods of controlling food
hazards at each critical control points on catering control
cycle from receiving till disposing.
 Satisfactorily completion of all task identified in skills
demonstration session.
 Completed and sign the cover sheet for assessment task

Administration, recording and reporting requirements:

You must read and follow this information carefully while completing assessments for this unit of
competency and if you are unsure of any instruction, please contact your assessor to clarify.
The assessments are intended to be equitable, fair and flexible.

Page: 10 of 68
SITXFSA002
Student Assessment Booklet

Submission of assessment:
You must ensure that the completed assessment tasks are submitted along with the assessment
cover sheet:
• Your assessor will mark the submitted assessment, provide feedback to you and complete
the comments section against each task, where applicable.
• ALL tasks must be completed in legible English. It is preferred that the tasks submitted for
assessments are typed and that they are legible and clear, if handwritten.
• You must submit all assessments on or before the due date specified by the assessor as per
the training plan.
• Extensions for individual assessment tasks may be negotiated in specific circumstances
with your assessor/trainer. However, you need to provide genuine evidence documents
when seeking an extension to due date (e.g. extensions due to illness will require a
medical certificate). To arrange an extension, you must speak to your assessor prior to the
due date. Extensions must be confirmed by the trainer in writing.
• You are permitted to use dictionaries and to seek support (as required) unless it puts in
jeopardy the integrity of the assessment, your assessor will let you know if this is the case.
• Unless the assessment task specifically allows pair work or group activities such as
brainstorming, you must submit your own original work and must not copy the work of
other students. Plagiarism is unacceptable.
• You can submit your assessment tasks through the learning management system or hand
in hard copies in the classroom.

Recording an assessment result:

Once the assessments have been completed, the assessor will record the assessment results on
the student assessment record sheets and LMS/student management system and all results will be
approved by the course coordinator.
Assessors will check that you have completed the student declaration prior to filling out the
assessment sheet.

Retaining assessment records:

RGIT will securely retain all completed student assessment items for each student for a period of
six months from the date on which the judgement of competence for the student was made.
RGIT will also retain sufficient data to be able to reissue AQF certification documentation for a
period of 30 years.
All assessment records submitted to the assessor for marking will be stored and retained properly.
And a hard copy submitted to student administration for filing along with the evidence.
The assessor will ensure that the student records are securely retained in accordance with the
RGIT record control policy accessible by the Student Administration Officer.

Page: 11 of 68
SITXFSA002
Student Assessment Booklet

Assessment outcomes:
For unit of competency:
There are two outcomes for assessments: C = Competent and NYC = Not Yet Competent
(requires more training and experience).
You will be awarded C = Competent on completion of the unit when the assessor is satisfied that
you have completed all assessments and have provided the appropriate evidence required to
meet all criteria in line with the Rules of Evidence. If you fail to meet this requirement, you will
receive the result NYC = Not Yet Competent and will be eligible to be re-assessed in accordance
with the RGIT Re-Assessment Policy and RGIT Course Progress Policy.

For assessment task:

There are two assessment outcomes for tasks. S = Satisfactory and NS = Not Satisfactory.
On the individual assessment cover sheet for assessment tasks you will be marked Satisfactory, if
you have completed the task successfully, submitted all evidence and satisfied the assessment
criteria and Not Satisfactory, if you have not completed the task, the evidence is not sufficient or
does not meet the requirements of the assessment criteria.

Re-assessment:
If you are unsuccessful at achieving competency at the first attempt, you will be given two further
opportunities for re-assessment at a mutually agreed time and date. For further details, refer to
the RGIT Re-Assessment Policy and RGIT Course Progress Policy. As this is a competency based
program, the assessment continues throughout the program until you either achieve
Competency in the assessment tasks or a further training need is identified and addressed.

Student access to records:

You have the right to access current and accurate records of your participation and results at
any time. You can see your results or attendance progress by logging in to the Learning
Management System at any time or you can request a copy of your records by contacting the
student administration and the assessor.

Support:
You may seek clarification about the assessment information and the instructions and tasks at any
time from the assessor.

Reasonable adjustments and special learning needs:

RGIT Australia works to ensure that students with recognized disadvantages can access and
participate in education and training on the same basis as other students. Disadvantages may be
based, for example, upon age, cultural background, physical disability, limited or non-current
industry experience, language, numeracy or digital literacy issues.

Page: 12 of 68
SITXFSA002
Student Assessment Booklet
Where pre-training interviews and assessments reveal that a student may require special support
or where, after enrolment, it is made apparent that the student requires special support,
reasonable adjustments will be made to the learning environment, training delivery, learning
resources and/or assessment tasks to accommodate the particular needs of the student. An
adjustment is reasonable if it can accommodate the student’s particular needs, while also taking
into account factors such as the student’s views, the potential effect of the adjustment on the
student and others and the costs and benefits of making the adjustment.
Any adjustments made must:
a. Be discussed, agreed and documented in the assessment record
b. Benefit the student.
c. Maintain the integrity of the competency standards and course requirements as stipulated
in the training package.
d. Be reasonable to expect in a workplace.
Reasonable adjustment may consist of:
a. Providing additional time for students to complete learning and assessment tasks.
b. Presenting questions orally for students with literacy issues.
c. Asking questions in a relevant practical context.
d. Using large print material.
e. Extending the course duration.
f. Presenting work instructions in diagrammatic or pictorial form instead of words and
sentences.

Complaints and appeals:

If you are dissatisfied with an assessment outcome, you may appeal the assessment decision. In
the first instance, you are encouraged to appeal informally by contacting the assessor and
discussing the matter with them. If you are dissatisfied with the outcome of such discussion, you
may appeal further to either the course coordinator and/or Head of Department. If you are still
dissatisfied, you may appeal formally and in writing to have the result reviewed. For more
information, refer to the Assessment Policy and the Complaints and Appeals Policy and
Procedures.

Assessor intervention:
Assessors will check if you are ready for the assessment, and defer the assessment if you are not.
Feedback will be given to you at the completion of the assessment.
 During role play, the assessor
may act as a client or employer, where required, but the assessor will not interfere with the
assessment. If the assessment activities might impact on your safety or that of others, the assessor
will stop the assessment immediately.

Plagiarism, cheating and assessment dishonesty:

Page: 13 of 68
SITXFSA002
Student Assessment Booklet
RGIT considers plagiarism and cheating as a serious misdemeanour. Evidence of plagiarism and
cheating is treated on a case by case basis and the consequences for students engaging in such
practices may include failure of the assessment or unit or exclusion from the course. For more
information, refer to RGIT’s Assessment Policy.

Assessor feedback:
Assessors will provide feedback on the assessment that you have submitted. This can identify your
strengths and weaknesses or be an overall comment on your submission. A copy of the feedback
along with your submission will be given to you and you must keep a copy of it throughout the
completion of the course.

Student Declaration:

I ...VICKY KUSHWAHA................................................. (Student Name) have read and understand the

information provided above and also understand and accept that any act of plagiarism and
academic dishonesty may have penalties including cancellation or suspension of my enrolment
with RGIT. I further declare that:
• All assessment work submitted for this unit competency is my own original work and
plagiarism and collusion has not occurred.
• Assessment work has not been copied or submitted for any other unit/course.
• I have taken proper care and effort to ensure my work has not been copied by another
person.
• I have retained a copy of this assessment for my own records in the event I have to
reproduce my work.
• I am aware that any assessment deemed unsatisfactory will require me to undergo
reassessment which may be different to the one originally submitted.

Student signature: ..........VICKY.................................................... Date: .24...../..02..../..21.....

Page: 14 of 68
SITXFSA002
Student Assessment Booklet

PART 2
Assessment Task

Page: 15 of 68
SITXFSA002
Student Assessment Booklet

This page is intentionally Left Blank.

Page: 16 of 68
SITXFSA002
Student Assessment Booklet
Assessment Cover Sheet: Assessment Task 1 (AT1)
Student Detail

Student Name: VICKY KUSHWAHA

Student Id: GT07552

Group No (If Applicable): C3CCSIBT121

Assessment Details

Unit of Competency SITXFSA002 – Participate in safe food handling practices.

Assessment Task Knowledge Test

Issue Date 09/02/21

Date of Submission 24/02/21

Assessment Outcome Satisfactory □ Not Satisfactory □

Due Date 02/03/21

Assessor name Effie

Assessor Signature and Date

Comments/Feedback

Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this
assessment task is original and has not been copied or taken from another source except
where this work has been correctly acknowledged. I have made a photocopy or electronic
copy or photograph of my assessment task, which I can produce if the original is lost.

Assessor Student

Page: 17 of 68
SITXFSA002
Student Assessment Booklet
I declare that I have conducted a fair, valid, reliable I have received, discussed and
and flexible assessment with this student, and I have accepted my result as above for this
provided appropriate feedback. I also declare that I task and I am aware of my appeal
have undertaken the indicated assessment integrity rights.
checks.
Plagiarism check Yes No NA
Check for Copying/Collusion Yes No
Check for Authenticity (own work) Yes No
Cheating or use of model answers Yes No

Signature: ........................................................ Signature: ......................................

Date: ................................................................ Date: ..............................................

Assessment task 1: Knowledge Test

Required documents and equipment:

- Computer with internet connection to refer to various resources. Available at RGIT during
Covid-19.
- Student assessment booklet and a pen (organized by the student).
- RGIT Learners’ resources for the unit SITXFSA002 – Participate in safe food handling practice
(organised by the trainer).
- Learner’s notes

Instructions for students:

This assessment will be conducted in the RGIT classroom or outside the campus with access to the
resources listed above or conducted online during ovid-19.
You must satisfactorily perform all tasks to be deemed satisfactory for the assessment.

Planning the assessment

- Recommended date for assessment: [Trainer to provide]
- Access all resources mentioned in required resources either printed copies or access via the
internet
- You must:

Page: 18 of 68
SITXFSA002
Student Assessment Booklet
o Answer all the questions satisfactorily to be deemed
competent o Complete the and submit in due timelines o
Submit with a completed assessment cover sheet
- Your assessor will set a time to provide feedback

Evidence specifications:
At the end of the assessment, you will be required to submit the following evidence before the
due date specified by the assessor:
- You are required to submit a completed (ticked) multiple choice question listed in Knowledge
test.
- Completed and signed cover sheet for assessment

Evidence submission:
- Documentation can be submitted electronically or paper-based.
- Your assessor will record the assessment outcome on the assessment cover sheet.

1. You follow important food safety procedures every day. Where might you find them in your
workplace so you can easily access and use them?
Procedures folder, employee handbook, and the written food safety program

□ Satisfactory □ Not Satisfactory

2. What is an example of policies and procedures commonly found in a business’s food safety
program?
Controlling hazards, Dress standards, Ongoing maintenance schedule, Pest control, and
Staff training

□ Satisfactory □ Not Satisfactory

3. How does the HACCP system control food hazards?

 Hazard analysis
 Identify critical control points

Page: 19 of 68
SITXFSA002
Student Assessment Booklet
 Establish critical limits for each CCP
 Monitoring system for each CCP

 Record keeping records

 Verification of effectiveness of the HACCP plan

□ Satisfactory □ Not Satisfactory

4. What is a method of monitoring many types of potential food hazards and can be used on
a daily basis in the workplace?
Observations such as reading labels on packaging
 Check the temperature display on the refrigerator, freezers, display and cooking
equipment.

 Check the cleanliness of equipment before use.

□ Satisfactory □ Not Satisfactory

5. You are a food handler in a food production area. What should you do if you notice a
colleague consistently not using appropriate hygienic food practices?
Report the supervisors and verify if my colleague have changed the practicese.

□ Satisfactory □ Not Satisfactory

6. You are the supervisor of a production kitchen. You have discovered out-of-date and spoilt
stock in your refrigerator. What is the appropriate corrective action you should take in this
situation?
This indicates a breakdown in stock rotation. I should always report to my supervisor.

As required, I have to throw them away in the bin .

Page: 20 of 68
SITXFSA002
Student Assessment Booklet
□ Satisfactory □ Not Satisfactory

7. What are the correct storage conditions for perishable and potentially hazardous foods?
As perishable food are high risk food, they must be stored in a temperature controlled
environment outside of the danger zone( below 5C to 60C)

□ Satisfactory □ Not Satisfactory

8. If you were storing cooked and raw meat in the same refrigerator, where should you store
them?
All raw meat together and the same for cooked food.

Use different shelves for each type. Always store cooked food above the raw meat so that the
juice of the raw food cannot cross- contaminated the cooked food.

□ Satisfactory □ Not Satisfactory

9. If there are ice crystals on the packaging or surface of frozen food, what does this tell you
about the safety of the food?
It means that not all food are packed properly, and falls off some liquid from the food.

The liquid then turned into ice crystal. Bacteria can passed between food items through these
crystal.

□ Satisfactory □ Not Satisfactory

10. Under the two-hour/four-hour rule, at which point can you either use or sell a food item, or
return it to the refrigerator?
Between 0 to 2 hours, it is safe to use or sell. Or even to put it back to the refrigerator.

Page: 21 of 68
SITXFSA002
Student Assessment Booklet
□ Satisfactory □ Not Satisfactory

11. According to the Food Standards Code, what are the correct time and temperature
controls for cooling hot food?
The standard require food to be cooled from 21C to 5C within further maximum period to 4
hours.

□ Satisfactory □ Not Satisfactory

12. What temperature(s) should food be reheated to or held at in a hot display?

If the food is going to be held for any length of time, it should be heated up to at least 60C as
quick as possible to minimize the time the food is in the danger zone.

□ Satisfactory □ Not Satisfactory

13. How can you prevent cross-contamination of food when customers serve themselves from
a self-serve buffet?
Supervise the display, make sure utensils are not used to served different food and are cleaning
regularly and using protective barriers.

□ Satisfactory □ Not Satisfactory

14. How can you reduce the risk of contamination of single use items when they are placed in
display areas for customers to access?

Page: 22 of 68
SITXFSA002
Student Assessment Booklet

Protecting the single use items with packaging or a container. Use dispensers that will allow only
customers who will use the the single use items to touch it. Store the single use items away from
chemicals, in food storage areas.

□ Satisfactory □ Not Satisfactory

15. How often should you change your single use disposable gloves when preparing or serving
food?
I have change them between handling different types of food, between different tasks and if I
touch any part of my body.

□ Satisfactory □ Not Satisfactory

16. How often must food contact surfaces which come into direct contact with food be
cleaned and sanitised in a food business?
It should be cleaned every after use or at least every after 4 hours.

□ Satisfactory □ Not Satisfactory

17. When should garbage and recyclable material be removed from a food production area?
Garbage and recyclable have to be cleaned and sanitized every time they are empty.

□ Satisfactory □ Not Satisfactory

Page: 23 of 68
SITXFSA002
Student Assessment Booklet
18. What document helps you quickly identify cleaning, sanitising and maintenance
requirements?
Workplace food safety or cleaning procedures manual.

□ Satisfactory □ Not Satisfactory

19. As a food handler, what is the first thing you should you do if you see signs of a mouse
infestation in your storage or production areas?
Report to the supervisor, and ensure that there are no holes or gaps in the ceiling, wall and
floors.

□ Satisfactory □ Not Satisfactory

20. What should you do if you find chipped or cracked eating, drinking or food handling
utensils?
Every damaged utensils have to be disposed immediately, dispose it safely. And always report
to the supervisors.

□ Satisfactory □ Not Satisfactory

21. What should you do if you have to store contaminated food which is to be returned to the
supplier?
This type of food should be stored separately from the other foods in the correct conditions and
clearly labelled to make sure it is not consumed.

Page: 24 of 68
SITXFSA002
Student Assessment Booklet

□ Satisfactory □ Not Satisfactory

22. How can you ensure food waste does not contaminate safe food?
Cleaning the food waste before changing the type of food or task.

□ Satisfactory □ Not Satisfactory

Page: 25 of 68
SITXFSA002
Student Assessment Booklet

This page is intentionally left blank

Page: 26 of 68
SITXFSA002
Student Assessment Booklet
Assessment Cover Sheet: Assessment Task 2 (AT2)
Student Detail

Student Name: vicky kushwaha

Student Id: GT07552

Group No (If Applicable): C3CCSIBT121

Assessment Details

Unit of Competency SITXFSA002- Participate in safe food handling practices

Assessment Task Worksheets

Issue Date 09/02/21

Date of Submission 24/02/21

Assessment Outcome Satisfactory □ Not Satisfactory □

Due Date 02/03/21

Assessor name Effie

Assessor Signature and Date

Comments/Feedback

Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this
assessment task is original and has not been copied or taken from another source except
where this work has been correctly acknowledged. I have made a photocopy or electronic
copy or photograph of my assessment task, which I can produce if the original is lost.

Assessor Student

Page: 27 of 68
SITXFSA002
Student Assessment Booklet
I declare that I have conducted a fair, valid, reliable I have received, discussed and
and flexible assessment with this student, and I have accepted my result as above for this
provided appropriate feedback. I also declare that I task and I am aware of my appeal
have undertaken the indicated assessment integrity rights.
checks.
Plagiarism check Yes No NA
Check for Copying/Collusion Yes No
Check for Authenticity (own work) Yes No
Cheating or use of model answers Yes No

Signature: ........................................................ Signature: .......................................

Date: ................................................................ Date: ..............................................

Assessment task 2: Worksheets

Required documents and equipment:

- Computer with internet connection to refer to various resources. Available at RGIT during
Covid-19.
- Student assessment booklet and a pen (organized by the student).
- RGIT Learners’ resources for the unit SITXFSA002 – Participate in safe food handling practices
(organised by the trainer).
- Learner’s notes

Instructions for students:

This assessment will be conducted in the RGIT classroom or outside the campus with access to the
resources listed above.
You must satisfactorily perform all tasks to be deemed satisfactory for the assessment.

Planning the assessment

- Recommended date for assessment: [Trainer to provide]
- Access all resources mentioned in required resources either printed copies or access via the
internet
- You must:
o You must answer all the questions satisfactorily to be deemed
competent.

Page: 28 of 68
SITXFSA002
Student Assessment Booklet
o Complete the and submit in due timelines o Submit with a completed
assessment cover sheet
- Your assessor will set a time to provide feedback

Evidence specifications:
At the end of the assessment, you will be required to submit the following evidence before the
due date specified by the assessor:
- You are required to submit short answers to all the question asked in worksheet
- Completed and signed cover sheet for assessment

Evidence submission:
- Documentation can be submitted electronically or paper-based.
- Your assessor will record the assessment outcome on the assessment cover sheet.

SECTION 1: FOLLOW FOOD SAFETY PROGRAM

Q1: Briefly define the word ‘contaminant’.

Any chemical or biological agent, physical foreign matter or other substances that may
compromise food safety and suitability.

□ Satisfactory □ Not Satisfactory

In food safety terminology, what does ‘contamination’ mean?

Q2: The introduction or occurance of the contaminant in the food.

Page: 29 of 68
SITXFSA002
Student Assessment Booklet

□ Satisfactory □ Not Satisfactory

Briefly define the term ‘potentially (high-risk) hazardous foods’.

Q3:
This kind of food have to be kept in a certain temperature to minimize the multiplication of
any food poisoning bacteria that may be present.

□ Satisfactory □ Not Satisfactory

Q4: What is the temperature range of the temperature danger zone?

Between 5C to 60C

Page: 30 of 68
SITXFSA002
Student Assessment Booklet

□ Satisfactory □ Not Satisfactory

What are the four main conditions microbiological contaminants, especially bacteria, need
to multiply?
Q5:

 Time

 Temperature

 Food

 Moisture

□ Satisfactory □ Not Satisfactory

Some customer groups are more susceptible to food poisoning than others. List four groups
who are defined as high-risk or vulnerable persons.
Q6:
 Elderly people

 Babies and children

 People with sickness and have a stomach problem

 Pregnant woman

□ Satisfactory □ Not Satisfactory

Page: 31 of 68
SITXFSA002
Student Assessment Booklet

Q7: What are three basic principles of the Food Standards Code?
 The microbiological safety food

 The composition of food, including contaminants, residues, additives or other

substances.

 The information of food, including labelling and advertising.

□ Satisfactory □ Not Satisfactory

What is the role of local council and Environmental Health Officers (EHO) in relation to food
safety legislation and regulations?
Q8:  Local council

Local government is responsible for ensuring the laws are complied with by all food
businesses within their jurisdiction.

 Environmental Health Officers

Environmental health officers is responsible for inspecting food premises and enforcing
legislative requirements.

□ Satisfactory □ Not Satisfactory

Page: 32 of 68
SITXFSA002
Student Assessment Booklet

Q9: What are three consequences to you or your workplace if you do not comply with the
requirements of food safety legislation?

 You could be fine or considered criminal prosecution

 The business can le lead to fewer customers, reduce profits and even closure

 You could lose your job

□ Satisfactory □ Not Satisfactory

Q10: What are four key components of a food safety program?

 Identify hazards

 Control hazards

 monitoring

 take actions

□ Satisfactory □ Not Satisfactory

Q11: Where can you access information on your workplace’s food safety program and policies
and procedures?
 Employee handbook

Page: 33 of 68
SITXFSA002
Student Assessment Booklet

 induction

 food safety program and policies documents

 procedures folder

 intranet

□ Satisfactory □ Not Satisfactory

Q12: What are four examples of types of food safety policies and procedures you must follow in
your workplace?
 Use of personal protective equipment and clothing

 Personal hygiene

 Record keeping requirements

 Cleaning premises and storage area

□ Satisfactory □ Not Satisfactory

Q13: What are three sources of contamination?

 Microbiological contamination of food.
When the bacteria is transferred into food from air, nose and skin.

Page: 34 of 68
SITXFSA002
Student Assessment Booklet

 Chemical contamination
When the food comes in contact with cleaning chemicals like detergent or when the food
have a high level of pesticides or herbicides

 Physical contamination
It occurs when something like glasses, bandages, hair or fingernails fall into the food.

Q14: Give one example of a method you can use to control food hazards at critical control
points at each of the eight stages of production. Consider the methods of control used in your
workplace or training environment, or those you have observed in other food businesses.
Individual responses based on workplace or training environment hazards and control
procedures. Response could include the following.
 Receiving
Conduct temperature check of all refrigerated and frozen deliveries

 Storing

Page: 35 of 68
SITXFSA002
Student Assessment Booklet

Store potentially hazardous food below 5C

 Preparing

Clean chopping board and knives after each preparation

 Processing
Use protective equipment to avoid physical contamination

 Displaying and/or serving

Clean and sanitise any equipments used in serving .

 Packaging

Page: 36 of 68
SITXFSA002
Student Assessment Booklet

 Transporting

Ensure transport vehicle are clean and free of pest

 Disposing

Dispose of potentially contaminated food immediately

□ Satisfactory □ Not Satisfactory

Q15: What observation evaluation techniques can you use to monitor food hazards? List three
techniques.
 Read the labels on packaging

 Use your finger to pressure test frozen food

 Check the temperature of deliveries, storage facilities, cooked food and display
equipment

Page: 37 of 68
SITXFSA002
Student Assessment Booklet

□ Satisfactory □ Not Satisfactory

Q16: List the three basic steps followed to take a temperature reading using a probe
thermometer.
 Insert the sensing tip of the probe thermometer into the food or in the thickest part of the
meat.

 Wait for the dial or digital readout to stop changing

 Take off the temperature reading after the readout had been stable for 15 seconds

□ Satisfactory □ Not Satisfactory

Q17: Name three documents which are used to record the results of monitoring processes.
 Good receiving form

 Storage unit temperature log

Page: 38 of 68
SITXFSA002
Student Assessment Booklet

 Activity log

□ Satisfactory □ Not Satisfactory

Q18: What should you do if you see a colleague not conforming to your workplace’s food safety
procedures or using unhygienic practices?

Always report to the supervisor and take further corrective actions.

□ Satisfactory □ Not Satisfactory

Q19: Briefly describe the appropriate corrective actions you should take if you believe food has
become contaminated and is no longer fit for consumption.

Report to the supervisor and do the needful, which obviously is to throw away.

Page: 39 of 68
SITXFSA002
Student Assessment Booklet

□ Satisfactory □ Not Satisfactory

SECTION 2: STORE FOOD SAFELY

Q20: Temperature control is an important method of controlling food hazards when storing food.
Why is controlling the temperature of perishable foods important?

Because it is subject to spoilage from the natural breakdown of plant and animals , tissue and
from the growth of bacteria , mould or fungi

□ Satisfactory □ Not Satisfactory

Q21: What is the correct storage location and temperature range for each type of food? 
Dairy foods
fridge
______________________________________________________________________________________

 Frozen vegetables
 freezer
______________________________________________________________________________________

Page: 40 of 68
SITXFSA002
Student Assessment Booklet
 Raw meat
Freezer
______________________________________________________________________________________

 Dried pasta and rice

Dry store area
______________________________________________________________________________________

Q22: How can you protect food against contamination while in storage? Describe two methods.

 Keep it clean: empty and clean and sanitise storage area on regular basis

 Frozen food: make sure all frozen food are protected by its original package

□ Satisfactory □ Not Satisfactory

Q23: How can you ensure frozen foods remain frozen while being stored?

By checking the freezer temperature display, and check the consistency of the food and its
temperature.

Page: 41 of 68
SITXFSA002
Student Assessment Booklet

□ Satisfactory □ Not Satisfactory

Page: 42 of 68
SITXFSA002
Student Assessment Booklet
SECTION 3: Prepare food safely

Q24: Briefly describe how the two-hour/four-hour rule helps keep food safe.

Any food which has been in the temperature danger zone for up to two hours must be either
use immediately or it must be refrigerated so its temperature is lowered to below 5 C .

If it is refrigerated, it can return to the temperature danger zone again later, but all previous time
in the danger zone must be added to any future time.

□ Satisfactory □ Not Satisfactory

Q25: What are three techniques you can use to cool food quickly?
 Divide bulk food into a small parts, use shallower containers to increase the surface area.
This allows more heat to escape and cools the items faster.

 Stir food such as soup or wet dishes to disperse and release heat.

 Place the hot food under extraction fans to create air movement which can help speed
up heat loss.

□ Satisfactory □ Not Satisfactory

Page: 43 of 68
SITXFSA002
Student Assessment Booklet

Q26: What device can you use to monitor the temperature of cooling food?

Probe thermometer or sometimes infrared thermometer

□ Satisfactory □ Not Satisfactory

Q27: What is the maximum amount of time you can take to reheat food?
The maximum amount of time you can take to reheat food is two hours.

□ Satisfactory □ Not Satisfactory

Q28: What are two safe methods of reheating food?

 microwave

Page: 44 of 68
SITXFSA002
Student Assessment Booklet

 oven

□ Satisfactory □ Not Satisfactory

Q29: What are four techniques you can use to keep food safe while it is being held in a hot or
cold display?

 Most hot and cold display units have to readout which shows the current temperature of
the unit and controls to allow you to adjust it up and down.

 The temperature indicated on the display is the temperature of the unit, not the food
contained within it.

 The temperature of the food must be monitored regularly to make sure it is being held at
the correct temperature.

 The probe thermometer should be used to assess the temperature of large, thick or bulk
food items. An infrared thermometer can be used to take a temperature reading for
thinner items.

□ Satisfactory □ Not Satisfactory

Q30: What is the purpose of napkin and straw dispensers, protective barriers and individually
wrapped or pre-packaged food?

Page: 45 of 68
SITXFSA002
Student Assessment Booklet
To keep food safe from contamination from external sources when displaying unpackaged ,
ready-to-eat food.

□ Satisfactory □ Not Satisfactory

Page: 46 of 68
SITXFSA002
Student Assessment Booklet
SECTION 4: PROVIDE SAFE SINGLE USE ITEMS

Q31: How can you protect single use items from contamination during storage or display? Briefly
describe three procedures.
 Store single use items in their original packaging until required to ensure the items remain
clean and reduce exposure to foreign objects .

 Make sure items are stored away from cleaning chemicals, wet areas and rubbish
storage. Store in a dry, well ventilated, pest free area.

 Regularly check display containers for cleanliness. Clean out sugar sticks and spoon
containers, wipes over napkin dispensers, clean plastic cutlery containers.

□ Satisfactory □ Not Satisfactory

Page: 47 of 68
SITXFSA002
Student Assessment Booklet
Q32: What are two procedures or instructions you should follow when using single use items to
package food for display?

 Package food in the appropriate type of single use item. For instance, don’t place moist
or wet items that require refrigeration in the thin paper or cardboard containers.

 Drinking straws should be either individually pre-wrapped or dispensed singularly from a

straw dispensing unit. Customer should not be able to touch multiple unwrapped.

□ Satisfactory □ Not Satisfactory

SECTION 5: MAINTAIN A CLEAN ENVIRONMENT

Q33: List ten things you clean on a regular basis in a food production or service area as part of
your job role.
 Mixer
 Thongs
 Scales
 Knives

 food processer

 spoons

 shelves

 peelers

 choppers

Page: 48 of 68
SITXFSA002
Student Assessment Booklet

 blenders

□ Satisfactory □ Not Satisfactory

Q34: What food production or service items are sanitised in your workplace or training
environment? List five examples

 glassware

 any surface which comes in contact with food

 serving plates, bowls

 thermometer

 cutlery

□ Satisfactory □ Not Satisfactory

Q35: How can you prevent the accumulation of garbage and recycled materials in your work
area?

Page: 49 of 68
SITXFSA002
Student Assessment Booklet

Empty rubbish bins and garbage from food handling and work areas regularly during
preparation and service. Always empty all bins at the end of the shift.

□ Satisfactory □ Not Satisfactory

Q36: What are three techniques you can use to control pests in a food business?
- Build them out
Prevent pests from entering the food premises.
 Fit screen to doors and windows, install self-closing doors, double doors or air curtains
 Ensure there are no gaps or holes in the ceiling , walls and floors

- Chase them out

- Have regular pest control treatments undertaken by a licensed pest management
technician to prevent pest from entering the premises , eradicate pest already on the food
premises and those parts of any vehicles used to transport food. Records must be kept of visits
from authorised pest control contractors outlining the details of treatments used and where
they wear applied. Do not forget, pest control sprays or baits cannot be used in food storage
or preparation area as they can easily contaminate food.

- Starve them out

You can reduce the risk of an infestation by denying them access to food or waste .
 Ensure the premises and all equipment, surfaces and non-perishable storage area are
clean and dry.
 Ensure food and waste is stored appropriately.

Page: 50 of 68
SITXFSA002
Student Assessment Booklet
□ Satisfactory □ Not Satisfactory

Q37: You are about to clean and sanitise a range of food preparation and service utensils and
service ware. What are two methods you could use to clean and sanitise them? How does this
method sanitise the items?

 Deep fryer: drain old oil, hot water and degreaser. Rinse and dry thoroughly.
 Pot sink: water, all purpose cleaner, stiff brush and soft polishing cloth. Any dirt should be
visible. After every service, clean with hot soapy water to remove all food particles then
sanitize it.

□ Satisfactory □ Not Satisfactory

Q38: How do you report if an item of equipment needs maintenance or has developed a fault?

Some workplace require a breakage record to be kept of all damage service equipment
which has been disposed of. This helps keep track of the number and cause of breakages,
allows stock levels to be managed, and identify if there is any problem in the cleaning process
which could be causing equipment to be damaged.

Page: 51 of 68
SITXFSA002
Student Assessment Booklet

□ Satisfactory □ Not Satisfactory

Q39: What should you do if you notice crockery or glassware is cracked or chipped?
First, report to the supervisor and dispose it immediately. More importantly, dispose it safely.

□ Satisfactory □ Not Satisfactory

SECTION 6: DISPOSE OF FOOD SAFELY

Q40: What should you do if you must store food marked for disposal near other safe, fresh food?

It cannot come in contact with other food. Place it in a sealed containers, packaging or rubbish
bags, store it in a separate area, and clearly label it as “ not fit for human consumption”.

Page: 52 of 68
SITXFSA002
Student Assessment Booklet

□ Satisfactory □ Not Satisfactory

Q41: How can you reduce the risk of cross-contamination when disposing of food?

Dispose separately from the fresh food.

□ Satisfactory □ Not Satisfactory

AT2 Worksheets

Overall Result Satisfactory □ Not Satisfactory □

Page: 53 of 68
SITXFSA002
Student Assessment Booklet

Assessment Cover Sheet: Assessment Task 3 (AT3)

Student Detail

Student Name

Student Id:

Group No (If Applicable):

Assessment Details

Unit of Competency SITXFSA002 – Participate in safe food handling

Assessment Task Practical Assessment

Issue Date

Task 1

Date of Submission Satisfactory □ Not Satisfactory □

Task 2

Date of Submission Satisfactory □ Not Satisfactory □

Task 3 – Practical demonstration observation tool

Date of Submission Satisfactory □ Not Satisfactory □

Overall AT3 Assessment Outcome Satisfactory □ Not Satisfactory □

Due Date

Assessor name

Assessor Signature and Date

Comments/Feedback

Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this
assessment task is original and has not been copied or taken from another source except
where this work has been correctly acknowledged. I have made a photocopy or electronic
copy or photograph of my assessment task, which I can produce if the original is lost.

Page: 54 of 68
SITXFSA002
Student Assessment Booklet
Assessor Student

I declare that I have conducted a fair, valid, reliable I have received, discussed and
and flexible assessment with this student, and I have accepted my result as above for this
provided appropriate feedback. I also declare that I task and I am aware of my appeal
have undertaken the indicated assessment integrity rights.
checks.
Plagiarism check Yes No NA
Check for Copying/Collusion Yes No
Check for Authenticity (own work) Yes No
Cheating or use of model answers Yes No

Signature: ........................................................ Signature: .......................................

Date: ................................................................ Date: ..............................................
Assessment task 3: Practical Demonstration

Required documents and equipment:

• RGIT Commercial Kitchen with access to all the equipment and facilities defined in
Appendix 1 at the back of this tool (Assessor must ensure all the equipment are available
and in working order Chef Uniform (Students to organise themselves)
• Chef Equipment and tool (RGIT)
• RGIT assessor shall make available the different food ingredients and ready to eat food
items
• Kitchen food safety program and current plain English regulatory documents distributed
by the national, state, territory or local government food safety authority

Instructions for students:

Your assessor will observe you as you complete your practical sessions. It is highly recommended
that you attend all the sessions for this unit to ensure completion of each task. You must
satisfactorily complete each assessment criteria listed to be marked satisfactory The assessment
activity requires students to:
- Follow food safety program.
- Store food safely
- Prepare food safely
- safe single use items
- Maintain a clean environment
- Dispose of food safely

Planning the assessment

- Recommended date for assessment: [Trainer to provide]

Page: 55 of 68
SITXFSA002
Student Assessment Booklet
- Access all resources mentioned in required resources either printed copies or access via the
internet
- You must:
o Produce all evidence as required in the practical demonstration.
o Complete the and submit in due timelines o Submit with a
completed assessment cover sheet
- Your assessor will set a time to provide feedback

Evidence specifications:
At the end of the assessment, you will be required to submit the following evidence before the
due date specified by the assessor:
- You are required to submit following evidence at the end of tasks
- Demonstration of participation in safe food handling practices for all three sessions.
- Completed and signed cover sheet for assessment

Evidence submission:
- Documentation can be submitted electronically or paper-based.
- Your assessor will record the assessment outcome on the assessment cover sheet.

AT3- Practical Demonstration instructions

• In this practical demonstration assessment, you are required to demonstrate use of safe food
handling practices in food handling work functions in RGIT Kitchen in line with Kitchen food
safety program and hygiene procedures on at least three (3) 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.
Demonstrate safe food handling practices for the following different food types:
• dairy
• dried goods
• eggs
• frozen goods
• fruit and vegetables
• meat and fish

Page: 56 of 68
SITXFSA002
Student Assessment Booklet
Practical Demonstration instructions
For each practical demonstration session, you are required to complete following tasks:
At the start of session your assessor will check if you are in full uniform and carrying essential items
such as a tool kit. Assessors will be checking your uniform for cleanliness and that you have full
uniform on prior to allowing you to begin the session.
Each skills demonstration session has Two (2) tasks you will have total four (4) hour to demonstrate
use of safe food handling practices in food handling work functions and demonstrate the correct
methods of controlling food hazards. Your Assessor will set commercial time constraints reflecting
industry environment.

Task 1: Demonstrate use of safe food handling practices in food handling work functions on at
least three occasions Follow food safety program:
• You are required to follow food safety program by accessing and using relevant
information from RGIT Kitchen food safety program.
• You must demonstrate safe food handling practices for the following different food types:
 dairy
 dried goods
 eggs
 frozen goods
 fruit and vegetables
 meat and fish
• You are required to follow policies and procedures in the food safety program.
e.g. Cleaning of large and small equipment, Dishwashing processes for cutlery, crockery and
glassware.
• You must control food hazards at critical control points. Most commonly used physical
measurement to control food hazard is:
Monitoring time- Control the length of time food is held in the temperature danger zone during
receiving and preparation task
• You must complete food safety monitoring process and fill in the necessary documents as
required. The most common type of information recorded is the details of time and
temperature checks completed during production process. e.g. Observation, physical
measurements, etc.
• You are required to identify and report any non-conforming practices to the assessor.
• You must take corrective actions within the scope of responsibility for any incident found
where food hazards are not controlled.
e.g. When putting a new delivery of dairy products in the refrigerator, you find three
cartons of milk with expired use-by dates, the appropriate corrective action is to dispose
the out of date milk immediately.

Store food safely:

Page: 57 of 68
SITXFSA002
Student Assessment Booklet
• Your main objective is to control any potential or actual food safety hazard at critical
control points.
• ‘Receiving’- You must conduct temperature checks of all refrigerated and frozen
deliveries.
• For storage, you are required to select food storage conditions for specific food type.
• You must also ensure the environmental conditions are such that it protects against
contamination and maximises freshness, quality and appearance.
• You must ensure that food is stored at controlled temperatures. You must also make sure
that frozen items remain frozen during storage. e.g. Store potentially hazardous foods
below 5-degree C.

Prepare food safely:

• You must follow correct cooling and heating process.
e.g. Improper cooling of cooked food can leave food in the temperature danger zone for
long periods, allowing bacteria to multiply.
• You must monitor food temperature during preparation using required temperature
measuring device to achieve microbiological safety.
e.g. A probe thermometer for bulk items and infrared thermometer for thinner items.
• You must keep personal hygiene in mind while preparing food as food poisoning bacteria
are in most parts of the body and it is easy to transfer these bacteria to the food during
preparation.
e.g. Never cough or sneeze near or over food.
• Before displaying food in display units, you must make sure the units are clean. Unit must
be either pre-heated or chilled before the food is placed.
• You must ensure safety of the food before serving.
e.g. Do not add new batches of food to the older ones as the older food could
contaminate the fresh food.

Provide safe single use item:

• You must follow instructions for correct storage, use and display to protect single use items
from damage and contamination.
e.g. Disposable gloves must be changed often between tasks (preparing a sandwich and
handling money)
• You must ensure these items are stored away from cleaning chemicals and wet areas.
• You are required to check the cleanliness and quality of each item before the food is
placed.
• You must use dispensers which allows the customer who is going to use the item to touch
it.

Maintain a clean environment:

• You are required to clean and sanitize all equipment, kitchen surfaces and utensils using
the correct methods, techniques and products for cleaning and sanitizing.

Page: 58 of 68
SITXFSA002
Student Assessment Booklet
• You are required to sort all garbage by using appropriate containers to prevent
accumulation of garbage and recycled matter.
• You must identify and report cleaning, sanitising and maintenance requirements to your
assessor.
• You must dispose or report any broken or chipped utensils.
• You must ensure that the kitchen premises are clean, especially the food handling areas
are free from animal and pest infestation. Any incident of animal and pest infestation must
be reported to the assessor.
• You are required to store single use items in the original packaging unless required.
• Regular pest control treatments must be undertaken by a licensed pest management
technician to prevent pests from entering the premises, eradicate pests already on the
food premises and parts of any vehicle used to transport food.

Dispose of food safely:

• You must dispose the food and maintain minimum contact with the safe food.
e.g. food past it’s use by date.
• If food needs to be stored prior to disposal, make sure it is labelled correctly and does not
come in contact with safe food.
• You must make sure it is placed it sealed containers, packaging or rubbish bags to avoid
cross contamination.

Task 2 - For each skills demonstration session you are required to demonstrate the correct
methods of controlling food hazards at each of the following critical control points when
performing the tasks above.
receiving storing preparing
processing displaying
and/or serving packaging
transporting disposing
Your trainer will observe you while completing the tasks and will ensure that you are following
correct method on each critical control points of catering control cycle.

Page: 59 of 68
SITXFSA002
Student Assessment Booklet
ASSESSMENT(AT3)– PRACTICAL DEMONSTRATION OBSERVATION TOOL

INSTRUCTIONS – ASSESSOR
To complete this assessment, you are required to do the following.

• Observe the learner in an operational food preparation area during all Three (3) Demonstration sessions.
• Provide food types required for safe food handling practice.
• Use the checklist to observe the learner using a range of skills/tasks.
• Observe the learner over a period while they learn and use various skills/tasks.
• Ensure that the learner can consistently perform all tasks multiple times satisfactorily.
• Decide when the learner is competent at all tasks.
• Ask the learner questions relating to the tasks they are undertaking.
• On completion, submit the assessment via the LMS.

Observation list Session 1 Session 2 Session 3 Session 1 Session 2 Session 3

Satisfactory Satisfactory Satisfactory

Observable skills/tasks the learner is required to Date Date Date
demonstrate Signature Signature Signature Yes No Yes No Yes No

Student must access and use relevant information from

organisational food safety program.
SITXFSA002
Student Assessment Booklet
Students are required to follow policies and
procedures in food safety program.

Student must control food hazards at each critical

control points during food handling including:
• Receiving
• storing
• preparing
• processing
• displaying and/or serving
• packaging
• transporting
• disposing

Student must complete food safety monitoring

processes and complete documents as required.

Students are required to identify and report

nonconforming practices.

Student must take corrective actions within scope of

job responsibility for incidents where food hazards are
not controlled.

Observation list Session 1 Session 2 Session 3 Session 1 Session 2 Session 3

SITXFSA002
Student Assessment Booklet
Satisfactory Satisfactory Satisfactory
Observable skills/tasks the learner is required to Date Date Date
demonstrate Signature Signature Signature Yes No Yes No Yes No

Student must follow safe food handling practices for

the following different food types:
 dairy
 dried goods
 eggs
 frozen goods
 fruit and vegetables
 meat and fish

Student must select food storage conditions for

specific food type.

Student must store food in environmental conditions

that protect against contamination and maximise
freshness, quality and appearance.

Student must store food at controlled temperatures

and ensure that frozen items remain frozen during
storage.

Students are required to use cooling and heating

processes that support microbiological safety of food.
SITXFSA002
Student Assessment Booklet
Student must monitor food temperature during
preparation using required temperature measuring
device to achieve microbiological safety.

Observation list Session 1 Session 2 Session 3 Session 1 Session 2 Session 3

Satisfactory Satisfactory Satisfactory

Observable skills/tasks the learner is required to Date Date Date
demonstrate Signature Signature Signature Yes No Yes No Yes No

Student must ensure safety of food prepared, served

and sold to customers.

Student must store, display and provide single use

items so they are protected from damage and
contamination.

Student must follow instructions for items intended for

single use.

Students are required to clean and sanitise equipment,

surfaces and utensils.

Student must use appropriate containers and prevent

accumulation of garbage and recycled matter.
SITXFSA002
Student Assessment Booklet
Student must identify and report cleaning, sanitising
and maintenance requirements.

Students are required to dispose of or report chipped,

broken or cracked eating, drinking or food handling
utensils.

Student must take measures within scope of

responsibility to ensure food handling areas are free
from animals and pests and report incidents of animal
or pest infestation.

Observation list Session 1 Session 2 Session 3 Session 1 Session 2 Session 3

Satisfactory Satisfactory Satisfactory

Observable skills/tasks the learner is required to Date Date Date
demonstrate Signature Signature Signature Yes No Yes No Yes No

Student must mark and separate from other foodstuffs

any food identified for disposal until disposal is
complete.

Student must dispose of food promptly to avoid

crosscontamination.
SITXFSA002
Student Assessment Booklet

AT3- Practical Demonstration - Overall Result

Has it been completed and

AT3 Assessment Tasks Satisfactory
attached?

(AT3A) Practical
Demonstration Session 1
YES NO YES NO

AT3A) Practical
Demonstration Session 2
YES NO YES NO

AT3A) Practical
Demonstration Session 3
YES NO YES NO

Overall outcome of the

assessment N
o
tsa
ifa
c
to
ry
Satisfactory
Feedback to Student

Student Signature Date

Assessor Signature Date

Appendix1- Assessment resource in RGIT Kitchen

RGIT will conduct practical assessment for this unit in its Commercial Kitchen Located either at
Level 1, 28-32 Elizabeth Street Melbourne VIC 3000 or Level 3, 162 Macquarie Street Hobart, TAS
7000, Australia with serving internal staff and students as customers and during assessment student
will have access to following resources in the Kitchen:
Assessment must ensure access to:
 fixtures:
 commercial grade work benches
SITXFSA002
Student Assessment Booklet
 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:
 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.

Final Assessment Record

Student’s name: Student’s ID:

Date of
Assessor’s name:
completion:

Unit of competency: SITXFSA002 Participate in safe food handling practices.

SITXFSA002
Student Assessment Booklet
Student results
Assessments
Satisfactory Not Satisfactory Not Completed

Assessment 1: Knowledge Test

Assessment 2: Worksheet

Assessment 3: Practical Demonstration

Unit outcome: Competent Not Yet Competent

Is re-assessment required? Yes No

Comments/ Feedback:

Did you apply Reasonable Adjustment Yes No

(If Yes – explain how reasonable Adjustment was applied)

Did you intervene or need to provide additional support to the student during assessment? Yes No

(If Yes- Please provide details of what the trigger was and what actions were taken)

Assessor Signoff
By signing this final assessment record:
• I confirm that the student has attempted all requirements of this unit of competency
• I am satisfied the work submitted is their own work.
• I have informed the participant of the assessment decision.

Assessor’s signature: Date:

Student Signoff
By signing this final assessment record:
 I have received, discussed and accept the outcome from my assessment as above f
competency and I am aware of my right to appeal. or this unit of
SITXFSA002
Student Assessment Booklet
Student’s signature: Date: