Assessment Tasks and Instructions

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

Assessment for this Unit of Competency/Cluster Details

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

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

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

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

2nd Assessor to complete

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

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

Instructions for assessment including WHS requirements

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

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

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:

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

Student Signature Date:    /    /     

Assessment 2

Your task:

1. There is legislation governing correct food handling processes in Australia and New Zealand through Food
Standards Australia New Zealand (FSANZ). Who is in charge at the local government level and what powers
does this authority have?

Local authority in charge of food safety Executing person and their powers under the Health Act
Local councils are in responsible of Environmental Health Officers (EHOs), sometimes known as
upholding building regulations, monitoring Health Inspectors, have extensive authority to conduct property
proper food handling, and inspecting food inspections, ensure that building codes are being followed, and
establishments. An owner of a business enforce safe food handling procedures. The rights of admission
must: Inform the local council of the and inspection are its two main rights.
specifics of their food business. Make that
the company complies with the Food
Standards Code.

2. Working in the TH&E industry requires that staff follow good personal hygiene to prevent contamination in
accommodation, food and beverage areas and meet industry expectations for presentation. Provide 5
examples of good personal hygiene practices:

Examples of good personal hygiene

1. Every day, take a shower or bath.

2. Every day, use an essential deodorant or body spray.

3. Every day, wash your hands with soap and water.

4. Every day, trim your nails. Every day.

5. Avoid wearing jewellery and nail polish

3. You have cut your finger during work. What do you need to do to prevent any potential contamination of
food, or other items like linen in accommodation or food service areas? Why?

Measure to prevent contamination

Cover the cut with an appropriate dressing, waterproof bandages, waterproof fingerstalls, or disposable latex
gloves to prevent contamination. In the unlikely event that they come off, bandages or dressings should be
brightly coloured (blue) to be quickly noticed and recovered.
4. Number the steps for the Hand washing procedure in correct order:
Step Action
5 Dry hands thoroughly using single use paper towels

2 Lather hands with an anti-bacterial liquid soap

3 Scrub hands thoroughly including between the fingers, the wrists, up to the elbows and under nails (use
a brush to assist)
6 Apply a sanitiser

4 Rinse off hands under hot running water

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

5. List 4 requirements for hand washing facilities to meet the legal requirements:
Requirements/Provisions
1. To prevent recontamination, taps should be activated by a switch or foot pedal.

2. An appropriate sink size that enables straightforward hand cleaning with hot, running water

3. Finished with cleanser, single utilized towels or air dryer, garbage can for utilized towels and a sanitiser

4. Clearly designated space for washing only the face, arms, and hands

6. Provide 5 examples of instances which would require that you wash your hands:
Examples of Instances
Hands need to be washed after:
1. Following breaks and restroom trips

2. Following waste disposal

3. Immediately following nose-blowing or touching your face, nose, mouth, scalp, or hair

4. Following a sneeze, meal, or beverage

5. Following clean-up of the workspace

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

Contamination Caused through

Biological Contamination Food contains foreign matter such as glass, scoured shavings,
wood or porcelain pieces.
Physical Contamination Food being in contact with pesticides, toxic material or
chemicals, which may be either naturally occurring or
manmade.
Chemical Contamination Arises from disease-causing microorganisms such as
bacteria, moulds, yeasts, viruses or fungi.

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

Source of contamination
Example:

1. Handling food without properly washing one's hands (for example food allergies)

2. Using the same cutting board for multiple tasks without washing it (cross-contamination)

3. food that contains plastic fragments as a result of improper meal preparation

4. Chemical residue on kitchenware from a poor washing procedure

5. Dirt from unwashed fruit and vegetables.

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

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

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

1. storing cooked and uncooked food together

2. putting frozen meat on a high rack without a trickle plate

3. not washing your hands after each task

4. using the same knife without washing for a variety of tasks

10. On your rostered day off at Futura restaurant you suffered from diarrhoea and vomiting. In the morning you
feel better and you decide to go work. What are your responsibilities under the Food Act?

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

1. To prevent contaminating food and other workers, stay at home

2. Inform my supervisor of my status with regard to my well-being

3. returning to work only 48 hours after my symptoms have subsided

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

Ramifications
1. Food tainted with disease and the spread of food-borne ailments

2. Legal matters, such as breaking the law notification, fines, and prosecution

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

Factors affecting food safety How does this affect food safety?
Not washing fruit and vegetables
Utilizing unwashed leafy foods may cause health
problems because fruits and vegetables are frequently
sprayed with bug spray or are generally unclean.
Improper temperature control Fast increase of microbes if temperature reaches danger
zone for example somewhere in the range of 5°C and
60°C.
Cross-contamination
Cross Contamination facilities the exchange of bacteria
from crude to cooked food which may wind up with
dangerous results.

Pests

Pests transmit germs and ruin food.

Improper cleaning
Bacteria and other microorganisms can increase in view
of improper cleaning and cause issues.

13. To ensure that all staff follow correct hygiene procedures, workplaces commonly have policies in place
which need to be observed. Provide 1 example of what each policy and procedure for the following aspects
should contain:

Aspect Policies and procedures

Personal hygiene
Hand washing protocols, protective gear, uniform standards,
and uniforms

Food safety
Storage needs, cleanliness initiatives, methods for handling
food and beverages safely, and health code requirements.

Cleaning
Cleaning and disinfection programmes, allocating and using
cleaning supplies and chemicals for each task, and trash
collection and disposal
Training
Programs for ensuring food safety, lawful regulations, and
authoritative policies

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

Examples for hazardous foods

1. food products containing raw or cooked meat or poultry, such as burgers, curries, kebabs, and meat
pies.
2. meals rich in protein, such as mousse, quiche, and tofu, that contain eggs (cooked or raw), beans,
almonds, or other such ingredients.
3. dairy products and foods containing dairy products, such as milk, dairy-based sweets, and breads stuffed
with fresh cream or custard from the bakery (yogurt is excluded here as it is a acidified item)
4. fish-based dishes like sushi and seafood (apart from live seafood).
5. prepared fruits and vegetables , for instance cut melons, plates of mixed greens and unpasteurised
 juices

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

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

Hygiene procedures to prevent cross contamination when handling eggs

1. Acidify the egg below using vinegar or lemon juice, 4.2 ph
2. Maintain crude egg products at or below 5 degrees.
3. Prepare new raw egg products every day, consume them within 24 hours, and then throw them away.
4. Before using with eggs, sanitise all surfaces and hardware
5. Sanitize and clean the holders after each use.

17. You are required to separate eggs for food preparation (for example sauce Mayonnaise, chocolate mousse
or similar). What tool do you need to use to prevent cross contamination?

Response: To prevent cross-contamination, an egg separator is required to separate eggs before using them in
the creation of foods like sauces, chocolate mousse, and other similar dishes.

18. A customer orders a meal and tells you that they suffer from gluten intolerance. List 5 aspects which must
be considered when preparing the customer’s meal to prevent contamination with or through other foods?

Aspects to consider to ensure safe food for special diet for allergies
1. If at all feasible, use different utensils.
2. Ensure that all surfaces and kitchen appliances are cleaned properly.
3. Dishes must not be served with the same utensils.
4. Make careful to thoroughly clean grills, sandwich makers, waffle irons, and focaccia makers before using
gluten-free breads and other meals.
5. Utilize different gloves for various food items.

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

Health Issue Example – Hygiene risk relevant to food safety

 airborne diseases Bacteria, virus and parasites causing food poisoning

 food-borne diseases
Bacteria, viruses, moulds, allergens
 infectious diseases Infected wound, flu, chickenpox, etc.
20. List 8 hygienic work practices which apply for your job role (for example as an apprentice chef, waiter,
housekeeper)

Hygienic work practices and responsibilities for food safety which must be followed in your job role
1. Washing hand
2. Wearing gloves while handling and preparing food.
3. Wearing clean uniform
4. Keeping working place clean and sanitized
5. Using coloured chopping board
6. Temperature control for storing food
7. Wearing hat or bandanna
8. Cleaning list

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

Basic Aspects of HACCP method of controlling food safety

Each step associated with food planning and deals must be considered to diminish the risk of cross
contamination. This is referred as the cooking cycle.

It is essential to recognize and remove possible cause of contamination at every steps of food handling.

Observing and recording of the temperatures of commodities, prepared food, storage and display items must be
done.

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

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

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

A food safety program must –

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

Your example could include: Monitoring of temperatures of food exposed to the Danger zone; temperatures for
re-heating foods or food on hold; temperature check of e.g. fresh meat on delivery from a butcher or supplier
a) When cooking chicken, the temperature must be above 70° C.

b) Check the temperature during the day and night shifts to ensure it is above 70° C when cooking chicken.
c) Equipment temperature control schedule, day shift

d) At the point when a hazard is distinguished give the proper remedial activity

e) Observing food handling activity

f) Maintain a current cleaning list to avoid cross-contamination, and make a list of chemicals for each type of
cleaning system.