Contents

Introduction........................................................................................................................................ 3
Assessment for this unit.................................................................................................................... 3
Preparing for assessment.................................................................................................................. 3
Assessment Task 1: Knowledge questions.......................................................................................4
Information for students................................................................................................................. 4
Questions...................................................................................................................................... 5
Assessment Task 1: Checklist..................................................................................................... 10
Assessment Task 2: Safe handling observations............................................................................12
Information for students............................................................................................................... 12
Activities...................................................................................................................................... 13
Assessment Task 2: Checklist..................................................................................................... 16
Final results record.......................................................................................................................... 19

SITXFSA002 Participate in safe food handling practices

Introduction
Welcome to the Student Assessment Tasks for SITXFSA002 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 Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.

Assessment for this unit

SITXFSA002 Participate in safe food handling practices describes the performance outcomes,
skills and knowledge required to handle food safely during the storage, preparation, display,
service and disposal of food. It requires the ability to follow predetermined procedures as outlined
in a food safety program.
For you to be assessed as competent, you must successfully complete two assessment tasks:
 Assessment Task 1: Knowledge questions – You must answer all questions correctly.
 Assessment Task 2: Safe food handling observations – You must complete a range of
activities to demonstrate your ability to safely handle food.

Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you get
started. Ensure that you have everything that you need and seek clarification from your trainer,
assessor or workplace supervisor if you have any questions.

SITXFSA002 Participate in safe food handling practices

Assessment Task 1: Knowledge questions

Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have
acquired during the learning phase of this unit. Ensure that you:
 review the advice to students regarding answering knowledge questions in the Hospitality
Works Student User Guide
 comply with the due date for assessment which your assessor will provide
 answer all questions completely and correctly
 submit work which is original and, where necessary, properly referenced
 submit a completed cover sheet with your work
 avoid sharing your answers with other students.

Assessment information
i

Information about how you should complete this assessment can be found in Appendix
A of the Hospitality Works Student User Guide. Refer to the appendix for information
on:
 where this task should be completed
 the maximum time allowed for completing this assessment task
 whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A
template is provided in Appendix C of the Student User Guide.

SITXFSA002 Participate in safe food handling practices

Questions

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

A) The purpose of Food Standards Code is to contribute to the cooperative food regulatory
system by developing evidence-based standards, providing evidence-based advice,
coordinating regulatory responses, and providing information about food standards. It
covers the composition of some foods, such as dairy, meat and beverages as well as foods
developed by new technologies such as genetically modified foods.

2. Summarise the requirements of the Food Safety Standards.

A) The requirements of food safety standards set specific food handling controls related to
the receipt, storage, processing, display, packaging, transportation, disposal and recall of
food. Other requirements relate to the skills and knowledge of food handlers and their
supervisors, the health and hygiene of food handlers, and the cleaning, sanitising and
maintenance of the food premises and equipment within the premises. If complied with,
these requirements will ensure that food does not become unsafe or unsuitable.

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

A) There are many reasons for having a food safety program. Such as Food-borne illnesses,
cross-contamination etc

 Food-borne illnesses – probably the biggest reason of them all. Nobody likes
getting food poisoning. It’s extremely uncomfortable and can be fatal, especially
for elderly people and very young children. A food safety plan will outline ‘risky
foods and the precautions you should take when preparing or storing them. For
example, keeping meats between 1-4 degrees Celsius to prevent bacteria
growing.
 Cross–contamination – closely related to preventing food-borne illnesses,
cross-contamination refers to the introduction of germs to food. There are three
major avenues:
o Other foods – raw meat is the biggest issue here. Bacteria that have

grown on the surface of raw meat can transfer itself to other food
products if you don’t thoroughly wash your utensils, chopping boards
and hands and use the correct (coloured) chopping board.

SITXFSA002 Participate in safe food handling practices

 o Chemicals – this includes anything, from the cleaning chemical you use

on the floors, to the pesticides used on fruit and veg. Proper storage of
chemicals in your kitchen is important, as is carefully washing fruit and
veg before you use it.
o Humans – yes, us. Look at your hands now. How many door handles

have you touched today? What money has crossed your palm since this
morning? Sneezed or coughed much today? Scratched your nose? We
use our hands for pretty much everything in our day-to-day lives and
inevitably pick up germs. It is incredibly easy to spread germs to food,
especially if you are sick or have small scratches on your hands where
bacteria love to hide.

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

A) The six key areas of food safety program are.

 Hazard identification: To prevent hazards from occurring, a Food Safety Supervisor first
needs to systematically identify all potential hazards that could reasonably occur and
make note of these in the Food Safety Program. It’s important to be thorough in this
stage; this stage will help the business prevent costly future expenses, such as a food
safety emergency like a food poisoning or a food safety complaint. To start with all the
steps taken in food preparation activities which includes delivery, storage, preparation,
cooking, chilling, reheating, serving, display and transportation.
 Hazard control: The next step, hazard control, requires the Food Safety Supervisor to
identify where, at each stage of food preparation, each hazard can be controlled and how
it will be controlled. Again, consider both generic food safety hazards in your industry and
the site-specific hazards unique to your business, and imagine how these could be
controlled, i.e. You could apply a procedure to prevent cross-contamination, pests,
bacteria growth, or to stop a chemical hazard such as sanitiser from contaminating your
food product or its ingredients.
 Monitoring: The monitoring section of the Food Safety Program document should state
who has responsibility for and the frequency of monitoring in your food business and list
an appropriate recording measure for each hazard. Examples of monitoring processes
include inspecting, measuring, checking, and observing.

 Corrective action: A natural evolution of the monitoring stage, developing corrective

actions involves outlining solutions to correcting a hazard. It might be useful for the

SITXFSA002 Participate in safe food handling practices

 Food Safety Supervisor to develop a contingency plan for a food safety emergency like
a product recall or customer food poisoning.

 Review: This review should involve procedures to validate that all hazard identification,
hazard control, monitoring, and corrective action methods are up-to-date, relevant, and
performing adequately. Provide descriptions of the review activities undertake.
Consider how often a review must occur and specify a future date for the next review
list events that may trigger a review and include how to record results from the review
and how to apply the results to improve the Food Safety Program. Ultimately, verify
that the Food Safety Program achieves its purpose: protecting customers from food
safety dangers.

 Record keeping: During a food safety inspection, the Food Safety Supervisor might
be asked to provide information on the amount and type of record keeping required by
a food business to show that its food safety program is effective. This will depend upon
the needs and the complexity of the food business and what resources are available to
it. At a minimum, records must be kept for Monitoring actions, Corrective actions, What
the record relates to, who made the record, The date and where relevant to time the
result of what is being recorded.

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

A) The role of local council is to enforce food safety requirements in food businesses for
matters such as licences, food handling practice, foreign objects in food. manage
applications, renewals, suspensions, and cancellations of food business licences. At the
inspection, the officer will check the following three elements:

 how hygienically the food is handled – how it is prepared, cooked, re-heated, cooled and
stored.
 the physical condition of the business –including cleanliness, layout, lighting, ventilation,
pest control and other facilities.

6. List three consequences of failing to follow food safety policies and procedures.

A) Establishments, employers, and employees who are found guilty of failing to observe food
safety regulations may face the following consequences:

 Litigation: It refers to the process of resolving disputes by filing or answering a

complaint through the public court system. The legislations that govern the
concept of food safety in Australia is Australia New Zealand Food Standards
Code (FSANZ) Food Act 2003 (NSW) Food Regulation 2015.

SITXFSA002 Participate in safe food handling practices

  Fines: The penalties for not having a Food Safety Supervisor are set at a state
and territory level. The fine ranges from $330 to $75,000, depending on the
situation and where the business is located. Food safety is highly regulated in
Australia and authorities can issue fines for many different reasons.

 Loss of business: A business loss occurs when your business has more
expenses than earnings during an accounting period. The loss means that you
spent more than the amount of revenue you made.

7. Explain the terms:

 Contaminant:
Contaminant means any biological or chemical agent, foreign matter, or other substances
that may compromise food safety or suitability.
 Contamination:
Contamination means the introduction or occurrence of a contaminant in food.
 Potentially hazardous foods:
Potentially hazardous food means food that must be kept at certain temperatures to
minimise the growth of any pathogenic microorganisms that may be present in the food or
to prevent the formation of toxins in the food.

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

 Chilled food should be received in 5°C

Receiving
or colder.
 Hot food is received by 60°C or hotter.

Storing  keep raw foods and ready-to-eat foods

separate, to avoid cross-
contamination.
 store food in clean, food-grade storage
containers.

Preparing and processing  freezing

 vacuum-packaging.

SITXFSA002 Participate in safe food handling practices

 Critical control point Control method examples

Displaying  use cabinets or wind shields.

 keep food away from open windows,
doors, fans and insect sprays or
zappers

Serving  Washing hands thoroughly,

 keeping food preparation areas clean

Packaging  only use packaging material that is fit

for its intended purpose.
 only use material that is not likely to
cause food contamination

Transporting
 keeping it always covered.

 using suitable materials such as

aluminium foil, plastic film, or clean
paper to completely cover food.

Disposing  Composting
 Recycling

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?

Physical contaminant It refers to food that has been contaminated by a

foreign object at some stage of the production

process. These objects could injure someone and

can also potentially carry harmful biological

contaminants, which then cause illness. An

additional consequence of physical contamination is

the upset caused to the person who finds the object.

SITXFSA002 Participate in safe food handling practices

 Things like band-aids, fingernails and pieces of

cooking equipment are the last thing you would like

to find in your meal.

Biological contaminant It refers to food that’s contaminated by substances

produced by living creatures – such as humans,
rodents, pests or microorganisms. This includes
bacterial contamination, viral contamination or
parasite contamination that’s transferred through
saliva, pest droppings, blood, or faecal matter.

Chemical contaminant It refers to food that has been contaminated by

some type of chemical substance. Because
chemicals can be very useful when cleaning in the
kitchen, they can easily contaminate food.
Chemicals must be properly labelled and stored
separately for foodstuff to minimise the risk of
contamination.

SITXFSA002 Participate in safe food handling practices

10. Describe two conditions which can mean microbiological contamination occurs.

A) Microbiological food contamination can occur from bacteria, viruses, or fungi, including yeasts
and moulds. Spread of microbiological contaminants can happen when a food handler has
poor hygiene, when a food handler is sick, when food is handled incorrectly, or when a food
substance is obtained from an unclean source.

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

A) Dried foods should be stored in cool, dry, dark areas. The conditions that should be in place
for storage of dry foods are food rotation and sunlight.

 Food Rotation
The best advice in the effective use of a dry goods storeroom is: rotate, rotate, rotate.
Date all foods and food containers. Stored foods cannot get any better than what
originally went in, but they can certainly get worse. The first food in should be the first
food out: FIFO. It takes a bit of imagination and craft to position foods within a
storeroom to best implement this principle. Keep a handy and readily visible record of
the “use by” and “sell by” dates of the received foods and the shelf life in general.

 Sunlight
Avoid storing foods in direct sunlight. Sunlight promotes oxidation and the
subsequent loss of the food’s nutritional value and quality. Fat-soluble vitamins, such
as A, D, E and K are particularly sensitive to light degradation. It is far better to block
sunlight on windows and skylights and rely on artificial illumination for the time the
storeroom is in use.

12. Explain the temperature danger zone.

A) Potentially hazardous food needs to be kept at these temperatures to prevent food-poisoning

bacteria, which may be present in the food, from multiplying to dangerous levels. These
bacteria can grow at temperatures between 5°C and 60°C, which is known as the
temperature danger zone.

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

A) Food held between 5°C and 60°C for less than 2 hours can be used, sold or put back in the
refrigerator to use later. Food held between 5°C and 60°C for 2-4 hours can still be used or
sold but can't be put back in the fridge. Food held between 5°C and 60°C for 4 hours or more
must be thrown away.

SITXFSA002 Participate in safe food handling practices

14. Answer the following questions about food safety monitoring techniques:
 How is a bacterial swab and count used to monitor food safety?
A) A bacterial swab and count are used to monitor food safety by testing for the
presence of harmful bacteria. This technique involves taking a sample of food,
usually with a swab, and then testing it for the presence of bacteria. The results of the
test can then be used to determine if the food is safe to eat.
 What is a chemical test and when might it be used in the food business industry?
A) Chemistry testing aims to verify the food's chemical composition, such as how much
sugar, protein, or fat it has. It also helps identify if the food contains heavy metals and
minerals, and the quantity. Food chemistry testing can also help you strike a balance
between what is safe and what is appetizing.

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

A) The two ways that a thermometer can be used is by using hand-held thermometers with
probes that are inserted into food and using time-temperature recording devices fitted with
probes and sensors. i.e., Insert stem at least 2 inches into the thickest part of the food
without touching fat or bone. The temperature should register in about 15 to 20 seconds.
Insert sideways into thin foods like hamburgers and chicken breasts.

16. What temperature should dry goods be stored at?

A) The ideal temperature for dry storage areas is between 10°C (50°F) and 21°C (70°F) -
keeping food items in this range.

17. What temperature should chilled goods be stored at?

A) Chilled goods need to be stored from 0 to 4 degrees Celsius.

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

A) Food quality includes texture, taste, and colour. And long-term freezer storage can cause
foods to also acquire an unpleasant odour. As for bacteria, any present at the freezing
time tends to hibernate during freezing. Foods should be processed properly as soon as
they are defrosted.

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

A) The one way to make sure food is displayed in safe way is by keeping food away from
open windows, doors, fans and insect sprays or zappers.

SITXFSA002 Participate in safe food handling practices

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

Food item Packaging

Salad Foil containers

Smoothie Bag-in-box packaging

Meat slices POLYESTER-based bags

Muffin Bakery Boxes

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

A) Packaging, labelling, and visual inspection systems play a critical role in food safety. The
inspection system finds imperfections in packaging and labelling—performing crucial
checks that prevent food contamination and ensures that labels are readable for
traceability.

22. List a method for protecting displayed food.

A) One of the methods for protecting displayed food is to make sure potentially hazardous
food is displayed at a safe temperature.

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

A) Potentially hazardous food must be displayed in a way that prevents harmful

microorganisms growing to unsafe levels or producing toxins. This means food should be
displayed at 5°C or below or 60°C or above. frozen food on display must stay frozen hard.

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

A) Customers should not be allowed to access food displays by providing separate serving
utensils and barriers to protect food from people's hands, sneezes, coughs, etc as well as
supervision so you can act quickly if someone contaminates it.

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

A) The two ways to control utensils so they are hygienic is.

 Make sure all utensils and equipment are clean before use.
 Regularly clean and disinfect things that people often touch, such as taps,
cupboard handles and switches.

SITXFSA002 Participate in safe food handling practices

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

Food type Safe food handling practice

Dairy Keep milk and milk products refrigerated.

Dried goods Store dried goods at temperatures between

50°F to 70°F (10°C to 21°C) in a well-
ventilated area away from sunlight.

Eggs Keep cool and store eggs in the fridge in their

cartons

Frozen goods keep frozen foods frozen solid during storage

at –15 °C or colder.

Fruit and vegetables rinse all fruit and vegetables in clean water to
remove soil, bacteria, insects, and chemicals.

Meat and fish Use separate cutting boards and knives for
each type of food.

27. Answer the following questions in relation to thermometers:

 Explain how to calibrate and clean a temperature probe.
A) Thermometers should be calibrated regularly to make sure the readings are correct. The
ice-point method is the most widely used method to calibrate a thermometer. Cleaning a
thermometer probe by washing the probe with warm water and detergent.

 How should a thermometer be used correctly when cooking meat?

A) For the most accurate reading, place the thermometer into the thickest portion of meat,
avoiding fat and bone. You're looking to find the lowest internal temperature—that's the
most accurate temperature for the core of the meat.

 How do you know if the thermometer is not working correctly or has a fault?
A) A simple way to check a thermometer is to put it in iced water and boiling water. The
readings in iced water should be between -1°C and 1°C. The readings in boiling water
should be between 99°C and 101°C.

SITXFSA002 Participate in safe food handling practices

28. Complete the table by providing the cleaning material or equipment and an action that you
would take to clean the item listed.

Item Cleaning material or Action

equipment

Dirt Mop By mopping floors

Food waste Garbage enzyme A multipurpose liquid cleaner

made from food scraps that
have fermented in sugar and
water for three months.

Grease Baking soda and water By spraying this mixture

grease can be removed.

Pest waste removal spray the droppings with By spraying and soaking in
disinfectant or diluted bleach about five minutes, then wipe
up the waste with paper
towels.

SITXFSA002 Participate in safe food handling practices

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

Item Action

Cutlery hot water used at (75°C or hotter) to soak

items for 2 minutes or more.

Glass or cup Clean the glass in hot water with a detergent

solution

Kitchen bench Scrub or wipe down surfaces using a clean

cloth or a solution of dishwashing detergent
and warm water in a bucket.

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

Maintenance item Action

Broken mop Replace it

Frayed cord Could be wrapped by electrical tape.

Recalibrating thermometer The ice-point method is used method to

calibrate a 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.

Children or babies yes

Pregnant women yes

Women no

People with immune deficiencies or allergies yes

Unwell persons. yes

Athletes no

The elderly yes

African people no

SITXFSA002 Participate in safe food handling practices

Assessment Task 1: Checklist
Student’s name: Shifa Osman

Did the student provide a Completed

sufficient and clear answer successfully? Comments
which met the requirements
of the assessor marking Yes No
guide?

Question 1

Question 2

Question 3

Question 4

Question 5

Question 6

Question 7

Question 8

Question 9

Question 10

Question 11

Question 12

Question 13

Question 14

Question 15

Question 16

Question 17

Question 18

Question 19

SITXFSA002 Participate in safe food handling practices

 Question 20

Question 21

Question 22

Question 23

Question 24

Question 25

Question 26

Question 27

Question 28

Question 29

Question 30

Question 31

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:

SITXFSA002 Participate in safe food handling practices

Assessment Task 2: Safe handling observations

Information for students

This task requires you to demonstrate safe food handling practices on three occasions during the
storage, preparation, display, service and disposal of food.
You will need access to:
 your learning resources and other information for reference
 food order
 work benches, refrigeration unit, sink, storage facilities, pots and pans, storage containers,
glassware, crockery and cutler, cutting boards and knives, food handling gloves, packaging
materials e.g. gladwrap, display dishes, tongs and serving spoons, digital thermometer, and
washing sink with warm running water, antiseptic liquid soap and single-use towels
 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:
o goods receiving form

o temperature log

o cleaning log and pest log.

Ensure that you:

 comply with the due date for assessment which your assessor will provide
 answer all questions completely and correctly
 submit work which is original and, where necessary, properly referenced
 submit a completed cover sheet with your work
 avoid sharing your answers with other students.

Assessment information
i

Information about how you should complete this assessment can be found in Appendix
A of the Hospitality Works Student User Guide. Refer to the appendix for information
on:
 where this task should be completed
 how your assessment should be submitted.
Note: You must complete and submit an assessment cover sheet with your work. A
template is provided in Appendix B of the Student User Guide.

SITXFSA002 Participate in safe food handling practices

Activities
Complete the following activities.

Carefully read the following:

This task is to be completed in the kitchen environment. Your assessor will ensure
you have access to all the relevant equipment and resources. Completion of this
assessment will ensure that you demonstrate safe handling food procedures and
practices and follow the kitchen’s policies and procedures and their food safety
program. You will demonstrate this on three different occasions:
 Occasion 1: receiving and storing food
 Occasion 2: preparing/processing, displaying, packaging and transporting food
 Occasion 3: cleaning up and disposing of food.
These tasks will be assessed in conjunction with one or more of the practical units
you are completing and your assessor will advise you of this.

Complete the following activities

Prior to commencing these three observations, review the kitchen’s food safety program. You
will be required to follow these procedures throughout the entire task and you will be assessed
on this.
You must also demonstrate that you can work safely and hygienically at all times in accordance
with the kitchen’s procedures. This means correctly demonstrating methods of controlling food
hazards at each critical control point. By completing the activities below, you will demonstrate
your ability to safely handle food for all of the critical control points on three occasions. Your
assessor will have pre-ordered the food required for the recipes you have discussed in
preparation for this task.

1. Observation 1: Receive and store food

During this observation you need to:

 receive the ingredients for the dishes you are required to prepare
 store the ingredients received.
Using the order form you have been provided with, check the food items to make
sure all items ordered are included in the delivery. There will also be single use
items included in the order. Follow all of the procedures as per the Food Safety
Program.
Complete the good receiving form that is included with the food safety program
taking action to control the hazards identified. The form must include details of the
hazards you have identified and the action you take.

SITXFSA002 Participate in safe food handling practices

 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
 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.

SITXFSA002 Participate in safe food handling practices

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.

SITXFSA002 Participate in safe food handling practices

Assessment Task 2: Checklist
Student’s name:

Completed
successfully? Comments

Did the student: Yes No

Observation 1: Receive and store food

Access and use relevant information

from food safety program?

Follow policies and procedures in the

food safety program?

Control all food hazards at all of the

critical control points?

Monitor food safety and complete logs?

Identify and report food safety hazards?

Take corrective actions for incidents

where food hazards are not controlled?

Place food items into the correct food

storage area and check conditions are
correct?

Store food items in suitable

environmental conditions to ensure food
does not become contaminated and to
maximise freshness, quality and
appearance?

Store food at required temperatures?

Check that frozen items from delivery

are still frozen on storage?

Store single use items correctly?

SITXFSA002 Participate in safe food handling practices

 Observation 2: Prepare and process food

Access and use relevant information

from food safety program?

Follow policies and procedures in the

food safety program?

Control all food hazards at all of the

critical control points?

Monitor food safety and complete logs?

Identify and report food safety hazards?

Clean and sanitise equipment, surfaces

and utensils as required prior to
commencement of food preparation?

Prepare food, monitoring the food

temperature using a digital
thermometer?

Cool food following procedures to

ensure microbiological safety of food?

Heat food following procedures to

ensure microbiological safety of food?

Follow food safety procedures for

displaying and serving food items
prepared?

Follow instructions for single use items?

Display and provide single use items

correctly?

Transport the food items safely?

Observation 3: Clean up and disposal

Access and use relevant information

from food safety program?

Follow policies and procedures in the

food safety program?

Control all food hazards at all of the

SITXFSA002 Participate in safe food handling practices

 critical control points?

Monitor food safety and complete logs?

Identify and report food safety hazards?

Clean and sanitise equipment, surfaces

and utensils?

Use appropriate containers for food

items, rubbish and recycling?

Prevent accumulation of garbage and

recycled matter?

Identify and report cleaning, sanitising

and maintenance requirements?

Identify and then dispose of chipped,

broken or cracked eating, drinking or
food handling utensils?

Check food handling areas for animals

and pests and report incidents of animal
or pest infestation?

Label food waste and separate from

other foodstuffs until it can be disposed
of?

Dispose of food promptly to avoid cross-

contamination?

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:

SITXFSA002 Participate in safe food handling practices

Final results record
Student name: Shifa Osman

Assessor name:

Date:

Unit name: Participate in safe food handling practices

Qualification name:

Final assessment results

Result

Task Type Satisfactory Unsatisfactory Did not submit

Assessment Task 1 Knowledge questions S U DNS

Assessment Task 2 Safe food handling S U DNS

observations

Overall unit results C NYC

Feedback

 My performance in this unit has been discussed and explained to me.

 I would like to appeal this assessment decision.

Student signature: _________________________________________ Date: _________________

 I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.

Assessor signature: _______________________________________ Date: _________________

SITXFSA002 Participate in safe food handling practices