Assessment Tasks and Instructions
Assessment Tasks and Instructions
Assessment Tasks and Instructions
Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITXFSA002 Participate in safe food handling
practices
Stream/Cluster
Trainer/Assessor
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
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:
key features of commonwealth, state or territory and local food safety compliance requirements as they impact
workers at an operational level:
o contents of national codes and standards that underpin regulatory requirements
o reasons for food safety programs and what they must contain
o local government food safety regulations and inspection regimes
o consequences of failure to observe food safety policies and procedures
o meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New
Zealand Food Standards Code
hazard analysis and critical control points (HACCP) or other food safety system principles, procedures and processes
as they apply to particular operations and different food types:
o 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
o main types of safety hazards and contamination
o conditions for development of microbiological contamination
o environmental conditions and, temperature controls, for storage
o 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
methods to ensure the safety of food served and sold to customers
safe food handling practices for the following different food types:
o dairy
o dried goods
o eggs
o frozen goods
o fruit and vegetables
o 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:
o cleaning
o sanitising
o maintenance
high risk customer groups
Place/Location where assessment will be conducted
Resource Requirements
Pen, Paper, internet access
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
You have been appointed as chef de partie in the prestigious Futura Beach Hotel which will open its doors to the
public late next month.
In order to conform to the latest requirements for food safety you are required to write a set of Standard
Operating Procedures (SOPs) to meet all requirements outlined in the current legislation. You will also need to
provide a reference manual for all relevant staff.
1. A reference to the current legislation. Where can this be accessed and what are the key requirements
relating to (access this information on the website for specific details):
a. Food safety standards Food safety standards aim to scale back the incidence of
foodborne sickness. They impose pressure on Australian food businesses to
provide food that's safe and nutritive, and imposes health and hygiene obligations on
food directors.
www.foodstandards.gov.au/foodsafety/standards/.../Food-Safety-Standards-
( https://www.dlgrma.qld.gov.au/local-government/laws/local-government-local-laws.html )
f. The implications for failing to befits legislation Failure to befits all state and provincial
compliance pointers might end in adverse consequences for your business. In tandem
bicycle with ever-changing the status of your company, that may place you in danger of
corruption, government agencies might examine, fine or liquidate your business altogether.
( https://quickbooks.intuit.com/r/hr.../the-dangers-of-non-compliance-for-your-business/ )
2. The meaning of HACCP, the seven principles and the required procedures for each principle.
1. Disaster Analysis risks any biological, chemical or physical hazards which will create a food safety downside.
Accidents will happen in any a part of the food production method. Risk Associate in Nursingalysis
involves characteristic and assessing the severity and probability of an accident occurring.
5. Corrective Action If watching Associate in Nursing sampling indicate an unacceptable level, procedures and
procedures ought to be adjusted to forestall repeat.
6. Verification All businesses should make sure that their HACCP processes square measure effective.
There square measure numerous procedures that may be followed to make sure the accuracy of the HACCP
system.
7. Record Keeping All inspections, monitoring and verification must be recorded and such records must be kept.
This is done to prove that your processes meet the requirements.
4. Provisions for cleaning regimes including cleaning procedures, sanitation and suitable chemicals or
mechanical procedures (for example a dishwasher).
Answer:
1. follow the manufacturer’s directions and use the correct detergent or sanitizing chemical
4. use the longest, hottest cycle (or the program designed for sanitation)
Answer:
1. Ordering Make sure you have clear Android product quality information, as well as delivery and hygiene
procedures. use only authorized substances, which meet food safety requirements.
2. Acceptance
3. Storage
4. preparation
Maintain excavation adjustment for rental property, item and individual divisions.
5. processing
6. Transport
Minimize any order effects on food, prevent any contamination and apply standard food delivery policies.
7. Marketing
• ready fruits and vegetables, as an example, cut melons, salads and unused juice
• Foods that contain any of the on top of foods, as an example sandwiches, pizzas and rice rolls.
7. Instructions for the use, sanitation and calibration of food thermometers including the legally
permitted tolerances for probe thermometers.
Answer: Once the CCPs have been defined it will be necessary to establish control mechanisms that can be
defined for specific specificity, or have a critical upper or lower limit.
Under the Code, a properly measured thermometer must be accurate within +/- 1 ° C, which means that if the
temperature of 70 ° C is indicated, then the temperature is between 69 ° C and 71 ° C. Your sensitivity may be
changed to allow for this variation, e.g. requiring a minimum temperature of 71 ° C depending on the
thermometer, to ensure that the temperature is at least 70 ° C.
8. The requirements for ensuring food safety for single use items.
Answer: Single-use items are items that are intended to be used only once and are usually in individual packets.
Single-use items include:
Straws
Single-use items must not be reused and torn or damaged items must never be given out.
9. The requirements for handling and disposing of damaged items, food that has been recalled, waste removal
and vermin control.
Answer: Disposable food can be stored in sealed containers, clearly labeled for easy reference. Larger facilities
can have separate facilities, such as a refrigerator, for storing food waste.
Food to Remember - If a business sells for sale, the manufacturer may issue a food item reminder. This can
happen when the manufacturer identifies dangerous levels of germs or contaminants; wrong packaging or
incorrect label; or incorrect processing.
Food returned - A customer or business that bought food from you may return items due to an error, e.g. torn
packaging or contamination.
Food is not safe to eat - Food items can be contaminated with microorganisms or pollutants; venality; or
declining quality.
Food is suspected of not being safe to eat - You might suspect that food is unsafe, even though you are not
sure. For example, the food may have stayed in the danger zone for too long. Although you cannot tell if the
food is unsafe, you can assume it is unsafe and therefore dispose of it. If in doubt, throw it out!
10. A list of examples for highly perishable foods from each food group, the specific storing requirements and
special requirements for hygienic handling.
Food that does not spoil easily, if properly stored and handled properly, can remain intact for six months to a
year. Flour, grain products, dried fruit and dry mixes are considered less perishable.
Basic, or non-perishable foods, such as sugar, dried beans, spices and canned goods do not hurt unless handled
carelessly. These foods will lose quality, however, if stored for a long time, even if stored under good conditions.
11. A cleaning and sanitising procedure for a mincer, blender and cool room or fridge. The cleaning
procedure must take into account the critical areas of these pieces of equipment which could
create potential breeding grounds for bacteria and how this can be effectively avoided.
Answer: When the equipment is cleaned it must be sanitized. Using dishwashing equipment can help to clean
the kitchen, as pots, drawers and other kitchen utensils, cutlery, dishes and mirrors can all be washed at the
right temperature. Make sure that the dishwasher reaches the required temperature during the washing and
washing cycles, since temperatures above 80 ° C will kill most harmful bacteria. Other contaminants, such as
cutting boards, need regular sterilization. Any cracks or chips can keep bacteria alive so make sure the boards
are laid back regularly. Coloured boards help prevent contradictory contamination.
12. An outline of all potential high risk customer groups and the implications of poor food standards for these
groups.
Answer: Some customers are more at risk of food poisoning than others. People who are generally more at risk
include:
- Elderly
- Pregnant women
- Children or babies
- People with immune deficiency
- People with food allergies
- People who are already unwell
13. A general overview of common allergens and what needs to be considered in terms of:
b. 4 examples of dishes using eggs that are considered high risk and how these risks can be avoided or
reduced
Answer:
- Egg dressing, sauces and spreads (e.g. mayonnaise, aioli, hollandaise, egg butter)
- Desserts made without effective cooking step (e.g. tiramisu, mousse, fried ice cream)
- Drinks containing raw eggs (e.g. Eggnog, egg flip, raw egg protein high smoothies).
- Open the box and check that the eggs look clean and do not crack before buying.
- Don't buy 'homemade' eggs (where you choose individual eggs on the bulk display). You never know
where the eggs come from, how they are stored and treated, or their 'best' date.
- Assume that large eggs have smaller shells and are more likely to break and allow germs.
Do not wash the eggs as the shell becomes stronger when it is wet, making it easier for bacteria to
enter.