SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY – Practical demonstration

ASSESSMENT C1 PART A – PRACTICAL DEMONSTRATION

INSTRUCTIONS – ASSESSOR
To complete this assessment you are required to do the following.
 Observe the learner 3 times in an operational food preparation area using a range of safe food handling practices.
 Use the checklist to observe the learner using a range of skills/tasks.
 Observe the learner over a period of time 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 verbal questions relating to the tasks they are undertaking. Not all questions need to be asked, a sample of 5 would be sufficient.
 On completion, submit the assessment via the LMS.

Satisfactory Verbal questions supporting Satisfactory

Observable skills/tasks the learner is Date Date Date demonstration of skill/task
required to demonstrate Signature Signature Signature Yes No (Questions should be changed to suit Yes No
the task)
Demonstrates use of safe food Q: What are two organisational
handling practices in food handling hygiene procedures you must follow
work functions on at least three as part of your normal job role?
04th April 5th April 9th April
occasions. Q: What is the link between the safe
2018 2018 2018
food handling practices you use
when completing your tasks and the
business’s food safety program?
Follows organisational hygiene Q: Why must you follow
procedures when demonstrating safe organisational hygiene procedures?
food handling practices. Q: How does food safety legislation
influence the food safety procedures
you follow?
Q: What are the consequences to
you, the business or your customers
if you don’t?

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SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY – Practical demonstration
Observable skills/tasks the learner is
required to demonstrate
Uses appropriate communication
methods to report unsafe practices
and breaches of hygiene procedures.
Correctly identifies food hazards that
may affect the health and safety of
self and others.
Removes or minimises, and reports,
hygiene hazards.
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Satisfactory Verbal questions supporting Satisfactory
Date Date Date demonstration of skill/task
Signature Signature Signature Yes No (Questions should be changed to suit Yes No
the task)
Q: Who do you report unsafe
practices and breaches of hygiene
procedures to?
Q: What method(s) do you use to
report them?
Q: How can you identify unsafe
practices or breaches of hygiene
procedures?
Q: Explain how the HACCP system
of identifying and controlling food
hazards helps your business.
Q: How can pests and vermin
contaminate food?
Q: Give one example how safe food
can become contaminated by other
food.
Q: What are two examples of
microbiological contaminants? How
do they cause food poisoning?
Q: How can you remove or minimise
the risk of contamination from pests
and vermin?
Q: What are two methods you can
use to kill or reduce the level of
pathogenic bacteria in food?
Q: When should you report a
hygiene hazard, and who do you
report it to?

Observable skills/tasks the learner is
required to demonstrate
Follows correct organisational
procedures to report personal health
issues that could cause a hygiene
risk.
Accurately reports incidents of food
contamination resulting from
personal health issues.
Ceases participation in food handling
activities where own health may
cause food contamination.
Consistently demonstrates
techniques to prevent food
contamination from:
 clothing and other items
 unhygienic personal contact.
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SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY – Practical demonstration
Satisfactory Verbal questions supporting Satisfactory
Date Date Date demonstration of skill/task
Signature Signature Signature Yes No (Questions should be changed to suit Yes No
the task)
Q: What should you do if you have
an infectious disease that may
contaminate food?
Q: You have been feeling nauseous
due to several late nights, poor
eating habits and high stress levels.
Do you have to report this to your
supervisor if you are a food handler?
Why/why not?
Q: What is your workplace or training
organisation’s procedures for
reporting personal health issues?
Q: What must you do if you think
food has become contaminated due
to personal health issues?
Q: What is your workplace or training
environment’s procedure for handling
or disposing of potentially
contaminated food?
Q: In what health-related situations
must you stop any food handling
activities?
Q: In what situations can you
continue working?
Q: Why should you wear an apron
when preparing or handling food?
Q: What personal habits could lead
to contamination of food? Describe
at least three.
Q: What is the relationship between
your workplace or training
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SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY – Practical demonstration
Observable skills/tasks the learner is
required to demonstrate
Prevents unnecessary contact with
ready-to-eat food.
Ensures hygienic contact with food
and food contact surfaces
Uses hygienic cleaning practices to
prevent foodborne illnesses.
Consistently demonstrates correct
hand-washing technique and uses
the correct facilities.
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Satisfactory Verbal questions supporting Satisfactory
Date Date Date demonstration of skill/task
Signature Signature Signature Yes No (Questions should be changed to suit Yes No
the task)
environment’s dress code and food
safety standards and laws?
Q: Why is it important to limit contact
with ready-to-eat foods?
Q: What utensils, equipment or
personal protective equipment can
you use to limit contact when
preparing and serving ready-to-eat
foods?
Q: Why must you regularly change
used tea towels and other cloths for
clean ones when preparing and
serving food?
Q: How can you ensure food contact
surfaces, such as chopping boards,
are hygienically clean?
Q: Describe how you hygienically
clean an item of equipment you use
to prepare food items.
Q: What cleaning techniques can
you use to prevent cross-
contamination between different food
items?
Q: When should you wash your
hands? Give at least three examples.
Q: What equipment and facilities do
you need to wash your hands
correctly?
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Satisfactory Verbal questions supporting Satisfactory

Observable skills/tasks the learner is Date Date Date demonstration of skill/task
required to demonstrate Signature Signature Signature Yes No (Questions should be changed to suit Yes No
the task)
Interprets documents or diagrams Q: Choose a document or diagram
that relate to food safety programs, relating to food safety. Explain what
food safety and hygiene procedures hazard the document or diagram
and HACCP practices. relates to or how the information
contained within it is applied in your
workplace or training organisation.

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