SITXFSA001 - Use hygienic practices for food safety

Assessment Task
Assessment – Short-answer Questions

Context and Conditions of Assessment

This assessment will ensure that the elements, performance criteria, performance evidence and knowledge
evidence required and conditions are adhered to demonstrate competency in this unit assessment task.
 Read the assessment carefully before commencing.
 This is an online assessment and will be conducted at the campus.
 Provide all your responses in this document.
 Your Assessor will use the assessment criteria in this document and will provide feedback / comment.
 You must answer all the questions in the assessment tasks in your own words
 This assessment will be required to be completed in 6 hours
 Your Trainer / Assessor will inform you of the due date for this assessment task.
 Your Assessor will grade as either S – Satisfactory or NS – Not Satisfactory for the assessment. In all
cases your Assessor will provide you with feedback.
 Only when all assessment tasks have been graded as S – Satisfactory you will be deemed C – Competent
in the final result of the unit of competency; if you do not satisfactorily complete all the assessment tasks
you will be deemed NYC – Not Yet Competent.

Re-Assessment Conditions

 If the evidence is graded as NS – Not Satisfactory you will be required to re-submit the evidence. In this
case, you will be provided with clear and constructive feedback based on the assessment decision so that
they can improve your skills / knowledge prior to reassessment.
 Where a ‘NS – Not Satisfactory’ judgement is made, you will be given guidance on steps to take to improve
your performance and provided the opportunity to resubmit evidence to demonstrate competence. The
assessor will determine and discuss the reasons for NS – Not satisfactory on any of the criteria and will
assess you through a different method of assessment e.g. verbal/oral questioning, problem solving
exercises.
 You will be notified within 10 working days of undertaking an assessment of their result in achieving
competency
o If a student does not complete the assessment, they should notify their trainer as to why they did
not complete the assessment and if due to illness, a medical certificate must be produced. “This
process is detailed more in the Macallan College “Training and Assessment Policy and Procedure”
o In the above scenario, student will be given an opportunity for reassessment within 5 working days
with no reassessment fee charged.
o Students who are deemed to be Not Yet Competent (NYC) will be provided with information
identifying the areas in which they failed to achieve competency. Students will then have the
opportunity to repeat the assessment task within 5 working days of notification with no
reassessment fee charged.
o If a student is deemed NYC in the reassessment or if the student did not approach the Macallan
College within five working days with a valid reason for not availing themselves of the
reassessment opportunity, then those students will be given a final chance to re-sit the assessment
and will be charged at $200.00.
o After this no further reassessment attempt will be provided to the student and the student will be
required to repeat the whole unit with full fee for the unit as per the fees policy of the Macallan
College. The student will be made aware of the impact of repeating the unit may have on their
student visa. (International students only)
o If a student is found to be cheating or plagiarising their assessment, a $200.00 reassessment fee
will be charged for reassessing the assessment within 5 working days.
o If the student is found to be plagiarising or cheating again after conclusion of the Intervention
meeting with the Course Co-ordinator, the matter will be referred to the CEO / Operation Manager
which may result in the suspension or cancellation of their enrolment
o The Macallan College has intervention strategies, including student support services available to
enable students to complete qualification in the expected time frame. Students at risk of not
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completing within this time frame are identified as early as possible and an intervention strategy is
put in place.

The RTO will ensure access to:

 Commercial Kitchen Simulated Environment

 Workplace procedures and instructions relating to safe work practices
 Workplace safety and emergency evacuation procedures
 Hazardous chemicals and dangerous goods information
 Safety materials and equipment relevant to an Commercial Kitchen
 Fire safety equipment First Aid equipment and relevant stock
 Documents for recording workplace safety, accidents and incidents.

Evidence to be submitted by the student: -

 Completed responses to the questions in the Response Sheet provided as a separate attachment.
 Keep simple formatting with 12pt Arial and single line spacing.
 Upload file with name containing your student ID and unit code eg. MAC00XX_SITHIND002(Part A/Part B as
applicable)

Assessment Decision Making Rules

Your assessor will assess the evidence submitted for the following elements, performance criteria, performance evidence and
knowledge evidence to confirm that the student evidence submitted demonstrates validity, sufficiency, authenticity and
confirms current skills and knowledge relevant to the unit of competency.
Your assessor will be looking for the following in this assessment task: -
 Follow hygiene procedures and identify food hazards.
 Follow hygiene procedures and identify food hazards.
 Prevent food contamination.
 Prevent cross-contamination by washing hands.
 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
hygienic work practices for individual job roles and responsibilities.

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Resources required for Assessment:

Students will require access to:
- Internet
- Laptop / Computer
- Microsoft Word/ Power-point

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Assessment – Questioning

Short-answer Question

Assessment 1
Assessment
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? Response to be recorded in Student Response document under SAQ Response 1

Local authority in charge of food safety Executing person and their powers under the Health Act

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: Response to be recorded in Student Response document under SAQ Response 2

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? Response to be recorded in Student Response
document under SAQ Response 3

Measure to prevent contamination

4. Number the steps for the Hand washing procedure in correct order:
Step Action
Dry hands thoroughly using single use paper towels

Lather hands with an anti-bacterial liquid soap

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

Rinse off hands under hot running water

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

Response to be recorded in Student Response document under SAQ Response 4

5. List 4 requirements for hand washing facilities to meet the legal requirements:
Response to be recorded in Student Response document under SAQ Response 5

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6. Provide 5 examples of instances which would require that you wash your hands:
Response to be recorded in Student Response document under SAQ Response 6

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, scourer
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.
Response to be recorded in Student Response document under SAQ Response 7

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)

Response to be recorded in Student Response document under SAQ Response 8

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)
Response to be recorded in Student Response document under SAQ Response 9

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? Response to be recorded in
Student Response document under SAQ Response 10

11. List 2 examples of ramifications of poor hygiene standards in an establishment. Response to be recorded in Student
Response document under SAQ Response 11

12. Most food poisoning occurs through improper food safety practices. How could the following factors affect food
safety? Response to be recorded in Student Response document under SAQ Response 12

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.
Response to be recorded in Student Response document under SAQ Response 13

14. Provide 5 examples of foods which are considered potentially hazardous according to Food Safety Standard 3.2.2
Response to be recorded in Student Response document under SAQ Response 14

15. Which of the following occurrences would you need to report to a supervisor? Indicate true or false.
Response to be recorded in Student Response document under SAQ Response 15

Occurrence True/False
Unsatisfactory personal hygiene standards of employees

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Unsatisfactory practices that lead to contamination of food, e.g. hairclips, bandaids, chemicals
Unsafe food handling that may lead or has led to cross-contamination
Incorrect cleaning practices that are not in line with your organisation’s food safety program
Outdated practices that are not consistent with current requirements
Staff tasting and adjusting seasoning of food before service

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16. List 5 hygiene requirements you must follow when handling raw egg or egg products to prevent cross contamination.
Response to be recorded in Student Response document under SAQ Response 16

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 be recorded in Student Response document under SAQ Response 17

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?
Response to be recorded in Student Response document under SAQ Response 18

19. List 1 example of how each of the following health issues could cause a hygiene risk for food safety. Response to be
recorded in Student Response document under SAQ Response 19

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20. List 8 hygienic work practices which apply for your job role (for example as an apprentice chef, waiter, housekeeper)

Response to be recorded in Student Response document under SAQ Response 20

21. List the basic aspects of hazard analysis and critical control points (HACCP) method of controlling food safety.
Response to be recorded in Student Response document under SAQ Response 21

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)

b)

c)

d)

e)

f)

List the basic aspects of hazard analysis and critical control points (HACCP) method of controlling food safety.
Response to be recorded in Student Response document under SAQ Response 22