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

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Assignment
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:
 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

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 1
Your task:

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.

These will need to include:

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 reduce the incidence of foodborne illness.
They impose pressure on Australian food businesses to produce food that is safe and nutritious,
and imposes health and hygiene obligations on food administrators.
www.foodstandards.gov.au/foodsafety/standards/.../Food-Safety-Standards-
b. Food safety strategic plan is a program based on the concepts of Hazard Analysis and Critical
Control Point (HACCP). Imports of contaminated food create more cases of foodborne illness
each year. Many foodborne illnesses are caused by foods that are handled, prepared or
improperly stored by food managers in the food industry.
c. Documentation Documents are a collection of documents provided on paper, or online, or in
digital or analog media, such as audio cassettes or CDs. Examples are user guidelines, white
papers, online help, quick guidelines. It is becoming more and more common to see hard-copy
documents https://en.wikipedia.org/wiki/Documentation
https://www.cfs.gov.hk/english/programme/programme.../programme_haccp_what.html
d. Danger Zone The temperature at which the bacteria in the food can grow is known to be
dangerous. Food safety agencies, such as the United States' Food Safety and Inspection Service
(FSIS), define a hazardous environment as close to 5 to 60 ° C (41 to 140 ° F).
https://en.wikipedia.org/wiki/Danger_zone_(food_safety)
e. Critical Limits and Time Frames : Principle 3 - Establish critical boundaries. The critical limit is
the maximum and / or minimum value where the biological, chemical or physical parameters
must be controlled in a sensitive control area (CCP) to prevent, eliminate or reduce the
acceptable level of a food safety hazard.
(https://www1.agric.gov.ab.ca/$department/deptdocs.nsf/all/afs4342 )
a. The provisions for legislation and provisions at local government level Local laws are statutory
instruments made by local governments to regulate a broad range of issues within their
communities. The Local Government Act 2009 and City of Brisbane Act 2010 (the Local Government
Acts) establish several types of local law including:

- local law - developed independently by an individual local government tailored to meet the specific
needs of its community
 - interim local law - effective for up to six months to enable local governments to quickly adopt a
local law to address a particular issue
- subordinate local law - made under a head of power contained in a local law to provide for the
detailed implementation of the broader principles contained in the local law
- model local law - a local law approved by the Minister for Local Government as suitable for
adoption by local governments, if required. ( https://www.dlgrma.qld.gov.au/local-
government/laws/local-government-local-laws.html )

f. The implications for failing to comply with legislation Failure to comply with all state and
provincial compliance guidelines may result in adverse consequences for your business. In
tandem with changing the legal status of your company, which could put you at risk of
corruption, government agencies may inspect, 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.

Answer: HACCP is a good practice for institutions that serve large amounts of food or prepare cool meals.

7 HACCP Terms.

1. Disaster Analysis risks any biological, chemical or physical hazards that may pose a food safety problem.
Accidents can happen in any part of the food production process. Risk analysis involves identifying and assessing
the severity and likelihood of an accident occurring.

2. Key Control Points A point, step or process in which control can be used to prevent an accident, eliminate or
reduce it to an acceptable level.

3. Sensitive Limits High or low standards ensure product safety.

4. Monitoring and Sampling Systems and processes in food production must be monitored to ensure
compliance.

5. Corrective Action If monitoring and sampling indicate an unacceptable level, procedures and procedures
should be adjusted to prevent recurrence.

6. Verification All businesses must ensure that their HACCP processes are effective. There are various
procedures that can be followed to ensure 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.
 3. Hygiene Standards for:

a. Persons who handle and prepare foodstuffs

b. Premises
c. Equipment
d. Cross-contamination risks in the 3 areas mentioned in a,b,c:

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 instructions and use the right detergent or sanitizing chemical

2. scrape or rinse excess food off before placing in the dishwasher

3. place items in a way so that water can reach all surfaces

4. use the longest, hottest cycle (or the program designed for sanitation)

5. check that items are clean and dry when the cycle ends

6. use clean hands to unpack the dishwasher

7. clean and service the dishwasher regularly (including filters).

5. Each step of the catering cycle from ordering to distribution of foods, with the requirements and monitoring
processes at each step clearly outlined, with applied examples.
(For example it is insufficient to state “measure temperature” – you will need to explain how
temperatures are measured; what the specific temperature must be according to the commodity
you are inspecting; and what your corrective actions will need to include in case of any discrepancy
– apply these at all steps.)

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

Make sure the delivery is checked regularly when you arrive.

3. Storage

Make sure food is stored according to the proper requirements.

4. preparation

Maintain excavation adjustment for rental property, item and individual divisions.

5. processing

packing and handling of items, par cooking, pre-cooking and cooking.

6. Transport

Minimize any order effects on food, prevent any contamination and apply standard food delivery policies.

7. Marketing

Display Reduce waste and pollution

- Stick to a two-hour and four-hour rule

- Disable the food transfer system

8. Discard Divide and star accordingly

- Discard or return item should be separated and labeled clearly

- Disposable food must be resold to customers

6. The meaning of hazardous foods, especially as described by local legislation and national food codes including
typical examples for potentially hazardous foods across all food groups.

Answer: In Standard 3.2.2 potentially harmful foods are defined as foods that must be stored at certain
temperatures to reduce the growth of any micro-organisms that may be present in the food or to prevent the
formation of toxins in the food. Potentially harmful foods are also referred to as 'safety temperature control
(TCS)' diets.

Harmful foods are usually watery, nutritious foods with a neutral pH Examples of foods that are often
considered dangerous include:

• raw or cooked chicken / chicken or raw or cooked / poultry meat For example

burgers, curries, kebabs, pâté and meat pies

• Foods containing eggs (cooked or raw), beans, nuts or other protein-rich foods, e.g.

mousse, quiche and tofu

• dairy products and foods that contain dairy products, for example milk, milk-based desserts,

bakery products filled with fresh cream or fresh custard (yoghurt is not included here as it is

is an acidified product)

• seafood (excluding live seafood) and seafood, for example sushi

• germinate seeds, for example beans and alfalfa

• Prepared fruits and vegetables, for example, cut melons, salads and unused juice

• Cooked rice and freshly cooked pasta

• Foods that contain any of the above foods, for 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:

- Disposable cutlery, including coffee stirrers

- Disposable plates, mugs, cups and bowls

- Individually packaged sugar, sweetener and whitener

- Individually packaged condiments, e.g. tomato sauce, soy sauce, wasabi

- Individually packaged jams, spreads and butters

- Individually packaged tea, coffee and other drinks

- Face wipes and serviettes

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.

Answer: Foods can be classified into three groups.

Perishable foods include meat, poultry, fish, milk, eggs and many fruits and vegetables and raw vegetables. All
cooked food is considered perishable. To preserve this food for any length of time, perishable food needs to be
stored at room temperature or in the fridge. When refrigerated, perishable food should be consumed within a
few days.

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

Avoiding food poisoning

To reduce the risk of food poisoning, make sure that all perishable food is refrigerated within two hours of
purchase. All frozen foods should be thoroughly melted before cooking unless specifically designed to be
cooked in an egg. Store food in the refrigerator, rather than on the kitchen table or sink. Ready to eat and
unripe product should always be kept separate from each other to avoid contamination. In addition, any raw
meat should always be prepared on a non-edible cutting board, and hands should be thoroughly washed
before and after handling various foods.
Finally, avoid high-risk foods that are often associated with food poisoning - raw fish, shellfish, soft cheese and
raw meat are all examples of foods that should be avoided.

13. A general overview of common allergens and what needs to be considered in terms of:

a. Ensuring suitable ingredients are selected

b. Provisions to prevent any cross-contamination and hygiene issues

14. The provisions to ensure egg safety in an establishment, relevant to:

a. Hygiene Requirements for handling, processing and storage

Answer: Maintain safe use

To maintain safety of eggs you should do the following:
- Use an egg separator when separating eggs
- Acidify raw egg products below ph 4.2 with lemon juice or vinegar
- Keep raw egg products below 5°c
- Make raw egg products fresh every day and discard within 24 hours
Correct hygiene procedures
In addition, make sure that you follow the correct hygiene processes to prevent cross-contamination:
- Wash and dry your hands before and after handling eggs
- Clean and sanitize equipment and surfaces before and after using with eggs
- Clean and sanitize containers between each use

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).

and may be avoided or minimized such as:

- 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.

- If you find a dirty or cracked egg, throw it out.

Do not wash the eggs as the shell becomes stronger when it is wet, making it easier for bacteria to
enter.