V2 - SITXFSA001 - USE HYGIENIC PRACTICES FOR FOOD SAFETY Student Assessment and Guide

SIT40516 - Certificate IV in Commercial Cookery
SITXFSA001- Use Hygiene Practices for Food Safety
Student Assessment Guide
Student ID: ________20220412________________
Student Name: ________AMANJOT SINGH__________
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
ABN: 80 600 951 264 AUSTRALIA
RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au Version 2.1

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Campbelltown, NSW 2560 www.asia.edu.au Page 1 of 54
Competency Record Summary Sheet
Unit of Competency: SITXFSA001 - Use Hygiene Practices for Food Safety

AMANJOT 20220412
Student Name: SINGH Student ID:
Assessor Name: Date of completion:

Student Result
Not yet
Assessments
Satisfactory(S) satisfactory Not Completed
(NYS)
Assessment Task 1: Knowledge Test £ £ £
Assessment Task 2: Practical
Demonstration £ £ £
Comments:
Note: Student is required be marked satisfactory in all assessment tasks to be deemed

competent in this unit.
o Competent o Not Competent

Unit Outcome:
Is re-assessment required: o Yes o No
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
Assessor Signature: Date:
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6,
Student SuiteSignature:
6.01/138 Queen Street, +000 12345
AMANJOT 6789
SINGH info@asia.edu.au
Date: Version 1.0
Campbelltown, NSW 2560. +000 12345 6789 www.astralskillsinstitute.com Release Date: September 2019
Page No:

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ASSESSMENT RECEIPT FORM
STUDENT NAME: AMANJOT SINGH
STUDENT ID: 20220412
COURSE CODE: SIT40516
COURSE TITLE: Certificate IV in Commercial Cookery
TRAINER’S/ASSESSOR’S NAME:
DUE DATE
UNIT CODE AND DESCRIPTION SITXFSA001 - Use hygienic practices for food safety
NOTE:
1. This form must be stapled on top of the Assessment Workbook upon submission.
2. This Assessment Receipt Form must be dated and signed in.
DECLARATION
1. I am aware that penalties exist for plagiarism and academic dishonesty.
2. I am aware of the requirements set by my Trainer/Assessor.
3. I have retained a copy of my Assessment.
Student Signature: Date:
ASSESSMENT RECEIVED BY ASTRAL INSTITUTE Staff

Name:
Date:
Signature:
ABN:=================================
80 600 951 264RTO: 41322CRICOS: Tear Here ===========================
Students must retain this as a Record+000
Level-6, Suite 6.01/138 Queen Street,
of Submission.
12345 6789 info@asia.edu.au Version 1.0
Assessment Handed
Campbelltown, NSW 2560. On: +000 12345 6789 www.astralskillsinstitute.com Release Date: September 2019
Page No:
Unit Code & Description: SITXFSA001 - Use Hygienic Practices for Food Safety
ASTRAL INSTITUTE Student

Assessment Received by
Staff Name: ………………...……..............……...……... Student

ID: ....................20220412........................................
Signature: ………………………...……...……...………….…... ..
Signature: ……AMANJOT SINGH………………….…….

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This Page Is Intentionally Left Blank

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ABOUT THIS BOOKLET
This assessment booklet and tools has been designed for students undertaking face to face
mode of study to provide information before students take assessments and contains
assessment tools to assess the skills and knowledge required from students to be deemed
competent in this unit.
This booklet might not be suitable for students taking other modes of study e.g., online or work
based.
Please read all the information given to you when you receive this assessment booklet. If you do
not understand any part of this booklet, please inform your assessor/trainer.
The assessment booklet contains two (2) parts:
PART 1: Assessment’s information: This part contains information on assessments for this unit
of competency and how assessment will be conducted throughout unit to achieve the
competency. It includes:
 Application of the unit of competency

 Purpose of assessment
 Elements, performance evidence and knowledge evidence requirements of the unit
 Conditions, context, required resources and location of the assessment.
 Assessment tasks.
 Outline of evidence to be collected.
 Administration, recording and reporting the requirements including special adjustments,
appeals, reasonable adjustments, and assessors’ intervention.

PART 2: Assessment tasks: This part contains the information to successfully undertake the
ABN: 80 600 951 264RTO: 41322CRICOS:
assessment task. In each assessment task, students will find the following information:
Level-6, Suite 6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au Version 1.0
 Task instructions. Release Date: September 2019
Campbelltown, NSW 2560. +000 12345 6789 www.astralskillsinstitute.com
 Role play / Practical Demonstration information. Information on resources required,Page No:
where applicable.

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PART 1
Assessment Information
Application of the unit of competency:
This unit applies to all tourism, hospitality, and catering organisations with permanent or
temporary kitchen premises or smaller food preparation or bar areas.
This includes restaurants, cafes, clubs, hotels, bars, tour operators, attractions, function, event,
exhibition and conference caterers, educational institutions, aged care facilities, correctional
centres, hospitals, defence forces, cafeterias, kiosks, canteens, fast food outlets, residential
caterers, in-flight and other transport caterers.
It applies to food handlers which can be any person who directly handles food or food contact
surfaces food such as cutlery, plates, and bowls. People at many levels use this skill in the
workplace during the course of their daily activities, including cooks, chefs, caterers, kitchen
stewards, kitchen hands, bar and food and beverage attendants and sometimes room attendants
and front office staff.
Purpose of assessment:
The purpose of assessment is to determine competency in the unit SITXFSA001 - Use hygienic
practices for food safety
Element Elements Title
s
1 Follow hygiene procedures and identify food hazards.
2 Report any personal health issues.
3 Prevent food contamination.
ASTRAL
4 SKILLS INSTITUTE
Prevent cross contamination byOF AUSTRALIA
washing hands.
ABN: 80 600 951 264RTO: 41322CRICOS:
Performance evidence:
Evidence of the ability to complete tasks outlined in elements and performance criteria of this Page No:
unit in the context of the job role, and:

 demonstrate use of safe food handling practices in food handling work functions in line
with organisational hygiene procedures on at least three occasions
 demonstrate procedures to:
- identify food hazards
- report unsafe practices
- report incidents of food contamination.

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Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and

performance criteria of this unit:
 basic aspects of commonwealth, state or territory food safety laws, standards and
codes as follows:
- meaning of contaminant, contamination and potentially hazardous foods as defined by
the Australia New Zealand Food Standards Code
- employee and employer responsibility to participate in hygienic practices
- reasons for food safety programs and what they must contain
- role of local government regulators
- 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:
- airborne diseases
- food-borne diseases
- infectious diseases
 hygiene actions that must be adhered to in order to avoid food-borne illnesses
 hand washing practices:
 before commencing or recommencing work with food
 immediately after:
- handling raw food
- smoking, coughing, sneezing, or blowing the nose
- eating or drinking
- touching the hair, scalp, or any wound
- using the toilet
 basic aspects of hazard analysis and critical control points (HACCP) method of
controlling food safety
 specific industry sector and organisation:
- major causes of food contamination and food-borne illnesses
- sources and effects of microbiological contamination of food
- workplace hygiene hazards when handling food and food contact surfaces
- basic content of organisational food safety programs
- contents of organisational hygiene and food safety procedures
- Hygienic work practices for individual job roles and responsibilities.
Context and conditions for assessments:

To comply with the assessment condition of this unit:
 ASTRAL INSTITUTE will conduct practical assessment for this unit in its Commercial
Kitchen
 You will have access to suitable facilities, equipment, and resources, including template
documentations e.g., Hazard Identification template or portfolio templates to undertake
the assessment tasks for this unit of competency

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 Kitchen has access to wide range of ingredients, access to equipment and documents
including:
 fixtures:
 work benches
 refrigeration unit
 sink
 storage facilities
 small equipment:
 assorted pots and pans
 containers for hot and cold storage
 crockery
 cutlery
 cutting boards
 food handler gloves
 glassware
 knives
 packaging materials
 receptacles for presentation and display purposes
 small utensils:
 tongs
 serving utensils
Appropriate facilities for handwashing:
 designated hand washing sink
 antiseptic liquid soap
 single use towels
 warm running water
 food ingredients and ready to eat food items
 current plain English regulatory documents distributed by the commonwealth,
state, territory, or local government food safety authority
ASTRAL SKILLS  AustraliaINSTITUTE
New Zealand FoodOF AUSTRALIA
Standards Code
 current commercial
ABN: 80 600 951 264RTO: 41322CRICOS: food safety programs, policies and procedures used for
managing
Level-6, Suite 6.01/138 food safety+000 12345 6789
Queen Street, info@asia.edu.au Version 1.0
Page No:
 Knowledge assessment for this unit will be conducted at ASTRAL INSTITUTE classroom at
location identified at timetable.
 All ASTRAL INSTITUTE assessor those are assessing this unit will satisfy the requirements
specified in Standards for Registered Training Organisations’ requirements for assessors.
Resources Required:
The assessor will ensure that assessment is conducted in a safe environment and you have
access to the following resources for the unit.
- Computers with access to internet and printers

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- DIDASKO learner guide for unit SITXFSA001
- Access to ASTRAL INSTITUTE training Kitchen with access to equipment and documents
defined in conditions of assessment above.
Clustering/holistic assessment:
There is no provision for clustering of assessments in this unit.
Competency Requirements:
To be judged competent in this unit, you will be required to demonstrate all indicators which are
shown in the Marking Guide (assessor’s document).
You must satisfactorily complete all assessment tasks to be Competent (C) in the unit. Students
with unsatisfactory completion of any of the assignment tasks will be deemed Not Yet
Competent (NYC).
Assessors will ensure that the evidence collected meets the requirements of the Rules of
Evidence (authentic, current, sufficient, and valid) prior to entering results into the competency
record sheet.
Students unsuccessful at achieving “Satisfactory” for any assessment at the first attempt will be
given two opportunities for reassessment. If the student is still deemed Not Yet Competent
(NYC) after two reassessments in a unit of competency student will be required to repeat the
unit as per the scheduled delivery of the course. For further details, refer to ASTRAL INSTITUTE
Re-Assessment Policy and ASTRAL INSTITUTE Course Progress Policy.
Assessment Tasks Assessment Description Location of

Assessment
Assessment Task You are required to choose the correct option(s) from Needs to be
1 (AT1) – the choices given for the questions and short answers. completed in the
ASTRAL SKILLSYou
Knowledge Test INSTITUTE
must present OF
your AUSTRALIA
assignment in a clear and classroom
professional manner.
ABN: 80 600 951 264RTO: 41322CRICOS:
Campbelltown, NSW 2560. You will
be given 3 12345
+000 hours6789
to complete this task.
www.astralskillsinstitute.com Release Date: September 2019
Page No:
Assessment Task This is Practical Demonstration in ASTRAL INSTITUTE Needs to be
2 (AT2) – Practical kitchen demonstrating hygiene practices. completed in
Demonstration This will be done over 3 sessions of 4 hours each (Total ASTRAL
12 hours) INSTITUTE
You are required demonstrate use of safe food Kitchen
handling practices in work functions in line with
ASTRAL INSTITUTE kitchen hygiene procedures on at
least three occasions during these sessions and you
are also required to identify food hazards, report
unsafe practices and incident of food contamination.
You will also demonstrate how to report personal
health issues in response to a case study task.

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Assessment Task:
To achieve competency in this unit, you must satisfactorily complete all the following assessment
tasks within the date and time specified in the session plan. This will demonstrate that you have
all the required skills and knowledge for this unit.
Outline of evidence to be collected:

You must submit the following evidence to be marked competent for this unit. Your assessor will
ensure that the evidence submitted meets the Rules of Evidence which are valid, sufficient,
current, and authentic.
Assessment Task 1  Completed knowledge test with questions answered and

(AT1) – Knowledge submit to your assessor electronically or paper based.
Test  Complete and sign the cover sheet for assessment task
 Demonstration of following hygiene procedures for all three

Assessment Task 2 sessions.
(AT2) – Practical  Satisfactorily completed Hazard template
Demonstration  Satisfactorily completed case study questions for skills
demonstration 3 -Task 2 on how to report personal health
issue.
 Completed and sign the cover sheet for assessment task
Administration, recording and reporting requirements:

You must read and follow this information carefully while completing assessments for this unit of
competency and if you are unsure of any instruction, please contact your assessor to clarify.
The assessments are intended to be equitable, fair, and flexible.
Submission of assessment:
ABN:You must
80 600 ensure41322CRICOS:
951 264RTO: that the completed assessment tasks are submitted along with the assessment
cover
Level-6,sheet:
Suite 6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au Version 1.0
Page No:
 Your assessor will mark the submitted assessment, provide feedback to you, and
complete the comments section against each task, where applicable.
 ALL tasks must be completed in legible English. It is preferred that the tasks submitted for
assessments are typed and that they are legible and clear, if handwritten.
 You must submit all assessments on or before the due date specified by the assessor as
per the training plan.
 Extensions for individual assessment tasks may be negotiated in specific circumstances
with your assessor/trainer. However, you need to provide genuine evidence documents
when seeking an extension to due date (e.g., extensions due to illness will require a

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medical certificate). To arrange an extension, you must speak to your assessor prior to
the due date. Extensions must be confirmed by the trainer in writing.
 You are permitted to use dictionaries and to seek support (as required) unless it puts in
jeopardy the integrity of the assessment, your assessor will let you know if this is the
case.
 Unless the assessment task specifically allows pair work or group activities such as
brainstorming, you must submit your own original work and must not copy the work of
other students. Plagiarism is unacceptable.
 You can submit your assessment tasks through the learning management system or hand
in hard copies in the classroom.
Recording an assessment result:
Once the assessments have been completed, the assessor will record the assessment results on
the student assessment record sheets and LMS/student management system and all results will
be approved by the course coordinator.
Assessors will check that you have completed the student declaration prior to filling out the
assessment sheet.
Retaining assessment records:
ASTRAL INSTITUTE will securely retain all completed student assessment items for each student
for a period of six months from the date on which the judgement of competence for the student
was made. ASTRAL INSTITUTE will also retain sufficient data to be able to reissue AQF
certification documentation for a period of 30 years.
All assessment records submitted to the assessor for marking will be stored and retained
properly. And a hard copy submitted to student administration for filing along with the evidence.
The assessor will ensure that the student records are securely retained in accordance with the
ABN: 80 600 951 264RTO: 41322CRICOS:
ASTRAL INSTITUTE record control policy
accessible by theinfo@asia.edu.au
+000 12345 6789
Student Administration Officer.
Version 1.0
Page No:

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Assessment outcomes:
For unit of competency:
There are two outcomes for assessments: C = Competent and NYC = Not Yet Competent
(requires more training and experience).
You will be awarded C = Competent on completion of the unit when the assessor is satisfied that
you have completed all assessments and have provided the appropriate evidence required to
meet all criteria in line with the Rules of Evidence. If you fail to meet this requirement, you will
receive the result NYC = Not Yet Competent and will be eligible to be re-assessed in accordance
with the ASTRAL INSTITUTE Re-Assessment Policy and ASTRAL INSTITUTE Course Progress Policy.
For assessment task:

There are two assessment outcomes for tasks. S = Satisfactory and NS = Not Satisfactory.
On the individual assessment cover sheet for assessment tasks, you will be marked Satisfactory,
if you have completed the task successfully, submitted all evidence and satisfied the assessment
criteria and Not Satisfactory, if you have not completed the task, the evidence is not sufficient or
does not meet the requirements of the assessment criteria.
Re-assessment:
If you are unsuccessful at achieving competency at the first attempt, you will be given two
further opportunities for re-assessment at a mutually agreed time and date. For further details,
refer to the ASTRAL INSTITUTE Re-Assessment Policy and ASTRAL INSTITUTE Course Progress
Policy. As this is a competency-based program, the assessment continues throughout the
program until you either achieve Competency in the assessment tasks or a further training need
is identified and addressed.
Student access to records:
ABN:You have
80 600 the right
951 264RTO: to access
41322CRICOS: current and accurate records of your participation and results at any
time.
Level-6,You
Suitecan see Queen
6.01/138 your results
Street, or attendance
+000 12345 progress
6789 byinfo@asia.edu.au
logging in to the Learning Management
Version 1.0
System at any time or you can request a copy of your records by contacting the student
Page No:
administration and the assessor.
Support:
You may seek clarification about the assessment information and the instructions and tasks at
any time from the assessor.

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Reasonable adjustments and special learning needs:
ASTRAL INSTITUTE works to ensure that students with recognized disadvantages can access and
participate in education and training on the same basis as other students. Disadvantages may be
based, for example, upon age, cultural background, physical disability, limited or non-current
industry experience, language, numeracy, or digital literacy issues.
Where pre-training interviews and assessments reveal that a student may require special
support or where, after enrolment, it is made apparent that the student requires special support,
reasonable adjustments will be made to the learning environment, training delivery, learning
resources and/or assessment tasks to accommodate the particular needs of the student. An
adjustment is reasonable if it can accommodate the student’s particular needs, while also
considering factors such as the student’s views, the potential effect of the adjustment on the
student and others and the costs and benefits of making the adjustment.
Any adjustments made must:
a. Be discussed, agreed, and documented in the assessment record

b. Benefit the student.
c. Maintain the integrity of the competency standards and course requirements as
stipulated in the training package.
d. Be reasonable to expect in a workplace.
Reasonable adjustment may consist of:
a. Providing additional time for students to complete learning and assessment tasks.
b. Presenting questions orally for students with literacy issues.
c. Asking questions in a relevant practical context.
ASTRAL d. Using SKILLS
large print INSTITUTE
material. OF AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
e. Extending the course duration.
Level-6, Suite 6.01/138 Queen
f. Presenting work Street,
instructions+000
in 12345 6789
diagrammatic orinfo@asia.edu.au Version 1.0
pictorial form instead of words and
sentences. Page No:
Complaints and appeals:

If you are dissatisfied with an assessment outcome, you may appeal the assessment decision. In
the first instance, you are encouraged to appeal informally by contacting the assessor and
discussing the matter with them. If you are dissatisfied with the outcome of such discussion, you
may appeal further to either the course coordinator and/or Head of Department. If you are still
dissatisfied, you may appeal formally and in writing to have the result reviewed. For more
information, refer to the Assessment Policy and the Complaints and Appeals Policy and
Procedures.

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Assessor intervention:
Assessors will check if you are ready for the assessment and defer the assessment if you are not.
Feedback will be given to you at the completion of the assessment. During role play, the assessor
may act as a client or employer, where required, but the assessor will not interfere with the
assessment. If the assessment activities might impact on your safety or that of others, the
assessor will stop the assessment immediately.
Plagiarism, cheating and assessment dishonesty:
ASTRAL INSTITUTE considers plagiarism and cheating as a serious misdemeanour. Evidence of

plagiarism and cheating is treated on a case-by-case basis and the consequences for students
engaging in such practices may include failure of the assessment or unit or exclusion from the
course. For more information, refer to ASTRAL INSTITUTE’s Assessment Policy.
Assessor feedback:
Assessors will provide feedback on the assessment that you have submitted. This can identify
your strengths and weaknesses or be an overall comment on your submission. A copy of the
feedback along with your submission will be given to you and you must keep a copy of it
throughout the completion of the course.
Student Declaration:
I ...........AMANJOT SINGH................................................................... (Student Name) have
read and understand the information provided above and understand and accept that any act of
plagiarism and academic dishonesty may have penalties including cancellation or suspension of
my enrolment with ASTRAL INSTITUTE. I further declare that:
 All assessment work submitted for this unit competency is my own original work and
ASTRAL SKILLS
plagiarism INSTITUTE
and collusion OF AUSTRALIA
has not occurred.
ABN: 80 600 951 264RTO: 41322CRICOS:
 Assessment work has not been copied or submitted for any other unit/course.
 I have taken proper care and +000 12345 6789
effort to ensure myinfo@asia.edu.au
work has not been copied by Version 1.0
another
Release Date: September 2019
Page No:
person.
 I have retained a copy of this assessment for my own records in the event I have to
reproduce my work.
 I am aware that any assessment deemed unsatisfactory will require me to undergo
reassessment which may be different to the one originally submitted.
Student signature: .....AMANJOT SINGH............... Date: ....................

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Part 2
Assessment Tasks

ABN: 80 600 951 264RTO: 41322CRICOS:
Page No:

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Assessment Cover Sheet: Assessment Task 1 (AT1)
Student Detail
Student Name: AMANJOT SINGH
Student Id:20220412
Group No (If Applicable):
Assessment Details
Unit of Competency SITXFSA001 - Use hygienic practices for food safety
Assessment Task – AT1 Knowledge Test
Due Date
Date of Submission
Assessment Outcome Satisfactory □ Not Satisfactory □ Not complete □
Assessor Name
Assessor Signature and Date
Comments/Feedback
Student Plagiarism Declaration: By submitting this assessment to the college, I declare

that this assessment task is original and has not been copied or taken from another
source except where this work has been correctly acknowledged. I have made a
photocopy or electronic copy or photograph of my assessment task, which I can produce
if the original is lost.
Assessor Student
I declare that I have conducted a fair, valid, I have received, discussed, and accepted
reliable, and flexible assessment with this my result as above for this task and I am
student, and I have provided appropriate aware of my appeal rights.
ASTRAL SKILLS
feedback.
INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
Page No:
Signature: ........................................................ Signature:...AMANJOT
SINGH............................
Date: ................................................................
Date: ..........................................................

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Assessment task 1: Knowledge Test
Required documents and equipment:
- Computer with internet connection to refer to various resources.
- Student assessment booklet and a pen (organized by the student).
- ASTRAL INSTITUTE Learners’ resources for the unit SITXFSA001 – Use Hygienic practice for
food safety (organised by the trainer).
- Learner’s notes.
Instructions for students:
This assessment will be conducted in the ASTRAL INSTITUTE classroom with access to the
resources listed above.
You must satisfactorily perform all tasks to be deemed satisfactory for the assessment.
Planning the assessment
- Recommended date for assessment:
- Access all resources mentioned in required resources either printed copies or access via the
internet.
- Time required for assessment: 3 hours
- You must:
o Answer all the questions satisfactorily to be deemed competent
o Complete the and submit in due timelines
o Submit with a completed assessment cover sheet
- Your assessor will set a time to provide feedback
Evidence specifications:
At the end of the assessment, you will be required to submit the following evidence before the
due date specified
ASTRAL SKILLS by the assessor:
INSTITUTE OF AUSTRALIA
- 600
ABN: 80 You
951are required
264RTO: to submit
41322CRICOS: a completed (ticked) multiple choice question listed and short
answers in Knowledge test.
- Completed
Campbelltown, NSWand
2560.signed cover sheet
+000for assessment
12345 6789 www.astralskillsinstitute.com Release Date: September 2019
Page No:
Evidence submission:
- Documentation can be submitted electronically, or paper based.
- Your assessor will record the assessment outcome on the assessment cover sheet.
1. Which of the following are examples of organisational food hygiene procedures you must
follow as a food handler?

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□ Disposal of garbage and other waste, emergency and evacuation procedures, correct
storage of equipment and stock.
□ Cleaning and sanitising practices, food storage procedures, use of personal protective
clothing and equipment.
□ Food recall procedures, storage and processing of guest information, maintenance of
equipment.
□ Safe and hygienic clothing standards, location and use of hand washing facilities,
reporting of breaches in safety and hygiene procedures.
2. What should you do if you notice a potential hygiene hazard, an unsafe hygiene practice
or breach of food safety procedures?
□ Say nothing. The occupational health and safety officer is responsible for reporting
such inconsistencies.
□ Report it to your manager or supervisor straight away.
□ Tell your colleague so they can rectify the situation or change their behaviour.
□ Fill out an incident form and hand it directly to your manager.
3. Which of these is a food hazard that could affect the health and safety of customers,
colleagues, and yourself?
□ Frozen steaks left in the refrigerator overnight to defrost.
□ Sandwiches plated up for a function and left on a buffet table for several hours.
□ Kitchen floors mopped with hot water and detergent and then hosed down with a
pressure washer after service.
□ Food containers from the hot bain-marie are cleaned using the dishwasher.
4.
Which of these techniques helps prevent food poisoning by removing or minimising any
ASTRAL SKILLS
potential hazards?INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
□ Destroy bacteria by freezing food for at least 2 days before thawing and cooking
immediately.
□ Cook food for at least two hours, and then chill for at least four hours afterwardsPage No:
before using as desired.

□ Prevent bacteria from multiplying by keeping hazardous foods outside the
temperature danger zone.
□ Ensure deliveries are not stored until they have been checked by the store person,
even if this takes all day.

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5. Which of the following is regarded as a personal health issue and therefore should be
reported?
□ You are suffering from diarrhoea and are vomiting.
□ You are suffering from hay fever and have a runny nose that you need to blow from
time to time.
□ You are diagnosed with Hepatitis B.
□ You have a burn on your finger which is covered by a band aid and rubber glove.
6. Your badly cut finger has become infected and the band aid you used to cover it has
fallen off since you started work. What should you do?
□ Leave work immediately and visit the doctor.
□ Report it immediately and identify all food that may have been contaminated.
□ Get a new covering for your wound and then look for the band aid that fell off.
□ Throw out all the food as you have no way of finding the band aid. Report the
incident to your manager.
7. In which of these situations should you cease participating in food handling activities as
you could potentially contaminate food?
□ If you are vomiting because you are pregnant.
□ If you have an infected toenail.
□ If you have splashed food on your apron.
□ If you are in the infectious stage of a head cold.
8. Which of the following is both an item of personal protective clothing and a method of
protecting food from contamination from your clothing?
ASTRAL
□ SKILLS
A chef’s hat.INSTITUTE OF AUSTRALIA
ABN: 80 600 □ An apron.
951 264RTO: 41322CRICOS:
Level-6,□Suite 6.01/138
Enclosed shoes.
Queen Street, +000 12345 6789 info@asia.edu.au Version 1.0
□ Hairnet. Page No:
9. Which one of the following statements is correct?

□ Nail polish can be worn as long as it looks neat and tidy and is not chipped.
□ When working in a food preparation area you can wear any type of shoe as long as it
is enclosed.
□ Any jewellery or piercings can be worn as long as the rings or necklaces don’t have
stones in them.
□ If you need to cover or protect a wound then you must use organisation approved
bandages and dressings.

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10. Why must you wear a hairnet, cap or chef hat in a food preparation area?
□ To protect your head from any insects or dust that might fall from the ceiling.
□ To prevent your hair from getting in the way when you are serving customers.
□ To stop your hair from falling onto equipment or into the food and contaminating it.
□ Because it is a requirement of the workplace’s employment conditions.
11. How can you limit direct contact with ready-to-eat foods?
□ Wear disposable gloves or use utensils to handle food.
□ Allow customers to prepare their own food from an open buffet.
□ Make sure all foods are refrigerated at the correct temperature.
□ Limit the number of staff who can handle the food.
12. Which of the following is an unhygienic personal trait which could contaminate food or a
food contact surface?
□ Blowing your nose using a disposable tissue and washing your hands afterwards.
□ Using a tasting spoon to taste dishes and cleaning it between uses.
□ Regularly touching your nose, hair or mouth while preparing food.
□ Securing your hair using ties and clips.
13. Which of these is an unhygienic cleaning practice?

□ Folding napkins and waiters’ cloths on a dining table covered with the clean
tablecloth.
□ Placing any infected linen in a separate linen bag.
□ Using the same cleaning cloth and chemical to wipe down surfaces in the dining area
after service.
ASTRAL □
SKILLS INSTITUTE OF AUSTRALIA
Using a tea towel for multiple tasks while preparing and serving food without
ABN: 80 600 951 264RTO: 41322CRICOS:
changing it for a new one or cleaning it between tasks.
Page No:
14. There are correct procedures to follow when washing your hands. Which does not follow
correct procedure?
□ Apply soap and develop a lather by working your opposite hand up and down.
□ Rinse the soap off with warm running water.
□ Dry your hands with a towel or tea towel.
□ Use a designated hand washing sink, not the preparation sinks in the kitchen or bar.
15. As a food handler, when should you wash your hands?

□ Whenever your boss tells you to.
□ Whenever you are likely to contaminate food.

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□ Immediately after serving a customer food.
□ Immediately after leaving the food preparation area.
16. You must wash your hands using appropriate facilities. What does ‘appropriate facilities’
mean?
□ You must have a designated hand washing sink.
□ The hand washing facility must have soap and an air dryer.
□ The facility must have a foot operated system, so you do not have to touch the tap
handles.
□ You must have a hand washing facility in a separate area to the kitchen.
SHORT-ANSWERS
SECTION 1: Follow hygiene procedures and identify food hazards
17: All national, state and territory laws are based on the Australia New Zealand Food
Standards Code. Chapter Three of the Code relates to food safety standards. What are
four basic principles outlined in Chapter Three?
Food safety standards include the requirements for food handlers wherever food is prepared
and sold. These requirements include;
 Good food safety practices
 Storing food at the correct temperature
 washing hands
 cleaning equipment
Good safety practices such as training staff
FSANZ maintains that the staff must be properly trained with adequate knowledge of all the
hygienic measures and food hazard management.
ABN: 80 600 951 264RTO: 41322CRICOS:
Washing
Level-6, Suitehands
6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au Version 1.0
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sanitizers, and soaps.

Cleaning equipment
Equipment must be cleaned thoroughly before and after food preparation to prevent food
contamination.
Storing food at the correct temperature
Microbes can only grow within a specific temperature range and FSANZ emphasizes that food
must be stored either below 40F or above 140F.

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18: What level of government enforces food safety legislation in the retail and food service
sector?
Australian state and territory and New Zealand government agencies are responsible for
implementing, supervising, and maintaining food safety protocols through their food acts and
food-related legislation. The department of agriculture handles things regarding food import.
19: Who is responsible for inspecting food premises and enforcing legislative requirements?
Food premises inspections are mainly done by the environmental health officers that are
employed by the local legislative council where the business is located. They comply with
chapter 3 of the food safety program.

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Page No:

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20: What are three consequences to you and the business of not complying with food safety
legislative requirements?
There are several consequences to you and the business if you don’t comply with the food
safety legislative requirements such as:
 Your license can be terminated on a temporary basis or permanently depending on the
breach of the food safety standards.
 Your restaurant can be sealed either for a set amount of time or permanently if you
continue to do breaches despite warnings.
 The owner can be jailed or fined depending on the severity of the offense for a certain
time duration.
21: List three employee responsibilities under food safety legislation.

A food handler is someone that handles food directly either in preparation or in serving and
according to the food safety program, they have the following responsibilities:
 They must have appropriate skills and knowledge regarding their food duties.
 They must follow the safety protocols.
 Take all reasonable measures to maintain food integrity.
22: List three employer responsibilities under food safety legislation.

An employer must do the following jobs:
 Supervise all the employees to make sure that the food safety protocols are being
followed.
 Manage the food safety plan and implement it.
 Ensure that all the employers are properly trained.
ABN: 80 600 951 264RTO: 41322CRICOS:
23: Briefly describe the purpose of a food safety program.
Campbelltown, NSWprogram
2560. Release Date: September 2019
A food safety is a written+000
plan12345 6789
that shows allwww.astralskillsinstitute.com
businesses and food
handlers all the Page No:
necessary protocols that they must follow to ensure the safety of employees and the general
public. It enlists all potential food hazards and prevention measures that must be taken to
ensure food safety and prevent food contamination. It includes measures such as:
1. Sanitary and hygienic standards for businesses to follow
2. Employ training guidelines and their working schedules
3. Food handling measures
4. Hazard control measures
5. Food storage measures
6. Food handling practices
7. Cleaning practices

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24: List two things a food safety program must include or provide for.
A food safety program must include:
1. Systematically identify potential food hazards that are likely to occur in food handling.
2. After the identification of food hazards, measures must be taken to ensure their
elimination.
These two measures are a must for a food safety program to become accredited.
25: How does the Food Standards Code define ‘contamination’?

Food standards code defines contamination as the process in which a foreign agent, pollen, or
particle enters food that may infect the food leading to the spread of diseases. Contamination
can be of three types:
1. Physical contamination
2. Chemical contamination
3. Biological contamination
Depending on the mode of transfer it can be of the following types
1. Food to food
2. Person to food
3. Equipment to food
26: How does the Food Standards Code define a ‘contaminant’?

Food standards code defines a contaminant as a foreign agent that enters the food and
ABN: 80 600 951 264RTO: 41322CRICOS:
contaminates it. It is responsible for food contamination and makes it a potential food hazard.
It can also be of three types: Release Date: September 2019
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1. Physical contaminants such as hairs, pieces of paper.
2. biological contaminants such as infectious bacteria and viruses.
3. chemical contaminants such as detergent or soap or some other chemical that may
enter food and contaminate it.
27: Define ‘potentially hazardous foods.

Potentially hazardous foods are those foods that must be kept at a specific temperature range
to minimize the growth of food poisoning bacteria that may be in the food or stop the
formation of toxins. Examples of potentially hazardous foods include:

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 Raw or cooked meat
 Dairy products such as milk or custard
 Seafood
 Fresh vegetables
 Cooked rice or pasta
These foods must be kept in a specific temperature range such as:
1. Keep hot foods above 140 f.
2. Keep cold foods below 40 f.
28: There are common sources of food-poisoning bacteria or ways bacteria can contaminate
food and cause illness. List two methods.
 Raw or uncooked meat and poultry
 Raw or lightly cooked gees
 Unpasteurized milk
 Raw flour
 Sprouts such as alfalfa and mug beans
29: List the seven principles of the HACCP system.

7 basic principles are employed in the development of HACCP development. These measures
are stated as goals. These principles include
1. Hazard analysis
2. CCP identification
3. Establishing critical limits
4. Corrective actions
5. Monitoring procedures
ASTRAL SKILLS
6. Verification INSTITUTE
procedures OF AUSTRALIA
ABN: 80 6007.951Record
264RTO: keeping
41322CRICOS:
Level-6, Suite 6.01/138 Queen Street, +000 12345 6789
These prices are in place to ensure public safety and info@asia.edu.au
to make sure that hazardousVersion 1.0
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30: What are four sources of food hazards that could contaminate food?
There are four main sources of food hazards and it is important to understand them all. Each
of them requires different precautionary measures. these sources include:
Biological sources
They include salmonella, norovirus, e.coli, and listeria.
Chemical hazards
They include mycotoxins, natural toxins, and marine toxins.

(02) 4608 9972 Release Date: Dec 2020
Physical hazards
They include insects, hairs, fruit items, and glass chips.
Allergenic hazards
They include pollens and different allergic particles.
31: Your workplace food hygiene procedures can be grouped under a number of different
topics. Provide five examples of topics.
Food hygiene procedures can be grouped under the following topics:
1. Cleaning
2. Preparation
3. Storage
4. Serving
5. Handling

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32: List five good hygiene practices you should use in the food storage stage of the food
production process.
Five practices that must be used in the food storage stage of the food production process are:
1. Ready-to-eat and raw food must be stored separately to prevent cross-contamination.
2. Food must be stored at the correct temperature.
3. Food must be stored in food-grade containers.
4. Workers must sanitize containers before storing them.
5. Previously used containers must not be reused.
33: List five good hygiene practices you should use in the preparation stage of the food
production process.
1. The worker must wash and dry their hands before work and after they touch anything
that could contaminate the food.
2. The food counter must be cleaned before starting the preparation.
3. Equipment and utensils must also be cleaned before and after preparation.
4. Workers must wear neat clothes and wear net caps or hair ties.
5. Workers must not handle food without clean hands or gloves.
SECTION 2: Report any personal health issues

34: What is a common method of transferring airborne diseases?
Airborne diseases are viruses or bacteria that are transmitted through the air from one person
to another in the form of small respiratory droplets. It occurs when someone with an airborne
disease sneezes, coughs, laughs, or echoes in some way. the droplets can travel up to 6ft.
these diseases include:
 Measles
ASTRAL  Tuberculosis
SKILLS INSTITUTE OF AUSTRALIA
 Influenza
ABN: 80 600 951 264RTO: 41322CRICOS:
 RSV
 Chickenpox
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These diseases can be prevented by following measures:
 Coughing or sneezing into a handkerchief
 Washing hands
 Regular cleaning
35: Other than pathogenic bacteria, what are two examples of infectious diseases a food
handler may carry that can contaminate food?
Such illnesses include:
 Gastroenteritis including viral gastro (norovirus or rotavirus)

(02) 4608 9972 Release Date: Dec 2020
 Hepatitis A
 Hepatitis E
 Sore throat with a fever
 Fever with jaundice
36: What personal health issues do you should have a responsibility to report, to conform to
Food Safety Standards? List three.
If a food handler has a foodborne illness
Food handlers have a responsibility to tell their supervisor if they have a fever or sore throat.
If a food handler has a skin infection or Injuries
A food handler must inform his manager if he has a skin infection or injuries because such
wounds can easily contaminate food.
If a food handler suspects that he may have contaminated food
If some things such as jewelry fall into the food, the food handler must report it because it falls
under the category of food contamination.
37: What are your responsibilities if you think you have caused food to be contaminated as a
result of a personal illness?
First of all, it is the responsibility of every food handler to tell the supervisor beforehand about
his ongoing illness but if he fails to do so he must immediately report it to the supervisor if he
suspects that he has contaminated some food as a result of personal illness such as a fever or
a runny nose. Then the management must take action to contain the hazardous food and they
must make sure that it is thrown away and it must not reach the consumer at any cost. That
food handler must also be reprimanded.

ABN: 80 600 951 264RTO: 41322CRICOS:
SECTION 3: PREVENT FOOD CONTAMINATION Page No:
38: How does personal protective clothing such as a chef’s uniform of pants, jacket and
apron assist a business in meeting food hygiene and safety standards? Provide two
reasons.

(02) 4608 9972 Release Date: Dec 2020
Personal protective clothing is an essential part of the food safety program because it greatly
helps n reducing food contamination. A chef’s uniform, jacket, and apron are specially
designed cloths that prevent food contamination for many reasons such as:
1. An apron is specifically designed to reduce the contact between the chef’s clothing and
the food preparation counter and also food.
2. A hairnet is specifically designed to prevent hair from falling into food and thus
preventing physical contamination
39: What personal hygiene standards should you maintain when handling food to reduce the
risk of food contamination? List three things you should do.
Personal hygiene of food handlers is of utmost importance and these three things are
necessary to maintain it
 Wash your hands when you start preparing food and after you suspect that you may
have contaminated your hands.
 Wear net and clean clothes to prevent any food contamination.
 Wear protective clothing such as hair ties and hair nets.
40: Why should you wear organisation-approved, brightly coloured, waterproof band-aids to
cover cuts and abrasions?
You should wear organization-approved, bright, waterproof band-aids to cover cuts and
abrasions because if they fall into the food they can be easily spotted and if they are water-
proof they don’t absorb any moisture that may promote bacterial growth. I they are
professional it means that they are made of special materials that don’t break or fall off easily

ABN:41:
80 600 What are 41322CRICOS:
951 264RTO: five unhygienic personal habits that could lead to unhygienic contact with
food?
Five personal unhygienic habits include: Page No:
1. Touching your nose and hair again and again
2. Wearing untidy and unclean clothes
3. Not washing hands properly
4. Coughing or sneezing
5. Smoking in kitchen
42: Briefly describe how you could contaminate a food contact surface by unhygienic
personal contact.

(02) 4608 9972 Release Date: Dec 2020
A food contact surface can be easily contaminated if you are unhygienic. If you don’t maintain
good hygiene there can be a good chance that your skin or clothing can carry pathogens and
while working when your skin or clothing comes in contact with the food surface these
pathogens are transferred to food resulting in food contamination. Hence sanitary and
hygienic measures must be ensured to maintain food safety and prevent food hazards.
43: Briefly describe how you can limit direct contact with ready-to-eat foods.
Direct contact with ready-made food can be easily reduced by wearing protective clothing
such as hair ties and hairnets. It can be further reduced by wearing gloves. Protective
equipment reduces physical contaminations such as hair falling into food. While gloves reduce
the person of food contamination but it is important o wash your hand before wearing gloves .
44: List two unhygienic cleaning practices when handling linen that could spread foodborne
illnesses.
Linen can easily spread food-borne illness due to unhygienic practices such as:
 Storing linen without protective storage
 Mixing soiled and clean linen
 Transported linen in contaminated containers
 Using old washcloths to clean linen
45: Why should you sanitise surfaces to prevent the transfer of foodborne illnesses?
Foodborne illness spread mostly from person to surface or from surface to food contact
therefore it is important to sanitize surfaces. Sanitizing surfaces prevents the spread of
pathogens that cause food-borne illnesses. A contaminated surface will act as transport of
these pathogens and it must be avoided.
ABN: 80 600 951 264RTO: 41322CRICOS:
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Level-6, Suite PREVENT CROSS-CONTAMINATION
Queen Street, BY WASHING
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46: When do the Food Safety Standards guidelines indicate you should wash your hands?
Give two examples.
Food safety guidelines explain many places at which you should wash your hands and some of
the important ones include:
 When you enter the building so that outside germs don’t enter the building premises.
 Before and after food preparation.
 Before and after handling, serving, or storing food.
47: Where should you wash your hands?

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Food safety standards emphasize that there must be separate hand-washing facilities for
workers to wash their hands regularly. These facilities can be at two places:
1. In close vicinity to the food preparation station.
2. At the entrance and exit of the building.
3. In large kitchens, it must be sectioned into separate places including washing stations.
48: How do you wash your hands correctly? List the five steps.
1. Open the tap and rinse your hand with water.
2. Get some soap and rub it into your hands smoothly using your opposite hand until
some lather appears.
3. Rinse your hands again and slowly wash away your soap.
4. Close the tap and dry your hands with a paper towel.
5. After using the paper towel throw it into a nearby dustbin.
Knowledge test checklist – to be completed by the assessor.
Marking criteria Student

response (to be
After the Knowledge test, the student has provided authenticity for the following questions:
completed by
the assessor)
1. Which are examples of organisational food hygiene procedures you must follow as a food
S NS
handler?
2. What should you do if you notice a potential hygiene hazard, an unsafe hygiene practice or
S NS
breach of food safety procedures?
ASTRAL
3. Which is a food SKILLS
hazard thatINSTITUTE OFandAUSTRALIA
could affect the health safety of customers, colleagues, and
S NS
yourself?
ABN: 80 600 951 264RTO: 41322CRICOS:
4. Which technique helps prevent food poisoning by removing or minimising any potential
Level-6, Suite 6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au S 1.0 NS
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hazards? NSW 2560.
Campbelltown, +000 12345 6789 www.astralskillsinstitute.com Release Date: September 2019
Page No:
5. What is a personal health issue and therefore should be reported?
S NS
6. You badly cut your finger several days ago and it has become infected. The band aid you
S NS
used to cover it has fallen off since you started work. What should you do?
7. When should you cease participating in food handling activities as you could potentially
S NS
contaminate food?
8. Which is an item of personal protective clothing and a method of protecting food from
S NS
contamination from your clothing?
9. Which statement is correct? Wounds must be covered or protected by organisation
S NS
approved bandages and dressings.
10. Why must you wear a hairnet, cap, or chef hat in a food preparation area?
S NS

(02) 4608 9972 Release Date: Dec 2020
response (to be
completed by
the assessor)
11. How can you limit direct contact with ready-to-eat foods?
S NS
12. Which of the following is an unhygienic personal trait that could contaminate food or a
S NS
food contact surface?
13. What is an unhygienic cleaning practice?
S NS
14. There are correct procedures to follow when washing your hands. Which does not follow
S NS
correct procedure?
15. As a food handler, when should you wash your hands?
S NS
16. You must wash your hands using appropriate facilities. What does ‘appropriate facilities’
S NS
mean?
17: All national, state and territory laws are based on the Australia New Zealand Food
Standards Code. Chapter Three of the Code relates to food safety standards. What are four S NS
basic principles outlined in Chapter Three?
18: What level of government enforces food safety legislation in the retail and food service
S NS
sector?
19: Who is responsible for inspecting food premises and enforcing legislative requirements? S NS
20: What are three consequences to you and the business of not complying with food safety
S NS
legislative requirements?
21: List three employee responsibilities under food safety legislation. S NS
22: List three employer responsibilities under food safety legislation. S NS
23: Briefly describe the purpose of a food safety program S NS
ABN: 80 600 951 264RTO: 41322CRICOS:
24: List twoSuite
Level-6, things a food
6.01/138 safety
Queen program must
Street, +000include or provide for.
12345 6789 info@asia.edu.au S 1.0 NS
Version
25: How does the Food Standards Code define ‘contamination’? S No: NS
Page
26: How does the Food Standards Code define a ‘contaminant’? S NS

27: Define ‘potentially hazardous foods’ S NS
28: There are common sources of food-poisoning bacteria or ways bacteria can contaminate
S NS
food and cause illness. List two methods
29: List the seven principles of the HACCP system. S NS
30: What are four sources of food hazards that could contaminate food? S NS
31: Your workplace food hygiene procedures can be grouped under a number of different
S NS
topics. Provide five examples of topics.?

(02) 4608 9972 Release Date: Dec 2020
response (to be
completed by
the assessor)
32: List five good hygiene practices you should use in the food storage stage of the food
S NS
production process
33: List five good hygiene practices you should use in the preparation stage of the food
S NS
production process.
34: What is a common method of transferring airborne diseases? S NS
35: Other than pathogenic bacteria, what are two examples of infectious diseases a food
S NS
handler may carry that can contaminate food?
36: What personal health issues do you have a responsibility to report, to conform to Food
S NS
Safety Standards? List three.
37: What are your responsibilities if you think you have caused food to be contaminated as a
S NS
result of a personal illness?
38: How does personal protective clothing such as a chef’s uniform of pants, jacket and apron
S NS
assist a business in meeting food hygiene and safety standards? Provide two reasons.
39: What personal hygiene standards should you maintain when handling food to reduce
S NS
the risk of food contamination? List three things you should do?
40: Why should you wear organisation-approved, brightly coloured, waterproof band-aids to
S NS
cover cuts and abrasions
41: What are five unhygienic personal habits that could lead to unhygienic contact with
S NS
food?
42:
ABN:Briefly describe
80 600 951 how
264RTO: you could contaminate a food contact surface by unhygienic personal
41322CRICOS:
S NS
contact.
43: Briefly describe how you can limit direct contact with ready-to-eat foods. S
Page No:
NS
44: List two unhygienic cleaning practices when handling linen that could spread foodborne
S NS
illnesses.
45: Why should you sanitise surfaces to prevent the transfer of foodborne illnesses? S NS
46: When do the Food Safety Standards guidelines indicate you should wash your hands? Give
S NS
two examples
47: Where should you wash your hands? S NS
48: How do you wash your hands correctly? List the five steps. S NS
Task outcome S NS

(02) 4608 9972 Release Date: Dec 2020
response (to be
completed by
the assessor)
Assessor remarks
Assessor signature Date
Student signature Date

ABN: 80 600 951 264RTO: 41322CRICOS:
Page No:

(02) 4608 9972 Release Date: Dec 2020
Student Detail
Student Name: AMANJOT SINGH
Student Id: 20220412
Group No (If Applicable):
Assessment Details
Unit of Competency SITXFSA001 - Use hygienic practices for food safety
Assessment Task Practical Assessment
Due Date
Date of Submission
Overall AT2 Assessment Satisfactory □ Not Satisfactory □ Not completed □
Outcome
Assessor name
Assessor Signature and Date
Comments/Feedback
Student Plagiarism Declaration: By submitting this assessment to the college, I declare that
this assessment task is original and has not been copied or taken from another source except
where this work has been correctly acknowledged. I have made a photocopy or electronic copy or
photograph of my assessment task, which I can produce if the original is lost.
Assessor Student
I declare that I have conducted a fair, valid, I have received, discussed, and accepted
reliable, and flexible assessment with this my result as above for this task and I am
student, and I have provided appropriate aware of my appeal rights.
feedback.
Signature: ........................................................ Signature:.....AMANJOT

SINGH.......................
Date:
ABN: 80 ................................................................
600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street, +000 12345 6789Date: ..........................................................
Campbelltown, NSW 2560. +000 12345 6789` www.astralskillsinstitute.com Release Date: September 2019
Page No:

(02) 4608 9972 Release Date: Dec 2020
Assessment Cover Sheet: Assessment Task 2 (AT2)

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Assessment task 2: Practical Demonstration
Required documents and equipment:
 Industry simulated ASTRAL INSTITUTE Commercial Kitchen.

 Chef Uniform (Students to organise themselves)
 Chef Equipment and tool (ASTRAL INSTITUTE)
 Recipe
 ASTRAL INSTITUTE shall make available the ingredients as per Club Sandwich recipe
 Handwashing facilities
Planning the assessment
- Recommended date for assessment:
- Access all resources mentioned in required resources either printed copies or access via the
internet
- Time required for assessment: 12 hours over 3 sessions (4 hours per session)
- You must:
o Produce all evidence as required in the practical demonstration.
o Complete the and submit in due timelines
o Submit with a completed assessment cover sheet
- Your assessor will set a time to provide feedback
Evidence specifications:
At the end of the assessment, you will be required to submit the following evidence before the
due date specified by the assessor:
- You are required to submit following evidence at the end of tasks
- Demonstration of following hygiene procedures for all three sessions.
ASTRAL SKILLS
- Satisfactorily INSTITUTE
completed OFforAUSTRALIA
Hazard template Skills demonstration 1 task 2
- Satisfactorily completed
ABN: 80 600 951 264RTO: 41322CRICOS: case study questions for skills demonstration 3 -Task 2 on how to
report
Level-6, personal
Suite 6.01/138 health
Queen issue. +000 12345 6789
Street, info@asia.edu.au Version 1.0
- Completed
Campbelltown, NSWand
2560.signed cover sheet+000for assessment
12345 6789 www.astralskillsinstitute.com Release Date: September 2019
Page No:
Evidence submission:
- Documentation can be submitted electronically, or paper based.
- Your assessor will record the assessment outcome on the assessment cover sheet.

(02) 4608 9972 Release Date: Dec 2020
AT2- Practical Demonstration instructions
In this practical demonstration assessment, you are required to demonstrate use of safe food
handling practices in food handling work functions in ASTRAL INSTITUTE Kitchen in line with
Kitchen hygiene procedures on at least three (3) occasions. The student must also demonstrate
procedures to:
 Identify food hazards

 report unsafe practices
 report incidents of food contamination.
Date of Demonstration
Practical Demonstration Sessions and Menu (Please refer your
timetable and session
Plan)
Practical Demonstration session 1

Task 1: Demonstrate use of safe food handling practices while
cutting vegetables
Task 2- Hazard identification and management
 Identifying food hazards
 Reporting unsafe practices
 Reporting incidents of food contamination
Practical Demonstration session 2

Task 1: Demonstrate use of safe food handling practices in food
handling while preparing Sandwich
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, SuiteDemonstration
Practical 6.01/138 Queen Street,
session 3 +000 12345 6789 info@asia.edu.au Version 1.0
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Task 1: Demonstrate use of safe food handling practices correct

handwashing procedures
Task 2: Reporting personal health issues

(02) 4608 9972 Release Date: Dec 2020
Practical Demonstration 1
In this Practical demonstration session, you are required to complete following tasks:
At the start of session your assessor will check if you are in full uniform and carrying essential
items such as a tool kit. Assessors will be checking your uniform for cleanliness and that you have
full uniform on prior to allowing you to begin the session.
This skills demonstration session has Two (2) tasks you will have total four (4) hour to identify
food hazards, report unsafe practices in the production and report incidents of food
contamination for each skills demonstration session and your Assessor will set commercial time
constraints reflecting industry environment.
Task 1: Demonstrate use of safe food handling practices while cutting vegetables
You are required to do precision cuts for the vegetable as specified by your trainer/assessor.
While preparing the vegetable and completing cute you will be observed following safe food
handling practices e.g. How you wash vegetables, select correct chopping board.
You must use PPE, ensure uniform is clean, covering any cuts and wound by wearing bandage
and dressing appropriate to kitchen, you should not work if you are unwell and reports illness to
assessor.
You must also report if any unsafe practices that breach hygiene procedures promptly.
You must prevent any contamination from clothing while working on tasks and also avoids
unnecessary contact with ready to eat food.
Assessor will check if you have washed hands correctly and using appropriate facilities while
shifting between tasks and when coming from toilet or handling money etc and ensure you are
maintaining clean contact with food,
ABN: 80 600 951 264RTO: 41322CRICOS:
Assessor must
Level-6, Suite observe
6.01/138 Queen if you are following
Street, ‘Clean
+000 12345 6789 as you go;’ principle while completing
info@asia.edu.au tasks.
Version 1.0
Page No:
Your trainer will use observation checklist provided in this tool.

(02) 4608 9972 Release Date: Dec 2020
Task 2- Hazard identification and management
In this task, your will be required to visit the storage areas of kitchen including deep freeze, cool
room and dry store and your assessor will have some food items which are incorrectly stored.
You are required to complete following:

 Identify incorrectly stored items.
 Identify food hazards associated with food items due to incorrect storage
 Identify and report incidents of food contamination due to incorrect storage
 Identify and report unsafe practices in storage areas
 Specify correct storage procedures and remedial action
 You can use the template provided below to record your findings
After identifying hazards and recording them on template you are required to take remedial
action and store the food correctly.

ABN: 80 600 951 264RTO: 41322CRICOS:
Page No:

(02) 4608 9972 Release Date: Dec 2020
TASK 2-TEMPLATE: HAZARD IDENTIFICATION TEMPLATE
Area/Locality of hazard (e.g., Equipment, storage)

_______________________________________ Date: _____________
Name………AMANJOT SINGH………………………………….
(Name of person preparing report)
Specify at least (3) incorrectly stored food items:
Specify at least 2 Hazards associated with incorrect storage:
Specify possible contamination due to incorrect storage:
Who you will report contamination:

Name_______________
Designation__________________
Identify unsafe Practices in storage area:

ABN: 80 600 951 264RTO: 41322CRICOS:
Details of person
Campbelltown, the unsafe practices
NSW 2560. reported:
+000 12345 6789 www.astralskillsinstitute.com Release Date: September 2019
Page No:
Name________________________
Designation______________________
Specify correct storage procedure and remedial action to eliminate hazards:

(02) 4608 9972 Release Date: Dec 2020
In this Practical demonstration session, you are required to complete following tasks:
This Practical demonstration session has one task, and you will have total four (4) hour to follow
hygienic practices while preparing food ,identify food hazards, report unsafe practices in the
production and report incidents of food contamination for the skills demonstration session
Task-Demonstrate use of safe food handling practices while preparing Sandwich

You are required to Prepare a grilled sandwich (Tomato and Cheese) or (Ham and Cheese) in the
ASTRAL INSTITUTE kitchen in 3 sessions where your trainer will observe you conducting the
activity starting from preparation to production using the demonstration checklist to ensure you
are following hygiene and safe food handling practices e.g. How you wash vegetables, select
correct chopping board and identifying any food hazards and contamination and managing it.
You must use PPE, ensure uniform is clean, covering any cuts and wound by wearing bandage
and dressing appropriate to kitchen, you should not work if you are unwell and reports illness to
assessor.
You must prevent any contamination from clothing while working on tasks and also avoids
unnecessary contact with ready to eat food.
Assessor will check if student washes hands correctly and using appropriate facilities while
shifting between tasks and when coming from toilet or handling money etc and ensure you are
maintaining clean contact with food,
Assessor must observe if you are following ‘Clean as you go;’ principle while completing tasks.
ABN: 80 600 951 264RTO: 41322CRICOS:
Page No:

(02) 4608 9972 Release Date: Dec 2020
In this practical demonstration session, you are required to complete following tasks:
This practical demonstration session has Two (2) tasks, this demonstration will take place for
four (4) hours to demonstrate correct hand washing procedures and demonstrating personal
health issue reporting procedures.
Task 1: Demonstrate use of safe food handling practices while following correct hand washing
procedures
In this task, your assessor will ask you to demonstrate the correct hand washing procedures.
You are required to demonstrate correct procedures while using handwashing facilities in the
Kitchen arranged by trainer.
Your trainer will observe you using skills demonstration checklist.
Task 2: Reporting personal health issues
This task is case study on reporting personal health issues.
Read the case study and answer following question.
Your assessor will confirm your knowledge and understanding of procedures for reporting health
issues by asking you questions.
It is Thursday evening, and the ASTRAL INSTITUTE Kitchen is busy. You feel awful. You think you
have a cold as you have been sneezing all day and you must blow your nose regularly. You are
ASTRAL
about to startSKILLS INSTITUTE
work in the OFofAUSTRALIA
cold larder section the kitchen, preparing cold salads, entrées, and
ABN:sauces.
80 600 951 264RTO: 41322CRICOS:
Q1: What should
Campbelltown, you do?
NSW 2560. +000 12345 6789 www.astralskillsinstitute.com Release Date: September 2019
Page No:
You must tell your supervisor about your infection and your need to sneeze and blow your
nose regularly. You must stop your work because you can contaminate food or infect other
people.
Satisfactory □ Not Satisfactory □

Q2: What are the risks associated with your working if you have an infectious disease?

(02) 4608 9972 Release Date: Dec 2020
There are plenty of risks associated with working with infectious diseases:
1. You can contaminate food when you sneeze or blow your nose or touch your nose.
2. You can put other people at risk of infection when you sneeze through the airborne
transfer of pathogens.

Q3: Should you be working in the cold larder preparing food tonight? Why/why not?
I shouldn’t be working in the cold larder preparing food because I can contaminate food and
also put my colleagues at risk of getting an infection.

Q4: You know it is very important to wash your hands correctly. What are the steps you
should follow to make sure your hands are thoroughly clean?
1. Open the tap and rinse your hand with water.
2. Get some soap and rub it into your hands smoothly using your opposite hand until
some lather appears.
3. Rinse your hands again and slowly wash away your soap.
4. Close the tap and dry your hands with a paper towel.
5. After using the paper towel throw it into a nearby dustbin.
Satisfactory □ Not Satisfactory

Q5: The chef has asked you to continue working but to wear disposable gloves at all times.
You are already behind in your work tasks, so you are rushing to catch up. You realise
ASTRAL you have sneezedINSTITUTE
SKILLS several times andOF
blown your nose without changing the gloves. Food
AUSTRALIA
may have become contaminated.
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, What
Suite 6.01/138 should
Queen Street,you do? +000 12345 6789 info@asia.edu.au Version 1.0
Campbelltown, Release Date: September 2019
First of all, NSW 2560.
I shouldn’t be working but+000even
12345if
6789
I am www.astralskillsinstitute.com
working and I feel like I have
contaminated Page No:
the food, I must report it to the chef or the manager so that proper measures can be taken to
ensure that there is no food hazard.
 What are the potential consequences on your customers?

If any contaminated food reaches the customers, it can infect them which can make them sick
the infection. Hence it can have adverse effects on them.

(02) 4608 9972 Release Date: Dec 2020
Q6: If you have contaminated food, what conditions will the bacteria need to grow to cause
illness?
A bacteria need the following conditions to grow:
 Optimum temperature
 Ph
 Oxygen
 Moisture

Q7: The risk of infecting customers is increased as you are working with potentially
hazardous foods. What does the term ‘potentially hazardous foods’ mean?
Potentially hazardous foods mean those foods that must be kept within a specific temperature
range to avoid bacterial growth such as:
 Meat
 Seafood
 Dairy products

ABN: 80 600 951 264RTO: 41322CRICOS:
Page No:

(02) 4608 9972 Release Date: Dec 2020
ASSESSMENT (AT2) – PRACTICAL DEMONSTRATION OBSERVATION TOOL
SITXFSA001- USE HYGIENE PRACTICES FOR FOOD SAFETY
INSTRUCTIONS – ASSESSOR
 Observe the learner in an operational food preparation area during all Three (3) Demonstration sessions.
 Provide recipes and ingredients and arrange Handwashing facility.
 Use the checklist to observe the learner using a range of skills/tasks.
 Observe the learner over a period 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 questions relating to the tasks they are undertaking.
 On completion, submit the assessment via the LMS.
You are required to do the following:

 You must demonstrate self in an operational food preparation area during all Three (3) Demonstration sessions.
 Use the recipes and ingredients and use the handwashing facility.
 Answer all questions as asked by the Assessor.
 Consistently perform all tasks multiple times satisfactorily.
 Your assessor will submit results of your practical demonstration tasks via hard copy or the LMS to track progress.

ABN: 80 600 951 264RTO: 41322CRICOS:
AUSTRALIA
ABN: 80 600 951 264
info@asia.edu.au Version
Page2.1
Level-6, Suite 6.01/138 Queen Street, (02) 4608 9972
No:
Release Date: Dec 2020
Observation list Session 1 Session 2 Session 3
Observable skills/tasks the learner is required to Satisfactory Satisfactory Satisfactory

demonstrate Yes No Yes No Yes No
Uses safe food handling practices in food handling work
functions on at least three occasions.
-Preparing vegetable cuts
-Preparing sandwich
-Correct food storage and handwashing procure
Follows policies and procedures when demonstrating
safe food handling practices during all three occasions.
Uses appropriate communication methods to report

unsafe practices and breaches of hygiene procedures
and completed the Hazard template on Session1-Task 2
Correctly identifies food hazards that may affect the
health and safety of self and others in the template for
identifying Hazard during Session 1-task 2
Removes or minimises, and reports, hygiene hazards for
Session1-Task2 -by completing template and correctly
storing food
Answered all questions for Session3 -Task2 to 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 in Session 3-task 2

Level-6, Suite 6.01/138 Queen Street, (02) 4608 9972 Release Date: Dec 2020

Cease’s participation in food handling activities where
own health may cause food contamination in Session 3-
task 2
During all three occasions student consistently
demonstrates techniques to prevent food contamination
from:
 clothing and other items
 unhygienic personal contact.
While preparing food prevents unnecessary contact with
ready-to-eat food.
ASTRAL SKILLS INSTITUTE
ABN: 80 600 951 264
OF AUSTRALIA
AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000
(02)12345 6789
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 +000 12345 6789 www.asia.edu.au
Page 48 of 54
Page No:

Ensures hygienic contact with food and food contact
surfaces
- Wearing clean clothes
- Using required PPE
- Ensuring that no clothing or other items worn
contaminate food.
- Preventing unnecessary direct contact with ready
to eat food.
- Ensuring food did not become contaminated
with body fluids from sneezing, coughing,
blowing nose, spitting, smoking, or eating over
food or preparation areas
ABN: 80 600 951 264
OF AUSTRALIA
AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000
(02)12345 6789
Campbelltown,
2560 +000 12345 6789 www.asia.edu.au
Page 49 of 54
Page No:

Uses hygienic cleaning practices to prevent foodborne
illnesses including:
- Remove dry soil
- Rinse with warm water

- Apply detergent and wash with correct
concentration and contact time
- Rinse with clean water
- Apply sanitiser with correct concentration and
contact time
- Rinse with clean water or dry air as appropriate
- Reporting any hygiene issues appropriately
ABN: 80 600 951 264
OF AUSTRALIA
AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000
(02)12345 6789
Campbelltown,
2560 +000 12345 6789 www.asia.edu.au
Page 50 of 54
Page No:

Consistently demonstrates correct hand-washing
technique and uses the correct facilities.
Whilst washing hands, did the student:

- Wash hands using appropriate facilities
- Rinse hands with warm to hot water
- Use soap to make a lather
- Rub and scrub hands for at least 20 seconds
- Scrub palms
- Scrub back of hands
- Scrub wrists
- Scrub between fingers
- Scrub under fingernails
- Rinse well
- Use a disposable towel to turn off tap
- Dry hands completely with clean or disposable
towel
Interprets documents or diagrams that relate to food

safety programs, food safety and hygiene procedures
and HACCP practices.
ABN: 80 600 951 264
OF AUSTRALIA
AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000
(02)12345 6789
Campbelltown,
2560 +000 12345 6789 www.asia.edu.au
Page 51 of 54
Page No:
Satisfactory Satisfactory Satisfactory
Final Outcome:
Yes No Yes No Yes No
________ ________ ________ ________ ________ ________

Date Of Demonstration:
Signature Of the Assessor:
ABN: 80 600 951 264
OF AUSTRALIA
AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000
(02)12345 6789
Campbelltown,
2560 +000 12345 6789 www.asia.edu.au
Page 52 of 54
Page No:
AT2- Practical Demonstration - Overall Result
AT2 Assessment Tasks Has it been completed and Satisfactory

attached?
(AT2A) Practical YES NO YES NO

Demonstration Session 1
(AT2B) Practical YES NO YES NO

(AT2C) Practical YES NO YES NO

Overall outcome of the Satisfactory Not satisfactory

assessment
Feedback to Student
Student Signature Date
Assessor Signature Date

ABN: 80 600 951 264RTO: 41322CRICOS:
Page No:

(02) 4608 9972 Release Date: Dec 2020
Appendix1- Assessment resource in ASTRAL INSTITUTE Kitchen
ASTRAL INSTITUTE will conduct practical assessment for this unit in its Commercial Kitchen
specified in class timetable. with serving internal staff and students as customers and during
assessment student will have access to following resources in the Kitchen:
Assessment must ensure access to:
 fixtures:
 work benches
 refrigeration unit
 sink
 storage facilities
 small equipment:
 assorted pots and pans
 containers for hot and cold storage
 crockery
 cutlery
 cutting boards
 food handler gloves
 glassware
 knives
 packaging materials
 receptacles for presentation and display purposes
 small utensils:
 tongs
 serving utensils
 appropriate facilities for handwashing:
 designated hand washing sink
 antiseptic liquid soap
 single use towels
 warm running water
ABN: 80 600 951 264RTO: 41322CRICOS:
 food ingredients and ready to eat food items
Level-6, Suite
 current 6.01/138
plainQueen Street,
English regulatory+000 12345 6789distributed
documents info@asia.edu.au
by the commonwealth, state, territory,
Version 1.0 or
local government food safety authority Page No:
 Australia New Zealand Food Standards Code

 current commercial food safety programs, policies and procedures used for managing food safety.
 Assessors must satisfy the Standards for Registered Training Organisations’ requirements for
assessors.
Copyright: Instructions in this tool have been developed by NTA and ASTRAL INSTITUTE for sole purpose of use by ASTRAL
INSTITUTE. Any part of these assessment instructions cannot be reproduced in full or part for without approval of ASTRAL
INSTITUTE and NTA which holds authorship rights.

(02) 4608 9972 Release Date: Dec 2020

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SIT40516 - Certificate IV in Commercial Cookery

SITXFSA001- Use Hygiene Practices for Food Safety

Student Assessment Guide

Student ID: ________20220412________________

Student Name: ________AMANJOT SINGH__________

Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au Version 2.1

Unit of Competency: SITXFSA001 - Use Hygiene Practices for Food Safety

Assessor Name: Date of completion:

Note: Student is required be marked satisfactory in all assessment tasks to be deemed

o Competent o Not Competent

Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au Version 2.1

Student Signature: Date:

ASSESSMENT RECEIVED BY ASTRAL INSTITUTE Staff

ASTRAL INSTITUTE Student

Staff Name: ………………...……..............……...……... Student

Signature: ……AMANJOT SINGH………………….…….

Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au Version 2.1

Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au Version 2.1

The assessment booklet contains two (2) parts:

 Application of the unit of competency

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au Version 2.1

Application of the unit of competency:

unit in the context of the job role, and:

Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au Version 2.1

Demonstrated knowledge required to complete the tasks outlined in elements and

Context and conditions for assessments:

Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au Version 2.1

Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au Version 2.1

Assessment Tasks Assessment Description Location of

Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au Version 2.1

Outline of evidence to be collected:

Assessment Task 1  Completed knowledge test with questions answered and

 Demonstration of following hygiene procedures for all three

Administration, recording and reporting requirements:

The assessments are intended to be equitable, fair, and flexible.

Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au Version 2.1

Recording an assessment result:

Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au Version 2.1

For assessment task:

administration and the assessor.

Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au Version 2.1

Any adjustments made must:

a. Be discussed, agreed, and documented in the assessment record

Reasonable adjustment may consist of:

Complaints and appeals:

Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au Version 2.1

Plagiarism, cheating and assessment dishonesty:

ASTRAL INSTITUTE considers plagiarism and cheating as a serious misdemeanour. Evidence of

Student signature: .....AMANJOT SINGH............... Date: ....................

Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au Version 2.1

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au Version 2.1

Student Plagiarism Declaration: By submitting this assessment to the college, I declare

Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au Version 2.1

Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au Version 2.1

before using as desired.

Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au Version 2.1

Student ID: 20220412________

Student Name: AMANJOT SINGH__