Assessment 1 SITXFSA002 Participate Safe Food Handling Practices

Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au | E-mail: Info@ntca.edu.au

RTO#6527 | CRICOS#03399C
ASSESSMENT 1 – Written Quiz

This cover sheet is to be completed by the assessor and used as a record of outcome of this assessment task
Student Name:
Student ID No:
Unit code SITXFSA002
Unit Title Participate safe food handling practices

Date of submission:
Student Declaration: CHEATING & PLAGARISM

In accordance with NTCA’s Plagiarism Policy and Procedure, I hereby acknowledge by signing this declaration that I have not
cheated or plagiarized any work in all the assessment tasks undertaken in this unit of competency except where the work has
been correctly acknowledged or as per the specific assessment task instructions.
Student name: _________________________ Signature: ____________________________
Assessment Criteria If Not Satisfactory,

Satisfactory
please comment
key features of commonwealth, state or territory and local food safety
compliance requirements as they impact workers at an operational level,
including:
 contents of national codes and standards that underpin regulatory
requirements
 Yes  No
 reasons for food safety programs and what they must contain
 local government food safety regulations and inspection regimes
 consequences of failure to observe food safety policies and procedures
 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:
 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,  Yes  No
serving, packaging, transporting and disposing of food
 main types of safety hazards and contamination
 conditions for development of microbiological contamination
 environmental conditions, including temperature controls, for storage
 temperature danger zone and the two-hour and four-hour rule
Document: Assessment 1 SITXFSA002 Participate safe food handling practices | Version: 1.1 | Page 1 of 14
contents of organisational food safety program, especially procedures,

 Yes  No
associated requirements, and monitoring documents
food safety monitoring techniques:
 bacterial swabs and counts
 checking and recording that food is stored in appropriate timeframes
 chemical tests
 monitoring and recording food temperatures using a temperature  Yes  No
measuring device accurate to plus or minus one degree Celsius
 monitoring and recording temperature of cold and hot storage
equipment
 visually examining food for quality review
methods to ensure the safety of food served and sold to customers:
 packaging control:
 using packaging materials suited to foods
 monitoring of packaging damage
 protective barriers  Yes  No
 temperature control
 supervision of food displays
 utensil control:
providing separate serving utensils for each dish
safe food handling practices for the following different food types:
 dairy
 dried goods
 eggs  Yes  No
 frozen goods
 fruit and vegetables
 meat and fish
equipment operating procedures, especially how to calibrate, use and clean
 Yes  No
a temperature probe and how to identify faults
choice and application of cleaning, sanitising and pest control equipment
 Yes  No
and materials
cleaning, sanitising and maintenance requirements relevant to food
preparation and storage:
 cleaning:
 dirt
 food waste
 grease
 pest waste removal  Yes  No
 sanitising:
 eating and drinking utensils
 food contact surfaces
 maintenance:
 recalibration of measurement and temperature controls
 minor faults
high risk customer groups, such as:
 children or babies
 pregnant women  Yes  No
 aged persons
 people with immune deficiencies or allergies.
 unwell persons
Satisfactory Not Yet Satisfactory If Not Yet Satisfactory – Please identify the re-assessment arrangements:
(Please tick the assessment result for this task)
Comments/ Feedback (If the student is deemed Not Satisfactory the Assessor MUST state the circumstances and reasons why
this judgment has been made):
Student Declaration: I declare that I have been assessed Assessor Declaration: I declare that I have conducted a
in this assessment task, have been provided with fair, valid, reliable and flexible assessment with this
feedback and I have been advised of my result. I also am student, and I have provided appropriate feedback
aware of my appeal rights
Student name: _____________________________ Assessor Name: _____________________________

Signature: ____________________________ Signature: ____________________________
Date: ____/_____/_____ Date: ____/_____/_____
Assessment Guidelines for Student:

Conditions of assessment:
 For this Assessment you are required to follow the instructions provided under Tasks to be completed
by the student and submit your response by the date advised to your Assessor.
 Your assessor will advise you the Dates and timing for this assessment as per the timetable.
 Your evidence submitted for this Assessment Task will be graded as either S – Satisfactory or NS – Not
Satisfactory. Your Assessor will provide you with feedback.
 If the evidence is graded as NS – Not Satisfactory you will be required to re-submit the evidence. In this case you
will be provided with clear and constructive feedback based on the assessment decision so that you can
improve your skills / knowledge prior to reassessment.
 If you require an allowable adjustment to this assessment procedure you should discuss this with your assessor
 If you are dissatisfied with an assessment decision you should make an appeal to NTCA in writing no longer than
10 days following advice of the assessment decision
Context of and specific resources for assessment

 Access to office equipment and learning resources, access to computer with internet, printer, projector, and
other office facilities.
Tasks to be completed by the student

You are required to provide response to all the quiz questions
For this assessment your assessor will assessing you on criteria listed on the assessment cover sheet:
Evidence to be collected for this assessment:
completed responses to all the question listed in the quiz
Question 1: What does the legislation governing food handling practices outline and how is this governed at state,
territory and local government levels?
(Tick the correct box indicating true or false)
True False
The food safety standards are administered through the Australia New Zealand True
Food Standards Code.
The Food Standards Code sets the standards for Food labelling, Food composition, True
Product contaminants and Codes of conduct.
The Food standards provide the minimum requirements for food businesses and True
allow for planning of all food-related operations around this framework.
Compliance with the food standards is optional for small businesses. False
It is a criminal offence to supply food that does not conform to the Code. True
It is illegal to sell food which is damaged, deteriorated, has been tainted, or which True
is unfit for human consumption.
Question 2: Which of the following statements relating to the role and rights of an Environmental Health Officer
(EHO) are true?
(Answer true or false in space provided)
True or False
EHOs, commonly referred to as Health Inspectors, have wide-reaching powers to True
conduct checks of premises, compliance with building codes and adherence to safe
food handling practices.
An EHO has the right to enter your premises at any time during normal operating True
hours, including in the middle of your busiest lunch service!
In Australia, the state health authority is in charge of enforcing building codes, False
supervising safe food handling and conducting inspections of food premises through an
EHO.
A well-run kitchen should be able to maintain good hygiene practices, even during the True
busiest times.
An EHO has the right to inspect any and all areas of your business including taking food True
samples from any area, for the purposes of testing for bacteria.
Failure to comply with food legislation can result in breach notices, fines and True
prosecution.
Question 3: The following HACCP statements are: (Answer true or false in space provided)
True or False
A hazard analysis involves identifying and assessing the seriousness and likelihood of True
the hazard occurring.
Maximum internal temperatures are critical limits for cooking. False
Once critical limits have been set, they do not need to be monitored. False
All businesses must make sure that their HACCP procedures are working correctly. True
Under HACCP all testing, monitoring and verification must be recorded and those True
records must be stored.
Question 4: Connect the seven (7) principles of HACCP in correct order:
Principle 1 Critical Limits

Principle 2 Hazard Analysis
Principle 3 Corrective Action
Principle 4 Record Keeping
Principle 5 Verification
Principle 6 Critical Control Points
Principle 7 Monitoring and Sampling
Question 5: The following statements relating to hazards and hazard analysis are:
True False
Hazards are any biological, chemical or physical properties which could cause a food True
safety problem.
Hazards can occur at any part of the food production pathway. True
Hazards only occur during the preparation of food. False
Hazard analysis involves identifying and assessing the seriousness and likelihood of the True
hazard occurring.
Question 6: The following statements relating to a critical control point are:

True False
A Critical Control Point is a point, step or procedure at which control can be True
applied so the hazard can be prevented, eliminated or reduced to an
acceptable level.
A Critical Control Point can exist at any step of the catering cycle. True
Effective ordering of food will eliminate many critical control points during False
preparation.
Any critical control point which has been identified needs to be analysed and True
documented as part of HACCP.
Question 7: How would a critical limit be determined and applied during the cooking process?
True or False
Critical limits are the maximum or minimum levels which ensure safety of the True
product.
If the number of bacteria in a sample is below a certain level, then the product is True
deemed acceptable.
If the number of bacteria is above the maximum level, the product is deemed True
unacceptable.
Maximum internal temperatures are critical limits for cooking. False
Minimum internal temperatures are critical limits for cooking. True
Question 8: The following statements relate to procedures for monitoring and sampling:
(Tick the correct answers)
The systems and procedures used in food production must be monitored to make sure True
they are being followed.
All systems and procedures must be monitored once per calendar year. False
Samples are taken at each step so they can be tested to see whether the critical limits True
have been breached.
If the monitoring and sampling indicates an unacceptable level, then the processes and True
procedures must be adjusted to prevent it happening again.
Once the processes and procedures for a critical control point have been adjusted to False
satisfactory levels, the actual production step is no longer a critical control point.
Question 9: What are the legal requirements for record keeping and verification of HACCP procedures? The
following statements are: (Answer true or false in space provided)
True or False
All testing, monitoring and verification must be recorded and those records must be True
stored.
By storing all HACCP related records you can prove that your procedures meet the True
requirements.
If all recording mechanisms are in place then all HACCP procedures must be working False
correctly.
Businesses must make sure that their HACCP procedures are working correctly. True
There is a variety of procedures that can be followed to verify the accuracy of the True
HACCP program.
Question 10: The following standards for ordering procedures contribute to good HACCP standards
Have clear product specifications in place True
Have good standards for quality in place True
Have delivery and hygiene procedures in place True
Use only local suppliers with references
Have a code of conduct in place for all suppliers
Use suppliers with appropriate accreditation, who meet food safety requirements. True
Question 11: The following are standard procedures for systematically checking deliveries on arrival:
True or False
Use a data logger in transit and check the temperature of refrigerated items True
Check for any signs of deterioration, such as frozen food starting to thaw True
Food items should have no obvious contamination True
Measure the temperatures of all perishable foods once these have been unloaded False
Canned foods must not have dents or protrusions True
Milk products must be the normal shape, e.g. yoghurt containers are not bloated True
Ensure separation of cooked and raw foods to prevent cross-contamination True
Question 12: Select the correct requirements for the correct and safe storage of foods:
True False
All perishable foods must be stored outside the danger zone below 5°C or above True
60°C.
Keep items separated and stored according to their potential for cross- True
contamination, e.g. cooked foods on the top shelf, raw foods below, all food to be
covered.
Foods which exceed the temperature requirements on delivery must be False
refrigerated immediately.
Keep main food groups separate in coolroom, e.g. dairy, meat and vegetables on True
different shelves at the appropriate temperature, i.e. below 5°C.
Use clean, sanitised containers made from food safe materials for the storage of True
raw and prepared foods.
Store dry foods in a cool, dry location on shelves with even temperature and good True
ventilation.
Question 13: The following rules apply to ensure food safety during the preparation of food:
(Tick the correct box to indicate true or false)
True False
Keep raw and cooked ingredients apart and do not use the same tools or cutting True
boards for different tasks.
Wash, peel and rewash (WPRW) items in clean water to prevent contamination from True
chemicals and bacteria.
Store prepared vegetables in water to maintain their nutritional value. False
Wash all equipment and tools used for raw food prior to using them for cooked food. True
Clean and sanitise benches and cutting boards in between production steps. True
Food may only be left in the danger zone (between 5 and 60°C) for 2 hours.
Question 14: The food safety standards require the internal temperature of food to be reduced from:
(Circle the correct answer)
A. 90°C to 41°C in a maximum of 4 hours and from 41°C to 1°C within a further maximum period of 2 hours.
B. 60°C to 21°C in a maximum of 2 hours and from 21°C to 5°C within a further maximum period of 4 hours.
C. 60°C to 21°C in a maximum of 4 hours and from 21°C to 3°C within a further maximum period of 2 hours.
D. 80°C to 21°C in a maximum of 2 hours and from 21°C to 5°C within a further maximum period of 4 hours.
Question 15: What are the requirements for transportation of foods?
Prevent any cross-contamination and apply general food handling principles. True
Transport food at the correct temperature. True
Ensure that frozen food remains frozen while in transit. True
Remove all packaging during transport.
Check portable food storage equipment annually for temperature compliance.
Use a data logger to record food temperatures during transport. True
Question 16: The hygiene requirements and legal aspects for foods intended for selling and displaying include
True or False
Prevent any cross-contamination and apply general food handling principles. True
High risk food items must not be held or displayed for long periods. True
Any damaged food must be reheated to 100°C for at least 5 minutes to be sold. True
Use gloves, palette knives, meat forks or tongs to minimise contamination. True
Separate serving utensils must be provided for each food item. True
Sneeze guards or other protective barriers must be placed on all display items. True
Items must be monitored frequently using a temperature probe and log, and food that True
remains in the danger zone for a prolonged period of time must be discarded.
It is your responsibility to supervise the display and sale of food to make sure there are True
no breaches of food safety practices!
Question 17: Tick the common monitoring procedures to ensure safe food at critical control points:
Measuring temperatures of storage equipment True

Measuring food temperatures with thermometers True
Enforcing time limits for receiving True
Enforcing time limits for storing
Tasting items for quality
Conducting bacterial swabs to determine contamination levels True
Question 18: Choose the examples of documents which are essential for correct recording mechanisms under
HACCP: (Tick the correct answers)
Record of goods received True

Approved food suppliers True
Freezer temperature record True
Dry store temperature record
Cooling/heating/holding log True
Temperature calibration record True
Staff sickness register True
Question 19: Examples of food safety incidents which would require urgent implementation of an investigation or
corrective action plan include: (Tick the correct answers)
Customers and/or staff suffer food poisoning True

Customers complain about the seasoning of food items
Single use items are misused, e.g. plastic cups are reused True
Expired food is displayed and/or sold, e.g. pre-packaged pies and sausage rolls True
Food is found to have been contaminated or spoiled True
The food handling environment is found to be unclean or unhygienic True
Evidence of pests and/or vermin has been found in the external garbage area
Question 20: Connect the correct definition to the relevant type of contamination:
Biological contamination occurs when food contains foreign

matter such as glass, scourer shavings,
wood and porcelain pieces
Physical contamination happens when food is in contact with
pesticides, toxic material or other
substances, such as detergents
Chemical contamination arises from disease-causing
microorganisms such as bacteria,
moulds, yeasts, viruses and fungi
Question 21: Identify the correct hygiene procedures for cleaning and sanitising utensils and equipment to eliminate
potential hazards during the preparation and service of foods:
True or False
Floors, walls, equipment and benches should be cleaned on a regular basis to prevent True
accumulation of dirt to prevent pests from breeding.
Fridge seals, slicing machines, blenders, and mincers are areas that require special True
attention.
Once equipment has been sanitised it must be rinsed. False
You must discard any broken, chipped or cracked glassware or crockery you discover True
during cleaning or stacking as these pose safety and potential hygiene hazards.
Using commercial dishwashers can assist in kitchen hygiene, as pots, ladles and other True
kitchen utensils, cutlery, crockery and glasses can all be washed at the correct
temperature.
Colour-coded boards which have been sanitised correctly will ensure that no cross- False
contamination occurs in the kitchen.
Question 22: The following examples are effective measures for controlling or eliminating vermin and pests: (Tick
the correct box indicating true or false)
True False
The rubbish container should be covered to prevent flies and other vermin feeding True
on the scraps.
Good cleaning regimes and pest control management are the best ways to contain True
pests.
Fly zappers and fly strips are prohibited in many food preparation areas due to the True
risk of carcasses contaminating food.
Aerosols are the appropriate pest control measure to use in food production False
areas.
Flyscreens and plastic curtains help to keep out adult insects. True
Pests, such as rats, need to be kept under control using barriers or poisoning. True
Pets are also carriers of bacteria and are never allowed in a food establishment True
with the exception of guide dogs, which are limited to food service and
accommodation areas only.
Question 23: There are several groups of people who are generally more at risk of food poisoning and therefore
special care in the selection and preparation of food is a requirement:
True False
High risk groups include the elderly, pregnant women and children. True
People with immune deficiencies and food allergies also belong in the high risk False
category of customers.
If a HACCP system is followed consistently, there are no additional requirements False
for the preparation and service of food for customers from any high risk groups.
In a hospital or nursing home usually no customers would be high risk, as these True
institutions have stringent sanitation procedures in place.
People with allergies to certain foods, such as nuts, may react badly to the True
slightest contamination.
People who are already unwell due to various reasons. True
Question 24: Identify the correct statements relating to the use and the legal requirements for food thermometers:
In order to correctly determine the internal temperature of a food item, a laser

thermometer must be used.
Upon delivery the surface temperature equals the internal temperature, so measuring the False
outside is sufficient and more hygienic.
The probe thermometer must be accurate within 1°C, meaning that if the internal True
temperature is 4°C, the thermometer must display a temperature between 3°C and 5°C.
A thermometer can be calibrated by placing the probe in a container of barely-melted ice. True
The thermometer should read between -1°C and +1°C.
Before the thermometer is used it must be cleaned and sanitised. True
Use detergent and an appropriate sanitiser, then rinse or air-dry (depending on the True
thermometer and sanitiser used).
Question 25: What are the general requirements for single use items and for foods which are to be disposed of or
returned to a supplier? Connect the appropriate procedure to the relevant action:
Food is subject to recall Food items may become contaminated with

microorganisms or physical contaminants; become
damaged; or deteriorate in quality
Food has been returned It is essential that these are stored, displayed and packaged
appropriately. For example, serviette and straw dispensers
should be used to prevent customers touching more than 1
item at a time. These must not be reused and torn or
damaged items must never be given out.
Food is not safe to eat This can occur when the manufacturer has identified
dangerous levels of pathogens or contaminants; faulty
packaging or incorrect labelling; or incorrect processing
Food is suspected of You might suspect that food is unsafe, even though you are
not being safe to eat 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!
Whenever single – use You might suspect that food is unsafe, even though you are
items are available 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!
Destroying or disposing A customer or business that has purchased food from you
of food so it is not may return items due to a fault, e.g. torn packaging or
usable for human contamination
consumption
Question 26: According to Food Safety Standard 3.2.2, which of the following foods are examples of potentially
hazardous foods?
Raw and cooked meat such as casseroles, curries and lasagne True
Dairy products, e.g. milk, custard and dairy-based desserts such as cheesecakes and custard True
tarts
Fresh fruit and vegetables
Cooked rice and pasta True
Question 27: When cleaning utensils which come in direct contact with customers, the following aspects need to be
considered to prevent food safety issues:
All cutlery, crockery and glasses need to be cleaned and polished. You should double check True
that there is no food residue, airborne dust or lipstick left on the items.
To remove slight smears you may blow into the glass when polishing it.
Never put your fingers on the rim, as this can transfer bacteria to customers’ lips. True
Crockery and glasses need to be washed and free of any chips or cracks, as these can trap True
food residue, which could contaminate food.
You also need to clean all small and large equipment, especially in hard to reach places. True
Items like blenders can develop mould or bacteria if not cleaned properly.
It is important to identify and report any maintenance or equipment cleaning needs that True
you cannot immediately handle yourself.
If equipment is broken or does not meet food safety requirements for some reason it must
be discarded.
Question 28: The following aspects must be considered when handling and preparing foods to avoid allergic
reactions through allergens in customers: (Tick the correct answers)
Food allergies occur when someone reacts badly to a particular type of food. True
Allergic reactions to nuts are common and severe enough for labelling requirements to be True
put in place for all foods that may have been in contact with nuts.
Anaphylaxis is a severe allergic reaction that can involve swelling and possibly closing of the True
throat, swelling and rash on the face, restricted breathing and low blood pressure.
Anaphylaxis can be caused by many different allergens and can have very severe True
consequences including unconsciousness and even death.
It is essential that you take this matter seriously as an allergic reaction may result in death! True
If you are unsure whether you can meet a customer’s request, it is bet to refuse to cater for True
their need.
If you are unsure of what would constitute a “safe” menu choice, always consult with a
dietitian or other dietary expert.
Many customers with health issues may have a list that specifies what ingredients they can True
and cannot have.
Question 29: Match the correct consideration for ingredients and preparation methods when catering for people
with allergies with the relevant diet:
(Connect the appropriate aspects to be considered with the relevant dietary need (allergy))
Gluten Consider hidden seafood, e.g. anchovy paste, fish sauce

MSG Dried fruit and potato, pickled radish and wine often contain
sulphite
Lactose Preparation steps required and recipe modification, e.g. spice
substitutes
Salicylates No wheat, rye, barley – beware of hidden gluten, e.g. in beer
Histamine Is part of many stock powders and flavourings
Sulphites Convenience products can contain milk powder, etc.
Fish and shellfish Recipe modification to exclude any products containing
histamine
Question 30: The following procedures must be followed to prevent cross contamination when preparing food or
beverages for customers with allergic reactions:

True False
Use separate utensils wherever possible. True
Ensure all cooking surfaces and equipment are thoroughly cleaned and clear of True
breadcrumbs, crusted residue, nut residue, etc.
Use 1 utensil for all dishes you prepare. False
Do not use serving utensils for more than 1 item. True
Ensure grillers, sandwich, waffle and focaccia makers are clean before using with True
gluten-free breads and other foods.
Do not use a common deep-fryer to serve any foods for people with gluten True
intolerance.
Use gloves and change them between preparation tasks. True
Question 31: Which of the following food and beverage categories are at risk from contamination due to the use of
eggs? (Tick the correct box indicating true or false)
True False
Egg dressings, sauces and spreads (e.g. mayonnaise, aioli, hollandaise, egg butter). True
Desserts made without an effective cooking step (e.g. tiramisu, mousse, fried ice True
cream).
Drinks containing raw eggs (e.g. eggnog, egg flip, raw egg high protein smoothies). True
Egg dishes usually prepared for breakfast or brunch (e.g. omelettes, scrambled False
eggs).
Question 32: Because of the severe consequences of mishandling eggs, it is essential to ensure excellent hygiene and
prevent cross-contamination. To maintain safety of eggs you should do the following:
1. Use an egg separator when separating eggs True

2. Acidify raw egg products below pH 4.2 with lemon juice or vinegar True
3. Keep raw egg products below 5°C True
4. Store eggs in their original packaging in a dry store below 20°C
5. Make raw egg products fresh every day and discard within 24 hours True
6. Wash and dry your hands before and after handling eggs True
7. Clean and sanitise equipment and surfaces before and after using with eggs True
8. As fresh eggs are a potential source of Salmonella poisoning, use treated convenience True
products for high risk foods which do not use any cooking processes.

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Level 11, 190 Queen St, Melbourne, 3000

Tel: 03 9606 0032 | Web: www.ntca.edu.au | E-mail: Info@ntca.edu.au

ASSESSMENT 1 – Written Quiz

Unit code SITXFSA002

Unit Title Participate safe food handling practices

Student Declaration: CHEATING & PLAGARISM

Student name: _________________________ Signature: ____________________________

Assessment Criteria If Not Satisfactory,

contents of organisational food safety program, especially procedures,

(Please tick the assessment result for this task)

Student name: _____________________________ Assessor Name: _____________________________

Date: ____/_____/_____ Date: ____/_____/_____

Assessment Guidelines for Student:

Context of and specific resources for assessment

Tasks to be completed by the student

Evidence to be collected for this assessment:

completed responses to all the question listed in the quiz

(Tick the correct box indicating true or false)

(Answer true or false in space provided)

Question 4: Connect the seven (7) principles of HACCP in correct order:

Principle 1 Critical Limits

Question 6: The following statements relating to a critical control point are:

(Tick the correct box indicating true or false)

(Tick the correct box to indicate true or false)

(Circle the correct answer)

Question 15: What are the requirements for transportation of foods?

(Tick the correct answers)

(Tick the correct answers)

Measuring temperatures of storage equipment True

Record of goods received True

Customers and/or staff suffer food poisoning True

Biological contamination occurs when food contains foreign

moulds, yeasts, viruses and fungi

(Answer true or false in space provided)

In order to correctly determine the internal temperature of a food item, a laser

Food is subject to recall Food items may become contaminated with

(Tick the correct answers)

Gluten Consider hidden seafood, e.g. anchovy paste, fish sauce

(Tick the correct box indicating true or false)

(Tick the correct answers)

1. Use an egg separator when separating eggs True

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Student name: _ Signature: ____

Student name: _ Assessor Name: _

Date: __/_/_ Date: /_/___