SITXFSA001 Student Assessment Tasks

SITXFSA001
USE HYGIENIC
PRACTICES FOR
FOOD SAFETY
STUDENT ASSESSMENT TASKS
stellarcollege.edu.au
version 1.0 Jan 2022
Contents
Introduction........................................................................................................................................ 4
Assessment for this unit.................................................................................................................... 4
Preparing for assessment.................................................................................................................. 4
Assessment Task 1: Knowledge questions.......................................................................................5
Information for students................................................................................................................. 5
Questions...................................................................................................................................... 6
Assessment Task 1: Checklist....................................................................................................... 9
Assessment Task 2: Safe food handling observations....................................................................11
Information for students............................................................................................................... 11
Activities...................................................................................................................................... 13
Assessment Task 2: Checklist..................................................................................................... 14
Final results record.......................................................................................................................... 17
Stellar College Pty Ltd RTO 45551 | CRICOS 03808B

ABN 47 625 911 293
Locations:
Brisbane Campus: L2/148 Brunswick St, Fortitude Valley QLD 4006.
Sydney Campus: L3, 16-22 Wentworth Ave, SURRY HILLS NSW 2010 Australia
Phone: Brisbane: 0480 291 716 Sydney: 0424 074 583 Web: www.stellarcollege.edu.au
SITXFSA001 Use Hygienic Practices for food safety_ V.1.0 24012022
Page 2
Introduction
Welcome to the Student Assessment Tasks for SITXFSA001 Use hygienic practices for food
safety. These tasks have been designed to help you demonstrate the skills and knowledge that you
have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also
follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.
Assessment for this unit

SITXFSA001 Use hygienic practices for food safety describes the performance outcomes, skills
and knowledge required to use personal hygiene practices to prevent contamination of food that
might cause food-borne illnesses. It requires the ability to follow predetermined organisational
procedures and to identify and control food hazards.
For you to be assessed as competent, you must successfully complete two assessment tasks:
 Assessment Task 1: Knowledge questions – You must answer all questions correctly.
 Assessment Task 2: Safe food handling – You are required to demonstrate safe food handling
practices on three occasions when preparing food.
Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you get
started. Ensure that you have everything that you need and seek clarification from your trainer,
assessor or workplace supervisor if you have any questions.
Once you have read through the assessment tasks and are satisfied that you are clear on the
requirements and submission dates, complete and sign a Student Assessment Agreement. Your
assessor will countersign the agreement and keep it on file. You will find a Student Assessment
Agreement in Appendix A of your Hospitality Works Student User Guide or your RTO will provide
you with one.
Remember to check your Hospitality Works Student User Guide for information about:
 submitting assessments  re-assessment guidelines
 assessment appeals  responding to written questions.

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Assessment Task 1: Knowledge questions
Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have
acquired during the learning phase of this unit. Ensure that you:
 review the advice to students regarding answering knowledge questions in the Hospitality
Works Student User Guide
 comply with the due date for assessment which your assessor will provide
 adhere with your RTO’s submission guidelines
 answer all questions completely and correctly
 submit work which is original and, where necessary, properly referenced
 submit a completed cover sheet with your work
 avoid sharing your answers with other students.
i Assessment information
Information about how you should complete this assessment can be found in Appendix
A of the Hospitality Works Student User Guide. Refer to the appendix for information
on:
 where this task should be completed
 the maximum time allowed for completing this assessment task
 whether or not this task is open-book.

Note: You must complete and submit an assessment cover sheet with your work. A
template is provided in Appendix C of the Student User Guide. However, if your RTO
has provided you with an assessment cover sheet, please ensure that you use that.

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Questions
1. Write the definition of the following words as outlined in the Food Safety Standards:
 Contaminant
 Contamination
 Potentially hazardous foods
Contaminant: Contaminant means any biological or chemical agents’ foreign matter or other
substances that may compromises food safety or suitability.
Contamination: Contamination is the presence of harmful chemicals and microorganisms in food,
which can cause consumer illness.
Potentially hazardous foods: Potentially hazardous foods is a term utilized by food handling
associations to arrange food sources that require time-temperature control to guard them for
human utilization. A PHF is a food that: Contains dampness - generally viewed as a water action
more prominent than 0.85 Contains protein.
2. List three responsibilities an employer has in relation to food safety.
 Make sure that the company follows the Food Standards Code.
 Inform the local government about their food business.
 Ensure that the food industry is safeguarded.
3. List three responsibilities that you have as an employee in relation to food safety.
 Regular hand washing,
 Suitable dress and personal protective equipment and shoes.
 Hygienic cleaning practices to avoid cross- contamination in the food.
4. List three consequences of unsafe food handling practices for a business.
• One of the highest risks of poor food hygiene is food poisoning or foodborne illness
• There are a wide range of symptoms of foodborne infections.

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• It involves stomach problems or discomfort, in most cases
5. List three powers that Environmental Health Officers (Health Inspectors) have.
 Workplace accident investigation.
 Sampling at food establishments.
 Enforce the law and testify in court.
6. What is a food safety program?
A food safety program is a legal document written in plain English that lists the food safety
hazards that could in you occur un your business. How you would control them and what
records you will need to keep to demonstrate thet you have controlled these hazards. It details
the procedures and work practices you must use to ensure food is safety produced and sold.
7. What are the six key areas of a food safety program?
 Separate raw foods and ready-to-eat foods to avoid cross-contamination
 Find out potential hazards in all food handling operations performed by the company
 Find out areas where these hazards can be eased
 When a danger is discovered out of the control, take remedial action.
 Pre-requisite programs must be created, documented, and checked details
 Assess regularly for suitability (as a minimum every 12 months).
8. Complete the table by providing an example of how each of the following hygiene hazards can
be a risk and a way the risk can be controlled.
Hygiene hazard Example of hazard Control
Airborne disease Chickenpox, caused by the Avoid close contact with people
Varicella zoster germ. Mumps, who are experiencing active
caused by a paramyxovirus. illness symptoms.

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Measles, caused by another When you're sick, stay at home.
paramyxovirus. Allowing vulnerable people to get
into close touch with you is not a
Whooping cough, a bacterial
good idea.
infection caused by Bordetella
pertussis. Wear a face mask if you must be
with others to avoid spreading
germs or breathing them in.
Foodborne disease Toxoplasma gondii, Listeria Clean and sanitise kitchen

monocytogenes, Norovirus, surfaces on a regular basis.
Campylobacter jejuni, and E.
Cross-contamination between raw
coli are the most dangerous
and cooked meals should be
foodborne pathogens.
avoided.
Before preparing or consuming
food, wash your hands.
Effectively prepare, handle, and
store dairy foods
Infectious disease Infectious hazards Hands should be washed and

include zoonoses, which are dried on a frequent basis.
infectious diseases that can be
If you're sick, stay at home.
transmitted from animals to
humans. Coughs and sneezes should be
covered.
Clean your surfaces on a regular
basis.
Make sure your home is well
ventilated.
Prepare food in a safe manner.
9. List all of the occasions that you need to wash your hands.
Key Times to Wash Hands:
While you first arrive into the kitchen,
After coughing or sneezing, and before preparing or eating food.
Between two tasks
After you return from break

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After you use the toilet.
when you touch your nose eyes and hair
Before and after contact lens change.
10. What are the seven principles of the Hazard Analysis Critical Control Points (HACCP) system?
 Conduct a hazard analysis: This principle involves taking a close look at how food is
produced in businesses from initial delivery to storage, preparation, cooking, and cooling of
food, display, serve, or transportation. You should look for any hazards that may occur at any
point in the process.
 Identify the Critical Control Points (CCPP): A Critical Control Points (CCPP) is a step in the
production process where control can be applied to eliminate or prevent a food safety hazard
or reduce it to an acceptable level. If a hazard is likely to cause illness or injury, then you must
address it at this point.
 Establish Critical Limits for each CCPP: A critical limit is a cut-off point after which food can
no longer be deemed safe. Each CCPP must have critical limits set in order to keep the
system working within safe limits.
 Establish a monitoring system for each CCPP: Monitoring is the scheduled measurement or
observation of critical control points relatives to their critical limits. Monitoring procedures will
describe how and when the measurement will be taken and who is responsible for the
measurement and how frequently the measurement is taken during production.
 establish corrective actions: It is the procedure that needs to be followed when a critical
limit occurs. In this step, the HACCP team identifies the problems and steps to ensure that
these problems will not arise again.
 Establish record-keeping and documentation procedures: This step involves keeping

records of information that can be used to prove that the food was produced safely. It also
includes information about the HACCP plan. It is essential for a food safety program.
 establish procedures for verification of the effectiveness of the HACCP plan: This principle
involves verifying whether the HACCP plan is operating effectively. Verifying can take the form
of procedures and tests, including random sampling and analysis.
11. List five personal hygiene and grooming practices you need to follow.
Shower hygiene: Wash your body and hair often. “I’m not saying you have to take a bath
every day or take a bath,” "But you should clean your body and shampoo your hair at regular
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intervals which works for you." Your body is constantly shedding skin. "That skin needs to be
closed. Otherwise, it will become a cake up and cause illness."
Nail hygiene: Trimming your fingernails and toenails and keeping them in good shape will
prevent problems like drooping nails and infected nail beds. Athletes who are clean and dry
are less likely to have compressed feet.
Teeth hygiene: Ideally, you should brush your teeth after every meal. At least, brush your
teeth twice a day and floss every day. Brushing reduces the accumulation of bacteria in your
mouth, which can lead to tooth decay and gum disease.
Hands hygiene: Wash your hands before preparing or eating food, going to the bathroom,
coughing or sneezing, and handling garbage can go a long way in preventing the spread of
bacteria and viruses. Keep a healthy product, such as an alcohol-based sanitizing gel, easy
when soap and water are not available
Sickness hygiene: If you are sick, you should be careful to avoid spreading the virus among
others.
12. List the seven categories of potentially hazardous foods.
 Fresh herbal-oil blend.
 Garlic-oil mixed mixture.
 Animal products, cooked or raw.
 Fresh seeds germinate.
 Arranged fruits or vegetables (with cooked starch)
 Cut watermelon in half.
 Chop spinach leaves and tomatoes.
13. What are the common symptoms of food poisoning?
 Nausea,
 Abdominal pain and cramps

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 Fever
 Vomiting
14. Complete the table by filling in the three main types of food contaminants, how they occur and
the result of contamination.
Type of contaminant How can it occur? How can it make you ill?
Chemical Chemical contamination occurs Chemical exposure can

contamination when food comes into contact with result in immediate
toxicity or long-term
chemicals. Some common sources
illnesses like cancer.
of chemical contamination in a food
business are cleaning products,
pesticides on unwashed fruits and
vegetables, food containers made
from non-safe plastics, and pest
control products.
Biological Biological contamination occurs when One of the most

contamination living animals or substances common causes of food
contaminate food. sickness and
degradation is biological
contamination.
Physical Physical contamination occurs when These objects are prone

contamination products fall into or mix with food during to injury and can carry
production, handling, or cooking. dangerous biological
contamination, leading
Physical contamination includes hair,
to illness.
glass, nails, adhesive bandages, plastic,
worms or flies
15. List five food storing principles.
 Have it clean.
 Discrete raw and cooked.
 Cook carefully.
 Monitoring the proper temperature.
 Check and monitor the dates of use in food products.

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16. Complete the table by providing a description of the problem and the correct procedure.
What should have been

Scenario What is the problem?
done?
A pizza is reheated to 70°C When refrigerated food is Ideal advice for cooking
heated to temperatures food for 2 minutes until the
above 5°C , food poisoning temperature reaches 70
germs begin to grow. When degrees Celsius.
the food temperature
reaches 60 degrees
Celsius, they will stop
copying. The longer it takes
for food to heat up to 60
degrees Celsius, the more
bacteria are likely to be
present.
Raw chicken was stored in the Cross-contamination can It should be consumed

fridge above the cooked meat occur when raw meat, within two days of the
stored in a container poultry or fish comes in expiration date of the
contact with cooked meat package and if not eaten
or ready-to-eat foods. within that time, it should be
Foodborne infections can frozen. If possible, freezing
spread rapidly to foods should be avoided as it
prepared from raw meat, makes the chicken less
resulting in food poisoning. tender and juicy, but if it is
not eaten within that time, it
should be frozen to prevent
spoilage.
Lasagne has been in the hotbox Cross-contamination may If the food is kept for more
for five hours occur in the time when raw than four hours, it must be
meat, poultry, or fish come discarded
into touch with cooked
meat or ready-to-eat foods,.
Foodborne infections may
extent fast from raw meat
to ready-to-eat foods,
causing food poisoning.
When it cools to a regular
temperature, the bacteria
begin to produce. The
longer it was destroyed, the
more bacteria developed
and burgeoned. Bacteria
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can be killed by heating for
30 minutes in a traditional
oven, but not in the
microwave.
The bins are overflowing so It has a good chance that Garbage must be thrown in
someone place rubbish in an flies may fly over the the bin on a regular basis, if
open box next to the bins garbage, spreading possible, as a minimum
microorganisms and once per week
diseases in the food.
The same knife to cut the raw It is an issue for the Cross- To cut meat and
chicken is used to cut the contamination vegetables, use a different
cooked chicken breast in half knife.
Someone has the flu and has The possibility of spreading Consult a doctor and stay
come to work the infection. at home.
Someone is drying their hands Bacteria are more likely to Hands should not be dried
on a kitchen cloth get into food through that using the dish cloth.
substance and through that Alternatively, hand towel
kitchen ingredient. may be used.

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Assessment Task 1: Checklist
Student’s name:HARJEET SINGH
Did the student provide a Completed

sufficient and clear answer successfully? Comments
which met the requirements
of the assessor marking Yes No
guide?
Question 1
Question 2
Question 3
Question 4
Question 5
Question 6
Question 7
Question 8
Question 9
Question 10
Question 11
Question 12
Question 13
Question 14
Question 15
Question 16
Task outcome:  Satisfactory  Not satisfactory

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Assessor signature:
Assessor name: Surender
Date:

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Assessment Task 2: Safe food handling observations
Information for students

This task requires you to demonstrate safe food handling practices on three occasions when
preparing food.
You will need access to:
 your learning resources and other information for reference
 work benches
 refrigeration unit
 sink
 storage facilities
 pots and pans, storage containers, glassware, crockery and cutlery
 cutting boards and knives
 food handling gloves
 packaging materials e.g. gladwrap
 display dishes
 tongs and serving spoons
 handwashing sink with warm running water, antiseptic liquid soap and single-use towels
 food ingredients and ready to eat items e.g. sandwiches and cakes
 food safety regulations issued by the local government food safety authority
 Australia New Zealand Food Standards Code
 kitchen’s policies and procedures and food safety program.
Ensure that you:
 review the advice to students regarding responding to written tasks in the Hospitality Works
Student User Guide
 comply with the due date for assessment which your assessor will provide
 adhere with your RTO’s submission guidelines
 answer all questions completely and correctly
 submit work which is original and, where necessary, properly referenced
 submit a completed cover sheet with your work
 avoid sharing your answers with other students.

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i Assessment information
Information about how you should complete this assessment can be found in Appendix
A of the Hospitality Works Student User Guide. Refer to the appendix for information
on:
 where this task should be completed
 how your assessment should be submitted.
Note: You must complete and submit an assessment cover sheet with your work. A
template is provided in Appendix B of the Student User Guide. However, if your RTO
has provided you with an assessment cover sheet, please ensure that you use that.

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Activities
Complete the following activities.
This task is to be completed in the kitchen environment. Your assessor will ensure
you have access to all the relevant equipment and resources. You are required, on
three different occasions to demonstrate that you can use safe food handling
practices and follow the kitchen’s policies and procedures and their food safety
program. Therefore, you will repeat these tasks three times.
1. Follow hygiene procedures
In line with your assessor’s instructions you are to complete a food preparation task
such as making a sandwich or preparing ready-made food for serving.
Prior to commencing the task, review the kitchen’s hygiene procedures. You will be
required to follow these procedures throughout the task and you will be assessed
on this. You must also demonstrate that you can work safely and hygienically at all
times in accordance with kitchen procedures.
For each of the three food preparation activities you are required to:
 Identify hazards in the food preparation area and either remove or minimise
these hazards. Explain to your assessor what the hazards are and
demonstrate their removal or minimisation.
1.Biological hazards:
Macro biological (this includes insects such as flies and cockroaches)
Microbiological (includes bacteria, fungi, viruses)
Pathogens- these are common to all foods. They originate in the
intestines of mammals and caries on food.
Minimisation:
Consider each situation as potentially dangerous. ...
Wash your hands frequently with warm water and soap.
Wearing personal protective equipment (PPE) to respond to situations
involving biological hazards. ...
Use the correct disposal method, including labeled biohazard bags or
containers.
2.Physical hazards:
Foreign objects such as glass, wood, stones, plastic, jewellery

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Heavy metals
Food additives
Minimisation:
To prevent STF, you should: Apply anti-slip measures (anti-slip floor coatings and
mats) to areas that are most likely to slip (e.g., washing area, cooking area).
Clean the empty boxes and food packaging lying in the kitchen. Make sure all
employees wear anti-slip shoes.
3.Chemical hazards:
Chemicals that may contaminate the food such as chemical products.
Minimisation:
Use chemical protective clothing.
Wear respiratory protection. [See respiratory protection safety and health page]
Use gloves.
Wear eye protection.
 Apply the correct hand washing procedure prior to commencing the food
preparation task.
 Soak your hands in clean, running water (hot or cold), turn off the faucet, and
apply soap.
 Rub your hands with soap. ...
 Scrub your hands for at least 20 seconds. ...
 Wash your hands thoroughly under clean, running water.
 Ensure personal presentation and grooming is in line with kitchen procedures.
 Personal Hygiene: Personal hygiene practices such as always wearing fresh

clothes and bathing before work, using a simple scented deodorant and breath
freshener all ensure that your personal hygiene will not distract potential
customers.
 Hair: Hair should be neat and clean; Long hair should be tied for safety as well
as neatness.
 Uniform: If you are provided with a uniform, you need to clean it and dress it
well.
 Deportation: Use appropriate language and be humble.
 Use body language to show that you are interested in what the customer is
saying.
 Wear the correct PPE.
Use hearing/eye protection equipment, hard hats, gloves and masks; train

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staff to use PPE correctly.
 Clean and sanitise benchtops, items and utensils prior to commencing the
food preparation task.
 Clean your kitchen utensils in hot water with an antibacterial detergent.
 When sanitizing kitchen utensils and equipment, use boiling water or bleach
and water solution.
 Store your equipment in regularly cleaned plastic or metal boxes to keep
germs away.
 Prepare/dish up the food items using correct implements, plates and serving
utensils.
 Mixer. Using a mixer in your restaurant kitchen is inevitable because
people prefer pizza, bread and meals that require a thorough mix of
ingredients. ...
 Slicers and cutters.
 Flour roller.
 Shelf.
 Gastronorm pan.
 Clean and tidy up after food preparation.
 Keep all foods and ingredients away

 Wash pots, plates and bowls
 Wash pots and pans
 Wash your knife and cutting board
 Keep pots away and wipe surfaces.
 Apply correct handwashing procedures and remove PPE.
 Soak your hands in clean, running water (hot or cold), turn off the faucet,
and apply soap.
 Rub your hands with soap. ...
 Scrub your hands for at least 20 seconds. ...
 Wash your hands thoroughly under clean, running water.
 Keep hands away from wearing face and PPE.
 Change gloves if torn or too contaminated.
 Limit surface contact to the patient's environment.
 Perform regular hand hygiene.
 Always clean hands after removing gloves.

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2. Respond to unsafe practices
Immediately after your observations, your assessor will provide you with two
scenarios and you will need to demonstrate the correct procedures to respond to
these. This will be done verbally and forms part of your assessment. Tell and show
your assessor the correct procedures.

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Assessment Task 2: Checklist
Student’s name: HARJEET SINGH
Did the student: Completed Comments

successfully?
Yes No
Occasion 1
Follow organisational hygiene procedures when preparing food:
Identify food hazards, remove or

minimise them and report to assessor?
Follow correct hand washing procedure?
Ensure personal presentation and

grooming is in line with procedures?
Wear correct PPE?
Clean and sanitise benchtops, items and

utensils?
Prepare/dish up the food items using

correct implements, plates and serving
utensils?
Work safely and hygienically at all

times?
Clean and tidy up after food

preparation?
Occasion 2


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Wear correct PPE?

utensils?

utensils?

times?

preparation?
Occasion 3


Wear correct PPE?

utensils?

utensils?

times?

preparation?
Activity 2
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Demonstrate the correct procedures for
reporting own illness and the risk of food
contamination from own illness?
Demonstrate the correct procedure for

reporting hygiene hazards and unsafe
practices?
Task outcome:  Satisfactory  Not satisfactory
Assessor signature:
Date:

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Final results record
Student name: HARJEET SINGH
Date: 05/05/2022
Unit name: SITXFSA001
Qualification name: Certificate IV in commercial cookery
Final assessment results
Result
Task Type Satisfactory Unsatisfactory Did not submit
Assessment Task 1 Knowledge questions S U DNS
Assessment Task 2 Safe food handling S U DNS

observations
Overall unit results C NYC
Feedback
 My performance in this unit has been discussed and explained to me.
 I would like to appeal this assessment decision.
Student signature: Harjeet Singh

________________________________________________________ Date: 05/05/2022 ________
 I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.
Assessor signature: _______________________________________ Date: _________________

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SITXFSA001

STUDENT ASSESSMENT TASKS

Stellar College Pty Ltd RTO 45551 | CRICOS 03808B

Assessment for this unit

Preparing for assessment

 submitting assessments  re-assessment guidelines

 assessment appeals  responding to written questions.

Stellar College Pty Ltd RTO 45551 | CRICOS 03808B

Information for students

 adhere with your RTO’s submission guidelines

 answer all questions completely and correctly

 submit work which is original and, where necessary, properly referenced

 submit a completed cover sheet with your work

 avoid sharing your answers with other students.

 where this task should be completed

 the maximum time allowed for completing this assessment task

 whether or not this task is open-book.

Stellar College Pty Ltd RTO 45551 | CRICOS 03808B

 Potentially hazardous foods

2. List three responsibilities an employer has in relation to food safety.

 Inform the local government about their food business.

 Ensure that the food industry is safeguarded.

 Regular hand washing,

 Suitable dress and personal protective equipment and shoes.

 Hygienic cleaning practices to avoid cross- contamination in the food.

4. List three consequences of unsafe food handling practices for a business.

• There are a wide range of symptoms of foodborne infections.

Stellar College Pty Ltd RTO 45551 | CRICOS 03808B

 Workplace accident investigation.

 Sampling at food establishments.

 Enforce the law and testify in court.

6. What is a food safety program?

7. What are the six key areas of a food safety program?

 Separate raw foods and ready-to-eat foods to avoid cross-contamination

 Find out areas where these hazards can be eased

 When a danger is discovered out of the control, take remedial action.

 Pre-requisite programs must be created, documented, and checked details

 Assess regularly for suitability (as a minimum every 12 months).

Hygiene hazard Example of hazard Control

Stellar College Pty Ltd RTO 45551 | CRICOS 03808B

Foodborne disease Toxoplasma gondii, Listeria Clean and sanitise kitchen

Infectious disease Infectious hazards Hands should be washed and

Key Times to Wash Hands:

While you first arrive into the kitchen,

After coughing or sneezing, and before preparing or eating food.

Between two tasks

After you return from break

Stellar College Pty Ltd RTO 45551 | CRICOS 03808B

when you touch your nose eyes and hair

Before and after contact lens change.

 Establish record-keeping and documentation procedures: This step involves keeping

12. List the seven categories of potentially hazardous foods.

 Fresh herbal-oil blend.

 Garlic-oil mixed mixture.

 Animal products, cooked or raw.

 Fresh seeds germinate.

 Arranged fruits or vegetables (with cooked starch)

 Cut watermelon in half.

 Chop spinach leaves and tomatoes.

13. What are the common symptoms of food poisoning?

 Abdominal pain and cramps

Stellar College Pty Ltd RTO 45551 | CRICOS 03808B