SITXFSA001 Student Assessment Tasks - Set-2

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..................................................................................................... 13
Assessment Task 2: Safe food handling observations....................................................................15
Information for students............................................................................................................... 15
Activities...................................................................................................................................... 17
Assessment Task 2: Checklist..................................................................................................... 18
Final results record.......................................................................................................................... 21
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
Contaminant means any biological or chemical agents’ foreign matter or other
substances that may compromises food safety or suitability.

 Contamination
The Food Standards Code defines ‘contamination’ as 'the introduction or occurrence of a

contaminant in food.
 Potentially hazardous foods
Potentially hazardous foods are those which have to be kept at certain temperatures (outside
the temperature danger zone) to minimize multiplication of any food poisoning bacteria that
may be present in the food, or to prevent the formation of toxins in the food.
2. List three responsibilities an employer has in relation to food safety.
 Make sure that the company follows the Food Standards Code.
 Confirm that the company follows the Food Standards Code.
 Certify that the food industry is safeguarded.
3. List three responsibilities that you have as an employee in relation to food safety.
 Must hand wash before and after preparing food.
 Make sure personal protective equipment, wear appropriate, clean protective clothing.
 Keep food safe from contamination
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.
 It involves stomach problems or discomfort, in most cases
5. List three powers that Environmental Health Officers (Health Inspectors) have.
 Investigation for the workstation accident
 Sampling at food setting up
 Enforcing the law and regulation, and appear in court
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6. What is a food safety program?
A food safety program is a document that lists food safety problems that could occurs in our
business and the document lists all the safety precautions that we should take while dealing
with the problems .It contains all the work procedure and practices that we must take to
ensure food is safely 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
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 virus. Mumps, who are experiencing active
caused by a paramyxovirus. illness symptoms.
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

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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.
 Before and after using gloves to prevent germs from spreading to your food and your
hands.
 After touching the garbage.
 blowing your nose, coughing, or sneezing
 After touching the garbage
 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?
To generate the HACCP plan that accomplishes the specified objectives, seven essential theories of
principles are used. These principles include the following:
 Observation methods establishment

 Corrective action establishment
 the verification method set up
 Keep records and establish documentation procedures
 Conduct a hazard analysis
 Define Critical Control Point (CCPs)
 Set critical limits.
11. List five personal hygiene and grooming practices you need to follow.
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
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of bacteria and viruses. Keep a healthy product, such as an alcohol-based sanitizing gel,
easy when soap and water are not available..
Dental Hygiene: Good dental hygiene does more than just have pearly white teeth.
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 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."
Illness Hygiene: If you are sick, you should be careful to avoid spreading the virus among others.
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.
12. List the seven categories of potentially hazardous foods.

 raw and cooked meat, or foods containing meat such as casseroles, curries and
lasagne
 dairy products such as milk, custard and dairy‐based desserts
 seafood (excluding live seafood)

 processed or cut fruits and vegetables, such as salads
 cooked rice and pasta
 foods containing egg, beans, nuts or other protein‐rich food such as quiche and soy
products
 foods that contain any of the above foods including sandwiches and rolls.
13. What are the common symptoms of food poisoning?
 Fever
 Nausea
 bloody diarrhea
 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 lead to

contamination when food comes into contact with immediate poisoning or long-term
illness like cancer.
chemicals. Some common sources
of chemical contamination in a food
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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 common causes of
contamination living organisms or the features they food sickness and degradation is
produce contaminate food. biological contamination.
Physical Physical contamination occurs When a These objects are prone to injury
contamination physical object enters food during and can carry dangerous biological
contamination, leading to illness.
production or preparation, it is called
physical contamination.
15. List five food storing principles.

 Maintain cleaning while you store the foods
 Cook in proper way
 Store raw foods and cooked food in separate places
 Storing food in appropriate, covered containers.
 Avoid refrigerating melted food.
16. Complete the table by providing a description of the problem and the correct procedure.
Scenario What is the problem? What should have been done?
A pizza is reheated to 70°C When refrigerated food is The usual instructions are to
heated to temperatures cook the food for 2 minutes until
more than 5°C , food the temperature reaches 70
poisoning germs create to degrees Celsius.
grow. When the food
temperature extents 60°C,
they will stop copying. The
longer it takes for food to
heat up to 60 °C, the more
bacteria are not unlikely to
be present.
Raw chicken was stored in the Cross-contamination can It should be consumed within
fridge above the cooked meat occur when raw meat, two days of the expiration date
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stored in a container poultry or fish comes in of the package and if not eaten
contact with cooked meat within that time, it should be
or ready-to-eat foods. frozen. If possible, freezing
Foodborne infections can should be avoided as it makes
spread rapidly from raw the chicken less tender and
meat to ready-to-eat foods, juicy, but if it is not eaten within
leading to food poisoning. that time, it should be frozen to
prevent spoilage.
Lasagne has been in the hotbox Cross-contamination may The foods must be discarded, if
for five hours occur in the time when raw the food has been held for over
meat, poultry, or fish come four hours
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
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 the
someone place rubbish in an flies may fly over the bin on a regular basis, if
open box next to the bins garbage, spreading possible, as a minimum once
microorganisms and per week.
diseases in the food.
The same knife to cut the raw Cross-pollution is a For cutting meat and veggies,
chicken is used to cut the problem.is a problem. use a different knife.
cooked chicken breast in half
Someone has the flu and has The possibility of spreading Consult a doctor and stay at
come to work the infection. home.
Someone is drying their hands Likelihood of Hands should not be dried using
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on a kitchen cloth microorganisms moving the dish cloth. Alternatively,
across that substance and hand towel may be used.
into food via that kitchen
material.

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Assessment Task 1: Checklist
Student’s name: SUKHJINDER SINGH
Completed
Did the student provide a
successfully? Comments
sufficient and clear answer
which met the requirements Yes No
of the assessor marking
guide?
Question 1 Satisfactory
Task outcome:  Satisfactory  Not satisfactory
Assessor signature:

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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
Heavy metals

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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.
Usage hearing/eye protection equipment, gloves and masks; train staff to use
PPE correctly.

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 Clean and sanitise benchtops, items and utensils prior to commencing the
food preparation task.
 Stock your equipment in regularly cleaned plastic or metal boxes to
keep germs away
 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.
 Prepare/dish up the food items using correct implements, plates and serving
utensils.
o Mixer. Using a mixer in your restaurant kitchen is inevitable because
people prefer pizza, bread and meals that require a thorough mix of
ingredients. ...
o Slicers and cutters.
o Flour roller.
o Shelf.
o 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: SUKHJINDER SINGH
Did the student: Completed Comments

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

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

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

utensils?
Prepare/dish up the food items using Satisfactory

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

times?
Clean and tidy up after food Satisfactory

preparation?
Occasion 2


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utensils?

utensils?

times?

preparation?
Occasion 3



utensils?

utensils?

times?

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

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

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Final results record
Student name: SUKHJINDER SINGH
Date: 05/05/2022
Unit name: SITXFSA001
Qualification name: Certificate IV in commercial cookery
Final assessment results
Result
Satisfactor Did not

Task Type y Unsatisfactory 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 Congratulation! Your answers were detailed and showed a good understanding
of the all the task and how they are used in the workplace. Overall Satisfactory.
X My performance in this unit has been discussed and explained to me.

 I would like to appeal this assessment decision.
Student signature: Sukhjinder 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

USE HYGIENIC PRACTICES

FOR FOOD SAFETY

STUDENT ASSESSMENT TASKS

version 1.0 Jan 2022

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

Contaminant means any biological or chemical agents’ foreign matter or other

substances that may compromises food safety or suitability.

The Food Standards Code defines ‘contamination’ as 'the introduction or occurrence of a

 Potentially hazardous foods

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

 Confirm that the company follows the Food Standards Code.

 Certify that the food industry is safeguarded.

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

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

Hygiene hazard Example of hazard Control

Foodborne disease Toxoplasma gondii, Listeria Clean and sanitise kitchen

Stellar College Pty Ltd RTO 45551 | CRICOS 03808B

 After you use the toilet.

 Observation methods establishment

12. List the seven categories of potentially hazardous foods.

 seafood (excluding live seafood)

13. What are the common symptoms of food poisoning?

Chemical Chemical contamination occurs Chemical exposure can lead to

15. List five food storing principles.

Scenario What is the problem? What should have been done?

Stellar College Pty Ltd RTO 45551 | CRICOS 03808B

Student’s name: SUKHJINDER SINGH

Task outcome:  Satisfactory  Not satisfactory

Stellar College Pty Ltd RTO 45551 | CRICOS 03808B

Stellar College Pty Ltd RTO 45551 | CRICOS 03808B

Information for students

 your learning resources and other information for reference

 pots and pans, storage containers, glassware, crockery and cutlery

 cutting boards and knives

 food handling gloves

 packaging materials e.g. gladwrap

 tongs and serving spoons

 Australia New Zealand Food Standards Code

 kitchen’s policies and procedures and food safety program.

Ensure that you:

 adhere with your RTO’s submission guidelines

Assessor signature: _______________________ Date: _