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
The Food Safety Code defines a ‘contaminant’ as 'any biological or chemical agent,

foreign matter, or other substances that may compromise 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.
 Ensure that the company follows the Food Standards Code.
 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,

 Appropriate clothing and personal protective equipment and shoes.
 Practice hygienic hygiene to avoid cross-contamination in food.
4. List three consequences of unsafe food handling practices for a business.
 First, foodborne illness can be affected by poor food safety practices.

 Second, there are a wide range of symptoms of foodborne infections.
 Finally, they are related to stomach problems or pain.
5. List three powers that Environmental Health Officers (Health Inspectors) have.
 Sample at food establishments
 Workstation accident investigation
 Enforce laws and regulations, and testify in court

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6. What is a food safety program?
The basic purpose of a food safety program is to outline how a food business

will control the food safety hazards associated with the food handling activities
of the business.
7. What are the six key areas of a food safety program?
 Thoroughly wash all fruits and vegetables in clean water to remove soil, bacteria,
insects and chemicals.
 Find out potential hazards in all food handling operations performed by the company
 Leave freshly cooked food outside to cool for more than 1 hour; Refrigerate as soon
as the food cools
 Know and Avoid Temperature Dangers - Bacteria grow rapidly in high-risk foods
kept at temperatures between 5 ° C and 60 °
 Melt frozen food on the bottom shelf of the fridge to keep the temperature away
from dangerous areas.
 Must be trained in safe food handling and preparation
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.

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

 Between two tasks
 After you return from break
 After you use the toilet.
 when you touch your nose eyes and hair
 Before and after contact lens change.
 After handling uncooked meat, chicken, seafood, eggs.
 Before, during and after making any meal.
 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
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
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 Conduct a hazard analysis
 Define Critical Control Point (CCPs)
 Set critical limits.
11. List five personal hygiene and grooming practices you need to follow.
Shower Hygiene: Personal partiality will control how often you bathe, but most people will benefit
from washing every day.
Nail Cleaning: Keep your nails short and clean by trimming regularly.
Dental Hygiene: Good dental hygiene does more than just have pearly white teeth.
Illness Hygiene: If you are sick, you should be careful to avoid spreading the virus among others.
Hand hygiene: Germs from your hands can enter your body through your mouth, nose, eyes or
ears. Hands should be washed.
12. List the seven categories of potentially hazardous foods.
 Animal products, cooked or raw

 Fresh seeds germinate
 Arranged fruits or vegetables (with cooked starch)
 Cut watermelon in half.
 Fresh herbal-oil blend.
 Garlic-oil mixed mixture
 Chop spinach leaves and tomatoes.
13. What are the common symptoms of food poisoning?
 Cramps
 Nausea
 Watery
 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 It occurs when any chemical Chemical exposure can result in

contamination contaminant enter into food it immediate toxicity or long-term
illnesses like cancer.
may be due to leakage of any
toxic substance at premise or

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while pest controlling.
Sometimes due to improper
cleaning of equipment or
utensils which can soaps and
detergents residue to enter into
food.
Biological Biological contamination happens One of the most common causes of

contamination when alive organisms or the features food sickness and deterioration is
they create contaminate food. biological contamination.
Physical Physical contamination occurs when These objects have the potential to
contamination items fall into or mix with food during cause injury and can also carry
hazardous biological pollutants,
production, handling, or cooking.
resulting in sickness.
Physical contamination includes hair,
glass, nails, adhesive bandages,
plastic, worms or flies
15. List five food storing principles.
 Monitoring the proper temperature

 Check and monitor the dates of use in food products.
 Take special care with high risk foods.
 Have food at harmless temperature,
 Use safe water and raw materials.
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 Usual guidance is to cook food
heated to temperatures until it has reached a core
above 5°C , food poisoning temperature of 70°C for 2
germs begin to grow. When minutes.
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
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bacteria are likely to be
present.
Raw chicken was stored in the When raw meat, poultry, or It should be consumed within
fridge above the cooked meat fish come into touch with two days of the package's
stored in a container cooked meat or ready-to- expiration date, and if not
eat foods, cross- consumed within that period, it
contamination can occur. should be frozen. Freezing
Foodborne infections can should be avoided if at all
spread swiftly from raw possible because it makes the
meat to ready-to-eat foods, chicken less tender and juicy,
causing food poisoning. but if it won't be eaten within
that time frame, it should be
frozen to keep it from spoiling.
Lasagne has been in the hotbox When it cools to a normal If the food is kept for more than
for five hours temperature, the bacteria four hours, it must be discarded
begin to grow. The longer it
was eliminated, the more
bacteria developed and
multiplied. 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
on a kitchen cloth microorganisms moving the dish cloth. Alternatively,
across that substance and hand towel may be used.
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into food via that kitchen
material.

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Assessment Task 1: Checklist
student’s name: MADURI
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

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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
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: MADURI
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: MADURI
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: Maduri

________________________________________________________ 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

The Food Safety Code defines a ‘contaminant’ as 'any biological or chemical agent,

Contamination is the presence of harmful chemicals and microorganisms in food, which

 Potentially hazardous foods

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

 Ensure that the company follows the Food Standards Code.

 Ensure that the food industry is safeguarded.

 Regular hand washing,

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

 First, foodborne illness can be affected by poor food safety practices.

Stellar College Pty Ltd RTO 45551 | CRICOS 03808B

The basic purpose of a food safety program is to outline how a food 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

Infectious disease Infectious hazards Hands should be washed and

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

 Observation methods establishment

12. List the seven categories of potentially hazardous foods.

 Animal products, cooked or raw

13. What are the common symptoms of food poisoning?

Chemical It occurs when any chemical Chemical exposure can result in

Stellar College Pty Ltd RTO 45551 | CRICOS 03808B

Biological Biological contamination happens One of the most common causes of

15. List five food storing principles.

 Monitoring the proper temperature

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

Stellar College Pty Ltd RTO 45551 | CRICOS 03808B

student’s name: MADURI

Task outcome:  Satisfactory  Not satisfactory

Stellar College Pty Ltd RTO 45551 | CRICOS 03808B

Assessor name: Surender

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.

Assessor signature: _______________________ Date: _