Assessment Tasks and Instructions

Student Name Yu Feng Xuan

Student Number 14141978
Course and Code SITXFSA001
Unit(s) of Competency and Code(s) SITXFSA001 use hygienic practices for food safety
Stream/Cluster
Trainer/Assessor

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Short Answer Questions
Assessment 2 Practical observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Yu Feng Xuan Date 22/01/1985

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name

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Assessment Guidelines

What will be assessed

The purpose of this assessment is to assess your underpinning knowledge to complete the tasks outlined in
the elements and performance criteria for this unit of competency and relating to the following aspects:
 basic aspects of commonwealth, state or territory food safety laws, standards and codes as follows:
o meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New
Zealand Food Standards Code
o employee and employer responsibility to participate in hygienic practices
o reasons for food safety programs and what they must contain
o role of local government regulators
o ramifications of failure to observe food safety law and organisational policies and procedures
 health issues likely to cause a hygiene risk relevant to food safety:
o airborne diseases
o food-borne diseases
o infectious diseases
 hygiene actions that must be adhered to in order to avoid food-borne illnesses
 hand washing practices
 basic aspects of hazard analysis and critical control points (HACCP) method of controlling food safety
 specific industry sector and organisation:
o major causes of food contamination and food-borne illnesses
o sources and effects of microbiological contamination of food
o workplace hygiene hazards when handling food and food contact surfaces
o basic content of organisational food safety programs
o contents of organisational hygiene and food safety procedures
o hygienic work practices for individual job roles and responsibilities.
Place/Location where assessment will be conducted

Resource Requirements
Pen, Paper, internet access or a copy of “Australia New Zealand Food Standards Code - Standard 3.2.1 - Food
Safety Programs (Australia Only)” or an organisational food safety plan as set out in the TP.

Instructions for assessment including WHS requirements

You are required to address all questions to achieve competence. Your trainer will provide you with
instructions for time frames and dates to complete this assessment.
Once completed, carefully read the responses you have provided and check for completeness. Your trainer
will provide you with feedback and the result you have achieved.

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 Statement of Authenticity
✓
I acknowledge that I understand the requirements to complete the assessment tasks

The assessment process including the provisions for re-submitting and academic appeals were explained
✓
to me and I understand these processes
✓ I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature:Yu Feng Xuan Date:22 /01 /2023

This assessment: First Attempt 2nd Attempt Extension – Date:    /    /   

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:

Assessor(s) Signature(s): Date:    /    /     

22   /   
Student Signature Yu Feng Xuan Date: 01 /2023
    

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Assessment 1

Your task:

1. There is legislation governing correct food handling processes in Australia and New Zealand through Food
Standards Australia New Zealand (FSANZ). Who is in charge at the local government level and what powers
does this authority have?

Local authority in charge of food safety Executing person and their powers under the Health Act
Local councils are in charge of food safety Environmental Health Officers ( EHOs) conduct checks of
and inspections of food premises premises’ compliance with building code and adherence to safe
food handling practices

2. Working in the TH&E industry requires that staff follow good personal hygiene to prevent contamination in
accommodation, food and beverage areas and meet industry expectations for presentation. Provide 5
examples of good personal hygiene practices:

Examples of good personal hygiene

1. Take shower everyday

2. Use essential deodorant or body spray regularly

3. Always wash hands before working and cut nails regularly

4. Groom hair properly

5. No wearing jewelries and polishing nails

3. You have cut your finger during work. What do you need to do to prevent any potential contamination of
food, or other items like linen in accommodation or food service areas? Why?

Measure to prevent contamination

In order to prevent contamination, we should use bandages on the cut and wear waterproof gloves while
working.

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4. Number the steps for the Hand washing procedure in correct order:
Step Action
5 Dry hands thoroughly using single use paper towels

2 Lather hands with an anti-bacterial liquid soap

3 Scrub hands thoroughly including between the fingers, the wrists, up to the elbows and under nails (use
a brush to assist)
6 Apply a sanitiser

4 Rinse off hands under hot running water

1 Wet your hands under hot running water (don’t burn yourself!)

5. List 4 requirements for hand washing facilities to meet the legal requirements:
Requirements/Provisions
1. Hands should be washed in Hand washing sink

Soap allocators ought to be

utilized rather than cleanser bars to
forestall spreading
of microorganisms and
recontamination of hands.
2. Soap allocators ought to be utilized rather than cleanser bars to forestall spreading of microorganisms and
recontamination of hands.

3. To forestall recontamination, taps ought to be fueled with a switch or foot pedal

4. Hot water ought to be utilized.

5.

6. Provide 5 examples of instances which would require that you wash your hands:

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Hands need to be washed after:
1. After break and toilet

2. After touching waste

3. After touching brooms and cleaning tools

4. After touching face hairs nose

5. After eating and drinking

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7. Food can become contaminated in 3 ways. Connect the correct cause for contamination to the relevant type
of contamination:

Contamination Caused through

Biological Contamination Arises from disease-causing microorganisms such as
bacteria, moulds, yeasts, viruses or fungi.
Physical Contamination Food contains foreign matter such as glass, scoured shavings
and wood or porcelain pieces .
Chemical Contamination Food being in contact with pesticides, toxic material or
chemicals, which may be either naturally occurring or
manmade.

8. Provide 5 examples of common sources of food contamination relevant to your area of training (for example
food and beverage, cookery or accommodation services):

Source of contamination
Example:

1. Soil Particles

2. Not washing salads before Cooking

3. Sick individual

4. Leaving raw meat out of the fridge for too long

5. Unwashed utensils

9. Provide 4 examples of common causes of cross-contamination relevant to your area of training

(for example food and beverage, cookery or accommodation services)

Source of cross-contamination
Example: handling cooked food after touching raw foods without washing hands

1. Using same chopping board for different types of food

2. Touching raw meat without washing hands and then making salads

3. Leaving seafood out of the fridge for too long

4. Leaving the cooked food outside the fridge for long time

5.

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10. On your rostered day off at Futura restaurant you suffered from diarrhoea and vomiting. In the morning you
feel better and you decide to go work. What are your responsibilities under the Food Act?

Responsibilities (What do you need to do when you arrive at work)

1. Inform the director

2. Stop cooking if you feel unwell again

3. Take a sick leave if symptoms reoccur

11. List 2 examples of ramifications of poor hygiene standards in an establishment:

Ramifications
1. Failure to conform to nourishment laws will prompt reports of infringement, fines and indictment.

2. Lawful issues for example, break notification, fines and prosecution

12. Most food poisoning occurs through improper food safety practices. How could the following factors affect
food safety?

Factors affecting food safety How does this affect food safety?
Not washing fruit and vegetables Fruits and vegetables are regularly sprayed with insecticide
and are dirty

Improper temperature control Bacteria grows rapidly between 5 ‘C and 60 ‘C

Cross-contamination Using same chopping board for meat and vegetables

Can cause cross -contamination.

Pests Regular pests control should conduct as pests could carry

bacteria

Improper cleaning This can cause bacteria multiplying and food safety
problems

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13. To ensure that all staff follow correct hygiene procedures, workplaces commonly have policies in place
which need to be observed. Provide 1 example of what each policy and procedure for the following aspects
should contain:

Aspect Policies and procedures

Personal hygiene
Hand washing procedure

Food safety
HACCP and food safety code requirements

Cleaning
Linen and laundry cleaning procedures

Training Organizational policies

14. Provide 5 examples of foods which are considered potentially hazardous according to Food Safety Standard
3.2.2:

Examples for hazardous foods

1. Raw and cooked meat
2. Dairy products such as milk and custards
3. Seafood
4. Process fruits and vegetables
5. Cooked rice and pastas

15. Which of the following occurrences would you need to report to a supervisor? Indicate true or false

Occurrence True/False
Unsatisfactory personal hygiene standards of employees T
Unsatisfactory practices that lead to contamination of food, e.g. hairclips, bandaids, chemicals T
Unsafe food handling that may lead or has led to cross-contamination T
Incorrect cleaning practices that are not in line with your organisation’s food safety program T
Outdated practices that are not consistent with current requirements T
Staff tasting and adjusting seasoning of food before service F

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16. List 5 hygiene requirements you must follow when handling raw egg or egg products to prevent cross
contamination:

Hygiene procedures to prevent cross contamination when handling eggs

1. Raw eggs item ought to be kept underneath 5 degrees .

2. Acidify egg underneath 4.2 ph utilizing vinegar or lemon juice

3. Eggs should be disposed of after 24 hours
4. Clean and disinfect hardware and surfaces when utilizing eggs
5. Clean and sanitize holders between each utilization

17. You are required to separate eggs for food preparation (for example sauce Mayonnaise, chocolate mousse
or similar). What tool do you need to use to prevent cross contamination?

Response: Eggs separator is needed to isolate eggs for food preparation to prevent cross contamination.

18. A customer orders a meal and tells you that they suffer from gluten intolerance. List 5 aspects which must
be considered when preparing the customer’s meal to prevent contamination with or through other foods?

Aspects to consider to ensure safe food for special diet for allergies
1. Use separate utensils if possible
2. Ensure appropriate cleaning of all cooking equipment and surfaces
3. Utensils must not be shared between dishes
4. Ensure grilles, sandwiches, waffles and focaccia makers are cleaned completely prior to cook gluten
free breads and other foods
5. Utilize different gloves for various food items

19. List 1 example of how each of the following health issues could cause a hygiene risk for food safety:

Health Issue Example – Hygiene risk relevant to food safety

 airborne diseases Bacteria, virus and parasites causing food poisoning

 food-borne diseases Bacteria, Viruses, moulds, allergens

 infectious diseases Infected wound, flu, chickenpox, etc.

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20. List 8 hygienic work practices which apply for your job role (for example as an apprentice chef, waiter,
housekeeper)

Hygienic work practices and responsibilities for food safety which must be followed in your job role
1. Washing hand
2. Wearing gloves while handling and preparing food
3. Wearing clean uniform
4. Keeping working place clean and sanitized
5. Using coloured chopping boards
6. Temperature control for storing food
7. Wearing hat or hairnet
8. Cleaning list

21. List the basic aspects of hazard analysis and critical control points (HACCP) method of controlling food
safety.

Basic Aspects of HACCP method of controlling food safety

To consider all the steps involved in food handling, preparation and sales.

It is vital to identify all hazards and remove all potential cause of contamination.

Monitoring and recording

temperatures of commodities,
prepared food and storage and
display areas time to time is needed.
Monitoring and recording temperatures of commodities, prepared food and storage and display areas time to
time is needed.

22. Go to https://www.legislation.gov.au/Details/F2011C00551

Scroll down to “5 – Content of food safety programs”.

In your own words, explain what a food safety program must address:

A food safety program must –

Example: (a) systematically identify the potential hazards that may be reasonably expected to occur in all food
handling operations of the food business

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 Your example could include: Monitoring of temperatures of food exposed to the Danger zone; temperatures
for re-heating foods or food on hold; temperature check of e.g. fresh meat on delivery from a butcher or
supplier
a) Checklist of temperature when delivery arrives

b) Agenda of temperature when cooking chicken must be more than 70 degrees, check this during the day
and night shifts

c) Agenda of equipment temperature control day and night shift

d) At the point when a hazard is distinguished give the proper remedial activity

e) Observing food handling activity

f) Keep a refreshed cleaning list to maintain a strategy distance from cross contamination and prepare a list
of chemicals for every kind of cleaning systems

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