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Student Assessment Tasks

SITXFSA006 PARTICIPATE IN SAFE FOOD
HANDLING PRACTICES

Student ID: ……………………………………………………………………………………

Name: ……………………………………………………………………………………

Australian National Institute of Education (ANIE)

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SITXFSA006 Participate in safe food handling practices

Contents
Introduction 3
Assessment for this unit 3
Student assessment agreement 4
Assessment Task 1 - Cover Sheet 5
Assessment Task 1: Knowledge questions 6
Information for students 6
Questions 7
Assessment Task 1: Checklist 18
Assessment Task 2 - Cover Sheet 20
Assessment Task 2: Safe food handling observations 21
Information for students 21
Activities 22
Assessment Task 2: Checklist 36
Final results record 40

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Introduction
Welcome to the Student Assessment Tasks for SITXFSA006 Participate in safe food handling
practices. 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

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 observations – You must complete a range of
activities to demonstrate your ability to safely handle food.

Kitchen time required

You will require time in the kitchen to complete Assessment Task 2. You will find more
information about the requirements for training/commercial kitchens in the Hospitality Works
Student User Guide.

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Student assessment agreement

Make sure you read through the assessments in your student assessment booklet before you fill
out and sign the agreement below.
If there is anything that you are unsure of, consult your assessor prior to signing this agreement.

Have you read the assessment requirements for this unit? ☒ Yes ☐ No

Do you understand the requirements of the assessments for this unit? ☒ Yes ☐ No

Do you agree to the way in which you are being assessed ☒ Yes ☐ No

Do you have any specific needs that should be considered ☐ Yes ☒ No

If so, explain these in the space below.

________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
_______

Do you understand your rights to reassessment? ☐ Yes ☐ No

Do you understand your right to appeal the decisions made in an ☐ Yes ☐ No

assessment?

Student name

Student ID number

Student signature

Date 08/05/2023

Assessor name Noreen Altaf

Assessor signature

Date 08/05/2023

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Assessment Task 1 - Cover Sheet

Student declaration
To be filled out and submitted with assessment responses
☒ I declare that this task is all my own work and I have not cheated or plagiarised the work or
colluded with any other student(s).
☒ I understand that if I am found to have plagiarised, cheated or colluded, action will be taken
against me according to the process explained to me.
☒ I have correctly referenced all resources and reference texts throughout these assessment
tasks.
Student name

Student ID number

Student signature

Date 19/05/2023

Assessor declaration
☐ 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 name Noreen Altaf

Assessor signature

Date 25/05/2023

Assessment outcome ☐S ☐ NS ☐ DNS Resubmission ☐Y ☐N

Feedback

Student result response

☒ My performance in this assessment task has been discussed and explained to me.
☐ I would like to appeal this assessment decision.

Student signature

Date 25/05/2023

A copy of this page must be supplied to the office and kept in the student’s file with the evidence.

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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 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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Questions
Provide answers to all of the questions below.

1. Explain the purpose of the Food Standards Code and a sentence or two about what it
includes.

2. Summarise the requirements of the Food Safety Standards.

3. List two reasons for having a food safety program.

1.

2.

4. List the six key areas of a food safety program.

1.

2.

3.

4.

5.

6.

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5. Explain the role a local council has in enforcing food safety.

6. List three consequences of failing to follow food safety policies and procedures.

1.

2.

3.

7. Explain the terms:

 contaminant

 contamination

 potentially hazardous foods.

8. Complete the table giving two examples of control methods that can be used for each critical
control point. Ensure that you refer to relevant time and temperature controls.

Critical control point Control method examples

Receiving

Storing

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Critical control point Control method examples

Preparing and
processing

Displaying

Serving

Packaging

Transporting

Disposing

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9. Complete the table by filling in the three main types of food contaminants and how they occur.

Type of contaminant How can it occur?

10. Describe two conditions which can mean microbiological contamination occurs.

1.

2.

11. List two conditions that should be in place for storage to ensure that there is no cross
contamination of food allergens.

1.

2.

12. List two conditions that should be in place for the storage of dry foods.

1.

2.

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13. Explain the temperature danger zone.

14. Explain what the two-hour and four-hour storage rule means.

two-hour

four-hour

15. Explain what the two-hour and four-hour cooling rule means.

two-hour

four-hour

16. Answer the following questions about food safety monitoring techniques:
a) How is a bacterial swab and count used to monitor food safety?

b) What is a chemical test and when might it be used in the food business industry?

17. List two ways that a thermometer can be used to monitor and record food temperatures.

1.

2.

18. What temperature should dry goods be stored at?

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19. What temperature should chilled goods be stored at?

20. Why is it important to examine frozen goods before they go into the freezer?

21. List one way you can make sure food is displayed/served in a safe way.

22. Complete the table by giving an appropriate packaging type for each food item.

Food item Packaging

Salad

Smoothie

Meat slices

Muffin

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23. Explain why it is important to check for packaging damage.

24. List a method for protecting displayed food.

25. Explain how potentially hazardous food should be displayed to ensure food safety.

26. Explain why a customer should not be allowed to access food displays.

27. Explain two ways to control utensils so they are hygienic.

1.

2.

28. Complete the table by giving an example of a safe food practice for each food type.

Food type Safe food handling practice

Dairy

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Food type Safe food handling practice

Dried goods

Eggs including raw egg foods

Frozen goods

Fruit and vegetables

Meat and poultry

Fin-fish and shellfish

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29. Answer the following questions in relation to thermometers:

a) Briefly explain one way to calibrate a temperature probe.

b) Explain how to look after and clean a temperature probe.

c) How should a thermometer be used correctly when cooking meat?

d) How do you know if the thermometer is not working correctly or has a fault?

30. Complete the table by providing the cleaning material or equipment and an action that you
would take to clean the item listed.

Item Cleaning material or Action

equipment

Dirt

Food waste

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Item Cleaning material or Action

equipment

Grease

Pest waste removal

31. Complete the table by providing an action that you would take to sanitise the item listed.

Item Action

Cutlery

Glass or cup

Kitchen bench

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32. Complete the table below about maintenance and recalibrating measurement and temperature
controls and minor faults.

Maintenance item Action

Broken mop

Frayed cord

Recalibrating thermometer

33. Review the table below. Which groups are at higher risk of safe food handling practices?

Customer group At higher risk. Indicate yes or no.

Children or babies

Pregnant women

Women

People with immune deficiencies or allergies

Unwell persons.

Athletes

The elderly

African people

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Assessment Task 1: Checklist

Student’s name:

Did the student provide a Completed

sufficient and clear answer successfully?
that addresses the
suggested answer for the
Yes No
following? Comments

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 16a ☐ ☐

Question 16b ☐ ☐

Question 17 ☐ ☐

Question 18 ☐ ☐

Question 19 ☐ ☐

Question 20 ☐ ☐

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Question 21 ☐ ☐

Question 22 ☐ ☐

Question 23 ☐ ☐

Question 24 ☐ ☐

Question 25 ☐ ☐

Question 26 ☐ ☐

Question 27 ☐ ☐

Question 28 ☐ ☐

Question 29a ☐ ☐

Question 29b ☐ ☐

Question 29c ☐ ☐

Question 29d ☐ ☐

Question 30 ☐ ☐

Question 31 ☐ ☐

Question 32 ☐ ☐

Question 33 ☐ ☐

Task outcome: ☐ Satisfactory ☐ Not satisfactory

Assessor signature:

Assessor name: Noreen Altaf

Date: 25/05/2023

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Assessment Task 2 - Cover Sheet

Student declaration
To be filled out and submitted with assessment responses
☒ I declare that this task is all my own work and I have not cheated or plagiarised the work or
colluded with any other student(s).
☒ I understand that if I am found to have plagiarised, cheated or colluded, action will be taken
against me according to the process explained to me.
☒ I have correctly referenced all resources and reference texts throughout these assessment
tasks.
Student name

Student ID number

Student signature

Date 19/05/2023

Assessor declaration
☒ 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 name Noreen Altaf

Assessor signature

Date 25/05/2023

Assessment outcome ☐S ☐ NS ☐ DNS Resubmission ☐Y ☐N

Feedback

Student result response

☒ My performance in this assessment task has been discussed and explained to me.
☐ I would like to appeal this assessment decision.

Student signature

Date 25/05/2023

A copy of this page must be supplied to the office and kept in the student’s file with the evidence.

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Assessment Task 2: Safe food handling

observations
Information for students

Tasks required for this unit

This unit of competency requires that you:

 use safe food handling practices including the correct methods of controlling food hazards at
each of the following critical control points:

o receiving o serving

o storing o packaging

o preparing o transporting

o processing o disposing.

o displaying

 follow procedures to calibrate temperature probe to ensure accuracy

 follow procedures to report incidents of food contamination.

Instructions for how you will complete these requirements are included below.

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Activities
Complete the following activities.

1. Carefully read the following information.

Prior to commencing these three observations, review the kitchen’s food safety
program. You will be required to follow these procedures throughout the entire task and
you will be assessed on this.
This task is to be completed in the kitchen environment. Your assessor will ensure you
have access to all the relevant equipment and resources. Completion of this
assessment will ensure that you demonstrate safe handling food procedures and
practices and follow the kitchen’s policies and procedures and their food safety
program. You will demonstrate this on three different occasions:

 Occasion 1: receiving and storing food and calibrating temperature probe

 Occasion 2: preparing/processing, displaying, serving, packaging and transporting

food

 Occasion 3: cleaning up and disposing of food.

These tasks may be assessed in conjunction with one or more of the practical units you
are completing and your assessor will advise you of this if this will be the case.

What do I need to demonstrate?

During your practical assessments you will be required to demonstrate a range of the
skills and knowledge that you have developed during your course. These include:

 access and use organisational information from the organisations food safety
program

 follow policies and procedures in food safety program

 control food hazards at the critical control points

 monitor food safety processes

 complete required documentation

 identify and report unsafe practices or incidents of food contamination

 take actions to fix incidents when within job role

 store food safety

 store food in appropriate conditions that protect against contamination and

maximise freshness, quality and appearance

 protect supplies from damage of cross-contamination and pests

 use cooling and heating processes that support safety of food

 monitor food temperature during preparation using required temperature measuring

device

 ensure safety of food prepared, served and sold to customers

 prepare food to meet customer requirements, including actions to address allergen

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requests by customers

 store, display and provide single use items so they are protected from damage and
contamination

 follow instructions for items intended for single use

 clean and sanitise equipment, surfaces and utensils

 use appropriate storage containers

 do not let garbage build up and recycled where required

 identify and report cleaning, sanitising and maintenance requirements

 dispose of, or report damaged or unsafe utensils

 ensure food handling areas are free from animals and pests and report incidents of
animal or pest infestation

 mark and separate from other foodstuffs any food identified for disposal

 follow procedures and dispose of food promptly to avoid cross-contamination

 use appropriate documentation to record disposed food items

 follow procedures to calibrate temperature probes to make sure it is accurate

 use appropriate forms to report food hazards

How will I provide evidence?

Your assessor will observe you as you handle food safely during the storage,
preparation, display, service and disposal of food and complete the required forms from
the food safety program.

2. Observation 1: Receive and store food.

During this observation you need to:

 receive the ingredients for the dishes you are required to prepare

 store the ingredients received

 calibrate the temperature probe using the ice point check.

Using the order form you have been provided with, check the food items to make sure
all items ordered are included in the delivery. There will also be single use items
included in the order. Follow all of the procedures as per the Food Safety Program.
Complete the goods receiving form that is included with the food safety program taking
action to control the hazards identified. The form must include details of the hazards
you have identified and the action you take.
After the goods have been received, you are required to store the ingredients received.
You will be required to demonstrate that you can correctly store dry, chilled and frozen
goods.
Store all of the food items following your Food Safety Program. You are also required to
use a digital thermometer and record the temperature for chilled goods. Write them
down on the temperature log.

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Re-calibrate the digital thermometer to ensure it is working correctly using the ice point
check.
During the storage process you are required to explain to your assessor at least two
food hazards that can occur during the storage process and demonstrate how you
address each of these to ensure the food hazard is controlled.

Submit the completed goods receiving form and temperature log to your assessor.

Food Order form

Order Date: Delivery date:

Supplier: Deliver to:

Description of item to be Quantity Unit price Sub total

purchased ordered

Fresh

Capsicum 2.5kg $12.00 $30.00

Parsley 1kg $15.00 $15.00

Apples 12kg $8.00 $96

Orange 20kg $6.00 $120

Onion 25kg $5.00 $125

Frozen

Chicken Nuggets 2kg $12.00 $24

Frozen vegetables 15kg $20.00 $300

Potato Wedge 5kg $15.00 $75

Chicken breast 15kg $12.50 $187.50

Pork Scotch Fillet 5kg $18.00 $90

Dairy

Feta cheese 1kg $29.00 $29

Salted Butter 23.5kg $15.00 $35.5

Sour Cream 5.5Lt $2/100mL $110

Vanilla Ice Cream 14Lt $4.50 $63

Fresh Milk 25Lt $3.90 $97.5

Meats

Minced Beef 7kg $12.00 $84

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whole chicken 40kg $9.50 $380

Lamb Shank 15kg $24.60 $369

Sirloin 29kg $38.90 $1,128.10

Pork Belly 25kg $18.00 $450

Total: $3808.60

Delivery Checklist
Delivery date: Received by:

Yes No N/A Comments

Is the delivery vehicle clean and

☐ ☐ ☐
appropriately refrigerated? (if applicable)

Is frozen food at a temperature at or below -

☐ ☐ ☐
18°C?

Is perishable food at a temperature at or

☐ ☐ ☐
below 5°C?

Is the food packaging free from damage and

☐ ☐ ☐
contamination?

Are foods labelled with stock date codes? ☐ ☐ ☐

Does the delivery docket state the state,

☐ ☐ ☐
month and year of delivery?

Does the delivery docket include the invoice

☐ ☐ ☐
number?

Does the docket state the type and quantity

☐ ☐ ☐
of goods being delivered?

Does the delivery docket state the total price

☐ ☐ ☐
for the delivered goods?

Has everything on the delivery docket been

☐ ☐ ☐
delivered?

Does the delivery docket include the name

☐ ☐ ☐
and contact details of the supplier?

Does the delivery docket include the name

☐ ☐ ☐
and contact details of the purchaser?

Does the meat and fish smell fresh? ☐ ☐ ☐

Is the poultry a good colour and free from

☐ ☐ ☐
bruising?

Yes No N/A Comments

Are dairy products free from mould and free

☐ ☐ ☐
from a sour smell?

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Are all perishable and non-perishable foods

☐ ☐ ☐
well within ‘used by’ dates?

Is fresh produce bright in colour? ☐ ☐ ☐

Is fresh produce free from signs of pest

☐ ☐ ☐
contamination?

Are frozen foods solid to touch and not

☐ ☐ ☐
partially defrosted?

Is the storeroom dry, well-lit, well ventilated

☐ ☐ ☐
at an appropriate humidity?

Are storeroom shelves clean and free from

☐ ☐ ☐
pest infestation and damage?

Is the refrigerator at a temperature of -5° C

☐ ☐ ☐
or below?

Are the seals on the refrigerator free from

☐ ☐ ☐
damage?

Are the shelves in the refrigerator free from

☐ ☐ ☐
damage?

Is the refrigerator clean and tidy? ☐ ☐ ☐

Is the kitchen and storeroom floor clean, free

from chips and cracks and free from dirt and ☐ ☐ ☐
mould?

Are there appropriate containers available to

☐ ☐ ☐
potion and store food items?

Further comments:
(List any issues or non-conforming practices and discuss the action to be taken)

Delivery docket

Date: Invoice number:

Deliver to: Supplied:

Description of item. Ordered Received Difference Back-order Actual cost

Fresh

Capsicum 2.5kg 1.3 kg

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Parsley 1kg 300gm

Apples 12kg 12kg

Orange 20kg 12.5kg

Onion 25kg 20kg

Frozen

Chicken Nuggets 2kg 2kg

Frozen vegetables 15kg 10.5kg

Potato Wedge 5kg 5kg

Chicken breast 15kg 7.5 kg

Pork Scotch Fillet 5kg 5kg

Dairy

Feta cheese 1kg 1kg

Salted Butter 23.5kg 20kg

Sour Cream 5.5Lt 3.5Lt

Vanilla Ice Cream 14Lt 14Lt

Fresh Milk 25Lt 22Lt

Meats

Minced Beef 7kg 7kg

whole chicken 40kg 27kg

Lamb Shank 15kg 15kg

Sirloin 29kg 23kg

Pork Belly 25kg 25kg

Total Due:

3. Observation 2: Prepare and process food.

During this observation you need to:

 prepare your dishes

 process / cook your dishes

 calibrate temperature probe using the boiling point check

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 package your dishes

 serve and/or display your dishes

 transport your dishes.

As part of your preparation, carry out the activities that are required as part of preparing
to make the dish.

As you prepare your dish, explain to your assessor at least two food hazards that can
occur during the preparation of food and demonstrate how you control them. You will
also be required to explain, as well as demonstrate the cooling/heating processes you
use to ensure food safety.
Use a digital thermometer to measure the temperature throughout the preparation
process and complete the temperature control log.
Re-calibrate the digital thermometer to ensure it is working correctly using the boiling
point check. You need to identify and report any faults. If the thermometer is working
correctly, explain to your assessor the process as if the thermometer is not accurate

Following the preparation of the food, you are required to serve and/or display the food
you have made.
As you serve and/or display the food you have made, explain to your assessor at least
two food hazards that can occur during serving/displaying food and demonstrate how
you control them. One of the dishes that you are making will involve the use of single
use items. Show your assessor how to correctly use single use items.
Part of the serving/displaying process involves the transportation of the food. Explain to
your assessor at least two food hazards that can occur during transporting food and
demonstrate how you control them.
You will be required to transport at least one of the dishes you have prepared either
using a trolley or tray as appropriate.

Submit the completed temperature control log to your assessor.

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KITCHEN TEMPERATURE LOG

Time: Temperature Time: Temperature
Equipment Date Name/ Sign Name/ Sign Comment
Start of shift in °C End of shift in °C

Walk-in Cooler

Deep Freezer

Under bench
fridge

FORM START DATE: FINISH DATE: Staff Name:

Reference Difference from Verified by /

Date Time Probe ID Use Initials Comments
Temperature Reference Date
Adjusted; SPV / 7/31/22
7/31/22 2:15pm 1 Hot 100°C 1 NCF
rechecked ok

4.

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5. Observation 3: Clean up and disposal.

The final part of this task requires you to demonstrate safe working practices when
cleaning up and disposing of items from the food preparation activity you completed
prior to this.
As a minimum you must:

 clean and sanitise all surfaces, equipment and utensils used in making the dishes
you prepared

 use the appropriate receptacles for food waste, rubbish and recycling

 check the bins for overflow and action accordingly

 dispose of broken or cracked items

 check for animal or pest infestation and record your findings in the pest log

 separate the food items that cannot be immediately disposed of and label and
store

 dispose of all food items promptly and correctly

 dispose of any food contamination following organisational procedures

 complete appropriate form for reporting hazards, including actions taken to resolve

 complete the cleaning log at the end of the process, ensuring you report any
maintenance issues.
Your assessor will set up some hazards for you to identify, report and act on.
Your assessor will provide you with:

 a cleaning log

 a pest log

 a hazard report form.

Your assessor will observe you completing these tasks and you will be required to
complete the cleaning log, pest log, hazard report from.

Submit the completed cleaning log, pest log, and hazard report from to your assessor.

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End of day Closing-down Checklist

Staff Name:

Date:

Equipment Area / Section Time Action taken if required

Combi oven 

Grill- flat top

Char grill

Fryer 

Salamander 

Cook tops 

Conventional ovens

Bain Marie

Pasta Cooker/Broiler 

Cool Room 

Counter Fridge 

Dry store

Cleaning all work surfaces 

Extraction Fan 

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Bins

 Floor 

Pot wash sinks and area

Hand wash basins

Pest control record

Result
Date Area checked/ treated Corrective action Checked by
(Evidence of pests found)

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SITXFSA006 Participate in safe food handling practices

Risk Record register

Location:

Date:

What harm the Likelihood that the How effective What further

Date Date
Hazard hazard could harm would level of risk? current controls are Actioned by Review
Due Complete
cause? occur? controls are? required?

Mouldy
tomatoes kept in
the cool room
along the fresh
tomato and other
fresh vegetables.

Chipped or
broken glass or
service ware

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SITXFSA006 Participate in safe food handling practices

Bins not emptied

frequently

Definitions
Risk Score
Likelihood L Score Consequence C Score Hierarchy of Risk Controls
(L x C)

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SITXFSA006 Participate in safe food handling practices

Minor – e.g., small cut, first Elimination is a permanent solution and should be attempted in the first
Rare (Monthly). 1 1
aid treatment only instance.
Occasionally Moderate – e.g., sprained Substitution involves replacing the hazard or environmental aspect by
2 2
(Weekly). ankle, one day off required one of lower risk.
Major – e.g., loss of limb or Engineering controls involve physical barriers or structural changes to
Frequent (Daily). 3 3
bodily function the environment or process.
Administrative controls reduce hazard by altering procedures and
Catastrophic – e.g., fatality providing instructions.
Constant (Hourly). 4 4
and loss of life
Personal protective equipment last resort or temporary control.

LEGEND
• Minor/no risk (risk score 1-2) – is acceptable. No further action on risk control measures is necessary
• Moderate risk (risk score 3-4) - indicates conditional acceptability. Further risk control measures should be considered, and existing controls monitored
• Major risk (risk score 5-6) - indicates unacceptable level of risk. Controls and measures must be developed and implemented in the short to medium term
• Catastrophic risk (risk score 7-16) - indicates unacceptable level of risk. Controls must be immediately implemented, or the risk eliminated (i.e. cease
activity)

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SITXFSA006 Participate in safe food handling practices

Assessment Task 2: Checklist

Student’s name:

Completed
successfully?

Has the following been completed? Yes No Comments

Observation 1: Receive and store food

The student has satisfactorily accessed

and used relevant information from food ☐ ☐
safety program.

The student has satisfactorily followed

policies and procedures in the food ☐ ☐
safety program.

The student has satisfactorily controlled

all food hazards at all of the critical ☐ ☐
control points.

The student has satisfactorily monitored

☐ ☐
food safety and completed logs.

The student has satisfactorily identified

☐ ☐
and reported food safety hazards.

The student has satisfactorily taken

corrective actions for incidents where ☐ ☐
food hazards are not controlled.

The student has satisfactorily placed

food items into the correct food storage ☐ ☐
area and checked conditions are correct.

The student has satisfactorily stored

food items in suitable environmental
conditions to ensure food does not ☐ ☐
become contaminated and to maximise
freshness, quality and appearance.

The student has satisfactorily stored

☐ ☐
food at required temperatures.

The student has satisfactorily checked

that all chilled and frozen items from ☐ ☐
delivery are within correct temperatures.

The student has satisfactorily stored ☐ ☐

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SITXFSA006 Participate in safe food handling practices

single use items correctly.

The student has satisfactorily calibrated

temperature probe using ice point ☐ ☐
method correctly.

The student has satisfactorily identified

and corrected temperature probe faults ☐ ☐
(if required).

Observation 2: Prepare and process food

The student has satisfactorily accessed

and used relevant information from food ☐ ☐
safety program.

The student has satisfactorily followed

policies and procedures in the food ☐ ☐
safety program.

The student has satisfactorily controlled

all food hazards at all of the critical ☐ ☐
control points.

The student has satisfactorily monitored

☐ ☐
food safety and completed logs.

The student has satisfactorily identified

☐ ☐
and reported food safety hazards.

The student has satisfactorily cleaned

and sanitised equipment, surfaces and
☐ ☐
utensils as required prior to
commencement of food preparation.

The student has satisfactorily prepared

food, monitoring the food temperature ☐ ☐
using a digital thermometer.

The student has satisfactorily cooled

food following procedures to ensure ☐ ☐
microbiological safety of food.

The student has satisfactorily heated

food following procedures to ensure ☐ ☐
microbiological safety of food.

The student has satisfactorily followed

food safety procedures for displaying ☐ ☐
and serving food items prepared.

The student has satisfactorily followed ☐ ☐

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SITXFSA006 Participate in safe food handling practices

instructions for single use items.

The student has satisfactorily displayed

☐ ☐
and provided single use items correctly.

The student has satisfactorily

☐ ☐
transported the food items safely.

The student has satisfactorily calibrated

temperature probe using boiling point ☐ ☐
method correctly.

The student has satisfactorily identified

and corrected temperature probe faults ☐ ☐
(if required).

Observation 3: Clean up and disposal

The student has satisfactorily accessed

and used relevant information from food ☐ ☐
safety program.

The student has satisfactorily followed

policies and procedures in the food ☐ ☐
safety program.

The student has satisfactorily controlled

all food hazards at all of the critical ☐ ☐
control points.

The student has satisfactorily monitored

☐ ☐
food safety and completed logs.

The student has satisfactorily identified

☐ ☐
report and acted on food safety hazards.

The student has satisfactorily cleaned

and sanitised equipment, surfaces and ☐ ☐
utensils.

The student has satisfactorily used

appropriate containers for food items, ☐ ☐
rubbish and recycling.

The student has satisfactorily prevented

accumulation of garbage and recycled ☐ ☐
matter.

The student has satisfactorily identified

and reported cleaning, sanitising and ☐ ☐
maintenance requirements.

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SITXFSA006 Participate in safe food handling practices

The student has satisfactorily identified

and then disposed of chipped, broken or
☐ ☐
cracked eating, drinking or food handling
utensils.

The student has satisfactorily checked

food handling areas for animals and
☐ ☐
pests and reported incidents of animal or
pest infestation.

The student has satisfactorily labelled

food waste and separated from other ☐ ☐
foodstuffs until it can be disposed of.

The student has satisfactorily disposed

of food promptly to avoid cross- ☐ ☐
contamination.

Task outcome: ☐ Satisfactory ☐ Not satisfactory

Assessor signature:

Assessor name: Noreen Altaf

Date: 25/05/2023

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SITXFSA006 Participate in safe food handling practices

Final results record

Student name:

Assessor name: Noreen Altaf

Date: 25/05/2023

Unit name: SITXFSA006-Participate in safe food handling practices

Qualification name: SIT40521- Certificate IV in Kitchen Management

Final assessment results

Result

Task Type Satisfactory Unsatisfactory Did not submit

Assessment Task 1 Knowledge Questions ☐S ☐U ☐ DNS

Safe Food Handling

Assessment Task 2 ☐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: _________________________________________ Date: 25/05/2023________

☒ 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: 25/05/2023________

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