SITXFSA002 Student Assessment Tasks 16-07-20

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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..................................................................................................... 11
Assessment Task 2: Safe handling observations............................................................................13
Information for students............................................................................................................... 13
Activities...................................................................................................................................... 15
Assessment Task 2: Checklist..................................................................................................... 18
Final results record.......................................................................................................................... 21
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Introduction
Welcome to the Student Assessment Tasks for SITXFSA002 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

SITXFSA002 Participate in safe food handling practices describes the performance outcomes,
skills and knowledge required to handle food safely during the storage, preparation, display,
service and disposal of food. It requires the ability to follow predetermined procedures as outlined
in a food safety program.
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.
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 B 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.
4
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.
Assessment information
i
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.
5
Questions
1. Explain the purpose of the Food Standards Code and a sentence or two about what it
includes.
Ensure that food is safe and suitable for human consumption. prevent misleading conduct
associated with the sale of food. provide adequate information to enable consumers to
make an informed choice.
The Food Standards Code includes standards for food additives, food safety, labelling and
foods that need pre-approval such as GM foods.
2. Summarise the requirements of the Food Safety Standards.
Food safety standards refer to the formal documents containing the requirements that
foods or food processors have to comply with to safeguard human health.
3. List two reasons for having a food safety program.
manage their operations better through improved record keeping and cost control.
4. List the six key areas of a food safety program.
Hazard identification.
Hazard control.
Monitoring.
Corrective action.
Review.
Record keeping.
5. Explain the role a local council has in enforcing food safety.
By implementing national food surveillance and monitoring programs, they can verify if the
controls in place are sufficient to maintain a safe food supply.
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6. List three consequences of failing to follow food safety policies and procedures.
Lawsuits, fines and business losses.
7. Explain the terms:
 Contaminant is a toxic substance that makes food unsafe and impure.
 Contamination is the presence of impurities in food.
 Potentially hazardous foods is used to classify food that requires time and
temperature control to ensure it is safe to eat.
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 Follow sanitary conditions Stored at the right

temperature
Storing Freezing Sugaring
Preparing and processing Canning Fermentation
Displaying Use the shield to protect the food
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Critical control point Control method examples
Serving Ensure food safety program.
Packaging Don’t pack food with any holes.
Transporting Maintain temperature cover food for

transporting
Disposing compost food waste recycling
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?
physical Glass and metal can make their way into

your output from broken equipment,
facilities and containers. Aim to report such
breakages swiftly.
biological The problem occurs when bacteria or other

harmful microorganisms get into food.
chemical when foods contaminated with chemicals
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10. Describe two conditions which can mean microbiological contamination occurs.
Such as improper food storage pollution will happen. The egg is broken, biological pollution
will happen.
11. List two conditions that should be in place for the storage of dry foods.
Dry, avoid damp.
12. Explain the temperature danger zone.
These bacteria can grow at temperatures between 5°C and 60°C, which is known as the
temperature danger zone.
13. Explain what the two-hour and four-hour rule means.
The two-hour and four-hour rules tell people to reduce their risk of food poisoning and how
to safely store food between hot spots.
14. Answer the following questions about food safety monitoring techniques:
 How is a bacterial swab and count used to monitor food safety?
Bacterial swabs are used to capture significantly higher ATP levels, which means food
Or using the ATP method to ensure cleanliness, the bacteria on the surface.
 What is a chemical test and when might it be used in the food business industry?
Bacterial swabs are used to capture significantly higher ATP levels, which means they
are edible Or the ATP method is used to ensure the cleanliness of the bacteria on the
surface.
15. List two ways that a thermometer can be used to monitor and record food temperatures.
The temperature of food can be checked using a probe thermometer. probe thermometers
can be used to monitor temperature.
16. What temperature should dry goods be stored at?
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Store dry foods at 50°F for maximum shelf life. However, 70°F is adequate for dry
storage of most products.
17. What temperature should chilled goods be stored at?
between 0°C and +4°C
18. Why is it important to examine frozen goods before they go into the freezer.
Always check food before going into the refrigerator. If food is damaged it will contaminate
other food.
19. List one way you can make sure food is displayed/served in a safe way.
I will use plastic bag and plastic wrap.
20. Complete the table by giving an appropriate packaging type for each food item.
Food item Packaging
Salad plastic food box
Smoothie Glass bottle or container
Meat slices Place in a tray and cover with plastic wrap.
Muffin Paper board
21. Explain why it is important to check for packaging damage.
Because that can help you to look for any fresh food.
22. List a method for protecting displayed food.
The food must be on the safe temperature. Protect food with dishes or bag. Stay away from
the wet area.
23. Explain how potentially hazardous food should be displayed to ensure food safety.
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food should be displayed at 5°C or below or 60°C or above. frozen food on display must
stay frozen hard.
24. Explain why customer should not be allowed to access food displays.
People with bacteria. If you touch the food will also can contaminate food.
25. Explain two ways to control utensils so they are hygienic.
Clean and disinfect utensils, and use clinical preparations with hot water to clean utensils
more effectively.
26. Complete the table by giving an example of a safe food practice for each food type.
Food type Safe food handling practice
Dairy Heat treatment of dairy products to ensure that

the milk product is free from any pathogenic
bacteria.
Dried goods It will be dried place at 50°For 70 F
Eggs Check eggs before buying and buy clean eggs

to store them in a cool place
Frozen goods Keep the frozen goods hard
Fruit and vegetables Wash cleaner the fruits and vegetables with
running water.
Meat and fish Put in the fridge.
27. Answer the following questions in relation to thermometers:
 Explain how to calibrate and clean a temperature probe.
Plug in a thermometer and check the temperature. Wait a few seconds and record the
temperature.
11
 How should a thermometer be used correctly when cooking meat?
The thermometer should be inserted through the thickest meat.
 How do you know if the thermometer is not working correctly or has a fault?
We should check the temperature of boiling water. If the temperature is correct, the
thermometer will work properly.
28. 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 Household Cleaners and Air Apply the cleaning material

Fresheners
Food waste Garbage enzyme Cleaning material and water
Grease Hot water add vinegar Cleaning material and water
Pest waste removal UV disinfection lamp apply the cleaning material

wipe the surface
12
29. Complete the table by providing an action that you would take to sanitise the item listed.
Item Action
Cutlery Wash it with a household detergent
Glass or cup Rinse the cup with water, then put a teaspoon
of salt in the cup and rub the dirt with your
hands.
Kitchen bench Utilize the dishcloths and detergent to wash it

and then wipe to dry it.
30. Complete the table below about maintenance and recalibrating measurement and temperature
controls and minor faults.
Maintenance item Action
Broken mop the mops clean and reuse
Frayed cord use heat shrinks
Recalibrating thermometer Fill the container with boiling water and pour
the thermometer probe into it. Then wait until
the thermometer stops it and checks the
temperature. And adjust the temperature for
calibration.
31. 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 yes
Pregnant women yes
Women no
People with immune deficiencies or allergies yes
Unwell persons. yes
Athletes no
The elderly yes
13
African people yes
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Assessment Task 1: Checklist

Student’s name:
Did the student provide a Completed

sufficient and clear answer successfully? Comments
which met the requirements
of the assessor marking Yes No
guide?
Question 1
Question 2
Question 3
Question 4
Question 5
Question 6
Question 7
Question 8
Question 9
Question 10
Question 11
Question 12
Question 13
Question 14
Question 15
Question 16
Question 17
Question 18
15
Question 19
Question 20
Question 21
Question 22
Question 23
Question 24
Question 25
Question 26
Question 27
Question 28
Question 29
Question 30
Question 31
Task outcome:  Satisfactory  Not satisfactory
Assessor signature:
Assessor name:
Date:
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Assessment Task 2: Safe handling observations
Information for students

This task requires you to demonstrate safe food handling practices on three occasions during the
storage, preparation, display, service and disposal of food.
You will need access to:
 your learning resources and other information for reference
 food order
 work benches, refrigeration unit, sink, storage facilities, pots and pans, storage containers,
glassware, crockery and cutler, cutting boards and knives, food handling gloves, packaging
materials e.g. gladwrap, display dishes, tongs and serving spoons, digital thermometer, and
washing 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 government food safety authority
 Australia New Zealand Food Standards Code
 kitchen’s policies and procedures and food safety program including:
o goods receiving form
o temperature log
o cleaning log
o pest log.
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.
Assessment information
17
Information about how you should complete this assessment can be found in Appendix
i
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.
18
Activities
Complete the following activities.
Carefully read the following:
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
 Occasion 2: preparing/processing, displaying, packaging and transporting food
 Occasion 3: cleaning up and disposing of food.
These tasks will be assessed in conjunction with one or more of the practical units
you are completing and your assessor will advise you of this.
Complete the following activities
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.
You must also demonstrate that you can work safely and hygienically at all times in accordance
with the kitchen’s procedures. This means correctly demonstrating methods of controlling food
hazards at each critical control point. By completing the activities below, you will demonstrate
your ability to safely handle food for all of the critical control points on three occasions. Your
assessor will have pre-ordered the food required for the recipes you have discussed in
preparation for this task.
1. 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.
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 good receiving form that is included with the food safety program
taking action to control the hazards identified. The form must include details of the
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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.
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.
2. Observation 2: Prepare and process food
During this observation you need to:
 prepare your dishes
 process / cook your dishes
 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.
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.
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You will be required to transport at least one of the dishes you have prepared either
using a trolley or tray as appropriate.
21
3. Observation 3: Clean up and disposal
The final part of this task requires you to demonstrate safe working practices when
cleaning up and disposing 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
 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 and report on.
Your assessor will observe you completing these tasks and you will be required to
complete the cleaning and pest log.
22
Assessment Task 2: Checklist

Student’s name:
Completed
successfully? Comments
Did the student: Yes No
Observation 1: Receive and store food
Access and use relevant information

from food safety program?
Follow policies and procedures in the

food safety program?
Control all food hazards at all of the

critical control points?
Monitor food safety and complete logs?
Identify and report food safety hazards?
Take corrective actions for incidents

where food hazards are not controlled?
Place food items into the correct food

storage area and check conditions are
correct?
Store food items in suitable

environmental conditions to ensure food
does not become contaminated and to
maximise freshness, quality and
appearance?
Store food at required temperatures?
Check that frozen items from delivery

are still frozen on storage?
Store single use items correctly?
23
Observation 2: Prepare and process food



Clean and sanitise equipment, surfaces

and utensils as required prior to
commencement of food preparation?
Prepare food, monitoring the food

temperature using a digital
thermometer?
Cool food following procedures to

ensure microbiological safety of food?
Heat food following procedures to

ensure microbiological safety of food?
Follow food safety procedures for

displaying and serving food items
prepared?
Follow instructions for single use items?
Display and provide single use items

correctly?
Transport the food items safely?
Observation 3: Clean up and disposal

24


Clean and sanitise equipment, surfaces

and utensils?
Use appropriate containers for food

items, rubbish and recycling?
Prevent accumulation of garbage and

recycled matter?
Identify and report cleaning, sanitising

and maintenance requirements?
Identify and then dispose of chipped,

broken or cracked eating, drinking or
food handling utensils?
Check food handling areas for animals

and pests and report incidents of animal
or pest infestation?
Label food waste and separate from

other foodstuffs until it can be disposed
of?
Dispose of food promptly to avoid cross-

contamination?
Task outcome:  Satisfactory  Not satisfactory
Assessor signature:
Assessor name:
Date:
25
Final results record

Student name: Qiutong Duan
Assessor name:
Date:
Unit name:
Qualification name:
Final assessment results
Result
Task Type Satisfactory Unsatisfactory Did not submit
Assessment Task 1 Knowledge questions S U DNS
Assessment Task 2 Safe food handling S U DNS

observations
Overall unit results C NYC
Feedback
 My performance in this unit has been discussed and explained to me.

 I would like to appeal this assessment decision.
Student signature: _________________________________________ Date: _________________
 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.
26
Assessor signature: _______________________________________ Date: _________________
27

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First published 2020

© 2020 RTO Works

Assessment for this unit

Preparing for assessment

 submitting assessments  re-assessment guidelines

 assessment appeals  responding to written questions.

Assessment Task 1: Knowledge questions

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.

2. Summarise the requirements of the Food Safety Standards.

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

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

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

Lawsuits, fines and business losses.

7. Explain the terms:

 Contaminant is a toxic substance that makes food unsafe and impure.

 Contamination is the presence of impurities in food.

Critical control point Control method examples

Receiving Follow sanitary conditions Stored at the right

Storing Freezing Sugaring

Preparing and processing Canning Fermentation

Displaying Use the shield to protect the food

Critical control point Control method examples

Serving Ensure food safety program.

Packaging Don’t pack food with any holes.

Transporting Maintain temperature cover food for

Disposing compost food waste recycling

Type of contaminant How can it occur?

physical Glass and metal can make their way into

biological The problem occurs when bacteria or other

chemical when foods contaminated with chemicals

Dry, avoid damp.

12. Explain the temperature danger zone.

13. Explain what the two-hour and four-hour rule means.

 How is a bacterial swab and count used to monitor food safety?

16. What temperature should dry goods be stored at?

17. What temperature should chilled goods be stored at?

between 0°C and +4°C

I will use plastic bag and plastic wrap.

Food item Packaging

Salad plastic food box

Smoothie Glass bottle or container

Meat slices Place in a tray and cover with plastic wrap.

Muffin Paper board

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

22. List a method for protecting displayed food.

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

Food type Safe food handling practice

Dairy Heat treatment of dairy products to ensure that

Dried goods It will be dried place at 50°For 70 F

Eggs Check eggs before buying and buy clean eggs

Frozen goods Keep the frozen goods hard

Meat and fish Put in the fridge.

27. Answer the following questions in relation to thermometers:

 Explain how to calibrate and clean a temperature probe.

 How should a thermometer be used correctly when cooking meat?