SITXFSA005

USE HYGIENIC PRACTICES FOR FOOD SAFETY

Self-Study Activities
 Version: 3.0
RTO No. 41297
CRICOS Provider No. 03444C

TABLE OF CONTENTS
TABLE OF CONTENTS..................................................................................................................................... 2
SELF-STUDY ACTIVITIES................................................................................................................................. 3
SELF-STUDY ACTIVITIES................................................................................................................................. 4

Choice Business College Pty Ltd trading as Choice Business College

ABN: 28 130 302 000 | ACN: 130 302 000

P a g e |2
 Version: 3.0
RTO No. 41297
CRICOS Provider No. 03444C

SELF-STUDY ACTIVITIES
This formative assessment is to be used during your learning for the unit SITXFSA005 - Use Hygienic
Practices for Food Safety.

Formative assessments are designed for learning. Rather than assessing the learning itself, it is used
to assist your learning.

They are designed as a practice for you similar to homework. They assist you to learn.

Formative assessments can be done either as an:

 Individual
 In a group
 With a partner
 With the whole class

There are a few different methods of formative assessment. These include:

 Summaries and Reflections - Learners stop and reflect, make sense of what they have
heard or read, derive personal meaning from their learning experiences, and/or increase
their metacognitive skills. These require that the learner use content-specific language.
 Lists, Charts, and Graphic Organisers - Learners will organise information, make
connections, and note relationships through the use of various graphic organisers.
 Visual Representations of Information - Learners will use both words and pictures to
make connections and increase memory, facilitating retrieval of information later on.
This "dual coding" helps trainers address classroom diversity, preferences in learning
style, and different ways of "knowing."
 Collaborative Activities - Learners have the opportunity to move and/or communicate
with others as they develop and demonstrate their understanding of concepts.

As you work through these assessments, think about how each question or activity helps you to
understand the concepts and learning more effectively.

Choice Business College Pty Ltd trading as Choice Business College

ABN: 28 130 302 000 | ACN: 130 302 000

P a g e |3
 Version: 3.0
RTO No. 41297
CRICOS Provider No. 03444C

SELF-STUDY ACTIVITIES
Learners should answer the following or perform the tasks using the skills and knowledge being
taught during class presentations. Answers should reflect their understanding of the learning.

Answers have no word limit, and each learner should provide their own information even when
group or class activities are performed.

Question 1
The Danger Zone refers to the temperature zone where bacteria multiply rapidly. It ranges
from:
(Circle the correct answer)

A. -4°C to +2°C
B. +3°C to +65°C
C. +5°C to +60°C
D. +10°C to +88°C

Question 2
Workplace hygiene procedures encompass:
(Tick the correct answers)

Personal Hygiene
ISO Certification
Food Safety
Staff Debriefs
Cleaning
Training
HACCP Qualifications

Question 3
The authority governing correct food handling processes in Australia and New Zealand is:
(Circle the correct answer)

A. Food Standards New Zealand Australia

B. OZ Food Standards
C. Food Standards Australia New Zealand
D. Commonwealth Food Standards

Choice Business College Pty Ltd trading as Choice Business College

ABN: 28 130 302 000 | ACN: 130 302 000

P a g e |4
 Version: 3.0
RTO No. 41297
CRICOS Provider No. 03444C

Question 4
The following statements are:
True False
The food acts outline basic hygiene and temperature
requirements for food handling
FSANZ details the role of Environmental Health Officers (EHOs)
in Australia.
Each state and territory in Australia has its own legislation
which governs food safety.
An EHO has the right to enter food premises at any time
during operating hours
An EHO can only inspect food production and storage areas of
a business.

Question 5
If the following statement true or false?

An Environmental Health Officer has the right to take

food samples from any area on premises for the purposes
of testing for bacteria.

__________

Question 6
The following sources could provide you with information relating to food safety, legislation
and common procedures in the workplace:
(Tick the correct answers)
The FSANZ website
The food standards website
Your local council
Major newspapers
Unions
Department of Industrial Relations
Standard operating procedures
Food legislation at state levels

Choice Business College Pty Ltd trading as Choice Business College

ABN: 28 130 302 000 | ACN: 130 302 000

P a g e |5
 Version: 3.0
RTO No. 41297
CRICOS Provider No. 03444C

Question 7
Identify the hygiene hazards:
(Tick the correct answers)
Contaminated food
The presence of vermin or pests
Any airborne dust
Contaminated linen
Dirty equipment and utensils
Full rubbish receptacles
Untrained staff
Excessive sanitising

Question 8
The following factors are examples of poor organizational hygiene practices:
True False
Failure of staff to use perfume

Unsatisfactory practices that lead to contamination of food,

e.g. hairclips, bandaids, chemicals.
Unsafe food handling that may lead or has led to cross-
contamination.
Incorrect cleaning practices that are not in line with your
organisation’s food safety program.
Updating practices to keep them consistent with current
requirements.

Question 9
Is the following statement true or false?

It is an employee’s responsibility to take immediate action

to remove or minimise any hazard in accordance with
organisational and legal obligations.

__________

Question 10
Is the following statement true or false?

Failure to comply with food legislation can result in

breach notices, fines and prosecution.

Choice Business College Pty Ltd trading as Choice Business College

ABN: 28 130 302 000 | ACN: 130 302 000

P a g e |6
 Version: 3.0
RTO No. 41297
CRICOS Provider No. 03444C

__________

Question 11
If the following statement true or false?

Food businesses cannot be closed down, no matter how

serious a food safety law breach is or how many there
are.

__________

Question 12
Effective personal hygiene would require that you:
(Tick the correct answers)
Shower daily
Shave (if required) and wash your hair
Undergo a periodic health check-up
Do not touch your hair during work
Tie back long hair
In kitchens, cover hair with a hairnet or hat
Have regular dental check-ups
Do not wear jewellery in the kitchen
Do not wear makeup in the kitchen
Keep your nails short and clean

Question 13
Are the following statements true or false?
True False
Cuts or wounds on hands or fingers do not need to be covered
with a bandaid, provided you are careful.
Bandaids on hands or fingers must be covered with a glove,
where direct contact with food is likely.
Gloves will ensure that no cross-contamination occurs.

Bacteria from food could enter wounds and cause infections.

Bandaids in food preparation areas are coloured to aid

detection in foods if a bandaid is accidentally lost

Choice Business College Pty Ltd trading as Choice Business College

ABN: 28 130 302 000 | ACN: 130 302 000

P a g e |7
 Version: 3.0
RTO No. 41297
CRICOS Provider No. 03444C

Question 14
A food handler who has a symptom that indicates the handler may be suffering from a food-
borne disease, or knows he or she is suffering from a food-borne disease, must, if at work –
(Tick the correct answers)
report that he or she is or may be suffering from the disease, to his or her
supervisor.
not engage in any handling of food where there is a reasonable likelihood of food
contamination as a result of the disease.
immediately book a medical examination including blood tests.

report any incidents of or potential food contamination as a result of the disease

to their supervisor.
take all practicable measures to prevent food from being contaminated as a
result of the disease.

Question 15
Common causes of cross-contamination would include:
True False
Using the same utensils for preparing raw food, then cooked
food without washing between tasks.
Defrosting meat on a high shelf without a drip tray so that the
juices drip onto cooked food.
Washing hands when changing tasks.

Storing washed and unwashed foods together.

Separating cooked and raw food in storage.

Question 16
Food can be contaminated in 3 ways. Select the correct forms of contamination:
(Tick the correct answers)
Biochemical
Chemical
Psychological
Physical
Commercial
Biological

Choice Business College Pty Ltd trading as Choice Business College

ABN: 28 130 302 000 | ACN: 130 302 000

P a g e |8
 Version: 3.0
RTO No. 41297
CRICOS Provider No. 03444C

Question 17
Pathogenic bacteria in the danger zone will double every:
(Circle the correct answer)
A. 5 minutes
B. 20 minutes
C. 40 minutes
D. 1 hour

Question 18
Which of the following are catering cycle steps where correct food handling applies?
(Tick the correct answers)
Writing a menu
Yield testing the ingredients
Receiving the foods
Costing the menu
Preparing the dishes
Holding and serving meals

Question 19
Are the following statements true or false?
True False
Food can become contaminated through contact with clothing
such as an apron or parts of the chef’s jacket.

If a food handler washes their hands in the toilet facilities they

do not need to wash their hands again when they return to
the kitchen.
Raw vegetables from a coolroom must be washed before
placing them on any food preparation areas.

Hand washing facilities need to include bar soap, deodorant,

cloth towels and a hairbrush.

Pest control is part of a maintenance regime and should be

done annually.

Choice Business College Pty Ltd trading as Choice Business College

ABN: 28 130 302 000 | ACN: 130 302 000

P a g e |9
 Version: 3.0
RTO No. 41297
CRICOS Provider No. 03444C

Question 20
Are the following statements true or false?

Screens, cracks, holes and damp spots are not important

for keeping vermin out of premises, providing you spray
pesticide regularly.

__________

Question 21
Are the following statements true or false?

Access for pests and lack of sanitation in garbage storage

areas are the major contributors to pest problems.

__________

Question 22
Is the following statement true or false?

Most food poisoning cases are the result of mishandling

food – storing it at the wrong temperature, cross-
contamination and incorrect reheating.

__________

Question 23
Is the following statement true or false?

Some viruses are transmitted when workers do not wash

their hands properly after going to the toilet.

__________

Choice Business College Pty Ltd trading as Choice Business College

ABN: 28 130 302 000 | ACN: 130 302 000

P a g e | 10
 Version: 3.0
RTO No. 41297
CRICOS Provider No. 03444C

Question 24
Listed below is the procedure for washing hands. Connect the procedures in the correct
order.
1. Dry hands thoroughly using single use
paper towels
2. Wet your hands under hot running
water
3. Rinse off hands under hot running
water
4. Scrub hands, fingers, wrists, elbows
and nails thoroughly (use a brush to
assist)
5. Apply a sanitiser
6. Repeat this process throughout the
day
7. Lather hands with an anti-bacterial
liquid soap

Question 25
Draw a line to connect the type of technique to the correct explanation:
Cleaning is the act of removing of
dirt, food particles, grease,
grime, scum, etc. from a
surface.
Sanitation means that heat and/or a
chemical sanitisation
product is applied to
kill/reduce the amount of
bacteria.

Question 25
Which of the following can cause food-borne illnesses? (Tick the correct answers)
Bacteria
Parasites
Moulds and Toxins
Allergens
Mishandled eggs
Surface disinfectants

Choice Business College Pty Ltd trading as Choice Business College

ABN: 28 130 302 000 | ACN: 130 302 000

P a g e | 11
 Version: 3.0
RTO No. 41297
CRICOS Provider No. 03444C

Question 26
Food allergies occur when someone reacts badly to a particular type of food. The following
aspects must be considered to ensure that the correct foods are prepared and served to
persons with allergies:
(Tick the correct answers)
1. Allergens and associated with this customer requirements for foods are a
serious matter as an allergic reaction may result in death.

2. Always listen carefully to customers and fully understand what they can and
can’t consume.

3. If you are unsure of what would constitute a “safe” menu choice you must
refuse to cater for a customer.

4. Many customers with health issues may have a list that specifies what
ingredients they can and cannot have.

5. It is essential that a chef does not dismiss customers’ dietary requests as the
customer may face serious consequences if the recipe contains incorrect
ingredients

Choice Business College Pty Ltd trading as Choice Business College

ABN: 28 130 302 000 | ACN: 130 302 000

P a g e | 12
 Version: 3.0
RTO No. 41297
CRICOS Provider No. 03444C

Question 27
The Food Safety Standard 1.2.3 requires foods which contain or may potentially contain any
allergens to be clearly labelled. If a business is involved in the production or sale of foods
that could cause problems, it is essential to implement procedures for avoiding cross-
contamination: (Indicate true or false)
True False
1. Use separate utensils wherever possible.

2. Ensure all cooking surfaces and equipment are thoroughly

cleaned and clear of breadcrumbs, crusted residue, nut
residue, etc.
3. Utensils must not be shared between dishes.

4. Do not use serving utensils for more than 1 item.

5. Ensure grillers, sandwich, waffle and focaccia makers are

clean before using with gluten-free breads and other
foods.
6. The use of gloves will ensure no cross contamination can
occur.

Question 28
Which of the following food and beverage categories are at risk from contamination due to
the use of eggs? (Indicate true or false)
True False
1. Egg dressings, sauces and spreads (e.g. mayonnaise, aioli,
hollandaise, egg butter).

2. Desserts made without an effective cooking step (e.g.

tiramisu, mousse, fried ice cream).

3. Drinks containing raw eggs (e.g. eggnog, egg flip, raw egg
high protein smoothies).

4. Egg dishes usually prepared for breakfast or brunch (e.g.

omelettes, scrambled eggs).

Choice Business College Pty Ltd trading as Choice Business College

ABN: 28 130 302 000 | ACN: 130 302 000

P a g e | 13
 Version: 3.0
RTO No. 41297
CRICOS Provider No. 03444C

Question 29
Because of the severe consequences of mishandling eggs, it is essential to ensure excellent
hygiene and prevent cross-contamination. To maintain safety of eggs you should do the
following:
(Tick the correct answers)
1. Use an egg separator when separating eggs
2. Acidify raw egg products below pH 4.2 with lemon juice or vinegar
3. Keep raw egg products below 5°C
4. Store eggs in their original packaging in a dry store below 20°C
5. Make raw egg products fresh every day and discard within 24 hours
6. Wash and dry your hands before and after handling eggs
7. Clean and sanitise equipment and surfaces before and after using with eggs
8. Use separate containers for each batch.

Question 30
A food safety program acts as a preventative measure for health and safety, by setting out
the processes that staff must follow. According the Food Safety Standard 3.2.1 a food
business must:
(Tick the correct answers)
a) systematically examine all of its food handling operations in order to identify
the potential hazards that may reasonably be expected to occur;

b) if one or more hazards are identified in accordance with paragraph (a),

develop and implement a food safety program to control the hazard or
hazards;
c) if one or more hazards are identified in accordance with paragraph (a), close
the business until all hazards are rectified;

d) set out the food safety program in a written document and retain that
document at the food premises;

e) comply with the food safety program;

f) conduct a review of the food safety program at least annually to ensure its
adequacy.

Choice Business College Pty Ltd trading as Choice Business College

ABN: 28 130 302 000 | ACN: 130 302 000

P a g e | 14
 Version: 3.0
RTO No. 41297
CRICOS Provider No. 03444C

Question 31
As part of HACCP at each step of the food handling cycle, it is important to identify and
remove potential causes of contamination. Connect the general, preventative action with
the relevant step of the catering cycle:

1. Ordering minimise waste and contamination.

2. Receiving separate and store appropriately.

3. Storing ensure that you have clear product

specifications and good standards for quality,
as well as delivery and hygiene procedures.
4. Preparing ensure that deliveries are systematically
checked on arrival.

5. Processing, packaging par-cooking, precooking and cook-chill.

and holding

6. Transporting minimise any adverse effects on food.

7. Selling and displaying ensure that food is stored according to

requirements.

8. Disposing separate food items and avoid the danger

zone wherever possible.

Choice Business College Pty Ltd trading as Choice Business College

ABN: 28 130 302 000 | ACN: 130 302 000

P a g e | 15