Class Activities SITXFSA006

SITXFSA006
PARTICIPATE IN SAFE FOOD HANDLING

PRACTICES
Class Activities
TABLE OF CONTENTS
TABLE OF CONTENTS..................................................................................................................................... 2
CLASS ACTIVITIES.......................................................................................................................................... 3
CLASS ACTIVITIES.......................................................................................................................................... 4
CLASS ACTIVITIES........................................................................................................................................ 11
Version: 1.0 Choice Business College Pty Ltd trading as Choice Business College Page | 2
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
CRICOS Provider Code: 03444C
CLASS ACTIVITIES
This formative assessment is to be used during your learning for the unit SITXFSA006 - Participate in
safe food handling practices.
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.
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
CLASS 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.
1. What products and materials are most commonly handled and stored in the food service
workplace?
2. What might an audit report cover?
3. What will a food safety program identify?
4. How can you avoid taking unnecessary risks?
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
5. How will you control contamination?
6. What are some freezer rules to remember?
7. How can you monitor temperature using temperature gauges?
8. What sources can contamination be broken down into?
9. What are some monitoring techniques used in the food handling area?
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
10. How can you report non-conforming practices?
11. What might corrective action include?
12. What factors should you considered when storing food?
13. How can nutrients be preserved in food?
14. What does HACCP stand for?
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
15. How can nutrients and the safety of food be preserved?
16. How should you re-thermalise?
17. What might a final check of the food item include?
18. What are some alternatives to plastic?
19. What should you check packaging for?
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
20. What are some types of dietary requirements?
21. How can you minimise the risk of contamination by bodily or clothing contact?
22. What could instructions for items intended for single use include?
23. What does best practice include?
24. How can you sanitise a sponge?
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
25. What doe you need to maintain your kitchens cleanliness?
26. What are the methods of cleaning that you might follow?
27. What should you do to sanitise a surface?
28. What is the best practice for disposing of food?
29. What should you record and report to your supervisor?
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
30. What are some of the more common pests in the kitchen?
31. What should you do if you identify the presence of pests?
32. How can you conserve resources and manage a budget?
33. How can you ensure all food gets used before the use-by-date?
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
CLASS ACTIVITIES
Class Activities Checklist
For this assessment, the learner must complete the formative activities.
The formative activity is a stand-alone activity that will allow the learner to identify the concepts
and knowledge being taught and guide their learning in preparation for summative assessment.
Learner Name:
Assessor Name:
Has the learner satisfactorily
completed the formative
activities?
Yes No
Did the Learner understand the concepts and knowledge being presented?
What products and materials are most commonly handled and
 
stored in the food service workplace?
What might an audit report cover?
 
What will a food safety program identify?
 
How can you avoid taking unnecessary risks?
 
How will you control contamination?
 
What are some freezer rules to remember?
 
How can you monitor temperature using temperature gauges?
 
What sources can contamination be broken down into?
 
What are some monitoring techniques used in the food
 
handling area?
How can you report non-conforming practices?
 
What might corrective action include?
 
What factors should you considered when storing food?
 
How can nutrients be preserved in food?
 
What does HACCP stand for?
 
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
How can nutrients and the safety of food be preserved?
 
How should you re-thermalise?
 
What might a final check of the food item include?
 
What are some alternatives to plastic?
 
What should you check packaging for?
 
What are some types of dietary requirements?
 
How can you minimise the risk of contamination by bodily or
 
clothing contact?
What could instructions for items intended for single use
 
include?
What does best practice include?
 
How can you sanitise a sponge?
 
What doe you need to maintain your kitchens cleanliness?
 
What are the methods of cleaning that you might follow?
 
What should you do to sanitise a surface?
 
What is the best practice for disposing of food?
 
What should you record and report to your supervisor?
 
What are some of the more common pests in the kitchen?
 
What should you do if you identify the presence of pests?
 
How can you conserve resources and manage a budget?
 
How can you ensure all food gets used before the use-by-date?
 
Feedback to Learner:
Result  Satisfactory  Not Yet Satisfactory
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000
Assessor’s Signature: Date:
RTO Code: 41297 ABN: 28 130 302 000 | ACN: 130 302 000

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SITXFSA006

PARTICIPATE IN SAFE FOOD HANDLING

Formative assessments can be done either as an:

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

2. What might an audit report cover?

3. What will a food safety program identify?

4. How can you avoid taking unnecessary risks?

6. What are some freezer rules to remember?

7. How can you monitor temperature using temperature gauges?

8. What sources can contamination be broken down into?

11. What might corrective action include?

12. What factors should you considered when storing food?

13. How can nutrients be preserved in food?

14. What does HACCP stand for?

16. How should you re-thermalise?

17. What might a final check of the food item include?

18. What are some alternatives to plastic?

19. What should you check packaging for?

23. What does best practice include?

24. How can you sanitise a sponge?

27. What should you do to sanitise a surface?

28. What is the best practice for disposing of food?

29. What should you record and report to your supervisor?

31. What should you do if you identify the presence of pests?

32. How can you conserve resources and manage a budget?

Result  Satisfactory  Not Yet Satisfactory

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