hygienic practices for food safety

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Assessment Details

Qualification Code/Title

Certificate IV in Commercial Cookery

Assessment Type

Assessment Task 1

Time allowed

Due Date

Location

SCCM

Term / Year

Unit of Competency
National Code/Title

SITXFSA001 Use hygienic practices for food safety

Student Details

Student Name

Student ID

Student Declaration: I declare that the work submitted is my own and has not been copied or plagiarised from any person or source.

Signature: ____________________________

Date: _____/_/_________

Assessor Details
Assessor’s Name
RESULTS (Please Circle)

☐SATISFACTORY

☐NOT SATISFACTORY

Feedback to student:

*If Student is Not Satisfactory

Reassessment Required ☐ Yes ☐ No

Assessor Declaration: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback.

Signature: ________________________

Date: ______/_______/___________

Comment:

Instructions to the Candidates

This assessment is to be completed according to the instructions given below in this document.

Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge. You will be entitled to one (1) resubmit in showing your competence with this unit.

If you are not sure about any aspect of this assessment, please ask for clarification from your assessor.

Please refer to the College re-submission and re-sit policy for more information.

If you have questions and other concerns that may affect your performance in the Assessment, please inform the assessor immediately.

Please read the Tasks carefully then complete all Tasks.

To be deemed competent for this unit you must achieve a satisfactory result with tasks of this Assessment along with a satisfactory result for another Assessment.

This is an Open book assessment which you will do in your own time but complete in the time designated by your assessor. Remember, that it must be your own work and if you use other sources then you must reference these appropriately

Submitted document must follow the given criteria. Font must be Times New Roman, Font size need to be 12, line spacing has to be Single line and Footer of submitted document must include Student ID, Student Name and Page Number. Document must be printed double sided.

This is Individual Assessments. Once you have completed the assessment, please provide the Hard copy of the Assessments to your Trainer/ Assessor.

Plagiarism is copying someone else’s work and submitting it as your own. Any Plagiarism will result in a mark of Not Satisfactory. SCCM uses Safe Assign Plagiarism Checker to check the originality of the student assessment. Student must be aware of and understand the SCCM’s policy on plagiarism and certify that this assignment is their own work, except where indicated by referencing, and that student have followed the good academic practices noted above.

Assessment Information

Introduction

Welcome to the Student Assessment Tasks for SITXFSA001 Use hygienic practices for food safety. 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

SITXFSA001 Use hygienic practices for food safety describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.

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 – You are required to demonstrate safe food handling practices on three occasions when preparing 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

assessment appeals

re-assessment guidelines

responding to written questions.

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.

Task summary

This is an open book test, to be completed in the classroom.

A time limit of 2 hours to answer the questions is provided.

You need to answer all of the written questions correctly.

Your answers must be word processed and sent to the assessor as an email attachment. 

Required

Access to textbooks and other learning materials

Computer with Microsoft Office and internet access

Timing

Your assessor will advise you of the due date of this assessment.

Submit

Answers to all questions

Assessment criteria

All questions must be answered correctly in order for you to be assessed as having completed the task satisfactorily.

Re-submission opportunities

You will be provided feedback on their performance by the Assessor. The feedback will indicate if you have satisfactorily addressed the requirements of each part of this task.

If any parts of the task are not satisfactorily completed, the assessor will explain why, and provide you written feedback along with guidance on what you must undertake to demonstrate satisfactory performance. Re-assessment attempt(s) will be arranged at a later time and date.

You have the right to appeal the outcome of assessment decisions if you feel that you have been dealt with unfairly or have other appropriate grounds for an appeal.

You are encouraged to consult with the assessor prior to attempting this task if you do not understand any part of this task or if you have any learning issues or needs that may hinder you when attempting any part of the assessment.

Written answer question guidance

The following written questions use a range of “instructional words” such as “identify” or “explain”, which tell you how you should answer the question. Use the definitions below to assist you to provide the type of response expected.

Note that the following guidance is the minimum level of response required.

Analyse – when a question asks you to analyse something, you should do so in in detail, and identify important points and key features. Generally, you are expected to write a response one or two paragraphs long.

Compare – when a question asks you to compare something, you will need to show how two or more things are similar, ensuring that you also indicate the relevance of the consequences. Generally, you are expected to write a response one or two paragraphs long.

Contrast – when a question asks you to contrast something, you will need to show how two or more things are different, ensuring you indicate the relevance or the consequences. Generally, you are expected to write a response one or two paragraphs long.

Discuss – when a question asks you to discuss something, you are required to point out important issues or features and express some form of critical judgement. Generally, you are expected to write a response one or two paragraphs long.

Describe – when a question asks you to describe something, you should state the most noticeable qualities or features. Generally, you are expected to write a response two or three sentences long.

Evaluate – when a question asks you to evaluate something, you should do so putting forward arguments for and against something. Generally, you are expected to write a response one or two paragraphs long.

Examine – when a question asks you to examine something, this is similar to “analyse”, where you should provide a detailed response with key points and features and provide critical analysis. Generally, you are expected to write a response one or two paragraphs long.

Explain – when a question asks you to explain something, you should make clear how or why something happened or the way it is. Generally, you are expected to write a response two or three sentences long.

Identify – when a question asks you to identify something, this means that you are asked to briefly describe the required information. Generally, you are expected to write a response two or three sentences long.

List – when a question asks you to list something, this means that you are asked to briefly state information in a list format.

Outline – when a question asks you to outline something, this means giving only the main points, Generally, you are expected to write a response a few sentences long.

Summarise – when a question asks you to summarise something, this means (like “outline”) only giving the main points. Generally, you are expected to write a response a few sentences long.

Questions

Write the definition of the following words as outlined in the Food Safety Standards:

Contaminant

Contamination

Potentially hazardous foods

Outcome

☐ Satisfactory

☐ Not Satisfactory

Comment

List three responsibilities an employer has in relation to food safety.

Outcome

☐ Satisfactory

☐ Not Satisfactory

Comment

List three responsibilities that you have as an employee in relation to food safety.

Outcome

☐ Satisfactory

☐ Not Satisfactory

Comment

List three consequences of unsafe food handling practices for a business.

Outcome

☐ Satisfactory

☐ Not Satisfactory

Comment

List three powers that Environmental Health Officers (Health Inspectors) have.

Outcome

☐ Satisfactory

☐ Not Satisfactory

Comment

What is a food safety program?

Outcome

☐ Satisfactory

☐ Not Satisfactory

Comment

What are the six key areas of a food safety program?

Outcome

☐ Satisfactory

☐ Not Satisfactory

Comment

Complete the table by providing an example of how each of the following hygiene hazards can be a risk and a way the risk can be controlled.

Hygiene hazard

Example of hazard

Control

Airborne disease

Foodborne disease

Infectious disease

Outcome

☐ Satisfactory

☐ Not Satisfactory

Comment

List all of the occasions that you need to wash your hands.

Outcome

☐ Satisfactory

☐ Not Satisfactory

Comment

What are the seven principles of the Hazard Analysis Critical Control Points (HACCP) system?

Outcome

☐ Satisfactory

☐ Not Satisfactory

Comment

List five personal hygiene and grooming practices you need to follow.

Outcome

☐ Satisfactory

☐ Not Satisfactory

Comment

List the seven categories of potentially hazardous foods.

Outcome

☐ Satisfactory

☐ Not Satisfactory

Comment

What are the common symptoms of food poisoning?

Outcome

☐ Satisfactory

☐ Not Satisfactory

Comment

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

Type of contaminant

How can it occur?

How can it make you ill?

Outcome

☐ Satisfactory

☐ Not Satisfactory

Comment

List five food storing principles.

Outcome

☐ Satisfactory

☐ Not Satisfactory

Comment

Complete the table by providing a description of the problem and the correct procedure.

Scenario

What is the problem?

What should have been done?

A pizza is reheated to 70°C

Raw chicken was stored in the fridge above the cooked meat stored in a container

Lasagne has been in the hotbox for five hours

The bins are overflowing so someone place rubbish in an open box next to the bins

The same knife to cut the raw chicken is used to cut the cooked chicken breast in half

Someone has the flu and has come to work

Someone is drying their hands on a kitchen cloth

Outcome

☐ Satisfactory

☐ Not Satisfactory

Comment

Assessment Task 1: Checklist

Student’s name:

Did the student provide a sufficient and clear answer which met the requirements of the assessor marking guide?

Completed successfully?

Comments

Yes

No

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

Task outcome:

Satisfactory

Not satisfactory

Assessor signature:

Assessor name:

Date: