Assessment Tasks and Instructions
|Course and Code
|Unit(s) of Competency and Code(s)
|SITXFSA001 use hygienic practices for food safety
|Assessment for this Unit of Competency/Cluster
|Short Answer Questions
|Assessment conducted in this instance: Assessment 1 2 3
|1. Has reasonable adjustment been applied to this assessment?
|No No further information required
Yes Complete 2.
|2. Provide details for the requirements and provisions for adjustment of assessment:
|Student to complete
|My assessor has discussed the adjustments with me
|I agree to the adjustments applied to this assessment
|2nd Assessor to complete
|I agree the adjustments applied to this assessment are reasonable
|What will be assessed
|The purpose of this assessment is to assess your underpinning knowledge to complete the tasks outlined in the elements and performance criteria for this unit of competency and relating to the following aspects:
· basic aspects of commonwealth, state or territory food safety laws, standards and codes as follows:
o meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code
o employee and employer responsibility to participate in hygienic practices
o reasons for food safety programs and what they must contain
o role of local government regulators
o ramifications of failure to observe food safety law and organisational policies and procedures
· health issues likely to cause a hygiene risk relevant to food safety:
o airborne diseases
o food-borne diseases
o infectious diseases
· hygiene actions that must be adhered to in order to avoid food-borne illnesses
· hand washing practices
· basic aspects of hazard analysis and critical control points (HACCP) method of controlling food safety
· specific industry sector and organisation:
o major causes of food contamination and food-borne illnesses
o sources and effects of microbiological contamination of food
o workplace hygiene hazards when handling food and food contact surfaces
o basic content of organisational food safety programs
o contents of organisational hygiene and food safety procedures
o hygienic work practices for individual job roles and responsibilities.
|Place/Location where assessment will be conducted
Pen, Paper, internet access or a copy of “Australia New Zealand Food Standards Code – Standard 3.2.1 – Food Safety Programs (Australia Only)” or an organisational food safety plan as set out in the TP.
|Instructions for assessment including WHS requirements
|You are required to address all questions to achieve competence. Your trainer will provide you with instructions for time frames and dates to complete this assessment.
Once completed, carefully read the responses you have provided and check for completeness. Your trainer will provide you with feedback and the result you have achieved.
|Statement of Authenticity
|I acknowledge that I understand the requirements to complete the assessment tasks
|The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
|I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment
|Student Signature: Date: / /201
|Extension – Date: / /
|RESULT OF ASSESSMENT
|Satisfactory Not Yet Satisfactory
|Feedback to Student:
- There is legislation governing correct food handling processes in Australia and New Zealand through Food Standards Australia New Zealand (FSANZ). Who is in charge at the local government level and what powers does this authority have?
|The local authority in charge of food safety
|Executing person and their powers under the Health Act
|Environmental health officer (EHO)
|They have the power to handle the situation and check the food and handling the process in Australia and New Zealand.
The officer has to handle the situation to avoid poor hygiene in the business (Lin, et al., 2015).
|They handle and inspect the food and the cooking procedures because this is their duty to handle the situation.
- Working in the TH&E industry requires that staff follow good personal hygiene to prevent contamination in accommodation, food, and beverage areas and meet industry expectations for presentation. Provide 5 examples of good personal hygiene practices:
|Examples of good personal hygiene
|1. They have to do the cleaning the cooking procedures and also, sanitize the types of equipment that are used in the cooking.
2. They have to buy fresh vegetables for cooking purposes because the taste of the fresh vegetables is more suitable as compared to others (Lin, et al., 2015).
3. The water supplies that they use for the cooking and washing of the vegetables should be clean and fresh.
4. The staff should wear themed caps and the gloves while serving the food and cooking them to avoid a lack point in cooking.
5. They have to clean the cooking areas and the surface on which they are chopping the vegetables and cooking them.
- You have cut your finger during work. What do you need to do to prevent any potential contamination of food, or other items like linen in accommodation or food service areas? Why?
|Measure to prevent contamination
|As there are the common cases which are happening during the time of the cooking and that is the cutting the fingers. Chopping is the method that is used in the cooking field the most is because this will use to chop the vegetables and at that time there might chance of finger cutting. That this time you have to use a bandage to stop the bleeding of the blood and after that cook easy dishes. They have to choose the dishes which have no use for the finger the most such as boiling, steaming, and deep fry. In backing, there is no use of the knife for chopping and it will the better choice in cooking(Akabanda, et al., 2017).
- Number the steps for the Hand washing procedure in correct order:
|Dry hands thoroughly using the towels
|Lather hands with a bar of anti-bacterial liquid soap and apply it to hands.
|Scrub hands thoroughly including between the fingers, the wrists, up to the elbows, and under nails (use a brush to assist)
|Apply a sanitizer on both sides of the hands.
|Rinse off hands under hot running water do not that much hot.
|Wet your hands under hot running water (don’t burn yourself!)
- List 4 requirements for handwashing facilities to meet the legal requirements:
|1. A better and antibacterial soap is required.
2. The hand towel needed should be clean and washable and also, the quality of the towel has to be soft.
3. They have to apply the sanitizers on both sides of their hands after washing their hands to make sure to reduce the chances of germs appearing on their hands.
4. The water which they used for washing their hands in lukewarm water (Setiawan, et al., 2021).
5. Theyhave to raise their hand and then dry it properly to do work.
- Provide 5 examples of instances that would require that you wash your hands:
|Examples of Instances
|Hands need to be washed after:
1. Soap that contains the materials related to the anti-bacterial is required.
2. Sanitizers require the proper protection and a low level of alcohol is present (Setiawan, et al., 2021).
3. After cleaning the raw meat and chopping the vegetable it is an important thing to do to wash their hands.
4. They have to wash it properly so the germs that are present on the vegetables and the raw meat will not be passed on.
5. They have to clean the other areas before they start cooking. They have to wash their hand properly for a better hygiene process.
- Food can become contaminated in 3 ways. Connect the correct cause for contamination to the relevant type of contamination:
|They have to check the vegetables and their freshness and the smell of the chicken before cooking it.
|The containers of the cooking and the bowls also, the materials, and the types of equipment that they used will be clean in this.
|The vinegar and the other supplements also, the minerals, and oils that are used in the cooking will be used and they should be always of the best quality.
- Provide 5 examples of common sources of food contamination relevant to your area of training (for example food and beverage, cookery, or accommodation services):
|Source of contamination
1. The first thing which we learn during the cooking is the common procedures of the cooking. Such as chopping, washing, placing, and boiling.
2. They have to learn to measure the ingredients while cooking the dish and for the cooking purpose the taste matter the most.
3. Then they have to learn the different types of the cookery method and the purpose of these methods in the kitchen.
4. Then they have to use that method and present the dish also, they have to learn the taste of the different continents for a better presentation.
5. Then the most important thing that matters the most in cooking is the skills. This means they have to present the dish in front of the customers and because of this the taste matters the most.
- Provide 4 examples of common causes of cross-contamination relevant to your area of training
(for example food and beverage, cookery, or accommodation services)
|Source of cross-contamination
|Example: handling cooked food after touching raw foods without washing hands
1. This will make an impact on the cooking food because if we touch the raw food after cooking food. Then this will pass on the bacteria to the other foods.
2. They have to make sure to handle things in the proper manner and the reason behind this. This may cause serious health issues creating.
3. They have to make sure to handle things properly and these working procedures will describe their behavior.
4. Without washing hands and touching the food is the main cause from which the bacteria pass on each other.
5. They have to handle the cooked food after washing their hand properly because the cooked food catch bacteria fast as compared to the raw food.
- On your rostered day off at Futura restaurant, you suffered from diarrhea and vomiting. In the morning you feel better and you decide to go to work. What are your responsibilities under the Food Act?
|Responsibilities (What do you need to do when you arrive at work)
1. When I arrive at work first I have to inform my manager about my health. After informing them I request them to shift me to easy work (Akabanda, et al., 2017).
2. Then I will wash my hands and the mouth properly so there is no chance of bacteria spreading in the cooking.
3. At last, before starting my shift I will take the medicine for vomits and diarrhea and then start my work.
- List 2 examples of ramifications of poor hygiene standards in an establishment:
|1. The poor hygiene process in the cooking system will make the body ill and cause disease in the human body.
2. They have to clean the cooking surface and the areas in which they are cooking to get better deliveries.
- Most food poisoning occurs through improper food safety practices. How could the following factors affect food safety?
|Factors affecting food safety
|How does this affect food safety?
|Not washing fruit and vegetables
|This has been very clear that if we use the vegetables and the fruits without washing them.
|Improper temperature control
|They have to make a back plan to reduce the chances of the risk appearing in the company.
The cross contamination will disturb the working environment (Chaung, 2018).
|Pest control is an important things because of the safety of the cooking areas.
Improper cleaning may cause spreading the infectttion and the virus in the people through food.
- To ensure that all staff follows correct hygiene procedures, workplaces commonly have policies in place which need to be observed. Provide 1 example of what each policy and procedure for the following aspects should contain:
|Policies and procedures
Personal hygiene is an important thing for the safety of people (Chaung, 2018).
|Food safety is also, important because the restaurant they have to provide better results.
Cleaning the cooking areas and containers is an important thing.
They have to provide a better level of training while cooking so, they do not repeat the mistake.
- Provide 5 examples of foods that are considered potentially hazardous according to Food Safety Standard 3.2.2:
|Examples of hazardous foods
|1. Clean the cooking place.
2. Use the fresh and the better quality ingredients.
3. Wash your hand properly before cooking
4. Maintenance of the balance in the cooking field.
5. Sanitize the containers while cooking.
- Which of the following occurrences would you need to report to a supervisor? Indicate true or false
|Unsatisfactory personal hygiene standards of employees
|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 organization’s food safety program
|Outdated practices that are not consistent with current requirements
|Staff tasting and adjusting seasoning of food before service
- List 5 hygiene requirements you must follow when handling raw egg or egg products to prevent cross-contamination:
|Hygiene procedures to prevent cross-contamination when handling eggs
|1. The egg should be fresh.
2. It would be used after 7 days.
3. They have to preserve the eggs in a cooling area or temperature.
4. The egg that they used should be of better quality.
5. Handle the eggs and set them into the tray so they will not crack (Sutton, 2018).
- You are required to separate eggs for food preparation (for example sauce Mayonnaise, chocolate mousse, or similar). What tool do you need to use to prevent cross-contamination?
Response: according to the situation that is given above I will use the big spoon. This will be help me separate the eggs and for the food preparation. The reason behind choosing the spoon for separating the eggs is because egg will easily shift with the help of the spoon (Sutton, 2018).
- A customer orders a meal and tells you that they suffer from gluten intolerance. List 5 aspects that must be considered when preparing the customer’s meal to prevent contamination with or through other foods?
|Aspects to consider to ensure safe food for a special diet for allergies
|1. Always ensure or confirm that do not ever wash down uncooked meat.
|2. Continuously wash your hands when stirring the uncooked food and earlier you switch prepared to bother the nutrition.
|3. Always usage of dissimilar types of apparatuses, cutting boards, and plates for uncooked and prepared nutrition.
|4. Then wash the apparatuses, cutting boards, and plates for prepared and uncooked food carefully among the responsibilities.
|5. Always sterilizes the work outsides and cook the nutrition to the safe temperature as conceivable.
- List 1 example of how each of the following health issues could cause a hygiene risk for food safety:
|Example – Hygiene risk relevant to food safety.
|· airborne diseases
|Example – Respiratory syncytial virus.
|· food-borne diseases
|Example – The Norovirus and Hepatitis A.
|· infectious diseases
|Example – The common cold, and Diphtheria (Becker, et al.,2017).
- List 8 hygienic work practices which apply to your job role (for example as an apprentice chef, waiter, housekeeper)
|Hygienic work practices and responsibilities for food safety must be followed in your job role
|1. Always wash your mugs and plates every day.
|2. Continuously observe to the organization’s procedure is sterility.
|3. The usage of purifier that is provided by the corporation.
|4. Always wipe downcast your workplace.
|5. Never cough or sneeze without covering your mouth or the nose.
|6. Always wear the hygienic or proper uniform that is necessary for the job.
|7. Do not never smoke during the working period and in the food locations.
|8. Continuously ignore stirring the mouth, nose, hair, and also skin during the preparation of nutrition.
- List the basic aspects of hazard analysis and critical control points (HACCP) method of controlling food safety.
|The Basic Aspects of the HACCP method of controlling food safety are:
1. The determination of critical control points.
2. The Formation of documentation measures and record-keeping.
3. The creation of curative activities.
4. The comportment of dangerous breakdown.
5. The formation of authentication procedures.
6. The dangerous bounds are recognized (Lees, et al.,2012).
Scroll down to “5 – Content of food safety programs”.
In your own words, explain what a food safety program must address:
A food safety program must –
|Example: (a) systematically identify the potential hazards that may be reasonably expected to occur in all food handling operations of the food business
Your example could include: Monitoring of temperatures of food exposed to the Danger zone; temperatures for reheating foods or food on hold; temperature check of e.g., fresh meat on delivery from a butcher or supplier
|a) A food safety program recognizes the dangers or risks that might happen in all the nutrients management the procedures that are supported or approved obtainable in the organization, and also recognizes wherever these dangers are checked or controlled.
|b) This offers or delivers the activities of counteractive once a danger or risk is originating to be not the belowswitch or display this controller approaches.
|c) Always deliver the methodical or suitable opportunities and movements for nursing those controls of nutrition security or the safekeeping.
|d) When any risk or danger is not to be belowthe control, then distribute or offer them the exact accomplishment to resolve it or receive the explanation for that hazard.
|e) Always offer or deliver the continuous examinationor review of the databaseto conclude the corporate of nourishment to make sure or confirm that it is appropriateness.
|f) Continuously deliver for the accurate records to be completed and retain through the corporation or organization of nourishments to protestthe activities that are occupied in submission with, or relative to, the food security or protectionpackage.
Akabanda, F., Hlortsi, E. H., & Owusu-Kwarteng, J. (2017). Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana. BMC public health, 17(1), 1-9.
Becker, N. G. (2017). Analysis of infectious disease data. Chapman and Hall/CRC.
Chaung, S. K. (2018). The effect of hand washing procedure poster on the hand washing behaviors. The journal of the convergence on culture technology, 4(3), 269-274.
Lees, F. (2012). Lees’ Loss prevention in the process industries: Hazard identification, assessment and control. Butterworth-Heinemann.
Lin, Y. T., Liu, H. L., Chang, Y. Y., & Cheng, C. C. (2015). Exploring the critical factors for improving customers’ perceived food quality of casual-dining restaurants. International Journal of Scientific and Research Publications, 5(3), 1-14.
Setiawan, B. (2021). Customer satisfaction index model on three level of socioeconomic status in Bogor case study: Customer satisfaction on branded cooking oil product. ASEAN Marketing Journal, 6(1), 2.
Sutton, D. (2018). Cooking skills, the senses, and memory: The fate of practical knowledge. In food and culture (pp. 88-109). Routledge.