Safe food handling practices - Australia Assignments

Assessment-2

SITXFSA006 Participate in safe food handling practices

Student Must Fill this Section
Qualification	SIT40521 Certificate IV in Kitchen Management
Student Name:
Student ID:			Term:	Year:
Privacy Release Clause:	“I give my permission for my assessment material to be used in the auditing, assessment validation & moderation Process”.
Authenticity Declaration:	“I declare that: The material I have submitted is my own work; I have given references for all sources of information that are not my own, including the words, ideas and images of others”.
Student Signature:		Date:

Assessment Outcome
Assessor Name:
Attempt	Satisfactory	Not Yet Satisfactory	Date	Assessor Signature
Initial attempt		
2^nd attempt/Re-assessment		

Information for Student:

All work is to be entirely of the student.

General Information for this assessment:

Read the instructions for each question very carefully.

Be sure to PRINT your FIRST name & LAST name in every place that is provided.

Short questions must be answered in the spaces provided.

For those activities requesting extra evidence such as: research reports, essay reports, etc. The student must attach its own work formatted in double space, Arial 12 pts.

All activities must be addressed correctly in order to obtain a competence for the unit of competency.

If the student doesn’t understand the assessment, they can request help from the assessor to interpret the assessment.

Re-submission of assessment after the term will incur additional fees.

Re-assessment of Result & Academic Appeal procedures:

If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the grounds of appeal to the Chief Executive Officer. This should be submitted after completion of the subject and within fourteen days of commencement of the new term.

Re-assessment Process:

An appeal in writing is made to the Academic Manager providing reasons for re-assessment /appeal.

Academic Manager will delegate another faculty member to review the assessment.

The student will be advised of the review result done by another assessor.

If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in charge and the Academic Manager OR if need be an external assessor.

The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel will be deemed to be final.

If the student is still not satisfied with the result, the he / she has the right to seek independent advice or follow external mediation option with nominated mediation agency.

Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject.

The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment. These principles require assessment to be reliable, fair, practical and valid.

Academic Appeals:

If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic appeals handling protocol.

To appeal a decision, the person is required to complete the WSC- Request for Appeal of a Decision form with all other supporting documents, if any. This form is available via our website. The completed Request for Appeal form is to be submitted to the Student Support Officer either in hard copy or electronically via the following contact details:

Student Support Officer, Western Sydney College (WSC), 55 High St, Parramatta NSW 2150, Email: [email protected]

The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted within seven days of notification of the outcome of the re-evaluation process.

If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit.

In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate in support of a deferred appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical certificate.

The decision of Chief Executive Officer will be final.

Student would then have the right to pursue the claim through an independent external body as detailed in the students’ complaint / grievance policy.

Comments/Feedback to Students

Introduction

Welcome to the Student Assessment Tasks for SITXFSA006 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

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.

Assessment Task 2: Safe food handling observations

Information for students

Tasks required for this unit

This unit of competency requires that you:

use safe food handling practices including the correct methods of controlling food hazards at each of the following critical control points:

receiving

storing

preparing

processing

displaying

serving

packaging

transporting

disposing.

follow procedures to calibrate temperature probe to ensure accuracy

follow procedures to report incidents of food contamination.

Instructions for how you will complete these requirements are included below.

Activities

Complete the following activities.

Carefully read the following information.

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.

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 and calibrating temperature probe

Occasion 2: preparing/processing, displaying, serving, packaging and transporting food

Occasion 3: cleaning up and disposing of food.

These tasks may be assessed in conjunction with one or more of the practical units you are completing and your assessor will advise you of this if this will be the case.

What do I need to demonstrate?

During your practical assessments you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:

access and use organisational information from the organisations food safety program

follow policies and procedures in food safety program

control food hazards at the critical control points

monitor food safety processes

complete required documentation

identify and report unsafe practices or incidents of food contamination

take actions to fix incidents when within job role

store food safety

store food in appropriate conditions that protect against contamination and maximise freshness, quality and appearance

protect supplies from damage of cross-contamination and pests

use cooling and heating processes that support safety of food

monitor food temperature during preparation using required temperature measuring device

ensure safety of food prepared, served and sold to customers

prepare food to meet customer requirements, including actions to address allergen requests by customers

store, display and provide single use items so they are protected from damage and contamination

follow instructions for items intended for single use

clean and sanitise equipment, surfaces and utensils

use appropriate storage containers

do not let garbage build up and recycled where required

identify and report cleaning, sanitising and maintenance requirements

dispose of, or report damaged or unsafe utensils

ensure food handling areas are free from animals and pests and report incidents of animal or pest infestation

mark and separate from other foodstuffs any food identified for disposal

follow procedures and dispose of food promptly to avoid cross-contamination

use appropriate documentation to record disposed food items

follow procedures to calibrate temperature probes to make sure it is accurate

use appropriate forms to report food hazards

How will I provide evidence?

Your assessor will observe you as you handle food safely during the storage, preparation, display, service and disposal of food and complete the required forms from the food safety program.

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

calibrate the temperature probe using the ice point check.
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 goods receiving form that is included with the food safety program taking action to control the hazards identified. The form must include details of the 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.

Re-calibrate the digital thermometer to ensure it is working correctly using the ice point check.

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.
Submit the completed goods receiving form and temperature log to your assessor.

Observation 2: Prepare and process food.

During this observation you need to:

prepare your dishes

process / cook your dishes

calibrate temperature probe using the boiling point check

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.

Re-calibrate the digital thermometer to ensure it is working correctly using the boiling point check. You need to identify and report any faults. If the thermometer is working correctly, explain to your assessor the process as if the thermometer is not accurate
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.

You will be required to transport at least one of the dishes you have prepared either using a trolley or tray as appropriate.
Submit the completed temperature control log to your assessor.

Observation 3: Clean up and disposal.

The final part of this task requires you to demonstrate safe working practices when cleaning up and disposing of 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

dispose of any food contamination following organisational procedures

complete appropriate form for reporting hazards, including actions taken to resolve

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, report and act on.

Your assessor will provide you with:

a cleaning log

a pest log

a hazard report form.

Your assessor will observe you completing these tasks and you will be required to complete the cleaning log, pest log, hazard report from.
Submit the completed cleaning log, pest log, and hazard report from to your assessor.

Assessment Task 2: Checklist

Student’s name:
Has the following been completed?		Completed successfully?		Comments
Has the following been completed?		Yes	No
Observation 1: Receive and store food
The student has satisfactorily accessed and used relevant information from food safety program.
The student has satisfactorily followed policies and procedures in the food safety program.
The student has satisfactorily controlled all food hazards at all of the critical control points.
The student has satisfactorily monitored food safety and completed logs.
The student has satisfactorily identified and reported food safety hazards.
The student has satisfactorily taken corrective actions for incidents where food hazards are not controlled.
The student has satisfactorily placed food items into the correct food storage area and checked conditions are correct.
The student has satisfactorily stored food items in suitable environmental conditions to ensure food does not become contaminated and to maximise freshness, quality and appearance.
The student has satisfactorily stored food at required temperatures.
The student has satisfactorily checked that all chilled and frozen items from delivery are within correct temperatures.
The student has satisfactorily stored single use items correctly.
The student has satisfactorily calibrated temperature probe using ice point method correctly.
The student has satisfactorily identified and corrected temperature probe faults (if required).
Observation 2: Prepare and process food
The student has satisfactorily accessed and used relevant information from food safety program.
The student has satisfactorily followed policies and procedures in the food safety program.
The student has satisfactorily controlled all food hazards at all of the critical control points.
The student has satisfactorily monitored food safety and completed logs.
The student has satisfactorily identified and reported food safety hazards.
The student has satisfactorily cleaned and sanitised equipment, surfaces and utensils as required prior to commencement of food preparation.
The student has satisfactorily prepared food, monitoring the food temperature using a digital thermometer.
The student has satisfactorily cooled food following procedures to ensure microbiological safety of food.
The student has satisfactorily heated food following procedures to ensure microbiological safety of food.
The student has satisfactorily followed food safety procedures for displaying and serving food items prepared.
The student has satisfactorily followed instructions for single use items.
The student has satisfactorily displayed and provided single use items correctly.
The student has satisfactorily transported the food items safely.
The student has satisfactorily calibrated temperature probe using boiling point method correctly.
The student has satisfactorily identified and corrected temperature probe faults (if required).
Observation 3: Clean up and disposal
The student has satisfactorily accessed and used relevant information from food safety program.
The student has satisfactorily followed policies and procedures in the food safety program.
The student has satisfactorily controlled all food hazards at all of the critical control points.
The student has satisfactorily monitored food safety and completed logs.
The student has satisfactorily identified report and acted on food safety hazards.
The student has satisfactorily cleaned and sanitised equipment, surfaces and utensils.
The student has satisfactorily used appropriate containers for food items, rubbish and recycling.
The student has satisfactorily prevented accumulation of garbage and recycled matter.
The student has satisfactorily identified and reported cleaning, sanitising and maintenance requirements.
The student has satisfactorily identified and then disposed of chipped, broken or cracked eating, drinking or food handling utensils.
The student has satisfactorily checked food handling areas for animals and pests and reported incidents of animal or pest infestation.
The student has satisfactorily labelled food waste and separated from other foodstuffs until it can be disposed of.
The student has satisfactorily disposed of food promptly to avoid cross-contamination.
Task outcome:	Satisfactory				Not satisfactory
Assessor signature:
Assessor name:
Date:

Assessment-2

SITXFSA006 Participate in safe food handling practices

Student Must Fill this Section
Qualification	SIT40521 Certificate IV in Kitchen Management
Student Name:
Student ID:			Term:	Year:
Privacy Release Clause:	“I give my permission for my assessment material to be used in the auditing, assessment validation & moderation Process”.
Authenticity Declaration:	“I declare that: The material I have submitted is my own work; I have given references for all sources of information that are not my own, including the words, ideas and images of others”.
Student Signature:		Date:

Assessment Outcome
Assessor Name:
Attempt	Satisfactory	Not Yet Satisfactory	Date	Assessor Signature
Initial attempt		
2^nd attempt/Re-assessment		

Information for Student:

All work is to be entirely of the student.

General Information for this assessment:

Read the instructions for each question very carefully.

Be sure to PRINT your FIRST name & LAST name in every place that is provided.

Short questions must be answered in the spaces provided.

For those activities requesting extra evidence such as: research reports, essay reports, etc. The student must attach its own work formatted in double space, Arial 12 pts.

All activities must be addressed correctly in order to obtain a competence for the unit of competency.

If the student doesn’t understand the assessment, they can request help from the assessor to interpret the assessment.

Re-submission of assessment after the term will incur additional fees.

Re-assessment of Result & Academic Appeal procedures:

Re-assessment Process:

An appeal in writing is made to the Academic Manager providing reasons for re-assessment /appeal.

Academic Manager will delegate another faculty member to review the assessment.

The student will be advised of the review result done by another assessor.

The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel will be deemed to be final.

If the student is still not satisfied with the result, the he / she has the right to seek independent advice or follow external mediation option with nominated mediation agency.

Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject.

Academic Appeals:

If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic appeals handling protocol.

Student Support Officer, Western Sydney College (WSC), 55 High St, Parramatta NSW 2150, Email: [email protected]

The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted within seven days of notification of the outcome of the re-evaluation process.

If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit.

The decision of Chief Executive Officer will be final.

Student would then have the right to pursue the claim through an independent external body as detailed in the students’ complaint / grievance policy.

Comments/Feedback to Students

Introduction

Assessment for this unit

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.

Assessment Task 2: Safe food handling observations

Information for students

Tasks required for this unit

This unit of competency requires that you:

use safe food handling practices including the correct methods of controlling food hazards at each of the following critical control points:

receiving

storing

preparing

processing

displaying

serving

packaging

transporting

disposing.

follow procedures to calibrate temperature probe to ensure accuracy

follow procedures to report incidents of food contamination.

Instructions for how you will complete these requirements are included below.

Activities

Complete the following activities.

Carefully read the following information.

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.

Occasion 1: receiving and storing food and calibrating temperature probe

Occasion 2: preparing/processing, displaying, serving, packaging and transporting food

Occasion 3: cleaning up and disposing of food.

These tasks may be assessed in conjunction with one or more of the practical units you are completing and your assessor will advise you of this if this will be the case.

What do I need to demonstrate?

During your practical assessments you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:

access and use organisational information from the organisations food safety program

follow policies and procedures in food safety program

control food hazards at the critical control points

monitor food safety processes

complete required documentation

identify and report unsafe practices or incidents of food contamination

take actions to fix incidents when within job role

store food safety

store food in appropriate conditions that protect against contamination and maximise freshness, quality and appearance

protect supplies from damage of cross-contamination and pests

use cooling and heating processes that support safety of food

monitor food temperature during preparation using required temperature measuring device

ensure safety of food prepared, served and sold to customers

prepare food to meet customer requirements, including actions to address allergen requests by customers

store, display and provide single use items so they are protected from damage and contamination

follow instructions for items intended for single use

clean and sanitise equipment, surfaces and utensils

use appropriate storage containers

do not let garbage build up and recycled where required

identify and report cleaning, sanitising and maintenance requirements

dispose of, or report damaged or unsafe utensils

ensure food handling areas are free from animals and pests and report incidents of animal or pest infestation

mark and separate from other foodstuffs any food identified for disposal

follow procedures and dispose of food promptly to avoid cross-contamination

use appropriate documentation to record disposed food items

follow procedures to calibrate temperature probes to make sure it is accurate

use appropriate forms to report food hazards

How will I provide evidence?

Your assessor will observe you as you handle food safely during the storage, preparation, display, service and disposal of food and complete the required forms from the food safety program.

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

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.

Re-calibrate the digital thermometer to ensure it is working correctly using the ice point check.

Observation 2: Prepare and process food.

During this observation you need to:

prepare your dishes

process / cook your dishes

calibrate temperature probe using the boiling point check

package your dishes

serve and/or display your dishes

transport your dishes.

Use a digital thermometer to measure the temperature throughout the preparation process and complete the temperature control log.

You will be required to transport at least one of the dishes you have prepared either using a trolley or tray as appropriate.
Submit the completed temperature control log to your assessor.

Observation 3: Clean up and disposal.

The final part of this task requires you to demonstrate safe working practices when cleaning up and disposing of 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

dispose of any food contamination following organisational procedures

complete appropriate form for reporting hazards, including actions taken to resolve

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, report and act on.

Your assessor will provide you with:

a cleaning log

a pest log

a hazard report form.

Assessment Task 2: Checklist

Student’s name:
Has the following been completed?		Completed successfully?		Comments
Has the following been completed?		Yes	No
Observation 1: Receive and store food
The student has satisfactorily accessed and used relevant information from food safety program.
The student has satisfactorily followed policies and procedures in the food safety program.
The student has satisfactorily controlled all food hazards at all of the critical control points.
The student has satisfactorily monitored food safety and completed logs.
The student has satisfactorily identified and reported food safety hazards.
The student has satisfactorily taken corrective actions for incidents where food hazards are not controlled.
The student has satisfactorily placed food items into the correct food storage area and checked conditions are correct.
The student has satisfactorily stored food items in suitable environmental conditions to ensure food does not become contaminated and to maximise freshness, quality and appearance.
The student has satisfactorily stored food at required temperatures.
The student has satisfactorily checked that all chilled and frozen items from delivery are within correct temperatures.
The student has satisfactorily stored single use items correctly.
The student has satisfactorily calibrated temperature probe using ice point method correctly.
The student has satisfactorily identified and corrected temperature probe faults (if required).
Observation 2: Prepare and process food
The student has satisfactorily accessed and used relevant information from food safety program.
The student has satisfactorily followed policies and procedures in the food safety program.
The student has satisfactorily controlled all food hazards at all of the critical control points.
The student has satisfactorily monitored food safety and completed logs.
The student has satisfactorily identified and reported food safety hazards.
The student has satisfactorily cleaned and sanitised equipment, surfaces and utensils as required prior to commencement of food preparation.
The student has satisfactorily prepared food, monitoring the food temperature using a digital thermometer.
The student has satisfactorily cooled food following procedures to ensure microbiological safety of food.
The student has satisfactorily heated food following procedures to ensure microbiological safety of food.
The student has satisfactorily followed food safety procedures for displaying and serving food items prepared.
The student has satisfactorily followed instructions for single use items.
The student has satisfactorily displayed and provided single use items correctly.
The student has satisfactorily transported the food items safely.
The student has satisfactorily calibrated temperature probe using boiling point method correctly.
The student has satisfactorily identified and corrected temperature probe faults (if required).
Observation 3: Clean up and disposal
The student has satisfactorily accessed and used relevant information from food safety program.
The student has satisfactorily followed policies and procedures in the food safety program.
The student has satisfactorily controlled all food hazards at all of the critical control points.
The student has satisfactorily monitored food safety and completed logs.
The student has satisfactorily identified report and acted on food safety hazards.
The student has satisfactorily cleaned and sanitised equipment, surfaces and utensils.
The student has satisfactorily used appropriate containers for food items, rubbish and recycling.
The student has satisfactorily prevented accumulation of garbage and recycled matter.
The student has satisfactorily identified and reported cleaning, sanitising and maintenance requirements.
The student has satisfactorily identified and then disposed of chipped, broken or cracked eating, drinking or food handling utensils.
The student has satisfactorily checked food handling areas for animals and pests and reported incidents of animal or pest infestation.
The student has satisfactorily labelled food waste and separated from other foodstuffs until it can be disposed of.
The student has satisfactorily disposed of food promptly to avoid cross-contamination.
Task outcome:	Satisfactory				Not satisfactory
Assessor signature:
Assessor name:
Date: