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ssessment-1
SITXFSA006 Participate in safe food handling practices
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Student Must Fill this Section |
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Qualification |
SIT40521 Certificate IV in Kitchen Management |
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Student Name: |
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Student ID: |
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Year: |
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Privacy Release Clause: |
“I give my permission for my assessment material to be used in the auditing, assessment validation & moderation Process”. |
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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”. |
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Student Signature: |
Date: |
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Assessment Outcome |
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Assessor Name: |
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Attempt |
Satisfactory |
Not Yet Satisfactory |
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Assessor Signature |
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Initial attempt |
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2nd attempt/Re-assessment |
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Information for Student: |
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All work is to be entirely of the student. |
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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. |
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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 1: Knowledge questions |
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.
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Assessment information |
| Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide. Refer to the appendix for information on:
where this task should be completed the maximum time allowed for completing this assessment task whether or not this task is open-book. Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. |
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Provide answers to all of the questions below.
Explain the purpose of the Food Standards Code and a sentence or two about what it includes.
Summarise the requirements of the Food Safety Standards.
List two reasons for having a food safety program.
List the six key areas of a food safety program.
Explain the role a local council has in enforcing food safety.
List three consequences of failing to follow food safety policies and procedures.
Explain the terms:
contaminant
contamination
potentially hazardous foods.
Complete the table giving two examples of control methods that can be used for each critical control point. Ensure that you refer to relevant time and temperature controls.
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Critical control point Control method examples Receiving Storing Preparing and processing Displaying Serving Packaging Transporting Disposing
Complete the table by filling in the three main types of food contaminants and how they occur.
| Type of contaminant | How can it occur? |
Describe two conditions which can mean microbiological contamination occurs.
List two conditions that should be in place for storage to ensure that there is no cross contamination of food allergens.
List two conditions that should be in place for the storage of dry foods.
Explain the temperature danger zone.
Explain what the two-hour and four-hour storage rule means.
Explain what the two-hour and four-hour cooling rule means.
Answer the following questions about food safety monitoring techniques:
How is a bacterial swab and count used to monitor food safety?
What is a chemical test and when might it be used in the food business industry?
List two ways that a thermometer can be used to monitor and record food temperatures.
What temperature should dry goods be stored at?
What temperature should chilled goods be stored at?
Why is it important to examine frozen goods before they go into the freezer?
List one way you can make sure food is displayed/served in a safe way.
Complete the table by giving an appropriate packaging type for each food item.
| Food item | Packaging |
| Salad | |
| Smoothie | |
| Meat slices | |
| Muffin |
Explain why it is important to check for packaging damage.
List a method for protecting displayed food.
Explain how potentially hazardous food should be displayed to ensure food safety.
Explain why a customer should not be allowed to access food displays.
Explain two ways to control utensils so they are hygienic.
Complete the table by giving an example of a safe food practice for each food type.
| Food type | Safe food handling practice |
| Dairy | |
| Dried goods | |
| Eggs including raw egg foods | |
| Frozen goods | |
| Fruit and vegetables | |
| Meat and poultry | |
| Fin-fish and shellfish |
Answer the following questions in relation to thermometers:
Briefly explain one way to calibrate a temperature probe.
Explain how to look after and clean a temperature probe.
How should a thermometer be used correctly when cooking meat?
How do you know if the thermometer is not working correctly or has a fault?
Complete the table by providing the cleaning material or equipment and an action that you would take to clean the item listed.
| Item | Cleaning material or equipment | Action |
| Dirt | ||
| Food waste | ||
| Grease | ||
| Pest waste removal |
Complete the table by providing an action that you would take to sanitise the item listed.
| Item | Action |
| Cutlery | |
| Glass or cup | |
| Kitchen bench |
Complete the table below about maintenance and recalibrating measurement and temperature controls and minor faults.
| Maintenance item | Action |
| Broken mop | |
| Frayed cord | |
| Recalibrating thermometer |
Review the table below. Which groups are at higher risk of safe food handling practices?
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Customer group At higher risk. Indicate yes or no. Children or babies Pregnant women Women People with immune deficiencies or allergies Unwell persons. Athletes The elderly African people
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| Did the student provide a sufficient and clear answer that addresses the suggested answer for the following? | Completed successfully? | Comments | ||
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Yes |
No |
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