Prior to commencing the assessments, your trainer/assessor will explain each assessment task and the terms and conditions relating to the submission of your assessment task. Please consult with your trainer/assessor if you are unsure of any questions. It is important that you understand and adhere to the terms and conditions, and address fully each assessment task. If any assessment task is not fully addressed, then your assessment task will be returned to you for resubmission. Your trainer/assessor will remain available to support you throughout the assessment process.

Written work

Assessment tasks are used to measure your understanding and underpinning skills and knowledge of the overall unit of competency. When undertaking any written assessment tasks, please ensure that you address the following criteria:

Address each question including any sub-points

Demonstrate that you have researched the topic thoroughly

Cover the topic in a logical, structured manner

Your assessment tasks are well presented, well referenced and word processed

Your assessment tasks include your full legal name in the provided cover page.

Active participation

It is a condition of enrolment that you actively participate in your studies. Active participation is completing all the assessment tasks on time.

Plagiarism

Plagiarism is taking and using someone else’s thoughts, writings or inventions and representing them as your own. Plagiarism is a serious act and may result in a learner’s exclusion from a course. When you have any doubts about including the work of other authors in your assessment, please consult your trainer/assessor. The following list outlines some of the activities for which a learner can be accused of plagiarism:

Presenting any work by another individual as one’s own unintentionally

Handing in assessments markedly similar to or copied from another learner

Presenting the work of another individual or group as their own work

Handing in assessments without the adequate acknowledgement of sources used, including assessments taken totally or in part from the internet.

If it is identified that you have plagiarised within your assessment, then a meeting will be organised to discuss this with you, and further action may be taken accordingly.

Collusion

Collusion is the presentation by a learner of an assignment as their own that is, in fact, the result in whole or in part of unauthorised collaboration with another person or persons. Collusion involves the cooperation of two or more learners in plagiarism or other forms of academic misconduct and, as such, both parties are subject to disciplinary action. Collusion or copying from other learners is not permitted and will result in a “NS” grade and NYC.

Assessments must be typed using document software such as (or similar to) MS Office. Handwritten assessments will not be accepted (unless, prior written confirmation is provided by the trainer/assessor to confirm).

Competency outcome

There are two outcomes of assessments: S = Satisfactory and NYS = Not Yet Satisfactory

Once the learner has satisfactorily completed all the tasks for this module the learner will be awarded “Competent” (C) or “Not yet Competent” (NYC) for the relevant unit of competency.

If you are deemed “Not Yet Competent” you will be provided with feedback from your assessor and “will” be given another chance to resubmit your assessment task(s). If you are still deemed as “Not Yet Competent” you will be required to re-enrol in the unit of competency.

Additional evidence

If we, at our sole discretion, determine that we require additional or alternative information/evidence in order to determine competency, you must provide us with such information/evidence, subject to privacy and confidentiality issues. We retain this right at any time, including after submission of your assessments.

Confidentiality

We will treat anything, including information about your job, workplace, employer, with strict confidence, in accordance with the law. However, you are responsible for ensuring that you do not provide us with anything regarding any third party including your employer, colleagues and others, that they do not consent to the disclosure of. While we may ask you to provide information or details about aspects of your employer and workplace, you are responsible for obtaining necessary consents and ensuring that privacy rights and confidentiality obligations are not breached by you in supplying us with such information.

Assessment appeals process

If you feel that you have been unfairly treated during your assessment, and you are not happy with your assessment and/or the outcome as a result of that treatment, you have the right to lodge an appeal. You must first discuss the issue with your trainer/assessor. If you would like to proceed further with the request after discussions with your trainer/assessor, you need to lodge your appeal to the course coordinator, in writing, outlining the reason(s) for the appeal. For more information please refer to our policy and procedures by visiting www.kii.edu.au/documents

Recognised prior learning

Candidates will be able to have their previous experience or expertise recognised on request.

Special needs

Candidates with special needs should notify their trainer/assessor to request any required adjustments as soon as possible. This will enable the trainer/assessor to address the identified needs immediately

Assessment requirements

Assessment can either be:

Direct observation

Product-based methods e.g. reports, role plays, work samples

Questioning

The assessment activities in this workbook assess aspects of all the elements, performance criteria, skills and knowledge and performance requirements of the unit of competency.

To demonstrate competence in this unit you must undertake all activities in this Assessment and have them deemed satisfactory by the assessor. If you do not answer some questions or perform certain tasks, and therefore you are deemed to be Not Yet Competent, your trainer/assessor may ask you supplementary questions to determine your competence. Once you have demonstrated the required level of performance, you will be deemed competent in this unit.

Should you still be deemed Not Yet Competent, you may have the opportunity to resubmit your assessments or appeal the result.

As part of the assessment process, all learners must abide by any relevant assessment policies as provided during induction (orientation). For more information refer to our assessment policies by visiting www.kii.edu.au/documents or login to your LMS account by clicking the link https://www.kiionline.edu.au/course/view.php?id=59.

If you feel you are not yet ready to be assessed or that this assessment is unfair, please contact your assessor to discuss your options. You have the right to formally appeal any outcome and, if you wish to do so, discuss this with your trainer/assessor.

Demonstration (if applicable)

Throughout this unit, you will be expected to show your competency of the elements through demonstrations. Your trainer/assessor will have a list of demonstrations you must complete or tasks to be observed. The demonstrations will be completed as well as the activities found in this Assessment

An explanation of demonstrations:

Demonstration is off-the-job

A demonstration will require:

Performing a skill or task that is asked of you

Undertaking a simulation exercise.

The demonstration will take place in the training environment. Your trainer/assessor will ensure you are provided with the correct equipment and/or materials to complete the task. They will also inform you of how long you have to complete the task.

ASSESSMENT COVERSHEET

Unit:
Course Name:
Assessment Tool:	Assessment 1

Student must fill this section:
Student Name:
Student ID:
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 kept a copy of all relevant notes and reference material that I used in the production of my 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 Completion Status
Attempt	Satisfactory	Non-Satisfactory	Date	Assessor’s Signature
Initial attempt		
2^nd attempt/Re-assessment		

Feedback to student:

Information for Student:

All work is to be entirely of the Student.

Read the instructions for each question very carefully.

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

Short questions must be answered in the spaces provided or follow the word limits as instructed.

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 assessment tasks 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.

All assessments must be submitted online. Login to www.kiionline.edu.au and follow the subject link to submit your assessments. Note that the hard copy of the assessments will not be accepted.

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 Operations Manager. 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 Operations Manager providing reasons for re-assessment /appeal.

Operations 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 Operations 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 KII- 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, Kingsford International Institute (KII), Level 6, 128-136 Chalmers St, Surry Hills, NSW 2010, Email: [email protected]

The notice of appeal should be in writing addressed to the Operations Manager 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 Operations Manager 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.

“I understand all the above rules and guidelines for the assessment”


Full Name		Signature		Date (dd/mm/yyyy)

Assessment 1

Knowledge Questions

Complete the following activities individually.

Objective

To provide you with an opportunity to identify the principles food safety program

When creating a food safety program what are the 12 steps? Make sure you include the 7 principles as part of your answer. You need to define each of the steps

(150 words approximately)

Q 2

Objective

To provide you with an opportunity to identify requirements for food safety plan

List six of the basic requirements that need to be included in a food safety plan.

You need to define and give some examples in each of the requirement (50 words approximately).

Q 3

Objective	To provide you with an opportunity to identify factors must be considered for food safety consultation
It is important to consult and communicate with stakeholders when developing a food safety program. List and define the four methods that can be used as part of consultation. (approx. 50 words approximately)

Q 4

Objective	To provide you with an opportunity to how are responsible for which activity during development of food safety plan
Write down which stakeholders are responsible for which activities during the development of a food safety plan. Describe the roles of each stakeholder. (approx. 100 words approximately)
Food safety team:
Department heads:
Procurement team:

Q 5

Objective	To provide you with an opportunity to know the regulatory requirement for food safety codes
Briefly summarise the food safety codes that support regulatory requirements? (approx. 150 words approximately)
Food safety code		Summary
Purchasing and receiving food
Food storage
Food processing including: thawing frozen food, preparing food, cooking food, cooling and freezing food, and reheating prepared food
Serving and displaying food
Packaging and transporting food
Cleaning and sanitising
Recording temperatures
Time control
Pest control
Waste disposal
Personal hygiene
Maintenance
Food recalls

Q 6

Objective	To provide you with an opportunity to know the standard required to support the regulatory requirement
Briefly explain the food safety standard 3.2.2 and how it supports regulatory requirements. (100 words approximately)

Q 7

Objective	To provide you with an opportunity to understand the procedures and documents required for monitoring
List and define three procedures and three monitoring documents used to support a food safety program.
Procedures: 1. 2. 3.
Monitoring documents: 1. 2. 3.

Q 8

Objective	To provide you with an opportunity to the knowledge on food safety regulations and audits.
Briefly explain the role of the local government in regard to food safety regulations and audit frequencies.? (approx. 100 words)
Who approves your food safety program?
What is the role of an Environmental Health Officer (EHO)?
How often are audits?
What would happen if a customer reported a food safety breach?
What can the EHO do if the business has breached food safety laws?

Q 9

Objective	To provide you with an opportunity to know about the FSANZ codes.
Complete and define the following table as stated by the Australia New Zealand Food Standards Code? (approx. 100 words)
Meaning of contaminant
Meaning of contamination
Potentially hazardous foods

Q 10

Objective	To provide you with an opportunity to know gain knowledge on policies and procedures that related
Explain how the following aspects contribute to the food safety program. Include information on policies and procedures that are related.? (approx. 200 words)
Audit
Cleaning and sanitation
Communication
Contingency management
Corrective actions
Equipment maintenance
Evaluation
Critical control points (CCPs)
Hazards including: controls, corrective action, monitoring and record keeping
Personal considerations including: dress, hygiene and PPE
Pest control
Record maintenance
Training

Q 11

Objective	To provide you with an opportunity to identify the monitoring technique for food safety.
Briefly explain how the following food safety monitoring techniques apply to the food safety program. (approx. 150 words)
Bacterial swabs and counts
Checking and recording that food is stored in appropriate timeframes
Chemical tests
Monitoring and recording food temperatures using a temperature measuring device accurate to plus or minus one degree Celsius
Monitoring and recording temperature of cold and hot storage equipment
Visually examining food for quality review

Q 12

Objective	To provide you with an opportunity to know in detail about the documents required for Food safety management
Briefly explain the following food safety management documents? (approx. 200 words)
Audit reports
Audit tables
Customer complaint forms
Food flow diagrams
Food production records
Hazard analysis table
Incident reports where food hazards are found not to be under control
Policies, procedures and product specifications
Records of the monitoring of hazard controls
Illness register
List of suppliers
Temperature control data
Training logs
Verification records

Q 13

Objective	To provide you with an opportunity to know about the CCPs and the control methods.
Complete the following six main critical control points (CPPs). Provide and explain one method of control of each CCP within the food production process? (approx. 15 0 words)
CCP		Method of control
Purchasing and receiving food
Storage
Thawing frozen food
Preparing food
Cooking food
Cooling and freezing food
Reheating prepared food
Serving and displaying food
Packaging and transporting food

Q 14

Objective

To provide you with an opportunity to know about HACCP principles

The following questions relate to the HACCP food safety system principles, procedures and processes. (approx. 150 words)

a) What are the appropriate temperature levels for each of the following processes?

Process		Temperature
Food storage	Dry store
	Coolroom
	Freezer
Food production
Food display
Thawing food
Cooking
Cooling processed food
Reheating
Transporting

b) List three main types of hazards and contamination.

c) What are the ideal conditions for microbiological growth?

d) Briefly explain the temperature danger zone and the two-hour and four-hour rule.

e) Briefly explain the two-hour and four-hour cooling rule.

Q 15

Objective	To provide you with an opportunity to know the affects of cleaning and pest chemicals used.
List and explain two things that affect which cleaning, sanitising and pest control equipment and materials are used as part of the food safety program. (approx. 50 words)

Q 16

Objective	To provide you with an opportunity to identify the customers considered to be high risk.
List and describe the six high-risk customer groups that need to be considered when developing a food safety program.

Table of Contents

Instructions to Learner

Assessment instructions

Assessment requirements

Demonstration (if applicable)

Complete the following activities individually.

Q 2

Q 3

Q 4

Q 5

Q 6

Q 7

Q 8

Q 9

Q 10

Q 11

Q 12

Q 13

Q 14

Q 15

Q 16