Assessment Tasks and Instructions

Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITXFSA002 Participate in safe food handling practices
Stream/Cluster
Trainer/Assessor

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Assignment
Assessment 2 Practical Observation
Assessment 3

Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
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
Signature Date

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
 Name

Signature Date
Assessment Guidelines

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:
 key features of commonwealth, state or territory and local food safety compliance requirements as they
impact workers at an operational level:
o contents of national codes and standards that underpin regulatory requirements
o reasons for food safety programs and what they must contain
o local government food safety regulations and inspection regimes
o consequences of failure to observe food safety policies and procedures
o meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia
New Zealand Food Standards Code
 hazard analysis and critical control points (HACCP) or other food safety system principles, procedures and
processes as they apply to particular operations and different food types:
o critical control points for the specific food production system and the predetermined methods of
control, especially time and temperature controls used in the receiving, storing, preparing, processing,
displaying, serving, packaging, transporting and disposing of food
o main types of safety hazards and contamination
o conditions for development of microbiological contamination
o environmental conditions and, temperature controls, for storage
o temperature danger zone and the two-hour and four-hour rule
 contents of organisational food safety program, especially procedures, associated requirements, and
monitoring documents
 food safety monitoring techniques
 methods to ensure the safety of food served and sold to customers
 safe food handling practices for the following different food types:
o dairy
o dried goods
o eggs
o frozen goods
o fruit and vegetables
o meat and fish
 equipment operating procedures, especially how to calibrate, use and clean a temperature probe and
how to identify faults
 choice and application of cleaning, sanitising and pest control equipment and materials
 cleaning, sanitising and maintenance requirements relevant to food preparation and storage:
o cleaning
o sanitising
o maintenance
 high risk customer groups
Place/Location where assessment will be conducted

Resource Requirements
Pen, Paper, internet access

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:    /    /
This assessment: First Attempt 2nd Attempt
  
RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory
Feedback to Student:

   /    /
Assessor(s) Signature(s): Date:
    
   /    /
Student Signature Date:
    
Assessment 1
Your task:

You have been appointed as chef de partie in the prestigious Futura Beach Hotel which will open its doors to the
public late next month.

In order to conform to the latest requirements for food safety you are required to write a set of Standard
Operating Procedures (SOPs) to meet all requirements outlined in the current legislation. You will also need to
provide a reference manual for all relevant staff.

These will need to include:

1. A reference to the current legislation. Where can this be accessed and what are the key requirements
relating to (access this information on the website for specific details):

a. Food safety standards

http://www.foodstandards.gov.au/consumer/safety/faqsafety/Pages/default.aspx
The food safety standards apply to Australia only. Among the safety standards include food
handling, storage, transportation, and display. These standards are automatically applied to food
Acts territory and state, and it provides for food businesses responsibilities by ensuring food
produced is safe.

b. Food safety plan

https://www.mpi.govt.nz/food-safety/food-safety-codes-and-standards/
The food safety is assured by following the codes, measures, and standards such as proper labeling,
good operating system, and regulating food safety procedures. All these steps accumulate to
establish the standards for proper management and food regulations in the food industry.

c. Documentation
https://www2.health.vic.gov.au/public-health/food-safety
documentation includes recording of goods received, cool room and freezer temperature record,
cleaning schedule, health monitoring, internal audit checklist, training register among others.

d. Danger Zone
https://www.mpi.govt.nz/protection-and-response/responding/adverse-events/food-safety-in-
adverse-events/
To prevent people from foodborne diseases during the time of calamity, few guidelines are followed
in the situation of emergency. Cautions, like eating canned food, not consuming food lying on the
floor or flooded water, washing hands before and after preparing food, keeping the utensils clean or
keeping a sly spray, can prevent food poisoning or illness from spreading.

e. Critical Limits and Time Frames

 https://www.mpi.govt.nz/food-safety/labelling-and-composition/applying-labelling-and-
composition-requirements/
When ready to eat hazardous food is removed out of refrigeration (at 5°C or below), timing should
start immediately. Food held for more than two hours in temperatures above 5°C should be
returned to the refrigerator to be used later; otherwise, holding food for more than 2 hours above
5°C should be disposed, sold, or used before four hours elapse. Food held for 4 hours above 5°C
should be discarded.

f. The provisions for legislation and provisions at local government level

http://www.foodstandards.gov.au/about/foodenforcementcontacts/Pages/default.aspx
The guidelines relating to food labeling and composition requirements under the food standards
code of Australia New Zealand are found in critical limits and time frames. It states that the name of
the food should accurately describe the food and should not be misleading. The ingredients of the
food should also be labelled along with their proportion on the label of the food. Use and storage
instruction should also be given along with the name of the country of origin and the expiry date of
the food product.

g. The implications for failing to comply with legislation

http://www.foodstandards.gov.au/consumer/safety/faqsafety/pages/foodsafetyfactsheets/charities
andcommunityorganisationsfactsheets/notificationmay2002.aspx
Failure to comply with food legislation can result in breach notices, fines and court proceedings

2. The meaning of HACCP, the seven principles, and the required procedures for each principle.

The full form of HACCP is the Hazard Analysis of Critical Control Points (HACCP). The system established
in USA to prevent food poisoning of astronauts while in space. The system illustrates the general food
hygiene requirements and prevents food poisoning either by preventing cross-contamination or under-
cooked food. It includes seven principles which are as follows:
 Hazard Analysis: Hazard analysis identify and assess the likelihood of the hazard occurring while
food production by any factor involving biological, chemical or physical contamination.
 Critical Control Points: Critical control points help in providing the guideline which can help in
preventing, eliminating or reducing the risk to the food safety level.
 Critical Limits: This provides extreme limit levels to ensure the safety of the product. The limits
are regulation in different aspects such as internal temperature, or storage capability.
 Monitoring and Sampling: this system regulates and monitors the food production to ensure
that all the limits and regulations meet the requirements of the food safety protocol.
 Corrective Action: the corrective action adjusts the processes and procedure of food production
to eliminate the unaccepted critical limits of the food.
 Verification: it is the duty of the businesses to ensure that all the HACCP procedures and
standards are being followed.
Record Keeping: all the procedures, processes, sampling, testing, monitoring must be recorded and
stored to prove that the HACCP requirements are being followed and applied.
3. Hygiene Standards for:
 a. Persons who handle and prepare foodstuffs

 Shower daily
 Keep the nails short and clean
 Wash and condition the hair regularly
 Don’t touch the hair during the work
 Tie back long hair or cover the hair with hair net or hat
 Don’t wear makeup or jewelry in the kitchen
 Wash hands before and after handling the food, using washrooms or breaks.

b. Premises

 Disposal of all the organic food properly

 Cleaning all the unwanted dust and dirt from the premises
 Cleaning pet waste or food waste from the surfaces of food preparation
 Sanitizing the floor with proper chemicals

c. Equipment

 All the cutlery, crockery, and glasses needed to be washed and polished
 Never blow in the glasses after polishing
 All the equipment should be washed and clean thoroughly to avoid molding
 All the food residue should be scrapped from the utensils

d. Cross-contamination risks in the 3 areas mentioned in a,b,c:

Using different coloured chopping boards, wear gloves when required, clean and sanitize benches
when changing tasks, get rid of chipped crockery as it can lead to cross-contamination because of
the food residues.

4. Provisions for cleaning regimes including cleaning procedures, sanitation, and suitable chemicals or
mechanical procedures (for example a dishwasher).

Every business should have a cleaning schedule, clean blenders, fridge seals, under benches, walk-in
fridge, and freezers, rubbish bins, dishwashers, fridge shelves,
Should have safety data sheets and guide to handling chemicals. Dishwasher temperature should be
over 80 degrees to kill the bacteria.

5. Each step of the catering cycle from ordering to distribution of foods, with the requirements and
monitoring processes at each step, clearly outlined, with applied examples.
 (For example, it is insufficient to state “measure temperature” – you will need to explain how
temperatures are measured; what the specific temperature must be according to the commodity
you are inspecting; and what your corrective actions will need to include in case of any discrepancy
– apply these at all steps.)

 Ensure you have clear product specifications and good standards for quality.
 Check deliveries on arrival, keep cooked and raw food separate
 Store food under required temperature to prevent food poisoning and prevent it from going
off, check use-by dates, and discard the items that are off or not good to use any longer.
 While preparing food, raw food should be separated from cooked food, and cutting boards
used should be different for different food items, wash vegetables before use, clean the
workbenches before and after use.
 Ensure that you only pull food out of the freezer in small portions as required, use sealed and
airtight containers to store food, check temperatures of food when cooking, cooling down or
storing in fridge or freezer, use fresh spoons to taste the food before service and not use
hands.
 Keep in mind when transporting food about the temperature requirements, do not cause any
damage to the packaged food and make sure frozen and cold items stay within the required
temperature when in transit.
 Follow the 2- and 4-hour rule when using perishable products like milk, cream. Food is
displayed and sold at proper temperature, use separate serving tools, avoid using expired
food items, wash hands before and after handling before.

6. The meaning of hazardous foods, especially as described by local legislation and national food codes,
including typical examples for potentially hazardous foods across all food groups.

Hazardous food includes food containing poisonous bacteria, which multiplies to cause food poisoning.
Examples of hazardous food include raw and cooked meat, dairy products, processed fruits and
vegetables, food with cooked eggs, etc.

7. Instructions for the use, sanitation, and calibration of food thermometers, including the legally
permitted tolerances for probe thermometers.

Before the thermometer is used it must be cleaned and sanitized. Use detergent and an appropriate
sanitizer, then rinse or air-dry. To take the internal temperature, push the probe into the item, then wait
for the reading to stabilize. Take readings from at least two parts of the item to ensure that the entire
item is at the appropriate temperature. This is especially important if the item is being cooled or heated.
Be aware that there are colder and warmer places within cold storage units.
8. The requirements for ensuring food safety for single-use items.

Whenever single-use items are available, they must be stored, displayed, and packaged appropriately.
For example, serviette and straw dispensers should be used to prevent customers touching more than 1
item at a time. Putting straws in a glass and allowing customers to touch them is unhygienic.
Items designed for one-time use should not be reused, and torn, or damaged items must never be given
out.

9. The requirements for handling and disposing of damaged items, food that has been recalled, waste
removal, and vermin control.

Food that needs to be disposed of can be thrown into the bin, if food is not immediately thrown out, it
must be separated and stored appropriately, until it can be disposed of. A separate storage facility is not
necessary; however, it is good practice to put disposable food as far away from other food as possible.
Food recall: If the business is on-selling manufactured food, the manufacturer may issue a recall for the
food items. This can occur when the manufacturer has identified dangerous levels of pathogens or
contaminants, faulty packaging or incorrect labeling; or incorrect processing.
Food return: A customer or business that has purchased food from you may return items due to a fault,
e.g., torn packaging or contamination.
Contaminated food: Food items may become contaminated with microorganisms or physical
contaminants, become damaged, or deteriorate in quality.
Food safety speculations: You might suspect that food is unsafe, even though you are not sure. For
example, the food may have stayed in the danger zone for too long. Although you cannot tell if the food
is unsafe, you can assume it is unsafe and therefore disposes of it. If in not sure, throw it in the bin.

10. A list of examples for highly perishable foods from each food group, the specific storing requirements,
and special requirements for hygienic handling.

Food should be stored under appropriate conditions and separate food items. This include separation of:
 Cooked and uncooked food items
 Different types of fish, e.g., fresh and saltwater fish or mollusks
 Washed and unwashed food items
 Food should be stored in appropriate conditions where there are low humidity and the free
circulation of air.
Cool rooms and freezers must have temperature displays; temperature must be recorded in the record
book for HACCP compliance.
11. A cleaning and sanitizing procedure for a mincer, blender and cool room or fridge. The cleaning
procedure must take into account the critical areas of these pieces of equipment, which could create
potential breeding grounds for bacteria and how this can be effectively avoided.

 Clean surfaces to be used for food before use

 Hot water with detergents should be used to wash and remove food residue
 Rinse off the detergent and any loose residue
 Sanitation should be made to remove any left microorganism
 Wash to rinse off the sanitizer
 Use a towel to dry the surface

12. An outline of all potential high-risk customer groups and the implications of poor food standards for
these groups.

 Elderly
 Pregnant women
 Children or babies
 People with immune deficiency
 People with food allergies
 People who are already unwell
Special care must be taken when serving these customers. 

13. A general overview of common allergens and what needs to be considered in terms of:

a. Ensuring suitable ingredients are selected

Use alternatives and avoid cross-contamination as the customer can react to the food served.

b. Provisions to prevent any cross-contamination and hygiene issues

 Use separate utensils wherever possible

 Ensure all cooking surfaces and equipment are thoroughly cleaned and clear of breadcrumbs,
crusted residue, nut residue, etc.
 Utensils must not be shared between dishes
 Do not use serving utensils for more than 1 item

14. The provisions to ensure egg safety in an establishment, relevant to:

a. Hygiene Requirements for handling, processing and storage

  Hands should be washed thoroughly before and after handling eggs
 Equipment to be used with eggs should be cleaned and sanitized before and after using
them
 Containers should be cleaned and sanitised between each use
 Each batch should utilize a different container

b. Four examples of dishes using eggs that are considered high risk and how these risks can be avoided
or reduced

 Drinks with raw eggs (egg flip, eggnog)

 Food with eggs
 Egg dressings (egg butter)
 Poorly cooked desserts (fried ice cream, tiramisu)