Assessment Cover Sheet

SITXFSA002 PARTICIPATE IN SAFE FOOD HANDLING

PRACTICES

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Plagiarism is ‘a practice that involves the using of A student found to have plagiarised material will be instantly graded
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as one’s own’. This includes the presentation of work following:
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Signature: Date: 31/05/2018

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Notes to Students:

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 Complete the front cover sheet and ensure you accept, sign and date the student declaration.
 Read through and follow all instructions provided.
 Complete each assessment task/activity.

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Assessment Cover sheet
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TASK A – MULTIPLE CHOICE

INSTRUCTIONS:
 Each multiple-choice question has four responses
 You are to answer all questions
 There is only one right answer

1. You follow important food safety procedures every day. Where might you find them in your workplace so you can
easily access and use them?
In a procedures folder in the manager’s office. ☐

On the computer. ☐
In a central location, so everyone in the business can access them at any time. 
Posted on walls in strategic areas of the workplace. ☐

2. What is an example of policies and procedures commonly found in a business’s food safety program?
Methods of controlling food hazards, cleaning and maintenance schedules, dress and personal

hygiene standards.
Monitoring processes, manufacturer’s instructions for equipment usage, service procedures,
breakages reports. ☐

Corrective action reports, personal hygiene standards, standard recipes, presentation methods. ☐
Food display monitoring procedures, risk assessment procedures, temperature control procedures,
critical control point evaluations. ☐

3. How does the HACCP system control food hazards?

By identifying hazards, setting critical control limits and implementing monitoring processes to

identify if control has been lost.

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By implementing a system that monitors and controls food production processes using chemical
analysis techniques.
☐

HACCP helps a business develop a system of policies and procedures which outline how food
☐
handlers can ensure food remains safe while being prepared for consumption.
HACCP monitors the critical control point of food hazards and alerts food handlers when control has
been lost.
☐

4. What is a method of monitoring many types of potential food hazards and can be used on a daily basis in the
workplace?
Send samples of food to an external laboratory for chemical analysis. ☐
Keep records on cleaning, maintenance and calibration processes. ☐
Use a probe thermometer to measure and record the temperature of food. ☐
Conduct daily inspections of preparation and storage areas and record any corrective actions which

may need to be taken.

5. You are a food handler in a food production area. What should you do if you notice a colleague consistently not
using appropriate hygienic food practices?
Record the incidence on a corrective action report and file it with the workplace’s food safety
☐
supervisor.
Report it to your supervisor or manager so they can take action. 
Ensure the staff member completes a food handlers training course immediately. ☐
Find the reason for the non-conformance and retrain the person to ensure it doesn’t happen again. ☐

6. You are the supervisor of a production kitchen. You have discovered out-of-date and spoilt stock in your
refrigerator. What is the appropriate corrective action you should take in this situation?
Dispose of the stock immediately. Record the incident on the deliveries record. ☐
Empty the refrigerator of all food, check the quality and freshness of all food items, and clean and
☐
sanitise all surfaces and containers.

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Separate the contaminated food from other stock and return it to the supplier. ☐
Dispose of the contaminated stock immediately. Find the cause of the incident so you can ensure

stock rotation procedures are followed correctly.

7. What are the correct storage conditions for perishable and potentially hazardous foods?
A refrigerator with low humidity. ☐
A temperature controlled environment maintained at less than 5 °C. 
A refrigerator with high humidity. ☐
A temperature controlled environment maintained between 5 °C and 60 °C. ☐

8. If you were storing cooked and raw meat in the same refrigerator, where should you store them?
The cooked meat should be stored separate to or above the raw meat. ☐
The cooked and raw meats can be stored side by side if they are in their original packaging. ☐
The meats should not be stored in the same refrigerator. They must be placed in separate storage 
areas.
The raw meat should be stored separately or above the cooked meat. ☐

9. If there are ice crystals on the packaging or surface of frozen food, what does this tell you about the safety of the
food?
The freezer door is being left open for too long. However, the food is still frozen so it is safe. ☐
The temperature of the freezer has been fluctuating and the food may have defrosted and been in
☐
the temperature danger zone.
The food item has a high moisture content and may lose some quality when it is defrosted. ☐
The ice crystals indicate the freezer needs defrosting and cleaning. If the food is still rock hard to the 
touch, it is safe for consumption.

10. Under the two-hour/four-hour rule, at which point can you either use or sell a food item, or return it to the
refrigerator?
Less than two hours. ☐
Between two and four hours. 
After four hours. ☐
Once placed into a display, food can never be returned to the refrigerator for later use. ☐

11. According to the Food Standards Code, what are the correct time and temperature controls for cooling hot food?

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Cooled from 60 °C to 40 °C in a maximum of one hour and from 40 °C to 15 °C within a further ☐

period of two hours, and then placed in the refrigerator.
Cooled from 60 °C to 40 °C in a maximum of two hours, and then refrigerated to reduce the
☐
temperature to below 5 °C within three hours.
Cooled from 60 °C to 21 °C in a maximum of one hour, and from 21 °C to 5 °C within a further ☐
maximum period of two hours.
Cooled from 60 °C to 21 °C in a maximum of two hours, and from 21 °C to 5 °C within a further 
maximum period of four hours.

12. What temperature(s) should food be reheated to or held at in a hot display?

Reheated to 60 °C and hot held at 40 °C for a maximum of two hours. ☐
Reheated to 40 °C and heated further in the hot display to 60 °C. ☐
60 °C or above. ☐
60 °C or below. 

13. How can you prevent cross-contamination of food when customers serve themselves from a self-serve buffet?
Install barriers such as sneeze guards so customers cannot come into contact with the food. ☐
Stir hot food regularly to ensure the heat is evenly distributed through the food. ☐
Make sure every dish has its own service utensils and monitor the buffet during service. 
Only place small amounts of food on the buffet and top up the containers on a regular basis. ☐

14. How can you reduce the risk of contamination of single use items when they are placed in display areas for
customers to access?
Place them in dispensers or make sure they are individually wrapped. ☐
Place items in bowls or containers so customers can easily access them without handling all the
☐
items.
Do not place them on display but hand them to customers when they request them. 
Place waste disposal bins in the area so single use items can be disposed of easily after use and ☐
cannot contaminate clean, unused items.

15. How often should you change your single use disposable gloves when preparing or serving food?
Regularly, for example, once an hour. ☐
If they break or tear, exposing the skin on your hands. ☐

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Between handling different types of food or between different tasks. 

Only after handling money. ☐

16. How often must food contact surfaces which come into direct contact with food be cleaned and sanitised in a
food business?
Every day. ☐
As outlined in the cleaning schedule. ☐
When swapping between different types of preparation tasks or at least every two hours. ☐
After each task is completed or at least every four hours. 

17. When should garbage and recyclable material be removed from a food production area?
At the end of every day. ☐
When the bins are full and at the end of every shift. 
On a regular basis such as every two hours. ☐
When you put smelly items such as fish in them. ☐

18. What document helps you quickly identify cleaning, sanitising and maintenance requirements?
The food safety program. ☐
The monitoring records ☐
The cleaning and maintenance schedules. 
The equipment contractors list. ☐

19. As a food handler, what is the first thing you should you do if you see signs of a mouse infestation in your storage
or production areas?
Call the local pest contractor immediately. ☐
Report it to your supervisor so action can be taken. 
Place rodent baits in all areas where signs of the infestation have been found. ☐
Dispose of all food which you think may have become contaminated. ☐

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20. What should you do if you find chipped or cracked eating, drinking or food handling utensils?
Report it to your supervisor or dispose of them immediately. Complete a breakages report if 
required.
Check to see if the item is clean and place it at the bottom of the equipment so it is only used as a
☐
last resort.
If it is not a safety issue, return the item to circulation. ☐
Smash the item so it cannot be returned to circulation and place it the general waste garbage bin. ☐

21. What should you do if you have to store contaminated food which is to be returned to the supplier?
Store it in a separate storage area so it cannot contaminate other safe food. 
Store it away from other foods and mark it ‘not fit for consumption’. ☐
Place the food in a plastic garbage bin liner in the refrigerator until returned to the supplier. ☐
Clearly label the food with the name of the supplier and store in the delivery dock. ☐

22. How can you ensure food waste does not contaminate safe food?
Make sure that all rubbish bins are kept out of the preparation and service areas. ☐
Allocate one staff member the responsibility of collecting all food waste every ten minutes
☐
throughout the day.
Make sure that all food waste is packaged immediately by wrapping or covering it with cling wrap or ☐
foil.
Place food into lined garbage bins immediately and remove waste regularly. 

TASK B – Short answer

INSTRUCTIONS:
 You are to answer all questions.
 Read each question carefully.
 Ensure you have provided all required information.

SECTION 1: follow food safety program

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Q1: Briefly define the word ‘contaminant’.

A contaminant is either a biological, chemical, physical or radiological substance that becomes harmful for humans
or living organisms, when accidentally or deliberately introduced to air, water, soil or food. Contaminants are also
known as pollution in environmental science when referring to a pollution on a large scale in relation to humans or
living organisms

Satisfactory ☐ Unsatisfactory ☐

Q2: In food safety terminology, what does ‘contamination’ mean?

Food contamination refers to the presence in food of harmful chemicals and microorganisms which can cause
consumer illness. This article addresses the chemical contamination of foods, as opposed to microbiological
contamination, which can be found under foodborne illness

Satisfactory ☐ Unsatisfactory ☐

Q3: Briefly define the term ‘potentially (high-risk) hazardous foods’.

These are food which have to be kept at certain temperatures to minimise the multiplication of any food poisoning
bacteria that may be present.

Satisfactory ☐ Unsatisfactory ☐

Q4: What is the temperature range of the temperature danger zone?

The temperature range in which bacteria grow between (5 degree C and 60 degree C).

Satisfactory ☐ Unsatisfactory ☐

Q5: What are the four main conditions microbiological contaminants, especially bacteria, need to multiply?
1. Temperature

2. Food

3. Moisture

4. Time

Satisfactory ☐ Unsatisfactory ☐

Q6: Some customer groups are more susceptible to food poisoning than others. List four (4) groups who are
defined as high-risk or vulnerable persons.
1. Hospitals

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2. Aged care centers

3. Pregnant women

4. Child care facilities

Satisfactory ☐ Unsatisfactory ☐

Q7: What are three (3) basic principles of the Food Standards Code?
1. Any food sold from the premises must be safe and suitable for human consumption.

2. Prepared food is stored in a manner that protects it from contamination (glossary).

3. Staff skills and knowledge must include food safety and food hygiene matters.

Satisfactory ☐ Unsatisfactory ☐

Q8: What is the role of local council and Environmental Health Officers (EHO) in relation to food safety legislation
and regulations?
 Local council
Local council are responsible for inspecting food premises and local council can issue warnings and fines, or
undertake initial criminal proceedings for those business and individuals who break food Safety laws.

 Environmental Health Officers

Environmental Health Officer (EHO) who are responsible for inspecting food premises and enforcing legislative
requirements.

Satisfactory ☐ Unsatisfactory ☐

Q9: What are three (3) consequences to you or your workplace if you do not comply with the requirements of
food safety legislation?
1. It can be fined, closed either temporarily or permanently.

2. This could be criminal prosecution.

3. This can lead to fewer customers, reduced profits and even closure.

Satisfactory ☐ Unsatisfactory ☐

Q10: What are four (4) key components of a food safety program?
1. Systematic identification of potential hazard.

2. Each hazard can be controlled and the means of control.

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3. Provision for the systematic monitoring of those control

4. Implementing appropriate corrective actions when hazard.

Satisfactory ☐ Unsatisfactory ☐

Q11: Where can you access information on your workplace’s food safety program and policies and procedures?
1) Internet or procedures folders.

2) Written food safety program.

3) Employee hand book.

Satisfactory ☐ Unsatisfactory ☐

Q12: What are four examples of types of food safety policies and procedures you must follow in your workplace?
1. Equipment maintenance

2. Personal requirements

3. Food hazards

4. Cleaning and sanitation

Satisfactory ☐ Unsatisfactory ☐

Q13: What are three (3) sources of contamination?

 Microbiological contamination of food.
Food contamination refers to the presence in food of harmful chemicals and microorganisms which can cause
consumer illness. This article addresses the chemical contamination of foods, as opposed to microbiological
contamination, which can be found under foodborne illness.

 Chemical contamination
Chemical contaminants can be present in foods mainly as a result of the use of agrochemicals, such as residues of
pesticides and veterinary drugs, contamination from environmental sources (water, air or soil pollution), cross-
contamination or formation during food processing, migration from food packaging materials, ...

 Physical contamination
Physical hazards can get into food by contamination or poor procedure practices throughout the food chain.
Physical contaminants include dirt, hair, nail polish flakes, insects, broken glass, nails, staples, plastic fragments,
bones, or bits of packaging.

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Satisfactory ☐ Unsatisfactory ☐

Q14: Give one example of a method you can use to control food hazards at critical control points at each of the eight
stages of production. Consider the methods of control used in your workplace or training environment, or
those you have observed in other food businesses.
 Receiving
Receiving is the first stage of production in a food business a coffee or restaurants. We need to conduct
temperature checks of all refrigerator and frozen deliveries.

 Storing
In a food business many things need to store, because we need to control the multiplication of bacteria, store
potentially hazardous foods below 5degree C.

 Preparing
Clean chopping boards and knives after each preparation task.

 Processing
Preparing items cooking is the next steps or processing. Use clean equipment for processing.

 Displaying and/or serving

Ensure displayed food is protected from contamination by customers handling, sneezing or coughing on food.

Clean and sanitise all eating and drinking service ware and utensils.

 Packaging
Check cleanliness of packaging before placing food in it.

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 Transporting
Transport vehicle is used to transfer the food from one place to another ensure transport vehicles are clean and
free from peste.

 Disposing
Dispose of potentially contaminated food immediately.

Satisfactory ☐ Unsatisfactory ☐

Q15: What observation evaluation techniques can you use to monitor food hazards? List three (3) techniques.
1. Read the data labels on packaging.

2. Check the cleanliness of equipment before using it.

3. Check food for foreign objects such as stones, insects or metal.

Satisfactory ☐ Unsatisfactory ☐

Q16: List the three (3) basic steps followed to take a temperature reading using a probe thermometer.
1. Wait for the dial or digital readout to stop changing.

2. Insert the sensing tip (the bottom 5 cm) of the probe thermometer into the food in the Centre and/ or thickest
part of the food.

3. Take the temperature reading after the readout has been stable for 15 seconds.

Satisfactory ☐ Unsatisfactory ☐

Q17: Name three documents which are used to record the results of monitoring processes.
1. An incoming goods form

2. Goods receiving forms

3. A deliveries from

Satisfactory ☐ Unsatisfactory ☐

Q18: What should you do if you see a colleague not conforming to your workplace’s food safety procedures or
using unhygienic practices?
In this case, you need to advise him and report it to your supervisor.

Satisfactory ☐ Unsatisfactory ☐

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Q19: Briefly describe the appropriate corrective actions you should take if you believe food has become
contaminated and is no longer fit for consumption.
Whenever possible, dispose of food items as quickly as possible to reduce the risk of cross contamination and
inform to your supervisor.

Satisfactory ☐ Unsatisfactory ☐

SECTION 2: STORE FOOD SAFELY

Q20: Temperature control is an important method of controlling food hazards when storing food. Why is
controlling the temperature of perishable foods important?
Life of perishable foods is short, as they spoil, decay or lose quality quickly especially if food not stored in correct
temperature so for perishable foods temperature control is an important method of controlling food hazards.

Satisfactory ☐ Unsatisfactory ☐

Q21: What is the correct storage location and temperature range for each type of food?
 Dairy foods
Dairy foods need to store in refrigerated storage.

Temperature range is less than 5oC.

 Frozen vegetables
Frozen vegetables are stored in freezer storage and it should be stored at -18 oC so it will be rock hard all time.

 Raw meat
Raw meat need to be stored in freezer, temperature should be -18 oc.

 Dried pasta and rice

Dried pasta and rice can be stored in dry storage areas. Temperature for Dry storage area is between 10 oc and
20oc.

Satisfactory ☐ Unsatisfactory ☐

Q22: How can you protect food against contamination while in storage? Describe two (2) methods.

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1) Keep it clean: - Keep clean storage area and keep the surface clean on regular basis.

2) Cover it up: - If you are storing trays or unlidded containers cover it securely with cling film to
protect it.

Satisfactory ☐ Unsatisfactory ☐

Q23: How can you ensure frozen foods remain frozen while being stored?
Make sure all frozen food is protected by its original packaging, and it’s fully securely wrapped in cling rap.

Satisfactory ☐ Unsatisfactory ☐

SECTION 3: PREPARE FOOD SAFELY

Q24: Briefly describe how the two-hour/four-hour rule helps keep food safe.
Record the process of production of food items spend within the temperature danger zone at any stage. O to 2
hours and up to 2 hours items must be used immediately or refrigerated below 5 oc. 2 to 4 hours items cannot
return to refrigerated and after 4 hours must be throw it in bin.

Satisfactory ☐ Unsatisfactory ☐

Q25: What are three (3) techniques you can use to cool food quickly?
1. Place the food containers in the cold water sink.

2. Divide food into two to three containers because it is easily to cool down.

3. Place the food under extraction fans creates air movement which helps speed up and heat loss.

Satisfactory ☐ Unsatisfactory ☐

Q26: What device can you use to monitor the temperature of cooling food?
Probe thermometer is used to check the temperature, and infrared thermometer only read the temperature on
the surface of the food.

Satisfactory ☐ Unsatisfactory ☐

Q27: What is the maximum amount of time you can take to reheat food?
You may not heat the food to above 60oc. you can only reheat food once.

Satisfactory ☐ Unsatisfactory ☐

Q28: What are two safe methods of reheating food?

1. Microwaves are often used to reheat smaller quantity of food.

2. Ovens, deep fryers, steamers or the stove are other methods of reheating food.

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Satisfactory ☐ Unsatisfactory ☐

Q29: What are four techniques you can use to keep food safe while it is being held in a hot or cold display?
1. Monitor temperature before touching food.

2. Do not over load display units with food.

3. Use clean containers for food before put into display.

4. Do not add new batches of food to older ones.

Satisfactory ☐ Unsatisfactory ☐

Q30: What is the purpose of napkin and straw dispensers, protective barriers and individually wrapped or pre-
packaged food?
The main purpose of all these things is keep displayed food safe from external contamination.

Satisfactory ☐ Unsatisfactory ☐

SECTION 4: PROVIDE SAFE SINGLE USE ITEMS

Q31: How can you protect single use items from contamination during storage or display? Briefly describe three
(3) procedures.
1. Clean the containers properly when you use single item once. Store in a dry and pest free area.

2. Make sure containers are safe, not damaged during storage. Store them in their original packaging.

3. Careful about exposure to dust, dirt, insects when stored can lead to cross-contamination of food placed in the
container.

Satisfactory ☐ Unsatisfactory ☐

Q32: What are two (2) procedures or instructions you should follow when using single use items to package food
for display?
1. Packaged food items are clearly labeled. Identifying the contents and package food in appropriate type of
single use item.

2. Make sure your hands are clean and check the cleanliness and quality of items before package food for
displaying.

Satisfactory ☐ Unsatisfactory ☐

SECTION 5: Maintain a Clean Environment

Q33: List eight (8) things you clean on a regular basis in a food production or service area as part of your job role.
1. Ovens

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2. Dishwasher

3. Knives

4. Choppers

5. Steamer

6. Spoons

7. pans and stockpots

8. chopping boards

Satisfactory ☐ Unsatisfactory ☐

Q34: What food production or service items are sanitised in your workplace or training environment? List five (5)
examples
1. Food trays, display stands.

2. All eating and drinking utensils.

3. Bench tops.

4. Any surface which comes contact with food.

5. Chopping boards.

Satisfactory ☐ Unsatisfactory ☐

Q35: How can you prevent the accumulation of garbage and recycled materials in your work area?
Keep garbage and storage area clean and use containers which can be easily cleaned. Empty rubbish bines and
remove garbage regularly. Separate food and other recyclable items.

Satisfactory ☐ Unsatisfactory ☐

Q36: What are three (3) techniques you can use to control pests in a food business?
1. Chase them out: - Use regular pest control treatment.

2. Build them out: - prevent pests from entering the food premises.

3. Starve them out: - Try to denying them access to food or waste.

Satisfactory ☐ Unsatisfactory ☐

Q37: You are about to clean and sanitise a range of food preparation and service utensils and service ware. What
are two (2) methods you could use to clean and sanitise them? How does this method sanitise the items?
1. Heat: - High temperature can reduce food poisoning bacteria, use water above 77 oc. Items must be immersed

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in the hot water for at least 30 seconds.

2. Chemical: - Any chemical used for sanitizing in food preparation or service area must be classified as ‘food
grade’. Sprays are used in this case.

Satisfactory ☐ Unsatisfactory ☐

Q38: How do you report if an item of equipment needs maintenance or has developed a fault?
Workplaces use formal request form to report fault or you can report them verbally to your supervisor. This helps
to find out the cause of breakages, allow stock levels to be managed and identifies where the problem is.

Satisfactory ☐ Unsatisfactory ☐

Q39: What should you do if you notice crockery or glassware is cracked or chipped?
Workplaces required a report of breakages or a record to be kept of all damaged service equipment which has
been disposed of. This helps keep the number track cause of breakage.

Satisfactory ☐ Unsatisfactory ☐

SECTION 6: Dispose of Food Safely

Q40: What should you do if you must store food marked for disposal near other safe, fresh food?
If food is to be stored in the same storage area as safe food, make sure it cannot come into contact with other
food. Place it into sealed containers, packaging or rubbish begs store it in separate area.

Satisfactory ☐ Unsatisfactory ☐

Q41: How can you reduce the risk of cross-contamination when disposing of food?
Dispose of food items as quickly as possible to reduce the risk of cross contamination, place the food in
appropriately lined rubbish bins or in a disposal area such as, food disposal unit incinerator or composting bin.

Satisfactory ☐ Unsatisfactory ☐

TASK C – PROJECT

Learner assessment guide and evidence

This assessment requires you to handle food safely during the storage, preparation, display, service and disposal of

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food.

You are required to do the following:

 Complete Tasks 1, 2 and 3

 Read the case studies and answer the questions.

Task 1: How could this have happened?

Read the case study and answer the questions.

Stephanie and Jack own a gourmet sandwich bar and have always been meticulous about their hygiene procedures
and personal hygiene standards. They were astounded when told that a number of customers had been sick. Over
the past 24 hours customers had been vomiting and had severe headaches and diarrhoea after eating pre-prepared
chicken and salad rolls from the sandwich bar.

Stephanie and Jack could not understand why the food poisoning had occurred. The chicken was delivered pre-
cooked and always kept in the refrigerator when not in use. The rolls are prepared in the morning around 10 am.
They are wrapped in cling film and stacked on a stainless-steel tray on top of the counter. They are held there at room
temperature until sold at some stage during the busy lunch time period from 12.30 to 2.30 pm. If they are not sold by
4 pm, they are thrown out.

Stephanie and Jack and the rest of the staff always wear a pair of protective rubber gloves when preparing all rolls
and sandwiches prior to service, as they can prepare items faster using their hands than when using tongs and other
utensils.

The local Environmental Health Officer (EHO) visited the restaurant and found bacterial growth in the chicken.
Stephanie and Jack had to close their business while a complete investigation took place.

Q1: The food poisoning outbreak could have occurred due to a loss of control of a food safety hazard at one or
more stages of the chicken’s food production process. Identify one potential food safety issue at each stage
that could have contributed to the food poisoning outbreak.
 Delivery
Transport vehicle is used to transfer the food from one place to another ensure transport vehicles are clean and
free from peste.

 Storage
In a food business many things need to store, because we need to control the multiplication of bacteria, store
potentially hazardous foods below 5degree C.

 Preparation

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Clean chopping boards and knives after each preparation task.

 Processing
Preparing items cooking is the next steps or processing. Use clean equipment for processing.

 Display and/or service

Ensure displayed food is protected from contamination by customers handling, sneezing or coughing on food.

Clean and sanitise all eating and drinking service ware and utensils.

 Packaging
Check cleanliness of packaging before placing food in it.

Satisfactory ☐ Unsatisfactory ☐

Q2: Holding the prepared item on the service counter within the temperature danger zone for a long period of
time prior to selling it is one potential cause of the microbiological contamination. Why the temperature and
length of time the food is was held a food hazard?
Because, bacteria multiply within the danger zone.

Satisfactory ☐ Unsatisfactory ☐

Q3: How can you control this hazard?

Monitoring time and temperature are the two most commonly used physical measurements to control food
hazard.

Satisfactory ☐ Unsatisfactory ☐

Q4: How and when should the temperature of the chicken and prepared rolls be monitored?
We can use the thermometer within the temperature danger zone.

Satisfactory ☐ Unsatisfactory ☐

Q5: Where should details about how to control this hazard be documented for employees to access and follow?

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You can access and follow through the employee’s handbook and procedures folder.

Satisfactory ☐ Unsatisfactory ☐

Q6: One of the other issues identified by the EHO was staff were not changing their disposable gloves often
enough. Where could Stephanie and Jack place instructions for staff on how to use and dispose of gloves?
Check out your workplaces food safety or cleaning procedure manual.

Satisfactory ☐ Unsatisfactory ☐

Q7: Some of the people who were made ill by the contaminated chicken are classified as vulnerable or high-risk
persons. In food safety terms, what is a vulnerable person?
Different sections of the population are more susceptible to food poisoning bacteria than others. These are called
vulnerable persons or high- risk customers. Such as pregnant ladies, child care, aged care, young children.

Satisfactory ☐ Unsatisfactory ☐

Q8: The EHO has asked that all chicken currently held in storage be disposed of as it may be contaminated. You
are in the process of emptying the fridges, cleaning them and returning safe food to their correct storage
areas. How do you make sure the potentially contaminated food does not become mixed up with the safe
food?
Firstly, we must check the correct temperature of refrigerator; Secondly, is it hard or leaking water inside the
chicken, Thirdly, it was fully wrapped or uncovered; these things essential to analysis.

Satisfactory ☐ Unsatisfactory ☐

Q9: When should you dispose of the potentially contaminated food?

Dispose of the potentially contaminated food immediately.

Satisfactory ☐ Unsatisfactory ☐

Q10: What are four (4) examples of other food safety procedures you and the other sandwich bar staff should
follow on a daily basis?
1. Cleaning and sanitation.

2. Personal requirement

3. Equipment maintenance

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4. Food hazards

Satisfactory ☐ Unsatisfactory ☐

Q11: The sandwich bar contains a wide range of potentially hazardous foods, such as cold processed meats, dairy
products, sliced or grated fruits and vegetables, and eggs or egg-based products. What are two (2) work
practices you can use to handle these foods safely and prevent contamination?
1. Maintain a clean environment.

2. Follow food safety program.

Satisfactory ☐ Unsatisfactory ☐

Task 2: Take control!

Read the case study and answer the questions.

Stephanie and Jack are concerned the pre-prepared chickens they purchased from a supplier could have already
been contaminated when they were delivered. They want to have more control over the production process to
reduce the risk of another food poisoning outbreak. One option is to cook their own chickens on the premises rather
than buying them pre-prepared. They have researched purchasing a small chicken rotisserie.

Q1: How and where should fresh raw chickens be stored on delivery?
In refrigerator we can store raw chicken between 1 oc to 40c.

Satisfactory ☐ Unsatisfactory ☐

Q2: How can the raw chickens be protected against contamination while they are stored in the refrigerator?
Make sure all frozen food is protected by its original packaging, is fully securely wrapped in cling film, or is sealed
in lidded containers.

Satisfactory ☐ Unsatisfactory ☐

Q3: Once the chickens are cooked, they must be cooled before they can be used to prepare rolls and sandwiches.
What are the time and temperature requirements for cooling food under the Food Standards Code and local
legislation?
The standard requires food to be cooled from 60 oc to 21oc in a maximum of two hours and from 21 oc to 5oc within
a further maximum period of four hours.

Satisfactory ☐ Unsatisfactory ☐

Q4: How can the temperature of the chickens be monitored during the cooling period?
We can use the probe thermometer for monitoring purpose.

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Satisfactory ☐ Unsatisfactory ☐

Q5: Where would the temperatures from monitoring processes be recorded?

In organisation log book, we can keep the records.

Satisfactory ☐ Unsatisfactory ☐

Q6: You have taken the temperature of the chickens three times in a row and are getting different results each
time. You think the thermometer is not working correctly and needs to be recalibrated. Briefly describe the
steps to recalibrate a probe thermometer using the boiling point method.
Step 1: Heat a pot of fresh water until a rolling boil is achieved.

Step 2: Immerse the lower half of the stem or probe section of the thermometer in the boiling water.

Step 3: Wait at least two minutes, read the temperatures on the thermometer without removing it from the
boiling water.

Step 4: While thermometer is in the boiling water, adjust the thermometer to 100 0c, if necessary, by following the
manufacturer’s directions. These thermometers are generally adjusted with a zeroing screw.

Satisfactory ☐ Unsatisfactory ☐

Q7: After the chickens are cooked, all equipment, surfaces and utensils must be cleaned. Describe the steps you
would follow to manually clean the tongs, knives, chopping boards and other utensils used during the
preparation and processing of the chickens.
Receiving: Conduct temperature checks of all refrigerated and frozen deliveries.

Storage: store potentially hazardous foods below 50c.

Preparation: clean chopping boards and knives after each preparation task.

Display: Ensure displayed food is protected from contamination by customers handling, sneezing or coughing on
food.

Service: Clean and sanitise all eating and drinking service ware and utensils.

Packaging: check cleanliness of packaging before placing food in it.

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Transportation: Ensure transport vehicles are clean and free of pests.

Dispose: Dispose of potentially contaminated food immediately.

Satisfactory ☐ Unsatisfactory ☐

Q8: Should the benches and other surfaces be sanitised after cleaning? Why/why not?
Yes, it helps to reduce bacteria.

Satisfactory ☐ Unsatisfactory ☐

Q9: The dishwasher is not working properly. Dishes are coming out with food still attached to them and the
plates are cold. Is this a food safety issue or a maintenance problem? What should you do?
It is concern about the both issues, we should tell to supervisor about this problem.

Satisfactory ☐ Unsatisfactory ☐

Task 3: Expanding the menu

Read the case study and answer the questions.

In addition to cooking chickens for their rolls and sandwiches, purchasing the rotisserie could create new items for
them to sell: whole or segmented hot chicken. Stephanie and Jack are considering installing a small self-service
section that offers a daily hot roast. A hot display cabinet would hold pre-cooked chicken or meat, chips, vegetables
and gravy. Customers purchase a plate and serve themselves from the display case.

Q1: The chips and vegetables will be purchased frozen. What are the correct storage conditions for frozen
products?
The correct storage condition for frozen products is -18 0 c.

Satisfactory ☐ Unsatisfactory ☐

Q2: What two techniques can be used to ensure the frozen vegetables remain frozen during storage?
1. Regular checkups about the correct temperature such as ice crystals.

2. Visually such as is it must be hard.

Satisfactory ☐ Unsatisfactory ☐

Q3: You are setting up the hot display by stocking crockery, eating and service utensils. A number of the plates
have small chips on the rim. What should you do?

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We should tell to supervisor and remove it.

Satisfactory ☐ Unsatisfactory ☐

Q4: It’s lunchtime and the new hot display is popular. How can you ensure the safety of food sold to customers
in this format?
Always supervise food displays, provide appropriate service. The most effective way to do this is by placing the
food behind protective barriers.

Satisfactory ☐ Unsatisfactory ☐

Q5: They run out of chickens and must reheat some of the cooked and cooled chickens held in the refrigerator.
What’s the maximum amount of time you can take to reheat potentially hazardous foods like chicken?
The maximum amount of time you should take to reheat potentially hazardous food is two hours.

Satisfactory ☐ Unsatisfactory ☐

Q6: Customers have asked if the roast chicken meal can be placed in takeaway containers for them to take home
or back to the office. If Stephanie and Jack decide to offer this service, how must these single use containers
be stored?
1) Always check the cleanliness of food packaging before placing in it.

2) Stored away from chemicals and dust.

3) Make sure you are using the correct packaging. Some types are not suitable for hot foods and can melt,
creating both a hygiene and safety issue.

Satisfactory ☐ Unsatisfactory ☐

Q7: The new chicken menu item is creating more waste as the chickens are delivered in cardboard boxes. How
can you prevent the accumulation of waste and cardboard in the preparation area?
We should remove boxes in bin area or we can crush these boxes for recycling purpose.

Satisfactory ☐ Unsatisfactory ☐

Q8: How can the accumulation of cardboard boxes lead to an increase of the risk of pest invasion?
Inside the cardboard boxes lives rats and small bacteria, because these kinds of boxes are warm which leads to an
increase the risk of pest invasion.

Satisfactory ☐ Unsatisfactory ☐

Q9: How can you reduce the risk of an invasion?

We should call to regular pest control, everyday clean the kitchen area, Remove daily bins.

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Satisfactory ☐ Unsatisfactory ☐

Q10: You’ve observed your colleagues using these work practices. Are they complying with food safety procedures
and regulations or are they not conforming?
 Sarah ties her long hair up before starting work.
YES

 Jess never washes the bins after emptying them.

NO

 Matt regularly leaves the egg mayonnaise out on the workbench in the morning while preparing rolls and
sandwiches.
YES/NO

Depending on how long it is.

Satisfactory ☐ Unsatisfactory ☐

Q11: What should you do if you think they are not conforming to food safety procedures and standards?
We should inform to supervisor.

Satisfactory ☐ Unsatisfactory ☐

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Assessor Checklist

To be completed by the assessor.

Learner’s name:

Completed
Did the learner successfully demonstrate evidence of their ability to do the following?
Yes No

Access and use relevant information from a food safety program in their job role. ☐ ☐

Follow policies and procedures in a food safety program in their day-to-day job role.
☐ ☐

Control food hazards at critical control points.

☐ ☐

Complete food safety monitoring processes and associated documents.

☐ ☐

Identify and report non-conforming practices.

☐ ☐
Take corrective actions, within scope of job responsibility, if there is an instance when a food
hazard is not controlled. ☐ ☐

Select appropriate food storage conditions for a range of food types.

☐ ☐
Store food in correct environmental conditions so it is protected against contamination, and
freshness, quality and appearance are maximised. ☐ ☐

Store food at controlled temperatures and ensure frozen food remains frozen.
☐ ☐

Use correct cooling and heating processes to support microbiological safety of food.
☐ ☐

Use a temperature measuring device to monitor the temperature of food during preparation.
☐ ☐

Ensure safety of food prepared, served and sold to customers.

☐ ☐
Store displays and provide single use items so they are protected from damage and
contamination. ☐ ☐

Follow instructions for items intended for single use.

☐ ☐

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Completed
Did the learner successfully demonstrate evidence of their ability to do the following?
Yes No
Follow workplace procedures to clean and sanitise equipment, surfaces and utensils.
☐ ☐

Use appropriate containers to dispose of garbage and recycled matter.

☐ ☐

Identify and report cleaning, sanitising and maintenance requirements.

☐ ☐

Dispose of or report chipped, broken or cracked eating, drinking or food handling utensils.
☐ ☐
Take measures to ensure food handling areas are free from animals and pests and promptly
report incidents of animal or pest infestation. ☐ ☐

Mark and keep any food identified for disposal separate from other foodstuffs.
☐ ☐

Dispose of food promptly to avoid cross-contamination.

☐ ☐
Follow equipment operating procedures to calibrate and use a temperature probe correctly, and
calculate timings. ☐ ☐
Read and interpret food safety programs, policies, procedures and flow charts that identify
critical control points. ☐ ☐

Assessment Result:

Task A – Multiple choice: Satisfactory ☐ Unsatisfactory ☐

Task B – Short answer: Satisfactory ☐ Unsatisfactory ☐
Task C – Project: Satisfactory ☐ Unsatisfactory ☐

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 SITXFSA002 - Student Assessment

A ‘COMPETENT’ unit result will be awarded at the successful completion of the practical component for SITXFSA002
– Participate in safe food handling practices. For more information, refer to the Work Based Training (WBT)
Logbook.

Outcome: SATISFACTORY ☐ UNSATISFACTORY ☐

Assessor’s feedback or additional comments to the learner:

Assessor’s signature:

Date:

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