SITXFSA002 Student Assessment Tasks - Updated

Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au
Assessment cover sheet
Unit: SITXFSA002 Participate in safe food handling practices
Course Name: Certificate IV in Commercial Cookery– SIT40516

Training Package: SIT
Assessment type: Knowledge Questions, Practical Activities
Student Must Fill this Section

Student Name:
Student ID: Term: Year:
Privacy Release “I give my permission for my assessment material to be used in the

Clause: auditing, assessment validation & moderation Process”.
“I declare that:
 The material I have submitted is my own work;
Authenticity
 I have given references for all sources of information that are
Declaration:
not my own, including the words, ideas and images of
others”.
Student Signature: Date:
Assessment Outcome
Assessor Name:
Not Yet Assessor

Attempt and Tasks Satisfactory Date
Satisfactory Signature
Initial attempt  
Re- attempt/Re-
assessment  
Assessment Task 1  
Assessment Task 2  
Assessor Feedback to Students
Assessment Outcome: Competent Not yet Competent
Assessor Name:
Assessor Signature:
SITXFSA002 Assessment V1.0 2

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Information for Student:

 All work is to be entirely of the student.
General Information for this assessment:
 Read the instructions for each question very carefully.

 Be sure to PRINT your FIRST name & LAST name in every place that is provided.
 For those activities requesting extra evidence such as: research reports, essay
reports, etc. The student must attach its own work formatted in double space,
Calibri 12 pts.
 All activities must be addressed correctly in order to obtain a competence for
the unit of competency.
 If the student doesn’t understand the assessment, they can request help from
the assessor to interpret the assessment.
 Re-submission of assessment after the term will incur additional fees.
Re-assessment of Result & Academic Appeal procedures:

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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 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, 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 TKL- 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, TKL College Suite 707, Level 7 159-175 Church Street,
Westfield Shopping Centre, 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

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Assessment Requirements
You are required to complete and pass every task in the assessment in order to be
deemed competent.
Assessment Schedule
Task Due Date Student Trainer Comments

Signature Signature
Assessment Week 3
Task 1- 2

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Introduction
Welcome to the Student Assessment Tasks for SITXFSA002 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

SITXFSA002 Participate in safe food handling practices describes the performance outcomes,
skills and knowledge required to handle food safely during the storage, preparation, display,
service and disposal of food. It requires the ability to follow predetermined procedures as outlined
in a food safety program.
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.
Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you get
started. Ensure that you have everything that you need and seek clarification from your trainer,
assessor or workplace supervisor if you have any questions.
Once you have read through the assessment tasks and are satisfied that you are clear on the
requirements and submission dates, complete and sign a Student Assessment Agreement. Your
assessor will countersign the agreement and keep it on file. You will find a Student Assessment
Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide
you with one.
Remember to check your Hospitality Works Student User Guide for information about:
 submitting assessments  re-assessment guidelines
 assessment appeals  responding to written questions.

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Assessment Task 1: Knowledge questions
Information for students

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.
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 C 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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Questions
1. Explain the purpose of the Food Standards Code and a sentence or two about what it
includes.
Answer: the food standards code includes standards for food additives and food safety. The
Food Standards Code include the following:
1. Labelling
2. Information about food
2. Summarise the requirements of the Food Safety Standards.
Answer: Food safety standards refer to the formal documents containing the requirements that
foods and food processors have to comply with to safeguard human health.
3. List two reasons for having a food safety program.
Answer: Two reasons for having a food safety program are:
1. Provide corrective actions when a hazard is found to be not under control.
2. Identify where these hazards can be controlled
4. List the six key areas of a food safety program.
Answer: six key areas of a food safety program are:
1. Monitoring
2. Corrective action
3. Record keeping

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4. Review
5. Hazard control
6. Hazard identification
5. Explain the role a local council has in enforcing food safety.
Answer: the roles a local council has in enforcing food safety are:
1. Supervising food safety
2. Monitoring food handling
6. List three consequences of failing to follow food safety policies and procedures.
Answer: Three consequences of failing to follow food safety policies and procedures are:
1. A greater risk of contamination
2. A grater rate of food poisoning incidents
3. Bad publicity and the possibility of prosecution
7. Explain the terms:
 Contaminant:
Contaminant are defined as groups of substances that are toxic, persistent and liable to
bioaccumulate, and other substances or groups of substances which give risk to an
equivalent level of concern.
 Contamination:
It is an act of contaminating, or of making something impure or unsuitable by contact with

something unclear or bad.

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 Potentially hazardous foods:
Potentially hazardous food means any food which consists in whole or in part of milk or
milk products, eggs, meat, poultry, rice, fish, shellfish, edible crustacean, raw-seed
sprouts, heat-treated vegetables and vegetable products and other ingredients in a form
capable of supporting rapid and progressive growth.
8. 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.
Critical control point Control method examples
Receiving
Storing
Preparing and processing
Displaying
Serving

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Critical control point Control method examples
Packaging
Transporting
Disposing
9. Complete the table by filling in the three main types of food contaminants and how they occur.
Type of contaminant How can it occur?
Physical Physical contamination can occur at any stage

of food delivery and preparation. It happens
when a food has been contaminated by a
foreign object.
Chemical Chemical contamination may occur from

preparing food on a surface that still has
chemical residue on it.
biological Biological contamination occurs when food

becomes contaminated by living organisms or
the substances they produce.

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10. Describe two conditions which can mean microbiological contamination occurs.
Answer: The two conditions which can mean microbiological contamination occurs are:
i) When food has been contaminated with microorganisms.
ii) When food starts to discolour.
11. List two conditions that should be in place for the storage of dry foods.
Answer: Two conditions that should be in place for the storage of dry foods are:
1. The storage area needs to be dry, cool, well-lit, ventilated, and vermin-proof.
2. Foods must be protected from exposure to moisture and direct sunlight.
12. Explain the temperature danger zone.
Answer: The range of temperature between 40˚F and 140˚F where bacteria grow most rapidly,
doubling in number in as little as 20 minutes is said as the danger zone.
13. Explain what the two-hour and four-hour rule means.
Answer: This rule tells you how long freshly potentially hazardous food, foods like cooked
meat and foods containing meat, dry products, prepared fruits and vegetables, cooked rice,
and pasta can be safely held at temperatures in the danger zone.
14. Answer the following questions about food safety monitoring techniques:
 How is a bacterial swab and count used to monitor food safety?
Answer: Bacterial swab and count swab provides the idea about the presence of bacteria
and contamination, which can be used to monitor food safety.
 What is a chemical test and when might it be used in the food business industry?
Answer: The process of identifying the presence of specific contaminants, and the
manufacturer can then use this information to identify and rectify the causes of
contamination is said as chemical testing.

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It can be used in the food business industries while testing its quality, protein, sugar, fat
and soon.
15. List two ways that a thermometer can be used to monitor and record food temperatures.
Answer: Two ways that a thermometer can be used to monitor and record food temperatures
are:
1. Method using ice water
2. Using boiling water
16. What temperature should dry goods be stored at?
Answer: The ideal temperature for dry storage areas is between 10˚C and 21˚C.
17. What temperature should chilled goods be stored at?
Answer: The ideal temperature for chilled goods to be stored at is 4˚C or 39˚F.
18. Why is it important to examine frozen goods before they go into the freezer.
Answer: freezing food prevents the growth of harmful bacteria, once frozen food begins to
defrost, the bacteria can start multiplying, that is why it is important to examine frozen goods
before they go into the freezer.
19. List one way you can make sure food is displayed/served in a safe way.
Answer: keeping food away from open windows, doors, fans, and insects can be the safe way.
20. Complete the table by giving an appropriate packaging type for each food item.
Food item Packaging
Salad A Clam Shell box with an airtight lid, keeps

your salad clean and fresh. It is biodegradable,
and hence can be disposed of easily.
Smoothie The most popular packaging for juices,

smoothies can be glass, carton and PET.

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Meat slices
Muffin Choosing the clear boxes that has a cardboard

insert at the bottom though as these can keep
the muffin from moving around.
21. Explain why it is important to check for packaging damage.
Answer: the following can be importance to check for packaging damage:
1. To make customer sure it is safe
2. To know food safe from contamination
3. To know harmful microorganisms didn’t get into food
22. List a method for protecting displayed food.
Answer: the following methods can be used for protecting displayed food:
1. Keep food out of reach of children
2. Use cabinets or windshields
3. Keep food away from open windows, doors, fans, and insects
23. Explain how potentially hazardous food should be displayed to ensure food safety.
Answer: Potentially hazardous food should be displayed with proper temperature control to
ensure food safety.
24. Explain why customer should not be allowed to access food displays.
Answer: For the safety purpose of food, customers should not be allowed to access food
displays.

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25. Explain two ways to control utensils so they are hygienic.
Answer: Two ways to control utensils to make hygienic are:
1. Make sure all utensils and equipment are clean before use.
2. Clean all food preparation surfaces with surface disinfectant spray or wipes
immediately after preparing food.
26. Complete the table by giving an example of a safe food practice for each food type.
Food type Safe food handling practice
Dairy In general, milk, cream, yogurt, and cheese

should be kept chilled in the refrigerator at a
temperature below 40˚F (4˚C).
Dried goods Make sure dairy products are cold when you
select them and also examine containers for
leaks or other damage.
Eggs By storing the eggs under proper temperature.
Frozen goods By minimizing the level of air inside the freezer

as much as possible.
Fruit and vegetables By storing them in the refrigerator at the proper

temperature.
Meat and fish By storing them in the freezer at proper

temperature
27. Answer the following questions in relation to thermometers:
 Explain how to calibrate and clean a temperature probe.
Answer: by putting the thermometer stem or probe into the ice water. Making sure the
sensing area is under water and waiting until the reading stays steady, we can
collaborate a temperature probe.
Cleaning thermometer needs certain steps mentioned below:

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I. Wash the thermometer in warm water
II. Sanitize the thermometer with alcohol
III. Rinse the thermometer
IV. Air dry the thermometer
 How should a thermometer be used correctly when cooking meat?
Answer: Placing the thermometer into the thickest portion of meat, avoiding fat and bone,
is the correct way of using thermometer while cooking meat.
 How do you know if the thermometer is not working correctly or has a fault?
Answer: following steps can be done to identify if the thermometer is not working correctly
or has a fault:
I. Fill a tall glass with ice and cold water
II. Place and hold the thermometer in the ice water for 30 seconds without touching
the sides or bottom of the glass
III. If the thermometer reads 32˚F, it is reading correctly and can be used. If not then its
not operating properly.
28. 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 Action

equipment
Dirt Vacuum cleaner
Food waste Protective gloves Disposing of them in a recycle

bin.
Grease Degreasers
Pest waste removal
29. Complete the table by providing an action that you would take to sanitise the item listed.
Item Action
Cutlery Boiling in water for 10 minutes can be done to

sanitise it.

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Glass or cup Cleaning the Glass or cup in hot water with a

detergent solution can be the action taken to
sanitise it.
Kitchen bench By using simply, a dishcloth, detergent and

warm water to the surface Kitchen bench can
be sanitise.
30. Complete the table below about maintenance and recalibrating measurement and temperature
controls and minor faults.
Maintenance item Action
Broken mop
Frayed cord
Recalibrating thermometer
31. Review the table below. Which groups are at higher risk of safe food handling practices?
Customer group At higher risk. Indicate yes or no.
Children or babies YES
Pregnant women Yes
Women No
People with immune deficiencies or allergies Yes
Unwell persons. Yes
Athletes No
The elderly Yes
African people No

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Assessment Task 1: Checklist

Did the student provide a Completed successfully?
sufficient and clear answer
which met the requirements Yes No
of the assessor marking
guide?
Question 1
Question 2
Question 3
Question 4
Question 5
Question 6
Question 7
Question 8
Question 9
Question 10
Question 11
Question 12
Question 13
Question 14
Question 15
Question 16
Question 17
Question 18
Question 19

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Question 20
Question 21
Question 22
Question 23
Question 24
Question 25
Question 26
Question 27
Question 28
Question 29
Question 30
Question 31
Trainers Feedback:
Signature and Date:

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Assessment Task 2: Safe handling observations
Information for students

This task requires you to demonstrate safe food handling practices on three occasions during the
storage, preparation, display, service and disposal of food.
You will need access to:
 your learning resources and other information for reference
 food order
 work benches, refrigeration unit, sink, storage facilities, pots and pans, storage containers,
glassware, crockery and cutler, cutting boards and knives, food handling gloves, packaging
materials e.g. gladwrap, display dishes, tongs and serving spoons, digital thermometer, and
washing sink with warm running water, antiseptic liquid soap and single-use towels
 food ingredients and ready to eat items e.g. sandwiches and cakes
 food safety regulations issued by government food safety authority
 Australia New Zealand Food Standards Code
 kitchen’s policies and procedures and food safety program including:
o goods receiving form
o temperature log
o cleaning log
o pest log.
Ensure that you:
 review the advice to students regarding responding to written tasks 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
 how your assessment should be submitted.
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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Activities
Complete the following activities.
Carefully read the following:
This task is to be completed in the kitchen environment. Your assessor will ensure
you have access to all the relevant equipment and resources. Completion of this
assessment will ensure that you demonstrate safe handling food procedures and
practices and follow the kitchen’s policies and procedures and their food safety
program. You will demonstrate this on three different occasions:
 Occasion 1: receiving and storing food
 Occasion 2: preparing/processing, displaying, packaging and transporting food
 Occasion 3: cleaning up and disposing of food.
These tasks will be assessed in conjunction with one or more of the practical units
you are completing and your assessor will advise you of this.
Complete the following activities
Prior to commencing these three observations, review the kitchen’s food safety program. You
will be required to follow these procedures throughout the entire task and you will be assessed
on this.
You must also demonstrate that you can work safely and hygienically at all times in accordance
with the kitchen’s procedures. This means correctly demonstrating methods of controlling food
hazards at each critical control point. By completing the activities below, you will demonstrate
your ability to safely handle food for all of the critical control points on three occasions. Your
assessor will have pre-ordered the food required for the recipes you have discussed in
preparation for this task.
1. Observation 1: Receive and store food
During this observation you need to:
 receive the ingredients for the dishes you are required to prepare
 store the ingredients received.
Using the order form you have been provided with, check the food items to make
sure all items ordered are included in the delivery. There will also be single use
items included in the order. Follow all of the procedures as per the Food Safety
Program.
Complete the good receiving form that is included with the food safety program
taking action to control the hazards identified. The form must include details of the

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hazards you have identified and the action you take.

After the goods have been received, you are required to store the ingredients
received. You will be required to demonstrate that you can correctly store dry,
chilled and frozen goods.
Store all of the food items following your Food Safety Program. You are also
required to use a digital thermometer and record the temperature for chilled goods.
Write them down on the temperature log.
During the storage process you are required to explain to your assessor at least
two food hazards that can occur during the storage process and demonstrate how
you address each of these to ensure the food hazard is controlled.
2. Observation 2: Prepare and process food
During this observation you need to:
 prepare your dishes
 process / cook your dishes
 package your dishes
 serve and/or display your dishes
 transport your dishes.
As part of your preparation, carry out the activities that are required as part of
preparing to make the dish.
As you prepare your dish, explain to your assessor at least two food hazards that
can occur during the preparation of food and demonstrate how you control them.
You will also be required to explain, as well as demonstrate the cooling/heating
processes you use to ensure food safety.
Use a digital thermometer to measure the temperature throughout the preparation
process and complete the temperature control log.
Following the preparation of the food, you are required to serve and/or display the
food you have made.
As you serve and/or display the food you have made, explain to your assessor at
least two food hazards that can occur during serving/displaying food and
demonstrate how you control them. One of the dishes that you are making will
involve the use of single use items. Show your assessor how to correctly use single
use items.
Part of the serving/displaying process involves the transportation of the food.
Explain to your assessor at least two food hazards that can occur during
transporting food and demonstrate how you control them.

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You will be required to transport at least one of the dishes you have prepared either
using a trolley or tray as appropriate.

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Observation 3: Clean up and disposal
The final part of this task requires you to demonstrate safe working practices when
cleaning up and disposing items from the food preparation activity you completed
prior to this.
As a minimum you must:
 clean and sanitise all surfaces, equipment and utensils used in making the
dishes you prepared
 use the appropriate receptacles for food waste, rubbish and recycling
 check the bins for overflow and action accordingly
 dispose of broken or cracked items
 check for animal or pest infestation and record your findings in the pest log
 separate the food items that cannot be immediately disposed of and label and
store
 dispose of all food items promptly and correctly
 complete the cleaning log at the end of the process, ensuring you report any
maintenance issues.
Your assessor will set up some hazards for you to identify and report on.
Your assessor will observe you completing these tasks and you will be required to
complete the cleaning and pest log.

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Assessment Task 2: Checklist

Student’s name:
Completed
successfully? Comments
Did the student: Yes No
Observation 1: Receive and store food
Access and use relevant information

from food safety program?
Follow policies and procedures in the

food safety program?
Control all food hazards at all of the

critical control points?
Monitor food safety and complete logs?
Identify and report food safety hazards?
Take corrective actions for incidents

where food hazards are not controlled?
Place food items into the correct food

storage area and check conditions are
correct?
Store food items in suitable

environmental conditions to ensure food
does not become contaminated and to
maximise freshness, quality and
appearance?
Store food at required temperatures?
Check that frozen items from delivery

are still frozen on storage?
Store single use items correctly?

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Observation 2: Prepare and process food



Clean and sanitise equipment, surfaces

and utensils as required prior to
commencement of food preparation?
Prepare food, monitoring the food

temperature using a digital
thermometer?
Cool food following procedures to

ensure microbiological safety of food?
Heat food following procedures to

ensure microbiological safety of food?
Follow food safety procedures for

displaying and serving food items
prepared?
Follow instructions for single use items?
Display and provide single use items

correctly?
Transport the food items safely?
Observation 3: Clean up and disposal


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Clean and sanitise equipment, surfaces

and utensils?
Use appropriate containers for food

items, rubbish and recycling?
Prevent accumulation of garbage and

recycled matter?
Identify and report cleaning, sanitising

and maintenance requirements?
Identify and then dispose of chipped,

broken or cracked eating, drinking or
food handling utensils?
Check food handling areas for animals

and pests and report incidents of animal
or pest infestation?
Label food waste and separate from

other foodstuffs until it can be disposed
of?
Dispose of food promptly to avoid cross-

contamination?
Trainers Feedback:
Signature and Date:

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Training for Knowledge & Livelihood (TKL college)

Assessment cover sheet

Unit: SITXFSA002 Participate in safe food handling practices

Course Name: Certificate IV in Commercial Cookery– SIT40516

Assessment type: Knowledge Questions, Practical Activities

Student Must Fill this Section

Student ID: Term: Year:

Privacy Release “I give my permission for my assessment material to be used in the

Not Yet Assessor

Assessor Feedback to Students

Assessment Outcome: Competent Not yet Competent

SITXFSA002 Assessment V1.0 2

Information for Student:

General Information for this assessment:

 Read the instructions for each question very carefully.

Re-assessment of Result & Academic Appeal procedures:

SITXFSA002 Assessment V1.0 3

SITXFSA002 Assessment V1.0 4

Task Due Date Student Trainer Comments

SITXFSA002 Assessment V1.0 5

Assessment for this unit

Preparing for assessment

 submitting assessments  re-assessment guidelines

 assessment appeals  responding to written questions.

SITXFSA002 Assessment V1.0 6

Assessment Task 1: Knowledge questions

Information for students

 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.

 where this task should be completed

 the maximum time allowed for completing this assessment task

 whether or not this task is open-book.

SITXFSA002 Assessment V1.0 7

2. Information about food

2. Summarise the requirements of the Food Safety Standards.

3. List two reasons for having a food safety program.

Answer: Two reasons for having a food safety program are:

1. Provide corrective actions when a hazard is found to be not under control.

2. Identify where these hazards can be controlled

4. List the six key areas of a food safety program.

Answer: six key areas of a food safety program are:

SITXFSA002 Assessment V1.0 8

5. Explain the role a local council has in enforcing food safety.

1. Supervising food safety

2. Monitoring food handling

1. A greater risk of contamination

2. A grater rate of food poisoning incidents

3. Bad publicity and the possibility of prosecution

7. Explain the terms:

It is an act of contaminating, or of making something impure or unsuitable by contact with

SITXFSA002 Assessment V1.0 9

Critical control point Control method examples

Preparing and processing

SITXFSA002 Assessment V1.0 10

Critical control point Control method examples

Type of contaminant How can it occur?