Task 2 FSA002

.pdf

School

La Trobe University *

*We aren’t endorsed by this school

Course

103001

Subject

Biology

Date

Feb 20, 2024

Type

pdf

Pages

21

Uploaded by Sargent_Science_Crow8

Report
SITXFSA002 Student Assessment Booklet Page: 28 of 63 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Assessment task 2: Worksheets Required documents and equipment: - Computer with internet connection to refer to various resources. - Student assessment booklet and a pen (organized by the student). - RGIT Learn eUV· UeVRXUceV fRU Whe XQiW SITXFSA002 ² Participate in safe food handling practices (organised by the trainer). - LeaUQeU·V QRWeV Instructions for students: This assessment will be conducted in the RGIT classroom or outside the campus with access to the resources listed above. You must satisfactorily perform all tasks to be deemed satisfactory for the assessment. Planning the assessment - Recommended date for assessment: [ Trainer to provide] - Access all resources mentioned in required resources either printed copies or access via the internet - Time required for assessment: 3 hours - You must: o You must answer all the questions satisfactorily to be deemed competent. o Complete the and submit in due timelines o Submit with a completed assessment cover sheet - Your assessor will set a time to provide feedback Evidence specifications: At the end of the assessment, you will be required to submit the following evidence before the due date specified by the assessor: - You are required to submit short answers to all the question asked in worksheet - Completed and signed cover sheet for assessment Evidence submission: - Documentation can be submitted electronically or paper-based. - Your assessor will record the assessment outcome on the assessment cover sheet.
SITXFSA002 Student Assessment Booklet Page: 29 of 63 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 SECTION 1: FOLLOW FOOD SAFETY PROGRAM Q1: BUiefO\ defiQe Whe ZRUd ¶cRQWaPiQaQW·. Ō Satisfactory Ō Not Satisfactory Q2: IQ fRRd VafeW\ WeUPiQRORg\, ZhaW dReV ¶cRQWaPiQaWiRQ· PeaQ? Ō Satisfactory Ō Not Satisfactory Q3: BUiefO\ defiQe Whe WeUP ¶SRWeQWiaOO\ (high - UiVN) ha]aUdRXV fRRdV·. Ō Satisfactory Ō Not Satisfactory
SITXFSA002 Student Assessment Booklet Page: 30 of 63 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Q4: What is the temperature range of the temperature danger zone? Ō Satisfactory Ō Not Satisfactory Q5: What are the four main conditions microbiological contaminants, especially bacteria, need to multiply? Ō Satisfactory Ō Not Satisfactory Q6: Some customer groups are more susceptible to food poisoning than others. List four groups who are defined as high-risk or vulnerable persons. Ō Satisfactory Ō Not Satisfactory
SITXFSA002 Student Assessment Booklet Page: 31 of 63 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Q7: What are three basic principles of the Food Standards Code? Ō Satisfactory Ō Not Satisfactory Q8: What is the role of local council and Environmental Health Officers (EHO) in relation to food safety legislation and regulations? Ö Local council Ö Environmental Health Officers Q9: What are three consequences to you or your workplace if you do not comply with the requirements of food safety legislation? Ō Satisfactory Ō Not Satisfactory
SITXFSA002 Student Assessment Booklet Page: 32 of 63 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Q10: What are four key components of a food safety program? Ō Satisfactory Ō Not Satisfactory Q11: WheUe caQ \RX acceVV iQfRUPaWiRQ RQ \RXU ZRUNSOace·V fRRd VafeW\ SURgUaP aQd SROicieV and procedures? Ō Satisfactory Ō Not Satisfactory
SITXFSA002 Student Assessment Booklet Page: 33 of 63 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Q12: What are four examples of types of food safety policies and procedures you must follow in your workplace? Ō Satisfactory Ō Not Satisfactory Q13: What are three sources of contamination? Ö Microbiological contamination of food. Ö Chemical contamination Ö Physical contamination
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help