Task 1 FSA002

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School

La Trobe University *

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Course

103001

Subject

Business

Date

Feb 20, 2024

Type

pdf

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Uploaded by Sargent_Science_Crow8

SITXFSA002 Student Assessment Booklet Page: 20 of 63 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Assessment task 1: Knowledge Test Required documents and equipment: - Computer with internet connection to refer to various resources. - Student assessment booklet and a pen (organized by the student). - RGIT LeaUQeUV· UeVRXUceV fRU Whe XQiW SITXFSA002 ² Participate in safe food handling practice (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: 60 minutes - You must: o 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 a completed (ticked) multiple choice question listed in Knowledge test. - 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: 21 of 63 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 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? IQ a SURcedXUeV fROdeU iQ Whe PaQageU·V Rffice. 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. WhaW iV aQ e[aPSOe Rf SROicieV aQd SURcedXUeV cRPPRQO\ fRXQd iQ a bXViQeVV·V fRRd VafeW\ program? Methods of controlling food hazards, cleaning and maintenance schedules, dress and personal hygiene standards. MRQiWRUiQg SURceVVeV, PaQXfacWXUeU·V iQVWUXcWiRQV fRU eTXiSPeQW XVage, VeUYice 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. 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.

SITXFSA002 Student Assessment Booklet Page: 22 of 63 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 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? RecRUd Whe iQcideQce RQ a cRUUecWiYe acWiRQ UeSRUW aQd fiOe iW ZiWh Whe ZRUNSOace·V fRRd safety supervisor. Report it to your supervisor or manager so they can take action. Ensure the staff member completes a food handler training course immediately. Find out the reason for the non- cRQfRUPaQce aQd UeWUaiQ Whe SeUVRQ WR eQVXUe iW dReVQ·W 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. 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.

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