SITXFSA005 - Assessment 1 - Written Assessment v1

ASSESSMENT COVERSHEET Student name: Ivander Richard Student number: SC23160 Assessor name: Date submitted: Qualification: SIT40521 Certificate IV in Kitchen Management SIT50422 Diploma of Hospitality Management SIT60322 Advanced Diploma of Hospitality Management Unit of competency: SITXFSA005 - Use hygienic practices for food safety The following questions are to be completed by the assessor: Has the student completed adequate training? Yes No Has the assessment process been explained? Yes No Does the student understand which evidence is to be collected and how? Yes No Have the student’s rights and the appeal system been fully explained? Yes No Have you discussed any special needs to be considered during assessment? Yes No The following documents may be completed and attached: Comments: ☒ Written Assessment The student will answer a range of multiple choice, short answer and/or extended response questions. S NYS ☐ Practical Observation / Demonstration The student will demonstrate a range of skills and the assessor will observe where appropriate to the unit. The Observation Checklist will be completed by the assessor. S NYS STUDENT DECLARATION  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. ASSESSMENT GUIDELINES Qualification: SIT40521 Certificate IV in Kitchen Management SIT50422 Diploma of Hospitality Management SIT60322 Advanced Diploma of Hospitality Management SITXFSA005 Use hygienic practices for food safety – WRITTEN ASSESSMENT v1.0 Updated on 13 July 2022 This document is uncontrolled when printed (Printed on: 1 April 2024) Page 1 of 12 Student Signature Date 30/01/2024

Unit of Competency: SITXFSA005 - Use hygienic practices for food safety Assessment 1 Written Assessment Assessment 2 Practical Observation Assessments to be completed for this unit: Your trainer/assessor would have told you when the assessments will take place on the first day of training delivery for this unit.  The written assessment (Assessment 1) will assess your knowledge and is one part of the assessment tool for this unit of competency.  The practical assessment (Assessment 2) will assess your knowledge and practical skills through practical observation/s. This will take place in the College’s commercial kitchen. Your assessor will record behaviours they have observed to confirm competency against each Performance Criteria. Reasonable Adjustment 1. Has reasonable adjustment been applied to this assessment? No Skip question 2 Yes Proceed to question 2 2. Provide details for the requirements and provisions for adjustment of assessment: What will be assessed The purpose of this assessment is to confirm that you have the knowledge required to complete the tasks outlined in elements and performance criteria of this unit:  basic aspects of commonwealth, state or territory food safety laws, standards and codes as follows:  meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code  employee and employer responsibility to participate in hygienic practices  reasons for food safety programs and what they must contain  role of local government regulators  ramifications of failure to observe food safety law and organisational policies and procedures  health issues likely to cause a hygiene risk relevant to food safety:  airborne diseases  food-borne diseases  infectious diseases  hygiene actions that must be adhered to in order to avoid food-borne illnesses  effective hand washing procedures  when hand washing is required: SITXFSA005 Use hygienic practices for food safety – WRITTEN ASSESSMENT v1.0 Updated on 13 July 2022 This document is uncontrolled when printed (Printed on: 1 April 2024) Page 2 of 12

 upon entering a food service area  immediately after:  handling raw food  handling money  smoking, coughing, sneezing or blowing the nose  eating or drinking  touching the hair, scalp or any wound  using the toilet  using cleaning products or chemicals  using point of sale terminals  effective personal health and hygiene practices:  skin clean and no body odour  non- excessive make-up  hair clean and long hair tied back or in a hair net  nails clean and appropriate length  clean-shaven or beard trimmed  clean uniform or clothing and enclosed shoes  piercings removed or covered  use of appropriate food-grade bandages where required  for specific industry sector and organisation:  major causes of food contamination and food-borne illnesses  workplace hygiene hazards when handling food and food contact surfaces  contents of organisational hygiene and food safety procedures  hygienic work practices for individual job roles and responsibilities  procedures for reporting hygiene risks and unsafe work practices, including personal health issues. The following Foundation Skills are also being assessed:  Reading skills to:  interpret organisational documents or diagrams relating to:  hygiene and food safety procedures Tasks instructions:  Your assessor will explain the assessment process and your rights if you are unhappy with the outcome of your assessment.  Your trainer will also ask you if you have any special needs to complete the assessment.  You will have a chance to ask questions.  You must answer all questions correctly to be deemed Satisfactory for this assessment.  Make sure you complete the assessment cover sheet and sign the student declaration  This written assessment consists of 22 question items.  You have 90 minutes to complete this task.  Read the instructions for each question carefully.  You should write full sentences. For example, if you are asked to explain a word or topic, this means that you must write down enough information to show your assessor that you have the required knowledge.  You may use sources such as websites to complete your assessment. If you use information from other sources, then you must reference the source.  DO NOT copy and paste responses from other sources. If you do so, it is plagiarism and your SITXFSA005 Use hygienic practices for food safety – WRITTEN ASSESSMENT v1.0 Updated on 13 July 2022 This document is uncontrolled when printed (Printed on: 1 April 2024) Page 3 of 12

trainer will mark you NYS.  Formatting requirements: o Font: Arial with size of 11 or 12 for ease of reading o Include a footer on each page with your name, unit code and date. Place/Location where assessment will occur, recording and reporting requirements  This written assessment will be completed under supervised conditions and in the presence of your trainer/assessor at the College premises on Level 2, 38 College Street, Darlinghurst 2010.  Your trainer/assessor will have notified you of the date of the assessment date on the first day of training delivery for this unit. Your trainer will also have told you that attendance on assessment day is compulsory.  Assessments are completed on the College’s Moodle platform.  Your trainer/assessor will open up the assessment for you at the start of the assessment session.  Your trainer/assessor is available to assist you if you have any questions while completing this assessment.  When you have completed your assessment, you must save and convert the document to a PDF file.  Upload your PDF file to your Moodle account.  You must digitally record your signature and the date on the assessment cover sheet.  Your assessor will mark the assessment within 7 working days from the date that you submitted your assessment.  Both you and your assessor must complete the Assessment Outcome Record at the end of this assessment booklet. Resource Requirements  The primary resource you require to complete this assessment is access to your Moodle account.  Laptops are available for all students completing the assessment at the College Street campus. You must complete your assessment in MS Word document format.  Written questions may ask you to view a website. Laptops will provide you access to the Internet so that you can view such websites. Assessment 1 – Written Assessment SITXFSA005 Use hygienic practices for food safety – WRITTEN ASSESSMENT v1.0 Updated on 13 July 2022 This document is uncontrolled when printed (Printed on: 1 April 2024) Page 4 of 12