9454 Cheng's SITXFSA002-ASSIGNMENT 1-SHORT ANSWER QUESTIONS (2)
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School
Northeastern University *
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Course
MISC
Subject
Health Science
Date
Jan 9, 2024
Type
docx
Pages
12
Uploaded by AmbassadorRiverCrow
Assessment Tasks and Instructions
Student Name
Cheng
Student Number
9454
Course and Code
Unit(s) of Competency and Code(s)
SITXFSA002 Participate in safe food handling practices
Stream/Cluster
Trainer/Assessor
Gopal Assessment for this Unit of Competency/Cluster
Details
Assessment 1
Assignment
Assessment 2
Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3 Reasonable Adjustment
1.
Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 2. 2.
Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature
Date
2
nd
Assessor to complete
I agree the adjustments applied to this assessment are reasonable
Name
Signature
Date
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your underpinning knowledge to complete the tasks outlined in the elements and performance criteria for this unit of competency and relating to the following aspects:
key features of commonwealth, state or territory and local food safety compliance requirements as they impact workers at an operational level:
o
contents of national codes and standards that underpin regulatory requirements
o
reasons for food safety programs and what they must contain
o
local government food safety regulations and inspection regimes
o
consequences of failure to observe food safety policies and procedures
o
meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code
hazard analysis and critical control points (HACCP) or other food safety system principles, procedures and processes as they apply to particular operations and different food types:
o
critical control points for the specific food production system and the predetermined methods of control, especially
time and temperature controls used in the receiving, storing, preparing, processing, displaying, serving, packaging, transporting and disposing of food
o
main types of safety hazards and contamination
o
conditions for development of microbiological contamination
o
environmental conditions and, temperature controls, for storage
o
temperature danger zone and the two-hour and four-hour rule
contents of organisational food safety program, especially procedures, associated requirements, and monitoring documents
food safety monitoring techniques
methods to ensure the safety of food served and sold to customers
safe food handling practices for the following different food types:
o
dairy
o
dried goods
o
eggs
o
frozen goods
o
fruit and vegetables
o
meat and fish
equipment operating procedures, especially how to calibrate, use and clean a temperature probe and how to identify faults
choice and application of cleaning, sanitising and pest control equipment and materials
cleaning, sanitising and maintenance requirements relevant to food preparation and storage:
o
cleaning
o
sanitising
o
maintenance
high risk customer groups
Place/Location where assessment will be conducted
Resource Requirements
Pen, Paper, internet access
Instructions for assessment including WHS requirements
You are required to address all questions to achieve competence. Your trainer will provide you with instructions for time frames and dates to complete this assessment.
Once completed, carefully read the responses you have provided and check for completeness. Your trainer will provide you with feedback and the result you have achieved. Statement of Authenticity
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
Student Signature: Cheng Date: 01 /12 /2020
This assessment:
First Attempt 2nd Attempt Extension –
Date: / / RESULT OF ASSESSMENT
Satisfactory Not Yet Satisfactory Feedback to Student:
Assessor(s) Signature(s):
Date:
/ / Student Signature
Date:
/ /
Assessment 1
Your task:
You have been appointed as chef de partie in the prestigious Futura Beach Hotel which will open its doors to the
public late next month.
In order to conform to the latest requirements for food safety you are required to write a set of Standard Operating Procedures (SOPs) to meet all requirements outlined in the current legislation. You will also need to provide a reference manual for all relevant staff.
These will need to include:
1.
A reference to the current legislation. Where can this be accessed and what are the key requirements relating to (access this information on the website for specific details): a.
Food safety standards
Businesses that serves or process any hazardous food for service to vulnerable people. This will be including on providing food to hospital patient, age care and children in child care.
Business producing manufacture and fermented meat or dry aged meat.
All food business must comply with the food’s safety standard determined by the local council. b.
Food safety plan
It identifies the potential hazards that may be reasonably expected to occur in the food handling operation of the business self.
This plan will help to identify where the most commonly occur each hazard and stopping from happening and contaminating the food.
This plan also provides for appropriate records to be made and kept by the food business demonstrating action taken in relation in compliance with the food safety program. c.
Documentation
Training register.
Records of good received including temperature.
Cleaning schedule
Cool room and freezer temperature records
Health monitoring d.
Danger Zone
The temperature rage where the bacteria can multiply rapidly between 5C and 60C. items such meat should be cooled should be placed in a shallow tray on shelves. All fresh food must be quickly cooled using a blaster chiller or freezer. e.
Critical Limits and Time Frames
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