12 SITXFSA001_Assessment 1 - Short answers.docx

Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s) SITXFSA001 use hygienic practices for food safety Stream/Cluster Commercial cookery Trainer/Assessor Assessment for this Unit of Competency/Cluster Details Assessment 1 Short Answer Questions 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:  basic aspects of commonwealth, state or territory food safety laws, standards and codes as follows: o meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code o employee and employer responsibility to participate in hygienic practices o reasons for food safety programs and what they must contain o role of local government regulators o 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: o airborne diseases o food-borne diseases o infectious diseases  hygiene actions that must be adhered to in order to avoid food-borne illnesses  hand washing practices  basic aspects of hazard analysis and critical control points (HACCP) method of controlling food safety  specific industry sector and organisation: o major causes of food contamination and food-borne illnesses o sources and effects of microbiological contamination of food o workplace hygiene hazards when handling food and food contact surfaces o basic content of organisational food safety programs o contents of organisational hygiene and food safety procedures o hygienic work practices for individual job roles and responsibilities. Place/Location where assessment will be conducted Resource Requirements Pen, Paper, internet access or a copy of “Australia New Zealand Food Standards Code - Standard 3.2.1 - Food Safety Programs (Australia Only)” or an organisational food safety plan as set out in the TP. 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: Date: / /201 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 2 Your task: 1. There is legislation governing correct food handling processes in Australia and New Zealand through Food Standards Australia New Zealand (FSANZ). Who is in charge at the local government level and what powers does this authority have? Local authority in charge of food safety Executing person and their powers under the Health Act preserves the public's health and safety by having the authority to modify laws and rules while taking both the short- and long-term effects into account while creating food standards. Under these authorities, he has the authority to alter the laws, with the understanding that both the short- and long-term effects must be considered. 2. Working in the TH&E industry requires that staff follow good personal hygiene to prevent contamination in accommodation, food and beverage areas and meet industry expectations for presentation. Provide 5 examples of good personal hygiene practices: Examples of good personal hygiene 1. Before handling food, carefully wash and dry your hands, and do so again often. 2. Dry your hands with a fresh towel, disposable paper towels, or an air dryer while you're at work. 3. In a space where food is handled or stored, never smoke, chew gum, spit, change a baby's diaper, or eat. 4. Never sneeze or cough over food, or in areas where food is being cooked or kept. Wear sanitary protective clothes, like an apron. 3. You have cut your finger during work. What do you need to do to prevent any potential contamination of food, or other items like linen in accommodation or food service areas? Why? Measure to prevent contamination 1. Use a waterproof dressing to cover the wound.

2. Change the dressing frequently. 3 3. Add a layer of protection by using gloves.

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