Task 2 FSA002

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School

La Trobe University *

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Course

103001

Subject

Biology

Date

Feb 20, 2024

Type

pdf

Pages

Uploaded by Sargent_Science_Crow8

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

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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

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SITXFSA002 Student Assessment Booklet Page: 34 of 63 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Q14: Give one example of a method you can use to control food hazards at critical control points at each of the eight stages of production. Consider the methods of control used in your workplace or training environment, or those you have observed in other food businesses. Individual responses based on workplace or training environment hazards and control procedures. Response could include the following. Ö Receiving Ö Storing Ö Preparing Ö Processing Ö Displaying and/or serving

SITXFSA002 Student Assessment Booklet Page: 35 of 63 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Ö Packaging Ö Transporting Ö Disposing Q15: What observation evaluation techniques can you use to monitor food hazards? List three techniques. Ō Satisfactory Ō Not Satisfactory

SITXFSA002 Student Assessment Booklet Page: 36 of 63 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Q16: List the three basic steps followed to take a temperature reading using a probe thermometer. Ō Satisfactory Ō Not Satisfactory Q17: Name three documents which are used to record the results of monitoring processes. Ō Satisfactory Ō Not Satisfactory Q18: WhaW VhRXOd \RX dR if \RX Vee a cROOeagXe QRW cRQfRUPiQg WR \RXU ZRUNSOace·V fRRd VafeW\ procedures or using unhygienic practices? Ō Satisfactory Ō Not Satisfactory

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SITXFSA002 Student Assessment Booklet Page: 37 of 63 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Q19: Briefly describe the appropriate corrective actions you should take if you believe food has become contaminated and is no longer fit for consumption. Ō Satisfactory Ō Not Satisfactory

SITXFSA002 Student Assessment Booklet Page: 38 of 63 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 SECTION 2: STORE FOOD SAFELY Q20: Temperature control is an important method of controlling food hazards when storing food. Why is controlling the temperature of perishable foods important? Ō Satisfactory Ō Not Satisfactory Q21: What is the correct storage location and temperature range for each type of food? Ö Dairy foods ______________________________________________________________________________________ Ö Frozen vegetables ______________________________________________________________________________________ Ö Raw meat ______________________________________________________________________________________ Ö Dried pasta and rice ______________________________________________________________________________________

SITXFSA002 Student Assessment Booklet Page: 39 of 63 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Q22: How can you protect food against contamination while in storage? Describe two methods. Ō Satisfactory Ō Not Satisfactory Q23: How can you ensure frozen foods remain frozen while being stored? Ō Satisfactory Ō Not Satisfactory

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SITXFSA002 Student Assessment Booklet Page: 40 of 63 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 SECTION 3: Prepare food safely Q24: Briefly describe how the two-hour/four-hour rule helps keep food safe. Ō Satisfactory Ō Not Satisfactory Q25: What are three techniques you can use to cool food quickly? Ō Satisfactory Ō Not Satisfactory Q26: What device can you use to monitor the temperature of cooling food? Ō Satisfactory Ō Not Satisfactory

SITXFSA002 Student Assessment Booklet Page: 41 of 63 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Q27: What is the maximum amount of time you can take to reheat food? Ō Satisfactory Ō Not Satisfactory Q28: What are two safe methods of reheating food? Ō Satisfactory Ō Not Satisfactory Q29: What are four techniques you can use to keep food safe while it is being held in a hot or cold display? Ō Satisfactory Ō Not Satisfactory

SITXFSA002 Student Assessment Booklet Page: 42 of 63 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Q30: What is the purpose of napkin and straw dispensers, protective barriers and individually wrapped or pre-packaged food? Ō Satisfactory Ō Not Satisfactory

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SITXFSA002 Student Assessment Booklet Page: 43 of 63 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 SECTION 4: PROVIDE SAFE SINGLE USE ITEMS Q31: How can you protect single use items from contamination during storage or display? Briefly describe three procedures. Ō Satisfactory Ō Not Satisfactory Q32: What are two procedures or instructions you should follow when using single use items to package food for display? Ō Satisfactory Ō Not Satisfactory

SITXFSA002 Student Assessment Booklet Page: 44 of 63 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 SECTION 5: MAINTAIN A CLEAN ENVIRONMENT Q33: List ten things you clean on a regular basis in a food production or service area as part of your job role. Ō Satisfactory Ō Not Satisfactory Q34: What food production or service items are sanitised in your workplace or training environment? List five examples Ō Satisfactory Ō Not Satisfactory

SITXFSA002 Student Assessment Booklet Page: 45 of 63 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Q35: How can you prevent the accumulation of garbage and recycled materials in your work area? Ō Satisfactory Ō Not Satisfactory Q36: What are three techniques you can use to control pests in a food business? Ō Satisfactory Ō Not Satisfactory Q37: You are about to clean and sanitise a range of food preparation and service utensils and service ware. What are two methods you could use to clean and sanitise them? How does this method sanitise the items? Ō Satisfactory Ō Not Satisfactory

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SITXFSA002 Student Assessment Booklet Page: 46 of 63 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Q38: How do you report if an item of equipment needs maintenance or has developed a fault? Ō Satisfactory Ō Not Satisfactory Q39: What should you do if you notice crockery or glassware is cracked or chipped? Ō Satisfactory Ō Not Satisfactory

SITXFSA002 Student Assessment Booklet Page: 47 of 63 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 SECTION 6: DISPOSE OF FOOD SAFELY Q40: What should you do if you must store food marked for disposal near other safe, fresh food? Ō Satisfactory Ō Not Satisfactory Q41: How can you reduce the risk of cross-contamination when disposing of food? Ō Satisfactory Ō Not Satisfactory AT2 Worksheets Overall Result SaWiVfacWRU\ Ō NRW SaWiVfacWRU\ Ō

SITXFSA002 Student Assessment Booklet Page: 48 of 63 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 This page is intentionally left blank

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Task 2 FSA002

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