Ass Tool_SITXFSA006_Part safe food handling prac

SITXFSA006 – Participate in safe food handling practices Assessment Tool Mode | Classroom Delivery

Assignment Cover Sheet Student ID Student Name Unit SITXFSA006 – Participate in food handling practices Assessment Task - Title/Number Trainer/Assessor Date Submitted Note : Plagiarism/Cheating is a serious offence. If a student is found plagiarising/cheating, it may result in a penalty of suspension/cancellation of student’s enrolment. In submitting their work, students must be aware of college’s Plagiarism and Academic Misconduct Policy available in student handbook, college’s website and student administration . Declaration of Originality: By submitting this assignment for assessment, I acknowledge and agree that:  This assessment task/work is submitted in accordance with the college’s Plagiarism and Academic Misconduct Policy . I also understand the serious nature of academic dishonesty (such as plagiarism) and the penalties attached to being found guilty of committing such offence  No part of this assessment task/work has been copied from any other source without acknowledgement of the source  No part of this assessment task/work has been written by any other person, except to the extent of team and/or group work as defined in the unit/assessment task  A copy of the original assessment task/work is retained by me and that I may be required to submit the original assignment to the trainer/assessor upon request  The trainer/assessor may, for the purpose of assessing this assessment task/work: o Provide a copy of this assignment to another member of the faculty for review and feedback; and/or o Submit a copy of this assignment to a plagiarism checking service. I acknowledge that a plagiarism checking service provider may then retain a copy of this assessment task/work on its database for the purpose of future plagiarism checking Late submission: Late submission without a prior approval of the trainer/assessor will not be accepted and may delay the assessment outcome. You may also need to resubmit work as per college’s Reassessment Policy . I declare that this assessment is my own work. Student signature: Date: ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ Admin Use Only Received | Date Stamp Comments (if any) SITXFSA006 – Participate in safe food handling practices Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 2 of 38

training providers to ensure that learners who have a disability are able to access and participate in education and training on the same basis as those without disability. Some examples of reasonable adjustments could include:  Personal support services, e.g. a reader, Auslan interpreter, a scribe  assistive technology or special equipment, e.g. screen readers, magnifiers, alternative keyboards  modifying the presentation method, e.g. visual, oral, print, electronic  adjustments to timeframes, e.g. providing materials prior to class, extended time limits  adjustment of the physical environment, e.g. specific furniture, arrangement of classroom. The determination of “reasonableness” requires judgement that must take into account the impact on the RTO and the need to maintain the integrity of the qualification. While reasonable adjustments can be made to the ways in which evidence of performance is gathered and demonstrated, the criteria for making Competent/Not Yet Competent decisions (and/or awarding grades) should not be altered in any way. That is to say, the standards expected should be the same irrespective of the group and/or individual being assessed (Disability Standards for Education 2005). Skill Recognition and Credit Transfer Appropriate credit(s) may be granted to eligible students against each unit of competency on presentation of evidence of successful completion of the same unit in an equivalent or higher qualification. Under the Australian Qualifications Framework, this qualification recognises competencies achieved as part of a Nationally Recognised Qualification from other institutes or universities. Students may also apply for Recognition of Prior Learning (RPL) by providing evidence that they have the required skills and knowledge in the specific areas of competency through work/industry experience and/or completed eligible assessments in equivalent or higher qualification. Please refer to college’s RPL/Credit Transfer Policy for more information and applicable procedures. The policy is available either through the faculty coordinator or college’s website Academic Policies and Procedures Applicable policies and procedure related to this course including plagiarism, assessments, appeals and complaints, can be found with the course coordinator as well as in the “Policies and Procedures” section of the college’s website. Submission of Work All the written works must be submitted in a hard copy, and an additional soft/electronic copy if required by the trainer/assessor, with an accompanying “Assessment Cover Sheet”. Each Assessment Cover Sheet should be signed by the student and must contain student details and date of submission. Material submitted for assessment—Word processed assignments, reports, essays, projects, etc. must contain student’s name, ID (if available). Within the context of these assessment tasks, the assessor fulfils the role of client, manager or supervisor, as applicable. Work submitted for “approval” within this context must demonstrate care and attention to detail, such that the student inspires confidence that the work is being undertaken competently. Where soft copy/electronic files are submitted, students are encouraged to name the files according to established procedure. This would typically include a course or unit code, assessment or submission code, and SITXFSA006 – Participate in safe food handling practices Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 4 of 38

in the case of multiple files an alphanumeric identifier. Multiple files may also be required to be submitted within an enclosing folder (with similar, appropriate naming conventions) or archive format—e.g. zip. Follow submission guidelines in each assessment task for specific instructions. Unit Overview This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering. Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems. It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors. Learning Outcomes On successful completion of this unit, the learner/trainee will be able to;  Follow food safety program.  Store food safely.  Prepare food safely.  Provide safe single use items.  Maintain a clean environment.  Dispose of food safely. As well as demonstrating the performance criteria, to be assessed as competent, the learner must demonstrate their ability to apply the required knowledge and skills in a range of situations. These are summarised in the Competency Standards section below. Prerequisite Requirements This unit does not have a pre-requisite. SITXFSA006 – Participate in safe food handling practices Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 5 of 38

Performance Evidence Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:  use safe food handling practices including the correct methods of controlling food hazards at each of the following critical control points:  receiving  storing  preparing  processing  displaying  serving  packaging  transporting  disposing  follow procedures to calibrate temperature probe to ensure accuracy  follow procedures to report incidents of food contamination. Knowledge Evidence Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit :  key features of commonwealth, state or territory and local food safety compliance requirements as they impact workers at an operational level:  contents of national codes and standards that underpin regulatory requirements  reasons for food safety programs and what they must contain  local government food safety regulations and inspection regimes  meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code  ramifications of failure to observe food safety law and organisational policies and procedures  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:  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  main types of safety hazards and contamination  conditions for development of microbiological contamination  cross contamination of food allergens  environmental conditions and temperature controls, for storage  temperature danger zone and the two-hour and four-hour rule  temperature control for cooling and storing of processed food  contents of organisational food safety program, including procedures, associated requirements, and monitoring documents  food safety monitoring techniques:  bacterial swabs and counts  checking and recording that food is stored in appropriate timeframes  chemical tests SITXFSA006 – Participate in safe food handling practices Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 7 of 38

 monitoring and recording food temperatures using a temperature measuring device accurate to plus or minus one degree Celsius  monitoring and recording temperature of cold and hot storage equipment  visually examining food for quality  methods to ensure the safety of food served and sold to customers:  packaging control:  using packaging materials suited to foods  monitoring of packaging damage  protective barriers  temperature control  supervision of food displays  utensil control  providing separate serving utensils for each dish  safe food handling practices for the following different food types:  dairy  dry goods  eggs including raw egg foods  frozen goods  fruit and vegetables  meat and poultry  fin-fish and shellfish  operating procedures for temperature probe:  calibration  correct use  cleaning methods  identifying faults  choice and application of cleaning, sanitising and pest control equipment and materials following manufacturers advice  cleaning, sanitising and maintenance requirements relevant to food preparation and storage:  cleaning:  dirt  food waste  grease  pest waste removal  sanitising:  eating and drinking utensils  food contact surfaces  maintenance:  minor faults  high risk customer groups:  children or babies  pregnant women  aged persons  people with immune deficiencies  people with allergies  people with medical conditions. SITXFSA006 – Participate in safe food handling practices Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 8 of 38

Assessment Task 1 Assessment Task Knowledge questions Schedule Outcomes Assessed Performance Criteria Knowledge & Performance Evidence Addresses some elements of required foundation skills, Knowledge skills and Performance Evidence as shown in the Assessment Mapping documents Instructions for answering written questions:  Student must have to complete a written assessment consisting of a series of questions.  It is expected from students to correctly answer all the questions.  Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good writing skills.  Student must concise to the point and write answers according to the given word-limit or provide enough evidences to each question and do not provide irrelevant information.  Student must not use non-discriminatory language. The language used should not devalue, demean, or exclude individuals or groups based on attributes such as gender, disability, culture, race, religion, sexual preference or age. Gender inclusive language should be used.  Assessor should not accept answers copied directly from texts without acknowledgement of the text  Trainer/Assessor will provide student further information regarding the location of completing this assessment task. Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:  review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide  comply with the due date for assessment which your assessor will provide  adhere with your BIC’s submission guidelines  answer all questions completely and correctly  submit work which is original and, where necessary, properly referenced  submit a completed cover sheet with your work  avoid sharing your answers with other students. SITXFSA006 – Participate in safe food handling practices Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 10 of 38

Assessment information Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide . Refer to the appendix for information on:  where this task should be completed  the maximum time allowed for completing this assessment task  whether or not this task is open-book. Note : You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. Provide answers to all of the questions below. 1. Explain the purpose of the Food Standards Code and a sentence or two about what it includes. Ans- The Food Standards Code is a set of regulations that governs the handling, preparation, and sale of food in Australia. It includes guidelines for food safety, labelling, and composition of food products to ensure they are safe and accurately labelled for consumers. 2. Summarise the requirements of the Food Safety Standards. Ans- The Food Safety Standards outline the requirements for handling, preparing, and selling food safely. They cover areas such as personal hygiene, food storage, cleaning and sanitation, and allergen management to ensure the safety and quality of food for consumers. 3. List two reasons for having a food safety program. Ans- the two reason for having a food safety program are:  To prevent foodborne illnesses.  To ensure compliance with legal obligations. 4. List the six key areas of a food safety program. Ans- The six key areas of a food safety program are:  Receiving  Storage  Food preparation and processing  Food display SITXFSA006 – Participate in safe food handling practices Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 11 of 38 i

potentially hazardous foods include meat, poultry, dairy products, cooked rice, and certain seafood items. Proper temperature control is crucial to prevent foodborne illnesses associated with these foods. 8. Complete the table giving two examples of control methods that can be used for each critical control point. Ensure that you refer to relevant time and temperature controls. Critical control point Control method examples Receiving Inspection and temperature checks Storing Temperature monitoring and FIFO (First In, First Out) Preparing and processing Time and temperature control Displaying Temperature control and food rotation SITXFSA006 – Participate in safe food handling practices Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 13 of 38

Critical control point Control method examples Serving Use of utensils and gloves Packaging Vacuum sealing and date labeling Transporting Temperature control and secure packaging Disposing Proper disposal methods SITXFSA006 – Participate in safe food handling practices Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 14 of 38

1. Separate storage: Keep allergenic foods separate from non-allergenic foods to avoid any contact or transfer of allergens. 2. Proper labeling: Clearly label all food containers and storage areas to indicate the presence of allergens, ensuring that they are easily identifiable and not mistakenly used or mixed with other foods. 12. List two conditions that should be in place for the storage of dry foods. Ans- Two conditions that should be in place for the storage of dry foods are. 1. Keep dry foods in a cool and dry environment: Store them in a cool, dry place to prevent moisture and humidity that can lead to spoilage or the growth of Mold. 2. Use airtight containers: Store dry foods in airtight containers to protect them from exposure to air, which can cause them to become stale or lose their quality over time. 13. Explain the temperature danger zone. Ans- The temperature danger zone refers to the range of temperatures in which bacteria can grow rapidly in food. It typically falls between 40°F (4°C) and 140°F (60°C). It's important to keep perishable foods out of this zone to prevent the growth of harmful bacteria and reduce the risk of foodborne illnesses. 14. Explain what the two-hour and four-hour storage rule means. Ans- The two-hour and four-hour storage rule refers to the maximum time food can be left at room temperature before it should be refrigerated or discarded. According to this rule, perishable food should not be kept at room temperature for more than two hours. However, if the ambient temperature is above 90°F (32°C), the time limit is reduced to one hour. If the food has been in the temperature danger zone for more than two hours but less than four hours, it should be consumed immediately or refrigerated to slow down bacterial growth. 15. Explain what the two-hour and four-hour cooling rule means. Ans- The two-hour and four-hour cooling rule means that food should be cooled down to a safe temperature within two hours after cooking. If the food has not reached a safe temperature within two hours, it should be discarded. However, if the food has been cooked and cooled properly, it can be stored in the refrigerator for up to four days before it should be consumed or reheated. 16. Answer the following questions about food safety monitoring techniques: SITXFSA006 – Participate in safe food handling practices Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 16 of 38

a) How is a bacterial swab and count used to monitor food safety? Ans- A bacterial swab and count is used to monitor food safety by swabbing surfaces or equipment in the food business industry to collect samples. The swab is then sent to a laboratory where it is tested for the presence and quantity of bacteria. This helps identify any potential sources of contamination and allows for corrective actions to be taken. b) What is a chemical test and when might it be used in the food business industry? Ans- A chemical test in the food business industry is used to analyze the composition or quality of food products. It involves using specific chemicals or reagents to detect the presence of certain substances, such as pesticides, allergens, or contaminants. Chemical tests are conducted to ensure compliance with regulations, verify product authenticity, and maintain food safety standards. 17. List two ways that a thermometer can be used to monitor and record food temperatures. Ans- A thermometer can be used to monitor and record food temperatures in two ways: 1. Insertion Method: The thermometer is inserted into the thickest part of the food to get an accurate reading of its internal temperature. This method is commonly used for measuring the temperature of meats, poultry, and other thick foods. 2. Surface Method: The thermometer is placed on the surface of the food to measure its external temperature. This method is often used for checking the temperature of flat items like griddles, hot plates, or food holding surfaces. 18. What temperature should dry goods be stored at? Ans- Dry goods should be stored at room temperature, typically between 68°F (20°C) and 72°F (22°C). 19. What temperature should chill goods be stored at? Ans- Chill goods should be stored at a temperature below 41°F (5°C) to maintain their freshness and prevent bacterial growth. 20. Why is it important to examine frozen goods before they go into the freezer? Ans- Examining frozen goods before they go into the freezer is important to ensure that they are properly sealed, labeled, and free from any signs of spoilage or damage. This helps maintain the quality and safety of the frozen goods for longer periods of time. SITXFSA006 – Participate in safe food handling practices Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 17 of 38

25. Explain how potentially hazardous food should be displayed to ensure food safety. Ans- To ensure food safety, potentially hazardous food should be displayed in a way that minimizes the risk of contamination and maintains proper temperature control. This can be done by using refrigerated display cases or hot holding equipment, and regularly monitoring and recording the temperatures to ensure they are within safe limits. Additionally, proper labelling and signage can help communicate important information about the food, such as allergens or expiration dates, to customers. 26. Explain why a customer should not be allowed to access food displays. Ans- Allowing customers direct access to food displays can increase the risk of contamination and foodborne illnesses. It's important to maintain food safety standards by having trained staff handle and serve the food to ensure proper hygiene practices are followed. 27. Explain two ways to control utensils so they are hygienic. Ans- Two ways to control utensils so they are hygienic are. 1. Regular cleaning and sanitization: Utensils should be washed thoroughly with hot, soapy water and properly sanitized to eliminate any bacteria or contaminants. 2. Proper storage: Utensils should be stored in a clean and dry area to prevent any potential contamination. Using utensil holders or racks can help keep them organized and protected from dust or other sources of contamination. 28. Complete the table by giving an example of a safe food practice for each food type. Food type Safe food handling practice Dairy Refrigerate immediately after use SITXFSA006 – Participate in safe food handling practices Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 19 of 38

Food type Safe food handling practice Dried goods Store in a cool, dry place Eggs including raw egg foods Keep refrigerated and use within the recommended timeframe Frozen goods Maintain at or below -18°C Fruit and vegetables Clean and store in a humidity-controlled environment Meat and poultry Store at or below 5°C SITXFSA006 – Participate in safe food handling practices Assessment Tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 20 of 38