Task 1 FSA002

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School

La Trobe University *

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Course

103001

Subject

Business

Date

Feb 20, 2024

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pdf

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Uploaded by Sargent_Science_Crow8

SITXFSA002 Student Assessment Booklet Page: 20 of 63 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 Assessment task 1: Knowledge Test Required documents and equipment: - Computer with internet connection to refer to various resources. - Student assessment booklet and a pen (organized by the student). - RGIT LeaUQeUV· UeVRXUceV fRU Whe XQiW SITXFSA002 ² Participate in safe food handling practice (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: 60 minutes - You must: o 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 a completed (ticked) multiple choice question listed in Knowledge test. - 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: 21 of 63 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 1. You follow important food safety procedures every day. Where might you find them in your workplace so you can easily access and use them? IQ a SURcedXUeV fROdeU iQ Whe PaQageU·V Rffice. On the computer. In a central location, so everyone in the business can access them at any time. Posted on walls in strategic areas of the workplace. 2. WhaW iV aQ e[aPSOe Rf SROicieV aQd SURcedXUeV cRPPRQO\ fRXQd iQ a bXViQeVV·V fRRd VafeW\ program? Methods of controlling food hazards, cleaning and maintenance schedules, dress and personal hygiene standards. MRQiWRUiQg SURceVVeV, PaQXfacWXUeU·V iQVWUXcWiRQV fRU eTXiSPeQW XVage, VeUYice procedures, breakages reports. Corrective action reports, personal hygiene standards, standard recipes, presentation methods. Food display monitoring procedures, risk assessment procedures, temperature control procedures, critical control point evaluations. 3. How does the HACCP system control food hazards? By identifying hazards, setting critical control limits and implementing monitoring processes to identify if control has been lost. By implementing a system that monitors and controls food production processes using chemical analysis techniques. HACCP helps a business develop a system of policies and procedures which outline how food handlers can ensure food remains safe while being prepared for consumption. HACCP monitors the critical control point of food hazards and alerts food handlers when control has been lost. 4. What is a method of monitoring many types of potential food hazards and can be used on a daily basis in the workplace? Send samples of food to an external laboratory for chemical analysis. Keep records on cleaning, maintenance and calibration processes. Use a probe thermometer to measure and record the temperature of food. Conduct daily inspections of preparation and storage areas and record any corrective actions which may need to be taken.

SITXFSA002 Student Assessment Booklet Page: 22 of 63 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 5. You are a food handler in a food production area. What should you do if you notice a colleague consistently not using appropriate hygienic food practices? RecRUd Whe iQcideQce RQ a cRUUecWiYe acWiRQ UeSRUW aQd fiOe iW ZiWh Whe ZRUNSOace·V fRRd safety supervisor. Report it to your supervisor or manager so they can take action. Ensure the staff member completes a food handler training course immediately. Find out the reason for the non- cRQfRUPaQce aQd UeWUaiQ Whe SeUVRQ WR eQVXUe iW dReVQ·W happen again. 6. You are the supervisor of a production kitchen. You have discovered out-of-date and spoilt stock in your refrigerator. What is the appropriate corrective action you should take in this situation? Dispose of the stock immediately. Record the incident on the deliveries record. Empty the refrigerator of all food, check the quality and freshness of all food items, and clean and sanitise all surfaces and containers. Separate the contaminated food from other stock and return it to the supplier. Dispose of the contaminated stock immediately. Find the cause of the incident so you can ensure stock rotation procedures are followed correctly. 7. What are the correct storage conditions for perishable and potentially hazardous foods? A refrigerator with low humidity. A temperature controlled environment maintained at less than 5 °C. A refrigerator with high humidity. A temperature controlled environment maintained between 5 °C and 60 °C. 8. If you were storing cooked and raw meat in the same refrigerator, where should you store them? The cooked meat should be stored separate to or above the raw meat. The cooked and raw meats can be stored side by side if they are in their original packaging. The meats should not be stored in the same refrigerator. They must be placed in separate storage areas. The raw meat should be stored separately or above the cooked meat.

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SITXFSA002 Student Assessment Booklet Page: 23 of 63 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 9. If there are ice crystals on the packaging or surface of frozen food, what does this tell you about the safety of the food? The freezer door is being left open for too long. However, the food is still frozen so it is safe. The temperature of the freezer has been fluctuating and the food may have defrosted and been in the temperature danger zone. The food item has a high moisture content and may lose some quality when it is defrosted. The ice crystals indicate the freezer needs defrosting and cleaning. If the food is still rock hard to the touch, it is safe for consumption. 10. Under the two-hour/four-hour rule, at which point can you either use or sell a food item, or return it to the refrigerator? Less than two hours. Between two and four hours. After four hours. Once placed into a display, food can never be returned to the refrigerator for later use. 11. According to the Food Standards Code, what are the correct time and temperature controls for cooling hot food? Cooled from 60 °C to 40 °C in a maximum of one hour and from 40 °C to 15 °C within a further period of two hours, and then placed in the refrigerator. Cooled from 60 °C to 40 °C in a maximum of two hours, and then refrigerated to reduce the temperature to below 5 °C within three hours. Cooled from 60 °C to 21 °C in a maximum of one hour, and from 21 °C to 5 °C within a further maximum period of two hours. Cooled from 60 °C to 21 °C in a maximum of two hours, and from 21 °C to 5 °C within a further maximum period of four hours. 12. What temperature(s) should food be reheated to or held at in a hot display? Reheated to 60 °C and hot held at 40 °C for a maximum of two hours. Reheated to 40 °C and heated further in the hot display to 60 °C. 60 °C or above. 60 °C or below.

SITXFSA002 Student Assessment Booklet Page: 24 of 63 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 13. How can you prevent cross-contamination of food when customers serve themselves from a self-serve buffet? Install barriers such as sneeze guards so customers cannot come into contact with the food. Stir hot food regularly to ensure the heat is evenly distributed through the food. Make sure every dish has its own service utensils and monitor the buffet during service. Only place small amounts of food on the buffet and top up the containers on a regular basis. 14. How can you reduce the risk of contamination of single use items when they are placed in display areas for customers to access? Place them in dispensers or make sure they are individually wrapped. Place items in bowls or containers so customers can easily access them without handling all the items. Do not place them on display but hand them to customers when they request them. Place waste disposal bins in the area so single use items can be disposed of easily after use and cannot contaminate clean, unused items. 15. How often should you change your single use disposable gloves when preparing or serving food? Regularly, for example, once an hour. If they break or tear, exposing the skin on your hands. Between handling different types of food or between different tasks. Only after handling money. 16. How often must food contact surfaces which come into direct contact with food be cleaned and sanitised in a food business? Every day. As outlined in the cleaning schedule. When swapping between different types of preparation tasks or at least every two hours. After each task is completed or at least every four hours. 17. When should garbage and recyclable material be removed from a food production area? At the end of every day. When the bins are full and at the end of every shift. On a regular basis such as every two hours. When you put smelly items such as fish in them.

SITXFSA002 Student Assessment Booklet Page: 25 of 63 Version: 2.1 Responsibility: Course Coordinator Last Reviewed: October 2018 18. What document helps you quickly identify cleaning, sanitising and maintenance requirements? The food safety program. The monitoring records The cleaning and maintenance schedules. The equipment contractors list. 19. As a food handler, what is the first thing you should you do if you see signs of a mouse infestation in your storage or production areas? Call the local pest contractor immediately. Report it to your supervisor so action can be taken. Place rodent baits in all areas where signs of the infestation have been found. Dispose of all food which you think may have become contaminated. 20. What should you do if you find chipped or cracked eating, drinking or food handling utensils? Report it to your supervisor or dispose of them immediately. Complete a breakages report if required. Check to see if the item is clean and place it at the bottom of the equipment so it is only used as a last resort. If it is not a safety issue, return the item to circulation. Smash the item so it cannot be returned to circulation and place it the general waste garbage bin. 21. What should you do if you have to store contaminated food which is to be returned to the supplier? Store it in a separate storage area so it cannot contaminate other safe food. SWRUe iW aZa\ fURP RWheU fRRdV aQd PaUN iW ¶QRW fiW fRU cRQVXPSWiRQ·. Place the food in a plastic garbage bin liner in the refrigerator until returned to the supplier. Clearly label the food with the name of the supplier and store in the delivery dock. 22. How can you ensure food waste does not contaminate safe food? Make sure that all rubbish bins are kept out of the preparation and service areas. Allocate one staff member the responsibility of collecting all food waste every ten minutes throughout the day. Make sure that all food waste is packaged immediately by wrapping or covering it with cling wrap or foil. Place food into lined garbage bins immediately and remove waste regularly.

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Task 1 FSA002

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