Safe Food Handling Practices Assessment for Cookery Students

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXFSA002 Participate in safe food handling practices | Page 1 of 50 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment Tasks Unit of Competency SITXFSA002 Participate in safe food handling practices Assessment Type This is a summative assessment. The learners need adequate practice prior to undertaking the assessment. Assessment Tasks Task 1 Knowledge Questions Task 2 Safe food handling observations

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXFSA002 Participate in safe food handling practices | Page 2 of 50 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Introduction The assessment tasks for SITXFSA002 Participate in safe food handling practices are outlined in the assessment plan below. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Student User Guide . The Student Guide provides important information for you relating to completing assessment successfully. Assessment Requirements 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:  demonstrate use of safe food handling practices in food handling work functions on at least three occasions  demonstrate the correct methods of controlling food hazards at each of the following critical control points:  receiving  storing  preparing  processing  displaying and/or serving  packaging  transporting  disposing.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITXFSA002 Participate in safe food handling practices | Page 3 of 50 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K 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  consequences of failure to observe food safety policies and procedures  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:  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  environmental conditions and, temperature controls, for storage  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:

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