SITXFSA004 Knowledge Test
pdf
keyboard_arrow_up
School
La Trobe University *
*We aren’t endorsed by this school
Course
103001
Subject
Industrial Engineering
Date
Feb 20, 2024
Type
Pages
9
Uploaded by Sargent_Science_Crow8
Melbourne
This page is intentionally left blank SITXFSA004 - Develop and implement a food safety program Student Assessment Version 3.0
SITXFSA004 Student Assessment Booklet
Page: 13 of 96 Version: 3.0
Responsibility: Course Coordinator
Last Reviewed: August 2020
PART 2 Assessment Task
SITXFSA004 Student Assessment Booklet
Page: 14 of 96 Version: 3.0
Responsibility: Course Coordinator
Last Reviewed: August 2020
This page is intentionally left blank
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help
SITXFSA004 Student Assessment Booklet
Page: 16 of 96 Version: 3.0
Responsibility: Course Coordinator
Last Reviewed: August 2020
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 SITXFSA004- Develop and implement a food safety program(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.
SITXFSA004 Student Assessment Booklet
Page: 17 of 96 Version: 3.0
Responsibility: Course Coordinator
Last Reviewed: August 2020
1. Which of these processes is a good place to start when examining food production processes and identifying food hazards? Ō SaWiVfacWRU\ Ō NRW SaWiVfacWRU\
2. What techniques can you use to identify existing and potential food safety hazards and associated critical control points? Ō SaWiVfacWRU\ Ō NRW SaWiVfacWRU\
3. Give is an example of a food safety critical limit provided in a purchasing specification? Ō SaWiVfacWRU\ Ō NRW SaWiVfacWRU\
4. Why should you evaluate existing product specifications for all food items prepared and sold prior to developing or updating a food safety program? Ō SaWiVfacWRU\ Ō NRW SaWiVfacWRU\
5. What are examples of policies and procedures found in an existing FSP that should be reviewed prior to updating it? Ō SaWiVfacWRU\ Ō NRW SaWiVfacWRU\
6. Why should you consult with management and production staff within the organisation when developing a food safety program? Ō SaWiVfacWRU\ Ō NRW SaWiVfacWRU\
SITXFSA004 Student Assessment Booklet
Page: 18 of 96 Version: 3.0
Responsibility: Course Coordinator
Last Reviewed: August 2020
7. What is an important reason to document how hazards are to be controlled at each critical control point in operational policies and procedures? Ō SaWiVfacWRU\ Ō NRW SaWiVfacWRU\
8. Which documents are commonly used to record the results of food safety monitoring procedures? Ō SaWiVfacWRU\ Ō NRW SaWiVfacWRU\
9. What are two common methods used to control food hazards? Ō SaWiVfacWRU\ Ō NRW Satisfactory 10. When should a corrective action be implemented? Ō SaWiVfacWRU\ Ō NRW Satisfactory 11. What information should be included in a product specification? Ō SaWiVfacWRU\ Ō NRW SaWiVfacWRU\
12. Why is it important to identify food safety training needs and implement training programs to meet those needs? Ō SaWiVfacWRU\ Ō NRW SaWiVfacWRU\
13. What factors will influence how often you complete an internal review of your food safety program?
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help
SITXFSA004 Student Assessment Booklet
Page: 19 of 96 Version: 3.0
Responsibility: Course Coordinator
Last Reviewed: August 2020
Ō SaWiVfacWRU\ Ō NRW Satisfactory 14. Why should the food safety program be documented? Ō SaWiVfacWRU\ Ō NRW SaWiVfacWRU\
15. What type of training would you need to have as a person who has been nominated as your workplace food safety supervisor? Ō SaWiVfacWRU\ Ō NRW SaWiVfacWRU\
16. What day-to-day techniques can you use to monitor operational activities and make sure the food safety plan is being followed correctly? Ō SaWiVfacWRU\ Ō NRW Satisfactory 17. What do you need to establish quickly if an incident occurs and a food hazard is uncontrolled? Ō SaWiVfacWRU\ Ō NRW SaWiVfacWRU\
18. Why is it important to review and update food safety documentation after a breach has been identified and rectified? Ō SaWiVfacWRU\ Ō NRW SaWiVfacWRU\
19. Is it a legal requirement for businesses to maintain food safety documentation?
SITXFSA004 Student Assessment Booklet
Page: 20 of 96 Version: 3.0
Responsibility: Course Coordinator
Last Reviewed: August 2020
Ō SaWiVfacWRU\ Ō NRW SaWiVfacWRU\
20. How often must a food business be audited by their local council? Ō SaWiVfacWRU\ Ō NRW SaWiVfacWRU\
21. Why must a business retain food safety audit records for a number of years after an audit? Ō SaWiVfacWRU\ Ō NRW SaWiVfacWRU\
22. Why should you consult with colleagues when conducting a review of the food safety program? Ō SaWiVfacWRU\ Ō NRW SaWiVfacWRU\
23. What tests or measures can be conducted to validate the effectiveness of your food safety controls? Ō SaWiVfacWRU\ Ō NRW SaWiVfacWRU\
24. What documentation should be reviewed when evaluating the effectiveness of a food safety program? Ō SaWiVfacWRU\ Ō NRW SaWiVfacWRU\
25. What regulatory body might need to be notified of any changes to a food safety program? Ō SaWiVfacWRU\ Ō NRW SaWiVfacWRU\
SITXFSA004 Student Assessment Booklet
Page: 21 of 96 Version: 3.0
Responsibility: Course Coordinator
Last Reviewed: August 2020
26. How can the review process and changes to the FSP create new training needs? Ō SaWiVfacWRU\ Ō NRW SaWiVfacWRU\
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help