SITXFSA006 Student Assessment Tasks (1) (1)

First published 2020 RTO Works www.rtoworks.com.au hello@rtoworks.com.au 0452 157 557 © 2020 RTO Works This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as permitted under the Copyright Act 1968, no part may be reproduced by any process without written permission as expressed in the RTO Works License Agreement. The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. Every effort has been made to ensure its accuracy, but the project team and publisher do not accept responsibility for any loss, injury or damage arising from such information. RTO Works has developed this content in partnership with Reubarquin Press and with the expert industry guidance of Dominique Bendebiza-Caron from Brighton College. While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any suggestions for improvement. Readers are invited to write to us at hello@rtoworks.com.au . Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and Hospitality Training Package. Student Assessment Tasks SITXFSA006 Participate in safe food handling practices

● Assessment Task 2: Safe food handling observations – You must complete a range of activities to demonstrate your ability to safely handle food. Preparing for assessment Please read through all of the assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions. Once you have read through the assessment tasks and are satisfied that you are clear on the requirements and submission dates, complete and sign a Student Assessment Agreement. Your assessor will countersign the agreement and keep it on file. You will find a Student Assessment Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide you with one. Remember to check your Hospitality Works Student User Guide for information about: ● submitting assessments ● assessment appeals ● re-assessment guidelines ● responding to written questions. Assessment Task 1: Knowledge questions 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 RTO’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.

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 C of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. Questions 1.Explain the purpose of the Food Standards Code and a sentence or two about what it includes. Ingredients, processing aids, colorants, additives, vitamins, and minerals are all regulated by FSANZ. The Food Standards Code also applies to the composition of some foods, such as dairy, meat, and beverages, as well as foods created using new technologies, such as genetically modified foods. The main goal is to provide more clarity to the food industry in terms of interpreting and adhering to food regulations. It outlines the responsibilities of businesses involved in the production, manufacturing, or distribution of food and food-related products. 2.Summarize the requirements of the Food Safety Standards. ● It includes a health safety and security procedure. ● Individual job roles must follow safe work practices. ● Workpla ce hazards and the health, safety, and security procedures that go with them ● Template report formats and usage for hazards and incidents ● Procedures for implementing WHS management practices 3.List two reasons for having a food safety program. i

SITXFSA006 Participate in safe food handling practices Student Assessment Tasks 5.Explain the role a local council has in enforcing food safety. Local authorities implement the legislation at the local level by registering food establishments and monitoring and inspecting them. Education, enforcement, and the collection of food samples are all important activities. Food safety officers ensure that our food is safe to eat, properly labeled, and handled. They provide assurance throughout the food supply chain, from farm to fork. Local governments are in charge of enforcing food laws, and their officers can inspect businesses at any stage of the food production and distribution process. 6.List three consequences of failing to follow food safety policies and procedures. ● Litigation ● Fines ● loss of business 7.Explain the terms: • Contaminant: Any biological or chemical agent, foreign matter, or other substance that may jeopardize food safety or suitability is referred to as a contaminant. Microorganisms such as bacteria, viruses, and molds are examples of biological agents. Metals, pesticides, and other chemicals that could contaminate food are examples of chemical agents. Physical objects that may be found in food, such as string, paperclips, and glass, are examples of foreign matter. Other substances are included to ensure that all materials that may have an impact on food safety or suitability are addressed. • Contamination: The introduction or occurrence of a contaminant in food is referred to as contamination. Food contamination has occurred if any of the contaminants listed above is present in the food. Rockford College-SAT-V1.1 Page | 7 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

SITXFSA006 Participate in safe food handling practices Student Assessment Tasks Food contamination can occur from a variety of sources, including: pathogenic microorganisms in raw food, unclean surfaces and utensils, and unwashed hands. • chemicals migrating from non-food-grade packaging or other contact surfaces, or being accidentally spilt or sprayed onto food. • Potentially hazardous foods: Any food or food ingredient, natural or synthetic, that can support the rapid growth of microorganisms is considered potentially hazardous. A food is potentially hazardous if it is: of animal origin, such as meat, poultry, milk, fish, shellfish, crabs, and lobster; or of plant origin and heat treated. 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 Always check the temperature when receiving. Remove all packaging from vegetables and fruits, including cardboard and plastic, and place them in a cold container. Storing Store below 5°C. Store raw foods and cook foods separate. Preparing and processing Always work in a clean environment and clean your tools after each task. Utensils should be cleaned and sanitized. Displaying Display hot food above 60°C. cool food below 5°C. Serving All serving utensils should be clean and sanitized. Rockford College-SAT-V1.1 Page | 8 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

SITXFSA006 Participate in safe food handling practices Student Assessment Tasks biological Food that has been contaminated by substances produced by living creatures, such as humans, rodents, pests, or microorganisms. This includes bacterial contamination, viral contamination, and parasite contamination transmitted via saliva, pest droppings, blood, or feces. Bacterial contamination is thought to be the most common cause of food poisoning worldwide, and the best way to avoid it is to follow best food safety practices. 10. Describe two conditions which can mean microbiological contamination occurs. ● Storing and preparing high-risk raw foods close to ready to eat food can lead to cross-contamination. ● Undercooking chicken can give rise to campylobacter, a type of bacteria. ● During the rearing and slaughtering of animals, the salmonella that lives in animal 11. List two conditions that should be in place for the storage of dry foods. ● To control humidity and prevent mold and bacteria growth, keep dry storage areas clean and well ventilated. ● Dry foods should be stored at 50°F to ensure maximum shelf life. Most products, however, can be stored dry at 70°F. In the dry storage area, hang a thermometer on the wall. 12. Explain the temperature danger zone. The temperature range between 5°C and 60°C is known as Temperature Danger Zone. This is because in this zone food poisoning bacteria can grow to unsafe levels that can make you sick. 13. Explain what the two-hour and four-hour rule means. ● The 2 Hour/ 4 Hour Rule specifies how long fresh potentially hazardous foods*, such as cooked meat and meat-containing foods, dairy products, prepared fruits and vegetables, cooked rice and pasta, and cooked or processed foods, should be stored. Rockford College-SAT-V1.1 Page | 10 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

SITXFSA006 Participate in safe food handling practices Student Assessment Tasks ● containing eggs, can be safely stored at danger zone temperatures; a temperature range of 5° C to 60° C 14. Answer the following questions about food safety monitoring techniques: ● How is a bacterial swab and count used to monitor food safety? They are especially useful when the client group is particularly vulnerable, when food and food processes create vulnerabilities, and when cleaning or sanitization is critical, such as after periods of inactivity during the holidays. They are also useful in areas that may have sanitization issues, such as fridges and freezers or hand washing areas. Some equipment should also be swabbed. ● What is a chemical test and when might it be used in the food business industry? Sampling is the process of taking small samples of a prepared product to be analyzed using chemical methods. Because access to laboratories is already a part of modern food service, it can be used to determine the health and nutritional value of items and meals, as well as to find better or easier methods. If you're in charge of food preparation or service, you should think about using this type of sampling to protect people who are at risk. 15. List two ways that a thermometer can be used to monitor and record food temperatures. ● uses ice water, the other uses boiling water. ● Many thermometers have a calibration nut under the dial that can be adjusted. Check the package for instructions. ● In a cool room, a thermometer is clipped to the inside surface of a saucepan or the wall of a walk. 16. What temperature should dry goods be stored at? Keep dry storage areas clean with good ventilation to control humidity and prevent the growth of mold and bacteria. Store dry foods at 50°F for maximum shelf life. However, 70°F is adequate for dry storage of most products. 17. What temperature should chilled goods be stored at? Refrigerator temperatures should be around 4°C, and freezer temperatures should be just below 0°C. Rockford College-SAT-V1.1 Page | 11 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

SITXFSA006 Participate in safe food handling practices Student Assessment Tasks Potentially hazardous food must be displayed in a way that prevents harmful microorganisms growing to unsafe levels or producing toxins. This means: food should be displayed at 5°C or below or 60°C or above. frozen food on display must stay frozen hard. 24. Explain why customer should not be allowed to access food displays. Customers' hygiene is frequently linked to the risks. Touching, coughing, or sneezing on food, mixing one type of food with another, foods that are out of Rockford College-SAT-V1.1 Page | 13 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

SITXFSA006 Participate in safe food handling practices Student Assessment Tasks temperature control, foreign objects that fall into the food, and unclean serving utensils and equipment are just a few examples . 25. Explain two ways to control utensils so they are hygienic. ● Disinfect washing-up brushes, cloths and sponges regularly. ● Wash dishcloths at the hottest washing machine temperature or use disposable ones. 26. Complete the table by giving an example of a safe food practice for each food type. Food type Safe food handling practice Dai ry Store below 5°C, even during transportation. Keep dairy products wrapped. Dried goods Keep storerooms cool, dry and well ventilated. The temperature should be between 50°F and 70°F. Egg s Keep refrigerated, at or below 5°C. keep it in cartoons. Frozen goods Store below 5°. Wrap goods to keep them safe and of good taste. Fruit and vegetables Keep in cool, dry location. Remove any excess leaves from it. Meat and fish Store below 5°C. Wrap meat can last up to three days Rockford College-SAT-V1.1 Page | 14 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

SITXFSA006 Participate in safe food handling practices Student Assessment Tasks Item Cleaning material or equipment Action Dirt Dry cloth Chemical solvent Damp cloth To remove loose, dry, and bulk amounts of dirt, wipe with a clean, dry cloth. After that, spray with a chemical solvent and wipe away any remaining dirt with a clean damp cloth. Food waste Brush Scrap er Grabb er Spong e Chemical solvent Sweeping, brushing, scraping, and grabbing large amounts of waste, then transferring them to the bin To remove sticky items, use a sponge. To remove any remaining oiliness, use a solvent. Grease Dry cloth Chemical solvent Sponge Remove any bulk amounts and loose grease with a clean dry cloth. Then use of a solvent over as many temperatures as required to remove all traces of grease. Pest waste removal Bucket Broom s Spong es Wipes other treatment equipment use disposable items to remove bulk waste. Use all cleaning equipment to avoid contamination of food surfaces. The items that do come in contact with pest Rockford College-SAT-V1.1 Page | 16 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

SITXFSA006 Participate in safe food handling practices Student Assessment Tasks waste should be cleaned and sanitized before they came inContact with other surfaces 29. Complete the table by providing an action that you would take to sanitise the item listed. Item Action Cutlery ● Wash goods in water at 45°C with detergent. ● Then rinse in hot water. ● Then sanitise in hot water that for 30 seconds ● at 77°C OR use a chemical sanitise Glass or cup ● Wash goods in water at 45°C with detergent. ● Then rinse in hot water. ● Then sanitise in hot water that for 30 seconds ● at 77°C OR use a chemical sanitise Kitchen bench ● Wipe it down to remove all visible dirt and grime. ● Wipe it down with a detergent. ● Rinse it with a clean cloth. ● Sanitize it according to your workplace procedures. ● Dry it using a clean, unused cloth 30. Complete the table below about maintenance and recalibrating measurement and temperature controls and minor faults. Rockford College-SAT-V1.1 Page | 17 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

SITXFSA006 Participate in safe food handling practices Student Assessment Tasks Question 5 Question 6 Question 7 Question 8 Question 9 Question 10 Question 11 Question 12 Question 13 Question 14 Question 15 Question 16 Question 17 Question 18 Question 19 Question 20 Question 21 Question 22 Question 23 Question 24 Question 25 Question 26 Question 27 Question 28 Question 29 Question 30 Question 31 Task outcome: ◻ Satisfactory ◻ Not satisfactory Rockford College-SAT-V1.1 Page | 19 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au

SITXFSA006 Participate in safe food handling practices Student Assessment Tasks Assessor signature: Assessor name: Date: Assessment Task 2: Safe handling observations Information for students This task requires you to demonstrate safe food handling practices on three occasions during the storage, preparation, display, service and disposal of food. You will need access to: ● your learning resources and other information for reference ● food order ● work benches, refrigeration unit, sink, storage facilities, pots and pans, storage containers, glassware, crockery and cutler, cutting boards and knives, food handling gloves, packaging materials e.g. gladwrap, display dishes, tongs and serving spoons, digital thermometer, and washing sink with warm running water, antiseptic liquid soap and single-use towels ● food ingredients and ready to eat items e.g. sandwiches and cakes ● food safety regulations issued by government food safety authority ● Australia New Zealand Food Standards Code ● kitchen’s policies and procedures and food safety program including: o goods receiving form o temperature log o cleaning log o pest log. Ensure that you: ● review the advice to students regarding responding to written tasks in the Hospitality Works Student User Guide Rockford College-SAT-V1.1 Page | 20 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au