Reference no: EM132397760
SITXFSA001 - Use hygienic practices for food safety
Assessment Tasks and Instructions
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your underpinning knowledge to complete the tasks outlinedin the elements and performance criteria for this unit of competency and relating to the following aspects:
• basic aspects of commonwealth, state or territory food safety laws, standards and codes as follows:
o meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code
o employee and employer responsibility to participate in hygienic practices
o reasons for food safety programs and what they must contain
o role of local government regulators
o ramifications of failure to observe food safety law and organisational policies and procedures
• health issues likely to cause a hygiene risk relevant to food safety:
o airborne diseases
o food-borne diseases
o infectious diseases
• hygiene actions that must be adhered to in order to avoid food-borne illnesses
• hand washing practices
• basic aspects of hazard analysis and critical control points (HACCP) method of controlling food safety
• specific industry sector and organisation:
o major causes of food contamination and food-borne illnesses
o sources and effects of microbiological contamination of food
o workplace hygiene hazards when handling food and food contact surfaces
o basic content of organisational food safety programs
o contents of organisational hygiene and food safety procedures
o hygienic work practices for individual job roles and responsibilities.
Place/Location where assessment will be conducted
Resource Requirements
Pen, Paper, internet access or a copy of "Australia New Zealand Food Standards Code - Standard 3.2.1 - Food Safety Programs (Australia Only)" or an organisational food safety plan as set out in the TP.
Instructions for assessment including WHS requirements
You are required to address all questions to achieve competence. Your trainer will provide you with instructions for time frames and dates to complete this assessment.
Once completed, carefully read the responses you have provided and check for completeness. Your trainer will provide you with feedback and the result you have achieved.
Assessment 2
Your task:
1. There is legislation governing correct food handling processes in Australia and New Zealand through Food Standards Australia New Zealand (FSANZ). Who is in charge at the local government level and what powers does this authority have?
Local authority in charge of food safety
Executing person and their powers under the Health Act
2. Working in the TH&E industry requires that staff follow good personal hygiene to prevent contamination in accommodation, food and beverage areas and meet industry expectations for presentation. Provide 5 examples of good personal hygiene practices:
Examples of good personal hygiene
1.
2.
3.
4.
5.
3. You have cut your finger during work. What do you need to do to prevent any potential contamination of food, or other items like linen in accommodation or food service areas? Why?
Measure to prevent contamination
4. Number the steps for the Hand washing procedure in correct order:
Step
Action
Dry hands thoroughly using single use paper towels
Lather hands with an anti-bacterial liquid soap
Scrub hands thoroughly including between the fingers, the wrists, up to the elbows and under nails (use a brush to assist)
Apply a sanitiser
Rinse off hands under hot running water
1
Wet your hands under hot running water (don't burn yourself!)
5. List 4 requirements for hand washing facilities to meet the legal requirements:
Requirements/Provisions
1.
2.
3.
4.
5.
6. Provide 5 examples of instances which would require that you wash your hands:
Examples of Instances
Hands need to be washed after:
1.
2.
3.
4.
5.
7. Food can become contaminated in 3 ways. Connect the correct cause for contamination to the relevant type of contamination:
Contamination
Caused through
Biological Contamination
Food contains foreign matter such as glass, scourer shavings, wood or porcelain pieces.
Physical Contamination
Food being in contact with pesticides, toxic material or chemicals, which may be either naturally occurring or manmade.
Chemical Contamination
Arises from disease-causing microorganisms such as bacteria, moulds, yeasts, viruses or fungi.
8. Provide 5 examples of common sources of food contamination relevant to your area of training (for example food and beverage, cookery or accommodation services):
Source of contamination
Example:
1.
2.
3.
4.
5.
9. Provide 4 examples of common causes of cross-contamination relevant to your area of training
(for example food and beverage, cookery or accommodation services)
Source of cross-contamination
Example: handling cooked food after touching raw foods without washing hands
1.
2.
3.
4.
5.
10. On your rostered day off at restaurant you suffered from diarrhoea and vomiting. In the morning you feel better and you decide to go work. What are your responsibilities under the Food Act?
Responsibilities (What do you need to do when you arrive at work)
1.
2.
3.
11. List 2 examples of ramifications of poor hygiene standards in an establishment:
Ramifications
1.
2.
12. Most food poisoning occurs through improper food safety practices. How could the following factors affect food safety?
Factors affecting food safety
How does this affect food safety?
Not washing fruit and vegetables
Improper temperature control
Cross-contamination
Pests
Improper cleaning
13. To ensure that all staff follow correct hygiene procedures,workplaces commonly have policies in place which need to be observed. Provide 1 example of what each policy and procedure for the following aspects should contain:
Aspect
Policies and procedures
Personal hygiene
Food safety
Cleaning
Training
14. Provide 5 examples of foods which are considered potentially hazardous according to Food Safety Standard 3.2.2:
Examples for hazardous foods
1.
2.
3.
4.
5.
15. Which of the following occurrences would you need to report to a supervisor? Indicate true or false
Occurrence
True/False
Unsatisfactory personal hygiene standards of employees
Unsatisfactory practices that lead to contamination of food, e.g. hairclips, bandaids, chemicals
Unsafe food handling that may lead or has led to cross-contamination
Incorrect cleaning practices that are not in line with your organisation's food safety program
Outdated practices that are not consistent with current requirements
Staff tasting and adjusting seasoning of food before service
16. List 5 hygiene requirements you must follow when handling raw egg or egg products to prevent cross contamination:
Hygiene procedures to prevent cross contamination when handling eggs
1.
2.
3.
4.
5.
17. You are required to separate eggs for food preparation (for example sauce Mayonnaise, chocolate mousse or similar). What tool do you need to use to prevent cross contamination?
Response:
18. A customer orders a meal and tells you that they suffer from gluten intolerance. List 5 aspects which must be considered when preparing the customer's meal to prevent contamination with or through other foods?
Aspects to consider to ensure safe food for special diet for allergies
1.
2.
3.
4.
5.
19. List 1 example of how each of the following health issues could cause a hygiene risk for food safety:
Health Issue
Example - Hygiene risk relevant to food safety
• airborne diseases
• food-borne diseases
• infectious diseases
20. List 8 hygienic work practices which apply for your job role (for example as an apprentice chef, waiter, housekeeper)
Hygienic work practices and responsibilities for food safety which must be followed in your job role
1.
2.
3.
4.
5.
6.
7.
8.
21. List the basic aspects of hazard analysis and critical control points (HACCP) method of controlling food safety.
Basic Aspects of HACCP method of controlling food safety
22. Go to Scroll down to "5 - Content of food safety programs".
In your own words, explain what a food safety program must address:
A food safety program must -
Example: (a) systematically identify the potential hazards that may be reasonably expected to occur in all food handling operations of the food business
Your example could include: Monitoring of temperatures of food exposed to the Danger zone; temperatures for re-heating foods or food on hold; temperature check of e.g. fresh meat on delivery from a butcher or supplier
a)
b)
c)
d)
e)
f)
The purpose of this assessment is to assess your ability to:
• demonstrate use of safe food handling practices in food handling work functions in line with organisational hygiene procedures on at least three occasions
• demonstrate procedures to:
o identify food hazards
o report unsafe practices
o report incidents of food contamination.
Place/Location where assessment will be conducted
Resource Requirements
Refer to the Assessment conditions attached to the Mapping Document located in the teacher support tools folder or the "Assessment Conditions" for this unit in the SIT 1.0 Training Package.
Instructions for assessment including WHS requirements
1. To undertake this assessment you must have been instructed how to use each piece of equipment in your work area or workplace and participated in an induction in your workplace or place of training/study.
2. You are required to wear a complete uniform relevant to your area of training (Cookery, Food and Beverage, Housekeeping etc.).
3. Your personal presentation must reflect the standards typically expected and acceptable in the TH&E industry.
4. You will be observed on 3 separate occasions undertaking a variety of tasks relevant to your level of training and the practical subjects you are enrolled in, and currently do as part of your training for example preparing simple dishes, preparing mise en place for a bar or food and beverage section or participating in the servicing of rooms etc. as relevant.
5. You are encouraged to clarify any tasks, requirements or questions you may have with your trainer.