Sitxfsa002, Sitxinv002 - Written Assessment v2

Student ASSESSMENT COVERSHEET
Date 06/05/2021
Signature
HAZIM ALKDERAT Student
Student name: aic21010
HAZIM ALKDERAT number:
Date
Assessor name: 06/05/2021
SIMON submitted:
Qualification: SIT40516 Certificate IV in Commercial Cookery
Unit of competency SITXFSA002 Participate in safe food handling practices

CLUSTER SITXINV002 Maintain the quality of perishable items
The following questions are to be completed by the assessor:
Has the student completed adequate training? Yes No
Has the assessment process been explained? Yes No
Does the student understand which evidence is to be collected and how? Yes No
Have the student’s rights and the appeal system been fully explained? Yes No
Have you discussed any special needs to be considered during assessment? Yes No
The following documents may be completed and attached: Comments:
☒ Written Assessment
The student will answer a range of multiple choice,

short answer and/or extended response questions. S NYS
☐ Practical Observation / Demonstration
The student will demonstrate a range of skills and

S NYS
the assessor will observe where appropriate to the
unit. The Observation Checklist will be completed by
the assessor.
STUDENT DECLARATION
 I acknowledge that I understand the requirements to complete the assessment tasks.
The assessment process including the provisions for re-submitting and academic appeals were explained to

me and I understand these processes.
I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged

or referenced all sources of information I have used for the purpose of this assessment.
ASSESSMENT GUIDELINES
SITXFSA002 Participate in safe food handling practices / SITXINV002 Maintain the quality of perishable items v2.0 (Updated on 12 August 2020)
This document is uncontrolled when printed (Printed on: 23 May 2021) Page 1 of 24
Qualification: SIT40516 Certificate IV in Commercial Cookery
SITXFSA002 Participate in safe food handling practices
Unit of Competency: SITXINV002 Maintain the quality of perishable items
Assessment 1 Written Assessment
Assessment 2 Practical Observation
Assessment 3
Assessments to be completed for this unit:
Your trainer/ assessor would have told you when the assessments will take place on the first day of
training delivery for this unit.
 The written assessment (Assessment 1) will assess your knowledge and is one part of the
assessment tool for these two units of competency.
 The practical assessment (Assessment 2) will assess your knowledge and practical skills through
practical observation/s. This will take place in the College’s commercial kitchen. Your assessor will
record behaviours they have observed to confirm competency against each Performance Criteria.
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No Skip question 2
Yes Proceed to question 2
2. Provide details for the requirements and provisions for adjustment of assessment:
What will be assessed

The purpose of this assessment is to confirm that you have the knowledge required to complete the tasks
outlined in elements and performance criteria of this unit:
SITXFSA002 Participate in safe food handling practices
 key features of commonwealth, state or territory and local food safety compliance requirements as they
impact workers at an operational level:
o contents of national codes and standards that underpin regulatory requirements
o reasons for food safety programs and what they must contain
o local government food safety regulations and inspection regimes
o consequences of failure to observe food safety policies and procedures
o 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:
o 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
o main types of safety hazards and contamination
o conditions for development of microbiological contamination
o environmental conditions and, temperature controls, for storage
o 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:
o bacterial swabs and counts
o checking and recording that food is stored in appropriate timeframes
o chemical tests
o monitoring and recording food temperatures using a temperature measuring device accurate to plus
or minus one degree Celsius
o monitoring and recording temperature of cold and hot storage equipment
o visually examining food for quality review
 methods to ensure the safety of food served and sold to customers:
o packaging control:
 using packaging materials suited to foods
 monitoring of packaging damage
 protective barriers
 temperature control
 supervision of food displays
 utensil control
 providing separate serving utensils for each dish
 safe food handling practices for the following different food types:
o dairy
o dried goods
o eggs
o frozen goods
o fruit and vegetables
o meat and fish
 equipment operating procedures, especially how to calibrate, use and clean a temperature probe and
how to identify faults
 choice and application of cleaning, sanitising and pest control equipment and materials
 cleaning, sanitising and maintenance requirements relevant to food preparation and storage:
o cleaning:
 dirt
 food waste
 grease
 pest waste removal
o sanitising:
 eating and drinking utensils
 food contact surfaces
o maintenance:
 recalibrating measurement and temperature controls
 minor faults
 high risk customer groups:
o children or babies
o pregnant women
o aged persons
o people with immune deficiencies or allergies
o unwell persons.
The following Foundation Skills are also being assessed:

 Reading skills to:
o Read and interpret food safety programs, policies, procedures and flow charts that identify control
points
 Writing skills to:
o Complete documentation for monitoring food safety
SITXINV002 Maintain the quality of perishable items

 contents of stock date codes and rotation labels
 meaning of:
o wastage to a commercial catering organisation and reasons to avoid it
o contaminant, contamination and potentially hazardous foods as defined by the Australia New
Zealand Food Standards Code
 reasons for protecting food from contamination
 different types of contamination:
o microbiological
o chemical
o physical
 methods of rejecting contaminated food
 potential deficiencies of delivered perishable food items:
o contaminated food
o food that is intended to be:
 frozen but has thawed
 chilled but has reached a dangerous temperature zone
o packaged food that is exposed through damaged packaging
 correct environmental storage conditions for each of the main food types specified in the Performance
Evidence:
o correct application of humidity and temperature controls
o correct ventilation
o protecting perishables from exposure to:
 heating or air conditioning
 accidental damage through people traffic
 environmental heat and light
o sanitary cleanliness
o storing perishables:
 in dry stores
 in cool rooms
 in freezers
 in refrigerators
 sanitised and hygienic conditions
 at room temperature
 food safety procedures and standards for storage of perishable supplies:
o appropriate containers
o labelling and coding
o first in first out methods
o storage environments
o temperature, humidity, light and ventilation specifications for storage
o cleaning and sanitising processes for food storage areas
o quarantining the storage of items that are likely to be the source of contamination of food:
 chemicals
 clothing
 personal belongings
 indicators of spoilage and contamination of perishable supplies:
o degradation of flavor, aroma, colour and texture
o enzymic browning
o drying and hardening
o crystalisation
o infestation of animal and pest waste
o mould
o exposed packaged food through damaged packaging
o odour
 indicators of quality of perishable items:
o currency of best by or use by dates
o freshness
o size
o weight
 correct and environmentally sound disposal methods for kitchen waste and hazardous substances.
The following Foundation Skills are also being assessed:

 Writing skills to:
o write stock rotation labels and simple documents that record temperature results
Tasks instructions:
 Your assessor will explain the assessment process and your rights if you are unhappy with the
outcome of your assessment.
 Your trainer will also ask you if you have any special needs to complete the assessment.
 You will have a chance to ask questions.
 You must answer all questions correctly to be deemed Satisfactory for this assessment.
 Make sure you complete the assessment cover sheet and sign the student declaration
 This written assessment consists of 40 question items.
 You have 180 minutes (3 hours) to complete this task.
 Read the instructions for each question carefully.
 You should write full sentences. For example, if you are asked to explain a word or topic, this
means that you must write down enough information to show your assessor that you have the
required knowledge.
 You may use sources such as websites to complete your assessment. If you use information from
other sources, then you must reference the source.
 DO NOT copy and paste responses from other sources. If you do so, it is plagiarism and your
trainer will mark you NYS.
 Formatting requirements:
o Font: Arial with size of 11 or 12 for ease of reading
o Include a footer on each page with your name, unit code and date.
Place/Location where assessment will occur, recording and reporting requirements
 This written assessment will be completed under supervised conditions and in the presence of your
trainer/ assessor at the College premises on Level 2, 38 College Street, Darlinghurst 2010.
 Your trainer/ assessor will have notified you of the date of the assessment date on the first day of
training delivery for these two units. Your trainer will also have told you that attendance on
assessment day is compulsory.
 Assessments are completed on the College’s Moodle platform.
 Your trainer/ assessor will open up the assessment for you at the start of the assessment session.
 Your trainer/ assessor is available to assist you if you have any questions while completing this
assessment.
 When you have completed your assessment, you must save and convert the document to a PDF
file.
 Upload your PDF file to your Moodle account.
 You must digitally record your signature and the date on the assessment cover sheet.
 Your assessor will mark the assessment within 7 working days from the date that you submitted
your assessment.
 Both you and your assessor must complete the Assessment Outcome Record at the end of this
assessment booklet.
Resource Requirements
 The primary resource you require to complete this assessment is access to your Moodle account.
 Laptops are available for all students completing the assessment at the College Street campus.
You must complete your assessment in MS Word document format.
 Written questions may ask you to view a website. Laptops will provide you access to the Internet so
that you can view such websites.
Assessment 1 – Written Assessment
1. Go to the following website: https://www.foodstandards.gov.au/Pages/default.aspx

Find the part about the Food Standards Code.
Answer the following questions:
a) Which Standards are about Food Safety?

Standard 3.1.1, Standard 3.2.1, Standard 3.2.2, Standard 3.2.3, Standard 3.3.1
b) How many parts are in the Food Safety Standard?

3 Parts
c) Which standard/ sub-standard is about Food Safety Programs?

Standard 3.2.1
2. Go to the website https://www.legislation.gov.au/Details/F2011C00551 You will see information about

Food Safety Programs. Look at the ‘Purpose’ section of the document.
a) What system is a key part of a Food Safety Program?
Hazard Analysis and Critical Control Point (HACCP) system
b) Look at Section 5 of the document. In your own words, write down the 6 parts that must be included in a
Food Safety Program.
 Expect the Hazards.
 Location of hazards.
 Systemic observation.
 Correct way to handle the hazards.
 Regular review of the program.
 Providing regular records.
c) In your own words, give 2 reasons why a food business should have a food safety program.
 Prevent all kind of possible hazards in the food business.
 Monitor all of food business within regulated standards.
3. The State of NSW has its own Food Safety regulations. Go to https://www.foodauthority.nsw.gov.au/
Go to the ‘About us’ tab.
What are the three main pieces of legislation (laws) used by the NSW Food Authority?
 Australia New Zealand food standards code or FSANZ.
 Food act 2003 NSW.
 Food regulation 2015.
4. You have a restaurant in Sydney. You receive a letter to say that someone will come next week to do
an inspection on your restaurant.
a) What government authority will this person come from if your business is in Sydney?
Local Council
b) What is the title of the person who will come to inspect your restaurant (Hint: 3 words)?
Environmental Health Officers (EHOs).
c) Give two things this person can do when visiting your restaurant.
 Enter and investigate any premises or food transport vehicle which they believe is being used for
food intended for sale.
 Open and examine any equipment.
 Pest control.
d) The person finds evidence that there are mice in your restaurant! Write down 3 things that he/ she can
do because you did not follow food safety regulations.
 Warnings.
 Improvement notices.
 Name and shame
5. Go to Standard 3.1.1 of Australia New Zealand Food Standards Code at

https://www.legislation.gov.au/Details/F2009C00816
a) Find the definition of contaminant’. Now write it in your own words.

Substances (i.e. chemical elements and compounds) or groups of substances that are toxic, persistent and
liable to bioaccumulate, and other substances.
b) Find the definition of ‘contamination’. Now write it in your own words.

Is the presence of a constituent, impurity, or some other undesirable element.
c) Find the definition of a ‘hazard’. Now write it in your own words what a hazard means with food.
Any source of potential damage, harm or adverse health effects on something or someone.
6. In the table below, there are 6 examples of contamination in the left column. In the right column, write if
these are examples of microbiological/ biological, chemical or physical contamination.
Examples of contamination Type of contamination

a) A sick cook not washing his/ her handling before handling food Microbiological
b) Pesticides from unwashed vegetables Chemical
c) Hair in food dish Physical
d) Fly spray used near food preparation area Chemical
e) Milk turning sour because it was not refrigerated Microbiological
f) Kitchen clearing agents stored near food preparation area Chemical
7. Hazard Analysis of Critical Control Points (HACCP) is a system that is used to keep food safe at every
stage of food production.
Answer the following questions about HACCP.
a) There are 7 principles of HACCP. What are they?

 Conduct a hazard Analysis.
 Determine Critical Control Points.
 Establish Critical Limits.
 Monitoring & Sampling procedures.
 Corrective Action.
 Establish Verification procedures.
 Record Keeping and documentation procedure.
b) Now think about the second principle of HACCP. Explain it in your own words.
One of the steps in food production which helps to prevent, reduce or minimize any food hazards.
c) Now explain the sixth principle of HACCP in your own words.

Make sure that the HACCP system work in a proper way.
8. Your ae a restaurant manager. You have been hired to provide food for a function. One of the food
items is to provide 60 portions of fried chicken thighs for the function.
Look at the HACCP template below. You need to complete the HACCP template below for receipt of
the raw meat at your restaurant to the transport of the food to the venue.
Do not forget to think about:

o conditions where contamination can occur from microbes
o suitable environmental conditions and temperature controls for storage
o temperature danger zone
o the two-hour and four-hour rule
Process Possible Critical Monitoring: Monitoring Monitoring: Corrective Verification Record-

Step / Hazards/ Limits What/How : Who Action keeping
Critical sources of Frequency
control contaminat
points ion
(CCPs)
Receiving Physical Visual Restaurant Inform Supervisor To be recorded

No evidence While
inspection manager Supervisor/ to sign RECEIVING
of any type of process is
RETURN INCIDENT Records/
contamination being
completed goods book Incident book
Temperature
Check laser
Temperature
Chemical perishables Thermometer
1c> item < 5c Check labelling

Use by
date/best
Frozen before
Biological Items<-16c
Storing Physical No evidence Visual While the Restaurant Inform Supervisor To be recorded
of Inspection Process is manager Supervisor/ to sign STORING
Any type of being RETURN INCIDENT Records/
Contaminatio Temperature completed goods book Incident book
Chemical n Check laser
Biological Thermometer DICARDS
Temperature
Perishables Pest control
1c> item<5c
Time
Frozen Between
Items< -16c 0 – 2 hours
Time to store:
Use 2 by 4
rule
Preparing Physical No evidence Visual While the Restaurant Inform Supervisor To be recorded
of any type of Inspection process is manager Supervisor/ to sign PREPARING
contamination being DISCARD INCIDENT Records/
Chemical Perishable complete book Incident book
Temperature items
perishables
Biological 1c> item < 5c
Cross
Cooked contamination
Items>= 75c
Temperature
TIME to Check for
prepare: use cooked items
2 by 4 rule
Time
Between 0 – 2
ours
Processing Physical No evidence Visual While the Restaurant Inform Supervisor To be recorded
of any type of Inspection process is manager Supervisor/ to sign COOKING
contamination being DISCARD INCIDENT Records/
Perishable complete book Incident book
Chemicals items
Cooked
Items>= 75c
Biological Cross
contamination
Temperature
Check for
cooked items
Displaying Physical No evidence Visual While the Restaurant Inform Supervisor To be recorded
of any type of Inspection process is manager Supervisor/ to sign FOOD
contamination being DISCARD INCIDENT DISPLAY/SER
Perishable complete book VE
Chemicals items Records/
Cooked Incident book
Items>= 75c
Biological Cross
Holding contamination
temperature
hot items >75 Temperature
c Check for
cooked items
Holding HOT and
temperature COLD
cold items 1c
– 4c
TIME displayed
DISPALYING
THIME: use 2
by rule 4
Serving Physical No evidence Visual While the Restaurant Inform Supervisor To be recorded
of any type of Inspection process is manager Supervisor/ to sign FOOD
contamination being DISCARD INCIDENT DISPLAY/SER
Perishable complete book VE
Chemicals Holding items Records/
temperature Incident book
hot items >75
Biological c Cross
contamination
Holding
temperature Temperature
cold items 1c Check for
– 4c cooked items
HOT and
COLD
Packaging Physical No evidence Visual While the Restaurant Inform Supervisor To be recorded
of any type of inspection for food is manager Supervisor/ to sign FOOD
contamination contamination/ being DISCARD INCIDENT PACKING
Vacuum sealed packed book Records/
Chemicals Chilled and the Incident book
following the Perishable final result
rule 60 c to 21 items before
Biological c in less than storage/tra
2 hours and Items to freeze nsport
be reduced to
5c or colder in Cross
the next 4 contamination
hours
All food Description on

labelled all labels
Transporting Physical No evidence Records While the Restaurant Inform Supervisor To be recorded
of any type of containing food is manager Supervisor/ to sign DELIVERY
contamination detailed food being DISCARD INCIDENT Records/
ON PACKED items loaded book Incident book
Chemicals FOOD description into the
vehicle
No broken All food and at the
Biological seals, boxes labelled final
packaging, destination
damage Temp. when the
goods controlled log food is
book being
HACCP unloaded
certified
vehicle for Time control
transporting log books
Temp.
2c – 4c
indispose Organic SORT & APPPLY While the Kitchen Inform Supervisor To be recorded
RECYCLE WASTE food is stewards Supervisor/ to sign Disposing/wast
MANAGEMEN disposed DISCARD INCIDENT e
Recycle T book Records/
Cardboard PRINCEPLES Incident book
Recycle TO DISPOSE
glass FOOD
UNSUITABLE
Recycle FOR
plastic CONSUMBTIO
N
General
rubbish
9. In Question 2, you wrote down the 6 parts that must be included in a Food Safety Program. Look at the
list below. Tick other parts that should be in a Food Safety Program
*
Work instructions or procedures
The years of work experience of each person working on the premises

*
A process flowchart
Recipes for all poultry dishes

*
Personal hygiene instructions/ procedure
*
Procedures for monitoring temperature gauges on cool rooms, freezers and ice rooms
10. Write down three different worksheets or checklists that you might use to monitor and record critical
controls as part of a Food Safety Program.
 Cook chill time & temperature register for storing foods.

 Reheat food item core temperature check.
 FIFO storing principles.
 Use by date and best before labelling.
 Allergens.
 Use of Egg products.
 Sick employs register.
 Dishwashing rinse cycle temperature.
 Fridges/ Freezers temperature logs.
 Cleaning Schedules.
 Use of chemicals (Detergents and sanitizers).
 Pest control records.
11. There are many techniques (ways) to monitor food safety in a commercial kitchen.
Look at the table below. In the left column, there is a list of different food safety monitoring techniques.
In the right column, give one example of when you would use each technique.
a) Use a thermometer to monitor and record food cooking poultry dishes

temperature
b) Chemical test Checking for chemical contamination
c) Bacterial swabs To check food preparation surfaces or utensils/

equipment
d) Food storage checklists FIFO principles
e) Smell test Improper storage of food items
f) Visual inspection Fruit & vegetables
12. You are preparing food at a takeaway venue. In the table below, there are different kinds of food that
customers can buy. In the right column write the correct packaging materials to make sure the food sold
to customers stays safe.
Food type Packaging material
a) 2 servings of Pad Thai FOOD GRADE PLASTIC CONTAINER
b) 1 serving of Caesar salad FOOD GRADE PLASTIC CONTAINER
c) 1 serving of vegetable soup STYRPFOAM CUP/INSULATED PAPER CUP WITH LID
d) 2 servings of chocolate chip ice-cream STYROFOAM CONTAINER
e) 2 x servings of prawn crackers SEALED CELLOPHANE CONTAINERS
f) 1 x 2 litre bottle of Coca Cola PLASTIC ORIGINAL CONTAINER
13. For each of the items in the food order, what serving utensils (spoon, forks, etc.) would you use for each
item?
Food type Serving utensil

g) 2 servings of Thai Pad Thai Single serve item (wooden chopstick)
h) 1 serving of Caesar salad Single serve item (wooden/plastic fork)
i) 1 serving of vegetable soup Single serve item (plastic spoon)
j) 2 servings of chocolate chip ice-cream Single serve item (plastic spoon)
k) 2 x servings of prawn crackers Single serve item (napkins)
l) 1 x 2 litre bottle of Coca Cola Single serve item (plastic/paper cup)
14. You would like to cut down on your costs. One of your employees suggests that you should only give
one fork and spoon with each food order.
Do you agree or disagree with your employee? DISAGREE, each food order may contain several dishes for
more than one customer.
Give two reasons why you agree or disagree:
Reason 1: hazard of biological contamination if the people share the same spoon and fork.
Reason 2: A high risk of cross contamination.
15. Think of the example in question 12. There are hot and cold food types.
How would you pack 6 items?
List some protective barrier materials that you could use to ensure the food stays safe for eating.
Packing method: Ensure the use of FOOD GRADE take away containers with lids, either plastic, Styrofoam or
recycled materials.
Examples of protective barriers: Would pack hot foods in insulated container to maintain the temperature
(above 75c).
Would back cold food insulated containers as well to keep it outside the danger zone.
Pack separated hot food from cold food.
Would warn customers about the dangers of contamination if the food is not consumed within 2 hrs or stored
between 2c-4c.
16. Think of the example in Question 12 again. You have the order ready to be picked up.
The customer calls you to say that she cannot arrive for 30 minutes because there is heavy traffic on
her route.
Write down how you would monitor the temperature of the food order you have prepared.
AS I am utilizing protected food grade Styrofoam compartments, 30 min ought not be an issue.
In the event that utilizing plastic or cardboard I would ensure hot food stays hot, and cold food stays cold
withing the sanitation boundaries.
17. In your take-away, you also have food display area that has a range of hot foods that drop-in customers
can purchase.
Describe four ways that you and/ or your employees would use to ensure the display area stays a safe
area for food.
1.maintain area clean at all times, avoid spills.
2.Use different serving utensils for each type of food.
3.Monitor temperature of the hot food display(75c)
4. Ensure there is a clear plastic or glass guard to ensure customers cannot contaminate food.
18. There are different safe food handling practices you need to think about for different food types.
In the table below, there are 8 food types (a to f) in the left column.
In the right column, write down one example of a safe food handling method you would use with this
food.
Food type Example of safe food handling method for this food
a) Dairy products Keep between 2c- 4c
b) Dry good, e.g. rice or pasta Check labels for use by date products
c) eggs Keep in the fridge
d) Frozen foods Check for signs of freezer burns
e) Fruit Check for signs of pets
f) Vegetables Check quality points (colour, texture)
g) chicken Check quality points (colour, smell)
h) fish Check quality points (freezer burn marks, smell)
19. Equipment to measure temperature is important for food safety. In the box below, write about a
temperature probe.
Temperature probe
a) Explain how to calibrate it
Hot water cold water method.
In boiling water, it should read 100c, in ice water it should read 0c
b) Explain how to use it

To quantify the centre temperature, you embed the test in the centre/thickest piece of the food thing and
record the temperature.
c) Explain how to clean it

There are unique financially sold swabs with a sanitizer or can be cleaned with a liquor-based sanitizer when
each time we use it.
20. What the difference between cleaning and sanitizing?

Difference: cleaning eliminates food and different kinds of soil from a surface like a ledge or plate.
Disinfecting decreases the quantity of microbes on that spotless surface to safe levels.
21. Think about the cleaning (and sanitising) equipment and products you would use in a commercial
kitchen. Now complete the table below.
(Cleaning products mean chemical products)
Cleaning problem What equipment would you use? What products would you use?
a) Cooking oil spill on Mop/Safety SIGN Slippers Floor detergent/degreaser
kitchen floor
b) Blockage in kitchen plunger DRANO
sink
c) Mouse droppings under Inform supervisor/call pest control According to their specifications
kitchen cabinets services
d) Milk spill inside a fridge Chux wipes Detergent
e) Baked on grease in an Spray bottle Caustic soda

oven
f) A sick worker has Inform supervisor/ dispose any food Use detergent / disinfectant, clean and
sneezed on a worktop items. Spray bottle, chrux. sanitize.
g) Dirty glassware and Dishwashing and glass washing Dishwashing liquid, glass washing
plates machines separated. liquid, rinse aid.
22. Maintenance of kitchen equipment is also important for food safety.

Complete the following table for 4 examples of kitchen equipment.
Name of equipment How often should it be checked? How would you check it?
a) Food processor One year Working according to manual specifications.
b) Deep fryer One year/ under warranty Check Temp. indicator against oil Temp.
c) Dishwashing Every 6 months service Check rinsing Temp. of the water.

machine
d) Freezer Every 6 months service Inspect frozen goods for signs of freezer
burns.
23. Some kitchen equipment has temperature controls. This equipment needs to be recalibrated now and
then. Think of 2 examples and complete the table below.
Equipment name How it is recalibrated

a) FRIDGES Leave a cup of water inside the fridge and measure its Temp., it should
match the display. Call service if it does not match.
b) FREEZER All food items should be frozen solid and show no signs of freezer burn,
use a laser thermometer to measure froze goods Temp. it should match
displayed Temp. call service if does not match.
24. Think about minor faults (problems) that can happened with kitchen equipment. Complete the table
below for 3 examples.
Equipment name Describe the minor fault Describe how you can fix the fault
a) Food processor Not working, not properly assembled Follow instructions on how to proper
assemble it.
b) Slicer machine Unable to plug it in the power point Machine uses a TRIFASE power point.
c) Washing machine Not running a proper cleaning cycle. Turn dial to wash instead of filling
cycle.
25. When we think about safe food, some groups of customers can be high-risk of getting sick.
Write down 4 high-risk groups.
1. pregnant women
2.young children
3.the elderly > 65 years old
4. people with weak immune system
26. Most food stocks that we store in a commercial kitchen will have date codes.
There are two main kinds of dates codes.
Give the common names of the two date codes.
Write down what information each date code contains.
Date code 1: use by date cod
Information: food varieties set apart with use-by date be burned-through before that date. In the event that
the utilization by date has terminated, the food might be perilous to eat, regardless of whether it looks and
scents fine.
Food varieties can't legally be sold after the utilization by date since they may represent a wellbeing or
danger, which is the reason retailers put such extraordinary accentuation on having clear and exact date
coding. Supplements in the food may get shaky after the utilization by date terminated or a development of
microorganisms may happen.
Date code 2: best before date code
Information: best-before shows the date from which the nature of the food begins to break down from its
pinnacle. Commonly, food with a best-before date is as yet protected to be burned-through after that date
and will hold their shading, taste, surface and flavour – if they have been put away accurately and have not
decayed past being good for human utilization. When in doubt, if the food looks and scents as the purchaser
expects, it ought to be protected to eat, even after the best - before date.
Food varieties with a best-before date can be sold after that date, again gave the food is as yet fit for human
utilization.
27. Food rotation labels are used to label and date food products for food preparation and storage. Look at
the label below and answer the questions.
a) What food type was prepared? Pork lion
b) Who is MSR? An employee
c) When (date and time) was the food prepared? 1:15pm on 4 July 2017
d) When (dare and time) must the food be used by? 1:15 pm on 4 August 2017
28. Food waste is a part of every commercial kitchen. Give 2 reasons why we show avoid food waste.
a) Saves money
b) helps the environment by reducing landfill/ environmental impact.
d) other people can use safe food rather than throwing it out.
29. You are on the early shift at a commercial kitchen and part of your job is to be there for a food delivery.
You see the packaging on frozen chicken is broken and water is leaking from the package. You do not
want to accept the order.
Write down what you would do in this situation:

 Discuss with the delivery person.
 Describe the problem that you have observed.
 Refuse to sign the delivery docket/ receipt.
 Inform supervisor.
30. You are accepting a food delivery at a commercial kitchen.

The table below how a list of items in the food order in the left column.
In the right column, write down what signs you would look for that would show there are problems with
the food.
Food type Signs of problems with food

a) A box of mixed fruit Fruit/ vegetables are discoloured
b) A box of 6 whole frozen chickens Container had water – meat has thawed
c) A box of 24 chilled salmon fillets Pungent, fishy or ammonia-like smell, milky coating.
d) 12 packaged loaves of sliced bread Plastic packaging is torn or broken.
31. The table below has a list of food types.

For each food type, write down:
 Suitable storage area
 Suitable storage temperature
 Suitable humidity and ventilation (air flow)
Food type Storage area Storage Humidity and ventilation

temperature needed in the storage area
Vegetables Cool room 2 – 4 degrees C Cool room has humidity and
ventilation controls
Dairy products Fridge/ cool room 1 – 4 degrees C Fridge has humidity and
Dry goods Dry storage area Humidity should be between 50%

10-21 degrees C
and 60%. Good ventilation
prevents excess humidity.
Frozen goods Freezer -18 degrees C Freezer has humidity and

Fruit Cool room 1 – 4 degrees C Cool room has humidity and

Fresh Meat Cool room 1 – 4 degrees C Cool room has humidity and
Fresh Poultry Cool room 1 – 4 degrees C Cool room has humidity and
Fresh Seafood Cool room 1 – 4 degrees C Cool room has humidity and
32. Now for the same food types, write down how each can be protected from:
 heat
 light
 air conditioning
 people traffic
Food type Heat Light Air conditioning People traffic

Vegetables Store away from Store away from Store away from Cool room will have
excess heat, e.g., excess heat, e.g., air conditioners, limited or no people
cool room cool room e.g., cool room traffic except when
placing or removing
foods
Dairy products Store away from Store away from Store away from Cool room will have
excess heat, e.g., excess light/heat, air conditioners, limited or no people
cool room or e.g., cool room or e.g., cool room or traffic except when
fridge fridge fridge placing or removing
foods
Dry goods Dry store should Dry store should Dry store should Access to dry store
not have direct be maintaining at nit have direct only for placing or
sunlight, e.g., optimal flow from air removing foods
window temperature 10- conditioner
21 degrees C
Frozen goods Freezer has set Freezer has sealed Freezer has sealed Access only by those
temperature that opening that opening that storing or removing
prevents heating prevents light prevents effects of foods
entering air conditioning
Fruit dry store not have Dry store should Dry store should Access to dry store
direct sunlight, be maintained at not have direct only for placing or
e.g., cool room optimal flow from air removing foods
temperature 10- conditioner
21 degrees C
Fresh Meat Store away from Store away from Store away from Cool room will have
placing or removing
foods
Fresh Poultry Store away from Store away from Store away from Cool room will have
placing or removing
foods
Fresh Seafood Store away from Store away from Store away from Cool room will have
placing or removing
foods
33. The table below has a list of places where perishable items can be stored. The table also has a list of
food types. Tick the best storage place (one example is done for you).
Dry store/ Cool room freezer Fridge

room
temperature
Vegetables 
Dairy products 
Past/ rice 
Frozen goods 
Fruit 
Fresh Meat 
Fresh Poultry 
Fresh Seafood 
34. Storage areas must be kept sanitized and hygienic. Think about a cool room.
Write down 3 ways that you would use to:
 sanitize the cool room
 keep hygienic conditions in the cool room day by day
How to sanitise:
 check and eliminate all things with shape or other defilement.
 Wipe down clean every one of the surfaces, racks, dividers and roof with a suitable substance
arrangement, or warm water and heating pop.
 Use a vacuum to get the blower free from any residue develop that may be adding to your cool room
running wastefully.
How to keep every-day hygienic conditions:
 Always practice good personal hygiene, e.g., suitable footwear, hair net, etc.
 Store cooked foods above raw foods.
 Store different food types in different areas.
 Ensure all stored foods are packaged and labelled properly.
 Remove any spills or dirt immediately.
 Clean regularly.
35. This question will test your knowledge of food safety procedures.
You have taken delivery of 10 Kg of fresh chicken breast fillets. Chef has asked you to leave 4kg for
immediate use. Chef tells you to store the other 6Kg in two batches of 3kg.
a) What type of containers/ would you use to store the chicken?

Original wrapping or cling film/ plastic container with lid/ glass container with lid
b) Complete the rotation label below – you completed this job this morning.
ITEM: chicken breast fillets
EMP: Hazim Alkderat
DATE: 11:00 AM 03/05/2021
USE BY: 11:00 AM 05/05/2021
c) Where is the best place to store the chicken?

In a cool room or a refrigerator
d) In the storage area, you see a 2kg portion of chicken with the ‘Use by’ date of 9.00pm tomorrow.
Explain how the ‘first in-first out’ rule helps you to decide which chicken should be used first.
First in first out method (FIFO) means that what comes in first will be handled first, what comes in
next waits until the first one is finished. Therefore, the chicken with tomorrow’s date would be used
first.
36. Think of the items that can cause contamination of food. In the table below, describe ways that the
items can be properly stored so that they do not contaminate food.
Item Where it should be stored

Chemicals used for cleaning and In a labelled locked cupboard away from food storage and handling
sanitising areas.
Employee clothing In assigned area away from food storage and handling areas, e.g.,
locker, cloakroom
Employee personal belongings, In assigned area away from food storage and handling areas, e.g.,
e.g. jewellery, mobile, etc. locker, cloakroom
37. You need to look for signs of spoilage in perishable food. In the table below. There are examples of
food and indicators (signs) that the food is contaminated or going off.
Complete the blanks in the table with:
 examples of food that show the signs of spoilage
 signs of spoilage for the food type
Food type Indicators of spoilage or contamination

a) fruit Deterioration of flavour
b) Milk products Taste shows milk products is going sour
c) vegetables Colour
d) cheese Texture
e) fruits Enzymatic browning
f) ice cream Becomes dry and hard
Frozen meat Crystallisation
g) rice Mouse droppings
Bread Mould
h) dry pasta Damaged packaging on food
38. Sometimes perishable foods can still be used; however, their quality is not as good as it should be.
Think about ways that you can check the quality of food items by their appearance (for example, the
way they look or feel)
Now complete the table below.
Quality sign What this can tell you about food quality
‘Best before’ or ‘Use by’ labels Food should not be used because it has passed its ‘used by’
date quality of food may be less than it should be because ‘best
before’ date has passed.
Freshness (e.g. when Fruit and vegetables are firm/ hard – indicated freshness
vegetables were harvested)
Size Food may reduce is size due to loss of moisture content.
Weight Weight of food can reduce due to loss of water/ moisture which shows
a reduction in quality
39. There will always be waste food products in a commercial kitchen. Waste should always be disposed of
in an environmentally friendly way. This does not mean that we must throw them away.
Look at the table below. Write down a suitable disposal method for each item.
Item Suitable disposal method

Unsold leftover food that is safe Donate to a charity or foodbank
to eat
Out of date vegetables and fruit Make into compost
packaging can be recycled Recycle using appropriate bins
Cust of meat left over after meal Use in making stocks, soups
production
Cardboard packaging Recycle
40. Many hazardous substances used in a commercial kitchen and should be disposed of safely.
Give suitable ways to dispose of the in the list below.

Item Suitable disposal method
Oven cleaner Local council chemical picks up/ use council waste collection station
Chemical cleaners Local council chemical picks up/ use council waste collection station
Pest control chemicals Local council chemical picks up/ use council waste collection station
Contaminated or spoiled food Make into compost
ASSESSMENT OUTCOME RECORD
Assessor to complete
Assessment outcome Satisfactory  Not Yet Satisfactory 
Feedback to student
REASONABLE ADJUSTMENT
Has reasonable
adjustment been applied Yes  No 
to this assessment?
If yes, provide details of

adjustments
Student signature: Date:
Assessor signature: Date:
Student to complete
 My assessor has provided me with feedback about my assessment

 My assessor has discussed the adjustments with me
 I agree to the adjustments applied to this assessment
Student signature: Date:
Hazim Alkderat 07/05/2021

Sitxfsa002, Sitxinv002 - Written Assessment v2

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Student ASSESSMENT COVERSHEET

Qualification: SIT40516 Certificate IV in Commercial Cookery

Unit of competency SITXFSA002 Participate in safe food handling practices

Has the student completed adequate training? Yes No

Has the assessment process been explained? Yes No

The following documents may be completed and attached: Comments:

The student will answer a range of multiple choice,

☐ Practical Observation / Demonstration

The student will demonstrate a range of skills and

1. Has reasonable adjustment been applied to this assessment?

Yes Proceed to question 2

What will be assessed

The following Foundation Skills are also being assessed:

SITXINV002 Maintain the quality of perishable items

The following Foundation Skills are also being assessed:

1. Go to the following website: https://www.foodstandards.gov.au/Pages/default.aspx

a) Which Standards are about Food Safety?

b) How many parts are in the Food Safety Standard?

c) Which standard/ sub-standard is about Food Safety Programs?

2. Go to the website https://www.legislation.gov.au/Details/F2011C00551 You will see information about

a) What system is a key part of a Food Safety Program?

Hazard Analysis and Critical Control Point (HACCP) system

5. Go to Standard 3.1.1 of Australia New Zealand Food Standards Code at

a) Find the definition of contaminant’. Now write it in your own words.

b) Find the definition of ‘contamination’. Now write it in your own words.

Examples of contamination Type of contamination

a) There are 7 principles of HACCP. What are they?

c) Now explain the sixth principle of HACCP in your own words.

Do not forget to think about:

Process Possible Critical Monitoring: Monitoring Monitoring: Corrective Verification Record-

Receiving Physical Visual Restaurant Inform Supervisor To be recorded

1c> item < 5c Check labelling

All food Description on

The years of work experience of each person working on the premises

Recipes for all poultry dishes

 Cook chill time & temperature register for storing foods.

a) Use a thermometer to monitor and record food cooking poultry dishes

b) Chemical test Checking for chemical contamination

c) Bacterial swabs To check food preparation surfaces or utensils/

d) Food storage checklists FIFO principles

e) Smell test Improper storage of food items

Food type Serving utensil

Give two reasons why you agree or disagree:

Reason 2: A high risk of cross contamination.

1.maintain area clean at all times, avoid spills.

2.Use different serving utensils for each type of food.

3.Monitor temperature of the hot food display(75c)

b) Explain how to use it

c) Explain how to clean it

20. What the difference between cleaning and sanitizing?

e) Baked on grease in an Spray bottle Caustic soda

22. Maintenance of kitchen equipment is also important for food safety.

c) Dishwashing Every 6 months service Check rinsing Temp. of the water.

Equipment name How it is recalibrated

3.the elderly > 65 years old

4. people with weak immune system

Date code 1: use by date cod

a) What food type was prepared? Pork lion

b) Who is MSR? An employee

b) helps the environment by reducing landfill/ environmental impact.

Write down what you would do in this situation:

30. You are accepting a food delivery at a commercial kitchen.

Food type Signs of problems with food

d) 12 packaged loaves of sliced bread Plastic packaging is torn or broken.