Assessment Task 1 - Knowledge Questions

ASSESSMENT TOOL
Training Package: SIT Tourism, Travel and Hospitality Training Package

Cluster number and name: HC3-2.1 Participate in workplace hygiene and safety
Units of competency: SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITWHS001 Participate in safe work practices
Student’s ID: JONES IVANHO WINARTA 47002
Assessor’s name: Campbell DAVE
ASSESSMENT TASK 1 – KNOWLEDGE QUESTIONS

Assessment type
 Knowledge questions
Assessment task description
 This is the first unit assessment task that student has to successfully complete to be deemed competent in this
unit of competency.
 Student is required to use complete written answers to all fifteen questions
 Student must attempt all criteria to the required level, e.g. Assessment criteria mentioned in the performance
checklist to be deemed satisfactory in this task
Applicable conditions
 This task is untimed and conducted as an open book test (this means student can refer to textbooks or other
learner materials during the test).
 Student must complete the task independently.
 No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not
Satisfactory.
 Trainer /Assessor must assess student’s practical skills, technique and knowledge as he/she complete this
assessment task.
 The trainer/assessor may ask student relevant questions on this assessment task to ensure that this is his/her
own work.
 Where a student’s answers are deemed not satisfactory after the first attempt a resubmission attempt will be
allowed.
 If all assessment tasks are deemed Satisfactory (S), then the unit outcome is Competent (C).
Location
 This assessment task may be completed in a classroom, learning management system (i.e. Moodle), and in a
practical classroom or our commercial kitchen environment.
General Instructions for attempting this task:

 Student must correctly attempt all activities of this assessment task.
 Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good
writing skills.
Assessment conditions
Skills will be demonstrated in an operational food preparation area. This will be in a simulated industry environment.
Students will have access to a hospitality classroom with computer equipment, software, internet and workbook.
Benchmark for Assessment

 You are expected to respond to all aspects of each question and case study. In some cases, direction is
provided on the expected length of your response. These assessments will require a Short, Medium or Long
response.
 The following is a guide to the expected number of words for each of these categories unless otherwise
indicated.
Short 30+ words
SITXFSA001_002_ SITXWHS001 Assessment Tool version 3 - 24/4/2019

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Medium 100+ words
Long 200+ words
Part 1 - Research Questions:
Please read all questions carefully prior answering them and ask you assessor if you require clarification.
1.1. What is the FSANZ? And why was it developed? (guide: 1 to 5 sentences)
FSANZ stand for Food Standards Australia New Zealand, it was developed because to protect or maintain
health and safety for people in Australia and New Zealand by maintain safe food of supply, responsible for
making changes and developing to food standards, developing standard for primary product (only for
Australia). It has been developed in section 7(1)(c) Standard 3.2.1 Food Standards Australia New Zealand.
1.2. What is the main objective of the NSW Food Act 2003? (guide: 1 to 5 sentences)
The main objective of NSW Food Act 2003 is to ensure that food for sale is both suitable and safe for human
consumption, it also prohibits any mislead conduct surround of food, and also gives effect to the Food
Standards Code
1.3. What the NSW Food Authority is responsible for? (guide: 1 to 5 sentences)
NSW food authority is responsible to maintain HAACP quality controls and safety standards, regulate and
measure food safety across food industry, managing food related incidents, and implementing safe food
handling advice in collaboration with stakeholders.
1.4. What roles do local councils play in relation to food establishments? (guide: 1 to 5 sentences)
Local councils implement the legislation or law at the local level through or by registration and monitor and
inspect of food premises. Important activities include education and enforcement, and taking of food samples
of all restaurant.
1.5. Environmental Health Officers regularly inspect food establishments. Review the following questions and answer.
(guide: 1 to 5 sentences per point)
a) Explain what actions will be taken if an ‘Environmental Health Officer’ inspects a food establishment and
identifies the establishment to be:
 unclean, or
 not meeting compliance with the Food Standards Code, or

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 not complying food safety programs.
Establishments which found guilty or failing to observe or maintain food safety regulations may face of
following consequences such as fines, loss of business and litigations.
b) What will happen if the food establishment does not comply with the Improvement Notice? (guide: 1 to 5
sentences)
If the food establishment doesn’t comply with the improvement notice, it will cause you are in breach of
health and safety laws, there could be further consequences, like prosecutions or prohibition notices.
1.6. Refer to the Australian Food Standards Code http://www.foodstandards.gov.au/code/Pages/default.aspx and
state which section of the code relates to “health of food handlers”. (guide: insert the correct standard)
Under Food Safety Standard of 3.2.2 Food Safety Practices and General Requirements, food handlers have an
overall responsibility or doing whatever is reasonable to make sure that they do not make food unsafe or
unsuitable for people to eat. Food handlers also have specific responsibilities related to their health and
hygiene such as maintain their health and not come if they sick or feel unwell.
Part 2- Individual questions
Individual questions are to be completed by each student independently. Please note that your assessor will check that
the answers you have provided are your own and will check your answers against other students’ submissions. If it is
found that your answers are copied from another student you will be required to rework these questions and submit
them to your trainer again.
1.7. Read and answer the following questions:
a) List four (4) important points you would find in a hygiene procedure.
1 Correct food storage
2 Personal hygiene
3 Regular hand washing
4 Avoid of cross contamination
b) List four (4) important points you would find in a food safety procedure.
1 Wash hands between steps
2 Sanitize work surfaces
3 Use separate cutting boards for raw meats, vegetables and cooked foods
4 Cook foods to safe temperatures
c) List four (4) daily routine personal hygiene practices that you would do before you go to work.
1 Washing body and hairs often
2 Clean or brush teeth at least once a day
3 Cut finger nails if it too long and clean inside so there’s no black thing on nails, maintain nails clean
4 Always changing into clean clothes

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d) List four (4) ways you can maintain your personal cleanliness during a service shift.
1 Uniforms, aprons should be always clean
2 Wear a hairnet
3 Prohibit touching face, nose or hairs
4 Clean bench frequently
e) Explain why it is important to check work clothing and personal protective items during a service shift? (guide:
1 to 5 sentences)
It helps keep you from getting sick, ensure customers and co-workers seeing us with high standards of
professional and more pleasant, so we can maintain food handling with high standards
f) Explain, why a workplace should have service standards in place and why it should be a standard practice for
employees to follow these standards? (guide: 1 to 5 sentences)
because service standards are important for customers, both regular or potential, employees and
management of a business, employees should follow these standards in order to maintain business high
of customers, and maintain profit in business.
1.8. Multiple-choice questions. Read each question carefully, select and tick appropriate answers.
a) Why is it employees’ responsibility to participate in hygienic practices when working with food?
Tick Answers
a To prevent the spread of illness and infection

b To prevent cross contamination of food and work areas
c To demonstrate professionalism
d To assists in the employee staying safe and healthy
X e All the above
b) Identify and tick the correct meaning of “airborne disease” and infectious disease.
Tick Answers
X a Any disease that can be transmitted through the air

b Any disease that can be transmitted by direct or indirectly from one person to another
c Someone flying by plane who has a disease
d A disease that can catch another disease and make the person even more ill
c) Tick correct statements that describe micro-organisms and the effects they have on food? (guide: more than one
answer is appropriate for this question)
Tick Answers
X Any organism too small to be viewed by the unaided eye, as bacteria, protozoa, and some
a
fungi and algae.
X They can cause food to deteriorate and develop unpleasant odours, tastes and textures. Can cause
b
fruit and
X vegetables to get mushy or slimy and meat to develop a bad odour spoil, which may lead to illness
c
if consumed such as food poisoning

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d) Tick unhygienic ways a person can transfer micro-organisms and spread illness to themselves, other people
and food contact surfaces. (guide: select minimum of 4)
Tick Answers
a Blowing their nose and not washing their hands afterward

b Coughing or sneezing not covering mouth and washing hands afterward
c Sharing eating and drinking implements
d Touching wounds
e Using gloves always when handling food
f Using a mask if you have a flu or do not go to work if you have a cold
g Wash hands always
e) Which of the following points make the following statement correct?

‘Hygiene hazards that may affect the health of yourself and other people.’
Tick Answers
a Lack of clean cloths and tea towels

b Not using or wearing personal protective equipment
c Seeing other people use unhygienic practices
d Unclean public areas such as toilets, staff amenities, hand washing facilities
X e All the above
f) Read the following statement and answer the question below:
“All employees working with food must ensure to wash hands to prevent the spread of microorganisms
after they finish using cleaning cloths, linen, tea towels; using the toilet; smoking; coughing, sneezing,
blowing nose, touching hair and scalp or wounds.”
g) Tick items from the table below that would be appropriate for hand washing in the workplace. (guide: more than
one answer is appropriate for this question)
Tick Answers
X a Specified hand washing sink

b Tissues
X c Single use towel
d Toilet paper
X e Warm running water
f Tea towel
X g Liquid soap
h) Select and tick appropriate personal health issues which are likely to cause a hygiene risk and should be
reported to a workplace supervisor.
Tick Answers
X a Vomiting or diarrhoea

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b Having lunch with your new mother-in-law which always makes you feel sick
X c Wounds that need to be bandaged and covered
X d Any infectious disease you may have been in contact with or you may have
e Scraped knee from sport from a weekend sport
X f Cold or flu
h None of the above
i) Read the following statement and tick appropriate answers. (guide: more than one answer is appropriate for this
question)
‘To avoid a food-borne illness, all issues and illnesses an employee may have must be reported to
supervisor – why?’
Tick Answers
X a So that the workplace can identify the need to clean and or sanitise the workplace and work
areas.
X b Notify the health department if the health issue is severe.
X c So, staff can have a well-deserved holiday until the sick employee feels better
X d Stop food preparation immediately to prevent contamination of food products and preparation
areas
e So, the supervisor can fire that employee
j) Is this statement true or false? (guide: tick the correct answer)
‘Any exposed part of your body where you have a wound or sore must be completely covered with a
waterproof covering.’
Tick Answer
X True
False
Part 3 - Group activities and discussions:
Group activities are to be completed in small groups or as directed by your trainer and assessor. Your assessor will
provide you with guidance so you are able to complete the following questions appropriately.
List the individual students and colleagues who participated in your group activities and discussions.
46229 – Nurul Hikmah

Names and student ID numbers
and classmates who have been 46170 – Chrisia Violy Lumagbas Caina
part of your group: 46675 – Ignacio David Avila
42737 - Fiorella Maria Silva Bajana
1.9. In small groups complete the following activities and answer questions as indicated.
a) Research (i) the Food Standards Australia New Zealand (user guide) and (ii) the Food Authority NSW
publication and explain what each of the items in the table mean.

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Your assessor will instruct you to either to use classroom computers or your own devices and complete the
table below.
Note: You can access the information via clicking on the following links.
 http://www.foodstandards.gov.au/code/userguide/Documents/Guide%20321%20FINAL.pdf
 http://www.foodstandards.gov.au/publications/documents/FSTemp_control_Edition_for_printing.pdf
Items: Answers:
Contaminant Any biological or chemical agent, foreign matter, or other substances that may
compromise food safety or sustainability which can cause harm or illness
Contamination Means the introduction or occurrence of a contaminant in food
Potentially hazardous Has a legal definition in Standard 3.2.2 Food Safety Practices and General Requirements.
foods It means food that has to be kept at certain temperatures to minimise multiplication of
any food-poisoning bacteria that may be present in the food or to prevent the
formation or toxins in the foods such as chemical, physical and, biological.
Group meeting discussion link:

https://web.microsoftstream.com/video/fe28d624-d270-49c8-8bfb-
792db624f377
b) Discuss and list the three (3) main types of food contamination in the table below and for each type give one
example of how it might happen.
# Type of Contaminant Example of how it may occur
1 Biological Spoiled food such as mould and food poisoning bacteria such as salmonella
spp, E-Coli, Listeria monocytogens, Hepatitis virus. It happens when
someone sick but still come to work or when contaminated with
chicken blood because it contains salmonella.
2 Physical Food can be contaminated with physical objects such as nails, hairs, plastics.
It happens when someone touch their hairs and it fall down in food or
dirty nails or chipped plate and glass.
3 Chemical Can be contaminated with unwanted chemicals such as cleaning agents,
pesticides, if chemicals not be store correct. It happened when
someone don’t store chemical properly.
c) Read the following statement, discuss and answer.
‘Microbal contamination refers to the introduction of infectious material such as bacteria, yeast or mould.’
Explain what types of conditions need to be present to for the development of microbiological
contamination?’
Certain foods are vulnerable to biological contamination because they provide everything that bacteria need
to survive and multiply (food, water, acidity or pH level) and this called high-risk foods. When high-risk foods
are left in the temperature danger zone (5 Celsius - 60 Celsius) for too long can provide the other conditions
bacteria need to grow.
d) Discuss and explain what are the health effects of microbiological contamination of food?

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Could lead to food-borne illness for customers, because when food become spoiled or food handler is sick
such as hepatitis or influenza, bacteria from that person could go to food and it could lead to food-borne
illness.
e) Discuss and list four (4) high risk groups of customers and why you consider them to be high risk.
1 Children under five years of Their immune systems are still developing and not as strong as adults
age
2 Sick or unhealthy people Due to weakness of their health immune systems, of course sick people
tend to be at high risk.
3 Pregnant women and unborn Due to their elevated and changing hormonal levels, impacting upon
children the women’s immune system, thereby weakening it. As for pregnant
woman (pescatarian), there are certain foods to avoid, such as raw
things including meat, fish, or raw meringue and, etc to avoid food
poisoning, because it can increase chances of premature delivery.
4 The elderly Generally, produce less stomach acid than younger people, and
stomach lining becomes more delicate and sensitive to irritation.
f) Research and list appropriate temperatures for cool rooms, refrigerators and freezer enable food to store
food safely?
Cool room or refrigerator 0 Celsius - 5 Celsius
Freezer -18 Celsius
g) Discuss and list four (4) hazards that may affect the health and safety of customers, your work colleagues and
yourself.
Biological hazards such as when someone having influenza or cough could infect customers, co-workers
1 and ourselves health.
Chemical hazards such as Chemical agent, sanitizer, could infect food to customers health, when
2 someone don’t store it correctly
Physical hazards such as nail or hair in food, could infect food to customers health, occurs when
3 someone not maintain their hygiene.
Ergonomic hazards such as heavy lifting, could impact our self-such as back pain and impact your health.
4
h) Discuss how can you prevent unnecessary direct contact with ready to eat foods and list your discussion
points below. (guide: 1 – 5 sentences)
 Use gloves when handling foods.

 Don’t use same gloves after handling foods, instead throw and change it.
 Minimize touching hair, face or nose.
 Don’t sneeze or cough in front of food, instead go somewhere else nearby.
 Washing hands frequently.

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Part 4 - Scenario and questions:
To complete Part 4 successfully your assessor will advise you if you will be working independently or in small groups.
Questions and activities
1.10. Read the following scenario and answer the following questions.
Scenario
You have arrived at work, to begin preparation for the breakfast service delivery.
You are the first person in the workplace and you discover one of the bins is infected with maggots. Maggots
appear when flies are attracted to the food and other rubbish and thy lay eggs. This has occurred because the flies
could access the rubbish inside the garbage bin.
You are concerned because the bins should have been emptied, cleaned and sanitized last night ready for this
morning.
a) Explain the steps you will take to remove this hygiene hazard and who will report it to for follow up.
First, we need remove the all rubbish from bins. Then, we use warm water to clean bins, scrub with hot soapy
water, then rinse it, dry it and sanitize with D4 sanitizer, put black plastic inside bins and place it in dry clean
area, use when we need to use it. We need to report to our supervisor which is manager or head chef to
prevent another incident again.
b) What is a Food Safety Program and why are they developed?
Food Safety Program is designed to help businesses identify and manage hazards to food safety. It developed
to:
 Identify potential hazards that may occur in all food handling operations carried out in the business.
 Identify where hazards can be controlled.
 Monitor control methods.
 Provide corrective actions when hazard is found to be found not under control.
c) Tick from the list below all the elements that MUST be included in a good Food Safety Program. (guide: more
than one answer is appropriate for this question)
Tick Answers
X systematically identify the food safety hazards that are reasonably likely to occur in food handling
operations of the food business
X identify where, in a food handling operation of the food business, each hazard identified can be
controlled and the means of control
staff roster
X provide for the systematic monitoring of the means of control

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X provide for appropriate corrective action to be taken when a hazard identified is not under control
weekly shopping list for the workplace
X provide for the regular review of the program to ensure it is appropriate for the food business,
X provide for the keeping of appropriate records for the food business, including records about action
taken to ensure the business is carried on in compliance with the program
employee time sheet
x contain other information, relating to the control of food safety hazards, prescribed under a regulation.
d) What does the acronym HACCP stand for?
H Hazard
A Analysis
C Critical
C Control
P Points
e) What are the principals of HACCP? Tick all those that apply
Tick Answers
X hazard analysis
X identifying critical control points
X establishing critical limits
outlining employee uniform
X monitoring
establishing employee meal breaks
X taking corrective action
X keeping records, and
X verifying results.
f) Read the definitions in the table below ad insert the correct name for each.
 Critical Control Point
 Critical Limit
Definitions Answers
Refers to the steps that can be controlled to Critical Limit
eliminate identified hazards or minimise its likelihood
of occurrence to a safe level. Any point along the
production line (from sourcing to consumption
where a food safety hazard can be controlled or
eliminated.
Establishes the minimum or maximum limits which Critical Control Point (CCP)
must be met to prevent or eliminate a hazard, or
reduce the hazard to a safe level.eg foods must be
cooked to a minimum temperature of 75 degrees
g) Using the table below place the food type next to the correct food storage condition.
 dried goods  fruit and vegetables
 eggs  Raw and cooked food
 dairy
SITXFSA001_002_ SITXWHS001 Assessment Tool
 frozen goods
version 3 - 24/4/2019
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 meat and fish
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Food Type Storage Condition

h)
Dairy in a cool room or refrigerator operating at or below 5°C
cupboards and shelves free from dampness, mould and condensation, covered to
Dried goods prevent dust, dirt, insects and other foreign matter. Large bags of products i.e. flour
when opened will be stored in a container with a lid.
Eggs
in a refrigerator for 3-5 weeks. Raw egg whites or yolks refrigerate for 2-4 days.
Frozen foods at -18°C and/or hard frozen
do not require refrigeration however store in the crisper or on a shelf above raw meat,
Fruit and vegetables poultry or seafood so there are no risks of blood or juice dripping onto fresh produce.
refrigerated after cutting or peeling.
Raw and cooked food must be stored separately – either in a separate cool room or via shelving
if raw keep away from cooked foods and refrigerate promptly. Don’t leave it on the
bench top at room temperature, keep in a fridge or freezer below 5 Celsius until you
are ready to cook it.
Meat and fish Never leave cooked meals at room temperature for longer than 2 hours. Keep hot
food in an oven or on a stove, above 60oC until you are ready to serve. If not eaten
within 2 hours, cooked meals should be refrigerated.
Using the table below write the temperature control standards to the below critical points. One has been done for you
as an example.
 Receipt
 Storage
 Preparation
 Cooking/ Reheating
 Cooling
 Plating/Service
 Hot/Cold Holding
 Delivery / Transport

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i) Control Standards Critical Points

High risk foods that are ready to eat must be handled using gloves/ tongs etc.
Preparation high-risk foods must not be out of refrigeration for longer than hour during
preparation.
Cold food ≤5°C; hot food ≥60°C; frozen food hard frozen (Food Standards Code
Receipt 3.2.2 clause 5). Temperature monitored upon each delivery of potentially
hazardous food.
Product core temperature cooled from 60°C to 21°C within 2 hours and 21°C to
Cooling 5°C within a further 4 hours (Food Standards Code 3.2.2 clause 7). Temperature
must be monitored each batch.
Core temperature plating hot food ≥60°C, plating cold food ≤5°C or equivalent
Plating/Service validated process. Temperature to be monitored each batch or during meal
service.
Cold food stored at ≤5°C; hot food ≥60°C; frozen food hard frozen. Storage
Storage temperatures of potentially hazardous food must be monitored a minimum of
once a day. It is advisable to check in the morning and afternoon.
Product core temperature ≥75°C (instant) or equivalent validated process.
Cooking/Reheating Temperature must be monitored each batch.
Core temperature hot food ≥60°C, cold food ≤5°C; frozen food hard frozen.
Delivery/Transport Temperature must be monitored at last meal delivered
Core temperature hot food ≥60°C, cold food ≤5°C (Food Standards Code 3.2.2
Hot/Cold Holding clause 8). Temperature must be monitored a minimum of once per meal time and
should be taken from different areas (Food Standards Code 3.2.2 clause 8).
Select and tick the appropriate temperature danger zone below.
Tick Temperature Zone
X Between 5 degrees and 60 degrees
Between 20 degrees and 30 degrees
Between 100 degrees and 150 degrees
j) The 4-hour / 2-hour rule guides provides how long potentially hazardous foods can be safely held at
temperatures in the danger zone. Review the time frames listed in the table below and explain what needs to
happen to the food product listed.
Answers Product list

Can be used, sold or put back in the fridge
to use it later. 0-2 hours held in the temperature danger zone
Still can be used, but can’t be put back in

the fridge. 2-4 hours held in the temperature danger zone
Food must be thrown away. More than 4 hours in the temperature danger zone
1.11. It is important for a workplace that handles food to have an implemented safety food program. In small groups
discuss the following points and answer as indicated.

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List individual students and colleagues who participated in your discussions.
Names and student ID

numbers and classmates
who have been part of
your group:
a) Where in a workplace would you expect to find the safety food program?
Office, preparation kitchen, service kitchen, dishwash area, bar area, cellar, chemicals storage, delivery area.
b) Tick each of the policies and procedures below that would be in the food safety program. (guide: more than one
answer is appropriate for this question)
Tick Policies & Procedures Policies & Procedures

X Cleaning and Sanitation Records maintenance
X Hazards X Training and professional Development
X Equipment maintenance X Emergency evacuation
X Work Health Safety X Food Handling
Leave entitlements X Personal hygiene
Building Security X Pest Control
c) Why is it important to follow the food safety program policies and procedures? (guide: 1 – 5 sentences)
To help businesses handle, process and maintain their foods, preventing cross contamination with other foods
and prevent from food Bourne illness, prevent chemical going inside to food, and make sure food handler
always use gloves when handling food.
d) Discuss and tick appropriate methods a workplace may use to monitor food safety. ( guide: more than one answer is
appropriate for this question)
Tick Answers
X a Bacterial swabs / chemical tests

X b Checking and recording food is stored in appropriate time frames
X c Monitoring and recording food temperatures and food storage equipment
X d Visual examination of food for quality review
e) Why do you think you would need to keep documents of your monitoring procedures? (guide: 1 – 5 sentences)
We need to keep it to make sure we are keeping monitor food standards, such as temperature of food, prevent
cross contamination.
f) Explain how food should be stored at controlled temperatures and ensure that frozen items remain frozen
during storage. (guide: 1 – 5 sentences)
We need to vacuum seal it tightly and properly, so no air comes to food and could prevent for freeze or cold
burn.
g) How do you measure the temperature of food? (guide: 1 – 5 sentences)

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By using thermometer or probe thermometer.
h) The thermometer must be accurate to +/- 1C. Is this True or False?

Tick Answers
X True
False
i) Discuss and explain how you would?

i. check that the thermometer is accurate;
ii. clean a temperature probe and;
iii. check the thermometer for faults
i
By putting in very hot water until reach maximum temperature and straight away put in very cold water
until reach maximum temperature.
ii We need to use single-used alcohol wipes to clean temperature probe.
iii Insert thermometer stem at least an inch deep in ice water without letting stem touching glass, wait for
minute or less.
1.12. Establishments must ensure the safety of food that is prepared, served and sold to customers. Read each
question below and answer as indicated.
a) List four (4) ways you can ensure the safety of food that is prepared, served and sold to customers “under
other conditions” e.g. pre-packaged food or food not made by your workplace, or self-service food.
1
Provide safe single use items
2
Use packaging materials suited to foods
3
Maintain a clean environment
4 Prevent for cross contamination during packaging process
b) List four (4) items below that would be intended for single use only.
1
Single-used gloves
2
Plastic containers

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3
Alcohol wipes
4
Single-used blue or green cloth
c) Why is it important to dispose of any chipped, broken or cracked eating, drinking or food handling utensils?
to prevent any chipped glass or plate go inside to foods, otherwise customers and employees might get serious
injury.
d) How would you store, display and provide single use items so they are protected from damage and
contamination?
Store
Store in dry clean place and away from chemicals.
Display Display it in dry clean place, separate from foods, make space only for single
use items by using dispensers that will allow only the customer who will use
the single items to touch it.
Protect from damage and With packaging or container and throw away any single use item if it has
contamination been used, damaged, touched or in any way contaminated.
1.13. It is important that all staff members who deal with food understand cleaning and sanitizing. Read all questions
below and answer as indicated.
a) Explain in your own words what is cleaning and what is sanitizing. (guide: 1 – 5 sentences)
Cleaning: a process to throw or remove any unwanted substances or things such as trash or dirt from an object
or area or environment.
Sanitizing: to reduce any bacteria or pathogens from clean areas or surfaces to levels of safe.
b) Identify three (3) cleaning agents either in your home or workplace that can be used on hard surfaces and
detail how you would prepare the solution and use the cleaning agents safely.
Cleaning agent Dilution rate Care in preparation
Sodium Powdered, (before put any We need to be very care when using this type of cleaning
Hypochlorite water) and become liquid agent by using rubber gloves.

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(liquid bleach) (after putting water).

Soap or Soap: thick, almost same Neither of them, we could not use gloves, but if any
detergent like ganache, and become workers that have allergy with chemicals, recommend to
liquid after putting water. use gloves.
Detergent: powdered and

become liquid after putting
water.
Water liquid Most common cleaning agent.
c) What type of manufacturer recommendations could be given for applying cleaning agents and chemicals?
Where might you find these recommendations?
CYANDAN Manufacturer Chemicals is a manufacturers and suppliers for applying cleaning agents and
chemicals. We might find it on google searching or ads from newspaper.
1.14. Review the following points about waste and answer each question below.
a) Briefly describe how the following three (3) different types of waste should be sorted and removed and then
address the following points.
Waste Sorted Removed
Paper, cardboards By simply hire a bin to location, and
Recyclable
they will remove it.
Leftover food or any peels By local authority waste departments.

Non-
recyclable
Chip pan oil, deep-fryer oil or fats Removed and collected by companies
Hazardous /
chemical that provide it and also local authority
waste departments can provide.
b) Describe the impact that legislation might have on the ways in which hospitality and tourism establishments
dispose of waste. (guide: 1 – 5 sentences)
All owners of restaurant or hotel, must follow NSW acts and regulations govern waste management. Those
who handle, store, transport, process, recycle and dispose of waste must follow these rules to minimise
harm to human health and environment.
c) Briefly explain the importance of keeping all garbage areas clean. (guide: 1 – 5 sentences)
Maintain hygiene or health and safety issues, and also prevent the spread disease and bacteria and
migration of vermin to garbage containers.

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d) Explain how food needs to be clearly marked and identified for disposal and disposed of quickly to avoid cross
contamination. (guide: 1 – 5 sentences)
By implementing personal hygiene program or training to make sure worker know how to identify disposal
and dispose food to prevent cross contamination.
1.15. Work Health Safety (WHS) is paramount to ensure a workplace is save and staff members feel supported, healthy
and safe. Read the following questions and answer them as indicated. Your assessor will advise you if you are to
complete these questions independently or on your own.
a) List the state/territory authorities and acts, codes of practice, regulations and workplace policies which relate
to Work Health and Safety in a workplace you understand well.
Model of WHS laws in NSW:
1. Model WHS Act
2. Model WHS Regulations
3. Model Code of Practice
Model WHS Act:

The model WHS Act forms the basis of the WHS Acts that have been implemented in most jurisdictions across
Australia. The main object of the Act is to provide for a balanced and nationally consistent framework to
secure the health and safety of workers and workplaces. It does this by:
 Protecting workers and other persons from harm by requiring duty holders to eliminate or minimise
risk
 Providing for fair and effective representation, consultation and cooperation
 Encouraging unions and employer organisations to take a constructive role in promoting
improvements in WHS practices
 Promoting the provision of advice, information, education and training for WHS
 Securing compliance with the Act through effective and appropriate compliance and enforcement
measures
 Ensuring appropriate scrutiny and review of actions taken by persons with powers or functions
under the Act
 Providing a framework for continuous improvement
 Maintaining and strengthening national harmonisation of WHS laws and facilitating a consistent
national approach to WHS.
b) Review and research the www.workcover.nsw.gov.au website and identify WHS responsibilities of the
employer and the employee.
Employer must: Worker must:
Provide information, training, instruction and Learn and implement WHS responsibilities from trainer
supervision are provided. that has been given by employers.
Provide such as insurance for all workers and When there is an injury, no matter how small it is, staffs
staffs must tell employer and fill out injury form.
Provide compensation where there is an injury Stay at home and go back to work when they feel better

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c) Explain what “Duty of Care” means, regarding work health and safety.
A duty of care is a legal duty to take reasonable care not to cause harm to another person that could be
reasonably foreseen. We must ensure that:
 Chemicals are used, handled and stored safely.
 Adequate workplace facilities are available.
 Any accommodation you provide to your workers are safe.
 Information, training, instruction and supervision are provided.
 Workers health and workplace conditions are monitored.
d) What would happen if workplaces and individuals failed to observe WHS legislation, policy and procedure?
If we fail, it is a criminal offence and could lead to substantial fines and/or imprisonment, loss of business.
e) Give an example for each of the common workplace hazards relevant to the commercial cooking industry
listed in the table below.
Common workplace Example of each
hazards relevant to the
industry
Hazardous Manual Task If a person handles heavy thing alone without any helps or equipment, awkward
and bulky items.
Infection control risk Person don’t follow and maintain hygiene, comes when sick.
Personal safety risk person who don’t use PPE when handling chemicals.
f) Your trainer will discuss the policies and procedures listed in the table below.
You will be given time to research and review the policies listed in the table. Your trainer will provide you with
examples or access to internet so you can conduct your own research. Once you have found each of the listed
policies / procedures below. Review each policy / procedure and briefly explain what information needs to be
listed in each of the policy / procedure.
Policy Briefly explain the contents
Evacuation policy for staff When there are alarms, either fire or lock down alarm, all employees must
and customers follow evacuation procedures to safe place such as outside nearby.
Policy for cash security Every day after closing, supervisor will maintain cash security in safe deposit
management and security of box.
organisational documents
Policy on reporting hazards After we find and identify hazards and incident, straight away ask supervisor
and incident and accident to check and give feedback to ensure we remove hazards, then
reporting procedures or supervisor will fill hazard incident report, to make sure that report will
policy
be reviewed when there’s a WHS meeting, remind employees about
WHS policies and procedures.
g) Access an WHS policy or speak to a workplace supervisor (if available) and explain the procedure for each of
these WHS management practices.
WHS management Briefly explain each procedure
practices
Hazard identification If any hazard identified, straight away remove or clean it, to make sure we
maintain WHS in workplace.

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WHS induction training Once a month, there will be training about WHS, review about policies and
procedures about WHS.
Safe work practice training Use trolleys or call someone to help when lift a heavy thing.
Suggesting inclusions for There will be question-answer sessions or face to face talk to give some
WHS policies and suggestions about WHS in workplace.
procedures.
h) List two (2) workplace potential emergency situations you may encounter in the commercial kitchen or
hospitality sector and explain the procedure for both.
First aid injury: after we get injury, we need to wash our hand immediately in special hand washer, put some
paper towel to cover blood, ask supervisor for first aid kit and fill the injury report.
Sudden illness: tell supervisor that you sick, and supervisor will tell you go home, sick report will be fill by
supervisor and along with you when you feel better.
i) During the study of this hospitality qualification you will be required to complete minimum of 36 shifts in a
hospitality establishment.
Review and discuss with your assessor, or a colleague in your classroom, the document list below and where
and / or from whom would a staff member be able to access a copy of each of the documents:
 Food Safety Standards Australia New Zealand
 Food Safety Program
 WHS information such as publications, journals or newsletters
 Policies, procedures and template documents used for managing WHS practices such as hazard and
incident reporting
All documents be able to access by complete the training that supervisor give, head chef office where they
keep all documents, reports, and/or be able to see in every place of kitchen area such as preparation kitchen
or service kitchen. All staffs can access all copy of documents such as WHS policies, Food safety program, etc.
Incident reporting will be collected by supervisor by the end of every month, to ensure it will cover their
insurance in workplace.
ASSESSMENT TASK 2 – PARTICIPATE IN SAFE WORK PRACTICES

Assessment type
 Practical activities
 This is the second unit assessment task that student has to successfully complete to be deemed competent in
this unit of competency.

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 Student is required to use complete written answers and practical tasks

 This skill test is untimed and conducted as an open book test (this means student can refer to textbooks or
other learner materials during the test).
Satisfactory.
assessment task.
own work.
allowed.
Location
1.16. This assessment task may be completed in a classroom, learning management system (i.e. Moodle), and in a
practical classroom or our commercial kitchen environment.
response.
indicated.
Short 30+ words
Medium 100+ words
Long 200+ words
Instructions to students
This task allows you to demonstrate your ability to identify hazards, unsafe food handling and non-hygienic
practices in the work area. You will also be required to demonstrate appropriate communication and interpersonal
skills.
During this activity, you will be demonstrating your communication and problems solving skills as well as skills to
work with your team to minimise the hazards in the workplace.
2.1 Case Study

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In small groups read the case study below and complete activities as indicated.
Case Study
You are employed in the kitchen at Green Hills Motel owned by John and Beverley. The motel is a small 20 room
establishment in a semi-rural area of Richmond NSW. John and Beverly are lovely and friendly people and are
liked by all staff.
The kitchen caters for breakfast, room service, dinner and occasional functions. John has been the hotel cook
and maintenance man ever since he and Beverly established the motel as a family business. Johns is a qualified
chef and Beverly manages the office, does wages and looks after housekeeping and reception staff. Mick, their
son, is the grounds keeper.
Beverly and John employ nine staff to run the kitchen and the restaurant. Four work in the kitchen. You and Ben
are 1st year kitchenhands; John is a 2nd year trainee chef; and Kris is a fully qualified weekend cook. The
restaurant has five waitresses. Barbara is a senior waitress, Jaki and Misha are well experienced part-time
waitresses and Jin and Bec have started full-time employment with the motel only a couple of weeks ago. When
needed Beverly helps and works in the restaurant and delivers room service.
Jin and Bec have no prior hospitality training or experience and have no food handling certification. John and
Beverly have, so far, not provided any training to them on food handling and safety due to lack of time.
Last week Jin and Bec helped in the kitchen on Friday and Saturday night because of big functions. They assisted
with packing the dishwashers, cleaning dishes and food plating. John was so busy and he did not notice that
they were not using the appropriate hand washing techniques. Their dresses and shoes were not suitable for
working in the kitchen and they continuously used their hands to move hair from their faces. When they took
plates to guests their clothes were stained from dirty washing water. Jin even used a tea towel to wipe dishes
and then continued to wipe water from the kitchen sinks.
Yesterday Bec came to work with a cold. You have noticed that she was coughing and covering her mouth with
her hand and again John was so busy he did not notice.
During the last restaurant stocktake all the waitresses made jokes about all the chipped and tired looking
utensils, crockery, cutlery and glassware. Beverly suggested for Ben (the taller kitchenhand) to go to the storage
area and check the spare glassware and cutlery.
The boxes with all the items were on the top shelf of the storage area. Ben had to climb up using the storage
shelfs. The boxes were heavy and he dropped one. Glass went all over the storage area. He tried to clean it but
most of the glass fell amongst maintenance equipment and he could not get to it. He also mentioned that the
storage area smelt and he noticed droppings from what he thought were either cockroaches.
During the storage clean-up, Ben cut his finger and applied a standard Band-Aid from the first aid kit from the
reception before returning to work in the kitchen again.
After breakfast service last week, John advised all kitchen and restaurant staff, not to throw out any of the ‘use
only once’ items such: as small jams jars and sugars. He asked everyone to put them in a bowl to be reused next
morning. Barbara and Jin thought it was a good idea and decided to do the same with the cereals.
Over the past two weeks, pests have started appearing around the recycling disposal bins, which was unusual.
When you investigated the issue, you realised that due to the lack of training of the two new staff members, the
waste was no longer being separated into waste and recycling bins and therefore the recycle bins had rotted
scraps and were not being washed out.

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These seem to be quite worrying issues. You really like all the people you work with. John is a kind employer; he
works hard but something needs to be done about it all before anyone gets hurt or sick.
Activities
a. Review the case study with your team and identify all hazards and / or non-compliances with the
workplace health and safety practices, food and hygiene handling issues and complete the table below.
(guide: use the left column and list as many issues you can identify; discuss and agree on control measures / actions; and
complete the right column in the table)
Workplace Safety Check – Hazard Identification

Control Measurers to Action
Hazard Identified
(action plan)
Climb up using storage shelves Need to use ladder instead climb up using storage shelves
Clean without proper equipment for broken glass Need to use proper equipment
or plates
Someone sick and still working without using mask Need to tell sick person to go home
Storage smelt and rarely do pest control Twice every month, they need to do deep cleaning and
pest control
Some employees didn’t do food handling safety All employees need to get training and have food handling
due to lack of time certificate
Employees didn’t do correct technique when All employees must have basic knowledge and doing some
washing their hands training for washing their hands
Unsuitable dresses when in the kitchen All employees must use suitable dresses in kitchen
Touching or moving hairs Need to use hair net
Rotted and smelly bins Bins need to be washed every day after service
b. Participate in a work health and safety meeting with John and your team. The aim of the meeting is to
decide on strategies to ensure all staff always adhere to safe food handling, hygiene and work health
safety procedures at the motel.
You are required to actively participate in the meeting and demonstrate your communication and
interpersonal skills. Explain what actions you would take to remove or minimise such non-compliances
in the future.
Use the Meeting Minutes template below to demonstrate different team members’ roles they held
during the meeting.
The secretary of the meeting (nominated by your team) MUST complete the Meeting Minutes
template, print it or email it to all team members of your team when finished.
Each student MUST submit the competed Meeting Minutes with this assessment task.

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Note: Your colleagues will role-play your work team and the assessor will role-play the supervisor’s
(John’s) role; or your assessor may appoint an individual who will role-play John’s role during your
meeting.
Meeting Minutes – Work place safety and hygiene meeting

Control Measures Strategies
Day and date: Wednesday, 20 May 2020 Time: 11.10AM
Chair: Nyamjargal ULZIIBAT Secretary: Nashrin JAHAN
Team of other students / Jones Ivanho WINARTA
colleagues who were
present at the meeting:
Group meeting discussion link:
https://web.microsoftstream.com/video/261bfdba-5da5-4bd4-
90d3-203efa1734ff
Topics discussed: Content covered and discussions and ideas generated during Names of individuals
the meetings and how they will be fixed or what strategies will with given
(please insert issues to be
be applied after gaining agreement from John and the others responsibilities or
covered during the meeting)
in the team. timelines to rectify
issues:
Climb up storage Need to have ladders in shelves instead climb it with Jones Ivanho
shelves, otherwise they will injure themselves WINARTA
Staff training Staff need to be training, ensure their health and safety in Nyamjargal ULZIIBAT
work, and maintain food safety procedure
Rotted and smelly bins Bins need to be washed, scrubbed and dried and be ready Nashrin JAHAN
for tomorrow by putting black plastic inside, every single
day after service, to maintain hygiene and ensure there
won’t be any insects, rotten or smelly things
Incorrectly washing All staffs including supervisor must be able to learn and Jones Ivanho
hands technique apply for correct hand washing technique by giving them WINARTA
training and face to face talk.
Call sick Someone who sick or unwell must be send away to home Nashrin JAHAN
(call sick) until they feel better to maintain food health
and safety, ensure colleagues and customers don’t get
sick either.
Physical contamination People who have long hairs, both man and woman, need Nyamjargal ULZIIBAT
(Touching hairs) to use hair net for minimize touching hairs, other things
such as shaving beard, no long and dirty fingernails must
be included
Unproper dress or Workers including supervisors and staffs, must use clean, Jones Ivanho
clothes (personal proper dress or clothes to maintain their professional in WINARTA
hygiene) job, and also for hygiene.
Staff didn’t follow Kitchen premises are important and be follow by all staffs Nyamjargal ULZIIBAT

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kitchen premises including supervisor to ensure staffs maintain hygiene,

WHS and also food safety.
Broken or chipped Broken or chipped utensils such as glass or plates, must Nashrin JAHAN
utensils be throw straight away, to ensure food safety for all
customers and staffs.
Assessor checked the document and approved it to be forwarded Meeting minutes distributed to team
to all team members: Yes / No members Yes / No
After your meeting, your assessor will complete the following checklist
ASSESSORS CHECKLIST
Did the student demonstrate the following? Satisfactory / Not Yet

Satisfactory
Report unsafe practices, such as personal health issues and possible food contamination  Yes  No
risks that breach hygiene procedures
Identify food safety hazards that may affect the health and safety of customers, colleague  Yes  No
sand themselves.
Identify correct food storage that will protect against contamination, maximise freshness,  Yes  No
quality and appearance.
Identified how to maintain a clan environment.  Yes  No
Demonstrated oral communication skills to report hygiene hazards and emergency  Yes  No
incidents and non-compliant organisational practices accurately.
Participated in a simulated WHS meeting, where hazards and non-compliances were  Yes  No
reported and consulted within the group and solutions identified.
Assessor Feedback:
Assessor Declaration: I declare that I have assessed this student in this task and have provided appropriate
feedback.
Assessor Signature: ____________________________ Date: ____/_____/_____
2.2 Using appropriate hygiene procedures

This task enables you to demonstrate planning and organisational skills. You are required to co-ordinate a
range of different tasks required to be undertaken each day to ensure you and others in the workplace are
using safe food handling and hygiene practices.
You are to discuss the following points with your group and write a simple step-by-step procedure for:
 Hand washing
 Cleaning floors
 Personal hygiene

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 Kitchen bench top cleaning and sanitisation
Rinse floor with hot or warm water, then put soap in floor, scrub it with scrubber in all sides,
Cleaning
Floors:
then rinse it again.
Rinse hands in special hand washing area with hot or warm water, put soap and apply it in all
Example of
hand
hands, nails by rubbing it for 20 to 30 seconds, rinse it until completely clean, dry it with
washing paper towel or air dry.
procedure:
Take a shower before work, don’t use chef jacket and pants before work, change clothes in
Personal
Hygiene: changing room in workplace, wash hands before start doing things.
Getting
Ready for
Work
Every time after finish doing something, either after finish mise en place or after sending food
Kitchen
bench top to customer when service, bench must be wipe with straight away to ensure no cross
contamination between ingredients or foods and customers can enjoy their foods without
being worry about allergies.
2.3 Interpret workplace documents

This activity, will allow you to demonstrate your ability to read and to comprehend workplace documents and
interpret the content of:
 Organisation food safety programs

 Hygiene and food safety procedures
 Hazard Analysis and critical Control Points HACCP practices
 Food Safety Code
 Food Safety Monitoring and documentation
 Probe Thermometer Calibration Procedure
Again, in small groups, discuss and use the sample documents provided to answer questions below.
a) Using the NSW FSP Section 5 food safety program example document identifies where you can find the
following information (advise section number and page) the first one has been done for you.
Information: Section number and page
The team responsible for maintaining the food safety manual? Standard 3.2.1 page 5
What is the purpose of the food safety program?

Standard 3.2.1 page 13
Where can you find the flow chart? And what is its purpose? Standard 3.2.1 page 23
purpose of flow chart is to make sure we

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understand the process and show us

steps in order to analyse, documenting
and managing process of HAACP.
Where would you locate the Hazard Analysis? Standard 3.2.1 page 13 – page 17
Where would you find the Hazard Control Table and what Standard 3.2.1 page 15 – page 16
information does it contain? It contains about 7 principle and
comparison of HACCP as set out within
the Codex Basic texts on food hygiene.
b) Using the “move through life” food hygiene policy examples identify where you can find the following
information (advise section number and page). The first one has been done for you.
Information: Section number and page

How will good food hygiene By following the policy outline on pg. 1
be achieved?
Who does this policy apply All employees including supervisor
to?
Outline the personal hygiene Page 2 procedure outline the personal
procedure.
Where can you find page 2 to 3 food purchase storage

information on cooking?
Where would you find
information about foods page 4 to 6 managing food allergens
that trigger allergens?
c) Using the NSW Food Authority Document Potentially Hazardous food. Discuss and list potentially
hazardous foods as defined by the Code? Also list what page you located the information on?
Page 7 – page 15
Potential hazardous foods: raw meats and cooked meats, dairy products, cooked items, seafood,
processed fruits and vegetables.
Ideal bacteria for multiply:

Food
Oxygen
Water activity (moisture)
pH level (acidity)
Time
Temperature

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d) Review the temperature monitoring procedure below. The steps are not in order. With your group
discuss and correctly number the steps of the procedure from 1-5. - 1 (one) being the first step. An
example has been done for you.
Prior to taking the temperature of a food, the probe is to be: Steps
The temperature of the food is then taken by inserting the probe into the item and Step 4
allowing it to stabilise for one minute before reading the temperature. For packaged
product, the probe is placed between two packages
Once clean the probe is sanitised using an alcohol swab or hot water at >77°C. Step 2
After each temperature measurement, the probe is cleaned and re-sanitised as above, Step 5
and stored in a safe and clean area.
Checked to ensure it is clean. If not, it is to be cleaned with warm water and a mild Step 1
detergent and dried with a clean cloth.
The probe is then allowed to air dry without touching anything. Step 3
e) Below are the steps for the “Probe Thermometer Calibration Procedure Ice Point Check”. You are
required to discuss the points with your group and list the procedure in its correct order from step
1 to step 6. The first one has been done for you.
Prior to taking the temperature of a food, the probe is to be: Steps
Make sure that the thermometer has been at ambient room temperature for at least 10 Step 1
minutes.
Leave for about 10 minutes to obtain a steady reading and stir. Step 5
Place the thermometer probe in the centre of the container so that the point of the Step 4
probe is in contact with the ice and water. The point of the probe should not touch the
base of the container.
Add some water to the container, no more than one third the quantity of ice, to start Step 3
the ice melting. There should be water between the ice pieces but the ice should not be
floating. Pour off the excess water.
Fill a small insulated container (e.g. small foam esky) with crushed ice that has been Step 2
made from potable water (town drinking water is OK).
Read the temperature on the thermometer. If: Step 6
 The thermometer is accurate it should read 0oC.

 The temperature is not at 0°C note the difference in the temperature reading.
For example, if the thermometer is 0.5C, then the difference is -0.5C.
If the temperature is greater than 1°C or colder than -1°C, the thermometer(s) will be
replaced or returned to the manufacturer for servicing.

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f) With your team, use the Active “O” concentrated spray and wipe cleaner #1 product information sheet
and answer the following questions.
I. What can this product be used for?
II. What are the dilution rates?
III. What are the safety instructions should you get this product?
 In your eyes
 On yours skin
 Breath it in through your nose or mouth
 Swallow it
To remove greasy soils from walls, plastic, metal, machinery, non-polished flooring, conveying and printing
equipment and vinyl upholstery.
Dilution rates: 1 part to 10 parts water (Spray and wipe cleaning)

Dilution Rates may be increased where heavy dirt conditions prevail.
In eyes: need to wear glasses (PPE)

First aid measures: hold eyelids apart and flush the eyes continuously with running water. Continue flushing
until advised to stop by the Poisons Information Centre or a Doctor; or for at least 15 minutes and
transport to Doctor or Hospital.
On skin: need to wear gloves when handling chemicals

First aid measures: If skin or hair contact occurs, remove contaminated clothing and flush skin and hair
with running water. If swelling, redness, blistering or irritation occurs seek medical assistance.
Breath into mouth and nose: need to use mask to cover mouth and nose
First aid measures: Remove victim from exposure - avoid becoming a casualty. Remove contaminated
clothing and loosen remaining clothing. Allow patient to assume most comfortable position and keep
warm. Keep at rest until fully recovered. Seek medical advice if effects persist.
Swallow: need to cover mouth with mask

First aid measures: Rinse mouth with water. If swallowed, do NOT induce vomiting. Give a glass of water to
drink. Never give anything by the mouth to an unconscious patient. If vomiting occurs give further water.
Seek medical advice.
2.4 Case Study
Read the case study below, discuss with your team and complete the “Goods Receiving Form”
Note: Each student must complete the Form after their discussions and submit for marking.

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Case Study
It is Thursday and tomorrow is Good Friday. You have just received a delivery of seafood from the Costa’s at the
Fish market for your menu for the Easter weekend trade.
You note on the delivery docket that the truck left Costa’s at 4.45pm.
You are in receipt of 20 kilos each of frozen prawns, and fresh lobster and crab. As well as 15 kilos of frozen
whole Barramundi and 20 Kilo of unopened Sydney rock oysters.
You take the temperature of the lobster and crab as well as opening 4 oysters selected randomly from within
the tub and check their temperature they are within the correct for limit for high-risk foods.
You have checked and the prawns are hard frozen. You check the Barramundi and discover two on the top of
the tub have thawed slightly, the rest are still hard frozen
The oysters will remain unopened for sale and will need to be stored at 20 degrees Celsius for no longer than 14
day. All the frozen seafood will need to be sold by the end of the day so it remains fresh for the customer for
tomorrow.
Remember: For all existing suppliers of high-risk foods, check and record at least one in every five deliveries
with a thermometer. Check a sample of items within this one delivery.
Not every food needs to have its temperature checked. Dry goods and fruit and vegetables can be delivered at
room temperature.
High-risk foods should be delivered at 5°C or colder, unless you are confident that the food has been in the
temperature danger zone between 5°C and 60°C for less than 2 hours.
Hot food to be delivered at or above 60°C.
If a food’s packaging is damaged and you think this has affected the food’s safety and suitability, you should
reject the delivery.
Frozen foods should always be delivered frozen hard.

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Goods Receiving Form Check temperatures of all potentially hazardous food deliveries
Correct temperature:
Freezers should be -15C to -18C or frozen hard
Cool holding units should be 5C or colder
Hot holding units should be 60C or hotter
Date Time Supplier Food type Food Best before / Accept (A) or Initials Problems or corrective
Temperature use by date Reject (R) actions
(high risk
foods)
18 July 2019 4.45 PM Costa’s Frozen prawns -16.1 Celsius 20 July 2019 A Jones None
18 July 2019 4.45 PM Costa’s Fresh crab 2.5 Celsius 20 July 2019 A Jones None
18 July 2019 4.45 PM Costa’s Fresh lobsters 3.2 Celsius 20 July 2019 A Jones None
18 July 2019 4.45 PM Costa’s Frozen barra 7.4 Celsius 20 July 2019 R Jones Straight away need to be
returned to deliverer, call,
and tell them to send new
frozen barra
18 July 2019 4.45 PM Costa’s Oysters 18 Celsius 1 August 2019 A Jones None
(unopened)

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2.5 Hand washing is a health and safety procedure that is incorporated into many workplace activities throughout
many different industries.
a. Discuss with your group where you have worked where you have had to follow a hand washing procedure:
 write down minimum of two different workplaces discussed in your group

 explain why the hand washing procedure was so important; and
 when you or your colleagues were required to follow it.
1. When working in restaurant and hotel.

2. Need to follow hand washing procedure because it’s a part of hygiene, and maintain food safety
handling and procedure.
3. required to follow it when before start working, every time after handling food or ingredients, before
going home or after service.
LINK (washing hands and chopping board):

https://sbtasela.sharepoint.com/:v:/r/sites/elearning/SubmitMay2020/119400/47002
/WHS%20video.mp4?csf=1&web=1&e=hA4wa7
b. It is important to follow the directions given by supervisors and managers. Each person in the
group is to provide one (1) example of a time when they were required to follow the safety
direction of a supervisor or manager. Write each example down and why the direction was
important.
When doing FIFO for ingredients, handling chemicals and, when putting cooked food in the top of raw
food. It is important to do it because to maintain food safety and avoid blood of poultry or meats such as
chicken or pork blood which contain salmonella.
c. Discuss each picture below with your team and name each plus provide meanings for each to demonstrate
that you understand each of the signs well?
Safety Sign What Does Each Sign Mean?
From left to right: Toxic, Chemical storage,
liquid that can be flammable.
From left to right: First aid kit, emergency

exit, special area that keep fire extinguisher

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From left to right: Foot protection, eye

protection, need to wear gloves, hard hat
area, visors must be wearing, ear protection.
From left to right: Area or corner which is

sharp, indicate hazard condition that can
cause injury; but not life threatening,
Radioactive.
d. With your group, discuss when you or any of your team members have been required to wear
personal protective equipment (PPE) or clothing and use and why? List least 2 points. One from
your own experience and one from the group.
Own experience Team members experience
1. Use PPE such as gloves and Glasses to handle 1. use safety shoes and black pants
chemicals, to make sure we avoid any contact of 2. proper clothes
chemicals, which can injure ourselves such as
burning skin. 1. use proper equipment
2. wear gloves and glasses when putting something in
2. Use trolley to handling or carry heavy things, deep tank
otherwise we can harm ourselves such as back
pain.
2.6 Case Study.
Read the following case study with your group and complete all points.
Case Study
Josh works in a full-time role in a busy resort. A large order of stock arrived, including 10 boxes of A4
promotional flyers, which Josh was putting away by himself.
Usually a trolley is used to transport larger quantities of heavier items around to the stationery store room.
Unfortunately, one of the trolley’s wheels snapped off about a month ago, and hasn’t been fixed, so Josh
had to manually carry the boxes.
To save time Josh was carrying 3 of the heavy A4 boxes on top of each other. He couldn’t see over the top
of the boxes and tripped on an electrical cord that had been left lying in the walkway. He twisted his ankle
and the boxes fell on his chest, cracking a rib. Ouch!!!
a. How could the risk of injury have been minimised?

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By asking someone to help him put away all the items, or buy/fix trolley.
b. What emergency procedures would you need to follow regarding Josh’s accident?
By calling supervisor, using first aid kit, and call ambulance.
c. Why is it important to seek assistance from colleagues and authorities for this emergency?
Because the injury has been fatal (crack rib, twisted ankle), so we need to seek assistance from colleagues
and authorities.
d. What action would you take to deal with the hazardous events outlined in the Case Study?
By asking someone to help, and ask supervisor to buy more trolley, in case another trolley broken.
e. Who would you report your findings to? And how would you report it?
Report to supervisor or manager, by telling there has been accident and they need come to that accident
area straight away.
f. How would you monitor any implemented control measures to ensure there wasn’t a recurrence of this
situation?
By giving them training and buy more trolleys to prevent this situation happen again.
g. Below is a copy of an Incident Report Form. Complete the form using the incident outlined in the case
study above. You can make up any details that are not available as long as you demonstrate that you are
able to complete the form accurately and understand each points of the form.
SAMPLE ACCIDENT/INJURY REPORT (print this form back-to-back)
To be used for accidents/injuries/illnesses or near misses involving EMPLOYEES
This report relates to accident  injury x illness  near miss 
Name of person injured/involved: Birth date: 04 febuary 1992

Josh
Incident date: 24/02/2020 Time of incident: 2.30PM

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Name(s) of others present:

Ian Aungier
Witness(is):
Ian Aungier, Sarah Paulo
Next of kin notified by: Josh Time notified: 2.30 PM  Not required
Employer notified: Ian Aungier, Dennis Time notified: 2.30 PM

Heidenstendt

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Place of Incident: Indoors x Outdoors 
Attach a sketch of area to show position of victim, position of other staff, position of equipment, materials
etc.
Describe the cause of accident/ injury or near miss
Twist ankle, crack rib chest

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Describe injury sustained
by calling hospital straight away and giving first-aid
Describe the Illness
Twist ankle, crack rib chest
First AID  Not required

Who gave first aid? Ian Aungier
Describe first aid given: yes
Was any medication given / taken? yes
Was an ambulance required?  No x Yes
Where was, injured person taken?

To hospital
Who accompanied injured person? Ian Aungier
Report completed by: Ian Aungier Position: Sous chef Signature: Date: 24/02/2020
FOLLOW-UP OF ACCIDENT/NEAR MISS
Corrective action needed for prevention:
Buy more trolleys ASAP, and fix old trolley, ask someone to help next time.
Follow-up report completed by: Dennis Heidenstendt
Name Position: Director/Nominated Supervisor/Room Leader
Signature: Date: 24/02/2020
Copy of report to: Ian Aungier, Josh X WorkCover X WHS Log

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ASSESSMENT TASK 3 – PRACTICAL ACTIVITY

Assessment type
 Practical activities
 This is the third unit assessment task that student has to successfully complete to be deemed competent in this
unit of competency.
 Student is required to use hygienic practices for food safety while handling food in this assessment task and
demonstrate their ability to evacuate the premises safely.
 Student must use hygienic practices for food safety while handling food by following all given instructions, for
the trainer/assessor to assess competency in this assessment task.
 This skill test is untimed and conducted as an open book test (this means student can refer to textbooks or
other learner materials during the test).
Satisfactory.
assessment task.
own work.
allowed.
Location
1.17. This assessment task may be completed in a classroom, learning management system (i.e. Moodle), workplace,
or independent learning environment.
Purpose of the assessment task:

This assessment task is designed to evaluate your following skills and abilities:
 Skill to use appropriate facilities for washing hands.
 Skill to confirm hygienic personal contact with food and food contact surfaces.
 Skill to report incidents of food contamination resulting from personal health issues.
 Skill to report unsafe practices that breach hygiene procedures.
 Skill to avoid food contamination from clothing and other items worn.
 Skill to eradicate or minimize the hygiene hazard and report it for follow-up.
 Skill to use hygienic cleaning practices that prevent food-borne illnesses.
 Skill to follow organizational hygiene procedures.
 Skill to terminate participation in food handling activities where own health issue may cause food
contamination.
 Skill to evade unnecessary direct contact with ready to eat food.
 Skill to report personal health issues that can cause a hygiene risk.

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 Skill to detect food hazards that may affect the health and safety.
 Skill to wash hands at proper times and follow hand washing procedures.
 Skill to sustain clean clothes, wear required personal protective clothing, and only use organisation-approved
bandages and dressings.
 Reading skills to Interpret organisational documents or diagrams relating to organisational food safety
programs, hygiene and food safety procedures and hazard analysis and critical control points (HACCP) practices.
 Oral/speech communication skills to report hygiene hazards and non-compliant organisational practices
accurately.
 Being able to demonstrate ability to evacuate and follow instructions and procedures.

response.
indicated.
Short 30+ words
Medium 100+ words
Long 200+ words
Scenario
Read the scenario below and complete the activity
Scenario
PITA PAN is a famous restaurant located in Sydney. There are around 50 people working in the restaurant out of
which 10 are chefs and cooks. You have been working as a chef there for the last two years.
Recently, there was in an incident whereby fresh chicken which was received improperly stored and became
contaminated. This contamination spread to nearby areas in the cold storage facility and resulted in a large amount
of produce being disposed of including fruit and vegetables which was kept for the next day’s service. Furthermore,
the storage facility had to be professionally cleaned and the overall bill for the damage was quite significant. As a
result, the previous kitchen steward was removed from his post for dereliction of duty. You have been appointed as
the new kitchen steward and your first task is to identify any food hazards, any food contamination and unsafe work
practices.
This will be done in a group role play with three other class mates and your trainer. Your trainer will be acting as the
owner/manager of the restaurant and your classmates will be acting as staff members in the kitchen with each
performing one of the following roles:

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 An unsafe work practice in washing hands correctly and failing to use an appropriate facility to do so.
 Causing a food contamination hazard, caused by clothing and/or other items worn.
 Causing a food hazard through incorrect food handling by someone who has a cold.
If there are insufficient numbers in the class to cover all roles, your trainer will take on multiple roles. Once the
activity has concluded, participants will rotate within their groups, ensuring that all group members have a chance to
complete the exercise (with the exception of your trainer). For further information and resources, please refer to the
Appendices for additional information on equipment, procedures, legislative requirements and the like. If further
information is required, your trainer will provide this. The Unit skills test must be completed in a simulated
environment, that mirrors a real-life situation, as much as reasonably possible.
4.1. Through observation you are required to:

a) Identify each food hazard, contamination and unsafe work practice that breaches hygiene procedures in a
prompt manner.
Because we receive chicken improperly in cool room, it would cause chicken blood or jus dripped in the floor
or rack or in the wall and in prepared fruits and vegetables which was kept for tomorrow (cross
contamination)
b) Immediately act to prevent any further contamination and/or breach and remove/minimise hygiene hazard
and report initial incident to manager/owner.
 Explain what did you do to prevent any further contamination and/or breach and remove/minimise
hygiene hazard.
 How did you report to manager/owner?’
Every time when meat, poultry, fish or seafood come, we need to check the temperature of ingredients first
and by visual to make sure there are no damages or scratches, no moulds in the ingredients.
Report can be done by face to face talk, or by lists which will be collected by the end of day by manager,
supervisor or owner.
c) Meeting (10 to 15 minutes)
Meet with the staff and explain to staff how their actions are in breach of applicable operational procedures,
legislative requirements and the like; based on your understanding and interpretation of the relevant laws,
standards and codes. Further, elaborate on actions that can be taken to prevent/minimise exposure in the
future by providing staff members applicable information on:
I. Airborne, food-borne, and infectious diseases that likely caused hygiene risk to food safety and the
effects caused by microbiological contamination. Record your explanation below.
II. basic aspects of hazard analysis and critical control points (HACCP) method for controlling food
safety
III. Workplace hygiene hazards when handling food and food contact surfaces

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Prior to the meeting you must make notes of the above points, discuss these with your assessor then meet with the
staff. Your assessor will nominate a date and time for you to participate in the meeting.
Your notes:
1. Avoid close contact with people who have active symptoms of disease, stay in home when sick,
and use gloves and mask if around, cover mouth if cough or sneeze.
2. Every time when ingredients such as meat or fish, we need to check temperature of that and by
visual, make sure there are no damages on meat and fish, if doing storage for cooked food,
make sure it is on right temperature when we doing cooling and hot/cold holding process, make
sure check with visual too, make sure follow 2 hour 4 hour rules and also maintain food safety to
prevent cross contaminations.
3. Using gloves when handling foods, for woman, if their hair too long, need to use hair net and for
man, they need to shave their beard or cut their hair if too long to prevent biological hazards,
wash hands frequently or after doing something, clean bench as often as possible. No smoking
in nearby working areas and don’t use chef jacket, wash hands after smoking.
4.2. You must now demonstrate the correct procedure to each staff member, for each of their applicable situations.
This must include a demonstration of at minimum, the following activities:
a) Correct procedure for identifying and controlling a hazard, personal health issue, contaminant and/or unsafe
work practice
b) Correct procedure to report such breaches to the relevant authority
c) Correct procedures to maintain and wear clean clothing, PPE, bandages/dressings and/or other items
d) Correct procedure for washing the chopping board and identifying which colour of chopping board is meant
for which food item.
a. Correct procedure for:

Hazard: After we identify hazard, we need to analyse, evaluate and control to prevent or minimize or
eliminated the risk of hazards.
Personal health issues: don’t come when you sick, make sure you stay at home, and come when feel better.
Contaminant: need to follow maintain food procedures such as cooked food on top of raw food.
Unsafe work practice: as somebody to help you when carrying heavy things or use trolleys.
b. Correct procedure for:

Breaching: we need to follow lock down procedure and straight away call authority or police and go to
somewhere safe such as outside area.
c. Correct procedure for:
Maintain personal hygiene: by clean our clothes every day, maintain personal hygiene, wear PPE when
handling chemicals, wear bandages when there is an injury.
Video Link:
https://sbtasela.sharepoint.com/:v:/r/sites/elearning/SubmitMay2020/11
9400/47002/Task%203.4.2%20a,b,c.mp4?csf=1&web=1&e=h4cIgc

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ASSESSMENT TOOL
d. Correct procedure for:

Correct procedure to wash chopping board:
 Rinse chopping board with hot water.
 Scrub all sides with hot soapy water.
 Rinse it again with clean water.
 Put it in dry rack, after dry, sanitize it.
Red: for meat

Blue: for fish, seafoods
Green: for vegetables, fruits
Yellow: poultry
White: dairy products, bakery
Brown: cooked foods
Video Link:
9400/47002/Washing%20chopping%20board%20Video.mp4?
csf=1&web=1&e=sO81el
e) Correct procedure for washing hands at appropriate times in a consistent manner and using appropriate
facilities including; at minimum, in the following situations:
 Handling raw food
 Smoking, coughing, sneezing or blowing the nose
 Eating or drinking
 Touching the hair, scalp or any wound
 Using the toilet

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 Wet hands with clean, running water either hot or cold.

 Apply soap and lather well.
 Rub hands vigorously for at least 20 seconds.
 rinse well.
 Dry hands with clean towel or air-dry them.
Video Link:
https://sbtasela.sharepoint.com/:v:/r/sites/elearning/SubmitMay2020/119400/4
7002/WHS%20video.mp4?csf=1&web=1&e=tdZtGA
4.3. Accurately note all breaches that have occurred during the observation in the incident report register provided and
submit this to your trainer (acting as the manger/owner). You need to communicate verbally to your trainer all the
hygiene hazards and non-compliant organisational practices that were observed and action taken to
rectify/remove/minimise the exposure.

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ASSESSMENT TOOL
Incident and Near Miss Register

Duty Manager: Dennis Heidenstendt
Signature:
Date: Incident/Near Miss: Injuries: Action taken to rectify:
21/02/202 Improper stored chicken in fridge chicken had been stored fridge need to be cleaned by taking
0 unproper and contaminated out all things, throw away all
all ingredients in fridge ingredients which contaminated by
because dereliction of chicken blood.
kitchen hand
13/02/202 Contaminated fruits and vegetables all fruits and vegetables had all fruits and vegetables which
0 contaminated by chicken contaminated by chicken blood
blood which contain need to be throw away
salmonella
24/02/202 Dereliction of kitchen hand Kitchen hand didn’t focus postpone kitchen hand shift until
0 because he has cold or sick feel better and ask someone to

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ASSESSMENT TOOL
cover his shift

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4.4. Emergency evacuation procedures
This task will enable you to demonstrate how you follow procedures in emergency situations and how you follow
correct hand washing procedures.
Demonstration
You will participate in an emergency evacuation of the SBTA premises.
You MUST participate in this activity so you are able to gain competency in the units from this cluster
as the units require you to participate.
Your assessor will advise a date when this activity will be conducted at SBTA/SELA to ensure that you
are present for this activity.
During this activity, you will be required to follow the instructions of your assessor regarding the
emergency procedure for a fire on your floor. You will be demonstrating following of correct
procedures and respond in line with organisational security and emergency practices during
minimum of one emergency and seeking assistance where appropriate.
Video Link:
/47002/Emergency%20Evac%20procedure.mp4?csf=1&web=1&e=MGlLpO
Your assessor will complete the following checklist after you compete both demonstrations.
ASSESSORS CHECKLIST
Did the student demonstrate the following? Satisfactory / Not Yet

Satisfactory
Ability to follow procedures for an emergency  Yes  No
Seeking assistance where appropriate from the supervisor (assessor).  Yes  No
Correct hand washing procedure in which the student has demonstrated  Yes  No
Assessor Declaration: I declare that I have assessed this student in this task and have provided appropriate
feedback.
Assessor Signature: ____________________________ Date: ____/_____/_____

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Assessor final checklist for this cluster of units
Assessors Observation Checklist Satisfactory
The student demonstrated the ability to:
Follow hygiene procedures and identify food hazards that may affect the health and
safety of others, report unsafe practices that breach hygiene procedures promptly, r  Yes  No
Remove or minimise the hygiene hazard and report as appropriate for follow-up.
Report any personal health issues likely to cause a hygiene risk, report incidents of food
contamination resulting from those health issues and cease participating in food handling  Yes  No
where health may cause food contaminant
Follow food safety program by accessing and using relevant information from
organisational food safety program, control food hazards at critical control points, food
safety monitoring processes and complete documents as required, identify and report  Yes  No
non-conforming practices and take corrective actions within scope of job responsibility for
incidents where food hazards are not controlled.
Store food safely in conditions for specific food type. Store food in environmental
conditions that protect against contamination and maximise freshness, quality and
 Yes  No
appearance and at controlled temperatures and ensure that frozen items remain frozen
during storage.
Provide safe single use items by storing, display and provide single use items so they are  Yes  No
protected from damage and contamination and following instructions for items intended
for single use.
Reading skills Interprets Interpret organisational documents or diagrams relating to

organisational food safety programs, hygiene and food safety procedures and hazard
analysis and critical control points (HACCP) practices.  Yes  No
Interpret workplace safety signs, emergency evacuation plans
Writing skills to complete document food safety monitoring and complete incident
 Yes  No
reports
Numeracy skills to use and calibrate a temperature probe and calculate timings.  Yes  No
Planning and organising skills to coordinate different food handling tasks and consider  Yes  No
food safety issues.
Assessment Task 1 – completed and satisfactory  Yes  No

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ASSESSMENT TOOL
Assessor Feedback:
Assessment Task 1
Assessment Task 2
Assessment Task 3
Assessor signature: Date: Work supervisor

initials & name
only if relevant:

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ASSESSMENT TOOL
Appendix 1:
COMMERCIAL FOOD SAFETY PROGRAMS, POLICIES AND PROCEDURES USED FOR MANAGING FOOD SAFETY AS WELL
AS REGULATORY DOCUMENTS DISTRIBUTED BY THE COMMONWEALTH, STATE, TERRITORY OR LOCAL GOVERNMENT
FOOD SAFETY AUTHORITY
A food safety program systematically identifies the food safety hazards that may reasonably be expected to occur in
your workplace. It outlines the food safety procedures that must be followed to prevent, control and eliminate food
safety hazards. It also documents how these procedures comply with food regulations and legislation.
A food safety Program:
 Identifies potential hazards that may occur in all food handling operations of the food business.
 Identifies where and how each hazard can be controlled.
 Provides for the systematic monitoring of those controls.
 Provides appropriate corrective action when a hazard is found to be not under control.
 Provides for the regular review of the program by the food business to ensure its adequacy.
 Provides for appropriate records to be made and kept by the food business demonstrating action taken in
relation to, or in compliance with, the food safety program.
Serving safe food is vital to your establishment's success. A well designed, food safety program can help protect your
establishment's employees, customers, and reputation. When food is handled safely, its quality is preserved. Safe food
handling will help maintain the appearance, flavor, texture, consistency, and nutritional value of food. Food that is
stored, prepared, and served properly is more likely to provide the quality your customers deserve and demand. Safe
food handling can also lead to lower food costs due to less waste.
The food safety program should include all components outlined. In addition, for the program to be successful it must
have support programs established, such as cleaning and sanitation, personal hygiene etc. These will serve as a solid
foundation to the effective implementation of a food safety program. Developing your Food Safety Program includes:
 HACCP Team
 Scope and Purpose
 Product Description and Intended Use
 Process Flow Chart
 Hazard Analysis
 Hazard Audit Table
For further information, you may refer to the given hyperlinks:

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 http://www.foodauthority.nsw.gov.au/_Documents/industry/guide_to_develop_food_safety_program.pdf
(Accessed on 17/8/2017)
 https://www.health.qld.gov.au/__data/assets/pdf_file/0022/429025/mgt_fs_programs.pdf (Accessed on
17/8/2017)
Policies:
Effective food safety practices:
 reflect the Food Safety Standards for Australia in relation to safety practices, premises and equipment
standards;
 reinforce consistent food safety practices in the service;
 reduce the risk of potential foos-borne illnesses;
 identify potentially hazardous foods;
 are regularly reviewed; and
 comply with legislative requirements whilst maintaining a flexible approach to meet best practice.
 Wash hands before food preparation
 Cleaning food preparation area before, during and after use.
 Using color-coded chopping boards in order to prevent cross contamination of raw food.
 Avoiding the contamination of one work area to another by having specific cleaning implements for a specific
area.
 Ensuring food is always served in a hygienic way for example, washing hands prior to serving
 food, using tongs and serving utensils.
 Clean tables with detergent and warm water and dry after meal times.
Procedures:
 Don’t leave perishable foods in the temperature danger zone for longer than 2 hours.
 Keep cold food in a fridge, freezer, below 5 until you are ready to cook or serve, eg if you are serving salads
keep them in the fridge until ready to serve.
 Keep hot food in an oven or on a stove, above 60until you are ready to serve.
 Never defrost hazardous foods on the bench top. Foods should be defrosted overnight in the fridge or in the
microwave.
 Use a thermometer to make sure your fridge is below 5. Don’t overload refrigerators, as this reduces cooling
efficiency.

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 Store dry foods in sealed, air-tight containers.
 Any food removed from its original container must be stored in a container with the used by date of the food
written on it.
 Ensure the food storage area is well cleaned, ventilated, dry, pest free and not in direct sunlight.
 Prevent pests by cleaning spills as quickly as possible and removing garbage/waste frequently.
 All foods are wrapped, covered, dated (used by date and open date) and labeled.
 Store foods on shelves, never on the floor.
 Store raw and cooked foods separately. Never store raw foods on top of cooked foods as juices may drip down
and contaminate the cooked food.
 Store food once it has sufficiently cooled down. Foods cool quicker in smaller, shallow containers.
 Fridges and freezers need to be cleaned regularly and fridge door seals checked to be in good repair.
 The operating temperature of the fridge and freezer need to be checked regularly and a record kept of this.
As a business owner, you must meet the WHS requirements set out in the acts and regulations in your state or territory.
You may face penalties if you don’t meet them.
Acts give a general overview of how to make workplaces safe and healthy. They outline your legal responsibilities and
duties as an employer and business owner.
Regulations set out the standards you need to meet for specific hazards and risks, such as noise, machinery, and manual
handling. They also set out the licenses you need for specific activities, the records you need to keep, and the reports
you need to make.
Regulating agencies (also known as regulators) administer health and safety laws. They’re responsible for inspecting
workplaces, providing advice and help, and handing out notices and penalties where necessary.
When courts are deciding whether workplace health and safety laws have been met, they may consider whether you’ve
followed the approved codes of practice for your state or territory. You can get the approved codes of practice, and
advice and support from the regulator in your state or territory listed below.
 http://www.legislation.vic.gov.au/Domino/Web_Notes/LDMS/LTObject_Store/LTObjSt5.nsf/DDE300B846EED9C
7CA257616000A3571/DDD3370D63546CB4CA257761003EC5C2/$FILE/07-54sr001.pdf (Accessed on
17/8/2017)
 https://www.business.gov.au/info/run/workplace-health-and-safety/whs-oh-and-s-acts-regulations-and-codes-
of-practice (Accessed on 17/8/2017)

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 https://www.safeworkaustralia.gov.au/law-and-regulation/model-whs-laws (Accessed on 17/8/2017)
 https://www.marsdenjacob.com.au/cms/images/stories/MJA/whs-information-issues-paper.pdf (Accessed on
17/8/2017)

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ASSESSMENT TOOL
Appendix 2:
AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE
The Code contains food standards which have been developed, approved and gazette by FSANZ. The Code applies to all
food sold or prepared for sale in Australia and New Zealand (except where specified ‘Australia only’). Any agency, body
or person can make an application to vary the Code. In accordance with State, Territory and New Zealand food
legislation, it is an offence to supply food that does not comply with the Code.
The Structure of the Code is as follows:
 General Food Standards – labelling requirements, permissions for use of substances added to food, permissions
for use of new foods, maximum limits for chemical and microbiological contaminants, maximum residue limits
for pesticides (Australia only), food processing requirements (Australia only).
 Food Product Standards – composition of cereals, fruits, vegetables, dairy products, beverages and special
purpose foods.
 Food Safety Standards (Australia only) – food safety programs, food premises and equipment.
 Primary Production Standards (Australia only) – production and processing of seafood, poultry meat, meat and
specific cheeses and other commodities.
For further information refer to:
 http://www.foodstandards.gov.au/code/changes/Documents/A-Handbook-1Sep2013.pdf (Accessed on
17/8/2017)
 https://www.foodstandards.gov.au/publications/documents/complete_safefood.pdf (Accessed on 17/8/2017)
 http://www.foodstandards.gov.au/foodsafety/standards/Pages/Food-Safety-Standards-(Chapter-3).aspx
(Accessed on 17/8/2017)

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Appendix 3:
Fixtures:
 Work benches
 Refrigeration unit
 Sink
 Storage facilities
Small equipment:
 Assorted pots and pans
 Containers for hot and cold storage
 Crockery
 Cutlery
 Cutting boards
 Food handler gloves
 Glassware
 Knives
 Packaging materials
 Receptacles for presentation and display purposes
 Small utensils:
 Tongs
 Serving utensils
Appropriate facilities for handwashing:

 Designated hand washing sink
 Antiseptic liquid soap
 Single use towels
 Warm running water

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Assessment Task 1 - Knowledge Questions

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ASSESSMENT TOOL

Training Package: SIT Tourism, Travel and Hospitality Training Package

ASSESSMENT TASK 1 – KNOWLEDGE QUESTIONS

General Instructions for attempting this task:

Benchmark for Assessment

SITXFSA001_002_ SITXWHS001 Assessment Tool version 3 - 24/4/2019

Medium 100+ words

Long 200+ words

Part 1 - Research Questions:

 not meeting compliance with the Food Standards Code, or

SITXFSA001_002_ SITXWHS001 Assessment Tool version 3 - 24/4/2019

 not complying food safety programs.

Part 2- Individual questions

1.7. Read and answer the following questions:

SITXFSA001_002_ SITXWHS001 Assessment Tool version 3 - 24/4/2019

a To prevent the spread of illness and infection

X a Any disease that can be transmitted through the air

SITXFSA001_002_ SITXWHS001 Assessment Tool version 3 - 24/4/2019

a Blowing their nose and not washing their hands afterward

e) Which of the following points make the following statement correct?

a Lack of clean cloths and tea towels

X a Specified hand washing sink

SITXFSA001_002_ SITXWHS001 Assessment Tool version 3 - 24/4/2019

Part 3 - Group activities and discussions:

46229 – Nurul Hikmah

SITXFSA001_002_ SITXWHS001 Assessment Tool version 3 - 24/4/2019

Group meeting discussion link:

SITXFSA001_002_ SITXWHS001 Assessment Tool version 3 - 24/4/2019

 Use gloves when handling foods.

SITXFSA001_002_ SITXWHS001 Assessment Tool version 3 - 24/4/2019

Part 4 - Scenario and questions:

Questions and activities

SITXFSA001_002_ SITXWHS001 Assessment Tool version 3 - 24/4/2019

 dried goods  fruit and vegetables

 eggs  Raw and cooked food

Food Type Storage Condition

Frozen foods at -18°C and/or hard frozen

SITXFSA001_002_ SITXWHS001 Assessment Tool version 3 - 24/4/2019

i) Control Standards Critical Points

Answers Product list

Still can be used, but can’t be put back in

SITXFSA001_002_ SITXWHS001 Assessment Tool version 3 - 24/4/2019

List individual students and colleagues who participated in your discussions.

Names and student ID

Tick Policies & Procedures Policies & Procedures

X a Bacterial swabs / chemical tests

SITXFSA001_002_ SITXWHS001 Assessment Tool version 3 - 24/4/2019

By using thermometer or probe thermometer.

h) The thermometer must be accurate to +/- 1C. Is this True or False?

i) Discuss and explain how you would?

ii We need to use single-used alcohol wipes to clean temperature probe.

SITXFSA001_002_ SITXWHS001 Assessment Tool version 3 - 24/4/2019

SITXFSA001_002_ SITXWHS001 Assessment Tool version 3 - 24/4/2019

(liquid bleach) (after putting water).

Detergent: powdered and

Leftover food or any peels By local authority waste departments.

SITXFSA001_002_ SITXWHS001 Assessment Tool version 3 - 24/4/2019

Model WHS Act:

SITXFSA001_002_ SITXWHS001 Assessment Tool version 3 - 24/4/2019

SITXFSA001_002_ SITXWHS001 Assessment Tool version 3 - 24/4/2019

 Food Safety Program

 WHS information such as publications, journals or newsletters

ASSESSMENT TASK 2 – PARTICIPATE IN SAFE WORK PRACTICES

Assessor Signature: __________________________ Date: /_/___