SIT40516- Certificate IV in Commercial Cookery

SITXFSA002- Participate in safe food handling

practices

Student Homework

Student Name : _______hamayun qammar

______________________

Student ID: _________________________________

Student Signature : __________________________

Date: _______________

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 ABOUT THIS BOOKLET

This booklet has been designed for students undertaking face to face mode of study where
you are required to make sure you complete the questions as a part of formative assessment
during the course of the learning process.
The questions that are included in this booklet are not a part of the formal assessments and
there is no marking system allocated for this booklet. This is just for your reference and self-
study purpose only.
 
Your assessor will check the booklet to ensure that you are ready for the formal assessments.
 
 This booklet might not be suitable for students taking other modes of study e.g. online or
work based.
 
Please read all the information given to you when you receive this assessment booklet. If you
do not understand any part of this booklet, please inform your assessor/trainer.
The assessment booklet contains:

Practice task: This part contains the information to successfully complete the practice task. In
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task, students will find the following information:
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Level-6, Task6.01/138
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 Questions
 Model Answers for Trainer/Assessor
Information on resources required, where applicable

Practice task for learners.

- You must ensure you answer the question satisfactorily as a part of formative
assessment.
- You must time yourself once you begin the task.
- In case you have written the incorrect answer for any question, please write it on
another sheet of paper and attach with the booklet before submitting to the assessor.

THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
RALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Level-6, Suite 6.01/138 Queen Street, Version 2.0

Campbelltown, NSW 2560 02 4608 9972 info@asia.edu.au Release Date: July 2020
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 -
Read all the questions carefully and answer all questions.
Q1: Briefly define the term ‘potentially (high-risk) hazardous foods’.
Potentially hazardous foods are foods that must be kept at a particular
temperature to minimise the growth of food poisoning bacteria that may be in
the food, or to stop the formation of toxins. Examples of potentially hazardous foods
include: ... foods that contain any of the above food sandwiches and rolls

Q2: What evaluation techniques can you use to monitor food hazards? List three
techniques.
Hazard Analysis Critical Control Points (HACCP) is a system which provides the
framework for monitoring the total food system, from harvesting to consumption, to reduce
the risk of foodborne illness. The system is designed to identify and control potential
problems before they occur.

Q3: What should you do if you see a colleague not conforming to your workplace’s food
safety procedures or using unhygienic practices?
if you see a colleague not conforming to your workplace’s food safety procedures or using unhygienic practices you
should first tell him the consequences and asked him to research about it if does not want to comply with

Q4: Briefly describe the appropriate corrective actions you should take if you believe food
has become contaminated and is no longer fit for consumption.
Customers rely on food staff to provide food that is safe to eat and in a clean environment. Following workplace

THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
RALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Level-6, Suite 6.01/138 Queen Street, Version 2.0

Campbelltown, NSW 2560 02 4608 9972 info@asia.edu.au Release Date: July 2020
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 hygiene rules will ensure:1.You are clean; and2.The environment is clean and safe.When you follow workplace hygiene
rules, you will be complying with food laws. These laws place a great responsibility on anyone who is handling food in a
food business. They are there to ensure that food remains ‘safe and suitable’ for your customers to eat

Q5: How can you protect food against contamination while in storage? Describe two
methods.
Do not smoke while preparing food.

2.When sneezing or coughing always cover the face with a tissue or the hands and turn away from the food.

Q6: How can you ensure frozen foods remain frozen while being stored?
Keep labels on top and readily visible. For convenience, use a labeler to produce name and date labels for your freezer
food. Keep frozen foods used often such as ice cream, treats, some vegetables and fruitsin the handiest spot, either in
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your refrigerator freezer or in a top section or basket.

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Q7: What are three techniques you can use to cool food quickly?
Clean up after meals

Put all rubbish into the bin.

Wrap allfoodscraps tightly in paper before putting them in the bin.

Keep all the benches, cupboards and floors clean and free offoodscraps.

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RALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

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 Regularly clean behind stoves, refrigerators and other household appliances.

Keepfoodin containers with tight-fitting lids.

Q8: How do you report if an item of equipment needs maintenance or has developed a fault?
Usually, a well-balanced mix of user, in-house, and outsourced maintenance and repair leads to the best results -both
technical and financial -in settings with limited resources. If it is not feasible for an eye care unit to have an in-house
equipment maintenance and repair team, you may consider sharing such a service among several units. Depending on
the equipment, you may have a service contract with the vendor or manufacturer, who will be responsible for more
complex maintenance and repairs. These will be carried out by specialised maintenance and repair personnel, either
employed by the vendor or manufacturer, or working as independent maintenance contractors. Whatever system your
eye unit has in place, the maintenance and repair of equipment should be centrally managed. The person responsible
(the ‘equipment person’) will assign tasks, keep maintenance and repair records, design maintenance schedules, and
arrange the necessary training of staff.

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ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au Version 1.0
Q9: What should
Campbelltown, you do if you notice
NSW 2560. +000crockery
12345 6789or glassware is cracked or chipped?
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Breakage and damageto crockery will happen from time to time. Dealing with breakages or damage properly is very
important to avoid potential contamination of food and to eliminate the risk of harm to consumers.Naturally you will
need to clear up any breakages. This would usually mean throught the use of dust pan and brushes, brooms, mops
and maybe even cloths. The first thing to remember is that any item used to clear up broken crockery or glass should
not be used for any food preparation purposes or for the cleaning of tables, worksurfaces or equipment. Ideally you will
have a separate set of cleaning equipment to deal with breakages.The broken items of crockery should be removed
from the location and disposed of. The best way to do this is to wrap the broken pieces into several sheets of paper
(such as a newspaper) and place them into a bin bag. The bin bag must then be places directly into your outside waste
store. This will help to avoid anyone accidentally injuring themseleves on the broken pieces.The entire area should
then be inspected to ensure no fragments still remain. Ideally the area will be cleaned down thoroughly to remove any
small fragments that may have been missed and also to remove any food residues that may be present.The presence
of crockery in a food preparation area should be limited to those areas where plating up occurs, this will limit the impact
of any breakage. If breakage does occur in a food preparation area, all food preparation should stop. The broken
crockery must be collected and disposed of but a thorough sweap of a wide area should be conducted to ensure no
fragments remain. If there is any doubt as to the safety of any food being prepared it must be disposed of.If breakage
has occurred in your clean up area, wash room or dishwasher you must isolate the area, dispose of the broken item

THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
RALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Level-6, Suite 6.01/138 Queen Street, Version 2.0

Campbelltown, NSW 2560 02 4608 9972 info@asia.edu.au Release Date: July 2020
www.asia.edu.au Page No: 5
 and conduct a thorough clean of the area. If the breakage occured in the dishwasher, it must drained, cleaned and
flushed through to remove any fragments -you must make sure the filter in the base of a dishwasher is removed for this
purpose and the filter itself must be cleaned

Copyright: Instructions in this tool have been developed by NTA and RTO NAME for sole purpose of use by RTO NAME. Any part of these assessment
instructions cannot be reproduced in full or part for without approval of RTO NAME and NTA which holds authorship rights

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au Version 1.0
Campbelltown, NSW 2560. +000 12345 6789 www.astralskillsinstitute.com Release Date: September 2019
Page No:

THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
RALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

Level-6, Suite 6.01/138 Queen Street, Version 2.0

Campbelltown, NSW 2560 02 4608 9972 info@asia.edu.au Release Date: July 2020
www.asia.edu.au Page No: 6