V2 - SITXFSA002 Participate in Safe Food Handling Practices Student Homework

SIT40516- Certificate IV in Commercial Cookery
SITXFSA002- Participate in safe food handling

practices
Student Homework
Student Name : _____________________________
Student ID: _________________________________
Student Signature : __________________________
Date: _______________
ARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street, Version 2.0

02 4608 9972 info@asia.edu.au
Campbelltown, NSW 2560 Release Date: July 2020
www.asia.edu.au
Page No: PAGE \* MERGEFORMAT
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:
ASTRAL SKILLS
Practice task: INSTITUTE
This part contains OF AUSTRALIA
the information to successfully complete the practice task. In
ABN: 80 600 951 264 RTO: 41322 CRICOS:
Version 1.0
task, students
Level-6, will Queen
Suite 6.01/138 find the following +000
Street, information:
12345 6789 info@asia.edu.au
Release Date: September 2019
● Task NSW
Campbelltown, instructions.
2560. +000 12345 6789 www.astralskillsinstitute.com
Page No:
● 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.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

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-
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.
- Read all the questions carefully and answer all questions.
Q1: Briefly define the term ‘potentially (high-risk) hazardous foods’.
● Potentially Hazardous Food is a term used by food safety organizations

to classify foods that require time-temperature control to keep them
safe for human consumption. A PHF is a food that: Contains moisture-
usually regarded as a water activity greater than 0.85. Contains protein.
Q2: What evaluation techniques can you use to monitor food hazards? List three
techniques.
● Conduct a hazardous analysis.
The purpose of a hazardous analysis is to develop a list of hazards which are likely to
cause injury or illness if they are not controlled. Points to be considered in this
ASTRAL SKILLS
analysis can include: INSTITUTE OF AUSTRALIA
skill level of employees; transport of food; serving elderly, sick,
ABN: 80 600 951 264 RTO: 41322 CRICOS:
very young
Level-6, children,
Suite 6.01/138 Queen immune-compromised;
Street, +000 12345 6789 volumeinfo@asia.edu.au
cooling; thawing of potentially
Version 1.0

hazardous NSW
Campbelltown, foods;
2560.high degree of +000
food12345
handling
6789 and contact; adequacy of preparation
www.astralskillsinstitute.com
Page No:
and holding equipment available; storage, and method of preparation. The next step
is to determine if the factors may influence the likely occurrence and severity of the
hazard being controlled. Finally, the hazards associated with each step in the flow of
food should be listed along with the measures necessary to control the hazard.
● Determine Critical Control Points(CCP’s)
A critical control point is any step in which hazards can be prevented, eliminated or
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

www.asia.edu.au
reduced to acceptable levels. CCP’s are usually practices/procedures which, when
not done correctly, are the leading causes of foodborne illness outbreaks. Examples
of critical control points include: cooking, cooling, re-heating, holding. To determine
CCP’s ask the following questions:
➢ At this step in preparation can food become contaminated and/or can

contamination increase?
➢ Can this hazard be prevented through corrective action(s)?
➢ Can this hazard be prevented, eliminated or reduced by steps taken later in

the preparation process?
➢ Can you monitor the CCP?
➢ How will you measure the CCP?
➢ Can you document the CCP?
● Establish Critical Limits
A critical limit ensures that a biological, chemical or physical hazard is controlled by a

CCP. Each CCP should have at least one critical limit. Critical limits must be
ASTRAL SKILLS
something INSTITUTE
that can be OF AUSTRALIA
monitored by measurement or observation. They must be
ABN: 80 600 951 264 RTO: 41322 CRICOS:
scientifically
Level-6, and/or
Suite 6.01/138 Queenregulatory
Street, based. Examples
+000 12345 6789 include: temperature, time, pH,
info@asia.edu.au
Version 1.0

Campbelltown,
water activityNSW or
2560.
available +000 12345 6789
chlorine. www.astralskillsinstitute.com
Page No:
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 observe a coworker violating your company's food safety policies or

engaging in unsanitary behavior, you should first warn him of the
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

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repercussions and ask him to learn more about it if he refuses to abide by
them.
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 count on restaurant employees to serve them food that is both

hygienic and safe to eat. You will be clean if you abide by workplace hygiene
requirements, and the atmosphere will be safe and clean as well. You will also
be in compliance with food laws. Anyone handling food in a food business is
under a significant deal of duty as a result of these laws. They are there to
make sure that the food is still "safe and appropriate" for consumption by
your clients.
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS:
Version 1.0
Level-6, Suite 6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au
Campbelltown, NSW 2560. +000 12345 6789 www.astralskillsinstitute.com
Page No:
Q5: How can you protect food against contamination while in storage? Describe two
methods.
1. Don't smoke while cooking.
2. Always turn away from the food and cover your face with a tissue or your hands
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

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while sneezing or coughing.
Q6: How can you ensure frozen foods remain frozen while being stored?
● Keep labels prominently displayed on top. Use a labeler to create name and
date labels for your frozen food for convenience. Keep frequently used frozen
foods, such as ice cream, snacks, some fruits and veggies, in the easiest-to-
reach location, such as the top part or basket of your refrigerator's freezer.
ABN: 80 600 951 264 RTO: 41322 CRICOS:
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Q7: What are three techniques you can use to cool food quickly?
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

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1. Quickly cool your meal before placing it in the refrigerator or freezer.
2. Keep thick meals, like stews and refried beans, in loosely covered, shallow
pans or pots.
3. Put soups in an ice bath.
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
ASTRALcentrally SKILLS INSTITUTE
managed. The person OFresponsible
AUSTRALIA (the ‘equipment person’) will
ABN: 80 600 951 264 RTO: 41322 CRICOS:
assign
Level-6, Suite tasks,
6.01/138 keep maintenance
Queen Street, and repair
+000 12345 6789 records, design maintenance
info@asia.edu.au
Version 1.0
schedules, and arrange the necessary training of staff. Release Date: September 2019
Page No:
Q9: What should you do if you notice crockery or glassware is cracked or chipped?
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

www.asia.edu.au
● Breakage and damage to 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
through the use of a dustpan and brushes, brooms, mops and maybe even
clothes. 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, work surfaces 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
placed directly into your outside waste store. This will help to avoid anyone
accidentally injuring themselves 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
sweep 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
ASTRALdisposed SKILLS of. IfINSTITUTE OF AUSTRALIA
breakage has occurred in your clean up area, wash room or
ABN: 80 600 951dishwasher
264 you must isolate the area, dispose of the broken item
RTO: 41322 CRICOS: and
Version 1.0
conduct a thorough clean of the area. If the breakage occurred in the
dishwasher, it must be drained, cleaned and flushed through to remove any
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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.
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

www.asia.edu.au
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

ABN: 80 600 951 264 RTO: 41322 CRICOS:
Version 1.0
Page No:
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C

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SIT40516- Certificate IV in Commercial Cookery

SITXFSA002- Participate in safe food handling

Student Name : _____________________________

Student ID: _________________________________

Student Signature : __________________________

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

Practice task for learners.

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

● Potentially Hazardous Food is a term used by food safety organizations

● Conduct a hazardous analysis.

Release Date: September 2019

● Determine Critical Control Points(CCP’s)

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

➢ At this step in preparation can food become contaminated and/or can

➢ Can this hazard be prevented through corrective action(s)?

➢ Can this hazard be prevented, eliminated or reduced by steps taken later in

➢ Can you monitor the CCP?

➢ How will you measure the CCP?

➢ Can you document the CCP?

● Establish Critical Limits

A critical limit ensures that a biological, chemical or physical hazard is controlled by a

Release Date: September 2019

● If you observe a coworker violating your company's food safety policies or

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

● Customers count on restaurant employees to serve them food that is both

1. Don't smoke while cooking.

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

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

3. Put soups in an ice bath.

● Usually, a well-balanced mix of user, in-house, and outsourced maintenance

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

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

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

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

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