Safe food handling assessment

Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au | E-mail: Info@ntca.edu.au

RTO#6527 | CRICOS#03399C
ASSESSMENT 2 – Case Study

This cover sheet is to be completed by the assessor and used as a record of outcome of this assessment task
Student Name:
Student ID No:
Unit code SITXFSA002
Unit Title Participate in safe food handling practices

Date of submission:
Student Declaration: CHEATING & PLAGARISM

In accordance with NTCA’s Plagiarism Policy and Procedure, I hereby acknowledge by signing this declaration that I have not
cheated or plagiarized any work in all the assessment tasks undertaken in this unit of competency except where the work has
been correctly acknowledged or as per the specific assessment task instructions.
Student name: _________________________ Signature: ____________________________
If Not Satisfactory,
Assessment Criteria Satisfactory
please comment
Access and use relevant information from a food safety program in their job
 Yes  No
role.
Follow policies and procedures in a food safety program in their day-to-day
 Yes  No
job role.
Control food hazards at critical control points.  Yes  No
Complete food safety monitoring processes and associated documents.  Yes  No
Identify and report non-conforming practices.  Yes  No
Take corrective actions, within scope of job responsibility, if there is an
 Yes  No
instance when a food hazard is not controlled.
Select appropriate food storage conditions for a range of food types.  Yes  No
Store food in correct environmental conditions so it is protected against
 Yes  No
contamination, and freshness, quality and appearance are maximised.
Store food at controlled temperatures and ensure frozen food remains frozen.  Yes  No
Use correct cooling and heating processes to support microbiological safety of
 Yes  No
food.
Use a temperature measuring device to monitor the temperature of food
 Yes  No
during preparation.
Ensure safety of food prepared, served and sold to customers.  Yes  No
Store displays and provide single use items, so they are protected from
 Yes  No
damage and contamination.
Follow instructions for items intended for single use.  Yes  No
Follow workplace procedures to clean and sanitise equipment, surfaces and
 Yes  No
utensils.
Use appropriate containers to dispose of garbage and recycled matter.  Yes  No
Identify and report cleaning, sanitising and maintenance requirements.  Yes  No
Dispose of or report chipped, broken or cracked eating, drinking or food
 Yes  No
handling utensils.
Take measures to ensure food handling areas are free from animals and pests
 Yes  No
and promptly report incidents of animal or pest infestation.
Mark and keep any food identified for disposal separate from other
 Yes  No
foodstuffs.
Document: ASSESSMENT 2 SITXFSA002 Participate safe food handling practices | Version: 1.1 | Page 1 of 9
Dispose of food promptly to avoid cross-contamination.  Yes  No

Follow equipment operating procedures to calibrate and use a temperature
 Yes  No
probe correctly, and calculate timings.
Read and interpret food safety programs, policies, procedures and flow charts
 Yes  No
that identify critical control points.
Printed copy of responses to all the questions in the case studies 1, 2 and 3 in
 Yes  No
form of a word document
Satisfactory Not Yet Satisfactory If Not Yet Satisfactory – Please identify the re-assessment arrangements:
(Please tick the assessment result for this task)
Comments/ Feedback (If the student is deemed Not Satisfactory the Assessor MUST state the circumstances and reasons why
this judgment has been made):
Student Declaration: I declare that I have been assessed Assessor Declaration: I declare that I have conducted a
in this assessment task, have been provided with fair, valid, reliable and flexible assessment with this
feedback and I have been advised of my result. I also am student, and I have provided appropriate feedback
aware of my appeal rights
Student name: _____________________________ Assessor Name: _____________________________

Signature: ____________________________ Signature: ____________________________
Date: ____/_____/_____ Date: ____/_____/_____
Assessment Guidelines for Student:

Conditions of assessment:
 This assessment requires you to read the case studies provided and answer the questions.
 Your assessor will advise you the Dates and timing for this assessment as per the timetable.
 Your evidence submitted for this Assessment Task will be graded as either S – Satisfactory or NS – Not
Satisfactory. Your Assessor will provide you with feedback.
 If the evidence is graded as NS – Not Satisfactory you will be required to re-submit the evidence. In this case you
will be provided with clear and constructive feedback based on the assessment decision so that you can
improve your skills / knowledge prior to reassessment.
 If you require an allowable adjustment to this assessment procedure you should discuss this with your assessor
 If you are dissatisfied with an assessment decision you should make an appeal to NTCA in writing no longer than
10 days following advice of the assessment decision
Context of and specific resources for assessment

 Access to office equipment and learning resources, access to computer with internet, printer, projector, and
other office facilities.
Tasks to be completed by the student

This assessment requires you to read case studies 1, 2 and 3 and answer the questions following the case studies
For this Assessment your Assessor Will Assess you against the criteria listed in the
Assessment cover sheet
Evidence to be collected for this assessment:

 Printed copy of responses to all the questions in the case studies 1, 2 and 3 in form of a word
document
Case study 1
Stephanie and Jack own a gourmet sandwich bar and have always been meticulous about their hygiene procedures
and personal hygiene standards. They were astounded when told that several customers had been sick. Over the
past 24 hours customers had been vomiting and had severe headaches and diarrhoea after eating pre-prepared
chicken and salad rolls from the sandwich bar.
Stephanie and Jack could not understand why the food poisoning had occurred. The chicken was delivered pre-
cooked and always kept in the refrigerator when not in use. The rolls are prepared in the morning around 10 am.
They are wrapped in cling film and stacked on a stainless-steel tray on top of the counter. They are held there at
room temperature until sold at some stage during the busy lunch period from 12.30 to 2.30 pm. If they are not sold
by 4 pm, they are thrown out.
Stephanie and Jack and the rest of the staff always wear a pair of protective rubber gloves when preparing all rolls
and sandwiches prior to service, as they can prepare items faster using their hands than when using tongs and other
utensils. The local Environmental Health Officer (EHO) visited the restaurant and found bacterial growth in the
chicken. Stephanie and Jack had to close their business while a complete investigation took place.
Question 1: The food poisoning outbreak could have occurred due to a loss of control of a food safety hazard at one
or more stages of the chicken’s food production process. Identify one potential food safety issue at each stage that
could have contributed to the food poisoning outbreak.
Stages Food safety issue

Delivery Delivery must be hot and do not store perishables
Storage Do not store unwanted food in the refrigerator for long periods of time as this
allows excess bacteria to appear
Preparation Fresh broth should always be used during preparation, modification of the test
to analyze food poisoning
Processing Abuse of synthetic substances
Contaminated raw materials, fasteners and water
Insufficient or inappropriate capacity
Display and/or service On time
Packaging Each cover should be cleaned and properly done
Question 2: Holding the prepared item on the service counter within the temperature danger zone for a long period
of time prior to selling it is one potential cause of the microbiological contamination. Why this temperature and
length of time a food hazard?
Potentially hazardous foods should be kept bright red at all times below 5°C or above 60°C, but these foods may be
kept bright red if between these temperatures within 4 hours. It can be safely kept between ℃. This is because food
contamination can take up to four hours or more to reach dangerous levels of microorganisms.
Question 3: How can you control this hazard?
Techniques such as using smaller segment sizes, spreading food on open plates, or using ice can help cool food
quickly before refrigerating.Cool food to less than 8°C within an hour and a half. Please aim for
Question 4: How and when should the temperature of the chicken and prepared rolls be monitored?
Make sure the chicken is thoroughly cooked to avoid the risk of food poisoning. Check the internal temperature with
a meat thermometer in several places to ensure cooking time. The internal temperature should be at least 170°F
when measured there and at least 175°F when measured at the thigh.
Buns - Do not use heating equipment to reheat food. Food sources must be warmed to a safe temperature before
holding
Question 5: Where should details about how to control this hazard be documented for employees to access and
follow?
Stage 1: perceive danger
Find out what is causing the pain.
Stage 2: assess the danger
This advancement may not be necessary when dealing with known hazards with known controls.
Stage 3: take control of the opportunity
Implement the best control measures reasonably practicable under the circumstances and ensure that they remain
persuasive over time
Question 6: One of the other issues identified by the EHO was staff were not changing their disposable gloves often
enough. Where could Stephanie and Jack place instructions for staff on how to use and dispose of gloves?
Stephanie and Jack can give orders through notice board
 Wear new gloves every day just before work
 To safely dispose of dirty gloves, throw them in the trash and quickly wash your hands
again with detergent.
Question 7: Some of the people who were made ill by the contaminated chicken are classified as vulnerable or high-
risk persons. In food safety terms, what is a vulnerable person?
Safe delivery of food to individuals is of paramount importance to food organizations. This is especially true when it
comes to individuals who are important to vulnerable populations. This is because weak individuals are more
susceptible to irresistible disease than normal individuals, and are destined to suffer extreme side effects or die from
food poisoning.
Question 8: The EHO has asked that all chicken currently held in storage be disposed of as it may be contaminated.
You are in the process of emptying the fridges, cleaning them and returning safe food to their correct storage areas.
How do you make sure the potentially contaminated food does not become mixed up with the safe food?
By isolating food types when entering and exiting, cleaning kitchen surfaces and utensils, and practicing good
personal cleanliness, you can create a kitchen environment that adheres to hygiene regulations.
 Supply must always be impeccable.
 Food should be stored at the right temperature and in the right place.
 Do not touch canceled food with unprotected hands. Always wash your hands with soap
and warm water before handling food.
Question 9: When should you dispose of the potentially contaminated food?
Spoiled food should be disposed of immediately after handling contaminated food and possibly cleaning. When
disposing of spoiled food or items that may be contaminated with Clostridium botulinum, place the food, inflated
metal jars, or questionable glass containers in a large opaque or dark-colored trash can. Close the bag and put it in a
regular trash bin or cover it in a nearby landfill.
Question 10: What are four examples of other food safety procedures you and the other sandwich bar staff should
follow on a daily basis?
This includes receiving, squeezing, storing, planning and cooking, refrigerating and reheating, displaying items, caring
for items when serving customers, bundling, cleaning and sanitizing, disturbance control, transportation and
handling. Includes secure techniques for interaction.
Question 11: The sandwich bar contains a wide range of potentially hazardous foods, such as cold processed meats,
dairy products, sliced or grated fruits and vegetables, and eggs or egg-based products. What are two work practices
you can use to handle these foods safely and prevent contamination?
 Limit food contact as much as possible by using utensils and disposable gloves
 Do not place raw food on top of cooked food.
 The Food Standards Code includes legal requirements that food inspectors must not have
their bodies contaminated with anything.
 Store raw meat in the grid below.
 Keep the cooler below 5°C.
Case study 2
Stephanie and Jack are concerned the pre-prepared chickens they purchased from a supplier could have already
been contaminated when they were delivered. They want to have more control over the production process to
reduce the risk of another food poisoning outbreak. One option is to cook their own chickens on the premises rather
than buying them pre-prepared. They have researched purchasing a small chicken rotisserie.
Question 1: How and where should fresh raw chickens be stored on delivery?
Poultry should be stored at temperatures outside the temperature zone where microbes that cause food poisoning
develop rapidly. The dangerous temperature zone is between 40°F and 140°F. Raw chicken can be stored in the
refrigerator for several days. If it is not used within the specified time, it must be frozen to prevent it from dying.
Overcooked chicken should be tightly packed and refrigerated immediately.Do not leave chicken at room
temperature for more than 2 hours. If cooked chicken will not be used within 4 days of cooking, it should be frozen.
Question 2: How can the raw chickens be protected against contamination while they are stored in the refrigerator?
Store raw meat, poultry, and fish on floor racks in coolers to prevent bruises from dripping into various food sources
and causing cross-contamination. When thawing meat in the refrigerator, it should be placed on a plate or tray to
prevent gravy from contaminating different types of food.
Question 3: Once the chickens are cooked, they must be cooled before they can be used to prepare rolls and
sandwiches. What are the time and temperature requirements for cooling food under the Food Standards Code and
local legislation?
TCS food must be cooled from 135°F to 70°F within 2 hours and completely cooled to 41°F or less within 6 hours. His
TCS foods with side dishes cooked at room temperature must be refrigerated to 41°F or less within 4 hours. Reheat
food quickly within 2 hours.
Question 4: How can the temperature of the chickens be monitored during the cooling period?
Make sure the chicken is thoroughly cooked to avoid the risk of food poisoning. Check the internal temperature with
a meat thermometer in several places to ensure cooking time. The internal temperature should be at least 70 °C and
at least 80 °C in the thigh area.
Question 5: Where would the temperatures from monitoring processes be recorded?
Food handling involves monitoring the temperature of power supply units (usually chillers and coolers). This is
typically done physically by checking the temperature of the food with a test thermometer twice a day. Remote
temperature monitoring is an optional consistency strategy.
Question 6: You have taken the temperature of the chickens three times in a row and are getting different results
each time. You think the thermometer is not working correctly and needs to be recalibrated. Briefly describe the
steps to recalibrate a probe thermometer using the boiling point method.
Step 1: Boil water from your tap and fill a suitable container (such as a mug or container) with water. Step 2: Place
the thermometer in the compartment
Stage 3: Wait 2 minutes

Stage 4: Check if the temperature is between 99°C and 101°C (210°F and 214°F).
Step 5: If the temperature is not correct, set the thermometer to the correct temperature while in the water. If the
thermometer cannot be physically replaced, arrange for professional recalibration or replacement.
Question 7: After the chickens are cooked, all equipment, surfaces and utensils must be cleaned. Describe the steps
you would follow to manually clean the tongs, knives, chopping boards and other utensils used
Scrape or wipe off food or other items and rinse with water.
Wash: Use boiling water and detergent to remove oil and dirt. Soak as needed.
Rinse: Wash away cleaner and loose debris.
Disinfection: Use a disinfectant to clean out any remaining microbes. Final Rinse: Rinse off disinfectant if necessary
(see manufacturer's guidelines).
Dry: Dry or dry with a disposable towel.
Question 8: Should the benches and other surfaces be sanitised after cleaning? Why/why not?
Cleaning is the cycle of removing visible contaminants such as food waste, dirt and oil from surfaces, usually using
water and detergents. Microbes are removed during the wash cycle, but the purpose of the wash cycle is not to
destroy them. Disinfection is an interaction that destroys microorganisms and reduces their numbers on surfaces to
protective levels. This is usually accomplished by using heat and water or by explicitly cleaning synthetic compounds
(cleaners are generally not disinfectants).
Question 9: The dishwasher is not working properly. Dishes are coming out with food still attached to them and the
plates are cold. Is this a food safety issue or a maintenance problem? What should you do?
Maintenance Issues - Dishwashers have a strainer or channel above the feed channel near the bottom of the
dishwasher that requires removal of large food items or flotsum and flotsum. It should be cleaned regularly (every
other week or so) to avoid interruptions. Lack of regular maintenance leads to food safety issues
Case study 3
In addition to cooking chickens for their rolls and sandwiches, purchasing the rotisserie could create new items for
them to sell whole or segmented hot chicken. Stephanie and Jack are considering installing a small self-service
section that offers a daily hot roast. A hot display cabinet would hold pre-cooked chicken or meat, chips, vegetables
and gravy. Customers purchase a plate and serve themselves from the display case
Question 1: The chips and vegetables will be purchased frozen. What are the correct storage conditions for frozen
products?
Store frozen foods at -18°C (0°F) or below. Temperatures above -18°C cause food to stain and lose nutrients.
Lowering the temperature after increasing the temperature does not repair the damage. Store frozen foods at -18°C
or below to maintain quality.
Question 2: What two techniques can be used to ensure the frozen vegetables remain frozen during storage?
Wrap the bag and store the food source properly in the cooler. Only use specially designed ice packs or plastic
compartments to freeze food sources and stay away from empty spaces inside. Air trapped in packs or in bags or
compartments weakens frozen food sources. The best strategy for packing all kinds of food is a vacuum mounting
frame. This pulls most of the air out of the cooler bag.These are prohibitive devices, but if you freeze your food
sources frequently, you can reduce food waste and get your money back. The hand lift bleed system is less efficient,
but at the same time successful, but it sucks a limited amount of air out of the bag, so it's better than no air.
Question 3: You are setting up the hot display by stocking crockery, eating and service utensils. Several the plates
have small chips on the rim. What should you do?
If there is a small chip on the edge of the plate, it should be repaired, otherwise it should be sorted
Question 4: It’s lunchtime and the new hot display is popular. How can you ensure the safety of food sold to
customers in this format?
Safe food storage and show
cross contamination
gloves.
temperature danger zone.
Storage of refrigerated food.
Hot meal preparation and show
cool food
Question 5: They run out of chickens and must reheat some of the cooked and cooled chickens held in the
refrigerator. What’s the maximum amount of time you can take to reheat potentially hazardous foods like chicken?
Please eat something warm as soon as possible. The specified maximum heating time is 2 hours. Food safety
standards require that potentially hazardous foods be displayed or stored. It should be warmed in a water bath, for
example by heating rapidly to 60 °C or above and smoking above that temperature.
Discard unsafe food and never reheat. Do not overload the retaining device. If potentially hazardous food must be
refrigerated after cooking, it should be cooled to 5°C or below as soon as possible.
Question 6: Customers have asked if the roast chicken meal can be placed in takeaway containers for them to take
home or back to the office. If Stephanie and Jack decide to offer this service, how must these single use containers
be stored?
Keep away from synthetic fabrics and residues
Question 7: The new chicken menu item is creating more waste as the chickens are delivered in cardboard boxes.
How can you prevent the accumulation of waste and cardboard in the preparation area?
Reuse. Recyclable items such as paper, cardboard, glasses, bottles and various compartments are always in the cafe
trash bin. By putting these ingredients in the right reusable containers, food companies can help the climate and
save a lot of wasted assortments.
Question 8: How can the accumulation of cardboard boxes lead to an increase of the risk of pest invasion?
Irritation control is a fundamental part of good manufacturing practices in food preparation from a clean, financial
and administrative standpoint.
Nuisance can transmit a wide range of infectious diseases that cause organisms such as microorganisms, infectious
diseases, protozoa, and helminths, and can harm customers and employees of food preparation and handling
organizations. They can also cause actual contamination of fortifications and prepared items such as feces, skins and
spines, body parts, sediments, damaged bundles, etc.
Question 9: How can you reduce the risk of an invasion?
Warehouses, storm cellars and unfinished sanitary rooms should be well ventilated and dry.
Optimal disposal of waste.
Look for rat droppings in undisturbed areas such as sheds, attics, and wood planks. This indicates an irritant problem.
Make sure the representative is fixing the food and clearing it up properly.
Every day, clean large areas where debris and waste are unavoidable
Question 10: You’ve observed your colleagues using following work practices. Are they complying with food safety
procedures and regulations or are they not conforming?
Sarah ties her long hair up before starting work.
She tied it at her house and she has to come to work
______________________________________________________________________________________
Jess never washes the bins after emptying them.

After emptying the trash he has to wash it. Otherwise, bacteria will grow and your garbage can will stink.
______________________________________________________________________________________
Matt regularly leaves the egg mayonnaise out on the workbench in the morning while preparing rolls and
sandwiches.
The mayonnaise is dusty and can cause other reactions, so put it in the refrigerator.
______________________________________________________________________________________
Question 11: What should you do if you think they are not conforming to food safety procedures and standards?
You can also get food from vendors that do not carry food. This can cause food poisoning. The number of customers
at high risk of food poisoning is increasing.

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Level 11, 190 Queen St, Melbourne, 3000

Tel: 03 9606 0032 | Web: www.ntca.edu.au | E-mail: Info@ntca.edu.au

ASSESSMENT 2 – Case Study

Unit code SITXFSA002

Unit Title Participate in safe food handling practices

Student Declaration: CHEATING & PLAGARISM

Student name: _________________________ Signature: ____________________________

Dispose of food promptly to avoid cross-contamination.  Yes  No

(Please tick the assessment result for this task)

Student name: _____________________________ Assessor Name: _____________________________

Date: ____/_____/_____ Date: ____/_____/_____

Assessment Guidelines for Student:

Context of and specific resources for assessment

Tasks to be completed by the student

Evidence to be collected for this assessment:

Stages Food safety issue

Question 3: How can you control this hazard?

 Do not place raw food on top of cooked food.

 Store raw meat in the grid below.

 Keep the cooler below 5°C.

Stage 3: Wait 2 minutes

Rinse: Wash away cleaner and loose debris.

Dry: Dry or dry with a disposable towel.

Jess never washes the bins after emptying them.

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Student name: _ Signature: ____

Student name: _ Assessor Name: _

Date: __/_/_ Date: /_/___