SITXFSA002 PARTICIPATE IN SAFE FOOD-HANDLING PRACTICES – Case study

ASSESSMENT C – CASE STUDY

INSTRUCTIONS (via LMS)

● You will require access to the learner resource for this unit, the internet and a computer.
● You are to answer all questions.
● Read each task and question carefully. Ensure you have provided all required information.
● Should you require ‘reasonable adjustment’ to complete this assessment, discuss the options with
your assessor prior to attempting the task. Reasonable adjustment means modifications or changes
that give you the same opportunities in training as a person without a disability.
● Your assessor will discuss the conditions of assessment, e.g., open or closed book, time limits for
completion, etc., with you prior to attempting this task.
● To be deemed satisfactory in this task you must complete all tasks correctly. Your assessor will
determine how many attempts you are allowed for each task/question.
MARKED BY KYLE 22/8/22
PLEASE MAKE ALL CORRECTIONS IN RED

Learner assessment guide and evidence

This assessment requires you to handle food safely during the storage, preparation, display,
service and disposal of food.

You are required to do the following.

● Complete Tasks 1, 2 and 3.

● Read the case study and answer the questions.

Task 1: How could this have happened?

● Read the case study and answer the questions.

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 a
number of 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 10.00 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 lunchtime period from 12.30 to 2.30 pm. If they are not sold by 4.00
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.

1
© Didasko Digital 2018 www.didasko.com
SITXFSA002 PARTICIPATE IN SAFE FOOD-HANDLING PRACTICES – Case study

Q1: 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.
⇨ Delivery
The chicken was pre cooked when it came to the restaurant, the problem could have
started during delivery because maybe it wasn't in the required temperature when it was
transported to the restaurant, and when it reached the restaurant the staff didn't take the
temperature of the chicken.
CORRECT

⇨ Storage
After the chicken was received, it's possible it was not stored in the refrigerator in time, i
could have been in the danger zone or the fridge isn't working right hence giving
bacteria a chance to multiply.
CORRECT

⇨ Preparation
During preparation it's possible one of the staff who was responsible for preparing the
chicken to be used in the sandwitches was sick and led to contaminating the whole
process of preparing the sandwich.
CORRECT

⇨ Processing
It is also possible during the processing or making the sandwitches bacteria and other
microbiological organism could have passed from one item and contaminate the whole
sandwich
CORRECT

⇨ Display and/or service

Sandwitches need to be displayed in a chiller while waiting to be served, and if the
temperature in the chiller is not appropriate or the chiller is not working properly, the
sandwich wont stay fresh, giving room for bacteria to manifest.

CORRECT
⇨ Packaging
The chicken or other ingredients used to prepare sandwiches when they were delivered
to the restaurant,if the staff checked the packaging of the products, they would have
noticed something abnormal about the packaging which could have been the cause of
the food poisoning.

CORRECT

Q2: 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

2
2018 Edition
 SITXFSA002 PARTICIPATE IN SAFE FOOD-HANDLING PRACTICES – Case study

contamination. Why is the temperature and length of time the food was held a food
hazard?

It is a food hazard because living food in the temperature danger zone for a long period
of time causes microbiilogical bacteria to grow and contaminate the food.
RESUBMIT - Why is this a food hazard?

Q3: How can you control this hazard?

Cold display units must be kept at safe temperatures at all times. The Process
Temperature Log or Activity Log can also be used to record the temperature of food held
in hot and cold displays.
Any food held in display units must be kept above 60 °C or below 5 °C.
CORRECT

Q4: How and when should the temperature of the chicken and prepared rolls be monitored?
Times and temperatures are recorded for each stage of the preparation of chicken and
prepared rolls.
By using probe,surface or infrared thermometer to check temperature and record in the
temperature log
CORRECT

Q5: Where should details about how to control this hazard be documented for employees to
access and follow?
The HACCP system must be used to identify this hazard and be documented for
employees to access and follow.
The use of a Process Temperature Log or Activity Log.
CORRECT

Q6: One of the other issues identified by the EHO was that 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?
Procedures folder(Employee handbook)
Alternatively, each section of the business may have a folder containing the
procedures which directly relate to their section. Your workplace may keep it in an
office, a staff area, in the kitchen or other location.
CORRECT

Q7: Some of the people who were made ill by the contaminated chicken are classified as
vulnerable or high-risk persons. List four examples of customer groups who are
considered high-risk.
a)Sick people(weak immune system)
b)Aged people 65 and older
c)Children younger than 5 years
d)Pregnant women

3
© Didasko Digital 2018 www.didasko.com
SITXFSA002 PARTICIPATE IN SAFE FOOD-HANDLING PRACTICES – Case study

CORRECT

Q8: 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?

a)Make sure all storage and cooking containers are clean.

b)Keep storage areas clean.
c)Use food grade sanitisers during cleaning processes.
d)Cover cooked foods to protect it from contact with other foods.
CORRECT

Q9:When should you dispose of the potentially contaminated food?

Potentially contaminated food should be disposed of immediately.

CORRECT
Q10: What are four examples of other food safety procedures you and the other sandwich bar
staff should follow on a daily basis?
a)Storing cooked chicken at the correct temperature.
b)Food handlers should never prepare or serve food when they are sick.
c) Use clean tools and equipment while preparing rolls and chicken.
d)Washing hands after every task.

RESUBMIT - You have provided 3 correct examples. Please provide one more example.

Q11: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?
a)Make sure all storage and cooking containers are clean.

b)Cover cooked foods to protect it from contact with other foods.

CORRECT

Task 2: Take control!

● Read the case study and answer the questions.

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

4
2018 Edition
 SITXFSA002 PARTICIPATE IN SAFE FOOD-HANDLING PRACTICES – Case study

option is to cook their own chickens on the premises rather than buying them pre-prepared.
They have researched purchasing a small chicken rotisserie.

Q1: How and where should fresh raw chickens be stored on delivery?
Raw chicken should be packed well and stored in the fridge,the internal temperature of
any refrigerator should be maintained between 1 °C and 4 °C.

CORRECT

Q2: How can the raw chickens be protected against contamination while they are stored in the
refrigerator?
Chicken should be stored in the same area as other raw meat, below the cooked food.
In the coldest party of the fridge.

CORRECT

Q3: 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?
The Standards require food to be cooled from 60 °C to 21 °C in a maximum of two hours
and from 21 °C to 5 °C within a further maximum period of four hours.

CORRECT

Q4: How can the temperature of the chickens be monitored during the cooling period?
The temperature can be monitored by using a probe thermometer.
A probe thermometer is the only way of accurately measuring the internal temperature of
the chicken.
CORRECT

Q5: Where would the temperatures from monitoring processes be recorded?

A Storage Unit(s) Temperature Control Log is used to record the temperatures of all
storage units.

CORRECT

Q6: 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-Heat a pot of fresh water until it reaches a boiling point.
step 2- Place the stem of the thermometer in the boiling water
step 3-submerge the stem at least 2 inches and wait at least 30 seconds
step 4-thermometer should read 98 degree celsius to 100°C

5
© Didasko Digital 2018 www.didasko.com
SITXFSA002 PARTICIPATE IN SAFE FOOD-HANDLING PRACTICES – Case study

step 5- If it doesn’t, keeping the thermometer in the water, turning the

adjusting knob until the needle reaches the 100°c mark

CORRECT

Q7: 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 during the preparation and processing of the chickens.
a)Chopping boards and knives should be cleaned and sanitised between each
preparation task
b)Washing them with hot water in the sink.
c)Using soapy water to remove dirty and all excess food material.
d)cleaning the surface with soapy water
e)Drying all the utensils and equipment.
f)sanitizing everything if all the work is done.

CORRECT

Q8: Should the benches and other surfaces be sanitised after cleaning? Why/why not?
No: cleaning first then sanitizing because Cleaning makes the sanitising process more
efficient and effective.
CORRECT

Q9: 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?

It's a maintenance issue. I should report to the supervisor about the dishwasher and
what should be done for the dishes at the moment.
also a food safety issue.

RESUBMIT - You’re correct but it is possible that it can be two different types of hazard.
Task 3: Expanding the menu

● Read the case study and answer the questions.

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.

Q1: The chips and vegetables will be purchased frozen. What are the correct storage
conditions for frozen products?

6
2018 Edition
 SITXFSA002 PARTICIPATE IN SAFE FOOD-HANDLING PRACTICES – Case study

Checking the temperature of deliveries and storage facilities,

Frozen foods should be stored at -18 °C
Frozen foods should be placed in their appropriate storage areas as soon as possible
so the temperature of the items does not start to rise.
CORRECT

Q2:What two techniques can be used to ensure the frozen vegetables remain frozen during
storage?
i)All frozen food is protected by its original packaging, is fully and securely wrapped or is
sealed in a lidded container.
ii)Make sure you store supplies as quickly as possible after delivery.

CORRECT

Q3: You are setting up the hot display by stocking crockery and eating and service utensils. A
number of the plates have small chips on the rim. Based on food safety principles, what
should you do?
Chipped plate should never be used to serve customers because bacteria
can live and multiply in broken surfaces, contaminating food.
I could get hurt while washing and the customers could injure themselves on sharp
edges.
I should report the issue to the supervisor and get rid of all the chipped plate safely and
replace the other plate.

RESUBMIT - This is correct, but what should you do?

Q4: It’s lunchtime and the new hot display is popular. How can you ensure the safety of food
sold to customers in this format?
Regularly check display containers for cleanliness.
Clean out sugar stick and spoon containers, wipe over napkin dispensers, clean plastic
cutlery containers.
Drinking straws should be either individually pre-wrapped or dispensed singularly from a
straw dispensing unit.
CORRECT

Q5: Due to the popularity of the hot display, Stephanie cooks more chickens the next day but
they won’t all fit in the hot display. Based on the two-hour/four-hour rule, how long can
Stephanie keep the excess chickens sitting on the kitchen bench before she must either
refrigerate them, sell them or throw them out?

Stephanie keeps the excess chickens sitting on the kitchen bench for two to four
hours before they can be sold or throw them out
CORRECT

7
© Didasko Digital 2018 www.didasko.com
SITXFSA002 PARTICIPATE IN SAFE FOOD-HANDLING PRACTICES – Case study

Q6: Customers have asked if the roast chicken meal can be placed in takeaway
containers for them to take home or back to the office. What must they do to keep the hot
food safe from contamination if they decide to offer this service?
Always check the cleanliness of food packaging before placing food in it.
Make sure you are using the correct packaging because some food packages are not
suitable for hot foods and can melt, creating both a hygiene and safety issue.
CORRECT

Q7: Stephanie and Jack don’t want another food-poisoning incident. At what stages of the
food production process should they conduct temperature checks on the chickens being
cooked and cooled for sandwiches and cooked and held in the display for sale?
i)The internal temperature of the chicken must be above 75 °C for at least 10
minutes,prior to, and at completion of, the nominal cooking time.

ii)Conducting regular internal temperature checks until the critical limit has been
reached.

iii)Ensure displayed food is protected from contamination by customers handling,

sneezing or coughing on food.

CORRECT

Q8: Other than physical measurements such as temperature checks, what are two other
methods they could use to monitor the safety of the chickens being served and sold to
customers?

Chemical measurements (pH, fat content),

Sensory evaluation (smell, taste),

CORRECT

8
2018 Edition
 SITXFSA002 PARTICIPATE IN SAFE FOOD-HANDLING PRACTICES – Case study

Assessor checklist
To be completed by the assessor.

Learner’s name:

Did the learner successfully Completed

demonstrate the following skills and Assessor comments
knowledge? Yes No

Understood how to follow policies and

procedures in a food safety program
in their day-to-day job role.

Identified techniques to control food

hazards at critical control points.

Identified appropriate food storage

conditions for a range of food types.

Described correct environmental

conditions for food so it is protected
against contamination.

Identified how to store food at

controlled temperatures and ensure
frozen food remains frozen.

Displayed understanding of methods

of ensuring the safety of food served
and sold to customers.

Identified workplace procedures to

clean and sanitise equipment,
surfaces and utensils.

Identified and reported cleaning,

sanitising and maintenance
requirements.

Described procedure for disposal of

or reported chipped, broken or
cracked eating, drinking or food-
handling utensils.

Described procedure to mark and

keep any food identified for disposal
separate from other foodstuffs.

9
© Didasko Digital 2018 www.didasko.com
SITXFSA002 PARTICIPATE IN SAFE FOOD-HANDLING PRACTICES – Case study

Did the learner successfully Completed

demonstrate the following skills and Assessor comments
knowledge? Yes No
Displayed understanding of contents
of national codes and standards that
underpin regulatory requirements.

Displayed understanding of basic

principles, procedures and processes
of HACCP methods of controlling food
safety.
Identified contents of organisational
food safety program, especially
procedures, associated requirements,
and monitoring documents.

Described a range of food safety

monitoring techniques, including
methods of monitoring and testing.

Displayed understanding of safe food

handling practices for a variety of
different food types.

Described operating procedures for a

temperature probe and how to identify
faults.

Identified cleaning, sanitising and

maintenance requirements relevant to
food preparation and storage.

Identified high risk customer groups.

10
2018 Edition