SITXFSA001 - Assessment A - Short Answer - V2-1

Use Hygienic Practices for food safety
SITXFSA001
Activity workbook
RTO Name and Code: Golden wattle group Pty Ltd T/A Meridian Vocational College
45039, CRICOS 03551M
Student Name: GERALD RICHARD Student MVC2000101

WANIHA ID:
Assessor Name: TARANJEET
Primary Unit to be
SITXFSA001 Use hygienic practices for food safety
assessed
Date _01/_08/2022__
AQF level under which the

unit is being assessed
☐ Student assessment record

☐ Short Answers
Related documentation
☐ Case study
☐Practical assessment
Location of assessment Workplace ☐ Simulated workplace ☐
MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 30-09-2021

Page 1 of 34 Doc# 2047 Ver# 1.4 Next Review: 30-09-2022
Acknowledgments
This recipe book was prepared by Golden Wattle Group Pty Ltd T/A Meridian Vocational
College RTO 45039
The work is copyright in terms of its intellectual property, presentation and structured
content, and entitles licensed training organisations to use, modify, extract or include any
information as required by a special interest group or theme specific retail business.
Apart from any use as described above and/or permitted under the Copyright Act 1968 (as
amended), no part may be reproduced without prior written permission.
The content of this workbook was drawn from a range of commercially available resources
and, where appropriate, acknowledgement is provided.
Written by:
RTO 45039 CRICOS 03551M
Level 2 West
50 Grenfell Street, Adelaide 5000
Telephone 0432 421 482
daman@mvc.edu.au

Contents
SITXFSA001 Use hygienic practices for food safety 1
How to use this Activity workbook 5

Assessment Requirements 5
Performance Evidence 6
Knowledge Evidence 6
Assessor Observation Notes 8

Special Dietary Instructions 9
TASK 1 10
Say Kitchen Induction Booklet- attachment & FOOD SAFETY PROGRAM 10
Food Safety Practices and General Requirements 10
TASK 2 12
Hazard Identification Report Form 12
Personal Health Issues reporting and notification form 13
2. Report any personal health issues. 2.1, 2.2, 2.3 13
TASK 4 14
Daily Uniform requirements 14
TASK 5 15
Wash hands at appropriate times and follow hand washing procedures consistently 15
Occasion 1 17
Dips and Crudities 17
Occasion 2 18
Fruit Salad 18
Occasion 3 19
Chocolate biscuit slice 19
Assessment Instrument – Observation/Demonstration of competency 21

Observation 1: 22
Did the student 22
1. Follow hygiene procedures and identify food hazards. 22
Observation 2: 23
Did the student 23
2. Report any personal health issues. 23
Observation 3: 24
3. Prevent food contamination. 24
Observation 4: 25
4. Prevent cross-contamination by washing hands. 25
Introduction to the kitchen: STUDENT INDUCTION 27

How to use this Activity workbook
Throughout this workbook you will be lead through a number of tasks that relate to the
Use hygienic practices for food safety. A number of activities will be introduced to you
that will enable you to confirm your learning or to reinforce a particular point that is critical
to the topic being learned. Sufficient space is provided for you to make notes and you
are encouraged to do so. Make notes about things you need to discuss with your
facilitator or your colleagues. Write yourself reminders for topics to revisit or to try to find
some additional reading on a topic discussed.
Please keep this workbook clean and attach to your final assessment for submission to
your trainer. Please keep a copy of tasks for your own records.
Assessment Requirements
To complete this unit of study you are required to undertake a practical assessment that ascertains your
knowledge and skill associated with the content of this book.
Assessment Requirements for SITXFSA001 Use hygienic practices for food safety
Food Production Skills must be demonstrated in an operational food preparation area. This can be:
An industry workplace
A simulated industry environment.
Assessment must ensure access to:
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
Food ingredients and ready to eat food items
Current plain English regulatory documents distributed by the commonwealth, state, territory or local government
food safety authority
Australia New Zealand Food Standards Code

current commercial food safety programs, policies and procedures used for managing food safety.

Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of this
unit in the context of the job role, and:
● Demonstrate use of safe food handling practices in food handling work functions in
line with organisational hygiene procedures on at least three occasions
● Demonstrate procedures to:
● Identify food hazards
● Report unsafe practices
● Report incidents of food contamination.
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and
performance criteria of this unit:
● Basic aspects of commonwealth, state or territory food safety laws, standards and
codes as follows:
● Meaning of contaminant, contamination and potentially hazardous foods as defined
by the Australia New Zealand Food Standards Code
● Employee and employer responsibility to participate in hygienic practices
● Reasons for food safety programs and what they must contain
● Role of local government regulators
● Ramifications of failure to observe food safety law and organisational policies and
procedures
● Health issues likely to cause a hygiene risk relevant to food safety:
● Airborne diseases
● Food-borne diseases
● Infectious diseases
● Hygiene actions that must be adhered to in order to avoid food-borne illnesses
● Hand washing practices:
● Before commencing or recommencing work with food
● Immediately after:
● Handling raw food
● Smoking, coughing, sneezing or blowing the nose
● Eating or drinking
● Touching the hair, scalp or any wound
● Using the toilet
● Basic aspects of hazard analysis and critical control points (haccp) method of
controlling food safety
● Specific industry sector and organisation:
● Major causes of food contamination and food-borne illnesses
● Sources and effects of microbiological contamination of food
● Workplace hygiene hazards when handling food and food contact surfaces
● Basic content of organisational food safety programs
● Contents of organisational hygiene and food safety procedures
● Hygienic work practices for individual job roles and responsibilities

ELEMENTS PERFORMANCE CRITERIA
Elements describe the essential outcomes. Performance criteria describe the performance needed to
demonstrate achievement of the element.
1. Follow hygiene procedures and identify 1.1. Follow organisational hygiene procedures.
food hazards. 1.2. Report unsafe practices that breach hygiene procedures
promptly.
1.3. Identify food hazards that may affect the health and safety
of customers, colleagues and self.
1.4. Remove or minimise the hygiene hazard and report as
appropriate for follow-up.
2. Report any personal health issues. 2.1. Report personal health issues likely to cause a hygiene
risk.
2.2. Report incidents of food contamination resulting from
personal health issues.
2.3. Cease participation in food handling activities where own
health issue may cause food contamination.
3. Prevent food contamination. 3.1. Maintain clean clothes, wear required personal protective
clothing, and only use organisation-approved bandages and
dressings.
3.2. Prevent food contamination from clothing and other items
worn.
3.3. Prevent unnecessary direct contact with ready to eat food.
3.4. Ensure hygienic personal contact with food and food
contact surfaces.
3.5. Use hygienic cleaning practices that prevent food-borne
illnesses.
4. Prevent cross-contamination by washing 4.1. Wash hands at appropriate times and follow hand washing
hands. procedures consistently.
4.2. Wash hands using appropriate facilities.
Foundation Skills
SKILLS DESCRIPTION
Reading skills to: ▪ interpret organisational documents or diagrams
relating to:
▪ organisational food safety programs
▪ hygiene and food safety procedures
▪ hazard analysis and critical control points (HACCP)
practices.
Oral communication skills to: ▪ report hygiene hazards and non-compliant
organisational practices accurately.

Assessor Observation Notes
Task Follow Interpret Demonstrate Have access to Follow
1 organisational documents or organisationa relevant procedures to
procedures diagrams reading. l procedures documents and or Identify and report
locate programs unsafe practices
or procedures. in accordance to
the food safety
requirements
Task Identify, report and Airborne dust Physical Safe Removal of Complete the
2 remove or minimise Contaminated food Chemical the hazard Hazard
food hazards that Contaminated Biological Identification
may affect the garbage Report Form and
health and safety of Dirty equipment Identified and verbally report to
customers, Incorrect explain and Assessor /
colleagues and temperatures orally supervisor
safe Dirty linen communicate
Pests d to report
Poor personal the issue.
hygiene
Dirty uniform
Incorrect chemical
use
Danger zone
Uncovered food
Unlabelled food
Task Identify and report Observe kitchen Identify a risk Cease work Complete the
3 personal health staff and discuss and orally because of the Personal Health
issues likely to findings. communicate risk Issues
cause a hygienic d to report identification and
risk and cease the issue. Report Form and
participation of food verbally report to
handling activities Assessor /
to prevent supervisor
contamination
Task Maintain clean Clean Uniform PPE Gloves / utensils The student has
4 clothes, wear Appropriate attended class
required personal shoes Bandages wearing the
protective clothing Gloves according to appropriate
and only use Apron organisational uniform and PPE
organisation Hat procedures in accordance to
approved the organisational
bandages and procedures.
dressings to
prevent the
contamination of
food produce,
ready to eat food
and food surfaces.
Task Wash hands at Hand washing Using Used liquid soap The student has
5 appropriate times Demonstration designated Warm running used the correct
and follow hand hand water procedure to
washing washing sink Single use paper wash hands
procedures towel correctly
consistently using
the appropriate
facilities.

Special Dietary Instructions
To adhere to special dietary requirements and customer preferences / requests students must follow
the recipe scenario by reading the recipe, identifying risks associated with the customer request and
eliminating or reducing the risk by substituting ingredients, reducing quantities or portion sizing or
changing the cooking method were applicable.
Dietary Table
Adjustment Corrective Action
Scenario Required
Scenario 1 Nut allergy Exclude and substitute all nuts from the recipe including any
products made from nuts, oils or pastes while maintaining
equivalent nutritional value.
Scenario 2 Textural Modification Follow the advice from the health practitioner and textural
modification guidelines food and fluids check sheet Exclude and
substitute while maintaining equivalent nutritional value.
Scenario 3 Cultural beliefs Refer to the age and RDI % for nutritional balance and conduct
research on allowable foods. Exclude and substitute while
maintaining equivalent nutritional value.
Scenario 4 Low carbohydrates Refer to RDI % for nutritional balance and conduct research on
allowable foods. Exclude and substitute ingredients and modify
cooking methods while maintaining equivalent nutritional value.
Scenario 5 Celiac Exclude and substitute all gluten from recipes including any food
items or products made from flour, wheat, gluten, while
maintaining equivalent nutritional value.
Scenario 6 Vegetarian / Vegan Refer to the RDI % for nutritional balance and conduct research
on allowable foods. Exclude and substitute while maintaining
equivalent nutritional value.
Scenario Adjustment Required Example

Scenario Nut allergy Intolerance Remove flaked almonds from the recipe and replace it with
1 or anaphylaxis sunflower seeds
Scenario Textural Modification Remove roast potatoes from the recipe and replace it with
2 Elderly / Medical mashed potato
Scenario Cultural beliefs Remove alcohol, meat and meat products, some combinations of
3 Halal / Muslim other foods such as dairy / meat and crustaceans.
Scenario Low carbohydrates Remove deep fried food item and replace it with grilled.
4 Athlete / Obese / Diet Reduce the portion size to smaller quantities
regime Reduce the sugar and fat quantities in the recipe
Scenario Celiac Remove flour from the recipe and replace it with gluten free flour
5 Intolerance or made from rice.
anaphylaxis Remove soy sauce (contains wheat) use A GF sauce
Scenario Vegetarian / Vegan Remove all dairy, meat, and any other animal by products for
6 food preferences example honey and gelatine from recipes. Substitute with
alternative products – sweeteners, high protein and high calcium
food items.
Further Information:
Australian Dietary Guidelines

https://www.eatforhealth.gov.au/guidelines/about-australian-dietary-guidelines
https://www.eatforhealth.gov.au/sites/default/files/files/the_guidelines/n55_australian_dietary_guidelines.pdf
Allergies
https://www.allergy.org.au/hp/anaphylaxis
https://www.coeliac.org.au/s
Textural Modification
https://dietitiansaustralia.org.au/wp-content/uploads/2015/04/A3_Aus-Standards-Food-and-Fluids-Poster-Check-
2.pdf
https://allergyfacts.org.au/allergy-anaphylaxis/food-allergens/tree-nut

TASK 1
Induction Booklet for Say Kitchen

Food Safety Practices and General Requirements
1. Follow hygiene procedures and identify food hazards. 1.1, 1.2, 1.3, 1.4
Follow organisational procedures and demonstrate organisational procedures in an

operational food preparation area. Have access to relevant documents and be able to locate
the documents as required.
Say Kitchen Induction Booklet- attachment & FOOD SAFETY PROGRAM
This information is to be used as a guide to understand the Facilities, following Standard

Operating Procedures, following Material Safety Data Sheets on how to effectively use equipment
in an operational food preparation area. I have read and understood the workplace
documentation.
Food Safety Practices and General Requirements
According to
Australia New Zealand Food standards code Standard 3.2.2
This information is to be used as a guide to understand Food standards code Standard 3.2.2
Record for the unit(s) of competency listed above.
Food safety practices and general requirements document is to satisfy the skills and knowledge
requirements of the unit of competency as indicated within elements, performance criteria and
performance evidence.
The requirements of Foundation Skills also form an integral part of the
observation/demonstration.
Student is required to read and understand MVC food safety practices and general requirements
which are derived from Standard 3.2.2 of food standards code.
Student must sign declaration to confirm they have read and understood these food safety
practices and general requirements.
I confirm I have read and understood food safety practices general requirements and say kitchen induction
documents.
Student name GERALD WANIHA
Student ID MVC2000101
Signature G.WANIHA

Food safety practices and general requirements
Purpose
This standard sets out specific requirements for food businesses and food handlers that, if
complied with, will ensure food does not become unsafe or unsuitable.
This standard specifies process control requirements to be satisfied at each step of the food
handling process. Some requirements relate to the receipt, storage, processing, display,
packaging, distribution disposal and recall of food. Other requirements relate to the skills
and knowledge of food handlers and their supervisors, the health and hygiene of food
handlers, and the cleaning, sanitising, and maintenance of premises and equipment.
Contents
Division 1 – Interpretation and application

1. Interpretation
2. Application of this standard
Division 2 – General requirements

3 Food handling – skills and knowledge
4 Notifications
Division 3 – Food handling controls

5 Food receipt
6 Food storage
7 Food processing
8 Food display
9 Food packaging
10 Food transportation
11 Food disposal
12 Food recall
Division 4 – Health and hygiene requirements

Subdivision 1 –requirements for food handlers
13 General requirement
14 Health of food handlers
15 Hygiene of food handlers
Subdivision 2 – Requirements for food businesses

16 Health of persons who handle food – duties of food businesses
17 Hygiene of food handlers – duties of food businesses
18 General duties of food businesses
Division 5 – Cleaning, sanitising and maintenance

19 Cleanliness
20 Cleaning and sanitising of specific equipment
21 Maintenance
Division 6 – Miscellaneous
22 Temperature measuring devices
23 Single use items
24 Animals and pests
25 Alternative methods of compliance

TASK 2
Student to complete:
Hazard Identification Report Form
1. Follow hygiene procedures and identify food hazards. 1.1, 1.2, 1.3, 1.4
Examples
• Airborne dust
• Contaminated food
• Contaminated garbage
• Dirty equipment
• Incorrect temperatures
• Dirty linen
• Pests
• Poor personal hygiene
• Dirty uniform
• Incorrect chemical use
• Danger zone
• Uncovered food
What is the area How can you safely remove the

/ food item and hazard or minimise the risk from the
what is the hazard?
hazard?
Occasion
1
Occasion
2
Occasion
3
• Unlabelled food

TASK 3
Personal Health Issues reporting and notification form
2. Report any personal health issues. 2.1, 2.2, 2.3
Identify and report personal health issues likely to cause a hygienic risk and cease
participation of food handling activities to prevent contamination.
How can you prevent Have you reported the Assessor

List a contamination? Illness and to whom? Sign
personal
health risk
that may
cross
contaminate
food?
Occasion 1 coughing Cover mouth with a reporting to sue chef
or handkerchief or disposable or supervisor
tissue when coughing or
sneezing.
sneezing.
Occasion 2 washing hands regularly after telling supervisor if sick

boldly virus toilet visits to prevent with any viral disease
contamination.
and
bacteria
Occasion 3 Not handling food if have You must tell your

any infected skin lesions or supervisor if you have
any infected skin lesions
discharges from your ears, or discharges from your
infectious
nose or eyes, as these ears, nose or eyes, as
diseases
could contaminate food. these could contaminate
food.
Q1. Did you or your colleague cease participation in food handling activities where own/their health
issue may cause food contamination?
Occasion 1 YES / NO: OTHER (explain)

_________________________________________

_________________________________________

________________________________________

TASK 4
Daily Uniform requirements
3. Prevent food contamination. 3.1, 3.2, 3.3, 3.4, 3.5
Maintain clean clothes, wear required personal protective clothing and only use organisation
approved bandages and dressings to prevent the contamination of food produce, ready to
eat food and food surfaces.
Please record how you have met the requirements to minimise the risk
Clean Uniform PPE Gloves / Utensils Assessor

Washed jacket, clean Appropriate shoes, Prevent unnecessary Sign
pants and apron Gloves, Apron, Hat contact with food, wear
bandages according to
organisational
procedures
Occasion wearing freshly laundered Shoes should wearing gloves when
1 clothing at the start of be cleaned, especially preparing raw food so
every shift. the soles, to remove soil hands stay safe from
so it is not carried into bacteria and germs.
the food preparation
area.
Occasion Any clothing worn at work wearing apron to protect cleaning utensils with
2 by a food handler must be food from any sources of soapy spongy and hot
cleaned regularly. contamination on your water to remove all
clothing, and change the bacteria.
apron regularly.
Occasion leather shoes, as it is if wounded ,using plastic

3 getting changes;not to resistant to liquids disposable gloves to cover
wear uniforms to or from compared to the soft the injured finger or hand.
work. fabric of sports shoes
which will absorb liquids.
Q1.When preparing ready to eat foods why must you or your colleague wear gloves?
Wearing gloves to reduce the limit of direct contact with the food AS as cross-
contamination is a major cause of food poisoning in this type of food.
example sandwiches, rolls and wraps, sushi rolls and salads.

TASK 5
Wash hands at appropriate times and follow hand washing procedures consistently
4. Prevent cross-contamination by washing hands. 4.1, 4.2
Using the designated facilities at all times of entering the kitchen.

Appropriate times:
● After breaks ● Smoking / Eating / drinking
● Entering and re-enter the kitchen ● Touching any part of your face, body or
● In-between tasks raw / cooked foods hair
● Toilet break / coffee break ● Using a phone or any non-kitchen items
● Rubbish removal
s
Make a list when you have washed your hands
Task / Activity: Hands washed Reason: Assessor
appropriately sign
Example: Cutting raw meat / Food Yes Prevent contamination of raw meat
preperation
1 yes removing bacteria and
viruses and keeping hands
After toilet breaks. clean
2 yes to remove dirt and debris
obtained from the rubbish
Afterremoving bag
rubbish
3 yes cleaning hands when
entering and re- entering kitchen is
entering kitchen important in order to
remove dust and dirt
obtain outside the kitchen
4 After touching any yes prevent contamination of food
part of face, body or from pathogenic bacteria that
are present in hair, skin ,nose
hair and mouth.

Make a list when you have washed your hands

Occasion 1
NOTE - Student to do reasonable adjustment and calculate ingredients according to
scenarios
Dips and Crudities
Name of the dish
Number of serves 12
Portion size 60gm
Preparation: 30
Cooking: Nil
mins
Times
Cooling:-- Total : 30 mins
Entree/Main/Dessert/
Course of menu Recipe number MVC 1701
Accompaniment
Unit SITXFSA001 Use Hygienic practices for food safety
Work following food safety guidelines to ensure all food is prepared safely
and is safe for consumption. Identify, report and remove or minimise food
Competency
hazards that may affect the health and safety of customers and
colleagues.
Customer 1 -Scenario 2
Special requests
Customer 2 – Scenario 4
Quantity/adjustment required for
Quantit this assessment (Student to
Ingredient Unit
y calculate and adjust recipe
according to scenarios)
Customer 1 Customer 2
Celery 2 Bunches 1 1
Cucumber 12 Each 6 6
Capsicum 12 Each 6 6
Carrot 12 each 6 6
Cream cheese, spreadable 1.2 Kg 0.6 0.6
Chives 1 bunch 0.5 0.5
Lemon juice ½ Each 0.25 0.25
Sour cream 400 Ml 200 200
Salt 40 Gm 20 20
Pepper 40 Gm 20 20
paprika 40 Gm 20 20
Method Please ensure all the equipment and benches are clean and sanitised.
1. Soften the cream cheese by mixing it in a bowl with a spoon.
2. Add sour cream, lemon juice, salt, pepper & paprika: mix until smooth. Add the chopped
chives.
3. Set up a chopping board with a cloth underneath to prevent slipping.
4. Wash, peel and prepare all the vegetables and cut into sticks following your trainer’s
instructions.
5. Present your cut vegetables on a plate and dip in a small bowl.
6. Clean and sanitise all work area, equipment.

Occasion 2
scenarios
Fruit Salad
Name of the dish
Number of serves 12
Portion size 150gm
Preparation: 30
Cooking: Nil
mins
Times
Cooling:-- Total : 30 mins
Accompaniment
Competency and is safe for consumption. Identify, report and remove or minimise food
hazards that may affect the health and safety of customers, colleagues.
Special requests
Ingredient Unit
Pineapple 3 Each 1.5 1.5
Rockmelon / 2 Each 1 1
Honeydew 2 each 1 1
Watermelon 1 Each 0.5 0.5
Strawberries 3 Punnet 1.5 1.5
Grapes 600 gm 300 300
Passionfruit pulp 100 Ml 50 50
Lime juice 2 Each 1 1
Mint 2 sprigs 1 1
Oranges 12 each 6 6
Kiwi 12 each 6 6
Method. Please ensure all the equipment and benches are clean and sanitised.
1. Wash the fruit using the fruit and vegetable preparation sink and clean water.
2. Set up a chopping board with a cloth underneath to prevent slipping.
3. Peel and segment the orange following your trainer’s instructions.
4. Peel and cut the fruit following your trainer’s instructions.
5. Place pineapple, rock melon, watermelon, strawberries, grapes, passionfruit pulp and
lime juice in a large glass or ceramic bowl. Toss to combine.
6. Serve in a small bowl garnish with mint leaf.
7. Clean and sanitise all work area, equipment.
Occasion 3

scenarios

Name of the dish Chocolate biscuit slice
Number of serves 6
Portion size 100gm
Preparation: 30
Cooking: 15min
mins
Times
Cooling:- 1 hour Total : 1.45 mins
Accompaniment
Competency and is safe for consumption. Identify, report and remove or minimise food
hazards that may affect the health and safety of customers, colleagues.
Special requests
Ingredient Unit
butter 150 Gm 75 75
caster sugar 1/2 Cup 0.25 0.25
vanilla essence 1 Tsp. 0.5 0.5
cocoa powder 1.5 Tbsp. 0.75 0.75
egg, lightly beaten 1 Each 0.5 0.5
arrowroot biscuits, roughly 250 Gm 125 125
chopped
desiccated coconut 1 Tbsp. 0.5 0.5
CHOCOLATE ICING
pure icing sugar 1.5 cups 0.75 0.75
Cocoa powder 1/4 Cup 0.125 0.125
butter, melted 40 Gm 20 20
boiling water 2 Tbsp. 1 1
Please ensure all the equipment and benches are clean a nd sanitised.
METHOD
1. Grease and line a tray with baking paper.
2. Place butter, sugar, vanilla and cocoa in a saucepan over medium-low heat. Cook,
stirring occasionally, for 3 to 4 minutes or until butter melts. Set aside for 5 minutes to
cool.
3. Add egg to chocolate mixture and whisk to combine. Place saucepan over low heat.
Cook, whisking constantly, for 10 minutes or until mixture is thick, glossy and smooth.
Transfer to a large bowl.
4. Add the crushed biscuits and stir to combine. Spoon into tray.
5. Cover and refrigerate for 1 hour or until set.
6. Make chocolate icing: Sift icing sugar and cocoa powder together into a bowl. Add butter
and boiling water. Stir until smooth.

7. Spread icing over slice. Sprinkle with coconut. Allow icing to set. Slice and serve.
Student notes:
Slice can be made up to five days ahead. Keep in an airtight container in the fridge.
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper,.
extending paper 3cm above pan edges. Place biscuits and chocolate bars in a large
bowl. Combine condensed milk, chocolate and butter in a small saucepan.
It's kind of like a cookie bar, topped with a chocolate glaze.

Assessment Instrument – Observation/Demonstration of competency
RTO Name and Code: Golden wattle group Pty Ltd T/A Meridian Vocational College 45039, CRICOS 03551M
Student Name: Student ID: MVC2000101
Gerald waniha
Assessor Name: TARANJEET
Primary Unit to be SITXFSA001 Use hygienic practices for food safety

assessed
Pre-requisite NIL
____/____/___(evidence of competency recorded on file)
Date Pre-requisite assessed Assessors to initiate credit transfer application if required. Competency in the pre-requisite
unit must be evident prior to assessing this unit.
Evidence from the following tasks is included in this assessment. The evidence supplied
and reviewed has been assessed as meeting all requirements for the unit of competency
and Assessment requirements.
Note: All evidence must be supplied and have had a judgement decision of’(S)
Related documentation satisfactory applied, for a final unit outcome of ‘competent’ to also apply.
☐ Activity workbook
☐ MVC Theory assessment
☐ SAR (Student assessment record)
☐ AML-C Assessment marking list- Class
Location of assessment MVC Training facility- Simulated workplace

Assessor instructions
● Essential throughout the observation/demonstration is the attainment of verifiable aspects of the components of
competency. In the gathering of performance evidence the requirements associated with the Principles of Assessment and
the Rules of Evidence must be applied
● Questions mandatory to the assessment – Knowledge Evidence are contained within the written assessment tasks in the
written assessment
● In recording responses to observation/demonstration. Remember, the quality of the information you provide will assist in
making the assessment decision, observation notes must be recorded
● Explain students scenarios which may be applicable
Give s BEFORE THE ASSESSMENT
● Work based assessments-Confirm the assessment appointment with the employer and candidate at least two working days
in advance.
● Explain student that assessor will complete all observations during practical’s and will ask learner questions to record details
in this observation document
● Give students training resources at least a week before to read and understand
● Reasonable adjustments - Whilst the student has been provided with information regarding how to contact you or the
coordinator regarding any issues or concerns; always brief the candidate adequately to ensure they are comfortable with the
assessment and any necessary reasonable adjustment is made. Record what adjustment is made (if applicable)

Foundation skills
Reading skills to: 1. Interpret organisational documents or diagrams relating to:
1. Organisational food safety programs
2. Hygiene and food safety procedures
3. Hazard analysis and critical control points (HACCP) practices.
Oral communication 2. Report hygiene hazards and non-compliant organisational practices accurately.
skills to: ●
● PC- Performance criteria FS -Foundation skills
Observation 1: 1.1. Follow organisational hygiene procedures.
Did the student 1.2. Report unsafe practices that breach hygiene procedures promptly.
1. Follow hygiene 1.3. Identify food hazards that may affect the health and safety of customers, colleagues and
procedures and self.
identify food hazards. 1.4. Remove or minimise the hygiene hazard and report as appropriate for follow-up.
Observable tasks Observe following PC FS Task completed correctly
tasks -
Occasion Occasion two Occasion three
one
1.1 1 ☐Yes ☐ No ☐Yes ☐ No ☐Yes ☐ No
Read, understood and signed MVC’s
Food safety practices and general
requirements
Student has washed hands according to
MVC procedure before going to work
station
Uniform is of a level of cleanliness that is
appropriate for the handling of food
Student is well groomed
Equipment and tool box is clean
Informed trainer about any possible food 1.4
hazards in their work area
Cleaned and sanitised their workstation 1.4
before use
Observations (Assessor must write comments)

Foundation skills
Oral communication 2. Report hygiene hazards and non-compliant organisational practices accurately.
skills to:
Observation 2: 2.1. Report personal health issues likely to cause a hygiene risk.
Did the student 2.2. Report incidents of food contamination resulting from personal health issues.
2. Report any 2.3. Cease participation in food handling activities where own health issue may cause food
personal health contamination.
issues.
tasks -
one
Student has read and signed Division 4
– health and hygiene requirements
Not eat over unprotected food or surfaces
likely to come into contact with food
Food is not contaminated -Student is
not suffering from a food borne disease
Taken all practicable measures to prevent 2.1 1 ☐Yes ☐ No ☐Yes ☐ No ☐Yes ☐ No
unnecessary contact with ready-to-eat food;
Not sneeze, blow or cough over
unprotected food or surfaces likely to
come into contact with food;
If yes , does student understand to take
practicable measures to prevent food
contamination
2.2 1,2 ☐Yes ☐ No ☐Yes ☐ No ☐Yes ☐ No
Has student reported a food handling
activities where own health issue may
cause food contamination. Contaminated
food has been disposed of according to
food safety requirements.
Student understand that he/she will
not be working if sick in food area for
the day. All foods and food areas are to
be kept safe and not contaminated.

Foundation skills
Reading skills to: Interpret organisational documents or diagrams relating to:
Oral Report hygiene hazards and non-compliant organisational practices accurately.
communication
skills to:
Observation 3: 3.1. Maintain clean clothes, wear required personal protective clothing, and only use
3. Prevent food organisation-approved bandages and dressings.
contamination. 3.2. Prevent food contamination from clothing and other items worn.
3.3. Prevent unnecessary direct contact with ready to eat food.
3.4. Ensure hygienic personal contact with food and food contact surfaces.
3.5. Use hygienic cleaning practices that prevent food-borne illnesses.
tasks -
one
Student have taken all practicable 3.1 1 ☐Yes ☐ No ☐Yes ☐ No ☐Yes ☐ No
measures to ensure his or her body, 3.2
anything from his or her body, and
anything he or she is wearing does not
contaminate food or surfaces likely to
come into contact with food
Take all practicable measures-Used 3.3
gloves/tongs and changed them
regularly to prevent unnecessary
contact with ready-to-eat food
Only use on exposed parts of his or her 3.4
body bandages and dressings that are
completely covered with a waterproofed
covering
Informed trainer if food is contaminated
Not spit, smoke or use tobacco or
similar preparations in areas in which
food is handled
Not sneeze, blow or cough over
unprotected food or surfaces likely to
come into contact with food

Foundation skills
Oral communication skills 2. Report hygiene hazards and non-compliant organisational practices
to: accurately.
Observation 4: 4.1. Wash hands at appropriate times and follow hand washing procedures
4. Prevent cross- consistently.
contamination by 4.2. Wash hands using appropriate facilities.
washing hands.
tasks
one
Student have washed hands using following
procedure 4.2
Use the hand washing facilities;
● Using designated hand washing
sink
● Warm running water
● Liquid soap from dispenser
● Disposable paper towel
Thoroughly clean his or her hands using

soap or other effective means, and warm
running water; and
Thoroughly dry his or her hands on a single
use towel or in another way that is not likely to
transfer pathogenic microorganisms to the
hands.
Hands have been washed 4.1 1 ☐Yes ☐ No ☐Yes ☐ No ☐Yes ☐ No
● Whenever his or her hands are 4.2
likely to be a source of
contamination of food;
● (Immediately before working with
ready-to-eat food after handling raw
food; and
● Immediately after using the toilet.
● Before commencing or re-
commencing handling food;
● Immediately after smoking,
coughing, sneezing, using a
handkerchief or disposable tissue,
eating, drinking or using tobacco or
similar substances; and
● After touching his or her hair, scalp
or a body opening.
Understand when to report incidents to trainer 4.2 2 ☐Yes ☐ No ☐Yes ☐ No ☐Yes ☐ No
if there is hygiene breach

Observation 1, Observation 2, Observation 3, Observation 4

☐ Sufficient ☐ Not Sufficient
Assessor signature:
Date: ____/____/____
Introduction to the kitchen: STUDENT INDUCTION
● Student bags
● Appropriate clothing, footwear, hair, jewellery, and nails
● Hand washing and Hygiene
● Illness
● Toilet locations
● Emergency evacuations
● Fires – extinguishers and blanket location

Kitchen safety:
● SOPs
● MSDSs
● Manual Handling
● Injuries/Accidents – First Aid kit.
Food stores:
● Dry store
● Cold store
● Freezer store
Equipment:
● Student lockers
● Additional equipment locations
● Stove: SOPs and demonstration.
● Oven: SOP and demonstration.
Cleaning:
● Dishwasher: SOP and demonstration
● Washing up
● Cleaning benches –Sink drains
● Washing machine and tea towels
● Rubbish bin system
I, ………………………………………………………………., have received a basic induction

into Say kitchen Commercial Kitchen and acknowledge my responsibility to adhere to the
practices and expectations outlined in this induction.
Food Safety Plan

I have successfully located the Food safety plan files in the kitchen and read and understood
the requirements.
SOP – Standard Operating Procedures

I have successfully located the SOP files in the kitchen and read and understood the
requirements.
Signed………………………………………………………..Dated…………………………

Bags
All student bags are to remain in the lockers located near the rear toilets during classes for
safety reasons. Keys must be returned at the end of the day and all items removed.
Uniform
Full chef’s uniform must be work at all times in the kitchen: White long sleeve jacket, checker
pants with a hat and an apron.
Appropriate clothing and footwear is required to ensure you take appropriate steps to protect
yourself from injuries that most commonly occur in kitchens.
Clothing should be clean, and not provide a source of contamination (physical or

microbiological) to food or food preparation surfaces. Clothing should be appropriate for
work in a kitchen, with shoulders and upper arms, back, midriff, and upper legs covered to
provide protection from burns.
Knife kits
Students must bring their own knife kits to class for every session. Students are responsible
to maintain the knives and keep them clean and sharp. MVC holds no responsibility for lost
or misplaced items. No Knives no entry.
Footwear
Non slip, rubber sole, black shoes are mandatory. Enclosed suitable footwear must be
worn, to protect the feet from falling sharp, heavy or hot objects and food.
Ballet flats, thongs, sandals, “crocs”, high heels or any type of shoe where the top of the foot
is exposed are NOT appropriate, anyone without appropriate footwear will be asked to leave
the kitchen.
Students wearing inappropriate clothing will not be permitted in the kitchen.
Hair
Hair must be neatly tied back and or hats / hair nets must be worn to ensure both safety for
your hair and to prevent hair entering prepared food.
Injuries
Please report any cuts, burns, injuries, near misses and previous injuries and illnesses you
may have to the trainer and assessor.
Visitors
Visitors to the kitchen must also be appropriately dressed and seek permission to enter.
Clothing fabric that is highly flammable, or likely to shed fibres, or has loose sleeves, or
scarves is not permitted. Shorts are also not permitted. Enclosed shoes must be worn.

Handwashing, personal hygiene and illness.
Once your apron and hair net are on, the next step is to thoroughly wash your hands, using
the 20/20 guide – 20 seconds of washing with soap then rinsing, followed by 20 seconds of
drying.
If you touch any part of your body or handle potentially hazardous material, such as raw
meat or other raw food, you should thoroughly rewash your hands.
Long nails, excessive jewellery, nail polish can all harbour bacteria, or result in foreign
material getting into food, and as such it is desirable to remove excessive jewellery, remove
nail polish/false nails, and keep nails to a length they can be adequately cleaned.
Students will be asked to remove jewellery and wear gloves if nail polish is worn.
Sick students should advise the demonstrator, prior to class, that they are unwell. Excessive
coughing, sneezing, or nose blowing is not welcome in the kitchen. If you have experienced
vomiting or diahorrea within the last 4 days that is potentially infectious, you should discuss
this also with your demonstrator, you may remain infectious for a period after symptoms
have passed that may pose a food safety risk.
Toilets, Building evacuations, fires and other safety considerations.
Please follow the documents and guides from ‘First Five Minutes’. These can be located on
the walls around the building and in the kitchen folder.
All toilets and disable access toilets are located on the same floor as the kitchen. Do not
wear aprons to the toilet, and please thoroughly rewash hands upon return to the kitchen.
In the event of a building evacuation remove all food from heat sources, turn off gas and
electric appliances, take your bag and exit according to instructions from your
demonstrator/technician and fire wardens.
Fires in the kitchen should only be handled by someone trained to use the extinguisher or
fire blankets which are located in the kitchen. Alert your trainer and assessor or chef to
issues immediately, and don’t try to handle by yourself.
Laminated copies of safe operating procedures, SOPs, for all equipment and processes are
to be found on in the kitchen folders.
Material Safety Data Sheets, MSDS, for cleaning chemicals are located in the kitchen
folders. In general the cleaning chemicals you will handle are non-hazardous.

Manual Handling
Consideration needs to be given to a number of kitchen activities that impact on postural

safety and comfort: bending, lifting, lowering, pushing or pulling, reaching, and carrying, or
repetitive activities such as cleaning.
Loads may be heavy, hot, awkward, or unstable.
Bend at the knees to light ovens or check cooking food in ovens.
Ask for assistance to lift/move heavy and/or hot trays of food into or out of ovens, or large
pots of food, on stove tops.
Use trolleys to move heavy items around the kitchen.
Slide racks of dishes/cutlery onto the dishwasher tray rack, and out of the dishwasher, don’t
lift loaded trays.
Where possible heavy items are stored on shelves between waist and knee height to reduce
the need to bend.
Share cleaning tasks, such as bench/sink cleaning to reduce total time spent on
fatiguing/repetitive activities.
Injuries
All injuries, accidents or “near-misses” must be reported to the trainer and assessor.
Most accidents are likely to be cuts, or burns, and may be minor.
A fully stocked first aid kit is located in the kitchen, in the event of a cut the trainer and
assessor will access the kit contents and assist you.
In the event of a burn immediately run the affected area under cool running water for ~20
minutes. Alert the trainer and assessor to the situation. Burns instructions are also available
from the first aid kit.
The first aid officer will determine when it is appropriate for injuries, accidents or “near-
misses” to be reported, this will require you to provide personal details. A trainer and
assessor will complete a report with your assistance.
Pre-existing injuries must be reported prior to commencement.

Food Stores
Food is stored in several locations:
Dry store, 18-22oC
Freezer, -18oC
Cold room, 1-4oC
Under bench fridges, 1-4oC
Display fridge, Café, 1-4oC
Chilled food should be stored in the refrigerator according to approved practices: raw foods
below ready to eat foods, and raw meat in the lowest part of the fridge to prevent leaking of
juices onto other foods.
High risk, vulnerable food, should be protected from being held in the “Danger zone”: 5-
60oC. After a cumulative period of 4 hours in the danger zone, the food must be discarded.
If less than 2 hours, food may be returned to the refrigerator.

This is the “2 hour/4 hour rule”.
Please ensure all food storage containers are clean, labelled and dated according to storage
procedures.
Deliveries
All deliveries must be inspected on arrival. Your trainer and assessor / chef may need to
communicate with drivers and temperature check the delivery contents and conduct quality
checks. Any discrepancies need to be recorded.
Spatula
Can opener
Equipment Tongs
Whisk
Utensils Dough cutter
Scissors Palette knife

Chef’s knife Robo coupe
Paring knife Stab blender
Metal spoon Electric Scales
Slotted spoon Microwave
Measuring spoons
Pastry brush Large fixed equipment
Measuring cups Combi oven
Vegetable peeler Stove tops
Ladle Under bench ovens
Blast chill
Small equipment Wok burner
Sieve / chinois Dishwasher
Measuring jugs Deep fryer
Colander Chargrill
Baking tray Flat top Grill
Mixing bowl Salamander
Frypan Coffee Machine
Saucepan and lid Grill toaster
Pizza tray Sandwich Press
Cooling rack Vegetable preparation sink
Chopping boards Dishwashing Sink
Blow torch Trainers Bench / Sink
Mouli Marble top Patisserie bench
Mandolin Hand washing sinks
Cold room
Crockery / Serviceware Freezer
Sauce cups Dry sto
Ramekins
Platters
Bowls
Plates
Side plates
Cutlery
Knifes
Forks
Teaspoons
Dessertspoons
Tablespoons
Soup spoons
Electrical appliances
Hobart machine
Mixer machine large
Mixer machine small
Vitamix
Slicer machine

Additional Equipment
Additional equipment are located on the shelves in the kitchen: large pots, trays, bakeware,
cooling racks and chopping boards.
White chopping boards are used for all purpose tasks. Coloured chopping boards are
provided for different tasks. Please ensure all boards are cleaned and sanitised between
each task appropriately and you use the appropriate non-slip mat underneath to prevent
slipping and an injury.
Cleaning procedures
The kitchen is equipped with a commercial pass through dishwasher that will effectively
sanitize dishes with an 85oC rinse. All equipment that can be washed in the commercial pass
through dishwasher, must be washed in this way. All equipment must be thoroughly cleaned
and dried, before return to storage.
Use of the dishwasher will be demonstrated to you by your trainer and assessor.
Stack your dishwasher correctly and do not over stack plates and unbalance items on the
sink.
Ensure light items such as small paring knives, and peelers are placed in the cutlery tray /
basket.
Aluminium items are best hand washed, to prevent oxidation.
You have been provided with Standard Operating Procedures, SOP, for lighting the gas
stoves, which also includes cleaning procedures. Before lighting gas stove tops ensure all
parts are put together properly and left clean after use.
You also have been provided with an SOP for cleaning benches, and sinks, this should be
performed with a small amount of mild detergent to remove food residues, followed by
application of a food grade sanitizer for two minutes before drying.
Sink traps must be cleaned of all food waste, by emptying into food bins and cleaning with
paper towel.
Use the cleaning schedule provided to you from your trainer and assessor and follow all
instructions on frequency and appropriate chemicals. This schedule can be located on the
kitchen wall.

Bins & recycling
Please follow the say kitchen rubbish system signs and procedures and ask your trainer and
assessor for further information. All bins are located at the rear of the building through the
back doors.
Recycling:
Cardboard, paper, tin, glass bottles, cans
Rinse out bottle and cans
Break up the boxes
Stack boxes neatly in the designated area
Green waste:
Use the green bag for all food scraps and used paper towel
Put the green bag in the green bin only
Tie up the bag, place the bag in the green waste bin and push the lid closed
General waste:
Use the black bag for all plastics, used gloves and general rubbish.
Put the black bags in the red council style bins only
Tie up the bag, place the bag in the bin and push the lid closed
Linen
Tea towels are provided clean for your use each session. Dirty, contaminated and wet tea
towels must be placed in the washing basket. At the end of each session students must take
the dirty tea towels to the washing machine located in the disable access toilet at the rear of
the building and wash them on the pre-set program. The powder is located in the end locker.
Before leaving ensure clean tea towels hung out to dry on the clothes line at the rear of the
building and are then folded and returned to the kitchen.
End of day procedures

At the end of each session your trainer and assessor will review the equipment and storage
areas to ensure all items are left clean tidy and in good order. No student is permitted to
leave until the checks have been conducted.
It is the student’s responsibility to ensure all items are left clean, tidy and in good working
order.
Additional items should be stored for future use: including some electrical items or items
used on separate occasions.
All electrical equipment, including microwaves are to be left clean and free from food
residues at the end of each class.
All appliances, oven and gas tops must be cleaned thoroughly and turned off.
All fridges should be checked: correct temperatures foods covered, labelled and dated.
All lights, fans and air conditioner must be switched off.


SITXFSA001 - Assessment A - Short Answer - V2-1

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Use Hygienic Practices for food safety

Student Name: GERALD RICHARD Student MVC2000101

Assessor Name: TARANJEET

AQF level under which the

☐ Student assessment record

Location of assessment Workplace ☐ Simulated workplace ☐

MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 30-09-2021

RTO 45039 CRICOS 03551M

MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 30-09-2021

SITXFSA001 Use hygienic practices for food safety 1

How to use this Activity workbook 5

Assessor Observation Notes 8

Say Kitchen Induction Booklet- attachment & FOOD SAFETY PROGRAM 10

Food Safety Practices and General Requirements 10

Assessment Instrument – Observation/Demonstration of competency 21

MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 30-09-2021

Assessment must ensure access to:

Appropriate facilities for handwashing:

Food ingredients and ready to eat food items

Australia New Zealand Food Standards Code

MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 30-09-2021

MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 30-09-2021

MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 30-09-2021

MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 30-09-2021

Scenario Adjustment Required Example

Australian Dietary Guidelines

MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 30-09-2021

Induction Booklet for Say Kitchen

Follow organisational procedures and demonstrate organisational procedures in an

Say Kitchen Induction Booklet- attachment & FOOD SAFETY PROGRAM

This information is to be used as a guide to understand the Facilities, following Standard

Food Safety Practices and General Requirements

Australia New Zealand Food standards code Standard 3.2.2

Student name GERALD WANIHA

MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 30-09-2021

Division 1 – Interpretation and application

Division 2 – General requirements

Division 3 – Food handling controls

Division 4 – Health and hygiene requirements

Subdivision 2 – Requirements for food businesses

Division 5 – Cleaning, sanitising and maintenance

MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 30-09-2021

What is the area How can you safely remove the

MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 30-09-2021

How can you prevent Have you reported the Assessor

Occasion 2 washing hands regularly after telling supervisor if sick

Occasion 3 Not handling food if have You must tell your

Occasion 1 YES / NO: OTHER (explain)

Occasion 2 YES / NO: OTHER (explain)

MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 30-09-2021

MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 30-09-2021

Clean Uniform PPE Gloves / Utensils Assessor

Occasion leather shoes, as it is if wounded ,using plastic

MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 30-09-2021

Using the designated facilities at all times of entering the kitchen.

MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 30-09-2021

MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 30-09-2021

MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 30-09-2021

NOTE - Student to do reasonable adjustment and calculate ingredients according to

MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 30-09-2021

MVC-CMS RTO # 45039 CRICOS # 03551M Revision Date: 30-09-2021

bowl. Combine condensed milk, chocolate and butter in a small saucepan.

It's kind of like a cookie bar, topped with a chocolate glaze.