SITXFSA002 Student Assessment Tasks - Updated

Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: Info@tkl.edu.au www.tkl.edu.au
Assessment cover sheet
Unit: SITXFSA002 Participate in safe food handling practices
Course Name: Certificate IV in Commercial Cookery– SIT40516

Training Package: SIT
Assessment type: Knowledge Questions, Practical Activities
Student Must Fill this Section

Student Name:
Student ID: Term: Year:
Privacy Release “I give my permission for my assessment material to be used in the

Clause: auditing, assessment validation & moderation Process”.
“I declare that:
Authenticity ● The material I have submitted is my own work;
Declaration: ● I have given references for all sources of information that are not
my own, including the words, ideas and images of others”.
Student Signature: Date:
Assessment Outcome
Assessor Name:
Not Yet Assessor

Attempt and Tasks Satisfactory Date
Satisfactory Signature
Initial attempt  
Re- attempt/Re-
assessment  
Assessment Task 1  
Assessment Task 2  
Assessor Feedback to Students
Assessment Outcome: Competent Not yet Competent
Assessor Name:
Assessor Signature:
SITXFSA002 Assessment V1.0 2

@2020 RTO Works
Information for Student:

● All work is to be entirely of the student.
General Information for this assessment:
● Read the instructions for each question very carefully.

● Be sure to PRINT your FIRST name & LAST name in every place that is provided.
● For those activities requesting extra evidence such as: research reports, essay
reports, etc. The student must attach its own work formatted in double space,
Calibri 12 pts.
● All activities must be addressed correctly in order to obtain a competence for the
unit of competency.
● If the student doesn’t understand the assessment, they can request help from the
assessor to interpret the assessment.
● Re-submission of assessment after the term will incur additional fees.

@2020 RTO Works
Re-assessment of Result & Academic Appeal procedures:

@2020 RTO Works
If a student is not happy with his/ her results, that student may appeal against their grade
via a written letter, clearly stating the grounds of appeal to the Chief Executive Officer. This
should be submitted after completion of the subject and within fourteen days of
commencement of the new term.
Re-assessment Process:
● An appeal in writing is made to the Academic Manager providing reasons for re-
assessment /appeal.
● Academic Manager will delegate another member to review the assessment.
● The student will be advised of the review result done by another assessor.
● If the student is still not satisfied and further challenges the decision, then a review
panel is formed comprising the lecturer/trainer in charge and the Academic
Manager or if need be an external assessor.
● The Institute will advise the student within 14 days from the submission date of the
appeal. The decision of the panel will be deemed to be final.
● If the student is still not satisfied with the result, he / she has the right to seek
independent advice or follow external mediation option with nominated mediation
agency.
● Any student who fails a compulsory subject or appeals unsuccessfully will be
required to re-enrol in that subject.
The cost of reassessment will be borne by the Institute. The external assessor will base
his/her judgement based on principles of assessment. These principles require assessment
to be reliable, fair, practical and valid.
Academic Appeals:
● If you are dissatisfied with the outcome of the re-evaluation process, you have a
right to appeal through academic appeals handling protocol.
● To appeal a decision, the person is required to complete the TKL- Request for Appeal
of a Decision form with all other supporting documents, if any. This form is available
via our website. The completed Request for Appeal form is to be submitted to the
Student Support Officer either in hard copy or electronically via the following
contact details:
Student Support Officer, TKL College Suite 707, Level 7 159-175 Church Street,
Westfield Shopping Centre, Parramatta, NSW 2150 , Email: info@tkl.edu.au
● The notice of appeal should be in writing addressed to the Chief Executive Officer
and submitted within seven days of notification of the outcome of the re-evaluation
process.
● If the appeal is not lodged in the specified time, the result will stand and you must
re-enrol in the unit.
● In emergency circumstances, such as in cases of serious illness or injury, you must
forward a medical certificate in support of a deferred appeal. The notice of appeal
must be made within three working days of the concluding date shown on the
medical certificate.
● The decision of Chief Executive Officer will be final.
● Student would then have the right to pursue the claim through an independent
external body as detailed in the students’ complaint / grievance policy.

@2020 RTO Works
Assessment Requirements
You are required to complete and pass every task in the assessment in order to be
deemed competent.
Assessment Schedule
Task Due Date Student Trainer Comments

Signature Signature
Assessment Week 3
Task 1- 2

@2020 RTO Works
Introduction
Welcome to the Student Assessment Tasks for SITXFSA002 Participate in safe food handling
practices. These tasks have been designed to help you demonstrate the skills and knowledge that
you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also
follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.
Assessment for this unit

SITXFSA002 Participate in safe food handling practices describes the performance outcomes,
skills and knowledge required to handle food safely during the storage, preparation, display,
service and disposal of food. It requires the ability to follow predetermined procedures as outlined
in a food safety program.
For you to be assessed as competent, you must successfully complete two assessment tasks:
● Assessment Task 1: Knowledge questions – You must answer all questions correctly.
● Assessment Task 2: Safe food handling observations – You must complete a range of
activities to demonstrate your ability to safely handle food.
Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you get
started. Ensure that you have everything that you need and seek clarification from your trainer,
assessor or workplace supervisor if you have any questions.
Once you have read through the assessment tasks and are satisfied that you are clear on the
requirements and submission dates, complete and sign a Student Assessment Agreement. Your
assessor will countersign the agreement and keep it on file. You will find a Student Assessment
Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide
you with one.
Remember to check your Hospitality Works Student User Guide for information about:
● submitting assessments ● re-assessment guidelines
● assessment appeals ● responding to written questions.

@2020 RTO Works
Assessment Task 1: Knowledge questions
Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have
acquired during the learning phase of this unit. Ensure that you:
● review the advice to students regarding answering knowledge questions in the Hospitality
Works Student User Guide
● comply with the due date for assessment which your assessor will provide
● adhere with your RTO’s submission guidelines
● answer all questions completely and correctly
● submit work which is original and, where necessary, properly referenced
● submit a completed cover sheet with your work
● avoid sharing your answers with other students.
Assessment information
Information about how you should complete this assessment can be found in Appendix
A of the Hospitality Works Student User Guide. Refer to the appendix for information
on:
● where this task should be completed
● the maximum time allowed for completing this assessment task
● whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A
template is provided in Appendix C of the Student User Guide. However, if your RTO
has provided you with an assessment cover sheet, please ensure that you use that.

@2020 RTO Works
Questions
1. Explain the purpose of the Food Standards Code and a sentence or two about what it
includes.
Answer:
 The data indicate that producers and makers of food have a variety of responsibilities. The
US Food Standard Code applies to all those who produce, manufacture, distribute, or serve
food. As was already said, defines is one of its main responsibilities. The Food Standard
Code requirements encompass every aspect of implementation, administration, improvement,
and research.
2. Summarise the requirements of the Food Safety Standards.
Answer:
 The following are the requirements of the food safety standards:

i. Workplace health and safety risks, as well as the actual content of health, safety, and
security measures, should be taken into account.
ii. Recording risks, incidents, and deaths; and using test results for this reason
iii. Contract workers are subject to additional safety and health requirements.
iv. Techniques for setting up WHS governance frameworks.
3. List two reasons for having a food safety program.
Answer:
 There are two justifications for a program:

i. Certain restaurants are required by law to provide this service.
ii. The public's health is safeguarded, since tainted or aged food is less likely to cause
illness.

@2020 RTO Works
4. List the six key areas of a food safety program.
Answer:
 The food safety program's six focal points are as follows:
i. Analysis
ii. Observation
iii. disciplinary action
iv. Risk assessment,
v. emergency response
vi. and records management
5. Explain the role a local council has in enforcing food safety.
Answer:
 Registration and inspection of food businesses to ensure compliance with local regulations is
the responsibility of local governments at the municipal level. Education, legislation, and food
harvesting are only a few of the many topics that are crucial.
6. List three consequences of failing to follow food safety policies and procedures.
Answer:
 The following are the three repercussions of disregarding food safety regulations and
procedures:
i. Loss of business
ii. Fines
iii. Litigation

@2020 RTO Works
7. Explain the terms:
● Contaminant
● Contamination
● Potentially hazardous foods
Answer:
● Contaminant: An unintended, undesirable, or even additional component that might

jeopardize the safety or acceptability of food is referred to as contamination in the law.
● Contamination: The Health and Safety Standards Code refers to pathogens as

"bacteriological agents," "foreign substances," and "other components." The medical
language defines food contamination as "injection or presence in food."
● Potentially hazardous foods: The Food Standards Code of New Zealand requires that
potentially dangerous items be stored under specified settings to prevent the growth of
pathogenic microorganisms or the development of toxins.
8. Complete the table giving two examples of control methods that can be used for each critical
control point. Ensure that you refer to relevant time and temperature controls.
Critical control point Control method examples
Receiving Always check the weather before going

anywhere new. After removing fresh
vegetables from its packaging, especially
clamshells, refrigerate it.
Storing At all times, keep the temperature at or below

5 °C. Put cooked and uncooked food in the
refrigerator.
Preparing and processing After each usage, you should disinfect your

@2020 RTO Works
Critical control point Control method examples
instruments in a secure location. After each

usage, take care to clean and disinfect all
utensils.
Displaying When displaying food for consumption by the

public, temperatures should be kept above 60
degrees Celsius and below 5 degrees Celsius.
Serving All utensils must be well cleaned and

sterilized.
Packaging Utilize only hygienic packaging.
Transporting It must be provided in a place free of pests.
Disposing The environment must be pest-free when

traveling.

@2020 RTO Works
9. Complete the table by filling in the three main types of food contaminants and how they occur.
Type of contaminant How can it occur?
Microbiological contaminants Antibiotics and illnesses are two examples of

naturally occurring organisms that exist in the
environment.
Chemical Contaminants Food contamination due to air pollution is a

possibility. These locations appear to be the
most prone to contamination when it comes to
the production, processing, or storage of food.
Physical Contaminants During the production, processing, or

preparation process, items may get into and
mix with food.
10. Describe two conditions which can mean microbiological contamination occurs.
Answer:
 Instances of microbiological contamination include:
i. If food is stored poorly, it may become contaminated long after its expiration date (e.g. at
the wrong temperature, with too much moisture, or even after its expiration date has
passed).
ii. For instance, if blood-containing precooked meat was handled with dirty chopsticks or
knives.
11. List two conditions that should be in place for the storage of dry foods.
Answer:
 The following are the two requirements that must be met for the preservation of dry foods:

@2020 RTO Works
i. It's crucial to keep the food storage room tidy and maintained.
ii. Vermin must be stored in a climate-controlled space with good ventilation.
12. Explain the temperature danger zone.
Answer:
 In order to prevent the spread of dangerous strains, it is necessary to maintain certain

concentrations of germs that cause foodborne disease. Microorganisms flourish in the
environmental danger zone between 5 and 60 degrees Celsius.
13. Explain what the two-hour and four-hour rule means.
Answer:
 In other words, the 2-hour/4-hour rule states that food is safe if it has been out of the fridge for
two or four hours.
 The rate at which germs infect food when it is exposed to winds with temperatures between 5
and 60 oC is an empirically validated control.
 Following the two-hour/four-hour guideline in restaurants may help keep food safe after it has
been removed from the refrigerator.
14. Answer the following questions about food safety monitoring techniques:
Answer:
● How is a bacterial swab and count used to monitor food safety?
 When a person is exceedingly vulnerable, eating processes create weaknesses, and cleaning or
sanitizing is necessary, as after extended stretches of inactivity over the holidays, they are
particularly helpful in these situations. They are especially useful in refrigerators, freezers,
and locations where people often wash their hands. I'm hoping there's some equipment here.
● What is a chemical test and when might it be used in the food business industry?
 When a product is evaluated utilizing organic solvents, small samples are collected and
examined through sampling. This type of sample is appropriate to use since modern food

@2020 RTO Works
services employ scientists who can evaluate the nutritional and health benefits of food items
as well as discover new or quicker cooking methods or services.
15. List two ways that a thermometer can be used to monitor and record food temperatures.
Answer:
 A thermometer may be used to check and record the temperature of food in two different
ways:
i. A thermometer can be used to keep track of the temperature inside a pot or a walk-in
freezer.
ii. Additionally, the Thermo's stickers let you know when food has been thawed and kept at
the recommended temperature for a long time.
16. What temperature should dry goods be stored at?
Answer:
 The dried items should be kept in a dry, cool, and well-ventilated area at a temperature of 50
to 70 degrees Fahrenheit, ideally much lower.
17. What temperature should chilled goods be stored at?
Answer:
 To maintain freshness, keep refrigerated products between 4°C and 0°C.
18. Why is it important to examine frozen goods before they go into the freezer.
Answer:
 The food's composition when frozen will have an impact on the flavor of the prepared meals.
No matter how long anything spends in the freezer, nothing ever gets better. Food is not as
thoroughly cleaned when it is melted as it is when it is canned. When the development of
bacteria and the production of color responses is hindered, food quality may deteriorate or
decay.

@2020 RTO Works
19. List one way you can make sure food is displayed/served in a safe way.
Answer:
 We must first make sure that the dish is served at a safe temperature.
20. Complete the table by giving an appropriate packaging type for each food item.
Food item Packaging
Salad recyclable plastic grocery bags
Smoothie disposable containers or glass
Meat slices Vacuum meat over wrappers or bags.
Muffin boxes for cupcakes or paper bags
21. Explain why it is important to check for packaging damage.
Answer:
 The smell of the meals in cans will depend on the food's makeup at the time of freezing.
Regardless of how long food has been in the freezer, nothing ever gets better. Food is not as
thoroughly sanitized by melting as it is by canning. Utilizing this product slows down
microorganisms that reduce nutritional value or cause rotting.
22. List a method for protecting displayed food.
Answer:
 You should take advantage of the times and temperatures when food will be shown in order to
ensure that your presentation equipment is easily accessible.
23. Explain how potentially hazardous food should be displayed to ensure food safety.
Answer

@2020 RTO Works
 Extremely detrimental foods must be cooked in order to prevent the growth of risky
microorganisms or the formation of toxins. These guidelines state that food can be served at
temperatures up to 60 degrees Celsius above or even 5 degrees below this.
24. Explain why customers should not be allowed to access food displays.
Answer:
 Personality meals are the best option for feeding a big group of people at once. Infected foods
are therefore more likely to be served. Health problems are frequently correlated with a
person's level of personal hygiene. The act of touching or breathing on a meal while it is still
warm or mixing one type of food with another are examples of unclean surgical tools used in
food preparation.
25. Explain two ways to control utensils so they are hygienic.
Answer:
 The following are the two approaches to make sure the utensils are sanitary and clean:
i. Use soap and detergent to clean the utensils after each use in order to prevent the growth of
bacteria.
ii. Before using the utensils, make sure they are completely dry to prevent food deterioration.

@2020 RTO Works
26. Complete the table by giving an example of a safe food practice for each food type.
Answer:
Food type Safe food handling practice
Dairy Dairy products must be adequately packed

before transit and must be transported and kept
at or below 5°C.
Dried goods For a cold, well-ventilated storage, a

temperature range of 50°F to 70°F is required.
Eggs Eggs must be kept in cartons and stored at or

below 5°C to preserve their safety.
Frozen goods The frozen food must be kept at a temperature

of no more than 5°C and properly covered to
prevent degradation.
Fruit and vegetables Produce should be stored in a cold, dry place

to maintain its freshness.
Meat and fish It has to be well-wrapped and kept at a

temperature of 5°C in the refrigerator for three
days in order to stay fresh.
27. Answer the following questions in relation to thermometers:
Answer:
● Explain how to calibrate and clean a temperature probe.
 Following are the steps for cleaning a temperature probe:

 To remove any oil or food residue, rinse the gadget with hot, soapy water.
 To clean the equipment, use alcohol cloths or extremely hot steam.
 If necessary, rinse the bleach off.
 Let it completely dry in the air or dry it with a disposable handkerchief.
● How should a thermometer be used correctly when cooking meat?
 To calibrate a temperature probe, follow these steps:

@2020 RTO Works
i. Choose the thermometer you'll employ.
ii. The thermometers must be placed carefully.
iii. During the cooking process, keep a tight eye on the steak's water supply, especially at
the start.
iv. Verify the accuracy of your thermometers.
v. After that, you'll need to calibrate your thermometer.
● How do you know if the thermometer is not working correctly or has a fault?
 The best way to use a thermometer is as follows:

It's crucial to pick the right thermometer.
It's time to position the thermometer correctly.
As a result, it is necessary to check the meat's temperature more frequently and earlier.
 The following are the procedures for calibrating a temperature probe:
Create an ice-and-water bath by adding warm water and ice cubes to a dish.
Before serving, let the mixture cool for at least three minutes.
Then, without touching the rims, place your thermometers into the glasses after one final
spin.
This situation is best served by a temperature of 32 degrees Fahrenheit (0 degrees Celsius).
The shift should be observed and the thermometers should be adjusted accordingly.

@2020 RTO Works
28. Complete the table by providing the cleaning material or equipment and an action that you
would take to clean the item listed.
Answer:
Item Cleaning material or Action

equipment
• Cloth
Dirt Any crusted or clumpy dirt
• Wet cloth should be removed with a
clear paper towel. Use a clean,
• Chemical solvents moist towel to wipe away any
leftover dirt after applying a
dehydrating agent.
• Brush
Food waste Large volumes of garbage
• Scraper being dumped after being
greased and cleaned Use a
• Grabber brush to scrub away sticky
• Sponge substances from surfaces.
Apply a cleaner to any
• Chemical solvent leftover redness.
• Dry cloth
Grease Remove any extra oil from the
• Sponge surface by wiping it clean.
Any remaining grease may be
• Chemical solvent easily removed by using a
liquid and repeating the
process as often as necessary.
Pest waste removal

• Bucket Disposable items are a
superior choice for disposing
• Wipes of big amounts of trash. Use
only brand-name cleaners to
• Brooms maintain food safety.
• Sponges Things that have been

exposed to pest excrement
• Other treatment should be cleansed and
equipment disinfected before continuing.

@2020 RTO Works
29. Complete the table by providing an action that you would take to sanitise the item listed.
Answer:
Item Action
Cutlery  Bleach and 45° water are suggested for cleaning.

 Sterilize with hot water or an artificial
antibacterial wipe for 2 minutes at 77°C.
Glass or cup  After washing the items with detergent, rinse them
in warm water.
 After washing your hands, you have two options:
chemically sanitize them or sterilize them in 77°C
hot water for two minutes.
Kitchen bench  Scrape it vigorously to get rid of any visible grease

or dirt.
 Clean it with a chemical to bring back its
brilliance.
 Wipe it clean with a new towel.
 According to the norms of your business, clean it.
The towel should then be properly rinsed and well
dried.
30. Complete the table below about maintenance and recalibrating measurement and temperature
controls and minor faults.
Answer:
Maintenance item Action
Broken mop A brand-new, sanitary mop needs to be

installed before the procedure can start.
Frayed cord Make a secure replacement for the cable to

avoid any issues.
Recalibrating thermometer The reset or calibration button on the digital

thermometer requires manual recalibration.

@2020 RTO Works
31. Review the table below. Which groups are at higher risk of safe food handling practices?
Answer:
Customer group At higher risk. Indicate yes or no.
Children or babies Yes
Pregnant women Yes
Women No
People with immune deficiencies or allergies Yes
Unwell persons. Yes
Athletes No
The elderly No
African people No

@2020 RTO Works
Assessment Task 1: Checklist

Did the student provide a Completed successfully?
sufficient and clear answer
which met the requirements Yes No
of the assessor marking
guide?
Question 1
Question 2
Question 3
Question 4
Question 5
Question 6
Question 7
Question 8
Question 9
Question 10
Question 11
Question 12
Question 13
Question 14
Question 15
Question 16
Question 17
Question 18
Question 19

@2020 RTO Works
Question 20
Question 21
Question 22
Question 23
Question 24
Question 25
Question 26
Question 27
Question 28
Question 29
Question 30
Question 31
Trainers Feedback:
Signature and Date:

@2020 RTO Works
Assessment Task 2: Safe handling observations
Information for students

This task requires you to demonstrate safe food handling practices on three occasions during the
storage, preparation, display, service and disposal of food.
You will need access to:
● your learning resources and other information for reference
● food order
● work benches, refrigeration unit, sink, storage facilities, pots and pans, storage containers,
glassware, crockery and cutler, cutting boards and knives, food handling gloves, packaging
materials e.g. gladwrap, display dishes, tongs and serving spoons, digital thermometer, and
washing sink with warm running water, antiseptic liquid soap and single-use towels
● food ingredients and ready to eat items e.g. sandwiches and cakes
● food safety regulations issued by government food safety authority
● Australia New Zealand Food Standards Code
● kitchen’s policies and procedures and food safety program including:
o goods receiving form
o temperature log
o cleaning log
o pest log.
Ensure that you:
● review the advice to students regarding responding to written tasks in the Hospitality Works
Student User Guide
● comply with the due date for assessment which your assessor will provide
● adhere with your RTO’s submission guidelines
● answer all questions completely and correctly
● submit work which is original and, where necessary, properly referenced
● submit a completed cover sheet with your work
● avoid sharing your answers with other students.

@2020 RTO Works
Assessment information
Information about how you should complete this assessment can be found in Appendix
A of the Hospitality Works Student User Guide. Refer to the appendix for information
on:
● where this task should be completed
● how your assessment should be submitted.
Note: You must complete and submit an assessment cover sheet with your work. A
template is provided in Appendix B of the Student User Guide. However, if your RTO
has provided you with an assessment cover sheet, please ensure that you use that.

@2020 RTO Works
Activities
Complete the following activities.
Carefully read the following:
This task is to be completed in the kitchen environment. Your assessor will ensure
you have access to all the relevant equipment and resources. Completion of this
assessment will ensure that you demonstrate safe handling food procedures and
practices and follow the kitchen’s policies and procedures and their food safety
program. You will demonstrate this on three different occasions:
● Occasion 1: receiving and storing food
● Occasion 2: preparing/processing, displaying, packaging and transporting food
● Occasion 3: cleaning up and disposing of food.
These tasks will be assessed in conjunction with one or more of the practical units
you are completing and your assessor will advise you of this.
Complete the following activities
Prior to commencing these three observations, review the kitchen’s food safety program. You
will be required to follow these procedures throughout the entire task and you will be assessed
on this.
You must also demonstrate that you can work safely and hygienically at all times in accordance
with the kitchen’s procedures. This means correctly demonstrating methods of controlling food
hazards at each critical control point. By completing the activities below, you will demonstrate
your ability to safely handle food for all of the critical control points on three occasions. Your
assessor will have pre-ordered the food required for the recipes you have discussed in
preparation for this task.
1. Observation 1: Receive and store food
During this observation you need to:
● receive the ingredients for the dishes you are required to prepare
● store the ingredients received.
Using the order form you have been provided with, check the food items to make
sure all items ordered are included in the delivery. There will also be single use
items included in the order. Follow all of the procedures as per the Food Safety
Program.
Complete the good receiving form that is included with the food safety program
taking action to control the hazards identified. The form must include details of the

@2020 RTO Works
hazards you have identified and the action you take.

After the goods have been received, you are required to store the ingredients
received. You will be required to demonstrate that you can correctly store dry,
chilled and frozen goods.
Store all of the food items following your Food Safety Program. You are also
required to use a digital thermometer and record the temperature for chilled goods.
Write them down on the temperature log.
During the storage process you are required to explain to your assessor at least
two food hazards that can occur during the storage process and demonstrate how
you address each of these to ensure the food hazard is controlled.
Foo Examples Potential hazards
d
han
dlin
g
Food
handling
Receiving Accepting Goods not transported in the

deliveries appropriately climate-controlled delivery
vehicle can result in contaminated food
being accepted if checks are not
undertaken.
Storage In a cool room, Food stored incorrectly – cold food storage at

freezer or pantry too high a temperature (above 5°C) or
raw meats stored above cooked foods in
the fridge, can result in contamination.
Preparing Chopping or Using the same utensils on vegetables and

washing raw chicken – this can contaminate the
vegetables and cause food poisoning. ▪ Not
washing fresh produce properly and
leaving chemical residue on it.

@2020 RTO Works
Processing Hot food or cold Food is left on display for too long or at
food temperatures within the ‘Danger Zone’
Packaging Raw or cooked Raw meats not packaged correctly (covered)

foods can contaminate cooked, ready to eat foods.
▪ Likewise for cooked foods not
packaged correctly, they are vulnerable to
cross contamination.
Serving Hot or cold food Hot foods served below 60°C are at risk
on bacteria, as are cold foods served
above 5°C.
Transporting Hot or cold food Foods being transported need to be kept

food outside of the ‘Danger Zone’ and should
be packaged carefully to prevent any form
of contamination from occurring.
Han Food left in the

‘Danger Zone’
for too long
Food should be withdrawn when identified as
contaminated and appropriate measures,
such as isolating the food, labelling it or
dlin Food is not safe

to eat or has
been returned,
disposing of it immediately, undertaken.
g or subject to
recall
recal
led
or
cont
ami
nate
d
@2020 RTO Works
food
prior
to
disp
osal
Handling
recalled or
contaminated
food prior to
disposal
2. Observation 2: Prepare and process food
During this observation you need to:
● prepare your dishes
● process / cook your dishes
● package your dishes
● serve and/or display your dishes
● transport your dishes.
As part of your preparation, carry out the activities that are required as part of
preparing to make the dish.
As you prepare your dish, explain to your assessor at least two food hazards that
can occur during the preparation of food and demonstrate how you control them.
You will also be required to explain, as well as demonstrate the cooling/heating
processes you use to ensure food safety.
Use a digital thermometer to measure the temperature throughout the preparation
process and complete the temperature control log.
Following the preparation of the food, you are required to serve and/or display the
food you have made.
As you serve and/or display the food you have made, explain to your assessor at
least two food hazards that can occur during serving/displaying food and

@2020 RTO Works
demonstrate how you control them. One of the dishes that you are making will
involve the use of single use items. Show your assessor how to correctly use single
use items.
Part of the serving/displaying process involves the transportation of the food.
Explain to your assessor at least two food hazards that can occur during
transporting food and demonstrate how you control them.
You will be required to transport at least one of the dishes you have prepared either
using a trolley or tray as appropriate.
 Ordering- Make sure to check if we have enough amount of food preparation to serve
and it still has good quality to cook and well maintained.
 Receiving-
 Ensure that deliveries are systematically checked on arrival
 Use a data logger in transit and check the temperature of refrigerated items
 Check for any signs of deterioration, such as frozen food starting to thaw
 Food items should have no obvious contamination
 Packaging needs to be in its original condition with each food item separated from
others
 Canned foods must not have dents or protrusions
 Milk products must be the normal shape, e.g. yoghurt containers are not bloated
 Ensure separation of cooked and raw foods to prevent cross-contamination
 Storing- Ensure food is stored in right area;
Cold and frozen food must be stored in the appropriate storage facility at the correct
temperature, frozen food in a sealed freezer below -18°C Keep items separated and
stored according to their potential for cross contamination; Cooked foods on the top
shelf, raw foods below, all food to be covered.
Keep main food groups separate in cool room, dairy, meat and vegetables on different
shelves at the appropriate temperature; below 5°C
Store dry foods in a cool, dry location, on shelves with even temperature and good
ventilation Regularly check use-by dates and quality indicators such as freezer burn.
 Single use item- Commonly used items include, but are not limited to:
▪ Straws – sometimes straws are individually wrapped in paper to prevent contamination
and other people touching the straw, alternatively, a straw dispenser is a helpful way to
reduce the occurrence of hand contact
▪ Serviettes – can be dispensed via a serviette holder to minimise contact with hands
▪ Packaged tea, coffee, sugar/sweetener alternatives
▪ Disposable plates, cups and cutlery. Single use items should be stored correctly to
prevent damage or deterioration of the items.

@2020 RTO Works
 Preparing- Keep preparation of different food items separate wherever possible Keep raw
and cooked ingredients apart and do not use the same tools or cutting boards for
different tasks.
 Processing, packaging and holding- Pre-cooking and cook-chill High risk items which are
below 70°C, need to be used quickly
 Transporting-
 Prevent any cross-contamination and apply general food handling principles
 Transport food at the correct temperature
 Ensure that frozen food remains frozen while in transit
 Use a data logger to record food temperatures during transport
 Do not cause any damage to packaging during transport
 Minimize any adverse effects on food Keep the right temperature when the food is
transporting to prevent any other contaminations.
 Selling and displaying- Minimize waste and contamination. Prevent any cross-
contamination and apply general food handling principles Damaged products cannot be
sold.
 serve and/or display your dishes-
 Create height on the plate.
 Cut meat horizontally.
 Play with textures.
 Use contrasting colours.
 Match presentation to the restaurant theme.
 Choose the right plates.
 Serve smaller portion sizes.
 Use edible garnishes and decorations.
Observation 3: Clean up and disposal
The final part of this task requires you to demonstrate safe working practices when
cleaning up and disposing items from the food preparation activity you completed
prior to this.
As a minimum you must:
● clean and sanitise all surfaces, equipment and utensils used in making the
dishes you prepared
● use the appropriate receptacles for food waste, rubbish and recycling
● check the bins for overflow and action accordingly
● dispose of broken or cracked items
● check for animal or pest infestation and record your findings in the pest log

@2020 RTO Works
● separate the food items that cannot be immediately disposed of and label and
store
● dispose of all food items promptly and correctly
● complete the cleaning log at the end of the process, ensuring you report any
maintenance issues.
Your assessor will set up some hazards for you to identify and report on.
Your assessor will observe you completing these tasks and you will be required to
complete the cleaning and pest log.
Clean and Sanitise Equipment, Surfaces and Utensils:

Cleaning is the act of removing dirt, food particles, grease, grime, scum, etc. from a
surface and sanitation means that heat and/or a chemical sanitisation product is applied
to kill/reduce the amount of bacteria. It is important you can identify hygiene hazards
within the workplace. Potential hygiene hazards:
 The presence of vermin or pests.
 Any airborne dust.
 Dirty equipment and utensils.
 Untrained staff.
Areas in the kitchen that need to be cleaned include, but are not limited to:
 Kitchen benches.
 Floors.
 Utensils – should be cleaned and polished after contact with customers and before
their next use.
 Crockery/cutlery.
 Refrigerators/freezers.
All equipment and surfaces need to be cleaned thoroughly and regularly to prevent the
spread of infection, cross contamination and mould. The following excerpt has been
taken from the NSW Food Authority website. (Australia S. W., 2015)
Cleaning generally involves the following steps:
 Scraping, wiping or sweeping away food scraps and rinsing with water.
 Washing using hot water and detergent to remove grease and dirt (protective gloves
may be required).
 Rinsing off any loose dirt or detergent residue.
Sanitising is the process of applying heat and / or chemicals (or other approved
processes) to a clean surface to reduce the number of bacteria and other organisms
to a safe level. Sanitising can be performed using a dishwasher or chemicals.
Use Appropriate Containers and Prevent Accumulation of Garbage and Recycled Matter:
Waste in a kitchen is a potential host for pests- rats or cockroaches and bacteria.
Rubbish should be regularly removed from the kitchen and placed out of the way-

@2020 RTO Works
preferably far away from kitchen access points. Some larger establishments have a
separate cooled room specifically designed for waste to be stored before it is collected /
disposed of. This prevents food waste from spoiling, creating unpleasant odours or
attracting vermin.
Food waste should be placed in containers with suitably fitted lids and removed
frequently from the food handling areas where it is produced. The containers should be
kept in good condition and be made of durable material so they are easy to clean and
disinfect. Failure to remove accumulated waste regularly can result in pests.
 Dispose of broken or cracked items:
Crockery, cutlery, glassware and containers must be repaired or replaced as appropriate
when badly worn, broken or unable to be effectively cleaned and disinfected. Cracked,
chipped or broken food packaging materials can cause food to become contaminated, as
can the incorrect use of storage containers. Food should be stored in food grade storage
containers to protect the quality and integrity of food. Damaged eating, drinking or food
handling utensils can contaminate food if parts of the utensil break off into the food or
drink. This would be physical contamination and could cause harm to the customer if
ingested.
 Check for animal or pest infestation and record your findings in the pest log
1. According to the Australia New Zealand Food Standards Code 3.2.2, a food business must
–
a. Subject to subclauses 2 and 3, not permit live animals in areas in which food is handled,
other than seafood or other fish or shellfish; and
b. Take all practicable measures to prevent pests entering the food premises; and
c. Take all practicable measures to eradicate and prevent the harbourage of pests on the
food premises and those parts of vehicles that are used to transport food.
2. A food business must permit an assistance animal in areas used by customers.
3. A food business may permit a dog that is not an assistance animal to be present in an
outdoor dining (Zealand F. A., 2015)
Pests include the following:
 Rodents - rats, mice
 Birds
 Insects - cockroaches, flies, wasps, spiders, ants, lice.
Effective methods of control and prevention of pests:
 Ensure dry storage areas are regularly cleaned.
 Have a licensed pest control operator treat the premises regularly.
 Rotate stock, using the oldest stock first.
 Keep food items off the floor.
 Store food securely, ensuring containers are not damaged.
 Use of fly screens.
 Regular and effective cleaning of premises.
 Keeping bin lids secure.

@2020 RTO Works
 Appropriate cleaning and sanitising of bins.
 Appropriate food disposal methods and regularity.
Care should be taken to ensure harmful chemicals and sprays are not used in close proximity
to food, food preparation areas or equipment. Failure to do so can result in the chemical
contamination of food.
Pest Control
In the event pest presence is identified, the following should take place:
 Find out the cause of this infestation and what type of infestation (pest or animal).
 Check the pest control log sheet to find out if an inspection is due or overdue.
 Check that contamination has not occurred on any exposed food items, if contamination
has occurred on food items, identify and keep separate from other foodstuff.
 Inform your supervisor and dispose of contaminated items.
 Remove exposed food items that are not contaminated to another storage facility.
 Write down a summary report and submit to your immediate supervisor on your findings
and some recommended corrective action to ensure the infestation is eliminated,
such as to increase frequency of pest control, lay pest traps, increase frequency of
cleaning, sanitising and maintenance of the area.
Check the bins for overflow and action accordingly and Dispose of all food items promptly
and correctly:
Items for disposal or return

must be segregated and
clearly labelled. E.g. Out of
date, inferior quality,
delivered in error, spoilage
etc.

@2020 RTO Works
 Food for disposal must

not be resold to customers
 Food for disposal must be
stored under appropriate
temperature conditions
 Items for disposal or return must be segregated and clearly labelled. E.g. Out of date,
inferior quality, delivered in error, spoilage etc.
 Food for disposal must not be resold to customers
 Food for disposal must be stored under appropriate temperature conditions
 Remove food scraps from the kitchen daily – or more frequently if required.
 Arrange regular garbage collection. Most food businesses require garbage collection at
least twice a week.
 Do not allow garbage containers to overflow. Move overflowing waste to other
containers.
 Regularly hose down and clean garbage containers.
 Always use a garbage liner for garbage containers. This is a good way to ensure that the
garbage container is kept as clean as possible and that harmful bacteria do not have time
to grow on the inside of the unit itself.
 Keep lids tightly closed on all garbage containers when in use.
 Use special containers to dispose of dangerous items like broken glass. Talk to your
supervisor or manager if you are unsure of how to dispose of dangerous items.
 Never use garbage containers to transfer food or ice.
 In warm climates – refrigerate food scraps to prevent bacteria growing to harmful levels
quickly – but always use a separate refrigerator to one that contains food intended for
human consumption.
 Finally, always wash your hands after handling garbage and garbage containers – no
exceptions!

@2020 RTO Works
Assessment Task 2: Checklist

Student’s name:
Completed
successfully? Comments
Did the student: Yes No
Observation 1: Receive and store food
Access and use relevant information

from food safety program?
Follow policies and procedures in the

food safety program?
Control all food hazards at all of the

critical control points?
Monitor food safety and complete logs?
Identify and report food safety hazards?
Take corrective actions for incidents

where food hazards are not controlled?
Place food items into the correct food

storage area and check conditions are
correct?
Store food items in suitable

environmental conditions to ensure food
does not become contaminated and to
maximise freshness, quality and
appearance?
Store food at required temperatures?
Check that frozen items from delivery

are still frozen on storage?
Store single use items correctly?

@2020 RTO Works
Observation 2: Prepare and process food



Clean and sanitise equipment, surfaces

and utensils as required prior to
commencement of food preparation?
Prepare food, monitoring the food

temperature using a digital
thermometer?
Cool food following procedures to

ensure microbiological safety of food?
Heat food following procedures to

ensure microbiological safety of food?
Follow food safety procedures for

displaying and serving food items
prepared?
Follow instructions for single use items?
Display and provide single use items

correctly?
Transport the food items safely?
Observation 3: Clean up and disposal


@2020 RTO Works


Clean and sanitise equipment, surfaces

and utensils?
Use appropriate containers for food

items, rubbish and recycling?
Prevent accumulation of garbage and

recycled matter?
Identify and report cleaning, sanitising

and maintenance requirements?
Identify and then dispose of chipped,

broken or cracked eating, drinking or
food handling utensils?
Check food handling areas for animals

and pests and report incidents of animal
or pest infestation?
Label food waste and separate from

other foodstuffs until it can be disposed
of?
Dispose of food promptly to avoid cross-

contamination?
Trainers Feedback:
Signature and Date:

@2020 RTO Works

SITXFSA002 Student Assessment Tasks - Updated

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

SITXFSA002 Student Assessment Tasks - Updated

Uploaded by

Copyright:

Available Formats

Training for Knowledge & Livelihood (TKL college)

Assessment cover sheet

Unit: SITXFSA002 Participate in safe food handling practices

Course Name: Certificate IV in Commercial Cookery– SIT40516

Assessment type: Knowledge Questions, Practical Activities

Student Must Fill this Section

Student ID: Term: Year:

Privacy Release “I give my permission for my assessment material to be used in the

Not Yet Assessor

Assessment Outcome: Competent Not yet Competent

SITXFSA002 Assessment V1.0 2

Information for Student:

General Information for this assessment:

● Read the instructions for each question very carefully.

SITXFSA002 Assessment V1.0 3

SITXFSA002 Assessment V1.0 4

SITXFSA002 Assessment V1.0 5

Task Due Date Student Trainer Comments

SITXFSA002 Assessment V1.0 6

Assessment for this unit

Preparing for assessment

● submitting assessments ● re-assessment guidelines

● assessment appeals ● responding to written questions.

SITXFSA002 Assessment V1.0 7

Assessment Task 1: Knowledge questions

Information for students

● adhere with your RTO’s submission guidelines

● answer all questions completely and correctly

● submit work which is original and, where necessary, properly referenced

● submit a completed cover sheet with your work

● avoid sharing your answers with other students.

● where this task should be completed

● the maximum time allowed for completing this assessment task

● whether or not this task is open-book.

SITXFSA002 Assessment V1.0 8

2. Summarise the requirements of the Food Safety Standards.

 The following are the requirements of the food safety standards:

3. List two reasons for having a food safety program.

 There are two justifications for a program:

SITXFSA002 Assessment V1.0 9

4. List the six key areas of a food safety program.

 The food safety program's six focal points are as follows:

5. Explain the role a local council has in enforcing food safety.

SITXFSA002 Assessment V1.0 10

7. Explain the terms:

● Potentially hazardous foods

● Contaminant: An unintended, undesirable, or even additional component that might

● Contamination: The Health and Safety Standards Code refers to pathogens as

Critical control point Control method examples

Receiving Always check the weather before going

Storing At all times, keep the temperature at or below

SITXFSA002 Assessment V1.0 11

Critical control point Control method examples

instruments in a secure location. After each

Displaying When displaying food for consumption by the

Serving All utensils must be well cleaned and

Packaging Utilize only hygienic packaging.

Transporting It must be provided in a place free of pests.

Disposing The environment must be pest-free when

SITXFSA002 Assessment V1.0 12

Type of contaminant How can it occur?

Microbiological contaminants Antibiotics and illnesses are two examples of

Chemical Contaminants Food contamination due to air pollution is a